The Midnight Hour: Simple Minded Recipes:

Psalm 119:130 (NASB)

“The unfolding of Thy words gives light; It gives understanding to the simple”

Let’s be real. There are people like me in this world who just enjoy things simply put! We aren’t all gifted with the culinary arts knowing how to prepare a Filet Mignon or Roasted Duck in a Saffron sauce. Not to mention who in the world would suspect that a Truffle is more than just a name for decadent chocolate, but rather an edible mushroom? For those of us who want to keep truffles as chocolate, keep reading because these “simple minded” recipes are for you!

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This Page Contains: 15 Recipes

Submitted by: Jane Phinney- Sterling, KS --December 2, 2013

"I found this recipe in my Mom’s recipe box. It was scribbled in my 8yr old cursive writing and titled “Choc Chip Drop Cookies”. As I recall, this was a treat we made in Bluebirds. When my granddaughter, Phoebe (7 at the time) saw me making these cookies, she asked, 'What are those, Oma? They look like mud ’n worms.' That is definitely an apt description! This is a fun & easy recipe for kids to make. Yummy too!"

Mud n' Worms

1-12oz pkg butterscotch chips
1-12oz pkg chocolate chips
½ C peanuts
1-12oz pkg chow mein noodles

Microwave butterscotch & chocolate chips on medium setting, stirring at minute intervals. Add noodles and peanuts. Mix well. Drop by TBSP on waxed paper. Let stand until firm. Yield: 30 cookies

Submitted by: Kristen Bukowski- Surprise, AZ-- October 15, 2013

"Here is a recipe I was given as a wedding shower gift. It's been tweaked a few times to spice up the flavor. Versatile filling, it also works great as a chicken salad. One of our favorite "go-to" recipes, especially for guests."

Savory Crescent Chicken Squares

3oz softened cream cheese

3 TBSP butter

2 C. cook chicken, cubed

1/4 tsp. pepper

1/8 tsp. pepper

Garlic powder (to taste)

Italian seasoning (to taste)

1/4 onion chopped

Green Onion chopped

2 TBSP milk

Mix together above ingredients.

8 oz can crescent rolls

3/4 season croutons, crushed (or substitute bread crumbs and/or Panko)

2 TBLS butter (reserved)

Place 1 TBSP chicken mixture in each crescent roll, then fold over and press together. Dip each one in melted butter, then in crushed croutons (or bread crumbs). Bake for 20-25 minutes, until golden at 350 degrees. Savor and enjoy!

Submitted by: Jessi--June 4, 2013

These little cookies are a bit like homemade Nutter Butters, only better! This is a must try if you are a peanut butter lover. They look adorable on a cookie platter, and will impress your palate as well as your guests.

Peanut Butter Sandwich Cookies

1/2 C chunky peanut butter
1/2 butter
1 C packed dark brown sugar
1 egg
1 tsp vanilla extract
1 tsp baking soda
1/8 tsp salt
1 1/4 C all purpose flour
Granulated sugar (for dipping)

Filling:
In a medium bowl, whisk together 3/4 C chunky (or creamy) peanut butter, 3/4 C marshmellow creme, 3 TBLS milk, 3/4 teas. ground cinnamon, an 1/4 teas. ground cumin. Gradually, whisk in 3 TBLS of confectioners sugar.

Preheat oven to 350. In a bowl beat peanut butter and butter with mixer on medium speed for 30 seconds (do NOT over beat). Add brown sugar, egg, and vanilla. Beat only until combined, scraping sides of bowl. Beat in baking soda, salt, ad flour (I sift these three ingredients prior in a separate bowl before adding). Stir in remaining flour. Form dough balls, using a level teaspoon each. Place 1 1/2 in apart on ungreased or parchment lined sheets. Flatten by making crisscross marks with tines of fork dipped in sugar.
* Bake 7 to 8 min or until edges are lightly browned. Cool on baking sheet 2 min, transfer to wire rack; cool.
* Spread 1 teaspoon peanut cream filling on a flat side of half cookies. Top with remaining cookies.
(Store in airtight container at room temperature up to 3 days; freeze unfilled cookies up to 1 month)

Submitted by: Jessi- March 21, 2013

This is one of my favorite easy Mexican dishes and has been made in our family as long as I can remember. I've spiced it up since my childhood, and came out with something we love even better! It's sure to be a winner in your family too.

