Cooking With The Scarf Sisters

Potato Keilbasa Chowder

2011-10-17T13:57:00.001-07:00

• 1/2 ring Smoked Sausage (I use Kowalski)
• 1 medium onion, chopped
• 1/4 cup butter or margarine
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 (15.25 ounce) can whole kernel corn, drained
• 4 cups soy milk
• 2 cups cubed potatoes, cooked, drained
• Chopped parsley (optional)
• Shredded Cheddar cheese (optional)

Cut sausage into 1/2 inch cubes.

Melt butter in large saucepan over medium heat. Add onion; cook and stir until tender. Add flour, salt and pepper; cook, stirring constantly for 1 minute.

Add milk. Increase heat to medium-high and bring to a boil, stirring constantly. Boil and stir 1 minute. Add corn and sausage; return to a boil.

Reduce heat to medium-low and simmer 10 minutes. Stir in potatoes; heat through

Stuffed Pepper Soup

2011-10-17T13:56:00.001-07:00

I was going to make this at the Sister Weekend but I made too much other stuff :)

This is SOOOO good! AND easy!!

1 pound Lean Ground Beef (I used ground turkey)
1 whole Small Onion Chopped
2 whole Large Green Peppers, Chopped
2 cans 14 Ounce Cans Beef Broth
1 28 ounce jar of your favorite spaghetti sauce
1 can (14 Ounce) Diced Tomatoes, Undrained (I used Stewed because that's what I had)
1 cup Cooked Rice (I will use brown rice)
1 1/2 tsp worcestershire sauce

Preparation Instructions

In a saucepan brown ground beef and onions over medium heat until meat is no longer pink. Then drain grease.

In crockpot combine beef broth, soup, tomatoes, and the meat mixture, and peppers. Cover and cook 3 hours on high or 6 on low, cook rice right before serving and combine

Ham Rolls

2011-10-17T13:55:00.001-07:00

These are ALWAYS a favorite! even people (like me) who hate olives love these! I've tried making them without olives... they were gross!

1 pkg. Azteca super size flour tortillas
2 (8 oz.) cream cheese
1/3 c. Mayo
2 tbsp. green onions, chopped
1/4 c. black olives, chopped
1 lb polish ham sliced thin

Remove tortillas from refrigerator. Combine cream cheese, Mayo, onions, and olives. Spread thin layer of mixture on tortilla. Arrange ham over cheese. Tightly roll up tortilla. Wrap individually in plastic wrap individually in plastic wrap. Place in refrigerator at least 3 hours or overnight. To serve cut into slices.

Pioneer Woman Salsa

2011-10-17T13:54:00.000-07:00

1 can (28 Ounce) Whole Tomatoes With Juice (I usually drain quite a bit out)
2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
1/4 cup Chopped Onion
1 clove Garlic, Minced
1 whole Jalapeno, Quartered And Sliced Thin
1/4 teaspoon Ground Cumin
1/2 cup Cilantro (more To Taste!)
1/2 whole Lime Juice

Preparation Instructions

Note: this is a very large batch. Recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.
Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you'd like---I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos

Balsamic Vinegarette

2011-10-17T13:51:00.001-07:00

I never really buy salad dressing, especially not Balsamic Vinegarette because they always have too much sugar or corn syrup. THIS is what we have... on hand... always...

Balsamic Vinegarette

1t Sugar
1t Salt
1t ground pepper
1t ground mustard
1 clove of garlic, minced
1/3 cup balsamic vinegar
2/3 cup olive oil

Measure Vinegar & add spices. SHAKE WELL! Add Oil. Shake some more!

Banana Bread

2011-10-17T13:50:00.000-07:00

I got this recipe from Sara... it's my new go-to banana bread!

Banana Bread

1 cup mashed bananas
1 cup sour cream
1/4 cup butter
1 1/3 cups white sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan, or two 7x3 inch loaf pans.

Combine banana and sour cream. Set aside. In a large bowl, cream together the margarine and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and banana mixture. Combine the flour, baking soda, baking powder and salt; stir into the banana mixture. Spread the batter evenly into the prepared pan or pans.

Bake for 50 minutes in the preheated oven, or until a toothpick inserted into the center of the bread comes out clean.

Light Oat Bread

2011-09-28T12:30:00.000-07:00

1 1/4 C warm water
2 Tbsp margarine-I used butter
1 tsp salt
3 C flour...I used 1&1/2c.whole wheat flour and 1&1/2c.unbleached flour.
1/2 C rolled oats
2 Tbsp brown sugar
1 1/2 tsp yeast
Add all to bread machine in order recommended by your machine's manufacturer. Set to regular light setting.

I added the water, yeast and sugar to the pan first and let them sit while I got everything else out.
Check on the dough for the first 10 minutes, it needs to be clearing the walls of the bread machine and start to look dry (not sticky). Add more flour, a very little at a time, if you need to.
I chose to use the bread machine for mixing and the first rise only (dough cycle), took it out at that point and flattened it into a rectangle (on floured surface) about as wide as my bread pan, rolled it up, tucked the ends under and let it rise in the bread pan until it crested the top of the pan by about 1"-approx 25 minutes. I baked it at 350 degrees for 30 minutes.
If you don't have a bread machine you can surely make it by hand.

I haven't officially tried this but plan on it this weekend

Blueberry Scones with Lemon Glaze

2011-05-20T18:00:00.000-07:00

Scones:
2 cups flour
1 Tablespoon baking powder
1/2 teaspoon salt
2 Tablespoons sugar
5 Tablespoons unsalted butter, cold, cut in chunks
1 Cup heavy cream -add a little more if dry
1 Cup blueberries
Preheat oven to 400 degrees.
Sift together flour, baking powder, salt and sugar. Cut the butter in till crumbly. Pour in cream. Fold together then fold in blueberries. Press dough into a circle about 8 inches and cut into 8 pie shaped wedges. Place on ungreased cookie sheet - I sprayed with a non stick spray- brush the tops with cream and bake for 15 - 20 minutes
Optional...Although the recipe doesn't call for it, I added about 2 tablespoons of lemon rind to the dough mixture.

Lemon Glaze
1/2 cup freshly squeezed lemon juice
2 cups confectioners sugar
zest of 1 lemon
1 Tablespoon unsalted butter
Mix lemon juice and sugar till sugar dissolves. Add zest and butter. Microwave for a minute till lumps dissolve and butter melts. Drizzle over top of scones. Let set a few minutes before serving.

Note: Although you may be tempted to use bottled lemon juice, but using a real lemon makes a big difference!

Recipe courtesy of Mari and her daughter Heather.

Spicy Scones

2011-04-27T15:49:00.000-07:00

Ingredients
1 cup all-purpose flour
1 cup whole wheat flour
1/4 cup white sugar
4 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/3 cup butter, chilled
1/2 cup currants or raisins
1 egg
2/3 cup milk
2 tablespoons milk
2 tablespoons white sugar
Directions
1.Preheat oven to 425 degrees F (220 degrees C). Grease one baking sheet.
2.Combine the all-purpose flour, whole wheat flour, white sugar, baking powder, ground cinnamon, ground nutmeg and salt in a bowl and mix well. Cut in the butter until crumbly and stir in the raisins. Make a well in the center.
3.In a small bowl beat the egg until frothy. Mix in the milk and pour into the well made in the dry ingredients. Stir to make a soft dough.
4.Turn dough out on to a lightly floured surface. Knead gently 8 to 10 times. Pat dough into two 6 inch circles and transfer to the prepared baking sheet. Brush tops with milk and sprinkle with sugar. Score each top into 6 pie shaped wedges.
5.Bake at 425 degrees F (220 degrees C) for 15 minutes or until well risen and browned. Serve hot with butter. Maple butter goes very well with these scones.
I made a glaze using Confectioners Sugar and Orange Juice then drizzled over them.
Nutritional Information
Amount Per Serving Calories: 174 | Total Fat: 6.1g | Cholesterol: 19mg Powered by ESHA Nutrient Database

Gay Nineties Chocolate Cake

2011-03-23T14:55:00.000-07:00

In honor of my dear son's 17th birthday, I am making this chocolate cake that was/is a staple of my mother's kitchen. I don't know where it got its name. It's nothing personal. It was called Gay Nineties Chocolate Cake back in the Sixties.

Ingredients List

4 squares unsweetened baking chocolate

4 tablespoons butter

2 c. white sugar

1 egg

1-3/4 c. milk (or substitute coffee for part of the milk for a mocha flavor)

1 tsp. vanilla

2 c. flour

1 tsp. salt

1 tsp. baking soda

Instructions

In a double boiler over simmering water, melt the chocolate with the butter. Remove the chocolate from the heat before it is completely melted and allow the residual heat to complete the melting. Pour the chocolate into a mixer bowl and set it aside to cool a bit.

Fold the flour, salt and baking soda together in another bowl. Set aside.

To the cooled chocolate, with the mixer running on low, add the sugar and stir together. Add the egg and 1 c. of the milk. Next, add the dry ingredients and stir till moistened. Then add the rest of the milk and the vanilla and stir just until blended.

Divide the batter between two 9-inch layer cake pans prepared with shortening and circles of waxed paper or parchment laid in the bottom.

Bake cakes at 350 degrees Fahrenheit for about 20 minutes until test done. Cool on racks. Remove from pans and ice as desired.

Slow Cooker Chocolate Lava Cake

2011-03-17T11:38:00.000-07:00

Slow Cooker Chocolate Lava Cake

Ingredients
1 package devils food cake mix
3 eggs
1/3 cup vegetable oil
1 2/3 cups water
1 package Jell-O Chocolate Flavor Instant Pudding Mix
2 cups cold milk
1 bag (12 oz.) semi-sweet chocolate chips

Directions
Prepare cake mix into batter using eggs, oil, and water. Pour into crock-pot.

Prepare Jell-O Instant Chocolate Pudding Mix using milk. Pour this over cake mix in crock-pot. Sprinkle chocolate chips all over the top of the batter.

Cook in crock-pot on high setting for 2 1/2 to 3 hours until cake is moist but does not jiggle, and little volcanoes of spitting chocolate appear on top. Serve with ice cream, whipped topping, or on its own for a really special dessert.

Notes: For best results use a crock-pot liner so sides don't burn to your crock-pot. They sell these at Walmart in the aisle with plastic wrap and bags

You can use just about any kind of cake mix or pudding mix or even different kinds of chips. Create anything you want with this simple recipe!

Prep Time: 10 Min
Cook Time: 3 Hr
Total Time: 3 Hr 10 Min
Servings: 12

Mom's Vegetarian Chili

2011-01-11T15:05:00.000-08:00

Mom says to double this recipe if you want it to make very much.

1/4 C thick chunky salsa

14 1/2 oz can diced tomatoes

1 15 oz can kidney beans( we use black beans sometimes)

2 tsp. chili powder

1/4 tsp garlic powder

1/4 C sour cream

1/2 C grated carrots

1/2 C chopped onions

1/2 C chopped zucchini and /or squash

Cook veggies and salsa until veggies are tender.

Add tomatoes, drained and rinsed kidney beans, chili powder and garlic powder.

Stir until well blended.

Cook until heated thoroughly, stirring occasionally.

Stir in 3/4 C of shredded cheddar cheese

Top with 1/4 C shredded cheese and sour cream.

