Music Makers March (Weather)

Mr. Sun

Oh Mister Sun, Sun,
Mister Golden Sun,
Please shine down on me

Oh Mister Sun, Sun,
Mister Golden Sun,
Hiding behind a tree...

These little children
Are asking you
To please come out
So we can play with you

Oh Mister Sun, Sun,
Mister Golden Sun,
Please shine down on me!

Oh Mister Sun, Sun,
Mister Golden Sun,
Please shine down on me

Oh Mister Sun, Sun,
Mister Golden Sun,
Hiding behind a tree...

These little children
Are asking you
To please come out
So we can play with you

Oh Mister Sun, Sun,
Mister Golden Sun,
Please shine down on...
Please shine down on...
Please shine down on me!

Music Makers February (Love and Family)

Music Makers January (Animals)

January Finger plays

Five Little Monkeys

Five little monkeys jumping on the bed,
One fell off and bumped his head.
Mama called the Doctor and the Doctor said,
"No more monkeys jumping on the bed!"
Four little monkeys jumping on the bed,
One fell off and bumped her head.
Papa called the Doctor and the Doctor said,
"No more monkeys jumping on the bed!"

Three little monkeys jumping on the bed,
One fell off and bumped his head.
Mama called the Doctor and the Doctor said,
"No more monkeys jumping on the bed!"

Two little monkeys jumping on the bed,
One fell off and bumped her head.
Papa called the Doctor and the Doctor said,
"No more monkeys jumping on the bed!"

One little monkey jumping on the bed,
He fell off and bumped his head.
Mama called the Doctor and the Doctor said,
"Put those monkeys straight to bed!"

5 little ducks

5 little ducks went out to play over the hills and far away mother duck went quack, quack, quack and only 4 little ducks came back

Green and Speckled Frogs

5 green and speckled frogs sat on a speckled log eating some most delicious bugs yum yum 1 jumped into the pool there it was nice and cool now there are only 4 green and speckled frogs

Black Birds

2 little black birds sat on the fence 1 named Julie and the other named Spence fly away Julie fly away Spence come back Julie come back Spence
Do for all the kids

Teasing Mr. Crocodile

Five little monkeys
(5 fingers held over other arm (4 for next verse, etc))
Sitting in a tree
Teasing Mr. Crocodile,
(teasing faces, hands up to face like moose antlers or one hand in front of nose)
"You can't catch me."
Along came Mr. Crocodile,
(finger up to mouth like SHHHH)
Quiet as can be
SNAP
(Both hands clap together like a crocodile's mouth)

Four little monkeys

Three little monkeys
Sitting in a tree
Teasing Mr. Crocodile,
"You can't catch me."
Along came Mr. Crocodile,
Quiet as can be
SNAP

Two little monkeys

One little monkey

No more little monkeys
Sitting in a tree

Baa, Baa Black Sheep

Baa, Baa, black sheep,
have you any wool?
Yes sir, yes sir -
three bags full:

One for the master,
one for the dame,
And one for the little boy
that lives down the lane.

Hey Diddle Diddle

Hey diddle diddle, the cat and the fiddle,
The cow jumped over the moon,
The little dog laughed to see such sport,
And the dish ran away with the spoon.

The Bear Went Over the Mountain
(tune: For He's a Jolly Good Fellow)

The bear went over the mountain,
The bear went over the mountain,
The bear went over the mountain,
To see what he could see

To see what he could see,
To see what he could see

The other side of the mountain,
The other side of the mountain,
The other side of the mountain,
Was all that he could see

Was all that he could see,
Was all that he could see,
The other side of the mountain,
Was all that he could see!

Little Bo Peep

Little Bo-peep has lost her sheep,
And doesn't know where to find them.
Leave them alone and they'll come home,
Wagging their tails behind them.
Little Bo-peep fell fast asleep,
And dreamt she heard them bleating;
But when she awoke, she found it a joke,
For they were still a-fleeting.

Then up she took her little crook,
Determined for to find them;
She found them indeed, but it made her heart bleed,
For they'd left all their tails behind them.

Mary Had a Little Lamb

Mary had a little lamb
Whose fleece as white as snow.
And everywhere that Mary went,
The lamb was sure to go!
It followed her to school one day,
which was against the rules.
It made the children laugh and play,
To see a lamb at school.

Where has my dog gone
Oh where oh where has my little dog gone oh where oh where could he be with his ears cut short and his tail cut long oh where oh where could he be

Six little ducks

Six little ducks that I once knew
fat ones, skinny ones, fair ones too
but the one little dick with the feather on his back .
He led the others with a quack, quack, quack!
quack, quack, quack!
quack, quack, quack!
He led the others with a quack, quack, quack!

Music Makers Song used every time

We meet every week to learn different songs each month has a theme that changes. Someone hosts for a month we have a sign up sheet. The kids learn new songs and finger plays, we sing with puppets, march with musical instruments or noise makers, dance to a song or video that (goes with the monthly theme) have story time, snacks and then the kids play. The ages of kids ranger from 6months –to preschool.

