The Robertson Family Chefs

Chex Party Mix- 1986 recipie

2011-12-17T11:58:00.000-08:00

1/2 cup (1 stick) butter or margarine
1 1/4 tsps McCormick/Shiling Season-All Seasoned Salt*
4 1/2 teaspoons Worcestershire sauce
2 2/3 cups Corn Chex cereal
2 2/3 cups Rice Chex cereal
2 2/3 cups Wheat Chex cereal
1 cup salted mixed nuts

Mom adds 2 2/3 cups pretzles

Preheat oven to 250 degrees. Melt butter in a 15x10x2-inch roasting pan in the oven. Remove from oven. Stir the seasoned salt and Worcestersire sauce into the melted butter. Gradually add cereal and nuts, mixing until all pieces are coated. Bake 1 hour at 250 degrees. Stir mixture every 15 minutes during baking for even coating and baking.

Makes 9 cups.

Microwave Directions: In a 4-qt bowl or 13x9x2-inch microwave safe dish, melt butter on high for 1 minute. Stir in seasoned salt and Worcestershire sauce. Gradually add cereal and nuts, mixing until all pieces are coated. Microwave on High for 5 to 6 minutes, stirring every two minutes. NOTE: A 650 microwave oven was used for these directions. For other wattage ovens, time may need to be adjusted.

Pizza

2011-11-05T14:49:00.000-07:00

2 1/2 cups bread flour
2tsp sugar
2tsp yeast
3/4 tsp salt
8 ounces water
2 tbs vegatable oil

Put all ingredients in bread-machine on the dough setting.
Preheat oven to 350*
Roll out dough and cook for 20-30 minutes, or until almost brown.
Pull out of oven and add desired toppings return to oven for additional 15-20 minutes.

Irish Pan Boxty Cakes

2011-09-24T15:50:00.000-07:00

I loved the boxties at the Irish Pub Andrea took us to in Vegas. So sad they closed! In clearning out more files, I found this recipe.

Pan Boxty Cakes
1 cup grated peeled raw potato
1 cup thick mashed potatoes
1 cup unsifted all-purpose flour
2 tsp. baking powder
2 tsp. salt
2 eggs,beaten
1/4 cup milk
2 Tbsp. butter or margarine
Butter or Margarine
Sugar or cinnamon sugar

1. Use food processor to grate potatoes or grate potato by hand.
2. Place grated potato on clean dish towel and press out excess liquid.
3. Combine grated potato with mashed potato. Stir in flour, baking powder and salt, mix well.
4. Add eggs and milk, mixing to make a soft batter.
5. Heat skillet with 2 Tbsp butter until hot. Drop batter by tablespoons onto skillet and cook 4-5 minutes on each side until well browned.
6. Serve hot with butter and sugar or cinnamon sugar. Makes 6 servings

Mexican Cornbread

2011-09-24T15:42:00.000-07:00

Mexican Cornbread
1 cup butter, melted
2/3 cup sugar
4 eggs
1 15 oz. can cream-style canned corn
3 Tbsp. diced green chilies
1/4 tsp. salt
1/2 cup Cheddar cheese, shredded
1/2 cup Monterey Jack cheese, shredded
4 tsp. baing powder
1 cup yellow corn meal
1 cup flour

Preheat oven to 325. Lightly grease a 9 x 13" baking dish. In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chilies, and cheeses. In a separate bowl, stir together the flour, cornmeal, bakgin powder and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into pan. Bake approx. 1 hour or until a toothpick inserted into center of pan comes out clean. Serves 8.

Recipe pirated from a San Diego Mexican cookbook at the store - I'm guilty but it looks like one I've been hunting for. Can't wait for a pot of chili and this cornbread.

Alcohol Substitutes

2011-09-24T15:36:00.000-07:00

Remember when I was making a creme de menthe pie and I didn't it know that it called for alcohol, I just thought that creme de menthe and chocolate whatever were just extracts. I found the following I clipped from a newspaper some time ago and thought I would add it to our blog. By the way, Andrea, I found it cleaning out a box of file folders!!!

Alcohol Substitutes
Cooking Substitutions for Alcohol – Newspaper Clipping

In Soups and Entrees:
Dry (unsweet) red wine: Water, beef broth, bouillon or consommé, tomato juice (plain or diluted), diluted cider vinegar or red wine vinegar. Liquid drained from canned mushrooms.
Dry (unsweet) white wine: Water, chicken broth, bouillon or consommé, ginger ale, white grape juice. Ginger ale,white grape juice, diluted cider vinegar or white wine vinegar. Liquid drained from canned mushrooms.

In Cheese Dishes (fondue or rarebit)
Beer or ale: Chicken broth, white grape juice, ginger ale

In Desserts:
Brandy: Apple cider, peach or apricot syrup.
Rum: Pineapple juice or syrup flavored with almond extract
Sherry: Orange of pineapple juice
Kirsch: Syrup or juice from black cherries, raspberries, boysenberries, currants, or grapes or cherry cider.
Cointreau: Orange juice or frozen orange juice concentrate.
Crème de menthe: Spearmint extract or oil of spearmint diluted with a little water or grapefruit juice.
Red Burgundy: Grape juice.
White Burgundy: White grape juice.
Champagne: Ginger ale
Claret: Grape or currant juice or syrup or cherry cider.

Note: To cut the sweetness of the syrups, dilute with water. Also, there are many flavor extracts such as almond or pineapple that can be added for interesting flavors.

Flambles or Flaming Desserts
The only substitute that might be used is a sugar cube soaked in lemon extract, then set atop a dessert and burned.

Andrea’s Delicious Peanut Butter Popcorn

2011-08-11T17:24:00.001-07:00

1 cup karo syrup
1 cup peanut butter
1 cup sugar

Heat on stove until almost bubbly, blended. Poor over popcorn.

Andrea got this when she was student teacher from a neighbor. She made it for Tamara and me when we spent Spring Break together in 2011 and discussed wedding plans. Fun times.

Cheese Blintz

2011-07-09T07:24:00.001-07:00

1 cup flour

1/4 cup sugar

1/2 tsp salt

1 cup sour cream

1 cup cottage cheese

4 well beaten eggs

Strawberry sauce

1 cup sour cream & strawberry jam

Andes Layered Frozen Mousse Pie

2011-07-03T23:19:00.000-07:00

This was such a hit for dinner today, Dad suggested I be sure to add it to the recipe blog. It's perfect for a hot summer day!

Andes Layered Frozen Mousse Pie
2 cups vanilla ice cream, softened
2 cups Andes Crème de Menthe Baking Chips
1 ready to use chocolate wafer crumb crust
1 ½ cups whipping cream, divided
2 eggs yolks
Stir ½ cup of Andes Baking Chips into ice cream. Spread onto bottom of crust, freeze. Melt remaining Andes Baking Chips with ½ cup whipping cream in a saucepan over low heat, stirring constantly. Remove from heat, stir in egg yolks. Continue heating over medium low heat 3-5 minutes or until mixture begins to thicken, stirring every 30 seconds. Do not allow it to boil. Cool to room temperature. Whip remaining 1 cup of whipping cream until stiff peaks form, fold into baking chips mixture. Spread over ice cream in crust. Freeze 4 hours or overnight. Allow pie to sit at room temp for 10-15 mins before cutting.

Fourth of July "All American Dessert"

2011-07-03T23:07:00.001-07:00

This is a recipe by Dole (bananas) that looks so PATRIOTIC! I'm making it for our 4th of July celebration tomorrow. I'll first give the full recipe and then give my alterations.

ALL AMERICAN DESSERT
Prep Time: 20 mins
Refrigerating Time: 4 hours
4 cups boiling water
1 pkg (8oz serving size) Jell-o any RED flavor
1 pkg (8 oz serving size) Jell-o Berry BLUE flavor
1 cups cold water
2 Entenmanns all buter pound loaf, cubed
1 tub (8oz) Cool Whip
3 Medium Dole Bananas

STIR: 2 cups of the boiling water into each flavor of gelatin in separate bowls 2 minutes or until completely dissolved. Stir 1 cup cold water into each bowl. Pour into separate 13x9 inch pans. Refrigerate 3 hours or until firm. Cut each pan into 1/2 inche cubes.
CUT bananas into slices. Place blue gelatin cubes in 3 1/2 quart bowl or trifle bowl. Layer with cake cubes, 1/2 of the whipped topping and bananas. Cover with red gelatin cubes. Garnish with remaining whipped topping and additional banana slices.
REFRIGERATE: at least 1 hour or until ready to serve. Store leftover dessert in refrigerator.
MAKES: 12-16 servings.
NOTE: You can use sugar free jell-0, Entemanns fat free golden loaft cake and cool whip lite.

My Alterations: I didn't want to use bananas because they turn brown and mushy and some in our family are not banana eaters, so I left them out. I don't like soggy cake so I left it out as well. I just layered the blue jell-o cubes, homemade whipped cream (much better than cool whip) and the red jello cubes and topped with cream. I layered them in juice glasses for individual servings. I make more blue jello up (finger jell0, use only the two cups of hot water) and used a star shaped cookie cutter to cut out blue stars to top the cream on top. Very fun. It will be a good refresher after watching the Crest parade tomorrow! HAPPY BIRTHDAY AMERICA!

Roasted Sweet Potato Salad With Citrus Vinaigrette

2011-07-03T17:55:00.001-07:00

Daniel and I made this for Sunday dinner tonight and loved it. We had fresh spinach on hand, so we used that instead of mâche (I don’t know what that is, but wikipedia does: corn salad). The Citrus Vinaigrette makes this salad.

Roasted Sweet Potato Salad With Citrus Vinaigrette

Hands-on Time: 20 min.; Total Time: 1 hr., 10 min. (including vinaigrette).

YIELD: Makes 4 servings

COURSE: Salads

Ingredients

1 pound medium-size sweet potatoes, peeled and cut into wedges

1 medium-size sweet onion, cut into wedges

1 tablespoon olive oil

1 garlic clove

3/4 teaspoon salt

1/2 teaspoon freshly cracked pepper

1 (5-oz.) package fresh mâche, thoroughly washed

Citrus Vinaigrette

Preparation

1. Preheat oven to 400°. Heat a 17- x 10-inch cast-iron pan or 12-inch cast-iron skillet in oven 10 minutes. Toss together sweet potato wedges and next 5 ingredients in a large bowl. Place sweet potato mixture in hot pan.

2. Bake at 400° for 25 minutes. Stir once, and bake 15 more minutes or until potatoes are tender and begin to caramelize.

3. Spoon potato mixture over mâche; drizzle with Citrus Vinaigrette.

Southern Living
JANUARY 2010

Hot Cranberry Cider

2011-06-27T17:07:00.001-07:00

Makes about 2 quarts

1 quart apple cider or juice
1 32 oz bottle cranberry juice cocktail
1/2 cup Lemon Juice
1/3 cup firmly packed light brown sugar
8 whole cloves
2 cinnamon sticks

In saucepan, bring ingreidents to a boil. Reduce heat; simmer 10 mins. Remove spices.

Southwest Tortilla Quiche

2011-06-27T17:00:00.000-07:00

4 Flour tortillas
3 eggs
1/3 c milk
1/2 cup ham, diced
3/4 cup cheddar cheese, grated
1 Tbsp. Green Onions, chopped
2/3 cup canned corn drained
1 Tbsp. flour
1/8 tsp red hot pepper sauce to desired taste
Spray room temp tortillas with cooking spray and press into large muffin tins, custard cups or tortilla fluted pans. Combine remaining ingredients in a small bowl and season to taste. Pour 1/4 cup of mixture into each tortilla shell and bake at 350 for 55 minutes or until set. Serve warm with salsa. Prep time: 5 mins. Cook time: 55 mins. Mission Tortilla cookbook

Cherry Dessert

2011-06-27T16:44:00.000-07:00

Empty 2 cans of prepared cherry pie filling into a 9x13 pan. Sprinkle 1 pkg white cake mix (dry) over cherries. Sprinkle 1/2 to 3/4 cup chopped pecans over cake mix. Evenly pour 1/2 lb (2 cubes) melted butter (be careful to evenly distribute). Bake at 35o for 40-45 mins.