Cake That Won't Last

2010-12-20T19:14:00.000-08:00

Cake That Won't Last
3 eggs, beaten
3 c. flour
3 c. sugar
1 tsp. salt
1 tsp. soda
1 tsp. cinnamon
1 1/2 tsp. vanilla
1 c. canola oil
2 c. mashed banana's
1- 8 oz. can crushed pineapple (including juice)
3/4 c. chopped walnuts

Do not beat with mixer. Mix all ingredients and stir until blended.
Bake in greased large bundt pan. (I used an angel food pan since my bundt pan has disappeared!)
Bake @ 350' for 1 1/4 hours. May be baked in 2 loaf pans for 50 minutes if you prefer. No need to ice...enjoy.

Punkin Waffles

2010-11-05T05:42:00.000-07:00

2 1/2 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 cup packed brown sugar
1 cup canned pumpkin
2 cups vanilla soymilk
4 eggs
1/4 cup butter or oil

Mix Dry ingredients.

Mix Wet ingredients

Mix all together

Use your waffle iron as directed

Eat or freeze

Low Fat, Low Calorie Zucchini Bread

2010-11-02T11:54:00.000-07:00

This past weekend, I made Zucchini Bread, but not from my standard recipe. I found this low fat/low cal recipe online and was very pleased with it. It's really a calorie slasher unlike the ones that contain whole eggs and oil. Those can be up to 300 calories a slice!

Ingredients:
5 egg whites
1 cup Splenda
1 cup sugar
1 cup unsweetened applesauce
1 tsp. vanilla
3 cups grated zucchini
1 cup whole wheat flour
1 cup all purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp. salt
2 Tbs. cinnamon
1/4 tsp. nutmeg

*at the end of the page I will write the changes I made

Directions:
Combine eggs, sugar, splenda, applesauce, and vanilla in a bowl. Add well drained zucchini and mix well. Sift together dry ingredients and add a little at a time, mixing as you go.
Pour into two loaf pans and bake at 325 degrees for an hour or until a knife inserted into the middle of the loaf comes out clean.

Makes 24 slices, 12 from each loaf. Freezes well.

Nutritional Info
fat:0.2g
carbohydrates: 19.6g
calories: 87.3
Protein: 2.3 g

* I did not use any Splenda, I don't care for the aftertaste and I found it to be sweet enough with just the 1 cup of sugar. I also added 1/2 chopped walnuts which would increase the calorie count slightly. You MUST be sure to drain and squeeze the moisture out of the zucchini or it will not cook thoroughly! You could also add dried cherries or cranberries, or pineapple. We were very pleased with the results...if you try it, I hope you also enjoy it!

Spiced Apple Waffle Topping

2010-11-01T09:29:00.000-07:00

In trying to cut down on sugar, and since syrup is mostly a 2:1 ration of sweetness to liquid, I came up with this recipe .. and the family said to write it down as a keeper.

I don't like to use recipes .. unless I'm baking .. but will give you the general idea. You can easily double the recipe. As is, it makes about two servings (not enough;).

Ingredients: (two servings)

one apple (tart), cored and thinly sliced
1-1/2 tsp. unsalted butter
1 tablespoon organic whole cane sugar (rapadura/Rapunzel) or similar (or brown sugar)
2 tablespoons organic raw sugar (sugar in the raw) or white sugar
dash of sea salt
dash of cinnamon
1/2 tsp. vanilla
1-1/2 teaspoons organic corn starch (regular cornstarch is made from genetically modified corn)
1/2 cup water (plus additional if needed)

Spiced Apple Waffle Topping .. (recipe doubled in pic)

Melt the butter in a small to medium size skillet over medium heat. Add the apple and saute for a minute. Add the sugars cinnamon and salt. Gently stir cooking over medium heat. Mix the cornstarch and the cold water to dissolve any lumps. Add it to the apples along with the vanilla ... simmer until bubbly .. don't over stir or the apples will fall apart. Taste for seasonings. Add additional water if necessary 1 tablespoon at a time. Serve atop fresh homemade waffles or pancakes. Use it to replace syrup.

wedding stuff

2010-07-15T11:50:00.000-07:00

May I just say that ALL of the recipes I used at the wedding were a big hit. I made the Loaded Baked Potato Salad along with Hummus, 4 Bean Salad and Cream Cheese Salmon dip...strawberry lemonade too... All were delicious! Maybe I will be able to get some recipes posted here...

No Bake Cookies

2010-06-26T11:13:00.000-07:00

This is the recipe I shared at the Scarf Sisters Blog since Ms. Apron is visiting me this week.

No Bake Cookies

3 cups sugar (I often use a little less)
1/4 cup cocoa powder
1/2 cup milk
1/2 cup butter
1/2 cup peanut butter (I use natural)
3 cups quick oats

Mix and bring to rolling boil in a saucepan the first four ingredients (sugar, cocoa, milk and butter) just long enough to completely dissolve sugar. Remove from heat.
Mix 1/2 cup peanut butter into chocolate mixture.
Stir in 3 cups quick oats and blend everything well.

Pour hot mixutre into greased 13" x 9" pan. Cool. Cut into bars. (If you prefer, you can drop these by spoonsful onto a sheet of waxed paper for individual cookies.)

Loaded Baked Potatoe Salad

2010-06-16T07:56:00.000-07:00

Dana's Loaded Baked Potato Salad ( I may change the name to "Cheryl's" :))

Ingredients

* 3-4 large baked potatoes, cooled and cubed
* 1 cup sour cream
* 1/2 cup mayonnaise
* 8-10 slices cooked bacon, crumbled
* 6 ounces shredded cheddar cheese, divided
* 3 green onions, sliced
* 1/2 teaspoon fresh ground black pepper
* 1 dash celery salt or seasoning salt
* 1 dash garlic powder
* 1 dash paprika or cayenne pepper

Directions

1. Gently stir together all the ingredients in a large bowl using a large spoon, reserving a little cheddar, green onion and bacon for garnish.
2. Transfer to a serving dish.
3. Top with reserved shredded cheddar, green onion slices and bacon.
4. Enjoy!

French Onion Soup

2010-05-26T08:45:00.000-07:00

Since I'm tired of looking at my last entry, the potato casserole, I will be posting a new recipe!

I made this French Onion Soup a few weeks ago, and it's now one of my favorites. The recipe is partially from The Pioneer Woman web page, partially from other recipes I've tried and a bit of my own creation.

First you gather all of your ingredients...unless you're like me and just wing it, but for for the sake of illustrations I gathered for you.

( Recipe will be at the bottom of the page)

Start slicing those onions...sniffle, sniffle...

The recipe I tried to follow called for a stick of butter - TOO MUCH BUTTER!

Next time I will use 1/2 stick, and I love butter!

After browning on top the stove it goes in the oven....but keep the lid ajar.

After required time, add broth(s).

Here comes the toasted bread, but look out.....

Can you say CHEEESE?

RECIPE

& ingredients:

1/2 stick of butter

5 large yellow onions - sliced thin (add more or less to suit your taste)

4 cups chicken broth

4 cups beef broth

1 cup Dry White Wine (optional - I did not use wine).

2 cloves minced garlic (I didn't have any so I used garlic powder- it worked)

Montreal Steak seasonings (I used a couple of shakes..sorry I didn't measure).

Worcestershire Sauce (splash or two)

toasted french bread

5 ounces (or more) of Gruyere Cheese (grated)

Melt butter in heavy soup pot or dutch oven, add onions and cook, covered for about 20 minutes.

Place pot in a preheated 400 degree oven with lid ajar so the onions will brown. Cook for at least an hour, stirring once or twice so the onions don't burn.

Remove from oven, place back on stove top over medium heat. Stir, scraping off all the luscious brown bits.

Turn off heat and add wine, turn heat back on and cook for 5 minutes. (I skipped the wine part).

Add both broths, Worcestershire sauce, garlic and Montreal steak seasoning.

Cook on low for approx. 40 minutes.

Butter one side of bread slices and broil over low heat till brown and crispy.

When soup is ready, ladle soup into ramekin, place crispy bread on top and sprinkle with cheese.

Broil till melted and bubbly.

Gruyere Cheese is rather costly, you can also use Provolone or Mozzarella...both work very well.

YUM.

Note-I find this to be a very forgiving recipe..you may add or subtract as your taste buds move you.

It seems like a lot of work, but actually after making it once, you never need a recipe again..it's very easy. I hope that if you try it, you enjoy it!

Potato-goat cheese gratin

2010-05-06T16:11:00.000-07:00

I've been trying out some recipes I've clipped from magazines, not all are winners! I made this tonight and thought it was very good. I've never cooked with leeks before, but was pleasantly surprised. They had a wonderful flavor.
Most traditional potato gratin dishes mean a lot of butter and heavy cream, but this has neither. The Yukon gold potatoes added so much flavor and the standard cream is replaced with fat free milk.
Don't be intimated by the amount of ingredients...it's really a simple dish to make!

Ingredients:
1 tbs olive oil
3 large leeks (white part only), trimmed, halved lengthwise, thinly sliced (1 1/4 cup)
1 1/2 cup fat-free milk
1 Tbs. flour
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. nutmeg
1 clove garlic, minced
2 1/4 lb. (4 - 5 med) Yukon Gold potatoes, peeled and cut into 1/8 inch slices (I did not peel mine).
4 oz goat cheese
1/4 up Panko bread crumbs
1/4 cup shredded Parmesan cheese
parsley to garnish (optional)

Method:
1. Preheat oven to 400 degrees. Spray casserole dish with non stick spray. Heat olive oil and cook leeks on medium heat till lightly brown.
2. In a small bowl whisk 2 Tablespoons of milk into flour. Whisk in remaining milk, salt, pepper, nutmeg, and garlic.
3. Arrange half of potato slices in dish. Sprinkle leeks and goat cheese on top of potatoes, pour half of milk mixture over potatoes, leeks and cheese. Layer remaining potatoes; pour remaining milk mixture over all.
4. Bake covered 45 minutes. Uncover; bake about 25 minutes or until potatoes are tender
5. For topping combine bred crumbs and Parmesan, sprinkle on potatoes. Bake uncovered about 15 minutes more till topping is browned. Top with parsley.
Makes 8 servings.

Nutritional Info:
209 calories
6 g total fat (3 g sat. fat)
9 mg chol
278 mg sodium
32 g carbs
2 g fiber
8 g protien

Note: I would suggest using only Panko bread crumbs. I was out and used regular which were kind of heavy. It was still good, but I think the Panko would be much better.

I would also say you could increase the amount of leeks if you like. The flavor is very mild.

Buttermilk Pancakes

2010-03-28T09:33:00.000-07:00

I posted this recipe on The Thrifty Garden/Home and want to include these delicious pancakes in our recipe collection. Here is a link on making and keeping your own never ending supply of buttermilk

Best Buttermilk Pancakes

1 cup whole wheat pastry flour

1 teaspoon aluminum free baking powder

1/2 teaspoon aluminum free baking soda

1/4 teaspoon sea salt

1 tablespoon organic cane sugar

1 large egg

1-1/2 cups buttermilk

2 tablespoons melted butter

In a large bowl combine dry ingredients. In a separate bowl mix the buttermilk and egg ... slowly whisk in the melted butter.

