Friday, December 4, 2009

Pecan Pie

1 Cup Karo light Corn Syrup
3 eggs
1 cup White Sugar
2 Tablespoons butter, melted
1 teaspoon vanilla extract
2 cups pecans
1 unbaked 9 inch deep dish pie crust

Preheat the oven to 350 degrees. STIR the first 5 ingredients thoroughly using a spoon. Mix in the pecans. POUR into pie crust. BAKE on center rack of the oven for 55 to 60 minutes. Cool on wire rack for at least 2 hours.

High Altitude adjustments: Reduce sugar to 2/3 cups and increase butter to 3 Tablespoons. Reduce oven temp to 325 degrees.

Tips: Pie is done when the center reaches 200 F. Tap center surface of pie lightly. It should sprink back when done. I also like to cover the edges with a foil tent before baking.

Sunday, November 29, 2009

Pumpkin Roll

3 eggs
1 c. sugar
3/4 c. flour
3/4 c. pumpkin
1 tsp. baking soda
1 tsp. salt
3/4 tsp. cinnamon (or I prefer pumpkin pie spice)

Mix all ingredients together. Grease bottom of a cookie sheet that has sides and cover bottom with a piece of waxed paper, grease again. Flour the waxed paper. Pour batter and sprinkle 1/3 c. chopped nuts (or I use cinnamon chips) on batter if desired.

Bake at 375 degrees for 15 minutes. Turn out on towel sprinkled with powdered sugar. Peel waxed paper off of cake. Fold end of towel over cake and roll up from the short end using the towel as filling. Refrigerate for 1 hour or more.

8 oz. cream cheese
3-4 T. butter
1 c. powdered sugar
1/3 c. cream or half/half
1/2 t. vanilla

Mix together until smooth. Unroll cake, spread filling, reroll cake. Place on a platter, cover with plastic wrap and refrigerate until served.

Tuesday, November 24, 2009

Sausage, Apple and Cranberry Stuffing

Serves 10-20

3 6oz packages stuffing mix, any flavor
1 pound ground sausage (sage flavored is best)
1 cup chopped onion (or Leek)
1 cup chopped celery
2 1/2 teaspoons dried sage (use a little less if you used sage sausage)
1 1/2 teaspoons dried rosemary
1/2 teaspoon dried thyme
2 apples, cored and chopped (granny smith and gala are my favs)
3/4 cup craisins (can do half golden raisins)
1/3 cup minced parsley
1 1/2 cup stock (or more if you like it more moist)
1 1/2 cups butter, melted

In a large skillet, cook the sausage, celery and onions over medium heat, stirring and breaking up the lumps until evenly browned.

Pour sausage mixture over bread in bowl. Mix in chopped apples, dried cranberries, parsley, and spices. Drizzle with stock and melted butter, and mix lightly. Spoon into turkey to loosely fill or bake at 350 for about an hour. Cover with foil for the first 30-40 minutes.

Wednesday, November 18, 2009

Pumpkin Waffles with Buttermilk Syrup

I got this here. I haven't tried it yet, but I'm sure it's fabulous! Let me know if you try it!

2 cup flour
2 Tbsp baking powder
1 Tbsp cinnamon
1 Tbsp sugar
1/2 tsp nutmeg
1/4 tsp salt


4 egg yolks (save the egg whites)
1 cup pumpkin
1 Tbsp vanilla
1 1/2 cup milk
3/4 cup melted butter
beat the 4 egg whites and until they form stiff peaks and fold into the batter

Makes about 15-20 waffles

Buttermilk syrup:
1/2 cup butter
1/2 cup buttermilk
1 cup sugar
1 tsp light corn syrup

Bring all ingredients to a boil and remove from heat.
Add 1 tsp baking soda and 1 tsp vanilla. Stir until mixture settles.

Sunday, November 15, 2009

Olive Garden Salad Dressing

8 oz of Paul Newmans Olive Oil and Vinegar dressing
one clove of peeled minced garlic (or a teaspoon of crushed garlic from the bottle)
1 tsp of dried basil
1 tsp of dried oregano
1 tbsp of sugar or 3 packets of sweet and low
add a dash of parmasan the powder kind in the green bottle

Allow to chill at least 24 hours prior to serving.

Friday, November 13, 2009

Whole Jar PB Cookies

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 egg yolk
1 teaspoon vanilla
1(18 ounce) jar Peanut Butter*
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped peanuts (which I replaced with milk chocolate chips)

In a large bowl cream butter, white sugar and brown sugar until smooth. Add the eggs, yolk and vanilla; mix until fluffy. Stir in the peanut butter. Sift together the flour baking powder and salt; stir into the peanut butter mixture. Finally stir in the peanuts (or chocolate chips). Refrigerate dough for at least 2 hours.
Preheat oven to 350 degrees. Lightly grease a baking sheet. (I chose to line baking sheets with parchment paper-much easier!)
Roll dough into walnut sized balls. Place on prepared baking sheet and flatten slightly with a fork.

Bake for 12-15 minutes in the preheated oven. Cookies should look dry on top. Allow to cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely.
Makes about 5 dozen cookies.

Lazy Chiles Rellenos

8 whole Roasted, Peeled, And Seeded Green Chiles
1-½ cup Monterey Jack Cheese, Grated
5 whole Large Eggs
2 cups Whole Milk
Salt And Black Pepper To Taste
½ teaspoons Paprika
¼ teaspoons Cayenne Pepper

Preparation Instructions
Preheat oven to 325 degrees.Mix together eggs, milk, salt, pepper, paprika and cayenne.Cut chilies in half and add a single layer of chilies on the bottom of a 9 x 13-inch baking dish.Top chilies with half the grated cheese.Repeat with another layer of chilies and another layer of cheese.Pour egg mixture all over the top.Place into a larger baking dish or rimmed baking sheet. Pour in 1/2 inch of water and bake for 35 to 45 minutes, or until completely set.Cut into squares and serve with warm corn tortillas!

Taquito Crock Pot Chicken

*I found this here but I do it a little differently. I used dehydrated onions and omit the paprika, and use a little extra worcestershire for my own personal taste. It's very good! Great for salads and burritos too.

3 frozen chicken breasts
1/4 cup worcestershire sauce
1/2 cup water
1/2 onion, diced
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon pepper

combine in a crock pot and cook on low for four hours. shred and taste for seasoning. add salt and pepper if needed, and more paprika for color, if needed. keep warm.

Saturday, October 31, 2009

Apple Caramel Dip

This easy fruit dip uses store bought caramel and staples that you probably have in your pantry. It goes perfectly with crispy, tart apples especially Granny Smiths.

•2-8 oz. packages cream cheese, softened
•1/4 cup brown sugar
•Tub of caramel dip
•1/4 cup toffee bits
•1/4 cup pecan pieces
•Sliced apples of choice

Mix cream cheese with brown sugar. Spread in your favorite serving dish. Pour caramel dip on top of cream cheese mixture and top with toffee bits and pecan pieces.

Serve with apples. To keep apples from turning brown, dip them in a mixture of lemon juice and water immediately after slicing.

Thursday, October 29, 2009

Kung Pao Shrimp

1 pound shrimp
1 egg white
1/2 teaspoon salt
2 teaspoons cornstarch
3 tablespoons chicken broth
2 teaspoons red wine vinegar or rice vinegar
1 tablespoon soy sauce
1/2 teaspoon granulated sugar
1 1/2 cups oil, or as needed
6 to 8 small red chilies, or 2 teaspoons chile paste
1 teaspoon minced ginger
1/2 cup cashews

Shell and devein the shrimp. Cut in half lengthwise. Lightly beat the egg white. Marinate the shrimp in the salt, egg white and cornstarch for 15 minutes.In a small bowl, combine the chicken broth, vinegar, soy sauce and sugar. Set aside.Heat the oil. When the oil is hot, add the shrimp. Cook briefly until the shrimp turns pink. Remove from the wok.Remove all but 2 tablespoons oil from the wok. Add the chile peppers or chile paste. Stir-fry for a minute, then add the minced ginger and stir-fry until it is aromatic (about 15 seconds). Stir in the cashews. Stir-fry for about 1 minute, taking care not to burn.Make a space in the middle of the wok. Add the sauce. Heat briefly, then mix in with the cashews. Add the shrimp back into the pan. Cook for 1 more minute and serve hot.

Apple French Toast

8 slices of white bread
3 ounces cream cheese, softened
1 T milk
3 large Golden Delicious apples or 5 mediums
1-1/2 cups water
1 cup sugar
6 eggs
1 cup milk
1/3 cup honey
Cinnamon (optional)

Crumble bread; place half of crumbled bread in a greased 9x9x2 baking dish. Mix softened cream cheese with milk; spoon over bread. Cook apples, sugar and water; bring to a boil and let boil gently 10 minutes stirring occasionally, until apples are softened. Then spoon all of the apple mixture over bread mixture. Top with remaining crumbled bread. In large bowl, beat eggs. Add milk and honey; mix well. Pour over bread mixture. Cover and chill 8 hours or overnight. Remove from refrigerator. Cover and bake at 350-degrees for 30 minutes. Uncover; bake 25-30 minutes more until golden brown and the center is set. Remove from oven and sprinkle lightly with cinnamon if desired. Serve warm, with syrup. Yield: 6-9 servings

by Nancy Voge, Black River Falls

Tuesday, October 27, 2009

Roasted Apples N’ Cream Caramel Topped Brownies

1 Box Pillsbury Brownie Mix, Family size, 9×13
8 oz softened cream cheese
1/4 Cup granulated sugar
4 Tablespoons butter
4 small-medium baking apples, peeled and thinly sliced
4 Tablespoons packed brown sugar
1 teaspoon ground cinnamon
3/4 Cup chopped walnuts (or other nut of choice)
Prepared Caramel sauce, warmed in microwave (I use the caramel apple dip or ice cream topping)
1. Preheat oven to 350 degrees F. Prepare brownie mix according to package directions. Pour into a 11×7 inch (makes thicker brownies) baking dish that’s been lined and sprayed with tin foil (easier to remove and cut brownies). Place softened cream cheese and sugar into a mixing bowl, mix until smooth. Place dollops of cheese over brownie batter. Use a butter knife to carefully swirl without dragging against the bottom of dish.
2. Place butter into a large skillet over medium heat to melt. Add apples, brown sugar, cinnamon and chopped walnuts. Cook and stir for 5 minutes. Remove from heat and pour evenly over brownies. Bake for 45-55 minutes or until center of brownies are cooked through. Remove and let cool completely before cutting into squares. Just before serving, drizzle with caramel sauce.

