Whole Wheat Rolls

by

Morwen 

Remember what I said about Whole Wheat Flour and Honey in my last post?  Well this is our favorite dinner roll recipe and it has been made with Whole Wheat and Honey as long as I can remember.  Now we do usually use part Whole Wheat, part Unbleached All-Purpose, but it can also be made with full Whole Wheat as the above pictured rolls were.

 

1 ¼ cups Warm Milk

¼ cup Butter, melted

3 tablespoons Honey

1 Egg, slightly beaten

2 cups Whole Wheat Flour

2 cups Unbleached All-Purpose Flour

½ teaspoon Salt

2 teaspoons Instant Yeast

  Chuck it all into a bread machine, put it on the Dough setting and let it run it's course.  Then shape into 24 rolls, place in a greased 8x11 glass casserole.  Let rise for 30 minutes, than bake on 400° Fahrenheit for 20 minutes.

  Or, if making them by hand...

  Dissolve Yeast and Salt in Milk.  Stir in Butter, Honey and Egg.  Beat in 2 cups of Flour.  Then stir the rest in, stirring until dough leaves sides of bowl.  Knead until smooth and elastic.  Place in greased bowl, grease top and cover with plastic.  Let rise until double.  Punch down.  Divide into 24 and proceed as above instructed.

 

Pumpkin Oatmeal Butterscotch Cookies

by

Morwen

My older sister is a chocolate disliker in a family of Chocohalics, so the poor thing has to put up with mostly chocolate desserts being made.  When I had to stop at the store a week or two ago, I grabbed chocolate chips for Mom and some butterscotch for Melody.  She does love Oatmeal Cookies and it's our annual Pumpkin Month so I thought I'd try to find a Pumpkin Oatmeal cookie recipe.  Oh I found one all right, and surprisingly enough, it used Whole Wheat Flour and Honey, not something I find very often!  We try to use those ingredients as much as possible and I often alter recipes to include them.  It was really nice to not have to this time.  I did make a few adjustments, the original recipe was actually a Chocolate Chip one and called for mini chips, I just substituted the same amount (a few extra may have accidentally spilled in) of Butterscotch Chips, I also made my own Light Brown Sugar and added Ginger.
You can find the original recipe HERE.

1 stick Butter, softened

½ cup Light Brown Sugar*

½ cup Honey

2 teaspoons Vanilla

1 ½ cups Pure Pumpkin**

3 cups Old-Fashioned Oats

2 cups Whole Wheat Flour

2 teaspoons Baking Soda

2 teaspoons Cinnamon

½ teaspoon Nutmeg

½ teaspoon Ginger

1 teaspoon Salt

2 cups Butterscotch Chips

 *I made my own Brown Sugar by combining ½ cup Organic Cane Sugar with 1 teaspoon Molasses.  Make sure you mix it until no lumps of Molasses are visible.

 **Make sure you use Pumpkin Puree, and NOT Pumpkin Pie Filling

  Preheat oven to 375°F. Line two baking sheets with parchment paper and set aside.

  In the bowl of an electric mixer, beat together the Butter, Brown Sugar and Honey. Add the Vanilla and Pumpkin and beat on low speed until just combined.

  In a separate bowl, whisk together the Oats, Whole Wheat Flour, Baking Soda, Cinnamon, Nutmeg, Ginger and Salt. Add to the wet ingredients and beat until well combined. Stir in the Butterscotch Chips.

  Form dough into two-teaspoon sized balls and place about an inch apart on prepared baking sheets. Flatten each ball of dough slightly with the palm of your hand. Bake for 12-14 minutes or until cookies are set and start to brown a bit around the edges and on top. Let cool on cookies sheets 5 minutes before transferring to a wire rack to cool completely.

Dark Chocolate Raspberry No-Bake Pie

by

Morwen

Every year for Mother's Day, I make something delicious and I wanted to use Raspberries and Dark Chocolate this time.  I found a random No-Bake Pie recipe online, and working off of that, created this delightful dessert.