Grandma Jocelyn Cowles' Dinner roll recipe

2011-06-27T16:40:00.001-07:00

Use Bread maker dough setting for 90 mins.

1 1/2 cup warm milk
1 Tbsp. yeast
1/2 cup sugar
1 tsp. salt
2 eggs
1/2 c. shortening
5 cups flour
The amount of flour seems to vary. If the dough is sticky, add flour as you shape each roll. I keep the dough covered with a damp cheesecloth while shaping and letting rise. I put the rolls in a warm place to rise about 20 mins before baking. Place on lightly sprayed cookie sheet, bake about 20 minutes at 350. Makes between 20 - 24 rolls.

Fine's Spice Chicken

2011-06-27T16:30:00.000-07:00

8 half breasts, chicken
2 cans Cream of Chicken soup
1/2 tsp. minced dried onion
1/2 tsp garlic salt
1 tsp. Fine's Herb Spice
8 oz can mushrooms and stems, drained
Spray 9x13 pan with cooking spray. Lay chicken breasts in the pan. Combine remaining ingredients and spread over chicken breasts. Bake at 300 for 4 hours. Before serving sprinkle with sliced almonds or fresh parsley.

Texas Sheet Cake

2011-06-27T16:24:00.000-07:00

2 cup flour
2 cups sugar
1 tsp. baking soda
2 cubes of BUTTER
4 Tbsp. powdered cocoa
1 cup water
1 tsp. vanilla
2 eggs
1/2 c. buttermilk

Mix flour, sugar, and baking soda togehter and set aside. Heat BUTTER, cocoa, and water in a small sauce pan on low to a low boil. Add the dry mixture and mix well. Then add the vanilla, eggs and buttermilk. Mix well and pour into a greased 10x15 pan. Bake in oven at 400 for 20 mins.

Frosting:
4 cups powdered sugar, set aside in a bowl. Melt 2 cubes of BUTTER and 4 Tbsp cocoa. Stir constantly. When completed melted, add 1 tsp of vanilla and 6 Tbsp. buttermilk. Pour this mixture into the powdered sugar and mix well with hand mixer, scraping sides frequently. Pour/spread the frosting on the cake right when it is removed from the oven. Optional: Sprinkle chopped walnuts on top.

Pear-Cream Cheese Salad

2011-06-27T16:13:00.000-07:00

1 can (16 oz.) Pear Halves
2 pkg (r serving size) Lime Jello
1 1/2 c. ginger ale or cold water
2 Tbsp. lemon juice
1 pkg (8 oz) Cream Cheese, softened
1/4 cup chopped pecans
Drain and dice pears, reserving syrup. Add water to syrup to make 1 1/2 cups; bring to a boil. Dissolve gelatin in boiling measured liquid. Add ginger ale and lemon juice.

Beat cream cheese in large bowl at medium speed of electric mixer until smooth. Gradually stir ing gelatin. Chill until thickened.

Add pears and nuts. Spoon into 5 cup mold which has been sprayed with no stick cooking spray. Chill until firm, at least 4 hours. Unmold. Makes 10 servings

Pumpkin Pudding Treat

2011-06-27T16:03:00.000-07:00

This is a recipe from Jenny Berry Krull

1 1.5 oz pkg vanilla instant pudding
1 12 oz can fat free evaporated milk
1 15 oz can pumpkin (plain canned pumpkin)
1 tsp. pumpkin pie spice

Beat together pudding and milk. Refrigerate for 5 mins. Mix in pumpkin and spice. Spoon into individual bowls and refrigerate for 10 mins (or more).

Curried Rice with Almonds

2011-06-27T16:01:00.000-07:00

3 cups cooked rice
3 Tbsp. butter, melted
1/4 tsp curry powder
1/4 cup parsley minced
1 tsp. salt
1/4 cup toasted almonds, finely chopped

Blend butter and curry powder, add to rice. Mix in parsley salt and almonds. Bake at 350 for 25 minutes. serves 6

Festive Winter Salad with Walnuts and Apples

2011-06-27T15:49:00.000-07:00

1 pkg (10 oz) European Style salad mix, washed
1 thinly sliced tart apple
1 pkg (4 oz) bleu cheese crumbled
1 cup walnut halves
1/4 cup vegetable oil
1/4 cup balsamic vinegar
Salt & Pepper to taste

Combine salad, apples, walnuts, and bleu cheese. Whisk together oil and vinegar and pour over salad. Add salt and pepper to taste. Toss well. Serve immediately. 6 servings. 10 min prep time.

Peanut Butter Crunch Cake

2011-06-27T15:45:00.001-07:00

This is a recipe from Aunt Eileen.

1 pkg super moist yellow cake mix
1/2 c packed brown sugar
1 cup peanut butter
1 cup water
1/4 cup vegetable oil
3 eggs
1/3 cup chopped peanuts
1 cup chocolate chips
Heat oven to 350. Grease 13x9 pan. Beat cake mix dry, brown sugar, and peanut butter on low speed until crumbly. Reserve 2/3 cup of the crumbly mixture. Beat remaining crumbly mixture, water, oil and eggs on low speed, scraping bowl frequently, 2 minutes. Pour batter into pan. Stir nuts into reserved crumbly mixture; sprinkle over batter. Sprinkle with chocolate chips. Bake until cake springs back when touched lightly in the center. 40-45 minutes.

Frozen Fruit Ring for Punch

2011-06-27T15:34:00.001-07:00

This is a recipe from Nancy Morelock. And of course, her rings were BEAUTIFUL.

12 oz Frozen Raspberry or cranraspberry punch/juice concentrate
Mix up per directions. Fill up 1/3 of ring with juice.*
2 pkg frozen berry mix (*Can place some of this fruit in the ring with the juice above)
3 lemons
3 limes
Grapes (green or red, I like green)
Nectarine
White Grape Juice Concentrate (Mix with 3 cans water)
2 Liter bottle of 7UP

Carefully peel lemons and limes in spiral shape being careful not to break as much as possible.
Coil the peels into flowers. You can choose either edge to be the top. Place the 6 flowers around the frozen ring. Slice the nectarine and place between the flowers. Pour more of the frozen berry mix around the flowers and on the ice ring. Carefully pour more of the juice over the fruit, about another 1/3 of the ring. Freeze. Then pour the rest of the juice (and if you want more of the fruit) in the rest of the ring and freeze.

Make the punch with the white grape juice concentrate, water and 7UP before serving. Take ice ring out of freezer and place in hot water in sink until just loosened from the ring. Put the ring in the punch bowl. VOILA

Quesadillas Huevos Rancheros

2011-06-22T05:10:00.001-07:00

Photo: Antonis Achilleos

Daniel doesn’t care for chicken, and I can only eat so much red meat, so I’m often looking for alternative protein sources. Eggs are my current favorite.

Quesadillas Huevos Rancheros

YIELD: 4 servings

COURSE: Breakfast/Brunch, Snacks

Ingredients

4 6-inch corn tortillas

Grated Monterey Jack cheese

3 sliced hard-cooked eggs

Salsa

Preparation

Lay tortillas on a cookie sheet. Place in a 325° F oven for 10 minutes. Remove from oven and top 2 of the tortillas with grated Monterey Jack cheese and hard-cooked eggs. Top with the other tortillas. Bake until the cheese melts, about 5 minutes. Cut into wedges and decorate with spoonfuls of salsa.

Melissa Clark, Real Simple
APRIL 2004

Meatloaf

2011-06-17T15:53:00.001-07:00

This is the best meatloaf EVER. I have friends who request this (okay, maybe just friend – this post is dedicated to Whitney)

3 slices soft bread
1 cup milk
1 egg
1 lb. ground beef
1/4 c onions, minced
1 1/4 tsp salt
1/4 tsp each pepper, sage. mustard, celery salt garlic salt
1 T Worcestshire sauce

Heat oven to 350. Tear bread into loaf pan. Add milk and egg. Add meat and seasonings, mix thoroughly. Bake 1 hour.

Tomato-and-Mango Salad with Curry-Orange Vinaigrette

2011-06-12T13:58:00.001-07:00

A fun summer salad. I made this for some friends and it was a hit. It kind of reminds me of the pineapple-red-onion-mint salad.

Image Credit: Randy Mayor; Mary Catherine Muir

Tomato-and-Mango Salad with Curry-Orange Vinaigrette

This recipe is also delicious with peaches or nectarines in place of the mangoes.

YIELD: 6 servings

COURSE: Salads

Ingredients

2 cups fresh orange juice (about 6 oranges)

1 tablespoon vegetable oil

1 teaspoon curry powder

1/8 teaspoon salt

3 medium tomatoes (about 1 1/2 pounds), cored and cut into 3/4-inch-thick wedges

2 medium mangoes (about 2 pounds), peeled, pitted, and cut into 1/2-inch-thick strips

1 tablespoon thinly sliced mint leaves

Preparation

Bring the orange juice to a boil in a medium saucepan. Reduce the heat to medium, and cook until reduced to 1/2 cup (about 25 minutes). Remove from heat. Stir in oil, curry powder, and salt. Cool to room temperature.

Divide the tomato wedges and mango strips evenly among 6 salad plates. Drizzle evenly with dressing; sprinkle with mint.

Cooking Light
JUNE 2001

Baby Broccoli with Orange Sauce

2011-05-29T20:33:00.000-07:00

    Prep Time 10 minutes
    Total Time 25 minutes
    Yield Serves 4

Ingredients

        Coarse salt
        2 (about 1 pound) baby broccoli, untrimmed
        1/2 cup fresh orange juice
        2 shallots, halved lengthwise and thinly sliced
        1 teaspoon balsamic vinegar
        1/4 teaspoon red-pepper flakes (optional)

Directions

    In a large pot of boiling salted water, cook baby broccoli until just tender, 12 to 15 minutes; drain. Transfer to a serving bowl.
    Meanwhile, in a small skillet, combine orange juice, shallots, vinegar, and pepper flakes, if using; simmer over medium heat until reduced to 1/4 cup, 3 to 4 minutes. Spoon sauce over baby broccoli; toss gently.

If you can't find baby broccoli, substitute 1 lb regular broccoli. Trim tough stem ends and cut broccoli lengthwise.

© 2011 Martha Stewart Living Omnimedia. All rights reserved. http://www.marthastewart.com/338797/baby-broccoli-with-orange-sauce

Crispy Apricot Pork Chops

2011-05-29T20:28:00.000-07:00

    Prep Time 10 minutes
    Total Time 25 minutes
    Yield Serves 4

Ingredients

        1 tablespoon olive oil, plus more for baking sheet
        2 slices multigrain sandwich bread
        4 bone-in pork loin chops (about 8 ounces each, 3/4 to 1 inch thick), patted dry
        Coarse salt and ground pepper
        4 teaspoons apricot jam

Directions

    Preheat oven to 425 degrees. Lightly brush a rimmed baking sheet with oil; set aside.
    Tear bread into large pieces; place in food processor. Pulse until large crumbs form. Drizzle with oil; pulse once or twice, just until crumbs are moistened (you should have about 1 1/2 cups crumbs).
    Season pork chops generously with salt and pepper; spread one side of each chop with 1 teaspoon jam. Dividing evenly, sprinkle breadcrumbs over jam, and pat them on gently.
    Transfer pork, coated side up, to prepared baking sheet. Bake until crust is golden and pork is opaque throughout (meat should register 150 degrees.on an instant-read thermometer), 14 to 16 minutes. Serve immediately.

From Martha Stewart's Everyday Food at http://www.marthastewart.com/334254/crispy-apricot-pork-chops.