Do these songs every time

Hello Song

Let’s sing hello together
Hello, hello, hello
Let’s sing hello together
Hello, hello, hello
Let’s sing hello (Child’s Name)
The child/mom sings Hello, hello, hello
Do this for each child

Music Makers Song

What should we do when we come to sing come to sing come to sing
What should we do when we come to sing come to sing come to sing when we come to music makers
We will say hi to all our friends all our friends all our friends we will say hi to all our friends when we come to music makers
We will sit for circle time circle time circle time we will sit for circle time when we come to music makers
We will sing and clap our hands clap our hands clap our hands we will sing and clap our hands when we come to music makers
We will dance with all our friends all our friends all our friends we will dance with all our friends when we come to music makers
We will march in a marching band marching band marching band we will march in a marching band when we come to music makers
We will sit for storey time storey time storey time we will sit for storey time when we come to music makers.


The LA-la song by Janeen Brady (Bright Music) Uses puppets

Goodbye Song
Goodbye (Child’s name) goodbye (child’s name) goodbye (child’s name)
we are glad you came today.
Do this for each child, (and or mommies babies or everyone)
We are glad you came today

Fruit and Dessert Recipes

CREAM PUFF PASTRY –Wendee Bacon
1/2 c. butter1 c. boiling water1 c. pre-sifted flour1/4 tsp. salt4 eggs
Put butter and water in small saucepan; stir over high heat until melted and liquid is boiling rapidly. Add flour and salt at once; raise saucepan a few inches above heat. Stir briskly. Mixture will come away from sides of pan and form a ball in center.
Cook and stir 30 seconds more. Remove from heat. Break 1 egg into the paste; beat fast until smooth and fluffy. Repeat until all the eggs are used.
Drop by whatever size you want (1/4 cup) onto ungreased cookie sheet 3 inches apart. Bake at 350 degrees until puffed and golden 35-40 minutes. Cool away from drafts. Cut off tops and fill with filling or ice cream.
CREAM PUFF FILLING:
1/3 c. sugar2 c. milk2 tbsp. butter2 tsp. vanilla2 tbsp. cornstarch2 egg yolks, slightly beaten
Mix sugar, cornstarch and eggs in 2-quart saucepan. Stir in milk gradually. Cook over medium heat, stirring constantly until mixture thickens and boils. Remove from heat; stir in butter and vanilla. Cool and fill cream puffs.

Fresh Strawberry Pie --Rachel Cobia
(This recipe also works with peaches. Just replace the strawberry jell-o powder with peach, and the fresh strawberries with fresh peaches.)

Crust
2 C flour (plus more for consistency)
1 t salt
1 t baking powder
1 C vegetable shortening
ice water

Mix dry ingredients. Add in shortening with a pastry blender (a fork works too). Add more flour a little at a time until dough is in pea sized pieces. Using your hand, gently fold in just enough ice water to bring the dough together. As soon as it begins to stick together, form into a ball. DO NOT over handle or over mix the dough. Roll out on a generously floured surface (this makes about 1 1/2 crusts so you will not use all the dough but its not quite enough for 2 crusts). Transfer to a 9 inch pie plate and poke holes in the bottom with a fork. Bake at 425 for 10-15 minutes, or until edges are golden brown. Cool completely.

Filling
1 C sugar
1 C water
3 T cornstarch
3 T strawberry jell-o powder
2 T corn syrup
Fresh strawberries
Sweetened whipping cream

Mix sugar and cornstarch in a saucepan and add the water. Cook over medium high heat while stirring constantly until thick and clear. Remove from heat and whisk in jell-o and corn syrup. Cool completely. Fill cooled pie crust with fresh sliced strawberries and pour filling over the top. Chill for at least 2 hours. Serve with sweetened whipping cream (use hand mixer or kitchen aid with whisk to beat until soft peaks form. Add 1 t vanilla and powdered sugar to taste)...DON'T USE COOL WHIP OR REDI WHIP!! You need the real stuff :)

Blueberry Peach Cinnamon Muffins-- Chelsie Pedersen

½ cup blueberries
½ cup peaches, peeled and diced
3 cups flour
½ cup sugar
½ cup brown sugar
1 Tbsp baking powder
1 tsp salt
½ melted butter
3 eggs, beaten
1 cup milk

Topping
4 Tbsp melted butter
2 Tbsp sugar
2 tsp cinnamon

Mix flour, sugars, baking powder, and salt. Add butter, beaten eggs and milk, stirring until just bended. Carefully Fold in fruit. Fill greased muffing cups about 2/3 full. Bake at 400 degrees for 18-20 minutes, or until golden.
Brush tope with melted butter and sprinkle with cinnamon-sugar mixture.

Fruit Soup-- Denise Zemp

3 Tbsp Tapioca
2 ½ cups water
Bring to a boil and cool
Add:
6oz Orange Juice or 5alive
1 Tbsp lemon juice
2 Tbsp sugar
Pinch of salt
Then Add: What ever fruit you want:
Peaches
Grapes
Bananas
Kiwi
Honeydew
Family Fruit Salad-- Lucenda Usher
8 oz small curd cottage cheese
16 oz cool whip
2 cans 15 oz fruit cocktail (drained)
3 oz strawberry gelatin powder
1 cup marshmallows
Add Fruit of your choice if desired
Mix all above ingredients. Do not forget to drain fruit cocktail. Do not add water to gelatin. Refrigerate for one hour for best results.