Cook on a lightly oiled hot griddle (med-high heat- use a little butter or 1/2 tsp bacon drippings if you make bacon). Test the griddle with a drop or two of water ... it should sizzle/dance. Using a 1/2 cup ladle, spoon the batter in rounds on the griddle. Cook until they just start to bubble and are a tiny bit dry around the edge. Flip and cook on other side. Keep warm in preheated oven until all pancakes have been cooked. Serve with maple syrup. Makes about 8-9 6-inch pancakes. This recipe can be easily doubled.

I purchased a buttermilk starter, using half of the package .. and saving the other half for an emergency (should I forget to make a new batch or should I somehow botch my batch;). You could use a buttermilk culture from the store as well ... some of these have additives in them ... but they will work as long as they have a live culture.

Amish Breakfast Bars

2010-03-22T13:12:00.000-07:00

I got this recipe from a friend. It is a great alternative for breakfast on the go or to replace expensive granola bars. They are not very sweet but the health benefits are worth less sugars and fats.

Amish Recipe Bars

1 cup whole wheat flour
2 and 1/2 c. whole oats
3 Tbsp. raw sugar
3 tsp. baking powder
3 Tbsp. raw sugar
1 tsp. cinnamon
3 banana's mashed
1 egg
1 cup unsweetened applesauce
1/4 cup milk
3 Tbsp. oil
4 cup raisins/walnuts...I used, 1 c. raisins, 1 cup dates and 2 cups walnuts.

Mix all ingredients (adjust to taste; you can add 1/2 tsp. salt if desired).
Drop approximately 1/4 cup full of mix per bar onto greased cookie sheet.
Bake at 350 degrees for 25 to 30 minutes.

I think, I'm going to try using craisins instead of dates and add a teaspoon of cinnamon, to my next batch. I love, tweaking recipes to suit our taste!
Hmmm...maybe even pineapple. What do you think?

p.s. I used cinnamon and now add it to every batch.

Enjoy!

Bread Machine?

2010-03-18T10:02:00.000-07:00

OK, all you great bakers out there, I need your opinion!

If you have ever used a bread machine do you prefer it over the old fashioned way of making bread by hand?

Does it handle all types of recipes? I often like a round loaf of bread like the crusty sour dough types.

I don't have one, and don't necessarily want to invest the money if it doesn't get that many rave reviews.

Pro's and Con's PLEASE!

Roasted Chicken with Pumpkin

2010-03-01T07:15:00.000-08:00

I found this interesing recipe on the web and tried it too.

Want to share it here.

You can use the orfinary pumpkin like I did.

Roasted Morrocan Chicken with Pumpkin

Whole Wheat Oatmeal Banana (and blueberry!!) Panacakes

2010-02-22T05:17:00.000-08:00

Phyllis really likes panacakes (yes, I know they are really called pancakes) and waffles. I'm always trying to find new ways to make healthier food for my family (and friends). It's hard to put blueberries in the waffle maker and I had some blueberries that I needed to use up, so I made these panacakes (I tripled the recipe and we use soy milk but they are just as good with 2%) and added about 2 cups of blueberries to the batter. I made them in the afternoon, and almost every time Phyllis walked by, she grabbed one, no sugar, no syrup, just a yummy panacake. You'll notice, the only sugar in this recipe would be the natural sugar from the bananas. Also... a thrifty note, if your bananas are getting too brown, you can throw them in the freezer, and pull them out when making banana bread, cake, muffins, or panacakes. They are super sweet because they are super ripe, and you're not wasting :)

1 C whole wheat flour
1 tsp baking soda
1 tsp. baking powder
1 1/2 C quick oatmeal
2 eggs , beaten
1 3/4 C milk
2 mashed bananas

Mix well.

Cook on hot griddle (use cooking spray).

A Super Bowl Snack

2010-02-03T12:53:00.001-08:00

I live in Indiana so of course we'll be cheering for the Colts in Sunday's Super Bowl game. Here's a simple snack I'll be making for game time:

Baked Nacho Dip

1 can refried beans, or mashed cooked or canned beans such as pintos
sour cream (1/2 cup or more to taste)
salsa (1/2 cup or more to taste)
4-8 oz. shredded Monterey Jack cheese (or whatever cheese you like)

Spread refried beans in the bottom of a 9" baking dish.
Spread salsa over beans.
Spread sour cream over salsa.
Spread cheese over sour cream.

Bake at 350 until cheese is melted. Serve with tortilla chips or Doritos.

Sometimes I just put it under the broiler for a few minutes to melt the cheese because we like it a little brown on top. You can also add ground beef or shredded chicken, green chilies, black olives, etc.

Haystack Cookies

2010-01-29T11:13:00.000-08:00

I made these for a snack to take to our WOW Meeting (Women of Worth)

Super Simple Haystack Cookies:

1 c. butterscotch chips
1 c. chocolate chips
1/2 c. peanuts
2 c. chow mein noodles

Into 2 quart dish microwave at 50% power. Melt the chips and peanut butter (3-5 minutes). Stir in peanuts and chow mein noodles. Drop on wax paper. Put in refrigerator for faster set or let sit overnight on counter.

Chicken Pot Pie

2010-01-22T17:34:00.001-08:00

here is a great recipe for chicken pot pie...it takes simple and all ready at home ingredients and the preparation time from start to end is under an hour

pictured here are the ingredients that you will need...stove top stuffing, cream of chicken or mushroom soup, frozen vegetables, left over chicken or pork chops, or turkey, milk and pam spray for the casserole dish. before starting to make the casserole, microwave one cup of water and two tablespoons of margarine or butter in a microwave casserole dish, and then add the box of stuffing and cook on high for five minutes. as this is cooking, you will be preparing the following.
cut 3 cups of left over chicken into cubes. and put into a 3.2 l dish. add three cups of frozen vegetables and mix them together.
mix the can of cream soup with 1/2 cup of milk.
pour into the chicken and vegetables and mix them together

top the chicken and vegetable mixture with the stuffing you have prepared.
bake at 350 degrees for 35 minutes.

enjoy!

Easy Chocolate Eclair Cake

2010-01-17T15:05:00.000-08:00

If you are a Chocolate lover this recipe's for you!

Line a 9x13" pan with Graham Crackers. Mix 2 boxes regular size Instant Vanilla Pudding with milk. When set, fold in a large container of Cool Whip and 1/2 tsp. vanilla...blend well.
Next, put 1/2 creamed pudding mixture over crackers, top with another layer of crackers. Add rest of pudding mixture and top with another layer of crackers.
Then frost.
Frosting...Bring to a boil, 1 stick butter or margarine (I use butter) 4 Tbsp. Cocoa, 6 Tbsp. Milk. Remove from heat and add 1 box Confectioners Sugar and 1 tsp. vanilla. Frost crackers while warm.
Refrigerate overnight...Oh, honey you're going to love this!

Easy Crockpot Stew

2010-01-08T12:37:00.000-08:00

This is a stew that I make for my family. It's easy, you can throw in what you like for stew, it has a "secret" ingredient that I will share with you and it's yummy, especially on a cold day.

In our crock pot I put in ground beef (I usually use one of the 2 lb. packages), potatoes and carrots. Like I said, you can put in whatever you like, but that is what my family likes in it. We don't get too fancy around here...LOL!

Then, I add in the "secret ingredient" that my Nana always put in her stews. Ragu sauce, added to the stew makes a nice tasty gravy for everything. I am sure that other sauces would work, but we are partial to Ragu, since my Dad worked at Ragu for almost 30 years before he retired!

You can't see the ground beef because it's on the bottom, but I give it a stir every hour or so to make sure everything get's cooked nicely. After about three hours the "gravy" really starts to appear.

And this is the finished product. Now we are just waiting for Andy to come home so we can enjoy. To go along with them I will cheat a little more and pop some Pillsbury Crescent Rolls into the oven. :0)

Mexican Wedding Cake

2010-01-01T15:50:00.000-08:00

I made this today, it is so quick and easy I thought I'd share it. Deb asked me for the recipe on Facebook...here it is sister friend!

2c. flour (don't use self-rising)
2 c. sugar
2 tsp. baking soda
2 eggs
1 20 oz. can crushed pineapple
1c. chopped walnuts
2 c. confectioners sugar
1 stick soft butter
1 8 oz. cream cheese
1 Tbsp. vanilla

Preheat oven to 350'. Grease 13x9 inch pan. Mix together flour, sugar, baking soda, eggs, pineapple (not drained) and walnuts.
Pour into pan and bake 35 to 40 minutes.
Mix together confectioners sugar, butter, cream cheese and vanilla. Spread on cake while warm. Refrigerate cake.

Family Recipes

2009-12-19T11:10:00.000-08:00

Next Christmas, I'd like to give my kids each a collection of our family's favorite recipes. Any suggestions? I'd rather do a binder or book than a recipe card file, I think.

Anyone else done something like this?

Christmas Comfort

2009-12-17T12:34:00.000-08:00

Every year I drag down my old Burgundy coloured plastic folder and look for a yellowed sheet of paper that holds my favourite seasonal recipe.
A French Canadian friend of mine taught me to make this years ago and never a Christmas season passes without at least one Tourtiere emerging from my very busy oven!

Simple to make...
and very easy to eat. It is traditionally a part of Christmas Eve revellion in Quebec and sometimes also New Years Eve.....and it is a part of French Canadian food culture that I love - along with the very tasty and equally simple Poutine!

You will need to make yourself a double pie crust....use your favourite recipe, I use only butter pastry now, having acquired a preference for that after living in Europe.

The filling is as follows:
2lbs ground beef and ground pork mixed
3 cups water
1 white onions chopped (small, small dice)
salt and freshly ground pepper to taste
1 tsp. sage
1 tsp. cinnamon
1 tsp. cloves (I always add a little extra spice)
garlic and savoury are optional (I never use them)

Bring this to a boil and simmer for 20 mins. then drain it and cool (covered) for about 30 - 40 mins.

At this point I always add a small amount of mashed potatoes (no butter or cream added to them) just to bind the meat. I fill my pie crust very very full, and top it off, crinkling the edges. I give it an egg and cream brush and bake @ 450 for ten mins and then for another half hour @350.

Some people add other veggies...like mushrooms - but not the purists that I know!
It can be eaten hot along with the rest of your favourite festive foods, or just cold with ketchup...can you believe it, but the cold ketchup way is my favourite!!

Enjoy!

Belgian Waffles

2009-12-17T09:21:00.000-08:00

Makes 4 Waffles

For this classic waffle, you need a Belgian waffle maker. I picked one up a garage sale (from Maria Stahl) years ago for five dollars. Whether you make Belgian or basic waffles, they are well worth the effort ... and using fresh ingredients minus all of the junk preservatives and additives boxed mixes add makes for a healthier choice.

Ingredients:

4 eggs, separated 1 cup flour
1/2 teaspoon vanilla 1/2 teaspoon salt
3 tablespoons butter, melted 1 cup milk

Using a stand mixer (or hand held) add the egg whites to clean large mixing bowl and beat until stiff. Transfer to another bowl. In same mixing bowl add egg yolks ... beat until very light. Add vanilla and butter. Combine flour and salt and add with milk to egg yolk mixture. Beat well. Gently fold in egg whites by hand. Bake in a Belgian waffle iron that has a light coat of cooking spray or oil.

