An easy chicken and rice dish to make. Another great Sunday lunch as it can cook while you are at church. Or it is a dish you can start early in the afternoon and have ready for supper later.
Forgotten Chicken and Rice
Ingredients
1 cup rice
1 can cream of chicken soup
1 can cream of celery soup
1/2 cup milk
1 chicken, or chicken pieces
1 envelope onion soup mix
Salt and pepper
Directions
Preheat oven to 300 degrees
Spray a 9x13 inch pan with nonstick spray.
Put soups and milk in pan. Add rice and mix all together. Spread evenly in pan.
Season chicken pieces with salt and pepper. Lay chicken on top of rice.
Sprinkle onion soup mix over the top.
Cover with foil.
Bake for 3 hours.
Tuesday, January 31, 2017
Garlic Lovers Shrimp
In the summer, here in Rochester, we have a seafood truck come to town about every 3 weeks. It has seafood from Galveston, Texas. They always have different sizes of fresh shrimp in tubs of ice. This is a great way to try some shrimp. Oh I have also learned how to clean shrimp since I have gotten them there. You could try this recipe with any raw frozen shrimp as well.
Garlic Lovers Shrimp
Ingredients
12 -15 cloves of garlic, cracked away from their skins
2 Tbsp olive oil
2 Tbsp butter, cut in small pieces
1/2-1 tsp crushed pepper flakes
1 1/2 lb. - 30 pieces jumbo shrimp
1 tsp coarse salt
Black pepper
Directions
Process garlic in food processor to finely chop. (Or chop my hand.)
Heat large skillet over medium high heat. Add oil and butter, then garlic and pepper flakes.
Season shrimp with salt and pepper and add to skillet. Cook until pink and head curl - 2 minutes on each side. Do not overcook.
Garlic Lovers Shrimp
Ingredients
12 -15 cloves of garlic, cracked away from their skins
2 Tbsp olive oil
2 Tbsp butter, cut in small pieces
1/2-1 tsp crushed pepper flakes
1 1/2 lb. - 30 pieces jumbo shrimp
1 tsp coarse salt
Black pepper
Directions
Process garlic in food processor to finely chop. (Or chop my hand.)
Heat large skillet over medium high heat. Add oil and butter, then garlic and pepper flakes.
Season shrimp with salt and pepper and add to skillet. Cook until pink and head curl - 2 minutes on each side. Do not overcook.
Tabbouleh
This is one of Les' favorite salads. We make it often in the summer when tomatoes and cucumbers are fresh!
Tabbouleh
Ingredients
1 cup bulgur
2 cups boiling water
5 tomatoes, diced
1 cucumber, diced
4 green onions, sliced
1/2 cup chopped parsley
1/4 cup olive oil
juice from 1 lemon
salt to taste
Directions
Place bulgur in bowl. Add boiling water and mix. Cover with towel and let stand 1 hour. Drain.
Combine other ingredients and add to bulgur. Mix all together.
Refrigerate
Tabbouleh
Ingredients
1 cup bulgur
2 cups boiling water
5 tomatoes, diced
1 cucumber, diced
4 green onions, sliced
1/2 cup chopped parsley
1/4 cup olive oil
juice from 1 lemon
salt to taste
Directions
Place bulgur in bowl. Add boiling water and mix. Cover with towel and let stand 1 hour. Drain.
Combine other ingredients and add to bulgur. Mix all together.
Refrigerate
Good Scents of the Season
This is an easy way to make your house smell good at Christmas!
Good Scents of the Season
Ingredients
1 apple, quartered
1 cinnamon stick
1 tsp whole cloves
2 dashes nutmeg
1/2 sliced orange
Directions
In saucepan place all ingredients. Cover with water and warm over low heat. Add water as needed.
Good Scents of the Season
Ingredients
1 apple, quartered
1 cinnamon stick
1 tsp whole cloves
2 dashes nutmeg
1/2 sliced orange
Directions
In saucepan place all ingredients. Cover with water and warm over low heat. Add water as needed.
Parmesan Dijon Chicken
A moist and tasty baked chicken breast!
Parmesan Dijon Chicken
Ingredients
1/3 cup butter
3 Tbsp dijon mustard
1/4 tsp garlic powder
1/2 tsp Worcestershire sauce
2/3 cup fine bread crumbs
1/4 cup grated or shredded parmesan cheese
2 Tbsp fresh chopped parsley (dried will work)
1/2 tsp paprika
4 boneless skinless chicken breasts
Directions
Preheat oven to 400 degrees
Spray a 9x13 pan with nonstick spray
In saucepan melt butter. Stir in mustard, Worcestershire sauce and garlic powder. Let stand 5-8 minutes. Stir.
In pie plate combine bread crumbs, cheese, parsley and paprika. Mix.
Dip chicken in butter, then in crumbs, pressing crumbs onto chicken.
Bake 30-40 minutes.
Parmesan Dijon Chicken
Ingredients
1/3 cup butter
3 Tbsp dijon mustard
1/4 tsp garlic powder
1/2 tsp Worcestershire sauce
2/3 cup fine bread crumbs
1/4 cup grated or shredded parmesan cheese
2 Tbsp fresh chopped parsley (dried will work)
1/2 tsp paprika
4 boneless skinless chicken breasts
Directions
Preheat oven to 400 degrees
Spray a 9x13 pan with nonstick spray
In saucepan melt butter. Stir in mustard, Worcestershire sauce and garlic powder. Let stand 5-8 minutes. Stir.
In pie plate combine bread crumbs, cheese, parsley and paprika. Mix.
Dip chicken in butter, then in crumbs, pressing crumbs onto chicken.
Bake 30-40 minutes.
Cranberry Sauce
Jordan found this cranberry sauce recipe a few years ago. It has different flavors in it and is one of our favorites.
Cranberry Sauce
Ingredients
1 bag fresh cranberries, washed and pick out any bad ones
1 cup orange juice
1/2 cup maple syrup
1/2 cup brown sugar
vanilla bean, scrape into sauce
bourbon, 2 Tbsp or so, to taste
jalapeno, diced
Directions
Mix all ingredients together. Cook over medium heat until cranberries burst, about 12 minutes.
Cool.
Cranberry Sauce
Ingredients
1 bag fresh cranberries, washed and pick out any bad ones
1 cup orange juice
1/2 cup maple syrup
1/2 cup brown sugar
vanilla bean, scrape into sauce
bourbon, 2 Tbsp or so, to taste
jalapeno, diced
Directions
Mix all ingredients together. Cook over medium heat until cranberries burst, about 12 minutes.
Cool.
Frozen Corn off the Cob
This is a great recipe for freezing corn in the summer when the corn crop is ready. The main work is cutting the corn off the cobs, but it is so worth it when in the winter you can pull a bag of this corn out of your freezer.
Frozen Corn off the Cob
Ingredients
16 cups raw corn, cute off the cob, scrape some of the corn milk in with the corn too
4 cups water
1 tsp salt
1/4 sugar
1/2 cup butter, 1 stick
Directions
Mix all together in a large kettle. Boil slowly for 10 minutes.
Cool.
Package in freezer ziplock bags. Flatten to remove air.
Place in freezer and enjoy all year.
To serve pour bag into a kettle and bring to a boil on stovetop. Simmer a couple minutes and eat!
Frozen Corn off the Cob
Ingredients
16 cups raw corn, cute off the cob, scrape some of the corn milk in with the corn too
4 cups water
1 tsp salt
1/4 sugar
1/2 cup butter, 1 stick
Directions
Mix all together in a large kettle. Boil slowly for 10 minutes.
Cool.
Package in freezer ziplock bags. Flatten to remove air.
Place in freezer and enjoy all year.
To serve pour bag into a kettle and bring to a boil on stovetop. Simmer a couple minutes and eat!
Ohio Meat Loaf
This is my husbands favorite meatloaf. In fact it is his job to make it when we have it! He mixes it together on Saturday night and we make it for lunch on Sunday. Mixing it the day before brings the flavors together. Thanks Pastor Steve for a great meatloaf recipe!
Ohio Meat Loaf
Ingredients
2 pounds ground beef
1 pound ground pork
2 eggs
8-10 oz jar of Ragu spaghetti sauce
2 cups quick oatmeal
1 1/2 Tbsp dried sweet basil
1 Tbsp garlic powder
1 Tbsp salt
1/2 tsp pepper
Ketchup
Directions
Oven 325 degrees
Mix everything but ketchup in a large bowl. Form into a loaf and place on a tinfoil covered sheet pan or in a roaster. Glaze top with lots of ketchup.
Place in refrigerator to bake the next day, or can bake after mixing it.
Bake 1 1/2 hours
Ohio Meat Loaf
Ingredients
2 pounds ground beef
1 pound ground pork
2 eggs
8-10 oz jar of Ragu spaghetti sauce
2 cups quick oatmeal
1 1/2 Tbsp dried sweet basil
1 Tbsp garlic powder
1 Tbsp salt
1/2 tsp pepper
Ketchup
Directions
Oven 325 degrees
Mix everything but ketchup in a large bowl. Form into a loaf and place on a tinfoil covered sheet pan or in a roaster. Glaze top with lots of ketchup.
Place in refrigerator to bake the next day, or can bake after mixing it.
Bake 1 1/2 hours
Pork Chops and Potatoes
This is an easy recipe as you don't need to brown the pork chops. Just layer it in a roaster and stick it in the oven. I usually do not measure for this. I just use as many potatoes and carrots as I think we need, and you could use fewer or more pork chops too.
Pork Chops and Potatoes
Ingredients
4 potatoes, sliced
4 carrots, sliced
4 pork chops, seasoned with salt and pepper
1 pkg onion soup mix
1 1/2 cup water
1 can cream soup
Directions
Preheat oven to 350 degrees.
Layer sliced potatoes and carrots in a roaster. Top with pork chops.
In a bowl mix onion soup mix, water and soup. Pour over pork chops.
Bake for 1 1/2 - 2 hours
Pork Chops and Potatoes
Ingredients
4 potatoes, sliced
4 carrots, sliced
4 pork chops, seasoned with salt and pepper
1 pkg onion soup mix
1 1/2 cup water
1 can cream soup
Directions
Preheat oven to 350 degrees.
Layer sliced potatoes and carrots in a roaster. Top with pork chops.
In a bowl mix onion soup mix, water and soup. Pour over pork chops.
Bake for 1 1/2 - 2 hours
Cheese Buttons
Another recipe for Cheese Buttons! I can not say which one is the best. I will have to do some cooking and see.
Cheese Buttons
Ingredients
Dough
2 cups flour
2 eggs
1/2 tsp salt
water
Filling
2 cups dry cottage cheese
1/4 tsp pepper
2 eggs
1/2 tsp salt
Butter, 1-2 Tbsp for frying
Directions
Mix dough ingredients, adding water to make a stiff dough.
Roll out dough and cut in squares.
Mix filling ingredients.
Place 1 tsp filling (or more depending on size of square) on 1 square of dough. Seal well around the edges.
Bring a kettle of water and 1 Tbsp. salt to a boil.
Add filled buttons to boiling water. Cook 10 minutes.
Remove from water.
Melt butter in frying pan. Fry the buttons until lightly browned.
Can eat with a warm sauce of fried onions and cream.......
Cheese Buttons
Ingredients
Dough
2 cups flour
2 eggs
1/2 tsp salt
water
Filling
2 cups dry cottage cheese
1/4 tsp pepper
2 eggs
1/2 tsp salt
Butter, 1-2 Tbsp for frying
Directions
Mix dough ingredients, adding water to make a stiff dough.
Roll out dough and cut in squares.
Mix filling ingredients.
Place 1 tsp filling (or more depending on size of square) on 1 square of dough. Seal well around the edges.
Bring a kettle of water and 1 Tbsp. salt to a boil.
Add filled buttons to boiling water. Cook 10 minutes.
Remove from water.
Melt butter in frying pan. Fry the buttons until lightly browned.
Can eat with a warm sauce of fried onions and cream.......
Taco Dip
A yummy dip to have with those chips! It is a great party dip as it can be kept in a crock pot.
Taco Dip
Ingredients
1 1/2 pound ground beef
3 small fresh tomatoes, diced
2 medium green peppers, diced
1 two pound block of processed cheese spread (Velveeta) cut in small chunks
1 medium to large onion, chopped
1 4-oz jar small jalapeño peppers (mild or hot)
Garlic to taste
Salt and pepper to taste
Directions
Brown ground beef. Drain fat.
Add all ingredients to slow cooker and simmer 4-5 hours.
Serve warm on chips or crackers.
Taco Dip
Ingredients
1 1/2 pound ground beef
3 small fresh tomatoes, diced
2 medium green peppers, diced
1 two pound block of processed cheese spread (Velveeta) cut in small chunks
1 medium to large onion, chopped
1 4-oz jar small jalapeño peppers (mild or hot)
Garlic to taste
Salt and pepper to taste
Directions
Brown ground beef. Drain fat.
Add all ingredients to slow cooker and simmer 4-5 hours.
Serve warm on chips or crackers.
Banana Bread
It seems those bananas we buy always get ripe too fast. When they start turning black it is time to use them for baking. Often I put them in the freezer until I have enough for baking.
Banana Bread
Ingredients
1/2 cup shortening
1 1/2 cup sugar
1 cup ripe bananas
2 large eggs
1/4 cup buttermilk
3/4 tsp salt
2 cups and 2 Tbsp flour
1 tsp baking soda
1 tsp baking powder
1 tsp vanilla
1/2 -1 cup chopped walnuts (optional)
Directions
Preheat oven to 350 degrees.
Cream shortening and sugar. Add bananas and eggs. Mix well.
Add remaining ingredients.
Pour into 2 greased loaf pans.
Bake for around one hour. Test with a toothpick to see if done!
Banana Bread
Ingredients
1/2 cup shortening
1 1/2 cup sugar
1 cup ripe bananas
2 large eggs
1/4 cup buttermilk
3/4 tsp salt
2 cups and 2 Tbsp flour
1 tsp baking soda
1 tsp baking powder
1 tsp vanilla
1/2 -1 cup chopped walnuts (optional)
Directions
Preheat oven to 350 degrees.
Cream shortening and sugar. Add bananas and eggs. Mix well.
Add remaining ingredients.
Pour into 2 greased loaf pans.
Bake for around one hour. Test with a toothpick to see if done!
Ice Cream Pie
Here is an easy ice cream pie to make ahead and have in your freezer. It can be a cool summer dessert, or even make it with peppermint ice cream for Christmastime.
Ice Cream Pie
Ingredients
8 oz Oreo cookies
4 Tbsp butter, melted
1 pint coffee ice cream, softened (or flavor of your choice)
8 oz jar hot fudge or caramel topping
Directions
Crush cookies in food processor (or crush in a zip lock bag with a rolling pin). Combine in bowl with butter. Press crumbs in a 9 inch pie pan.
