Pizza Dip

And yet another one from Closet Cooking (seriously, you guys should check it out).

4 oz. cream cheese, softened

1/4 c. sour cream

1/4 c. mayonnaise

1/2 c. mozzarella, grated

1/4 c. parmesan, grated

1 c. pizza sauce

2 oz. pepperoni, sliced

2 Tbsp. green pepper, sliced

2 Tbsp. black olives, sliced

Mix the cream cheese, sour cream, mayo, mozzarella and parmesan and spread it across the bottom of a pie plate.  Spread the pizza sauce on top and sprinkle on the cheese, pepperoni, green pepper and black olives.  Bake in a preheated 350 degree oven until the cheese has melted, bubbling and golden brown, about 20 minutes.

Hot and Cheesy Bean Dip

Here is another one of those recipes from Closet Cooking and this is our favorite!!!  We make it almost every Sunday during football season!!!

1 can refried beans

4 oz. cream cheese, softened

1 c. sour cream

1/2 c. green onions, sliced

2/3 c. salsa, drained

1 - 4 oz. can green chiles, drained

1 c. cheese, grated

Mix it all, reserving some of the cheese and onions.  Pour the mixture into a baking dish and top with the reserved cheese and onion.  Bake in a preheated 350 degree oven until it is bubbling on the sides and golden brown on top, about 45-60 minutes.

Shredded Barbecue Chicken

1 1/2 lbs. skinned and boned chicken thighs
1 Tbsp. olive oil
1 c. ketchup
1/4 c. dark brown sugar
1 Tbsp. worcerstershire sauce
1 Tbsp. cider vinegar
1 Tbsp. yellow mustard
1 tsp. ground red pepper
1/2 tsp. garlic salt


Brown chicken 4 minutes on each side in 1 Tbsp. hot oil in a large skillet over medium high heat.  Remove from heat and place in slow cooker.  Combine ketchup and next 6 ingredients.  Pour over chicken.  Cover and cook on high 1 hour.  Reduce heat to low and cook 5-6 hours.  Remove chicken from sauce, shred chicken.  Stir shredded chicken into sauce.  Serve on hamburger buns.  For those who like dill pickles, they are apparently good on this here sandwich.

Italian Pot Roast

1 - 8 oz. pkg. sliced fresh mushrooms
1 large onion, cut in half and sliced
2 1/2 - 3 lb. boneless chich roast, trimmed
1 tsp. pepper
2 Tbsp. olive oil
1 - 1oz. envelope dry onion soup mix
1 - 14 oz. can beef broth
1 - 8 oz. can tomato sauce
1 tsp. Italian seasoning
3 Tbsp. tomato paste
2 Tbsp. cornstarch
2 Tbsp. water
cooked egg noodles


Place mushrooms and onion in a 5 1/2 quart slow cooker.  Sprinkle roast evenly with pepper.  Brown roast on all sides in hot oil in a large Dutch oven over medium high heat.  Place roast on top of mushrooms and onion in slow cooker.  Sprinkle onion soup mix evenly over roast.  Pour beef broth and tomato sauce over roast.  Cover and cook on high for 6-6 hours or until meat shreds easily with a fork.  Remove roast from slow cooker, and cut into large chunks, keep warm.  Skim fat from juices in slow cooker, stir in dried Italian seasoning and tomato paste.  Stir together cornstarch and 2 Tbsp. water in a small bowl until smooth, add to juices in slow cooker, stirring until blended.  Cover and cook on high 2-30 minutes more or until mixture is thickened.  Add roast pieces back to slow cooker.  Cover and cook until thoroughly heated.  Serve over noodles.  Serves 6.

Pumpkin Bread

This is a recipe that I got from Roxie and it really is the best pumpkin bread that I have ever had.  Family favorite!

Combine:

3 c. sugar

1 c. oil

4 eggs

1 - 16 oz. can pumpkin

Add and mix:

3 1/2 c. flour

3 tsp. baking soda

2 tsp. salt

1 tsp. baking powder

1 tsp. nutmeg

1 tsp. allspice

1 tsp. cinnamon

1/2 tsp. ground cloves

2/3 c. water

Grease 2 loaf pans, evenly distribute batter into pans.  Bake at 350 degrees for 50 minutes to 1 1/2 hours or until a toothpick inserted into the center of the loaf comes out clean.

Potato Soup

This one was found at the website Tidy Mom.

Bake 5 large potatoes.   Fry 10 slices of bacon.  In the bacon fat, saute 1 c. chopped onion, 1 clove garlic minced.  Stir in 2/3 c. flour, cook 2 minutes, stirring often.  Slowly add 6 c. chicken broth, stirring constantly until thick.  Stir in cubed baked potato, 2 c. half and half, 1 tsp. salt (can add basil, celery, parsley), and 1/2 tsp. hot sauce.  Bring to a simmer and cook uncovered, do not boil.  Stir in bacon.  Garnish with green onion.

BLT Grilled Cheese (BLTGC)

The boys never pass up a good grilled cheese sandwich.  This recipe was found on the Closet Cooking website (this guy is great).

2-4 slices of bacon, cooked until crispy

2 slices tomato

2 slices sour dough bread

1 Tbsp. butter, room temperature

1/4 c. cheddar cheese, shredded

1/4 c. mozzarella cheese, shredded

1/4 c. lettuce, shredded

Butter one side of each slice of bread, sprinkle half of the cheese onto the unbuttered side of one slice of bread followed by the bacon, lettuce, tomato and the remaining cheese and finally top with the remaining slice of bread with the buttered side up.  Grill over medium heat until golden brown and the cheese has melted, about 2-3 minutes per side.