Optional: sprinkle a small handful of fresh or frozen blueberries, huckleberries, or your favorite small berry on top of the freshly poured batter before closing iron lid. Bake according to your irons settings and instructions.

Serve with fresh maple syrup or homemade 'maple' flavored syrup found here.

Good for you muffins

2009-12-12T08:32:00.000-08:00

Apple Cinnamon Oat Bran Muffins - from Women's Health Magazine
http://itsnotaboutfood.blogspot.com/

1/2 c oat bran
1 c whole-wheat flour
1/4 c ground flaxseed
1 tsp baking soda
1 1/2 tsp baking powder
1 tsp ground cinnamon
1 tsp nutmeg
1 egg, beaten
4 Tbsp canola oil
1/3 c applesauce
1 shredded apple
1/4 c sugar
1/4 c chopped pecans

1. Preheat oven to 350°F.

2. In a large bowl, whisk together bran, flour, flaxseed, baking soda, baking powder, cinnamon, and nutmeg.

3. In a separate bowl, whisk together egg and oil until smooth. Stir in applesauce, shredded apple, and sugar. Combine mixtures and fold in pecans.

4. Spoon batter into paper-lined muffin cups. Bake for 22 to 25 minutes or until tops spring back when lightly touched. Cool the apple muffins a wire rack.

Makes 12. Per muffin: 147 cal, 9 g fat (1 g sat), 163 mg sodium, 18 g carbs, 3 g fiber, 3 g protein

Yummy chocolate Cake

2009-12-03T12:16:00.000-08:00

Check out my new recipes...

Homemade chocolate cake with homemade frosting...

You'll be a hero!!

Serinakaker – Norwegian Butter Cookies

2009-11-23T04:37:00.000-08:00

Serina and cousin Kristine Maria

Serinakaker, while a classic type of Norwegian Christmas cookie, are so easy to make that it's a pity not to enjoy them more than once a year. While the cookies will have a finer texture if you're able to use hartshorn, baking powder can be substituted for equally delectable results.

Cook Time: 10 minutes

Ingredients:

2 cups all-purpose flour
2 tsp. hornsalt (a.k.a. hartshorn or baker's ammonia) or 2 tsp. baking powder
1 cup cold butter, diced into small cubes
1 egg, lightly beaten
1 cup sugar
2 tsp. vanilla sugar (or substitute 1/4 tsp. vanilla extract)
1 egg white
1/4 cup finely chopped almonds
1/4 cup pearl sugar

Preparation:

Whisk together flour and hornsalt (or baking powder). Using a pastry blender or two knives, cut the butter into the flour mixture until it resembles small crumbs. Mix in beaten egg to form a soft dough; stir in sugar and vanilla sugar (or vanilla extract) until incorporated. Cover with plastic wrap and refrigerate 2-3 hours. 
Preheat oven to 375º. Pinch off dough into balls the size of a walnut; place on ungreased or silpat-lined baking sheet. Use a fork to make a criss-cross pattern on the top of each ball, flattening them slightly. Brush with egg white and sprinkle with chopped almonds and pearl sugar. 
Bake on center rack of oven for 10-12 minutes (Note: If using hornsalt, you will notice an ammonia smell as the cookies bake. No worries – this quickly dissipates, leaving the cookies with a delicate texture without affecting their flavor). 
Yield: 3 1/2 dozen Serinakaker butter cookies.

This is a recipe I found on the internet with American measures. (The picture is net-based as well).  As you can understand Serina cookies are a must in our family. I have a great-grandmother, a grandmother, my mother (Inga Serina)and my daughter all by that name.
The cookies are super easy to make. I always enjoyed having Serina & friends in with me. I use baking powder instead of hornsalt. Also real dairy butter, no margarine. My friend Elisabeth always instructed me; "You are so seldom making your own cookies, at least use the best ingredients when you do."

Brownie Drop Cookies

2009-11-21T13:43:00.000-08:00

The hint of cinnamon in these cookies reminds me of drinking Mexican hot cocoa.

Follow directions carefully ... there's two bars of Baker's German chocolate per batch ...

Ingredients:

2 (4 oz) bars of Baker's German Chocolate
1 Tablespoon butter
2 eggs
3/4 cup sugar
1/4 C unsifted flour
1/4 teaspoon baking powder
1/4 teaspoon cinnamon
1/2 teaspoon vanilla
3/4 cup chopped pecans

Directions: Preheat Oven To: 350F Makes 3 dozen

Carefully melt butter and chocolate together in microwave oven (or over a double boiler) .
In a large bowl, beat eggs until foamy with a hand mixer .. gradually beat in the sugar two tablespoons at a time. Beat in chocolate mixture and vanilla. Mix in the 1/4 cup of flour and the baking powder with the chocolate. Stir in the chopped pecans.

Drop by teaspoonful on a well greased cookie pan (I prefer to bake these cookies on a parchment lined cookie pan. Bake 8-10 minutes.

These cookies bake up a little puffy/crinkly on top with a little chewy chocolate heaven inside.

Chai Shortbread

2009-11-21T10:55:00.000-08:00

(the taste of these cookies is reminiscent of chai tea)

Chai Shortbread

1 1/2 cups all-purpose flour
1/8 teaspoon salt
1/8 teaspoon ground cardamom
1/8 teaspoon ground cinnamon
Dash of ground cloves
Dash of freshly ground black pepper
3/4 cup powdered sugar (yes, powdered sugar, not regular granulated sugar)
10 tablespoons butter, softened
1 tablespoon ice water

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through pepper), stirring well with a whisk. Place sugar and butter in a medium bowl; beat with a mixer at medium speed until light and fluffy. Gradually add flour mixture to butter mixture, beating at low speed just until combined (mixture will appear crumbly). Sprinkle dough with 1 tablespoon ice water; toss with a fork. Divide dough in half. Shape dough into 2 (6-inch-long) logs; wrap each log in plastic wrap. Chill 1 hour or until very firm.

Preheat oven to 375°.

Unwrap dough logs. Carefully cut each log into 18 slices using a serrated knife. Place dough circles 2 inches apart on baking sheets lined with parchment paper. Bake at 375° for 10 minutes. Cool on pans 5 minutes. Remove cookies from pans; cool completely on wire racks. You can dust these with powdered sugar if you like but they are good as is.

Yield: 3 dozen

Apple Pie Bars

2009-11-19T19:42:00.000-08:00

I can say no to a lot of cookies, but these are my ABSOLUTE favorite, I only make them at Christmas... because I eat them!!

Apple Pie Bars

Filling
4 cups (1 1/2 pounds) thinly sliced, peeled tart cooking apples (I use Macintosh)
1 6 oz can apple juice
1 t ground cinnamon
1/2 t ground nutmeg
1 T cornstarch
1/2 c sugar

Crust
3 cups all purpose flour
1 cup sugar
1 t baking powder
1 cup butter, softened
2 slightly beaten eggs

Preheat oven 375

For filling:
In a large saucepan combine apples, apple juice, cinnamon, and nutmeg. Cook over medium heat until boiling, stirring occasionally. Combine cornstarch and the ½ cup of sugar. Cook until thick and bubbly, stirring occasionally. Remove from heat, cool slightly.

For Crust:
In a large mixing bowl, stir together flour, sugar, baking soda, and salt. Add margarine and eggs. Mix on low speed until the mixture is blended and crumbly. Press 2/3 (3 1/2 cups) into greased 15 x 10 x 1 inch pan.

Spread apple mixture evenly over crust. Sprinkle remaining crumbs over apples.
Bake 25 to 30 minutes or until golden brown. Cool. Cut into bars. Makes 48

Group News

2009-11-19T13:38:00.000-08:00

Dear Scarf Sisters,

The idea came to me today to ask each of you to post a special Christmas cookie recipe. If we all share just one of our favorites (or family secret recipes), then we can partake in each others Christmas treats.

Start flipping through your recipe boxes and get ready to bake!

Thanks,

Mrs. Mac

Mushroom Barley "stuffing"

2009-11-17T17:32:00.000-08:00

I adapted this recipe from Weight Watchers. You can check out the original recipe there. I loved it!! And it's SO good for you! Did you know that barley has 15g fiber per cup!!! It's my new favorite grain!!

1 1/2 cup(s) uncooked barley, pearl variety
2 tsp olive oil, divided
1 medium onion(s), chopped
2 small carrot(s), diced
1 pound(s) mushroom(s), fresh, (I used portabella that I got on clearance at the grocery for half off!!)
2 tsp minced garlic
2 tsp ground sage,
1/4 tsp black pepper, freshly ground
1 cup(s) canned veggie broth
2 Tbsp parsley, fresh, chopped
Instructions
Bring 8 cups of water to a boil in a large saucepan; add barley.
Cover saucepan, reduce heat and simmer barley until tender, about 30 minutes; drain.
Meanwhile, heat 1 teaspoon of oil in a large nonstick stockpot over medium-high heat; add onion and carrots. Cook, stirring often, until onion is lightly browned and almost tender, about 5 minutes. Add mushrooms and garlic; cook, stirring often, until all vegetables are tender, about 5 minutes more.
Stir in sage & pepper. Reduce heat to low; stir in broth to achieve desired consistency. Add cooked barley; toss to coat. Remove from heat; transfer to a serving bowl and sprinkle with parsley. Yields about 1 cup per serving.

I made it, ate it for a couple days and then tonight I stuffed my green peppers with it and we're having it for dinner (in the crockpot) tomorrow!

Aunt Janice's Reuben Dip

2009-11-16T09:28:00.000-08:00

1 (16 ounce) can sauerkraut, drained and pressed dry
1 small onion, finely chopped
1/2 pound corned beef
1 cup mayonnaise
1 1/2 cups sour cream
3 tablespoons prepared horseradish
1 1/2 cups shredded Swiss cheese

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1-quart baking dish.
In a blender or food processor, place sauerkraut, onion and corned beef. Process until smooth.
Place sauerkraut mixture in the baking dish, and mix with mayonnaise, sour cream, prepared horseradish and Swiss cheese.
Bake in the preheated oven 30 to 40 minutes, or until bubbly and lightly browned.

Hearty Corn Sausage Soup

2009-11-15T16:13:00.001-08:00

I got this recipe a long time ago from a girlfriend who was originally from Vermont so this recipe has traveled far and wide. I make it very rarely but every once in a while I get a taste for it in the fall or winter. I thought I'd share it with you since today was one of those days.

1 lb of link sausage ( really half of that is plenty)
a few medium sized potatoes- skin on and cubed
1 cup - green peppers- chopped
1 cup - water
1 16 oz can of creamed corn
2 Cups - milk
2 Tbls flour
1 1/2 tsp salt
1/4 tsp pepper
1 Tbls parsley
1 small onion-chopped

Cook sausage and cut into pieces
Drain all but 1 Tbls fat
Add fat to potatoes, pepper and water
Bring to a boil then cover and reduce to simmer for 10-15 minutes.
Stir in corn, milk, and onions,
Add flour, salt , pepper and parsley.
Finally add sausage pieces, simmer uncovered until thickened, stir often as it will stick.
Enjoy!

