Diane's Family Recipes

Low-Carb Italian Sausage Soup

2012-01-25T15:48:00.001-07:00

1 pound Italian sausage
2 Tbsp. Olive oil
2 med onions, diced

6 cloves garlic, diced
2 bay leaves
2 T salt

1/2 t pepper
1 can garbanzo or red kidney beans, drained
1/2 lb fresh sliced mushrooms
1 large can petite diced tomatoes
1 qt water

3 T chicken base – purchased at Costco
12 oz V-8® vegetable juice

couple squirts of Worcestershire sauce

1 bag frozen cauliflower

2 large handsful baby spinach leaves

Form sausage into meatballs. Put oil in soup pot and brown sausage in it. Add the rest of the ingredients except the cauliflower and spinach and bring to a boil. When onions are tender, add the cauliflower and cook on medium heat until it’s warmed. Turn off the burner, add spinach and cover for 3 minutes. Stir and serve with a sprinkling of shredded parmesan cheese. As with all soups, this one is fantastic the next day. I don’t drain the fat as it adds a lot to the flavor of the soup.

Wonderful Low-Carb Waffles

2011-12-20T16:47:00.001-07:00

1 C golden cold milled flaxseed
1 C vanilla whey protein powder
1/2 tsp salt
1/4 C artificial sweetener
1 TBSP baking powder
2 tsp ground ginger
3/4 C heavy cream
3/4 C water
2 eggs
4 TBSP melted butter

Preheat waffle iron. Combine dry ingredients. Combine wet ingredients. Pour into the dry bowl of ingredients and stir until it looks like batter. Bake according to your waffle iron directions. Serve with sugar-free syrup, whipped cream or a sugar-free jam. Our favorite topping is Cold Hollow Mill Horseradish Jam from Waterbury, VT.

Low-Carb Lasagna

2011-09-14T10:01:00.001-06:00

I made this last night and both of us raved over how good it was. Best lasagna I’ve ever made and no white flour noodles.

1 lb. Italian sausage – cooked and drained
1 24 ounce jar Classico Fire Roasted Tomato & Garlic Sauce
2 medium eggplants sliced 3/16” in either direction
2 eggs
16 oz. ricotta cheese
1/2 C grated Parmesan
2 T parsley flakes
1 tsp salt
1/2 tsp pepper
1 lb. grated mozzarella cheese

Preheat oven to 325º.

Beat the eggs, ricotta, Parmesan, parsley, salt and pepper together. Layer 1/3 of the sliced eggplant in a 9x13x2 oiled pan, add 1/3 of the following: ricotta cheese mixture, sausage, sauce, and mozzarella. Repeat twice more. Bake for one hour. I like to put the pan on a larger cookie sheet to catch drips. Let rest 10 minutes, then serve. Feeds 8-10.

Best Meat Loaf–Low Carb

2011-04-20T07:32:00.001-06:00

1 lb ground beef
2 lb mild pork sausage
1 c crushed plain pork rinds
4 oz diced mild green chilies
1 med onion chopped
8 oz Monterey Jack shredded
3/4 c mild salsa
1 egg
3 cloves garlic, crushed
1 T dried oregano
1 T ground cumin
1 tsp salt
Mix everything together. Pour into a 9x13 cake pan and form into a loaf. Bake at 350º for 1 1/2 hours. Or use 2 bread pans and bake for 1 1/4 hours. Hint: line the pans with aluminum foil for easier cleanup.

Broccoli, Ham & Cheese Soup

2011-02-09T19:14:00.001-07:00

The soup goes great with Gary Taubes new book, “Why We Get Fat, And What To Do About It”. Both the soup and the book are good for you. Great use for a leftover ham bone from a spiral cut ham that had been frozen since Christmas. (This site is not endorsed by Gary Taubes. His books, however, are endorsed by me.)

1 ham bone with about 1 1/2 c ham attached
2 quarts water

1 large onion, chopped
2 tsp dry mustard
1 tsp course ground black pepper
3-4 c fresh broccoli
1 qt heavy cream
2 c milk
12 oz shredded cheddar cheese

Boil ham bone in water in a soup pot for 3 hours. Remove ham reserving liquid. Pull ham from the bone and cut into bite-sized pieces. Return to the pot with the liquid. Add onion, mustard, pepper and broccoli then cook on medium heat until tender. Add cream and milk then heat until steaming, stirring constantly. Add cheese and continue stirring until cheese has melted into the soup.

Macadamia Nut Herb-Crusted Fish

2011-02-07T20:37:00.001-07:00

I served the fish with spaghetti squash and fresh buttered broccoli. We ate until we were ready to explode.

Serving Size : 4 Preparation Time :0:35

4 tilapia -- (6 oz size)
1 pinch kosher salt
1/2 teaspoon ground white pepper
1/2 cup shredded Parmesan cheese
1/2 cup finely chopped unsalted macadamia nuts
1 1/2 tablespoons dried basil leaves
2 tablespoons finely minced garlic
1/2 teaspoon dried thyme leaves
2 tablespoons olive oil

Lemon-Butter Wine Sauce with Capers
1/4 cup dry wine
1/4 cup chopped onion
1 tablespoon dried parsley
1 tablespoon chopped dried chives
1/4 cup lemon juice.
1/4 cup heavy cream
1 cup softened butter
1/2 teaspoon salt
1/4 cup capers
1/4 teaspoon lemon zest.

Lemon-Butter Wine Sauce with Capers - make this first

In a saucepan, heat wine, onion, parsley, chives, and lemon juice. Cook until liquid reduces to half. Add cream; simmer for 2 minutes. Remove from heat and whisk in butter, a little at a time. Add salt, capers, and lemon zest. Makes about 2 cups sauce.

Season fillets with salt and pepper. Combine remaining ingredients except olive oil; coat fillets with mixture and press into fish. In a skillet, heat olive oil over medium heat. Sauté fillets until golden brown, about 2 minutes then turn. Add 1/4 C water to pan, cover with lid and cook for additional 2 minutes, or until fish is flaky. Serve with Lemon-Butter Wine Sauce with Capers.

2g Carbohydrate per serving

Low-Carb Cauliflower Mock Mashed Potatoes

2010-12-07T11:06:00.001-07:00

1 head cauliflower
3 ounces cream cheese
1/2 stick butter
1/4 teaspoon garlic salt
1/4 teaspoon black pepper

up to 2 Tablespoons heavy cream

Break cauliflower into small pieces and steam. Pour off water. Place in food processor with cream cheese, butter, garlic salt and pepper. Process. Add enough cream for desired consistency.

Low-Carb Killer Stuffing

2010-12-07T10:51:00.001-07:00

This is a low-carb remake of a favorite dish.

2 ex-large eggplants or 3 smaller ones, peeled and cut in 1/2” cubes

3 c heavy cream
2 heaping tsp chicken base – Costco has this
1 Tbsp. garlic, chopped
1 1/2 Tb Italian seasoning
2 1/2 tsp salt
1 1/4 tsp black pepper
2 large eggs
2 Tbsp. lemon juice

3/4 c grated Parmesan cheese
25 oz artichoke hearts - Costco sells these in large jars
20 oz fresh spinach
2 c yellow onions, chopped – microwave them until tender
1 lb Jimmy Dean sausage – crumbled and cooked

1 1/2 c grated Parmesan cheese

Preheat the oven to 350 degrees F. Spray a deep 9 by 13-inch baking dish with Pam.

Wilt the spinach in a steamer basket or divide it in thirds and microwave each third for 1 1/2 minutes. Squeeze as much water from spinach as possible, then put aside.

Warm a cup of the cream and add the chicken base. Stir until smooth. Whisk cream/chicken base with the remaining cream, garlic, Italian seasoning, salt, pepper, eggs, lemon juice in a large bowl (or blender then pour into a large bowl). Add 3/4 C cheese, artichokes, spinach, onions, sausage and eggplant, then stir to combine. Pour the eggplant/custard mixture into the prepared dish. Cover with foil and bake 1 hour. Remove foil and top with 1 1/2 C grated Parmesan cheese, then bake another 45 minutes until the center is set. Serve warm. PUT A COOKIE SHEET LINED WITH FOIL UNDER THE BAKING DISH TO CATCH DRIPS BECAUSE IT WILL MAKE A REAL MESS OF YOUR OVEN. I make this dish a couple of days ahead when I’m doing it for the holidays. You can also hurry this dish along by microwaving the eggplant and onions before mixing with everything else. About 30 servings – 6 net carbs per serving.