Potato Rolls

My granny used to make potato rolls routinely and I loved them.  This recipe comes from Taste of Home and eating these potato rolls takes me back to Granny's dinner table!

2 pkgs. yeast

1 1/3 c. warm water (110-115 degrees) divided

2/3 c. sugar

2 eggs

2 1/2 tsp. salt

2/3 c. chortening

1 c. mashed potatoes

6 - 6 1/2 c. flour

In a small bowl, dissolve yeast in 2/3 c. water.  In large bow, cream sugar and shortening (light and fluffy).  Add eggs, potatoes, salt, yeast mixture, nest of water and 2 c. flour.  Beat until smooth.  Add enough remaining flour to form a soft dough.  Do not knead.  Shape into a ball.  Place in a greased bowl, turning once to grease top.  Cover and let rise in a warm place until doubled (about 1 hour).  Punch dough down.  Divide into thirds.  Shape each third into 15 balls and arrange in 3 greased 9 inch round baking pans.  Cover and let rise until doubled (about 30 minutes).  Bake at 374 degrees at 20-25 minutes.

Peanut Butter Dip

A really fantastic sweet dip.  Papa really loved this one when I served it at a family gathering!

1/4 c. butter, softened

4 oz. cream cheese, softened

1 c. peanut butter

1/2 tsp. vanilla

1 1/2 (-2) c. powdered sugar

1/2 c. mini chocolate chips

can garnish with chocolate sprinkles or chips

cream butter, cream cheese, peanut butter and vanilla.  Then add powdered sugar, 1/2 cup at a time, until combined and consistency you want.  Mix in chocolate chips.  Serve with graham crackers, cookies, pretzels, or animal crackers.

Buffalo Chicken Dip

Bishop's favorite hot savory dip!  Perfect for football viewing on Sundays.

8 oz. cream cheese, softened

1/2 c. Franks wing sauce or hot sauce

1/2 c. blue cheese or ranch dressing  (Our family loves the blue cheese)

2 c. shredded cooked chicken

1/2 c. crumbled blue cheese

Mix together and bake for 20 minutes at 350 degrees.

Cheesy Broccoli

1 can broccoli cheese soup
3/4 c. milk
1 1/3 c. fried onions
1 1/3 c. shredded cheese
4 c. uncooked broccoli


Mix soup, milk, 2/3 c. fried onion, 2/3 c. cheese and broccoli in baking dish.  Bake at 350 degrees for 30 minutes.  Stir.  Top with remaining cheese and onions.  Bake for 5 more minutes.

Saucy BBQ Ribs

4 lbs. or 8 lbs. country style pork ribs
2 tsp. or 4 tsp salt, divided
1, medium or 2, medium onions, chopped
1 c. or 2 c. brown sugar
1 c. or 2 c. apple butter
1 c. or 2 c. ketchup
1/2 c. or 1 c. lemon juice
1/2 c. or 1c. orange juice
1 Tbsp. or 2 Tbsp. A-1 Sauce
1 tsp. coarse ground pepper
1 tsp. minced garlic
1/2 tsp. or 1 tsp. worcestershire sauce

Cut ribs apart, sprinkle 1 tsp. salt evenly over ribs and set aside.  Stir together remaining 1 tsp. salt, onion, and remaining 9 ingredients until blended.  Pour half of mixture into a 5- 6 quart slow cooker.  Place ribs in slow cooker' pour remaining mixture over ribs.  Cover and cook on high for 6-7 hours.  Serve over baked potatoes or as a sandwich filling.

Freezer directions:  Allow ribs to cool and then divide into freezer bags evenly.  Seal, mark and freeze.  To serve, thaw and reheat in sauce pan.

Fettucini Alfredo

A quick and easy meal!

1 - 16 oz. pkg. fettucini
1 1/2 sticks butter
1 c. whole milk
1 c. grated parmesan cheese
salt and pepper


Prepare noodles, drain, return to pot and place over low heat.  Add butter and milk to noodles and toss until butter is melted.  Add cheese and stir just until melted.  Remover from heat.  Salt and pper to taste.  Serve immediately.

Pumpkin Pie

One of Maceo's most favoritist desserts ever!

3/4 c. sugar

1 tsp. cinnamon

1/2 tsp. ginger

1/4 tsp. cloves

2 eggs

1 can pumpkin

1 can evaporated milk

1 unbaked 9 inch pie shell

Mix together and pour into pie shell.  Bake in preheated 425 degree oven for 15 minutes.  Reduce temperature to 350 degrees and bake for 40-50 minutes more or until knife inserted near center comes out clean.  Cool on wire rack for 2 hours.  Serve immediately or refrigerate for two days.

Five Layer Dip

Layer #1:  1 pkg. taco seasoning mix and 1 can refried beans, combined.

Layer #2:  I pkg. cream cheese and 1 - 16oz. container sour cream, combined.

Layer #3:  1 - 16 oz. jar salsa.

Layer #4:  Chopped green onions.

Layer #5:  2 c. shredded cheddar cheese.

Peach Chutney

This peach chutney is delicious alongside the Easter ham!

1 - 15 oz. can peaches, drain and chop

1/2 c. cider vinegar

1/2 c. brown sugar

1/4 c. finely chopped onion

1 medium apple, peeled and coarsely chopped

2 Tbsp. lemon juice

1 tsp. pickling spice

Combine in sauce pan and simmer for about 35 minutes.