Cucumber Gazpacho with Shrimp Relish

2011-05-28T17:40:00.000-07:00

Cucumber Gazpacho with Shrimp Relish
This is a yummy cold soup.

YIELD: 4 servings
TOTAL: 20 MINUTES
COURSE: Soups/Stews

Ingredients

2 teaspoons extra-virgin olive oil
3/4 pound peeled and deveined medium shrimp, chopped
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1/4 teaspoon ground cumin
1/4 teaspoon paprika
2 cups quartered grape tomatoes
1/3 cup fresh cilantro
2 1/2 cups chopped English cucumber
1 cup fat-free, lower-sodium chicken broth
1 cup whole-milk plain Greek yogurt
1/4 cup chopped onion
2 tablespoons fresh lime juice
Dash of ground red pepper
1 large garlic clove, peeled

Preparation

1. Heat oil in a skillet over medium-high heat. Sprinkle shrimp with 1/4 teaspoon salt, 1/4 teaspoon black pepper, cumin, and paprika. Add shrimp to pan; sauté 2 minutes or until done. Stir in tomatoes; remove from heat. Add cilantro.
2. Place remaining 1/4 teaspoon salt, 1/4 teaspoon black pepper, cucumber, and remaining ingredients in a blender; process until smooth. Ladle 1 cup soup into each of 4 bowls; top with 3/4 cup relish.
Sustainable Choice: Look for shrimp that are certified sustainable. U.S.-farmed shrimp or wild Northern shrimp from Canada are the best options. Avoid imported wild and farmed species.

Laura Zapalowski, Cooking Light
APRIL 2011

Meaty White Gravy for Biscuits

2011-05-15T17:32:00.001-07:00

This is really a simple recipe. It looks long, but that’s because I’m verbose, not because the recipe is complicated.

Now, this is a lot of gravy, but it makes such fantastic leftovers, I think it’s worthwhile. If you run out of biscuits, eat it over toast. Yum. Easy enough to half the recipe if you want. Use a large enough pan to hold 2 lbs. of sausage + 1/2 gallon of milk and still have plenty of room for stirring.

2 lbs. of MILD sausage
seasonings
~1 c of flour
1/2 gallon milk

Cook the sausage on medium-low heat with seasoning added in from the beginning so the flavor really soaks in. I like to use garlic salt and onion powder. Sometimes I put in pepper or other spices. While the sausage is browning, preheat the oven and get the biscuits onto a baking pan.

When the sausage is completely browned, you may remove some of the grease if you wish. I don’t. If you’re cooking scrambled eggs too, you should get them started.

Add flour until the sausage is coated and the flour starts to look somewhat dry. At this point you should put your biscuits in the oven.

Pour in the milk and turn up the heat, stirring constantly or so. when it boils, it will be about as thick as it’s going to get. If it’s too thick, you can add more milk. Too thin? should have added more flour in the beginning. If you add more now it may be lumpy. You can blend some flour and milk vigorously in a jar and add it, then bring it to a boil again. make sure you’re not burning the biscuits or eggs while you’re messing around with the gravy.

Mu Shu Chicken Wraps

2011-05-15T17:00:00.000-07:00

Makes 6 servings.

1 16oz can plums, rinsed, drained, and pitted
1/2 c orange juice
1/4 c finely chopped onion
1 Tbsp minced fresh ginger
1/4 tsp ground cinnamon
1 lb boneless skinless chicken breast, cut into thin strips
6 (7-inch) flour tortillas
3 cups coleslaw mix

1. Bamix the plums until almost smooth. Combine plums, orange juice, onion, ginger, and cinnamon in slow cooker; mix well. Place chicken strips over plum mixture. Cover and cook on LOW for 3 to 4 hours.

2. Create a tortilla wrap with chicken, sauce, and coleslaw. Use remaining plum sauce for dipping.

Adapted from Home-Tested Slow Cooker Recipes:
Mu Shu Turkey p. 96

Blackened Cumin-Cayenne Tilapia

2011-04-26T12:27:00.001-07:00

I made this, along with roasted vegetables for the gang (Jack, Tamara, Andrea, & Lupita) over our spring break in Phoenix.

Photo: Photo: Randy Mayor; Styling: Rose Nguyen

Blackened Cumin-Cayenne Tilapia via myrecipes.com

YIELD: 4 servings (serving size: 1 fillet)

TOTAL:18 MINUTES

Ingredients

1 tablespoon olive oil

4 (6-ounce) tilapia fillets

2 teaspoons ground cumin

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon ground red pepper

1/4 teaspoon freshly ground black pepper

Cooking spray

Preparation

1. Preheat broiler.

2. Rub oil evenly over fish. Combine cumin, salt, garlic powder, and peppers; sprinkle over fish. Arrange fish on a broiler pan coated with cooking spray; broil 5 minutes or until fish flakes easily when tested with a fork or desired degree of doneness.

Cooking Light
SEPTEMBER 2009

Potato Cheese Casserole

2011-04-22T17:55:00.001-07:00

7 medium potatoes, boiled, peeled and grated
Mix together:
1/2 cup melted margarine
1/3 cup dry onions
1 1/2 cup grated cheese
2 cups sour cream
2 cans Cream of Chicken soup
1 tsp. salt
Pour mixtures over grated potatoes and mix. Spread into a 9X13 pan.
Sprinkle with crushed cornflakes or parsley. Bake 45 minutes at 350.
Tips: Don't over boil the potatoes or it will be hard to grate. A chopped onion can be substituted for dry onions. Place dry or fresh onion with the margarine when melting. Frozen potatoes can be used (but not as good!).

Date Pop Tarts

2011-04-22T12:41:00.001-07:00

Filling
16 dates
1 cup sugar
1 cup water

Make the filling: Open dates and remove pits. Dice. Boil and reduce to simmer. While simmering, mash the dates until you’re happy. I liked mine with some chunks left in them. If you don’t like any chunks at all, you might have to put it in the blender. When dates look thickened enough to spread with a spoon, they’re done.

Pastry
2 cups (8 1/2 ounces) all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 cup (2 sticks or 8 ounces) unsalted butter, cut into pats
1 large egg
2 tablespoons (1 ounce) milk

1 additional large egg (to brush on pastry)

Make the dough: Whisk together the flour, sugar, and salt. Work in the butter with your fingers, pastry blender or food processor until pea-sized lumps of butter are still visible, and the mixture holds together when you squeeze it. If you’ve used a food processor, transfer the mixture to a large bowl. Whisk the first egg and milk together and stir them into the dough, mixing just until everything is cohesive, kneading briefly on a well-floured counter if necessary.

Divide the dough in half (approximately 8 1/4 ounces each), shape each half into a smooth rectangle, about 3×5 inches. You can roll this out immediately (see Warm Kitchen note below) or wrap each half in plastic and refrigerate for up to 2 days.

Assemble the tarts: If the dough has been chilled, remove it from the refrigerator and allow it to soften and become workable, about 15 to 30 minutes. Place one piece on a lightly floured work surface, and roll it into a rectangle about 1/8″ thick, large enough that you can trim it to an even 9″ x 12″. [You can use a 9" x 13" pan, laid on top, as guidance.] Repeat with the second piece of dough. Set trimmings aside. Cut each piece of dough into thirds – you’ll form nine 3″ x 4″ rectangles.

Beat the additional egg and brush it over the entire surface of the first dough. This will be the “inside” of the tart; the egg is to help glue the lid on. Place a heaping tablespoon of filling into the center of each rectangle, keeping a bare 1/2-inch perimeter around it. Place a second rectangle of dough atop the first, using your fingertips to press firmly around the pocket of filling, sealing the dough well on all sides. Press the tines of a fork all around the edge of the rectangle. Paint with egg whites. Repeat with remaining tarts.

Gently place the tarts on a lightly greased or parchment-lined baking sheet. Prick the top of each tart multiple times with a fork; you want to make sure steam can escape, or the tarts will become billowy pillows rather than flat toaster pastries. Refrigerate the tarts (they don’t need to be covered) for 30 minutes, while you preheat your oven to 350°F.

Bake the tarts: Remove the tarts form the fridge, and bake them for 20 to 25 minutes, until they’re a light golden brown. Cool in pan on rack.

Note: I adapted this recipe from http://smittenkitchen.com/2010/04/homemade-pop-tarts/ where there are ideas for other fillings. Apparently this recipe had there been adapted already from someone else's site.

I blogged about the making of these at jack.turner08.com, where I also included more pictures. I put the recipe on www.dailyburn.com too, and it turns out that each pop tart has about 650 calories.

Strawberry Agua Fresca

2011-04-07T17:11:00.001-07:00

With strawberries on sale and Spring here to stay, I thought this was a fun way to celebrate a bit of warm weather.

Spanish for "fresh water," agua fresca is a refreshing, fruit-infused drink that is served throughout Mexico. Depending on the ripeness of the berries, adjust the amount of sugar for desired sweetness.

YIELD: 8 cups (serving size: 1 1/3 cups)

Ingredients

4 cups water

1/3 cup sugar

6 cups hulled strawberries

1/4 cup fresh lime juice (about 2 limes)

Preparation

Combine water and sugar, stirring until sugar dissolves. Place strawberries in a blender, and process until smooth. Combine the sugar mixture, strawberry puree, and juice; stir well.

Traci Des Jardins, Mijita, San Francisco, California, Cooking Light MAY 2005

Herbed Roasted Sweet Potatoes

2011-04-03T17:13:00.001-07:00

I halved the recipe and made these with fresh oregano (left over from the carrot salad).

Herbed Roasted Sweet Potatoes

These easy, pretty sweet potatoes are good either hot or at room temperature. Use any favorite fresh herbs; we had the best results with leaves of Italian parsley, small sprigs of rosemary, and oregano leaves. PREP AND COOK TIME: About 1 hour

Yield: Makes 10 to 12 servings

Ingredients

8 sweet potatoes (about 4 lb. total), such as Garnet or Jewel (sometimes sold as yams)

1/2 cup olive oil

Salt and fresh-ground pepper

16 sprigs fresh herbs, such as Italian parsley, rosemary, or oregano (see notes), rinsed and patted dry

Preparation

1. Scrub sweet potatoes; trim and discard any spots where skin is discolored or broken. Cut sweet potatoes in half lengthwise.

2. Pour 1/4 cup olive oil into each of two 9- by 13-inch glass baking dishes and tilt to coat pan. Sprinkle all over with salt and pepper.

3. Lay an herb sprig flat on the cut side of each sweet potato half, then lay half, cut side down, in oil (halves can touch).

4. Bake in a 425° oven until potatoes are soft when pressed on top and cut sides are golden brown (carefully lift up pan to check), about 1 hour. Using a metal spatula, carefully transfer sweet potato halves to a platter. Discard remaining oil in baking pans.

Nutritional Information

Calories: 167 (34% from fat)
Protein: 1.8g
Fat: 6.3g (sat 0.9)
Carbohydrate: 27g
Fiber: 3.3g
Sodium: 15mg
Cholesterol: 0.0mg

Sunset, DECEMBER 2004

Apricot Lamb Chops

2011-04-03T17:09:00.001-07:00

I made this for a double date with some friends and it was quite the hit. Since I’m frugal, I used lamb shoulder, since it was more economical than the lamb chops. I served it with roasted sweet potatoes and a couscous salad.

Total: 20 minutes
Yield: 4 servings (serving size: 2 lamb chops and about 2 tablespoons sauce)

Ingredients

1/2 cup apricot preserves
2 teaspoons Dijon mustard
1 teaspoon bottled minced garlic
1 teaspoon lower-sodium soy sauce
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon black pepper
8 (4-ounce) lamb loin chops, trimmed
Cooking spray

Preparation

1. Combine first 5 ingredients in a small bowl; set aside. Combine salt, cinnamon, and pepper, and sprinkle over both sides of lamb. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add lamb to pan; cook 5 minutes on each side or until desired degree of doneness. Remove skillet from heat; add apricot mixture, turning lamb to coat. Place 2 chops on each of 4 plates; spoon remaining apricot mixture evenly over chops.

