Barn Door Recipes 2011

The Barn Door ~ Seeing the world through Midwestern eyes.
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Midwest Cooking
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Recipes from the writers at www.TheBarnDoor.net

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The Barn Door
Special fonts courtesy of Amanda @ Fonts for Peas Formatted by Patty Wysong
Recipes from www.theBarnDoor.net
The Barn Door ~ Seeing the world through Midwestern eyes. ___
Table of Contents
_ Main Dishes _
Gone-All-Day Hearty Northwoods Stew - Naomi Musch Grams Mac n Cheese - Patty Wysong 4 Alarm Chili - Mark Haines Buffalo Chicken Dip - Crystal Laine Miller Best Zucchini Stove Top Dish - Naomi Musch Apple Pumpkin Curry Marinade for Roast Chicken - D.L. Diener Potatoe Pancakes and Cranberry Sauce - Lisa Lickel Russian Fluff - Diane Loew Baked Trout or Salmon - Naomi Musch Sunday Chicken - Patty Wysong 4 5 6 7 7 8 9 10 10 11
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q Soups q
Maple Curry Pumpkin Soup - D.L. Diener Twisted Tortilla Soup - D.L. Diener Grandmas Dutch Meatball Soup - Liz Tolsma Presto Split Pea Soup - Cheryl Moeller Potato Soup - Mark Haines Wisconsin Cheddar Chowder - Lisa Lickel Minnesota Wild Rice Soup - Cheryl Moeller 12 13 14 15 16 17 18

d Side Dishes d
Sweet Potato Soufle - Elaine Cooper Bacon-Fried Brussel Sprouts - D.L. Diener 19 20
^ Desserts ^
Gooiest, Chocolatey Brownies - Shellie Neumeier Peaches and Cream Cheesecake - Diane Loew Perfect Flakey Pie Crust - Naomi Musch Grasshopper Pie - Liz Tolsma Chocolate Chip Lovers Cookies - Patty Wysong Wisonsin State Fair Cream Puffs - Lisa Lickel Chocolate Oat Squares - Diane Loew Grandmas Gooey Peanut Butter Bars - Naomi Musch Christmas Morning Pumpkin Muffins - Liz Tolsma Honey Cookies - Crystal Laine Miller Chocolate Cherry Cake - Karin Beery Mountain Dew Apple Dumplings - Crystal Laine Miller Easy Apple Crisp - Elaine Cooper 21 22 23 23 24 25 26 27 28 29 30 32 32
Easy Caprese Salad - D.L. Diener
_ Extras _
33 34 34 35 35 36 37
Most Excellent Waffle Recipe - Crystal Laine Miller Breakfast Cheese Balls - Michelle Strombeck Wheat Bread - Naomi Musch French Bread - Liz Tolsma Caramelized Onions - Cheryl Moeller Deviled Eggs - Sharon Lavy
The Barn Door ~ Seeing the world through Midwestern eyes. ___
Main Dishes
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_ Gone-All-Day Hearty Northwoods Stew _

Naomi Musch
This is great cooked in a roaster in the oven for several hours on low heat, 250-300 degrees, or in a crock pot on high for 8-9 hours.
2-3 pounds of cubed beef or game. We use venison or goose breast, but elk, bear, or other game
works great too.
1 pound of carrots cut into chunks to 1 inch long. 2-3 pounds of potatoes, peeled, cut into chunks. Large can of tomato soup plus one can of Water 2 sticks of celery, cut in chunks 1 package of instant onion soup mix Salt & Pepper 1 T. Parsely Mix together, cook low and slow.

_ Grams Mac n Cheese _
Patty Wysong Cook 1 - 2 c. Macaroni Cheese Sauce: Melt and mix in thick bottom pot: 2 TBSP Butter 2 TBSP Flour Add and stir until thickened: 1 c. Milk Salt & Pepper 10 oz Velveeta Cheese Drain Macaroni and stir in cheese sauce. To make 4-5 quarts, triple recipe, using one loaf of Velveeta. If bringing to a potluck (a sure-fire winner with young and old), triple the recipe and put in a 6 qt. crock pot. Stir in extra milk to keep it creamy while on the table. This freezes well--if you can get any leftovers into the freezer.
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_ 4-Alarm Chili _
Mark Haines 2-3 lbs. of ground meat (beef and/or turkey) 3-4 TBSP Olive Oil 1 small onion, diced 1 clove of garlic, minced 1 TBSP of each of the following: Ground Cumin Oregano Cilantro Crushed Red Pepper Coarsely Ground Black Pepper TBSP Chipotle Chili Pepper 2-4 Jalapeno Peppers, fresh*, (cleaned, seeded and thinly sliced) 1-3 Habanero Peppers, fresh*, (cleaned, seeded and thinly sliced) 1 (15-16 oz.) can of Pinto Beans 1 (15-16 oz.) can of Kidney Beans 1 (15-16 oz.) can of Black Beans 1 (29 oz.) can of tomatoes (diced or sliced) * If fresh peppers are out of season, canned or dried peppers can be used. Instruction: 1. Brown and coarsely crumble the meat in the Olive Oil in a large pan over mediumhigh heat. 2. Add the onion and garlic, cooking until the onions become translucent. 3. Stir in the remaining ingredients and bring to a boil. 4. Reduce heat and simmer at least 30 minutes. The longer it simmers the better the flavors will blend. 5. Serve with Fire Extinguishers like cold milk, cheese slices and /or freshly baked corn muffins with butter. Serves 8-10