Cherry Almond Dessert-- Tara Hille

1 cup margarine
1 ¾ cup sugar
4 eggs
1 tsp vanilla
1 ½ tsp baking powder
3 cups flour
2 cans cherry pie filling

Icing:
1/3 cup soft margarine
1 Tbsp water
2 cups Powdered sugar
½ tsp almond extract

Cream (beat) margarine and sugar; add eggs, one at a time, then add dry ingredients. Pour ½ batter on greased cookie sheet and spread out well. (it will be a thin layer) Spread cheery filling over top, then drop remaining dough on top in little pieces. Bake at 350 degrees for 30 minutes. Spread the following icing on while warm.

Icing:
Beat the ingredients well, until smooth. Add more water, if needed, or more powdered sugar to get a thin glaze.

Mal's Fruit Salad-- Malinda Williams

Two ripe white flesh peaches
1 pkg raspberries
1 pkg blackberries
1 pkg blueberries
pinch of powdered sugar (optional)

Peel and dice peaches. Wash the fresh berries and add to bowl of peach slices. Add powdered sugar acording to ripeness of peaches.

Chocolate Dipped Strawberries-- Brooke Stevenson

strawberries (as many as wanted)
bag of chocolate chips (ghiradelli is best)

Wash and dry all of the strawberries. Melt chocolate in a double boiler. If you don't have one, put chocolate chips in a microwave safe bowl and microwave for 30 seconds. Stir and continue microwaving for 15 seconds at a time, stirring after each time until smooth and melted. Hold each strawberry by the stem and dip into chocolate. Place the dipped strawberries on a plate or cookie sheet covered with wax/parchment paper. When all of the strawberries are dipped place them in the fridge for chocolate to harden. They only need to be refrigerated for about an hour. Enjoy!!!!

Homemade Ice Cream-- Mary Dawn Meier

5 c. cream
4 c. whole milk
1 can sweetened condensed milk
2 to 3 c. sugar
1/8 c. vanilla

Add flavoring - Ideas (Mrs. Richards Hot Fudge and Toasted Almonds, cooled, Mrs. Richards Caramel Topping, peach - canned peaches, or just plain vanilla is great). Freeze in ice cream freezer.

Easy Peach Cobbler--Joie Spencer, & Tiffany Caraway

1- 15 oz. canned peaches
1- 30 oz. canned peaches
1 pkg. yellow cake mix
1 stick (1/2 c.) butter

Spray the bottom of a 13"x9" pan. Pour both cans of canned peaches with juice into the bottom of the pan, and then cover evenly with the dry yellow cake mix. Cut slices of the entire stick of butter and place on top of the cake mix. Bake at 350 degrees for about 35-45 minutes or until the top is somewhat browned. Let it cool for about 10 minutes or so. Tastes great by itself or served with vanilla ice cream.

Fruity Coleslaw--Valerie Andelin

buy 1 bag of ready to eat coleslaw from the store (or you can cut up your own cabbage and carrots and make your own)
add 1 can chunky pineapple
cut up 1 apple
Mix everything together and lightly coat with Miracle Whip -the longer it sits, the wetter it will get so you don't need a whole lot of Miracle Whip

Greek Salad with Mizithra Cheese Emily Daniel

Tomatoes (seeds and excess juice removed) diced
orange bell pepper diced
yellow summer squash diced
green onions minced fine (whites included)
one clove garlic, minced

and I splashed apple cider vinegar on them and salt and peppered to taste. I let that set for 20 minutes while I got the greens ready and grated the Mizithra cheese. I used Pre-bagged Romaine lettuce, but you can use any sturdy green or red leaf lettuce.
Drain excess vinegar from vegetables and then toss with greens and grated Mizithra cheese. Add greek dressing as needed. (I used too much last night. You don't need very much because of the flavor you already get from the vinegar, salt and pepper and the cheese. I like St. Louis Bread Co's greek dressing. You can get it at the restaurant or Shop N Save.)

Berried Delight -Emily Gibb

1-1/2 cups HONEY MAID Graham Cracker Crumbs
1/4 cup sugar
6 Tbsp. butter or margarine, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. cold milk
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
4 cups strawberries, hulled, halved
3-1/2 cups cold milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding

MIX crumbs, sugar and butter in 13x9-inch pan; press onto bottom of pan. Refrigerate 15 min.

BEAT cream cheese and 2 Tbsp. milk in large bowl with wire whisk until well blended. Gently stir in half of the whipped topping. Spread onto crust; top with strawberries. Pour 3-1/2 cups milk into large bowl. Add dry pudding mixes. Beat 2 min. Pour over strawberries.
REFRIGERATE 4 hours or until set. Spread with remaining whipped topping just before serving. Store leftovers in refrigerator.

