Hello to everyone who stops by my little food blog. This is to let everyone know I've moved all my recipes and posts over to my new Wordpress website: www.canningandcookingiastyle.com
The new website has a lot of great features, including a specific recipe section that you can search by categories and even ingredients.
I'll be leaving this blog up for a while, but all new posts and recipes can be found at the above link. Thanks for reading, and I hope to see you at the new site.
Thursday, January 21, 2016
Sunday, January 17, 2016
Mixed Berry Cream Cheese Muffins
I love making muffins for breakfast and brunch. There are so many ways to make them, both sweet and savory. I had a bunch of frozen mixed berries in my freezer, thinking I'd do something healthy for the New Year and make smoothies, but my craving for muffins got the best of me, so I decided to use some of the berries in these muffins.
I found this recipe on FiveHeartHome.com after doing a search on Pinterest. This sounded just like what I wanted to make, and since I had all the ingredients on hand, I decided to go for it. The recipe says it makes 18 muffins. I did get 18 cream cheese-filled muffins, but there was enough batter left to make an additional 6 muffins. This way my family can decide which way they like them best, although I'm always in favor of a little cream cheese filling. Pour yourself a glass of cold milk and enjoy!
Mixed Berry Cream Cheese Muffins
3 cups flour
1 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/2 cup (1 stick) butter, softened
2 eggs
1 cup milk
1 1/2 good vanilla
2 cups mixed berries, fresh or frozen (if using frozen, don't thaw)
4 ounces cream cheese, softened
2 1/2 tablespoons sugar
Preheat oven to 400 degrees Fahrenheit. Line 18 muffin cups with paper liners, or spray with cooking spray.
In a large bowl, whisk together the flour, 1 cup sugar, baking powder and salt. Work in the softened butter with a pastry blender or fork until the butter is in tiny bits and the mixture resembles coarse sand.
Blend in the eggs, milk and vanilla until all ingredients are thoroughly mixed, but do not overmix. Gently fold in the berries.
In a small bowl, combine the softened cream cheese and the 2 1/2 tablespoons of sugar until smooth and blended.
Scoop a heaping tablespoon of the berry batter in the bottom of the muffin cups, adding just enough to cover the bottom. Add about 1 teaspoon of the cream cheese mixture to the center of each muffin cup. Top the cream cheese with another tablespoon of the berry batter, evenly dividing the batter between the muffin cups.
Bake for 20 to 25 minutes, or until the muffins test done with a toothpick. Remove muffins from pans, and cook on a wire rack.
Yield: Approximately 18 muffins
I found this recipe on FiveHeartHome.com after doing a search on Pinterest. This sounded just like what I wanted to make, and since I had all the ingredients on hand, I decided to go for it. The recipe says it makes 18 muffins. I did get 18 cream cheese-filled muffins, but there was enough batter left to make an additional 6 muffins. This way my family can decide which way they like them best, although I'm always in favor of a little cream cheese filling. Pour yourself a glass of cold milk and enjoy!
Mixed Berry Cream Cheese Muffins
3 cups flour
1 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/2 cup (1 stick) butter, softened
2 eggs
1 cup milk
1 1/2 good vanilla
2 cups mixed berries, fresh or frozen (if using frozen, don't thaw)
4 ounces cream cheese, softened
2 1/2 tablespoons sugar
Preheat oven to 400 degrees Fahrenheit. Line 18 muffin cups with paper liners, or spray with cooking spray.
In a large bowl, whisk together the flour, 1 cup sugar, baking powder and salt. Work in the softened butter with a pastry blender or fork until the butter is in tiny bits and the mixture resembles coarse sand.
Blend in the eggs, milk and vanilla until all ingredients are thoroughly mixed, but do not overmix. Gently fold in the berries.
In a small bowl, combine the softened cream cheese and the 2 1/2 tablespoons of sugar until smooth and blended.
Scoop a heaping tablespoon of the berry batter in the bottom of the muffin cups, adding just enough to cover the bottom. Add about 1 teaspoon of the cream cheese mixture to the center of each muffin cup. Top the cream cheese with another tablespoon of the berry batter, evenly dividing the batter between the muffin cups.
Bake for 20 to 25 minutes, or until the muffins test done with a toothpick. Remove muffins from pans, and cook on a wire rack.
Yield: Approximately 18 muffins
Wednesday, January 13, 2016
Eggs Benedict
Whenever we go out for breakfast, if I see Eggs Benedict on the menu, I'll order that before anything else. I love traditional Eggs Benedict with that delicious Hollandaise sauce, but I also like the different varieties you can find in restaurants, such as country style with sausage gravy and Irish style that uses corned beef - yum!
When I was growing up, my mom didn't make the usual Hollandaise sauce for her Eggs Benedict but made an easy cheese sauce instead. When I make this breakfast dish at home, I still use Mom's recipe, and my sons enjoy it as much as I do. It's easy to do, and you can vary the heat in the cheese sauce by adjusting the amount of mustard and horseradish, if using.
Eggs Benedict - My Version
Ingredients per serving:
1 English muffin, split in half
Butter
2 eggs
2 slices Canadian bacon
Cheese sauce
Cheese Sauce:
1 can cheese soup
1/2 can milk
1/4 to 1/2 teaspoon ground mustard powder (adjust to taste)
1/4 teaspoon prepared horseradish (optional)
In a small saucepan, combine the cheese soup and the milk. Heat over low to medium-low heat, and stir until you achieve a smooth consistency. Add the ground mustard and horseradish, if using, and combine well. Keep the sauce warm while you prepare the other ingredients.
Split and toast the English muffin to your desired doneness. It takes two cycles through my toaster to get them brown enough. Butter each muffin after toasting.
In a small skillet, brown the Canadian bacon slices until warmed through.
Poach eggs to desired doneness. I like a runny egg yolk in my Benedict, so I poach mine for about 5 to 6 minutes.
To assemble, on a dinner plate, place one Canadian bacon slice on each muffin half. Top each with a poached egg, and spoon cheese sauce over top of each egg.
When I was growing up, my mom didn't make the usual Hollandaise sauce for her Eggs Benedict but made an easy cheese sauce instead. When I make this breakfast dish at home, I still use Mom's recipe, and my sons enjoy it as much as I do. It's easy to do, and you can vary the heat in the cheese sauce by adjusting the amount of mustard and horseradish, if using.
Eggs Benedict - My Version
Ingredients per serving:
1 English muffin, split in half
Butter
2 eggs
2 slices Canadian bacon
Cheese sauce
Cheese Sauce:
1 can cheese soup
1/2 can milk
1/4 to 1/2 teaspoon ground mustard powder (adjust to taste)
1/4 teaspoon prepared horseradish (optional)
In a small saucepan, combine the cheese soup and the milk. Heat over low to medium-low heat, and stir until you achieve a smooth consistency. Add the ground mustard and horseradish, if using, and combine well. Keep the sauce warm while you prepare the other ingredients.
Split and toast the English muffin to your desired doneness. It takes two cycles through my toaster to get them brown enough. Butter each muffin after toasting.
In a small skillet, brown the Canadian bacon slices until warmed through.
Poach eggs to desired doneness. I like a runny egg yolk in my Benedict, so I poach mine for about 5 to 6 minutes.
To assemble, on a dinner plate, place one Canadian bacon slice on each muffin half. Top each with a poached egg, and spoon cheese sauce over top of each egg.
Saturday, January 2, 2016
Cody's Skillet Pasta
While I was busy working today, my oldest son decided he'd make dinner for everyone. He's a good cook who has learned to look through the cupboards and freezer, see what's available, and come up with something tasty to eat. Tonight he made a skillet pasta, and it was really good. Thanks Cody!
Cody's Skillet Pasta
1 pound ground venison or ground beef (he used venison)
1 jar spaghetti sauce
1 package egg noodles
8 ounces canned mushrooms (he used canned Hen of the Woods mushrooms)
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
Splash balsamic vinegar
Splash liquid hickory smoke
Shredded mozzarella cheese
Parsley flakes for sprinkling on top
Cook egg noodles according to package directions; drain and set aside.
In a large skillet, brown ground meat until no longer pink; drain. To the ground meat, add the spaghetti sauce, cooked noodles, mushrooms, seasonings, balsamic vinegar, liquid smoke, and stir to completely combine. Sprinkle shredded mozzarella cheese on top, and let cook until the cheese melts. Sprinkle parsley flakes on top just before serving.
