Whisked Roast Potatoes

This is another recipe I found on the internet.  These potatoes are a little more work but are awesome!

Whisked Roast Potatoes 

Ingredients:

• 3 T. vegetable oil, or enough to coat the bottom of your pan
• 2 tsp. kosher salt 
• 1 tsp. black pepper
• 1 bay leaf
• 2 lb. starchy potatoes, like Russet

Directions:

1. Preheat the oven to 400 degrees.
2. Coat the bottom of a deep, 12 by 8 inch roasting pan (preferable cast iron) (I used a 12 inch cast iron pan) with neutral oil, so the surface is lightly covered.  Season this oil with salt, pepper, and a bay leaf. Put the pan in the oven so the oil gets hot, and keep it there until the potatoes are ready to be added to it, 20-25 minutes, while you continue with the other steps.
3. Keep a bowl of water next to you.   Peel the potatoes, then cut them in half or quarters (each piece should be no bigger than a golf ball). Every time you peel and cut a potato, put it in the water so it does not oxidize. When finished, drain the peeled and cut potatoes in a colander.  Place the potatoes into a large pot, cover them with room-temperature water, add a few generous pinches of salt, set the heat to high, and wait for the water to come to a simmer.  (You'll see white foam come to the surface and the water will look like it's vibrating slightly; that's when you should reduce the heat.) Once the potatoes are simmering, reduce the burner to the lowest heat and set a timer for 10-12 minutes.  The potatoes are ready for the next step when a fork can pierce their outsides but their insides remain impenetrable.
4. Carefully drain the potatoes in a colander.  While the potatoes are warm, take a whisk and "stir" the potatoes so the outsides get scraggy.  The scraggier the better - be as aggressive as you need, giving individual pieces attention if they seem like they are smoother than the rest. (Troubleshooting tip:  If your potatoes don't seem to be responding, it's because they have not been blanched enough. Pour a kettle or saucepan of boiling water over them so that the potatoes heat up and are softer on the outsides.)
5. Remove the pan from the oven.  Discard the bay leaf.  Very carefully, piece by piece if needed, place the potatoes in the pan so that each piece touches the bottom.  You should hear a sizzle.  Turn the potatoes over so they are more fully coated in the hot oil.  Season the potatoes with salt and pepper again and add any other spices or aromatics, such as paprika, rosemary or za'atar.  Place the pan in the oven for 70 minutes, turning the potatoes after 40 minutes.  Check on the oven periodically-the potatoes are done when they are golden and crispy; if that's the case before 70 minutes have passed, take them out.
6. Enjoy!

Classic Nuts and Bolts Recipe (Chex Mix)

 My mom made this every year for Christmas.  It was great to snack on. And was a change from all the sweets at Christmas.

Nuts and Bolts (Chex Mix)

Ingredients:

• 2 cups of salted butter, melted
• 1 T. seasoning salt
• 3 T. Worcestershire Sauce
• 2-3 T. garlic powder
• 1 T. paprika
• 16 cups of mixed cereals, options are:  Wheat Chex, Rice Chex, Corn Chex, Crispex, Cheerios 
• 4 cups pretzel sticks
• 1 box of cheese stick crackers (or similar)
• 2 cups or more of mixed nuts

Directions:

1. Preheat oven to 250 degrees
2. In a large bowl or roaster combine the cereals, nuts, crackers and pretzels.  
3. In a saucepan melt the butter.  Mix in spices and Worcestershire sauce.  Pour over dry ingredients and stir gently to mix thoroughly. 
4. Bake at 250 degrees for 1 1/2 to 2 hours, stirring gently with a spoon every 25-30 minutes.
5. The mix will be done when you can see that all of the butter mixture has been absorbed and is dry.

Linzer Cookies

 When I was in Europe in 2025 I bought a little set of linzer cookie cutters.  Of course I had to try them at Christmas and found this recipe online.  The cookies are also good as single cookies.