Low-Carb Christmas Menu 2010

2010-12-01T20:41:00.000-07:00

December 24th
Pesto-stuffed mushrooms
Berry, Pear, Pecan Green Salad
Homemade Clam Chowder
Cheesy Corn Bread (not low-carb)
Atkins Buche de Noel

December 25th
Dips: Ranch and Spinach/Artichoke w/ Crudités
Smoked Cheddar Cheese Ball
Spicy Nut Mix

Savory Artichoke, Eggplant & Spinach Stuffing
Cheesy Cauliflower
Cranberry, Orange, Tri-berry Jelled Salad
Broccoli Slaw
Buttered Green Beans with Bacon
Southern Yams with Pecans
Hickory Smoked Ham

Individual Cherry Cheese Cakes (not low-carb)
Pumpkin Pudding

Low-carb White Chicken Chili

2010-08-27T15:50:00.007-06:00

This is the low-carb version of a favorite. Pretend those are green beans in the photo instead of northern.

1 lb. boneless skinless chicken breasts cut into 1/2” cubes (Hint: When in a hurry, I use Costco’s canned chicken and don’t drain it)
1 onion chopped
1 T extra virgin olive oil
1 tsp. minced garlic
2 (15 oz) cans of cut green beans (drained)
4 T chicken base (organic variety at Costco)
2 C water
1 (7oz) can chopped green chilies
2 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. black pepper
1/4 tsp. cayenne pepper OR 1/2 tsp. chili powder (If you’re feeding small children, you might omit this ingredient.)
2 cups whole milk
1/2 cup heavy cream

Sauté chicken and onion in oil. Add garlic, beans, chicken base, water, chilies and seasonings. Heat to a soft boil. Remove from heat. Stir in milk and cream. Yield: 6 servings

272 calories, 23 g protein, 15 g carbs, 4 g fiber, 14 g fat. If you substitute sour cream for the milk, you can bump the fat grams to 27 and the calories to 386.

Low-Carb Funeral Potatoes

2010-08-08T07:57:00.002-06:00

We’ve been on Atkins for three months now and have had great results – 18 pound loss each. Last night I started reworking some of our old favorites. This recipe comes pretty close. I used cauliflower instead of hash browns.

1 huge head of cauliflower
8 oz fresh mushrooms, chopped
1/2 to 1 chopped onion
32 oz real sour cream – not the light stuff
10 oz shredded cheddar
1 sm can chopped green chilies, drained
2-3 tsp garlic salt (I use the California variety)
1/4 C. brown mustard

Break apart and steam the cauliflower for 18 minutes. Chop it into small pieces about the size of diced potatoes.

Microwave the onion and mushrooms in a small covered dish for a minute. Combine all the ingredients and place in 9x13 pan. Microwave for 15 minutes. Or probably 30 minutes in a 350º oven would do – or until it’s bubbly. 15 servings, 223 calories, 8g protein, 7g carb, 1g fiber, 19g fat.

Low-Carb Barbecue Chicken

2010-05-25T18:54:00.001-06:00

I found this recipe earlier this week on a low-carb website. Without a doubt, it’s the easiest and tastiest chicken I’ve made in a long time.

12 oz Diet Rite Cola
1/2 C low-carb catsup
3 good-sized boneless, skinless chicken breasts

Mix the cola and catsup and pour into a medium sized pan. Place cut up chicken in the sauce. Cook covered on medium heat for 30 minutes. Uncover, stir to turn over the chicken and cook on medium for another 10 minutes. Divine and less than three carbs per serving. The breasts I used were around 250 calories per. My guess is that this would be just as good using country style ribs. 3 servings

Broccoli Salad

2009-12-23T15:04:00.001-07:00

2 bunches of broccoli cut into small pieces
1 sm red onion finely chopped
10 slices of cooked bacon, crumbled
1 c sunflower seeds
1 c raisins

1 c mayo
1/2 c sugar
2 T vinegar

Combine the first five ingredients. Mix the last three together and then pour over the broccoli mixture.

Hint: You can microwave the bacon for about 8 minutes to get it crisp. Also, for a twist, swap the sunflower seeds for cashews.

Christmas Menu 2009

2009-12-22T15:07:00.008-07:00

Christmas Eve

Pesto Crostini

Strawberry, Pear, Pecan Salad
Clam Chowder (Market Street Recipe)
Cheesy Corn Bread

Cranberry Bread Pudding with
Daffodil Lemon Sauce

Christmas Day

Marinated Mushrooms
Dips: Ranch and Spinach/Artichoke
Crackers

Brown Sugar and Maple Ham
Savory Artichoke and Spinach Stuffing
Cranberry, Orange, Tri-berry Jelled Salad
Snappy Cheese Potatoes
Buttered Carrots
Frog Eye Salad
Southern Yams
Broccoli Slaw
Rolls

Divinity
Pecan Pie
Dipped Pretzels
Cereal Sticky Treats
Individual Cherry Cheese Cakes
Cranberry bread Pudding with Lemon Sauce

Merry Christmas

2009-11-26T07:31:00.001-07:00

Here’s hoping all of you, who have made this endeavor worthwhile, have a wonderful Christmas. It’s been very gratifying seeing my humble recipes spread around the globe. May God be with all of you this holiday season and may you bask in the warmth of His love. Diane

Butternut Squash Soup

2009-11-05T19:29:00.003-07:00

1 chopped onion
1 Tablespoon grated ginger root
2 Tablespoons oil
1 Large butternut squash -- peeled, seeded and cubed
2 apples -- peeled, cored and chopped
4 cups water
4 teaspoons chicken base
salt and pepper to taste

Sauté onion and ginger in the oil. Add squash, apples, water and chicken base. Bring to a boil, cover and simmer for 15 minutes until squash is tender. Puree with a stick blender until smooth. Add salt and pepper to taste. Depending on the size of the squash, makes about 4 two cup servings.

Hint: I microwave the squash, apples and onions for a hurry-up option.

White Chicken Chili

2009-10-20T08:29:00.008-06:00

This was a taste treat served two weeks ago for “Souper Saturday” at church and quite a sensation. Thanks, Linda. I've modified it a bit to reduce the calories.

1 lb. boneless skinless chicken breasts cut into 1/2” cubes (Hint: When in a hurry, I use Costco’s canned chicken and don’t drain it)
1 onion chopped
1 T extra virgin olive oil
1 tsp. minced garlic
2 (15 oz) cans great northern beans OR 2 (15 oz) cans of cut green beans (drained)
4 T chicken base (I use the low-sodium variety)
2 C water
1 (7oz) can chopped green chilies
1 tsp. salt- adjust if you use a regular chicken base
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. black pepper
1/4 tsp. cayenne pepper OR 1/2 tsp. chili powder (If you’re feeding small children, you might omit this ingredient.)
1 cup sour cream – to cut calories I use non-fat OR 8 oz buttermilk
1/2 cup light cream OR 1 (5 oz) can of non-fat evaporated milk

Sauté chicken and onion in oil. Add garlic, beans, chicken base, water, chilies and seasonings. Heat to a soft boil. Remove from heat. Stir in sour cream or buttermilk and either the light cream or evaporated milk. Yield: 6 servings

Popcorn Balls

2009-10-09T14:06:00.006-06:00

This popcorn reminds me of my grand-

mother's, only it’s much easier to make.

1 C light corn syrup
1/2 C sugar
1 sm pkg raspberry Jell-O
12 C popped popcorn

Combine syrup and sugar and bring to a boil. Remove from heat. Add Jell-O and stir until dissolved. Pour over popcorn, mixing well. Let cool. Spray hands with Pam. Shape popcorn into balls. Store in covered container.

Pumpkin Soup

2009-09-22T20:30:00.012-06:00

Comfort food for a Fall afternoon

1/2 cup butter or margarine
2 small onions -- chopped
2 cloves garlic -- finely chopped
4 teaspoons packed brown sugar
4 T chicken base (I use the low-sodium variety)

5 2/3 cups water
2 1/2 teaspoons salt - use less if your chicken base isn't low-sodium
1/2 teaspoon ground black pepper

29 ounces canned pumpkin (not pumpkin pie mix)
24 fluid ounces evaporated milk
1/4 teaspoon ground cinnamon
1 tsp ground ginger

Melt butter in large saucepan over medium heat. Add onion, garlic, chicken base and sugar; cook for 1 to 2 minutes or until soft. Add water, salt and pepper; bring to a boil, stirring occasionally. Reduce heat to low; cook, stirring occasionally, for 15 minutes. Stir in pumpkin, evaporated milk, ginger and cinnamon. Cook, stirring occasionally, for 5 minutes. Remove from heat.

