Blueberry Bumplings and Fridge Jam (Hannah's Cooking Classes)

Blueberry Bumplings
by Green Eggs and Ham Cookbook

2 1/4 cups all-purpose flour
1/3 cup sugar
2 tsp baking powder
1/4 tsp salt
4 oz. butter, softened and cut into small pieces
1/4 cup fresh or frozen blueberries
1 large egg
3/4 cup half-and-half

Preheat the oven to 400.  In a large bowl, combine the flour, sugar, baking powder and salt.  Add the butter and mix well with your fingertips until crumbly, then add the fresh blueberries.  Ina  small bowl, mix together the egg and the half-and-half, then quickly beat into the flour mixture. Do not overwork. (If using frozen blueberries, add them now).  Pat the dough out between sheets of wax paper or plastic wrap until about 1/2 inch thick.  Cut into 2-inch circles, squares or triangles.  Place the cutouts on a baking sheet, non-stick or lined with parchment paper, and bake until golden on top, about 10 minutes.  Serve hot.  Makes about 12 bumplings.

Strawberry Fridge Jam

2 cups cut up fresh or frozen strawberries (Hannah used mixed berries)
2 cups sugar
1/4 cup water
1 box lemon jello (or pectin)

Place fruit and sugar in a heavy saucepan with water.  Heat to boiling, reduce heat to low/medium and boil for approximately 10 minutes, crushing berries as they soften.  Add jello and cook for additional 10-14 minutes, stirring frequently to prevent scorching.  Skim off any foam with a metal spoon and pour into sterilized jars.  Secure lids and keep n courter until cool.  Tighten lids the rest of the way. Refrigerate.

Fruit Smoothie and Campfire Taco Salad (Hannah's Cooking Classes)

This Saturday, Hannah started cooking classes at the local recreation center.  She loves classes and loves sharing her creations with us.

Fruit Smoothie

2 ripe small bananas
1 cup unsweetened whole strawberries, frozen
1 cup vanilla low-fat yogurt
3/4 cup milk

Remove the peel from the bananas.  Using the table knife, cut bananas into chunks.  Put banana chunks, frozen strawberries, yogurt and milk into the blender.  Cover blender with the lid and blend on high speed about 1 minute or until mixture is smooth.  Turn off blender.  Pour drink into glasses.  Use rubber scraper to get all of the drink out of the blender.  Makes 2 servings.

Campfire Taco Salad
by Taste of Home

6 snack-size bags (1-1/2 ounces each) corn chips
1 can (15 ounces) chili without beans
3 cups (12 ounces) shredded cheddar cheese
3/4 cup sour cream
1 jar (8 ounces) mild salsa
1/2 medium head iceberg lettuce, shredded

Cut the top off each bag of chips; set aside. Place chili in a saucepan; cook on a grill over medium heat for 10 minutes or until heated through, stirring occasionally. Spoon about 2 tablespoons of chili into each bag of chips. Top with cheese, sour cream, salsa and lettuce.

Cheese Enchiladas

I really loved these, but Jeff didn't.  I guess I'll only be making these when Jeff isn't going to be eating with us!

Cheese Enchiladas
by Callie

1 1/2 cup Monteray Jack Cheese
1 1/2 cup cheddar cheese
2 oz cream cheese
1/4 cup salsa
1/4 cup chopped green onions
1 tsp cumin
1/2 tsp chili powder
red or green enchilada sauce
4 tortillas
lettuce
sour cream
olives
pico de gallo
guacamole

Preheat the oven to 350 degrees.  In a bowl, combine 1 cup of each of the cheeses and  the cream cheese (I put mine in the microwave for about 15 seconds to make it more manageable.) Stir all of that up. Add the salsa to the cheese mixture and combine. Add the green onions and the seasonings. Mix well. Pour some of the enchilada sauce in a 8x8 pan or whatever you're using to bake in. Pour some more on a shallow plate or pie plate. Place the tortilla on the sauce. Flip it over to coat the other side. Pout 1/4 of the mixture on the tortilla. use a spatula to spread it out. Repeat with all four tortillas. Sprinkle the remaining cheese on top. Bake for 20 minutes or until the cheese is melted. Take it out and serve them with shredded lettuce, olives, pico de gallo, guacamole, and whatever you like with enchiladas.

Perfect Pie Plates

Perfect in every way!

Now the pies below are not a special recipe, in fact they are pies from a can. The special part is the pie pan. They are from my mom. I remember my mom baking with these and always loving the edges and how perfect they made the pie look. On my recent visit to Hawaii my mom gave these to me. I can't tell you how grateful I am and how excited I am that Hannah will (hopefully) have the same memories of these that I do. Of course when Jeff saw them, he immediately wanted a cherry pie. Even though it was from a can, it was great! Thanks mom!! I love you!!

Ernest's Birthday Cake (Deep Dark Chocolate Cake)

Deep Dark Chocolate Cake
by Hershey's

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract 1 cup boiling water

1 Heat oven to 350°F. Grease and flour two 9-inch round pans or one 13x9x2-inch baking pan.

2 Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3 Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. (Cake may be left in rectangular pan, if desired.) Frost with Quick Vanilla Buttercream Frosting.  8 to 10 servings.