Spoon ice cream on top and carefully smooth. Freeze until ice cream hardens.
Spread sauce on top and refreeze, covered.
Take out of freezer 30 minutes before serving.
Ice Cream Pie
Ingredients
8 oz Oreo cookies
4 Tbsp butter, melted
1 pint coffee ice cream, softened (or flavor of your choice)
8 oz jar hot fudge or caramel topping
Directions
Crush cookies in food processor (or crush in a zip lock bag with a rolling pin). Combine in bowl with butter. Press crumbs in a 9 inch pie pan.
Spoon ice cream on top and carefully smooth. Freeze until ice cream hardens.
Spread sauce on top and refreeze, covered.
Take out of freezer 30 minutes before serving.
Monday, January 30, 2017
Fruit Soup
I got this recipe from one of my aunts many years ago.
Fruit Soup
Ingredients
4 cans fruit cocktail with juice
2 cans pineapple tidbits with juice
1 can mandarin oranges with juice
1 jar maraschino cherries, rinsed, no juice
3 pkgs cook and serve vanilla pudding
1/2 cup butter
cinnamon, sprinkle in as much as you like
2 Tbsp brown sugar, more or less to taste
Directions
Mix all together. Cook in crockpot on low for 6 hours or bake in 350 degree oven for 1 hour,
Fruit Soup
Ingredients
4 cans fruit cocktail with juice
2 cans pineapple tidbits with juice
1 can mandarin oranges with juice
1 jar maraschino cherries, rinsed, no juice
3 pkgs cook and serve vanilla pudding
1/2 cup butter
cinnamon, sprinkle in as much as you like
2 Tbsp brown sugar, more or less to taste
Directions
Mix all together. Cook in crockpot on low for 6 hours or bake in 350 degree oven for 1 hour,
Dog Treats
A friend gave me this recipe for dog treats. I bought some little bone cookie cutters and they turn out cute. Also have just cut them in pieces and the dogs don't care! Can double the batch and freeze some in freezer bags.
Dog Treats
Ingredients
1/2 cup applesauce (unsweetened)
1/2 cup shredded carrots (or chop finely)
1 cup oatmeal
1 cup flour
1/2 cup peanut butter
1/4 cup shredded cheese
1-2 eggs
1/4 cup olive oil
Directions
Preheat oven to 375 degrees.
Mix ingredients in a bowl.
Roll onto a floured surface. Add more flour if dough is too gummy.
Cut with cookie cutters or cut into bite size pieces.
Place on a greased cookie sheet or use parchment paper.
Bake until golden brown 30-35 minutes.
Dog Treats
Ingredients
1/2 cup applesauce (unsweetened)
1/2 cup shredded carrots (or chop finely)
1 cup oatmeal
1 cup flour
1/2 cup peanut butter
1/4 cup shredded cheese
1-2 eggs
1/4 cup olive oil
Directions
Preheat oven to 375 degrees.
Mix ingredients in a bowl.
Roll onto a floured surface. Add more flour if dough is too gummy.
Cut with cookie cutters or cut into bite size pieces.
Place on a greased cookie sheet or use parchment paper.
Bake until golden brown 30-35 minutes.
Porcupine Meat Balls
Sunday noon lunch often consisted of Porcupine Meat Balls. My mom would put it in the oven and set the timer on the stove so it would be done when we got home from church. It is a favorite of our boys, and we usually serve mashed potatoes and a salad with it.
Porcupine Meat Balls
Ingredients
2 lbs. ground beef or a mixture of beef and a little ground pork
2/3 cup rice
1 pkg. onion soup mix
2 eggs
Salt and Pepper
1 8 oz can tomato sauce
1 can tomato soup
2 cups water
Directions
Preheat oven to 350 degrees.
Mix meat, rice, onion soup mix, eggs, salt and pepper in a bowl. Shape into golf ball size balls. Put in roaster.
Mix tomato sauce, tomato soup and water in a bowl. Pour over meatballs.
Bake at least 1 1/4 hours.
Porcupine Meat Balls
Ingredients
2 lbs. ground beef or a mixture of beef and a little ground pork
2/3 cup rice
1 pkg. onion soup mix
2 eggs
Salt and Pepper
1 8 oz can tomato sauce
1 can tomato soup
2 cups water
Directions
Preheat oven to 350 degrees.
Mix meat, rice, onion soup mix, eggs, salt and pepper in a bowl. Shape into golf ball size balls. Put in roaster.
Mix tomato sauce, tomato soup and water in a bowl. Pour over meatballs.
Bake at least 1 1/4 hours.
Easy Waffles
This is a quick and easy waffle recipe. It uses whole eggs so you don't have to whip egg whites. Often when I want a quick lunch I will make a half recipe of this.
Easy Waffles
Ingredients
2 1/4 cup all purpose flour
4 tsp baking powder
3/4 tsp salt
1 1/2 Tbsp sugar
2 beaten eggs
2 1/4 cup milk
1/2 cup salad oil
Directions
Sift together the flour, baking powder, salt and sugar.
Mix the eggs, milk and oil. Add all at once to dry ingredients. Mix until moistened, do not overtax.
Bake in a preheated waffle iron.
Easy Waffles
Ingredients
2 1/4 cup all purpose flour
4 tsp baking powder
3/4 tsp salt
1 1/2 Tbsp sugar
2 beaten eggs
2 1/4 cup milk
1/2 cup salad oil
Directions
Sift together the flour, baking powder, salt and sugar.
Mix the eggs, milk and oil. Add all at once to dry ingredients. Mix until moistened, do not overtax.
Bake in a preheated waffle iron.
Popovers
Popovers are made in a popover pan. This pan is like a large deep muffin pan. I first remember having them at a hotel restaurant in Bismarck when we lived there. It was the bread they served with an ordered meal. We enjoy them with soup or stew, but could be served with any meal. It is fun to see them pop up in the oven.
Popovers
Ingredients
2 eggs
1 cup milk
1 cup flour
1/2 tsp salt
Directions
Preheat oven to 450 degrees
Heavily butter the popover pan.
Beat eggs slightly. Beat in flour, milk and salt until smooth. Don't overbeat.
Divide dough among the 6 cups. Fill around 3/4 full.
Bake at 450 degrees for 20 minutes. Decrease temperature to 350 degrees, bake 20 minutes more. They should pop up and be light brown. Remove from oven. (Can poke each one with a knife to let air out.)
Serve piping hot!
Popovers
Ingredients
2 eggs
1 cup milk
1 cup flour
1/2 tsp salt
Directions
Preheat oven to 450 degrees
Heavily butter the popover pan.
Beat eggs slightly. Beat in flour, milk and salt until smooth. Don't overbeat.
Divide dough among the 6 cups. Fill around 3/4 full.
Bake at 450 degrees for 20 minutes. Decrease temperature to 350 degrees, bake 20 minutes more. They should pop up and be light brown. Remove from oven. (Can poke each one with a knife to let air out.)
Serve piping hot!
Chocolate Chip Peanut Butter Cookies
I found this recipe on a bag of flour a few years ago.
Chocolate Chip Peanut Butter Cookies
Ingredients
1/2 cup butter
1/2 cup brown sugar
6 Tbsp chunky peanut butter
1 egg
1 tsp vanilla
1 1/2 cups flour
1/2 tsp baking soda
1/2 tsp salt
1 cup semi sweet chocolate chips
Directions
Preheat oven to 375 degrees
Cream butter and sugar. Blend in peanut butter. Lightly mix in the egg and vanilla to the creamed mixture. Sift together the flour, baking soda and salt. Fold in to the creamed mixture. Stir in the chocolate chips.
Put heaped teaspoon 1 1/2 inches apart on prepared (greased or parchment lined) baking sheets. Flatten with a wet spoon.
Bake in preheated oven 10-12 minutes. Cool on wire rack.
Chocolate Chip Peanut Butter Cookies
Ingredients
1/2 cup butter
1/2 cup brown sugar
6 Tbsp chunky peanut butter
1 egg
1 tsp vanilla
1 1/2 cups flour
1/2 tsp baking soda
1/2 tsp salt
1 cup semi sweet chocolate chips
Directions
Preheat oven to 375 degrees
Cream butter and sugar. Blend in peanut butter. Lightly mix in the egg and vanilla to the creamed mixture. Sift together the flour, baking soda and salt. Fold in to the creamed mixture. Stir in the chocolate chips.
Put heaped teaspoon 1 1/2 inches apart on prepared (greased or parchment lined) baking sheets. Flatten with a wet spoon.
Bake in preheated oven 10-12 minutes. Cool on wire rack.
Apple Pizza
In finding ways to use apples I came across an apple pizza recipe. It is something different to try when you are tired of apple pie and apple crisp.
Apple Pizza
Ingredients
Pastry
2 cups flour
1 tsp salt
2/3 cup + 2 Tbsp shortening
4-5 Tbsp cold water
Apple filling
6-7 tart apples, peeled and sliced
1/2 cup sugar, or less
1 tsp cinnamon
1/4 tsp nutmeg
Crumb topping
3/4 cup flour
1/2 cup brown sugar
1/2 cup butter
Directions
Preheat oven to 450 degrees
Prepare pastry - mix flour and salt. Cut in the shortening. Add cold water a tablespoon at a time. Don't over mix. Roll out to fit a 12-13 inch pizza pan.
Beginning at edge overlap apples to cover crust. Stir together sugar and spices and sprinkle over apples.
Mix flour, brown sugar and butter to make a crumb topping. Sprinkle this crumb topping over the apples.
Bake 30-40 minutes, until edge is brown and apples are tender.
Apple Pizza
Ingredients
Pastry
2 cups flour
1 tsp salt
2/3 cup + 2 Tbsp shortening
4-5 Tbsp cold water
Apple filling
6-7 tart apples, peeled and sliced
1/2 cup sugar, or less
1 tsp cinnamon
1/4 tsp nutmeg
Crumb topping
3/4 cup flour
1/2 cup brown sugar
1/2 cup butter
Directions
Preheat oven to 450 degrees
Prepare pastry - mix flour and salt. Cut in the shortening. Add cold water a tablespoon at a time. Don't over mix. Roll out to fit a 12-13 inch pizza pan.
Beginning at edge overlap apples to cover crust. Stir together sugar and spices and sprinkle over apples.
Mix flour, brown sugar and butter to make a crumb topping. Sprinkle this crumb topping over the apples.
Bake 30-40 minutes, until edge is brown and apples are tender.
Cream Dumplings
These dumplings melt in your mouth. They are eaten with garden lettuce with creamy dressing.
Cream Dumplings
Ingredients
4 eggs, beaten
1 cup sweet cream
1/2 tsp salt
flour
onion
Directions
Mix eggs, cream and salt in a medium bowl. Add flour to make a stiff dough.
Add a small onion to a large kettle of water. Bring to a boil. Add salt to water. Take a soup spoon and dish scoops of dough balls into boiling water. Use all the dough. Boil for 10 minutes.
Drain
Serve with fresh lettuce and cream dressing or can serve with gravy,
Cream Dumplings
Ingredients
4 eggs, beaten
1 cup sweet cream
1/2 tsp salt
flour
onion
Directions
Mix eggs, cream and salt in a medium bowl. Add flour to make a stiff dough.
Add a small onion to a large kettle of water. Bring to a boil. Add salt to water. Take a soup spoon and dish scoops of dough balls into boiling water. Use all the dough. Boil for 10 minutes.
Drain
Serve with fresh lettuce and cream dressing or can serve with gravy,
Creamy Dressing for Garden Lettuce
Growing up with lettuce in our garden and cream in the refrigerator, we would often have garden lettuce with creamy dressing. My dad loved it. And for a treat serve creamy garden lettuce with the cream dumplings found on this blog. Not a low calorie salad but it seems like summer to have this once or twice a year!
Creamy Dressing for Garden Lettuce
Ingredients
1/2 cup sweet cream
1/2 tsp salt
2 Tbsp sugar
3 Tbsp vinegar or lemon juice
dash onion powder
dash garlic powder
dash black pepper
Directions
Mix ingredients with a whisk.
Eat on garden lettuce, cleaned and dried.
Creamy Dressing for Garden Lettuce
Ingredients
1/2 cup sweet cream
1/2 tsp salt
2 Tbsp sugar
3 Tbsp vinegar or lemon juice
dash onion powder
dash garlic powder
dash black pepper
Directions
Mix ingredients with a whisk.
Eat on garden lettuce, cleaned and dried.
Oatmeal Buns
Fresh buns are always a treat!
Oatmeal Buns
Ingredients
2 cups boiling water
1 cup quick oatmeal
1/2 cup shortening
1 tsp salt
1/4 cup molasses
1/2 cup white sugar
2 eggs well beaten, room temperature
5 1/2 cups flour (more may be needed)
2 pkg yeast
Directions
Combine water, oatmeal, shortening, salt, molasses and sugar. Cool.
I like to bloom my yeast before using. This is done by adding the yeast to about 1/4 cup water (110 degrees) and a sprinkle of sugar. Let set a few minutes and it should grow.
Add yeast to oatmeal mixture (be sure it has cooled to at least 100 degrees) and eggs. Mix in flour, a dough hook can be used.
Dump dough on a wood board and knead until smooth and a nice feeling dough. Put dough in a large bowl and set in a warm spot.
Let raise until double in size. Punch down and smooth into a ball. Put back in bowl and let raise again until double.
Form into buns. Let raise until a good size to bake.
Bake at 350 degrees.
Bake 12-15 minutes until light brown.
Makes 3 dozen
Oatmeal Buns
Ingredients
2 cups boiling water
1 cup quick oatmeal
1/2 cup shortening
1 tsp salt
1/4 cup molasses
1/2 cup white sugar
2 eggs well beaten, room temperature
5 1/2 cups flour (more may be needed)
2 pkg yeast
Directions
Combine water, oatmeal, shortening, salt, molasses and sugar. Cool.
I like to bloom my yeast before using. This is done by adding the yeast to about 1/4 cup water (110 degrees) and a sprinkle of sugar. Let set a few minutes and it should grow.
Add yeast to oatmeal mixture (be sure it has cooled to at least 100 degrees) and eggs. Mix in flour, a dough hook can be used.
Dump dough on a wood board and knead until smooth and a nice feeling dough. Put dough in a large bowl and set in a warm spot.
Let raise until double in size. Punch down and smooth into a ball. Put back in bowl and let raise again until double.
Form into buns. Let raise until a good size to bake.
Bake at 350 degrees.
Bake 12-15 minutes until light brown.
Makes 3 dozen
Taco Bake
This is an easy to put together taco casserole. A quick meal.
Taco Bake
Ingredients
1 pound ground beef
1 can tomato soup
1 cup salsa
1 cup cheddar cheese
1/2 cup milk
6 flour or 8 corn tortillas, cut into 1 inch pieces
Directions
Preheat oven to 400 degrees
Brown ground beef
Add soup, salsa, milk, tortillas and half the cheese.
