Cranberry Walnut Swirls

I tore this recipe out of a Ladies Home Journal magazine back in 1983 and it's become a family favorite. It's no wonder, it was a First Prize winner in the LHJ Christmas cookie contest that year.

Pastry ingredients:

1/2 cup butter, softened

3/4 cup sugar

1 egg

1 teaspoon vanilla extract

1-1/2 cups flour

1/4 teaspoon baking powder

1/4 teaspoon salt

Filling ingredients:

(if you have a food processor, it works best for this)

1/2 cup finely ground cranberries

1/2 cup finely chopped walnuts

1 tablespoon grated orange peel

3 tablespoons firmly packed brown sugar

2 teaspoons milk

In a large mixing bowl combine the butter, sugar, egg, and vanilla. Beat at medium speed until light and fluffy, scraping the bowl occasionally. Combine flour, baking powder, and salt; add to creamed mixture and mix just until combined. Wrap and refrigerate dought about 1 hour for easier handling.

In a small bowl combine cranberries, walnuts, and orange peel; set aside. Combine brown sugar and milk (add more milk if you need to, the mixture should be easy to spread).

On lightly floured board roll dough to a 10" square. Spread with sugared milk, then sprinkle with cranberry mixture, leaving about 1/2" edge at two opposite sides of the dough. Roll up tightly, jelly-roll fashion, beginning at one of the unspread sides. Wrap in wax paper and freeze until firm, several hours or overnight.

Preheat oven to 375 degrees. Cut roll into 1/4" slices. Bake on top rack of oven for about 15 minutes or until the edges are lightly browned. Remove to wire racks to cool.

Makes 3 dozen cookies.

Pork Marsala

This recipe is from the National Pork Board; they published it in a magazine ad in 1988 as part of their "The Other White Meat" campaign. This is one of those recipes that's very easy, but when you serve it to company they think you did something special.

1lb pork tenderloin

1T each olive oil and butter

1 clove garlic, minced

1T tomato paste

1/2 cup dry red marsala

1/2 cup red wine

8oz fresh mushroom caps

1t chopped parsley

Cut tenderloin diagonally into cutlets. Pound to 1/4" thickness. Heat oil and butter in heavy frying pan. Brown cutlets on both sides, then remove from pan. Add garlic to pan and saute briefly. Mix tomato paste with wines, then add to pan with mushrooms. Stir to blend with pan juices. Simmer 3-5 minutes. Return cutlets to pan and heat through. Sprinkle with parsley and serve immediately.

Serves 4

Chicken Tacos

I don't use exact amounts when I cook, so this recipe is purely what ever I have and adjusted accordingly. Add more if you have it and like it, add less if you don't.

4-6 boneless, skinless chicken breasts
3-4 cans of fat free & low sodium chicken broth, have a few cans on reserve if needed
1 white or yellow onion diced large
1 small can chopped green chili (or 3-4 fresh roasted, peeled and seeded)
4-5 tomatillos, peeled of the paper skin and washed, left whole
1-2 tbs chopped garlic
salt and pepper to taste
fresh chopped cilantro

you can cook this on the stove top in a covered pot or in a slow cooker. Put all ingredients (except the cilantro) in the pot, bring to a boil and then reduce heat to a slow simmer and cover. cook over a low heat until the chicken is fork tender and falls apart on it's own. Make sure you always have enough liquid in the pot to cover the chicken so it stays moist. Remove chicken from cooking liquid, it should fall apart easily and be moist. Fork shred as needed. Use a slotted spoon and remove the onion, chili, garlic and place with the chicken. The tomatillos usually fall apart in the cooking process but if they don't, mash them with a potato masher and add that to the chicken as well. Mix. Add a bit of the cooking liquid to make the chicken wet, but not too runny. You be the judge.

Use in your favorite corn or flour tortilla and your favorite toppings. I like sour cream, salsa, lettuce and tomato with mine. My favorite shell for this chicken is very easy and is below:

soft corn tortillas
vegetable oil
frying pan

heat pan with just enough oil to lightly coat the bottom of the pan. once hot, place a corn tortilla in pan and left soften, flip and cook the other side. you can leave them a very soft cook or let them get slightly "crispy" for a soft taco. if you do them very soft, you will most likely need two tortillas on top of each other for each taco. for chicken taco's i prefer soft so i can easily fold them, but slightly crispy for a bit of "light crunch".

Knock-off Starbucks Cranberry Bliss Bars

BARS

1 cup butter, soften at room temp
1 cup brown sugar
1/3 cup granulated sugar
3 large egg
2 teaspoons orange extract (or vanilla)
2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon ground ginger
3/4 cup craisins (dried cranberries)
3/4 cup white chocolate chips

FROSTING

3 ounces cream cheese, softened
3 tablespoons butter, softened
3 cups confectioners' sugar
2 teaspoons orange extract (or vanilla)


TOPPING

1/3 cup craisins, chopped
2 tablespoons grated orange rind
1/3 cup white chocolate chips, chopped course
1/2 teaspoon canola oil


Preheat the oven to 350 degrees (325 for a glass or dark pan). Prepare a 9x13 pan (or 10x15 pan) by lining it with parchment paper or use a non-stick spray.


Bars:

With an electric mixer, beat together butter and sugars until fluffy; add eggs and orange extract and beat until combined. Add the flour, baking powder, and ginger and beat briefly. Add the cranberries and chips, stirring just to blend and being careful not to over mix.

Spread thick batter in prepared pan and bake 350 (23-25 minutes for 10x15, 27-30 minutes for 9x13), until the edges are light brown and a skewer inserted into the center comes out mostly clean. Cool completely.

Frosting:

Blend cream cheese and butter until fluffy. Add orange extract and confectioner’s sugar and beat until frosting is fluffy and spreadable (adding 1 tsp of milk if needed). Spread evenly over cooled bars.

Garnish:

Combine orange zest and craisins and sprinkle over frosted bars. Mix white chocolate and oil in a glass measuring cup. Microwave 60% power for 1 minute; stir. Repeat 1 more minute at 60% power; stir. Use a fork to drizzle the white chocolate in thin diagonal strips across the bars.

Allow one hour for the white chocolate to set before cutting.

Cut into Starbuck triangles by cutting jelly roll pan into 20 large squares (5 cuts by 4 cuts with the knife). Then cut each square in half diagonally.

Frozen Hot Chocolate

[adapted from Serendipity 3's in NYC]

6 half-ounce pieces of a variety of your favorite chocolates (as top quality as you are able]
2 teaspoons of store-bought hot chocolate mix
1 1/2 tablespoons sugar
1 1/2 cups milk
3 cups of cups of ice
Whipped cream
Chocolate shavings

Chop the chocolate into small pieces. Place it in the top of a double boiler over simmering water. Stir occasionally until melted. Add the hot chocolate mix and sugar. Stir until completely melted. Remove from heat and slowly add ½ cup of milk until smooth. Cool to room temperature.

In a blender, place the remaining cup of milk, the room-temperature chocolate mixture and the ice. Blend on high speed until smooth and the consistency of a frozen daiquiri. Pour into a goblet and top with whipped cream and chocolate shavings.

Pecan Sand Tart Cookies

[adapted from Serendipity 3's in NYC]

1 cup pecans
1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
Pinch of salt
8 tablespoons (1 stick) unsalted butter, softened
3/4 cup confectioners' sugar
1/4 cup dark brown sugar, firmly packed and free of lumps
1 1/2 teaspoons vanilla extract
1 large egg, at room temperature

white sugar in a bowl

powdered sugar and sifter

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Finely chop the pecans (I put mine in a ziplock and crush with the bottom of a glass). Set aside. Sift together the flour, cinnamon, baking powder, and salt and set aside.

In a mixer, combine the butter and both sugars, beat until light and fluffy for 2 to 3 minutes, scraping the bowl once or twice with rubber spatula.

Add the vanilla extract and egg and beat 30 seconds longer.

Remove the bowl from the mixer. Stir in the chopped pecans and mix well. Stir in the flour and mix only until blended.

Gather the dough into a ball in the center of the bowl. Cover the bowl with plastic wrap and chill for 1 1/2 hours.

Preheat the oven to 375°F. Lightly butter a baking sheet.

Using level tablespoons of batter for each cookie, shape the dough into bars about 3/4 to 1 inch wide and 2 1/2 inches long, patting into shape with your fingers. Dip each dough bar into the white sugar to coat. Place the bars on the baking sheet, about 2 inches apart. Press the back of a table knife into the length of each bar three times to give it a few ridges (this will later help hold the powdered sugar).

Set the pan of cookies in the center of the preheated oven on the middle shelf and bake the cookies for 10-15 minutes. Cookies should be light brown on the bottom and cooked in the center of the cookie. Oven times vary.

*I have found that the key to making them crispy like the originals, you will need to cook them the full baking time -adjusting for your own oven- until they are fully cooked in the center of the cookies and then let them set overnight.

Remove the cookies from the oven and set the pan on a wire rack. Let the cookies cool on the pan for 2 or 3 minutes, and then remove from the pan with a metal spatula, let cool a 1 minute and sprinkle with sifted powdered sugar then cool completely on the rack.