This next step is optional. Transfer mixture to food processor or blender, a couple of cups at a time; process until smooth. Return to saucepan. Serve warm. Serves 10

Hint: Don't fill the blender all the way. It will find a way to splatter out of your lid.

Val Smith's Cheesecake

2009-08-07T18:29:00.005-06:00

Our family has enjoyed this very light
cheesecake hundreds of times since 1975.

12 oz can evaporated milk.

Pour milk into small bowl, cover and set in freezer for a couple of hours.

2 C graham cracker crumbs
6 1/2 T sugar
1 cube butter

Melt the butter, stir in crumbs and sugar. Press all but 1/4 cup of crumbs into 9x13 pan. Set aside.

3 oz lemon Jell-O
1 C boiling water

Mix Jell-O in water and cool on countertop.

8 oz cream cheese
1 C sugar
1 tsp vanilla

Whip cream cheese with an electric mixer. Add sugar and vanilla. Slowly add Jell-O/water mixture while beating. Set aside.

Remove bowl of milk from freezer and pour into large bowl. Whip until peaks form similar to whipped cream. Fold in Jell-O/cream cheese mixture. Pour over 9 x 13 pan of crumbs. Sprinkle remaining 1/4 cup of crumbs on top. Refrigerate for several hours.

Cereal Sticky Treats

2009-08-04T08:00:00.003-06:00

You'll have trouble walking away from this.

1/2 of a 12.8 oz box of Rice Chex

1/2 of a 16 oz box of Golden Grahams

2 c flaked coconut

1 c sliced almonds

3/4 c butter

1 c sugar

1 c corn syrup

1 tsp vanilla

Mix the first four ingredients in a large bowl. Melt the butter in a small pan. Stir in sugar and corn syrup and heat on medium high until mixture begins to boil. Stir in vanilla. Pour over cereal mixture and stir until all of the ingredients are coated with syrup.

Hamburger Soup

2009-05-28T08:02:00.000-06:00

Back in 1970 Tracy Collins Bank employed a cook who charged a minimal amount for lunch. This was one of her recipes which I fed my growing family many times.

1 1/4 lb lean ground beef
1 c chopped onions
48 oz V-8® vegetable juice
1 c celery -- sliced
2 c potatoes -- chopped
4 tsp salt
1/2 tsp thyme
1/2 tsp pepper
1 bay leaf
1/2 tsp basil
28 oz canned tomatoes
1 c carrots -- sliced
4 beef bouillon cubes
4 c water

Options: garbanzo beans, zucchini, cauliflower, mushrooms, or a handful of frozen mixed veggies.

Brown hamburger with onions. Drain and add all the ingredients. Cook on medium-high for 20 minutes. You can use water instead of V-8, but the juice is better.

Raisin Filled Cookies

2009-05-25T14:27:00.003-06:00

They're a little labor-intensive, but worth the time. No

eggs, no sugar other than a dusting of powdered sugar.

1 C cottage cheese

1 1/3 C butter

2 C flour

Raisin filling

Powdered sugar

In large bowl of electric mixer beat cottage cheese and shortening together until fluffy; gradually stir in flour with spoon. Wrap in waxed paper and chill in refrigerator overnight.

Divide dough in 4 parts. Work with one part at a time and keep remaining parts refrigerated. On floured board with floured hands, roll each part into 12-inch log. Cut 1-inch pieces off log and flatten with well-floured fingers into 2-1/12-inch rounds; mound teaspoonful of filling in center of each and pinch edges closed.

Bake on greased baking sheets (or ungreased silicone liners) in preheated 350º oven 18-20 minutes; cool on racks. Store loosely covered. Will keep several days, or freeze for later use. Sprinkle with powdered sugar before serving. Makes 4 dozen.

Raisin filling: In small saucepan combine 1 1/2 C raisins and 1 C water; bring to boil and simmer 15 minutes, or until most of the liquid is absorbed. Add 1/4 C chopped walnuts and set aside to cool. Makes about 1 1/2 C.

Slow-Cooker Barbeque Pulled Pork

2009-05-25T12:12:00.000-06:00

This can be the start of so many great meals. Pork enchiladas, taco salad, chili, .... the list is endless. Even add some to canned soup for an easy, quick dinner. -- Carole, this is for you!

Rub a 6 pound pork loin with a good steak rub. Place in a slow cooker. Pour 4 ounces of liquid smoke over the roast. Cover and set to high. Cook for 7 to 8 hours until roast can be pulled apart easily. (On low, plan on at least 12 hours.) Remove meat and pull apart. Cool the liquid, skim off the fat and discard. Pour the juice onto the shredded meat.

Nicole's Saran™ Wrap Ribs

2009-05-24T19:38:00.005-06:00

I was very dubious about this idea, but you can't

argue with success. These are way too easy.

Preheat oven to 325 degrees.

Lay the ribs out on a heavy duty plastic wrap. Saran™ is good for this use. Season ribs with salt, pepper, garlic, whatever suits your fancy. Brush with your favorite barbecue sauce; we use honey or mesquite flavored.

Seal each rack separately in the plastic wrap. Seal again tightly in heavy duty aluminum foil. Place on a baking dish or cookie sheet and bake at 325º for 1 ½ to 2 hours. Remove both wraps and if desired, brown under the broiling element in your oven. These are fall-off-the-bone good.

Mexican Wedding Cookies

2009-05-24T10:30:00.006-06:00

These cookies were standard fare at Christmas when the
kids were home. They can be made round or rectangular.

1 C butter, softened
1 C powdered sugar
1 tsp vanilla
1/4 tsp salt
2 C flour
1 C very finely chopped pecans

Powdered sugar (optional)

In large bowl of electric mixer cream butter and sugar until fluffy; blend in vanilla and salt. With wooden spoon gently stir in flour and nuts. Cover and refrigerate the dough for one hour or until firm. Form the dough into 1 inch balls and place them 2 inches apart on ungreased baking sheet OR divide dough in 5 portions, shape each in 12x1-inch roll, wrap in plastic and chill thoroughly. When ready to bake, slice in 3-inch lengths; cut in half lengthwise and place cut side down on ungreased baking sheet. Bake at 375º for 12-14 minutes, or until light brown. Cool on racks. Sprinkle with powdered sugar. Makes 40 cookies.

Chilled Corn Salad

2009-05-24T09:41:00.001-06:00

16 oz frozen or canned (drained) corn
1 medium onion, chopped
3/4 c chopped green pepper
3 T minced parsley
3 T cider vinegar
1 1/2 T oil
3/8 tsp salt
dash of pepper

Mix all ingredients in a medium bowl. Refrigerate several hours. Makes about 3 1/2 cups or 5-6 servings.

Raisin Grilled Cheese

2009-05-23T10:46:00.000-06:00

Pecan Raisin Bread

I had forgotten this lunch treat from long ago until last week while buying a panini grill at Macy's. Forty years ago my friends and I frequented a tiny place in the garment district of LA that served grilled cheese on raisin bread with a slice of tomato. That sandwich was a frequent item on the menu as the kids were growing and then somehow was lost in my brain's recipe box.

Harmon's in Utah carries a wonderful artisan pecan raisin bread which I bought and had sliced on #11. I coated both sides of two pieces of bread with butter, layered a slice of sharp cheddar and tomato, then toasted it in the grill. You could do the same with a frying pan, turning the sandwich until it was done on both sides. Add a side salad for a tasty meal.

Carrot Cookies

2009-05-15T13:25:00.011-06:00

This is my mother's recipe that she

picked up at church years ago.

1 cup butter - softened (20 seconds in the mw will do it)

1/2 C applesauce, shortening, or butter
1 1/2 cups sugar
2 eggs
2 cups carrots
4 teaspoons baking powder
1 teaspoon salt
2 teaspoons vanilla
1 teaspoon orange flavoring
4 cups flour

4 cups powdered sugar

orange juice

Cook the carrots until soft and then mash, or chop raw carrots finely in a food processor and don't cook. Cream butter, applesauce and sugar. Add eggs. Mix well. Add carrots, baking powder, salt, vanilla and orange flavoring. Stir well. Add flour and stir well. Drop onto ungreased cookie sheet and bake for 13 minutes at 350º. While baking, mix powdered sugar with orange juice -- enough to make the glaze runny. Spread on hot cookies as they come out of the oven. Cool.

