Pita chips - Barb Steele

Pitas, pulled apart and cut into small pieces with kitchen shears 

Butter

Olive oil

Salt 

Cayenne pepper

Massage together in a large ziplock, shake onto cookie sheet. 

350’ oven

Sweet Mustard Sauce

 4 eggs, well beaten

3 T. water

1 pkg. gelatin

2 tsp. dry mustard

⅔ c. vinegar

1 c. whipped cream

¾ C. sugar

In small bowl, put the 3 tablespoons water and sprinkle gelatin over top. 

In saucepan, place the eggs and heat until warm, then add sugar, mustard, vinegar and gelatin. Stir until it thickens (about 10 minutes).

Take off the stove to cool. Add 1 cup whipped cream when cool. Fold in well. Chill. Serve with baked ham.

Baked French Toast

Ingredients

French Toast

• 1 loaf sourdough or French bread tore into pieces
• 8 eggs
• 2 1/2 c. milk
• 1/2 c. heavy whipping cream
• 2 c. Golden Butter Yellow cake mix
• 2 tsp cinnamon
• 2 tsp vanilla extract

Topping

• 1/2 c. all-purpose flour
• 1/2 c. brown sugar firmly packed
• 1 tsp cinnamon
• 1/4 tsp salt
• 1/2 c. butter softened

Instructions

• Spray a 9x13" glass baking dish with non-stick spray.
• Layer pieces of bread in baking dish.
• Whisk together eggs, milk, heaving whipping cream, cake mix, cinnamon and vanilla extract in a large bowl. Pour mixture over bread.
• Cover baking dish and store in the fridge overnight or for several hours.
• In a small bowl add flour, brown sugar, cinnamon and salt, stir until combined. Mix in I Can't Believe It's Not Butter! to mixture. Store in fridge overnight and several hours.
• Preheat oven to 350 degrees.
• Remove french toast casserole from fridge, uncover and drop topping by the spoonful randomly across french toast casserole.
• Bake for 1 hour until the center is set and edges are browned.
• Serve with butter, whipped cream, berries or maple syrup

Kate’s Sloppy Joes

1 lb hambauger

1 can Chicken Gumbo Soup

1/4 cup Ketchup

1/8 cup Mustard

Dash Worcestershire sauce 

1/4 cup brown sugar

Egg-White Whipped Vanilla Oatmeal

Ingredients

• 3/4 Cup(s)
  Quaker® Oats (Quick or Old Fashioned)
• 1 1/2 Cup(s) Water
• 4 egg whites, beaten with a fork until frothy
• 1/2 Tablespoon(s) salted butter
• 1/2 Teaspoon(s) Pure vanilla extract

Cooking Instructions

Begin cooking oats as usual on the stove top. After oats have absorbed most of the water, pour in egg whites and vanilla and whip vigorously with a fork until mixture is well blended. Raise the heat to medium and stir in the butter. Continue to cook for 4 more minutes, bringing oats back to a simmer and stirring frequently. When all the water is absorbed and the egg whites have caused the oats to puff and appear creamy, cover the pot and remove from the heat. Let the oats sit, covered, for 5 minutes. Stir oatmeal, add toppings, and enjoy!

Brought to you by Samantha Stephens of OatMeals NY.

Pear Jam

4 cups prepared fruit (buy about 3 lb. fully ripe pears)

1/4 cup fresh lemon juice

7-1/2 cups sugar, measured into separate bowl

1/2 tsp. butter or margarine

1 pouch CERTO Fruit Pectin

Peel and core pears. Finely chop or grind fruit. Measure exactly 4 cups prepared fruit into 6- or 8-quart saucepot. Stir in lemon juice.

Add sugar; stir. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

Melanie’s Frozen Liminada

Cut the ends off 2 limes and cut into pieces (I do 8ths). Add the limes and 2 cups water to a blender and chop.  Strain the juice into a pitcher then pour back into the blender. Add a little less than 1 cup sugar (or to taste). Add ice and blend until smooth.