Cover. Bake 30 minutes.
Remove from oven and sprinkle with remaining cheese. Bake uncovered until cheese melts, 5-10 minutes.
Taco Bake
Ingredients
1 pound ground beef
1 can tomato soup
1 cup salsa
1 cup cheddar cheese
1/2 cup milk
6 flour or 8 corn tortillas, cut into 1 inch pieces
Directions
Preheat oven to 400 degrees
Brown ground beef
Add soup, salsa, milk, tortillas and half the cheese.
Cover. Bake 30 minutes.
Remove from oven and sprinkle with remaining cheese. Bake uncovered until cheese melts, 5-10 minutes.
Creamy Scalloped Potatoes
I love to make scalloped potatoes and add leftover ham to them. Add ham to this recipe to make great scalloped potatoes and ham.
Creamy Scalloped Potatoes
Ingredients
2 lbs potatoes (about 6 medium)
3 Tbsp butter
3 Tbsp flour
2 1/2 cups milk
salt and pepper to taste
1/4 cup finely chopped onion
1 Tbsp butter
1-2 cups cubed ham (optional)
Directions
Preheat oven to 350 degrees
Wash potatoes. Peal and cut into thin slices.
Melt 3 Tbsp butter in saucepan. Blend in flour and seasonings. Cook over low heat until bubbly. Remove from heat and stir in milk. Heat to boiling stirring constantly. Boil and stir for 1 minute.
In casserole dish mix or layer potatoes, onions, (ham if using), and white sauce.
Dot with 1 Tbsp butter
Cover and bake 30 minutes. Uncover and bake an additional 60-70 minutes.
Creamy Scalloped Potatoes
Ingredients
2 lbs potatoes (about 6 medium)
3 Tbsp butter
3 Tbsp flour
2 1/2 cups milk
salt and pepper to taste
1/4 cup finely chopped onion
1 Tbsp butter
1-2 cups cubed ham (optional)
Directions
Preheat oven to 350 degrees
Wash potatoes. Peal and cut into thin slices.
Melt 3 Tbsp butter in saucepan. Blend in flour and seasonings. Cook over low heat until bubbly. Remove from heat and stir in milk. Heat to boiling stirring constantly. Boil and stir for 1 minute.
In casserole dish mix or layer potatoes, onions, (ham if using), and white sauce.
Dot with 1 Tbsp butter
Cover and bake 30 minutes. Uncover and bake an additional 60-70 minutes.
Rice Pilaf
A side dish of rice.
Rice Pilaf
Ingredients
2 Tbsp. unsalted butter
1 onion, chopped
3 cloves garlic, minced
1 cup rice
jalapeno (optional)
2 cups chicken stock
1/2 tsp cumin
chopped cilantro, to taste, (optional)
salt and pepper to taste
Directions
Preheat oven to 350 degrees
Melt butter in skillet. Add chopped onion and cook until soft. Add garlic and cook another minute. Add rice and coat with butter, then add remaining ingredients.
Bring to a boil.
Cover and bake at 350 degrees for 40-45 minutes.
Rice Pilaf
Ingredients
2 Tbsp. unsalted butter
1 onion, chopped
3 cloves garlic, minced
1 cup rice
jalapeno (optional)
2 cups chicken stock
1/2 tsp cumin
chopped cilantro, to taste, (optional)
salt and pepper to taste
Directions
Preheat oven to 350 degrees
Melt butter in skillet. Add chopped onion and cook until soft. Add garlic and cook another minute. Add rice and coat with butter, then add remaining ingredients.
Bring to a boil.
Cover and bake at 350 degrees for 40-45 minutes.
Potato Cake
Another recipe I saw on an old cooking show. The hard thing when I want to make it is that it uses cooked potato slices. So you must plan ahead.
Potato Cake
Ingredients
1 1/2 lb potatoes, cooked, sliced into 1/4 inch slices
1/4 cup bread crumbs
2 cloves garlic, minced
1/4 cup grated parmesan cheese
2 Tbsp parsley
2 Tbsp butter
Directions
Preheat oven to 375 degrees
Butter a 9 inch springform pan or cake pan
Layer all ingredients except the butter. You can make one layer or two. Dot butter on top.
Bake for 40 minutes.
Potato Cake
Ingredients
1 1/2 lb potatoes, cooked, sliced into 1/4 inch slices
1/4 cup bread crumbs
2 cloves garlic, minced
1/4 cup grated parmesan cheese
2 Tbsp parsley
2 Tbsp butter
Directions
Preheat oven to 375 degrees
Butter a 9 inch springform pan or cake pan
Layer all ingredients except the butter. You can make one layer or two. Dot butter on top.
Bake for 40 minutes.
Sunday, January 29, 2017
Baked Bean Hot Dish
A great side dish to have for a barbecue or take to a pot luck.
Baked Bean Hot Dish
Ingredients
1 lb ground beef
1 cup onions - chopped
1 can pork and beans
1 can kidney beans, drained
1 can butter beans, drained
1 can lima beans, drained
1 cup ketchup or 1 can tomato soup
1/4-1/3 cup brown sugar
3 Tbsp vinegar
1 T. salt
Directions
Mix all together.
Cook on low in crock pot 8-10 hours. Or can bake at 350 degrees for 1 1/2 hours.
Uncover and cook a bit to absorb liquids.
Baked Bean Hot Dish
Ingredients
1 lb ground beef
1 cup onions - chopped
1 can pork and beans
1 can kidney beans, drained
1 can butter beans, drained
1 can lima beans, drained
1 cup ketchup or 1 can tomato soup
1/4-1/3 cup brown sugar
3 Tbsp vinegar
1 T. salt
Directions
Mix all together.
Cook on low in crock pot 8-10 hours. Or can bake at 350 degrees for 1 1/2 hours.
Uncover and cook a bit to absorb liquids.
Capriels Veal Shank
I saw this recipe on an old cooking show on TV years ago. I have made it using thick one inch pork chops, have never tried it with veal shank.
Capriels Veal Shank
Ingredients
4 veal shanks (thick bone in pork chops work) 10 oz. each
1/2 cup flour
2 T. olive oil
6 cloves garlic
2 cups chicken stock
3/4 cup dried cranberries
2 tsp fresh thyme
2 tsp pepper
Kosher salt
Directions
Preheat oven to 350 degrees
Carmelize meat in olive oil. Add garlic then chicken stock. Add cranberries, thyme and pepper. Add salt to taste.
Place in a casserole or pan. Bake for 1 1/2 hours.
Also could simmer stove top on low for an hour.
Capriels Veal Shank
Ingredients
4 veal shanks (thick bone in pork chops work) 10 oz. each
1/2 cup flour
2 T. olive oil
6 cloves garlic
2 cups chicken stock
3/4 cup dried cranberries
2 tsp fresh thyme
2 tsp pepper
Kosher salt
Directions
Preheat oven to 350 degrees
Carmelize meat in olive oil. Add garlic then chicken stock. Add cranberries, thyme and pepper. Add salt to taste.
Place in a casserole or pan. Bake for 1 1/2 hours.
Also could simmer stove top on low for an hour.
Popcorn Bars
These are a sweet treat!
Popcorn Bars
Ingredients
4-6 cups popped popcorn
3 cups Rice Krispies
2 cups plain M&M's
1 cup sugar
1 cup corn syrup
3/4 cup peanut butter
1/4 cup butter
Directions
Combine popcorn, cereal, M&M's in a large lightly greased bowl.
Melt together sugar, syrup, peanut butter and butter over low heat. Stir occasionally until smooth. Bring to boil and boil 2 minutes, stirring constantly.
Immediately pour over popcorn mixture and toss. Spread into greased 15x10 inch jellyroll pan.
Cool 1 hour.
Popcorn Bars
Ingredients
4-6 cups popped popcorn
3 cups Rice Krispies
2 cups plain M&M's
1 cup sugar
1 cup corn syrup
3/4 cup peanut butter
1/4 cup butter
Directions
Combine popcorn, cereal, M&M's in a large lightly greased bowl.
Melt together sugar, syrup, peanut butter and butter over low heat. Stir occasionally until smooth. Bring to boil and boil 2 minutes, stirring constantly.
Immediately pour over popcorn mixture and toss. Spread into greased 15x10 inch jellyroll pan.
Cool 1 hour.
Baked Custard
This is a lighter baked custard. I got this recipe from a little grocery store in Sheboygan Falls, WI when we lived in Sheboygan. I love custard and make this often when I have the craving. It is not a rich dessert. You can add caramelized sugar to the cup if desired. I often do.
Baked Custard
Ingredients
3 eggs, slightly beaten
2 Tbsp sugar
1/4 tsp salt
1/8 tsp nutmeg
2 cups skim milk, I often use 1%
1/2 tsp vanilla
dash cinnamon
Optional caramelized sugar
3/4 cup sugar
1/3 cup water
6 5-oz custard cups
Directions
Preheat oven to 325 degrees
If using caramelized sugar put 3/4 cup sugar and 1/3 cup water in a small saucepan. Bring to a boil over medium high power. Cook over medium or medium low power, boil slowly until it is a caramel color - swirling when the edges start to turn caramel color. Remove from heat. Slowly divide into each of the 6 custard cups. Careful, it is very hot!! This caramel will harden and you can pour the custard mix right on top of it. Skip this step for plain custard.
Combine eggs, sugar, salt and nutmeg. Slowly stir in milk and vanilla.
Set the 6 custard cups in a shallow pan. Pour hot water in pan to level of about 1 inch. Pour custard into cups, dividing it equally between the 6 cups. Sprinkle with cinnamon.
Bake 40-50 minutes until a knife stuck in comes out clean.
Cool and refrigerate.
Baked Custard
Ingredients
3 eggs, slightly beaten
2 Tbsp sugar
1/4 tsp salt
1/8 tsp nutmeg
2 cups skim milk, I often use 1%
1/2 tsp vanilla
dash cinnamon
Optional caramelized sugar
3/4 cup sugar
1/3 cup water
6 5-oz custard cups
Directions
Preheat oven to 325 degrees
If using caramelized sugar put 3/4 cup sugar and 1/3 cup water in a small saucepan. Bring to a boil over medium high power. Cook over medium or medium low power, boil slowly until it is a caramel color - swirling when the edges start to turn caramel color. Remove from heat. Slowly divide into each of the 6 custard cups. Careful, it is very hot!! This caramel will harden and you can pour the custard mix right on top of it. Skip this step for plain custard.
Combine eggs, sugar, salt and nutmeg. Slowly stir in milk and vanilla.
Set the 6 custard cups in a shallow pan. Pour hot water in pan to level of about 1 inch. Pour custard into cups, dividing it equally between the 6 cups. Sprinkle with cinnamon.
Bake 40-50 minutes until a knife stuck in comes out clean.
Cool and refrigerate.
Saturday, January 28, 2017
Biscotti
Year ago while living in Bismarck I took an Italian cooking class. We learned how to do many different dishes. One I have used often is not a main course dish but the Biscotti we made.
Biscotti
Ingredients
4 oz. whole blanched almonds, 3/4 cup
2 1/4 cup flour
1 tsp baking powder
1/4 tsp salt
3/4 cup sugar
1/2 cup butter, room temperature
3 large eggs, room temperature
2 Tbsp brandy
2 tsp grated lemon peel
1 Tbsp whole anise seeds
Directions
Preheat oven to 375 degrees
Bake almonds till light brown. Cool and chop coarsely.
Mix flour, baking powder and salt in small bowl.
Beat sugar and butter until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Scrape down sides. Stir in brandy and lemon peel. Add flour mixture. Stir in almonds and anise seeds.
Refrigerate covered 1 hour to firm and blend flavors.
Again preheat oven to 375 degrees.
Divide dough in 2 pieces. Make into 2 - 12x2 inch logs, press out each one on a cookie sheet. Dough will be soft. Bake till golden brown, 20-25 minutes. Cool on baking sheet on wire rack.
Reduce oven temperature to 350 degrees.
Cut into 1/2 inch slices. Place flat on ungreased pans. Bake 8 minutes. Turn over and bake 10-12 minutes until light brown.
Cool. Store in covered container.
Biscotti
Ingredients
4 oz. whole blanched almonds, 3/4 cup
2 1/4 cup flour
1 tsp baking powder
1/4 tsp salt
3/4 cup sugar
1/2 cup butter, room temperature
3 large eggs, room temperature
2 Tbsp brandy
2 tsp grated lemon peel
1 Tbsp whole anise seeds
Directions
Preheat oven to 375 degrees
Bake almonds till light brown. Cool and chop coarsely.
Mix flour, baking powder and salt in small bowl.
Beat sugar and butter until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Scrape down sides. Stir in brandy and lemon peel. Add flour mixture. Stir in almonds and anise seeds.
Refrigerate covered 1 hour to firm and blend flavors.
Again preheat oven to 375 degrees.
Divide dough in 2 pieces. Make into 2 - 12x2 inch logs, press out each one on a cookie sheet. Dough will be soft. Bake till golden brown, 20-25 minutes. Cool on baking sheet on wire rack.
Reduce oven temperature to 350 degrees.
Cut into 1/2 inch slices. Place flat on ungreased pans. Bake 8 minutes. Turn over and bake 10-12 minutes until light brown.
Cool. Store in covered container.
Cutout Sugar Cookies
I love to make these cutout cookies for Valentines day, Christmas or any other occasion.
Sugar Cookies
Ingredients
1 cup powdered sugar
1 cup white sugar
2 cups butter
2 eggs
4 cups flour
1 tsp baking soda
1 tsp cream of tartar
1 tsp vanilla
dash salt
Directions
Cream butter and sugar. Add eggs and vanilla. Mix in flour, baking soda, cream of tartar and salt.
Divide dough into 2 or 3 parts. Pat into a disc and wrap in plastic. Chill dough at least 1 hour.
Roll out to 1/4 inch and cut with cookie cutters.
Bake at 350 degrees, until lightly browned, about 10-12 minutes.
Sugar Cookies
Ingredients
1 cup powdered sugar
1 cup white sugar
2 cups butter
2 eggs
4 cups flour
1 tsp baking soda
1 tsp cream of tartar
1 tsp vanilla
dash salt
Directions
Cream butter and sugar. Add eggs and vanilla. Mix in flour, baking soda, cream of tartar and salt.
Divide dough into 2 or 3 parts. Pat into a disc and wrap in plastic. Chill dough at least 1 hour.
Roll out to 1/4 inch and cut with cookie cutters.
Bake at 350 degrees, until lightly browned, about 10-12 minutes.
Cabbage Casserole
I love cabbage casseroles. I found this recipe last year and it was a keeper.
Cabbage Casserole
Ingredients
1 small to medium head cabbage, cored, quartered, sliced
6-8 slices bacon
1/2 onion diced
1 can cream of celery soup
3/4 cup milk
1/2 cup mayonnaise
1 1/3 cups bread crumbs
2 Tbsp melted butter
1 cup shredded cheddar cheese
Directions
Preheat oven to 350 degrees
Boil cabbage 12-14 minutes in salted water. Drain.