Brown Sugar and Balsamic Glazed Pork Loin

2 lb. boneless pork loin
1 tsp. ground sage
1/2 tsp. salt
1/4 tsp. pepper
1 clove garlic, crushed
1/2 c. water

Glaze:
1 c. brown sugar
2 Tbsp. cornstarch
1/2 c. balsamic vinegar
1 c. water
4 Tbsp. soy sauce


Combine sage, salt, pepper, and garlic.  Rub over roast.  Place in slow cooker with 1/2 c. water.  Cook on low for 6-8 hours.  About 1 hour before roast is done, combine ingredients for glaze in small sauce pan.  Heat and stir until mixture thicken.  Brush roast with glaze 2 or 3 times during the last hour of cooking.  Serve with remaining glaze on the side.

Graham Crackers

1 1/2 c. flour
1 c. brown sugar
1 tsp. baking soda
1/2 tsp. salt
1/2 c. butter
1/3 c. honey
1/4 c. milk
1 Tbsp. vanilla
3 Tbsp. sugar, optional
1 tsp. cinnamon, optional


Combine flour, brown sugar, baking soda, and salt.  Mix on low to incorporate.  Add cold, cubed butter and mix on low until consistency is of coarse meal.  In a small bowl, whisk together the honey, milk, and vanilla.  Add to the flour mixture and mix on low until the dough comes together.  Divide in half and wrap in plastic.  Chill until firm, about 2 hours in the fridge or 20 minutes in the freezer.  Once chilled, turn the dough out onto a lightly floured work surface and roll each dough sheet into a long rectangle about 15"x10" and 1/8" thick.  Cut the dough rectangle into four columns and three rows.  Poke holes into crackers using a fork or toothpick.  Repeat with the second batch of dough.  Optional:  In a small bowl, combine sugar and cinnamon and sprinkle on top before baking.  Bake for 15-20 minutes in a 350 degree oven.  Let cool for 10 minutes.

Irish Soda Bread

To accompany the stew!

4 c. flour

1/3 c. sugar

1 tsp. salt

2 tsp. baking powder

1 tsp. baking soda

1/4 c. butter, cold

1 Tbsp. caraway seeds

1 c. raisins

Irish Beef and Guinness Stew

A perfect way to celebrate St. Patrick's Day!

2 lbs. beef stew meat

3 Tbsp. oil

2 Tbsp. flour

salt and pepper

1 pinch cayenne pepper

2 large onion, chopped

1 clove garlic, crushed

2 Tbsp. tomato paste

1 1/2 c. Guinness stout beer

2 c. carrot, cut into chunks

1 sprig fresh thyme

Cut meat into cubes, coat in 1 Tbsp. oil.  Stir together the flour, salt, pepper, and cayenne.  Toss the meat into the flour mixture to coat.  Heat the remaining oil in a deep pan over medium-high heat.  Add the beef and brown on all sides.  Add the onion and garlic.  Stir the tomato paste into a small amount of water (to dilute); pour into the pan, stir to blend, cover and cook gently for about 5 minutes.  Pour 1/2 c. beer into the pan, and as it begins to boil, scrape any bits of food from the bottom of the pan with a wooden spoon.  Pour in the rest of the beer, and add the carrots and thyme.  Cover, reduce heat to low, and simmer for 2-3 hours, stirring occasionally.

Guacamole

3 avocados
1 lime
1/2 tsp. salt
1/2 tsp. cumin
1/2 tsp. cayenne
1/2 medium onion
1/2 jalapeno pepper
2 tomatoes
1 Tbsp. cilantro
1 clove garlic

Taco Seasoning

1 Tbsp. chile powder
1/2 tsp. paprika
1/4 tsp. cayenne
2 tsp. cumin
1/2 tsp. oregano
1/4 tsp. garlic powder
1/4 tsp. onion powder
1 tsp. salt
1 tsp. pepper

Simple Salmon

Drizzle salmon with olive oil, sprinkle with salt and pepper, put it in a cold oven, then turn on the heat to 400 degrees and bake for 25 minutes.

Spiced Baked Apples

I served this delicious spiced dessert for Epiphany!

6 large apples

1/2 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. cloves

6 Tbsp. maple syrup

6 Tbsp. salted butter, cut into small pieces

Preheat the oven to 350 degrees.  Wash and core the apples, leaving them whole.  Peel the skin down from the top about an inch.  Level the bottoms and arrange in a baking dish.  Combine cinnamon, nutmeg and cloves in a small bowl.  Fill the cavity of each apple with 1 Tbsp. of the maple syrup, 1 Tbsp. of the butter and a dash of the spice mixture.  Fill the baking dish with 3/4 c. water, then bake, basting often, for 40-50 minutes, or until apples are tender.

Roasted Sweet Potato Casserole with Praline Streusel

5 lbs. sweet potatoes, baked and peeled
1.2 c. orange juice
1/2 tsp. fresh grated orange zest
3 large eggs, lightly beaten
1/2 c. sugar
1 1/2 tsp. baking powder
1 1/2 tsp. vanilla
2 Tbsp. butter

Praline Streusel
2 c. chopped pecans
1 c. packed brown sugar
1/2 c. butter
1 tsp. vanilla
1/8 tsp. salt


Preheat oven to 350 degrees, grease a 9x13 casserole dish.  Mash sweet potatoes, stir in orange juice and zest.  Fold in eggs, sugar, baking powder, vanilla and butter.  Pour the sweet potato mixture into the prepared pan.  (At this point the casserole can be tightly covered and refrigerated until ready to serve).
Make praline streusel:  In a saucepan, place pecans, brown sugar, butter, vanilla, and salt and bring to a boil.  Cook 2 minutes, then pour over sweet potato mixture and bake for 40-45 minutes.

