Pesto Sauce

2 cups basil leaves, rinsed and dried
1/2 cup grated Parmesan
1/3 cup pine nuts, lightly toasted (about 7 minutes at 300 on a cookie sheet)
2 garlic cloves, peeled and coarsely chopped
1/2 tsp coarse salt (such as sea salt or kosher salt)
1/4 tsp fresh ground pepper
1/2 cup plus 1 tablespoon olive oil

1. Pulse all ingredients except oil in food processor (chopping blade) until well combined.
   
2. With machine running, add 1/2 cup oil in a slow, steady stream.
   
3. Transfer pesto to a small airtight container and pour rest of oil on top (do not stir). Refrigerate or use immediately.
   

This tastes wonderful on a turkey sandwich or on spinach pizza.

Tip: This makes quite a bit of pesto. You can freeze what you don't use in ice cube trays or small plastic baby food containers. Add a single cube when you make spaghetti sauce or soup. Or you can freeze it in bigger quantities and thaw it out to use with pasta or on sandwiches. It keeps for a few days in the refrigerator.

Crunchy Cole Slaw

Slaw:
1 medium head cabbage, shredded, OR small bag of coleslaw mix*
1 handful of green onions, chopped
1/2 jar hulled sunflower seeds (find these near the canned peanuts)
2 packages ramen noodles (discard flavor packet and crush noodles)
1 to 2 cups chopped pecans
1/2 stick margarine

*If shredding fresh cabbage, use about 10 cups and save rest for another use

Dressing:
1 cup sugar
1/2 cup apple cider vinegar
1 tablespoon soy sauce
3/4 to 1 cup canola oil

1. Melt margarine in skillet and brown the pecans, crushed noodles, and sunflower seeds. Let this cool completely.
2. Whisk together in a small bowl: sugar, vinegar, soy sauce. Slowly whisk in the oil.
3. Toss all salad fixings (slaw, onions, crunchy mixture) in a very big bowl.
4. Pour the prepared dressing over salad and toss JUST BEFORE SERVING. (You may not need all the dressing; just add enough to moisten the slaw but not make it too greasy.) Let sit at room temperature about 15 minutes before serving.
   

DO NOT MIX THIS UP AHEAD OF TIME. You can make the dry ingredients, dressing, and slaw in advance and store them separately. Then mix just before serving.

Red Plum Barbecue Sauce

1/2 cup ketchup
2 tablespoons red plum jam
1/2 tsp red wine vinegar
1 tsp Worcestershire sauce
1/4 tsp dried thyme leaves or 3/4 tsp fresh minced leaves
1/4 tsp allspice
1/8 tsp cayenne pepper (ground red pepper)

1. In a small, heavy-bottomed saucepan, combine all ingredients. Blend well.
2. Bring to a boil over medium heat and cook, stirring, until jam is completely melted, about 3 minutes.
   
3. Remove from heat and cover until ready to use.
   

Makes about 4 servings

Kristen's Garden Salad

1-2 packages premium romaine salad
1 package Bacon Bits pieces
sliced cucumbers and tomatoes
1/2 to 3/4 cups grated parmesan cheese
Good Seasons Italian Dressing mix (plus required ingredients)

1. Toss all salad ingredients, without dressing, and chill for an hour or two.
2. Prepare salad dressing according to package directions. Toss with salad just before serving.
   

Carrot Souffle

2 pounds baby carrots, boiled and mashed
1 stick butter
1/4 cup flour
1/2 tsp cinnamon
3 eggs
1 cup sugar
1-1/2 tsp baking powder

1. In a mixing bowl, mix carrots with butter and rest of ingredients.
   
2. Bake at 350 degrees for 45 minutes.
   

I make this every Thanksgiving. It tastes almost like a dessert, but not too sweet. The first time I had it at Jenny's house, I was embarrassed because I couldn't stop eating it, even after we'd finished all the rest of the meal. -- Sarah