Bake the remaining cookies, one pan at a time, in the same way.

These are both good while warm and the next day when they are left to harden slightly.

Buttery Soft Pretzels

If you make the dough in the morning, it is a great afternoon activity for the kids. We get some pretty funky looking pretzels around here.

4 tsp. active dry yeast
1 tsp. white sugar
1 1/4 C. warm water (110 degrees)
4 C. all purpose flour
1/2 C. white sugar
1 1/2 tsp. salt
1 Tbs. vegetable oil

1/2 C. baking soda
4 C. hot water
1/4 C. kosher salt for topping


In a small bowl dissolve yeast and 1 tsp. white sugar in warm water until creamy, about 10 minutes. In a large bowl mix together flour, 1/2 C. sugar and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. Knead until smooth, about 7-8 minutes. Lightly oil a large bowl. Place dough in bowl, cover with a damp towel and let rise in a warm place until dough has doubled. I find that the oven with the light turned on is a great place for dough to rise. Preheat the oven to 450 degrees. In another large bowl, dissolve baking soda in hot water. When the dough has risen, turn out onto lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all the dough is shaped, dip each pretzel into the baking soda water and place on a greased baking sheet. Sprinkle with salt. Bake in a preheated oven for 8 minutes, or until browned.

For a special treat, after they come out of the oven, brush them with butter and put them in a bag full of cinnamon sugar and shake. Just as good as the mall pretzels!

Tomato Vodka Sauce

Everything tastes great with heavy cream!

1 Tbs. Butter
1 Tbs. olive oil
1 onion, chopped
1 (28 oz.) can peeled and diced tomatoes
1 C. heavy whipping cream
1/4 C. vodka (I add a bit more)
1/4 tsp. crushed red pepper flakes
Salt and pepper to taste

In a large skillet over medium heat, melt butter with the oil. Add the onion and saute for 8 minutes or until transparent. Add tomatoes and cook for 25 minutes or until there is almost no liquid left in the skillet; stir frequently. Increase the heat and add cream, vodka, and pepper flakes; boil for 2 minutes or until thickened to a sauce consistency. Season to taste with salt and pepper.

Roasted Cauliflower

My kids, well two of them anyway, will actually eat cauliflower when it's prepared this way. (The third doesn't eat vegetables of any kind.) When I tell them we're having roasted cauliflower, one says "I don't want any roast on my cauliflower." I say, "OK".

1 head cauliflower
2 tablespoons olive oil
1/4 cup grated parmesan cheese
fresh pepper

Preheat oven to 400 degrees. Cut cauliflower into small flowerettes, eliminating as much of the stem as possible, and put the pieces into a 9x13" baking pan. Drizzle olive oil over the cauliflower pieces and sprinkle with the parmesan cheese. Mix well. Grind pepper on top and place into oven. Roast for about 30 minutes, stirring occasionally, until some pieces are starting to turn crispy brown.

[Note: If you're serving this to adults, it would be nice to sprinkle fresh, finely chopped parsley on top, but if you're serving to kids, don't put anything green on or near it!]

Chocolate Crinkle Cookies

This is a very old recipe, but it's foolproof. I like it because it uses oil instead of butter, so you can be spontaneous and whip them up quickly, rather than waiting for your butter to soften (or accidentally melting it in the microwave as I usually do). Plus you can mix with a spoon, rather than a mixer, making it perfect for baking with little helpers.

(Note: I've also made this with cocoa powder when I haven't had chocolate - you can't even tell the difference!)

1/2 cup oil

4 squares (4 oz.) unsweetened chocolate, melted

2 cups sugar

4 eggs

2 teaspoons vanilla

2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup powdered sugar

Mix oil, melted chocolate, and sugar. Blend in eggs, one at a time, until well mixed. Add vanilla. Stir flour, baking powder, and salt into the chocolate mixture. Chill several hours or overnight.

Heat oven to 350 degrees. Drop teaspoonfuls of dough into the powdered sugar. Roll into balls, making sure they're pretty heavily coated with the powdered sugar - this makes them prettier after they've baked. Place about 2" apart on a baking sheet and bake for 10-12 minutes. Don't overbake!

Makes about 6 dozen cookies.

Gorditas

[Disclaimer: I usually make mine as shown above, instead of splitting the shells open and stuffing them. It is better to split them open while still hot from frying and it burns my fingers, so we leave them intact. A *true* gordita would be split open and stuffed like a taco. But this still tastes the same!]


Makes approx 12 gorditas

Filling

1 lbs ground beef
1/2 yellow onion, chopped
2 TBS chopped garlic
2 fresh green chilies, roasted, peeled, seeded, and chopped OR 1 small can chopped green chilies
1/4 tsp chile powder
salt and pepper to taste
2 medium sized russet potatoes, peeled, and cubed into 1/2 inch cubes


Shell

vegetable oil for frying

4 cups masa harina (found either in the flour section or in the Hispanic foods section)
2 tsp. baking powder
1/4 tsp salt
1/8 tsp red chile pepper
4 pieces of bacon, fried and crumbled (I have also used real bacon-bits with success)
4 TBS cobly, longhorn, or cheddar cheese, shredded
2 cups water + 1 cup reserved


Toppings

shredded lettace
diced tomatoes
shredded cheese
diced onion
salsa or pico de gallo (recipe HERE)



Directions

Cook beef, onion, garlic, and diced green chile together. Salt and pepper as desired and add chile powder. Add diced potatoes and enough water to cook the potatoes until fork tender.

While meat is cooking, mix all ingredients for the shells. Add only 2 cups of water at first, reserving the remaining 1 cup.

Until you get a feel for the desired consistency, use your hands to mix ingredients. You are aiming for the feel and texture of play-dough. Slightly crumbly but hold together well when you form a ball. But not to wet, not to dry. Add the remaining 1 cup water as needed to acheive the desired texture. You can always add more, but you can not take water out. It will take a few tries before you get the right texture, don't give up!

Pinch off balls approx the size of a lemon. Form a tight ball and then flatten out to 1/2" thickness and about 3-4 inches in diameter. I pat and flatten out directly on a flat surface and then use a metal spatula to pick it up.

Heat oil in a large pan, place shells in oil and fry until golden brown, turn over and cook other side. Drain on paper towels.

If you want to stuff them, make a slit down the half of the side of the shell, open slightly and stuff with the meat mixture and toppings like you would a taco. Or you can simply top them off with the meat and toppings.

Pot Roast with Vegetables

4-5 lbs Chuck Roast, trimmed of excess fat
2 TBS vegetable oil
Lawry's Course Ground Garlic Salt
course ground black pepper
1/2 tsp whole peppercorns
1 whole yellow onion, sliced
2 TBS chopped garlic
1 can Golden Mushroom soup
2 cans French Onion soup
3 cans fat free chicken broth
5 russet potatoes, peeled and cut into roughly 3" cubes
1 package of baby carrots
1 cup sliced fresh mushrooms
1 cup of frozen corn or 1 can


Garlic-Salt and pepper both sides of the roast. In a large pot with a lid, add heat oil. Once oil is hot, carefully add the roast and brown all sides. Once roast is browned on all sides, add the peppercorns, onion, garlic, and soups. Add more garlic salt and pepper to taste. Cover and reduce heat to low-med to med. Being careful to not boil over. Cook for 4-6 hours depending on the thickness of your chuck roast, checking often and adding water to keep roast covered. During last hour of cooking add carrots, potatoes, mushrooms. Keep covered. During last 10 minutes add the corn. Potatoes and carrots should be fork tender.

Remove vegetables placing them in a large serving dish. Cut roast against the grain (roast should be very tender and fall apart as opposed to slicing). Place roast onto of vegetables. Raise temperature of the remaining juices and reduce down to a thicker gravy. Once reduced, place in a gravy boat or simply pour of the roast + veggies.

[I have always had better luck with a Chuck roast as opposed to other cuts of roast. I like it to be all one piece and not chunks tied together. I also like it to be trimmed of most of the extra fat. The key for having the roast "fall apart and be juicy and tender" is the Chuck roast, the soups, searing the meat, and the long cook time]

Key Lime Pie with Nut - Graham Crumb Crust

The best key lime pie I have ever tried, the crust is amazing too.

Crust
1c graham cracker crumbs
2/3 cup almonds or macadamia nuts, toasted, cooled and ground in a food processor till about the diameter of a pencil lead.
1/2 stick (1/4c) butter, melted and cooled
1/4 cup sugar

Pie
3 large eggs, separated, the whites at room temperature
1 14oz can sweetened condensed milk
1/2 cup Key lime juice (approx 3-4 Key limes)
grated rind of two of the limes

Meringue:
1/3 cup sugar
reserved egg whites

[I like this both with the egg white meringue or omitting the meringue and just using whipped cream instead]


Mix the crust ingredients well and press into a glass pie plate, going up the sides. Bake the shell at 350 for 10 minutes or until lightly browned. Remove and let cool.

In a large bowl, beat the yolks with the condensed milk and stir in the remaining ingredients. Spoon filling into baked shell.