You can also make these using 2 C butter and omit the applesauce.

Chinese Cabbage Salad

2009-05-04T14:04:00.005-06:00

3 C cubed chicken breast
1 med head cabbage chopped
1/2 C slivered or sliced almonds
2 pkgs Top Ramen noodles
3 chopped green onions

Cook chicken in frying pan with 1 T butter and seasoning packet from Top Ramen. Let cool. Soak noodles for 2 minutes in water. Drain and then break apart. Combine above ingredients.

1/2 C oil

2 tsp salt
4 T sugar
1/3 C rice vinegar
1 pkg. seasoning packet from noodles
3 T sesame seeds

Combine above ingredients and pour over salad mixture. Toss.

Hint: On a busy day, I use canned chicken and don't fry it.

Sweetened Condensed Milk

2009-05-04T13:17:00.003-06:00

I tore this recipe out of the newspaper 30 years ago. I never have sweetened condensed milk on hand, but I do have all the ingredients and it's easy to make.

1 c sugar
1/2 c minus 2 T water
1/2 stick butter
1 1/3 c dry milk (the kind in the box - I keep this on hand for cooking)

In 2 cup glass measure, combine sugar, water and butter. MW on High for 1 1/2 minutes until mixture boils, stirring every 30 seconds. Combine in blender (or stir vigorously) with dry milk until smooth. Makes 1 1/2 cups or same amount as one 15 oz. can.

For an easy hot fudge topping, stir six ounces
of chocolate chips into the heated ingredients.

Fideo Laredo

2009-05-02T21:50:00.009-06:00

This is what I would call a "comfort food".
It has a lot of flavor and is simple to make.

10 oz angel hair pasta - uncooked (You can use coiled vermicelli as well.)
1/2 c butter
1/4 c chopped onion
3 1/2 c beef broth
1/2 c salsa
1/4 c chopped green pepper
1/2 t garlic powder
1/2 t salt
Parmesan cheese to taste

Sauté onion in butter w/ pasta. Add broth, salsa, garlic and salt. Simmer stirring constantly about 7 minutes until pasta is tender and sauce thick. Top with parmesan. 4-6 servings.

Tortilla Chip Enchilada Casserole

2009-02-05T16:27:00.022-07:00

2 pounds ground turkey or hamburger if you prefer
1 diced onion
1 large bag of tortilla chips (I save the broken chips from several bags for this dish)
Grated cheddar cheese
28 ounce can of red or green enchilada sauce
small can of sliced olives

Preheat oven to 400º. Brown turkey and onion, then drain. Layer 1/2 tortilla chips (push them down into the dish), 1/2 meat/onion, 1/2 sauce, a layer of cheese in 9 x 13 pan. Repeat with another layer then top with olives. Bake 20 minutes until cheese is melted. This is one of those dishes that is even better the next day, or something you can assemble in the morning and bake for dinner.

Raspberry Torte

2008-12-31T15:29:00.023-07:00

This is a sweet treat -- meringue shell with

whipped cream and raspberry Danish Dessert.

6 egg whites
2 t vanilla
2 t baking powder
2 c sugar
1 c crushed soda crackers (no kidding)
1 c chopped nuts

Whipped cream:
1 1/2 c whipping cream
1 1/2 t vanilla
6 T sugar

1 box Junket Danish Dessert - raspberry flavor

Preheat oven to 350º. Grease 9x13 pan - I use Pam. Whip egg whites to stiff peaks then add vanilla and baking powder. Slowly add sugar. Fold in crackers and nuts. Spread in pan and bake for 30 minutes. Cool overnight. Top with whipped cream and Danish Dessert. (See box above. If you've never made it, you'll wonder why after you see how easy and tasty it is. You can add 2-3 cups of fresh or frozen berries to make this dessert even better. I like the frozen tri-berry mix from Costco.)

Hint: There's another recipe for this dessert floating around the Internet. The ingredients vary by adding an extra cup of cracker crumbs and substituting 1/2 t cream of tartar for the baking powder. You know the old adage, "If it's not broken, don't fix it?" I tried that recipe last night and it wasn't nearly as good.

Buche de Noel

2008-12-17T19:57:00.018-07:00

Today has been a trial of nerves. This recipe has been tweaked until it works EVERY time. The original recipe was too frustrating.

Cake

3 eggs

3/4 c sugar

1/3 c water

1 tsp vanilla - LorAnn is the best

1 c flour

1/4 c cocoa

1 tsp baking powder

1/4 tsp salt

Whipped cream

1 c heavy cream

1 tsp vanilla

4 T sugar

Whip the cream until it's fairly stiff and then fold in vanilla and sugar.

1/4 c walnuts -- finely chopped

Chocolate Frosting

2 oz unsweetened chocolate squares

1/2 c butter or margarine -- softened

2 tsp vanilla

2 c confectioner's sugar

2 tbsp milk

Line a 15x10x1 jelly-roll pan with well-greased foil, leaving a 2-inch overhang at each end of pan. In large bowl beat eggs until foamy; gradually add sugar and beat 10 more minutes. Stir in water. Sift together flour, cocoa, baking powder and salt. Sift again into egg mixture and fold using a whisk making sure to break up any powdery lumps. Spread in pan and bake at 375° 12 minutes or until pick comes out clean. Don't overbake. Loosen edges and lift from pan by ends and invert on a flour sack towel (not terry) sprinkled with powdered sugar. Remove foil carefully. (Actually, mine fell right off as I turned it onto the towel.) Cool 5 minutes, sprinkle with powdered sugar, then roll with towel in between. Cool. Unroll and spread with whipped cream and sprinkle nuts on cream. Re-roll without towel. Place on plate and frost. If you're creative, draw bark lines or wood grains in the frosting with a toothpick to make the log look a little more realistic. Sprinkle some finely chopped walnuts on the frosting. Chill. Cut in 1-inch slices.

CHOCOLATE FROSTING: Melt chocolate in microwave. Cream butter until fluffy. Blend in chocolate and vanilla, beat in sugar and milk. This stuff is deadly. Try to get most of it on the Yule log. OK to lick beaters afterward. This freezes well, but SLICE BEFORE FREEZING OR THE FROSTING WILL CRACK.

Hint: There's usually a little leftover frosting that you can spread between graham cracker squares for grandkid treats. Chill in an airtight container.

Pine Nut Brittle

2008-12-17T12:47:00.014-07:00

2 C sugar

1 C corn syrup

1/2 C water

1 C butter

2 C pine nuts -- Costco carries these

1 tsp soda

Stir sugar, syrup, and water in 3 quart saucepan. Heat until it boils, blend in butter. Stir frequently. Add nuts at 271º in Utah or 280º sea level. Stir constantly to hard crack stage - 294º in UT or 305º sea level. Remove from heat. Quickly stir in soda, mixing well. Pour onto 2 cookie sheets. Stretch thin by lifting and pulling from edges with forks or wooden spoons. After it hardens, pry off cookie sheet and break into pieces. Makes about 2.5 pounds. If you eat it all, you will gain way more than 2.5 pounds. Don't understand the science behind that, but it happens.

Hint: A couple of years ago I invested in a digital oven roasting thermometer that has a probe that tracks the internal temperature of a roast on an external monitor. I discovered last year that the gadget works quite well for candy-making. You set the desired temperature and the monitor beeps when that level is reached. You can use a wooden closepin to attach the probe to the side of the pan keeping the tip just above the bottom.

Shredded Beef Mexican Soup

2008-11-21T19:58:00.007-07:00

Bob and I ate at Qdoba's in Springfield, MO yesterday and fell in love with this dish. They call theirs "Naked Burrito®". The following recipe is as close as I could come to reproducing it. Wish they'd open a restaurant in Utah.

Pulled Beef

First thing this morning I threw a pot roast into the crock pot with a good dose of lime juice, cilantro and garlic. It cooked covered on high for 7 hours and then I pulled it apart.