Homemade 'Maple' Syrup

2009-11-12T12:17:00.000-08:00

Store bought syrup has changed for the worse since I was a kid. Today's version is anything but appetizing in my honest opinion. My preference is organic maple syrup (as in real maple syrup) but often times my budget won't allow for the real deal. Typical ready made brands are gloppy and contain a mile long list of ingredients. If you'd like to taste and make a syrup close to real maple syrup, why not try the recipe I use.

Homemade 'Maple' Syrup

Ingredients:

2 cups sugar (I prefer organic evaporated cane sugar)
1 cup filtered water

1/2 teaspoon Mapleine maple flavoring

Directions:

Bring water to a boil and add the sugar. Cook for a minute or two to melt the sugar (this will help thicken the syrup a bit). Add the maple flavoring and stir well. Store in a glass container in the refrigerator for about a month. You can store it longer, but the sugar may begin to crystallize but heating well will remelt it ..

Pictures: 'maple' syrup after cooking, Mapleine flavoring and finished syrup (I made 1/2 recipe) in a recycled maple syrup bottle

Helpful Hint

2009-11-04T09:40:00.000-08:00

While making Egg Salad the other day...I thought, as I used my handy dandy Dough Blender, that I ought to post a picture of it. I have used this gadget nigh on 40 years! One day while smashing eggs with a fork I decided to give it a whirl...Boy, was I glad that I did!!! It makes, making Egg Salad Sandwiches a quick and yummy lunch!

Ultimate Pumpkin Waffles Recipe

2009-11-01T08:10:00.000-08:00

This morning Hal was talking about someone he knew making pumpkin waffles. Not to be out done, I said "I can make you pumpkin waffles"...never having made them before!

So, I googled for some recipes and this is the one I made. I have to say, it was outstanding, and as a plus, the entire house smells so good!

The recipes looks long and slightly intimidating - but it's really quite simple. I will send you to the web page I got it from because it also has a link that converts the measurements into metric. Here you go:

www.pumpkinwaffles.wordpress.com/ultimate-pumpkin-waffle-recipe

Buttercream Frosting

2009-10-30T07:17:00.000-07:00

I posted this on my cooking blog but I really had to share with my sisters once it was taste tested! There is a bakery in Allen Park that makes the most incredible buttercream frosting... and this frosting I made was compared to it!! Seriously... that's an honor!! The secret? take your time... as the song by family force 5 (Love Addict) says "put a little love in it". And I really like the fact that there isn't chemicals in it like canned frosting, and I always have these ingredients on hand (recipe below is a double batch). Homemade is always best!!

1 cup butter, softened
1 cup white sugar
4 tablespoons all-purpose flour
1 cup milk
1 teaspoon vanilla extract

In small saucepan cook flour and milk until thick, stirring constantly.

Cool to room temperature.

With an electric mixer, beat butter and sugar until fluffy. (like 15 minutes!!)

Beat both mixtures together on high speed until fluffy and smooth.

Add vanilla and beat until combined.

Refrigerate for about 1/2 hour, until it is of spreading consistency.

Lime Pineapple Pie

2009-10-27T10:30:00.000-07:00

This was Emilee's Birthday Pie...she had already slathered it in Cool Whip. So quick and easy!

1 frozen or homemade pie crust...bake following directions.

Mix together...

1/2 cup lime juice
1 10 oz. can crushed pineapple (drained)
1 can sweetened condensed milk.

Pour into baked pie crust and chill at least 3 hours...or until firm.

Top with Whipped Cream or Cool Whip.

I got this recipe from Pat many years ago. In fact, the day I brought home my first baby girl Kelly, almost 34 years ago...Pat, Hal and their girls, came over with 2 of these yummy pies!
Love you Pat!

Ziploc Omelet

2009-10-21T08:27:00.001-07:00

Hello Sisters

This weekend I made a Ziploc omelet.

Its quite easy to make.
I am pasting a link if you
want to try

http://www.blisstree.com/keepingthecastle/easy-ziploc-omelet-recipe/

No Crust Pumpkin Pie

2009-10-18T16:08:00.000-07:00

15 oz. can pumpkin (NOT pumpkin pie filling!)
12 oz. can evaporated skim milk
1/2 c. Egg Beaters
3/4 c. Splenda or 1/2 c. Splenda + 2 T. brown sugar Splenda
2 T. pumpkin spice

Mix and pour into 8 x 8 pan.
Bake at 350 degrees for 45 min.

I doubled it, baked in a 9 x 13 and cooked for one hour.

Weight Watchers: 8x8 pan = 9 servings/one point each

Apple Goodie

2009-10-16T08:26:00.000-07:00

This is such a quick and easy recipe, I thought I'd share it. I have made it twice this week, per Tomer's request. And since Michigan's Apple crop is the best our Farmer's remember...I'm thinking I will be using lots of Apple's this season.

3 cups sliced apples
1 cup sugar
1 heaping tbsp. flour
1/2 tsp. cinnamon
Dash of salt
Mix and place in baking dish.

For topping, mix together...
3/4 cup oatmeal
3/4 cup flour
3/4 cup brown sugar
1/4 tsp. soda
1/4 tsp. baking powder
adding last 1/4 lb. melted butter
Pour evenly over Apple mixture.

Bake at 350' for 30 minutes. (can be doubled)

Rice Krispie Treats

2009-10-14T08:33:00.000-07:00

I realize they are not hard to make but last week I asked Phyllis is she would make them, and she broke the wooden spoon because she got the recipe from the 'official' rice krispie site. Too tough to stir... so... here's my recipe this is for an 8X8 dish (but I always double it for a 9X13 dish)

1/4 c butter or margarine

4 cups marshmallows (I prefer minis)

5 cups rice cereal (rice krispies)

1 t vanilla

Melt margarine in large sauce pan over low heat. Add marshmallows and stir until melted and well-blended. Cook 2 minutes longer, stirring constantly. Remove from heat.

Add cereal (and sprinkles if you're feeling crazy!). Stir until well coated.

Using buttered spatula or waxed paper, press mixture evenly and firmly in buttered 8x8 inch pan. Cut into 2 x 2 inch squares when cool.

BABA GANOUJ

2009-10-12T22:26:00.000-07:00

Ingredients:• 3 medium sized eggplants• olive oil• 3 tbsp lemon juice• 1 tsp Salt• 2 tsp minced fresh garlic• 3 tbsp sesame tahini• 1/4 c chopped parsley• 1/2 c toasted pine nuts.

Instructions: Preheat oven to 400 degrees F. Cut eggplants in half lengthwise. Cut criss-cross grooves in cut edges of eggplants. Brush cut edges with olive oil, allowing it to drizzle down in your criss-cross cuts. Place eggplants cut side up on a baking sheet and bake until tender (about 45 minutes). Remove from oven and scoop out the flesh. Feed the peelings to the chickens. Blend the flesh in a food processor with the lemon juice until smooth. Mash the salt and garlic together and combine with the eggplant, along with the tahini. Cool and stir in the parsley and pine nuts.Yield: About 3 cups baba ganouj dip.

Originally posted on the Sisterhood of the Traveling Scarf blog by Maria Stahl, September, 2009.

Pop...Pop...Pop

2009-10-12T16:58:00.000-07:00

Look what I did! Yes, I am getting back to basics...no more microwave popcorn! I put canola oil in the pan and when heated added yellow popcorn. Pop...Pop...Pop.
What a wonderfully familiar sound!

When finished popping I put it in this 40 year old Pyrex bowl that I got at my Wedding Shower. Sprinkled it with Sea Salt and Oh, honey! As Tomer and I were happily munching, he says "it smells like the Pine House in here" (the Pine House is where he grew up) My answer..."Mmm...it smells like home." Sigh...

Sister sharing!

2009-10-10T19:07:00.000-07:00

For those of you who don't know... our sister Kell has a recipe blog. Every single thing I've made from it has been so yummy!!

Today I made her Cheeseburger Soup!

Chicken Enchilada Soup

2009-10-10T15:37:00.000-07:00

Made this today...we loved it!

15 oz. can of black beans, drained
14.5 oz. can diced tomatoes...we like spicy so I used Rotel brand
1/2 c. chopped onion
1/2 c. chopped green pepper
10 oz. can enchilada sauce
10.75 oz. can cream of chicken soup...contained gluten
1/2 c. skim milk
1 c. shredded cheddar/jack cheese
1 can corn
2 chicken breasts

In slow cooker, combine beans, tomatoes, onion and green pepper.
Place 2 chicken breasts on top.
Next whisk together sauce and soup until smooth, then gradually whisk in milk.
Pour over mixture in slow cooker. Cover.
Cook on low 6 to 8 hrs... High 3 to 4 hrs.
Remove chicken
Add corn, drained
Shred chicken into bite size pieces and add back to soup.
When serving top with cheese.

I also made a pan of cornbread...so good instead of crackers

This Is How We Do Soup

2009-10-10T14:13:00.000-07:00

1 Lg. V-8
1 Can chicken broth
Some rice or some pasta (adds gluten) or some taters
Some green Peppers
Some onion
Some other vegetables
1-2 Lbs. stewing beef or some kielbasa
Maybe some diced/stewed or puree'd tomatoes
Salt, pepper, garlic, basil or whatever you got

Brown stewing beef in olive oil. If using kielbasa, skip the browning. In fact, eat some as you're slicing it up. Season with various seasonings. Throw in vegetables. Pour in V8 and Chicken broth. Add rice, pasta or taters.
Cook until it's done.
Serve in bowls with spoons.

Tastes especially good with Colby Jack grilled cheese sandwiches.

(Crockpot) Stuffed Peppers

2009-10-07T03:00:00.000-07:00

This started out as your basic stuffed peppers but I decided to give it a try in the slow-cooker. This after two days in a row of intending to come home after work and make them for dinner and being too pooped! The crock pot is simmering now, I'll let you know the results later!

6 green pepppers, cleaned and scooped out

1 lb. ground beef

1/2 cup rice (precooked)

Spaghetti sauce (in our case Ragu because it's gluten free)

Salt, pepper, season to taste. Small diced onion optional.

Mix ground beef with precooked rice, season to taste with salt, pepper, garlic, etc. Mix in diced onion if desired.

Fill each green pepper with meat and rice mixture.

Spray crockpot with nonstick spray and place peppers into it. Top with spaghetti sauce. Pour a few cups of water into the crock pot to prevent burning or drying out.

We doubled the ground beef and rice to make another six large porcupine balls which we threw in with the peppers and topped with sauce.

Cook on low.

Will serve with mashed potatoes (Hungry Jack instant are g/f), green beans and salad. Can't wait to come home and smell the goodness! I'll let you know how this crockpot version turns out.

Update: This was delicious! I put the crockpot on low at 6 a.m. and it cooked until I came home and turned it off shortly before 5 p.m. I'm certain it could cook for a much shorter time. Two thumbs up for crockpot stuffed green peppers!

Punkin Cake

2009-10-06T16:51:00.000-07:00

This is one of my new favorites! Making it tonight for a dinner that I'm going to on Thursday! You can dust it with powdered sugar or melt some frosting and drizzle a-way!

¾ cup vegetable oil
¾ cup apple sauce
2 cups white sugar
4 eggs
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
3 teaspoons ground cinnamon
1 teaspoon salt
2 cups solid pack pumpkin puree
½ cup pecans (optional)

Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 10 inch tube pan. Sift together flour, soda, baking powder, cinnamon and salt. Set aside.