  Crust

  10 Chocolate Graham Crackers

  1 stick Butter

  Crush the Graham Crackers and melt the Butter.  Mix together and press firmly into a 9 in. pie plate.  Baked for 10 minutes on 350° F.

  Filling

  12 oz. Fresh Raspberries, reserve 8

  1 8 oz. block Neufchâtel, softened

  1 ¼ cup Heavy Whipping Cream

  1 12 oz. bag Guittard Extra Dark Chocolate Chips

  Wash the Raspberries. 
  Whip 1 cup of the Heavy Cream to stiff peaks.  
  Thoroughly melt the Chocolate Chips with the 1/4 of Heavy Cream.
  Mix together the Cream Cheese, melted Chocolate and whipped Cream.
  Gently stir in the Raspberries. 
  Carefully spoon the filling into the crust and spread evenly. 
  Place the reserved Raspberries on the top.
  Refrigerate 4 hours or overnight.
  Serve and enjoy!
 

Lemon White Chocolate Chip Cookies

by

Morwen

These are absolutely scrumptious!  They melt in your mouth and just ooze lemony goodness!!  Below I'll post the link for the recipe I used, but I'll give the alterations I made.

Lemon White Chocolate Cookies

  1½ cups Flour
  ¾ teaspoon Baking Soda
  ½ teaspoon Salt
  ¾ cup (1½ sticks) Butter, softened
  1/3 cup Honey
  1 medium Egg
  1 tablespoon Lemon Juice
  2 cups White Chocolate Chips
  zest from one Lemon

 

  And remember to zest your lemon before you juice it!

Orange Cranberry Scones*

by

Morwen

The book from which this recipe comes, is the most delightful book ever!  And I will never be able to thank my friend enough for giving it to me!  It has everything from regular bread and quick breads to crumpets, scones, biscuits and even calzone and pizza!  Today I bring you these scrumptious scones filled with tart cranberries and the sweet taste of orange.  I did alter the recipe slightly, so those are the measurements I am listing, for example, these scones call for Sugar, but as usual, I used Honey instead.  I also discovered that I added a 1/4 cup more Orange Juice then was called for.  Guess that would be why the dough was super sticky and I had to add more Flour!

3 cups All-Purpose Flour

3 tsp Baking Powder

3/4 tsp Salt

1/2 tsp Nutmeg

6 TBSP Butter, cut into small pieces

1 TBSP finely grated Orange Zest

1 cup dried Cranberries (the recipe originally calls for 1 cup fresh Cranberries, coarsely chopped)

2 medium Eggs

1/4 cup Honey

1/4 cup freshly squeezed Orange Juice

3/4 cup Milk

  1. Preheat the oven to 415°F.  Lightly grease a baking sheet without sides.  Combine the Flour, Baking Powder, Salt and Nutmeg in a large mixing bowl.  Whisk to blend thoroughly.  Add the Butter and cut in with a knife (I used my hands) until the mixture is crumbly.  Add the Orange Zest and Cranberries, and toss to combine.

  2. Ina  separate bowl, whisk together the Eggs, Honey and Orange Juice.  Stir in the Milk.  Make a well in dry ingredients.  Pour in Egg mixture and stir gently til combined.  Gather the dough together and turn onto a light floured surface.  Knead 25 times, sprinkling flour if necessary to prevent sticking.  

  3. Pat the dough into a 10x10 in. square.  Cut into 5 equal strips, then cut each strip into 5 pieces.  Transfer to the prepared baking sheet.  Bake in the preheated oven for 10 minutes, or until lightly browned.  Serve immediately or cool on a rack.  

*this recipe is a variation of the Orange Cranberry Scone recipe from Judy Gorman's Breads of New England.