Roast Loin of Pork

5 lb. boneless pork loin roast
2 Tbsp. ground red chiles
1/2 c. lime juice
1 tsp. salt
1 tsp. cumin
1 tsp. oregano
1/2 tsp. pepper
2 cloves garlic, crushed
6 oz. frozen orange juice, thawed
1/4 c. dry white wine
1/2 c. sour cream
1/2 tsp. salt


Mix ground red chiles, lime juice, 1 tsp. salt, cumin, oregano, pepper, garlic and 1/4 c. orange juice concentrate and brush mixture onto the pork roast.  Cover and refrigerate at least 8 hours.  Heat oven to 325 degrees.  Place pork, fat side up, on rack in a shallow roasting pan.  Roast uncovered until thermometer registers 170 degrees, 2 - 2 1/2 hours.  Strain the drippings from the pan and set aside.  Add enough water to remaining orange juice concentrate to measure 3/4 of a cup; stir juice and wine into the drippings.  Stir in sour cream and salt.  Serve with the pork roast.

Pumpkin Spice Cream Horns

Another wonderful addition to the Thanksgiving buffet, first served for Thanksgiving 2016.  I found this recipe on the website Homemade Hooplah.

1 pkg. puff pastry

4 oz. cream cheese, softened

1/4 c. pumpkin puree

1 1/2 tsp. packed brown sugar

1 tsp. pumpkin pie spice

1/4 tsp. vanilla

8 oz. cool whip

Preheat the oven to 400 degrees.  On a flat surface, unfold one puff pastry sheet.  Using a pizz cutter, create 16 strips by cutting once across the dough and then six cuts up the length.  Separate one of the dough strips.  Using a rollin pin, roll the dough lengthwise so that its double in length (don't worry about the width).  Starting at the bottom, begin wrapping one end of the dough around the cream horn mold.  After wrapping the dough around once, pinch the seam to secure it, then finish wrapping down the length of the mold.  When at the end of the dough, lightly press along all the wrapped edges so that they're sealed.  Repeat the last two steps until all the cream horn molds are wrapped.  Place the wrapped puff pastry dough on a parchment lined baking sheet.  If possible, place the molds so that the top end seam of the dough is on the bottom.  Bake puff pastries in the oven for 10-12 minutes or until golden brown.  Remove from oven and allow to cool for 5 minutes, remove from pan and place on wire rack then allow to cool completely.  When ready to serve, place cream cheese, pumpkin puree, brown sugar, pumpkin pie spice, and vanilla in a medium bowl.  Beat on high for about 1-2 minutes.  Add cool whip and beat on medium for another 2-3 minutes until smooth.  Pour pumpkin filling into a zip lock bag and cut a small hole in a corner.  Use the bag to pipe pumpkin filling into the "mouth" of the baked puff pastry.  Dust tops of cream horns with powdered sugar.  Serve immediately.  Store in the refrigerator or freezer until ready to eat. 

Baked Brie in Puff Pastry with Raspberry Jam

Another appetizer served at our Thanksgiving buffet, year 2016!

This recipe was found on the website Syrup and Biscuits.

1 puff pastry

8 oz. wheel of brie

2 Tbsp. raspberry jam

1 egg

1 tsp. water

salt and pepper

Place brie in the center of the puff pastry.  Add raspberry jam to the top of the brie.  Bring up the corners of the brie to the center over the brie.  Gather up all sides of the pastry and gently twist to form a bag-looking kind of a thing.  Place the whole thing in the center of a pretty pie plate which will become the serving dish.  Bake in a preheated 400 degree oven for 35 minutes or until pastry is nicely browned.  Remove from oven.  Let sit for 10 minutes before serving.  Serve with crackers.

Cranberry, Brie and Prosciutto Crostini with Balsamic Glaze

These were first made for Thanksgiving 2016.  It was an amazing appetizer, especially the balsamic glaze.

To make the balsamic glaze:

1 c. balsamic vinegar 

2 Tbsp. brown sugar

Place the vinegar and brown sugar in a heavy-bottomed saucepan over low heat.  Simmer, stirring frequently, until vinegar is thickened or the back of a spoon is coated.  Remove from heat and allow to cool.  Sauce will thicken as it cools.

To assemble the crostini:

1 baguette

1/4 c. olive oil

1 round of brie cheese

1 pkg. prosciutto

cranberry sauce

1/4 c. chopped walnuts, optional

Cut baguette into one-third inch slices, on a bias.  Lightly coat with olive oil and bake for 8 minutes at 375 degrees until lightly toasted.  Slice brie into thin strips and place on bread.  Top with prosciutto and a generous teaspoon of cranberry sauce.  Sprinkle with walnuts, drizzle with glaze and embellish with mint leaves or arugula.

An alternate balsamic glaze:

16 oz. balsamic vinegar

1/2 c. sugar

pinch of salt

Pizza-Riffic Sauce

This sauce is truly pizza-riffic.  It is from a book that Maceo checked out of the library when he was young.  He made this and it was truly memorable.  I love it!!!

2 Tbsp. olive oil

2 garlic cloves, minced

1/4 c. minced onion

2 Tbsp. tomato paste

1 -14 1/2 oz. tomato sauce

1/4 c. water

1 tsp. dried oregano

1 tsp. dried basil

1/2 tsp. sugar

1 tsp. salt

1/4 tsp. pepper

Heat the olive oil in the sauce pan.  Add the garlic and onion and cook over low heat.  Stir often and cook until the onion is almost transparent.  Keep the heat low so the garlic doesn't brown.  Add the tomato paste and stir until it is blended in.  Add the tomato sauce, water, herbs, sugar, salt, and pepper.  Bring the mixture to a boil over medium heat, stirring often.  Turn down the heat and let the mixture cook over low heat for 5 minutes.  The sauce will get thicker as it cooks.