Cody's Skillet Pasta
1 pound ground venison or ground beef (he used venison)
1 jar spaghetti sauce
1 package egg noodles
8 ounces canned mushrooms (he used canned Hen of the Woods mushrooms)
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
Splash balsamic vinegar
Splash liquid hickory smoke
Shredded mozzarella cheese
Parsley flakes for sprinkling on top
Cook egg noodles according to package directions; drain and set aside.
In a large skillet, brown ground meat until no longer pink; drain. To the ground meat, add the spaghetti sauce, cooked noodles, mushrooms, seasonings, balsamic vinegar, liquid smoke, and stir to completely combine. Sprinkle shredded mozzarella cheese on top, and let cook until the cheese melts. Sprinkle parsley flakes on top just before serving.
Friday, January 1, 2016
Rose Bowl Party Appetizers
Happy New Year everyone! Today my Iowa Hawkeye football team plays in the 102nd Rose Bowl in Pasadena, and while I wish my family could be there in person to watch them (hopefully!) beat Stanford, we're having a Rose Bowl party at home instead. I decided to make things as easy as possible on the cooking side of things, since I know I'll be too busy screaming at the television during the game, so I made several appetizers and finger foods that the gang could munch on before and during the game. Amana summer sausage, cheese and crackers, a shrimp platter and the appetizers below made to the table - who needs sunny Pasadena when you've got family, friends and good food together with a hard-hitting Iowa football game? :)
I love Chinese food, and crab rangoon is something I always look for on a Chinese buffet. I found this recipe for Crab Rangoon Crescent Cups on Pinterest, and the original recipe is on the Spend with Pennies blog. The boys went nuts over this - I think I got 2 bites lol. They're that good. I doubled the recipe in order to have enough to go around.
Crab Rangoon Crescent Cups
1 package Pillsbury crescent rolls (regular size)
4 ounces cream cheese, softened
1/4 cup mayonnaise
1 1/2 teaspoons lemon juice
1/4 teaspoon Worcestershire sauce
1 green onion, thinly sliced (I used about 2 tablespoons of finely minced red onion)
1 6-ounce can crab meat, drained
1 clove garlic, finely minced
Approximately 1 cup shredded mozzarella cheese, divided
Preheat oven to 375 degrees Fahrenheit.
In a small bowl, combine cream cheese, mayonnaise, lemon juice, Worcestershire sauce, onion, garlic and 1/2 cup mozzarella cheese. Gently fold in crab meat, and set aside.
Open crescent rolls, pinch seams together, and cut into 18 even squares.
Place crescent squares in a greased mini muffin pan, and gently press into the cups. Divide the filling between the crescent cups. Top each cup with a sprinkle of shredded mozzarella cheese.
Bake for 12 minutes, or until the cheese on top is nicely browned. Allow to cool in the pan for 5 minutes before removing.
Yield: 18 appetizers (I cut my dough a bit smaller and ended up with 24 appetizers per can of crescent rolls)
One of the appetizers I made I found on Noble Pig's blog, Dill Pickle Dip. My family loves dill pickles, and who doesn't love a good dip?
Dill Pickle Dip
1 8-ounce package cream cheese, softened
1/3 cup diced red onion
1/4 cup pickle juice
2 teaspoons finely chopped garlic
1 teaspoon Old Bay seasoning
1 teaspoon coarse ground black pepper
2 cups diced pickles
In a large bowl, add cream cheese, red onion, pickle juice, garlic, Old Bay seasoning and black pepper. Combine with a hand mixer. Add the diced pickles, and continue mixing until fully combined. Refrigerate at least 3 hours and up to three days before serving. Serve with pretzels or chips.
Yield: 3 cups
I love using my Crock-Pot for appetizers. You can prepare the dishes ahead of time, and they're ready to eat when you are. The first Crock-Pot recipe I made is Barbecue Bourbon Dogs. In my family, we grew up having these tiny hot dog appetizers for the holidays and get-togethers. It's super easy with only three ingredients, and my family loves it. The recipe can easily be doubled or halved depending on the size of your crowd.
Barbecue Bourbon Dogs
4 packages beef smokies (cocktail-sized hot dogs)
1 bottle Sweet Baby Ray's Honey Barbecue sauce
1/3 cup bourbon (or to taste)
Add the beef smokies to a large Crock-Pot. In a bowl, combine the barbecue sauce and bourbon until thoroughly mixed. Pour mixture over hot dogs. Cook on low for 4 hours, or until warmed through.
Another easy Crock-Pot appetizer is any kind of meatball. You can make any sauce you want to vary the taste or theme. I kept it easy today and used grape jelly and picante sauce. I've also used chili sauce and bottled barbecue sauce in place of the picante sauce, and each version is delicious. Again, you can vary the sauce amount according to how many meatballs you're preparing.
Crock-Pot Meatballs
2 packages frozen meatballs (I used beef but you can use turkey, chicken or pork - or use homemade)
8 ounces grape jelly
8 ounces picante sauce
Add the meatballs to a large Crock-Pot. Combine the grape jelly and picante sauce until thoroughly mixed, and pour the sauce over the meatballs. Cook on low for 6-8 hours, or until the meatballs are completely warmed through.
Tacos are a favorite in our house, and layered taco dip is the perfect party food for a football game. It's easy to make, and it feeds a crowd. I omitted the tomatoes and the onions in this because my youngest son has issues with tomatoes at times - plus it's Jan. 1, and you can't buy decent-tasting tomatoes this time of year in Iowa anyway. When it's summertime and I have fresh cherry tomatoes in the garden, I use them to top off this appetizer.
Layered Taco Dip
1 pound ground beef
8-ounce jar taco sauce (your choice of mild, medium or hot)
8 ounces cream cheese, softened
16 ounces sour cream
1-ounce package taco seasoning
1 16-ounce can refried beans
1 1/2 cups shredded cheddar cheese
1/2 cup shredded lettuce
1 cup diced tomatoes
2-ounce can sliced black olives, drained
2 green onions, diced
Brown the ground beef. Drain the fat, and add the taco sauce. Mix well, and set aside.
In a bowl, beat the cream cheese until smooth. Add in the sour cream and taco seasoning. Mix well.
In a 9 x 13-inch baking dish, begin layering the ingredients in this order: refried beans, cream cheese mixture, ground beef, cheddar cheese, lettuce, tomatoes, black olives and onions.
Chill for at least 30 minutes before serving with chips.
I love Chinese food, and crab rangoon is something I always look for on a Chinese buffet. I found this recipe for Crab Rangoon Crescent Cups on Pinterest, and the original recipe is on the Spend with Pennies blog. The boys went nuts over this - I think I got 2 bites lol. They're that good. I doubled the recipe in order to have enough to go around.
Crab Rangoon Crescent Cups
1 package Pillsbury crescent rolls (regular size)
4 ounces cream cheese, softened
1/4 cup mayonnaise
1 1/2 teaspoons lemon juice
1/4 teaspoon Worcestershire sauce
1 green onion, thinly sliced (I used about 2 tablespoons of finely minced red onion)
1 6-ounce can crab meat, drained
1 clove garlic, finely minced
Approximately 1 cup shredded mozzarella cheese, divided
Preheat oven to 375 degrees Fahrenheit.
In a small bowl, combine cream cheese, mayonnaise, lemon juice, Worcestershire sauce, onion, garlic and 1/2 cup mozzarella cheese. Gently fold in crab meat, and set aside.
Open crescent rolls, pinch seams together, and cut into 18 even squares.
Place crescent squares in a greased mini muffin pan, and gently press into the cups. Divide the filling between the crescent cups. Top each cup with a sprinkle of shredded mozzarella cheese.
Bake for 12 minutes, or until the cheese on top is nicely browned. Allow to cool in the pan for 5 minutes before removing.
Yield: 18 appetizers (I cut my dough a bit smaller and ended up with 24 appetizers per can of crescent rolls)
One of the appetizers I made I found on Noble Pig's blog, Dill Pickle Dip. My family loves dill pickles, and who doesn't love a good dip?
Dill Pickle Dip
1 8-ounce package cream cheese, softened
1/3 cup diced red onion
1/4 cup pickle juice
2 teaspoons finely chopped garlic
1 teaspoon Old Bay seasoning
1 teaspoon coarse ground black pepper
2 cups diced pickles
In a large bowl, add cream cheese, red onion, pickle juice, garlic, Old Bay seasoning and black pepper. Combine with a hand mixer. Add the diced pickles, and continue mixing until fully combined. Refrigerate at least 3 hours and up to three days before serving. Serve with pretzels or chips.