8 large brownie squares

Original recipe found here

Baking Powder Biscuits

4 cups flour
8 teaspoons baking powder

1 teaspoon salt
1 cup Crisco
2 tablespoons sugar

2 large beaten eggs

1 1/2 cups milk

Sift together flour and baking powder. Stir in salt and sugar. Cut in Crisco till it resembles small pebbles. Stir together eggs and milk. Make a well in the dry mixture and stir in the milk mixture with a fork. Stir just to moisten, then turn out onto a lightly floured board. Knead about 15 times, then pat lightly into a circle, about 1/2-inch thick. (The secret to light and fluffy biscuits is to handle the dough as little as possible) With a sharp round cutter, cut out rounds, without twisting the cutter. Just give it a sharp tap, then lift straight up (twisting the cutter causes the biscuits to slope over when they are baking) place on a baking sheet.

Bake at 350°F for 15 to 20 minutes. Serve warm.

Sunday, October 4, 2009

Reece's PB Chocolate Cake

This is my "semi-homemade" version of a cake I had a few weeks ago. That original recipe is listed here.
1 devils food cake mix(follow the box instructions, but add 1/2 c. creamy PB)
Divide into two 9" cake pans
Bake as instructed on the box. Cool and invert.

Since this is a 2-layer cake, I figured I needed a middle filling so I made this up:
1 bag peanut butter chips (like chocolate chips, but they are PB!)
1/2 c. milk
Heat over double boiler till PB chips are melted. Remove from heat and add about 1 c. pow sugar chill for about an hour - it will have a glaze consistency. Then, whisk in creamy peanut butter until you have a good almost pudding consistency.
Use as filling between the two cakes and then frost with this:

1 can of duncan hines Buttercream Chocolate frosting beat w/ 1/4 c. milk
Top with broken or quartered Reece's PB cups


Friday, September 18, 2009

Grape Salad

8 oz cream cheese
8 oz sour cream
1tsp vanilla
1/2 cup white sugar

First mix cream cheese and white sugar. Then add vanilla and sour cream.

2 lbs green grapes
2 lbs red grapes
wash and dry completly then place in salad bowl.

Add cream cheese mixture to grapes. Then sprinkle 1/2 cup brown sugar on top with chopped pecans (toasted ones if you want). Chill at least one hour before serving.

Saturday, September 12, 2009

Blackened Chicken or Salmon

4 Tablespoons paprika
1/4 teaspoon cayenne
1 teaspoon salt
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon salt
1 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon pepper
1/4 teaspoon cumin
1/4 cup butter
4 salmon fillets, room temperature or
4 tilapia fillets, room temperature or
4 chicken breasts, pounded evenly, room temperature

Mix dry spices on a plate. In a skillet, melt butter and oil over medium-high heat. Pour off 1 Tablespoon of butter into a shallow pan. Turn on your oven vent and crank the heat to high. (work with your range, some gas ranges would be way too hot on high, work on med-high.) Pat fillets or breasts dry with paper towels. Dip each fillet or breast lightly into melted butter and dip into the dry ingredients, patting the spices on by hand. Cook fish/chicken in skillet, 3-4 minutes per side, careful when turning. Fish/Chicken will look charred black and you may get smoke- hence the name!

Thursday, September 10, 2009

Reese’s Cup Chocolate Peanut Butter Cake

Reese’s Cup Chocolate Peanut Butter Cake

For the cake:
2 cups all-purpose flour
½ cup unsweetened cocoa powder
½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
2 sticks unsalted butter, at room temperature
1 ½ cups sugar
2 large eggs
2 large egg yolks
1 tsp. vanilla extract
1 cup buttermilk
4 oz. bittersweet chocolate, melted and cooled (optional)

For decorating:
1 ½ – 2 batches peanut butter frosting
miniature Reese’s cups, halved and/or chopped

For the cake, center a rack in the oven and preheat the oven to 350°. Butter two 9×2” round cake pans, dust the insides with flour, tap out the excess and line the bottoms with rounds of parchment paper. Place the pans on a baking sheet.

In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt. Set aside. In a stand mixer fitted with the paddle attachment, beat the butter on medium speed until soft and creamy. Add the sugar and beat for about 2 minutes, until thoroughly blended into the butter. Add the eggs and yolks one at a time, beating for one minute after each addition and scraping down the sides of the bowl as needed. Beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients alternately with the buttermilk; add the dry ingredients in 3 additions and the buttermilk in 2 (beginning and ending with the dry ingredients). Mix each addition only until it is blended into the batter. Scrape down the bowl and add the melted chocolate, if using, folding it in with a spatula.

Divide the batter between the prepared cake pans. Bake for 26-30 minutes or until the cakes feel springy to the touch and start to pull away from the sides of the pans. Transfer to wire racks to cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature right side up.

To assemble the cake, place one cake layer on a cardboard circle covered in foil. Spread peanut butter frosting on top of the cake layer. (If desired, sprinkle with chopped Reese’s cups.) Place the second cake layer on top of the frosting. Frost the top and outside of the cake with remaining peanut butter frosting. Decorate with halved and chopped Reese’s cups as desired.

Source: inspiration from Smells Like Home, cake from Baking: From My Home to Yours by Dorie Greenspan, frosting from Ina Garten

Chocolate Truffle Filling
4 squares of unsweetened baking chocolate
2 1/2 cups of confectioners sugar
6 tbsp of margarine or butter
1/4 cup of heavy whipping cream
In a heavy 2-quart saucepan over low heat, heat the chocolate squares, stirring frequently, until melted; cool slightly. With spoon, stir in confectioners sugar, butter and heavy whipping cream until mixture is smooth and blended.

Tuesday, September 1, 2009

Sausage Tomato Tortellini Soup

1 lb Italian sausage
1/4 cup grated
parmesan cheese
3/4 teaspoon onion salt
2 tablespoons minced
1/2 teaspoon pepper
1 tablespoon
olive oil or you can just leave the grease from the sausage for more flavor :)
2 (14 ounce) cans of
tomatoes crushed or diced
1 (6 ounce) can
tomato paste
6 cups
beef broth
1/2 teaspoon brown sugar
1/2 teaspoon
dried basil leaves
1/4 teaspoon
dried thyme leaves
1/4 teaspoon
dried oregano leaves
2 tablespoons italian seasoning
1 tablespoon worchestershire sauce
12 ounces dry tortellini or ravioli

Brown the sausage, add remaining ingredients except pasta. Bring soup to a boil, then turn to a simmer and cover for 40 minutes. Cook pasta seperately (do not overcook) and then add to soup right before serving. Garnish with more grated parmesan.

Friday, July 17, 2009

The Best Pie Crust

I've made a lot of pies in my life, and tried many pie crust recipes, until I used this one. I've never tried another pie crust recipe since. It has never let me down! I have an unusual way of making my pie crust though. I don't touch it with my hands at all! I put all the ingredients in a big Tupperware bowl, and shake it wildly, until it all comes together in a big ball. works. It's the key to a tender flaky crust.
4 Cups Sifted Flour
1 3/4 Cups shortening
1 Tablespoon sugar
2 Teaspoons salt
1 Tablespoon vinegar
1 egg
1/2 Cup Water
Sift flour, sugar & salt together. Put dry mixture into a very large Tupperware bowl, with a firm fitting lid. Cut shortening into smaller pieces, with either a fork, or a pastry cutter. Make sure that the shortening has been tossed around a bit in the flour. Now put the lid on your tupperware bowl, and shake, shake, shake, until it has become the size of small peas. In another small bowl, combine the egg and the vinegar, and mix together with a fork. Now pour that on top of your flour mixture. Grab a fork, and simply toss some of the flour over the top of the liquid, covering as much liquid as you can. DON'T STIR OR TRY TO MOLD THE DOUGH! Put the lid on the bowl, and begin to shake, shake, shake! ....until it has started to adhere together. Peek at the dough.....if it is still quite sticky, toss a little more flour over the dough. (1 -2 tablespoons). Replace the lid, and shake again. You will know when the pastry is ready, because it will form a ball of dough......all on it's own. It's like magic...and will always give you perfect, flaky crust. I promise.
*This recipe makes 2 double crust 9" pies.