Mexican Pie

1 can crescent rolls
1 lb of ground beef
1/4 C of taco seasoning
8 oz. sour cream
1 can black beans (drained and rinsed)
1 yellow onion
1 red bell pepper
1 C shredded cheddar
crushed tortilla chips
garlic salt
pepper

Place rolls in a 9 in pie pan as a crust; press together until seamless. Brown hamburger with chopped onion (drain any grease), add garlic and pepper, mix in seasoning with water, add drained black beans, and chopped red pepper. Simmer for 5 minutes. Mix in sour cream. Take crushed tortilla chips and line bottom of crescent pie crust. Add Mexican beef mixture. Add shredded cheddar cheese and top with crushed tortilla chips.
Bake at 350 for 25 to 30 min until crust is golden brown and top is melted (if crust needs longer and top is melted cover with foil and bake longer). Serve with toppings of choice i.e. shredded lettuce, tomato, salsa etc...

Submitted by: Jessi 2/12/2013

A quick recipe for spicing up your side of vegetables, this is on my menu for tonight from the Simple and Delicious magazine. I'm pairing it with my barbeque chicken and potato cheese fries...yum!

Honey-Soy Asparagus

1/4 C butter
2 Tbsp. soy sauce
2 Tbsp. honey
2 garlic cloves, minced
1 lb. fresh asparagus, trimmed

Melt butter in a large skillet. Stir in soy sauce, honey and garlic. Add asparagus; saute until crisp and tender.

Submitted by: Jessi 1/31/2013

Here is a Phinney family favorite- Dutch style "Hutspot" (which means food all mixed together). This meal is easy to put together, no sides needed (we sometimes pair it with honey bread), and is filling after a long day of work. I've revised it over the years to make it have a little more pizazz. This one has the kiddos eating all their veggies!

One Dish Meal (Hutspot)

1 lb ground beef

4 Med. potatoes (Golden Yukon work best)

1/2 lb of carrots, sliced

1 bag (16 oz) frozen corn

2 cans green beans (Do NOT drain)

1 can cr. mushroom soup

1/4 C mayo

Soy sauce

Garlic Salt

Pepper

In stir fry pan or large skillet brown ground beef with soy sauce and garlic salt (to taste), drain excess grease. In layers –sliced potatoes, sliced carrots, green beans (WITH juice), and corn. Drizzle soy sauce over the top with ground pepper. Then mix cream mushroom soup with mayo. Spread over the top. Cover and let simmer for 45 minutes to an hour. Check every 15 minutes to make sure round beef is not sticking to pan. Once potatoes and carrots are tender the meal is ready It makes excellent leftovers, it reheats the same as the first time! Yields: 6 servings

Submitted by: Jessi

I have a new fettish with this soup. Our local market/coffee shop in Sterling serves it as their "soup of the day", and I'm one of their local big fans! However, I thought I would try my own hand at making this soup, so after I found a recipe, I "tweeked" it to my taste (did you doubt I wouldn't?) and impressed not only my mother (who declares it better than the hometown market), but also one of our chef's in the family. Try it out and see what you think, but I think you'll find it a perfect light supper for those chilly winter nights!

Roasted Red Pepper Soup

* 1 large sweet onion, chopped
* 2 teaspoons butter
* 2 garlic cloves, minced
* 2 jars (15.5 oz) roasted sweet peppers, drained
* 2 C vegetable broth
* 1/2 teaspoon dried basil
* 1/4 teaspoon salt
* 1/2 teaspoon dill weed
* 1/2 teaspoon oregano
* Shredded Asiago cheese (to taste)
* 1 C half n' half cream

In large saucepan, saute onion in butter 2-3 minutes or until tender. Add garlic; cool 1 minute longer. Stir in red perrers, broth, salt, and other seasonings. Bring to boil. Reduce heat; cover/simer 20 minutes. Cool slightly. In blender, cover and process soup in batches. Remove 1 C to small bowl and stir in the cream mixture. Return remaining puree to pan and add small bowl with cream. Add Asiago. Heat thru (NO BOIL). Top with parsely and asiago cheese. Yields 6

Submitted by: Jessi

A fun summertime recipe that I found from a cookbook at my local small town library. This is for all of us coffee lovers, who can't always afford to run to their favorite coffee house (or like me have the nearest barista be 25 miles away!), this is a recipe not only your budget will love but so will your taste buds! This has passed not only the taste test of my three nieces who are coffee lovers, but also 2 AZ friends. Enjoy your frappe!

Frosty Mocha Drink

1 C milk
3 TBLS instant chocolate drink mix
2 TBLS instant coffee granules
2 TBLS honey
1 teas. vanilla extract
16 ice cubes

In a blender, combine all the ingredients; cover and process until smooth. Pour into chilled glasses; serve immediately. Yield: 4 (8oz) servings.