Yield: 3 cups
I love using my Crock-Pot for appetizers. You can prepare the dishes ahead of time, and they're ready to eat when you are. The first Crock-Pot recipe I made is Barbecue Bourbon Dogs. In my family, we grew up having these tiny hot dog appetizers for the holidays and get-togethers. It's super easy with only three ingredients, and my family loves it. The recipe can easily be doubled or halved depending on the size of your crowd.
Barbecue Bourbon Dogs
4 packages beef smokies (cocktail-sized hot dogs)
1 bottle Sweet Baby Ray's Honey Barbecue sauce
1/3 cup bourbon (or to taste)
Add the beef smokies to a large Crock-Pot. In a bowl, combine the barbecue sauce and bourbon until thoroughly mixed. Pour mixture over hot dogs. Cook on low for 4 hours, or until warmed through.
Another easy Crock-Pot appetizer is any kind of meatball. You can make any sauce you want to vary the taste or theme. I kept it easy today and used grape jelly and picante sauce. I've also used chili sauce and bottled barbecue sauce in place of the picante sauce, and each version is delicious. Again, you can vary the sauce amount according to how many meatballs you're preparing.
Crock-Pot Meatballs
2 packages frozen meatballs (I used beef but you can use turkey, chicken or pork - or use homemade)
8 ounces grape jelly
8 ounces picante sauce
Add the meatballs to a large Crock-Pot. Combine the grape jelly and picante sauce until thoroughly mixed, and pour the sauce over the meatballs. Cook on low for 6-8 hours, or until the meatballs are completely warmed through.
Tacos are a favorite in our house, and layered taco dip is the perfect party food for a football game. It's easy to make, and it feeds a crowd. I omitted the tomatoes and the onions in this because my youngest son has issues with tomatoes at times - plus it's Jan. 1, and you can't buy decent-tasting tomatoes this time of year in Iowa anyway. When it's summertime and I have fresh cherry tomatoes in the garden, I use them to top off this appetizer.
Layered Taco Dip
1 pound ground beef
8-ounce jar taco sauce (your choice of mild, medium or hot)
8 ounces cream cheese, softened
16 ounces sour cream
1-ounce package taco seasoning
1 16-ounce can refried beans
1 1/2 cups shredded cheddar cheese
1/2 cup shredded lettuce
1 cup diced tomatoes
2-ounce can sliced black olives, drained
2 green onions, diced
Brown the ground beef. Drain the fat, and add the taco sauce. Mix well, and set aside.
In a bowl, beat the cream cheese until smooth. Add in the sour cream and taco seasoning. Mix well.
In a 9 x 13-inch baking dish, begin layering the ingredients in this order: refried beans, cream cheese mixture, ground beef, cheddar cheese, lettuce, tomatoes, black olives and onions.
Chill for at least 30 minutes before serving with chips.
Thursday, December 31, 2015
Year in Review
I can't believe it's New Year's Eve already. 2015 has flown by so fast. I guess it's true that time really does pass by faster the older you get.
After having a record warm November and December (and a green Christmas), we finally got our snow the Monday after Christmas. We had an early snowstorm in November, but it quickly melted, and it was warm enough the weekend before Christmas that the boys and grandkids were outside playing football in short sleeves. Glad it's finally starting to act like winter.
Looking back over 2015 and our garden and my canning, I didn't get near enough done this year. It was a wet spring, so while we did get an early garden planted, not much grew this spring. I think this is the first year since Kevin and I have been married (23 years) that I didn't have any of our own tomatoes to can, and I had to buy green beans so I could can those. Thankfully one of Kevin's co-workers had some extra tomatoes, so I was able to put up some salsa. On the other hand, our apple and peach trees went berserk, so I was able to do a bunch of applesauce, pie fillings and jams to put on the shelves. All this means is that next summer we will have a huge garden, and I'll be canning up a storm to replace everything we'll eat this winter. The shelves should be pretty bare by then. Thank goodness I did extra last summer :)
I was also able to try several new canning recipes this year. With the boatload of apples, I tried a new apple pie filling, Caramel Apple Pie Filling, which is a new favorite in our house. I also finally got to try canning pickled mushrooms, and this is a recipe I'll be making a lot in the future.
This year we raised chickens, and while we lost a few along the way, we now have a full freezer, for which I'm very thankful. The guys were also successful fishing for catfish this summer, so there's plenty of that in the freezer as well. No venison this year, as they just didn't have any luck, but between the chicken, the catfish and the couple of huge turtles they caught, we aren't short of meat this year.
All in all, 2015 was a pretty good year. My family is healthy and happy. There's food on the shelves and in the freezer. Life is good. Happy New Year everyone!
After having a record warm November and December (and a green Christmas), we finally got our snow the Monday after Christmas. We had an early snowstorm in November, but it quickly melted, and it was warm enough the weekend before Christmas that the boys and grandkids were outside playing football in short sleeves. Glad it's finally starting to act like winter.
Looking back over 2015 and our garden and my canning, I didn't get near enough done this year. It was a wet spring, so while we did get an early garden planted, not much grew this spring. I think this is the first year since Kevin and I have been married (23 years) that I didn't have any of our own tomatoes to can, and I had to buy green beans so I could can those. Thankfully one of Kevin's co-workers had some extra tomatoes, so I was able to put up some salsa. On the other hand, our apple and peach trees went berserk, so I was able to do a bunch of applesauce, pie fillings and jams to put on the shelves. All this means is that next summer we will have a huge garden, and I'll be canning up a storm to replace everything we'll eat this winter. The shelves should be pretty bare by then. Thank goodness I did extra last summer :)
I was also able to try several new canning recipes this year. With the boatload of apples, I tried a new apple pie filling, Caramel Apple Pie Filling, which is a new favorite in our house. I also finally got to try canning pickled mushrooms, and this is a recipe I'll be making a lot in the future.
This year we raised chickens, and while we lost a few along the way, we now have a full freezer, for which I'm very thankful. The guys were also successful fishing for catfish this summer, so there's plenty of that in the freezer as well. No venison this year, as they just didn't have any luck, but between the chicken, the catfish and the couple of huge turtles they caught, we aren't short of meat this year.
All in all, 2015 was a pretty good year. My family is healthy and happy. There's food on the shelves and in the freezer. Life is good. Happy New Year everyone!
Cheeseburger Mac Stew
All over the Internet I keep reading recipes for cheeseburger soup. My sister even makes a version of it, although I haven't had the privilege (yet) of tasting it. So, when I was trying to think of something different for dinner last night, I thought I'd try my hand at making this soup. A lot of the recipes I read online included hash browns, and since I didn't have any frozen hash browns on hand and didn't feel like making them from scratch (I was feeling lazy), I omitted them, but feel free to include some if you try this.
I will confess that I keep the dreaded "blue box" macaroni and cheese in my kitchen cupboards. While I make mac and cheese from scratch (and my husband and I don't particularly care for the store-bought stuff), my sons like to have the "blue box" on hand to make themselves a quick snack. I thought this recipe would be a good way to get rid of one of those boxes from my cupboards, and the cheese mix from the box did help thicken up the soup - hence I named the recipe cheeseburger mac stew.
Cheeseburger Mac Stew
3 cups chicken broth
2 large carrots, scraped and shredded
2 cups milk
1/2 box Velveeta cheese
1 pound hamburger, cooked and drained
1 box macaroni and cheese
Salt and pepper to taste
In a skillet, brown hamburger until no longer pink. Drain and set aside.
In a large stockpot, combine chicken broth and shredded carrots. Cook for 10 minutes, or until the carrots become tender. Add the milk, Velveeta and cheese mix package from the macaroni and cheese box. Stir until well combined and the cheese mix is dissolved. Add the cooked hamburger and the macaroni from the package. Cook until the macaroni is tender, about 8 minutes or so. Season with salt and pepper.
I will confess that I keep the dreaded "blue box" macaroni and cheese in my kitchen cupboards. While I make mac and cheese from scratch (and my husband and I don't particularly care for the store-bought stuff), my sons like to have the "blue box" on hand to make themselves a quick snack. I thought this recipe would be a good way to get rid of one of those boxes from my cupboards, and the cheese mix from the box did help thicken up the soup - hence I named the recipe cheeseburger mac stew.
Cheeseburger Mac Stew
3 cups chicken broth
2 large carrots, scraped and shredded
2 cups milk
1/2 box Velveeta cheese
1 pound hamburger, cooked and drained
1 box macaroni and cheese
Salt and pepper to taste
In a skillet, brown hamburger until no longer pink. Drain and set aside.