"Jamba Juice" Smoothies Alicia Alba

8 oz. juice or milk
2 big scoops ice cream (or non-fat frozen yogurt) or sherbet or both
1 cup frozen fruit (one type or a variety)

Ocean Sunrise:
raspberry juice, orange sherbet, strawberries, bananas

Caribbean Passion:
passion-mango juice, orange sherbet, peaches, mangos

Razzmatazz:
raspberry juice, raspberry sherbet, strawberries, bananas

Strawberries Wild:
apple-strawberry juice, vanilla ice cream, strawberries, bananas

Peach Pleasure:
peach juice, orange sherbet, peaches, bananas

Banana Berry:
apple-strawberry juice, vanilla ice cream, raspberry sherbet, blueberries, bananas

Mango Mango:
passion-mango juice, pineapple sherbet, mangos

Aloha Pineapple:
pineapple juice, pineapple sherbet, vanilla ice cream, strawberries, bananas

Orange A Peel:
orange juice, vanilla ice cream, strawberries, bananas

Peanut Butter Moo'd:
milk, vanilla ice cream, bananas, spoonful of chocolate syrup, spoonful of creamy peanut butter

Pumpkin Pleasure:
milk, vanilla ice cream, 1/4 cup frozen canned pumpkin pie filling (instead of fruit)

Nog Nog:
egg nog, vanilla ice cream, bananas


*** Add the ingredients in the order listed to give your blender an easier time of it

***Feel free to mix-it up and substitute as much as you want - just try to keep your ratio of liquid to ice cream to fruit about the same so that it will blend (add more liquid if you have problems).

***I tend to decrease the bananas in many recipes (or eliminate them completely) because the flavor can overpower the more subtle flavors.

***The original recipes call for a scoop of ice - I never do this because I think it just waters it down and makes it cheaper for the company to make (when I order from a smoothie place I always ask them to skip the ice - they usually add more of the other yummy ingredients to make up the difference)

***Most of these recipe combinations came from my memory of working at Zuka Juice, but you can go to the Jamba Juice website and look at their menu for more ideas of flavor combinations.


Fruit Pizza -Haydee Hyde ( I used only strawberries but you can use any berries and or any fruit) *from Anything Fruit night*

1 Pkg. Pillsbury sugar cookie dough
1/4 cup of sugar
1-8 oz. cream cheese
about 1 pint of strawberries.
Roll cookie dough on a pizza baking sheet and bake until done (it takes a little longer than the instruction on the pkg.) Let it cool. Mix the sugar and the cream cheese. Spread on cookie. Cut strawberries in slices and put them on top of cream cheese mixture. ENJOY!!!!!

Vegetarian Ventures Recipes

Chili Mac and Cheese - Pat Fuhrman

1 package macaroni and cheese, cooked according to package directions
1 can chili beans
1 can Rotel tomatoes
Mix the ingredients together and enjoy. This is a great way to pack a little protein and vegetables into your mac and cheese.

Daddy Salad - Alicia Alba

1 can kidney beans
1 can black beans
sliced tomatoes
crumbled or shredded cheese (parmesan, mozzarella, or whatever is your favorite)
Italian dressing

Toss all of the ingredients together in a bowl to taste. You can also substitute your favorite beans, cheese, or other vegetables.

Latin Lentils - Emily Gibb

1 lb bag dried lentils, sorted and rinsed
1 envelope Sazon Goya seasoning (coriander and annatto)
1 medium onion, diced
1 t crushed garlic, about 2-3 cloves
2 c. shredded carrots
1 c. shredded cheddar cheese
2 T cream cheese
½ bunch cilantro, leaves only
Salt and cumin to taste

Combine lentils, seasoning, onion, garlic, and carrots, adding enough water to cover the ingredients by about 2 inches. Bring to a boil and reduce to a simmer. Continue to add water to maintain enough water in the pan until the lentils are cooked. Some water is needed to keep lentils from sticking and to help melt the cheeses, but too much will leave the lentils soupy. Play around with it to reach your desired consistency. Once lentils are cooked, add the cheeses and stir until melted and mixed in; add cilantro. Add any extra salt and cumin to taste. This meal can be eaten as a main dish over rice, adding tofu or chicken if desired, or as a great side dish to many other meals.

Apple Crisp -Lucenda Usher

Peel 4 medium apples and slice into a buttered caserole dish.
Mix :
1 tsp. cinnamon 3/4 c. flour
1/2 c. water 1/2 c. butter
1 c sugar 3/4 c. oatmeal (optional)
Work together until crumbly. Spread over

Thanksgiving Recipes

Garlic Mashed Potatoes- Tara Hille

10 lb. Potatoes
3- 8oz Cream Cheese (softened)
16 oz Sour Cream
1 & 1/2 cup Butter (melted)
Pepper and Garlic Salt to taste

Peel and cut potatoes in half. Place in a large pot of water to boil. Boil until easily mashed. Drain water and use beaters to smooth potatoes. Add cream cheese, sour cream, butter, garlic salt and pepper to taste. Place in a baking dish and cover with tin foil. Bake at 350 degrees for 45-60 minutes.
This makes a large amount of Potatoes. Can be cut in half.

Apple Pudding- Liberty Vollmer

3/4 Cup sugar
1/3 cup all-purpose or whole wheat flour
1 1/2 teaspoons baking powder
1/8 teaspoon salt
1 teaspoon vanilla
1 egg
1 medium apple, finely chopped (I always double the amount of apple because I love the fruit in the pudding.)
1/2 cup chopped nuts

Heat oven to 350 degrees. Beat sugar, flour, baking powder, salt, vanilla and egg in 1 1/2-quart bowl on medium speed until smooth, about 1 minute. St8ir in apple and nuts. Pour into greased pie plate, 9x1 1/4 inches. Bake until golden brown, about 30 minutes. Cut into wedges. Serve warm. 6 servings: 215 caolries per serving. (If using self-rising flour, decrease baking powder to 1 teaspoon and omit salt.)
Because this recipe does not include spices, I add cinnamon, and nutmeg to taste. This adds just the right taste.