If making the meringue: place uncooked pie into the refrigerator for 1 hour. In a bowl beat the egg whites with a pinch of salt until they hold soft peaks, add the sugar, beating, 1 tablespoon at a time, and beat the meringue until it holds stiff peaks. Spread the meringue over the filling and bake the pie in the middle of a preheated 350'F oven for 15 minutes, or until the meringue is just golden. Chill the pie for 2 hours.

If making without the meringue: Chill pie for 1 hour and then bake at 350' for 15 minutes. Chill and then top with fresh whipped cream.


[recipe adapted from Gourmet 1990]

Salpicon

3 lbs brisket*
2 TBS vegetable oil
Lawry's course ground garlic salt
course ground black pepper
2 cans french onion soup
2 cans beef broth
1 yellow onions, chopped
2 cloves garlic or 2 TBS chopped jarred garlic
2 TBS balsamic vinegar
1 small can chopped green chili
1 red onion, chopped
1 cup chopped fresh cilantro
1 large tomato, chopped (I omit this since we eat with the pico de gallo)
1/2 lbs Monterey jack or low-moisture mozzarella cheese, cut into 1/4" cubes
2 green onions, white and greens thinly sliced
2 large Avocados, cut into 1/2" cubes

pico de gallo recipe Found Here
sour cream
flour or corn tortillas, warmed over the stovetop

*In some parts of the US, brisket is not keep readily on display in the meat department, however you can ask the butcher for it, have them cut it to size and trim off the fat for you.

Place oil in a heavy pot and heat. Salt and pepper all sides of the brisket and sear each side in the oil. When all sides are well browned, carefully add the 4 cans of soup, the yellow onion, and half of the can of green chili. Cook covered over a medium heat for approx 4 hours until meat is tender and falls apart when touched. Remove from heat and place brisket on a plate, reserve the cooking liquid.

Cut the brisket diagonal to the grain of the meat into 3 sections. Using 2 forks, shread the meat. Place shredded meat in a large bowl. Separate the layer of fat from the reserved cooking liquid. Add 1 cup of the cooking liquid and the balsamic vinegar to the meat. Mix well. Add the red onion, remaining green chili, cilantro, tomato if using, the cubed cheese, green onion. Toss well and transfer to a platter.

Add the avocado on top (I serve on the side if I think I will have left overs as the avacado doesn't keep well).

Salpicon is served either cold or at room temperature.

Serve with warm tortillas, sour cream, and pico de gallo.

You can serve this several ways: cut the tortillas in quarters and spoon the Salpicon on to the quartered tortillas. Or fold whole tortillas and eat like a soft taco (as shown in the photo).

Pico de Gallo

1 large or 2 small tomatoes, seeded and diced
1 yellow onion, diced
1-2 jalapeños, seeded and diced
1/4 cup cilantro leaves, chopped
the juice of one lime
1 TBS water

If you want a hotter pico, add more jalapeño and leave in the seeds.

Mix all ingredients together.

Spanish Rice

1 TBS olive oil
1/4 cup onion, chopped
1 TBS chopped garlic
1 cup of rice (use only a long cooking rice, such as Uncle Ben Long Grain 20 minute rice)
1/2 small can chopped green chili
1 (7oz) can Embasa brand Salsa Mexicana * see note below
1 3/4 cup water
Lawry's Course Ground Garlic Salt, to taste
Course Ground black pepper, to taste
2 stalks green onion, sliced thin
1/8 cup of cilantro, chopped

*found in the Mexican food section, comes in a can not a jar; if you can't find this or would like a mild rice, you can use a can of diced tomatoes. Don't use a regular salsa as the Embasa is more like canned tomatoes with a bit of added onion and jalapeños, it does not have the same consistency as a jarred salsa.

In a pot with a lid, heat the oil and add the white onion, garlic, and rice. Stirring constantly until onions are translucent. Add the salsa and water. Stir and bring to a boil. Once boiling, turn heat to low and place 3 paper towels folded in half one on top of the pot. Fit lid securely on top of paper towel. Do not walk away from the stove! The paper towel helps absorb extra steam so your rice will be loose and not sticky. This step is important. Cook 10 minutes, add garlic salt and pepper to taste, stir and continue cooking another 5 minutes, stir again, and cook another 5 minutes. Remove from heat and add chopped green onion and cilantro. Serve.

Serves 3-4

Chocolate Oatmeal No Bake Cookies

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Takes less than five minutes to make the easiest cookie in the world.
(Even though they are called "cookies" they are more like a candy to me)

1/2 cup butter
2 cups sugar
1/2 cup milk
4 TBS cocoa
1/2 cup creamy peanut butter (or chunky)
3 cups dry quick-cooking oats
1/2 cup coconut (may omit)
2 tsp vanilla


1. Add the first four ingredients into a 4-quart sauce pan.
2. Bring to a rolling boil and hold for 1 minute.
3. Remove from heat.
4. Stir in the next 4 ingredients and drop by tablespoons onto wax paper or foil.
5. Let cool until set.

Makes approx 20 cookies

Garlic Cheese Bread

BREAD
1 box Pillsbury Hot Roll Mix (found in the cake mix aisle)
1 egg
2 TBS melted butter
1 cup hot water


TOPPING
2 TBS melted butter
2 cups mozzarella cheese, shredded
1 cup Parmesan cheese, shredded
6 cloves garlic, very thinly sliced
1/4 cup fresh parsley, thinly sliced and chopped

You will be dividing the above topping ingredients between the 2 breads.


DIRECTIONS

Follow directions 1 thru 3 on box. Cover dough and let rest for 5 minutes. Grease two round cake pans or pie plates (if you have stoneware ones or glass ones, use them). Divide dough in half and pat each half into one of the pans. Cover and let rise 20-30 minutes.

Uncover and bake at 375' for 15-20 minutes until light brown.

Remove from oven and brush each round with 1 TBS melted butter. Top each round of bread with the cheeses, then top with sliced garlic and parsley. Return to oven until cheese is melted and starting to bubble and garlic is softening. Remove and slice into wedges.

Spaghetti and Meatballs

The marinara sauce is a combination of two favorite recipes from Buca di Beppo's cookbook. After you make this the first time, you will not need to look at the recipe again, it is so easy to make and much better than a jarred sauce.

SAUCE

1/4 cup olive oil
1 small red onion, chopped
6 garlic cloves, sliced thin
1 1/2 - 2 TBS Italian Seasoning, to taste (I like 2)
1/4 cup chopped fresh parsely
2 (28 oz) cans of crushed tomatoes, not drained
salt to taste
pepper to taste
3 TBS chopped fresh basil

MEATBALLS

2 1/2 LBS ground beef
1/2 cup grated Parmigiano-Reggiano cheese
3/4 cup dry Italian style bread crumbs
4 large eggs
1/4 chopped garlic (I use the kind in the jar)
1 tsp salt
pepper to taste

1 lbs thick style spaghetti cooked al dente.

DIRECTIONS

In a large mixing bowl, combine meatball ingredients; mix well. Shape into golf ball sized meatballs. Set aside and let rest for 1 hour while making sauce.

In a large pot, heat olive oil over medium-low heat. Add onion and garlic and cook until golden brown. Pour Italian seasoning into your palm and rub your palms together to "release" the dried herbs. Add to olive oil and onion mixture. Stir and cook for a few minutes. Add parsley. Stir then add tomatoes and salt and pepper. Stir well and bring to a boil. Reduce heat and add uncooked meatballs to the sauce, cover and do not stir. Watch carefully. Sauce will increase in volume, but then it will reduce back by approx 1/3 by the end of cooking time.. Let simmer 35-45 minutes. Remove meatballs + sauce over hot spaghetti, garnish with fresh basil.

[store leftovers in a well sealed covered container as this is very garlicky and will permeate the refrigerator!]

Mississippi Mud Cake

A old family recipe. Very rich and delicious.

Cake
1 lb. butter
4 cups sugar
1 cup cocoa
8 eggs
2 tsp vanilla
2 tsp baking powder
3 cups flour
2 cups flaked coconut
2 cups chopped pecans

Icing
1 (14oz) jar marshmallow cream

2/3 cup cocoa
2 boxes powdered sugar
3/4 cup milk
2 tsp vanilla


Cream butter, sugar and cocoa. Add the eggs, one at a time, beating well after each addition. Add vanilla and baking powder. Gradually add the 3 cups flour. Fold in coconut and nuts.

Pour into a greased and floured 9x13 cake pan. Bake at 350' for 35-40 minutes or until toothpick comes clean. When cake is done and still hot, spread marshmallow cream over the top and let cake cool completely.

When cake is completely cooled, mix ingredients for icing (cocoa, powdered sugar, milk and vanilla) and spread over cake. Top with extra chopped pecans if desired.

Granny's Black Russian Cake

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Cake
1 pkg yellow cake mix
1 c vegetable oil
1 small pkg instant chocolate pudding mix
4 eggs
1/2 c vodka
1/2 c Kahlua
1/4 c water

Glaze
1 cup powdered sugar
2 tablespoons Kahlua
1 tablespoons (or more) whipping cream

Mix cake ingrediants, beating well. Pour into a greased Bundt pan. Bake at 350' for 50-60min or until toothpick comes clean. Cool 10-20 minutes and then invert onto a cake rack.