_ Buffalo Chicken Dip _
Crystal Laine Miller 4 boneless skinless chicken breast halves, boiled, drained and shredded with 2 forks 1 (12 ounce) bottle of Franks Hot Sauce 16 ounces cream cheese 1 (16 ounce) bottle Ranch dressing 1/2 cup minced celery 8 ounces shredded Monterey Jack or Sharp Cheddar cheese Preheat oven to 350 degrees F. In a 13 x 9 x 2-inch baking pan, combine the shredded chicken meat with entire bottle of Franks Hot Sauce, spreading to form an even layer. In a large sauce pan, over medium heat, combine the cream cheese with entire bottle of Ranch dressing, stirring until smooth and hot. Pour evenly over the chicken mixture. Sprinkle celery over top. Bake uncovered for 20 minutes, then sprinkle cheese over top and bake uncovered for another 15 or 20 minutes until just hot and bubbly. Let stand 10 minutes before serving with celery sticks or any sturdy dipping chip.
_ Best Summer Zucchini Stovetop Dish _

This is a fast, savory summer dish that tastes like lasagna!
In large fry pan with tight-fitting cover, brown 1 to 1 lbs. ground beef, salt & pepper; Drain off fat. Add 1 large chopped onion, 2 c. crushed tomatoes (fresh or canned), 3-4 c. sliced zucchini, 1 tsp. Italian seasoning (according to your taste). Simmer until vegetables are tender. Turn off heat. Sprinkle on 1 to 2 c. Mozzarella cheese. Cover until cheese is melted. Serve. (Especially good with fresh-baked bread.) Naomi Musch

_ Apple Pumpkin Curry Marinade for Roast Chicken _
D.L. Diener Ingredients: 1/3 c. mashed pumpkin (can be canned or fresh, as long as its cooked) 1 small onion 1/2 med. Apple (I used a golden delicious) 1/2 c. honey 2 t. garlic powder 2 t. curry powder 1 t. ginger 1/2 t. sea salt Instructions: Mince apple & onion, add the remaining ingredients, mix well. Then carefully separate the skin of the chicken from the flesh. Youre creating pockets to put the marinade into. I do this with my finger. I slide it into the space around the breast meat, the thigh meat, and anywhere else I can get a little more marinade in. You want as much of that marinade between the skin and the meat as possible. And keep the openings small- the bigger they are, the more marinade slips back out. When youve put as much under the skin as possible, rub the remaining marinade over the skin of the chicken. Bake, roast, put it on a spit, barbeque, or otherwise get your chicken cooked as desired. We did ours on our rotisserie and it was splendid. This would also work great on a turkey. Serves 4-6 Prep time is about 20 minutes (most of that is getting the marinade up under the skin). Then bake time will vary depending on method of cooking and how big the bird is. For our 5 lb chicken on our rotisserie, it took about 1hr to cook.
___ Recipes from www.theBarnDoor.net

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_ Potatoes Pancakes and Cranberry Sauce _
Lisa Lickel Make cranberry sauce first: 1 12-oz package Wisconsin fresh or frozen cranberries, washed and sorted. 1/3 cup orange juice 2 T cornstarch 1/2 cup sugar 1 tsp cinnamon Place cranberries in medium sized pot, cover with water and bring to a boil, turn down heat, cover and simmer 15-20 minutes until berries are softened. Remove from heat. Slightly mash berries, leave in liquid. Combine cornstarch, sugar and cinnamon in small bowl. Gradually add orange juice, mixing all the while. Return pan of cranberries to low heat. Slowly blend orange juice mixture with berries, stirring constantly. Continue stirring while sauce thickens and comes to a boil. Boil one minute and remove from heat, covering to prevent skin from forming. Adjust sugar and cinnamon to taste. Pancakes: 8 Yukon gold potatoes, well washed, peeled and grated 1/4 cup finely chopped onion 2 medium eggs or 1 jumbo egg pinch of black pepper 2/3 cup bacon, cooked and crumbled if desired, cup grated Swiss cheese Combine all ingredients in large mixing bowl. In hot frying griddle, spread batter in fairly thin circles, and cook about four minutes on one side, turn, and cook two minutes on the other side, until brown and done in the middle. If using non-stick pan, dont use any oil, but if you need to, grease pan with Canola oil between each batch to keep pancakes from sticking. Variations: add or remove onions, use chives & fresh parsley instead, add or change cheese or meat, add colored chopped peppers. Serve warm with cranberry sauce. Makes 6 five-inch pancakes. 9

_ Russian Fluff _
Diane Loew I dont have a clue where that name came from :) Brown: 1 lb. hamburg with onion Mix together with: 1 Can tomato soup 3/4 C instant rice 1 can drained green beans 1 Can stewed tomatoes salt and pepper Bake covered about 35 minutes at 350 and then 10 - 15 minutes uncovered.
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_ Baked Trout or Salmon _
Naomi Musch Butter a baking dish or cake pan. I prefer glass pans. Fish just doesnt stick to it. Place a pat of butter inside each fish -- two if they fish are large. Season inside and out with seasoning salt and pepper. Beyond that, dont be afraid to experiment with seasonings you like. A pinch or two of parsely, tarragon, sage, marjoram, or whatever sounds good to you. Add a couple cloves of garlic, or if you use dry garlic, a small sprinkle. Cover with tin foil and bake at 350 for about hour or less. You may want to turn them once while baking.
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_ Sunday Chicken _
Patty Wysong This is a great dish to slide in the oven on your way to church. When you come home its ready to go. 1 can each: Cream of Chicken Cream of Mushroom Cream of Celery or Brocoli Add and heat until the butter melts: 1 can Water 1 TBSP Butter Take out 1 c. Sauce and set aside. Stir in 1 1/2 c. Rice. Pour into greased 9x13 dish. Put 3 - 6 pieces chicken pieces on top, depending on how much meat your family eats. Pour reserved suace over chicken. Bake, covered, at 250 for 3 hrs. Ive seen this made with fileted chicken breasts, but weve also done it are younger--less time spent cutting their meat at the table.
with the chicken cubed. It makes for easier serving when the children
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QQQ
Soups
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Q Maple Curry Pumpkin Soup Q

