Zucchini Chips

1 Lemon

1-2 Cloves of Garlic (I used about 3)

Zucchini

Salt

Cut your zucchini into thin slices into a bowl, I sliced mine at an angle to get a little bit bigger slices. Mince the garlic and add to the zucchini. Juice the whole lemon and add to the garlic and zucchini and mix to coat, you can also let sit for a few minutes for the zucchini to pick up more of the flavors.  Lay out the zucchini onto greased dehydrator trays or cookie sheets and top with some salt to taste, you can also put on some other seasonings for a little bit of a twist,  Turn the dehydrator to high or if using an oven turn it to the lowest setting.  Let them dry for about 2 hours more or less depending on the dehydrator, if using an oven leave the door cracked open.

Onion Rings

Onion Rings

Batter

1 1/4 cups all-purpose flour

2 Tablespoons Corn Starch

1 teaspoon baking powder

1 egg

1 cup milk, more as needed

salt and pepper to taste.

Dry bread crumbs (Panko)

I also added some paprika and a little bit of garlic powder.

Directions

Prepare some oil to fry the onion rings in.
Slice a large onion and separate the rings (tip: if you let the rings soak in ice cold water for about 10 minutes you are able to remove the inner skin of each of the rings this helps to keep the onion from pulling all out when you take a bite).
Mix together the flour, corn starch, baking powder, egg, milk, and salt and pepper into a batter that should resemble a pancake batter, if you like really crispy rings make the batter a little thicker.
Dip the rings into some flour (seasoned if you like) than into your batter, let the extra batter drip off and dip into the bread crumbs.
Fry until golden brown about 3 minutes on each side.

For a little extra treat, take some guacamole and put into the center of each of the rings freeze for about an hour or over night bread and fry just like you would with normal onion rings.

Spicy Teriyaki Sauce for rice bowls (Rumbi style)

3/4 cup Yoshidas Teriyaki Sauce
1 tsp soy sauce
2 tsp chili garlic sauce (in Asian section)
1 tsp fresh ginger, grated
1 clove garlic, grated
pinch of salt
pinch of brown sugar
1 Tbsp cornstarch
2 Tbsp cold water

Combine Yoshida's, soy sauce, garlic sauce, ginger, salt, and brown sugar in a small sauce pan. Bring to a boil and then reduce to a simmer. Combine cornstarch and water and Slowly add to sauce for the thickening. You want it to be slightly thicker than the Yoshida's sauce. Allow to simmer for about a minute. Cool to room temperature and serve with your rice bowls. (if you find that the sauce is too thick when it cools, just add a little more Yoshida's to it).

Grandma Ludwig's Sour Dough Starter

Sour Dough Starter

Store starter in the refrigerator in a plastic container with a hole in lid. until the night before making pan cakes or waffles

Add to starter  2 cups flour

                      2 cups milk

                      1 cup starter

                      pinch of salt

                                       Leave overnight at room temperature covered.

In the morning take out

1 cup starter and store in  a jar in the refrigerator  Do not cover tightly or leave anything medal in starter.

Add to remaining batter 2 eggs

                                     1/2 cup sugar

                                     3 TBS cooking oil

                                      1 1/4 teas. soda

                                     enough milk to make thin batter

                                                       I also add 1/2 teas Baking Powder

Beat well for 1 minute

Roasted Asparagus with Balsamic vinegar sauce

asparagus
salt
pepper
2 Tablespoons butter
1 teaspoon balsamic vinegar
2 teaspoons soy sauce




Clean and remove tough ends from asparagus.  Spray cookie sheet with Pam.  Lay asparagus out side by side.  Salt and pepper asparagus and roast at 400 degrees for 10-12 minutes.  While cooking, brown 2 T butter, remove from heat and add 1 tsp. balsamic vinegar and 2 tsp. soy sauce.  When asparagus is done, drizzle butter mixture over asparagus.  It is SOOOO yummy!

Grandma Elva's (Bly) Noodles

3 to 4 eggs beaten
and for each egg use 1/2 eggshell of water
1 teaspoon salt

Enough flour for good stiff dough
roll to desired thickness and let dry (or not, if you don't let them dry they have more of a strip dumpling taste, I'm to lazy to let them dry so this is how I make them.)
Cut to desired width
These can be frozen or just cooked.

Barb's BBQ Sauce

2 teaspoons liquid smoke
1 cup ketchup
1/4 cup worchestershire sauce
**1 tsp. salt
1/4 cup water
1 cup brown sugar
2 teaspoons celery seed **(You can use 2 teaspoons of celery salt and then
don't add the 1 teaspoon of salt)

Combine warchestershire sauce in pan with ketchup, salt and water. Bring to a boil. Remove from heat. Add liquid smoke, brown sugar, celery seed. Stir. Bring back to a boil for 2 minutes. Remove from heat. Pour over meat and finish cooking.

Use this bbq sauce with chicken legs that have been cooked with liquid smoke sprinkled ontop, cook till mostly done, pour bbq sauce over meat and finish cooking.

Honey Butter

1 cup butter (you can use margerine, but it's not as good)
1 cup Honey
1 tbls Powdered Sugar
1- 8oz. container of marshmallow cream
opt. one egg yolk (don't add if serving to youngster or oldsters)

Beat until fluffy. Store in refrigerator

Butter Cream Frosting

1/2 cup Crisco
1/2 cup Blue bonniet Mrgarine
4 cups powdered sugar
1 tsp. vanilla
1/2 tsp lemon extract
pinch or salt

Cream the above ingredients together then add: 3 Tbs cream or 2 1/2 Tbs milk

This is what I always put on my raspberry filled mini cup cakes that I do for receptions.