Combine powdered sugar, Kahlua, 1 TBS cream in medium bowl. Whisk until smooth, adding more cream by 1/2 teaspoonfuls if glaze is too thick to drizzle. Spoon glaze decoratively over top of cake; let stand at room temperature until glaze is firm, about 1 hour.

Layered Chocolate or Lemon or Lime Dessert

[We renamed this "Better Than Sex Dessert" among the adults in my family.]

Layer 1

1 cup flour
1/2 cup butter, softened
1 cup chopped pecans

Layer 2

1 (8oz) pkg cream cheese, softened
1 cup powdered sugar
1 cup Cool Whip

Layer 3

1 pkg instant chocolate (or lemon or lime) pudding mix
1 pkg instant vanilla pudding mix
3 cups milk
* if making lemon flavor, add 1 TBS fresh lemon/lime juice

Layer 4

1 large container of Cool Whip
*if making chocolate flavor pudding, top dessert with a grated milk chocolate bar, if making lemon or lime flavor top with fine shavings of lemon/lime peel.


DIRECTIONS

Layer 1: mix flour, butter and pecans. Press into a 9x13" pan. Bake at 325' for 25 minutes. Cool completely.

Layer 2: mix softened cream cheese with the powdered sugar with an electric mixture. Fold in by hand 1 cup cool whip. Spread over the baked layer.

Layer 3: With an electric mixture, beat together puddings and milk until smooth and thick. Spread over the cheese layer.

Layer 4: Spread cool whip over pudding layer forming nice swirls. Refrigerate several hours. Garnish with either shaved chocolate curls or the shaved citrus rind depending on flavor made.

Grigg's Mexican Cole Slaw

This recipe for a very different cole slaw comes from one of my favorite restaurants in Texas. The restaurants were family owned over several generations, we knew the daughter who ran it last, but Mr Griggs was always there to greet the patrons. This recipe is from their cookbook penned by her mother in 1968. It is a wonderful accompaniment to enchiladas or tacos.

1 small head green cabbage or 2 cups shredded (I use the shredded cabbage in a bag)
1/4 cup olive oil
2 TBS white vinegar
1 tsp salt
1-2 tsp course ground black pepper (I like more since it is key to the taste)

After cabbage is shredded, mix remaining ingredients together. Add to slaw, mix well, and chill well before serving. May be made several hours before, as is gives the flavors time to enhance.

Baked Potato Skins

6 small to medium sized russet baking potatoes
Olive oil
Montreal Steak Seasoning
Canola oil
salt
pepper
6 strips of bacon
1 cup grated cheddar cheese
1/2 cup sour cream
2 green onions, thinly sliced, including the greens of the onions

Scrub the potatoes clean, place each potato on a square of foil, pour a small amount olive oil on each potato, sprinkle with Montreal Steak Seasoning, wrap each potato in the foil and place and bake in a 400°F oven for about an hour until the potatoes are cooked through and give a little when pressed.

While the potatoes are cooking, cook the bacon strips in a frying pan until crisp. Drain on paper towels. Let cool. Crumble.

Remove the potatoes from the oven and let cool enough to handle. Cut in half horizontally. Use a spoon to carefully scoop out the insides, reserving the scooped potatoes for another use, leaving about 1/4 of an inch of potato on the skin.

Increase the heat of the oven to 450°F. Brush or rub canola oil (or another high smoke point oil, olive oil won't work) all over the potato skins, outside and in. Sprinkle with salt. Place on a baking rack in a roasting pan (don't use a cookie sheet, it will warp from the high heat, use a roasting pan or broiler pan).

Cook for 10 minutes on one side, then flip the skins over and cook for another 10 minutes. Remove from oven and let cool enough to handle.

Arrange the potato skins skin-side down on the roasting pan or rack. Sprinkle the insides with black pepper, cheddar cheese, and crumbled bacon. Return to the oven. Broil for an additional 2-3 minutes, or until the cheese is bubbly. Remove from the oven. Using tongs to place the potatoes on a serving plate. Top with a dollop of sour cream on each skin, sprinkle with green onions. Serve.

Porcupine Meatballs II

[Very similar to Jess' recipe, but different enough to post]

1 lb. hamburger
1/2 c. uncooked rice (not minute rice)
1/3 c. onion, chopped
garlic salt to taste
pepper to taste
1 egg
1/4 cup bread crumbs
1/4 cup milk
1 (15 oz.) can tomato sauce
1 can of diced tomatoes (not drained)
1 c. water
2 tsp. Worcestershire sauce

mix hamburger, rice, onion, salt, pepper, egg, bread crumbs, and milk in bowl. Form desired size meatballs. Cook meatballs in a lightly coated pan until brown and cooked through. Add remaining ingredients to pan and continue to simmer until rice is done. Approx 20-30 minutes. Serve over rice.

[how I cook my rice: I use Uncle Ben's long grain 20 minute rice, cook according to directions on the package. Fold 3 paper towels slightly less than the width of the pot, lay paper towel across the pot and place lid on top. The paper towel absorbs the extra steam and leaves the rice perfect and not soggy. WARNING: do not walk away from the stove top]

Sweet Golden Cornbread

So much better than out of a box, and very easy to make.


1 C. all-purpose flour
1 C. yellow cornmeal
2/3 C. white sugar
1 tsp. salt
3 1/2 tsp. baking powder
1 egg
1 C. milk
1/3 C. vegetable oil

Preheat oven to 400 degrees. Spray or lightly grease a 9" round cake pan.

In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir ingredients until blended. Next, stir in the egg, milk and vegetable oil until well combined. Pour into prepared pan.

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center of the loaf comes out clean.

S'more Thumbprint Cookies

1 c butter, softened
1/2 c packed brown sugar
1 egg
1 tsp vanilla
1 1/3 cups all-purpose flour
1 cup finely ground graham cracker crumbs (either pre-made or approx 16 cracker squares finely ground in a food processer)
1/8 tsp salt
1 1/4 cups miniature marshmallows
4 1.5 oz Hershey's milk chocolate bars, broken into 60 rectangles

Heat oven to 325.

In a large bowl, beat butter and brown sugar with electric mixer until light and fluffy. Add egg and vanilla, beat until blended. Add flour, graham cracker crumbs and salt, beat on low speed about 1 minute or until a stiff dough forms.

Shape dough into heaping teaspoon size balls. Place on an ungreased cookie sheet at least 2 inches apart. With thumb, make indentation in center of each.

Bake 10-12 minutes or until cookies are firm and edges are just beginning to brown. Lightly press 2 marshmallows in the center of each cookie, bake 2-3 minutes longer. Top marshmallows on each cookie with a rectangle of chocolate, let stand 2-3 minutes. With a tip of a knife, spread the melting chocolate over marshmallows. Let stand until chocolate is set.

Serve with a glass of milk!

approx 5 doz cookies

Super Easy Pecan Cookies

These are so easy to make and no one would ever know you didn't make the dough yourself!

1 roll Pillsbury refrigerated sugar cookie dough
1 tsp cinnamon
1 tsp vanilla extract
1/4 cup pecans, ground fine in a food processor
2 cups pecans, chopped medium fine
1 c milk chocolate chips
1 c white chocolate chips
2 freezer ziplock bags

Preheat oven to 350. Break up cookie dough in a large bowl, add cinnamon, vanilla, and fine ground pecans. Stir well. Form golf ball sized balls of dough. Roll each ball into chopped pecans. Place on a ungreased cookie sheet. Flatten each ball slightly with your hand. Bake approx 8-12 minutes until a light golden brown. Remove cookies from oven and let cool slightly on sheet, then remove. Once cookies are completely cooled, melt milk chocolate in the microwave at 30 second intervals, stirring inbetween until smooth. Spoon milk chocolate into a ziplock bag and snip off a tiny opening in one of the bottom corners. Drizzle milk chocolate in one direction over cookies. Reapeat with the white chocolate, drizzling in the opposite direction, so that milk chocolate runs one direction and white runs crossing over it. Refrigerate until chocolate is set.

Hannah's English Cookies

These never stay in the house very long when Hannah makes these.

1/2 c minus 1TBS. butter
1/4 c light brown sugar
1/4 c sugar
1 egg lightly beaten
1/2 tsp vanilla extract
1 1/2 c all-purpose flour
2 tsp baking powder
2 TBS milk
1/2 c hazelnuts, coarsely chopped
2 oz milk chocolate,coarsely chopped

Preheat the oven to 350° F.

Cream the butter with both types of sugar in a bowl, then beat in the egg and vanilla. Combine the flour, baking powder and pinch of salt in another bowl, then sift into the creamed mixture, beating constantly with a wooden spoon. Add milk. Stir in the hazelnuts and chocolate. Scoop dough by the tablespoon for each cookie, space well apart on an ungreased cookie sheet and bake for about 7-8 minutes.

Remove the cookie sheet from the oven and let cookies cool slightly, then remove the cookies with a spatula and let cool on a wire rack.