Brown bacon with onion.
Mix cream of celery soup, milk and mayonnaise. Add cabbage, bacon and onion.
Mix bread crumbs and melted butter.
In a buttered casserole dish add cabbage mixture. Sprinkle with cheddar cheese. Spread bread crumbs over the top.
Bake 30 minutes.
Cabbage Casserole
Ingredients
1 small to medium head cabbage, cored, quartered, sliced
6-8 slices bacon
1/2 onion diced
1 can cream of celery soup
3/4 cup milk
1/2 cup mayonnaise
1 1/3 cups bread crumbs
2 Tbsp melted butter
1 cup shredded cheddar cheese
Directions
Preheat oven to 350 degrees
Boil cabbage 12-14 minutes in salted water. Drain.
Brown bacon with onion.
Mix cream of celery soup, milk and mayonnaise. Add cabbage, bacon and onion.
Mix bread crumbs and melted butter.
In a buttered casserole dish add cabbage mixture. Sprinkle with cheddar cheese. Spread bread crumbs over the top.
Bake 30 minutes.
Sugar Cookie Icing
This is the frosting I use to decorate my sugar cookies.
Sugar Cookie Icing
Ingredients
6 cups powdered sugar
1/4-1/2 cup whole milk
1/4 cup corn syrup
2 tsp. almond extract
gel food coloring (in desired colors)
Directions
In the bowl of a stand mixer (or using an electric mixer) combine sugar and 1/4 cup milk. Mix until smooth. Add milk as needed to create a smooth mixture, one tablespoon at a time. Add corn syrup and almond extract.
To decorate cookie, your outline icing should be the consistency of toothpaste, your flood icing should be the consistency of corn syrup.
Add food coloring one drop at a time until desired color is reached. Pour into bottles, decorator bags or a cup. Keep unused icing sealed until ready to use.
Sugar Cookie Icing
Ingredients
6 cups powdered sugar
1/4-1/2 cup whole milk
1/4 cup corn syrup
2 tsp. almond extract
gel food coloring (in desired colors)
Directions
In the bowl of a stand mixer (or using an electric mixer) combine sugar and 1/4 cup milk. Mix until smooth. Add milk as needed to create a smooth mixture, one tablespoon at a time. Add corn syrup and almond extract.
To decorate cookie, your outline icing should be the consistency of toothpaste, your flood icing should be the consistency of corn syrup.
Add food coloring one drop at a time until desired color is reached. Pour into bottles, decorator bags or a cup. Keep unused icing sealed until ready to use.
Cinnamon Twists
I found this recipe in an old Taste of Home magazine years ago. I have not made these for a few years, and need to make them soon.
Cinnamon Twists
Ingredients
1 pkg (1/4 oz) or 2 1/2 tsp. active dry yeast
3/4 cup water (110 degrees - 115 degrees), divided
4 to 4 1/2 cups flour
1/4 cup sugar
1 1/2 tsp salt
1/2 cup warm milk (110 degrees - 115 degrees)
1/4 cup butter, softened
1 egg
Filling:
1/4 cup butter, melted
1/2 cup packed brown sugar
4 tsp cinnamon
Directions
In a large mixing bowl, dissolve yeast in 1/4 cup warm water. Add 2 cups flour, sugar, salt, milk, butter, egg and remaining water; beat on medium speed for 2 minutes. Stir in remaining flour to for a soft dough. Turn onto a floured board; knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch down.
Roll into a 16 inch by 12 inch rectangle. Brush with butter. Combine brown sugar and cinnamon; sprinkle over butter. Let dough rest for 6 minutes.
Cut lengthwise into three 16 inch by 4 inch strips. Cut each strip into sixteen 4 inch by 1 inch pieces. Twist and place on greased baking sheets.
Cover and let rise until doubled, about 30 minutes.
Bake at 350 degrees for 15 minutes or until golden.
Cinnamon Twists
Ingredients
1 pkg (1/4 oz) or 2 1/2 tsp. active dry yeast
3/4 cup water (110 degrees - 115 degrees), divided
4 to 4 1/2 cups flour
1/4 cup sugar
1 1/2 tsp salt
1/2 cup warm milk (110 degrees - 115 degrees)
1/4 cup butter, softened
1 egg
Filling:
1/4 cup butter, melted
1/2 cup packed brown sugar
4 tsp cinnamon
Directions
In a large mixing bowl, dissolve yeast in 1/4 cup warm water. Add 2 cups flour, sugar, salt, milk, butter, egg and remaining water; beat on medium speed for 2 minutes. Stir in remaining flour to for a soft dough. Turn onto a floured board; knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch down.
Roll into a 16 inch by 12 inch rectangle. Brush with butter. Combine brown sugar and cinnamon; sprinkle over butter. Let dough rest for 6 minutes.
Cut lengthwise into three 16 inch by 4 inch strips. Cut each strip into sixteen 4 inch by 1 inch pieces. Twist and place on greased baking sheets.
Cover and let rise until doubled, about 30 minutes.
Bake at 350 degrees for 15 minutes or until golden.
Zippy Cinnamon Rolls
These are good cinnamon rolls, made from frozen rolls. OK not as good as from scratch cinnamon rolls, but sometimes you just need to go with frozen rolls. And I know some of you will never try from scratch cinnamon rolls, so try these.
Zippy Cinnamon Rolls
Ingredients
Nonstick cooking spray
12 frozen cinnamon rolls, with cream cheese frosting
1 4-serving size package vanilla or butterscotch cook and serve pudding (do not use instant)
1/2 cup butter, melted
1/2 cup brown sugar
Directions
Lightly coat a 15 x 10 x 1 inch baking pan with cooking spray.
Arrange the frozen rolls in the prepared baking pan. Chill frosting packets from package until ready to use. Sprinkle dry pudding mix over frozen rolls.
In a small bowl, whisk together melted butter and brown sugar. Spoon some of butter mixture over each roll. Cover rolls with waxed paper and then with plastic wrap. Cover and chill rolls overnight.
Remove plastic wrap and waxed paper. Let stand at room temperature for 45 minutes.
Preheat oven to 350 degrees.
Bake rolls about 20 minutes or until golden. Remove pan from oven and let cool in pan for 5 minutes on a wire rack. Invert rolls onto a serving platte or tray.
Immediately frost warm rolls with the frosting from the reserved packets.
Zippy Cinnamon Rolls
Ingredients
Nonstick cooking spray
12 frozen cinnamon rolls, with cream cheese frosting
1 4-serving size package vanilla or butterscotch cook and serve pudding (do not use instant)
1/2 cup butter, melted
1/2 cup brown sugar
Directions
Lightly coat a 15 x 10 x 1 inch baking pan with cooking spray.
Arrange the frozen rolls in the prepared baking pan. Chill frosting packets from package until ready to use. Sprinkle dry pudding mix over frozen rolls.
In a small bowl, whisk together melted butter and brown sugar. Spoon some of butter mixture over each roll. Cover rolls with waxed paper and then with plastic wrap. Cover and chill rolls overnight.
Remove plastic wrap and waxed paper. Let stand at room temperature for 45 minutes.
Preheat oven to 350 degrees.
Bake rolls about 20 minutes or until golden. Remove pan from oven and let cool in pan for 5 minutes on a wire rack. Invert rolls onto a serving platte or tray.
Immediately frost warm rolls with the frosting from the reserved packets.
Club Soda Waffles
This was my mom's easy recipe for Belgium waffles. It is fast if you want waffles without a lot of work involved.
Club Soda Waffles
Ingredients
2 cups bisquick mix
1 egg
3 T. oil
1 1/3 cup club soda
Directions
Mix well.
Bake in a Belgium waffle iron for an extra light waffle.
Makes 4 waffles
Club Soda Waffles
Ingredients
2 cups bisquick mix
1 egg
3 T. oil
1 1/3 cup club soda
Directions
Mix well.
Bake in a Belgium waffle iron for an extra light waffle.
Makes 4 waffles
Frog Eye Salad
This makes a large salad, but does keep well in the refrigerator. Great to have in the summer! Hannah and I love this salad, and it was a favorite of my mom and dad!
Frog Eye Salad
Ingredients
1 1/2 cup acini pasta
1/2 pkg miniature marshmallows
1 (13 oz) can crushed pineapple, drain and save the juice
1 (11-16 oz) can fruit cocktail, drain and save juice
Other fruits can replace these to your liking. We often use mandarin oranges in place of fruit cocktail.
1 cup drained juice
1 regular size package instant vanilla pudding
1 (8 oz) carton cool whip
1/2 cup milk
vanilla
Directions
Boil acini pasta according to directions on box. Drain and rinse with well with cold water.
Add vanilla to juice and blend in to pudding mix. Add milk and cool whip.
Add cooled pasta, fruit and marshmallows.
Chill overnight.
Frog Eye Salad
Ingredients
1 1/2 cup acini pasta
1/2 pkg miniature marshmallows
1 (13 oz) can crushed pineapple, drain and save the juice
1 (11-16 oz) can fruit cocktail, drain and save juice
Other fruits can replace these to your liking. We often use mandarin oranges in place of fruit cocktail.
1 cup drained juice
1 regular size package instant vanilla pudding
1 (8 oz) carton cool whip
1/2 cup milk
vanilla
Directions
Boil acini pasta according to directions on box. Drain and rinse with well with cold water.
Add vanilla to juice and blend in to pudding mix. Add milk and cool whip.
Add cooled pasta, fruit and marshmallows.
Chill overnight.
Hawaiian Salad
A salad I grew up with. We would often have this on Sunday.
Hawaiian Salad
Ingredients
1 sm pkg. lemon jello
1 sm pkg. lime jello
2 cups hot water
1 (20 oz) can crushed pineapple, drained
1 (5 oz) can evaporated milk, or measure 5 oz
1 cup chopped pecans
2 cups cottage cheese
1 cup mayonnaise
Directions
Combine jello with hot water. Mix until dissolved.
Add remaining ingredients. Mix well.
Pour into bowl or jello mold. Refrigerate until set.
Hawaiian Salad
Ingredients
1 sm pkg. lemon jello
1 sm pkg. lime jello
2 cups hot water
1 (20 oz) can crushed pineapple, drained
1 (5 oz) can evaporated milk, or measure 5 oz
1 cup chopped pecans
2 cups cottage cheese
1 cup mayonnaise
Directions
Combine jello with hot water. Mix until dissolved.
Add remaining ingredients. Mix well.
Pour into bowl or jello mold. Refrigerate until set.
Grape Salad
A favorite easy salad Hannah and I love. It is a real treat if you can find champagne grapes. They do not need to be cut.
Grape Salad
Ingredients
2 cups grapes ( I like to use red) cut in half
1/2 cup sour cream, light will work
1 cup cool whip
1/2 cup brown sugar
1/4 cup toasted silvered almonds
Directions
Mix together and enjoy!
Refrigerate
Grape Salad
Ingredients
2 cups grapes ( I like to use red) cut in half
1/2 cup sour cream, light will work
1 cup cool whip
1/2 cup brown sugar
1/4 cup toasted silvered almonds
Directions
Mix together and enjoy!
Refrigerate
Ham and Egg Cups
Fun to serve for breakfast when you have company.
Ham and Egg Cups
Ingredients
4 pieces thinly sliced deli-style cooked ham (about 4 ounces)
4 eggs
salt and pepper
4 tsp half-and-half or light cream
shredded cheese or snipped fresh herbs (optional)
Directions
Preheat oven to 350 degrees.
Lightly butter four 6-oz custard cups. (I have used a muffin tin.) Place custard cups on a baking sheet. Line each with piece of ham, pleating to fit.
Break 1 egg into each cup. Sprinkle with salt and pepper. Pour half-and-half over each. Cover with foil.
Bake the egg cups in 350 degree oven 20-25 minutes or until eggs are firm and whites are opaque. If you like, garnish with some cheese or herbs.
Ham and Egg Cups
Ingredients
4 pieces thinly sliced deli-style cooked ham (about 4 ounces)
4 eggs
salt and pepper
4 tsp half-and-half or light cream
shredded cheese or snipped fresh herbs (optional)
Directions
Preheat oven to 350 degrees.
Lightly butter four 6-oz custard cups. (I have used a muffin tin.) Place custard cups on a baking sheet. Line each with piece of ham, pleating to fit.
Break 1 egg into each cup. Sprinkle with salt and pepper. Pour half-and-half over each. Cover with foil.
Bake the egg cups in 350 degree oven 20-25 minutes or until eggs are firm and whites are opaque. If you like, garnish with some cheese or herbs.
Mock Apple Pie
I remember as a child my mother trying this recipe. We thought it was so fun to make apple pie without the apples. And it did taste like apple pie. Give it a try!
Mock Apple Pie
Ingredients
2 tsp cream of tartar
1 1/4 cups sugar
2 cups water
20 single-stack square soda crackers (regular, salted)
Butter (for dotting)
Ground cinnamon to taste
Pastry for double-crusted 9-inch pie
Directions
Preheat oven to 375 degrees.
Boil the water, sugar and cream of tartar until the sugar is dissolved. Add the crackers (whole) and boil for just 1 minute. Slowly spoon the mixture (don't pour) into a 9-inch pastry-lined pan. Dot the top with butter and sprinkle with cinnamon.
Put on the top crust. Cut steam vents.
Bake for 35 minutes.
Cool pie before cutting.
Mock Apple Pie
Ingredients
2 tsp cream of tartar
1 1/4 cups sugar
2 cups water
20 single-stack square soda crackers (regular, salted)
Butter (for dotting)
Ground cinnamon to taste
Pastry for double-crusted 9-inch pie
Directions
Preheat oven to 375 degrees.
Boil the water, sugar and cream of tartar until the sugar is dissolved. Add the crackers (whole) and boil for just 1 minute. Slowly spoon the mixture (don't pour) into a 9-inch pastry-lined pan. Dot the top with butter and sprinkle with cinnamon.
Put on the top crust. Cut steam vents.
Bake for 35 minutes.
Cool pie before cutting.
Easy Apple Pecan Pie
Here is an easy apple dessert to try. It mixes up fast and bakes in a pie pan.
Easy Apple Pecan Pie
Ingredients
2 apples
3/4 cup sugar
1/3 cup flour
1 1/4 tsp baking powder
1/2 tsp cinnamon
1/2 tsp salt
2 eggs, beaten with a fork
1 tsp vanilla extract
1 cup pecans (halved or chopped)
Directions
Preheat oven to 350 degrees
Peel and slice the apples into a large bowl. Add the rest of the ingredients and stir well. Spoon into a pie plate with a flexible spatula to get every bit.
Bake at 350 degrees for 1 hour.
Let cook at least partially before slicing.