In a large bowl, combine oil, applesauce, and sugar. Add eggs one at a time and mix well (seriously? who does that??). Add the flour mixture and beat until smooth. Add nuts and pumpkin and blend until smooth. Pour batter into greased bundt pan.

Bake at 375 degrees F (190 degrees C) for 1 hour or until a toothpick inserted into the center of cake comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack and finish cooling. Dust with confectioners sugar before serving.

METRIC SYSTEM BREAD

2009-10-03T21:48:00.000-07:00

Dear Sisters, most of my recipes are based on the metric system.
If you double click on gram you will be lead to the Wikipedia information.

I make this bread for Gunnar, cause gluten is not good for his digestive system. It's called intolerance, but not an allergy.
It's about the weirdest recipe I've ever tried out, but it works!

7(seven) eggs must be whipped with 300 g cottage cheese and 2 tablespoons of honey (optional) 1/2 cup of olive oil and 1 cup of water.
Mix in 200 g of linseed (flax seed), 100g of sesame seed, 100 g of bran of rye or oats, 2 teaspoons of baking powder, 1 small teaspoon of herb salt.
Pour this well mixed "dough"in two bread forms, baking paper and olive oil in the bottom.
Place on the lowest rill in the oven and let cook on 180 Celsius grades, also metric, for 2 (two) hours.
Let cool on a grate for 6 hours, or as long as you can bear.
The bread should become tasty, moist and durable.
I had to try three times before I succeeded.
It might be a good idea to place the linseed in water the evening before.
I usually am to slow-planned to do that.

Recipe Labels

2009-10-03T12:00:00.000-07:00

Hello Sisters,

I've been enjoying the recipes you are adding here each week. With the colder weather coming, I'm going to be trying some of these food faves along with you. Please remember to 'label' your recipe before you publish ... and I've added a 'gluten free' label if you know for sure your recipe does not contain any gluten .. you may add more than one label. Enjoy!

Hungarian Cucumber Salad or Kelly's Cucumber Stuff

2009-10-03T08:52:00.000-07:00

3 Cucumbers, peeled and thinly sliced

1 Medium onion, thinly sliced

1 Tablespoon of salt

1 Tablespoon of vinegar

4 Tablespoons of sour cream.

3/4 Cup of Water

*Paprika & parsley optional.

Place sliced cucumbers and onions into a bowl and sprinkle with salt. Let sit for five minutes then squeeze out extra liquid.

While cucumbers and onions are sitting, mix remaining ingredients. After squeezing out excess liquid, pour sour cream & vinegar dressing over the cucumbers and onions.

Optional: Sprinkle with paprika and/or add fresh coarsely chopped parsley & serve!

Slow Cooker Caramel Apples

2009-10-01T09:06:00.000-07:00

I found this recipe on another Blog and tried them the other night...the recipe is sooo simple and Ooh, they were good. So, I thought since the season for Apple Orchards and warm comfort food is here. I would share it.

Caramel Apples

6 apples peeled and sliced
1 cup packed brown sugar
1 tbsp. flour...which can be changed to corn starch if you are sensitive to wheat.
3 tbsp. melted butter
1/2 tsp. cinnamon
1/4 cup whipping cream (I used half and half)

In slow cooker, combine brown sugar, flour, cinnamon, butter and cream...mix well.
Add fruit and toss to coat with sugar mixture. Cover and cook on low 4 to 6 hours,
until fruit is bubbling.
Serve over Vanilla Ice Cream...we chose to just eat the apples, no ice cream...they were good!
Oh, I almost forgot..you can also use Peaches instead of Apples.

Love to All!

Peanut Butter Cookies

2009-09-28T07:13:00.000-07:00

I love this cookie recipe. It's so easy and oh so yummy! And even Gluten Free!!

1 c peanut butter
1 egg
1 c sugar

Preheat oven to 375*

Mix egg and sugar.

Fold in peanut butter

Put in Cookie press

Bake 11-14 minutes

Cool for 1 minute

Remove to cookie sheet

Enjoy!

The Lord 's ever present help

2009-09-25T19:12:00.000-07:00

Today I cooked this paneer stir fry with

paneer or cottage cheese, chopped up carrots,

bell peppers, fresh french beans (I don 't know

what they are called in America)

onions and some garlic- ginger.

You can have it with rice or any kind of bread.

Yesterday the Lord saved us in

a miraculous way.

I heated some food on a very low gas flame and

un-noticed by me the flame went out.

I did not switch off the gas knob and so there was a gas leak in the house. We were resting in the bedroom but the doors and windows were open. I had a nasty headache, but I realized

what was happening and switched off the gas.

The Lord is our very present help.

I saw this video in the morning.

And want to say Thank You Lord.

Chicken N Dumplin's

2009-09-22T16:26:00.001-07:00

4-6 chicken breasts or parts
1 can cream of chicky soup
2 sliced carrots
1 cup water
Roll chicken in flour, pepper, paprika, an garlic powder
Brown chicken in fry pan with a small amount of oil
Remove pan of any excess oil with paper towel (if you want)
Add soup, carrots, & water.
Cover and cook on medium to low for 45 min (if bone in chicken) 20 minutes (no bone)

Then add dumplings...
1 c flour
1 1/2 t baking powder
1/2 t salt (optional)
1 egg, beaten
1/3 c milk
2T oil
Stir together dumpling mixture (will be stiff) and large spoonful on top of chicken pieces and gravy mixture.
Cover and steam for 15 minutes until puffy

(I served them right out of the pan... this is the leftovers.

Chicken Fried Rice (cheap, tasty comfort food)

2009-09-21T15:19:00.000-07:00

Chicken Fried Rice

Either steam 1 cup of long-grain rice in 2 cups of lightly salted water, or, better yet, use leftover rice.
Heat some oil in a wok. Chop up 3-4 green onions including the tops and stir-fry them slightly. Add the cooked rice and stir-fry it with the onions. Stir the rice around so the grains separate as much as possible.
Push the rice up the sides of the wok, leaving an empty space in the bottom. Add another tablespoon or so of oil to the empty space. While it heats, beat 4 eggs together in a separate bowl. Add them to the hot bowl and swirl the wok over the heat so that the eggs cook to the bottom in an even layer.
When all the egg is solid but still moist, take a sharp knife and cut it (still in the wok) quickly into narrow strips, as narrow as you can reasonably manage, like 1/4 to 1/2 inches. Then cut those strips crosswise to make small chunks of cooked egg. Mix the chunks in with the rice.
Once again, push the rice mixture up the sides of the wok and heat a little more oil. Meanwhile, chop some leftover cooked chicken meat, 1 to 2 cups worth. Add the pieces to the hot oil and stir-fry them to heat, then mix them with the rice.
You can stop and serve at this point, or you can also add some fresh ginger peeled and cut into matchstick-sized pieces, fresh chopped garlic, water chestnuts, bamboo shoots, or even a little bit of horseradish, any or all to taste.

Serve immediately. Feeds 4-6.

Festive Salmon Party Ball

2009-09-19T12:50:00.001-07:00

I just made this recipe yesterday and it's very good if you are a fan of canned Alaskan salmon.

1 (16 ounce) can salmon, drained, flaked, and skin removed. The bones are 'soft' so you can just mush them .. they add calcium.
1 (8 ounce) package of cream cheese
2 tablespoons lemon juice
1 teaspoon grated onion
1/4 teaspoon horseradish (optional)
1/4 teaspoon salt
1/2 teaspoon liquid smoke (in a bottle)
1 tablespoon finely diced hot or sweet pepper (bell, jalapeno ..etc.)
1/3 cup chopped pecans
1/4 cup snipped parsley

Mix well all but the pecans and parsley and chill. Form the mixture into either one large or two small balls. Roll into nut/herb mix. Cover and chill well. Serve with crackers.

Gorgeous Red Stove!

2009-09-19T06:30:00.001-07:00

Where DID you find that photo of the oven you used for the header?? LOVE that awesome red Stove! Well the stove isn't exactly red but you know what I mean...:) Its not yours is it??

Updated Classic Apple Pie

2009-09-18T23:30:00.000-07:00

Filling:

6 to 8 apples, such as Granny Smith, Pippins, Rome or a local variety of tart apples
2 tablespoons fresh lemon juice
1/2 teaspoon lemon zest
3/4 cup sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
2 tbsp. all-purpose flour
2 tbsp. butter, cut into chunks
Milk (for glaze)

A single or double pie crust rolled out to fit pie pan

Preheat oven to 425 F

In a large bowl:
Peel, core, and slice apples into 1/4 inch slices
add lemon juice, zest, sugar, cinnamon, nutmeg and flour; mix well. If you want to skip on some calories don't use a bottom crust. Place apple mixture in a 8-9 inch glass pie pan, dot with the butter and cover with a flaky pie crust, pinching the edges, trimming excess. Make a few steam slits in the crust with a sharp knife. Brush lightly with milk and sprinkle on a little extra sugar and cinnamon. Bake for 45 minutes on a cookie sheet. If the crust begins to brown too much, cover loosely with foil. Let pie cool before serving. Serve with a scoop of vanilla ice cream if desired.

Indian Version of Baba Ganouj

2009-09-18T21:02:00.000-07:00

Thank you Mrs Mac for inviting me to contribute to this scrumptious blog.

Maria posted her Baba Ganouj on SS , I found it quite similar to Baigan ka Barta which we make in India. You can reduce the spices according to your taste and make a milder dish.

Vegetarian Baigan Ka Bharta is a mashed and Indian spiced eggpant dish, to be eaten with rice or Indian breads. This vegetarian Indian recipe is also vegan. Baigan ka bharta, also sometimes spelled "baingan ka bjarta" is an Indian Punjabi favorite.
See also: More vegetarian Indian food recipes
Ingredients:
2 tbsp olive oil or vegetable oil. divided
2 eggplants, sliced in half
1/3 tsp mustard seed
2 bay leaves
2 green chilies, minced
1 tbsp fresh ginger, grated or minced
1 onion, diced
2 tomatoes, chopped
1/2 tsp turmeric
1/2 tsp chili powder
1/2 tsp mango powder (optional)
1/2 tsp garam masala (a mixture of curry, cumin and coriander can make a reasonable substitute)
dash salt, to taste
1/2 tsp lemon juice
Preparation:Drizzle the eggplants with one tablespoon olive oil and bake at 400 degrees for 20 minutes, or until soft. Cool and remove peels. Mash or blend until smooth.
In the remaining one tablespoon of olive oil, heat the mustard seeds, bay leaves, chilies, ginger and onions for a few minutes.
Add the eggplant and remaining ingredients and stir well to combine. Allow to cook for at least 6 to 8 more minutes.
Serve hot with rice or Indian bread.

Cookbook Dedication

2009-09-18T11:22:00.001-07:00

I, Mrs. Mac, do hereby dedicate this cooking blog to all of the wonderful 'Scarf Sisters' around the world. Feel free to contribute recipes as often as you like.

Enjoy!

Chicken With Rosemary

2007-09-11T02:03:00.000-07:00

This recipe is a family favorite adapted from the Frugal Gourmet (Jeff Smith). Fresh rosemary is preferred, but you can use dried.