Scandinavian Almond Bars

Hannah made these Christmas 2007 for the first time, they were simply amazing. They have the most wonderful almond flavor and a delicate texture. She requested that I post the recipe here.

1 roll Pillsbury refrigerated sugar cookie dough
1/2 tsp cinnamon
1 tsp almond extract
1 egg white
1 TBS water
1 cup sliced almonds
1/4 c sugar

Heat oven to 350 and grease a 15x10x1 pan with plain shortening. In a large bowl, break up the cookie dough. Stir in cinnamon and almond extract until well blended. With floured fingers press dough into pan to form a crust.

In a small bowl, beat egg white and water until frothy. Brush over the dough. Sprinkle evenly with the sliced almonds and then the sugar. Press down slightly.

Bake 20 minutes or until edges are a light golden brown. Cool completely. Cut into either diamonds or squares.

Oven Roasted Vegetables

1 medium zucchini
1 medium summer squash
1 medium red pepper
1 medium yellow pepper
1 lb. fresh asparagus
1 red onion
3 Tbs. extra virgin olive oil
1 tsp. salt
1/2 tsp. freshly ground black pepper


Heat oven to 450 degrees. Cut all vegetables into bite sized pieces. Place vegetables onto a large roasting pan. Toss with olive oil, sal and pepper to mix and coat. Spread into t asingle layer on the pan. Roast for 30 minutes, stirring occasionally, until the vegetables are lightly browned and tender.

On occasion (if I have them on hands), I will coat some cherry tomatoes in olive oil and toss them in for the last 10 minutes of baking time.

Crabmeat Canapes

These are always gone in seconds, and can be made well ahead of time and frozen.

1 jar (5 oz.) Olde English cheese spread
1 small pkg. frozen Alaskan King crab, or imitation crab meat
1/4 lb. butter
1 1/2 Tbs. Mayonnaise
1/2 tsp. garlic salt
1/2 tsp. season salt
6 English muffins, split

Cream together cheese spread, butter, mayonnaise, garlic salt and season salt. Carefully fold in crab. Spread mixture evenly onto muffins. Freeze for at least 10 minutes. Cut the muffins into quarters or sixths. Broil in the oven for 5-8 minutes (watch carefully), and serve hot.

If you keep some of these in the freezer you will always be ready for unexpected company!

Buffalo Chicken Dip

This recipe is really easy to make and great for those who like some spice in their recipes.

1 roasted chicken from the grocery store
1 jar (17.5 oz) Texas Pete Buffalo Wing Sauce (if you have a favorite you can substitute)
1 block (8 oz.) cream cheese
1 C. shredded cheddar cheese

Remove meat from chicken and place in a bowl. Empty entire bottle of buffalo wing sauce onto chicken and stir to coat. Set aside. In a 9x9 or 9x13 pan (it depends on how large your chicken was and how thick you want the dip), spread the cream cheese in an even layer across the bottom. Next dump the chicken on top of the cream cheese and again, spread evenly. Sprinkle cheddar chhese over the top of the chicken coating evenly. Place pan in a 350 degree oven for 30 minutes, or until the dip is heated through.

Serve warm with tortilla chips and a side of celery.

If you are trying to use up some chicken breasts that you have at home, what I do is boil 3-4 chicken breasts for 45 minutes, reserve the liquid to keep for a chicken soup and then shred the chicken breasts once they have cooled.

O'Baby's

A cross between a O'Henry bar and a Baby Ruth. So good!


1 c. light Karo syrup
1 c. sugar
1 c. peanuts, unchopped
1 c. peanut butter
3 c. Rice Krispies
1 pkg. chocolate chips
1 pkg. butterscotch chips

Stir together Karo syrup and sugar. Microwave for 2 minutes. Add peanut butter to Karo mixture and stir until peanut butter is smooth and incorporated. Add peanuts. Microwave everything for 1 minute. Add 3 cups of Rice Krispies. Spread into a greased 9" x 13" pan. Press mixture down with the bottom of a flat glass or measuring cup.

Combine chocolate chips and butterscotch chips in a bowl and microwave for 2 minutes at one minute intervals, stirring in between. Stir until smooth. Spread over rice krispie mixture and cool in the refrigerator until chocolate is set.

Remove and cut into 1-inch squares.

Pasta E Fagioli Soup

1 lb extra lean ground beef
1/2 tsp salt
1/2 tsp ground black pepper
2 garlic cloves, minced (I use 1 Tbs chopped garlic from the jar)
1 small onion, diced
1 large carrot, julienned
3 stalks celery, chopped
2 14 oz. cans diced tomatoes
1 can red kidney beans, undrained
1 can great northern beans, undrained
1 15oz. can tomato sauce
1 12oz. can V8 vegetable juice
1 Tbs white vinegar
1 tsp dried oregano
1 tsp dried basil
1/2 tsp dried thyme
1/2 lb ditali pasta, cooked al dente and drained


Brown ground beef, onion, and garlic in large dutch oven pot. Add carrot and celery. Simmer 10 minutes, then add remaining ingredients except pasta and simmer 1 hour.
Add cooked pasta, simmer an additional 5 minutes.

Pantry Chili

I really don't have a official name for this chili, mainly because it's my standard chili recipe, but "Pantry Chili" certainly describes it, since almost everything comes from the pantry so it's easy to always have on hand and make it on a whim.

1 lbs. lean hamburger
1 small sweet onion, chopped
1-2 Tbs. chopped garlic (i use the kind in the jar)
1 can chopped green chili
2 cans of Ranch Style Beans (this brand only and regular style)
2 cans Bush's plain pinto beans
1 can Bush's dark red kidney beans
1 can Bush's white northern beans
1 bag Carrol Shelby's Chili Kit
shredded cheese of your choice (colby, cheddar, jack, mozzarella)
sour cream, optional

**this chili is spicy enough for my taste, however my husband and son like it even hotter, so we divide it in half and he adds the following: 1/2c sliced fresh mushrooms, 3 sliced and seeded jalapeños, 1 Tbs crushed red pepper, and a few more items that I will have to come back and post after consulting with him)



In a large dutch oven pot, brown the following together: hamburger meat, 1/2 of the chopped onion, can of green chili, garlic, salt and pepper to taste. Once all of the meat is cooked through, open the Chili Kit and add the packet of masa to the meat mixture. Stir well and cook a few more minutes. Do not add any water to the meat mixture. Add the large packet of seasonings, stir well. Discard the salt packet. Add all of the beans + their juices. Cook over a medium heat, stirring often as it will stick to the pot. Depending on your preference, you can add a can of water at this point. Add the small packet of cayenne pepper from the kit. If the kids will be eating this too, remove their portion before adding this, as it gets hotter the longer it is cooked. Heat through and serve when ready. Top with cheese, remaining onion, sour cream. Serve with crackers or a boxed cornbread (all again from the pantry).

Blueberry Sour Cream Coffee Cake

This is a huge hit at my husbands office, and is great to serve with a brunch.

1 C. butter, softened
2 C. white sugar
2 eggs
1 C. sour cream
1 tsp. vanilla extract
1 5/8 C. all purpose flour
1 tsp. baking powder
1/4 tsp. salt
1 C. fresh or frozen blueberries

!/2 C. brown sugar
1 tsp. ground cinnamon
1/2 C. chopped pecans
1 Tbs. confectioner's sugar (for dusting over the top)

Preheat over to 350 degrees. Grease and flour a 9" bundt pan. And I mean really grease and flour it, or the cake will not come out of the pan nicely and instead of a bundt, you will have a clump.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in eggs one at a time. Then stir in the sour cream and the vanilla extract. In a separate bowl combine flour, baking powder and salt; stir into the batter until it is just blended. Fold in the blueberries.

In a small bowl combine the brown sugar, cinnamon and pecans (I have to admit that I usually leave the pecans out of this recipe).

Spoon 1/2 of the batter into the prepared bundt pan. Sprinkle 1/2 of the sugar mixture over the batter in the pan. i keep it from getting to close to the sides as it gets quite sticky while baking and makes it nearly impossible to turn the cake out of the bundt pan. Spoon the remaining batter into the pan and then sprinkle the rest of the sugar mixture on top. Use a knife or a thin spatula to swirl the sugar layer into the cake (mine never actually comes out looking like a swirl through the cake, but you may have better luck).

Bake for 55-60 minutes (though it will take longer with frozen blueberries) or until a knife inserted into the crown of the cake comes out clean. Cool in the pan over a wire rack. Invert onto serving plate and tap firmly (while keeping your fingers crossed) to remove from pan. Dust with confectioners sugar before serving.

Remoulade Sauce

This sauce is great for topping any kind of fish or shrimp.