Here is a variation although I must admit that it has not been tested:  Make the sauce with fresh tomatoes.  Instead of a can of tomato sauce, use 2 large, very ripe tomatoes.  Dice the tomatoes into 1/4 inch pieces.  Thicken the sauce by increasing the cooking time to 10 minutes.

Bread Pudding

I love these sorts of dishes - bread pudding, rice puddings, custards, etc.  Love!  Yummy and frugal.  A great way to use up bread scraps.

2 c. milk or half and half

1/4 c. butter

2/3 c. brown sugar

3 eggs

2 tsp. cinnamon

1/4 tsp. nutmeg

1 tsp. vanilla

3 c. bread, torn into small pieces

1/2 c. raisins or berries (optional)

In a medium sauce pan over medium heat, heat milk just until film forms over the top.  Add butter to milk, stirring until the butter is melted.  Cool to lukewarm.  Combine sugar, egg, cinnamon, nutmeg and vanilla.  Beat for one minute then add slowly milk mixture.  But bread in 1 1/2 quart casserole dish, sprinkle with fruit, pour batter on top then bake at 350 degrees for 45-50 minutes or until set. 

Sauce

1 c. milk

2 Tbsp. butter

1/3 c. sugar (brown or white)

1 tsp. vanilla

1 Tbsp. flour

dash of salt

Mix and bring to a boil for 3-4 minutes, stirring constantly.  Set aside for 5 minutes then pur on warm bread pudding.

Roxie's Sugar Cream Pie

I have never actually made this recipe but I know that it is super delicious!!!

Roxie makes this pie every year for Pie Day.  She really makes it for herself and for me.  YUM!  Super yum!  Super duper yum - is what I really mean!

1 3/4 c. sugar

1/2 c. flour

1 pint heavy cream

1 tsp. vanilla

1 unbaked 9-inch pie shell

2 tsp. ground nutmeg

3 Tbsp. butter

Mix sugar with flour in a mixing bowl.  Add cream and vanilla and stir well.  Pour into pie shell and dot with butter.  Bake in a preheated 500 degree oven for five to seven minutes.  Stir ingredients in shell and bake five minutes longer.  Stir again and sprinkle nutmeg on top.  Then reduce the oven temperature to 350 degrees.  Bake about 30 minutes longer or until knife inserted in center comes out clean.  Cool before cutting.  Roxie says, " I like it better out of the fridge."

Buffalo Chicken Chili

I think I added more broth than this in my version so it was more of a soup than a chili.

This original recipe comes from the website, Closet Cooking, which is absolutely fantastic.  This is not the last time you will see me referencing that site.

1 lb. ground chicken

1 Tbsp. oil

1 onion, diced

1/2 c. celery, sliced

1/2 c. carrots, diced

2 cloves garlic, chopped

1 tsp. cumin

1 c. beer or chicken broth

1 - 15 oz can diced tomatoes

1 - 15 oz can cannellini beans, drained and rinsed

1 tsp. paprika

1/2 tsp. oregano

1/4 tsp. cayenne

1/2 c. hot sauce (or to taste)

salt and pepper to taste

crumbled blue cheese to taste

Cook the chicken in a large pan over medium heat and set aside.  Heat the oil in the pan, add the onions, celery, and caroots and cook until tender, about 10-15 minutes.  Add the garlic and cumin and cook until fragrant, about a minute.  Add the beer or broth and deglaze the pan.  Add chicken, tomatoes, beans, paprika, oregano, cayenne and hot sauce and simmer for 15 minutes.  Serve topped with crumbled blue cheese to taste.

Shirley Temples

Here are two different variations.  For a party I posted these recipes and had all the ingredients set up on the beverage bar.  They could make the layered drinks or these or whatever they wanted, really!

1 oz. grenadine

8 oz. sprite

maraschino cherries, as desired

OR

1 c. sprite

1/3 c. OJ

2 Tbsp. grenadine

maraschino cherries, as desired

Layered Drinks

I set up a drink bar for the kiddos for a special occasion once that allowed them to make these layered drinks.  It is really a sort of experiment to do with density :)

1).  Fill glass with ice.

2).  Pour bottom layer 1/3 of the way.

3).  Pour second layer slowly over the back of a spoon for another 1/3.

4).  Add the top layer slowly.

Possiblities:

-Cranberry Juice, Sprite, Gatorade

-Berry Blend Juice, Lemonade, Orange Juice

Chili Seasoning

1 Tbsp. chili powder
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp red pepper flakes
1/4 tsp. oregano
1/2 tsp. paprika
1 1/2 tsp. cumin
1 tsp. salt
1 tsp. pepper

Mexican Stuffed Shells

This is one of Christian's favorites.  While he was in Washington D.C. attending grad school at American University I sent him the fixings for this dish so that he could prepare himself a birthday meal.

1 lb. ground beef

1 pkg. taco seasoning

4 oz. cream cheese

14-16 jumbo pasta shells

1 1/2 c. salsa

1 c. taco sauce

1 c. cheddar cheese, shredded

1 c. monterey jack cheese, shredded

3 green onions, chopped

Preheat oven to 350 degrees.  Cook ground beef, add taco seasoning and cream cheese, cover and simmer until cheese is melted.  Blend well.  Set aside and cool completely.  While ground beef is cooking, cook the pasta shells and rain.  Pour salsa on bottom of 9x13 baking dish.  Stuff each shell with the meat mixture.  Place shells in the pan open side up.  Cover shells with taco sauce.  Cover with foil and bake for 30 minutes.  After 30 minutes, add shredded cheese and green onions and bake for 10-15 minutes, with the foil removed. 