D.L. Diener 15oz. can of 100% pumpkin (after can is emptied, fill it with skim milk and with fat-free/low-sodium chicken stock) c. of Maple Syrup 1tbsp. or more (to taste) curry powder 2tsp. or more (to taste) garlic powder Salt & pepper to taste Shredded Parmesan Cheese Dump all ingredients into dutch oven (or other large stovetop pot capable of holding ingredients). Stir frequently. When its hot all the way through, youre done. 15-20 minutes. But can simmer wonderfully for a very long time. If it starts to get a little thick, add more chicken stock or skim milk depending on preference. Also great for a crock pot. Serves 4-6.
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Q Twisted Tortilla Soup Q
D.L. Diener Ingredients: 16oz. (1 box) organic, low sodium, no fat chicken stock/broth 16oz. organic black bean & corn salsa (I didnt use the whole thing, maybe 2/3rds of it) 2-15oz. cans of diced tomato, no salt added- pureed in blender a rotisserie chicken leftover from supper the night before, meat shredded right into pot (only meat, no bones or fat or skin) 4oz. crumbled bleu cheese (I probably only used 2 oz, it was what was left in the container) 1 c. shredded reduced fat cheddar cheese blue corn tortilla chips (as desired) Instructions: Put your soup pan on the stove, start the heat up high (or med-high) and once the soup is heated through- then turn it down to a simmer. Pour stock into your soup pan. Pour the salsa into the soup pan. Pour the pureed tomatoes into the pan. Stir. Shred your chicken (pre-cooked, preferably left-over so this isnt more of a daunting task than it needs to be) into the pan. Stir now & then until the soup is nice and hot. If itll be a while before youre ready to sit down, then just put it on simmer. When youre about 5-10 minutes from sitting down at the table- add your cheeses and stir until dissolved into the soup. Now, break up some chips and put them in the bottom of the bowl, ladle the soup on top of it, and its ready to eat. Serves about 6, depending on how popular the soup is.
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Q Grandmas Dutch Meatball Soup Q

Liz Tolsma 1 pound ground beef tsp. salt Pepper to taste 1 tsp. nutmeg tsp. garlic powder tsp. onion powder tsp. oregano Mix together and form small meatballs, about in diameter. Bake in a 425 oven for 15 minutes or until browned. 2 cups celery, chopped 2 cups carrots, chopped 1/3 cup rice Boil in 4 cups water until well cooked. Add meatballs and 1 package chicken noodle soup. Adjust the amount of water as needed. Simmer until noodles are tender. Just before serving, add fresh parsley. You can also add the meatballs, carrots, celery, rice and water into a slow cooker and simmer for 2-4 hours. Adjust the amount of water as needed. Add the soup mix 10-15 minutes before serving. Just before serving, add fresh parsley.
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Q Presto Split Pea Soup Q

Cheryl Moeller
From Cheryls Creative-Slow Cooker Meals: Use Two Slow Cookers for Tasty and Easy Dinners
Ingredients: 1 lb. dry split peas, washed and sorted 2 tsp. garlic powder 1 Tbsp. olive oil 2 qt. plus 2 cups water 2 bay leaves 1 stalk celery, chopped small 2 large carrots, peeled and chopped small Salt and pepper, to taste 1 cup evaporated milk 1/3 lb. ham, cubed Directions: 1. Add the split peas, garlic powder, olive oil, water, bay leaves, celery, carrots, salt, and pepper to slow cooker. 2. Stir to combine. 3. Cover and cook on low for 8 to 10 hours. 20 minutes before serving, remove bay leaves and stir in evaporated milk and ham. Allow to heat up being serving.
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Q Potato Soup Q
Mark Haines Inspired by Grandma Prince, Hancock, Wisconsin 6 cups of cubed potatoes, washed well but not peeled, boiled until tender. if youre in a hurry use the microwave instead of boiling 9 cups of milk (not skim) 1 cup of butter or margarine 2 tsp. of salt 6 TBSP of flour 1 tsp. of minced onion 1 tsp. of black pepper Combine ingredients in large pan and simmer for 20-25 minutes. Stir frequently. DO NOT BOIL. Serve with shredded cheddar cheese, sliced green onions and crumbled bacon for toppings. Options: Add more potatoes for a thicker soup. Omit the salt and add 16 oz. of cubed ham. Use a variety of potatoes, i.e. red skin, yellow and/or Russet. Sour dough or rye bread also goes well with this soup Serves 6-8
QQQ
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Q Wisconsin Cheddar Chowder Q
Lisa Lickel A nice hearty soup with garden vegetables, ham and cheese. Have all the ingredients ready before you begin cooking. 2 very large or 4 medium carrots, peeled and shredded 4 baking-size potatoes, peeled and shredded 1 1/2 cups either fresh or frozen broccoli flowerets 1 onion, chopped fine 2 cups shredded cheddar cheese 1/2 gallon milk or more 1 cup chopped cooked ham, if desired 1/3 cup butter or margarine 1/4 cup or more flour, depending on desired thickness of soup Salt, pepper, other herbs as taste such as: caraway, rosemary, savory, parsley, chives, celery seed; can also add mushrooms, parsnips, rutabaga, peppers, cauliflower or adjust any of the above vegetables Roux: In a dutch oven or largest size sauce pan over medium heat melt 1/3 cup butter or margarine, 1/4 cup flour, 1 T. salt and 1/2 tsp white pepper. As the mixture thickens, very gradually add a little milk to make a sauce. Gradually add, alternating, cheese and milk, slowly, so that a smooth sauce forms. Stir constantlydo not let the mixture stick or boil. When all the cheese is added and theres about three cups of sauce, begin adding prepared vegetables and ham. When all the ingredients are incorporated, add as much remaining milk as needed to cover the vegetables. Turn heat down to very low, cover and cook up to an hour or until vegetables are soft. Stir often do not boil or the milk and cheese tend to curdle. Whisk if this happens. Adjust seasonings before serving. Good with a rye bread and a salad. Doesnt keep very well in the refrigerator as the potatoes tend to turn dark if not completely covered with sauce. Serve as a meal or a first course. For six-ten servings very easily adjustable according to desired amount.
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Q Minnesota Wild Rice Soup Q
Cheryl Moeller Make with Thanksgiving leftovers the day after Thanksgiving. Boil one small box of wild rice which takes about 45 minutes to cook and then drain it. (Save the rice because you will add to soup when you add the water.) In a soup kettle melt one stick of margarine. Into the melted marg. put 1 clove garlic, chopped 3 TBS. onions, minced 3 stalks of celery, cut small 3 large carrots, cut small Cook (but dont brown) on very low about 10 minutes. Then add one cup of all purpose flour. Stir and cook about two minutes on low, but dont burn. Then add three quarts of water, ten chicken boullion cubes, the wild rice that has been cooked and drained earlier, and two cups of cooked turkey, diced small. Simmer on low for at least two hours or put into a crock pot. When you are ready to serve add a pint of half and half fat free and then allow the soup to heat up again. Serve with a few silvered almonds on top for a great texture contrast.
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ddd ddd
Side Dishes
d Sweet Potato Souffle d