Sweet Corn Cornbread

2 packets white cornbread mix plus required ingredients

1 packet yellow cornbread mix plus required ingredients
1 can cream corn

1/2- 3/4 cup sugar

couple handfuls of cheese

1. Make cornbread mixes according to package directions.
2. Add corn, sugar, and cheese.
   
3. Bake as directed.

Turkey Pumpkin Chili

2 pounds ground turkey

1 (15.25 oz) can sweet whole kernel corn

1 (4 oz) can chopped green chilies

1 (14.5 oz) can whole or diced tomatoes

1 (29 oz) can tomato sauce

1 (15 oz) can of pumpkin
1 can hominy

large onion, chopped

1 can beer (12 oz)

1 can water (12 oz)

3 tablespoons minced garlic (about 5 medium cloves)

2 tablespoons cumin

chili powder to taste *
salt to taste
brown sugar to taste *

1 tsp Worcestershire sauce

1. Brown meat with onions and garlic.
   
2. Mix with all other ingredients in a slow cooker.
   
3. Cook 4-6 hours on low.

* I used about 1 tablespoon of chili powder and 1.5 tablespoons of brown sugar when I made this, and it was great -- Sarah

Serve with Michelle's sweet corn cornbread.

This is a fun recipe because the pumpkin gives the chili a unique yet familiar flavor, and no one can guess the secret ingredient.

Calico Bean Casserole/Picnic Bean Casserole

1 (15 OZ) can kidney beans, undrained
1 (16 OZ) can baked beans with pork
1 (15 OZ) can butter beans, undrained
1 (15 OZ) can lima beans, undrained
½ cup ketchup
2 teaspoons white vinegar
1 tablespoon dry mustard
¾ cup packed brown sugar
1 pound ground beef
4 ounces bacon, chopped – I use the thick slice bacon
½ cup chopped onion
Salt to taste
Ground black pepper to taste

1. Preheat oven to 350 degrees F (unless using a crock pot).
   
2. In a large skillet over medium heat, fry ground beef and onion together until beef is no longer pink. Drain fat. (After draining, add to crock pot, if using.)
   
3. Fry bacon and set aside until all the other ingredients are in pot.
   
4. In a large mixing bowl, combine the kidney beans, baked beans, butter beans, and lima beans. *
5. Stir in the ketchup, white vinegar, dry mustard, brown sugar, and browned beef mixture. *
   
6. Mix thoroughly, adding salt and pepper to taste.
7. Crumble the cooked bacon, add to mixture, and mix in. Pour the bean and meat mixture into a 9 X 13 inch baking dish. Bake in preheated oven for 30 to 40 minutes. (If using a crock pot, turn it to high until beans are very hot, then turn to low for about 1 hour.)
   

*I just empty all ingredients into the crockpot with the cooked beef/onion.

This recipe serves about 6. If you double make sure you double the ground meat and bacon as well.

This is good as a main dish; just cook up some cornbread and you have a nice hearty meal. It's also a great side dish for barbecues.

Fran Crawford

Apple Walnut Cake

(1) MIX TOGETHER:
4 Cups apples, peeled and sliced (I use 4 large green apples)
1 ½ cups sugar
1 cup chopped walnuts

(2) MIX TOGETHER:
2 eggs, beaten
2 tsp vanilla

(3) ADD:
½ cup of cooking oil (Wesson)

(4) MIX TOGETHER:
2 cups of flour
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp ground cloves
¼ tsp mace – (I don’t use)
1 tsp salt

1. Mix the apples, sugar, and walnuts.
2. Add egg mixture, then the oil, then the flour mixture.
   
3. Spoon mixture into slightly oiled and floured tube cake pan.
   
4. Bake at 350 degrees about 35 minutes, or until wooden toothpick comes out clean.

This recipe takes about half an hour to prepare and the additional time for baking.

