English Toffee

Cook on medium-high in a saucepan for about 10-20 minutes, until it becomes the color of a brown paper bag:

1 c butter

2 tbsp water

1 c sugar

Coat a jelly roll pan with 1 c chopped walnuts. Pour toffee mixture on top of nuts. Cover with chocolate chips while it is still hot, and as they melt, spread them into an even layer covering the toffee completely. Let set and enjoy!

*You can do this without the nuts, just pour the toffee mixture directly into jelly roll pan.

Pesto

Thank you Evan, for this delicious recipe that we dream about often :)

2 c fresh basil

3/4 parmesan cheese, grated

1/2 c pine nuts

2 large cloves garlic, chopped

1/2 tsp salt

1/2 tsp black pepper

2/3 c olive oil

8 oz cream cheese

1/4 c butter

1 tbsp milk

In dry skillet, lightly toast pine nuts over medium heat until browned.

Blend in food processor: pine nuts, basil, garlic, parmesan, salt, pepper and olive oil.

Mix in a separate bowl cream cheese, butter (both softened but not melted) and milk.

Layer in a dish the cream cheese mixture, basil mixture, repeating until mixtures are gone. Chill and serve.

Serve on bread or with chips.

Spinach-Artichoke Dip

Thank you, Evan, for this delicious favorite!

1 (15 oz) can artichoke hearts

1 tbsp butter

3 packages frozen spinach

1 (8 oz) package cream cheese

1 tsp salt

1/2 tsp pepper

1/4 c almonds, sliced

sprinkle of paprika

1 c swiss cheese, shredded

Drain and halve artichokes. Saute in butter. Cook spinach as directed. Drain well. Mix spinach, artichokes, cream cheese, salt, pepper and almonds. Pour mixture into casserole dish. Top with swiss cheese and paprika. Bake at 350 F for 30-40 minutes. Enjoy on bread or with chips!

Sticky Buns

You got it, these are the classic Martin Family Sticky Buns that everyone will do just about anything for!

15 oz package frozen rolls

1/2 cup brown sugar

1/2 cup margarine

1 package butterscotch pudding

Arrange rolls in greased pan, sprinkle pudding mix and sugar over the top, cover with melted butter. Cover with a towel and let rise at room temperature. Bake at 350 F for about 20-25 minutes. ENJOY!

Crepes

This recipe came straight from my "French sister" Nathalie. It is her family's recipe that they make in Paris, so it's pretty authentic. Thanks Nathalie! We love them!

Mix together until there are no lumps. It should be a very thin batter:

1 1/4 c milk

1 eggs

1/4 tsp salt

2 c flour

1 tbsp melted butter

Pour batter in thin layer into a medium greased saucepan. Cook until golden brown, flip over and cook other side.

Fill with whatever toppings you like! Some of our "Crepe Night" favorites are:

Strawberry pie filling with bananas on top

Lemon icing (lemon juice, powdered sugar and water mixed together)

Nutella

Peanut butter and chocolate syrup

Chicken Pillows

(pictured without the sauce)

Prep time: 10 minutes
Bake time: 13-18 minutes

Mix together for filling:

4 cups diced cooked chicken (or canned)

6 oz cream cheese, softened

salt and pepper to taste

optional:

olives, green onions, hot sauce, etc.

2 cans crescent rolls: flatten each crescent roll triangle out, place filling inside, and wrap it closed (pull the three corners into the center, making sure there are no gaps for filling to ooze out). Bake at 350 F for 13-18 minutes, until crescent rolls are golden brown.

Topping (heat on stove):

1 can cream of chicken soup

1/2 cup chicken broth

2 gloves minced garlic

Top each pillow with "gravy" and enjoy!

Mommy Martin's Lasagna

1 pound hamburger meat, crumbled

2 cloves garlic, minced

8 oz can tomato sauce

20 oz can of diced tomatoes, drained

1 1/2 tsp salt

1/4 tsp pepper

1/2 tsp oregano

8 oz lasagna noodles

2 c grated mozzarella

1/2 c grated parmesan

16 oz cottage cheese

Saute hamburger meat and garlic. Add tomato sauce, tomatoes, salt, pepper, oregano. Boil 8 oz lasagna noodles for 15 minutes, drain.

Layer in a large casserole dish:

1. noodles

2. cottage cheese

3. meat mixture

4. mozzarella/parmesan mixture

Repeat.

Bake at 350 F for about 35-40 minutes.

