Jen & Troy Hall

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Recipes

A collection of favorites - try these out in your own kitchen!  

Contents

  1. 1 Apple Crisp II
  2. 2 Molasses Crinkles
  3. 3 Banana Crumb Muffins
  4. 4 Downeast Maine Pumpkin Bread
  5. 5 Raspberry Oatmeal Cookie Bars
  6. 6 Spicy Oatmeal Raisin Cookies
  7. 7 Outrageous Chocolate Chip Cookies
  8. 8 Mom's Zucchini Bread
  9. 9 Shredded Chicken in Crockpot
  10. 10 Veggie Chicken Minestrone Soup for Crockpot
  11. 11 Brownies with Hot Berry Sauce
  12. 12 Apple Cinnamon Rolls
  13. 13 Coconut Cranberry Chews

Apple Crisp II

This large 9x13-inch crisp is made hearty with cooking oats mixed into its sweet crumbly topping.  Underneath are all the lovely things that complement apples - cinnamon, brown sugar and butter.  Pears can be used as a delicious seasonal substitute.  For color, add a few berries on top of the apples like the crisp shown below!  Golden raisins are also delicious when mixed modestly with the apples.

10 cups all-purpose apples, pealed, cored, sliced

1 cup (or less) white sugar

1 tablespoon all-purpose flour

1 teaspoon (or more) ground cinnamon

1/2 cup water


1 cup quick-cooking oats

1 cup all-purpose flour

1 cup (or less) brown sugar

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/2 cup butter


DIRECTIONS:

1. Preheat oven to 350 degrees F

2. Place the sliced apples (and/or pears) in a 9x13 inch pan.  Mix white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples.  Pour water evenly over all.

3. Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together.  Crumble evenly over the apple mixture.

4. Bake at 350 degrees F for about 45 minutes.


Molasses Crinkles

Mix…    ¾ cup soft margarine

            1 cup brown sugar

            1 egg

            ¼ cup molasses

 




In Another bowl…           2 ¼ cups flour

                                    2 teaspoons soda

                                    1 teaspoon cinnamon

                                    1 teaspoon ginger

                                    ½ teaspoon cloves

                                    ¼ teaspoon salt


Mix these dry ingredients into margarine mixture.

Chill dough in refrig 2 hours or overnight.

Heat oven to 375 degrees.

Lightly grease a baking sheet.

Toll teaspoonfuls of chilled dough into balls the size of large walnuts.

Dip tops in sugar.  Place cookies, sugared side up, 3 inches apart on baking sheet.

Bake 10 to 12 minutes, or just until set but not hard.

Cool on wire rack.

Makes 4 dozen cookies.


Try making a double batch and freeze several "logs" of this dough in plastic wrap, insulated by a layer of newspaper.  When needed, just break off frozen chunks and bake spontaneous cookies!



Banana Crumb Muffins


1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter or margarine, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.  In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.  Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.


Downeast Maine Pumpkin Bread

http://allrecipes.com/Recipe/Downeast-Maine-Pumpkin-Bread/Detail.aspx?strb=4


  • 1 (15 ounce) can pumpkin puree (or two cups fresh baked squash)
  • 4 eggs
  • 1 cup vegetable oil
  • 2/3 cup water
  • 3 cups white sugar
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
  2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
  3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
During squash season, bake extra and freeze 2-cup measurements in ziplock bags.  Defrost as needed to enjoy pumpkin bread year-round!

Raspberry Oatmeal Cookie Bars

http://allrecipes.com/Recipe/Delicious-Raspberry-Oatmeal-Cookie-Bars/Detail.aspx

One of my all-time favorite and most requested recipies!  I pick lots of fresh farm raspberries and blackberries every summer, freeze them individually on cookie sheets, then transfer the frozen berries into quart-size ziplock bags to bake this recipe year-round.  Just pour frozen berries over the bottom crust, add top and bake.  Very easy!  Double below recipe for baking 9x13 size pan.
Ingredients:
1/2 cup packed light brown sugar
1 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup rolled oats
1/2 cup butter or margarine, softened
Solid layer of fresh or frozen berries (at least a cup)
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease one 8 inch square pan, and line with greased foil.
2. Combine brown sugar, flour, baking soda, salt, and rolled oats. Rub in the butter using your hands or a pastry blender to form a crumbly mixture. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the berries to within 1/4 inch of the edge. Sprinkle the remaining crumb mixture over the top, and lightly press it into the berries.
3. Bake for 35 to 40 minutes in preheated oven, or until lightly browned. Allow to cool before cutting into bars.

Spicy Oatmeal Raisin Cookies

http://allrecipes.com/Recipe/Beths-Spicy-Oatmeal-Raisin-Cookies/Detail.aspx
  • 1/2 cup butter, softened
  • 1/2 cup butter flavored shortening
  • 1 cup packed light brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 3 cups rolled oats
  • 1 cup raisins

Directions:
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
  3. Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container. Make sure you get some, because they don't last long!

