Baked Manicotti with Cheese

 I found this recipe years ago in a Med Tech cookbook.  It was so unusual in that you make crepes to use as the shells.  They are so easy to fill this way and taste delicious.  Also I am including the sauce recipe but you could use regular tomato sauce or another sauce if you want.

Baked Manicotti with Cheese

Sauce Ingredients:

• 1/3 cup oil
• 1 1/2 cups chopped onion
• 1 clove garlic
• 2 1/2 lb can tomatoes
• 6 oz. can tomato paste
• 1/4 cup water
• 2 T. parsley
• 1 tsp. honey
• 1 tsp. basil leaves
• pinch cayenne

Sauce Directions:

1. Saute onions in the oil.  Add the garlic for the last minute of the sauté.  
2. Combine remaining ingredients for the sauce plus 1 cup water.  
3. Simmer for one hour.

Crepe (Manicotti) Ingredients:

• 6 eggs
• 1 1/2 cup flour
• 1/4 tsp. salt
• 1 1/2 cups water

Crepe (Manicotti) Directions:

1. Blend all ingredients and let stand for 1/2 hour.
2. Heat 8 inch nonstick skillet or a crepe pan to medium.
3. Add a few drops of vegetable oil, and wipe out.
4. Add 3 T. of the crepe batter into the pan.  Tip the pan so it spreads evenly over the bottom of the skillet.
5. Cook until the top is dry and bottom is not brown.
6. Can flip for a few seconds or carefully remove.
7. Stack as they are cooked. (Best to put between wax paper.)

Filling Ingredients:

• 1 lb. ricotta cheese
• 8 oz. mozarella cheese, grated 
• 1 cup grated Monterey jack cheese 
• 1 cup grated parmesan cheese
• 1 tsp. salt
• 1 T. chopped parsley

Filling Directions:

1. Mix ricotta cheese, 1 cup mozzarella cheese, Monterey Jack cheese, 1/2 cup parmesan cheese, salt and parsley.  

Finishing Directions:

1. Preheat oven to 350 degrees.
2. Spread 1/2 cup sauce into each of 2 9x13 inch baking pans. 
3. Spread 2 scant tablespoons of the filling down the center of a manicotti crepe.  Roll up. 
4. Arrange manicotti in a single layer in pan. 
5. Pour sauce over to cover manicotti (may have extra, if so save for another dish).
6. Garnish with remaining 1 cup mozzarella and 1/2 cup grated parmesan.
7. Bake covered for 20 minutes, and then uncover and bake for 20 more minutes.

Crock Pot Chicken Thighs

 An easy crock pot dinner and delicious.  

Crock Pot Chicken Thighs

Ingredients:

• 8 bone-in, skin-on chicken thighs
• 1 T. olive oil
• salt and pepper
• 3/4 cup ketchup
• 1/3 cup soy sauce
• 1/3 cup honey
• 3 T. minced garlic
• 1/2 tsp. onion power
• 1/4 tsp. dried thyme
• 1 tsp. dried parsley
• 1/4 tsp. dried mustard
• 2 T. fresh chopped parsley - optional

Directions:

1. Heat olive oil in a cast-iron skillet or heavy bottom pan.  Sprinkle chicken with salt and pepper and sear, skin side down until golden.  Remove the chicken from the pan and place skin side up in the crock pot.
2. To a medium-size bowl, add ketchup, soy sauce, honey, garlic, onion powder, dried thyme, dried parsley and dried mustard. Whisk together and pour over the chicken.  place lid on the crock pot and cook on HIGH for 3 hours or LOW for 5 hours until chicken is done and the sauce has thickened. 
3. Remove chicken and place on a serving dish.  Spoon over the sauce from the bottom oof the crock pot, sprinkle with the fresh parsley and serve.

Buttermilk Pancakes

 I love pancakes.  We would have them every Saturday for lunch when I was growing up.  And buttermilk pancakes are the best.  Of course you can add blueberries, or chocolate chips or whatever you would like.