Nutritional Information

Calories: 287
Fat: 8.6g (sat 3g,mono 3.8g,poly 0.6g)
Protein: 26.1g
Carbohydrate: 26.7g
Fiber: 0.3g
Cholesterol: 81mg
Iron: 2.1mg
Sodium: 350mg
Calcium: 32mg

David Bonom, Cooking Light, SEPTEMBER 2010

Coconut Jasmine Rice

2011-04-03T17:02:00.001-07:00

Combine 1 cup uncooked jasmine rice, 1 1/4 cups water, 1/2 cup light coconut milk, and 1/4 teaspoon salt in a medium saucepan; bring to a boil. Cover and reduce heat to a simmer; cook 15 minutes or until liquid is absorbed and rice is tender. Remove from heat; fluff rice with a fork. Stir in 1/4 cup chopped fresh cilantro. Yield: 4 servings.

Fresh Blueberry Sauce

2011-04-03T16:58:00.001-07:00

My roommate introduced me to this delicious sauce. I found that it makes the perfect topping to a cheesecake.

Fresh Blueberry Sauce:

1 pound fresh or frozen blueberries
4 (1/2-inch-wide) strips lemon peel
1/3 cup granulated sugar
1/2 cup water
1 tablespoon cornstarch
1 tablespoon water

Combine blueberries, lemon peel, sugar, and water in a medium saucepan. Bring berry mixture to a boil over medium-high heat. Reduce heat to medium-low and simmer for 5 minutes. Strain the mixture through a fine mesh sieve, pressing on solids to release as much liquid as possible. Discard solids and return sauce to a clean saucepan. In a small bowl, combine the cornstarch and water, stirring until smooth. Add the cornstarch mixture to the blueberry sauce, stirring until the sauce comes to a boil. Allow to boil for 1 minute. Remove from the heat and cool sauce to room temperature.

Yield: 1 1/4 cups

Kung Pao Chicken

2011-04-02T20:45:00.000-07:00

I served this with Coconut rice. Delicious! I made this a few weeks ago for Whitney and another friend.

Total: 27 minutes
Yield: 4 servings (serving size: 1 cup)

Ingredients

2 tablespoons dark sesame oil
1 cup chopped onion
2 garlic cloves, minced
1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
3/4 cup water
3 tablespoons lower-sodium soy sauce
2 teaspoons cornstarch
1 teaspoon brown sugar
1/2 teaspoon bottled minced ginger
1 to 1 1/2 teaspoons crushed red pepper
1 cup thinly sliced red bell pepper (about 1 large pepper)
1 cup snow peas, trimmed
2 tablespoons chopped unsalted, dry-roasted peanuts

Preparation

1. Heat sesame oil in a large skillet over medium-high heat. Add onion to pan; sauté 3 minutes or until softened. Add garlic; sauté 30 seconds, stirring constantly. Add chicken; sauté 3 minutes or until chicken begins to brown.

2. Combine 3/4 cup water and the next 5 ingredients (through crushed red pepper), stirring with a whisk until sugar dissolves. Add water mixture to pan; bring to a boil. Add bell pepper and snow peas to pan; cook for 2 minutes or until vegetables are crisp-tender and sauce thickens. Sprinkle with nuts.

Nutritional Information

Calories: 275
Fat: 13.8g (sat 2.6g,mono 5.3g,poly 4.8g)
Protein: 25.3g
Carbohydrate: 11.9g
Fiber: 2.2g
Cholesterol: 94mg
Iron: 2mg
Sodium: 502mg
Calcium:41mg

SaBrina Bone, Cooking Light, DECEMBER 2010

Pork Loin Chops with Cinnamon Apples

2011-04-01T11:06:00.001-07:00

Warm flavors like sage and cinnamon play up the contrast between the juicy chops and caramelized apples. Tart Granny Smiths and slightly sweeter Braeburn apples both work well for this dish.

Yield: 4 servings (serving size: 1 pork chop and 3/4 cup apple mixture)

Ingredients

1 teaspoon dried rubbed sage
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
1/2 teaspoon vegetable oil
Cooking spray
1 teaspoon butter
4 cups (1/2-inch) slices peeled Granny Smith apples (about 4 medium)
1 tablespoon brown sugar
1 teaspoon fresh lemon juice
1/2 teaspoon ground cinnamon
Dash of salt

Preparation

Combine first 3 ingredients, and sprinkle over the pork. Heat oil in a large nonstick skillet coated with cooking spray over medium heat. Add pork; cook 3 minutes on each side or until done. Remove the pork from pan. Cover and keep warm.

Melt butter in pan over medium heat. Add apples and remaining ingredients, and cook 5 minutes or until tender, stirring frequently. Serve the apples with pork.

Nutritional Information

Calories: 251 (30% from fat)
Fat: 8.3g (sat 3.1g,mono 3.3g,poly 0.9g)
Protein: 24.1g
Carbohydrate: 20.2g
Fiber: 2.3g
Cholesterol: 67mg
Iron: 0.9mg
Sodium: 388mg
Calcium: 38mg

Abby Duchin Dinces, Cooking Light, OCTOBER 2003

Since chicken doesn’t agree with my boyfriend, I’m experimenting with different types of meat. I’m enjoying having someone else to cook for, and it’s fun to try out new recipes. I really enjoyed the sautéed apples. Mmmm yumm.

Balsamic Carrot Salad

2011-04-01T11:00:00.001-07:00

Yield: 8 servings (serving size: 1/2 cup)

Ingredients

4 cups (1/4-inch-thick) slices carrot (about 2 pounds)
1/4 cup minced fresh cilantro
2 tablespoons white balsamic vinegar
1 tablespoon extravirgin olive oil
2 teaspoons minced fresh oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, minced

Preparation

Combine all ingredients in a large bowl, tossing to coat carrots. Cover and chill at least 1 hour or overnight to enhance flavors.

Nutritional Information

Calories: 59 (29% from fat)
Fat: 1.9g (sat 0.3g,mono 1.3g,poly 0.2g)
Protein: 0.8g
Carbohydrate: 10.3g
Fiber: 2.1g
Cholesterol: 0.0mg
Iron: 1.1mg
Sodium: 164mg
Calcium: 42mg

Silvina Bates, Orange, California, Cooking Light, JULY 2006

I made this yesterday for a few friends and it was a definite hit. I felt like it didn’t need as much garlic, unless you enjoy being a fire-breathing garlic-dragon. It adds a nice crunchy texture to a dinner.

One Banana Banana Bread

2011-03-19T12:50:00.000-07:00

1 Large Very Ripe Banana

1 Egg with enough milk to make One Cup liquid

1/2 cup butter (softened)

1 tsp Vanilla

1-1/2 Cup Flour

1 Cup Sugar

1 tsp Baking Soda

Put all ingredients in a large bowl together (don’t need to sift or mix anything beforehand). Use mixer on slow to medium to mix until lumps are pretty well gone (not too long or bread will be too firm).

Spray bread pans.

Fill pans 2/3 full

Bake 55 Minutes @ 350 Degree until Golden Brown. Toothpick test to see if done.

You can use this same recipe to make itty bitty, kid-sized teacakes
(bake time is about 15-18 minutes), cupcakes (15 min), small loaves (25 min), etc.

The baked bread can be wrapped up in foil and frozen. Just pull it
out, defrost it, unwrap and reheat in paper towel in the microwave
until warm. Slice it and enjoy!

Melissa’s Chocolate-Mouse Dessert Cake

2010-11-25T10:32:00.001-08:00

Ingredients: 1 package angel food cake mix, sifted
1 ounce unsweetened chocolate, grated
3 cups heavy cream
1 1/2 cups confectioners sugar, sifted
3/4 cup unsweetened cocoa
1 teaspoon unflavored gelatin
2 teaspoons vanilla
1/4 teaspoon salt

Directions: 1. Preheat oven and prepare cake mix as package label directs, adding grated chocolate to flour mixture. 2. Turn batter into ungreased 10" tube pan; bake 30 - 40 minutes, or until surface springs back when gently pressed. 3. Invert pan over neck of bottle. Let cake hang to cool completely. 4. Meanwhile, make cocoa cream filling and frosting. Refrigerate cream, confectioners sugar, and cocoa ( in large bowl) until very cold. 5. Sprinkle gelatin over 2 tablespoons cold water; let stand 5 minutes to soften. Heat, stirring, over hot water until dissolved. Let cool. 6. Add vanilla and salt to chilled cream. Beat with portable electric mixer until stiff enough to hold its shape. 7. Remove 3 cups cocoa cream; into this, stir the cooled gelatin. Use for filling cake. 8. To prepare cake for filling; remove cake from pan, place upside down on cake plate. Cut 1 inch slice crosswise from the top of the cake, set aside. With knife outline a cavity in cake, leaving 1 inch thick walls. Carefully remove cake from center area leaving a 1 inch base. Reserve the removed cake pieces. 9. Fill cavity of cake with cocoa cream with gelatin. Replace the top portion . Toss cake pieces with a bit of frosting and fill the center hole with them. Frost with remaining cocoa cream. Chill several hours or overnight.

Serves: 12

Joanne’s Famous Chocolate Orange Cake

2010-11-23T07:07:00.001-08:00

Cake

Substitute orange juice for the water in a boxed chocolate cake (like Devil’s Food cake) and add half a bag of chocolate chips.

Frosting

1/4 c orange juice (less if using concentrate)
1/2 bag chocolate chips
2 T milk

Melt in chocolate chips with milk and juice in the microwave, on low heat. Stir every minute. Be careful not to over-cook the chocolate in the microwave. When it’s melted, add more juice to taste if needed. Beat with fork till shiny and drizzle over cake.

Tamara zests an orange over the top for an added touch of fanciness.

2010-09-22T19:20:00.000-07:00

Suzanne sent the full recipe for her chicken recipe. We had it tonight and invited Grandma and our neighbor, Heather, for dinner (and celebrated Heather's birthday). I substituted Panko (Japanese bread crumbs) for the whole grain bread crumbs and it was great.

Baked Ranch parmesan chicken

6 chicken breasts halves
½ Cup Hidden Valley buttermilk ranch dressing
1 Cup whole grain bread crumbs
½ Cup Digorno grated Parmesan cheese
1 teaspoon cracked black pepper (opt.)
1+ teaspoon sage
½ teaspoon salt

Marinate chicken in ranch dressing overnight (4 hours minimum)Preheat oven to 450
Combine bread crumbs, Parmesan cheese, sage and salt. Mix well. Coat the marinated chicken in breading mixture and place in lightly sprayed 9 x 13 glass pan.
Bake 20 minutes then reduce oven temperature to 350 and bake 30 minutes or until done.

Black Rice Dessert

2010-09-13T22:18:00.001-07:00

1 cup black rice
1.5 cups water
1 can coconut milk
1/4 teaspoon salt
1/2 cup sugar

Open coconut milk from bottom of can. Pour coconut milk into a glass and scoop out the cream into a small bowl. Put cream into the fridge. Mix sugar salt and water until all dissolve. Put in rice cooker with black rice and coconut milk. Press button. Wait with bated breath until rice is done. Allow to cool a bit. With wet hands form into balls, place on dessert plates. Dab some coconut cream on each ball.

Garnish with mango or mint leaves or something if you feel extra fancy tonight. This might take advance planning, so you should have decided how fancy you were going to feel ahead of time.

This is the recipe I should have followed, not the recipe I did follow.