Easy Apple Pecan Pie
Ingredients
2 apples
3/4 cup sugar
1/3 cup flour
1 1/4 tsp baking powder
1/2 tsp cinnamon
1/2 tsp salt
2 eggs, beaten with a fork
1 tsp vanilla extract
1 cup pecans (halved or chopped)
Directions
Preheat oven to 350 degrees
Peel and slice the apples into a large bowl. Add the rest of the ingredients and stir well. Spoon into a pie plate with a flexible spatula to get every bit.
Bake at 350 degrees for 1 hour.
Let cook at least partially before slicing.
Friday, January 27, 2017
Seared Duck Breast with Fig Sauce
I saw this recipe on a cooking show and it looked so good. I can never find duck breast, so I have used chicken thighs. I would think chicken breasts would also work.
Seared Duck Breast with Fig Sauce
Ingredients
4 6-oz boneless duck breasts, skin scored in crosshatches, at room temperature or
boneless skin on chicken thighs or breasts could be used
Kosher salt and freshly cracked black pepper
1 tsp. vegetable oil
1 shallot, minced
3/4 cup dry sherry
1 1/2 cups low-sodium chicken broth
1/4 cup fig jam
1/4 cup balsamic vinegar
Kosher salt and freshly cracked black pepper
2 Tbsp unsalted butter, chilled
Fresh chives, chopped for garnish
Directions
For the duck breasts, or chicken. Sprinkle each piece with salt and pepper. Heat the vegetable oil in a large cast-iron skillet over medium-low heat. Add the duck skin-side down and reduce the heat to low; cooking as the fat slowly renders and the skin becomes crispy, 8-10 minutes.
Once the skin is crispy and golden brown, flip and continue cooking until a duck breast registers 135 degrees, chicken should be 165 degrees. Transfer to a plate or cutting board and allow to rest about 5 minutes. Don't tent with foil in order to ensure the skin will stay crispy.
For the fig sauce: Pour off all but 1 to 2 tablespoons of fat from the skillet, reserving the excess for another use. Over medium heat, add the shallots and cook until softened. Add the sherry and reduce by half. Next, add the chicken broth, fig jam and balsamic vinegar, and continue simmering until the sauce has thickened and is syrupy, another 5-7 minutes. Remove from the heat, season with salt and pepper and whisk in the butter. Garnish with chopped chives.
Serve the sauce alongside thinly sliced meat.
Seared Duck Breast with Fig Sauce
Ingredients
4 6-oz boneless duck breasts, skin scored in crosshatches, at room temperature or
boneless skin on chicken thighs or breasts could be used
Kosher salt and freshly cracked black pepper
1 tsp. vegetable oil
1 shallot, minced
3/4 cup dry sherry
1 1/2 cups low-sodium chicken broth
1/4 cup fig jam
1/4 cup balsamic vinegar
Kosher salt and freshly cracked black pepper
2 Tbsp unsalted butter, chilled
Fresh chives, chopped for garnish
Directions
For the duck breasts, or chicken. Sprinkle each piece with salt and pepper. Heat the vegetable oil in a large cast-iron skillet over medium-low heat. Add the duck skin-side down and reduce the heat to low; cooking as the fat slowly renders and the skin becomes crispy, 8-10 minutes.
Once the skin is crispy and golden brown, flip and continue cooking until a duck breast registers 135 degrees, chicken should be 165 degrees. Transfer to a plate or cutting board and allow to rest about 5 minutes. Don't tent with foil in order to ensure the skin will stay crispy.
For the fig sauce: Pour off all but 1 to 2 tablespoons of fat from the skillet, reserving the excess for another use. Over medium heat, add the shallots and cook until softened. Add the sherry and reduce by half. Next, add the chicken broth, fig jam and balsamic vinegar, and continue simmering until the sauce has thickened and is syrupy, another 5-7 minutes. Remove from the heat, season with salt and pepper and whisk in the butter. Garnish with chopped chives.
Serve the sauce alongside thinly sliced meat.
Hot Curried Fruit
Another recipe I got from a good friend. It is something different and a good side dish!
Hot Curried Fruit
Ingredients
1 (29 oz.) can pear halves, drained
1 (29 oz.) can peach halves, drained
1 (20 oz.) can pineapple chunks, drained
2 (17 oz.) cans apricot halves, drained
1/2 cup butter, softened
1 cup firmly packed brown sugar
1 Tbsp. cornstarch
1 1/2 tsp. curry powder
Directions
Place first 4 ingredients in a 9 x 13 inch baking dish. Combine butter and remaining ingredients; spoon over fruit. Bake at 325 degrees for 1 hour basting occasionally. Serve with slotted spoon.
Yield: 8-10 servings
Note: Can prepare casserole and chill it up to 2 days in advance; bake according to directions just before serving.
Hot Curried Fruit
Ingredients
1 (29 oz.) can pear halves, drained
1 (29 oz.) can peach halves, drained
1 (20 oz.) can pineapple chunks, drained
2 (17 oz.) cans apricot halves, drained
1/2 cup butter, softened
1 cup firmly packed brown sugar
1 Tbsp. cornstarch
1 1/2 tsp. curry powder
Directions
Place first 4 ingredients in a 9 x 13 inch baking dish. Combine butter and remaining ingredients; spoon over fruit. Bake at 325 degrees for 1 hour basting occasionally. Serve with slotted spoon.
Yield: 8-10 servings
Note: Can prepare casserole and chill it up to 2 days in advance; bake according to directions just before serving.
Cheese Potato Puff
I like that this can be made ahead of time. If I want it for dinner Sunday noon, I can make it Saturday and refrigerate it overnight. Then Sunday I just need to pop it in the oven.
Cheese Potato Puff
Ingredients
12 medium potatoes, peeled (about 5 lbs)
1 tsp salt, divided
3/4 cup butter, cubed
2 cups (8 oz) shredded cheddar cheese
1 cup milk
2 eggs, beaten
Minced chives, optional
Directions
Place potatoes in a large kettle; cover with water. Add 1/2 tsp. salt; cook until tender. Drain; mash potatoes until smooth.
In a large saucepan, cook and stir the butter, cheese, milk and remaining salt until smooth. Stir into potatoes; fold in eggs. Pour into a greased 3 quart baking dish.
Bake, uncovered, at 350 degrees for 40 minutes or until puffy and golden brown. Sprinkle with chives if desired.
Cheese Potato Puff
Ingredients
12 medium potatoes, peeled (about 5 lbs)
1 tsp salt, divided
3/4 cup butter, cubed
2 cups (8 oz) shredded cheddar cheese
1 cup milk
2 eggs, beaten
Minced chives, optional
Directions
Place potatoes in a large kettle; cover with water. Add 1/2 tsp. salt; cook until tender. Drain; mash potatoes until smooth.
In a large saucepan, cook and stir the butter, cheese, milk and remaining salt until smooth. Stir into potatoes; fold in eggs. Pour into a greased 3 quart baking dish.
Bake, uncovered, at 350 degrees for 40 minutes or until puffy and golden brown. Sprinkle with chives if desired.
Mandarin Orange Almond Salad
This recipe is from years ago when I still worked in Bismarck. I think we even had it at my bridal shower!
Mandarin Orange Almond Salad
Ingredients
1/2 head iceberg lettuce
1/2 head romaine lettuce
2 - 8 oz. cans mandarin oranges, drained
2 cups sliced celery
2 Tbsp minced parsley
4 green onions, sliced including some tops
1 cup slivered almonds
4 Tbsp sugar
Directions
Wash and tear lettuce and romaine into bite size pieces. Dry lettuces.
Combine oranges, celery, parsley and green onions. Chill well.
Put sugar in a heavy skillet, add the almonds and stir constantly over low heat until cartelized. Turn out on foil, cool and break in pieces.
Dressing ingredients
1/2 tsp salt
1/4 cup sugar
dash tabasco
dash lemon pepper
1/4 cup cider vinegar
1/2 cup vegetable oil
Dressing directions
Combine all ingredients, whisk together.
Toss dressing with salad ingredients and serve immediately.
Mandarin Orange Almond Salad
Ingredients
1/2 head iceberg lettuce
1/2 head romaine lettuce
2 - 8 oz. cans mandarin oranges, drained
2 cups sliced celery
2 Tbsp minced parsley
4 green onions, sliced including some tops
1 cup slivered almonds
4 Tbsp sugar
Directions
Wash and tear lettuce and romaine into bite size pieces. Dry lettuces.
Combine oranges, celery, parsley and green onions. Chill well.
Put sugar in a heavy skillet, add the almonds and stir constantly over low heat until cartelized. Turn out on foil, cool and break in pieces.
Dressing ingredients
1/2 tsp salt
1/4 cup sugar
dash tabasco
dash lemon pepper
1/4 cup cider vinegar
1/2 cup vegetable oil
Dressing directions
Combine all ingredients, whisk together.
Toss dressing with salad ingredients and serve immediately.
Confit Byaldi
This is a vegetable dish that Jordan found a few years ago. It is does take some time to put together, but it is a pretty and tasty vegetable dish. And next time I make it I will post a picture so you can see what it looks like.
Confit Byaldi
Ingredients
For Piperade
1/2 red pepper, seeds and ribs removed
1/2 yellow pepper, seeds and ribs removed
1/2 orange pepper, seeds and ribs removed
2 Tbsp extra virgin olive oil
1 tsp. minced garlic
1/2 cup freshly diced yellow onion
3 tomatoes (about 12 oz. total weight), peeled, seeded and finely diced, juices reserved
1 sprig thyme
1 sprig flat-leaf parsley
1/2 a bay leaf
Kosher salt
For Vegetables
1 zucchini (4-5 oz.) sliced in 1/16 inch rounds
1 Japanese eggplant (4-5 oz.) sliced into 1/16 inch rounds
1 yellow squash (4-5 oz.) sliced into 1/16 inch rounds
4 roma tomatoes, sliced into 1/16 inch rounds
1/2 tsp. minced garlic
2 tsp. olive oil
1/8 tsp. thyme leaves
Kosher salt
Freshly ground black pepper
For Vinaigrette
1 Tbsp extra virgin olive oil
1 tsp. balsamic vinegar
Assorted fresh herbs (thyme flowers, chervil, thyme)
Kosher salt and freshly ground black pepper.
Directions
For Piperade
Heat oven to 450 degrees. Place pepper halves on a foil-lined sheet, cut side down. Roast until skin loosens, about 15 minutes. Remove from heat and let rest until cool enough to handle. Peel and chop finely.
Combine oil, garlic and onion in medium skillet over low heat until very soft but not browned, about 8 minutes. Add tomatoes, their juices, thyme, parsley and bay leaf. Simmer over low heat until very soft and very little liquid remains, about 10 minutes, do not brown; add peppers and simmer to soften them. Season to taste with salt, and discard herbs. Reserve tablespoon of mixture and spread remainder in bottom of an 8-inch skillet.
For Vegetables
Heat oven to 275 degrees. Down center of pan, arrange a strip of 8 alternating slices of vegetables over piperade, overlapping so that 1/4 inch of each slice is exposed. Around the center strip, overlap vegetables in a close spiral the lets slices mound slightly toward center. Repeat until pan is filled; all vegetables may not be needed.
Mix garlic, oil and thyme leaves in bowl and season with salt and pepper to taste. Sprinkle over vegetables. Cover pan with foil and crimp edges to seal well. Bake until vegetables are tender when tested with a paring knife, about 2 hours. Uncover and bake for 30 minutes more. (Lightly cover with foil if it starts to brown.) If there is excess liquid in pan, place over medium heat on stove until reduced. (At this point it may be cooled, covered and refrigerated for up to 2 days. Serve cold or reheat in 350 degree oven until warm.)
For Vinaigrette
Combine reserved piperade, oil, vinegar, herbs, salt and pepper to taste in a bowl.
To serve
Heat broiler and place byaldi underneath until lightly browned. Slice in quarters and very carefully lift onto plate with offset spatula. Turn spatula 90 degrees, guiding byaldi into fan shape. Drizzle vinaigrette around plate. Serve hot.
Yield: 4 servings
Confit Byaldi
Ingredients
For Piperade
1/2 red pepper, seeds and ribs removed
1/2 yellow pepper, seeds and ribs removed
1/2 orange pepper, seeds and ribs removed
2 Tbsp extra virgin olive oil
1 tsp. minced garlic
1/2 cup freshly diced yellow onion
3 tomatoes (about 12 oz. total weight), peeled, seeded and finely diced, juices reserved
1 sprig thyme
1 sprig flat-leaf parsley
1/2 a bay leaf
Kosher salt
For Vegetables
1 zucchini (4-5 oz.) sliced in 1/16 inch rounds
1 Japanese eggplant (4-5 oz.) sliced into 1/16 inch rounds
1 yellow squash (4-5 oz.) sliced into 1/16 inch rounds
4 roma tomatoes, sliced into 1/16 inch rounds
1/2 tsp. minced garlic
2 tsp. olive oil
1/8 tsp. thyme leaves
Kosher salt
Freshly ground black pepper
For Vinaigrette
1 Tbsp extra virgin olive oil
1 tsp. balsamic vinegar
Assorted fresh herbs (thyme flowers, chervil, thyme)
Kosher salt and freshly ground black pepper.
Directions
For Piperade
Heat oven to 450 degrees. Place pepper halves on a foil-lined sheet, cut side down. Roast until skin loosens, about 15 minutes. Remove from heat and let rest until cool enough to handle. Peel and chop finely.
Combine oil, garlic and onion in medium skillet over low heat until very soft but not browned, about 8 minutes. Add tomatoes, their juices, thyme, parsley and bay leaf. Simmer over low heat until very soft and very little liquid remains, about 10 minutes, do not brown; add peppers and simmer to soften them. Season to taste with salt, and discard herbs. Reserve tablespoon of mixture and spread remainder in bottom of an 8-inch skillet.
For Vegetables
Heat oven to 275 degrees. Down center of pan, arrange a strip of 8 alternating slices of vegetables over piperade, overlapping so that 1/4 inch of each slice is exposed. Around the center strip, overlap vegetables in a close spiral the lets slices mound slightly toward center. Repeat until pan is filled; all vegetables may not be needed.
Mix garlic, oil and thyme leaves in bowl and season with salt and pepper to taste. Sprinkle over vegetables. Cover pan with foil and crimp edges to seal well. Bake until vegetables are tender when tested with a paring knife, about 2 hours. Uncover and bake for 30 minutes more. (Lightly cover with foil if it starts to brown.) If there is excess liquid in pan, place over medium heat on stove until reduced. (At this point it may be cooled, covered and refrigerated for up to 2 days. Serve cold or reheat in 350 degree oven until warm.)
For Vinaigrette
Combine reserved piperade, oil, vinegar, herbs, salt and pepper to taste in a bowl.