Soup Base

6 C chicken stock
1/4 bunch of cilantro
3 cloves garlic
1/2 small chopped onion
1 15 oz can tomatoes
1 sm can chopped green chilies
1 T chili powder
1 T cumin
1 t salt

Heat the chicken stock in a medium sized pot. Put cilantro, garlic, onion, tomatoes, chili and spices in a blender and blend until smooth. Add to stock and heat.

Lime Cilantro Rice

1 3/4 C chicken stock
1 T butter
1 C long grain rice
1/4 C lime juice
2 T lemon or lime zest
1 tsp salt
1 1/2 T dried cilantro

Heat stock to a boil. Stir in the rest of the ingredients. When it returns to a boil, turn down to low and cover saucepan. Cook for 20 minutes. Don't stir. Don't look. Leave it alone.

Salsa Verde

15 oz can tomatillos, drained
1 small chopped onion
2 cloves garlic
1 jalapeno -- small or larger depending on the amount of heat you want.
1/2 bunch cilantro
1/2 lime juice

Process in blender or food processor until smooth.

Assemble in large flat individual bowls:

Lime cilantro rice, pulled beef, black beans, a scoop of soup base, some broken tortilla chips, a couple of tablespoons of salsa verde, cheese and a dollop of sour cream. Thank heavens for leftovers. This is going to be even better tomorrow!

Lazy Daze Pumpkin Cookies

2008-11-14T07:59:00.002-07:00

It doesn't get any easier than this! My friend, Mary, came up with this one. Add nuts, grated carrots, raisins, chocolate chips, or whatever suits your fancy. They're soft and good.

1 box spice or carrot cake mix

1 15 oz can pureed pumpkin

Mix cake mix and pumpkin. On cookie sheet, drop dough by generous tablespoonfuls 2 inches apart. Bake at 350º for 14 minutes. Cool on the cookie sheet for 2 minutes. Drizzle with glaze when they’re cool.

Glaze:
2 cups sifted powdered sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla

Stir until smooth.

Mediterranean Noodles

2008-11-06T12:26:00.002-07:00

These were truly pot-luck noodles that received rave reviews. I needed a side dish the other night and took inventory of the freezer and pantry and came up with this.

Boil 12 oz wide noodles as directed on the package. Drain and add 3T olive oil, 4 T basil pesto, 1/2 C crumbled feta cheese, a few shakes of garlic salt -- the California variety with parsley -- and a couple handfuls of shelled pistachios. Stir.

Pumpkin Turkey Chili

2008-11-05T06:20:00.011-07:00

My first reaction to this recipe wasn't good. However, since I had the ingredients on hand, I decided to give it a try. I can't believe what a hit it was. Yummy!

2 tablespoons olive oil

1/2 cup chopped onion
1 cup chopped green bell pepper - Hint: I chop and freeze a couple of these for recipes.
1 clove garlic
1 pound ground turkey or 1 pound ground beef + 1 pound ground pork
2 (14.5 ounce) cans canned peeled and diced tomatoes - I like petite diced
1 (15 ounce) can pureed pumpkin
1 (15 ounce) can canned tomato sauce
1 (15 ounce) can kidney beans, drained and rinsed
1 (4 ounce) can diced green chilies
1 (15 ounce) can whole kernel corn or green beans (for low-carb, use green beans)
1 (12 ounce) can tomato juice or V8
1 1/2 T beef base
2 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoon salt
1/2 teaspoon ground black pepper
A few shakes of red pepper flakes -- or as much heat as you like.

In a 6 qt saucepan over medium-high heat brown meat, onion and green pepper.

Add the rest of the ingredients. Heat slowly and let simmer covered for a while on low, stirring occasionally, until good and hot.

Corn bread muffins make an excellent side. Hint: Add 1/2 c of corn or cheese to the muffin mix for a different flavor and texture.

Pumpkin Crumb Cake

2008-10-05T15:42:00.004-06:00

Made this for the first time today. Wanted to make pumpkin cookies, but had no pumpkin, just pie mix. Found it on the Libby's site. Very good and easy Fall treat.

1 can (30 oz.) Libby’s® Easy Pumpkin Pie Mix

5 fl oz. can evaporated milk

2 large eggs, slightly beaten

1 pkg. yellow or spice cake mix

1 stick butter, melted

1/2 C chopped pecans or walnuts

Whipped topping (optional)

PREHEAT oven to 350° F. Grease 13 x 9-inch baking pan.

COMBINE pumpkin pie mix, evaporated milk and eggs in large bowl. Pour into prepared pan.

COMBINE cake mix, melted butter and nuts in large bowl until crumbly (clean hands may be used). Sprinkle over filling.

BAKE for 50 to 55 minutes or until golden brown on top. Cool completely in pan on wire rack. Cut into bars. Top each serving with whipped topping, if desired.

Mexican Pasta Salad

2008-10-05T07:40:00.004-06:00

Pasta salad is one of those things you really can't get wrong. Add tuna or chicken to make a main course, or grapes, chopped apples, celery and pecans with mayo to your pasta for a fresh Summer salad.

1 pound bowtie pasta or shells

1/2 green pepper sliced thinly
2 cups red kidney beans
3/4 cup sliced black olives
1/3 cup sliced green onions

1 cup mayonnaise

3/4 cup salsa

2 1/2 tablespoons vinegar

2 1/2 teaspoons onion salt

1 1/4 teaspoons chili powder

Cook pasta as directed on package. Drain. Combine pepper, beans, olives and onions with cooled pasta in a large bowl. Combine mayo, salsa, vinegar, onion salt and chili powder. Blend well. Stir into pasta and veggies. If you make this ahead, don't add the sauce until the last minute as the pasta will suck up the liquid making the salad dry.

Grandma Joy's Crab Dip

2008-10-04T18:57:00.000-06:00

2/3 cup milk
2/3 cup mayonnaise
2 Tablespoons minced dried onion
1 clove minced garlic
2 tablespoons lemon juice
2 drops Tabasco sauce
16 ounces cream cheese
2 cans crab meat

Mix everything but crab meat in mixer or food processor. Fold in crab meat. Hide and eat by yourself.

Three Berry Cobbler

2008-10-03T13:23:00.003-06:00

This recipe is so easy, it's a piece of cake . . . errrr cobbler.

The recipe was on the side of the Krusteaz box last year.

1 pkg. Krusteaz Cinnamon Crumb Cake mix
4 C frozen mixed berries - Costco
1 pouch cinnamon topping - enclosed
6 T butter cut into pieces
1 C old fashioned oats - the slow cooking variety
1 T water

Preheat oven to 350ºF. In large bowl, gently toss berries and 1/2 C cake mix. Spoon berry mixture into an ungreased 10-in deep dish pie pan. In separate bowl, place remaining cake mix, full pouch cinnamon topping, butter, oats and water. Using an electric mixer, mix on medium speed until mixture is crumbly. Sprinkle topping over berry mixture. Bake 35-40 minutes -- sometimes as much as 55 here in Utah -- until filling is bubbly. Serve warm with vanilla ice cream. Makes 8 servings.

Italian Sausage Soup

2008-10-02T21:24:00.001-06:00

1 pound Italian sausage - turkey if you can find it.
2 Tbsp Olive oil
3 med Yukon Gold potatoes, diced
2 med onions, diced
6 cloves garlic
2 bay leaves
salt and pepper
1 can garbanzo beans, drained
1/2 lb fresh sliced mushrooms
1 large can petite diced tomatoes
1 qt chicken broth
12 oz V-8® vegetable juice
1 pound spinach leaves

Remove casings from sausage and cut into 1 inch pieces. Form into meatballs. Put oil in soup pot and brown sausage in it. Add the rest of the ingredients except the spinach and bring to a boil. When potatoes and onions are tender, add spinach and cover for 3 minutes. Stir and serve with a sprinkling of shredded parmesan cheese.

Potato Leek Soup

2008-09-21T20:54:00.001-06:00

2 Cups water

1/2 teaspoon salt

2 small grated onions

2 thinly sliced celery ribs

2 Tablespoons chicken base

1/2 cup chopped leaks

1 cup milk

2 1/2 cups Potato Buds (dry mashed potatoes)

3 cups milk

1 cup half and half

Mix water, salt, onion, celery and chicken base in 3 quart saucepan. Heat to boiling; reduce heat. Cover and simmer 10 minutes. Remove from heat and add 1 cup milk. Stir in potatoes and whip with fork until fluffy. Gradually stir in 3 cups milk. Heat just to boiling. Cover. Just before serving, stir in half and half. Sprinkle with chives. 8-12 servings.