Linzer Cookies

Ingredients:

• 1 cup unsalted butter
• 1 cup powdered sugar, sifted
• 2 large egg yolks
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1 vanilla bean, or 1 tsp. vanilla extract
• 2 T. freshly squeezed lemon juice
• 2 1/2 cups all-purpose flour, spooned and leveled
• 1 cup almond flour, spooned and leveled
• 1/2 cup apricot or strawberry jam
• powdered sugar for decoration, optional

Directions:

1. In a large mixing bowl, using a handheld or stand mixer fitted with a whisk or paddle attachment, mix the butter on medium speed until creamy for about 1-2 minutes.  Add the sugar and mix to combine.  Stir in the egg yolks until combined.  Add the salt, cinnamon, vanilla and lemon juice and mix just until incorporated.  On low speed, stir in flour and almond flour just to combine.
2. Divide the dough in half and shape into 1 -inch thick discs.  Wrap tightly in plastic wrap and chill for at least 1 hour or up to 2 days. 
3. Preheat the oven to 350 degrees and line 2 or 3 baking sheets with parchment paper.  Set aside.
4. On a lightly floured surface, roll out one dough disc at a time 1/4 inch thick.  Using a 2-inch cookie cutter of your choice, cut out cookies and place about 1-2 inches apart on the prepared baking sheets.  You should end up with about 64 cookies.
5. Bake one sheet at a time for 9-10 minutes until they look dry. Cool on the baking sheet for 5 minutes then transfer to a cooking rack to cool completely.
6. Fill cooled cookies with jam by spreading jam on the bottom of one cookie and placing another on top. Sprinkle with powdered sugar if you like.
7. Store in airtight container at RT for 1 week or freeze for up to 3 months.

Peanut Butter Cup Cookies

 A favorite cookie at our house at Christmas!

Peanut Butter Cup Cookies

Ingredients:

• 1/2 cup butter
• 1/2 cup creamy peanut butter 
• 1/2 cup brown sugar
• 1/2 cup white sugar 
• 1 egg
• 1 1/4 tsp. vanilla 
• 1 1/4 cup flour
• 3/4 tsp. baking soda 
• 1/2 tsp. salt
• 1 pkg peanut butter cups

Directions:

1. Preheat oven to 375 degrees
2. Beat first four ingredients.
3. Add egg and vanilla.  Mix well.
4. Mix dry ingredients and add.
5. Shape into 1 inch balls and place in uncreased mini muffin tin.
6. Bake 9-10 minutes. Remove from oven and press Peanut Butter cup in center of each cookie.
7. Let cool 5 minutes, then twist and lift to remove.

Makes about 40-44

Lemon Chiffon Pudding

 This is a recipe I got from one of my mom's friends.  It has always been a favorite of mine.  And now that we have a lemon tree I have lots of lemons to use.

Lemon Chiffon Pudding

Ingredients:

• 1 cup sugar
• 5 T. flour
• 2 T. softened butter
• pinch of salt
• 1/4 cup lemon juice
• grated lemon rind
• 3 eggs, separated
• 1 cup milk

Directions:

1. Preheat oven to 350 degrees.
2. Cream sugar, flour, butter and salt.
3. Add lemon juice, grated rind, beaten egg yolks and milk.
4. Beat egg whites to stiff peaks.  Fold into the creamed mixture.
5. Pour into a 7 X 11 inch pan.
6. Set pan into a pan of hot water.
7. Bake 45 minutes.

Apple Crumble

 I found this recipe on the New York City Cooking Calendar. It is a little different than the apple crisp I usually make so thought I would add it here.

Apple Crumble

Ingredients:

• 12 T. unsalted butter, melted
• 1 1/2 cups flour
• 1 1/2 cups brown sugar
• 1 cup old-fashioned rolled outs
• 1 cup pecans, chopped
• 1 tsp. kosher salt
• 3 1/2 lbs mixed apples, such as Granny Smith, Macintosh and Pink Lady, peeled, cored and cut into 1/2 inch wedges (about 8 medium apples)
• 1 T. cinnamon 
• 2 T. fresh lemon juice

Directions:

1. Heat the oven to 350 degrees.  Butter a 9 X 13 inch baking dish.
2. In a medium bowl, combine the flour, 1 cup of brown sugar, the oats, pecans and the salt.  Add the butter, and stir with a fork until the crumbs are evenly moistened.
3. Add the apples to the buttered baking dish and toss remaining 1/2 cup brown sugar, cinnamon and lemon juice. Spread the apples into an even layer. 
4. Press the crumb mixture together to create clumps of different sizes, and sprinkle on top of the apples. 
5. Transfer to the oven and bake until the apples are tender and the crumb topping is crisp and deep golden brown, about 50-60 minutes. 
6. Serve warm or at room temperature.