Monday, June 22, 2009


3 Cups flour
1 1/2 tsp salt
1 tsp baking powder
1/2 cup shortening
1 cup luke warm water

2 cups whole wheat flour
2 cups white flour
2 tsp baking powder
2 tsp salt
1/2 cup shortening
1 1/2 cups warm water

6 cups flour
3 tsp salt
3 tsp baking powder
1 cup shortening
Warm water (approx. 3 cups..add till desired dough consistency)
(*cook about 20-30 seconds on either side*)

6 cups flour
3 tsp salt
2 tsp baking powder
1/3 cup oil or
3/4 cups shortening/lard
1 /2 to 1 3/4 cups warm water
(*cook 20-30 seconds on either side*)

FOR ALL RECIPES:Combine salt, flour and baking powder. Cut in shortening with fingers till powder consistency. Add water a little at a time as you mix lightly to get a workable soft dough. Knead for at least 10 mins. Cover and allow to rest 30 minutes, or for best results for 2 or more hours. Heat grill to medium-high. Form dough into balls (*about 1-inch thick and 2-inches wide for an 8-inch tortilla) before or after allowing it to rest. With rolling pin, roll out individual circles of dough on floured board, turning over and around 4-6 times and coming to a complete circle. Place on hot grill and cook (*no oil or grease needed*) about 1 minute on one side, tortilla will puff up in bubbles throughout it. Turn over and cook about another minute, will be light brown. The longer dough was allowed to rest the less time it will need to be cooked.Use to make burritos with or use as bread. Especially good as a snack hot out of the grill and spread with some butter. Can save in a plastic bag.

TO REHEAT:Heat grill to hot and place tortilla on it, turning once to heat both sides. No oil or grease needed. Or very carefully turn several times over open flame.

*IF YOU'RE OUT OF BAKING POWDER*You may substitute baking soda instead of baking powder!

Sunday, May 31, 2009

Berry Cream

This cream mixture is very versatile. I've poured it into a graham crust and made a frozen pie. Can also be used as the cream mixture for trifle, or put into waffle bowls, or frozen in muffin liners for mini desserts. I bet it would be really good without the crushed cookies as a layered cup with whole nilla wafers, then cream, then berries, etc. I also like to eat it alone as a great pudding.

Makes approx 2 cups mixture

1 pkg cream cheese
1 cup cold milk
1 3.4 oz pkg instant vanilla pudding
1 1/2 c. thawed whipped topping
20 nilla wafers (or I use lorna doone shortbread cookies), coarsely broken
1 cup sliced strawberries, whole raspberries, or whole blueberries (or can use a berry mix)

Beat cream cheese until creamy. Gradually beat in milk. Add dry pudding mix. Beat 2 minutes. Stir in whipped topping, cookies, and berries.

Italian Cheese & Pesto Sandwiches

Sliced Italian bread or a sturdy french bread
brush outsides with butter (no substitutes!)
spread prepared pesto on one side of bread
place shredded mozzarella and parmesan cheese on top of pesto

Bake sandwiches on crinkled tinfoil on a baking sheet for 30-40 min at 300 degrees, flipping once. Or can toast on griddle.

Homemade Tomato Soup

I serve these with Italian Cheese & Pesto Sandwiches - which are also listed on this site.

Preheat oven to 450
Toss together and roast in shallow pan for 40 minutes:
8-10 Fresh tomatos on the vine (garaden fresh or Hot house), quartered
6 cloves of garlic, minced
1/4 c. olive oil
salt and black pepper

Saute in 2 T olive oil about 5-7 minutes
1 large chopped white onion
then stir in:
2 c. water
2 t. sugar
1/2 t. salt
1/4 t. red pepper flakes
roasted tomato mixture
Bring all to a boil then reduce heat and allow to simmer for 10 minutes. Puree soup in blender until smooth, or chunky as you like.

Garnish with:
1/2 c. cream, milk, or half&half
fresh basil

Wednesday, May 6, 2009

Sloppy Joes

I hate buying canned sauces, never knowing what's REALLY in them. Here is a simple, quick recipe that tastes GREAT!

1 lb hamburger
1/2 cup green pepper, diced
1/2 cup celery, diced
1 cup ketchup
1 teaspoon salt
1 medium onion, diced
1 tablespoon ground mustard
1 tablespoon sugar
1 tablespoon worcestershire sauce
1 tablespoon vinegar
1/2 teaspoon garlic powder

Brown meat. Add onion, mustard, worcestershire, sugar, vinegar, ketchup, salt, green pepper, garlic powder and celery. Reduce heat to low, cook approx. 40 minutes with lid on, stirring occasionally.

Thursday, April 30, 2009

Praline Pecan Sauce

2 1/2 cups chopped pecans
1 cup light brown sugar
1 cup light corn syrup
1 stick butter, melted
1/4 teaspoon salt
1 teaspoon vanilla extract

In a large saucepan over medium heat, combine all ingredients and bring to a boil. Reduce heat, and simmer for 10 minutes, stirring frequently until smooth and syrupy. Serve warm. Store leftover sauce, covered, in the refrigerator.

*From Down Home with the Neelys


I betcha can't eat just one of these cookies! When you bite into this cookie, you will be in cookie heaven. The rich chocolate and crunchy macadamias, along with the tart dried cherries is scrumptious. This cookie is buttery with brown sugar goodness. From: Here


*3/4 Cup lightly packed very fresh dark brown sugar
1/2 cup quick (1-minute) oatmeal
1/3 cup granulated sugar
1 3/4 cups all purpose flour, spooned in and leveled
1/2 tsp. baking soda
1/2 tsp. salt
1 cup (2 sticks) unsalted butter, slightly firm
2 tablespoons light corn syrup
1 large egg
2 tsp. pure vanilla extract
8 ounces good quality white chocolate chunks or chips
1 1/2 cups coarsely chopped macadamia nuts
1 cup dried cherries
*make sure they are fresh, I like the sunkist brand


1. Position the shelves in the upper and lower thirds of the oven. Heat the oven to 375 degrees.

2. Place the brown sugar, oatmeal, and granulated sugar in the bowl of a food processor fitted with the steel blade and process 21/2 to 3 minutes, stopping occasionally to pulse. The oatmeal must be very finely ground.

3. In a medium bowl, sift together the flour, baking soda, and salt. Set aside.

4. In the large bowl of an electric mixer fitted with a paddle attachment, mix the butter and corn syrup together on medium low speed, mixing until smooth and creamy, about 1 minute. Add the oatmeal - sugar mixture in three additions and beat for 2 minutes. Add the egg and vanilla and beat for 1 minute longer. Scrape down the bowl as needed. Reduce the mixer speed to low, add the dry ingredients one half at a time, and mix just until blended. Using a large rubber spatula, fold in the chocolate pieces, cherries and the macadamia nuts.

5. Drop 1 1/2 inch mounds of dough, about the size of a large walnut, from the tip of a tablespoon onto cookie sheets, about 3 inches apart. Scrape down the side of the bowl occasionally to ensure even distribution of the chocolate, cherries and nuts. Bake the cookies for 10 to 12 minutes, or until the edges begin to turn a golden brown. To ensure even baking, toward the end of baking time rotate the pans top to bottom and front to back. Do not over bake.

6. Remove the cookies from the oven and let stand for 2 minutes. Using a metal spatula, carefully loosen. Transfer to cooling racks. Store in an airtight container, layered between strips of wax paper. These cookies can be frozen. Enjoy!

Saturday, April 25, 2009

The River Cottage Roast Chicken

1. Buy a 3 to 4 pound chicken. Pat it dry with paper towels---no need to wash it. (Oh, but remove the guts first, that's important. Usually the guts come in a little bag.)

* NOTE: Look for the best chicken you can at the store: organic, free-range, etc. It makes a big difference.

2. Soften 7 Tbs of butter (leave it out for an hour or two.)

3. Cut up lots of rosemary and garlic and sage together until it's fine, fine, fine. (About 3 cloves garlic, 3 branches rosemary (off the stem) and 5 to 6 leaves of sage.

4. Mash up the garlic, rosemary, and sage into the butter using a fork. Add salt and pepper too.

5. Now shmear that all over the chicken, getting it on the back side, the legs, the thighs, in the cavity, and ESPECIALLY all over and under the breast. When I say under the breast, I mean make a little flap in the breast skin using your finger and shove some of the butter under there. You'll thank me later.

6. If you're a salty person (and I definitely am) sprinkle some more salt over the chicken. Also grind some more pepper.

7. Pop into a 400 degree oven for 20 minutes. (I put mine in a cast iron skillet, but you can use a roasting pan.) Then lower the heat to 350 and cook another 30 to 40 minutes until it's golden brown and it smells beautiful. Finally, turn off the heat, open the oven door and leave it like that to rest for another 20 minutes (this is a technique from the book, and I think it makes good sense--so the chicken comes to temperature more gradually.)

And that's it! Look how pretty:

Easy French Toast

from "The Joy of Cooking" by Irma Rombauer
Yields 8 slices (which feeds 2 ravenous people)

2/3 cup milk or half-and-half
4 eggs
2 Tablespoons sugar or maple syrup
1 teaspoon vanilla or 1 Tablespoon rum (I used vanilla)
1/4 teaspoon salt
8 slices white sandwich bread
Butter as needed

Ok, get ready this is complicated:

(1) Whisk everything together, except the bread and butter, in a shallow pan (I used a pie plate)--

2) Heat a skillet on medium/high heat, add 1 Tbs of butter, and as it foams up take a piece of bread, dip it on one side in the mixture, dip it on the other side, wipe off the excess egg, and drop it in the skillet; take one more piece of bread and do the same and then let that bread fry---leaving it alone for 30 seconds or so, adjusting the heat so it doesn't cook too fast.

(3) Sift confectioner's sugar over the top and serve with maple syrup.