1 C. Mayonnaise
1/4 C. chili sauce
2 Tbs. Creole mustard (spicy brown will do if you can't find the creole)
2 Tbs. extra virgin olive oil
1 Tbs. Louisiana hot sauce, or to taste
2 Tbs. fresh lemon juice
1 tsp. Worcestershire sauce
4 medium scallions, chopped
2 Tbs. chopped fresh parsley
2 Tbs. chopped green olives (can omit)
2 Tbs. minced celery
1 clove garlic, minced
1/2 tsp. chili powder
1/2 tsp. salt, or to taste
1/2 tsp. ground pepper
1 tsp. capers, chopped (optional)

Mix together the mayonnaise, chili sauce, mustard, olive oil, hot sauce, lemon juice and Worcestershire sauce. Once mixed well, stir in scallions, parsley, olives, celery, capers and garlic. Season with chili powder, salt and pepper. Cover and let refrigerate. It can be ready in an hour, but really does taste better the longer it sits. The chili powder and sauce can easily be adjusted to taste as it can come out a bit hot for some people. Also, if using capers and green olives, you may want to cut back on the salt.

This recipe does call for a bunch of stuff, and does take more than a minute to make, but the results are well worth it.

Hamburger Chowder

The soup that eats like a meal.

1/2 lb. ground beef
4 medium carrots, sliced
1 large onion
2 C. celery, chopped
1 small cabbage, chopped
1/2 green pepper, chopped
2 cans tomatoes, broken up
5 C. water
3 beef bullion cubes
1/2 C. uncooked long grain rice
3 tsp. salt
1/2 tsp. pepper
1 bay leaf

Saute meat in a large pot until brown. Add the carrots, onion, celery cabbage and green pepper to the browned meat and saute for a few minutes. I chop and add as I finish chopping. After sauteing the veggies, add the remaining ingredients and bring to a boil. Once boiling, reduce heat to simmer and cover. Let it simmer for 35-45 minutes or until all of the vegetables are tender. Remove the bay leaf prior to serving. Leftovers freeze very well.

Broiled Tilapia Parmesan

Quick, easy, and pretty darn good.

2 lbs. tilapia fillets
1/2 C. grated Parmesan cheese
1/4 C. butter, softened
3 Tbs. Mayonnaise
2 Tbs. fresh lemon juice
1/4 tsp. dried basil
1/4 tsp. ground black pepper
1/8 tsp. onion powder
1/8 tsp. celery salt

Preheat your ovens broiler, and line the broiling pan with foil. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Now add the basil, pepper, onion powder, and celery salt. Mix well and set aside.

Arrange you tilapia fillets on the prepared broiler pan. Broil a few inches from the heat for 2-3 minutes. Remove from oven, flip the fillet over, and broil for another 2-3 minutes. Remove fillets once again from the oven and top with Parmesan cheese mixture. Place them back under the broiler for another 2-3 minutes or until the top is lightly browned and the fish flakes easily. Be careful not to overcook the fish (though my husband prefers his well done so I tend to keep the fish in for 4 minutes on each of the steps).

Solid Gold Chocolate Pecan Pie

This pie is so delicious and easy to make that you'll never make chocolate cream pie from Jello pudding ever again. If you're really inspired you can make your own pie crust. I don't.

1 9-inch pie crust
1 cup milk chocolate chips
2/3 cup corn syrup
1/3 cup sugar
3 large eggs, beaten
1 teaspoon vanilla extract
1 cup coarsely chopped pecan pieces
1/2 cup chopped bittersweet chocolate
2 tablespoons vegetable oil
Slightly sweetened whipped cream

Preheat oven to 400 degrees.

Weight pie crust with beans or pie weights and bake 12-15 minutes. Remove from the oven and cool.

In the top of a double boiler, gently melt the chocolate chips over almost simmering water. Remove from heat. In a large bowl, combine the melted chocolate with corn syrup, sugar, eggs, vanilla, and pecans. Pour into the cooled pie crust and bake for 10 minutes. Reduce the oven temperature to 350 degrees and bake for an additional 25 minutes. Remove from the oven and cool on a rack.

Place half of the chopped bittersweet chocolate in a small bowl. Place the remaining bittersweet chocolate and the oil in the top of a double boiler. Heat the chocolate, whisking, until melted. Pour the melted chocolate over the chocolate in the bowl, whising to melt. Pour over the warm pie, spreading to the edges to coat the top. Refrigerate until well chilled, at least 2 hours.

When serving, garnish each slice with a dollop of whipped cream.

Brussels Sprouts with Pecans

I don't know where I found this recipe, but I copied it onto notepaper that says "An Irish Fact: If you're lucky enough to be Irish...you're lucky enough." I serve this to company at Thanksgiving, and even people who say they hate brussels sprouts love it and take seconds.

2 teaspoons butter
1 cup chopped onion
4 garlic cloves, thinly sliced
8 cups halved and thinly sliced brussels sprouts (about 1-1/2 pounds)
1/2 cup chicken broth
1-1/2 tablespoons sugar
1/2 teaspoon salt
8 teaspoons coarsely chopped toasted pecans

Melt butter over medium-high heat. Add onion and garlic; saute 4 minutes or until lightly browned. Stir in brussels sprounts; saute 2 minutes. Add broth and sugar; cook 5 minutes or until almost all liquid evaporates, stirring frequently. Stir in salt. Sprinkle with pecans before serving.

Chili Blanco

I love poblano chiles and so does my husband. It's so delicious it's totally worth the first step of roasting the chiles. So we make this for just us - the kids won't eat it. Just microwave some chicken nuggets for them when you want to have this. I like to throw some chopped, cooked chicken into this chili to make it a little heartier.

2 fresh poblano chiles
2 16-ounce cans cannellini beans, drained (or other white beans)
4 ounces cream cheese, softened
2 teaspoons olive oil
1 cup chopped onion
1 cup chopped red bell pepper
1 14.5 ounce can vegetable or chicken broth
2 teaspoons ground cumin
1 teaspoon ground coriander

Place poblanos on a foil-lined b aking sheet and broil until blackened, turning occasionally, about 10 minutes. (Or you can use tongs to hold over the flame on a gas range.) Place chiles into a glass bowl and cover with a plate or pastic wrap; let stand for 15 minutes. Peel chiles and cut in half lengthwise. Discard stems, seeds, and membranes.

Place roasted chiles, half of the beans, and cream cheese into a food processor; process until smooth. Set aside.

Heat oil in a large pan over medium-high heat. Add chopped onion and bell pepper; saute until vegetables are tender. Add broth, cumin, and coriander; bring to a boil. Reduce heat and simmer 5 minutes. Add pureed bean mixture and remaining whole beans; cook until thoroughly heated.

Tomato Salad

This must be made with ripe, red tomatoes - the kind you buy at the farmer's market. It absolutely doesn't work with the hard, pink tomatoes from the regular grocery store. Which means you can only make it in summertime.

6 tomatoes, chopped
1 cup drained black olives, sliced
1/4 cup finely chopped onion
1/4 cup chopped parsley
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons sugar
6 tablespoons olive oil
4 tablespoons lemon juice

Combine all ingredients in a bowl and marinate for 2 hours. Serve at room temperature.

Very Berry French Toast

This recipe is really good for when you have to make breakfast, or brunch, for a crowd but don't want to stand at the stove all morning flipping pancakes. Or french toast. People are always asking me for the recipe for this. Well, one friend did. And my mother. And if you have leftovers it's good heated and served for dessert!

p.s. Costco sells a large bag of frozen mixed berries which works perfectly for this recipe.

2 cups frozen blueberries
1-1/2 cups frozen blackberries
1-1/2 cups frozen raspberries
3/4 cup sugar
1 tablespoon cornstarch
1 teaspoon cinnamon
Cooking spray
1 cup milk
1 teaspoon vanilla extract
5 large eggs
1 loaf French bread, cut into 1-inch slices (slightly stale works best)
1 tablespoon powdered sugar

Preheat oven to 350 degrees.

Combine first 6 ingredients and pour into a 9X13 inch baking dish coated with cooking spracy.

Whisk together milk, vanilla, and eggs in a shallow dish. Add bread, turning to coat. Let stand 5 minutes, turning bread occasionally. Arrange bread in a single layer over berries. Bake at 350 degrees for 30 minutes or until bread is golden brown and fruit is bubbly. Sprinkle with powdered sugar and serve.

Serves 6

Velveeta Mac-N-Cheese

So my kids prefer the kind that comes in a blue box, but they will eat this when I make it.

1/4 C. (1/2 stick) butter, divided
1/4 C. flour
1 C. milk
1/2 lb. (8 oz) Velveeta, cut up
2 C. (8 oz.) cooked and drained macaroni
1/2 C. shredded cheddar cheese
1/4 C. crushed Ritz crackers


preheat oven to 350 degrees. Melt 3 Tbs. of butter in a medium saucepan on low heat. Add flour; mix well. Cook for 2 minutes stirring constantly. Slowly add milk stirring until it is well blended. Cook on medium heat until the mixture boils and thickens while constantly stirring. Add the Velveeta, cook until melted. Add the macaroni and stir lightly. Spoon into lightly greased casserole dish; sprinkle with cheese. Melt remaining butter and toss with cracker crumbs. Sprinkle over casserole. Bake for 20 minutes, or until heated through.

This makes about 5 servings.

Chicken and Dressing

This is a great dish to take over to a person's house when you are making a meal for them. My Aunt made this for me after I had the triplets and it was the most comforting meal ever. The best part is that unless you are making this for a large family, you can divide the recipe into 2 pans and keep 1/2 for yourself for dinner!