In a large stockpot, combine chicken broth and shredded carrots. Cook for 10 minutes, or until the carrots become tender. Add the milk, Velveeta and cheese mix package from the macaroni and cheese box. Stir until well combined and the cheese mix is dissolved. Add the cooked hamburger and the macaroni from the package. Cook until the macaroni is tender, about 8 minutes or so. Season with salt and pepper.
Tuesday, December 22, 2015
Christmas Cookies: Grandma's Orange Delight Cookies
I remember Grandma Decker making these orange-flavored cookies when I was a kid. They were a real treat, especially since my mom didn't make these very often. I remember when I was growing up that Mom would make these and then say they didn't turn out like her mother's did, not that I could tell any difference, but after a while she didn't make these any more.
I was talking to her about this recipe the other day, and she said she hadn't made them in years. I decided that if I could pull off the recipe, it would be a nice surprise for her this Christmas. These are a soft cookie, and the flavors develop nicely after the glaze has time to soak into the cookie. Final verdict after taste testing - they're just like Grandma used to make :)
Grandma's Orange Delight Cookies
For the Cookie Dough:
3/4 cup shortening
1 1/2 cup brown sugar
2 eggs
1 teaspoon good vanilla
1 1/2 teaspoon grated orange rind
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup sour milk (1/2 tablespoon of either white vinegar or lemon juice plus enough milk to equal 1/2 cup)
1/2 teaspoon baking soda
For the Glaze:
1 1/2 teaspoon grated orange rind
1/3 cup orange juice
1 cup sugar
Cream together shortening and sugar until combined. Add eggs, vanilla and grated orange rind, and beat until the mixture is smooth. Dissolve the baking soda in the sour milk, and add milk mixture to the batter. Slowly add the flour, baking powder and salt to the batter, and mix until well combined.
Drop dough by teaspoonfuls onto greased cookie sheets. Bake at 375 degrees Fahrenheit for 10 to 15 minutes. (Mine took 10 minutes.)
While the cookies are baking, combine all the glaze ingredients and set aside.
Remove the cookies from the oven, and while hot, spread the glaze on the cookies. The glaze makes a thin sugary coating over the cookies and must be put on the cookies as soon as they are removed from the oven.
I was talking to her about this recipe the other day, and she said she hadn't made them in years. I decided that if I could pull off the recipe, it would be a nice surprise for her this Christmas. These are a soft cookie, and the flavors develop nicely after the glaze has time to soak into the cookie. Final verdict after taste testing - they're just like Grandma used to make :)
Grandma's Orange Delight Cookies
For the Cookie Dough:
3/4 cup shortening
1 1/2 cup brown sugar
2 eggs
1 teaspoon good vanilla
1 1/2 teaspoon grated orange rind
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup sour milk (1/2 tablespoon of either white vinegar or lemon juice plus enough milk to equal 1/2 cup)
1/2 teaspoon baking soda
For the Glaze:
1 1/2 teaspoon grated orange rind
1/3 cup orange juice
1 cup sugar
Cream together shortening and sugar until combined. Add eggs, vanilla and grated orange rind, and beat until the mixture is smooth. Dissolve the baking soda in the sour milk, and add milk mixture to the batter. Slowly add the flour, baking powder and salt to the batter, and mix until well combined.
Drop dough by teaspoonfuls onto greased cookie sheets. Bake at 375 degrees Fahrenheit for 10 to 15 minutes. (Mine took 10 minutes.)
While the cookies are baking, combine all the glaze ingredients and set aside.
Remove the cookies from the oven, and while hot, spread the glaze on the cookies. The glaze makes a thin sugary coating over the cookies and must be put on the cookies as soon as they are removed from the oven.
Monday, December 21, 2015
Christmas Cookies: Chocolate Crinkles
While this isn't probably considered a traditional Christmas cookie, in my family we always have these chocolate crinkles on the cookie tray during the holidays. I remember a family friend making these when I was a kid, and my mom always included these at Christmastime. They're my oldest son's favorite cookie - well, anything with chocolate would probably be his favorite, but he always requests these for Christmas.
Chocolate Crinkles
1/2 cup vegetable oil
4 squares unsweetened chocolate, melted
2 cups sugar
4 eggs
2 teaspoons good vanilla
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
Confectioners' sugar for rolling
Mix together vegetable oil, melted chocolate and sugar. Add one egg at a time, mixing well between additions. Add vanilla.
In a separate bowl, combine flour baking powder and salt. Slowly add flour mixture to the chocolate mixture, and mix until smooth. Chill dough for several hours - overnight is fine too.
Preheat oven to 350 degrees Fahrenheit. Drop teaspoonfuls of dough into a cereal bowl that contains powdered sugar, and roll the dough balls until completely covered in sugar. Place 2 inches apart on greased cookie sheets.
Bake cookies for 10 to 12 minutes, or until almost no imprint remains when you lightly touch the cookie.
Makes about 6 dozen cookies.
Chocolate Crinkles
1/2 cup vegetable oil
4 squares unsweetened chocolate, melted
2 cups sugar
4 eggs
2 teaspoons good vanilla
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
Confectioners' sugar for rolling
Mix together vegetable oil, melted chocolate and sugar. Add one egg at a time, mixing well between additions. Add vanilla.
In a separate bowl, combine flour baking powder and salt. Slowly add flour mixture to the chocolate mixture, and mix until smooth. Chill dough for several hours - overnight is fine too.
Preheat oven to 350 degrees Fahrenheit. Drop teaspoonfuls of dough into a cereal bowl that contains powdered sugar, and roll the dough balls until completely covered in sugar. Place 2 inches apart on greased cookie sheets.
Bake cookies for 10 to 12 minutes, or until almost no imprint remains when you lightly touch the cookie.
Makes about 6 dozen cookies.
Christmas Cookies: Nutmeg Logs
I come from a long line of bakers. My maternal grandmother always had cookies or a freshly baked cake when we'd come to visit. My paternal grandmother baked the most delicious breads, angel food cake and pies, especially mincemeat and cherry. But my mother was queen of Christmas cookies. She'd start baking after Thanksgiving, and by Christmas, she'd have several tins of cookies stored in the freezer just waiting for the holidays. When I moved out on my own, I tended to make candies and fudge for the holidays. I didn't need to make Christmas cookies because that's what Mom did. Of course, I'd make roll-out sugar cookies, and the boys and I would decorate batches every year, but I didn't do what I call Mom's "specialty" Christmas cookies. This year I decided it was time I did.
One of my favorite cookies that Mom always made was her Nutmeg Logs. I haven't seen this recipe on the Internet, not that it isn't out there somewhere. I'm not really sure where this recipe came from, but I'm betting it's my grandmother's or some other relative on Mom's side of the family. It's tasty, and it makes a lot of bite-sized cookies, and you can store them in the freezer until you need them.
Nutmeg Logs
For Cookie Dough:
1 cup butter, softened (not margarine)
2 teaspoons good vanilla
2 teaspoons rum flavoring (or dark rum if you prefer)
3/4 cup sugar
1 egg
3 cups all-purpose flour, sifted
1 teaspoon freshly grated nutmeg
1/4 teaspoon salt
For Frosting:
1/3 cup butter, softened
1 teaspoon good vanilla
2 teaspoon rum flavoring
2 cups confectioners' sugar
2 tablespoons light cream
Cream the butter with the vanilla and rum flavoring. Gradually beat in the sugar, and mix until well combined. Beat in the egg. Sift together the flour, nutmeg and salt. Slowly add the flour mixture to the butter mixture, and mix well.
Shape pieces of dough on a sugared board into long rolls that are 1/2-inch in diameter. Cut dough into 3-inch pieces, and place on a buttered cookie sheet. Bake at 350 degrees Fahrenheit for 12 to 15 minutes. Cool.
For the frosting, cream together the butter, vanilla and rum flavoring. Blend in the confectioners' sugar and light cream. Beat until smooth and creamy.
After the cookies have cooled, spread the frosting on the top and sides of each cookie. Mark cookies with the tine of a fork to resemble bark. Sprinkle lightly with freshly grated nutmeg.
Makes approximately 72 cookies
One of my favorite cookies that Mom always made was her Nutmeg Logs. I haven't seen this recipe on the Internet, not that it isn't out there somewhere. I'm not really sure where this recipe came from, but I'm betting it's my grandmother's or some other relative on Mom's side of the family. It's tasty, and it makes a lot of bite-sized cookies, and you can store them in the freezer until you need them.