Apple Cobler

For the apples:
1/2-3/4 cup granulated sugar
1/4 cup brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp freshly grated nuteg
2 pinches ground cloves
3 Tbsp. honey
1/4 cup apple cider
Juice of 1 lemon
12 cortland or other sweet tart cooking apples, peeled, cored and sliced {I used Granny Smiths and a few Rome apples]
6 Tbs. butter, cut into small pieces

For the topping:
2 cups flour
3/4 cup sugar
1/2 tsp. salt
1/4 tsp. baking powder
10 Tbsp. cold butter, cut into pieces
1/2 cup rolled oats
6 Tbs. heavy cream
Vanilla ice cream

1. For the apples: preheat oven to 325. Combine granulated sugar, brown sugar, cinnamon, ginger, nutmeg, cloves, honey, cider, and lemon juice in a large bowl. Add apples and toss well. Put apple mixture into a large baking dish in an even layer, scatter with butter ...bake, gently stirring once or twice, until apples begin to soften and release their juices, about 30 minutes. Set apples aside to cool for 30 minutes.

2. For the topping: sift flour, sugar, salt and baking powder together into a medium bowl. Using a pastry cutter or 2 table knives, work butter into flour mixture until it resembles coarse meal flecked with pea-size pieces of butter. Stir in oats. Add cream, stirring until just combined.

3. Increase oven temperature to 375. Scatter topping over apples in a broad band around inside edge of dish, leaving apples in center of dish exposed. Bake until topping is golden brown, about 45 minutes. Allow to cool at least 15 minutes before serving. Serve with ice cream.

Strawberry Pancakes

All you do is fold in sliced up strawberries at the end--use your eye to gauge how much to add!

1 cup flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs (I used 1 egg and the following egg substitute: 2 Tbs. water |1 Tbs. oil | ½ tsp. baking powder)
1/2 cup sour cream
1/2 cup water
1/2 tsp. vanilla
2 tablespoons butter, melted
Sliced strawberries (about 1 cup)

Combine flour, sugar, baking powder, baking soda, and salt in large bowl. Combine eggs, sour cream, water, and vanilla in medium bowl. Whisk in melted butter. Pour wet ingredients into dry ingredients. Stir until moistened. Fold in sliced strawberries.

Preheat griddle skillet over medium heat; grease lightly. Pour about 1/4 cup butter onto hot griddle for each pancake. Cook until tops of pancakes are bubbly; turn and cook until browned.

Buttermilk pancakes

1 cup all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 large egg, lightly beaten
1 cup well-shaken buttermilk

makes 8

Cook them in a cast iron skillet for a great touch!!!

The best broccoli ever

You know you've done something right with broccoli when the person you made it for describes it to someone else the next day as "better than biting into a steak." I can't take any credit. The credit goes to that formidable force in my foodie life; namely, The Barefoot Contessa.

Normally, broccoli gets squishy when you cook it. Not this broccoli; it develops an amazing brown crust in spots. Then you toss it with lemon juice, lemon zest, and Parmesan cheese and you're in heaven.

Seriously, this recipe is so easy.

You preheat the oven to 425.

Take 4 to 5 pounds of broccoli (I just got two large bunches), cut into florets (but relatively big ones.) Here's the key that she doesn't mention in the recipe: dry them THOROUGHLY. That is, if you wash them. I saw an episode of Julia Child cooking with Jacques Pepin once when Pepin revealed he doesn't wash a chicken before putting it in a hot oven: "The heat kills all the germs," he said in his French accent. "If bacteria could survive that oven, it deserves to kill me." By that logic, then, I didn't wash my broccoli; I wanted it to get crispy and brown. If you're nervous, though, just wash and dry it obsessively.

Now, it's easy. Put the broccoli on a cookie sheet. Toss with olive oil, salt and pepper. (She says 5 Tbs olive oil, 1 1/2 tsps kosher salt, 1/2 tsp fresh ground pepper, but I just eyeballed it.) Now add 4 garlic cloves that are peeled and sliced and toss them in too.

Roast in the oven 20 to 25 minutes, until "crisp-tender and the tips of some of the florets are browned."

I shook the pan around a bit as it went, but not sure that's necessary.

When it's done, take it out of the oven--and here's where it gets really good--zest a lemon over the broccoli, squeeze the lemon juice over the broccoli, add 1.5 Tbs more olive oil, 3 Tbs toasted pine nuts (I left those out), and 1/3 cup of freshly grated Parmesan cheese. She also has you add 2 Tbs julienned fresh basil, but I left that out too.

You won't miss it: the magic combo of the crispy broccoli, the garlic, the lemon and the cheese will make this the best broccoli of your life. I guarantee it; you will go ga-ga over it. I'm so ga-ga over it that I would seriously consider a trip right now to the store just so I could make this for lunch. Broccoli for lunch? After trying this, you'll never want to eat anything else for breakfast, lunch or dinner ever again.

Saturday, April 18, 2009

Good Salad

This is truly a salad I could devour on my own. If you like the taste of a subtle Sesame Oil, this is the salad for you. I've used whole wheat noodles and less sugar than the recipe calls for and still LOVE LOVE LOVE it. A good way to get your spinach in if you don't like the taste.

25 servings

3 chicken breasts - cooked, chopped
1 lb rotini or small noodle - cooked, rinsed
1 lb baby spinach
5 green onions -chopped
1 c. sugared almonds

1 c. mayo
1/2 c. sugar
3 T. sesame oil
3 T. vinegar
1/2 c. soy sauce

Sugared Almonds
2 T. butter melt in frying pan
1 c. almonds
1/3 c. sugar
cook over medium until sugar carmelizes - stir continually
spread on cookie sheet with wax paper

Tuesday, April 7, 2009

Sour Cream Banana Bread

I make french toast with this and top it with a caramel banana sauce. It's divine!!!

1/2 cup margarine or butter
1 cup sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed banana
1/2 cup chopped nuts (omit if you don't like nuts)
1/2 cup sour cream

Grease 1 large loaf pan.
Cream margarine, sugar, eggs and vanilla.
Add dry ingredients, then bananas, nuts and sour cream.
Mix well.
Bake at 350 F for 1 hour.

Wednesday, February 25, 2009

Chicken Tortilla Soup for the Crock Pot

1 (46 ounce) can chicken broth
1 (15 ounce) can tomato sauce
1 (15 ounce) can diced tomatoes
3 cups cooked chicken, shredded (I use rotisserie from the deli)
2 anaheim chilies, diced
1 jalapeno pepper, diced
1/2 cup diced onion
3-4 large tomatoes, diced
2 garlic cloves, minced
2 tablespoons minced cilantro
1 tablespoon chili powder
2 teaspoons cumin
2 teaspoons pepper
1 teaspoon salt
2 teaspoons Tabasco sauce (I use the chipotle flavor)
1/2 teaspoon chipotle pepper (optional)

1 cup shredded cheddar cheese
1 avocado, chopped
1/4 cup cilantro, pulled from stem
1 lime, cut into wedges
2 cups crushed tortilla chips

Throw everything except the garnishes in your crock pot and let it cook on high for 5-6 hours.
Dress with garnishes and give it a squeeze of lime (a must:-) and you're good to go!
*If you are not using a crock pot, saute the garlic and onion in 2 tablespoons olive oil before adding the remaining ingredients.Simmer for at least an hour so that the flavors mix together.

Friday, February 6, 2009

Roasted New Potato Salad

A fresh twist on an old favorite. This potato salad is flavorful and satisfying. It is a little labor intensive, but worth it.

1 1/2 pounds new potatoes (about 9 or 10) cut in half
5 Tablespoons EVOO (Extra Virgin Olive Oil)
1 teaspoon salt
Fresh-ground black pepper to taste
1 1/2 cups green beans, trimmed and cut in half lengthwise
1 garlic clove, minced
1 Tablespoon sherry vinegar or red wine vinegar
1 small red onion, sliced thin
1 cup chopped parsely
2 plum tomatoes

Preheat oven to 425. Put potatoes in roasting pan. Drizzle with 2 tablespoons of the Olive oil. Sprinkle with 1/2 teaspoon salt and pepper. Roast for 40 to 50 minutes, or until tender. Let them cool for 10 to 15 minutes.

While potatoes roast, bring 1 quart salted water to a boil in a small saucepan. Add green beans and boil 1 to 2 minutes, no longer. Drain and rinse in cold water.

In a large bowl, combine the garlic, vinegar and 3 Tablespoons Olive oil. Add onion, parsley, tomatoes, and green beans.

Add potatoes to the bowl and then add remaining 1/2 teaspoon salt and pepper to taste. Toss well.

Tomato Salad

This is incredible with fresh tomatoes from the garden or the farmers market. Just be aware that it gets VERY juicy if it sits overnight.

5 tomatoes, Chopped
1 teaspoon salt
1/4 teaspoon thyme, Dried
1/2 cup vegetable oil
1 tablespoon worcestershire sauce
1 tablespoon sugar
1 teaspoon basil, Dried
1/4 teaspoon pepper, Freshly Ground
6 tablespoons vinegar
1 large onion, Diced

Gently combine the tomatoes and onions.
Combine the remaining ingredients, mix well, and pour over tomatoes. Stir gently, let chill one hour before serving.

Tomato Mozzarella Salad

This quick fresh salad screams summer to me. I love taking this on picnics and potlucks.

1/4 cup red wine vinegar
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
2/3 cup olive oil
1 pint cherry tomatoes, halved
1 1/2 cups mozzarella cheese, cubed
1/4 cup chopped onions
3 tablespoons fresh basil, minced

In a bowl combine vinegar, garlic, salt and pepper whisk in oil. Add remaining ingredients toss to coat.
Cover and refrigerate for about an hour stir occasionally.

Spinich Salad w/ Candied Cashews

The cashews give the salad a nice sweet crunch. You can make your cashews ahead, and store them in an airtight container until needed to save some time at dinner.