1 frying chicken
3/4 stick of butter
1 pkg. Pepperidge farm herb stuffing mix (8 oz. but can add more)
1 medium onion
3 stalks of celery, chopped
1/4 C. butter
1 can cream of chicken soup
2 C. Chicken broth

Boil chicken until tender. Reserve 2 C. of the broth. Shred the meat once cooled enough to handle. Saute celery and onion in 1/4 C. butter. Add to chicken and mix. Melt 3/4 stick butter in the bottom or a 9x9 pan (I tend to use a 9x13 pan so I get more stuffing). Reserve 1 C. of stuffing and pour the rest into the melted butter. Top with the chicken mixture. Next, spread the cream of chicken soup over the chicken mixture evenly, then top with the remaining stuffing mix. Then pour the 2 C. of chicken broth over the whole thing and bake at 350 degrees for 30 minutes.

Pigs in a Blanket

I know, Pigs in a Blanket?! But really these are the first things gone at our parties and all the kids love them.

1 Pkg. (16 oz.) cocktail-sized smoked sausage links
1 Tube (8 oz.) refrigerated crescent dinner rolls


Drain the sausage links and blot them dry on some paper towels. Preheat oven to 375 degrees. Separate crescent rolls into 4 rectangles, pressing the diagonal perforations together. Cut each rectangle in 1/2 and then each half into 6 strips. Wrap a strip of dough in a spiral around each sausage link pressing the ends to seal.Place each link with the seam side down on a baking sheet about and inch apart. Bake for 11 to 12 minutes or until pastry is golden brown. Cool briefly and serve with your favorite sauce. We usually do a honey mustard (1/2 C. honey, 1/2 C. Dijon mustard and 1 1/2 tsp. cider vinegar whisked together). or BBQ sauce. The kids prefer ketchup.

The best part about these is that they can be made well ahead of time and frozen. Just pull them out of the freezer an hour before the party to thaw a little then just pop them in the oven like you had just made them. I do notice however that they do not brown as nicely when they have been frozen beforehand. They still taste great though. I keep some in the freezer for quick kids lunches.

Honey Wine Apple Crisp

My absolute favorite Apple Crisp recipe. I have been making it for half of my life (that is 20 years of making it, if you are counting).

4 cups peeled and sliced Granny Smith Apples
1/4 cup sugar
1 Tbs lemon juice
1/4 cup white wine
1/2 cup honey
2 cup all purpose flour
1 cup brown sugar
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1 cup butter, softened
1 cup chopped pecans

Spread apples in a 9x9 baking dish, preferably one with high sides. Sprinkle with the white sugar, lemon juice, and wine. Pour honey over top. Mix flour, brown sugar, salt, cinnamon, nutmeg, and butter until crumbly. Add in the pecans. Spread over the apples. Bake about 40 min. at 350 or until apples are tender and crust is a crispy brown. Let cool and set. Serve warm with a good vanilla ice cream.

Praline Cake

A very moist sweet cake that is a twist off of a German Chocolate cake, however, you would never guess that there is oatmeal in the cake and no chocolate!

(This cake is even better served warm or reheated for a few seconds in the microwave)

CAKE:

1/2 cup regular oats
1/2 cup cold water
1/2 cup sugar
1/2 cup brown sugar
1/2 cup oil
1 eggs
3/4 cups flour
1/2 tsp baking soda
1/2 tsp cinnamon

ICING:

1/2 cup butter
2 Tbs milk
1 cup brown sugar
1 cup flaked coconut
1 cup chopped pecans

Combine oats and water, let stand. Cream sugars, oil, and eggs. Add oat-water mixture, flour, soda, and cinnamon. Bake at 350 for 35 min in a 9x9" baking dish or until passes the toothpick test. After the cake has finished baking, remove cake from oven and switch oven to BROIL. In a saucepan on the stove, combine butter, milk and brown sugar. Boil 1 minute, and then remove from heat. Add coconut and pecans to the butter-sugar mixture. Spread icing on cake while cake is hot. Place iced cake under the broiler until icing bubbles. You must watch it carefully! Remove cake and let cool slightly, serve warm with ice cream.

Toasted Garlic Dipping Sauce

Very easy dipping sauce for bread on pasta night.



1 cup Extra Virgin Olive Oil
3 tbs. Balsamic Vinegar (or to taste)
2 tsp. Herbs de Provence
3-4 tbs. toasted minced garlic (found in the spice aisle)

(I usually divide this among 4 ramekins, instead of one bowl, so everyone has their own dish)

Pour all ingredients together. Dip bread of choice into it. yummy.

Sour cream and Salsa Chicken

Super easy prep.

4 boneless, skinless chicken breasts
1 pkg. taco seasoning
1 C. salsa
1/4 C. sour cream

Preheat oven to 350 degrees. Lightly grease a baking dish. place chicken in baking dish and season with taco seasoning mix. Pour salsa over chicken and bake for 35-35 minutes or until chicken is tender and juices run clear. When ready to serve, remove chicken from baking dish and stir sour cream into salsa. Once mixed, return chicken to dish.

This can be served with warm tortillas and Spanish rice. I also serve this with either guacamole or sliced avocados.

Cool Chick Salad

A very easy version of my favorite salad from The Red Onion in Vancouver, BC.

This is super easy because if you don't want to cook anything, just buy a store-roasted chicken and remove the skin + fat.

The combination of these ingredients is what makes this salad so good. It just isn't a "Cool Chick" without the noodles and the Catalina dressing.

You will need the following:

3-4 skinless boneless chicken breasts or 1 store-roasted chicken (omit the lemon + pepper if use)
2 lemons or limes
black pepper

1 pkg washed spring greens
1 pkg washed hearts of romaine
1/2 of a small red onion, sliced into thin rings, then sliced in half
1 jar of mandarin oranges, drained
3-4 firm roma tomatoes, cut into wedges and then cut again (or whole grape tomatoes)
2 avocados, peeled, pitted and chopped into 1/2in chunks
1 cup dried cranberries
1 cup coarsely chopped pecans
2 cups crispy Chow Main noodles
1 jar of fat free Catalina dressing

Line cookie sheet with foil, place chicken breasts on foil, cover chicken with juice from the 2 lemons/limes, slice lemons/lime and also place on top, sprinkle with pepper. Wrap with foil to seal the breasts. Bake at 325 until chicken is cooked and tender. Shred chicken.

Layer the salad as follows:

bed of mixed lettuces
tomatoes
oranges
avocados
cranberries
chicken
noodles
pecans
onion slices
drizzle Catalina dressing on top

Chicken Tortilla Soup

2 skinless, boneless chicken breasts
1/2 tsp. olive oil
1/2 tsp. minced garlic
1/4 tsp. ground cumin
2 (14.5 oz.) cans chicken broth
1 C. frozen corn kernels
1 C. chopped onion
1/2 tsp. chili powder
1 Tbs. lemon juice
1 C. chunky salsa
Corn tortilla chips
1/2 C. shredded Monterrey jack cheese



In a large pot over medium heat saute the chicken and onions in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice and salsa. Reduce heat to low and simmer for 30-40 minutes.

In a bowl, break up some tortilla chips. Ladle soup over chips, top with cheese and garnish with some sour cream if desired.

Instead of buying the deep fried chips, I buy some whole wheat tortillas, cut them into slices, spray them with a cooking spray and pop them in a 350 degree oven until they are toasted and crisp. Take them out and sprinkle with a little salt and it is a much healthier option than a deep fried chip.

This recipe makes about 4 servings.

Spinach Strawberry Salad

This is a quick and easy salad that most people love.

1 1lb. bag of baby spinach
1 C. sliced strawberries
1/2 C. sliced almonds

Dressing:

1/3 C. white sugar
1/3 C. brown sugar
1/3 C. white vinegar


Mix together the sugars and vinegar in a small sauce pan. Bring to a boil making sure all the sugar is dissolved and then remove from heat. Cool before pouring over salad.

Dump spinach in a salad bowl. Toss in 3/4 of strawberries and 3/4 almonds reserving the rest for the top of the salad (to try and make it look pretty). Toss to evenly distribute. Place remaining strawberries and almonds over the top of the salad.

Right before serving, pour cooled dressing over salad and toss.

When making this recipe I tend to up the amount of strawberries and almonds because the family likes it with more. And should you double up on this recipe to feed a lot of people, there is no reason to double the dressing. There is plenty. If it is not strawberry season, you can substitute mandarin oranges instead.

Cheesy Potato Soup

Great for a cold night. Just add a meat for a more substantial meal.

3 C. peeled and cubed potatoes
1/2 C. chopped celery
1/2 C. chopped onion
1 cube chicken bouillon
1 C. water
1 tsp. dried parsley
1/2 tsp. salt
1 pinch ground pepper
2 tsp. all purpose flour
1 1/2 C. milk
1 1/2 C. shredded cheddar or American cheese
1 C. ham or hamburger, cooked and diced (can omit)

In a large stock pot add potatoes, celery onion chicken bouillon, water and parsley flakes. Season with salt and pepper and simmer until vegetables become tender. In a separate bowl, mix flour and milk. Once it is well blended, add to soup mixture and cook until soup thickens. Stir in cheese and optional meat. Simmer until cheese is melted.