Fran Crawford

Cake Bites

1 box cake mix (any flavor – chocolate, vanilla, strawberry)
1 can frosting – same flavor as cake mix
1 package of either chocolate candy coating or almond bark bars

1. Prepare cake mix according to package directions.
   
2. Once out of the oven, scoop cake out of pan and mix together with the can of frosting in a large bowl.
   
3. Make small balls out of the mixture and place onto wax paper in a plastic container or on a cookie sheet. Place balls into freezer overnight if possible, or at least 4 hours.
   
4. Melt candy coating in the microwave and dip balls into melted chocolate or almond bark. While coating is still wet, you can dip in toffee bits or nuts, or drizzle with opposite kind of melted chocolate.

Tip: This is a great way to use leftover cake, either from a bakery or homemade.

Kristen made these for an unofficial home group meeting of just the ladies, and they were incredibly decadent. We had these luscious cake balls and strawberries, and we sat out on the back porch and talked until it was scandalously late (for old married ladies whose husbands were home with the kids, anyway).

Roasted Tomato Basil Soup – Sandra Lee

2 Tbsp extra virgin olive oil
1 frozen diced onion
1 tsp minced garlic
1/2 cup dry vermouth
3 (15 oz) cans roasted diced tomatoes
1/2 cup low sodium chicken broth
10 large fresh basil leaves, chopped, plus more for garnish
1/4 tsp salt
1/2 cup cream

1. In a medium pot over medium-high heat, sauté diced onions and garlic in olive oil for 1 minute.
   
2. Add remaining ingredients except for cream.
   
3. Bring to a boil, reduce heat to low, and simmer for 5 minutes.
4. Remove soup from heat. Working in batches, puree soup in blender.
5. Adjust seasoning with salt and pepper.
   
6. Return puree to saucepan, add cream, and heat through.
   
7. Serve hot, garnished with chopped fresh basil.
   

WARNING: When blending hot liquids, only fill blender bowl halfway and place kitchen towel over lid. Always start with lower blender settings before puree setting.

Dump Cake

1 box yellow cake mix

2 cans of pie filling of your choice

1 stick of butter

cinnamon and sugar

1. Pour pie filling on bottom of 13 X 9 glass dish.
2. Pour cake mix evenly over top, but do not mix.
3. Thinly slice butter and cover the top of the dry cake mix with it.
4. Sprinkle with cinnamon and sugar to coat.
   
5. Bake uncovered at 350 for 35-45 minutes, until top is bubbly and light brown.

Tips: You can do a half batch, if desired, in a square pan. For the full recipe, you can use the same pie filling on the whole cake, or a different kind for each half.

This is sooo good! Michelle totally needs to bring this to another home group meeting!

Chicken and Strawberry Salad

rotisserie chicken (purchased)
bagged salad - field greens
blue cheese crumbles
dried cranberries (such as Craisins)
strawberries, sliced
walnuts, chopped
Brianna's Blush Wine Vinaigrette

1. Shred or chop the chicken; allow to cool.
   
2. Combine all ingredients except salad dressing. Toss well.
3. Just before serving, pour dressing and mix lightly.
   

When Stephanie brought this salad to a home group meeting, I had to have the recipe. I was worried when I found out this was one of those recipes where you just throw in a bit of this and a bit of that, but when I made it, it was great--though not as wonderful as Stephanie's.

Be careful not to use too much dressing, or everything will get soggy. Start with just a little dressing, toss, and add more until you get the right amount.

Kristi's Speedy Corn Egg-Drop Soup

1 can cream of corn soup
1 can water
3 eggs
salt (to taste)
white pepper (to taste)

1. Heat cream of corn soup and water over high heat until boiling
2. Mix eggs until slightly blended (I use a fork and the original soup can to save dishes)
3. When soup/water mixture begins to boil, slowly pour egg mixture into the soup/water mixture
4. Return to a boil, reduce heat to low and allow to simmer for a few minutes
5. Salt and pepper to taste

* more or less eggs may be added depending on desired consistency

* black pepper may be substituted for white

Cooking With Fresh Ginger

If you've never cooked with fresh ginger, you're in for a treat. Powdered and crystallized ginger are nice, too, but fresh ginger is a totally different taste. It adds a burst of sweet spiciness to your recipes.

