These are light and fluffy and for the best flavor should be cooked in a large pot of simmering chicken broth however you could cook them in salted boiling water first and then add to the stews or soups just before servings…these really expand while cooking so make certain to have enough broth or water in the pot

Matzo meal can be found at any deli or in the Jewish section of your major grocery store any leftover matzo meal should be stored in the refrigerator for a longer shelf life.

Yield 18-20 balls

Ingredients:

4 large eggs

1/4 cup vegetable or canola oil

1 cup matzo meal

1-3/4 teaspoon baking powder

1/2 to 1 teaspoon garlic powder (garlic lovers use 1 teaspoon)

1/2 teaspoon salt

1 teaspoon fresh ground black pepper

2 teaspoons chicken bouillon powder (can omit I like to add in for extra flavor)

Instructions:—————————————–

In a medium bowl whisk the eggs with the oil until well combined.

In a small bowl combine the matzo meal with baking powder, salt, garlic powder and black pepper and chicken bouillon powder; add to the egg mixture and mix until well combined.

Refrigerate for 30 minutes.

Heat a large pot of chicken broth or water or a mixture of both to a simmer.

Roll about a heaping tablespoon of the mixture into a ball then carefully drop into the simmering broth.

Cover and simmer for about 20 minutes or until soft and tender (these double in size while cooking!).

Remove with a slotted spoon and serve in the broth or transfer to stews.

Taken from my “Favorites” folder!… you may want to also try these using chocolate pudding mix and chocolate chips

Yield 12-15 cookies

Ingredients:

3/4 cup butter, softened

1 (3.4 ounce) package instant butterscotch pudding mix

1-1/4 cups all-purpose flour

1/2 cup butterscotch baking chips (or use chopped nuts or both)

Instructions:—————————————–

Preheat oven to 350 degrees F.

Grease a large cookie or baking sheet.

In a bowl cream the butter with dry pudding mix.

Add/mix in the flour until blended.

Mix in the butterscotch baking chips or nuts.

Roll into 1-1/2 inch balls.

Place 2-inches apart onto greased baking sheet.

Using a grease bottom of a glass flatten to about 1/2-inch.

Bake for 10-12 minutes or until light golden brown.

Remove to wire racks to cool completely.

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Don’t limit these to only chocolate chips dried fruit also works well, I prefer a sweet cookie so I add in a few tablespoons more of white sugar

Yield 25 cookies

Ingredients:

3/4 cup rolled oats (grind first in a food processor, measure 3/4 cup before grinding)

1 cup whole wheat flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon, optional

1/4 cup butter, softened

1/4 cup vegetable oil

1/3 cup white sugar

1/2 cup brown sugar

1 large egg

2 teaspoons vanilla (I like to use 2 teaspoon maple extract)

1 cup semi-sweet chocolate chips

1/2 cup chopped nuts

Instructions:—————————————-

Preheat oven to 350 degrees F.

Grease a baking sheet or cookie sheet.

Place the ground oats in a  bowl then add in the flour, baking soda, salt and if using, the cinnamon.

In a large bowl beat the butter with oil until fluffy.

Add in both sugars and continue beating until well combined, then beat in the egg and vanilla until blended; add in the dry ingredients beating until blended.

Mix in the chocolate chips and nuts.

Drop by heaping teaspoonfuls onto baking sheet.

Bake until firm around the edges and golden on top (about 8-10 minutes).

Cool the cookies for 2-3 minutes on the baking sheet then remove to wire racks to cool completely.

Don’t even think about omitting the olives they are what makes this dish!

For an intense yellow color add in 1/2 teaspoon tumeric and omit the saffron, cooked shrimp may be replaced for the chicken

Servings 4-6

INGREDIENTS:

4-6 tablespoons olive oil

1 medium onion, chopped

1 small red bell pepper, seeded and chopped

6 garlic cloves, finely chopped (the more the better!)