Submitted by: Jessi

Here is a Jessi special! One of my favorite recipes and certainly a favorite that my family requests me to make. However, the name was birthed when my God-sister requested it while pregnant with her first baby while visitng me. She then dubbed it "Aunt Barb's Golden Cream Soup", and it stuck :) The original recipe I tried I didn't think had enough flavor, and so I added and tweeked until I finally created something I like to call...delicious! Please note: I have tried to give you accurate measurements with seasoning and herbs, however I add according to sight not by measurements, so adjust according to your own tastes. This soup also is a small recipe, so I usually always double it. If you do double the recipe, double everything, but the potatoes. If you are using large potatoes you should need only 3 or 4 for a double recipe (I personally prefer more veggies to potatoes in this recipe). Enjoy ladies and let me know what you think!

Aunt Barb's Golden Cream Soup

3 C. chopped potatoes
1/2 C. chopped celery
1/2 C. chopped carrots
1 sm onion-chopped
1 red pepper-chopped
1 C. frozen corn
1 C. water
1 chicken boullion cube

1 tsp parsley
1 tsp. dill
1 tsp. garlic salt (or to taste)
Dash of pepper

1 1/2 C. milk
2 TBSP flour
1/2 lbs. cubed Velveeta

Combine all the vegtables, potatoes, water, boullion, and herbs and seasonings. Mix. Cover and simmer for about 15 minutes until all veggies are tender. Gradually add milk to flour, mixing until blended. Add milk mix to the veggies. Cook until thick. Add cheese gradually, stirring until blended. Reduce heat. DO NOT overcook or it will curdle. Serve with croutons on top.

Submitted by: Jane Phinney-Sterling, KS

Here is to the best oatmeal cookies on the planet! I realize I may be a little biased, but I am okay with that. I love chewy cookies, and if you are tired of hard oatmeal cookies this is the recipe for you. Be careful not to over bake, you just want the edges to get light brown and then pull them from the oven. Have a yummy baking recipe? Send it my way!

Chewy Oatmeal Cookies

1 C. butter

¼ C. sugar

1 ¾ C. brown sugar

2 Lg. eggs

1 ½ tsp. vanilla

1 ¾ C. flour

¼ tsp. salt

1 tsp. baking powder

3 tsp. sweet spice

3 C. quick oats

1 C. raisins (optional) I think they are better without, but to each their own!

Beat butter and sugars. Beat eggs and add vanilla. Stir dry ingredients and add to butter mix. Stir in oats and raisins etc. Drop by TBLS on cookie sheets. Bake @ 375º, 10-12 min. Cool on racks. Store in airtight container up to 3 days or freeze. Yields 4 dozen (less if you like big cookies).

Submitted by: Jessi

Hello Ladies! Tried any new recipes lately? Make sure to e-mail me your favorites and I will be more than happy to share them on my blog. This recipe is one I found in an old, beat up cookbook my Mom had since I was just a wee child. I took it, modified it, and it turned into a family favorite. My brother-in-law, who is a chef, was so delighted he not only went back for more, he asked if there were leftovers the next day! Although he is always thankful for my cooking, this was the first time I think I impressed him. Try it, and you just may impress your family too!

Barbequed Meat Balls

1 egg
3/4 cup milk
1/4 cup of catsup
1 tsp. salt
1 tsp. dried mustard
1 tsp. garlic salt
2 cups bread crumbs (I use a combination of crushed crackers and croutons)
1 1/2 lbs. hamburger

1 egg

3/4 cup milk

1/4 cup catsup

1 tsp. salt

1 tsp. dried mustard

1 onion

1tsp. garlic salt

2 cups bread crumbs (I use a mix of crackers and croutons)

1 1/2 lbs. hamburger

Mix all above ingredients together and shape into round/or oblong meat balls. Brown in a pan on top of stove. Put all in 9x12 baking pan and pour over sauce.

Sauce:

2 cups brown sugar
1/2 water
4 tsp. of apple cider vinegar

Bake at 350 degrees for 1 hour.

Submitted by: Jessi

Hi Ya’ll! Here is a yummy way to spice up those stemmed carrots to put with one of your meat dishes. It is from the “White House Cookbook” that I purchased during a trip I made to Washington D.C. years ago. However, this recipe is one I just tried a couple of months ago, and it has become a requested side by family members now. Super simple and very tasty!

Sweet N’ Spicy Carrots

1 pound baby carrots, scraped
2 tablespoons reduced-calorie margarine, melted
1 tablespoon Dijon mustard
1 tablespoon of honey
¼ teaspoon ground allspice
¼ teaspoon ground nutmeg

Place carrots in a medium saucepan and cover with water. Bring to a boil and cook carrots until crisp-tender, about 12 minutes. Drain and keep warm. Combine margarine, mustard, honey, allspice, and nutmeg; stir well. Pour over carrots and toss gently to coat.