Buttermilk pancakes

Ingredients:

• 2 cups flour
• 3 T. sugar
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 2 1/4 cups buttermilk
• 2 large eggs, lightly beaten, room temperature preferred
• 1 tsp. vanilla extract
• 1/4 cup vegetable oil

Directions:

1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt, until well-combined. 
2. In a separate, medium-sized bowl, whisk together buttermilk, eggs and vanilla extract.
3. Slowly drizzle the oil into the wet ingredients.  
4. Pour the wet ingredients into dry ingredients and use a wooden spoon to stir until just combined. 
5. Cook over medium low heat on a non stick skillet. Or a Blackstone works great.
6. Serve with your desired toppings.

Belgian Waterzooi

 Another one of my Goodwill cookbooks was an International Cookbook.  I found this easy chicken recipe  and it is very tasty.  Be sure to use the leeks, they add a great flavor.

Belgian Waterzooi

Ingredients:

• 4-6 chicken breasts, depending on the size
• 1 cup celery, chopped
• 1 cup carrots, chopped
• 1 cup leeks, chopped
• 2 cups chicken broth
• 2 ounces heavy cream
• parsley

Directions:

1. Brown the chicken breast, then add the chicken broth and let simmer 20 minutes.
2. Add the celery, carrots, leeks and cook for another 15 minutes.
3. Mix the cream in. 
4. Serve with pasta, rice or potatoes.

Creme Caramel

 In my cookbook reading I came across a recipe for Creme Caramel.  The writer said it is comfort food from her childhood.  If you happen to still have one, a tool made for lifting canning jars is great to lift the hot custard cups out of the hot water.

Creme Caramel

Ingredients:

• 8 tsp. brown sugar
• 2 eggs
• 1 cup evaporated milk
• 1/3 cup brown sugar
• 1 1/2 tsp. vanilla
• pinch of salt

Directions:

1. Heat oven to 350 degrees
2. Lightly press about 2 teaspoons brown sugar each into the bottom of 4 custard cups.
3. Beat eggs lightly with whisk.  Mix in remaining ingredients.
4. Pour carefully over brown sugar. Set cups in shallow pan of hot water.  
5. Bake 50 minutes or until table knife inserted near edge of cup comes out clean.
6. Remove from hot water and cool on rack. Carefully  loosen edge of custard with knife and untold for serving. 

Cabbage, Carrot and Potato Casserole with Hamburger

 We have moved to Arizona!  I am arranging all my cookbooks and having fun trying new recipes.  But this one is OLD.  I have a recipe card that my grandmother wrote the recipe on.  It is so cute, her native language was German, but she wrote this in English.  So I made this the other night and will be making it again! And will always think of my grandmother when I make it.

Cabbage, Carrot, Potato and Hamburger Casserole

Ingredients:

• 1 lb. hamburger
• 1-2 onions
• 2-3 potatoes, peeled and sliced
• 2-3 carrots, sliced
• 1/4-1/2 head of cabbage, chopped
• 1 small can mushrooms
• 1 can cream of celery soup
• Colby cheese, I used co-jack cheese, sliced

Directions:

1. Grease a 9 X 13 pan.  (Or she noted, she liked to bake in a casserole.)
2. Place the ingredients on top of one another.
3. Top with cream of celery soup.
4. Bake covered at 350 degrees for 1 hour 15 minutes.  Remove from oven and top with cheese.  Bake uncovered for 15 minutes.

Eggless Chocolate Cupcakes

 My granddaughter is allergic to eggs.  So when she visits this is a recipe I use to make her a treat.

Eggless Chocolate Cupcakes

Ingredients:

1. 1 1/2 cups all purpose flour (192 grams)
2. 1 cup white sugar (210 grams)
3. 1/2 cup unsweetened cocoa powder (48 grams)
4. 1 tsp. baking soda
5. 14 tsp salt
6. 1 cup milk 
7. 1 T. white vinegar
8. 1/2 cup canola oil or any flavorless oil
9. 1 tsp. vanilla extract
10. 2 T. water

Directions:

• In a large bowl, sift together flour and cocoa powder.
• Add sugar, baking soda, salt and whisk to combine all dry ingredients together.
• Add 1 cup milk to a cup and then add 1 T. white vinegar to it.  Let it sit for 5-10 minutes.  You can also use 1 cup buttermilk in place if you have the on hand.
• After 10 minutes, or before if using buttermilk, add oil and vanilla extract to the milk-vinegar liquid.  Stir to combine.
• Add the wet ingredients to dry, mix till the ingredients are just combined.
• Add 2 T. of water at the point if the batter seems too thick.  This is optional. Do not over mix the batter.
• Fill the prepared cupcake liners 1/2 to 2/3 full with cupcake batter.
• Bake at 350 for 15-17 minutes or until a toothpick inserted in the center comes out clean.
• Remove from oven, transfer to a wire rack and let the cupcakes cool completely.
• Frost with your favorite frosting.

Chocolate Sauce

 We were at my brothers place and his wife served a yellow cake with pour over chocolate.  This is the chocolate recipe she used. It is a thin sauce. 

Chocolate Sauce

Ingredients:

• 2 T. cocoa
• 2 T. cornstarch 
• 2 cups sugar
• 2 cups boiling water
• 1/2 tsp. vanilla 
• 2 T. butter

Directions:

1. Mix,  cocoa, corn starch, sugar.  Add boiling water and cook until thick.
2. Add vanilla and butter.

Ham and Egg Combo

 We were visiting my brother  and his wife made this delicious dish for our breakfast.

Ham and Egg Combo

Ingredients:

• 1/2 cup mayo
• 1/4 cup flour
• 1/2 tsp. salt
• dash pepper
• 2 cups milk
• 1/4 lb cheese (velveeta,  american etc.)
• 4 hard boiled eggs, chopped
• 1 1/2 cups cubed ham
• toasted English muffins

Directions:

1. Blend mayo, flour, salt and pepper. Add milk. Cook and stir until thickened.
2. Add cheese, heat until cheese melts.
3. Add ham and eggs. 
4. Serve over English muffins

Oatmeal Cookies - Thin and Crispy

 I found this recipe for Oatmeal cookies in an old cookbook I have.  The cookies turn out thin and crispy, buttery and more like a sugar cookie with a hint of oatmeal.  I love them.

Oatmeal Cookies - Thin and Crispy

Ingredients:

• 1 cup unsalted butter
• 1 cup sugar, plus more for topping
• 1 tsp. vanilla
• 1/4 tsp. almond extract
• 1 cup flour
• 3/4 tsp. baking soda
• 1/4 tsp. salt
• 1 cup old-fashioned rolled oats

Directions:

1. Preheat the oven to 350 degrees with a rack in the middle.  Line cookie sheets with parchment paper or butter pan.
2. In a large bowl, with an electric mixer, cream the butter and sugar together. When they're light and fluffy, add the vanilla and almond extracts.  In a small bowl, stir together the flour, baking soda and salt.; beat them into the butter-sugar mixture.  Beat in the rolled oats with the mixer.
3. Roll the dough into 1-inch balls and place them 3 inches apart on the cookie sheets; they spread. Dip the bottom of a glass first in water and then in sugar, and then use it to flatten each cookie, repeating the water-sugar process as needed. 
4. Bake the cookies for 8-12 minutes, or until slightly browned. Cool them on paper-towel-lined racks and store airtight.
5. Makes 3-4 dozen cookies.

Cucumber Tomato salad

 I saw this recipe online and thought it sounded good.  I had some wonderful balsamic vinegar and olive oil from Italy and wanted to try it on this salad.  It was awesome.

Cucumber Tomato Salad

Ingredients:

• 1/2 cup extra virgin olive oil
• 1/4 cup balsamic vinegar
• 2 cloves garlic
• 2 tsp. Italian seasoning
• 1 tsp. sugar
• 1/4 tsp pepper
• 3 cucumbers
• 1 tsp. salt
• 1 cup sliced red onion
• 2 cups grape tomatoes, sliced in half
• 2 cups chunks of mozzarella cheese (or pearl mozzarella)

Directions:

1. Slice the cucumbers and add to bowl.  Sprinkle the salt on the cucumbers and let set for 1 hour.  Drain.
2. Mix olive oil, balsamic vinegar, garlic, Italian seasoning, sugar and pepper.  Set aside.
3. In a bowl add the red onion, grape tomatoes, mozzarella cheese and drained cucumbers.
4. Add the olive oil dressing to the bowl.  Mix all together.
5. Enjoy!