Elaine Cooper 4 large sweet potatoes 6 TBL butter 1 TBL lemon juice 4 TBL cinnamon 3 TBL sugar 1/2 cup chopped pecans (I never add these) Bake potatoes in foil at 400 degrees about 1 hour or until soft when squeezed. Remove foil; cut open and scoop potato out with spoon into mixing bowl. Add butter, lemon juice, cinnamon and sugar. Beat thoroughly. Add nuts if desired. Stir. Turn into medium casserole dish. Top with miniature marshmallows. Bake at 325 degrees until marshmallows are golden brown or catch on fire at your
irritable sister-in-laws house, causing even further Thanksgiving family stress..

This should take about 15 minutes. Serves 4-5.
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d Bacon-Fried Brussel Sprouts d

D.L. Diener Ingredients: 1 lb. fresh brussel sprouts 5 slices of Maple Bacon (cut into small pieces) 1-2 tsp. minced garlic 1 tbsp. Maple syrup c. Bleu Cheese/Gorgonzola Instructions: Wash, drain, and cut brussel sprouts into halves or quarters depending on size (should be about 1 in. thick (max.) for this recipe). Put cut sprouts into a bowl with about 1 in. of water in the bottom. Cover. Microwave for about 3-4 minutes until they are bright green, nearly cooked through. While the sprouts steam, put bacon pieces into a hot skillet. Add the garlic and maple syrup. Cook until the bacon is nearly crispy. Add drained, nearly cooked sprouts into skillet with bacon. Cook until sprouts are nicely browned/caramelized. Turn heat off. Quickly mix in the blue cheese (it will melt a little). Serve while hot. Serves approximately 4. Takes about 25 minutes from start to finish.
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Desserts
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^ Gooiest, Chocolatey Brownies ^

Shellie Neumeier
These are the gooiest and most chocolatey brownies, ever. I tweaked it just a bit. Its the simplicity that I love.
Ingredients: 1 box of brownie mix 1 C of chocolate chips (your favorite flavor, although I recommend mint chocolate or dark chocolate) 1 C of mini marshmallows 1t of vanilla extract Follow the preparation directions on the box of your choosing. Before placing the batter in your cooking container, mix in the chocolate chips, marshmallows, and vanilla. Cook according to your boxes directions. When cooled, dust with a bit of powdered sugar and dive in. If you are preparing these for a classroom setting, I suggest cooking them in muffin tins and with a muffin pan (about 15 - 20 minutes depending on your oven). They remove from the tins beautifully (we wont discuss the why factor, here) and it keeps the classroom free from screams for the biggest one.
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^ Peaches and Cream Cheesecake ^