Yummy Chicken Marinade

• 2/3 c olive oil
• 2/3 c reduced-sodium soy sauce
• 1/4 c lemon juice
• 2 tbsp liquid smoke flavoring
• 2 tbsp spicy brown mustard
• 2 tsp ground black pepper
• 2 tsp garlic powder
• 4 skinless, boneless chicken breasts
• 
  

In a large bowl, mix the olive oil, soy sauce, lemon juice, liquid smoke, mustard, pepper, and garlic powder. Place chicken in the bowl, and coat with the marinade. Cover, and allow chicken to marinate about 4 hours in the refrigerator.
Place chicken on grill. Cook 6 to 8 minutes on each side, until juices run clear.

Calzones

• 1 (25 oz) package active dry yeast
• 1 c warm water
• 1 tbsp olive oil
• 1 tsp white sugar
• 1 tsp salt
• 2 1/2 c all-purpose flour
• 1/2 c spaghetti sauce
• 3 c shredded Mozzarella
• 1 pkg pepperoni
• 1 tsp olive oil
• 
  
• To Make Dough: In a small bowl, dissolve yeast in water. Add the oil, sugar and salt; mix in 1 cup of the flour until smooth. Gradually stir in the rest of the flour, until dough is smooth and workable. Knead dough on a lightly floured surface for about 5 minutes, or until it is elastic. Lay dough in a bowl, cover and let rise for 40 minutes, or until almost doubled.
• 
  
• When dough is ready, punch it down and separate it into 2 equal parts. Roll parts out into thin circles on a lightly floured surface. Transfer dough to cookie sheet. Coat circles with spaghetti sauce (but leave 1 inch of dough around the edges without sauce). Place pepperoni and cheese over sauce on one half of the circle. Fold other half over and press edges together with a fork to secure. Poke holes in the top with a fork. Brush with 1 tsp olive oil.
• 
  
• Bake at 375 degrees F for 30 minutes. Serve hot.

Jalapeno Cream Cheese Burger

• 1 cups seeded and chopped jalapeno pepper
• 1 (8 ounce) package cream cheese, softened
• 1 pound ground beef
• Liquid Smoke flavoring
• 3 hamburger buns

In a medium bowl, stir together the jalapenos and cream cheese.

Divide the ground beef into 6 portions pat out each one to 1/4 inch thickness. Spoon some of the cream cheese mixture onto the center of 3 of the patties. Top with the remaining 3 patties, pressing the edges together to seal.
Top each hamburger with liquid smoke flavoring. Grill for about 8 minutes per side, or until well done, taking care not to press down on the burgers as they cook. This will make the cheese ooze out. Serve on buns with your favorite toppings.

Peanut Butter Chocolate Bars

•  
• Prep Time: 10 minutes
• Set Time: 1 hour
•  
• 1/2 c butter
• 1/2 c packed brown sugar
• 2 1/2 c confectioners' sugar
• 2 c peanut butter
• 1 tsp vanilla extract
• 2 c semisweet chocolate chips

Melt butter. Add sugars, peanut butter and vanilla. Mix well.
Press into a 9 x 13 inch pan.
Melt chocolate chips and spread over the top. Cool.

These are heaven. Thomas requests them every time I make treats!

Cinnamon Roasted Almonds

•  
•  
• 1 egg white
• 1 tsp vanilla
• 3 c whole almonds
• 1/4 c white sugar
• 1/4 c brown sugar
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 
  

Preheat oven to 250 degrees F (120 degrees C). Lightly grease a 10x15 inch jellyroll pan.
Beat the egg white; add vanilla, and beat until frothy (this takes a few minutes). Add the nuts, and stir until well coated. Mix the sugar, salt, and cinnamon, and stir together with the nuts. Spread evenly on the prepared pan.
Bake for 1 1/2 hours in the preheated oven, stirring occasionally, until golden. Allow to cool, then store nuts in airtight containers.

Perfect Pumkin Pie

• 1 (15 ounce) can pumpkin puree
• 1 can EAGLE BRAND® Sweetened Condensed Milk
• 2 large eggs
• 3 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/2 tsp allspice
• 1/2 tsp ground cloves
• 1/2 tsp salt
• 1 (9 inch) unbaked pie crust (or see below for my easy homemade crust recipe)

Preheat oven to 425 degrees F. Heat pumpkin and spices in a medium saucepan on the stove until all mixed together (this is the trick to making the best pumpkin pie!).

Beat pumpkin mixture, sweetened condensed milk, eggs, and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.

Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Store leftovers covered in refrigerator.

Homemade Crust:

2 ½ C. flour 3/4 C. shortening

3/4 tsp. salt 8 to 10 (or more) Tablespoons ice cold water

Combine flour and salt in a mixing bowl.

Gently cut in shortening with a pastry blender (or fork) until pea sized.

