Homemade Maple Syrup

From KSL Studio 5

1 cup water
2 cups sugar (white or brown)
1-1/2 tsp. mapleine flavoring

1. In saucepan boil water; add sugar and cook until dissolved.

2. Add mapleine and stir well.

3. Enjoy warm over your favorite breakfast food.

Store in fridge, serve warm.

French Onion Stew

before baking

ready to eat!

3 lb. stew meat in 1-1/2" cubes (or cut up a chuck roast)
6 carrots peeled and cubed
4-6 medium potatoes peeled and cubed
4 stalks celery sliced thick
1 medium onion sliced thick
1 TBS sugar
1 TBS salt
1/2 tsp. pepper
2 TBS quick cooking tapioca
1 (10-3/4 oz) can tomato soup
1-1/2 cans water (soup can filled 1 and 1/2 times--about 16 oz)
1 (7 oz) can mushrooms, drained

1.  In a 4 quart dutch oven or casserole pan place meat then carrots, then potatoes, then celery and then onions.

2.  In another bowl mix sugar, salt, pepper, tapioca, soup and water.  Pour over meat and vegetables.

3.  Cover pan with tin foil and then lid.

4.  Bake at 300 ℉ for 4 hours.  Don't open the lid before the 4 hours.

5.  After you remove stew from the oven, stir in the mushrooms.

 **This can also be made in the crockpot.

Baked Ziti Casserole

from RealMomKitchen

1lb ground beef
1 cup onion (chopped)
2 garlic cloves (minced)
1 (32 ounce) jar meatless spaghetti sauce
1 cup chicken broth
1 teaspoon oregano
1 (16 oz) package ziti pasta (cooked and drained) (I used penne)
2 cups shredded mozzarella cheese
1 cup grated parmesan cheese

1. Preheat the oven to 350℉. In a large skillet add ground beef, onions and garlic. Cook over medium heat stirring frequently until the beef is browned. Stir in spaghetti sauce, chicken broth and oregano. Reduce heat and simmer for 10 minutes.

2. Stir in 1 cup of sauce into the cooked ziti noodles. Spoon ½ of the ziti mixture into a 13"×9" baking dish. Sprinkle 1 ½ cups mozzarella cheese and ½ cup parmesan cheese over the top of the ziti mixture. Top with 2 cups of the sauce, then add remaining ziti mixture and top that with the remaining sauce.

3. Cover with aluminum foil and bake at 350℉ for 20 minutes. After 20 minutes remove from oven, uncover and sprinkle the top with the remaining mozzarella and parmesan cheese. Return to oven and bake for 10 minutes or until the cheese has melted.

(Makes 6 Servings)

Garlic Bread Seasoning

from OurBestBites

1/2 cup powdered Parmesan cheese

2 tsp. Kosher salt

2 TBS garlic powder

2 tsp. oregano

2 tsp. basil

2 tsp. marjoram

2 tsp. parsley

1.  Combine ingredients in a jar (preferably one with a sprinkle top) and shake.

2.  Sprinkle on top of breadsticks or combine 1- 1/2 TBS. seasoning with 1/2 cup softened real butter and spread on a loaf of French bread cut in half lengthwise put in oven and broil a couple of minutes until melted and slightly browned.

Hot Chocolate Chip Cookies

from RealMomKitchen

1 cup (2 sticks) Salted Butter- At Room Temperature
1 cup Sugar
⅔ cups Packed Light Brown Sugar
2  Eggs
1 tsp  Vanilla
3-¼ cups  Flour
4 packages (1 Oz. Packets, NOT Sugar-free) Hot Chocolate Mix
1 tsp Salt
1-¼ tsp Baking Soda
1 cup White Chocolate Chips
1 cup Milk Chocolate Chips
1 cup Semi-sweet Chocolate Chips

1.  Heat oven to 350℉. Cream butter and sugars together until smooth. Beat in eggs and vanilla until combined.

2.  In a separate bowl, combine flour, hot chocolate mix, salt and baking soda. Add to wet ingredients in 3 to 4 parts, making sure it is well incorporated.

3.  Fold in chocolate chips. Chill the dough for 30 minutes to an hour to firm up the dough. (not more than an hour or it is too hard).

4.  Use a 1/4 cup as a scoop to scoop dough onto baking sheets lined with parchment paper or Silpat.  Flatten slightly.   Bake for 9-11 minutes or until edges are golden brown. Let cool for 5 minutes before removing from pan.