Diane Loew Grease bottom and sides of 10 pie plate Mix: 3/4 C flour 1 t. baking powder 1/2 t. salt 1 egg 1/2 C milk 1 pkg.reg. vanilla pudding 3 T. butter Beat 2 minutes at medium speed and pour into plate. Drain 1 large can sliced peaches (reserve 3 T of the juice) and place over the batter in the pie dish Combine and beat well: 8 oz softened cream cheese 1/2 C sugar 3 T. reserved peach juice Spoon to within 1 of edge. Combine 1 T. sugar and 1/2 t. cinnamon and sprinkle over top. Bake 350 degrees for 30 minutes
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^ Perfect Flakey Pie Crust ^
Naomi Musch Blend together with a fork: 3 c. flour 1 c. shortening (the kind thats not vegetable oil, but made with meat fats makes the best crusts, but either will do.) In a separate bowl or measuring cup mix: 1 egg 1 tsp. salt 1 tsp. sugar 1 tsp. vinegar 5 T. water Mix together well, but over-handling dough makes tough crust.
^ Grasshopper Pie ^
Liz Tolsma 24 cream-filled chocolate cookies, finely crushed cup melted margarine cup milk Few drops peppermint extract Few drops green food coloring 1 small jar marshmallow cream 2 cups heavy cream, whipped Combine cookie crumbs and margarine. Press into a 9 inch spring pan, reserving cup of mixture for topping. Gradually add milk, extract and food coloring to marshmallow cream, mixing until well blended. Fold in whipped cream; pour into pan. Sprinkle with remaining crumbs and freeze. Makes 8-10 servings.
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^ Chocolate Chip Lovers Cookies ^
Patty Wysong These are some of my favorites! Cream together: 1 1/2 c. margarine (3 sticks) 1 1/4 c. sugar 1 1/4 c. brown sugar 1 TBSP Vanilla 2 Eggs Add in: 4 c. Flour 2 tsp Baking Soda 1 tsp Salt 4 c. Chocolate Chips (24 oz) Drop by spoonfuls onto ungreased cookie sheet. Bake at 325 (or 350, depending on oven) for 12 - 15 minutes. Makes 3 - 4 dozen cookies. Variations: For non chip lovers, try a bag of mini chips. For nut lovers, add 4 c. Walnuts.
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^ Wisconsin State Fair Cream Puffs ^
Lisa Lickel originally appearing in Midwest Living Magazine, August 1992 Makes 8-10 puffs, approximately 1 1/2 hour prep and baking 1 cup water 1/4 tsp. salt 4 T. butter 1 c. flour 4 eggs Optional: 1 slightly beaten yolk, 2 T. milk for shiny coating while baking 2 cups whipping cream, whipped Sifted powdered sugar Preheat oven to 375 degrees. Grease and flour a baking sheet. In a heavy medium saucepan, place 1 cup water. Cut butter into small pieces and add to water with 1/4 tsp. salt. Heat until butter melts and mixture almost reaches boiling point. Remove from heat and add flour all at once. Stir vigorously with a wooden spoon; return to heat and stir for 2 minutes, or till dough forms a ball. Remove from heat. Rest 5 minutes. Add eggs, one at a time, beating well after each. On a buttered and floured baking sheet, drop heaping tablespoonfuls of dough, 3 inches apart. If desired, brush combined yolk and milk over the top of each puff. Bake in 375 degree oven for 30-35 minutes or till dough puffs, turns golden-brown and is firm. Remove to wire racks. Poke hold with a toothpick in each warm puff to allow steam to escape. Cool. Cut off tops. Fill with whipped cream. Replace tops and sprinkle with powdered sugar.
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^ Chocolate Oat Squares ^

Diane Loew Cream: 1 Cup softened butter 2 Cups packed brown sugar Beat in: 2 eggs 2 teaspoons vanilla Add and mix: 2 Cups oatmeal I use Old Fashioned, I like the texture 2 Cups flour 1 teaspoon salt 1 teaspoon soda Press 2/3 of the mixture into a greased 10X15X1 baking pan. In saucepan, combine and melt together: 1 can (14oz.) Sweetened condensed milk 2 Cups chocolate chips 2 Tablespoons butter 2 teaspoons vanilla Spread over pressed mixture. Sprinkle with remaining oat mixture. Bake 350 for 25 minutes or until golden brown
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^ Grandmas Gooey Peanut Butter Bars ^
Naomi Musch c. brown sugar c. white sugar 1 egg c. peanut butter c. butter 1 c. oatmeal 1 c. flour tsp. baking soda Pat in 9 x 13 ungreased pan. Bake at 350 until golden (about 20-25 minutes) TOPPING: While bars are baking, make peanut butter frosting: 2 c. powdered sugar c. peanut butter Enough milk to make it creamy and spreadable. When removing bars from oven, immediately sprinkle 6 oz. chocolate chips on top. When chips are completely melted, begin frosting with the peanut butter frosting, carefully blending the frosting with the chocolate chips.
Eat one warm with a glass of milk. Mmm.. .
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^ Christmas Morning Pumpkin Muffins ^

Liz Tolsma (courtesy of the White Lace Inn in Sturgeon Bay, Wisconsin) 3 cups flour tsp. salt 2 tsp. baking soda 2 tsp. pumpkin pie spice 1 tsp. nutmeg 3 cups sugar 1 cup cooking oil 1 cup water 2 cups pumpkin 4 eggs cup nuts (optional) Preheat oven to 400 degrees. Sift together the flour, baking soda, spices and salt. Add beaten eggs to sugar, oil, water and pumpkin. Blend into the dry ingredients. Spoon into well greased muffin tin. Bake at 400 for 15-20 minutes. Makes 2 dozen muffins.
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^ Honey Cookies ^
Crystal Laine Miller cup butter 2 cups sugar cup honey 2 eggs 2 tsp. vanilla 4 cups sifted flour 4 tsp. baking soda tsp. salt Cream butter and sugar, blend in honey. Add eggs one at a time and vanilla. Sift dry ingredients; add. Chill several hours in fridge before baking. Roll into 1 inch balls then roll cookies in sugar before baking. Bake at 350 degrees 12-15 minutes Makes several dozen
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^ Chocolate Cherry Cake ^
Karin Beery
I never liked cherries. My parents used to buy em by the quart, but I hated trying to chew around those stupid pits. Now that I live near Traverse City, the Cherry Capital of the Midwest, Im surrounded by cherries. Ive learned to pick, pit, and enjoy them. This summer I decided to try baking some. Whoa, baby. What a treat! Theres no such thing as a healthy cake, but Ive made a few tweaks to make this cake as harmless as possible.
Chocolate Cherry Cake 2 c. all-purpose, unbleached flour 2 c. sucanat c. cacao powder 2 t. baking soda 1 t. baking powder teaspoon Kosher salt 2 eggs 1 c. strong brewed, Swiss-water processed organic decaffeinated coffee 1 c. coconut oil, melted 2 t. vanilla extract 10 oz. pitted cherries Instructions: 1. Preheat oven to 350 degrees Fahrenheit. Grease and flour 9x13 in. pan. 2. 2. In a large bowl mix flour, sucanat, cacao, baking powder, baking soda, and salt. 3. Add eggs, coffee, milk, oil, and vanilla. Beat until smooth (batter will be thin). 4. Fold in cherries. 5. Pour batter into cake pan. 6. Bake for 35 minutes or until a toothpick inserted in the middle comes out clean. Its best to leave it in the pan. The cherries will settle and solidify. 7. Frost (if desired)
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Butter Cream Frosting cup butter, softened 4 c. confectioners sugar t. salt 2 T. vanilla extract Fresh cherries, mashed Instructions for frosting: 1. Combine butter, sugar, salt, and vanilla in a large bowl. 2. Cream with an electric mixer. 3. Add cherries with juice until frosting is smooth.
Frosting will probably look pretty weird. It doesnt actually call for cherries, I just added them for the fun of it. It was runny, lumpy, ugly, and tasty!
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^ Mountain Dew Apple Dumplings ^
Crystal Laine Miller 2 apples cored and sliced into 6 to 8 pieces each depending on # of rolls in tube 2 cans croissant rolls 2 cups sugar 2 sticks butter 2 tsp cinnamon 1 can Mountain Dew soda Preheat oven to 350 or 375 for crispier dumplings. Wrap 1 apple slice in each raw croissant triangle and place in 2 rows in 9X13 pan. Melt and mix sugar, butter & cinnamon together and pour mixture over dumplings. Pour partial can of Mountain Dew around the perimeter only. Bake for 30-45 minutes depending on whether you like the dumplings crispy or soft. Serve alone or smothered in vanilla ice cream. Enjoy!
^ Easy Apple Crisp ^