This recipe serves 4, but I find it better to double up the recipe for leftovers!

Sweet Potato Casserole II

1 cup flour
2/3 cup packed dark brown sugar
1/4 cup toasted chopped pecans
1/4 cup butter (or margarine), melted
1/2 tsp cinnamon

4 medium sweet potatoes, peeled and halved
1/2 cup white sugar
1 1/2 tsp vanilla extract
1 egg white
1 (5 oz) can fat free evaporated milk


Place the sweet potatoes in a saucepan, cover with water and cook until very tender. Drain well and mash in a bowl. Combine the first 5 ingredients by hand until crumbly and set aside. Add 1 cup of the pecan brown sugar mixture to the the mashed sweet potatoes, add white sugar, extract, egg white, and evaporated milk. Spoon potato mixture into a 2q baking dish that has been coated with non-stick spray. Top with the remaining pecan-brown sugar mixture. Bake at 350 for 45 minutes.

[From Crescent City Collection by The Junior League of New Orleans]

Chicken Cordon Bleu

This recipe is all about the sauce! Yum!

3 skinless, boneless chicken breast halves
3 slices Swiss cheese
3 slices ham
1 1/2 Tbs. all purpose flour
1/2 tsp paprika
3 Tbs. butter
1/4 C. dry white wine (can substitute chicken broth)
1/2 tsp. chicken bouillon granules
1 1/2 tsp. cornstarch
1/2 C. heavy whipping cream



Pound chicken breast to flatten. Place a cheese and ham slice in the middles of each chicken breast leaving about 1/2" of chicken for the edges. fold the chicken over filling and secure with toothpicks. Mix the flour and paprika and coat the chicken. Heat the butter in a large skillet over medium high heat and cook until chicken is browned on all sides. Add wine and bouillon. Reduce heat to low, cover and simmer for 30 minutes until chicken is no longer pink and juices run clear. Remove the toothpicks and transfer chicken to war platter. Blend the cornstarch and cream in a small bowl and whisk slowly into the skillet. Cook, stirring until thickened, and pour over chicken. Serve warm.

Porcupine Meatballs

I used to beg for these as a child. Now my kids love them too.

1/2 C. uncooked rice
1 lb. ground beef
1 1/2 tsp. salt
1/4 tsp. pepper
2 Tbs. onion, minced
2 Tbs. oil
1 C. condensed tomato soup
1 C. hot water


Combine rice, beef, salt, pepper and onion; mix and shape into 12 balls. Brown meat and rice balls in oil in a heavy frying pan. Once browned, add tomato soup and water. Cover and cook for 1 1/2 hours over low heat or until rice is tender.

Sweet Potato Casserole.

This is the one recipe that I am asked to bring to just about ever fall and winter dinner that we attend. There are never any leftovers.

1 (40 oz.) can cut sweet potatoes
1 C. white sugar
2 eggs
1/3 C. butter
1/3 C. milk
1 tsp vanilla extract

Topping:

1 C. packed brown sugar
1 C. chopped pecans
1/3 C. all purpose flour
1/3 C. butter, melted

Preheat oven to 350 degrees. Butter a 2 Qt. baking dish
Place sweet potatoes in their liquid in a medium saucepan and bring to a boil. Cook for 15 minutes, or until tender. Remove from heat, drain and mash. In a separate bowl mix the brown sugar, chopped pecans, flout and melted butter. In a medium bowl mix the mashed sweet potatoes, white sugar, eggs, milk and vanilla extract. Spread evenly in the prepared baking dish. Sprinkle topping evenly over the mashed sweet potato mixture. Bake for 35 minutes in the preheated oven, or until a knife inserted in the center comes out clean.

Easy Skillet Chicken Divan

1 Tbs. margarine or butter
4 boneless, skinless chicken breast halves, cut into bite size pieces
1 1/4 C. water
2 Tbs. Dijon mustard
1/4 tsp. salt
1/8 tsp pepper
1 C. quick cooking brown rice
1 pkg. broccoli pieces (thaw if using frozen)
1/2 C. shredded cheddar cheese

Melt margarine in a large skillet over medium high heat; add chicken. Cook for 2-3 minutes on each side, or until browned. Remove chicken from skillet. Add water, Dijon mustard, salt and pepper to skillet and bring to a boil. Stir in rice and broccoli and return to boil. place chicken over the top of rice and broccoli. Reduce heat to low, cover, and simmer for 10 minutes, or until most of the water is absorbed and the chicken is fork tender and the juices run clear. Sprinkle with the cheese, cover and let stand for 5 more minutes.

Apple Juice Pork Chops

[I apologize for the quality of the photo, a new one will soon replace it. ~gena]

2-5 pork chops
2 large sweet onions
salt and pepper to taste
1/2 C. apple juice or 1 small (4 oz.) container of apple sauce diluted in 1/2 cup water

Put a few Tbs. of olive oil in a frying pan and brown the onions. While onions are browning, season pork chops with salt and pepper. Once the onions have caramelized, remove them from the pan and add the pork chops to brown. Once the pork chops are browned, place onions back into the pan and situate pork chops on top. Add apple juice to pan and cover. Bake at 350 degrees until the pork chops are tender (about 45 minutes depending on the thickness of the pork chop).

Marie's Pork Chops with Noodles

This recipe has been in the family forever. It is one of my dad's favorites.

2 C. egg noodles
1 small onion, minced
1/3 C. ketchup
1 1/4 C. water
4-6 pork chops
salt and pepper
soft bread crumbs

cook egg noodles in boiling salted water for 8 minutes and drain. Mix onion, ketchup and water. Mix together with noodles. Season pork chops with salt and pepper (to taste) and brown in a skillet. Place browned pork chops in a casserole or baking pan and cover with noodles. Spread bread crumbs evenly over the top and bake at 350 degrees for 30-40 minutes.

Caramel Layer Chocolate Squares

This is hands-down my family's favorite cookie.

I made this many years ago for a church event, they flew off the cookie table. I had one in my hand while I was talking to a friend. A elderly lady approached me, seeing that I hadn't touched it, and asked me if I was going to eat it. I think she wanted it if I didn't!

1 (14oz) pkg. light caramels
1/3 cup evaporated milk

1 pkg. Butter Pecan cake mix (if you can't find this, you can use 1 pkg golden butter cake mix + 1/2 cup pecans, which have been placed in a food processor to a very fine powder)
3/4 cup butter, room temperature
1/3 cup evaporated milk
1 cup chopped pecans
1 cup milk chocolate chips

oven temp 325
baking time: 25 min

Generously grease a 13x9" baking pan (must be a 13x9 pan, nothing smaller or the recipe will not work well).

In a large bowl, combine dry cake mix, butter, 1/3 cup milk, and nuts. Stir by hand until dough holds together. Divide dough in half and press 1/2 of the dough into the prepared pan. Reserve the remaining dough for topping.

Bake at 350 degrees for 10 minutes. Sprinkle chocolate chips over baked crust.

In a microwave safe dish, combine caramels and 1/3 cup evaporated milk, cook for 1 min then stir, cook again at 1 minute intervals until smooth and melted when stirred.

Spread melted caramel mixture over the chocolate chips. Crumble reserved dough over caramel and chocolate layers. Return to oven and back an additional 18-20 minutes to set the caramel filling.

Let cool, cut into small squares and store in an air tight container to keep moist.

Green Chile Potato Chowder

When made with canned green chiles & the jalapeno is omited, this is a very mild soup for a child. Katie (4 year old) loves it.

1/2 fresh jalapeno, seeded and minced (may omit to taste)
1/4 cup fresh long green chiles, roasted, peeled, seeded and finely chopped (approx 3 medium chiles)*
1 cup finely chopped onions
2 lbs. potatoes, peeled and cut into 1/2inch cubes
1/2 tsp. seasoning salt
4 cups fat free chicken stock
1/4 cup butter (can substitute margarine)
1/4 cup flour
3 cups milk (may use 1 1/2 cups milk and 1 1/2cups half-half)
2 cups frozen sweet white corn
fresh tortillas
oil
cheddar cheese, shredded
green onions, chopped

Combine first 6 ingredients. Bring to a boil. Reduce heat and simmer 20 minutes. Melt butter over low heat; add flour to blend, stirring constantly for 3 minutes to make a blond roux. Reserving all of the liquid, strain liquid from potato, chile, and onion mixture. Mash half of the potato mixture, leaving the other half unmashed. Stir 3 cups of the reserved liquid into the roux. Raise heat, stirring with a whisk until thickened. Add milk to the thickened liquid and continue to stir until it comes to simmer. Add mashed potato mixture, stir. Add cubed potato mixture and corn. Heat through.

In the meantime, cut the tortillas into thin 1/4inch strips, heat oil in separate pan, cook tortillas strips until crispy, drain on paper towels.

Laddle soup into bowls, top with cheddar cheese, crisp tortilla strips, and chopped green onion.

*may use 1-2 small cans of chopped green chili (depending on your taste)