Ingredients:
1 - 3 to 4 pound chicken, cut up
3 slices bacon, chopped
1 T butter
1 T olive oil
salt and pepper to taste
1 or 2 cloves garlic, crushed
1/2 C white wine (or chicken broth if preferred)
1/2 T dried rosemary or 1 T fresh rosemary
2 T tomato paste
1/2 C chicken broth

In a large skillet or dutch oven with a lid, fry the bacon until barely crisp, pour off the fat, and remove the bacon. Add the butter and olive oil to the pan and brown the chicken pieces. Add salt and pepper and garlic to the pan when the chicken is almost browned. When it is browned, ad the white wine and rosemary to the pan. Add the bacon, cover, and cook for 15 minutes. Mix the tomato paste with the chicken broth and add to the pan. cover, and cook for about 30 minutes or until chicken is tender. If you don't overcook the sauce, serve both chicken and sauce over your favorite pasta.

Beefsteak Pie

2007-09-11T01:30:00.000-07:00

Adapted from Felicity's Cookbook (American Girl)

Ingredients:

One generous pie crust recipe (Krusteaz brand is what I use)
1 to 2 lbs of beef rump roast
(I've even used sirloin steak)
salt and pepper
1 T cooking oil
2 T flour
4 T water
2 C beef broth
1/2 C sliced carrots
1 tsp. dried parsley
1/8 tsp. dried marjoram
1/8 tsp. dried thyme
(use what ever herbs you like ... I just use thyme and marjoram)
2 T butter

Directions Makes 6 servings

(The original recipe called for a top and bottom crust ... but I never use a bottom crust when making pies ... more figure friendly.)

1. Slice the rump roast into small, thin steaks about 1/4 inch thick.
2. Pound out the steaks until they are tender and thin. Season with salt and pepper.
3. Heat the cooking oil in a large skillet over medium heat. Put the steaks into the skillet and turn several times to brown ... you may need to do this in batches ... don't overcrowd the pan. Put the steaks into a 9 inch pie pan and set pan aside.
4. Preheat the oven to 400 F.
5. To make the gravy, mix the flour and water in a small bowl using a fork to break up any lumps and form a smooth paste. Add the beef broth to the skillet and bring to a boil. Slowly add the flour paste and whisk to avoid lumps. Turn down the heat and let the gravy simmer for about three minutes. Season with salt and pepper and pour the gravy over the steaks in the pie pan. Lightly toss in the carrots and herbs.
6. Cut the butter into small pieces and dot the top of the pie with butter.
7. Cover the pie with the crust pressing the edges against the pan to seal the edges. Make six slits on top of the crust.
8. Bake for 50 minutes or until the crust is golden brown.

Overnight Coleslaw

2007-05-31T22:06:00.000-07:00

My kids HATE coleslaw ... but they will eat this non-mayo recipe from their Grandma Betty.

3 C. shredded green cabbage
1/4 C. red onion, chopped
1/2 carrot, shredded
1/4 C. sugar

Place first three ingredients in a bowl; sprinkle sugar over the top.

Dressing:

1/2 tsp. sugar
1/4 tsp. dry mustard
1/4 tsp. celery seed
1/4 tsp salt
3 Tbls. oil (such as Wesson)
1/4 C. white vinegar

Bring the dressing just to a boil and while still warm (not hot) pour over the cabbage mixture. Stir and store in airtight container in the refrigerator overnight ... or at least four hours.

Orange Julius Style Shake

2007-05-31T21:59:00.000-07:00

Another family favorite over the years.

Makes 4 servings (sometimes I make 1/2 a recipe)

1/2 of a 6-oz can of frozen orange juice
1/2 C evaporated milk
1/2 C water
2-3 T. sugar (to taste)
1/2 tsp. vanilla
5-6 ice cubes

Put all of the ingredients in a blender. Cover and blend until smooth.

Mrs. Mac's Quick Salsa

2007-05-31T21:46:00.000-07:00

A family favorite for years!

Makes 2 cups

1 small sweet onion - chunky cut (about 1/2 cup)
1 Tbls. fresh chopped cilantro
1 small clove garlic, pressed
1 14-1/2 oz can of Mexican style stewed tomatoes
2 tsp. fresh lemon or lime juice
1/8 to 1/2 tsp. Tabasco type sauce (to taste)

Place onions, garlic and cilantro in a food processor for a few seconds until chopped med-fine; spoon into a medium size bowl. Add tomatoes to processor and chop to desired consistency (med. chunky?); add to onions. Add Tabasco, stirring well. Serve with tortilla chips and watch it disappear!

Easy Chicken Alfredo

2007-05-08T11:38:00.000-07:00

My mom, Helen, sent me this recipe that we recently made for a Sunday dinner. We tripled the recipe to serve six; otherwise, it makes just enough for two.

3 ounces uncooked fettuccine
1/2 cup 1% cottage cheese
3 tablespoons evaporated milk
1 tablespoon butter-flavored sprinkles (I used real butter)
1 garlic clove, minced
2 tablespoons grated Parmesan cheese
2 teaspoons minced fresh parsley
1/8 teaspoon coarsely ground pepper
3/4 cup cubed cooked chicken breast
2 tablespoons chopped sun-dried tomatoes (not packed in oil)
1 tablespoon sliced ripe olives

Cook fettuccine according to package directions. Meanwhile, in a small food processor, combine the cottage cheese, milk, butter sprinkles and garlic; cover and process until smooth.

Transfer to a microwave-safe bowl. Stir in the Parmesan cheese, parsley and pepper. Add the chicken, tomatoes and olives. Cover and microwave on high for 2-3 minutes or until heated through. Drain fettuccine; serve with chicken mixture. Yield 2 servings

3/4 cup pasta with 2/3 cup chicken mixture = 343 cal

Stuffed Cabbage Rolls

2007-02-02T15:40:00.000-08:00

A favorite of my kids ...

1 (3 lb) head green cabbage
1 Tbls. olive oil
1 small onion, chopped
1/2 lb lean ground beef
1/2 lb lean ground pork
2 Tbls. uncooked long or short grained white rice
2 Tbls. chopped fresh parsley
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1/2 tsp. ground allspice
1/2 tsp. dried oregano
2 Tbls. butter
2 medium carrots, shredded
1 large onion, chopped
1-1/2 cups tomato sauce
1/2 cup beef broth
1 lemon, cut in wedges
2 to 3 tablspoons chopped fresh parsley
dairy sour cream

Remove core from cabbage. Carefully remove outer cabbage leaves and discard. Separate inner leaves. In a 3-qt saucepan, bring salted water to a boil. Drop inner cabbage leaves into boiling water. Cook 3 to 4 minutes. Drain well and cool. Select 24 leaves: set aside. Heat oil in a medium skillet. Add small onion. Saute until golden brown. Place onion in a medium bowl. Add ground beef and pork, rice, parsley, salt, pepper, allspice, and oregano. Mix to blend. Spread a cabbage leaf flat. Place 2 Tbls. meat filling on cabbage leaf near leaf base. Fold bottom of leaf over filling. Fold sides toward center. Roll up tightly. Repeat with remaining filling and leaves. Melt butter in a large saucepan over medium heat. Add carrots and large onion. Saute until glazed. Place cabbage rolls in layers on top of carrots and onion. In a small bowl, combine tomato sauce and beef broth. Pour liquid over cabbage rolls. Cover. Cook over low heat 1 hour or until fork tender. Place on a large platter. Garnish with lemon wedges and parsley. Serve hot with sour cream. Makes 4 to 6 servings. The leftovers are great the next day .. Yummy.

De-lishous Home-Style Applesauce

2007-01-07T22:29:00.000-08:00

This is a shortcut to great tasting applesauce (tastes like homemade ... but much easier).

2 Cups storebought unsweetened applesauce
1 Tablespoon brown sugar
dash of cinnamon

Mix all ingredients in a microwave safe bowl and cook in microwave for about 40-60 seconds. Serve warm

Makes 4 (1/2 Cup) servings

a kid pleaser

Rustic Greens Soup with Garlic Toast

2007-01-01T13:07:00.000-08:00

That's right ... go buy a big bunch of greens at the market ... be it collard, dandelion or mustard. This soup is quick and very easy ... makes four dinner size servings.
I'm adapting this from a recipe I saw on the cooking channel. Since this is the beginning to a new year, why not treat yourself to something tasty that is also very good for you. I just made it for lunch and have made it many times in the past. Of course, my kids don't like rustic greens, but they really should eat them.

Ingredients:

1 bunch of greens, washed and loosely chopped - 4 to 6 cups
2 slices bacon, fat trimmed and cut up, or two slices prosciutto
2 teaspoons olive oil
3 large cloves garlic, peeled and chopped (use the real stuff ... not the stuff in a bottle or jar)
2 stalks celery, rustic chopped
2 pieces of lemon peel (no white)
1/2 teaspoon Italian seasoning ... I just used thyme ... rosemary would be good too
1 teaspoon salt
pepper to taste
1 quart carton of good quality chicken broth
1 16 ounce can of great northern beans (white), rinsed and drained well
Parmesan cheese, grated or shaved

Directions:

In a large dutch oven or deep sided pan, add the olive oil and saute the trimmed bacon (about 5 minutes til nearly crisp. Toss in the celery and garlic ... and then the greens. Continue to saute for a few minutes then add the broth, beans, lemon peel, herbs, salt and pepper. (Remove lemon peel before serving.) Depending on what type of greens you used, cook for just a few minutes (5-10) ... but don't over do it. Serve steaming hot topped with some fresh shavings of Parmesan cheese and a toasty wedge of rustic garlic bread.

Rustic Garlic Bread (low-fat)

4 slices of a good whole grain or sprouted bread
2 teaspoons butter
1 large clove of garlic, peeled

Toast the bread in a toaster making sure it's fairly well toasted. As soon as the toast pops up, rub the clove of garlic over the top of each piece (the heat & crispiness from the toast will "melt" the garlic); spread each piece with 1/2 teaspoon of butter. Great to dunk in soup.

Easy Chili Rellenos

2007-01-01T06:07:00.000-08:00

I got this off the back of a can of Rosarita refried beans: Prep time - 15 minutes, Cook time 30 minutes, Serves 4

Ingredients:

3 large eggs, separated
3 tablespoons all-purpose flour
1 (7 ounce) can diced green chilis
1 can (16 ounces) refried beans
2 cups shredded pepper-jack cheese (I used less cheese & sliced ... because that's what I had:)

Directions:

Preheat oven to 350 degrees F
Spray an 8 x 8 inch glass baking dish with cooking spray
Beat egg whites in small bowl until stiff peaks form
Whisk egg yolks in a separate bowl ... fold into the whites
Add the flour into the eggs until combined
Fold in green chilis

Spread beans over bottom of prepared pan. Top with 1/2 of the egg mixture ... and 1/2 cheese, repeat.

Bake uncovered for 30 minutes or until golden brown.

This was so easy and very delicious!! Enjoy!

Spanish Rice

2006-12-22T17:28:00.000-08:00

This recipe is quick, easy, delicious, and a kid pleaser. I've adapted it from The Frugle Gourmet's - Emily's Spanish Rice.