Leslie's Mock Libation

2010-09-12T20:52:00.001-07:00

Leslie Melchert, Age 20, Des Plaines, IL (First Prize Winner)

1 cup fresh squeezed orange juice (3-4 oranges)
2-3 orange segments
1 Tbsp. vanilla yogurt
1/2 tsp. orange-flavored gelatin (dry)
Orange and/or grapefruit segments
Fresh mint

Prepare glass.*
In blender, combine all ingredients except garnish; blend until smooth. Pour into prepared glass; garnish with 3 citrus segments threaded on long wooden skewer. Top drink with mint. Makes one 9 oz serving.

*Chill tall (10-12 oz) glass in freezer. Turn frosted glass upside-down on small amount of additional orange-flavored gelatin to coat rim; return to freezer.

Whizzy Sour Mocktail

2010-09-12T20:43:00.000-07:00

Whizzy Sour (Janna Jarvis, Age 17, Little Rock, AR)

2 cups fresh squeezed OJ (6-8 oranges)
1/4 cup fresh squeezed lemon juice
1/4 cup maraschino cherry juice
1 bottle (1 liter) lemon-lime soda or club soda
Orange cartwheel slices
Maraschino cherries

Combine fruit juices. Pour into 2 ice cube trays; freeze.
To serve, place 3-4 frozen cubes in each 8oz glass.
Fill with soda; stirr well.
Garnish with orange slices and cherries.
(Makes 24 cubes for 6-8 7 oz. servings)

Note: Unused "orange cubes" can be stored in plastic bag in freezer. Make a couple of trays ahead and keep in freezer to have on hand.

Mocktails (Mock Cocktails)

2010-09-12T20:29:00.000-07:00

Years ago I received a Sunkist pamphlet on Mock Cocktails. It included "Twenty-two award winning party time beverage recipes from the 1989 "Sunkist/S.A.D.D. )Students Against Driving Drunk) Mock-Cocktail Recipe Contest. Each recipe contains refreshing, flavorful citrus juices and a colorful citrus garnish for extra eye appeal." So credit goes to "Sunkist Growers, Inc., Consumer Affairs Dept., Box 7888, Van Nuys, CA 91409" just in case you want to write them for these recipes (by now they are probably on a website somewhere). So, not having tried any, I thought I'd like to write them down to try sometime!

Phantom of the Prom Punch (Elizabeth H. Brown, Age 14, Rex, GA)
2 quarts fresh squeezed orange juice, chilled (24-32 oranges)*
1 bottle (48 oz) guava fruit drink, chilled
1 can (12 oz) frozen concentrated cranberry juice cocktail, thawed
1 1/2 tsp. almond extract
1 1/2 bottles (1 liter each) club soda, chilled
Orange Peel Rose Ice Ring**

In large punch bowl, combine fruit juices and almond extract; stir well. Float Ice ring in punch. Makes 22 cups

*Make orange peel roses before cutting oranges in half and juicing.
**To unmold Ice Ring, place metal mold briefly in warm water; remove Ice Ring and float in punch.

Orange Peel Rose Ice Ring: With vegetable parer or knife, peel 4-6 oranges in thin continuous spirals (about 3/4 to 1 inch wide), removing outer colored layer of peel only. (If necessary, palce peel in near-boiling water for 1-2 minutes to make more pliable; cool in cold water for easy handling.) Cut peel into 6-8 inch length strips. To make roses, wind each strip of peel in revers, with colored side in. Roll peel to form a rose shape with the bottom of the roll tighter than the top so the rose will flare open a bit. Secure with toothpick. Make 8-12 roses; freeze for one hour. Pour about 1/2 inch of water into a 1 1/2 quart metal ring mold. Cut off excess toothpick from each rose. Arrange roses, upside-down, in mold; freeze until firm. Add enough water to cover roses, freeze again. Fill mold with water to within 1/2 inch of top; freeze until firm.

Ranch Baked Chicken

2010-09-12T20:17:00.001-07:00

Aunt Suzanne served this on their 40th wedding anniversary today. It sounds really good.

Marinate chicken in ranch dressing overnight.
Make a breading of
bread crumbs (used whole wheat),
sage,
salt
and parmesan cheese
Coat chicken pieces (dressing is so thick breading really sticks)
Bake at 450 for 20 minutes then 350 until done

Eileen has a similar recipe. Bread chicken with crushed saltine crackers mixed with Parmesan cheese and bake (no ranch dressing, however). Eileen's recipe is called Trena's treat (or something like that).

Onigiri (Rice Balls)

2010-09-08T15:20:00.001-07:00

Very easy, but delectable. It’s just sushi rice formed into a shape with stuff in it, sometimes wrapped in nori (seaweed paper.)

Here’s how I made mine.

Sushi Rice:
1 & 1/2 cups sushi rice
1/4 cup rice vinegar
3 tablespoons sugar
1 teaspoon salt
roasted sesame seeds

Sushi rice tastes much better than long grain rice and will form better balls. It is found in the oriental section of Kroger’s.
1. Put the rice in the rice cooker with 2 cups of water.
2. While the rice is cooking, bring the vinegar, sugar, and salt to a boil, then set aside.
3. When the rice is done, pour in the sauce and fluff gently.
4. Sprinkle sesame seeds liberally and then fluff some more.
5. Taste.
If it needs more sesame seeds, repeat the last 2 steps until it’s good.
6. Form into shapes. I just use my hands to form it into flattened ball shapes or into triangles. I have also done squares and hearts. The rice could be packed into anything to give it shape though, e.g., cookie cutters, mugs, rubber ice cube trays, etc. The key is to make sure your hands and whatever implements you use are wet so the rice doesn’t stick.
7. (optional) Wrap with nori. For ideas on how, see Google.

A Mexican Fiesta

2010-08-10T18:03:00.001-07:00

Tamara and I made a delicious meal while singing Amigos Para Siempre tonight in Tennessee. Apparently, Tamara does not think I sound like José Carreras even with my best vibrato.

Here’s our menu:

Pepper Jack, Chicken, and Peach Quesadillas

Black refried beans

Rice

Jalapeño carrots

Plátanos

Horchata – (a recipe shared by Whitney Todd via Logan Julander)

For 2 quarts of Horchata:

Soak a cup of rice for 6 or so hours.

Blend the rice in the water it has been soaking in.

Add one can of sweetened condensed milk*, a couple of cinnamon sticks, ground cinnamon, and half a cap of vanilla.

Add water and lots of ice y gozar.

*I was under the impression that dulce de leche was the same thing as sweetened condensed milk. That is false. They are not the same. However, it makes an interesting (and tasty) variation that I would do again on purpose.

Taco Soup

2010-04-05T07:18:00.001-07:00

1 large can Tomato Juice
2 cans corn
2 cans drained pinto, black or kidney beans
1 lb browned hamburger
1 pkt taco seasoning
1 can tomato paste
1 chopped onion (or can use as topping)

Place above in crockpot and heat on low.

Toppings:
Sour Cream
Grated Cheese
Chopped or Sliced black Olives
Chopped Onions (Optional)
Corn Chips (Fritoes)

I generally don't put in the tomato paste (because I just don't have it on hand) and it turns out great; its a little thicker with the tomato paste.

Sour Cream-Chocolate Cake with Peanut Butter Frosting and Chocolate-Peanut Butter Glaze

2010-04-03T05:45:00.000-07:00

This is the recipe from Janet Lawrence that she made for Suzanne's birthday! It is fantastic, but does take time.

Sour Cream-Chocolate Cake with Peanut Butter Frosting and Chocolate-Peanut Butter Glaze
Sky High: Irresistable Triple-Layer Cakes
Makes an 8-inch triple-layer cake; serves 12 to 16
2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking soda
1 teaspoon salt
1 cup neutral vegetable oil, such as canola, soybean or vegetable blend
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs
1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cake pans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.
2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.
3. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely. (Deb note: These cakes are very, very soft. I found them a lot easier to work with after firming them up in the freezer for 30 minutes. They’ll defrost quickly once assembled. You’ll be glad you did this, trust me.)
4. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting. (Deb note 1: Making a crumb coat of frosting–a thin layer that binds the dark crumbs to the cake so they don’t show up in the final outer frosting layer–is a great idea for this cake, or any with a dark cake and lighter-colored frosting. Once you “mask” your cake, let it chill for 15 to 30 minutes until firm, then use the remainder of the frosting to create a smooth final coating. Deb note 2: Once the cake is fully frosted, it helps to chill it again and let it firm up. The cooler and more set the peanut butter frosting is, the better drip effect you’ll get from the Chocolate-Peanut Butter Glaze.)
5. To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving.
Peanut Butter Frosting
Makes about 5 cups
10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)
1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.
2. Add the peanut butter and beat until thoroughly blended.
Chocolate-Peanut Butter Glaze
Makes about 1 1/2 cups
8 ounces semisweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup cream
1. In the top of double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.
2. Remove from the heat and whisk in the cream, beating until smooth. Use while still warm.

Bread Machine Recipe

2010-04-03T05:38:00.000-07:00

This is what I use to make bread in our bread machine:

1/4 cup margarine
2 eggs
1 cup milk
1/2 cup sugar
1 tsp salt
4 cups flour
1 1/2 tsp. yeast

Our machine calls for liquid ingredients first. The margarine should be soft our cut into slices. Our machine also states to put the yeast on top, last ingredient. Be sure to check your machine recommendations.

Roll Recipe

2010-04-03T05:29:00.000-07:00

Bread Rolls
Makes 2 dozen plain rolls or 1 large coffeecake, or 1½ large sweet rolls
(I always doubled this. For richer rolls double the eggs and sugar.)
Mix together
1c lukewarm milk
¼ c sugar
1 t salt
Crumble into mixture 1 pkg. dry granular yeast
Stir until yeast is dissolved.
Stir in 1 egg
Add ¼ c soft shortening (margarine or butter)
Mix in with spoon or by hand 3½-3¾ c sifted flour
Add in two additional
Use amount of flour necessary to make dough easy to handle.
Turn dough onto lightly floured board, cover and let stand 10 min. to tighten up, then knead until smooth and elastic. Place in greased bowl turning once to bring greased side up. Cover with damp cloth and set to rise at 85º until indentation remains when two fingers are pressed deeply into dough (double in bulk)… about 2 hrs. Punch down Round up and set to rise again until not quite double in bulk… about 45 min. Punch down dough. Round up on board, cover and let rise 15 min until impression remains when dough is pinched gently with fingers (double in bulk). Bake 12- 35 min (depending on size) in hot oven(425º). Makes 2 dozen plain rolls or 1 large coffeecake, or 1½ large sweet rolls.

Easter Rolls

2010-04-03T05:28:00.000-07:00

Easter Rolls (Resurrection Rolls – hollow tomb)
Make Bread dough or use canned biscuits
Cinnamon Sugar
Melted Margarine/Butter
Large Marshmallows

Dip marshmallow in melted butter and roll in cinnamon sugar. Flatten bread dough into circle (enough for one roll). Wrap bread dough around marshmallow and seal completely
Place on cookie sheet and let raise. Bake 15-20 minutes at 425º.

Whoops - this is now on the blog twice - Andrea asked me last night to post it.

Swiss Chard Tuna Salad with Egg

2010-03-19T21:34:00.000-07:00

We have a forest of Swiss Chard growing and found a great recipe online. We modified it a bit:

1/2 cup mayonnaise

1 teaspoon dijon mustard

2 teaspoons balsamic vinegar

1/2 cup chopped kalamata olive

2 teaspoons brine from the olives

2 6-ounce cans tuna, drained

3/4 cups chopped Swiss chard stems

2 to 3 cups chopped Swiss chard leaves

1/4 cup chopped fresh parsley

1 cup chopped green onions

4 hard boiled eggs, cubed

Salt & pepper to taste

Serves 4

Creamed Tuna

2010-01-01T09:49:00.001-08:00

Thanks to Andrea for looking up the recipes for Creamed Tuna and Baking Powder Biscuits. And for the suggestion.