Wassail- Fran Drown

1 gallon apple cider
2/3 cup sugar
2 teaspoon whole cloves
2 teaspoons whole allspice
2 three-inch cinnamon sticks
2 oranges, studded with cloves

Heat all ingredients except oranges: reduce heat. Cover and simmer 20 minutes. Strain punch and pour into punch bowl. Float oranges in bowl. 32 servings (about 1/2 cup each): 85 calories per serving. For a diabetic treat omit sugar.

Mom’s rolls- Malinda Williams

8 cups flour
1 cup sugar
1 cup canola oil (or shortening)
1 Tbs. yeast
4 cups milk
Scald the milk (11 min in microwave). If using canned milk, scalding isn’t necessary.
If using shortening melt it in the hot milk.
¼ cup warm water
½ tsp sugar

Add the yeast to the warm water/sugar mixture. The yeast will start to ferment and grow in the warm sugar water while you prepare the rest.
Mix the flour, sugar, milk, oil and yeast mix together. (MAKE SURE THE MILK HAS COOLED TO A WARM TEMP OR YOU WILL KILL THE YEAST).
Cover the soft dough with a moist towel and let rise in warm place until double (about 1 hour).
1 cup flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
Sift together and knead into the risen dough.
Knead additional flour into dough until right consistency (not too sticky and not to floury and stiff).
Divide the dough into plastic bags (remove air from bag then seal) and refrigerate. The dough will continue to rise a little in the fridge so don’t fill the bags too full (I’ve had bags pop open).
Wait 8 hours before using for better dough.
Bake 375deg. For 20 min.
This dough lasts a good two weeks.

Cheese ball- Malinda Williams

2 (5 oz) jars kraft pimento cream cheese
1 (5 oz) jar kraft roca blue cheese
1 (8 oz) brick cream cheese
1 tsp worchestershire sauce
½ tsp accent
1 Tbs finely grated onion (easiest to grate if frozen)

Mix in food processor ( I use my egg beaters since I lack the processor)
Separate into bowls (I wrap it in plastic wrap first)
Chill for 4 hours before serving.
Good with pecans

Waldorf Salad- Jamie Hoskins

3 c. seedless or halved & seeded grapes
4 c. red apples, unpeeled, diced
1 pomegranite
3 c. celery, diced
2 c. walnuts, chopped
1 1/2 c. whipping cream, whipped
1 1/2 c. mayonnaise (Miracle Whip) ( I only use 1 cup)
1 tbsp. lemon juice
3 tbsp. sugar or to taste
Lettuce
Additional grapes & pomegranate seeds (optional)

Combine grapes, apples, celery and walnuts. Combine whipped cream,
mayonnaise, lemon juice and sugar. Mix well. Fold dressing into salad.
Chill well. Serve in lettuce-lined bowl. Garnish with additional
grapes and pomegranate seeds. Makes 12 to 15 servings.

Pecan Pie- Tiffany Caraway
This recipe makes enough filling for two pies or 48 tart size pies.

5 eggs
1 1/2 c. sugar
1 c. corn syrup
1/2 c. melted butter
2 c. pecans
1/2 tsp. vanilla (or a little more)
2 unbaked pie shells
In a bowl, mix eggs and sugar well, very very well! Then add corn syrup, butter, and vanilla. Mix and pour into pie shells. Add 1 c. of pecans to the top of each pie and bake at 375 degrees for 35 minutes.

Pecan-Topped Sweet Potatoes-Nicole Ward

3 c. cooked, mashed sweet potatoes
1 c. sugar
¼ c. butter, melted
2 eggs, well beaten
1 tsp. vanilla extract
1/3 c. evaporated milk
½ c. brown sugar
¼ c. flour
2 ½ TB butter, melted
½ c. pecan pieces

Preheat oven to 350. In a large bowl mix the first six ingredients and place into a 2-quart casserole. Combine last four ingredients and sprinkle on top of sweet potatoes. Bake uncovered at 350 for 25-30 minutes or until top is crispy.

Pumpkin Oatmeal Cookies- Nicole Ward

1 c. butter, melted and slightly cooled
1 c. sugar
½ c. brown sugar
1/3 c. pumpkin
1 egg
1 tsp vanilla
1 ¼ c. flour
2 c. oats
½ c. toasted chopped pecans or Chocolate chips
½ c. dried cherries (or craisins)
Heaping ½ tsp. cinnamon
¼ tsp ground nutmeg
½ tsp. salt
½ tsp baking soda

Mix butter, sugar, brown sugar & pumpkin. Mix well. Add egg & vanilla. Mix until smooth. Add remaining ingredients. Place on greased cookie sheet. Bake 10 minutes at 350.