The first time I bought this knobby brown root, I was completely intimidated. I made a huge mess when I tried to peel it because it was so juicy and fibrous. Grating it with my cheap box grater was a joke. So I did what I always do when I have a cooking question: I looked online, and I discovered the Microplane rasp grater.

I literally rushed out and bought a set of three graters from J C Penney. I think I paid about $30, and it was worth every penny. I grated the ginger effortlessly, and I was overjoyed as I watched the fine flakes drifting like snow into the bowl. (Okay, so I don't get out much!)

Since then, I've used fresh ginger in many recipes, and I keep it on hand in my freezer. Here's what I've learned:

Storing Ginger
When you buy ginger, immediately cut it into thumb-sized pieces and seal them in a sandwich bag. Put them in the freezer, and they'll keep for months.

A thumb sized piece yields about two tablespoons of grated ginger.

Don't thaw the ginger before using it. It's much easier to peel and grate when it's frozen.

Peeling Ginger
Scrape the edge of a spoon against the ginger to remove the skin. If you have a decent vegetable peeler, that will work also, but it wastes a bit of the good part.

Make sure you get all the skin off, or your grated ginger will be stringy.

Grating Ginger
Use the Microplane grater with the finest perforations. It's easier than grating cheese. Just be careful because the blade is extremely sharp.

Rap the tip of the grater firmly against the bottom of your bowl to dislodge any ginger that's stuck to the back of the blade.

Ginger Equivalents
Use triple the amount when you substitute fresh ginger for ground. For example, if a recipe calls for 1 teaspoon of ground ginger, use 1 tablespoon of fresh.

Note: The Microplane graters are great for a lot of other things besides ginger. You can zest lemons, limes, and oranges. You can easily grate chocolate, hard cheeses, apples, potatoes, and nutmeg. I frequently sprinkle fresh nutmeg on soups, sweet potatoes, and carrots. I also use nothing but freshly grated parmesan, which makes the simplest pasta dish a little fancier. You've gotta get the Microplane graters!

Make Your Own Foaming Hand Soap

I love the foaming scented hand soaps at Bath and Body Works, but they only come in antibacterial soap, which I prefer not to use. When I was searching online for non-antibacterial foaming soap, I ran across instructions for making my own. It works every bit as well as the kind I used to buy, and it costs about a fifth as much.

1 part liquid soap
4 parts very hot water
(For example, 2 ounces soap to 8 ounces water)

1. Pour the soap into a shaker container with a lid.
2. Measure the water in a separate container.
3. Tilt the shaker container as you add the water so that it hits the side, not the soap in the bottom. (This reduces the bubbles.)
   
4. Shake well to combine, then pour into an empty foaming soap dispenser.

You can use any type of liquid soap, even shower gels. I like to use the Bath and Body Works aromatherapy soap. I've never liked using that soap full strength because the strong scent irritates my nose, but the diluted foam soap smells wonderful and is also easier to rinse.

Be precise with the measurements. If the soap is too thick or too watery, it either will not flow well or will not make a thick foam.

Tip: Use a plastic shaker bottle with a tight lid, preferably one with ounce markings. Mark it plainly and use the same shaker every time; the soap smell lingers.

Banana Pudding

1/2 box vanilla wafers
3 - 4 bananas
8 oz package of cream cheese
14 oz can of Eagle Brand milk
3 cups milk
1 large vanilla instant pudding
1 1/2 cups Cool Whip

1. Cream the cheese until smooth.
   
2. Stir in Eagle Brand milk.
   
3. Add regular milk and pudding mix and beat until thick.
   
4. Fold in Cool Whip.
   
5. Make layers of cookies, bananas, and pudding mixture. Top with Cool Whip or vanilla wafers.

Serves 10 to 12.