Black Bean & Cheese Enchiladas

by

Morwen

Though this meal is scrummilicious, it can be exhausting to make...or at least I find it exhausting sometimes.  But I make my own tortillas, enchilada sauce and re-fried beans, so that is why it's so labor intensive.  This meal goes well with Spanish Rice and Lettuce.

  Enchiladas

22 Tortillas (see HERE)

16 oz Cheddar Cheese, shredded

Black Bean Re-fried Beans - 4 cans or homemade (see recipe below)

Red Enchilada Sauce (see recipe below)

Sour Cream

2 9x13 Glass Casserole Pans

  Pour a 1/2 cup of Sauce in the bottom of each pan.  On each tortilla, spread approx. 3 TBSP of Beans down the center.  Sprinkle with a little Cheese and roll.  Place in pan (11 in each) and cover with the rest of the Sauce.  Sprinkle  with Cheese and bake on 350° on for 30 minutes.  Serve with Sour Cream. 

  Black Bean Re-fried Beans

6 cups cooked Black Beans

1/2 cup Hot Water

1 TBSP Coconut Oil

1 tsp Salt

1 TBSP Chili Powder

  Into a blender, put 3 cups of Black Beans, Water, 1/2 TBSP Coconut Oil, 1/2 tsp of Salt  and blend until smooth.  Dump into a medium sized bowl.  To the bowl add the other 3 cups of Beans and mash well with a potato masher.  Add the other 1/2 TBSP of Coconut Oil, 1/2 tsp Salt and the Chili Powder.  Mix well and use.

  Red Enchilada Sauce

6 oz. Tomato Paste

6 cups Water

1/4 cup Oil

1/4 cup Flour

2 TBSP Chili Powder

  In a measuring pitcher, measure out the 6 cups of Water.  Add the Tomato Paste and mix thoroughly.  In a large saucepan, heat the Oil for 3 minutes on medium heat.  Add the Flour and Chili Powder, whisk thoroughly.  Gradually add the Water/Tomato Paste mixture and whisking all the while 'til it is all incorporated.  Cook until it begins to boil, whisking every few minutes.  Use and Enjoy.

And I think that covers everything.  Please do not hesitate to ask questions!!

See ya!

Rhubarb Roundup ~ Rhubarb Cheesecake Bars*

by

Morwen

  We all love cheesecake, and these chilled, cheesy bars are so good on a hot summer afternoon.  They are also our traditional 4th of July dessert.

  Crust

 1 cup Flour

  ¼ cup Honey

  ¼ tsp Salt

  ¼ cup Cold Butter

  ½ cup Walnuts, chopped

    In a bowl combine Flour, Honey and Salt; cut in Butter until mixture resembles coarse crumbs.  Stir in Walnuts.  Pressed into a greased 9x13" baking dish.  Bake at 350° for 10 min.  Cool slightly.

  Filling

  2 (8 oz.) packages Cream Cheese, softened

  3 Eggs

  1 tsp Vanilla Extract

  ¼ cup Honey

    In a mixing bowl, beat Cream Cheese and Honey until fluffy.  Add Eggs and Vanilla; mix well, pour over the crust.  Bake for 20-25 min. at 350° or until center is set and edges are light brown.  Cool.

  Topping**

  3 cups Fresh or Frozen Rhubarb, thawed and drained

  ½ cup Honey

  ¼ cup Water

  1 TBSP Cornstarch

  ½ tsp Cinnamon

    In  a saucepan, combine the Rhubarb, Honey, Water, Cornstarch and Cinnamon; bring to boil over medium heat.  Cook, stirring constantly, until mixture thickens, about 5 min.  Remove from heat: cool.  Spread over filling.  Cover and refrigerate for at least 1 hour.

* This is a Taste of Home recipe.  I don't recall which issue it's from.

** See Strawberry Rhubarb Lemonade recipe.

Rhubarb Roundup ~ Strawberry Rhubarb Lemonade*

by

Morwen

  This is seriously the most amazing Lemonade I've ever tasted.