Pumpkin Roll-Emily Barnet

Cake:
3 eggs
2/3 c. pumpkin
1 c. sugar
1 tsp. lemon juice
¾ c. flour
1 tsp. ginger
1 tsp. powder
½ tsp. salt
2 tsp. cinnamon

Mix together. Grease and flour a cookie sheet and pour in the batter, spreading evenly over ¾ of the pan (spreading it over the entire sheet will make it too thin). Bake at 375º for 10 minutes. Coat a dish towel in powdered sugar and turn the cake out onto the towel. Roll up the cake in the towel and allow it to cool (you do this so the cake cools in a roll so it will roll up easily after the filling is added).

Filling:
1 c. powdered sugar
4 TB butter
6 oz. cream cheese
½ tsp. vanilla
Beat until smooth. Unroll cake and spread filling over the top. Roll back up and refrigerate. This tastes best if it has been chilled several hours or over night.

Apple Cranberry Casserole- Heidi Fournier

Combine:
6 cups apples, chopped and peeled
1 1/2 cups dried cranberries
1 cup sugar
1/2 cup water
Topping:
1/2 cup melted margarine/butter
1 1/2 cups oats
1/2 cup brown sugar
1/3 cup flour
1/2 cup chopped pecans

Place apple cranberry mixture in casserole dish and cover with the oat topping. Bake at 350 for 1 hour.

Lemon Jello Salad- Janae Lott

This recipe can be cut in half
1 Large box lemon Jello
2 cups drained crushed pineapple
4 bananas
2 cups marshmallows
2 eggs
¾ cup sugar
4 Tbs cornstarch
1 pint heavy cream
1 tsp vanilla
¼ cup sugar

Step one:
Prepare jello as directed on the box. Drain the pineapple juice and set the juice aside. Pour the drained pineapple, 2 cups marshmallows, and sliced bananas into liquid jello. Put into a 9x13 pan and refrigerate.
Step two:
In a pan heat 1 cup drained pineapple juice, 1 cup water, ¾ cup sugar, 4
Tbs cornstarch, and 2 beaten eggs. Stir consistently until thick and refrigerate.
Step three:
Make whipping cream: beat 1 pint heavy cream, 1 tsp vanilla, and ¼ cup sugar until thick and foamy.
After step two is completely cool, beat together with step three. Pour mixture over set jello and refrigerate until serve.

Banana Cream Pie - Abbie Hafen

1 cup milk
1 pint half and half
1 tsp vanilla
3 tbsp flour
1/4 tsp salt
1/2 cup sugar
1 tbsp cornstarch
3 egg yolks

scald milk and half & half. In a bowl mix dry ingredients together and then add to the scalded milk UNTIL THICK.
Take off the heat and add the beaten egg yolks. Put back on the heat and cook a few minutes longer. Stir it
constantly to prevent scorching. take if off the heat and add 1 tsp vanilla. Put mixture in a bowl and cover with
saran wrap. (place saran wrap directly on the cream filling so it is touching it). then before placing it in a cooked pie
crust whip it with electric mixer. this makes it more creamy.

this makes one pie. I put bananas in the bottom of the cooked pie crust and then put the filling in and then place more
banana on the top. you can also use coconut instead if you desire!!

Lion House Roll Recipe - Leigh Christensen

2 tablespoons yeast
2 cups warm water
1/3 cup sugar
1/3 cup butter, margarine or shortening
2 tablespoons salt
2/3 cup dry milk
1 egg
5-6 cups flour

Mix yeast and water, let stand 5 minutes. Add sugar, butter, salt, dry milk, egg and 2 cups of flour. Beat until smooth. Gradually add remaining flour until soft dough is formed. Turn onto lightly floured board (or knead in stand mixer), cover and let double. Punch down the dough and divide into thirds. Roll each section into circles and cut into 12 pie-shaped pieces. Roll the slices into crescents and place on greased cookie sheet. Let rise until double. Bake at 400 degrees for 10-15 minutes.

Pecan-Topped Sweet Potatoes- Jamie Hoskins

Preheat oven to 350.
In a large bowl mix:
3 c. cooked, mashed sweet potatoes
1 c. sugar
¼ c. butter, melted
2 beaten eggs
1 tsp. vanilla extract
1/3 c. evaporated milk
Place into a 2-quart casserole dish.

Mix:
½ c. brown sugar
¼ c. flour
2 ½ TB butter, melted
½ c. pecan pieces Sprinkle on top of sweet potatoes. Bake uncovered at 350 for 25 minutes.
Top with marshmallows’ and bake another 5-10 minutes or until marshmallow are golden.

Bread Loaves or Rolls- Emily Gibb

5 cups flour (any combination of wheat and white, I do half and half)
1 egg
¼ cup oil
½ cup sugar
2 teaspoons salt
5 teaspoons yeast
2 cups water, hottest from your tap
Flour – up to 1 ½ cups extra to get the right consistency

Preheat oven to 350 and grease two bread pans, or larger pans if you are making rolls. Mix all ingredients in order listed, scraping the dough hook after the egg and oil, if using stand mixer.
Add the rest of the ingredients. Dough will be sticky, so continue adding flour in small increments until the dough pulls from the side of the bowl and is no longer sticky, but is still tacky. Either knead the dough by hand or let it knead in the stand mixer for a few minutes. Remove dough from bowl and separate into two equal parts, rolling out with a rolling pin and then rolling up with your hands, pinching the sides (for bread loaves) or into small-ish balls for rolls. Let rise until about doubled in size and then bake for 25-30 minutes. Remove from pan to a cooling rack immediately and melt some butter over the tops. Enjoy!