Hint: Leaks aren't something that I buy every day. However, I usually have a bag in the freezer with chopped leftovers from leaks that I buy for clam chowder. I do that with onions and green peppers as well.

Diane's Spaghetti Sauce

2008-09-21T17:05:00.000-06:00

This spaghetti sauce has evolved over the years. My mother always preferred "a little spaghetti with her sauce" and that's the way my family liked it, so I always made plenty of sauce.

3 Tbsp olive oil

1 lb Italian turkey sausage

1 onion, chopped

28 oz crushed tomatoes
28 oz diced tomatoes
12 oz tomato paste
15 oz tomato sauce
3 cloves minced garlic
4 whole artichoke hearts, cut in eighths
8 oz sliced mushrooms
3 Tbsp capers
1/2 c white wine
3 Tbsp sliced green olives
1 dash red pepper flakes
3 Tbsp Italian seasoning
2 Tbsp dried parsley

Form sausage into small meatballs and sauté with onion in oil. Add the rest of the ingredients in a large pan and simmer at least 30 minutes. Makes enough sauce for about 1 1/2 pounds of spaghetti. It's better the next day, so if you're making it for company, make it the day before. Also, Wendy introduced me to Barilla Plus, which is a multi-grain pasta, making the dish even healthier.

Wendy's Crème Caramel

2008-09-21T12:26:00.003-06:00

There's a nasty story associated with this recipe. I'd been on a diet for several weeks before visiting Wendy back East. One night she popped this out of the oven. I couldn't stand the pressure -- it kept calling my name. I think I ate half of it. That's why God gave us Mondays -- for starting new diets!

1/2 C sugar
6 eggs
3 C milk
1 1/2 tsp vanilla
6 tbsp sugar

Pre-heat oven to 350º. Melt 1/2 C sugar in small sauce pan (Teflon coated is easier to clean up) over medium heat. When caramelized, pour in glass dish and quickly coat bottom. Beat remaining ingredients together. Pour over caramelized sugar. Place filled dish in a larger pan and add enough boiling-hot water to reach halfway up the side of the smaller pan. Bake at 350º for 45 min or until knife comes out clean.

Pumpkin Pancakes

2008-09-21T08:51:00.002-06:00

I found this recipe on the Libby's site this morning. The first batch went into the trash and then I added milk to thin the batter. As I was typing this I realized I had added 11 oz. instead of 4 oz. of pureed pumpkin. Oops. Next time I'll actually read the recipe. They were delicious -- much like pumpkin pie in the middle, but not as sweet. Maple syrup is a must.

2 cups all-purpose flour

2 tablespoons packed brown sugar
1 tablespoon baking powder
1 1/4 teaspoons pumpkin pie spice *see recipe below
1 teaspoon salt
1 can (12 fl. oz.) evaporated milk
1/2 cup pureed pumpkin
1/4 cup water
1 large egg
2 tablespoons light olive oil

** I added a 1/2 C milk as the batter was too thick, but then I had added too much pumpkin, so decide for yourself.

Combine flour, brown sugar, baking powder, pumpkin pie spice and salt in large bowl. Combine evaporated milk, pumpkin, water, egg and 2 tablespoons oil in small bowl; mix well. Add to flour mixture. Stir just until moistened; batter may be lumpy.

Heat griddle or skillet over medium heat (350º if it has a gauge); spray with Pam. Pour batter onto hot griddle; cook until bubbles begin to burst. Turn and continue cooking for 1 to 2 minutes. Repeat with remaining batter.

*Recipe for pumpkin pie spice
1/2 teaspoon ground cinnamon
1/4 teaspoons ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice

Hummingbird Cake

2008-09-20T18:21:00.013-06:00

Bob snapped this picture while we were

camping above Kamas last Summer. No birds
were harmed in the making of this cake.

Hummingbird Cake:

3 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

2 cups sugar

1 tsp ground cinnamon

3 eggs, beaten

3/4 cup vegetable oil

1 1/2 tsp vanilla extract

1 (8-oz) can crushed

pineapple, undrained

1 cup chopped pecans

3/4 cup mashed bananas

1/2 cup chopped pecans

Combine first five ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup pecans and bananas.

Pour batter into three greased and floured nine-inch round cake pans. Bake at 350 degrees for 23 to 28 minutes or till a wooden pick inserted in center comes out clean. Cool for 10 minutes; remove from pans and let cool completely on wire racks.

Spread frosting between layers and on top and sides of cake. Frost and sprinkle remaining pecans on top.

Cream Cheese Frosting:

1/2 cup butter1 (8-oz) package cream cheese, softened
1 (16-oz) package powdered sugar, sifted
1 tsp vanilla extract

Cream butter and cream cheese. Gradually add powdered sugar, beat until mixture is light and fluffy. Stir in vanilla.

The last time I made this I doubled the frosting recipe -- this cake's so fattening that a little more frosting can't hurt.

Cranberry Bread Pudding with Daffodil Lemon Sauce

2008-09-20T18:21:00.012-06:00

Cranberry Bread Pudding
1 c sweetened dried cranberries
1/2 C orange juice
7 slices whole grain bread (I use Grandma Sycamore's Sunflower & Honey)
8 beaten eggs
4 c milk
2/3 c sugar
1 tsp vanilla - LorAnn has the best flavor
1/4 tsp salt

Simmer cranberries and orange juice in microwave for 30 seconds. Cut or tear bread into cubes. Mix with Craisins. Place in 10 x 10 or 9 x 11 pan. Mix eggs, milk, sugar, vanilla, and salt. Pour over bread. Push all the bread into the egg/milk mixture until thoroughly saturated. Bake at 325º for 1 hour and 10 minutes. Center will set as pudding cools. Serve and top with lemon sauce. If you're not going to serve it for a while, cover the bread pudding while it's still warm to retain the moisture.

Daffodil Lemon Sauce
1 1/2 cups sugar
1/4 cup cornstarch
dash salt
dash nutmeg
3 cups water
6 beaten egg yolks
3/8 cup butter - cut into pats
1 1/2 teaspoons grated lemon peel
3/8 cup lemon juice

Mix sugar, cornstarch, salt and nutmeg. Gradually stir in water. Cook and stir over low heat until thick and bubbly. Stir a little hot mixture into egg yolks; return slowly to hot mixture while stirring. Cook and stir 1 minute. Remove from heat; add butter, lemon peel and juice; blend.

Hint: The last time I made raspberry torte I froze the leftover egg yolks in anticipation of making this sauce for Christmas. Waste not, want not? Anyway, they froze great and when I thawed them all I did was put them in the blender with a half of a cup of the 3 cups of water in this recipe, blended them, and then added them to the bubbly syrup.

Ranger Cookies

2008-09-20T18:20:00.008-06:00

These are my favorite homemade cookies . . . chewy yet crunchy. They're Vi Cooper's recipe.

1 c butter

2 c oatmeal

1 c brown sugar

2 eggs

1 c sugar

2 c Rice Krispies®

2 c flour

1 c walnuts

1 tsp vanilla

1/2 c coconut

1/2 tsp salt

1/2 tsp baking powder

1 tsp baking soda

Beat butter until fluffy. Add eggs and sugars and beat. Add oatmeal, nuts, vanilla, coconut, salt, baking powder and soda. Stir well. Stir in flour. At the last minute stir in the Rice Krispies. (They stay crunchier that way.) Bake at 350º for 12-14 minutes. May take more or less, so watch the first batch. Makes 60. 95 calories apiece, 4.5 grams fat

Update: I made these for a family gathering this weekend and discovered that they're not nearly as tasty when you forget to add the oatmeal!

Our Family Carmel Corn

2008-09-19T17:23:00.000-06:00

If I had a dollar for every bowl of this my family consumed I could leave them a lot of money.

1/4 c butter
1/4 c sugar
1/2 c brown sugar
1/4 c light corn syrup
1/2 tsp vanilla
dash salt
9 c popcorn, air-popped = 1/2 c unpopped

Melt butter. Mix all ingredients (except popcorn) in a 2 quart bowl, then microwave on high for 90 seconds. Pour over popcorn and mix.

6 Can Tortilla Soup - for the lazy cook

2008-09-19T16:22:00.012-06:00

This is a great camping out recipe, especially late in the season when there's a nip in the air.