Oreo Fluff

2-med containers of cool whip
1/2 can sweetened condensed milk
3/4 of a package of oreos, crushed

Mix all ingredients together chill and serve.

chile con queso

1 1/2 cups green chiles
1/2 cup diced fresh tomato
1/2 cup diced onion
1/2 cup diced celery
2 teaspoons Tex-Mex Spice (recipe on this blog)
1 cup chicken broth
1 pound American cheese, cubed

In a saucepan, combine all ingredients except cheese. Bring to a light simmer and gently cook for about 5 min. Turn heat down and add the cheese. Simmer until cheese is melted. Add water if it's to thick or more cheese if it's too thin. For extra spicy queso, reduce green chiles to 1 cup and add 1/2 cup of diced fresh serronos or jalapenos

Tex-Mex spice

3 tablespoon plus 2 teaspoons ground cumin
3 tablespoons granulated garlic
2 tablespoons salt
1 tablespoon ground black pepper

Potato Topper

1/2 cup butter, softened
1/2 cup sour cream
1 cup cheddar cheese, shredded
2 Tbsp. green onions, chopped
3 slices bacon, cooked until crisp. and crumbled

Mix butter and sour cram. Fold in cheese, onion, and bacon. Serve at room temperature on baked potatoes. 4-6 servings

Easy hot fudge sauce

1 (14 ounce) can sweetened condensed milk
4 (1 ounce) squares semisweet chocolate (or use same amount of semi sweet chocolate chips)
2 tablespoons butter (don't substitute)
1 teaspoon vanilla extract

In a heavy saucepan, combine the milk, chocolate and butter. Cook and stir over medium-low hat until chocolate is melted. Remove from the heat; stir in vanilla.

Rain Water dressing (WW)

1 1/2 c. white vinegar
1/2 c. water
1 tsp. salt
2/3 c. splenda

Stir let veggies marinate....cucumbers, onions, bell pepper, tomatoes etc.

Total PointsPlus=0

Teriyaki Sauce (WW)

equal parts splenda and La choy soy sauce
add garlic, ginger, and green onion. Marinade meat in sauce then bake till almost done and then through on the bar-B. Yummo

TOTAL PointsPlus= 0 for marinade (count meat accordingly)

Shrimp cocktail sauce

Ketchup
lemon juice
horseradish

adjust amounts to taste. I love this simple cocktail sauce, delish!

Glop (WW)

I know, the name sounds gross, and it looks even worse, but it is seriously pretty good stuff, and way low-cal.

26 oz. salsa (0 PointsPlus)
1 lb. extra lean ground turkey (16 PointsPlus)
24 oz. fat free cottage cheese (9 PointsPlus)
1 c. cooked rice (5 PointsPlus)

Cook the ground turkey, then add the cottage cheese, rice, and salsa until heated through.
Serve hot or cold.

TOTAL POINTS PLUS=30

Makes 17 servings (1/2c./each)=2 Points Plus/serving

Chewy Soft Pretzels

Chewy Soft Pretzels Makes 8 pretzels

Dough:
2 1/2 cups all-purpose flour
1/2 tsp. salt
1 tsp. sugar
2 1/4 tsp. instant yeast
7/8 to 1 cup warm water

Topping:
1/2 cup warm water
2 Tlbs. baking soda
Coarse salt
3 Tbls. butter, melted

Place all of the dough ingredients into a bowl and beat until well combined. Knead the dough, by hand or machine, for about 5 minutes, until it is soft, smooth, and quite slack. Lightly flour the dough and place it in a plastic bag; close the bag, leaving room for the dough to expand, and let it rest for 30 minutes.

Preheat your oven to 500 degrees. Prepare two baking sheets by spraying them with vegetable oil spray, or lining them with parchment paper.

Transfer the dough to a lightly greased work surface, and divide it into eight equal pieces. Allow the pieces to rest, uncovered, for 5 minutes. While the dough is resting, combine the 1/2 cup warm water and the baking soda, and place it in a shallow bowl or pie plate. make sure the baking soda is thoroughly dissolved; if it isn't, it will make your pretzels splotchy.

Roll each piece of dough into a long, thin rope (about 28 to 30 inches long), and twist each rope into a pretzel. dip each pretzel in the baking soda wash (this will give the pretzels a nice, golden-brown color), and place them on the baking sheets. Sprinkle them lightly with coarse, kosher, or pretzel salt. Allow them to rest, uncovered, for 10 minutes.

Bake the pretzels for 8 to 9 minutes, or until they're golden brown. I only bake one baking sheet at a time and let the other rest while the first is in the oven.
Remove the pretzels from the oven, and brush them thoroughly with the melted butter. Keep brushing the butter on until you've used it all up; it may seem like a lot, but that's what gives these pretzels their ethereal taste. Eat the pretzels warm, or reheat them in a oven or microwave. (King Arthur flour recipe)

Apple Fruit Leather (Grandma Ludwig's)

Applesauce
Cinnamon
Nutmeg

Spray plastic wrap on a cookie sheet. Pour mixture over plastic wrap, no more than 1/4-inch thick. Bake at 250-degrees leaving oven door ajar for 8 hours or more. Let cool. Save for long amounts of time in the freezer.