4 tbs	Margarine
1/4 cup	flour
1/2 tsp	salt
1/8 tsp	pepper
2 cups	milk
2 cans	tuna

Melt margarine on low.
Blend flour, salt, and pepper until smooth and bubbly.
Remove from heat and stir in milk slowly.
Boil 1 minute until sauce thickens.
Add tuna and reheat.
Serve over biscuits or toast.

Joanne’s Baking Powder Biscuits

2010-01-01T09:33:00.001-08:00

Yield: 14 biscuits

4 cup	flour
1/2 cup	sugar (I use half that)
1/4 tsp	baking soda
2 heaping tbs	baking powder
pinch	salt
1 1/3 cup	milk
1/3 cup	oil

Pre-heat the oven to 375.
Choose the right cutter for the biscuits.
Mix the dry ingredients.
Add milk and oil.
Stir until just mixed. Make sure it is still lumpy.
Roll out, cut, and bake 20 minutes.

Eggnog

2010-01-01T09:20:00.001-08:00

Here is the recipe for eggnog we used this year as emailed to me by my mom. Make sure that you turn off the burner when you’re done cooking, or you’ll end up with a thin lumpy custard instead of a drink.

Recipe By: Better Homes and Garden
Yield: 4 cups

1/3 cup sugar
2 egg yolks
1/4 teaspoon salt
4 cups milk
2 egg whites
3 teaspoons sugar
1 teaspoon vanilla
whipping cream
nutmeg

Beat together 1/3 cup of sugar and 2 egg yolks. Add salt and milk. Heat on the stove at medium heat stirring constantly until the mixture starts to coat the spoon. Mom and I watch for bubbles to form at the edge of the pot. Cool (if you want).
Beat egg whites and slowly add the 3 teaspoons of sugar. Beat to soft peaks. Add vanilla.
Fold egg white mixture into milk mixture.
Serve warm or cold with a dollop of whipped cream sprinkled with a bit of ground nutmeg.

Eggnog

2010-01-01T09:16:00.001-08:00

Here is the recipe for eggnog we used this year as emailed to me by my mom. Make sure that you turn off the burner when you’re done cooking, or you’ll end up with a thin custard instead of a drink.

Recipe By: Better Homes and Garden
Yield: 4 cups

1/3 cup Sugar
2 egg yolks
1/4 teaspoon salt
4 cups milk
2 egg whites
3 teaspoons sugar
1 teaspoon vanilla
whipping cream
nutmeg

Beat together 1/3 cup of sugar and 2 egg yolks. Add salt and milk. Heat on the stove at medium heat stirring constantly until the mixture starts to coat the spoon. Mom and I watch for bubbles to form at the edge of the pot. Cool (if you want).
Beat egg whites and slowly add the 3 teaspoons of sugar. Beat to soft peaks. Add vanilla.
Fold egg white mixture into milk mixture.
Serve warm or cold with a dollop of whipped cream sprinkled with a bit of ground nutmeg.

Dutch Babies (German Pancakes)

2009-12-12T20:00:00.001-08:00

4 Eggs
½ c. Milk
¼ c. Flour
4 T. Butter (use less)

Pre-heat oven to 425. Place butter in skillet and melt in oven. While melting butter, mix eggs, milk, flour, and salt with beaters until foamy. Pour into skillet and bake.
Serve with lemon juice and powdered sugar.

When I was on my mission, my companion, Elder Brown, made German Pancakes for us once. I’ve been making them a lot lately.

The recipe above is copied directly from Grammy Marian’s recipe card. I didn’t know until this year that this was something she loved.

The picture on the right shows a Dutch Baby with pureed frozen strawberry. It’s best to add some sugar to the strawberries, as they’re a bit tart otherwise.

Lemon is a great topping for these. One time, I also made an orange sauce that was really good too. I just juiced an orange, put in a little bit of orange zest, sugar, and cornstarch, and left it on the stove on low for a some time, while I went and did other things.

I usually just bake my Dutch Babies in a Pyrex dish or something. Sometimes I do it in the toaster oven, but then I have to be careful that it doesn’t puff up so high that it makes a mess inside there.

Chard Potato Soup

2009-12-07T19:28:00.001-08:00

Tamara came up with this recipe all on her own. Today was cold and rainy, so it was time for soup. Our superfluity of potatoes was the genesis of this idea. We also had Swiss Chard in the garden, ready for harvesting, that we had never yet used.

2 very large potatoes

onion and garlic, sautéed

@1/2 lb cheese

chicken bouillon to taste

Several large leave of Swiss Chard

Sauté onions and garlic until onions are thoroughly soft so they don’t give Jack a headache. Boil potatoes in water with onion, garlic, and bouillon. While potatoes are boiling, send your husband out to harvest Swiss Chard and make sure he washes the chard before letting him cut it into bits with scissors. When the potatoes are soft enough to eat, add the chard. Let boil just a couple minutes then remove from the heat. Ask your husband to go back out and harvest another chard leaf to be cut into garnish. Make sure he gets one with a pretty red stem. While he’s doing that, add the cheese to the soup. This will help it cool down to eating temperature (especially if the cheese had been inhabiting the freezer up until this point.)

Serve soup in fancy Christmas dishes and garnish with ground sea salt, fresh ground pepper, and cut chard. Sour cream adds to the luxurious texture and gives it a certain je ne sais quoi. Don’t be surprised if this fabulous dish pops up at your favorite fancy restaurant as the soup of the day. It’s really good.

Sweet Potato Souffle

2009-12-02T22:00:00.001-08:00

This is one of my favorite sweet potato recipes. This recipes is from my good friend, Vicki Gunnerson. I think of her when I make this recipe and remember good times.
3 cups mashed sweet potatoes
1/2 cup sugar
2 eggs, beaten
1/4 cup margarine
1/4 tsp. nutmeg
1/2 tsp cinnamon
1/2 tsp salt
1 Tbsp. vanilla
Beat with mixer until light and fluffy. Fold in 1/2 cup raisins (optional at our house).

Topping:
3/4 cup brown sugar
1/4 cup flour
1/2 cup chopped nuts
2 Tbsp. melted margarine
Mix together and crumble over the top of the souffle.
Bake 20-30 minutes at 350 degrees.

Purists like to boil and mash fresh sweet potatoes. Because I have a 20 year supply of canned sweet potatoes (as not many in this household like them), I drain a can really well and then mash.

Turkey Dressing, Harmon Traditional

2009-12-02T21:54:00.000-08:00

1 large loaf bread
1 + large onion, chopped finely
3/4 lb margarine
1 + tsp sage
5 eggs
Celery, chopped finely
1 tsp. salt
pepper

My mother and grandmother made homemade bread for dressing. Amounts of celery and pepper per your preference. This recipe fills one turkey. Remember to not tightly pack the dressing in the turkey to be sure dressing is thoroughly cooked (raw eggs), or you could change the recipe and use pasteurized eggs.

Thanksgiving Turkey Cookies from Pillsbury.com

2009-11-26T09:10:00.000-08:00

INGREDIENTS
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1 container (16 oz) chocolate creamy frosting
Candy corn
Orange decorating icing
Black decorating gel
Miniature candy-coated chocolate baking bits

DIRECTIONS
1. Heat oven to 350°F. Bake cookies as directed on roll. Cool completely, about 20 minutes.
2. Spoon chocolate frosting into resealable food-storage plastic bag; seal bag. Cut small hole in bottom corner of bag. On each cookie, pipe frosting on outer edge of half of cookie. Arrange candy corn over frosting for feathers.
3. Pipe orange icing onto each cookie to resemble turkey face and feet. Use orange icing to attach baking bits to turkey face for eyes. Pipe black gel on baking bits for centers of eyes.

Mixed Veggies with a twist!

2009-11-25T07:47:00.000-08:00

Broccoli and Squash Medley from pillsbury.com

INGREDIENTS

2	bags (12 oz each) Green Giant® Valley Fresh Steamers™ frozen broccoli cuts
2	cups 1/2-inch cubes peeled butternut squash (1 1/2 lb)
1/2	cup orange juice
1/4	cup butter or margarine, melted
1/2	cup sweetened dried cranberries
1/2	cup finely chopped pecans, toasted
1	tablespoon grated orange peel
1	teaspoon salt

DIRECTIONS

1.	Cook broccoli as directed on bag; set aside.
2.	Meanwhile, in 12-inch skillet, cook squash in orange juice over medium-low heat 8 to 10 minutes, stirring frequently, until tender but firm.
3.	Stir in butter, broccoli, cranberries, pecans, orange peel and salt; toss to coat. Serve immediately.
High Altitude (3500-6500 ft):

Increase orange juice to 1 cup. Cook squash 18 to 20 minutes.

Gingerbread Pancakes

2009-11-21T21:45:00.000-08:00

We gave this recipe a try this morning. We thought they were good for a nice change-but still prefer the pumpkin pancakes.

Gingerbread Pancakes
1 cup flour
1/2 teaspoon cinnamon
dash of cloves
1/2 teaspoon ginger
3 Tablespoons molasses
1-1/2 teaspoons baking powder
1 egg, lightly beaten
1 Tablespoon vegetable oil
1/2 cup milk

Stir together flour, baking powder, cinnamon, ginger, and cloves. Add milk, molasses, vegetable oil, and egg to the flour mixture and mix quickly. Don't over beat. It's all right to let the batter stand or "rest'' before cooking. Pour batter onto a hot greased skillet, cooking for 2 or 3 minutes. Turn pancakes when bubbles appear on the upper surface. You may add more milk to make batter thinner. You may also reduce the amount of molasses for lighter pancakes. Serve with fresh whipped cream and warm maple syrup.

Favorite Pumpkin Dessert

2009-11-12T07:47:00.000-08:00

1 ½ cup granulated sugar
1 tsp salt
2 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground cloves
4 large eggs
4 cups pumpkin puree (~32 oz can)
2 cans evaporated milk
1 yellow cake mix
1 cube of butter or margarine softened

Mix sugar, salt, cinnamon, ginger, and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Pour into 9x13 baking glass.
Cut butter into cake mix (like when making pie dough. Use a fork or pastry blender.)
Top batter with cake and butter mixture.
Bake in preheated 425⁰F oven for 15 minutes. Reduce temperature to 350⁰ F; bake for 40-50 minutes or until knife inserted near center comes out clean.
Serve warm or cold. Goes great with vanilla ice cream.

Pumpkin-Pecan Coffee Cake

2009-10-17T12:58:00.001-07:00

I invited a friend over for breakfast, then another and another. Until we had more people than chairs. :) That’s the way to start a Saturday morning, if you ask me.

I doubled the following recipe and baked it in my favorite Bundt pan.

Yield

8 servings (serving size: 1 wedge)

Ingredients

1 teaspoon butter or stick margarine

1/4 cup regular oats

3 tablespoons brown sugar

3 tablespoons chopped pecans

3 tablespoons butter or stick margarine, softened

1/3 cup granulated sugar

1/4 cup packed brown sugar

1 large egg

1 1/4 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon pumpkin-pie spice

1/2 teaspoon baking soda

1/2 cup canned pumpkin

1/2 cup low-fat buttermilk

Preparation

Preheat oven to 350°.

Melt 1 teaspoon butter in bottom of a 9-inch round cake pan. Combine oats, 3 tablespoons brown sugar, and pecans. Sprinkle oat mixture over bottom of pan, and set aside.

Beat 3 tablespoons butter, granulated sugar, and 1/4 cup brown sugar at medium speed of a mixer until mixture is well-blended (about 4 minutes). Add the egg, and beat well. Lightly spoon the flour into dry measuring cups, and level with a knife. Combine flour, baking powder, pumpkin-pie spice, and baking soda. Add the flour mixture to the butter mixture alternately with the pumpkin and buttermilk, beginning and ending with the flour mixture.

Spoon batter evenly over oat mixture. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes, and invert cake onto a serving plate. Serve warm or at room temperature.