Jessi’s Substitutes:

· Butter in place of margarine

· Try with a variety of mustards-plain (prepared) mustard or honey mustard (if you desire sweeter flavor)

· Use bag of peeled baby carrots for quicker prep time

· Tastes just as good if you are don’t have allspice I discovered

Submitted By: Kristen Cornelius- Clermont, FL

“Here is a great one...delish! Pretty easy even for first time bakers-and fun to make with children.” ~ Kristen

Hi Ladies! I hope a few of you are benefiting from this page (I know it is a favorite of mine!). I am really excited to have another recipe submitted this week, and wanted to share it with my blog readers. I for one and really excited to try this new recipe! Check it out and I know you will be too. Enjoy and don’t forget to comment once you’ve tried it out!

Soft Pretzels with Honey Mustard Sauce

Makes 15-20 small-sized pretzels

Soft Pretzels:

1 package of active dry yeast

5 cups flour

1 1/3 cups warm water

1/8 cup warm water

1/3 cup brown sugar

Water, baking soda

Sea Salt

Honey Mustard Dip:

5 ounces creme fraiche (or sour cream)

3 tablespoons honey

2 tablespoons dijon or german mustard

Salt and sugar to taste

Directions:

Dissolve yeast in 1/8 cup warm water.
Stir in 1 1/3 cups warm water, brown sugar and flour. Beat until smooth.
Knead dough until smooth and elastic.
Heat oven to 475 degrees.
In a saucepan, add 2 tablespoons baking soda to each cup of water. Use enough to fill the saucepan; bring to a boil.
Tear off some dough and roll a pencil shape with your hands. Pick up both ends, cross to form rabbit ears and then twist the ends and pull the back to the rest of the loop (making a pretzel shape).
Place twisted pretzels in water/baking soda mixture for 15 seconds until pretzel dough is golden or yellow in color. Remove pretzels from boiling water and place onto cookie sheet. Sprinkle tops with sea salt.
Bake 8 to 10 minutes or until pretzels are golden brown (see picture above).
Honey Mustard Dip
Stir creme fraiche (or sour cream), honey and mustard until creamy.
Add sugar and salt to taste.

Submitted by: Krystal Arnold-Glendale, AZ

Howdy Ladies! I made this recipe with my best friend while staying with her in my recent visit to Arizona. After preparing it together I was excited to discover how easy it was, and it tastes delicious! Upon coming home I tried the recipe out on my parents, and they were equally as pleased. I recommend making a double batch as the original serving size only serves about 4 bowls. It reheats well, tasting just as good as the first time. Enjoy, and please let me know what you think!

Krystal's Taco Soup

Ingredients:

1 lb of ground beef (recommend 80% lean)

1 can of diced tomatoes

1 can of black beans

6 oz of frozen corn

1 sm. onion

1 cup of shredded cheddar cheese

1 package of taco seasoning

1 cup of water

Brown hamburger meat (drain if needed). Add chopped onion and taco seasoning with a touch of water. Let simmer for 10 minutes. Add water, diced tomatoes, black beans and frozen corn. Let simmer; stirring occasionally. Add ¾ a cup of shredded cheddar and stir until melted. Serve with cheddar and Fritos sprinkled on top. Adding a dollop of sour cream is also very tasty.

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Jessi's Teriyaki-Glazed Chicken

My very first submitted recipe! Since I haven’t been up and running that long, I plan to leave this one up for a bit until women get used to the idea that I am here. My goal however is to try 1 new recipe a week, and then share it with you. However, I would LOVE to alternate weeks, by having you submit recipes for me to post and share with others too (not to mention I need new meals to try!). This recipe is one I tried with my folks on Christmas Eve for our family supper, and I must say we all loved it and declared it, “delicious”. I altered the recipe to our tastes, but I will give you both versions so you can make it to your liking.

4 boneless chicken breasts, cut into strips

3 T. oil, divided

4 med. Carrots, sliced

1 med. Sweet onion, chopped

Snow peas (optional)

½ c. soy sauce

¼ c brown sugar

Sesame seeds, toasted

In large frying pan or wok, cook chicken in 2 tablespoons of oil until no longer pick; set aside. In same pan, add 1 tablespoon oil and carrots. Stir-fry for 2 minutes. Add onion and peas. Stir-fry another 2 minutes. Combine soy sauce and brown sugar; pour over all. Return chicken to pan. Sprinkle sesame seeds over top. Serve with cooked rice.

(Revised)

Cook chicken in oil with 1 tsp of minced garlic; set aside

Baby carrots cut in half

1 can of water chestnuts; quartered

1 red bell pepper chopped in large chunks

Combine veggies, onion, chestnuts and stir-fry in oil, 1 T of minced garlic, and 1 T of butter

Return chicken to pan. Pour on sauce, let simmer for 5 to 10 minutes.

Sprinkle chow mein on top. Serve with rice.

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