the key word here s EASY!
Elaine Cooper 1 cup flour 1 cup brown sugar (I use a little less) 1/2 cup butter 1 tsp. cinnamon Apples, peeled, cored, and sliced Prepare enough apples to almost fill an 8 square pan. Mix topping; cover apples and bake at 350 degrees for 30 minutes. Serve warm with topping (ice cream, Cool Whip, etc.)
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Extras
_ Easy Caprese Salad _

D.L. Diener Ingredients: 1 cup fresh tomatoes (any kind, so long as they are naturally, or cut down to, bite-size) 2 pieces of light mozzarella string cheese (cut into bite-size pieces) 1-2 tbsp fresh basil 1 tbsp of balsamic vinegar 1 tbsp of olive oil (any kind is fine) Dash of salt & pepper to taste Instructions: Mix together & serve. Tastes fantastic immediately. Tastes great within an hour or two, but too much longer than that and things start to break down and dont taste as good. Also, mince these things and its a great topping for bruschetta. Serves approximately 2
Takes about 15 minutes tops.
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_ Most Excellent Waffle Recipe _
Crystal Laine Miller 2 Cups Bisquick cup vegetable oil 1 egg 1- 10 oz. bottle of club soda Mix ingredients together. Makes about 3 cups batter.
___ _ Breakfast Cheese Balls _

Michelle Strombeck 1 lb of any type of sausage I use sweet sausage, and it is very good! 2 cups Bisquick 1 package of 8-10 oz any type of shredded cheese water or milk to mix. Do not fry the sausage. Just mix all the ingredients together and form balls of mixture. Place on greased baking sheet. This should be pasty & sticky. Bake at 400 degrees until brown. Usually 20 min This is a recipe I got from my dear friend Jenny. She is an army wife is happy because it has meat in it!
and makes these breakfast rolls as a quick meal and even her husband
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_ Wheat Bread _
Naomi Musch (Makes 2 loaves) 3 c. wheat flour c. shortening 1/3 c. brown sugar Dissolve 1 T. dry yeast in 1/3 c. very warm water, add to mixture. Blend together with a mixer. Add 1 c. very warm water. I use very warm tap water, then microwave for about 40 seconds longer. Blend well with a mixer again. Remove from mixer stand and add 2 c. wheat flour. Stir with wooden spoon until most of the flour is picked up, then begin to knead. At this point you may have to add more flour, a handful at a time. Dough should be handle-able, but its best not to let it get too heavy/tough. Its better to have it on the sticky side rather than on the too-dry side. Knead for several minutes until its thoroughly blended. Put it back in the bowl and cover, allowing it to rise until doubled in size, approx. 1 hour. When dough is risen, divide in half, roll out about 1 thick, then roll it up and tuck in ends forming a smooth loaf. Put in greased pans. Let rise until about 1 above the pan, about another hour. Bake at 350 approx. hour or until golden.
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_ French Bread _
Liz Tolsma Dissolve 1 package of yeast in 1 cups warm water. Add 1 tablespoon sugar, 1 tsp. salt, 1 tablespoon butter to the dissolved mixture. Knead in 4 1/3 cups of flour and 2 tsp. cornmeal. After kneading for 5-10 minutes, place in large, greased bowl, cover and raise 1 hours. Punch down. Divide dough in half. Roll each into a 14 long rectangle and roll up like a jelly roll. Sprinkle cookie sheet with corn meal. Place bread on cookie sheet. Make 5-6 diagonal slashes with a knife and raise 1 hour. Bake at 375 for 25-30 minutes.
From Cheryls Creative-Slow Cooker Meals: Use Two Slow Cookers for Tasty and Easy Dinners
Cheryl Moeller Ingredients: 3 sweet onions, sliced cup butter, melted cup olive oil tsp. salt 1 tsp. dried thyme 4 oz. Havarti cheese with dill, sliced Whole grain pita chips, to serve Directions: 1. Combine onions, butter, olive oil, salt, and thyme in slow cooker. 2. Cover and cook on low for 8 to 10 hours or until onions are caramelized, stirring the mixture occasionally. 3. 30 minutes before serving, layer Havarti slices over onions. 4. Cover and let cook 30 minutes, or until cheese is melted and bubbly. 5. Serve with whole grain pita chips.
_ Caramelized Onions _
36