  8 cups Rhubarb, fresh or frozen (if frozen, thaw and drain)

  1½ cups Honey OR 3 cups Sugar

  10 cups Water

  3 lbs Strawberries, stemmed and crushed

  2 cup freshly squeezed Lemon Juice (about 10 large Lemons)

  Bring Rhubarb, Honey/Sugar and Water to a boil.  Remove from heat and stir in Strawberries.  Let steep for 30 minutes.

  Strain mixture through a fine sieve, discarding solids**, and refrigerate to chill.  Stir in Lemon Juice.  Serve Rhubarb Lemonade over ice.

  * Based on the Rhubarb Lemonade recipe from the May 2010 issue of Country Living Magazine.

** We like to save the solids and use them in place of the Rhubarb and Honey in the Rhubarb Cheesecake Bars.  It makes them taste even better.  Just take the Lemonade solids, add the Water, Cornstarch and Cinnamon, and follow the Bars Topping instructions.

Rhubarb Roundup ~ Rhubarb Berry Crunch*

by

Morwen

  It's rhubarb harvesting time, well I harvested the first crop of it anyway, and when I mentioned it to a friend, she said she'd never eaten rhubarb.  Every year I learn of one more person I know that hasn't tasted it.  I offered to give her some recipes and decided to post my favorite rhubarb recipes here.  Why the 'roundup'?  It's also time to move the cattle up to spring pasture and they are driven right past our house.  Plus, since I'm posting multiple recipes, "Rhubarb Roundup" just fit!

  This first recipes is the one I make most often.  While a sweet, dessert-ish recipe, it also makes an excellent and wholesome breakfast alongside eggs and bacon.

  Crust and Crumb

  1 cup Whole Wheat Flour

  ½ cup Honey OR 1 cup Brown Sugar, packed

  ¾ cup Quick Oats (I use Rolled Oats)

  1 tsp Cinnamon

  ½ cup Butter

  In a bowl, combine Flour, Honey/Sugar, Oats and Cinnamon; cut in the Butter until crumbly.  Press half of the mixture into a 9" square baking pan.  

  Filling

  4 cups Rhubarb, fresh or frozen, sliced

  2 cups Berries (I've used many different kids, strawberries, Blueberries, Raspberries)

  Combine Berries; spoon over crust.

  Sauce

  ½ cup Honey OR 1 cup Sugar

  2 TBSP Cornstarch

  1 cup Water

  1 tsp Vanilla Extract

  In a saucepan, combine Honey/Sugar and Cornstarch.  Stir in Water and Vanilla; bring to a boil over medium heat.  Cook, stirring constantly, for 2 minutes until thickened.  Pour over Fruit.  Sprinkle with remaining Crumb mixture.  Bake on 350° for 1 hour.  Revel in the deliciousness!!

  * Taken from the Countryside & Small Stock Journal Sept/Oct '07 issue.

Savory Chicken

by

Morwen

  This is a meal we have quite frequently, so frequently that I used to detest it.  However, I have begun to like it lately.  I unfortunately don't have a picture for this either.

  #8 Chicken Breasts

   Wash, trim and place in slow cooker.

  1 medium Onion, thinly sliced

  2 cloves Garlic, minced

  Sprinkle over meat.  

  1 cup Oil

  1/2 cup Vinegar or Lemon Juice *

  2 tsp Honey

  1 TBSP each Oregano, Basil and Paprika

  2 ½ tsp each Dry Mustard and Black Pepper

  1 TBSP Salt

  Mix thoroughly in a bowl and pour over meat and onions.  Cover and cook on low: 8-9 hours.  Serve as a sandwich spread with Mayo, or over rice.  Both ways taste scrummy!

  *It has been many years since I have used Lemon Juice, so I don't remember how it tastes, but Apple Cider Vinegar is my normal choice and for something a little more special tasting, I used Balsamic Vinegar.