1 (15 ounce) can Mexicorn
2 (14 1/2 ounce) cans chicken broth
1 teaspoon chopped garlic
1 (10 ounce) can chunk chicken
1 (15 ounce) can black beans
1 (10 ounce) can diced tomatoes with mild green chilies
1/2-1 cup instant rice (optional)

Open the cans of corn, chicken broth, chunk chicken, black beans, and diced tomatoes with green chilies. DO NOT DRAIN! Pour everything into a large saucepan or stock pot. Add rice and garlic. Cover. Simmer over medium heat until chicken is heated through & rice is cooked. (5 minutes for instant rice).

Brown Bag Apple Pie

2008-09-19T16:22:00.010-06:00

This was a Wisconsin treat on several occasions bought from a place in Mukwonago, southwest of Milwaukee.

Crust:

2 cups all-purpose flour
1/4 cup sugar

Pinch salt

1 cup cold butter (2 sticks), cut into pieces

1/3 cup ice water

Filling:

5 Granny Smith apples, peeled, cored, and thickly sliced
1/2 cup sugar
1 1/2 tablespoons cornstarch
1 1/2 teaspoon fresh lemon juice
1 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1 1/2 tablespoons cold butter, cut into pieces

Equipment:

9-inch aluminum pie pan, 1 medium-sized brown paper bag

In a food processor combine the flour, sugar, and salt. Add the butter and pulse until pea-sized pieces appear. Add the water and pulse briefly—it will still look crumbly. Transfer the crumbs to 2 pieces of parchment paper or foil and form into 2 disks. Wrap the discs with plastic wrap and refrigerate overnight.

On a work surface lightly dusted with flour, roll out 1 disk to a circle about 1/8-inch thick. Keep rolling until the circle is at least 2 inches larger than your pan. Line the pie pan with the dough, letting the edge hang over a bit. Roll the second disk, place it on a sheet pan and chill it until you're ready to build your pie.

Arrange a rack in the center of the oven and preheat to 375 degrees F.

In a medium bowl, toss the apple slices, sugar, cornstarch, lemon juice, vanilla, cinnamon, salt, and nutmeg together. Transfer to the pie shell and dot with the butter. Brush the overhanging edges of the dough with water. Carefully cover with the rolled-out top crust and pinch the edges together, turning them under all around to make a thick edge. To decorate the rim, press it all around with the back of a fork, or just pinch it to seal. With a scissors, cut a few V-vents in the center.

Slide the pie into the brown paper bag and fold the top down. Staple bag shut and place it on a sheet pan. Bake for 1 hour.

Remove the pie from the oven and cut a large circle in top of the bag. Return to the oven and bake until the crust is golden brown, about 15 minutes more.

Let the pie cool at least 30 minutes before serving. Serve warm or at room temperature.

Pesto Crostini

2008-09-19T12:16:00.004-06:00

This is my most popular appetizer. It's so good and so easy.

Slice a baguette 1/4 to 1/2 inch on an angle.

Spread each slice with cream cheese.
Top with approx. 1-2 tsp basil pesto.
Sprinkle with grated parmesan cheese - the real stuff, not the powder in a can.
Brown under broiler until cheese starts to melt.
Hide because they'll disappear quickly.

Christmas Eve Clam Chowder

2008-09-19T12:15:00.003-06:00

We have served this every Christmas Eve for as long as I can remember.

1 1/8 cup butter, melted
1 1/2 cup flour

1 1/2 cup potatoes, diced ½ inch
1 1/2 cup celery, diced ½ inch
1 1/2 cup onion, diced ½ inch
1 1/2 cup green pepper, diced ½ inch
1 1/2 cup leeks, diced ½ inch
1 1/8 cup chopped clams, undrained
1 1/8 tsp coarse ground black pepper
1 tablespoon plus 2 teaspoons salt
1 1/8 tablespoon whole thyme
9 bay leaves
2 shakes Tabasco
1 1/8 cup sherry wine
3 cups water
1 1/8 cup clam juice

3 quarts half-and-half

Combine melted butter and flour in oven-proof container and bake at 325 degrees for 30 minutes. (Don't try to skip this method, it doesn't taste the same.) In large saucepan, combine remaining ingredients except half-and-half. Simmer until potatoes are thoroughly cooked.

(At this point you can refrigerate it and then reheat and finish the next day. Christmas Eve is a hectic time for the cook of the house.)

Stir butter-flour mixture into chowder and stir until thick. Mixture will be slightly less thick than cookie dough. Remove chowder from heat. Stir in half-and-half until blended. Heat to serving temperature, stirring occasionally. I usually make plenty for Christmas eve and then freeze the rest for later in January.

Marinated Mushrooms

2008-09-19T12:14:00.001-06:00

1/3 cup red wine vinegar
1/3 cup light olive oil
1 small onion, sliced and separated
1 teaspoon salt
2 teaspoons dried parsley
1 teaspoon prepared mustard
1 Tablespoon brown sugar
12 ounces mushroom caps

Bring first 7 ingredients to a boil. Add mushroom caps and simmer 5 minutes. Chill overnight.

Killer Stuffing

2008-09-19T12:13:00.006-06:00

The moniker, "Killer Stuffing", was bestowed by my girls. Read the ingredient list below and you'll understand why.

1 Tbsp garlic, chopped
1 1/2 Tb Italian seasoning
2 1/2 tsp salt
1 1/4 tsp black pepper
2 large eggs
1 1/2 c heavy cream
2 c chicken stock
2 Tbsp lemon juice

25 oz artichoke hearts - Costco sells these in large jars
2 1/2 lb spinach - Costco sells bags that large
2 c yellow onions, chopped

14 c bread cubes

1/2 c grated Parmesan cheese

3 Tbsp extra virgin olive oil

DRY BREAD CUBES FOR 2 DAYS ON A COOKIE SHEET IN A COLD OVEN. (Read last paragraph.)

Preheat the oven to 350 degrees F. Spray a 9 by 13-inch baking dish with Pam.

Wilt the spinach in a steamer basket or divide it in thirds and nuke each third for one minute. Drain and rinse with cold water. Squeeze as much water from spinach as possible, then put aside.

Combine the garlic, Italian seasoning, salt, pepper, eggs, cream, chicken stock, and lemon juice in a large bowl. Whisk. Add the artichokes, spinach, onions and bread, and stir to combine. If bread does not absorb all of liquid immediately then let it sit until this happens, about 20 minutes. (This is why you dry the bread cubes for two days.)

Pour the bread pudding mixture into the prepared dish. Sprinkle Parmesan over the top. Bake until firm in the center and golden brown, about 1 hour. Serve warm. PUT A COOKIE SHEET LINED WITH FOIL UNDER THE BAKING DISH TO CATCH DRIPS BECAUSE IT WILL MAKE A REAL MESS OF YOUR OVEN. I make this dish a couple of days ahead.

DUH. On the 23rd of December, when I normally make this dish, I let out an ear-splitting scream. I had forgotten to dry the bread cubes. I also forgot to thaw the turkey, but that's another story. So, being the mother of invention, I cut the bread and spread it on a cookie sheet and put it in the oven at 350º for two 10 minute drying sessions, turning the bread over in between. Worked like a charm. The dish that I used in the above picture is pretty deep, which is a good thing for this recipe as it tends to bubble over.

Stuffing Mystery

2008-09-19T12:12:00.004-06:00

Every year I get a call from Becky wondering what I add to my famous stuffing. This is such a no-brainer, I'm ashamed to tell you the secret. I use Stovetop Turkey Flavor and add a few mystery ingredients:

sliced celery
water chestnuts
chopped onions
sliced mushrooms
a large can of whole cashews

Makes for some great stuffing with minimal effort.

Snappy Funeral Potatoes - it's a Mormon thing . . .

2008-09-19T12:11:00.005-06:00

This is the standard funeral potato recipe that I tweaked with brown mustard and green chilies, which gave it a bit of zip.

2 lb frozen hashed brown potatoes
1/2 onion, chopped
2 cans cream of chicken soup, condensed
1 can cream of mushroom soup, condensed
10 oz grated cheddar cheese
1 pt light sour cream
1/4 cup brown mustard
1 sm can chopped green chilies.

Mix all ingredients. Bake 1 hour at 325° or 22 minutes in microwave. 9x13 dish.