Big Batch Chili

I don't know what book I got this from.  I found it when researching how to feed my family frugally and efficiently.  I did batch cooking for a while.  It really is an effective way to feed a large family.

4 lbs. ground beef

2 medium onions, chopped

1 green bell pepper, chopped

2 cloves garlic, minced

3 - 14 1/2 oz. cans diced tomatoes, undrained

4 - 8 oz. cans tomato sauce

1 - 6 oz. can tomato paste

1/4 c. chili powder

1 Tbsp. sugar

1 tsp. salt 

1 tsp. pepper

1/2 tsp. paprika

1/2 tsp. ground red pepper

1 bay leaf

2 - 16 oz. cans pinto beans, drained

Cook ground beef.  Place beef in slow cooker, stir in remaining ingredients, cover and cook on high 5-6 hours or on low 7-8 hours.  Remove and discard bay leaf.  Serve with desired toppings.  Makes 15-18 cups.

Freezing directions:

Cool chili.  Divide chili into 3 - 1 gallon freezer bags, seal and lay bag flat.  Freeze up to 1 month.  Thaw in fridge.

Crunchy Baked Chimichangas

I found this recipe in Family Feasts for $75 a Week.

1 1/2 c. cooked chicken

1/2 c. picante sauce

1 c. shredded cheddar cheese

2 green onions, chopped

1 tsp. ground cumin

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. salt

1/2 tsp. pepper

1/2 tsp. oregano

6 8-inch flour tortillas

2 Tbsp. butter, melted

Preheat oven to 400 degrees.  Combine chicken, picante sauce, cheese, onions, and seasonings in a medium-sized bowl.  Divide mixture evenly among center of tortillas.  Fold opposite sides of tortillas over filling, then roll up from the bottom and place, seam sides down onto a baking sheet.  Brush with melted butter.  Bake until golden brown, about 25 minutes.  Serve with salsa, guacamole, etc.

Variation:  Can substitute with ground beef cooked with taco seasoning.  Or cooked chicken, steamed broccoli and 1/2 c. ranch dressing.  I have to admit that I haven't tried the variations but they sound pretty yummy.

Ritzy Chicken

This is another recipe shared with me by my niece.  We made a ton of these for her to put in the freezer before the birth of her first child...well, and then again for her third kiddo.  My boys enjoy these as well.

6 boneless, skinless chicken breasts

2 c. Ritz crackers, crushed (about 45 crackers)

3/4 c. shredded mozzarella cheese

1/4 tsp. parsley

1/4 tsp. salt

1/8 tsp. pepper

1/8 tsp. garlic powder

1 c. melted butter

1/3 c. apple juice

Mix crackers, cheese and seasonings together.  In a separate bowl, mix together butter and apple juice.  Dip chicken in butter mixture, then coat with cracker mixture.  If freezing, see directions below.  Otherwise, place in a greased baking dish.  Bake at 350 degrees for 1 hour.

Freezing directions:

Place in a disposable aluminum pan.  Cover with foil and freeze.

Large batch:

30 lbs. chicken breasts

5 boxes Ritz crackers

2 lbs. shredded mozzarella cheese

1 1/2 tsp. parsley

1/2 c. salt

1 1/4 tsp. pepper

1 1/4 tsp. garlic powder

about 5 c. butter

about 1 qt. plus 1 pint apple juice

Meatball Sandwiches

I got this recipe from a cookbook that I can't identify.  I will try to figure it out and update it if possible.  This is a favorite of the boys and is great to serve during football season.  At times, I would put them on before church and they would be waiting for us when we got home.

24 frozen cooked Italian-style meatballs, thawed

1 - 26 oz jar super chunky pasta sauce

1 - 15 oz. can Italian-style tomato sauce

1 - 5.5 oz. can tomato juice

Combine in slow cooker, cover and cook on high for 1 hour.  Reduce heat to low and cook 4 1/2 - 5 hours or until slightly thickened.  Serve with hoagie rolls and shredded mozzarella cheese.

Glazed Doughnut Muffin

YUM!

For the muffins:

1/4 c. butter

1/4 c. vegetable oil

1/2 c. sugar

1/3 c. brown sugar

2 eggs

1 1/2 tsp. baking powder

1/4 tsp. baking soda

3/4 tsp. ground nutmeg

1 tsp. cinnamon

3/4 tsp. salt

1 tsp. vanilla

2 2/3 c. flour

1 c. milk

For the glaze:

3 Tbsp. butter, melted

1 c. powdered sugar

3/4 tsp. vanilla

2 Tbsp. hot water

Preheat the oven to 425 degrees.  Prepare muffin tin.  Beat butter, oil and sugars until smooth.  Beat in eggs then baking powder, baking soda, nutmeg, cinnamon, salt and vanilla.  Stir in flour, alternating with milk, beginning and ending with flour.  Divide batter equally into muffin cups.  Bake 15-17 minutes.  Cool for 5 minutes then transfer to wire rack.  Cool another 5-10 minutes before glazing.  To make the glaze whisk together all the ingredients until smooth.  Dip crown of muffin into glaze, allow to harden then dip again.

Glaze for Ham

This is a great glaze for the Christmas ham.