Ingredients Serves 4 as a main dish
1 T olive oil
1/2 to 3/4 lb of extra lean hamburger
1 sweet yellow onion, chopped
1 cup diced green, red, yellow ... whatever floats your boat ... pepper (I buy a frozen bag of mixed and have in the freezer.)
1/2 t. chili powder
1 cup water
1/2 cup beef broth
1/2 cup tomato sauce
1 T butter
1 cup converted rice*
2 T Worcestershire sauce
1/4 t. Tabasco
1/4 t. whole thyme leaves
1/2 t. salt (to taste)
black pepper (to taste)

Directions:

Heat a large skillet (or Dutch oven) with a lid. Add the olive oil, hamburger and onions, sauteing until the meat is brown and onions are tender. Drain the meat of any fat if necessary. Add the green pepper and chili powder cooking an additional five minutes. All of the other ingredients get dumped in the pan and covered. Cook over low heat for about 25 minutes or until rice is tender.

*I use regular rice and add just a bit more water towards the end.
Tastes great topped with a little bit of grated cheddar cheese

Mrs. Mac's Holiday Cheese Ball

2006-11-29T08:43:00.000-08:00

There are some things a mother must make for her soldier boy son when he's home on leave. The sticky chicken wings are one (previous recipe below) ... and this cheese ball is another. He's coming home next week for his sister's wedding ... better get to the store and stock up on the fixings for his comfort food :)

1 - 8 oz package Velveeta cheese
1 - 8 oz package cream cheese (cold)
1/2 tsp Worcestershire sauce
a few drops of liquid smoke flavoring (optional)
1/4 tsp garlic powder
2 Tablespoons fresh chopped parsley
1/3-1/2 C chopped walnuts or pecans
paprika

In a large mixing bowl, tear the Velveeta and cream cheese into chunks. Add the w-sauce, liquid smoke and garlic powder. Just barely mix the ingredients with clean hands and press together forming a ball (don't over mix ... you want the cheese ball to be marbled with chunks of cheese). Finely chop the parsley and nuts together on a cutting board and spread out. Roll the cheese ball in the nut/parsley mixture. You can sprinkle on a little bit of paprika for a festive look. Wrap in plastic wrap and chill. Serve with your favorite crackers (my son likes Triscuit and Wheat Thins).

Sticky Chicken Wings

2006-11-28T19:53:00.000-08:00

My family gets mad if I don't make enough of these wings.

Ingredients:

One extra-large packaged tray of chicken wings (disjointed and wing tips removed)
1 Cup packed brown sugar
1 Cup soy sauce
2/3 Cup dry sherry (not "cooking" sherry)
2-3 large cloves garlic (pressed)
1-2 Tablespoons fresh ginger juice (grate and squeeze out the juice), or a tsp of powdered ginger (fresh ginger is the best to use)

Preheat oven to 325 degrees. I bake the wings on a jelly roll pan ... If you don't have a roll pan, use two(13x9) rectangular baking pans ... but increase the heat to 350. Put wings on pan in a single layer (all crammed together) and begin baking. In the meantime, mix other ingredients in a small sauce pan to melt the sugar. Very carefully pour the mixture over the wings and bake for 2 to 2-1/2 hours, turning often. The sherry bakes off and the wings get very sticky when done. Watch them carefully the last half hour to ensure the sauce doesn't burn. I find that using the rectangular pans may need even more time as it takes longer for the cooking sauce to cook down and get sticky. FYI ... best to make when your oven is in need of cleaning ;) (Quote from my daughter: "Mom, wouldn't it be great if you could buy room freshener that smelled like our sticky chicken wings baking?" lol)

Orange Spice Tea

2006-11-28T19:45:00.000-08:00

This is a family favorite to mix up around Christmas. I purchased some cute glass Christmas jars from the $ Store and ta-da, a nice gift that's super easy to make.

Recipe:

2 Cups powered Tang
1 Cup instant unsweetened tea (powder)
1-1/2 Cups sugar
1 teaspoon cinnamon
1/2 teaspoon allspice

Mix all ingredients in a large bowl. Place mixture in an airtight container to store.

Serve: Use about 1 and a half tablespoons for each mug of hot water (adjust to taste). May be served with a slice of fresh orange. Enjoy

Slow-Cooked French Onion Beef Brisket

2006-10-03T11:43:00.000-07:00

Yesterday I revamped a beef brisket recipe I made as a newlywed. You see, with all my cookbooks packed away, I'm having to stretch my memory back 25 years just to come up with new meals to serve my family.

Ingredients:
1 beef brisket (enough to feed your family and have a little bit left over)
1 small can of Swanson's beef broth
1/2 sliced sweet variety onion
1-1/2 teaspoons salt
1 large carrot peeled and cut into 1 inch cubes
1-2 teaspoons Kitchen Bouquet, browning and seasoning sauce

Rub brisket with Kitchen Bouquet on both sides and place inside crockpot. Add the broth, sliced onions, cut up carrot and salt around sides of beef in the liquid if possible. Cook on low if gone all day, or on high for at least 6-1/2 hours (at least until brisket is very tender).

Serving: Remove the brisket from crockpot, slice against the grain and place on a warmed platter. Strain as much of the onion/carrot mix from the broth with a slotted spoon and keep warm resting directly ontop of the meat (cover with foil). Gravy: Mix about 1/4 cup of all purpose flour with 1/2 cup cold water in a plastic container with a lid (shake well to get rid of lumps). Put the broth from crockpot in a saucepan and bring to a simmer. Slowly add about half of the flour/water mixture and whisk as it thinkens. Add more flour/water mixture if necessary until you like the consistency. Spoon a bit of the gravy over top the beef and veggies.

Serving suggestions: Serve with mashed potatoes and a veggie or salad of your choice. I happened to bake some autumn butternut squash to go with our dinner. If you decide not to make the gravy, leave the broth and serve the next day as a delicious French onion soup. Enjoy!

Slow-Cooked Crockpot Ribs

2006-09-28T20:45:00.000-07:00

As a new bride ... many moons ago ... I needed to experiment with cooking meals that took little time to make ... but tasted like I knew what I was doing :). One little method I devised for cooking ribs in the slow cooker is as follows:

Ingredients:

Large crockpot
beef or pork ribs (enough for your family and that can fit in the crockpot)
salt and pepper
garlic powder

Favorite BBQ sauce

Directions:
Cut ribs in portions that can easily fit in the crockpot. Lay out on counter two pieces of foil (enough to wrap around ribs) and place ribs on top. Sprinkle with salt, pepper and a little garlic powder. Wrap tightly in the foil ... using more if necessary. Put "rib package" inside the crockpot making sure lid fits securely. I cook these all day on low, and when you're ready to eat at dinner time, just remove the foil ... place ribs on a baking sheet and brush on your favorite BBQ sauce. Stick under the broiler to carmalize the sauce just a bit ... or throw them on the BBQ just to give a smoky flavor. All of the fat just melts off from slow cooking all day long. No boiling necessary.

Easy Taco Casserole

2006-09-04T00:50:00.000-07:00

It's been ages since I bought a cookbook. But today at the check-out-counter at Walmart, while I was waiting in line ... I picked up a cookbooklet put out by Taste Of Home called Ground Beef Classics. My large cookbook collection is in storage and we were in need for a few good easy meals for some variety.

Easy Taco Casserole

1 pound ground beef
1 cup salsa
1/2 cup Best Foods mayonnaise
2 teaspoons chili powder
2 cups crushed tortilla chips
1 cup (4 ounces) shredded cheddar or colby cheese
1 cup shredded jack cheese
Toppings
1 medium tomato, chopped
2 cups shredded lettuce

(I only added one cup of cheddar cheese, and 1/3 cup of mayo, which seemed to be enough ... less calories too ... you don't taste mayo!)

Optional toppings:
sliced black olives
sour cream
additional salsa
fresh cilantro & a little squirt of lime

This meal takes about 35 minutes from start to finish.

In a saucepan, brown meat; drain. Add the salsa, mayo and chili powder; mix well. In an ungreased 2 quart baking dish, layer half of the meat mixture, chips and cheeses. Repeat layers.

Bake uncovered at 350 F for 20-25 minutes or until heated through. We served all the toppings in small bowls to sprinkle on top of the casserole once served on a plate.

My picky eaters enjoyed this meal ... I will add this to my recipe box!

Whole Wheat Fruit Drops

2006-08-29T17:55:00.000-07:00

(Kid pleaser cookies ... with whole wheat and oatmeal!)

1/4 C butter
1/4 C oil (cooking)
1 C sugar
1 egg
1 teaspoon vanilla
1 C whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 C oatmeal (dry)
1/2 C chopped nuts (walnut or pecan?)
1/2 C light raisins
1/2 C chopped dried apricots

First off, my kids don't like raisins, so I substituted them for another 1/2 C of dried apricots. You could use any type of dried fruit bits or dried cranberries or cherries. I prefer whole Mediteranean apricots and chopping them myself. I also chopped the nuts fine so they wouldn't notice them.

In large mixing bowl, cream together the butter and oil, then add the sugar, egg and vanilla; beat with mixer until fluffy. Stir in dry ingredients and oatmeal ... then fruit and nuts. Drop by teaspoon ful on ungreased cookie sheet. Bake at 350 F for 8-12 minutes, or until lightly browned. Remove from pan at once. Makes 4 dozen.

(I'm not sure how one cup of flour and one cup of oatmeal equals 4 dozen cookies, but it really makes about that many.)

Bruschetta and Cheese Stuffed Chicken Breasts

2006-08-23T18:09:00.000-07:00

I like simple peasant type foods, rustic in character with under ten main ingredients (less is more) if possible. And, I have learned to adapt my cooking to include what is on hand in my pantry. I buy all our meat at Costco about every six weeks and divide it up to freeze. Once a month I restock the pantry with essentials, then once or twice a week I make a run to the market for those more fragile food items such as bananas, milk, etc.

My daughter, Elizabeth, found the following recipe for stuffed chicken in a food magazine a few months ago and tonight we made it for the second time ... the kids devoured it.

Prep time: 15 minutes --- Total: 1 hour

1 can (14-1/2 ox.) Italian-style diced tomatoes, undrained (plain diced is fine too)

1-1/4 cups shredded mozzarella cheese, divided

1/4 cup chopped fresh basil (I've used fresh rosemary in a pinch)

1 package (6 oz.) stuffing mix for chicken (such as Stovetop)

8 small boneless skinless chicken breast halves (2 lbs)

1/3 cup Italian salad dressing (oil and vinegar based)

1 Preheat oven to 350 F. Prepare stuffing by mixing in the whole can of diced tomatoes (including liquid), 1/2 cup shredded mozzarella cheese, basil along with the stuffing mix in a large mixing bowl just til moistened.

2 Pound out the chicken breasts two at a time in a gallon size plastic freezer bag to 1/4 inch in thickness.

3 Place pounded chicken breasts smooth side down on a cutting board and place a palm sized amount of stuffing in the middle ... and roll up tightly log style with stuffing in the middle and place seam side down in a 13"x9" pan coated with cooking spray. Repeat.

4. Pour the salad dressing evenly over the top and bake for 40 minutes.

5. Sprinkle with remaining 3/4 cup cheese and bake for five more minutes or until cheese is bubbly and chicken is done.

Makes 8 servings (approx 280 calories per serving)