Tea Cakes

• 1 cup margarine (2 sticks)
• 2 cups sugar
• 2 eggs
• 1 tsp. Vanilla
• 1/2 tsp. salt
• 1 tsp. baking soda
• 1 tsp. ground nutmeg
• 1 cup buttermilk
• 5 cups bleached flour (sifted)

You will also need: wax paper, 3 1/2 inch diameter cookie cutter or glass, rolling pin, flour for rolling out dough, and sugar to sprinkle on top of cookies.

First, combine the margarine and sugar into a large bowl.

Add eggs and vanilla, mix.

Next, add salt, baking soda, and nutmeg. Mix together.

Add 1 cup of buttermilk and sift 5 cups of flour into sugar mixture.

For best results, chill the dough before you roll it out. I stuck mine in the freezer for a few minutes.
Preheat oven to 375.

Roll out dough half inch think and cut 3 1/2 inch diameter circles. Sprinkle sugar on top and bake for 10-12 minutes.
When they come out, they should be fluffy. These are so delicious, I can't stand it!!!!
My hubby loves chocolate, so he convinced me to add some chocolate chips to a few. They were okay. They tasted like a chocolate chip muffin, instead of a chocolate chip cookie. The real deal are the BEST!
Finished product! Enjoy!!!!

Streusel Topped Blueberry Muffins

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 tablespoons all-purpose flour
• 1 1/2 cups fresh blueberries
• 1/2 cup butter
• 3/4 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon lemon zest
• 1/2 cup milk
• 2 tablespoons all-purpose flour
• 5 tablespoons white sugar
• 1/2 teaspoon ground cinnamon
• 2 tablespoons butter, diced

1. Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
2. Combine 2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt in medium bowl. In a small bowl, sprinkle 1 to 2 tablespoons flour over blueberries, and set aside. (This simple trick will keep you from having "purple" batter)
3. In a large bowl, beat 1/2 cup butter with 3/4 cup sugar until light and fluffy. Beat in eggs, and stir in vanilla and lemon zest. Fold in dry ingredients alternately with milk. Fold in blueberries. Remember, fold gently, don't stir. Spoon batter into prepared cups.
4. Combine 2 tablespoons flour, 5 tablespoons sugar ,and 1/2 teaspoon cinnamon in a small bowl. Cut in 2 tablespoons butter with fork or pastry blender until mixture resembles course crumbs. Sprinkle over batter in muffin cups.
5. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in center of a muffin comes out clean. Cool in pans on wire rack. These muffins freeze really well, and re-heat in the microwave successfully. Hope you enjoy!!

Cheddar Squash Strata

I made this a couple of weeks ago. It was SOOOOO great! It would be really great as the weather gets cooler!


4 T. butter
3 lbs yellow squash, sliced
1/2 medium onion, chopped
2 eggs
1/2 c. milk
1 T. light brown sugar
1 t. salt
1 t. ground sage or 1 T. chopped fresh sage
2 1/2 c. whole wheat bread cubes
2 c. grated sharp Cheddar cheese

In a large saucepan, melt the butter over medium heat. Saute the squash and onion until tender, about 12 minutes.

Preheat the oven to 350. In a medium bowl beat the eggs. Add the milk, brown sugar, salt, and sage and mix. Add to the squash and onion mixture. In a 2-quart casserole layer half the bread, half the squash mixture and 1 c. of the cheese. Repeat layers, ending with the remaining cup of cheese. Bake for 45 minutes.

Makes 6-8 servings.

Chicken and Biscuits

From Meg at Whatever

Peanut Butter Chocolate Chip Cookies

I made peanut butter chocolate chip cookies for Trey's birthday. Nestle has the best recipe, so here it is! Enjoy!

