Crockpot Yogurt
by Gary Kissler

Place 2 quarts of cold milk into the pot. I like using fresh goat’s milk. Cook on low for 2 and 1/2 hours and then turn off the heat. Allow to cool to 110 F (this will take 2 or 3 hours) After its cool, add 1/4 cup of good yogurt (active culture) or a packet of dry yogurt starter (Yogourmet is good) mixed in a cup with a little of the warm milk. Replace the crock lid and place a thick towel on the top for insulation and allow to set for about 4 hours. Remove the yogurt and refrigerate.

Easy, simple and VERY good!

Pam

Things You’ll Need

• 1 1/2 cups flour
• 1/2 teaspoon of salt
• 1 cup sugar
• 1 teaspoon baking soda
• 1 cup pumpkin purée
• 1/2 cup olive oil
• 2 eggs, beaten
• 1/4 cup water
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 1/2 teaspoon allspice
• 1/2 cup chopped walnuts

Gather all the ingredients - this is fun!

For fresh pumpkin, cut up pumpkin, discard stringy stuff and save seeds for later munching.

Bake pumpkin chunks at 350°F on a cookie sheet until soft, about 45 min to an hour. Cool, scoop out the flesh. Freeze whatever you don’t use for future use. Or, you can also roast or boil pumpkin pieces until tender, then remove and discard the skin.

Preheat oven to 350°F Sift together the flour, salt, sugar and baking soda. Mix the pumpkin, oil, eggs, 1/4 cup of water, and spices together, then combine with the dry ingredients, but do not mix too thoroughly. Stir in the nuts. Pour into a well-buttered 9×5x3 inch loaf pan.

Bake 50-60 minutes until a knife inserted into middle comes out clean. Turn out of the pan and let cool on a rack.
Makes one loaf.

I doubled this recipe and added a bit more pumpkin then called for (since I had so much!) and it is wonderful - everyone loves it!!

Make 2 and give one away - or have  a party!

~Pam~

Very easy to make PUMPKIN SOUP!!

Since I had SO MUCH pumpkin meat .. I decided to try my hand at pumpkin SOUP….soup you say??? You should have seen my hubby wrinkle his nose! LOL…however…it is DELICIOUS!!!! I made a whole pot - and while I’m the one that ate the biggest bowl, I plan on freezing this and popping it in the ice cube trays for later 1 bowl soup dishes

here’s the recipe - very simple!

Simple Pumpkin Soup

1/2 cup onion
3 tbsp. butter
2 cups mashed cooked pumpkin
1 tsp. salt
1 tbsp. sugar
1/4 tsp. nutmeg
1/4 tsp. ground pepper
3 cups chicken broth
1/2 cup half and half or fat free half and half.

Chop the onions and gently brown with butter in a pan. Put mashed pumpkin with onions in pan. Add the salt, sugar, nutmeg and pepper. Slowly add chicken broth and heat thoroughly, but do not boil. To serve, pour into a tureen and add the cream. Makes 4 to 6 small servings.

Now - for my take - I omited the cream and added just a bit of milk and an extra pat of butter - I also doubled the amount of pumpkin and used stevia instead of sugar. When it was all cooking really good, I decided to take my handy dandy stick blender and puree it a bit more. mmmmm it is WONDERFUL!!!

~Blessings & Health ~
Pam

PHILADELPHIA White Chocolate-Peppermint Cheesecake
Prep Time: 15 min
Total Time: 5 hr 5 min
Makes: 16 servings, one piece each
1-1/2 cups HONEY MAID Graham Cracker Crumbs
3 Tbsp. sugar
1/4 cup (1/2 stick) butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1/4 tsp. peppermint extract
1 cup BREAKSTONE’S or KNUDSEN Sour Cream
4 squares BAKER’S Premium White Baking Chocolate, melted
4 eggs
1 cup thawed COOL WHIP Whipped Topping
16 miniature candy canes

PREHEAT oven to 325°F. Line 13×9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix graham cracker crumbs, 3 Tbsp. sugar and the butter; press firmly onto bottom of prepared pan. Bake 10 min.
BEAT cream cheese, 1 cup sugar and the extract in large bowl with electric mixer on medium speed until well blended. Add sour cream and chocolate; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
BAKE 40 min. or until center is almost set. Cool. Refrigerate at least 4 hours or overnight. Lift cheesecake from pan, using foil handles. Top each piece with a dollop of the whipped topping and a candy cane just before serving. Store any leftover cheesecake in refrigerator.

mmmmm yummy!!!

Pam

PHILADELPHIA Black Forest Cheesecake

Prep Time: 15 min
Total Time: 4 hr 55 min
Makes: 16 servings, one piece each

20 OREO Chocolate Sandwich Cookies, crushed (about 2 cups)
3 Tbsp. butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup BREAKSTONE’S or KNUDSEN Sour Cream
6 squares BAKER’S Semi-Sweet Baking Chocolate, melted
4 eggs
2 cups thawed COOL WHIP Whipped Topping
1 can (21 oz.) cherry pie filling
PREHEAT oven to 325ºF. Line 13×9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix cookie crumbs and butter; press firmly onto bottom of prepared pan. Bake 10 min.
BEAT cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream and chocolate; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
BAKE 40 min. or until center is almost set. Cool. Refrigerate at least 4 hours or overnight. Lift cheesecake from pan, using foil handles. Top with whipped topping and pie filling. Store any leftover cheesecake in refrigerator.

and then send me a piece!!