 

Nacho Casserole

by

Morwen

  My humblest apologies all!  *bows so low my nose touches my knees*  Mairwen and I have been crazy busy and we just haven't had time to post.  Even my personal blog has suffered.  

  Today I will be sharing a family favorite.  I don't have a picture, but this is a delicious casserole.  It was originally a layered dish, but that became too much hassle, so we just mix everything together!

  3# Ground Turkey (you can use any meat you'd like.  I prefer Gr. Beef.)

  1 ¼ cups Chopped Onion

  2 cloves Garlic, minced

  1 cup Sour Cream

  8 oz. Tomato Sauce

  7 oz. Chopped Gr. Chilies

  6 oz. Tomato Paste

  4 oz. Black Olives, sliced

  20 oz. Tortilla Chips, coarsely crumbled

  12 oz. Monterey Jack Cheese, shredded

  Brown the Gr. Meat, Onion and Garlic together, drain.  

  Mix together Sour Cream, Tomato Sauce, Gr. Chilies, Tomato Paste, Black Olives and Tortilla Chips.  Add drained Meat mixture.  Spread in a greased 9x13x2" glass baking dish.  Cover with Aluminum foil and bake on 350° for 20 minutes.  Remove Aluminum foil, sprinkle cheese on top and pop back in the oven for 10 minutes or until cheese is melted.  Enjoy!!

Note: This is also a great freezer meal.  In that case, put the cheese on before freezing and bake for 1 ½ hours.

Tortillas

by

Morwen

  This recipe was given to us by a Mexican family ages ago.  Like ages ago!  I make them fairly regularly, and since we have such a large family, I make a lot each time!!  Each cup of Flour makes 4 tortillas.  Below are the recipes for a 1 cup batch (4 tortillas) and a 8 cup batch (32 tortillas) which is what I usually make.

  4 Tortilla Batch

  1 cup Flour

  1/4 tsp Salt

  1 TBSP Oil

  1/3 cup Warm Water

  32 Tortilla Batch

  8 cups Flour

  2 tsp Salt

  1/2 cup Oil

  2 2/3 cups Warm Water

  Measure Flour and Salt.  Stir together.  Add Oil.  Cut into Flour mixture.  Add Water, mix thoroughly.  Turn your skillets on to a medium heat.  THEY MUST PRE-HEAT.  Divide into the proper amount, knead (like you would with rolls) each ball of dough a few times before lining them up on a lightly floured counter.  Roll out on a floured surface and cook at for approx. 1 minute on each side.

Note: I don't know exactly how long they are cooked, I just know that I can roll out a whole tortilla while one side cooks.

  I also though I would share with you the music I enjoy listening to while I make them.  This collection last me through the entire making process of a 32 Tortilla Batch.  It is affectionately called "Morwen's Tortilla Music".

  

Peanut Butter & Coconut No Bakes

by

Morwen

  Hey guys!  I know it has been ages since Mairwen or I have posted.  Sorry 'bout that.  That lovely thing called Life got in the way.  But here I am again.  And with something utterly delicious as well.

  Our whole family loves No Bakes.  Generally I make Chocolate No Bakes, but the other night when we wanted some, we were out of Cocoa Powder.  So I hustled over to that lovely black..er..red hole named Pinterest, and looked for a Peanut Butter No Bake recipe.  I found one, looked at it, adjusted, changed and added ingredients, and now give you Morwen's Peanut Butter & Coconut No Bakes.

  1 cup Honey

  1/2 cup Butter

  3/8 cup Milk

  Place ingredients in a saucepan, heat on medium until all are melted, raise heat to medium high and bring to a boil.  Boil for 1 minute.  Cool slightly.

  3/4 cup Peanut Butter

  2 1/2 cups Rolled Oats

  1/2 cup Shredded Coconut

  Add to the syrup mixture, stir thoroughly.  Spoon on to cookie sheets and refrigerate until set.  Store in the fridge.  Enjoy!