Outrageous Chocolate Chip Cookies

http://allrecipes.com/Recipe/Beths-Spicy-Oatmeal-Raisin-Cookies/Detail.aspx


  • 1/2 cup butter
  • 1/2 cup white sugar
  • 1/3 cup packed brown sugar
  • 1/2 cup peanut butter
  • 1/2 teaspoon vanilla extract
  • 1 egg
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup rolled oats
  • 1 cup semisweet chocolate chips
Directions:
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, cream together the butter, white sugar and brown sugar until smooth. Stir in the peanut butter, vanilla and egg until well blended. Combine the flour, baking soda and salt; stir into the batter just until moistened. Mix in the oats and chocolate chips until evenly distributed. Drop by tablespoonfuls on to lightly greased cookie sheets.
  3. Bake for 10 to 12 minutes in the preheated oven, until the edges start to brown. Cool on cookie sheets for about 5 minutes before transferring to wire racks to cool completely.

Mom's Zucchini Bread

http://allrecipes.com/Recipe/Moms-Zucchini-Bread/Detail.aspx
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3 teaspoons ground cinnamon
  • 3 eggs
  • 1 cup vegetable oil
  • 2 1/4 cups white sugar
  • 3 teaspoons vanilla extract
  • 2 cups grated zucchini
  1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
  2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
  3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini until well combined. Pour batter into prepared pans.
  4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Shredded Chicken in Crockpot

The first time we made grilled steak burritos, but recently I used the crock pot to make flavorful shredded chicken.

Directions:
1) Fill crock pot 2/3 full with raw chicken (even frozen works)
2) Add a whole raw onion and garlic cloves, chopped up
3) Add raw pepper chopped up, considering heat preference
4) Add a couple tablespoons of taco seasoning (a packet)
5) Pour in about 2 cans of diced tomatoes, covering the raw meat
6) Turn on and let cook all day (or night)
7) Pull chicken out, shred with fork and place back into crock pot
8) Simmer shredded chicken in crock pot juices until ready to use

Easy! While the chicken was simmering, I made a big batch of white basmati rice, then stir fried it with some crock pot chicken juice, corn, black beans and egg.

We set up a breakfast burrito assembly line, heating the shell over the stove, adding rice and shredded chicken, fresh salsa and cheese for Troy. We wrapped the finished burritos in saran wrap then a gallon-size freezer bag. I wrote my name in Sharpie on the burritos without cheese, but Troy gets about 80% of the 30 burritos.

Last time we added fresh mushrooms, bell pepper and onion and that was delicious!

Veggie Chicken Minestrone Soup for Crockpot

Toss ingredients straight into crockpot:

  • Fill crockpot with 2” of diced fresh tomatoes (or 2 cans diced)
  • 3-5 peeled and cubed potatoes
  •  6 stalks of celery
  •  2 sweet or bell peppers, diced
  •  frozen/fresh uncooked chicken breasts
  •  1-2 cups of shredded cabbage
  • Italian seasoning and/or fresh herbs, black pepper, salt
  • Fill pot with water to cover veggies and meat, then stir in chicken bouillon

Simmer for 6-8 hours, shredding chicken before serving.


Brownies with Hot Berry Sauce

While box mix brownies are baking, grab a small pot and add:
  1. Frozen berries - be creative
  2. Tablespoon of water
  3. Corn Starch as needed
  4. Dash of sugar
Medium heat, no more than 10 minutes.  Watch and stir.  Generously heap berry sauce over brownies, hot from the oven.  Ice cream optional.

Apple Cinnamon Rolls

Purchase fresh pizza dough from grocery store like Winco or Trader Joe's, about one packet for 4 people.

8" x 8" baking pan - line with aluminum foil, spray oil evenly.

Roll dough out as thin as you can without causing holes or insanity.  Mix together:
  • 1/2 cup melted margarine or butter
  • 2/3+ cup brown sugar
  • 1 tablespoon+ of cinnamon
Spread mixture evenly on rolled out dough.

Chop up a fresh apple into little tiny pieces.  No need to peel it.  Sprinkle the apple pieces over the sugared dough.

Roll the dough into a tube.  Slice every half inch to make spirals.  Put rolls into prepared pan, on oiled aluminum foil.  Align so they are touching.  Bake at 375F - 400F for 15-20 minutes or until minimally doughy. 

For big party, double dough & ingredients and bake in 9" x 13" pan.

Coconut Cranberry Chews

FANTASTIC recipe - moist and delicious!  Great for freezing, in little balls.
  • 1½  cups butter
  • 2 cups sugar
  • 1 TBS grated orange peel
  • 2 tsp vanilla
  • 1 egg
  • 3 ¼ cups flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1 ½  cups dried cranberries
  • 1 ½ cups coconut

Cream butter, sugar, orange peel and vanilla till smooth. Beat egg until well blended.

Blend baking powder and salt. Mix in flour. Add coconut and cranberries.

Shape into 1 inch balls; place on well oiled baking sheet.

Bake 350 degrees,  approximately 10 minutes until edges brown.