Corned Beef and Cabbage

 I was sorting through some of my mom's old recipes and came upon this one.  And it was March 15 so of course I decided to try it for St. Patricks day.  It was delicious.

Corned Beef and Cabbage 

Ingredients:

• 3 carrots, cut in 3 inch pieces
• 3-4 lbs. corned beef brisket (flat cut), with spice pack
• 2 to 3 medium onions
• 1 cup water
• 1/2 small head cabbage, cut in wedges

Directions:

1. Put all ingredients except cabbage in crock pot in order listed.  Cover and cook on low for 8-10 hours adding cabbage in to crock pot for the last 2 hours.  (I usually turn crock pot to high for about one hour after adding the cabbage, then adjust it back to low for the remainder of the time.)
2. To prepare more cabbage then crock pot holds, cook it separately in a skillet.  Remove 1 cup of broth from the crock pot during the last hour of cooking.  Pour over cabbage wedges in the skillet.  Cover and cook slowly for 20-30 minutes. 

Kheema: Indian Ground Beef with Peas

 I saw this recipe on TV one day and thought it sounded good.  We don't do a lot of Indian cooking so this is a little different.  We like to eat it on rice, although the recipe calls for chapatis or pita bread.

Kheema:  Indian Ground Beef with Peas

Ingredients:

• 3 T. canola oil
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 1 (1-inch thumb) fresh ginger, peeled and minced
• 2 tsp. ground coriander
• 1 tsp. paprika
• 1/2 tsp. garam masala
• 1/2 tsp. ground cumin
• 1/2 tsp. cayenne, optional
• 1 lb. ground beef
• 2 medium tomatoes, chopped
• Kosher salt and freshly ground black pepper
• 1/2 cup frozen peas, thawed
• 2 tsp. apple cider vinegar
• 1/4 cup chopped cilantro
• 4 chapatis or pitas, warmed. or cooked white rice

Directions:

1. In a large skillet, warm the oil over medium-high heat. Add the onions and cook until golden.  Add the garlic and ginger and saute for another minute.  Stir in the coriander, paprika, garam masala, cumin and cayenne, and cook for 1 minute.
2. Add the beef, breaking up lumps with a spoon, and sauté until the meat is no longer pink.  Add the tomatoes, 1 cup of water and season with salt and pepper. Add the peas, stir well and simmer, partially covered, about 10-15 minutes.  
3. Stir in the vinegar and cilantro. 
4. Serve with warmed chapatis or pitas, or cooked white rice

Beef and Broccoli

This is an easy beef and broccoli recipe using flank steak.  Serve with rice to complete the meal.

Beef and Broccoli

Ingredients:

• 1 pound broccoli florets
• 1 T. soy sauce
• 1 tsp. sesame oil
• 2 tsp. cornstarch, divided
• 1 tsp. baking soda
• 1 pound flank steak
• 1/3 cup beef or chicken stock
• 2 tsp. rice wine (Mirin or sake will work)*
• 1/4 cup oyster sauce
• 2 T. vegetable oil
• 2 cloves garlic, minced

Directions:

1. Microwave the broccoli in glass bowl covered with plastic wrap (holes poked for ventilation), about 1-2 minutes. 
2. In a small bowl, whisk together the soy sauce, sesame oil, 1 tsp. cornstarch and baking soda. 
3. Slice the beef across the grain into thin strips and add to your marinade.  Let it sit for at least 20 minutes, or as long as over night in the refrigerator. 
4. In a small bowl, stir together the stock, rice wine, oyster sauce and remaining 1 tsp cornstarch until the cornstarch is fully dissolved.
5. Heat a wok or large skillet on high heat and add the oil.  When a wisp of white smoke appears, toss the marinated beef and garlic in the pan.  Cook for about 1 minutes, continually moving the beef so it browns on all sides but is still rare.  Once the beef is seared, add the broccoli and cook for an additional minute. Stir in the sauce and keep it all moving.  Don't be afraid to scrap any bits off the bottom of the pan before they start to burn.  Once the sauce has turned into a nice thick glaze, about 1 minute it is ready to serve.