How to Clean Crayon Marks

This is a tip I've used over and over, ever since Allyson got big enough to get into things....

Just take a damp cloth and sprinkle a bit of baking soda on it, then rub the marks firmly. You can safely and easily remove crayon marks from tables, hard floors, counter tops, and paint. You do have to rub a little, but it really does come right off.

If you are cleaning a painted surface, use an old rag because a little color may transfer to the cloth. There is no noticeable color loss on the surface, though.

Kristen's Tortilla Soup

2-3 carrots, chopped
2-3 celery stalks, chopped
3 zucchini, sliced
1 can corn, drained
1 can tomato sauce
1 can tomato sauce with bits
2-3 Tbsp cumin
Cavender’s seasoning salt (quite a bit – maybe 2-3 Tbsp)
4 Chicken breasts
½ jar hot sauce
Monterrey Jack cheese
tortilla chips

1. Fill Dutch oven with water to cover chicken breasts and boil until done – approximately 25 minutes.
2. Remove chicken from water and add rest of ingredients except cheese and chips.
3. Once chicken has cooled, shred and add to mixture.
4. Cook over high heat until boiling, then turn down to simmer and cook for 45 minutes to an hour, or until vegetables are tender.
5. To serve, put crushed chips on bottom of bowl, add soup, and sprinkle with cheese.

"Boston Market" Squash Casserole

4-1/2 cups zucchini, diced (about 1.5 lb, or 3 zucchinis)

4-1/2 cups yellow squash, diced (about 1 pound, or 2.5 squashes)

1-1/2 cups chopped yellow onion

1 box Jiffy corn muffin mix (prepared as directed on box)

3/4 cup (1-1/2 sticks) butter

8 oz American processed cheese, diced (not Velveeta)

3 cubes chicken bouillon, crushed between two spoons

1 tsp garlic, minced

1 tsp salt

1/2 tsp ground pepper

1/2 tsp thyme

1 Tbs parsley, chopped

1. Prepare cornbread as directed and set aside to cool.
   
2. Place zucchini and yellow squash in a large saucepan and add just enough water to cover. Cook on medium-low heat just till tender; remove from heat. Drain squash, reserving 1 cup water for casserole.
3. On medium-low temperature, place all of the butter in a large saucepan and saute the onions until they turn clear.
   
4. Add salt, pepper, thyme, parsley, chicken bouillon, and garlic to onions. Stir.
   
5. Add drained squash and diced cheese; stir. Crumble cornbread into squash and add reserved cup of water. Mix well.
6. Spray a 9 X 13 baking pan with non-stick spray and pour the squash mixture into it. Cover with foil and bake in a preheated oven at 350 for 50-60 minutes. Remove cover for the last 20 minutes of baking time.

This is a great recipe for Thanksgiving. You can make it ahead and freeze it, and it turns out great. Put it in a disposable foil pan and cover with heavy duty foil. Allow 24-32 hours to thaw in refrigerator and then bake as directed.

This tastes at least as good as Boston Market's squash casserole.

Storing Leftover Chopped Vegetables

For years, I would buy an onion or green pepper, use a fraction of it, and either throw the rest away or let it rot in the crisper drawer. About a year ago, I had a brainstorm.

Now, I always chop the entire vegetable. (This is very easy to do now that I have the Vidalia Chop Wizard.) I use what I need for my recipe and freeze the rest in a sandwich bag. I have all kinds of chopped vegetables in my deep freeze, and this saves me a lot of time when I'm throwing together a weeknight recipe.

It is not necessary to thaw the veggies before using. It's a good idea to double bag onions so that they don't stink up the freezer.

Tip: To break up the solid mass of chopped veggies so you can measure what you need, throw the bag forcefully against the counter top several times. (This is kind of fun!)