Nutmeg Logs
For Cookie Dough:
1 cup butter, softened (not margarine)
2 teaspoons good vanilla
2 teaspoons rum flavoring (or dark rum if you prefer)
3/4 cup sugar
1 egg
3 cups all-purpose flour, sifted
1 teaspoon freshly grated nutmeg
1/4 teaspoon salt
For Frosting:
1/3 cup butter, softened
1 teaspoon good vanilla
2 teaspoon rum flavoring
2 cups confectioners' sugar
2 tablespoons light cream
Cream the butter with the vanilla and rum flavoring. Gradually beat in the sugar, and mix until well combined. Beat in the egg. Sift together the flour, nutmeg and salt. Slowly add the flour mixture to the butter mixture, and mix well.
Shape pieces of dough on a sugared board into long rolls that are 1/2-inch in diameter. Cut dough into 3-inch pieces, and place on a buttered cookie sheet. Bake at 350 degrees Fahrenheit for 12 to 15 minutes. Cool.
For the frosting, cream together the butter, vanilla and rum flavoring. Blend in the confectioners' sugar and light cream. Beat until smooth and creamy.
After the cookies have cooled, spread the frosting on the top and sides of each cookie. Mark cookies with the tine of a fork to resemble bark. Sprinkle lightly with freshly grated nutmeg.
Makes approximately 72 cookies
Sunday, December 20, 2015
Bacardi Rum Cake
There are lots of boozy cake recipes on the Internet, and this particular one may be out there too. I got this recipe over 30 years ago from a family friend, and it's been a favorite of mine since I was a kid. This cake is super easy to make, especially since it starts with a cake mix. Be sure to make the glaze for the cake - it makes all the difference in the world.
Bacardi Rum Cake
For the Cake:
1 cup chopped pecans or walnuts
1 package yellow cake mix (without pudding)
1 3 3/4-ounce package instant vanilla pudding
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup dark Bacardi rum
For the Glaze:
1/2 cup butter
1/2 cup sugar
2 tablespoons water
2 tablespoons dark rum
Preheat the oven to 325 degrees Fahrenheit. Grease and flour a 10-inch tube or 12-cup Bundt pan. Add 1 cup of chopped pecans to the bottom of the Bundt pan, making sure they're evenly distributed.
Mix all the cake ingredients together. Pour batter into the Bundt pan, covering the nuts. Bake for 1 hour, or until the cake tests done.
After removing the cake from the oven, let it cool in the pan.
While the cake cools, make the glaze. In a small saucepan, melt the butter. Stir in the water and the sugar. Simmer for 5 minutes while stirring constantly. Stir in the rum.
Invert the cake onto a serving plate. Prick the top of the cake with a toothpick. Liberally spoon the glaze over the top of the cake so that it soaks into the cake.
Serve with whipped cream or ice cream if desired.
Bacardi Rum Cake
For the Cake:
1 cup chopped pecans or walnuts
1 package yellow cake mix (without pudding)
1 3 3/4-ounce package instant vanilla pudding
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup dark Bacardi rum
For the Glaze:
1/2 cup butter
1/2 cup sugar
2 tablespoons water
2 tablespoons dark rum
Preheat the oven to 325 degrees Fahrenheit. Grease and flour a 10-inch tube or 12-cup Bundt pan. Add 1 cup of chopped pecans to the bottom of the Bundt pan, making sure they're evenly distributed.
Mix all the cake ingredients together. Pour batter into the Bundt pan, covering the nuts. Bake for 1 hour, or until the cake tests done.
After removing the cake from the oven, let it cool in the pan.
While the cake cools, make the glaze. In a small saucepan, melt the butter. Stir in the water and the sugar. Simmer for 5 minutes while stirring constantly. Stir in the rum.
Invert the cake onto a serving plate. Prick the top of the cake with a toothpick. Liberally spoon the glaze over the top of the cake so that it soaks into the cake.
Serve with whipped cream or ice cream if desired.
Saturday, December 19, 2015
Honey Cinnamon Cornbread Muffins
I was looking for a quick and easy muffin recipe to make a quick breakfast for the guys during deer season. I found this recipe on A Spicy Perspective. They're quick to mix up, and they taste great. The guys said I could make these again - a surefire hit for my family.
Honey Cinnamon Cornbread Muffins
1 1/4 cup plain yellow cornmeal
1 cup flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs
1/2 cup honey
1 cup buttermilk
1 stick unsalted butter, melted
Preheat the oven to 350 degrees Fahrenheit. Grease muffin pans.
Whisk together the cornmeal, flour, baking powder and cinnamon until well combined. Whisk in the eggs, honey and buttermilk. Add the melted butter, and mix until the mixture is smooth.
Pour batter into prepared muffin pans, filling only 2/3 full. Bake for 20 minutes, or until the tops are golden brown.
Yield: Approximately 15 muffins
Honey Cinnamon Cornbread Muffins
1 1/4 cup plain yellow cornmeal
1 cup flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs
1/2 cup honey
1 cup buttermilk
1 stick unsalted butter, melted
Preheat the oven to 350 degrees Fahrenheit. Grease muffin pans.
Whisk together the cornmeal, flour, baking powder and cinnamon until well combined. Whisk in the eggs, honey and buttermilk. Add the melted butter, and mix until the mixture is smooth.
Pour batter into prepared muffin pans, filling only 2/3 full. Bake for 20 minutes, or until the tops are golden brown.
Yield: Approximately 15 muffins
Sunday, December 13, 2015
Canning 101: Homemade Horseradish
My husband likes to make homemade horseradish. He may not make it every year, depending on how quickly we go through it, but it's something that's easy to make, although it will "scent up" your kitchen if you work it up inside :) He got his recipe from a co-worker, and it's a good one to have on hand, especially if you grow your own horseradish like we do.
In the fall, dig up the horseradish roots - as much as you want to prepare. Kevin always digs in late fall, and this year he was able to wait until Dec. 11 as it stayed warm enough that the ground hadn't frozen, and he could still get the spade in the ground. Here's one of the largest roots he dug up this year:
After digging the roots, cut off the crowns, but don't throw them away. You can save them and replant in the spring, or share with your family and friends so they can start their own horseradish patch in the garden. Scrape or peel the roots as you would a carrot.
Cube up the roots into manageable pieces, small enough that they won't ruin a food processor. Believe me, these roots are tough, and we've gone through several commercial-grade food processors making horseradish in the past.
To each cup of cubed horseradish root you add to the food processor, add 1 cup of white vinegar and 1 teaspoon sugar. Pulse the ingredients until smooth and creamy. You'll want to have an open window in the room you're working - when you open up the lid to the food processor, you'll understand why :)
Pour prepared horseradish into clean pint jars. Add lids and rings. Store horseradish in the refrigerator.
When horseradish is fresh, it will be snow white in color, and as it ages, it turns creamy white in color. The intensity of the flavor will mellow as it ages, but this keeps for several months in the refrigerator. Use it as you would use store-bought horseradish: in cocktail sauce (add to ketchup) or add to mayonnaise and sour cream to make a tasty dipping sauce for prime rib or roast beef. I even use it in my barbecue sauce for a little extra kick. Enjoy!
In the fall, dig up the horseradish roots - as much as you want to prepare. Kevin always digs in late fall, and this year he was able to wait until Dec. 11 as it stayed warm enough that the ground hadn't frozen, and he could still get the spade in the ground. Here's one of the largest roots he dug up this year:
After digging the roots, cut off the crowns, but don't throw them away. You can save them and replant in the spring, or share with your family and friends so they can start their own horseradish patch in the garden. Scrape or peel the roots as you would a carrot.
Cube up the roots into manageable pieces, small enough that they won't ruin a food processor. Believe me, these roots are tough, and we've gone through several commercial-grade food processors making horseradish in the past.
To each cup of cubed horseradish root you add to the food processor, add 1 cup of white vinegar and 1 teaspoon sugar. Pulse the ingredients until smooth and creamy. You'll want to have an open window in the room you're working - when you open up the lid to the food processor, you'll understand why :)
Pour prepared horseradish into clean pint jars. Add lids and rings. Store horseradish in the refrigerator.
When horseradish is fresh, it will be snow white in color, and as it ages, it turns creamy white in color. The intensity of the flavor will mellow as it ages, but this keeps for several months in the refrigerator. Use it as you would use store-bought horseradish: in cocktail sauce (add to ketchup) or add to mayonnaise and sour cream to make a tasty dipping sauce for prime rib or roast beef. I even use it in my barbecue sauce for a little extra kick. Enjoy!
Tuesday, December 8, 2015
Pumpkin Cheesecake
Everyone knows it's not Thanksgiving dinner without dessert. In my house, my sons and husband love pumpkin pie, but I'm not the biggest fan. Maybe I ate too much of it as a kid. I do, however, love cheesecake, so when I'm asked to make a pumpkin dessert, I generally make pumpkin cheesecake. You still get the pumpkin flavor - but I get the cheesecake part I love.