_ Deviled Eggs _
Sharon Lavy 6 hard-boiled eggs cup Light Mayonnaise or Salad Dressing teaspoon dry ground mustard teaspoon white vinegar 1/8 teaspoon salt teaspoon ground black pepper Paprika for garnish I always add salt to cold water to keep the whites from leaking out of a crack when boiling eggs. I bring to a boil and then simmer for 20 minutes. Cool the eggs and peel off the shell. Slice the eggs in half lengthwise. Place the hardened yolks into a small bowl. Mash with a fork. Add mayonnaise, mustard powder, vinegar, salt and pepper and mix thoroughly. Fill the empty egg white shells with the mixture and sprinkle lightly with paprika. Cover and store in the refrigerator until serving.
___
37

qMeet
the Barn Door writers q

~
Lisa Lickel is a Wisconsin homemaker, wife, mom and author who lives in an old farmhouse with a big garden. Shes also a local historian and editor of Creative Wisconsin for Wisconsin Writers Association and OtherSheep for Written World Communications. Visit lisalickel.com.
Patty Wysong, a home executive with over 20 years of experience, homeschools three of her five children, but dont let that fool you. She spends much of her time working on what God has placed in her hand: her keyboard. From the corner of her living room she writes inspirational fiction, devotionals, blog posts, and teaches online blogging workshops. Youll also find her drinking kool aid from her china cup, preparing for the ladies Bible study she leads, and helping at their church. Patty learned about blogs and blogging the hard way and now delights in teaching and helping others, sparing them that frustration so they can focus on what God has called them to do. Through her writing, Patty has found the extraordinary God in her ordinary life. You can find her at www.PattyWysong.com
~
Naomi Musch lives in northern Wisconsin and writes mainly about early settlers lives in the woods, the Great Lakes, and the rich history of the upper Midwest. She endeavors to create multi-layered stories with subtle sub-plots and a canvas of characters who, though imperfect, are finding faith and hope to overcome their struggles. The recipes she included might be something her characters in the Empire in Pine series would enjoy, except for the Peanut Butter Bars. But peanut butter was invented the same year the final book in the series takes place. Visit her at http://www.naomimusch.com
~
Crystal Laine Miller of Indiana is a freelance Christian writer and editor who enjoys motorcycles, golf, trapshooting, music, the outdoors and dogs thrown in between the pages she reads, edits and writes. Shes also rescued a few cats in her day. Married to an ER doc, they have four sons. Life is always on the edge with grit and joy combined. http://christianbookscout.blogspot.com
38

Karin Beery is a part-time writer, part-time substitute teacher, and part-time homemaker. She has had dozens of articles published in local and national periodicals. Her passion, however, is fiction, and she is currently working on her second novel (both still unpublished). She thanks God daily for a supportive husband with a well-paying job who encourages her to pursue her not yet well-paying passion. Her lifes ambitions are to write novels and get them published, sing the National Anthem at a Detroit Red Wings game, and own a china cabinet full of snow globes. Visit her blog at: www.therehastobeabeginning.blogspot.com
~
Cheryl Moeller is an author, speaker, comedian, and homemaker who ministers to groups all across the nation. Cheryls recipes are from Creative-Slow Cooker Meals: Use Two Slow Cookers for Tasty and Easy Dinners. A new kind of cookbook and a new attitude toward planning meals. With an eye toward the whole menu, not just part of it, columnist Cheryl Moeller teaches cooks to use two crockpots to easily create healthy, homemade dinners.
~
Married for almost 20 years, Shellie Neumeier and her husband have four wonderful children and two goofy greyhounds. After receiving her undergraduate degree in Secondary Education from the University of WisconsinMadison, she went on to acquire an early childhood education certificate. Shellie also served in youth, childrens, special needs and family ministries for over twenty-two years.
~
My name is Mark Haines. I am a happy husband, father, grandfather and pastor living in the Great Lakes Bay Region of Michigan. Im a pure bred Hoosier and no I dont know what a Hoosier is. Ive lived in small towns like Jonesboro, Indiana, Wilmore, Kentucky and Hancock, Wisconsin. Ive lived in mid-sized towns like Marion, Indiana and Bay City, Michigan. And Ive lived in cities like Indianapolis, Indiana and Columbus, Ohio. Im also a freelance writer and blogger with posts appearing on Q & A with Pastor Mark Haines, The Barn Door and Pastors.com.
39

Diane Loew says, Hello from West Michigan and the barnyard. Home to my 1500 + BEBs (Brown Eyed Bossies). I married Farmer 40 years ago and we have raised four remarkable sons. We now have three wonderful daughters-in-law and seven of the best wigglies God ever created. I started my personal blog, www.randomramblingsof.com, in 2009. I was invited to join the crazy, talented bunch that make up the Barn Door at its beginning. I am so glad Lisa and Patty were courageous enough to allow me into the fold. I have one book available, 101 Ways to Celebrate the Ordinary, through my blog or Schuler Books online. Every Wednesday morning you can hear all about my Random Ramblings on air at radio station 1450 AM, Holland, Michigan, or listen live at www.whtc.com around 8:25 AM. I am co-author with my fantastic friend and published author, Lynda Lee Schab (Mind Over Mady) of a Christmas play titled How Christmas Saved the Grinch. Life is anything but boring around here and the stories that are clamoring around in the cranium just trying to find their way onto paper get louder every day. Living here in the middle of corn and hay fields with God showing up daily is remarkable. I am blessed beyond what anyone deserves.
~
Sharon A. Lavy lives with her husband on a farm in SW Ohio. This aspiring writer is best known in the Christian writing community, as that German Baptist lady. In the German Baptist community shes Dr. Aretas C. Boones daughter, a dress-pattern maker, and the sister who writes. And in her own mind shes a wife, mother, grandmother, but above all a child of God. Her greatest desire is to be a woman after Gods own heart.
~
D.L. Diener lives in northern Indiana where shes often out shopping for the bacon that shell bring home to fry up for that fabulous brussel sprout recipe. After its made, her husband and three kids will eat it up and ask for seconds. And when shes done cleaning it up, shell sit down and maybe write another blog post for the Barn Door or a chapter for her novel.
Michelle Strombeck is a radio host and conference speaker from Minnesota. She used to be the take-out queen but really does know how to cook and her favorite thing to make is appetizers!
40