From MyRecipes

A variation on the fall theme: Pumpkin Waffles

2009-10-13T03:17:00.001-07:00

I had some friends over yesterday morning for a Columbus Day breakfast complete with pumpkin waffles and bacon. Yum yum.

I just used the recipe for the pumpkin pancakes and topped them with chocolate chips, whipped cream, and nutmeg. I believe maple syrup was involved too. They were a hit.

Pumpkin Pancakes

2009-10-03T11:09:00.000-07:00

We all love fall and going out for pumpkin pancakes. Since we didn't have enough time this morning before general conference, I looked up some recipes and chose this one. It is delicious, a keeper and hopefully an October conference tradition!

Pumpkin pancakes
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar

In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot. (Spread scoop of batter out into bigger pancake so not so thick. Don't add extra milk or it will dilute pumpkin flavor.)

From Allrecipes.com

Amish Sweet Dill Pickles

2009-08-08T07:11:00.001-07:00

Hi Jocelyn -

Here is the zucchini pickles that you wanted. Elizabeth gave it to me. She says that she likes it with cucumbers instead of zucchini. I can see no difference and I can grow zucchini easily. Cucumbers are a lot more work.

Amish Sweet Dill Pickles

Bring to a boil: 3 Cups sugar, 2 Tablespoons salt, 2 Cups vinegar (I used apple cider vinegar), 2 Cups water.

Place in each pint jar (about 4 pint jars): sliced cucumbers or zucchini,

1 whole garlic clove, 1 dill sprig (1 teaspoon of dill weed is about the same as 4 dill sprigs)

Pour liquid into jars. Seal. Process about 15 minutes in steam canner.

These are better if eaten next month.
Love – Grandma

Brent and I visited Grandpa and Grandma when we were in Provo and Grandma made us a very tasty lunch of grilled cheese sandwiches (with mustard), potato salad, and these delicious pickles. Now I just need a garden!

Does not need a cement mixer to make

2009-07-22T11:53:00.000-07:00

Tomato Salad

2009-07-12T21:05:00.001-07:00

One of the things that Grammy like to eat is fresh tomatoes from the garden with chopped basil, also from her garden. Tamara and I also like to eat this. We cut the tomatoes in quarters because their cherry tomatoes.
Not only has Grammy passed on her enjoyment of this favorite dish, she also passes on fresh tomatoes and basil from her garden every week or so. We love it.

Orange Julius

2009-06-30T19:43:00.000-07:00

The other day, I found Tamara's Orange Julius recipe, and I thought I should scan it in because it would be fun for everyone to see this old beat up recipe for a family favorite. So I got online to do it, and that very day, Michael had already done the same thing with another recipe! My thunder was stolen and I had other things to do, so I forgot about it for a while.

Today, I came across the recipe again and I decided to scan and post it anyway. The family will still enjoy and I'll reduce my pile of papers by 1 card.

Orange Julius

1 6oz can frozen orange juice
1 cup milk
1 cup water
1/2 cup sugar
1 teaspoon vanilla
10-12 ice cubes
Blenderize the above ingredients in a blender.

Brent, if you have any expertise to add, please comment, or anyone else for that matter. :D

Pancakes

2009-05-17T16:49:00.000-07:00

2 cups flour
1/4 cup sugar
1 tablespoon baking powder
1 pinch baking soda
1 teaspoon salt
1/4 cup oil
2 eggs
2 cups milk

Combine dry ingredients in mixing bowl
Add eggs and 1 cup milk
Mix well, add remaining milk a little at a time, mixing until desired consistency is reached.

I know that this is not an exotic dish, but since it is a family favorite and our copy of the recipe was fading, I thought it would be good to post it.

Resurrection Rolls

2009-04-12T20:07:00.000-07:00

Happy Easter! These rolls remind us that the tomb was empty after Jesus was resurrected.

Bread dough or to be quick and easy you can use canned refrigerated biscuits.
Large marshmallows
Cinnamon sugar
Melted butter/margarine

Press out refrigerated biscuit to flat large circle (not too thin) or do same with small balls of bread dough. Melt margarine and dip marshmallow in margarine. Roll marshmallow in cinnamon sugar and place into center of bread dough. Wrap marshmallow carefully in bread dough and pinch ends together tightly. Place in greased baking dish and bake at 350 for 10-15 minutes.

I made a mistake today and it turned out well too! I forgot to dip the marshmallows in the cinnamon sugar before wrapping it up in the dough. So I just dipped the roll into butter and then rolled in cinnamon sugar - tasted good too.

Couscous Chicken Salad with Chopped Vegetables

2009-03-24T18:39:00.000-07:00

I actually cooked a meal for myself. Pretty amazing considering the last few months of eating sandwiches and bowls of cereal.

The creamy yogurt dressing has a hint of sweetness from the honey and an extra zing from the vinegar.
There's even a video: Dinner Tonight

Yield

4 servings (serving size: 1 1/2 cups)

Ingredients

Salad:
1 1/2 cups water
1 tablespoon olive oil, divided
3/4 teaspoon salt
1 cup uncooked couscous
1 cup chopped yellow bell pepper
1/2 cup finely chopped zucchini
1/2 cup chopped mushrooms
1 1/2 cups chopped skinless, boneless rotisserie chicken
1/2 cup (1/8-inch-thick) diagonally cut carrot
1/4 cup thinly sliced green onions
3 tablespoons dried currants
3 tablespoons finely chopped fresh mint
1/8 teaspoon freshly ground black pepper

Dressing:
1 cup plain low-fat yogurt
3 tablespoons fresh lemon juice
1 tablespoon honey
1 tablespoon white wine vinegar

Preparation

To prepare salad, bring water, 1 teaspoon oil, and salt to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Place in a large bowl; cool to room temperature.
Heat a large nonstick skillet over medium-high heat. Add remaining oil to pan. Add the bell pepper, zucchini, and mushrooms; sauté 4 minutes or until bell pepper is tender. Add bell pepper mixture, chicken, carrot, onions, currants, mint, and black pepper to couscous; toss gently to combine.
To prepare dressing, combine yogurt and remaining ingredients, stirring with a whisk. Drizzle over couscous mixture, tossing gently to combine.

Nutritional Information

Calories: 368 (20% from fat)
Fat:8g (sat 2.1g,mono 4g,poly 1.2g)
Protein:24.1g
Carbohydrate:49.4g
Fiber:4.3g
Cholesterol:46mg
Iron:1.8mg
Sodium:540mg
Calcium:148mg

Carla Fitzgerald Williams, Cooking Light, JUNE 2004

Sweet and Sour Carrots

2009-03-21T14:30:00.001-07:00

3 lbs carrots, peeled and sliced on the diagonal
1 diced onion
1 diced bell pepper
Cook the above until tender (in pan with a little water)

In a separate bowl mix:
1 can tomato soup
1/4 cup vegetable oil
1 cup sugar
3/4 cup vinegar
1 tsp. mustard
1 tsp. Worchestershire sauce
1 can crushed pineapple
salt & pepper to taste

Pour sauce over carrots in a baking dish. If desired, decorate with rings of bell peppers. Bake at 375 degrees for 30-40 minutes.

A favorite recipe from a Blossom Valley ward dinner (Zauss)

Sedona White Corn Tortilla Soup

2008-11-01T22:03:00.000-07:00

Ingredients:

3 Tbs olive oil
1 1/2 seven inch corn tortillas cut into 1 in squares
1 1/2 Tbs minced fresh garlic
2 Tbs minced white onion
1 1/2 tsp peppers
1 lb white corn kernels
1 1/2 lbs chopped, ripe red tomatoes
1/3 cup tomato paste
2 1/2 tsp ground cumin
1 Tbs salt
1/8 tsp pepper
1/2 tsp chili powder
1 1/2 cups water
1 qt chicken stock
24 blue corn tortilla chips (optional garnish)
2 cups shredded sharp chedder (optional garnish)

Over medium-high heat, fry tortilla squares in 0live oil until they begin to crisp and turn a golden yellow. Add garlic, onion and peppers; cook 1-2 minutes, until onion becomes translucent. Add half the corn along with all other ingredients (except garnishes), reserving other half of corn to be added at the end. Bring the soup to a low, even boil. Boil for 5 minutes.

Remove soup from heat. Use a hand-held propeller blade processor(bamix) to consistency of a course puree.

Return the soup to the burner and add the reserved corn. Bring the soup to a boil once again being extremely careful to avoid scorching or burning. Serve, garnished with tortilla chips, and cheese.

*My friend Riann cooked this for dinner last night and it was delicious!

Scripture Cookies

2008-10-12T13:56:00.001-07:00

“Kitchen Krafts: Scripture Cookies,” Friend, Aug 1989, 22

To find each ingredient, look up scripture reference and fill in blank. Some clues are subtle, so check list of ingredients on bottom of page before making cookies.

3/4 cup “The words of his mouth were smoother than ____” (Ps. 55:21)
1/3 cup “Come unto me all ye ends of the earth, buy ____ and honey” (2 Ne. 26:25)
1 1/2 cups “To what purpose cometh there to me … the ____ ____ from a far country?” (Jer. 6:20)
2 “As one gathereth ____ that are left, have I gathered all the earth” (Isa. 10:14)
2 cups “And Solomon’s provision for one day was thirty measures of fine ____” (1 Kgs. 4:22)
1 teaspoon “Take thou also unto thee principal spices, … and of sweet ___ half so much” (Ex. 30:23)
1 teaspoon “Ye are the ____ of the earth” (Matt. 5:13)
1/2 teaspoon “The kingdom of heaven is like unto ____ (Matt. 13:33)
3 cups “Nevertheless, … ____ for the horse” (D&C 89:17)
1 cup “And they gave him … two clusters of ____” (1 Sam. 30:12)

1. Beat first four ingredients together.
2. Mix in remaining ingredients.
3. Drop by teaspoonfuls onto greased cookie sheet.
4. Bake at 350° F (175° C) for 15 minutes.

Corn Chowder

2008-10-05T13:41:00.000-07:00

Now that the weather is cooling off, soup sounds good! Do not make this soup in the crockpot (it curdles).

Corn Chowder

½ lb bacon
1 onion,
½ cup celery, diced
½ tsp. salt and pepper
2 Tbsp. flour parsley (optional)
4 cups milk
1 can cream corn
diced 5 cooked potatoes

Fry bacon. To 3 Tbsp. bacon drippings, add diced celery and onions. Cook until tender. Removed from drippings and drain. Add flour to drippings and cook until bubbly. Add milk, heat to boil for 1 minute. Add corn, potatoes, salt and pepper, bacon and parsley.

Apple Crisp

2008-10-05T13:39:00.000-07:00

We are going to enjoy an apple crisp for our October General Conference Sunday dinner! I love this great autumn recipe! (I generally double the topping)

Apple Crisp

6 Sliced green or gala apples
1 cup sugar
¼ tsp cinnamon
¼ tsp salt
1 heaping Tbs Flour
Mix together. Put in 9x9 pan.
Topping
¼ tsp baking soda
¼ tsp baking powder
¾ cup flour
¾ cup brown sugar
3/4 cup oatmeal (Old Fashioned oats)
1/3 cup melted butter
Mix together, place on top of fruit.
Bake at 350º for 30 min, until browned.

Rocky Road Dessert Pie

2008-10-05T13:34:00.000-07:00

Rocky Road Dessert Pie
1 pkg Chocolate Fudge Cake Mix
2/3 cup water
3 Tbsp. oil
2 eggs
1 ¾ c. chilled whipping cream
2/3 c. miniature marshmallows
2/3 c. semisweet chocolate chips
2/3 c. chopped walnuts
Chocolate Glaze: whipping cream, semisweet chocolate, margarine (see below)
Heat oven 350. Reserve 1 2/3 cup lightly packed cake mix (dry). Beat remaining cake mix, water, oil, eggs. Beat on medium speed. Spread in greased pie plate (or indented pan). Bake 30-35 mins. Cool completely. Beat whipping cream and reserved cake mix (dry) until stiff. Fold in marshmallows, walnuts and chocolate chips. Spread over cooled cake. Prepare chocolate glaze, immediately drizzle over top. Refrigerate at least 2 hours. Refrigerate remaining dessert.
Chocolate Glaze: Heat 1 Tbsp. whipping cream, 1 tsp. margarine or butter and 1 oz. coarsely chopped semisweet chocolate over medium heat until chocolate is melted and smooth.