Pumpkin Cheesecake
Crust:
2 cups crushed graham crackers
2 tablespoons sugar
8 tablespoons butter, melted
Filling:
3 packages cream cheese, at room temperature
1 1/2 cups sugar
4 eggs, at room temperature
1 carton ricotta cheese
1 pint sour cream
1 can pumpkin puree
1 tablespoon good vanilla
Preheat oven to 350 degrees Fahrenheit.
Combine the crust ingredients in a bowl, and mix thoroughly. Press into the bottom and halfway up the sides of a 10-inch springform pan. Cover the bottom and sides of the springform pan with aluminum foil. Set aside.
In a large mixing bowl, combine the softened cream cheese with the sugar. Mix on high until well combined and fluffy in appearance. Add the eggs one at a time, mixing well between each addition. Add the ricotta cheese, sour cream, pumpkin puree and the vanilla. Turn the mixer on low speed at first, gradually increasing the speed to high as you incorporate all the ingredients together. Mix until everything is well combined and the mixture is smooth.
Pour the filling into the prepared springform pan. Place the springform pan inside a larger pan (I use a roasting pan). Add hot water to the larger pan until the water level is about halfway up the sides of the springform pan.
Bake cheesecake at 350 degrees Fahrenheit for 1 hour. After an hour, turn off the heat, but let the cheesecake sit in the oven for an additional hour.
Remove from the oven, and cool before refrigerating. For best results, let the cheesecake cool in the refrigerator at least 8 hours or overnight before serving.
Pumpkin Cheesecake
Crust:
2 cups crushed graham crackers
2 tablespoons sugar
8 tablespoons butter, melted
Filling:
3 packages cream cheese, at room temperature
1 1/2 cups sugar
4 eggs, at room temperature
1 carton ricotta cheese
1 pint sour cream
1 can pumpkin puree
1 tablespoon good vanilla
Preheat oven to 350 degrees Fahrenheit.
Combine the crust ingredients in a bowl, and mix thoroughly. Press into the bottom and halfway up the sides of a 10-inch springform pan. Cover the bottom and sides of the springform pan with aluminum foil. Set aside.
In a large mixing bowl, combine the softened cream cheese with the sugar. Mix on high until well combined and fluffy in appearance. Add the eggs one at a time, mixing well between each addition. Add the ricotta cheese, sour cream, pumpkin puree and the vanilla. Turn the mixer on low speed at first, gradually increasing the speed to high as you incorporate all the ingredients together. Mix until everything is well combined and the mixture is smooth.
Pour the filling into the prepared springform pan. Place the springform pan inside a larger pan (I use a roasting pan). Add hot water to the larger pan until the water level is about halfway up the sides of the springform pan.
Bake cheesecake at 350 degrees Fahrenheit for 1 hour. After an hour, turn off the heat, but let the cheesecake sit in the oven for an additional hour.
Remove from the oven, and cool before refrigerating. For best results, let the cheesecake cool in the refrigerator at least 8 hours or overnight before serving.
Sauteed Brussels Sprouts with Bacon
A favorite Thanksgiving side dish in our house is sauteed Brussels sprouts. I'm a lucky parent as my sons will eat just about anything - from liver and onions to spinach and these Brussels sprouts.
We like sauteed cabbage, and since Brussels sprouts are in the same vegetable family, one year I decided to try sauteeing some. Add some bacon and dried cranberries, and you've got the perfect side dish for your Thanksgiving dinner.
Sauteed Brussels Sprouts with Bacon
1 pound fresh Brussels sprouts, washed, trimmed and sliced in half
5 bacon strips, diced and cooked
1/2 small onion, diced
6 tablespoons butter
1/2 cup dried cranberries
Salt and black pepper to taste
In a large skillet, melt the butter over medium-high heat. Add the sliced Brussels sprouts and diced onions. Cook the vegetables over medium heat, stirring frequently, until the Brussels sprouts are nicely caramelized and the onions are soft. Add the cooked bacon pieces and the dried cranberries, stirring to incorporate and heat through. Season with salt and pepper to taste. Serve warm.
We like sauteed cabbage, and since Brussels sprouts are in the same vegetable family, one year I decided to try sauteeing some. Add some bacon and dried cranberries, and you've got the perfect side dish for your Thanksgiving dinner.
Sauteed Brussels Sprouts with Bacon
1 pound fresh Brussels sprouts, washed, trimmed and sliced in half
5 bacon strips, diced and cooked
1/2 small onion, diced
6 tablespoons butter
1/2 cup dried cranberries
Salt and black pepper to taste
In a large skillet, melt the butter over medium-high heat. Add the sliced Brussels sprouts and diced onions. Cook the vegetables over medium heat, stirring frequently, until the Brussels sprouts are nicely caramelized and the onions are soft. Add the cooked bacon pieces and the dried cranberries, stirring to incorporate and heat through. Season with salt and pepper to taste. Serve warm.
Mushroom Dressing
I hope everyone had a terrific Thanksgiving this year. We did, as we visited my parents for a short weekend. Lots of good food and conversation.
I'm late getting these recipes posted, as work has been a crazy, busy mess. I'm not complaining a bit, though. Being a freelancer, you take the work when it presents itself. It just has kept me too busy to blog this past month.
One of my favorite Thanksgiving recipes is mushroom dressing. I'll admit I'm not a huge stuffing fan, probably because most recipes use celery. I like celery - just not in my stuffing thank you. About 20 years ago or so, I found a recipe for mushroom dressing in the Des Moines Register. I've made this recipe hundreds of times and have tweaked it along the way from the original one I first saw. My family likes this version, and I hope you do too.
Mushroom Dressing
1 pound fresh mushrooms, chopped
1/2 cup onion, finely chopped
8 tablespoons butter
3 cups chicken stock
2 packages of stuffing mix (plain, herbed or use day-old homemade bread cubes), about 5 cups
1 8-ounce can water chestnuts, chopped
2 teaspoons poultry seasoning (omit or reduce amount if using seasoned bread cubes)
Salt and black pepper to taste
In a large skillet, melt the butter. Add the sliced mushrooms and sliced onions. Cook over medium heat until the mixture reduces and the mushrooms and onions are soft, about 15 minutes.
In a large mixing bowl, combine the bread cubes (or stuffing mix) with enough chicken stock to thoroughly moisten the bread. Add the cooked mushrooms and onions, the poultry seasoning if using, and the chopped water chestnuts. Stir until well combined and everything is moistened. Add salt and pepper to taste.
Place dressing mixture in a greased 9 x 13-inch baking pan. Bake at 325 degrees Fahrenheit for 20 to 30 minutes, or until the top is nicely browned.
I'm late getting these recipes posted, as work has been a crazy, busy mess. I'm not complaining a bit, though. Being a freelancer, you take the work when it presents itself. It just has kept me too busy to blog this past month.
One of my favorite Thanksgiving recipes is mushroom dressing. I'll admit I'm not a huge stuffing fan, probably because most recipes use celery. I like celery - just not in my stuffing thank you. About 20 years ago or so, I found a recipe for mushroom dressing in the Des Moines Register. I've made this recipe hundreds of times and have tweaked it along the way from the original one I first saw. My family likes this version, and I hope you do too.
Mushroom Dressing
1 pound fresh mushrooms, chopped
1/2 cup onion, finely chopped
8 tablespoons butter
3 cups chicken stock
2 packages of stuffing mix (plain, herbed or use day-old homemade bread cubes), about 5 cups
1 8-ounce can water chestnuts, chopped
2 teaspoons poultry seasoning (omit or reduce amount if using seasoned bread cubes)
Salt and black pepper to taste
In a large skillet, melt the butter. Add the sliced mushrooms and sliced onions. Cook over medium heat until the mixture reduces and the mushrooms and onions are soft, about 15 minutes.
In a large mixing bowl, combine the bread cubes (or stuffing mix) with enough chicken stock to thoroughly moisten the bread. Add the cooked mushrooms and onions, the poultry seasoning if using, and the chopped water chestnuts. Stir until well combined and everything is moistened. Add salt and pepper to taste.
Place dressing mixture in a greased 9 x 13-inch baking pan. Bake at 325 degrees Fahrenheit for 20 to 30 minutes, or until the top is nicely browned.
