Steak and Seseme Seed Aspharagus

I kind of improvised a lot of this, so I don't have exact measurements, so sorry if this isn't the easiest recipe to follow!

Steak seasoning: (I just sprinkled as much on as I wanted of each of these)
Salt
Pepper
Powdered Garlic
Onion Salt
Marjoram (dried)
Basil Leaves (dried)
Rosemary (dried)

I forked the steak before adding the seasonings, and then I cooked the steak in a frying pan with olive oil over medium heat until it was cooked to my liking.

Asparagus
After washing it and cutting the bottom inch or two off, I sauteed it over medium heat in olive oil for about 6-8 minutes, turning every few minutes. Then I added sesame seeds (again, I just sprinkled however much I felt like) and continued cooking for another minute or two. Then I sprinkled with salt, rotated, and sprinkled with salt again. Then I added some soy sauce; I tried to make sure I got some on all the asparagus. I'd say it was probably about 2-3 tablespoons total. I let it simmer for just a minute or two more, and then served!

Autumn Oatmeal Cookies

In the mood for sweater weather, changing leaves, and football games? These yummy oatmeal cookies taste and smell just like Autumn!!

Ingredients:
1 cup butter, softened
3/4 cup packed brown sugar
1/2 cup sugar
2 eggs
1 tsp vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
2-3/4 cups quick-cooking oats
1-1/2 cups chocolate-covered raisins (regular chocolate chips work well too)

Directions:
In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda and pumpkin pie spice; gradually add to creamed mixture and mix well. Stir in oats and raisins. (I had to stir in the chocolate-covered raisins by hand because the mixer was ripping them apart.)
Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Flatten slightly.
Bake at 350° for 10-12 minutes or until golden brown. Cool for 5 minutes before removing to wire racks. Store in an airtight container.
Yield: 3 dozen (makes more)

altered slightly from "Simple & Delicious" magazine

Drawing Winner

The drawing winner for May - July 4th is Lacy. Thanks for sharing your recipes.

The next period will be July 5th - Halloween. I look forward to your yummy concoctions!

Blueberry Sour Cream Pie

FILLING:
1 c. sour cream

3 oz. cream cheese

1 lg. egg

2 pt. blueberries -- don't use more, or it will overflow. I learned this the hard way

3/4 c. brown sugar

1/4 c. flour1 tsp. vanilla

Combine sour cream, cream cheese, egg, brown sugar, flour and vanilla in bowl. Beat thoroughly until smooth. Preheat oven to 450 degrees. Fill pie shell with blueberries. Pour cream mixture over berries. Bake 10 minutes at 450 degrees then reduce heat to 350 degrees and bake for 35 to 40 minutes.

TOPPING:
3/4 c. chopped walnuts

1/2 c. flour

1/3 c. sugar

1/3 c. brown sugar

1 tbsp. cinnamon

1/4 tsp. salt

1/2 c. butter

Combine in blender all ingredients, except butter. Mix and chop fine. Add butter and blend. Distribute evenly to form crumbly mixture. After pie is baked add topping and bake again for 10 to 15 minutes.

Caramel Apple Pie

6-8 med. sized apples

1 bag Kraft caramels or one pkg. caramel wraps

Bisquick

Brown sugar

Cinnamon

Caramel ice cream topping

2 (9 inch) deep-dish pie crusts

If using Kraft caramels, melt caramels according to directions on bag. Spread a thin layer of melted caramel or lay one and a half caramel wrap sheets on pie crust bottom. Slice half of your peeled apples into pie crust that has had a layer of caramel applied. Sprinkle layer of apple with cinnamon to taste. (Don't be afraid to sprinkle generously.) Sprinkle 2 heaping tablespoonfuls of Bisquick over cinnamon apple layer. Next, sprinkle 3 heaping tablespoonfuls of brown sugar.

Continue with "building" the pie by starting with another layer of caramel and continuing as above. Top pie with a layer of caramel, two sheets of caramel wraps if using this product, so you end up with a finished pie containing 3 layers of caramel and 2 layers of apple with dried ingredients.

Cover pie with top crust and slit top to allow steam to escape while baking. Spread caramel ice cream topping over top crust for your glaze and bake on cookie sheet. Bake at 350 degrees for 50-60 minutes (or until golden brown). Let pie cool before serving as filling will be hot.

Pepper Jelly

This is my moms recipe and it is DELICIOUS!! Sounds weird, but try it, I promise you will love it. It is a great appetizer or snack.

4 large red bell peppers, seeded and chopped in blender
1 cup white sugar
2/3 cup white vinegar
1 tsp. salt

Simmer one hour or until sauce is thick. Put into 1 oz bottles and seal. Pour over a block of cream cheese and serve with crackers.

I didn't seal mine because I was using it soon. You really only have to seal it if you will be storing it. It keeps in the fridge for a few days. I used wheat thins as my crackers, they go best. Enjoy!

Italian Cream Cheese Chicken

2 large boneless skinless chicken breasts
2 cans cream of chicken soup
(8 oz) package cream cheese
1 package dry Italian salad dressing mix

Mix all ingredients and put into crockpot. Cook 3-4 hours on high. Just before serving take a fork and break up the chicken into smaller pieces. Serve over rice or egg noodles.

**We made this for Father's Day and it was really good. The chicken is very tender and has lots of flavor.