*I don’t do rolls often enough to really know how many this recipe makes, so just experiment and have fun with it.

Pumpkin Spice Frosted Cake- Chelsie Pederson

Cake:
1 spice cake mix
1 15 oz can pumpkin
1 cup Miracle Whip
3 eggs

Beat together and pour in greased 9X13 pan. Bake at 350 for 30 minutes. Cool and frost with cream cheese frosting.

Cream Cheese Frosting:
1 8oz package cream cheese, softened.
¼ cup butter, softened
2 tbl. Milk
1 tsp vanilla
4 cups powdered sugar

Thai cooking -Amy Larson

Summer Rolls

Summer rolls are tasty, healthy and fun. You can serve it as a starter or a meal on its own. The possibilities for fillings are endless! This is just a basic recipe to get you started. Add and omit things according to your own taste. Kids can help too.

• Package of 8.5 inch rice paper wrappers (try an Asian market—usually they come in a round package the same shape as the wrappers)

• Some vermicelli noodles (very thin noodles—also available at an Asian

• Lettuce leaves (Romaine hearts work well)

• Shredded or julienned carrots

• Bean sprouts

• Any herbs you like: mint, cilantro, basil

• Green onions

• Sliced grilled chicken breasts

Fill a shallow dish with warm water. Immerse one sheet of rice paper in the water until it is pliable and most of the texture from the dry wrapper is gone. Transfer rice paper to paper towels or moist dish towel to absorb excess water. Leave 1 inch uncovered on the edge closest to you and start layering on the ingredients. Use less filling than that you should. If you overstuff the wrapper it will tear. Fold wrapper once over the filling, then fold in the sides and continue to roll tightly to the end. Keep rolls covered with a damp towel. DO NOT REFRIGERATE. Best if eaten within half an hour.

There are a lot of options for dipping sauces. Here are a few I like. MAKE SURE TO TASTE AND ADUST AS NECESSARY FOR YOUR LIKING.


Spicy peanut dipping sauce

Heat in a small saucepan over medium heat:

2 teaspoons vegetable oil

Add and cool, stirring for 5 seconds:

4 cloves garlic, finely chopped
1 small fresh Thai chili pepper, seeded and minced

Add and cook, stirring until thickened, about 4 minutes:

1 cup water
¼ cup soy sauce
1/3 cup chunky peanut butter, preferably unsweetened
1 tsp. packed light brown sugar, or to taste
3 Tbsp. chopped unsalted roasted peanuts

Remove from heat and stir in, if desired:

1 Tbsp. finely chopped fresh mint leaves

Serve warm or at room temperature. This sauce will keep, covered and refrigerated, for up to 1 week.

Sweet chili dipping sauce

¼ cup rice wine vinegar
2 Tbsp. fish sauce
¼ cup hot water
2 Tbsp. sugar
1 lime, juiced
1 tsp. minced garlic
1 tsp. red chili paste

Green Papaya Salad
(Som Tum Thai)

Som Tum is a hit with almost everyone who has a chance to taste it. It is traditionally made using a mortar and pestle. If you don’t have a mortar or pestle, mince the Thai chili and garlic and combine all of the ingredients in a mixing bowl. I find that it’s a bit easier to mix everything in a Ziploc bag. That way, you can thoroughly mix all the ingredients without getting anything else dirty.

Shredded carrots or cucumbers can be substituted for shredded green papaya. It’ll just be a cucumber or carrot som tum instead of a papaya som tum. This should have the sweet, sour, hot and slightly salty explosion of flavor right when you put it in your mouth. The level of heat will depend on how many chili peppers you use. If you don’t have fresh peppers on hand, go ahead and use the crushed red pepper flakes that you can get from any grocery store.

1 pound shredded green papaya (use a julienned shredder if you have one)
2 Thai chilies (add more pepper if you want it hotter!)
1 small clove of garlic
2 strings long bean (cut into 1 inch lengths) ( optional)
1 tablespoon chopped roasted peanut
5 cherry tomatoes (cut in half) ( any type of tomatoes will do)
1 ½ tablespoon palm sugar (or white sugar)
1 ½ tablespoons lime juice
1 ½ tablespoons fish sauce

Serve this salad with any grilled meat or fish and rice, and your mouth will thank you!

Tip: Fresh peppers can be washed, stems removed and then stored in the freezer.


Laap (or Larp) Chicken

This very typical Lao dish may also be made with Beef, pork, turkey or fish. This is a very healthy dish that’s packed with flavor. You can cut back on herbs that you don’t like or don’t have readily on hand. This is supposed to taste savory and somewhat sour with the mingling of the different aromatic herbs. You can also put all the ingredients in a Ziploc bag and mix it up that way.

1 lb. skinless boneless chicken breasts
2 Tbsp ground toasted rice
2 stalks of green onions
3 Tbsp coarsely chopped Mint (optional, but adds zing)
3 Tbsp coarsely chopped fresh cilantro
2 Tbsp fresh lime juice
11/2 Tbsp Asian fish sauce
1 tsp finely minced white part of lemongrass (optional)
1 tsp finely minced galangal (optional)
1 to 2 small (1-inch) fresh Asian chilies such as bird or Thai, minced (optional- for heat)

Directions:

1. Cook chicken breast in however way you would like it cook. Most recipes will ask for ground meat to be cooked with a little oil on the stovetop. To keep it healthier, I prefer meat grilled or cooked in the oven.
2. Slice chicken into thin slices, or chop into a small, mince-meat-like consistency.
3. Mix all the ingredients together in a bowl and serve with a plate of fresh veggies.

