Hamburger Soup

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

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

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.

 

For a change, omit the liquid smoke and add a few squirts of lime juice, cilantro and garlic.  Yummy!

Nicole's Saran™ Wrap Ribs

 

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 Stubbs.

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

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

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

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

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

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

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

 

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

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

This is a sweet treat -- meringue shell with

whipped cream and raspberry Danish Dessert.

6 egg whites - room temperature
2 tsp vanilla
2 tsp baking powder
2 C sugar
1 C crushed soda crackers - pea sized pieces - about 20-25 crackers depending on size
1 C chopped nuts

Whipped cream:

1 1/2 C heavy whipping cream
1 1/2 tsp vanilla
2/3 C Powdered sugar (helps stabilize whipped cream) or 6T granulated

2-3 C of fresh or frozen raspberries, or Costco’s three berry mix - optional

One box Junket Danish Dessert - raspberry flavor, prepared according to package directions using 2 C water and allowed to completely cool.  Refrigeration overnight is best.

The above photo was taken as the meringue crust went into the oven.

It’s normal for the meringue crust to crack and drop in the center while cooling.

Preheat oven to 350º. (325º if you're using glass.) Grease the bottom of a 9x13 pan with butter. Whip egg whites to stiff peaks, then add vanilla and baking powder. Slowly add sugar. Crush crackers in a food storage bag by hand.  Fold in crackers and nuts. Spread in 9x13 pan or baking dish and bake for 30 minutes (35-40 for glass). Cool overnight or at least until it’s very cool or it will melt the whipped cream. 

In a chilled bowl with cold beaters, whip the cream until it starts to thicken. Add vanilla.  Sprinkle in the powdered sugar and keep beating until you’ve got medium to firm peaks. Top the cold base layer with whipped cream and refrigerate.

Beat the cooked cold Danish Dessert until it’s glossy. You can fold in 2-3 cups of fresh raspberries to the Danish Dessert to make this dish even better.  Just don’t put them on top as they wilt and mold rather quickly.  Wash and dry before adding and stir gently.  Or, if you’re using frozen (or Costco’s three berry combo), thaw about two cups worth on paper towels for half an hour, pat dry, then fold into the pudding.  Spread the Danish on top of the whipping cream.  Cover with plastic wrap and keep refrigerated. 

   
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 tsp 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 - Yule Log

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

Directions below.

Whipped cream

1 c heavy cream

1 tsp vanilla

5 T powdered sugar or 4T granulated sugar

1/4 tsp xanthan gum (optional to stabilize the whipped cream)

Whip the cream, vanilla and sugar until it starts to thicken.  Sprinkle the xanthan gum on top and continue to beat on medium until it holds stiff peaks.  Do not overbeat.

1/4 c walnuts -- toasted at 325º for 7 minutes, then coarsely chopped

Chocolate Frosting

2 oz unsweetened chocolate squares 

1/2 c butter or margarine -- softened - 20 seconds on defrost in the microwave if it’s cold

2 tsp vanilla

2 c confectioner's sugar

2 tbsp milk - or 1 tbsp cream + 1 tbsp water

Whip all five ingredients until the frosting is fluffy.

Preheat oven to 375º.  Line a 15x10x1 jelly-roll pan (smaller than a half sheet pan) with parchment paper, 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 and vanilla. 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 12-15 minutes or until pick comes out clean. Don't overbake. 

Loosen edges and lift from pan by parchment ends and invert on a flour sack towel (not terry) sprinkled with powdered sugar. Remove parchment paper carefully. 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 oval plate, put strips of parchment under each side and both ends of the log to keep the plate clean, then frost. 

CHOCOLATE FROSTING: Melt chocolate in microwave 30 seconds at a time until it’s soft 2-2.5 minutes. (Doing it on a small piece of parchment paper makes is easier to scrape into the mixing bowl.)  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. It’s OK to lick the beaters afterwards. 

When you finish, carefully pull the parchment paper away at right angles from the log.  If you're creative, draw bark lines or wood grains in the frosting with a toothpick or meat fork to make the log look a little more realistic. Cut in 1-inch slices.  Chill. 