Jelled Cranberry Salad

2008-09-19T12:10:00.005-06:00

. . . an acquired taste, according to my girls.

6 oz raspberry gelatin powder

3 oz raspberry gelatin powder

5 c water

1 bag cranberries, coarsely chopped

1 lg navel orange, coarsely chopped

1 c sugar

1 c walnuts, chopped

**2 Cups of the frozen tri-berry mix from Costco - option that adds a little flavor

I run the oranges and frozen cranberries through my Kitchenaid grinder on coarse -- my Cuisinart would probably chop as well. Mix cranberries, oranges, nuts, and sugar. Add the optional berries if you desire. Set aside. Boil water and add 4 cups to Jell-O. Stir in fruit mixture. Add whatever part of the leftover cup of water the bowl will hold and stir slightly. Chill overnight. If desired, top with whipped cream, sliced almonds and a sprinkle of fresh nutmeg.

Creamed Spinach

2008-09-19T12:09:00.006-06:00

This is Aunt Jane's recipe that she gave me 40 years ago. It's still a favorite.

Cover and heat 20 ounces of frozen spinach in the microwave according to package directions. Drain. Stir in 1 can Campbell's Cream of Mushroom soup. Reheat. Sprinkle slivered almonds on top and serve.

African Carrots

2008-09-19T12:08:00.003-06:00

I found this recipe in "Eating Well" a couple of years ago and it has become a favorite.

1 tablespoon extra-virgin olive oil
4 cloves garlic, minced
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
3 cups sliced carrots (4 medium-large)
1 cup water
3 tablespoons lemon juice
1/8 teaspoon salt, or to taste
1/4 cup chopped fresh parsley

Heat oil in a large nonstick skillet over medium heat. Add garlic, paprika, cumin and coriander; cook, stirring, until fragrant but not browned, about 20 seconds. Add carrots, water, lemon juice and salt; bring to a simmer. Reduce heat to low, cover and cook until almost tender, 5 to 7 minutes. Uncover and simmer, stirring often, until the carrots are just tender and the liquid is syrupy, 2 to 4 minutes. Stir in parsley. Serve hot or at room temperature.

Pecan Sweet Potatoes

2008-09-19T12:07:00.004-06:00

These are a delightful holiday treat!

6 medium sweet potatoes
2 eggs
1/2 c coconut milk (or whole milk)
1/2 c sugar - brown or the natural variety
2 T minced fresh ginger
1 tsp salt
2 tsp vanilla

1 c flour
2/3 c butter
2 c pecans, chopped
2 c brown sugar

Bake the sweet potatoes. Do not microwave -- they get stringy. Don't buy canned, they're mushy. Mix and spread first seven ingredients in a 9 x 13 pan. Mix flour thru brown sugar and crumble on top. Bake at 350º for 30 min.

Frog Eye Salad - the grandkids' favorite

2008-09-19T12:06:00.009-06:00

12 oz acini de pepe pasta
2 5/8 oz maraschino cherries -- about 15 cut in half
30 oz pineapple tidbits in juice -- save juice

saved pineapple juice
1 tbsp lemon juice
1 1/2 c powdered sugar
1 tbsp cornstarch
3/4 tsp salt
2 eggs - beaten

3 c miniature marshmallows
6 oz whipped topping -- Cool Whip Light
16 oz mandarin oranges in light syrup -- drained

Cook pasta 10 minutes. Drain. Rinse cold. Drain pineapple saving the juice. Add pineapple and cherries to pasta. Mix pineapple juice, lemon juice, sugar, cornstarch, and salt in a 2 quart pan. Add beaten egg. Stirring constantly, bring to a boil. Add to pasta/fruit mix. Chill thoroughly, overnight is best. Fold in whipped topping and marshmallows. Carefully fold in oranges. Chill.

Hint: This is a great recipe for using those marshmallows that have petrified on your shelf. When you chill it overnight, the marshmallows magically resurrect.

Individual Cheesecakes

2008-09-19T12:04:00.000-06:00

16 oz light cream cheese, softened
2 eggs, well-beaten
3/4 c sugar
1 tsp vanilla
40 vanilla wafers, Keebler works best

1 can Wilderness cherry pie filling. The cheaper varieties don’t have enough cherries for two per cheesecake.

Whip first four ingredients until well-blended. Place cookies upside down in mini muffin liners on cookie sheet (about 40). Spoon cream cheese mixture into each cup. Bake at 350° for 15-17 minutes. HINT: While traveling I found Reynolds Mini Foil Baking Cups and started my hoard with a purchase of 20 boxes. They're 2" in size and a perfect fit for the vanilla wafers.

Pumpkin Log

2008-09-19T12:03:00.005-06:00

3 eggs

1 c sugar

1 tsp lemon juice

2/3 c canned pumpkin

1/2 tsp salt

3/4 c flour

1 tsp baking powder

2 tsp cinnamon

1 tsp ginger

1 tsp nutmeg

1 c powdered sugar

4 tbsp butter or margarine

8 oz light cream cheese

1/2 tsp vanilla

1 c chopped walnuts, optional

Beat eggs for 15 minutes. (Don't fudge on the time.) Stir in sugar, lemon, and pumpkin. Fold in salt through nutmeg. Spread on greased cookie sheet lined with waxed paper or one of those wonderful silicone sheets. Bake at 375° for 13 minutes. (Smoke coming from waxed paper is not a problem unless your smoke alarm sounds. Then wave your dish towel back and forth under the thing to encourage it to go off.) Turn onto cloth towel that has been sprinkled with powdered sugar. Roll up in towel and let cool. Mix last four ingredients. Unroll cake and spread with filling. Sprinkle nuts on top. Re-roll and sprinkle with powdered sugar. Refrigerate. (Hint: I always slice a half inch of the ends off after it's finished. Makes it look nicer and also provides a tasty sample for the cook.)

Aunt Donna's Snowballs

2008-09-19T12:01:00.005-06:00

This was my all-time favorite Christmas treat as a child -- still is.

10 oz miniature marshmallows
1 c walnuts, chopped
1/2 pt whipped cream (with 4T sugar and 1tsp vanilla)
7 oz pastel after-dinner mints
graham cracker crumbs

Crush the mints in the original package with a hammer on a concrete floor. Fold first four ingredients together. Refrigerate one hour. Form into balls -- about 1/2 C each. Roll in graham cracker crumbs and refrigerate until ready to eat -- at least 6 hours.

World's Best Divinity right here in Utah

2008-09-19T12:00:00.007-06:00

Divinity is a strange creature. Some days it takes a batch or two to get it right; other times, it's perfect right out of the gate. Humidity can ruin it quite quickly as it soaks up the moisture in the surrounding air.

3 3/4 c sugar
3/4 c light corn syrup
3/4 c water
3 egg whites
1 1/2 tsp vanilla
3/4 c finely chopped walnuts or pecans

Bring water and corn syrup to a boil. Add sugar in the middle of the pan, not touching the sides. Don’t bother to stir it. Cook covered over medium high heat until it boils. (This is the trick that keeps it from getting grainy.) Reduce heat to medium and cook to hard-ball stage - 250-265º depending on your altitude. (259º in Salt Lake City, Utah - about 15 min.)

Beat egg whites to stiff peaks while the syrup boils. Set the timer for 7 minutes. Pour syrup mixture in a VERY small stream into egg whites beating constantly on high speed. It helps to brace the pan with your other hand protected by a hot pad. If you use a spoon or spatula to scrape the sides, make sure it's a clean one -- no sugar on it. Add vanilla when the timer rings. Beat until candy starts to lose its gloss -- 3-5 minutes. (Today it took 6 1/2 minutes. See what I mean about strange?) If you’re using a stand mixer and it quits moving from the beater to the bowl, it’s ready. Fold in nuts. Using two teaspoons quickly push dollops onto waxed paper. (This is a moment when having a man around is handy. Bob has become proficient at assisting with dollops.) If it flattens out, supposedly you can beat it again 1/2 to 1 minute. However, that has never worked well for me. The candy is still edible, just not fit for sharing. The texture is off, but the taste is still pretty good. Cover tightly and keep in a cool place. It doesn't last that long as it's so good, but I've been known to squirrel away a few pieces for consumption a couple of weeks later and it was still yummy.

Hint: I use LorAnn's Madagascar Bourbon Vanilla. It's not inexpensive, but it's worth the money. The flavor is better than any I've tried.