30 Days of Pumpkin: Day 4 ~ Pumpkin Donut Muffins

by

Morwen

  We were going to make Pumpkin Snickerdoodles, then discovered there was no sugar in the house for rolling them in, so switched to these muffins.  Now, they are supposed to have a sugar/cinnamon topping too, but we figured they would taste better without the topping then Snickerdoodles would.

  THIS is the recipe that we used.

30 Days of Pumpkin: Day 3 ~ Pupmkin Spritz Cookies

by

Morwen

  We love Spritz cookies.  I remember my grandma making them every Christmas.  I loved watching her frost them and put those little silver balls on them.  And then of course eating them.  That was the best part.  For a while, we didn't have a cookie press, so we were unable to make them.  Last Christmas, Mum bought another press and we are back in the Spritz business!  One of our little sisters, Jill, especially loves making them.  So, at her request, Mum found a Pumpkin Spritz cookie recipe on Pinterest.  We made them yesterday and they were amazing!

  You can find the recipe for these cookies HERE.  I topped them with melted White Chocolate Chips (Guittard's is the best) and it was sooooo amazing!!

30 Days of Pumpkin: Day 1 & 2 ~ Pupmkin Chocolate Chip Bread

by

Morwen

  During the month of November, my family makes 30 days of Pumpkin recipes.  We don't always have a different recipe everyday, but we eat Pumpkin something everyday.  This year on day 1 & 2, we had the same recipe.  Pumpkin Chocolate Chip Bread.  It is an absolutely amazing bread and very delicious.

  Pumpkin Chocolate Chip Bread 

 4 1/2 cups Flour

1 TBSP Cinnamon

1 1/2 tsp Baking Soda

3/4 tsp Salt

3/4 tsp Baking Powder

3/4 tsp Nutmeg

1 1/2 cups Honey

3 cups Pumpkin, pureed

3/4 cup Oil

3 Eggs

2 cups Semi-sweet Mini Chocolate Chips

  In a large bowl, combine dry ingredients.  In a smaller bowl, combine wet ingredients.  Add wet ingredients to dry, mix thoroughly.  Mix in Chocolate Chips.  Spread batter in 2 greased loaf pans.  Bake on 350 for 55 to 60 minutes, or until a knife/toothpick inserted in the center, comes out clean.  Enjoy!!

A German Plum Cake ~ Zwetschgen Datschi

by

Morwen

  A few years ago, our family went to a  friends house to make and can applesauce.  They have a big orchard with all sorts of fruit trees.  Apple, Plum and I think Pear and Peach.  Any way, Ms. M made a very delicious plum cake while we were there.  She is German, and it was (I think) her grandmother's recipe.  This year, we received a lot of plums from another friend and I really, really wanted to make that cake again.  So Mum called up Ms. M and she translated and sent us the recipe.  I made it.  Oh my goodness was it ever good!!  Too good to not share!

  Now, there are two different versions of this recipe.  A Sugar version and  Honey version.  Ms. M uses Sugar, we use Honey.  I personally think the Sugar version tastes better.

  Sugar Version

  Dough

2 1/2 cup Flour

2 tsp Baking Powder

2/3 cup Sour Cream

1/3 cup Butter, melted

1/3 cup Sugar

1 tsp Vanilla

1/8 tsp Salt 

30 or so Plums

  Streusal

1 cup Flour

1/3 cup Sugar

1/2 cup butter, melted

  Honey Version

  Dough

2 1/2 cup Flour

2 tsp Baking Powder

2/3 cup Sour Cream

1/3c Butter, melted

3 TBSP Honey

1 tsp vanilla

1/8 tsp Salt

Same amount of Plums

  Streusal

2 cup Flour

3 TBSP Honey, melted

1/2 cup Better, melted

  Dough

  Mix all until dough is smooth and shiny (will be a little sticky, has to be kneaded by hand)>  Roll out on greased and floured cookie sheet and bring dough up around edge of sheet.  (I used a 9x13x2" glass casserole and just pressed it in and up the sides.)