Saturday, November 14, 2015
Unstuffed Cabbage
I had a really great meal planned for dinner. I was going to make traditional cabbage rolls, something I hadn't eaten for a long time, probably since my grandmother was alive. I'd found a really nice head of cabbage at the grocery store and had everything planned out for the meal - and then work got in the way. I love working from home, but sometimes work can get crazy with deadlines and tasks that need to be managed. So my wonderfully planned meal went out the window.
But I still had all the makings for cabbage rolls, just not all the time I needed. Cabbage rolls generally take about 2 hours to bake and about 30 minutes or so for the prep work. I was still hungry for the taste of a cabbage roll, so I decided to make unstuffed cabbage in a big skillet instead. It uses all the same ingredients, but dinner can be ready in about half an hour. Win-win for me!
I used Minute Rice in this recipe simply because I was pressed for time in getting something on the table for everyone to eat, but you can definitely use the long-grain rice of your choice. You'll just need to extend the cooking time to allow the rice to cook. I also added a pint of homemade salsa to my skillet unstuffed cabbage. Salsa isn't a usual ingredient in traditional cabbage rolls, but it adds a nice spicy flavor when you're making it on the stove top.
Unstuffed Cabbage
1 pound ground beef
1/2 an onion, diced
1/2 head green cabbage, chopped
2 15-ounce cans tomato sauce
1 pint salsa (optional)
2 cups Minute Rice (or your favorite long-grain rice but add more cooking time)
2 cups water
Salt and pepper to taste
In a large skillet, brown ground beef with the onion until the beef is no longer pink. Drain. To the skillet, add the chopped cabbage, and stir to combine. Let it cook for a few minutes to let the cabbage wilt a bit (and make more room in the skillet). Add the tomato sauce, salsa if using, 2 cups of rice and 2 cups of water. Stir to combine everything.
Let cook over medium heat for about 15 to 20 minutes, or until the rice has absorbed all the water and the cabbage is tender. If you're using long-grain rice, the cooking time may be closer to 30 minutes. Stir frequently to avoid anything sticking in the bottom of the pan. Season with salt and pepper to taste.
But I still had all the makings for cabbage rolls, just not all the time I needed. Cabbage rolls generally take about 2 hours to bake and about 30 minutes or so for the prep work. I was still hungry for the taste of a cabbage roll, so I decided to make unstuffed cabbage in a big skillet instead. It uses all the same ingredients, but dinner can be ready in about half an hour. Win-win for me!
I used Minute Rice in this recipe simply because I was pressed for time in getting something on the table for everyone to eat, but you can definitely use the long-grain rice of your choice. You'll just need to extend the cooking time to allow the rice to cook. I also added a pint of homemade salsa to my skillet unstuffed cabbage. Salsa isn't a usual ingredient in traditional cabbage rolls, but it adds a nice spicy flavor when you're making it on the stove top.
Unstuffed Cabbage
1 pound ground beef
1/2 an onion, diced
1/2 head green cabbage, chopped
2 15-ounce cans tomato sauce
1 pint salsa (optional)
2 cups Minute Rice (or your favorite long-grain rice but add more cooking time)
2 cups water
Salt and pepper to taste
In a large skillet, brown ground beef with the onion until the beef is no longer pink. Drain. To the skillet, add the chopped cabbage, and stir to combine. Let it cook for a few minutes to let the cabbage wilt a bit (and make more room in the skillet). Add the tomato sauce, salsa if using, 2 cups of rice and 2 cups of water. Stir to combine everything.
Let cook over medium heat for about 15 to 20 minutes, or until the rice has absorbed all the water and the cabbage is tender. If you're using long-grain rice, the cooking time may be closer to 30 minutes. Stir frequently to avoid anything sticking in the bottom of the pan. Season with salt and pepper to taste.
Monday, November 2, 2015
Spinach Lasagna
My family would eat pasta just about every night of the week if that's what I made. Well, maybe not Kevin so much, as he's a traditional meat-and-potatoes kind of guy, but my sons would. They frequently ask for lasagna, and when they were little, I used to add fresh spinach to my lasagna to "sneak" in a few more vegetables into their diet - not that they didn't ever eat their veggies, but it was just one more way to get some greens in them. Now my oldest son requests that I include spinach when I make a lasagna, so I guess my sneaky ingredient somehow became his favorite way to eat lasagna.
To me the best lasagna has a ton of cheese in it, so I use lots of different blends in my recipe. For the ground meat, I've used ground venison, ground beef, Italian sausage and a combination of all. My oldest son likes it best when I use a combination of ground beef and ground Italian sausage, so this recipe reflects that.
Spinach Lasagna
1 package lasagna noodles, cooked according to package directions, cooled
1 pound ground beef
1 pound ground Italian sausage
1 small onion, diced
16 ounces diced mushrooms (store-bought canned, fresh or home canned)
2 jars spaghetti sauce (store bought or home canned)
1 8-ounce can tomato paste (I used Italian-seasoned tomato paste)
8 ounces ricotta cheese or small-curd cottage cheese
1 egg, slightly beaten
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon parsley leaves
1 teaspoon Italian seasoning
1/2 teaspoon salt
1 package fresh spinach leaves, washed and patted dry
2 cups shredded Italian cheese blend
2 cups shredded mozzarella cheese, divided
8 ounces sliced Provolone cheese
Freshly grated Asiago cheese
Freshly grated Parmesan cheese
Cook lasagna noodles per package directions. Set aside.
In a large skillet, brown ground beef and Italian sausage with the diced onions until the meat is no longer pink. Drain grease. In the same skillet, to the browned meat add 1 jar of spaghetti sauce, the tomato paste and the mushrooms. Cook until the mixture thickens.
In a large bowl, combine the ricotta or cottage cheese, egg, 1/2 cup Parmesan cheese, garlic powder, parsley, Italian seasoning and salt. Stir until well combined.
Combine the 2 cups of Italian shredded cheese and 1 cup of the shredded mozzarella cheese in another bowl.
In a large lasagna pan, layer the bottom with cooked lasagna noodles. Spoon some of the meat mixture on top of the noodles. Add a layer of the sliced Provolone cheese. Add a layer of the ricotta/egg mixture over the sliced Provolone. Add a layer of spinach leaves. Add a layer of the combined shredded cheeses.
Repeat layers, starting with another layer of noodles, and continue until you've used all the noodles, meat mixture, ricotta cheese mixture, spinach and combined shredded cheeses.
After you've completed all the layers, pour the remaining 1 jar of spaghetti sauce over all the layers. Top the sauce with the remaining 1 cup of shredded mozzarella cheese and additional freshly grated Asiago and Parmesan cheeses, if desired.
Bake the lasagna in a 350 degrees Fahrenheit oven for about 60 minutes, or until the cheese is browned and the lasagna is bubbly.
Serve with additional grated Parmesan and Asiago cheeses.
To me the best lasagna has a ton of cheese in it, so I use lots of different blends in my recipe. For the ground meat, I've used ground venison, ground beef, Italian sausage and a combination of all. My oldest son likes it best when I use a combination of ground beef and ground Italian sausage, so this recipe reflects that.
Spinach Lasagna
1 package lasagna noodles, cooked according to package directions, cooled
1 pound ground beef
1 pound ground Italian sausage
1 small onion, diced
16 ounces diced mushrooms (store-bought canned, fresh or home canned)
2 jars spaghetti sauce (store bought or home canned)
1 8-ounce can tomato paste (I used Italian-seasoned tomato paste)
8 ounces ricotta cheese or small-curd cottage cheese
1 egg, slightly beaten
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon parsley leaves
1 teaspoon Italian seasoning
1/2 teaspoon salt
1 package fresh spinach leaves, washed and patted dry
2 cups shredded Italian cheese blend
2 cups shredded mozzarella cheese, divided
8 ounces sliced Provolone cheese
Freshly grated Asiago cheese
Freshly grated Parmesan cheese
Cook lasagna noodles per package directions. Set aside.
In a large skillet, brown ground beef and Italian sausage with the diced onions until the meat is no longer pink. Drain grease. In the same skillet, to the browned meat add 1 jar of spaghetti sauce, the tomato paste and the mushrooms. Cook until the mixture thickens.
In a large bowl, combine the ricotta or cottage cheese, egg, 1/2 cup Parmesan cheese, garlic powder, parsley, Italian seasoning and salt. Stir until well combined.
Combine the 2 cups of Italian shredded cheese and 1 cup of the shredded mozzarella cheese in another bowl.
In a large lasagna pan, layer the bottom with cooked lasagna noodles. Spoon some of the meat mixture on top of the noodles. Add a layer of the sliced Provolone cheese. Add a layer of the ricotta/egg mixture over the sliced Provolone. Add a layer of spinach leaves. Add a layer of the combined shredded cheeses.