How to make ground toasted rice
1. Toast rice (straight from the bag) in a dry, small heavy skillet over moderately high heat, stirring constantly, until golden brown, 4 to 6 minutes (rice will smoke).
2. Grind to a coarse powder in an electric coffee/spice grinder or with a mortar and pestle.
3. Store in a container for future use. If you store it in the freezer, it’ll last for a very long time.

Pad Thai

This is a great website to look at before you start cooking your Pad Thai. The author of this blog did a great job at explaining the ins and outs of making a great Pad Thai.
http://chezpim.typepad.com/blogs/2007/01/pad_thai_for_be.html
However, it does not give exact measurements (my style!), so here is another one with exact measurements:
http://www.importfood.com/recipes/tstirfryNoodle.html

Check out this website for the recipe. I know it seems like a huge list of ingredients, but you can cut out anything you can’t get, don’t like or plain just don’t have. Having said that, following are bare basic ingredients that you’ll need:

1. Rice Stick Noodles (Pho Noodles)
2. Garlic and shallots (if you don’t have shallots, try using diced onions or the white part of the green onion stalk)
3. Fish sauce (if you want, you can add half soy sauce and half the fish sauce)
4. Something sour (tamarind or vinegar)
5. Something sweet (sugar or palm sugar)
6. Chicken, shrimp and/or tofu
I also add something spicy (red pepper flakes work just fine)

Be sure to mix up your sauces first and give it a taste. It should taste a little salty mingled with sweet and sour flavor. Have the sauce sitting near your stove and slowly add it to your noodles. Be sure to taste your noodles (for you might not need all the sauce) especially if you’re cutting back on the one or more of the ingredients. The unused sauce can be store in the refrigerator for future pad thais.

Tip: I find that I have better control if I use tongs to stir the noodles during cooking. Also, a cheap wok will last you for years and works for the best for making delicious Pad Thai.

This is an ImportFood.com online Thai recipe. Here you can conveniently purchase authentic, quality ingredients imported from Thailand. We hope you enjoy our website and it helps you enjoy cooking Thai food!
Pad Thai is often called the signature dish of Thai cuisine. There are several regional variations, indeed it has been said that Thailand has not only a different curry for every day of the year, but also a different pad Thai for every cook in Thailand! This is our variation, and please see our street vendor photos & video (below) for others. For a very simple, fast, easy-to-prepare Pad Thai, please click here for an instant version--you can start with that and add more ingredients to change the flavor as well.

This recipe requires 1 cup of dry roasted, unsalted peanuts. For best preparation, coarsely break them up in a stone mortar and pestle.

Pad Thai

Ingredients
8 ounces Chantaboon rice noodles. These should be soaked at room temperature for an hour or more depending on how soft you prefer the noodles. It may take some experimentation to determine your preference, start with warm water.
5-6 cloves garlic, finely chopped.
2 tablespoons chopped shallots
1/4 cup dried shrimp or 1/2 fresh cooked shrimp
1/4 cup fish sauce
1/4 cup regular sugar (or crushed palm sugar but it doesn't make much difference).
2 teaspoons tamarind concentrate mixed with 5 teaspoons water (this makes tamarind juice)
1 medium egg, beaten
1/4 cup chopped chives
1/2 cup roasted peanuts, coarsely broken up.
1 cup bean sprouts
1/2 cup tofu that has been diced (1/2" cubes), marinated in dark sweet soy. "Firm" tofu works best.

Method
Heat a little cooking oil in a wok and add the garlic and shallots, and briefly stir fry until they just shows signs of changing color. At this point one option is to add chicken meat and cook a bit longer, if you prefer chicken pad Thai. Add the remaining ingredients except the egg and the bean sprouts, and stir fry until the noodles soften (about 5 minutes). As you stir the noodles, periodically throw in 1-2 tablespoons of water, and after 2-3 minutes add 1 tablespoon of rinsed, salted radish (optional). Continuing to stir with one hand, slowly "drizzle" in the beaten egg to form a fine ribbon of cooked egg (if you don't feel confident with this make an egg crepe separately, and then roll it up and slice it into quarter inch wide pieces, which you add to the mix at this point). At this point, a very tasty but optional addition is a small handful of dried shrimps. Add the bean sprouts and cook for no more than another 30 seconds. Remove from the pan to a serving platter.

Garnish
Mix a tablespoon of lime juice with a tablespoon of tamarind juice and a tablespoon of fish sauce, and use this to marinade half a cup of uncooked bean sprouts, half a cup of chopped chives, and half a cup of very coarsely ground roasted peanuts. Sprinkle this mixture on the cooked pad Thai. Cut several limes into segments and also slice up some cucumber into rounds then halve the rounds. Put the lime segments and cuke segments around the serving platter.

Pad thai is served as above. You may add Thai chili powder, sugar and crushed peanuts at the table.