1 stick butter, room temp
1 jar cheese spread (Old English or Wispride), room temp
1/2 tsp garlic powder
1 1/2 tsp mayo
1/2 tsp salt
1 (7 oz.) can of crabmeat
6 English muffins
Mix butter and cheese with mayo, salt, and garlic powder. Add chopped crabmeat. Spread on split muffins. Cut into fourths. Broil until bubbly and crisp.
Can be frozen before cooking for later use.
Tuesday, June 29, 2010
Seafood Stew
1/4 cup butter
1 medium onion
2 medium potatoes
2 stalks celery
Melt butter in soup pot. Chop veggies and add to butter. Simmer for 5 minutes.
2 cups water
1 tsp celery salt
1/2 cup sherry
1/2 tsp black pepper
1 1/2 tsp onion salt
2 cans clams
1 lb white fish cut into chunks
Add all of the above and simmer until veggies are tender.
1 1/2 cups milk
1/2 cup flour
Mix until smooth and add to the simmering stew until thickened.
1/2 lb cooked, shelled and deveined shrimp
1 lb crabmeat (imitation OK)
2 cups light cream
1 Tbsp lemon juice
1/2 cup fresh parsley
1 1/2 tsp dill
dash of cloves
Add rest of ingredients and heat through but DO NOT BOIL.
1 medium onion
2 medium potatoes
2 stalks celery
Melt butter in soup pot. Chop veggies and add to butter. Simmer for 5 minutes.
2 cups water
1 tsp celery salt
1/2 cup sherry
1/2 tsp black pepper
1 1/2 tsp onion salt
2 cans clams
1 lb white fish cut into chunks
Add all of the above and simmer until veggies are tender.
1 1/2 cups milk
1/2 cup flour
Mix until smooth and add to the simmering stew until thickened.
1/2 lb cooked, shelled and deveined shrimp
1 lb crabmeat (imitation OK)
2 cups light cream
1 Tbsp lemon juice
1/2 cup fresh parsley
1 1/2 tsp dill
dash of cloves
Add rest of ingredients and heat through but DO NOT BOIL.
Monday, June 28, 2010
Corned Beef & Cabbage
If you find one on sale, a great meal can be had! Even non-lovers of CB will enjoy this one.
6 carrots. cut into chunks or use baby carrots
2 onions, chopped
2-3 lb. corned beef brisket with seasoning packet
12 oz. can beer (non alcoholic is fine)
2 Tbsp. yellow mustard
1/4 cup brown sugar
1 cup water
8 wedges (1 head) cabbage
In 4-6 quart crockpot, combine carrots and onions. Rinse corned beef under cold running water and pat dry with paper towels. Place in crockpot and sprinkle with contents of seasoning mix. Pour beer over brisket and spread mustard on brisket. In small bowl mix brown sugar with water and pour over brisket. Cover crockpot and cook on low setting for 11-12 hours.
Remove corned beef from crockpot and cover with foil to keep warm. Add cabbage wedges to vegetables and liquid in crockpot. Cover crockpot and cook on high for additional 30-40 minutes or until cabbage is crisp tender.
To serve, cut corned beef across grain into thin slices. Remove vegetables from slow cooker with slotted spoon and serve with corned beef. Serve cooking juices over the food, if desired. Offer additional mustard on the side. 8 servings
6 carrots. cut into chunks or use baby carrots
2 onions, chopped
2-3 lb. corned beef brisket with seasoning packet
12 oz. can beer (non alcoholic is fine)
2 Tbsp. yellow mustard
1/4 cup brown sugar
1 cup water
8 wedges (1 head) cabbage
In 4-6 quart crockpot, combine carrots and onions. Rinse corned beef under cold running water and pat dry with paper towels. Place in crockpot and sprinkle with contents of seasoning mix. Pour beer over brisket and spread mustard on brisket. In small bowl mix brown sugar with water and pour over brisket. Cover crockpot and cook on low setting for 11-12 hours.
Remove corned beef from crockpot and cover with foil to keep warm. Add cabbage wedges to vegetables and liquid in crockpot. Cover crockpot and cook on high for additional 30-40 minutes or until cabbage is crisp tender.
To serve, cut corned beef across grain into thin slices. Remove vegetables from slow cooker with slotted spoon and serve with corned beef. Serve cooking juices over the food, if desired. Offer additional mustard on the side. 8 servings
Friday, June 25, 2010
Brocolli Cheese Soup
1 Tbsp butter
3/4 cup onion chopped
5 cups chicken broth
8 oz. fine egg noodles
1 tsp salt
1/2 tsp garlic powder
20 oz frozen chopped broccoli
pepper to taste
6 cups milk
1 lb shredded American cheese
Heat butter and saute onions. Add broth and bring to a boil.
Gradually add noodles and salt. Coo uncovered for 3 minutes. Stir in broccoli and garlic powder. Cook 3 more minutes. Add milk, cheese and pepper. Stir constantly until cheese is melted. Be sure broccoli is tender before serving.
3/4 cup onion chopped
5 cups chicken broth
8 oz. fine egg noodles
1 tsp salt
1/2 tsp garlic powder
20 oz frozen chopped broccoli
pepper to taste
6 cups milk
1 lb shredded American cheese
Heat butter and saute onions. Add broth and bring to a boil.