For the Cashews
1/2 cup cashews (roasted is ok)
1/4 cup sugar
2 tablespoons water
1 pinch salt (if your cashews are not salted)

Preheat oven to 300F (you can prepare your cashews several days ahead).
In a small saucepan, mix together cashews, sugar, and water over medium heat until sugar dissolves.
Cook and stir for about 15 minutes, or until mixture crystallizes.
Spread the cashews onto parchment paper on a baking sheet (season with salt now if needed).
Bake 15 minutes, then stir mixture.
Bake 15 minutes more, then cool cashews before storing in an airtight container (until needed).

For the Salad
8 ounces fresh baby spinach leaves, rinsed and dried
2 hard-cooked eggs, peeled and quartered
1/2 cup chopped baby portabella mushrooms (crimini)
1/4 cup dried cranberries, dried cherries or raisins
1 lemon
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 teaspoon Dijon mustard
1 teaspoon sugar
2 tablespoons extra-virgin olive oil

Place spinach into salad bowl.
Top with hard cooked eggs, mushrooms, dried fruit, and candied cashews.
Juice the lemon.
Whisk together the lemon juice, salt, pepper, dijon mustard, and sugar, adjusting sugar to taste.
Slowly add olive oil and whisk until dressing emulsifies.
Serve dressing over salad as desired.

Easy Avacado and Tomato Salad

This is a very simple, delicious way to get your omega-3s!

2 avocados, ripe
2 tomatoes, vine-ripened
1 lime, juice of, bottled lime juice is also fine
4 tablespoons olive oil
salt & fresh ground pepper

Cut the tomatoes into large chunks, approximately 3/4" cubed.
Cut the avocados in half and remove the pit. Cut the avocado flesh into chunks around the same size as the tomato chunks; this can either be done by removing the avocado from the skin and chopping it or it can be done by cutting the avocado while still in the skin and turning the skin inside out.
Add olive oil, then salt and pepper to taste.

Latin Slaw

A slaw with a different taste from the normal mayo-based slaws. Great in the summer or when preparing a latin themed dinner. Preparation does not include refrigeration time of an hour or so.

1 cup cilantro, finely chopped
1 red bell pepper
1/2 cup olive oil
4 lemons, juice of
1 dash salt
1 large cabbage, shredded
1 cup chopped tomatoes

Place the cilantro, red pepper, olive oil, lemon juice, and salt in a food processor, and process until cilantro and pepper are finely chopped.
In a large bowl, gently toss the cilantro mixture, cabbage, and tomatoes. Refrigerate at least 1 hour before serving.

Wednesday, February 4, 2009

Creamy Italian Crockpot Chicken

1- FAMILY SIZE CREAM OF CHICKEN SOUP (or 3 regular cans)


(I have also added cooked chicken at the end of heating - if you are doing cooked chicken, just heat soup mixture through till thick soup consistency and to make sure flavors are melded)

Monday, February 2, 2009

Thanksgiving Delight!

Layers of snow-white whipped cream and spiced pumpkin mousse create a festive dessert for the holiday season. Top with chocolate curls for an elegant presentation.

5 large egg yolks
1 cup(s) sugar
31/2 cup(s) heavy cream
15 ounce(s) canned pumpkin
2 teaspoon(s) vanilla extract
1 1/2 teaspoon(s) ground cinnamon
1/2 teaspoon(s) ground ginger
1/4 teaspoon(s) ground nutmeg
1/4 teaspoon(s) salt
2 tablespoon(s) dark rum(optional)
1 teaspoon(s) powdered gelatin
3 ounce(s) shaved dark chocolate
1.Fill a large bowl halfway with ice water and set aside.
2.Whisk the yolks, 3/4 cup plus 2 tablespoons sugar, and 3/4 cup cream together in a medium saucepan. Heat while stirring continuously with a rubber spatula or wooden spoon over medium-low heat, until thickened and the mixture coats the spatula -- about 10 minutes. Transfer to a medium bowl and set over the ice bath. Stir to cool.
3.Add pumpkin, vanilla, spices, and salt to the egg mixture. Stir 1 tablespoon rum and 1 teaspoon gelatin together in a small bowl. Heat the remaining tablespoon rum, and stir in to the gelatin mixture until dissolved. Gently whisk into the pumpkin mixture. Beat 1/2 cup cream to stiff peaks, and fold into pumpkin mixture. Pour into a shallow dish, cover and chill until cold and thick enough to fall from a spoon in heavy dollops -- about 8 hours or up to overnight.
4.Beat the remaining cream and sugar to stiff peaks. Alternately layer the pumpkin mousse and whipped cream in a glass serving dish. Sprinkle the chocolate shavings between top two layers. Serve chilled.

Lentil Stew

I haven't tried this yet, but think it sounds pretty good.


1 pkg. lentils
1/2 med. onion, cut up
2 1/2 - 3 c. cut up potatoes, pared
1 1/2 - 2 c. cut up carrots, pared
3-4 garlic cloves
1 tsp. parsley flakes
1/2 tsp. basil
3 (10 oz.) cans Italian stewed tomatoes
Grated Parmesan or Romano cheese
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. oregano
1 1/2 tbsp. Italian salad dressing

Soak lentils in cold water overnight. Rinse off. Put lentils in large stock pot. Add onion, potatoes, carrots, garlic cloves, parsley, basil, stewed tomatoes, onion powder, garlic powder, oregano and salad dressing. Cover with water to 2" from top. Cook over medium low heat for 2 1/2 to 3 hours. Stir occasionally. Serve with grated cheese on top of each bowl. (Stew should have a lot of liquid. If cooked down, add water for consistency.)

Sunday, February 1, 2009

Chicken Lo Mein

It looks complicated, but it's not. True restaurant quality.

You can add bean sprouts if you want, which is good I think. I would eliminate water chesnuts and use bamboo shoots. It's less salty than others I've tried.

2 teaspoons instant chicken bouillon granules (or 2 cubes)
2 cups boiling water
8 ounces boneless skinless chicken breast, cut into long,thin slices
1/4 cup dry white wine
1/4 cup soy sauce
4 teaspoons cornstarch
2 teaspoons sesame oil
3-4 cloves garlic, minced
1/2 teaspoon ground ginger
4 green onion, chopped
1/2 can water chestnut, chopped
2 cups finely shredded cabbage
1 cup thinly sliced celery
1 cup frozen green pea, thawed and drained
1 carrot, shredded
8 ounces thin spaghetti, cooked and drained

Dissolve broth granules in boiling water in small saucepan.
Pour 1/2 cup broth mixture into large skillet.
Let remaining liquid in saucepan cool.
Bring mixture in skillet to boiling.
Add chicken and simmer 5 minutes, until no longer pink in center.
Remove chicken with slotted spoon to platter.
Pour off liquid from skillet.
Stir wine, soy, and cornstarch in small bowl until smooth.
Stir into remaining cooled broth in saucepan.
Heat oil in same skillet over medium-high heat.
Add garlic and ginger; cook 30 seconds, stirring.
Add all veggies; cook, stirring 2-3 minutes until veggies are crisp-tender.
Add chicken and pasta; toss 2 minutes until heated through.
Stir cornstarch mixture in saucepan; add to skillet.
Cook 2-3 minutes, stirring, until slightly thickened.
Top with additional sliced green onion if desired.

Monday, January 19, 2009


cook until tender over medium heat in LARGE pot:
1/4 c. butter
1 green bell pepper - chopped
1 red bell pepper - chopped
2 med onions - chopped
2 ribs celery - chopped
5 cloves garlic - chopped

Add in order and stir:
3 (6.75 oz) cans chicken in broth
1 (6.75 oz) can chopped ham
2 (4.5 oz) cans drained shrimp
1 lb. smoked sausage, sliced
2 t. red pepper sauce
2 t. worchestershire
1 1/2 t - 1 T. cajun seasoning for chicken or seafood
4 c. uncooked rice

Bring to boil then reduce heat. Simmer 25-30 min or until rice is tender and liquidis absorbed, stirring occasionally. Add additional chicken broth of the liquid is absorbed before rice is fully cooked.

*Serves 16

Chinese Fried Rice

Heat, fry until brown:
2 T. oil
2 c. chopped onions
2 c. cooked rice-cold (cooked in chicken broth)
Add, saute until done:
2 eggs
1 T. soy sauce
1/2 t. salt

*opt. add 2 c. chopped cooked meat

Rice & Hamburger

Brown 1 1/2 lb burger with 1 onion - drain
Add 1 can mushrooms

Mix w/ cooked rice & onion (start w/ 2 c. dry)
Add soy sauce to taste

AuGratin Potatoes & Ham

3 c. potatoes -peeled and sliced
1/2 med onion -coarsely chopped
3/4 c. ham -cooked, cubed
1/2 c. cheese -shredded
1/2 can cream of mushroom soup
1/4 c. milk
dash of thyme

In slow cooker, layer half each of potatoes, onion, ham and cheese - repeat layers. In small bowl, combine soup, milk and thyme. Pour over top of potatoes.

Cook on high for 1 hour - reduce to low setting and cook for 6-8 hours or until tender.

Funeral Potatoes

10-12 spuds - cook, cool, grate into 9x13 pan
cover w/ 2 c. cheese or more
saute 1 cube butter w/ 1 chopped onion

Mix together:
1 can cream chicken
1 can cream celery
1 c. sour cream.

Pour over potatoes - cover w/ corn flakes or french onion sun chips. Drizzle w/ 1/4 c. melted butter.