Recipe: Betty Crocker
This was the cake Brent requested for his 19th birthday. It is also one of Joanne's and Andrea's favorites as well!

2008-09-09T07:58:00.000-07:00

Yesterday, Sharon Clifton gave me a yellow crookneck squash from her garden. She told me one of her favorite vegetable dishes that her sister makes is with yellow crookneck, corn and Parmesean cheese. So I gave it a try and we all liked it - even without a recipe. So here's mine and maybe you know of another recipe.

1 yellow crookneck squash
1 can of whole kernel yellow corn
1 Tbsp. margarine
1/2 cup Parmesean cheese

Cook squash with undrained can of corn until tender. Add margarine. Serve in dish and sprinkle generously with cheese.

Chicken with Basil Cream Sauce

2008-08-10T21:36:00.000-07:00

Mom, Dad and Chelsea joined me this morning for church and Sunday dinner in Riverside. It was delightful introducing them to my new friends and enjoying their company. We savored this for dinner along with green beans and rice pilaf; however, we once again forgot to break open the celebratory Martinelli's Sparkling Cider.

Here's the recipe from Not Your Mother's Slow Cooker Recipes for Two

Cooker: 1 1/2 to 3 quart crock pot
Setting and cook time: High for 2 1/2 to 3 hours

2 boneless, skinless chicken breast halves, trimmed of fat
Salt and freshly ground black pepper to taste
1 cup plain Alfredo sauce
3 to 4 tablespoons Pesto Sauce

Spray the inside of the crock with nonstick cooking spray, and arrange the chicken breasts in the slow cooker. Sprinkle with salt and pepper. In a small bowl, combine the Alfredo sauce and the pesto sauce; stir to combine, then pour over the chicken. Cover and cook on high for 2 1/2 to 3 hours, until the chicken is tender and cooked through. The chicken will make its own juice and thin the sauce. Serve hot.

Variations:
In place of pesto you could try:

Chicken with Lemon Cream Sauce and Olives: Add 6 to 8 whole black olives (canned or kalamata in brine) and the zest of 1 lemon to the Alfredo sauce.

Chicken with Chipotle Cream Sauce: Add 1 to 1 1/2 tablespoons chipotle paste or 1/2 mashed chipotle chile and 2 teaspoons of adobe sauce to the Alfredo sauce.

Chicken with Artichoke Cream Sauce: Add 2/3 cup of drained canned or thawed frozen artichoke hearts to the Alfredo sauce.

Chicken with Curry Cream Sauce: Add 1/2 teaspoon of your favorite mild or hot curry powder and 1/2 teaspoon fresh grated ginger to the Alfredo sauce.

Cheesecake

2008-08-05T19:04:00.000-07:00

This is Dad's favorite kind of cheesecake. I got this recipe from Nancy Morelock when I was in Young Women.

4 egg whites - beat until stiff

Beat the following together then fold into egg whites
3 - 8oz pkg cream cheese (softened)
1 c sugar
1 tsp vanilla (I usually double the vanilla)

Pour cream cheese mixture into graham cracker crust. Bake 30 min at 350 degrees. Always make the day before and refrigerate when cool.

Sparkling Dessert

2008-08-04T03:31:00.000-07:00

1 1/2 cups boiling water
1 large package Lemon Jell-o
2 1/2 cups cold club soda or seltzer
2 cups sliced strawberries

Divide strawberries into individual glasses.
Stir boiling water into Jell-o until dissolved.
Stir in Soda.
Poor Jell-o over strwaberries in glasses.
Refrigerate 3 hours or until firm.
Top with whipped cream.

Chocolate Chip Cookies

2008-07-29T15:39:00.000-07:00

This is a no fail recipe for the best chocolate chip cookies ever.

Mix well:
1 cup soft butter
3/4 cup brown sugar
1/2 cup white sugar
1 pkg pudding (vanilla, instant -I use the smaller size)
2 eggs
1 tsp vanilla

Add:
2 cups flour
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 1/4 cup oatmeal
1 1/2 cup chocolate chips

Bake at 350 degrees for 8-10 minutes

Enjoy!

Milk Chocolate Cheesecake

2008-07-25T00:00:00.000-07:00

My friends, Taylor and Dustin, gave me Mary Crownover's I Love Cheesecake recipe book for my birthday. This is the first recipe that I've tried from the collection of decadent and creative cheesecakes. I'm thinking of trying Lime Yogurt Cheesecake or Peachy Orange Cheesecake next.

I hesitate to add this recipe to our collection as I have found the resulting cheesecake to have a mind of its own. Be sure to make this for a large crowd and to send the leftovers home with others, or you may find that you've managed to eat half a cheesecake all by yourself in less than 5 days: not recommended for anyone's waistline.

Chocolate cookie crust
18 Oreos
5 Tb butter or margarine, melted

Crush cookies to make crumbs. Place crumbs in a mixing bowl and add butter, mix well. Press crumb mixture evenly onto bottom of greased 9-inch cheesecake pan. Set aside.

Have all ingredients at room temperature. Preheat oven to 350 degrees.

Milk chocolate filling
32 oz cream cheese
1 cup sugar
3 Tb cornstarch
3/4 cup sour cream
4 large eggs
2 tsp vanilla extract
12 oz milk chocolate chips, melted

Ina large bowl, beat cream cheese, sugar, cornstarch, and sour cream with an electric mixer until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and melted chocolate, mix well. Pour filling onto crust. Bake at 350 degrees for 15 minutes.

REDUCE HEAT TO 200 DEGREES and bake for 2 hours, or until center is firm and no longer looks wet or shiny. Remove cake from oven and carefully run a knife around inside edge of pan. Turn oven off and return cake to it for an additional 2 hours. Chill overnight.

Chocolate glaze
5 oz milk chocolate chips
1/4 cup sour cream
1 Tb chopped pecans, almonds, or walnuts

In a small heavy saucepan, combine chocolate and sour cream. Stir constantly while melting chocolate over low heat. Spread warm topping on the cake. Sprinkle nuts over top. Keep chilled.

Tortilla De Patatas

2008-07-24T14:30:00.000-07:00

When made correctly, the Spanish tortilla is a delicious half-inch thick "cake" of fried potatoes mixed with fried eggs and onions. After cooking, the tortilla can be cut into pizza-like triangles to serve 4-6 people, or cut into squares to give a whole group a bite-sized toothpick sample.

1 cup olive oil
four large potatoes

salt to taste
one large onion, thinly sliced
four large eggs.

Some people add thin slices of red pepper together with the onion.

Peel the onions and potatoes.
Cut the onions into about 1/2 inch pieces. Add plenty of olive oil to a frying pan and let them fry until they turn brown.
Dice the potatoes while the onions are cooking. Season them as desired and add them to the frying pan.
Fry everything together over medium heat, stirring occasionally, until everything turns slightly brown.
Remove the pan from the heat and drain the oil.
Beat 4 eggs in a large bowl, and add the potatoes and onions.
Add a little bit of olive oil in the frying pan and add the mixture. Cook the egg until it sets up, first on high heat, and then over low heat.
Turn the tortilla over so that it browns on both sides.

You can serve hot or cold. Most Places in Spain serve it cold.

I fell in love with this while I was in Spain and just found the recipe online and it is delicious. Mom and I had it for lunch today

Zero Calorie Slushy

2008-07-20T20:48:00.000-07:00

Ice
Water

Add ice and water in blender and blend until desired consistency.

Homemade French Fries

2008-07-14T08:16:00.000-07:00

Potatoes
Salt
pepper
garlic powder (or chopped garlic)
olive oil

Wash potatoes and cut into strips. Season as desired, add olive oil. Toss to mix. Wrap a handful of fries in foil and bake in the oven on 350 for 1 hour.

*I learned this from Ruth as well*

Turkey Burgers

2008-07-14T08:13:00.000-07:00

1 lb ground hamburger meat
1 lb ground turkey meat
1 pkg. lipton onion soup mix
Hambuger buns and fixings

Mix the hamburger, turkey, and soup mix together. Shape into hamburgers and cook.

These are really yummy :) I learned how to make them from Ruth and Lola.

Cool Summer Drinks

2008-07-11T16:14:00.001-07:00

I loved Brent's summer beverage post. I'm always looking for ways to stay comfortable when the weather heats up. Check out this fun calendar for a month of cool beverages and refreshing sippers: My Recipes - June Calendar

Here's the list of non-alcoholic drinks from the calendar:

June 1 - Strawberry-Raspberry Soda
June 8 - Chocolate Fizz
June 10 - Homemade Orange Soda
June 11 - Pomegranate Orange Cooler
June 15 - Triple Berry Freeze
June 16 - Berry-Melon Agua Fresca
June 17 - White Grape-and-Orange Cooler
June 29 - Orange-Basil Cooler
June 30 - Fresh-Squeezed Lemonade

Does anyone have tips for making some of the other drinks without alcohol? I know Jack makes Mojitos without rum. Do you substitute extra juice or just leave out the alcohol?

Let us know if you try any of these fun drinks.

Ginger Limeade

2008-07-11T15:35:00.001-07:00

I served this to my friends for my birthday party this year. It's from Cooking Light.

Instead of making my own limeade, I substituted frozen limeade from concentrate.

Ingredients

6 cups cold water, divided
1/2 cup sugar
3 tablespoons chopped peeled fresh ginger
3 tablespoons grated lime rind
10 mint leaves
1 1/4 cups fresh lime juice (about 6 limes)
4 lime wedges (optional)

Preparation
Combine 1/4 cup water, sugar, ginger, rind, and mint leaves in a blender, and process until well blended. Cover; chill for 2 hours.
Add remaining 5 3/4 cups water and juice; stir to combine. Garnish with lime wedges, if desired.

Yield

4 servings (serving size: 2 cups)

Watermelon Cooler

2008-07-11T15:28:00.001-07:00

This was the runner up for my birthday beverage this year. It's looks beautiful served in a glass pitcher. From SouthernLiving

Prep: 30 min., Freeze: 8 hr., Stand: 15 min.

Ingredients

8 cups (1/2-inch) watermelon cubes
1 1/2 cups ginger ale
1/3 cup water
1 (6-oz.) can frozen limeade concentrate

Preparation
1. Place watermelon cubes in a single layer in an extra-large zip-top plastic freezer bag, and freeze 8 hours. Let stand at room temperature 15 minutes.
2. Process half each of watermelon, ginger ale, water, and limeade concentrate in a blender until smooth; pour mixture into a pitcher. Repeat procedure with remaining half of ingredients; stir into pitcher, and serve immediately.
Honeydew Cooler: Substitute 8 cups (1/2-inch) honeydew melon cubes for watermelon cubes and 1 (6-oz.) can frozen lemonade concentrate for limeade concentrate; proceed as directed.
Cantaloupe Cooler: Substitute 8 cups (1/2-inch) cantaloupe cubes for watermelon, and add 2 tsp. grated fresh ginger to mixture in blender. Proceed as directed.

Yield

Makes about 8 cups (serving size: 1 cup)

Orange Julius

2008-07-07T22:09:00.000-07:00

½ 6 oz can frozen OJ

½ c milk

½ cup water

¼ cup sugar

½ tsp vanilla

5-6 ice cubes

Blend all items on high speed in blender until ice is finely crushed. Serve immediately. (Our family of 5 doubles recipe)

I enjoyed making these on hot summer days to enjoy a little splash of coolness.