To serve
Heat broiler and place byaldi underneath until lightly browned. Slice in quarters and very carefully lift onto plate with offset spatula. Turn spatula 90 degrees, guiding byaldi into fan shape. Drizzle vinaigrette around plate. Serve hot.
Yield: 4 servings
Thursday, January 26, 2017
Soy Ginger Salmon
Be sure to plan ahead and leave time for the salmon to marinade.
Soy Ginger Salmon
Ingredients
1 lb. salmon filets
1/3 cup brown sugar
2 tsp. lemon pepper, divided
1 tsp. garlic powder, divided
1/3 cup low sodium soy sauce
1 Tbsp olive oil
1 (1 inch) piece fresh ginger root, minced
1/3 cup orange juice
Directions
Rub salmon with 1 tablespoon brown sugar. Lightly sprinkle with lemon pepper and garlic powder; rub seasoning into fish.
Into a small saucepan set over medium heat, pour soy sauce and olive oil Stir in ginger and remaining brown sugar, lemon pepper and garlic powder Bring to a gentle simmer, stirring constantly until sugar has dissolved. Remove from heat, stir in orange juice.
Place fish and marinade into a resealable plastic bag, seal and refrigerate overnight, or for at least 3 hours.
Preheat oven to 350 degrees. Place fish and marinade in baking pan.
Bake 30 minutes until fish flakes easily with a fork.
Soy Ginger Salmon
Ingredients
1 lb. salmon filets
1/3 cup brown sugar
2 tsp. lemon pepper, divided
1 tsp. garlic powder, divided
1/3 cup low sodium soy sauce
1 Tbsp olive oil
1 (1 inch) piece fresh ginger root, minced
1/3 cup orange juice
Directions
Rub salmon with 1 tablespoon brown sugar. Lightly sprinkle with lemon pepper and garlic powder; rub seasoning into fish.
Into a small saucepan set over medium heat, pour soy sauce and olive oil Stir in ginger and remaining brown sugar, lemon pepper and garlic powder Bring to a gentle simmer, stirring constantly until sugar has dissolved. Remove from heat, stir in orange juice.
Place fish and marinade into a resealable plastic bag, seal and refrigerate overnight, or for at least 3 hours.
Preheat oven to 350 degrees. Place fish and marinade in baking pan.
Bake 30 minutes until fish flakes easily with a fork.
Wednesday, January 25, 2017
Chocolate Bouchons
These are small, brownie-like cakes. They are very rich and chocolaty. I bake mine in silicon cannele molds, but they could be baked in a mini muffin pan.
Chocolate Bouchons
Ingredients
3/4 cup all purpose flour
1 cup unsweetened cocoa powder
1 tsp. kosher salt
3 large eggs
1 1/2 cups plus 3 Tbsp. granulated sugar
1/2 tsp. pure vanilla extract
24 Tbsp. (3 sticks) unsalted butter, melted and slightly warm
6 oz. semisweet chocolate, 55%, chopped into pieces the size of chocolate chips
Confectioners' sugar
Directions
Preheat the oven to 350 degrees F.
Spray molds or mini muffin pans with nonstick spray.
Sift the flour cocoa powder, and salt into a bowl; set aside. In a large bowl, mix together the eggs and sugar on medium speed for about 3 minutes, or until very pale in color. Mix in the vanilla. On low speed, add about one-third of the dry ingredients, then one-third of the butter, and continue alternating with the remaining flour and butter. Add the chocolate and mix to combine. (The batter can be refrigerated for up to a day.)
Fill silicone cannele molds or mini muffin pans 2/3 full. Easy to fill with a pastry bag if available. Place in oven and bake for 20-25 minutes. When the tops look shiny and set (like a brownie) test one cake with a toothpick; it should come out clean but not dry. Transfer to a cooling rack. After a couple minutes, invert the molds or pan. Cool.
To serve, dust with confectioners sugar.
Best eaten the day they are baked.
Chocolate Bouchons
Ingredients
3/4 cup all purpose flour
1 cup unsweetened cocoa powder
1 tsp. kosher salt
3 large eggs
1 1/2 cups plus 3 Tbsp. granulated sugar
1/2 tsp. pure vanilla extract
24 Tbsp. (3 sticks) unsalted butter, melted and slightly warm
6 oz. semisweet chocolate, 55%, chopped into pieces the size of chocolate chips
Confectioners' sugar
Directions
Preheat the oven to 350 degrees F.
Spray molds or mini muffin pans with nonstick spray.
Sift the flour cocoa powder, and salt into a bowl; set aside. In a large bowl, mix together the eggs and sugar on medium speed for about 3 minutes, or until very pale in color. Mix in the vanilla. On low speed, add about one-third of the dry ingredients, then one-third of the butter, and continue alternating with the remaining flour and butter. Add the chocolate and mix to combine. (The batter can be refrigerated for up to a day.)
Fill silicone cannele molds or mini muffin pans 2/3 full. Easy to fill with a pastry bag if available. Place in oven and bake for 20-25 minutes. When the tops look shiny and set (like a brownie) test one cake with a toothpick; it should come out clean but not dry. Transfer to a cooling rack. After a couple minutes, invert the molds or pan. Cool.
To serve, dust with confectioners sugar.
Best eaten the day they are baked.
Chocolate Meringues
I found this recipe in the Star Tribune a few years ago. I thought they sounded interesting and so tried them. If you like meringues you will love these.
Chocolate Meringues
Ingredients
1/2 cup egg whites (from about 4 eggs)
1 cup sugar
2 1/2 Tbsp sifted unsweetened cocoa powder
1/2 cup chopped chocolate chips
Directions
Preheat oven to 350 degrees
In a double boiler over medium heat, combine egg whites and sugar and simmer, stirring occasionally, until sugar is dissolved. Pour mixture into bowl of an electric mixer fitted with a whip attachment. Whip egg-white mixture on medium speed for 5 minutes, then increase to medium-high speed for 5-10 minutes, until mixture is stiff but not dry. Using a rubber spatula, fold sifted cocoa into egg-white mixture until well incorporated, then fold in chocolate chips.
Place heaping tablespoons of batter onto parchment paper-lined baking sheets. Bake 18 minutes, rotating baking sheet halfway through baking time.
Remove from oven and cool on baking sheets until ready to serve. Store in a single layer in an airtight container for up to 1 day.
Chocolate Meringues
Ingredients
1/2 cup egg whites (from about 4 eggs)
1 cup sugar
2 1/2 Tbsp sifted unsweetened cocoa powder
1/2 cup chopped chocolate chips
Directions
Preheat oven to 350 degrees
In a double boiler over medium heat, combine egg whites and sugar and simmer, stirring occasionally, until sugar is dissolved. Pour mixture into bowl of an electric mixer fitted with a whip attachment. Whip egg-white mixture on medium speed for 5 minutes, then increase to medium-high speed for 5-10 minutes, until mixture is stiff but not dry. Using a rubber spatula, fold sifted cocoa into egg-white mixture until well incorporated, then fold in chocolate chips.
Place heaping tablespoons of batter onto parchment paper-lined baking sheets. Bake 18 minutes, rotating baking sheet halfway through baking time.
Remove from oven and cool on baking sheets until ready to serve. Store in a single layer in an airtight container for up to 1 day.
Bourbon Chocolate Muffins
Another recipe I got from my son Jordan. He finds lots of good recipes and this one is worth trying. We usually do them as mini muffins. A plate of assorted mini muffins would be great for a brunch get together.
Bourbon Chocolate Muffins
Ingredients
1 3/4 cups all purpose flour
2/3 cup unsweetened cocoa powder
1 tsp. baking soda
1 tsp. baking powder
3/4 tsp. salt
1 1/4 cups packed light brown sugar
8 Tbsp. unsalted butter, melted and slightly cooled
2 large eggs
3/4 cup milk
1 tsp. vanilla
3 Tbsp. bourbon whiskey
3/4 cup semisweet chocolate chips
Directions
Heat oven to 375 degrees F. Line muffin tins with paper liners, or spray mini muffin pan with non stick spray.
Mix the flour, cocoa powder, baking soda, baking powder and salt together in a bowl. When thoroughly mixed, add the brown sugar and stir well, breaking up any lumps in the sugar.
In a second bowl, whisk together the eggs, milk, vanilla and bourbon. Pour the egg mixture into the dry mixture, then pour the melted butter in over the egg mixture. Stir until ingredients are well mixed, being careful not to over-beat. Stir in the chocolate chips.
Divide batter equally among muffin cups and bake for 23-25 minutes or until toothpick inserted in center comes out clean. If using mini muffin pan the bake time will be shorter, around 15-20 minutes.
Bourbon Chocolate Muffins
Ingredients
1 3/4 cups all purpose flour
2/3 cup unsweetened cocoa powder
1 tsp. baking soda
1 tsp. baking powder
3/4 tsp. salt
1 1/4 cups packed light brown sugar
8 Tbsp. unsalted butter, melted and slightly cooled
2 large eggs
3/4 cup milk
1 tsp. vanilla
3 Tbsp. bourbon whiskey
3/4 cup semisweet chocolate chips
Directions
Heat oven to 375 degrees F. Line muffin tins with paper liners, or spray mini muffin pan with non stick spray.
Mix the flour, cocoa powder, baking soda, baking powder and salt together in a bowl. When thoroughly mixed, add the brown sugar and stir well, breaking up any lumps in the sugar.
In a second bowl, whisk together the eggs, milk, vanilla and bourbon. Pour the egg mixture into the dry mixture, then pour the melted butter in over the egg mixture. Stir until ingredients are well mixed, being careful not to over-beat. Stir in the chocolate chips.
Divide batter equally among muffin cups and bake for 23-25 minutes or until toothpick inserted in center comes out clean. If using mini muffin pan the bake time will be shorter, around 15-20 minutes.
Tuesday, January 24, 2017
8 Layer Lasagna
This is a great lasagna, but does take many ingredients and some time to put together.
8 Layer Lasagna
Meat sauce
1 1/2 lb. ground chuck
1 1/2 lb. ground mild Italian sausage
2 cups yellow onion, diced
2 Tbsp garlic, minced
2 Tbsp tomato paste
2 tsp dried basil
2 tsp dried thyme
2 tsp dried oregano
1/2 tsp. red pepper flakes
1 bay leaf
1 can (28 oz.) crushed tomatoes in puree
1 can (14.5 oz.) diced tomatoes, drained
3/4 cup beef broth or water
2 Tbsp balsamic vinegar
Salt and pepper to taste
Brown the ground chuck and sausage in a large sauté pan over medium-high heat; spoon off as much of the fat as possible. Add onion, garlic, tomato paste, basil, thyme, oregano, red pepper flakes and bay leaf. Sauté until onion softens, about 8 minutes.
Stir in crushed tomatoes, diced tomatoes, beef broth, balsamic vinegar, salt and pepper. Simmer over medium heat until most of the liquid is evaporated, about 10 minutes. Set aside.
Bechamel sauce
1/4 cup unsalted butter
1 cup yellow onion, diced
1/8 tsp. cayenne
pinch nutmeg
1/3 cup all-purpose flour
3 cups whole milk
10 oz. Boursin cheese (or Alouette)
Salt to taste
8 oz. frozen chopped spinach
1 egg, beaten
In a saucepan over medium heat melt butter for béchamel. Add onion, cayenne, and nutmeg; cook until onion softens, about 5 minutes. Stir often to prevent scorching. Stir in flour to coat; cook 2 minutes. Gradually add milk, stirring until smooth. Simmer until thickened, about 5 minutes. Add Boursin in small pieces and whisk until smooth; season with salt.
Set aside 1 cup béchamel for the top of the lasagna. Cool remaining sauce for 10 minutes.
Whisk in frozen spinach and egg.
Assembly ingredients
1 lb. oven-ready lasagna sheets, parboiled
1 lb. fresh mozzarella, thinly sliced
6 oz. Parmesan cheese, grated
Preheat oven to 400 degrees. Use a large lasagna pan!
Prepare lasagna sheets; have both cheeses ready.
Assemble lasagna, layering bechamel, pasta, bechamel, meat sauce, and then the cheese. Repeat layers until all pasta is used.
Bake uncovered for 40-45 minutes, or until bubbly and top is golden. Allow lasagna to rest 20-30 minutes before cutting and serving.
8 Layer Lasagna
Meat sauce
1 1/2 lb. ground chuck
1 1/2 lb. ground mild Italian sausage
2 cups yellow onion, diced
2 Tbsp garlic, minced
2 Tbsp tomato paste
2 tsp dried basil
2 tsp dried thyme
2 tsp dried oregano
1/2 tsp. red pepper flakes
1 bay leaf
1 can (28 oz.) crushed tomatoes in puree
1 can (14.5 oz.) diced tomatoes, drained
3/4 cup beef broth or water
2 Tbsp balsamic vinegar
Salt and pepper to taste
Brown the ground chuck and sausage in a large sauté pan over medium-high heat; spoon off as much of the fat as possible. Add onion, garlic, tomato paste, basil, thyme, oregano, red pepper flakes and bay leaf. Sauté until onion softens, about 8 minutes.
Stir in crushed tomatoes, diced tomatoes, beef broth, balsamic vinegar, salt and pepper. Simmer over medium heat until most of the liquid is evaporated, about 10 minutes. Set aside.
Bechamel sauce
1/4 cup unsalted butter
1 cup yellow onion, diced
1/8 tsp. cayenne
pinch nutmeg
1/3 cup all-purpose flour
3 cups whole milk
10 oz. Boursin cheese (or Alouette)
Salt to taste
8 oz. frozen chopped spinach
1 egg, beaten
In a saucepan over medium heat melt butter for béchamel. Add onion, cayenne, and nutmeg; cook until onion softens, about 5 minutes. Stir often to prevent scorching. Stir in flour to coat; cook 2 minutes. Gradually add milk, stirring until smooth. Simmer until thickened, about 5 minutes. Add Boursin in small pieces and whisk until smooth; season with salt.
Set aside 1 cup béchamel for the top of the lasagna. Cool remaining sauce for 10 minutes.
Whisk in frozen spinach and egg.
Assembly ingredients
1 lb. oven-ready lasagna sheets, parboiled
1 lb. fresh mozzarella, thinly sliced
6 oz. Parmesan cheese, grated
Preheat oven to 400 degrees. Use a large lasagna pan!
Prepare lasagna sheets; have both cheeses ready.
Assemble lasagna, layering bechamel, pasta, bechamel, meat sauce, and then the cheese. Repeat layers until all pasta is used.
Bake uncovered for 40-45 minutes, or until bubbly and top is golden. Allow lasagna to rest 20-30 minutes before cutting and serving.
Sausage and Cabbage Packets
Such an easy meal! Just five ingredients and cooked entirely on the grill.
Sausage and Cabbage Packets
Ingredients
1 lb. fully cooked polish sausage
3 cups purchased coleslaw mix
1/2 cup zesty Italian salad dressing
1 red pepper, chopped
1/2 cup chopped red onion
tin foil (heavy duty works well, or I would double regular tin foil)
Directions
Prepare and heat grill.