German Plum Cake

I found some prune plums at the grocery store this Fall.  A lady was filling bags with them, saying she made German plum cake with them.  That sounded so good that I bought a bag of plums too.  I got home and googled German plum cake and found a very delicious one. Prune plums are small oval dark purple plums.

German Plum Cake 

Ingredients: 

• ▢ 1.5 lbs plums, pitted and quartered

For the cake batter:

• ▢ 1 cup all-purpose flour
• ▢ 1 teaspoon baking powder
• ▢ ¾ cup granulated sugar
• ▢ 1 teaspoon vanilla extract, or vanilla sugar
• ▢ ½ teaspoon lemon zest, freshly grated (optional)
• ▢ ½ cup unsalted butter, room temperature
• ▢ 2 large eggs, room temperature

For the streusel:

• ▢ 1 cup all-purpose flour
• ▢ ½ cup sugar
• ▢ ¼ teaspoon cinnamon
• ▢ ½ cup unsalted butter, room temperature
• 
  
• Directions:
•  

1. Preheat your oven to 350°F (180°C). Spray with cooking spray or lightly butter a 9-inch springform pan, set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment combine flour and baking powder. Add sugar, vanilla extract, lemon zest, butter, and eggs to the bowl and beat on low speed until combined then increase speed to medium-high and beat until smooth, about 2 minutes.
3. Spread the batter evenly into the cake pan. Gently place the plums in a concentric pattern on top of the batter, slightly overlapping each other.
4. Make the streusel: In the bowl of a stand mixer fitted with the paddle attachment combine flour, sugar, and cinnamon. Add soft butter and beat until everything is combined and your crumbs have a coarse and crumbly texture about 30 seconds to 1 minute.
5. Using your hands sprinkle the streusel evenly on top of the plums. 
6. Bake for about 50 minutes or until the top of the cake is lightly golden. Test with a skewer for doneness. Let the cake sit in the pan for about 10 minutes, then run a knife around the edge of the pan and remove the outer ring of the springform. Let cool to room temperature before serving.

Brussel Sprouts with Bacon and Apple

This is a little different recipe for Brussel sprouts.  I found it online one day and we liked it. It is baked in the oven in one pan.

 Brussel Sprouts with Bacon and Apple

Ingredients:

1. 8 slices Bacon
2. 4 pints of Brussel sprouts, ends trimmed and halved
3. Kosher salt and pepper
4. 2 med apples, cored and cut into 1/4 inch slices, then halved
5. 2 tsp. red wine vinegar

Directions:

• Preheat the oven to 425 degrees F.  Arrange the bacon in a single layer on a large rimmed baking sheet. Bake until browned and somewhat crispy, about 15 minutes.  Remove the bacon from the cookie sheet.
• Add the Brussels sprouts in a single layer.  Sprinkle with salt and pepper and toss.  Roast until they begin to brown, about 15 minutes.
• Remove the sheet from the oven and toss in the apples. Return to the oven; roast until the Brussels sprouts are browned and tender and the apples have softened, 10-15 minutes. 
• Toss with the bacon and vinegar.  Serve immediately.

Butterhorns

 This recipe is from a restaurant in Bismarck, ND.  It was called Butterhorn, and when she closed her restaurant she posted the recipe for butter horns on Instagram.  The measurements for the recipe are in oz, grams, and cups.  So I will post it that way for now.

Butterhorns

Ingredients:

• 0.4 oz yeast (2 pkg, or 4 tsp.)
• 0.75 oz sugar
• 3/4 cup warm water
• 1 1/2 cups warm milk
• 1/2 cup butter
• 4 eggs
• 3/4 cup sugar
• 8 cups All Purpose flour
• 3/4 T. salt

Directions:

1. Bloom yeast, sugar, and water, in a mixer.
2. Add warm milk, butter and eggs.  Beat until mixed.
3. Add sugar, flour and salt.  Mix 2-3 minutes.
4. Portion dough into balls that weigh 700 grams.
5. Let rest 30 minutes.
6. Roll to 12-14 inch disk.
7. Cut into 8 pie shaped pieces and roll up.
8. Rest, covered until doubled in size.
9. Bake at 350 degrees for 10-12 minutes, or until lightly brown.  Brush with butter.