Sprinkle 6 tablespoons of the cold water over flour mixture, tossing lightly with a fork. Add the remaining water a tablespoon at a time, tossing with a fork, and press to the side of the bowl until all is moistened. Roll out, and press into 9 inch pie pan

Cinnamon Suger Monkey Bread

1/3 c sugar

3 tbsp cinnamon

1/3 c melted butter

1 loaf frozen bread dough, thawed

In a small bowl, mix together the cinnamon and sugar. Melt butter in a bowl. Break the bread dough off in walnut-sized pieces, and dip each piece into the butter, and then roll in cinnamon sugar mix. Place coated dough balls into greased bundt/tube pan. Pour additional butter and cinnamon sugar mix over the top. Cover with towel, and let rise until doubled in size, about 45 minutes. Preheat the oven to 350 degrees F. Bake for 30 minutes or until dough is cooked in the center. Delicious for breakfast!

Garlic Parmesan Monkey Bread

• 1 1/2 tsp garlic powder
• 1/4 tsp salt
• 1 tsp oregano
• (any additional herb seasonings you like on bread)
• 5 tbsp butter, melted
• 1 loaf frozen bread dough, thawed
• 1/4 c Parmesan cheese

In a medium bowl, mix together the garlic powder, salt, oregano, and any additional seasonings until well blended. Melt butter in a bowl. Break the bread dough off in walnut-sized pieces, and dip each piece into the butter, and then roll in seasoning mixture. Place coated dough balls into greased bundt/tube pan. Once there is a layer of balls covering the bottom of the pan, sprinkle with Parmesan cheese. Repeat, sprinkling each layer with cheese until everything is in the pan. Pour additional butter and seasonings on the top. Cover with towel, and let rise until doubled in size, about 45 minutes. Preheat the oven to 350 degrees F. Bake for 30 minutes or until dough is cooked in the center.

Italian Wedding Soup

Boil 4 chicken breasts in 8 cups of chicken broth in a large pot.

Remove chicken, shred with knife or fork, and return to pot.

Roll ½ pound ground beef into half inch meatballs, roll in an egg, and then in italian bread crumbs. Bake in oven at 350 for 10 minutes. Add to pot.

Saute 3 gloves garlic in 1 tbsp olive oil, add to pot.

Add a bag of finely chopped carrots.

Add one package frozen spinach.

Add ¾ cup Acini de Pepe pasta.

Cook until heated through, or let simmer all day in crockpot.

Thank you, Tina! This is one of my favorites!

Slow Cooker Chicken and Dumplings

4 cooked chicken breasts cut up (or you can use canned chicken)

2 tbsp butter

2 cans cream of chicken soup

1 package biscuit dough torn into pieces (one loaf bread dough would work too)

optional: veggies (carrots and peas are great!)

Place all ingredients into a slow cooker, fill with enough chicken broth to cover the ingredients. Cook 5-6 hours on med-high heat. It is ready when dumplings are cooked all the way through.

Pumpkin Black Bean Soup

3 cans black beans drained

1 can diced tomatoes and green chile peppers

1/4 c butter

4 cloves chopped garlic

1 tsp salt

1/2 tsp pepper

4 cups beef broth

1 (15 oz) can pumpkin puree

2 tbsp apple cider vinegar

2 tsp cumin

2 tsp coriander

Pour 2 cans of the black beans into a food processor or blender, along with the can of tomatoes and chiles. Puree until smooth. Set aside.

Melt butter in a soup pot over medium heat. Add garlic, and season with salt and pepper. Stir in the bean puree, remaining can of beans, beef broth, pumpkin puree, vinegar and spices. Mix until well blended, then simmer for about 25 minutes (or place in a crockpot until you are ready to enjoy). I let mine simmer a few hours in the crockpot. Top with cheese or sour cream if desired and enjoy!

Easiest Tortilla Soup

1 can whole kernel corn, drained

1 can chunk chicken

1 can black beans

1 can diced tomatoes and chile peppers, drained

30 oz chicken broth

Optional: a pinch of cumin and coriander for extra flavor!

Dump all cans and broth into a pot. Heat through,I like to let it warm all day in my crockpot. Enjoy with sour cream, cheese and tortilla chips.

Butternut Squash Soup

3 Tbsp butter
5 c cubed, peeled butternut squash (about 1 medium)
2 c cubed, peeled russet potato
1 tsp kosher salt
1/2 tsp ground black pepper
2 c sliced leek (about 2 medium)
4 c less-sodium chicken broth
1 c half & half (or skim milk)

Melt butter in large pot over med-high heat. Add squash, potato, salt, & pepper. Saute 3 minutes. Add leek; saute 1 minute. Stir in broth; bring to a boil. Reduce heat. Cover and simmer 20 minutes or until potato is tender, stirring occasionally. Place 1/2 of mixture at a time into a blender- blend until smooth (Remove center piece of blender lid to allow steam to escape, cover with paper towel). Return to pot and stir in milk.

Thank you, Jen! This soup is fantastic :)