Pam

Herbal Teas

Chamomile - A mild sedative, it is said to aid digestion and relieve menstrual cramps. Also believed to help colicy babies. Small amounts of pollen residue in the tea may cause dermatitis or other allergic symptoms in people sensitive to ragweed, chrysanthemums, and other members of the daisy family.

Dandelion - Tea made from this common weed is mildly diuretic. Some women use it to reduce problems of premenstrual bloating.

Elder Flower - Extracts of elder are sometimes used in over-the-counter cold remedies, and elder flower tea may alleviate cold and flu symptoms. The flowers and ripe berries of the elder are safe, but avoid the roots, stems and leaves. The tea is a mild stimulant.

Fennel - With a flavor similar to licorice, fennel tea is used to sooth an upset stomach. Traditional herbalists often recommend it as an appetite suppressant and slimming aid.

Lavender Flower - Tea brewed from dried lavender flowers is said to be mildly sedative.

Lemon Balm - This minty tea may help soothe jittery nerves.

Nettle - Made from the same plant that causes stinging skin irritation, nettle tea is rich in Vitamin C and several minerals. Herbalists recommend it to treat arthritis and gout and to increase milk production in nursing mothers.

Peppermint - Tea from this mint plant is refreshing and may stimulate digestion. It should be avoided by anyone with a Hiatal Hernia, because peppermint promotes reflux of the stomach contents into the esophagus.

Raspberry Leaf - Herbalists recommend raspberry tea to ease discomfort from menstrual cramps.

Rose Hip - Rich in Vitamin C, rose hip tea can substitute for orange juice when citrus fruits are not readily available.

Rosemary - Tea from this popular garden herb is said to relieve gas and colic, but drinking more than two or three cups a day may irritate the stomach.

Thyme - Herbalists recommend thyme tea for gastrointestinal complaints and to alleviate lung congestion.

Sources - from an e-friend

~Blessings and Health~
Pam

JOIN - Missouri Crafters
Networking Missouri Crafters Together
http://missouri-crafters.com
BLOG- www.missouricrafters.com
TLC Naturally
http://www.tlcnaturally.com

CHOCOLATE NUT TARTLETS

These tartlets feature three kinds of caramelized nuts and chocolate in
a tender buttery crust–irresistible

!!

Preparation time: 45 min Baking time: 16 min
Yield: 36 tartlets

Crust Ingredients:
1 3/4 cups all-purpose flour
1/2 cup sugar
1/2 cup LAND O LAKES® Butter, softened
1 egg
1 teaspoon almond extract

Filling Ingredients:
1/2 cup mini real semi-sweet chocolate chips
3/4 cup powdered sugar
1/3 cup LAND O LAKES® Butter
1/4 cup dark corn syrup*
3/4 cup coarsely chopped cashews, almonds and/or pecans

Topping Ingredients:
Powdered sugar

Heat oven to 350°F. Combine all crust ingredients in small bowl. Beat at
medium speed until mixture forms a dough.

Press 1 level tablespoon crust mixture onto bottom and up sides of 36
ungreased mini muffin pan cups. Bake for 11 to 13 minutes or until edges
are lightly browned. Remove from oven; sprinkle 1/2 teaspoon mini
chocolate chips into each crust. Set aside.

Combine 3/4 cup powdered sugar, 1/3 cup butter and corn syrup in 1-quart
saucepan. Cook over medium heat, stirring constantly, until mixture just
comes to a boil (4 to 5 minutes). Remove from heat; stir in nuts.

Spoon 1 level teaspoon filling mixture into each crust. (Do not over
fill.) Bake 5 minutes. Remove from oven; cool in pan 5 minutes. Run
sharp knife around outside of crusts to loosen tarts. Remove tarts from
pans; cool completely. Sprinkle with powdered sugar.

*Substitute light corn syrup.

Recipe Tip
If filling becomes thick between baking batches of tartlets, reheat
filling over low heat. (Do not allow filling to boil when reheating.)

Recipe Tip
The yield will increase to 42 tartlets, if when measuring each mini
muffin cup holds less than 2 tablespoons water.

Nutrition Facts (1 tartlet): Calories: 120, Fat: 7g, Cholesterol: 15mg,
Sodium: 60mg, Carbohydrates: 15g, Dietary Fiber: 0g, Protein: 2g

DOUBLE CHOCOLATE DROPS

Bittersweet and semi-sweet chocolate are blended in this rich, fudgy cookie.