Grilled Pork with Spicy Pineapple Salsa

 I got 4 big binders of recipes at an estate sale a few weeks ago.  Some lady had cut out recipes from magazines etc and put them in these binders.  So fun to look at.  I found this recipe for pork that we tried and it was excellent.  I used a mild salsa and you can spice it up if you use a medium or hot salsa.

Grilled Pork with Spicy Pineapple Salsa

Ingredients:

• 1 jar (16 oz.) chunky salsa
• 1 can (8 oz.) crushed pineapple
• 1/2 cup port wine or grape juice
• 1/4 cup packed brown sugar
• 1/4 cup lime juice
• 1/4 cup orange juice concentrate, thawed
• 2 T. worcestershire sauce
• 1 tsp. garlic powder
• 1/4 tsp. cayenne pepper

Pork:

• 1 tsp. ground cumin
• 1/2 tsp. pepper
• 1/4 tsp. cayenne pepper
• 2 pork tenderloins (1 lb. each)
• Lime wedges

Directions:

1.  In a saucepan, combine the first nine ingredients. Bring to a boil; cook 20 minutes or until mixture reduces by half, stirring occasionally. 
2.  Meanwhile, for pork, mix cumin, pepper and cayenne pepper; rub on tenderloins.  
3.  Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly.
4. Grill tenderloins covered, over medium heat or broil 4 inch from heat 18-22 minutes or until a thermometer reads 145 degrees, turning occasionally.
5. Let stand 5 minutes before slicing.  Serve with salsa and lime wedges.

Bacon Pea Salad

 This is a great summer salad to make. Frozen peas can be used if fresh peas cannot be found. If using frozen peas, thaw them by running water over them in a strainer. Drain well.

Bacon Pea Salad

Ingredients:

• 4 slices bacon
• 3/4 cup mayonnaise
• 1 T. honey
• 1 T. white sugar
• salt and ground black pepper to taste
• 1 (20 ounce) pkg fresh green peas
• 2 ribs celery, chopped
• 1/2 cup cubed Cheddar cheese
• 1/2 cup chopped onion

Directions:

1. Gather all the ingredients 
2. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes.  Drain bacon slices on paper towels and crumble. Reserve 1 T. bacon grease.
3. Whisk mayonnaise, reserved bacon grease, honey, sugar, salt, and black pepper together in a bowl.
4. Mix bacon, peas, cheddar cheese, and onions together in a bowl.  Drizzle dressing over salad and toss to coat.
5. Chill!

Bob Evans Chicken and Noodles

 This makes a huge full crockpot!  It thickens up when the noodles are added.  

Bob Evans Chicken and Noodles

Ingredients:

• 9 cups chicken stock
• 3/4 cup chopped carrots
• 3/4 chopped celery
• 1 cup chopped onion
• 1/2 cup butter
• 1/2 tsp black pepper
• 1/2 tsp salt (can add more to taste)
• 2 pounds boneless skinless chicken breast
• 16 oz. homestyle noodles

Directions:

1. Add the chicken broth, chicken, butter, carrots, celery, onion, pepper and salt to the slow cooker.
2. Cook this on low for 7 hours or on high for 3-4 hours.
3. Remove the chicken and shred it with a fork.
4. Return the chicken to the slow cooker and add the noodles to cook for another hour.
5. Serve.

Blood Orange Ginger Marmalade

Moving to Arizona I decided to try my hand at making marmalade.  I found this recipe on the box of canning jars I bought.  The recipe used blood oranges. It made a beautiful red marmalade.  We have a seville orange tree and those oranges are used for marmalade. I will try this recipe with the seville oranges sometime.

Blood Orange Ginger Marmalade

Ingredients:

• 12 blood oranges, (4 1/2 - 5 lbs.) scrubbed and divided
• 8 cups sugar
• 1/4 cup lemon juice
• 2 tsp. fresh ginger, grated

Directions:

1. Quarter 6 blood oranges lengthwise then cut quarters crosswise into thin slices. Place orange slices in a large saucepan, add water to cover and bring to a rapid boil. Remove from heat, cover and let stand at room temperature least 8 hours.
2. Juice remaining 6 blood oranges, discard rinds.  Use a slotted spoon to transfer blood orange slices to a clean 6 qt. saucepan, reserve the soaking liquid.
3. Combine blood orange juice with enough soaking liquid to measure  4 cups total. Discard remaining soaking liquid. Add the blood orange juice mixture, and remaining ingredients to blood orange slices. Bring mixture to a rolling boil over high heat; reduce heat, simmer uncovered until marmalade has thickened and reached gel point, 220 degrees on a thermometer.
4. Enjoy now or process for 10 minutes. 

