Roasted Artichokes

I liked these much better than the boiled ones I've made in the past. They didn't even need any dipping sauce (a.k.a. melted butter) to taste delicious!

Trim thorns off artichoke leaves with kitchen shears. Use a knife to cut off the stem and about 1/2" off the top.

Sprinkle the top with salt. Place either one clove or a bunch of minced garlic in the artichoke, getting it in as far as you can. Sprinkle with olive oil, lemon juice and balsamic vinegar.

Wrap in tin foil and place on a cookie sheet. Bake at 425 for 1 1/2 hours.

Orange Rolls

Sweet roll dough. I use a potato roll recipe that I also use to make cinnamon rolls.

Filling:
1/2 C. melted margarine
1/2 C. sugar
2 T. grated orange peel

Roll out dough and spread with filling. Roll up and slice in one-inch slices (like cinnamon rolls). Place in greased muffin tins. Cover with cloth and let rise 60-90 minutes, or until they fill the muffin cups and rise above the edges. Bake at 400 degrees for 10-12 minutes. Makes about 2 dozen.

Oh Henry Bars

These are different from other recipes I find online for this type of cookie, but they're easy and yummy. With chocolate and peanut butter, you just can't go wrong.

1 C. corn syrup
1 C. sugar
1 C. peanut butter
1/2 C. choc. chips
5 C. rice krispies or cheerios
1 C. nuts

Grease 9x13 pan.

Boil sugar and corn syrup. Remove from heat and add peanut butter and chocolate chips. When it's all melted together, add the cereal and nuts. Spread in pan and let cool.

Jumbo Oatmeal Cookies

I've tried so many different oatmeal cookie recipes and this is the only one I've found that works at this altitude. They don't get flat and gross. These are delicious. And since they have oatmeal in them, I'm pretty sure they're healthy too.

1 C. shortening
1 C. packed brown sugar
1 C. white sugar
3 eggs
1 tsp. vanilla
2 C. flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. cloves
3 C. oatmeal
1 C. nuts (optional)
choc. chips (optional)
raisins (optional)
coconut (optional)

Preheat oven to 350

Cream shortening and sugars in large boal. Beat in eggs, then vanilla

In separate bowl combine flour, soda, salt, sinnamon, ginger and cloves. Then mix into sugar mixture.

Add oatmeal and any of the optionals you're using.

Scoop with 1/4 C. measuring cup onto greased cookie sheet. Bake 13-15 min.

Try to eat only one, I dare you!

Butternut Squash Soup

Ingredients
2 tablespoons butter
1 small onion, chopped
1 stalk celery, chopped
1 medium carrot, chopped
2 medium potatoes, cubed
1 medium butternut squash - peeled, seeded, and cubed
1 (32 fluid ounce) container chicken stock
1-2 C. cream (optional but yummy)
salt and freshly ground black pepper to taste


Directions
1.Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. (It smells soooo good at this point!)Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.

2.Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper. Add cream, if desired.

Gingerbread Waffles

What can I say, you get to make a meal out of a dessert. It's truly dessert4dinner and my whole family loved these.

1/4 C. butter melted
1/2 C. brown sugar
1/2 C. light molasses
2 eggs
1 C. milk
2 C. flour
1/2 tsp. baking powder
1 1/2 tsp. cinnamon
1 tsp. ginger
1/4 tsp. allspice
1/2 tsp. salt

Mix together. Cook on hot waffle iron and top with sliced bananas and whipped cream.

This made about 8-9 small round waffles. For my family of 5, I'd probably make 50% more next time.

Creamy Chicken Artichoke Crimini Mushroom Soup with Gnocchi

1 rotisserie chicken cut up OR 2 cans of canned chicken
1 jar/can artichoke hearts, finely chopped (not the Costco size jar)
1 pound crimini mushrooms, thinly sliced
1 onion
3-4 C. chicken broth
pepper
butter/olive oil

1 package of gnocchi

handful or two of kale, chopped

1-2 C. cream
1-2 C. parmesan cheese


Saute onion in butter or olive oil until cooked through. Add chicken and artichokes and cook together until heated through. In separate pan, cook mushrooms in butter/oil and saute until brown and delicious looking. Add mushrooms to chicken mixture along with a few cups of chicken broth, enough to make a soup-like consistency. Add pepper to taste and bring to boil. 

Once it's boiling, add the gnocchi and the kale. This only needs a minute or two to cook. Then add cream and parmesan cheese. Adjust liquids according to your taste.