~
Best-selling author Liz Tolsma has worked as a teacher and an advertising copywriter and is currently a stay-at-home mom. Her novella Under His Wings released in September 2011, in Barbour Publishings novella collection A Log Cabin Christmas. In June 2009, she had two short stories published in Cup of Comfort for Adoptive Families: As American As They Come and A Mothers Love. When not writing, she enjoys reading, walking, gardening and snowshoeing. She makes her home next to a cornfield in Wisconsin with her husband, Doug, and their three children, all adopted internationally, one of whom has special needs.
~
Elaine Marie Cooper grew up in Massachusetts but now lives in the Midwest with her husband, her three dogs and one huge cat. She has two married sons and triplet grandchildren who are now one and a half years old. Elaines only daughter, Bethany, passed away in 2003 from a brain tumor. Her debut novel, The Road to Deer Run, was a finalist in the 2011 Next Generation Indie Book Awards, received an Honorable Mention in the 2011 Los Angeles Book Festival, and was a Clash of the Titles Champion for Most Romantic Moment. The sequel, entitled The Promise of Deer Run, was recently released. A registered nurse, Elaine is a regular contributor to three blogs for writers. She is also a contributor to the recently released Fighting Fear: Winning the War at Home by Edie Melson. It is a devotional with several first-person accounts of sending a loved one to war. You can visit Elaine Maries websites at: www.PromiseOfDeerRun.com and www. DeerRunBooks.com
~
41

Barn Door Recipes 2011

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Barn Door Recipes 2011

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The Barn Door ~ Seeing the world through Midwestern eyes.

Recipes from the writers at www.TheBarnDoor.net

The Barn Door

Recipes from www.theBarnDoor.net

Recipes from www.theBarnDoor.net

The Barn Door ~ Seeing the world through Midwestern eyes.

Easy Caprese Salad - D.L. Diener

Recipes from www.theBarnDoor.net

_ Gone-All-Day Hearty Northwoods Stew _

works great too.

Recipes from www.theBarnDoor.net

The Barn Door ~ Seeing the world through Midwestern eyes.

Recipes from www.theBarnDoor.net

The Barn Door ~ Seeing the world through Midwestern eyes.

Recipes from www.theBarnDoor.net

The Barn Door ~ Seeing the world through Midwestern eyes.

_ Best Summer Zucchini Stovetop Dish _

Recipes from www.theBarnDoor.net

The Barn Door ~ Seeing the world through Midwestern eyes.

___ Recipes from www.theBarnDoor.net

The Barn Door ~ Seeing the world through Midwestern eyes.

Recipes from www.theBarnDoor.net

The Barn Door ~ Seeing the world through Midwestern eyes.

Recipes from www.theBarnDoor.net

The Barn Door ~ Seeing the world through Midwestern eyes.

Recipes from www.theBarnDoor.net

The Barn Door ~ Seeing the world through Midwestern eyes.

Q Maple Curry Pumpkin Soup Q

Recipes from www.theBarnDoor.net

The Barn Door ~ Seeing the world through Midwestern eyes.

Recipes from www.theBarnDoor.net

The Barn Door ~ Seeing the world through Midwestern eyes.

Q Grandmas Dutch Meatball Soup Q

Recipes from www.theBarnDoor.net

The Barn Door ~ Seeing the world through Midwestern eyes.

Q Presto Split Pea Soup Q

Recipes from www.theBarnDoor.net

The Barn Door ~ Seeing the world through Midwestern eyes.

Recipes from www.theBarnDoor.net

The Barn Door ~ Seeing the world through Midwestern eyes.

Recipes from www.theBarnDoor.net

The Barn Door ~ Seeing the world through Midwestern eyes.

Recipes from www.theBarnDoor.net

The Barn Door ~ Seeing the world through Midwestern eyes.

d Sweet Potato Souffle d

irritable sister-in-laws house, causing even further Thanksgiving family stress..

Recipes from www.theBarnDoor.net

The Barn Door ~ Seeing the world through Midwestern eyes.

d Bacon-Fried Brussel Sprouts d

Recipes from www.theBarnDoor.net

The Barn Door ~ Seeing the world through Midwestern eyes.

^ Gooiest, Chocolatey Brownies ^

Recipes from www.theBarnDoor.net

The Barn Door ~ Seeing the world through Midwestern eyes.

^ Peaches and Cream Cheesecake ^

Recipes from www.theBarnDoor.net

The Barn Door ~ Seeing the world through Midwestern eyes.

Recipes from www.theBarnDoor.net

The Barn Door ~ Seeing the world through Midwestern eyes.

Recipes from www.theBarnDoor.net

The Barn Door ~ Seeing the world through Midwestern eyes.

Recipes from www.theBarnDoor.net

The Barn Door ~ Seeing the world through Midwestern eyes.

^ Chocolate Oat Squares ^