In medium bowl, combine coleslaw mix, salad dressing, red bell pepper and red onion and mix
gently.
Place sausages on a large piece of foil you can make into a packet and top with coleslaw mix. Fold foil over and seal edges well.
Place on grill 4-6 inches from medium heat source and cover grill. Grill for 15-20 minutes, turning packet once during cooking time.
Sausage and Cabbage Packets
Ingredients
1 lb. fully cooked polish sausage
3 cups purchased coleslaw mix
1/2 cup zesty Italian salad dressing
1 red pepper, chopped
1/2 cup chopped red onion
tin foil (heavy duty works well, or I would double regular tin foil)
Directions
Prepare and heat grill.
In medium bowl, combine coleslaw mix, salad dressing, red bell pepper and red onion and mix
gently.
Place sausages on a large piece of foil you can make into a packet and top with coleslaw mix. Fold foil over and seal edges well.
Place on grill 4-6 inches from medium heat source and cover grill. Grill for 15-20 minutes, turning packet once during cooking time.
Buttery Rice Pilaf
And easy side dish of rice!
Buttery Rice Pilaf
Ingredients
1/4 cup butter
1 tsp salt
2 cups long grain white rice
4 cups water
Another 1/4 cup butter
Chopped fresh parsley
Directions
Melt 1/4 cup butter in large saucepan over medium-high heat. Mix in 1 tsp salt, then rice. Sauté until rice is golden, about 8 minutes. Add water. Boil until water is absorbed, about 10 minutes. Mix in next 1/4 cup butter. Cover, reduce heat to very low and cook until rice is tender, stirring occasionally, about 10 minutes.
Transfer to bowl. Sprinkle with parsley.
Buttery Rice Pilaf
Ingredients
1/4 cup butter
1 tsp salt
2 cups long grain white rice
4 cups water
Another 1/4 cup butter
Chopped fresh parsley
Directions
Melt 1/4 cup butter in large saucepan over medium-high heat. Mix in 1 tsp salt, then rice. Sauté until rice is golden, about 8 minutes. Add water. Boil until water is absorbed, about 10 minutes. Mix in next 1/4 cup butter. Cover, reduce heat to very low and cook until rice is tender, stirring occasionally, about 10 minutes.
Transfer to bowl. Sprinkle with parsley.
White Mountain Frosting
My mom used to make a frosting like this so often. I can remember her with a spoon seeing if she had a long thread. My dad loved this frosting and so do I. I forgot about this and have not made it often. It is great on a dark chocolate cake, on a layer cake with a filling, on cupcakes.
White Mountain Frosting
Ingredients
3 cups white sugar
1 cup water
1/4 tsp. cream of tartar
3 egg whites
1 pinch salt
1 tsp vanilla extract
Directions
Combine sugar, water and cream of tartar in a saucepan. Cook until candy thermometer reaches 238 degrees F (115 degrees C) or until syrup spins a long thread when dripped from a spoon.
Beat egg whites until stiff. Pour a thin, slow dream of the syrup into the egg whites, beating constantly until frosting stand in peaks.
Stir in salt and vanilla to taste.
White Mountain Frosting
Ingredients
3 cups white sugar
1 cup water
1/4 tsp. cream of tartar
3 egg whites
1 pinch salt
1 tsp vanilla extract
Directions
Combine sugar, water and cream of tartar in a saucepan. Cook until candy thermometer reaches 238 degrees F (115 degrees C) or until syrup spins a long thread when dripped from a spoon.
Beat egg whites until stiff. Pour a thin, slow dream of the syrup into the egg whites, beating constantly until frosting stand in peaks.
Stir in salt and vanilla to taste.
Vermont Maple Granola
Homemake granola is so good. And you can personalize it to what you like.
Vermont Maple Granola
Ingredients
7 cups rolled oats (not quick), uncooked
1 cup toasted coconut
1 cup wheat germ
1 cup almonds, sliced or broken up
1 cup pecans or walnuts, chopped or broken up
1 cup sunflower seeds, raw or toasted
1/2 cup dry milk
1/2 tsp salt
1/2 cup vegetable oil
1 cup maple syrup
1 Tbsp vanilla extract
1 cup raisins
additional dried fruit/nuts as desired
Directions
Preheat oven to 250 degrees
In a large bowl, combine the oats, coconut, wheat germ, nuts, seeds, and milk powder. Mix well.
In a separate bowl, whisk together the salt, oil, maple syrup and vanilla. Pour over dry mixture in bowl, stirring and tossing till everything is very well combined.
Spread granola on a couple of large, lightly greased baking sheets. Bake in preheated oven for 2 hours, tossing and stirring mixture every 15 minutes or so.
Remove pans from oven and cool completely. Transfer granola to a large bowl, and mix in raisins and additional dried fruit, as desired.
Vermont Maple Granola
Ingredients
7 cups rolled oats (not quick), uncooked
1 cup toasted coconut
1 cup wheat germ
1 cup almonds, sliced or broken up
1 cup pecans or walnuts, chopped or broken up
1 cup sunflower seeds, raw or toasted
1/2 cup dry milk
1/2 tsp salt
1/2 cup vegetable oil
1 cup maple syrup
1 Tbsp vanilla extract
1 cup raisins
additional dried fruit/nuts as desired
Directions
Preheat oven to 250 degrees
In a large bowl, combine the oats, coconut, wheat germ, nuts, seeds, and milk powder. Mix well.
In a separate bowl, whisk together the salt, oil, maple syrup and vanilla. Pour over dry mixture in bowl, stirring and tossing till everything is very well combined.
Spread granola on a couple of large, lightly greased baking sheets. Bake in preheated oven for 2 hours, tossing and stirring mixture every 15 minutes or so.
Remove pans from oven and cool completely. Transfer granola to a large bowl, and mix in raisins and additional dried fruit, as desired.
Monday, January 23, 2017
Grandma's Molasses Cookies
I found this recipe a few years ago online under Christmas traditions. It is NOT my grandma's molasses cookies, but now that I am a grandmother (Oma) it can be my recipe for my grandkids!
Grandma's Molasses Cookies
Ingredients
1 1/2 cup molasses
2 cups sugar
3 eggs
1 cup shortening
2 tsp. cinnamon
2 tsp. cloves
2 tsp. ginger
2 tsp. baking soda
2 tsp. vinegar
3-4 cups flour
pinch salt
2 lbs. white baking chocolate (optional)
Directions
Preheat oven to 375 degrees
Dissolve baking soda in vinegar. Sift 3 cups flour with spices.
Mix molasses, sugar, eggs, shortening and dissolved baking soda together.
Mix in flour mixture and add additional flour to make a stiff dough.
Roll out parts of the dough on a lightly floured board to 1/4 inch thickness. Cut with a cookie cutter into 2 inch rounds (or your choice).
Bake 8-10 minutes.
Optional: Once the cookies are cooled, melt white baking chocolate in a double boiler until smooth. Spread melted white chocolate on top and let cool to set chocolate.
Grandma's Molasses Cookies
Ingredients
1 1/2 cup molasses
2 cups sugar
3 eggs
1 cup shortening
2 tsp. cinnamon
2 tsp. cloves
2 tsp. ginger
2 tsp. baking soda
2 tsp. vinegar
3-4 cups flour
pinch salt
2 lbs. white baking chocolate (optional)
Directions
Preheat oven to 375 degrees
Dissolve baking soda in vinegar. Sift 3 cups flour with spices.
Mix molasses, sugar, eggs, shortening and dissolved baking soda together.
Mix in flour mixture and add additional flour to make a stiff dough.
Roll out parts of the dough on a lightly floured board to 1/4 inch thickness. Cut with a cookie cutter into 2 inch rounds (or your choice).
Bake 8-10 minutes.
Optional: Once the cookies are cooled, melt white baking chocolate in a double boiler until smooth. Spread melted white chocolate on top and let cool to set chocolate.
Country Apple Dumplings
Easy, easy dessert! A recipe my husband found and was so excited when he made it!
Country Apple Dumplings
Ingredients
2 large Granny Smith apples, peeled and cored
2 (10 oz) cans refrigerated crescent roll dough
1 cup butter
1 1/2 cups white sugar
1 tsp. ground cinnamon
1 (12 fluid oz) can or bottle Mountain Dew
Directions
Preheat the oven to 350 degrees
Grease a 9 x 13 inch baking dish
Cut each apple into 8 wedges and set aside.
Separate the crescent roll dough into triangles.
Roll each apple wedge in crescent roll dough starting at the smallest end. Pinch to seal and place in the baking dish.
Melt butter in a small saucepan and stir in the sugar and cinnamon. Pour over the apple dumplings. Pour Mountain Dew over the dumplings.
Bake for 35-40 minutes or until golden brown.
Country Apple Dumplings
Ingredients
2 large Granny Smith apples, peeled and cored
2 (10 oz) cans refrigerated crescent roll dough
1 cup butter
1 1/2 cups white sugar
1 tsp. ground cinnamon
1 (12 fluid oz) can or bottle Mountain Dew
Directions
Preheat the oven to 350 degrees
Grease a 9 x 13 inch baking dish
Cut each apple into 8 wedges and set aside.
Separate the crescent roll dough into triangles.
Roll each apple wedge in crescent roll dough starting at the smallest end. Pinch to seal and place in the baking dish.
Melt butter in a small saucepan and stir in the sugar and cinnamon. Pour over the apple dumplings. Pour Mountain Dew over the dumplings.
Bake for 35-40 minutes or until golden brown.
Smoker Rib Rub
Jordan moved to Arizona and left his smoker here. So of course I have to use it as long as it is in our back yard. Found this rib rub that I thought was good. If this is too sweet for you, cut the sugars in half.
Smoker Rib Rub
Ingredients
1/3 cup sea salt
1/2 cup white sugar
1/2 cup brown sugar
2 Tbsp garlic powder
2 Tbsp onion powder
2 Tbsp Hungarian paprika
3 Tbsp New Mexico red chili powder
2 Tbsp Ancho chili powder
2 Tbsp ground black pepper
2 tsp. cayenne pepper
2 Tbsp crumbled dried thyme
1 Tbsp crushed dried rosemary
2 Tbsp ground cumin
1 Tbsp ground nutmeg
1 Tbsp ground allspice
Directions
Mix ingredients together in a medium bowl.
Rub generously on ribs or meat of your choice. Cover with plastic wrap and refrigerate overnight before smoking.
Store extra rub mix in zip lock plastic bag.
Smoker Rib Rub
Ingredients
1/3 cup sea salt
1/2 cup white sugar
1/2 cup brown sugar
2 Tbsp garlic powder
2 Tbsp onion powder
2 Tbsp Hungarian paprika
3 Tbsp New Mexico red chili powder
2 Tbsp Ancho chili powder
2 Tbsp ground black pepper
2 tsp. cayenne pepper
2 Tbsp crumbled dried thyme
1 Tbsp crushed dried rosemary
2 Tbsp ground cumin
1 Tbsp ground nutmeg
1 Tbsp ground allspice
Directions
Mix ingredients together in a medium bowl.
Rub generously on ribs or meat of your choice. Cover with plastic wrap and refrigerate overnight before smoking.
Store extra rub mix in zip lock plastic bag.
Strawberry Trifle
It is so fun to make a summer fruit trifle in the summer! Such a refreshing dessert! Any fresh berries can be used.
Strawberry Trifle
Ingredients
1 (5 oz ) (large) pkg vanilla instant pudding
3 cups cold milk
1 12 oz container frozen whipped topping, thawed
1 angel food cake, cut in cubes
Fruit - strawberries, raspberries, blackberries, blueberries, bananas
Directions
Prepare pudding mix with milk according to package directions.
In a trifle bowl or other large glass serving dish - start layering
Cake pieces
Pudding
Fruit of choice
Whipped topping
Repeat layers 2 or 3 times, or until bowl is full and cake, pudding and whipped topping are gone.
Cover and chill in refrigerator 4 hours before serving.
Lemon Ricotta Biscuits
My son Jordan saw this recipe on a cooking show and found the recipe on line. I usually make them in a mini muffin pan. They can be made with almonds or a whole raspberry pushed down a bit on top is also good. So good!
Lemon Ricotta Biscuits
Ingredients
2 cups flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 salt
1 cup plus 1 tsp. sugar or more as needed for sprinkling
1/2 cup (1 stick) unsalted butter, room temperature
1 Tbsp. finely grated lemon zest, from 2 lemons
1 cup whole-milk ricotta cheese
1 large egg
1 Tbsp. lemon juice
1/2 tsp. almond extract
1/3 cup thinly sliced almonds
fresh raspberries, if desired
Directions
Preheat oven to 350 degrees. Line 12 muffin cups with paper liners, or spray with Pam 24-30 mini muffin cups.
Whisk the flour, baking powder, baking soda and salt in a medium bowl to blend. Using an electric mixer beat 1 cup sugar, butter and lemon zest in a large bowl until light and fluffy. Beat in the ricotta. Beat in the egg, lemon juice, and almond extract.
Add the dry ingredients and stir just until blended (the batter will be thick and fluffy).
Divide the batter among the prepared muffin cups. Sprinkle the almonds or single raspberry(slightly pushed down) and then the remaining 1 tsp. of sugar over the muffins. Bake until the muffins just become pale golden on top, about 15-20 minutes. Cool slightly. Serve warm or at room temperature.
Lemon Ricotta Biscuits
Ingredients
2 cups flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 salt
1 cup plus 1 tsp. sugar or more as needed for sprinkling
1/2 cup (1 stick) unsalted butter, room temperature
1 Tbsp. finely grated lemon zest, from 2 lemons
1 cup whole-milk ricotta cheese
1 large egg
1 Tbsp. lemon juice
1/2 tsp. almond extract
1/3 cup thinly sliced almonds
fresh raspberries, if desired
Directions
Preheat oven to 350 degrees. Line 12 muffin cups with paper liners, or spray with Pam 24-30 mini muffin cups.
Whisk the flour, baking powder, baking soda and salt in a medium bowl to blend. Using an electric mixer beat 1 cup sugar, butter and lemon zest in a large bowl until light and fluffy. Beat in the ricotta. Beat in the egg, lemon juice, and almond extract.
Add the dry ingredients and stir just until blended (the batter will be thick and fluffy).
Divide the batter among the prepared muffin cups. Sprinkle the almonds or single raspberry(slightly pushed down) and then the remaining 1 tsp. of sugar over the muffins. Bake until the muffins just become pale golden on top, about 15-20 minutes. Cool slightly. Serve warm or at room temperature.
Saturday, January 21, 2017
Hot Fudge Pudding Cake
One of my favorite quick desserts. And a great chocolate fix!