350 degrees for 45 min

Yummy Dutch oven Potatoes

Cut 1 lb. of bacon small. Cook and drain.
Wash and slice potatoes
Mix together:
1 large can Cream of mushroom soup
1 large can Cream of chicken soup
1 small can of golden mushroom soup
cooked bacon
small amount of milk
desired amount of onions
grated cheese (added at the end of cooking)

Cook for 45 min - 1 hour w/ 12 coals on top and 12 on bottom.

Tater Tot Casserole

1 lb. burger
1 onion

Combine with:
1 can cream mushroom soup
1 c. sour cream
1/2 c. cheese (or more)

Line 9x13 pan w/ 1/2 bag of tater tots (2 lbs). Spread mixture over. Top w/ remaining tots and more cheese.

Bake at 350 for 20-30 min or until golden.

BBQ'd Spareribs

3/4 c. ketchup
3/4 c. water
3 T. vinegar
1 T. salt
1 t. chili powder
2 T. worchestershire
dash of pepper/paprika

Mix together and pour over ribs in crockpot. Cook until tender, about 3 hours.

Ham & Cheese Cresents

1 pkg refrig. cresent rolls
1/4 lb ham
1/2 c. cheese, grated

Put meat & cheese on rolled out cresent - roll up.

Bake as directed on cresent pkg.

Kielbasa Skillet Stew

5 bacon strips - cooked until crisp

brown in drippings:
1 med. chopped onion
1 1/2 lbs smoked fully cooked sliced kielbasa

stir in & bring to boil:
2 cans (15 1/2 oz) great northern beans, undrained
2 cans (8oz) tomato sauce
1 can (4oz) chopped green chilis
2 med. carrots, sliced
1/2 med. green pepper, chopped
1/2 t. Italian seasoning
1/2 t. dried thyme
1/8 t. pepper

Reduce heat, cover and simmer for 45 min or until veggies are tender, stirring occasionally. Crumble bacon and sprinkle on top.

Bacon Wrapped Shrimp & Water Chesnuts

1 pkg bacon - cut in half, cook in skillet but don't crisp.
Wrap bacon around:
20 lrg shrimp - marinated in 1/2 c. bottled teriyaki sauce
1 (8 oz) can whole water chesnuts - marinated in 1/2 c. BBQ sauce

Bake at 400 degrees for 15-20 min. until bacon is crisp


Boil brats first (for however many your family will eat.) I use beer.
Fry on the stove in oil or cook on the bbq.

Pecan Pie

1 c. butter
2 c. light brown sugar - packed
3 eggs
1/4 t. salt
1/2 t. vanilla
1 1/2 c. pecans, chopped

In a saucepan, melt butter with brown sugar. Add eggs, salt and vanilla & mix well. Add pecans.

Pour into unbaked pie shell.
Bake in preheated oven at 350 degrees for 45 min.

Chocolate Pie

4 oz. cream cheese
2 (4 serving) Jello Choc pudding
1 1/2 c. cold milk
1 (8 oz cool whip)

Beat cream cheese until smooth. Gradually add milk till well blended. Add pudding mixes. Beat 2 min - smooth. Immediately stir 1/2 of cool whip. Pour in graham crust. Refrigerate 3 hours - top w/ remaining cool whip.

Apple Pie

Crust - cut in:
1 c. flour
1/2 t. salt
1/3 c. shortening
add: 3-4 T. cold water

Roll and form in dish.

5 sliced apples
1 T. cinnamon
1/3 c. flour
1 t. allspice
shake of ginger & nutmeg

Bake 375 for 20-30 min.

Laura King's Pumpkin Pie

2 eggs, slightly beaten but not whipped
3/4 c. sugar
1 t. cinnamon
1/4 t. cloves
1 3/4 c. pumpkin
1/4 t. salt (pinch)
1 t. nutmeg
1 2/3 c. milk

Put eggs, sugar & pumpkin in bowl. Whip and add rest.

425 degrees 15 min or 350 degrees for 45 min.

Strawberry Mousse Pie

1 graham cracker pie crust
1 packet unflavored gelatin
1/4 c. cold water
2 c. strawberries - sliced
1/4 c. sugar
1 c. chilled heavy cream
3 T. powdered sugar

Sprinkle gelatin over cold water in saucepan, let stand 1 min to soften. Stir over low heat until gelatin in dissolved (about 1 min.) Remove from heat. Place berries, sugar and gelatin mixture in food processor or blender, whirl to puree. Pour into bowl. Chill until mixture mounds when dropped from spoon (about 1 hour.) Beat cream and powdered sugar in chilled bowl until soft peaks form. Stir 1/4 of cream into strawberry puree to lighten mixture. Fold in remaining cream. Pour into crust. Refrigerate for 2 hours before serving.

Frozen Pie

My cousin's wife introduced me to this my first year of college. It's heavenly on a hot summer night.

1 can any flavor concentrate juice (grape is wonderful and so is orange)
1 tub cool whip
1 can sweetened condensed milk

Combine all together and pour into graham crust - freeze and serve.

Water-whip Pie Crust

3/4 c. Crisco
1/4 c. boiling water
1 t. salt
1 T. milk
2 C. flour

Pour boiling water into DEEP bowl w/ salt, crisco & milk. (will be lumpy - it's ok). Whip with fork, wisk, or mixer until creamy smooth. Slowly stir in 2 c. of flour. Make a ball, cut in half. Wrap halves separately in wax paper & refrigerate until firm. Roll between two floured sheets of wax paper.

Makes 2 crusts.

Strawberry Bottom Cheesecake

1 graham cracker pie crust
4 oz. cream cheese, softened
1/4 c. sugar
1/2 c. sour cream
1 t. vanilla
4 oz. cool whip
1 pint fresh strawberries
1 c. strawberry glaze

Beat cream cheese till smooth. Slowly beat in sugar, sour cream and vanilla. Fold in cool whip.

Spread thin layer of glaze over bottom of crust. Place strawberry slices on glaze and cover w/ remaining glaze. Gently spoon cream cheese mixture over top.

Cover and chill until set - at least 4 hours.

Cheesy Pasta & Beef Casserole

Cook & drain:
1 lb. lean hamburger
1 chopped onion
Cook until almost done:
4 c. uncooked penne pasta

Combine and stir w/ above ingredients:
1 c. grated cheddar
1 c. grated mozzarella
1 c. tomato sauce

Put into crockpot and top with 3 more T. of tomato sauce and grated parmesan cheese.

Cook low 3-5 hours or 1.5-2.5 on high.

Southwestern Lasagna

Brown & drain:
1 1/2 lb burger
1 onion
Add & bring to boil:
1 15oz can enchilada sauce
1 14.5 oz can diced tomatoes, undrained
1 t. salt
1/4 t. garlic pow
1/4 t. pepper

Combine and set aside:
1 c. cottage cheese
1 egg

Spread 1/3 of meat sauce in 9x13 pan - top with shredded jack cheese, 1/2 of cottage cheese mixture & then corn tortillas, repeat layers, ending with meat sauce and more cheese.

Bake 350 for 20 min covered and 10 min uncovered

Dreamy Tortellini

4 cloves garlic - chopped fine
1 1/2 t. basil
1 T. oil
28 oz. Italian stewed tomatoes

Add & heat thru:
1 c. sour cream
1/4 t. cayenne
1 can evaporated milk

Add & heat thru:
4 oz. wedge parmesan - grated

Pour over cooked cheese tortellini

Saturday, January 17, 2009

Jell-O Choc. Pudding Fudge

One of the EASIEST fudges to make and it's so creamy and good.

1 pkg Jello choc. pudding - NOT instant
2 T. butter
1/4 c. milk
1 1/2 c. powder sugar
1/4 c. nuts, chopped

Combine pudding, butter & milk. Bring to full boil for 1 min, stirring constantly. Remove from heat, quickly blend in sugar and add nuts.

Pour into greased 8x4" pan. Cool.

Cream Caramels

These are seriously the best caramels I've ever had. I make them for neighbors every year.

2 c. sugar
2 c. cream
1 c. butter
1 3/4 c. corn syrup
1 t. vanilla

Mix 1c. cream and remaining ingredients (except vanilla) in large pan. Bring to boil and slowly add rest of cream. Bring to soft ball stage. Remove from heat, add vanilla.

Pour into greased pan to set, then wrap.

Makes 1 cookie sheet of poured caramel.

Hot Cheese Salsa Dip

1 1/2 lbs hamburger
1 lb. pasteurized proceesed cheese, cubed
12 oz. salsa (6 oz medium, 6 oz mild)
Corn chips

Brown beef and drain. Combine with other ingredients in crockpot. Heat on low until melted, stirring occasionally. Keep hot for serving.

Use chips for dipping.

Gobbly Goop or Dad's Good Grub :)

I know the sound of this is weird, but when my dad used to take care of us on the rare occasion my mom was gone, he would make this concoction that we lovingly named.

3 cans potatoes, drained
1 can cr. of mushroom soup
1 can corn
2 t. Mrs. Dash
1/2 t. salt
1 pkg ramen noodle seasoning (chicken or beef)

Cook till warmed about 30 min to flavors to blend. Serve w/ beef or chicken (match bullion)

Dill Dip

8 oz. sour cream
2 c. mayo
2 T. dill seasoning
3 slices chopped onions

Mix well, chill & serve

Italian Sausage & Mozzarella Frittata

Preheat oven to 350

Cook 6oz. sweet Italian sausage in skillet, save drippings

Set cooked sausage aside and add to pan:
2 yellow peppers, in strips
1 large red onion, thinly sliced
1/2 c. water
Stir occasionally, until peppers are tender and water has evaporated, about 12 minutes.