  Cut and pit Plums and layer onto dough (like putting shingles on a roof).

  Top with Streusal.  Bake at 350 for 30 minutes or until dough edges are golden brown.

  Enjoy!!

Cake Doughnuts

  by

Morwen

  Dear, dear, dear, I really haven't been posting as often as I should.  Naughty me!  

 

  Lately I have been making a lot of doughnuts.  I just adore them and can't get enough.  And since they are so scrumptiously delicious, I decided to share the recipe with you all.  This recipe came from an Amish woman whom we knew when I was little.  They taste even better if you use apple cider instead of milk, and eat them while drinking apple cider.

3 1/3 cups Flour *

1 cup Sugar **

3 tsp Baking Powder

1 tsp Nutmeg

1/2 tsp Salt

2 TBSP Butter

2 Eggs

3/4 cup Milk

Vanilla

  Heat Fat or Oil 3 to 4 inches deep to 370 Fahrenheit.

  

  Mix together dry ingredients.  Cut in butter until mixture resembles coarse crumbs.  Mix together wet ingredients.  Pour into dry and mix thoroughly.  Roll dough 3/8" thick and fry!  Enjoy!

* Depending on the humidity where you live, you might have to add more Flour.

** I use 1/2 cup Honey instead of Sugar.  If doing so, mix it with the wet ingredients and don't forget it!  I speak from experience!  They don't taste all that great if you forget it!

  There are also different toppings that I enjoy.  You can just roll them in Powdered Sugar and they are amazing that way, but here are a few of the toppings I have used.

  Chocolate Sauce

1/4 cup Butter

3 TBSP Honey

1/4 cup Cocoa Powder

1 tsp Vanilla

  Melt Butter and Honey together.  Stir in Cocoa Powder and Vanilla.  Cool slightly and dip Doughnuts in.  Gobble up!

  Lemon Frosting

1/4 cup Butter, softened

2 cups + Powdered Sugar (you may need more than 2 cups to reach the right consistency for spreading.

1 TBSP Lemon Juice**

  Stir 1 cup of the Powdered Sugar into the butter.  Add Lemon Juice and mix in thoroughly.  Stir in the rest of the Sugar.  Spread and enjoy!  

**You can substitute pretty much anything for the Lemon Juice if you want a different flavor.  I have used Apple Juice, Raspberry Lemonade, Milk and Orange Juice.

 

Chocolate Chip Cookie Bars

by Morwen

Hello again!  Sorry that I haven't been posting more often.  Life has kind of gotten in the way.  Anyway, here is another family favorite.

 2 cups Flour

 1 tsp Baking Soda

 1/2 tsp Salt

  Mix together.  Set aside.

 1 cup (2 sticks) soft, Butter

 1/2 cup Honey

  

  Cream together.

 1 tsp Vanilla

 1 Egg

  Add to creamed mixture.  Beat well.  Gradually add flour mixture.  Combine well.

    

 2 cups Semi-sweet Chocolate Chips

  Stir into dough.  Grease an 8x8 glass casserole with butter.  Spread dough in pan.  Bake in pre-heated 350 Fahrenheit oven for 20 minutes or until a toothpick inserted in the center comes out clean.  Cool thoroughly before cutting.

  

Pico De Gallo

                                                                 By Mairwen.

Ingredients.

                  - 2 large tomatoes, diced.

                  - 1 medium sweet onion, diced.

                  - 1/2 a bunch of cilantro, chopped. ( About 1 large handful ).

                  - Juice of 1 lemon.

                  - 1 1/2 t salt. Add more if needed.

Mix all ingredients well. And serve with chips. Enjoy!