This freezes well, but slice before freezing or the frosting will crack when you thaw it. 

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

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

    We ate at Qdoba's in Springfield, MO 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 OR Pork

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, strained the liquid, cooled then separated the fat and broth.  Discarded the fat and added the broth back to the meat.

Soup Base

6 C chicken stock or 2 T chicken base plus 6 C water
1/4 bunch of cilantro, 3T fresh chopped leaves, OR 1 T dried cilantro
3 cloves garlic or 1 1/2 t minced
1/2 small chopped onion OR 1/4 C dehydrated onion
1 15 oz can tomatoes
1 4 oz can chopped green chilies
1 T chili powder
1 T cumin
1 1/2 t salt

1/2 t coarse ground pepper    

Heat the chicken stock in a medium sized pot. Put cilantro, garlic, onion, tomatoes, chili and spices in a blender and blend until smooth and add to stock and heat.  OR combine all the ingredients and heat until boiling.

Lime Cilantro Rice

1 3/4 C chicken stock plus OR 1 3/4 C water with 2 tsp chicken base
1 T butter
1/4 C lime juice
2 T lemon or lime zest (lemon is best)
1 tsp salt
1 1/2 T dried cilantro

1 C long grain rice    

Combine everything but the rice and bring to a boil.  Add the rice turn down to low and cover saucepan. Cook for 20 minutes. Don't stir. Don't look. Leave it alone.

Salsa Verde (OR whatever you have in a bottle that's good)

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.

Additional ingredients:  canned black beans, canned corn, shredded cheddar cheese, tortilla chips, sour cream.    

Assemble in large flat individual bowls:

Lime cilantro rice, pulled beef OR pork, black beans, canned corn, a scoop of soup base, some broken tortilla chips, a couple of tablespoons of salsa verde, shredded cheddar cheese and a dollop of sour cream. Thank heavens for leftovers. This is even better the next day!

Lazy Daze Pumpkin Cookies

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

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

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 red or green bell pepper - Hint: I chop and freeze a couple of these for recipes.
1 clove garlic
1 pound ground turkey (or ground beef or pork)  
2 (14.5 ounce) cans peeled and diced tomatoes - I like petite diced
1 (15 ounce) can pureed pumpkin
1 (15 ounce) can 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 
2 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoond 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.  Serve with a handful of shredded cheddar and a dollop of sour cream.

For a crowd, four times this recipe will fit into a 12 quart pot . . . barely!

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

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

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

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

 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

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

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

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 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 gave me a Paderno Spiral Vegetable Slicer for Mother’s Day.  It turns zucchini into spaghetti noodles quick as a wink.  They’re much lower in carbs and calories. 

 

Find the recipe for Zucchini Noodles at Against All Grain.

Wendy's Crème Caramel

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. Spray round baking dish, cake pan, or glass pie pan with cooking spray.  Melt 1/2 C sugar in small sauce pan (Teflon-coated is easier to clean up) over medium heat. When caramelized, pour in round baking dish, cake pan, or glass pie pan and quickly coat the 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 dish. Bake at 350º for 45 min or until knife comes out clean.  Refrigerate for two hours, or until cooled, then carefully turn over onto a plate.  Will keep refrigerated for up to three days.

Pumpkin Pancakes

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

Cranberry Bread Pudding with Daffodil Lemon Sauce

 
Cranberry Bread Pudding
1 C sweetened dried cranberries - in other words, Craisins
1/2 C orange juice - or 2 T of orange juice concentrate with 6 T of water (see Hint #1 below)
7 slices whole grain bread (I use Grandma Sycamore's Sunflower & Honey)
8 beaten eggs
4 C milk (see Hint #2 below)
2/3 C sugar
1 tsp vanilla 
1/4 tsp salt

Preheat oven to 325º if using a glass pan, or 350º if using a metal pan.