Chicken Gumbo

1 clove garlic, chopped

2 cups onion, chopped

2 cups celery, chopped

2 cups green pepper, seeded and chopped

1/2 cup fresh parsley, chopped

1 cup green onions (include tops), chopped

1 stick margarine

1/2 cup flour

6 cups chicken broth, heated

2 cups canned tomatoes

1 cup brown rice (uncooked)

1 (1 lb) bag frozen cut okra

4 cups cooked chicken, diced

salt and pepper

V-8 juice and additional chicken broth for thinning mixture if needed

1. Saute garlic, onion, celery, green pepper, parsley, and green onions in margarine.
   
2. Slowly add flour and cook for 3 minutes.
   
3. Gradually stir in heated broth.
   
4. Add okra, tomatoes, rice, and chicken. Add salt and pepper to taste.
   
5. Cook 20-30 minutes longer. Adjust seasonings.
   
6. If soup becomes too thick, thin with mixture of half V-8 juice and half chicken broth.
   

Serves 10.

Tip: Don't throw away your extra onions, celery, and peppers! Freeze them.

Make Your Own Toilet Bowl Cleaner

The first thing you might wonder is: "Why?" Well, I like to make my own toilet cleaner because:

• It's very cheap
• I don't run out of it all the time like I did with the store-bought stuff
• It's better for the environment and my health
• It makes the toilet sparkle

Want to try it? Here's the recipe:

1/2 cup Borax laundry booster powder (find it in the laundry aisle)
1 cup white vinegar

1. Pour the vinegar evenly around the edges of the bowl, coating as much of the surface as possible.
2. Sprinkle the Borax all over the bowl.
3. Leave for at least two hours or overnight.
4. Brush with a toilet brush and then flush.

Very little brushing should be necessary. If you soak it overnight, you may not need to scrub at all.

Frosted Banana Bars

1/2 cup butter, softened
2 cups sugar
3 eggs
1-1/2 cups mashed ripe bananas (3 or 4)
1 tsp vanilla
2 cups all-purpose or whole wheat pastry flour
1 tsp baking soda
Pinch of salt

Frosting:
1/2 cup butter, softened
8 oz pkg cream cheese, softened
4 cups powdered sugar
2 tsp vanilla

1. Cream butter and sugar.
2. Beat in eggs, bananas, and vanilla.
3. Add in flour, baking soda, and salt.
   
4. Pour into greased 15 x 10 x 1 baking pan.
   
5. Bake at 350 for 25 minutes or until bars test done. Cool thoroughly.
6. For frosting, cream butter and cream cheese in mixing bowl. Gradually add powdered sugar and vanilla. Beat well. Spread over bars.
   

This recipe makes me think of Thursday Group meetings. A group of friends met every other Thursday to talk about what was going on in our hearts. The only rule we had was that when one person was sharing, everyone else had to listen silently. We laughed, cried, and prayed together. We usually met at Jenny's house, and if we were lucky, she'd bring out some banana bars from her freezer.

Cold, almost frozen bars are just about as good as fresh, warm ones. Put your leftover bars (if you have any!) on a paper plate and put that inside a large freezer bag. Take them out about an hour before you plan to serve them. They'll keep for months if your kids don't get to them.

Welcome to Friends' Kitchen!

Until recently, I've never considered myself a good cook. That's because I'm not one of those people who can just throw together a little of this and a bit of that and make a delicious creation. What I can do is select a great recipe and (usually) follow it to the letter. As more and more friends started asking for my recipes, I began to realize that I really am a good cook.

For me, the Internet has opened up a whole new world. Any time I have a question, I can type in a few key words and instantly have instructions on anything from seeding a pomegranate to boiling an egg. (Yes, I really did look up how to boil an egg once!)

I've been promising for months to create a cookbook of recipes for my home group, and I finally decided a blog would be even better. This way we can all contribute our favorite recipes and tips, and we can comment on each other's submissions. If you love sharing recipes, I hope you will join us!

If you'd like to become a site author, please add a comment to this entry. If I don't know your email address, please send me an email also so that I can send you an invitation. My email is slbroad@sbcglobal.net