1/2 c. maple syrup

1/2 c. brown sugar

1/2 c. apple juice

1 heaping Tbsp. dijon

a dash of cinnamon, ginger or allspice

combine all ingredients in a sauce pan, bring to a boil and boil for 2 minutes.  About 20 minutes before the ham is done brush half of the glaze on the ham then do the same with the remaining ham when there is about 10 minutes left.

Note:  ham can be cooked at 325 degrees for 18 minutes for each pound.

Apple Cranberry Chutney

This is a great accompaniment to the Christmas ham.

2 apples, chopped

1 c. cranberries

1/2 c. chopped onion

1/4 c. cider vinegar 

1/3-1/2 c. brown sugar

1 Tbsp. orange zest

1 Tbsp. grated ginger

1/2 tsp. cinnamon

small pinch of ground cloves

Combine all ingredients in a sauce pan and bring to a boil, reduce to low simmer, cover and cook for 20 minutes, uncover and cook to reduce liquid. 

Taco Puffs

This is the counterpart to the previous recipe.  I made these for the mom-to-be as Mexican food was her favorite.  These are muy delicioso!

1 lb. ground beef

1 pkg. taco seasoning

1 - 10 oz. can rotel

2/3 c. water

2 c. shredded cheddar cheese

1 pkg. puff pastry

Preheat oven to 400 degrees.  Simmer meat for 5 minutes with taco seasoning, rotel and water.  Cut each pastry sheet into 9 square.  place meat and cheese on the diagonal and fold corners over.  Bake for 15-18 minutes.

Pizza Muffins

I first made these for a friends baby shower, as pizza was the dad-to-be's favorite food, and they were a huge hit.

3/4 c. flour

3/4 tsp. baking powder

1 Tbsp. Italian seasoning

pinch of salt

3/4 c. milk 

1 egg

1 c. shredded mozzarella

1/4 c. grated parmesan cheese

1 c. cubed pepperoni

Preheat oven to 375 degrees.  Mix all ingredients together, let stand 10 minutes after mixing.  Bake in greased mini muffin pan for 20-25 minutes.  Serve with pizza sauce.

Ham and Cheese Sliders

These have been such a big hit with our family.  I serve them a lot during football season and even served them for Christian's graduation party when he earned his bachelor's degree!

1 pkg. Hawaiian rolls

3/4 lb. ham, deli sliced

1 lb. sliced swiss cheese

1 stick butter

1 tsp. worcestershire sauce 

1 1/2 Tbsp. dijon mustard

some dried minced onions

poppy seeds

Assemble the sandwiches with ham and cheese inside the halved rolls.  Melt the butter, stir in minced onions, worcestershire sauce and dijon mustard.  Pour over the top of the rolls, sprinkle poppy seeds on top.  You can bake them right away but they are even better if they are assembled the evening before they are needed and are placed in the fridge until ready to bake.  Bake at 350 degrees for 10-15 minutes.

Lemon Chicken with Sage

I found this recipe in a cookbook entitled Gardeners' Community Cookbook.  It is so good, easy and flexible and is a wonderful way to use the fresh sage that I grow in my herb garden.  I also frequently serve this dish for our Passover dinner.

Chicken breasts, legs, or thighs, skin on

3 sage leaves per piece of chicken

4 large garlic cloves per pound of chicken, slivered

coarse salt

pepper

1 whole lemon per pound of chicken, quartered

Wash and pat dry the chicken parts. Rub the outside of each piece with sage, then tuck the leaves under the skin.

In a large bowl, layer the chicken parts with the garlic, a generous sprinkling of salt, ample pepper, and the lemon quarters, juice first squeezed over the layer as you go.  Cover and marinate in the refrigerator for at least 12 hours or up to 24, turning occasionally.

When ready to cook, remove from the refrigerator and allow to come to room temperature.  Bake, grill or saute the chicken and lemon quarters.  (I most usually bake mine).  Serve right away or at room temperature.

Shredded Tex-Mex Crock Pot Chicken

A truly delicious dish!

4 boneless, skinless chicken breasts
1 1/2 tsp. cumin
1 Tbsp. chili powder
1/2 tsp. coriander
1/4 tsp. paprika
1 1/2 tsp. salt
1/2 tsp. pepper
1/3 c. chicken broth
1/3 c. packed cilantro leaves, chopped
2 limes
1 onion, chopped
1 large jalapeno, seeded and minced
4 garlic cloves, minced
1 Tbsp. olive oil

Heat oil in a medium sized saute pan.  Add the onion and saute for 5 minutes.  Add the cumin, chili powder, coriander, paprika, and garlic and saute for two more minutes.  Deglaze the pan with the chicken broth making sure to scrape up any browned bits.  Turn off and set aside.

Sprinkle the chicken with salt and pepper.  Add to crock pot.  Squeeze the lime on top, add the cilantro, jalapeno and pour the onion and garlic mixture over the top.  Cook on low for 3-5 hours or until cooked through and tender.  Shred the chicken breasts.

Serve with tortillas, cheese, lettuce, onion, sour cream, tomato, avocado, etc.

Can freeze the prepared meat for future use.

Breaded Ranch Chicken

This recipe was given to me by my niece, Sarah.  This is a freezer-meal recipe that she chose for her mom and I to make to stock her freezer before the birth of her first child.  She prepares it frequently and my boys love it as well.

6 boneless, skinless chicken breasts

1 c. ranch dressing

1 c. Italian style bread crumbs

3 Tbsp. minced onions

1 lb. cooked and crumbled bacon (or 1 c. pre-cooked bacon pieces)

Mix bread crumbs, onions and bacon together.  Dip chicken in ranch and then cover with bread crumb mixture.  If freezing, see directions below.  Otherwise, place in a 9 x 13 pan and bake at 375 degrees for 1 hour.