In a medium bowl beat 8 eggs with:
1/4 c. chopped fresh parsely
3/4 t. salt
1/4 t. ground black pepper

Stir in:
cooked sausage
4 oz. shredded mozzarella

Pour into skillet over the top of vegetables.
Cook over medium heat until egg mixture begins to set around edge, about 3 min. Then place skillet in oven and bake until set, about 12 min.

Makes 6 servings.

Deviled Eggs

I actually got this out of The Friend magazine and it's my favorite way to make them!

8 hard boiled eggs - cut in half, remove yolks

Mix yolks with:
1/3 c. mayo
dash of salt
1/4 t. dry mustard
2 t. vinegar
2 t. parsley flakes

Fill egg cavities, and sprinkle with:


3 eggs, beaten
1 c. milk
1/2 c. mayo
1/2 t. salt
2 T. flour
1 c. shredded cheese

Add in any cooked meats and raw veggies

Pour into baked pie shell - bake 325 for 40 min or until knife comes out clean. Let rest for 10 min before serving.

Mexican layered dip

LAYER in 9x13 in this order:
refried beans or bean dip
3 avacados & 2 T. lemon juice - w/ s&p
1 c. sour cream mixed w/ 1/2 pkg taco seasoning
sliced olives
chopped onions
chopped tomatoes
green onions

Serve with chips

Chicken Tortilla Casserole

4 breasts, diced and cooked
1 lg family sized cream of chicken
1 can nacho cheese soup
1 can diced chilis
8 oz salsa

Mix and pour over crused corn chips, top w/ grated cheese

Bake at 350 - 30 min.

Upon serving, top with sour cream

Authentic Mexican tacos

Cook steak to desired doneness, cut into small pieces - season with taco seasoning

Place cooked meat into tortilla
add shredded cabbage, cheese, salsa to meat
squeeze lemon or lime juice over the top

Roll up, EAT

Taco Seasoning

6 T. chili powder
3 T. flour
4 T. cumin
2 T. oregano
1 t. onion powder
1 t. garlic powder
1 t. salt
1/4 t. cayenne

Mix and store. Use enough on meat to taste

Mexican Corn Dip

3 cans mexicorn - drained
1 c. sour cream
1 c. mayonnaise
3 c. cheese - Mexican 4-cheese blend
small can, green chilis
1/2 of a small can diced jalapenos
2-3 sliced green onions
slat, pepper and garlic powder to taste
- you can add a few drops of Tabasco if you like

Green Salsa

10-15 tomatillos- chopped (reserve 1 c.)

COOK for 15 minutes:
1/4 t. salt
3 t. water
3 cloves chopped garlic

Add rest of chopped tomatillos
2 chopped jalapenos
1/4 c. cilantro

Serve warm or cold with tortilla chips


Bushel romas
35 lg anaheims
18 jalapenos
10 serranos
3 lb each - yellow, white, red onions
2 bunches cilantro
9 T. minced garlic
9 T. pepper
9 T. salt
9 T. seasoning salt
9 T. lemon juice

Process pints for 20 min.
yields 50 pints

Easy Corn Salsa

3-5 diced tomatoes
1 can corn (drained)
1 can black eyed peas (washed and drained)
1 bunch green onion
chopped cilantro (to taste)
1 8oz zesty Italian dressing

Chill, Add avacado just before serving.


Brown & drain:
1 lb hamburger
1 onion

1 large can refried beans

Add to taste and mix:
Sliced raw onions
Sour Cream

Place in crockpot to keep warm and serve with chips.

Parsley Butter Rice

2 c. rice
3 T. Chicken Bullion (or more if desired)
3 T. dry parsley
4 c. water
1/2 c. butter
1/2 small onion chopped

Bring all but rice to a BOIL, then add rice and cover. Cook for 15 minutes on medium heat. Turn off heat and let set for 5 minutes.

OR - you can put all together in your rice cooker and press button. :)

Thursday, January 15, 2009

Motherload Brownies

When I was in HS, my friend Mike and I got a craving for brownies, so we found his mom's recipe and made it our own, adding everything we could think of to make these truly MOTHERLOAD!

1 1/2 cubes butter
2 c. sugar
3 eggs
3/8 c. water
2/3 c. cocoa
1 1/2 t. vanilla
3/4 c. pow milk
2 c. flour
3/4 t. bak powder
1/4 t. salt
1 c. choc chips
nuts (opt)

Spread into greased pan
Bake 350
15+ min.


3/4 c. shortening
1 C. sugar
1/4 c. molasses
1 egg
2 c. flour
2 t. bak soda
1/4 t. salt
1 t. cinnamon
1 t. ground clove
1 t. ginger

Roll into balls - dip in granulated sugar, smash

Bake 375 degrees 8 min

Monster Cookies

When you want a complete cookie full of goodness, this is the one to make!

2 squares butter - softened
3 c. creamy peanut butter
3 c. br sugar
2 c. sugar
2 t. vanilla
2 t. corn syrup
4 t. baking soda
6 eggs
add gradually:
9 c. oatmeal
1 c. choc chips
1 c. M&M's

350 for 8 min

Pumpkin Cookies

1 large can pumpkin
1 pkg spice cake mix
1 bag choc chips
2 T. flour

Combine, drop onto sheet

bake 350 for 5-7 min.

My mom's Choc Chip Cookies

1 lb. butter
2 c. br. sugar
2 c. sugar
4 eggs
2 t. vanilla
3 t. baking pow
3 t. baking soda
1 t. salt
4 c. flour
3 c. nuts
4 c. oats
2 pkg choc chips
2 c. coconut

Bake 250
10 min.

Krunchie Cookies

1 c. sugar
1 c. br sugar
3/4 c. oil
1 egg
1 t. vanilla
1 t. cr of tartar
1 t. soda
3 1/2 c. flour
1 c. rice crispies
1 c. coconut
1/2 c. nuts

Press with fork
bake at 350
12 min

Peanut Butter Cups

I don't know whether to classify this as a dessert, candy or a cookie - you choose.

2 c. peanut butter
1/2 c. melted butter
Add and mix well:
1/2 c. br. sugar
2 1/2 c. powdered sugar
1/2 t. vanilla

Spread on pan, pour over the top:
1 c. melted choc chips
2 T. butter
1/2 c. peanut butter - creamy or crunchy

Chill and serve

The BEST choc chip cookes in the world


3 1/2 c. unsifted flour
1 1/2 t. baking soda
1 1/2 c. butter, softened to room temp
1 c. firmly packed brown sugar
1/2 c. white sugar
1 large pkg Jello brand pudding, vanilla, pecan, chocolate, or choc fudge
1 1/2 t. vanilla
3 eggs
3 c. choc chips
1 1/2 c. chopped nuts (opt)

Mix flour with baking soda and set aside. Combine butter, sugars, pudding mix and vanilla in large mixer bowl. Beat until smooth and creamy. Beat in eggs. Gradually add flour mixture; then stir in chips and nuts. Batter will be very stiff. Drop by rounded teaspoonfuls onto ungreased cookie sheets about 2 in. apart. Bake at 375 degrees for 8-10 minutes. (my oven does them in 9 minutes)

Chocolate Truffles

Microwave on HIGH for 2 min.:
1 pkg. BAKERS choc
Add, stir till blended:
4 oz softened cream cheese
Cool to room temp, then add:
1 8 oz. tub french vanilla cool whip

Refrigerate for 2 hours
roll into balls, refrigerate for 1 more hour.
Coat in favorite toppings.

Cream Cooked Chicken

8 breasts, placed in 9x13 pan
mix and pour over chicken:
1 can cr. celery soup
1 can cr. chicken soup
1 1/2 c. sour cream
1 1/2 c. cheese

Sprinkle with paprika, cover with foil
350 for 1 1/2 hour (remove foil in last 10 min)

Serve with noodles or baked potato

Dutch Oven veggies and chicken

Not every dutch oven dish needs to be cooked outside on coals - we place this inside our seasoned dutch oven and cook it in our indoor oven. Very tasty dish on a Sunday!

Place in bottom of dutch oven:
6 chicken breasts (can be frozen)
Cut up over the top:
1 head cauliflower
2 bunches broccoli
2 onions
1 lb baby carrots
3 cans sliced potatoes
fresh whole mushrooms
Cut 2 squares of butter onto top of veggies, sprinkly with seasoning of your choice (we use Spike)

Bake for 1 hr. at 350.

(can also do just veggies, but bake for only 45 min.)

Chicken Quesadillas

1 lb breasts - cooked, cut up
add, heat thru:
1 can cheddar cheese soup
1/2 c. chunky salsa

Spread mixture on tortilla w/in 1/2" of edge. Moisten edge with water to seal.
Place on 2 baking sheets and broil or grill for 5 min.

Chicken Chow Mein

Saute the following in 4 T. olive oil and allow to simmer for 5 min.
2 green peppers
2 red peppers
2 chopped onions
4 ribs celery

Sprinkle with 1/2 c. flour - stir
Add in, and bring to boil - then reduce to simmer for 10-15 min:
4 T. soy sauce
2 c. chicken broth
1 can mushrooms (opt)
2 chicken breasts - cut up
s&p to taste

Serve over rice or chinese noodles, top with slivered almonds, more soy sauce and fried noodles.

Parmesan Chicken

Dip 2 lbs of chicken pieces into melted butter
Then dip in:
3/4 c. parmesan cheese (shredded or powdered)
1 1/2 c. breadcrumbs

Place in pan, sprinkle with season salt

Bake at 375 for approx 20-30 min.

Chicken Filled Cresent Rolls

1 8-oz pkg softened cream cheese
1/4 c. chopped celery
1/4 c. chopped onion
4 c. diced chicken.

Roll 2 cans refrigerator cresent rolls (16) to enlarge slightly.
Place 1 T. heaping chicken mixture in center and roll up.
Dip in melted butter: roll in crushed garlic croutons.

