Marinara Sauce

I recieved this recipe the summer of 2011 from a neighbor, Melissa, who was canning it. My husband thought this recipe was amazing so we proceeded to can this sauce and have loved every bite of it. The recipe orginally came from Mat Mcbride who also lives in the neighborhood and he received it while on his mission in Italy.

This recipe is to fill one stock pot full of sauce

Tomatoes, run them through a juice press to get rid of the seeds and skins. (Roma are best but whatever you have works.

Sautee onions, garlic in the butter until the onions are translucent.
1 1/2 - 2 Yellow or White onions
2 Tbls garlic
2 Tbls butter
2 Tbls basil
2 Tbls oregano
Balsamic Vinegar, Swirl in pan 2 times.

Boil down to half and the sauce is thick and the water has boiled out. You will need to stir periodically and be aware this will make a mess as it splatters, so you might want a shield for your pan. A lid works for a while but as it gets closer to half you need to take the lid off so the moisture leaves.

Add 1 1/2 tsp Salt and 1 Tbls Sugar to taste, add more until it doesn't taste earthy.

Eat an enjoy or fill jars and process in a canner.

Brown Rice Salad with Apples

Ingredients
3 cups cooked brown rice
1 Granny Smith Apple, diced
2 celery stalks, finely chopped
1 red bell pepper, chopped
1/2 bunch green onions, chopped
1/2 cup walnut pieces
1 cup cooked chicken, cubed
3 tablespoons flat leaf parsley, chopped
1/4 cup apple cider vinegar
2 tablespoons lemon juice
3 tablespoons olive oil
Salt and pepper

Directions
In a mixing bowl, combine cooked rice with all other ingredients. Toss mixture lightly. Serve at room temperature or chilled.

Recipe courtesy Tyler Florence

Spiced Pumpkin Seeds

1 1/2 tbls margarine or butter, melted
1/2 tsp salt
1/8 tsp garlic salt
2 tsp Worcestershire sauce
2 C raw whole pumpkin seeds

Preheat oven to 275 degrees
Combine the margarine, salt, garlic salt, Worcestershire sauce and pumkin seeds.
Bake for 1 hour, stirring occasionally.

Creamy Chicken Noodle Soup

My friend Kenon made us this soup and I loved it.

1-2 lbs Chicken, cut up and cooked or shredded if you use a Rotisery chicken.
2 cloves or 1 tsp garlic, minced
1 medium onion, chopped
3 celery ribs, chopped
6 cups chicken broth
1 tsp basil
1 tsp oregano
1 tsp parsley
2 bay leaves
3 carrots, diced
1-2 10 oz cans cream of chicken soup
1 pkg egg noodles, the thick ones in the frozen food isle are the best.

- Sautee onion, celery and garlic in a tablespoon of oil, until onion is translucent.
- Add chicken broth on herbs.
- About 20 minutes before serving add the cream of chicken soup, carrots and egg noodles.

Courtesy of Kenon Wakefield.

Caramel Stuffed Apple Cider Cookies

I was watching Studio 5 on KSL a couple of weeks ago and they made these cookies. I had to try them and I am so glad I did. They are amazing, from the minute you poor the apple cider into the batter your mouth is watering. My kids don't like them, which leaves them all to my husband and I, too bad. The are best to eat warm so if they cook down just throw them in the microwave for 12 seconds and it softens the carmel perfectly. These are the perfect fall treat. Enjoy.

Ingredients:
1 c. softened butter
1 c.granulated sugar
1/2 t.salt
1 box (7.4 oz) Alpine Spiced Apple Cider Instant Original Drink mix -not sugar free- all 10
packets (this is about 1 cup)
2 eggs
1 t. vanilla extract
1 t. baking soda
1/2 t. baking powder
1 t. ground cinnamon
3 c. all purpose flour
1 bag

Method:

· Preheat oven to 350° F. Line cookie sheets with parchment. (You really need the parchment!)

· In a small bowl whisk together flour, baking soda, baking powder and cinnamon.

· With your mixer (or an energetic spoon) cream together butter, sugar, salt and all 10 packages of apple cider drink mix powder, until light and fluffy.

· Beat in eggs, one at a time. Add vanilla and mix well.

· Gradually add flour mixture to butter/egg mixture. Mix until just combined.

· Refrigerate for about an hour. (If you're really impatient you don't have to do this, but it makes it so much easier to work with.)

· When you are ready to bake, unwrap your caramels.

· Scoop out cookie dough ball about the size of a walnut. (I used a rounded cookie scoop-full. My scoop holds about a Tablespoon.)

· Flatten the ball of dough slightly in the palm of your hand. Press the unwrapped caramel into the center of your dough and seal the dough around it, covering it completely. Place on parchment covered cookie sheets 2 inches apart.

· Bake 12-14 minutes, or until very lightly browned around the edges. Please don't over- bake! Once the cookies are done, slide the parchment off of the baking sheet right out onto the counter. Allow cookies to partially cool on the parchment. When cookies are cool enough to be firm but still slightly warm, carefully twist off of parchment and allow to finish cooling upside down (either on the parchment or on a rack.) If you forget about them and they cool too much and stick to your parchment, put them into the freezer for a few minutes and they'll pop right off.

· Yield: about 4 dozen, depending on how large you make your cookies (or how many caramels have been snitched out of your bag before you begin.) Store in an airtight container. Kraft Caramels (14 oz)

Courtesy of: Studio 5 on KSL