Hot Fudge Pudding Cake
Ingredients
1 cup flour
2 tsp. baking powder
1/4 tsp. salt
3/4 cup sugar
2 Tbsp. cocoa
1/2 cup milk
2 Tbsp. vegetable oil
1 cup chopped nuts (optional)
1 cup brown sugar
1/4 cup cocoa
1 3/4 cups hot water
Directions
Heat oven to 350 degrees
Combine flour, baking powder, salt, sugar and the 2 Tbsp cocoa in an ungreased 9 inch pan. Stir in the milk and oil until combined. Add nuts if you are using them. Spread evenly in pan.
Mix together the brown sugar and 1/4 cup cocoa and sprinkle over mixture. Pour hot water over all.
Bake 45 minutes.
The cake rises to the top while baking and the sauce will be on the bottom. Serve warm with ice cream or whipped cream if desired.
Hot Fudge Pudding Cake
Ingredients
1 cup flour
2 tsp. baking powder
1/4 tsp. salt
3/4 cup sugar
2 Tbsp. cocoa
1/2 cup milk
2 Tbsp. vegetable oil
1 cup chopped nuts (optional)
1 cup brown sugar
1/4 cup cocoa
1 3/4 cups hot water
Directions
Heat oven to 350 degrees
Combine flour, baking powder, salt, sugar and the 2 Tbsp cocoa in an ungreased 9 inch pan. Stir in the milk and oil until combined. Add nuts if you are using them. Spread evenly in pan.
Mix together the brown sugar and 1/4 cup cocoa and sprinkle over mixture. Pour hot water over all.
Bake 45 minutes.
The cake rises to the top while baking and the sauce will be on the bottom. Serve warm with ice cream or whipped cream if desired.
Baked Ziti
This is a layered pasta casserole.
Baked Ziti
Ingredients
1 pound dry ziti pasta
1 onion, chopped
1 lb. ground beef
2 26-oz. jars spaghetti sauce
6 oz. provolone cheese, sliced
1 1/2 cups sour cream
6 oz. mozzarella cheese, shredded
2 Tbls. grated parmesan cheese
Directions
Boil the pasta according to package directions, about 8 minutes or until al dente. Drain.
In a large skillet, brown the onion and ground beef over medium heat. Add spaghetti sauce and simmer 15 minutes.
Preheat oven to 350 degrees. Butter a 9 x 13 inch baking dish.
Layer as follows: 1/2 of the ziti, provolone cheese, sour cream 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated parmesan cheese.
Bake for 30 minutes or until cheeses are melted. Allow to stand for 15 minutes before serving.
Serves 8-12
Freezes well
Baked Ziti
Ingredients
1 pound dry ziti pasta
1 onion, chopped
1 lb. ground beef
2 26-oz. jars spaghetti sauce
6 oz. provolone cheese, sliced
1 1/2 cups sour cream
6 oz. mozzarella cheese, shredded
2 Tbls. grated parmesan cheese
Directions
Boil the pasta according to package directions, about 8 minutes or until al dente. Drain.
In a large skillet, brown the onion and ground beef over medium heat. Add spaghetti sauce and simmer 15 minutes.
Preheat oven to 350 degrees. Butter a 9 x 13 inch baking dish.
Layer as follows: 1/2 of the ziti, provolone cheese, sour cream 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated parmesan cheese.
Bake for 30 minutes or until cheeses are melted. Allow to stand for 15 minutes before serving.
Serves 8-12
Freezes well
Chewy Chocolate Chip Cookie Bars
No time to make chocolate chip cookies? This dough can be put in a pan and baked.
Chewy Chocolate Chip Cookie Bars
Ingredients
2/3 cup (10 2/3 tablespoons) butter
2 cups + 2 tablespoons firmly packed brown sugar
3/4 tsp. salt (use 1 tsp if you are using unsalted butter)
1 tsp. vanilla extract
3 large eggs
2 1/4 tsp. baking powder
1/2 tsp. espresso powder, optional
2 3/4 cups all purpose flour
3 cups chocolate chips, or combination of different flavored chips and nuts
Directions
Preheat oven to 350 degrees. Lightly grease a 9 x 13 pan.
Melt the butter and stir in the brown sugar. Add the salt and vanilla. Stir until well combined.
Allow the mixture to cool slightly then add the eggs, one at a time beating well after each addition. Scrape the sides and bottom of the mixing bowl midway through.
Add the baking powder, espresso powder and flour, stirring to combine.
Stir in the chips and nuts if used.
Spread the batter into the prepared pan, spreading it to the edges with a wet spatula )or your wet fingers). Smooth the top the best you can.
Bake the bars for 30-32 minutes, until they've risen and their top is shiny and golden. A cake tester inserted into the center won't come out clean. The center of the very middle of the pan may look quite molten. But so long as no wet batter is showing farther out towards the edges, the bars are done. As they cool, the center will solidify.
Remove the bars from the oven. You can use a heatproof spatula to press down the risen edges; this will make bars with flat, rather than humped tops. let the bars cool completely before cutting; overnight is best.
Once cool wrap airtight.
Yield: 2 dozen bars
Chewy Chocolate Chip Cookie Bars
Ingredients
2/3 cup (10 2/3 tablespoons) butter
2 cups + 2 tablespoons firmly packed brown sugar
3/4 tsp. salt (use 1 tsp if you are using unsalted butter)
1 tsp. vanilla extract
3 large eggs
2 1/4 tsp. baking powder
1/2 tsp. espresso powder, optional
2 3/4 cups all purpose flour
3 cups chocolate chips, or combination of different flavored chips and nuts
Directions
Preheat oven to 350 degrees. Lightly grease a 9 x 13 pan.
Melt the butter and stir in the brown sugar. Add the salt and vanilla. Stir until well combined.
Allow the mixture to cool slightly then add the eggs, one at a time beating well after each addition. Scrape the sides and bottom of the mixing bowl midway through.
Add the baking powder, espresso powder and flour, stirring to combine.
Stir in the chips and nuts if used.
Spread the batter into the prepared pan, spreading it to the edges with a wet spatula )or your wet fingers). Smooth the top the best you can.
Bake the bars for 30-32 minutes, until they've risen and their top is shiny and golden. A cake tester inserted into the center won't come out clean. The center of the very middle of the pan may look quite molten. But so long as no wet batter is showing farther out towards the edges, the bars are done. As they cool, the center will solidify.
Remove the bars from the oven. You can use a heatproof spatula to press down the risen edges; this will make bars with flat, rather than humped tops. let the bars cool completely before cutting; overnight is best.
Once cool wrap airtight.
Yield: 2 dozen bars
Pizza Hot Dish
This is an old recipe I grew up with. It is a great dish for hungry kids.
Pizza Hot Dish
Ingredients
1 lb. ground beef, browned
1 can cheddar cheese soup
1 cup milk
1 can tomato soup
1 tsp. oregano
1 tsp. sugar
1 medium onion, chopped
Potatoes, sliced to fill 9X13 inch pan 3/4 full
1 lb. pepperoni slices
1-2 cups mozzarella cheese
Directions
Preheat oven to 350 degrees.
Put sliced potatoes in bottom of pan. Top with hamburger. Mix cheddar cheese soup and milk together and pour over hamburger. Mix tomato soup, oregano onion and sugar and pour over all. Top with pepperoni slices. Cover pan with foil.
Bake 1 to 1/2 hours or until potatoes are soft.
Remove foil and top with mozzarella cheese. Return to oven until cheese melts.
Pizza Hot Dish
Ingredients
1 lb. ground beef, browned
1 can cheddar cheese soup
1 cup milk
1 can tomato soup
1 tsp. oregano
1 tsp. sugar
1 medium onion, chopped
Potatoes, sliced to fill 9X13 inch pan 3/4 full
1 lb. pepperoni slices
1-2 cups mozzarella cheese
Directions
Preheat oven to 350 degrees.
Put sliced potatoes in bottom of pan. Top with hamburger. Mix cheddar cheese soup and milk together and pour over hamburger. Mix tomato soup, oregano onion and sugar and pour over all. Top with pepperoni slices. Cover pan with foil.
Bake 1 to 1/2 hours or until potatoes are soft.
Remove foil and top with mozzarella cheese. Return to oven until cheese melts.
Swedish Meatballs
This is a recipe my mom used to make often. It is great on a plate of mashed potatoes!
Swedish Meat Balls
Ingredients
Meatballs
1 1/2 lbs ground beef (1/2 lb of it can be pork)
1 tsp. salt
1 tsp. sugar
1 1/4 cups Saltine cracker crumbs
1/2 cup milk
1 egg
3/4 cup minced onion
1/4 tsp. ginger
1/4 tsp. nutmeg
1/4 tsp. allspice
Sauce
1/2 cup butter
2 Tbsp. flour
2 cups milk
Salt and pepper to taste
Directions
Mix meatball ingredients together in a bowl. Shape into small balls. Brown on all sides and remove from pan.
For the sauce melt butter. Add flour and mix and brown well. Add the milk and cook to a thick gravy. Season with salt and pepper.
Add meatballs to sauce in pan. Cook gently covered for 15 minutes. Water can be added to thin.
Swedish Meat Balls
Ingredients
Meatballs
1 1/2 lbs ground beef (1/2 lb of it can be pork)
1 tsp. salt
1 tsp. sugar
1 1/4 cups Saltine cracker crumbs
1/2 cup milk
1 egg
3/4 cup minced onion
1/4 tsp. ginger
1/4 tsp. nutmeg
1/4 tsp. allspice
Sauce
1/2 cup butter
2 Tbsp. flour
2 cups milk
Salt and pepper to taste
Directions
Mix meatball ingredients together in a bowl. Shape into small balls. Brown on all sides and remove from pan.
For the sauce melt butter. Add flour and mix and brown well. Add the milk and cook to a thick gravy. Season with salt and pepper.
Add meatballs to sauce in pan. Cook gently covered for 15 minutes. Water can be added to thin.
Friday, January 20, 2017
Crispy Smashed Roasted Potatoes
A great side dish to go with meat of your choice!
Crispy Smashed Roasted Potatoes
Ingredients
12 - 15 baby red or yellow potatoes (about 1 1/2 to 2 inches in diameter)
2 3/4 tsp. kosher salt
1/2 cup extra-virgin olive oil
Directions
Put the potatoes in a large saucepan (preferably in one layer) and cover with at least an inch of water. Add 2 tsp. kosher salt to water. Bring the water to a boil over high heat, reduce to a simmer and cook the potatoes until they are completely tender and can be easily pierced. Make sure they are cooked through but not overcooked. Total cooking time should be 30-35 minutes.
While the potatoes are cooking set up a double layer of clean dishtowels on your countertop. As the potatoes finish cooking, remove them individually from the water, and let them drain and sit for just a minute or two on the dishtowels.
Fold another towel into quarters, and using it as a cover, gently press down on one potato with the palm of your hand to flatten it to a thickness of 1/2 inch. Repeat with all the potatoes. If they break apart that is fine.
Cover a large rimmed baking sheet with aluminum foil; put a sheet of parchment on top of the foil. Transfer the flattened potatoes carefully to the baking sheet and let them cool completely at room temperature.
Preheat oven to 450 degrees.
Sprinkle the potatoes with 3/4 tsp. salt and pour olive oil over them. Lift the potatoes gently to make sure some of the oil goes underneath and that they are well coated on both sides.
Roast the potatoes until they are crispy and deep brown around the edges, about 30-40 minutes. Turning over once gentle with a spatula.
Can be boiled and smashed ahead, and kept in refrigerator.
Crispy Smashed Roasted Potatoes
Ingredients
12 - 15 baby red or yellow potatoes (about 1 1/2 to 2 inches in diameter)
2 3/4 tsp. kosher salt
1/2 cup extra-virgin olive oil
Directions
Put the potatoes in a large saucepan (preferably in one layer) and cover with at least an inch of water. Add 2 tsp. kosher salt to water. Bring the water to a boil over high heat, reduce to a simmer and cook the potatoes until they are completely tender and can be easily pierced. Make sure they are cooked through but not overcooked. Total cooking time should be 30-35 minutes.
While the potatoes are cooking set up a double layer of clean dishtowels on your countertop. As the potatoes finish cooking, remove them individually from the water, and let them drain and sit for just a minute or two on the dishtowels.
Fold another towel into quarters, and using it as a cover, gently press down on one potato with the palm of your hand to flatten it to a thickness of 1/2 inch. Repeat with all the potatoes. If they break apart that is fine.
Cover a large rimmed baking sheet with aluminum foil; put a sheet of parchment on top of the foil. Transfer the flattened potatoes carefully to the baking sheet and let them cool completely at room temperature.
Preheat oven to 450 degrees.
Sprinkle the potatoes with 3/4 tsp. salt and pour olive oil over them. Lift the potatoes gently to make sure some of the oil goes underneath and that they are well coated on both sides.
Roast the potatoes until they are crispy and deep brown around the edges, about 30-40 minutes. Turning over once gentle with a spatula.
Can be boiled and smashed ahead, and kept in refrigerator.
Apple Cake
I received this recipe from a friend at work a few years ago. Great for apple season or anytime!
Apple Cake
Ingredients
2-3 cups peeled, diced apples
2 Tbsp. sugar
1 tsp. cinnamon
3 cups flour
1 Tbsp. baking powder
1/4 tsp. salt
2 cups sugar
1 cup oil
1/4 cup apple juice
2 tsp. vanilla
4 eggs
1 1/2 cups chopped walnuts
Directions
Preheat oven to 350 degrees.
Grease and flour a 10 inch bundt pan.
Combine the diced apples, 2 Tbsp. sugar and cinnamon and set aside.
Sift together flour, baking powder and salt.
Combine the sugar, oil, juice, vanilla and eggs and beat at high speed until smooth. Stir in flour mixture and fold in nuts and apple mixture.
Pour into bundt pan.
Bake 55-60 minutes or until firm, well browned and begins to pull away from pan edges. Let cool in pan 10 minutes, then turn out on wire rack and cool completely.
Sprinkle with confectioners sugar.
Apple Cake
Ingredients
2-3 cups peeled, diced apples
2 Tbsp. sugar
1 tsp. cinnamon
3 cups flour
1 Tbsp. baking powder
1/4 tsp. salt
2 cups sugar
1 cup oil
1/4 cup apple juice
2 tsp. vanilla
4 eggs
1 1/2 cups chopped walnuts
Directions
Preheat oven to 350 degrees.
Grease and flour a 10 inch bundt pan.
Combine the diced apples, 2 Tbsp. sugar and cinnamon and set aside.
Sift together flour, baking powder and salt.
Combine the sugar, oil, juice, vanilla and eggs and beat at high speed until smooth. Stir in flour mixture and fold in nuts and apple mixture.
Pour into bundt pan.
Bake 55-60 minutes or until firm, well browned and begins to pull away from pan edges. Let cool in pan 10 minutes, then turn out on wire rack and cool completely.
Sprinkle with confectioners sugar.
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