Repeat layers, starting with another layer of noodles, and continue until you've used all the noodles, meat mixture, ricotta cheese mixture, spinach and combined shredded cheeses.
After you've completed all the layers, pour the remaining 1 jar of spaghetti sauce over all the layers. Top the sauce with the remaining 1 cup of shredded mozzarella cheese and additional freshly grated Asiago and Parmesan cheeses, if desired.
Bake the lasagna in a 350 degrees Fahrenheit oven for about 60 minutes, or until the cheese is browned and the lasagna is bubbly.
Serve with additional grated Parmesan and Asiago cheeses.
Dark Chocolate Kahlua Cheesecake
Years ago I sold cheesecakes for holidays and special occasions, and I even catered a couple of weddings where the bride didn't want a traditional wedding cake. I've tried many different cheesecake recipes, and I have lots of favorites. I haven't made cheesecake for a while, and my sons were complaining about that fact, so for my birthday I decided it was time to try my hand at baking another cheesecake.
I usually opt for a traditional New York-style cheesecake, but I was hungry for chocolate, so I used my basic cheesecake recipe and tweaked it a bit to incorporate both dark chocolate and Kahlua. I used a basic graham cracker crust, but you could make this a decadent chocolate cheesecake by using chocolate cookie wafers in place of the graham crackers. As cheesecake isn't a low-calorie dessert, and it's a treat I don't make all the time anyway, I don't worry about using low-cal this or that for my ingredients. I use full-fat cream cheese, real butter, good Mexican vanilla and the best chocolate I can find. I used Ghirardelli intense dark chocolate (86% cacao) for this recipe.
The overall texture of this cheesecake is light and fluffy, not heavy as some cheesecakes can be. Neither the chocolate nor the coffee flavors are overpowering but balance nicely with each other. The boys said this recipe was a definite keeper.
Dark Chocolate Kahlua Cheesecake
For the Crust:
2 cups graham cracker crumbs
2 tablespoons sugar
1/2 cup butter, melted
For the Filling:
3 8-ounce packages cream cheese, at room temperature
1 1/2 cups sugar
4 eggs, at room temperature
1 teaspoon good vanilla extract
1/2 cup butter, melted and cooled
3 ounces good dark chocolate, melted
1/4 cup Kahlua liqueur, or other coffee-flavored liqueur
1 pint sour cream
Prepare a 9- or 10-inch springform pan by wrapping the bottom and sides of the pan with foil. Preheat the oven to 350 degrees Fahrenheit.
For the crust, combine graham cracker crumbs, 2 tablespoons sugar and 1/2 cup melted butter. Mix until well combined. Press into the bottom and halfway up the sides of the prepared springform pan. Set aside.
For the filling, whip the room-temperature cream cheese until fluffy, about 2 to 3 minutes. Add in the 1 1/2 cups sugar, and mix until well combined. Add in the eggs, one at a time, mixing well after each addition. Add in the vanilla, melted 1/2 cup butter, melted chocolate and Kahlua. Mix on low speed for 1 minute, then mix well on medium-high speed for about 3 minutes. Add the sour cream to the batter, and mix until well combined, about another 2 minutes. The batter should be creamy and fluffy.
Pour the cheesecake batter over the crust in the springform pan. Place the springform pan inside a larger roasting pan or cake pan (I use my large lasagna pan). Pour boiling water into the roasting pan until it is halfway up the sides of the springform pan.
Bake the cheesecake at 350 degrees Fahrenheit for 1 hour. After 1 hour, turn off the oven, and leave the cheesecake in the oven for an additional hour. This helps keep the top from cracking.
Allow the cheesecake to cool completely in the refrigerator before serving (at least 8 hours or overnight). Top with your choice of fruit toppings (raspberry is awesome) or freshly whipped cream if desired.
I usually opt for a traditional New York-style cheesecake, but I was hungry for chocolate, so I used my basic cheesecake recipe and tweaked it a bit to incorporate both dark chocolate and Kahlua. I used a basic graham cracker crust, but you could make this a decadent chocolate cheesecake by using chocolate cookie wafers in place of the graham crackers. As cheesecake isn't a low-calorie dessert, and it's a treat I don't make all the time anyway, I don't worry about using low-cal this or that for my ingredients. I use full-fat cream cheese, real butter, good Mexican vanilla and the best chocolate I can find. I used Ghirardelli intense dark chocolate (86% cacao) for this recipe.
The overall texture of this cheesecake is light and fluffy, not heavy as some cheesecakes can be. Neither the chocolate nor the coffee flavors are overpowering but balance nicely with each other. The boys said this recipe was a definite keeper.
Dark Chocolate Kahlua Cheesecake
For the Crust:
2 cups graham cracker crumbs
2 tablespoons sugar
1/2 cup butter, melted
For the Filling:
3 8-ounce packages cream cheese, at room temperature
1 1/2 cups sugar
4 eggs, at room temperature
1 teaspoon good vanilla extract
1/2 cup butter, melted and cooled
3 ounces good dark chocolate, melted
1/4 cup Kahlua liqueur, or other coffee-flavored liqueur
1 pint sour cream
Prepare a 9- or 10-inch springform pan by wrapping the bottom and sides of the pan with foil. Preheat the oven to 350 degrees Fahrenheit.
For the crust, combine graham cracker crumbs, 2 tablespoons sugar and 1/2 cup melted butter. Mix until well combined. Press into the bottom and halfway up the sides of the prepared springform pan. Set aside.
For the filling, whip the room-temperature cream cheese until fluffy, about 2 to 3 minutes. Add in the 1 1/2 cups sugar, and mix until well combined. Add in the eggs, one at a time, mixing well after each addition. Add in the vanilla, melted 1/2 cup butter, melted chocolate and Kahlua. Mix on low speed for 1 minute, then mix well on medium-high speed for about 3 minutes. Add the sour cream to the batter, and mix until well combined, about another 2 minutes. The batter should be creamy and fluffy.
Pour the cheesecake batter over the crust in the springform pan. Place the springform pan inside a larger roasting pan or cake pan (I use my large lasagna pan). Pour boiling water into the roasting pan until it is halfway up the sides of the springform pan.
Bake the cheesecake at 350 degrees Fahrenheit for 1 hour. After 1 hour, turn off the oven, and leave the cheesecake in the oven for an additional hour. This helps keep the top from cracking.
Allow the cheesecake to cool completely in the refrigerator before serving (at least 8 hours or overnight). Top with your choice of fruit toppings (raspberry is awesome) or freshly whipped cream if desired.
Saturday, October 31, 2015
Shrimp Scampi
I've always said I'd love to live on the coast where I could have access to fresh seafood any time. It's one of my favorite things to eat, but here in the Midwest it can be expensive, so we usually only have it as a treat on special occasions. While Kevin and the boys would probably choose crab or lobster as their first seafood choice, mine would definitely be shrimp. I love shrimp however it's prepared, and shrimp scampi is one of my favorite ways to prepare it at home.
Shrimp Scampi
2 pounds raw shrimp, peeled and deveined
1 stick butter
Half a small onion, finely diced
3 garlic cloves, finely minced
1/2 cup dry white wine
2 tablespoons chopped parsley
Salt and pepper to taste
Grated Parmesan cheese for garnish
Hot noodles or rice
In a large skillet, melt the butter. Cook the diced onions for about 2 minutes, and add the minced garlic. Cook a few minutes more until the onion is translucent but not browned. Add the chopped parsley and white wine, stirring to combine.
Add the peeled and deveined shrimp to the skillet, and cook just until all the shrimp have turned pink -- no longer or they will turn tough.
Serve shrimp and sauce over hot cooked noodles or rice, and garnish each serving with grated Parmesan cheese.
Shrimp Scampi
2 pounds raw shrimp, peeled and deveined
1 stick butter
Half a small onion, finely diced
3 garlic cloves, finely minced
1/2 cup dry white wine
2 tablespoons chopped parsley
Salt and pepper to taste
Grated Parmesan cheese for garnish
Hot noodles or rice
In a large skillet, melt the butter. Cook the diced onions for about 2 minutes, and add the minced garlic. Cook a few minutes more until the onion is translucent but not browned. Add the chopped parsley and white wine, stirring to combine.
Add the peeled and deveined shrimp to the skillet, and cook just until all the shrimp have turned pink -- no longer or they will turn tough.
Serve shrimp and sauce over hot cooked noodles or rice, and garnish each serving with grated Parmesan cheese.
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