1. Combine cranberries and orange juice in a microwave‑safe bowl. Warm for 30 seconds, then let stand while the cranberries absorb the liquid.
2. Cut or tear the bread into 1” cubes and place in a greased 10×10 or 9×11 pan, or any pan between 95–100 square inches.
3. In a mixing bowl, whisk together the eggs, milk, sugar, vanilla, and salt.
4. Drain the juice from the cranberry‑orange mixture into the egg‑milk custard and stir to blend.
5. Pour the custard evenly over the bread, pressing down gently until all cubes are fully saturated. Then scatter the softened cranberries over the bread cubes.
6. Bake for 1 hour and 10 minutes. The center will continue to set as the pudding cools.
7. Serve warm, topped with lemon sauce.  Note: If serving later, cover the pudding while still warm to help retain moisture.

Hint #1: Since I rarely have fresh orange juice on hand, I keep frozen concentrate in the freezer. I thaw just enough to measure what I need, then return the rest to the freezer until the next recipe. For drinking, I don’t recommend this method — once thawed and refrozen, the juice can lose its fresh flavor and smooth texture, but it works beautifully in baked goods.

Hint #2: If you’re using powdered milk, dissolve it in warm water — it mixes much more smoothly than in cold.

Daffodil Lemon Sauce
1 1/2 C sugar
1/4 C cornstarch
dash salt
dash nutmeg
3 C water
6 beaten egg yolks (see Hint #3 below)
3/8 C butter - cut into pats
1 1/2 teaspoons grated lemon peel
3/8 C 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 #3: 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, I just blended the yolks with 1/2 cup of the 3 cups of water in this recipe, then slowly stirred them into the bubbly syrup.

Hummingbird Cake

This photo was snapped 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.

Ranger Cookies

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!

Caramel Corn–Our Family Favorite

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

1/2 c unpopped popcorn – pop first

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

Melt butter. Mix all ingredients (except popcorn) in a 2 quart bowl, then microwave on high for 90 to 120 seconds - until the syrup is bubbling.   Use your biggest bowl then pour the syrup over popcorn and mix quickly. You can either eat it straight out of the bowl or butter your hands and form the mixture into popcorn balls.  (The bowlful in the photo above is a double recipe.  When doubling, cook the syrup for 3 minutes.)

6 Can Tortilla Soup - for the lazy cook

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

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

 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

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 1/4 cup chopped clams, undrained
1 1/8 tsp coarse ground black pepper
2 Tablespoons + 3/4 teaspoon salt
1 1/8 Tablespoons whole thyme
9 bay leaves
2 shakes Tabasco
1 1/8 cup sherry wine 
3 cups water
1 cup clam juice 

3 Tablespoons chicken base     

3 quarts half-and-half

Combine melted butter and flour in an 8"x 8" baking pan 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. 

Serves 18

Marinated Mushrooms

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 or sugar substitute 
12 ounces mushroom caps

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

Killer Dressing with Bread

The moniker, "Killer Dressing", 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 chop in 1-inch pieces, place in a very large bowl and set aside.

Combine the garlic, Italian seasoning, salt, pepper, eggs, cream, chicken stock, and lemon juice in a 1 1/2 qt bowl. Whisk. Add to the spinach.  It tends to clump, so adding it first allows it to be evenly distributed. Stir well.  Add the artichokes, onions, and bread, then 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/custard mixture into the prepared dish. Bake until firm in the center and golden brown, about 1 to 1 1/2 hours.  Remove from the oven and sprinkle Parmesan cheese on the top.  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

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.

Funeral Potatoes - it's a Mormon thing

 

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. sour cream 

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

Jelled Cranberry Salad

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

6 oz raspberry gelatin powder

3 oz raspberry gelatin powder

5 C water

10-12 oz bag cranberries, coarsely chopped

2 medium navel oranges or 1 big, coarsely chopped

1 c sugar

1 c walnuts, chopped - optional

2 Cups of the frozen tri-berry mix from Costco - optional

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 2 C water (which takes about 4 minutes in a microwave) and add to Jell-O. When thoroughly mixed, add 2 cups of cold water.  Stir in fruit mixture. Pour into the serving bowl you're going to use at the table and add whatever part of the last 1 cup of water that your serving bowl will hold and stir lightly.  (I usually add the last cup with the bowl in the refrigerator, so I don't slop red Jell-O onto my floor.) Chill overnight. If desired, top with whipped cream, sliced almonds and a sprinkle of fresh nutmeg.

Creamed Spinach

 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

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.