1 teaspoons crushed chili flakes, or adjust to taste

1-1/2 cups frozen artichoke hearts, thawed

3/4 cup sliced green olives

1 (14-ounce) can chicken broth

1 cup water (or can use 1 can of chicken broth and 1 cup chicken broth)

1 cup uncooked long grain white rice

1-1/2 teaspoons salt (I use seasoned salt)

1/2 teaspoon paprika

pinch saffron thread (use sparingly this is strong tasting and too much can overpower the other flavors)

1/2 teaspoon fresh ground black pepper, or to taste

2 cups cooked cubed chicken

3/4 cup frozen thawed peas

INSTRUCTIONS:—————————————————-

Heat oil in a skillet over medium-high heat.

Add in onion and red bell pepper; saute until softened (about 3 minutes).

Add in chopped garlic, chili flakes artichokes and olives; cook stirring for 2 minutes.

Add in broth and water; bring to a boil.

Mix in rice, salt, paprika and pinch of saffron; cover and simmer over low heat for 15 minutes.

Season with black pepper and more salt if needed, then add in the cooked chicken and peas; mix to combine, cover and cook for another 7-9 minutes.

Remove from heat allow to stand for 5 minutes then fluff with a fork.

This recipe is courtesy of Merlot at Food.com

I have made this favorite many times in the past with my garden green beans and cherry tomatoes,  since it’s that time of season now for garden veggies I wanted to share it for all to enjoy!

Servings 4-6

Ingredients:

1-1/2 pounds fresh green beans

1 tablespoon butter

3/4 teaspoon garlic salt (I use 2 garlic cloves, minced)

1 tablespoon sugar

1/2 teaspoon basil (I use a small pinch of dried basil)

salt and pepper

1/2 pint cherry tomatoes

Instructions:—————————————

Cook beans in water until tender.

In a skillet melt butter then add in garlic salt, sugar, basil, salt and pepper.

Add in the cherry tomato halves and mix until barely soft and heated but not too soft.

Add in the drained beans and mix well.

*Note* to save time drained canned beans may be used instead of fresh and canned stewed tomatoes instead of the cherry tomatoes, just add the canned veggies to the butter/basil mixture and heat through.

This makes a wonderful fat-free chocolate topping to use on whatever you like, if you are worried about scorching your saucepan bottom this may be also made in the microwave removing often to stir, for sodium reduced diets you may omit the salt

Servings 8

Nutritional Facts for 8 servings: Calories 94/ Total fat 0.8 grams/ Cholesterol 1 mg/ Sodium 57 mg/ Carbohydrate 20 grams

Ingredients:

1/2 cup sugar

1/2 cup unsweetened baking cocoa, sifted

1 tablespoon cornstarch

small pinch salt

1 cup fat-free evaporated milk

1 tablespoons vanilla

Instructions:—————————————–

*Note* it is recommended to use heavy-bottomed saucepan or prepare in the microwave.

In a small heavy-bottomed saucepan combine the sugar with cocoa, cornstarch and salt.

Stir in the evaporated milk; cook whisking/mixing constantly over low heat until boiling and thickened (about 3 minutes).

Remove from heat and stir in vanilla.

Serve warm or cold.

Great for potlucks or bake sales and these also are great with dried cranberries or dried fruit

Yield 25 bars

Ingredients:

1 cup butter, softened (for best flavor do not substitute margarine)

1 cup white sugar

1 cup brown sugar, packed (I use 1/2 cup each light and dark brown sugar)

2 large eggs

1 tablespoon vanilla extract or 1 tablespoon maple extract (I like to use 2 teaspoons each vanilla and maple extract)

2-1/4 cups all-purpose flour

1 teaspoon baking soda

3/4 teaspoons salt

1/2 teaspoon cinnamon (optional)

1 cup semi-sweet chocolate chips (can use raisins or dried fruit of choice)

1/2 cup chopped walnuts or pecans

Instructions:—————————————-

Preheat oven to 350 degrees F.

Grease a 13 x 9-inch baking pan.

In a large mixing bowl cream the butter with both sugars until fluffy (about 3 minutes).

Add in eggs and vanilla; continue beating for another 2 minutes.

In a small bowl combine the flour with baking soda, salt and if using, the cinnamon; add to the creamed mixture beating on low speed until just combined (batter will be thick).

Mix in chocolate chips and nuts.

Transfer/spread into baking pan using a spoon or clean hands spread out evenly in the pan (this may take a few minutes as the batter is very thick).

Bake for 25 minutes or until lightly golden brown.

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