Serve with rice.

*non-alcoholic substitutes are white grape juice, rice wine vinegar, balsamic vinegar, apple cider,

Quick Caramel Frosting

 Here is a recipe for caramel frosting.  Great on banana cake.

Caramel Frosting

Ingredients:

• 1/2 cup butter
• 1/2 cup packed light brown sugar
• 1/2 cup packed dark brown sugar  (I am sure 1 cup of either would work)
• 1/2 cup whole milk
• 2 cups powdered sugar, sifted
• 1 tsp. pure vanilla extract

Directions:

1. Place butter and brown sugars in saucepan over medium heat.  Stir and cook until mixture boils, about 2 minutes. 
2. Add milk, stir and bring back to boil. Remove from heat.
3. Add powdered sugar and vanilla and beat with wooden spoon until frosting is smooth.
4. Use immediately to frost cake or it will become hard. If it does just put the pan back over low heat and stir until it softens up.

Banana Cake

This is an easy cake to put together using a yellow cake mix and ripe bananas.

Banana Cake

Ingredients:

• 1 pkg. yellow cake mix
• 1/2 cup packed light brown sugar
• 1 tsp. cinnamon
• 2 medium size bananas, peeled and mashed (1 cup)
• 1 cup water
• 1/2 cup vegetable oil
• 3 large eggs

Directions:

1. Preheat oven to 350 degrees. Grease and flour 2 9 inch round pans.
2. Place cake mix, brown sugar and cinnamon in a large mixing bowl. 
3. Add mashed bananas, water, oil and eggs.
4. Blend with mixer for 1 minute.  Scrape bowl.  Beat 2 more minutes.
5. Divide in pans.
6. Bake about 30 minutes, until done.
7. Cool 10 minutes on a cooling rack.  Invert out on cooling racks.
8. When cool cake can be frosted with a caramel frosting and 1 cup chopped pecans. 

Mom's Rhubarb Pie

 Found this recipe in the newspaper, so it is not my mom's pie recipe.  But it is still one to try!

Mom's Rhubarb Pie

Ingredients:

Pie Crust

• 2 cups flour
• 3/4 cup shortening
• 1 tsp. salt
• 4-5 T. ice water

Directions:

1. Cut shortening into flour with a pastry blender or two forks until mixture resembles coarse cornmeal. 
2.  Sprinkle ice water, 1 tablespoon at a time over pastry mixture, tossing lightly with fork after each addition and pushing dampened portion to side of bowl, sprinkle only dry portion remaining. (Pastry should be just dry enough to hold together, not sticky.) 
3. Shape dough into 2 balls and refrigerate until ready to use.

Filling Ingredients:

• 1 1/2 cups sugar
• 4 T. butter, cut into pieces
• 3 T. flour
• 3-4 cups rhubarb, cut up
• 1/2 tsp. nutmeg
• 2 eggs

Directions:

1. Preheat oven to 450 degrees 
2. Mix together sugar, flour, and nutmeg. 
3. Mix with cut up rhubarb.
4. Roll out bottom pie crust, in a 9 inch pie pan.
5. Place filling in pie crust and dot with butter.
6. Beat the 2 eggs well and pour over filling.
7. Roll out the other pie crust and cut in strips; place in lattice design on top.
8. Bake at 450 degrees for 10 minutes and then at 350 degrees for 30 minutes.

Parmesan Garlic Bread

 I was going through cookbooks to get rid of and found this recipe for Garlic Bread.  It is so different, and really good.