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 cup (2 sticks) butter or margarine, softened
• 1/2 cup creamy or chunky peanut butter
• 1/2 cup SPLENDA® Sugar Blend for Baking
• 1/2 cup packed SPLENDA® Brown Sugar Blend
• 1 teaspoon vanilla extract
• 1 large egg
• 1 1/3 cups (8 oz.) NESTLÉ® TOLL HOUSE® SWIRLED™ Milk Chocolate & Peanut Butter Morsels, divided
• SPLENDA® Sugar Blend for Baking

Directions:
PREHEAT oven to 375º F.

COMBINE flour and baking soda in small bowl. Beat butter, peanut butter, SPLENDA® Sugar Blend for Baking, SPLENDA® Brown Sugar Blend and vanilla extract in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture. Stir in 3/4 cup morsels.

DROP dough by rounded tablespoon onto ungreased baking sheets. Press down slightly with bottom of glass dipped in SPLENDA® Sugar Blend for Baking. Top with remaining Swirled Morsels.

BAKE for 8 to 10 minutes or until edges are set but centers are still soft. Cool on baking sheets for 4 minutes; remove to wire racks to cool completely.

Fluffy Angel Food Cake with Fresh Strawberries and Blueberries

Make according to directions on boxes.

Beef Cheese Ball

My mom has made this for as long as I can remember. I LOVE it!

4 pkgs. cream cheese (8 oz. size)
2 bunches green onions
1 lg. pkg. dried beef
Garlic salt
Worcestershire sauce
Chopped nuts

Put your cream cheese in a bowl to soften. Rinse the dried beef and pat dry on a paper towel. Clean up the green onions and cut off the ends. Chop onions in small pieces. Chop up dried beef, in a food processor if available. Mix cream cheese, dried beef, and onions together. Add Worcestershire sauce and garlic salt to taste. Shape into a ball and roll in nuts. Refrigerate. Makes 1 large or 2 small cheese balls. Serve with crackers.

Nirvana Sauce (AKA Cashew Gravy)

One of my student's parents invited Trey and I over for dinner before we move to Nashville. We had a delicious meal of grilled chicken, grilled squash, zucchini, corn, and bell peppers, and rice. Kristen served it with a sauce she called Nirvana sauce. I think it is mostly known as Cashew Gravy. Here is the recipe:

Ingredients:

6 tablespoons margarine
1 medium onion
6 tablespoons whole wheat pastry flour
1 1/4 cup finely ground cashews (raw)
3 vegetarian bouillon cubes dissolved in 4 cups boiling water
5 tablespoons tamari or soy sauce (or Braggs Liquid Aminos)
1/2 teaspoon garlic powder
pepper to taste

Directions:

Saute onions in margarine until golden. Stir in flour and cashews, cook for 3 minutes, stirring all the while. Add bouillion gradually, whisking constantly until smooth. Add soy sauce, garlic powder and pepper. Bring to boil, then turn down heat and simmer until thick. Puree in batches in blender until smooth. Great on mashed potatoes.

Serves: 4 cups

Preparation time: 30 min

Pistachio Pudding Cake

I found this recipe at Everyday is a Holiday and I can't wait to try it! YUMMY!

Here is the link: Pistachio Pudding Cake

Strawberry Cake

Ingredients:

• 1 package white cake mix
• 1 package (3 ounces) strawberry-flavored gelatin powder
• 1 cup vegetable oil
• 4 eggs, lightly beaten
• 1/4 cup water
• 3/4 cup mashed strawberries
• Strawberry Icing
• 1/2 cup butter
• 1 pound confectioners' sugar
• 1/4 cup mashed strawberries

Directions:
Combine cake mix and gelatin powder in a large bowl. Beat in oil, eggs, water, and strawberries. Pour into 2 9-inch round greased and floured cake pans. Bake in a 350 degree oven for 30 minutes, until a toothpick inserted in center comes out clean. Cool and frost with strawberry icing.

For icing, beat the butter and confectioners' sugar together until smooth. Add strawberries. Spread between cake layers, then frost top and sides.