Bake at 350 for 20 min.

Serve with gravy made from 1 can cr. chickn soup and 1/2 c. milk

Chicken Parmesan

4 breasts
1 beaten egg
3/4 c. Italian seasoned bread crumbs

arrange chicken in greased 9x13 pan
Cook uncovered at 400 degrees for 20 min.

Pour tomato pasta sauce over and top with mozerella cheese.

can serve with buttered noodles.

Chicken Curry

1 lb chopped chicken pieces
4 T. chicken broth
Add, cook for 5 min on low heat:
1/2 c. chopped celery
1/2 c.chopped onion
1/2 t.salt
1/4 t. paprika
Add, cover, cook for 45 min or until chicken is tender:
3 c. boiling water (can use more if desired)

Mix, add to above and cook several minutes:
1 T. curry powder
3 T. butter
Add and cook till thick:
4 T. flour
2 c. milk
Let sit for 1 hour or overnight - serve over rice.


This cheesecake will make others think you bought it. It's THAT good. Very creamy, tasty and FAT. **I love the crust, so I double the thickness by doubling the crust recipe.**

1 c. graham cracker crumbs
3 T. sugar
3 T. melted butter
Press into 9" Springform pan, bake at 350 for 10 min.

Beat till well blended:
5- 8 oz pkgs softened cream cheese
1 c. sugar
3 T. flour
1 T. vanilla
Add, and mix well:
1 c. sour cream
Add 1 at a time, slowly until well blended
4 eggs

Pour filling over crust. Bake at 325 approx 1 hour, 5 min till center is almost set. Cool before serving. NOTE: The cheese cake with rise significantly in the oven and probably crack around the edges - don't worry - it tastes marvelous!

Blueberry Dessert

My Great-Grandma Shupe used to make this, it was her favorite and is now one of mine. (can also use cherry, raspberry, strawberry or blackberry)

1 box of vanilla wafers - crushed - pour half into 9x13 pan, set the rest aside.

Mix together:
12 oz. cool whip
1 lg softened cream cheese
1/4 c. milk
then add:
1/2 c. powdered sugar

Spread half of this mixture onto the crushed wafers in the pan.
Spread on:
1 can of blueberry pie filling then spread the remaining cool whip mixture
top with the remaining crushed wafers

Chill and serve.

Carrot Cake

This is my husbands absolute favorite cake - especially with the cream cheese frosting.

2 c. shredded or finely chopped carrots
2 c. sugar
1 c. crushed pineapple
1 c. oil
4 eggs
2 t. cinnamon
1/2 t. salt
1/2 t. baking soda
2 t. baking powder
3 c. flour
1 c. nuts - opt.

Combine all, pour into greased/floured 9x13 pan - bake 20-30 min or till toothpick comes out clean.

8 oz softened cream cheese
1/2 c. softened butter
powdered sugar
sweetened condensed milk

Beat in pow sugar and canned milk until creamy. (can add orange food coloring if desired)

Skor Cake

Otherwise known as, BETTER THAN SEX CAKE

Prepare a german choc cake mix as directed
While it's still hot, poke holes w/ large fork
Pour half can of sweetened condensed milk over cake into holes
Pour bottle of caramel topping over to cover top and sink into holes
Mix 8 oz. cool whip w/ 3 crushed Skor bars
Spread over cooled cake.

Top with another crushed Skor bar.

Cream Puff Dessert

My friend, Melanie, made this for GNO once and it was LOVELY. Not so good the next day cause it gets kinda soggy.

Bring to boil:
1 cube butter
1 c. water
Add and make into a paste:
1 c. flour
Add one at a time:
6 eggs
Beat for 3-5 min.

Spray a large cookie sheet and spread mixture. Bake at 450 degrees for 15-20 min.

While baking:
prepare as directed,
1 lg pudding package (vanilla or chocolate)
Stir in until smooth:
8 oz softened cream cheese

Pour pudding mixture over cooled cream puff
spread with cool whip
drizzle with chocolate syrup (or caramel, if using choc pudding)

Place in fridge to set for a couple of hours.

Apple Cake

***You can also make this into any combination of fruit/cake dessert. So far, I've tried cherry pie filling with chocolate cake & blueberry pie filling with white cake. I obviously ommitted the cinnamon/sugar and opted for nuts instead in the middle.***

1 spice cake mix
2 T. flour
combine with:
2- 21 oz cans apple pie filling
3 eggs

Pour half of batter mixture into cake pan
sprinkle generously with cinnamon and sugar
pour on remaining batter and sprinkle again

Bake at 350 for approx 30 min or until toothpick comes out clean.


Put in mixing bowl:
1 t. sugar or 1/2 t honey
1 T yeast
1 1/2 c. warm water
Once yeast is activated, add:
1 t. salt
4 c. flour

Knead for at least 10 min. Let dough rest for another 10 min. Roll onto greased (with butter) cookie sheet. Brush with more butter, sprinkle with garlic salt and parmesan cheese. Cut into breadsticks with pizza cutter.

Bake at 350 for 12-15 min.

Hot Wassail

I made this during the holidays....SOOOO good. *also great for those sore throats...

Mix the following together and heat in crockpot:
1 gal. apple juice
1/2 box brown sugar
1/2 jar, orange drink mix
1 t. cinnamon
1 small can lemonade concentrate
4 c. water
1 orange - sliced on top
15 whole cloves - for flavor


Every once and awhile, I get the craving for this - just like Mom used to make, and just like HER mom used to make.

Brown and drain:
1 1/2 lb hamburger
2 cans tom soup
1 can water
onion powder to taste
s&p to taste
5 c. cooked macaroni

Mix well, serve.

Beef Taco Skillet

I'm pretty sure I got this out of a magazine - probably on a Kraft ad or something

1 lb hamburger - brown and drain
1 can Tomato Soup
1 c. salsa
1/2 c. water
tortillas - cut or torn up

Bring to boil and cover, reduce heat to low for about 5 min. Top with more cheese.

Sloppy Joes

This makes a pretty big batch

3 lbs hamburger - brown, drain
3 chopped onions
1 chopped green pepper
1 chopped clove garlic
3 chopped fine ribs of celery

1/2 c. flour - sprinkle over meat and veggies
then add:
2 T vinegar
1 T Salt
2 T chili powder
3/4 T dry mustard
1/4 c. brown sugar
2 T. worchestershire
3/4 c. ketchup
1 qt crushed tomatoes

Simmer together for at least 20 min - serve on open face buns

Porcupine Meatballs

I love these - my mom used to make them when I was young. Simple tomato, beef, and rice dish

Mix together:
2 cans tomato soup
1 can water

Form the following into balls and brown:
1 egg
1 lb hamburger
2 t. salt
1 onion (can used dried onion)
dash of pepper
1 c. cooked rice

Once balls are browned, add soup mixture and simmer for 15 min.

Serve over more cooked rice. YUM!

Sweet and Sour Meatballs

This dish is great all together, but also great if you're just looking for a great flavored meatball

Form the following into balls, cook thru and brown in oil, drain - set aside
1 lb hamburger
2/3 c. soda cracker crumbs
1/3 c. minced onion
1 egg
1 1/2 t salt
1/4 t ginger
1/4 c. milk

2 T cornstarch
1/2 c brown sugar
Stir in and put on heat until thickened/boils:
13 oz can pineapple tidbits w/ juice
1/3 c. vinegar
1 T. soy sauce
add the pre-made meatballs and heat thru.

Serve over rice. (can add a green pepper)

Sunday, January 11, 2009

Cream of Potato Soup

I found this in a family cookbook called Recipes to Remember from Grandma Norman & Family. It was given to me as a Christmas present when I worked for an insurance agency year ago. This is the first recipe I've tried out of it, and now I think I'll try others.
BTW, I took liberties with this recipe, as I usually do which I'll put in parentheses.

Makes approx. 5 cups

2 c. cubed, peeled potatoes
1/4 c. chopped celery
1/4 c. chopped onion
(1/4 c. chopped carrots)
1 T. parsley flakes
1/2 t. salt (instead of this I used about 1 T. chicken bullion)
1/8 t. pepper
Put in soup pan and cover with 2 c. water - bring to boil until tender. Do not drain.

While veggies are softening, bring the following to a boil until thickened, stirring constantly with a whisk.
2 c. milk - thickened with 4 T. butter and 4 T. flour

Once veggies are soft and cream sauce is made, combine and add:
1 c. cream
(1/2 c. frozen or canned corn)
1/2 lb. bacon, cooked and crumbled

Mine turned out really thick, just the way my husband likes it, so you could possibly add more water and bullion to taste.

Friday, January 9, 2009

Kielbasa Scramble

1-2 tablespoon canola oil (can use butter)
2 medium potatoes, sliced to your desire thickness
1 small onion, chopped
1 1/2 teaspoons minced garlic (can use less (or more)
1/2 teaspoon crushed red pepper flakes (can use more or less)
8 ounces kielbasa, sliced into bite size (beef or pork)
4 eggs
1 tablespoon sour cream
1 teaspoon water
kosher salt
fresh ground pepper

Heat oil or butter in large skillet (I use my iron skillet).
Add potatoes slices and cook over medium heat for 5 minutes.
Add onion slices and stir. Cook for 5 minutes.
Add garlic, red pepper flakes and Kielbasa.
Continue to cook until potatoes are browned, stir occasionally. Cooking time will depend on how thick you sliced your potatoes.
Beat eggs with sour cream and water.
Add to pan over Kielbasa and potato mixture.
Cook and stir until eggs are fluffy and cooked.
Add salt and pepper to taste.