Freezing directions:  Place in a disposable aluminum pan, cover with foil and freeze.

Large batch:  30 lbs breasts, 5 - 16 oz bottles ranch dressing, 10 c. bread crumbs, 2 c. minced onions, 10 lbs or 10 c. bacon.

Peachy Glaze for My Easter Ham

I have a beautiful vintage magazine caddy that I keep my most used recipe books in.  It sits next to a kitchen counter, easily accessible and pretty, too.  But it has not fared well during the storm of transition and the holidays.  I am determined to clean it out and straighten it up.  In doing so I have found all sorts of recipes; some hand-written and others printed from the computer, some are favorites and others are yet to be tried.  Today I am going to focus on sorting through all these bits and bobs.  I will begin with this delightful glaze that I use on my Easter ham.

1 c. sugar

3/4 c. cider vinegar

3/4 c. golden raisins

12 whole cloves

1 - 2 inch cinnamon stick

1 - 20 oz.  bag frozen unsweetened peaches 

Combine sugar, vinegar, raisins, cloves and cinnamon in a heavy saucepan and cook over low heat.  Increase heat.  Cover pan and simmer for 8-10 minutes.  Add peaches and simmer uncovered until the glaze is reduced to 1 1/2 cups, stirring occasionally.  

It can be stored in the refrigerator but should be brought to room temperature before using.

Scones

My last post was an old family favorite, this one is a new favorite.

I got the recipe from a book entitled The Star Wars Cookbook.  The recipe is actually called Clone Scones.  When I first made them I too referred to them as such and served them for breakfast the morning that we went to see the new Star Wars movie.  Now I just call them scones and make them anytime desired.

Yum!

3 c. flour, more for dusting work surface

1/2 c. oats

1/3 c. packed brown sugar

2 1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

3/4 c. butter, cold

3/4 c. dried fruit (the original recipe calls for raisins, I use dried berries)

1 c. milk, plus 1 Tbsp., at room temperature

2 Tbsp. sugar

1/2 tsp. cinnamon

Preheat oven to 400 degrees.

Mix together the flour, oats, brown sugar, baking powder, baking soda, and salt.  Cut in the cold butter until the mixture resembles coarse meal.  Stir in the dried fruit.  Add the 1 c. milk and mix until the dough holds together.  Gather the dough into a ball with floured hands.  Pat the ball about 1/2 inch thick on a floured surface, then cut into desired shapes or use cookie cutters.  Place on greased cookie sheet.  Bake until the scones are set and golden, 12-15 minutes.

While the scones are baking, mix the remaining 1 Tbsp. milk with the sugar and cinnamon.  Brush hot scones with this glaze.

The scones are delicious with or without the glaze and they are delicious while warm or even the day after.

Family Favorite Pancakes

I have been making these pancake for nearly thirty years.  The recipe came from the first cookbook that I had as a young bride.  It has served us well over the years.

1 1/4 c. all-purpose flour

2 Tbsp. sugar

2 tsp. baking powder

3/4 tsp. salt

1 1/3 c. milk

1 egg

vegetable oil

butter

syrup

In bowl, mix flour, sugar, baking powder and salt.  In separate bowl, mix milk, egg and 3 Tbsp. oil.  Pour liquid ingredients into dry ingredients, stir just until moistened.  Heat griddle with some oil.  Pour batter by 1/4 cupfuls onto griddle.  When bubbles appear turn over.

Serve with butter and syrup.

Nestle Oatmeal Scotchies

I was going to start with my pancake recipe as it has been the most oft prepared recipe that I have I would think.  However, I think I will start by recording the recipe of the cookies I am about to bake.  It is a cold icy day and some warm Oatmeal Scotchies sound yummy, comforting.  This is just the standard Nestle Oatmeal Scotchie recipe and I love it.

1 c. butter, softened

3/4 c. granulated sugar

3/4 c. packed brown sugar

2 eggs

1 tsp. vanilla extract

1 1/4 c. flour

1 tsp. baking soda

1/2 tsp. salt

1/2 tsp. cinnamon

3 c. oats

1 2/3 c. (11 oz) butterscotch chips

Preheat oven to 375.  Beat together butter, sugars, eggs and vanilla.  Then mix in flour, baking soda, salt and cinnamon.  Mix in oats then butterscotch chips.  Drop by rounded tablespoon onto baking sheet.  Bake for 8-10 minutes.

Welcome!

Welcome!

Several years back I started a project that I refer to as A Life Edited and Curated.  It is my effort to create the life that I really want, doing the things I value most, surrounded by the things that are most important and reflective of me and my family all put together in a beautiful, comfortable, inspiring way.  So much of the journey has been about getting rid of stuff.  In that process I have worked on defining which stuff really means something to me and have sought to have those meaningful things around me in a way that can truly be enjoyed.

The next step in this journey is to extend that line of thinking to my recipes.

I love food.  It appeals to both my adventurous side and my nostalgic side.  And I have always been a collector of recipes and cookbooks.  I love the cookbooks that document the history of a family, region, or era.  I love being connected to others by sharing good food.

Lately, I feel as though my recipes are in a state of disarray.  I can't always find what I want when I want and have found that it is easier for me to rely on recipes that I have online.  I wanted to create new family cookbooks replete with photos and stories but just haven't had the time.  This blog is my way of rectifying the situation.

I will be editing my recipes and cookbook collection and I will be curating them here.  Maybe later I will print them into a book.  Maybe one day I will make the new family cookbooks but for now they will be here where they can be found and enjoyed!