Chocolate Cheese Pie

From: An old index card

Ingredients:
1 8-oz pkg cream cheese, softened
1 3-oz pkg cream cheese, softened
3/4 cup sugar
1/4 cup cocoa
2 eggs
1 tsp vanilla extract
1/2 cup chilled whipping cream
8-inch packaged crumb crust
Cherry pie or peach pie filling

Heat oven to 350 degrees. In large mixer bowl combine cream cheese and sugar; beat well. Blend in cocoa, scraping sides of bowl and beaters frequently. Add eggs and vanilla; blend well. Blend in whipping cream. Pour into crust. Bake 35-40 minutes. Center will be soft but will set upon cooling. Cool to room temperature. Cover and chill several hours or overnight. Garnish with pie filling.

Verdict:
Just the way I like it - simple and delicious! Thumbs up! Classic recipe for a potluck or having friends over for dinner. I'll definitely be making this again in a pinch!

P.S. The recipe name "Chocolate Cheese Pie" is NOT my creation. A chocolate cheese pie sounds pretty disgusting in my opinion. But trust me, that's what it's called.

Homemade Granola

From: An old index card

Ingredients:
3 cups old-fashioned rolled oats 
1/2 cup wheat germ
1/4 cup flour
1/4 cup oat bran
4 Tbsp brown sugar
2 tsp cinnamon
1/2 tsp salt
1/4 tsp nutmeg
1/4 tsp ginger
1/2 cup apple juice or cider
4 Tbsp warm honey
1 Tbsp vanilla
2 Tbsp unsalted butter

Preheat the oven to 300 degrees. Butter a baking sheet. Stir together oats, flour, wheat germ, oat bran, brown sugar, cinnamon, salt, nutmeg and ginger. In a separate bowl whisk together the apple juice, honey, vanilla and butter. Pour over dry ingredients. Toss. Spread on baking sheet. Cook for 45 minutes, stirring about every 15 minutes. Cook until it is all dry to the touch. If you want to add fruit, add in the dried fruit of your choice after it's done baking.

Verdict:
Thumbs up! Yummy to sit out on the counter and munch on as I'm walking around! :-)

Homemade Cream of Chicken Condensed Soup

From: Tammy's Recipes

Ingredients:
1 1/2 cups chicken broth
1/2 teaspoon poultry seasoning
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon black pepper
1/4 teaspoon salt (or less; taste to test)
1/4 teaspoon parsley
dash of paprika
1 1/2 cups milk
3/4 cup flour 

In medium-sized saucepan, boil chicken broth, 1/2 cup of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic). In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens.

Verdict:
Thumbs up!! Ever been in the middle of a recipe and realize you don't have any cream of chicken soup in your pantry? Okay, if you're a prepared cook that's never happened to you. But it happens to me all the time!! This is an easy way to whip up your own condensed cream of chicken soup. Yummy and no extra ingredients like you will find in the canned stuff!

Garlic Chicken

From: An old index card

Ingredients:
Chicken
Lemon juice
1/4 cup vegetable oil
8 garlic
1 Tbsp thyme, parsley, oregano, chives
salt and pepper

Combine all ingredients. Add chicken and cover. Refrigerate overnight. Grill chicken.

Verdict:
I know, the chicken doesn't look that appetizing and the recipe is pretty vague. I'm trying to go through some of my old recipe cards and weed out some of them! I honestly think this recipe would have been better if I hadn't used so many herbs. It wasn't bad, it was just very herb-y, as you can tell by the picture! BUT... I will say that my 4-year old ate a ton of it and she's the one I consider my picky eater. It wasn't a really strong flavor so that's probably why she liked it. Also, I didn't grill it, I just cooked it in the oven. This is the type of recipe I'd probably make for lunch during the week for the kids but not for a family dinner.

Key Lime Pie

From: An old index card

Ingredients:
2 eggs
1 egg yolk
1 can (14 oz) sweetened condensed milk
1/2 cup lime juice
2 Tbsp water
1-2 drops green food coloring (optional)
1 tsp grated lime peel
1 graham cracker pie crust

Whipped topping:
1 cup whipping cream
2 Tbsp sugar
1/2 tsp vanilla

Key lime slices (optional)

In a large mixing bowl beat eggs and yolk with wire whisk until combined. Gradually add milk to yolks, beating until combined. Add lime juice, water, food coloring, and lime peel. Whisk until well mixed. Pour into crust. Place on baking sheet. Bake at 350 degrees or until almost set in center. Cool on wire rack for 1 hour. Refrigerate at least 4 hours.

Chill small mixing bowl and beaters of electric mixer. In chilled bowl beat cream, sugar, and vanilla on medium speed until stiff peaks form. Pipe or spoon whipped cream around edges of pie. Garnish with lime slices if desired.

Verdict:
Thumbs up! Not too tart (which is what I was afraid of) and the whipped topping just adds something special to it! A perfect little pie for dessert, whether with your own family or a group setting. Highly recommend this - I will be making it again!

Italian Vegetable Soup

From: Back-to-School Lunches cookbook

Ingredients:
1 Tbsp olive oil
1 cup chopped red onion
1 cup chopped red bell pepper
1 bag frozen Italian vegetables or mixed vegetables
1 can diced tomatoes with liquid
1 can chickpeas, drained and rinsed
3 cans chicken broth
1/2 tsp salt
1/2 tsp pepper
1 tsp crushed dried oregano
1 cup uncooked wagon wheel pasta
1 cup cooked diced chicken, optional

Heat oil in Dutch oven. Add onion and bell pepper. Cook and stir over medium-high heat 3 minutes or until onion is tender. Stir in frozen vegetables, tomatoes, chickpeas, chicken broth, salt, pepper and oregano. Bring to a boil over high heat.

Stir in pasta. Reduce heat to medium and cook at a low boil 15 minutes or until pasta and vegetables are tender. If desired, stir in chicken with pasta.

Easily frozen: Just put it in a freezer container. Thaw overnight and you can pack it for lunch or eat it at home.

 
Verdict:
Thumbs up! Such a classic, feel-good, comfort meal! This was definitely a recipe meant for kids but it was delicious. I like this because it's easy to adapt. I'll definitely be making this again and I highly recommend it.

Country Ham Bone Soup

From: Here

Ingredients:

1 baked country ham bone
3 quarts water
1 c. sliced carrots
1 c. sliced celery
1/2 c. chopped onion
1 (10 oz.) pkg. frozen whole kernel corn
1 (10 oz.) pkg. frozen lima beans
1 (16 oz.) can black eyed peas, undrained
1 (16 oz.) can tomatoes, undrained
2 c. cooked elbow macaroni
Salt & pepper to taste

Place ham bone in large soup kettle. Add water; simmer 30 minutes. Remove bone and remove meat from bone. Chop meat and return to broth. Add carrot, celery and onion; simmer 30 minutes. Add remaining vegetables; simmer 1 to 1 1/2 hours. Add macaroni; season with salt and pepper. Heat to serving temperature.

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Verdict:

Thumbs up! I needed a way to use my ham bone after I made a ham, and we're not huge bean eaters, so I found this soup recipe and thought it sounded like a winner. Filling, delicious, and easy to make! Next time I make a ham I'll definitely be making this soup the next day again! I highly recommend this soup!