Easy Herbed Grilled Salmon

 I found this recipe  in one of those church cookbooks that are spiral bound.  It is a good recipe for grilling salmon.

Easy Herbed Grilled Salmon

Ingredients:

• 1/2 lb. salmon filet
• 1 T. butter
• 2 T. white wine
• 1/2 tsp. salt (optional)
• 1/2 tsp. onion powder
• 1/2 tsp. garlic powder
• 1/2 tsp. lemon pepper
• 1 tsp. oregano 
• 1/2 tsp. dill weed
• 1/2 tsp. parsley flakes 
• 1/4 tsp. paprika

Directions:

1. Preheat grill
2. Make a tray out of heavy-duty foil by folding a long piece in half and folding up all 4 sides with the dull side up. Spray the bottom of the foil tray with cooking spray.  
3. Place fish filleting the tray, skin side down.
4. Smear a thin line of butter on filet.  Squeeze lemon juice liberally over filet and then a splash of white wine.
5. Sprinkle remaining seasons lightly over filet.
6. Transfer the foil tray to the hot grill. Cover. Cook for 10 minutes per inch of thickness of filet.
7. DO NOT over cook or it will be dry and unpalatable.  Turning is not necessary.  Salmon is done when it turns a light pink color throughout.

Crispy Chicken Wings

 My daughter found this recipe and it is an easy and great crispy chicken wing recipe. 

Crispy Chicken Wings

Ingredients:

• 2 lbs. chicken wings, flat and drummies
• 2 T. baking powder
• 2 T. chicken seasoning (Recipe below)
• 4 T. oil

Directions:

1. Preheat oven to 425 degrees.
2. Rinse and pat dry your chicken wings.
3. In a large bowl whisk together chicken seasoning, olive oil, and baking powder. 
4. Thoroughly coat each chicken wing with the seasoning mx.  make sure each piece is evenly coated for the best flavor.
5. Line a baking sheet with parchment paper.
6. Lay out your seasoned chicken wings on the rimmed baking sheet in a single layer.  
7. Place the baking sheet into the preheated oven and bake for 25 minutes on each side, until it is crispy and golden brown. Internal temperature should be 165 degrees.

Chicken seasoning:

1/4 tsp. or  Cayenne pepper

1 T. Black pepper

3 T. Smoked paprika 

2 T. onion powder 

3 T. garlic powder 

1 T. dried parsley

1 T. dried oregano 

2 T. sea salt

Mix all ingredients together.

Use 1 T. for every pound of meat.

 

Creamy Chickpea and Sweet Potato Stew

 This is a recipe from Cooks Illustrated that I tried.  Their recipes are usually good, if it is something you like.  This one comes together quite fast.

Creamy Chickpea and Sweet Potato Stew

Ingredients:

• 1 T. vegetable oil
• 1 onion, chopped fine
• 1 large sweet potato, peeled and cut into 1/2 inch pieces
• 3/4 tsp. table salt
• 1/4 tsp. red pepper flakes
• 3 T. tomato paste
• 1 tsp. ground coriander
• 2 (15 oz.) cans chickpeas, undrained
• 1 (14 oz.) can coconut milk
• 3/4 cup water
• 1/3 cup creamy peanut butter
• 2 tsp. grated lime zest plus 2 T. lme juice
• 1/2 cup dry-roasted peanuts, chopped
• 1/2 cup minced fresh cilantro

Directions:

1. Heat oil in a large saucepan over medium heat until shimmering. Add onion, sweet potato, salt and red pepper flakes, and cook, stirring frequently, until onion begins to brown, 6-8 minutes.
2. Add tomato paste and coriander and cook until tomato paste slightly darkens, 2 minutes. Stir in chickpeas and their liquid, coconut milk, water, and peanut butter. Increase heat to medium high and bring to simmer, and cook, stirring occasionally, until sweet potato is tender, about 15 minutes.
3. Remove from heat and stir in lime zest and lime juice. Season with salt to taste. Serve, passing peanuts and cilantro separately.