Preparation time: 20 min Baking time: 8 min
Yield: 3 dozen cookies

Cookie Ingredients:
1 cup bittersweet chocolate chips
1/4 cup LAND O LAKES® Butter, melted
1/2 cup sugar
2 eggs
1/2 teaspoon vanilla
1 cup mini real semi-sweet chocolate chips
1/4 cup all-purpose flour
1/2 teaspoon baking powder

Frosting Ingredients:
1 cup mini real semi-sweet chocolate chips
2 teaspoons shortening
Slivered almonds, toasted, chopped, if desired

Place 1 cup bittersweet chocolate chips in small microwave-safe bowl.
Microwave on HIGH (100% power), stirring once, until melted and smooth
(1 to 1 1/2 minutes). Set aside.

Combine melted butter, sugar, eggs and vanilla in large bowl. Beat at
medium speed until smooth. Add melted chocolate; continue beating until
smooth. Reduce speed to low; add all remaining cookie ingredients. Beat
until well mixed. Cover; refrigerate until firm (2 hours or overnight).

Heat oven to 350°F. Drop dough by teaspoonfuls, 2 inches apart, onto
greased cookie sheets. (Refrigerate remaining dough between batches.)
Bake for 8 to 9 minutes or until just set. Cool 2 minutes; remove from
cookie sheets. Cool completely.

Place 1 cup mini chocolate chips and shortening in small microwave-safe
bowl. Microwave on HIGH(100% power), stirring once, until melted and
smooth (1 to 2 minutes). Frost cooled cookies. Sprinkle with chopped
almonds, if desired.

Nutrition Facts (1 cookie): Calories: 110, Fat: 6g, Cholesterol: 15mg,
Sodium: 20mg, Carbohydrates: 14g, Dietary Fiber: 0g, Protein: 1g
13894 © 2007 Land O’Lakes, Inc.

CRANBERRY CHOCOLATE CHIP BISCOTTI

A flavorful cranberry, orange and chocolate chip biscotti made easy with
the use of a packaged muffin mix.

Preparation time: 20 min Baking time: 43 min
Yield: 36 biscotti

Biscotti Ingredients:
1 (16.4 to 18.25-ounce) package chocolate chip muffin mix
3/4 cup all-purpose flour
1/2 cup LAND O LAKES® Butter, melted
2 eggs
1/2 cup sweetened dried cranberries, chopped
2 teaspoons freshly grated orange peel

Glaze Ingredients:
1 cup powdered sugar
2 tablespoons orange juice

Heat oven to 350°F. Combine all biscotti ingredients in large bowl. Beat
at medium speed until well mixed.

Divide dough in half. Shape each half into 13-inch long log. Place logs,
4 inches apart, onto ungreased cookie sheet. Bake 25 minutes. Remove
from oven; cool on cookie sheet 15 minutes.

Reduce oven temperature to 325°F. Cut each log into 1/2-inch diagonal
slices with sharp knife. Place slices onto same cookie sheet, cut-side
down. Bake 10 minutes. Turn slices over; continue baking for 8 to 10
minutes or until lightly browned. Cool completely.

Combine powdered sugar and orange juice in small bowl; mix well. Drizzle
over cooled biscotti.

Nutrition Facts (1 biscotti): Calories: 120, Fat: 5g, Cholesterol: 20mg,
Sodium: 115mg, Carbohydrates: 17g, Dietary Fiber: 1g, Protein: 2g
13895 © 2007 Land O’Lakes, Inc.

MINT BROWNIE TREES

Decorate these festive trees with a drizzle of frosting.

Preparation time: 20 min Baking time: 16 min
Yield: 65 brownie trees

Brownie Ingredients:
1 (18.3 to 21-ounce) package brownie mix
1/2 cup LAND O LAKES® Butter, melted
1/4 cup water
2 eggs

Frosting Ingredients:
2 cups powdered sugar
1 (3-ounce) package cream cheese, softened
3 tablespoons LAND O LAKES® Butter, softened
1/2 teaspoon peppermint extract
2 to 3 drops green food color
Decorator silver dragees, if desired

Heat oven to 350°F. Line 15×10x1-inch jelly-roll pan with aluminum foil,
extending foil over edges. Spray with no-stick cooking spray; set aside.

Combine all brownie ingredients in medium bowl; mix well. Spread batter
into prepared pan. Bake for 16 to 22 minutes or until brownie begins to
pull away from sides of pan. (Do not over bake.) Cool completely.

Carefully remove brownie from pan by lifting ends of foil; place onto
large cutting board. Cut brownies lengthwise into 3 equal strips. Gently
separate strips. Cut each strip into triangles, measuring 1 1/2 inches
at the base.

Combine all frosting ingredients except silver dragées in small bowl.
Beat at medium speed until creamy. Place frosting in resealable plastic
food bag. Cut a small tip from corner of food bag. Pipe frosting
diagonally onto triangles to decorate. Place 1 silver dragée at top of
tree, if desired.

Nutrition Facts (1 brownie tree): Calories: 70, Fat: 3.5g, Cholesterol:
15mg, Sodium: 45mg, Carbohydrates: 10g, Dietary Fiber: 0g, Protein: 1g
13896 © 2007 Land O’Lakes, Inc.