Parmesan - Garlic Bread

Ingredients:

• 1 cup whipping cream
• 1/4 cup mayonnaise 
• 9 cloves garlic, minced
• 3/4 cup plus 2 T. grated Parmesan cheese, divided
• 1 loaf French bread, sliced
• Paprika to taste

Directions:

1. Whip whipping cream until thick; blend in mayonnaise.
2. Add garlic and 3/4 cup Parmesan cheese; stir well.
3. Slice French bread in half lengthwise.  Generously spread garlic mixture on each half.
4. Sprinkle with remaining cheese and paprika.
5. Place loaf halves on an ungreased baking sheet.
6. Bake at 400 degrees for 15-20 minutes until topping turns golden.
7. Cut into one-inch slices.

Copycat Chick fil A Superfood Salad

Here is a salad we love that is similar to the one they serve at Chick fil A. 

Copycat Chick fil A Superfood Salad

Ingredients:

• 4 cups kale, loosely chopped or torn
• 1 bunch broccolini, chopped (we sometimes use broccoli)
• 1/2 cup dried cherries (can use dried cranberries)
• Roasted nuts to your taste, walnuts, pecans, almonds
• Maple vinaigrette to your taste

Directions:

1. Combine the kale, broccolini, dried cherries and nuts in a large bowl.
2. Add vinaigrette to the salad, and toss well. Can mix with the vinaigrette 15-30 minutes before you serve.

Maple Vinaigrette

Ingredients:

• 1/4 cup extra-virgin olive oil
• 1/4 cup pure maple syrup
• 2 T. apple cider vinegar
• 1 tsp. finely grated lemon zest
• 2 T. freshly squeezed lemon juice
• 1/2 tsp. kosher salt, or to taste
• 1/4 tsp black pepper, or to taste

Directions:

Mix all ingredients together.

Pickled Beets

 This was my mom's recipe for beet pickles.  She made them almost every summer when the beets were ripe.  When I grow beets this is a go to recipe.  

Beet Pickles

Ingredients:

• Beets, enough to fill 6 pint jars
• 2 cups sugar
• 2 cups water
• 2 cups vinegar (cider or white)
• 1 1/2 tsp. salt
• 1 T. whole allspice
• 4 or 5 whole cloves
• 2 cinnamon sticks

Directions:

1. Cook whole small beets until tender.  Peel and slice or leave whole if small.  
2. Bring the rest of the ingredients (syrup) to a boil. Put sliced beets in the syrup and simmer for 15 minutes. 
3. But in to hot jars, beets and liquid.
4. Seal. (With hot jars, hot liquid and hot lids, the jars should seal.)

Vi's Church Pickles

 This recipe comes from Les' aunt Vi.  They are what we call church pickles. The pickle juice in the jar gets cloudy. Ladies would always bring pickles for church potlucks and the jars were cloudy!  An easy recipe and you can make one jar at a time.

Vi's Pickles

Ingredients:

• Cucumbers
• Dill
• Pickling spice
• 1 dried hot red pepper (can find in pickling spices, 2 if tiny pieces)
• 1 T. Salt
• Garlic (one clove, cut into pieces if large, or two cloves if small)
• 1/4 tsp. alum (her recipe said knife tip fo alum)

Directions:

1. Put dill in bottom of quart jar
2. Add pickling spices, red pepper, salt and garlic.
3. Fill jar with cold water from the faucet.
4. Add alum.
5. Let set on counter until water gets a little cloudy, 2-3 days.  
6. Ready to eat or store.

Mint Ice Box Torte

 I found this recipe in an old church cookbook, and I remember my mom making something similar.  It was a bright and minty taste dessert and I have not had it for years.  It is made with those little pastel party mints. It has to set for 36 hours, and the mints should melt.  I hope to try this soon, and will update this then.

Mint Ice Box Torte

Ingredients:

• 1 pint whipping cream
• 20 marshmallows (quartered) or 2 1/2 cups miniature marshmallows
• 1 - 1 1/2 cups party mints
• Chocolate cookies

Directions:

1.   Line a torte or other pan with chocolate cookie crumbs.  Can add melted butter to hold them together.
2.   Whip cream.  Fold in mints and marshmallows.
3.   Put in pan lined with chocolate cookie crumbs.
4.   Refrigerate for 36 hours.