Gradually add noodles and salt. Coo uncovered for 3 minutes. Stir in broccoli and garlic powder. Cook 3 more minutes. Add milk, cheese and pepper. Stir constantly until cheese is melted. Be sure broccoli is tender before serving.
Tortellini Soup
1/2 cup red wine
1 (16 oz) bag frozen peas
1 (16 oz) bag frozen carrots
2 (10 oz) boxes frozen corn
2 (30 oz) jars pain spaghetti sauce
2 (15 oz) bags tortellini (3 if you like this a lot!)
2 Tbps minced garlic
2 cups chopped onion
3 quarts chicken broth
Pour red wine into a 12 quart pot. Add garlic and onion and saute on medium heat until soft and alcohol burns off. Add all the remaining ingredients, except the tortellini, and bring to a boil. Reduce heat to low and simmer for 30 minutes. Add tortellini and simmer for another 20-30 minutes, stirring occasionally. Serve.
1 (16 oz) bag frozen peas
1 (16 oz) bag frozen carrots
2 (10 oz) boxes frozen corn
2 (30 oz) jars pain spaghetti sauce
2 (15 oz) bags tortellini (3 if you like this a lot!)
2 Tbps minced garlic
2 cups chopped onion
3 quarts chicken broth
Pour red wine into a 12 quart pot. Add garlic and onion and saute on medium heat until soft and alcohol burns off. Add all the remaining ingredients, except the tortellini, and bring to a boil. Reduce heat to low and simmer for 30 minutes. Add tortellini and simmer for another 20-30 minutes, stirring occasionally. Serve.
"Diet" Vegetable Cabbage Soup
4 carrots, peeled and sliced (or equivalent in baby carrots)
3 green peppers chopped
3 onions chopped
3 celery stocks sliced
2 (28 oz) cans diced tomatoes
1/4 head cabbage, chopped coarsely
3 each of zucchini and yellow squash, halved and sliced
1 package dry onion soup mix
12 cups fat free chicken or vegetable broth
Spray a large stock pot with cooking spray. Put all vegetables into pot and stir occasionally until tender-crisp (2-3 Tbps of broth can be added to prevent sticking). Add broth, tomatoes and soup mix. Bring to a boil and simmer 10-20 minutes until veggies are soft. Serve hot. Great healthy soup.
3 green peppers chopped
3 onions chopped
3 celery stocks sliced
2 (28 oz) cans diced tomatoes
1/4 head cabbage, chopped coarsely
3 each of zucchini and yellow squash, halved and sliced
1 package dry onion soup mix
12 cups fat free chicken or vegetable broth
Spray a large stock pot with cooking spray. Put all vegetables into pot and stir occasionally until tender-crisp (2-3 Tbps of broth can be added to prevent sticking). Add broth, tomatoes and soup mix. Bring to a boil and simmer 10-20 minutes until veggies are soft. Serve hot. Great healthy soup.
Monday, June 21, 2010
Super Easy Pound Cake
2 ¼ cups flour
2 cups sugar
½ tsp. salt
½ tsp. baking soda
1 tsp. vanilla
1 cup butter or margarine, softened
1 cup sour cream
3 eggs
Combine all ingredients in a large mixer bowl. Blend at low speed. Beat for 3 minutes at medium speed. Pour into a greased and floured 12 cup tube or fluted tube pan. Bake at 325 degrees for 60 to 70 minutes until top of cake springs back when touched lightly in the center. Cool cake upright in pan for 15 minutes; remove from pan; cool completely. Dust with confectioners sugar.
2 cups sugar
½ tsp. salt
½ tsp. baking soda
1 tsp. vanilla
1 cup butter or margarine, softened
1 cup sour cream
3 eggs
Combine all ingredients in a large mixer bowl. Blend at low speed. Beat for 3 minutes at medium speed. Pour into a greased and floured 12 cup tube or fluted tube pan. Bake at 325 degrees for 60 to 70 minutes until top of cake springs back when touched lightly in the center. Cool cake upright in pan for 15 minutes; remove from pan; cool completely. Dust with confectioners sugar.
Dad's Favorite Caramel Oatmeal Bars
1 3/4 cup quick or old fashioned oats
1 3/4 cup flour, divided use
3/4 cup packed brown sugar
1/2 tsp baking soda
1/4 tsp salt (optional)
3/4 cup butter, melted
1 12 oz bag (2 cups) chocolate chips
1 cup chopped nuts
1 cup caramel ice cream topping
Heat oven to 350 degrees. Grease bottom of 13 x 9" metal baking pan. In large bowl, combine oats, 1 1/2 cups flour, sugar, baking soda, and salt. Stir in butter and mix well. Reserve 1 cup of the oat mixture; press remaining oat mixture into the bottom of the baking pan. Bake for 12-15 minutes or until golden brown. Remove from oven and immediately sprinkle with chips and nuts. Mix the caramel topping with the remaining flour in a small bowl then drizzle over the nuts to within 1/4 inch of pan edges. Sprinkle with the reserved oat mixture. Bake for another 18-22 minutes or until golden brown. Cool in pan on wire rack. Refrigerate until firm then cut into bars.
1 3/4 cup flour, divided use
3/4 cup packed brown sugar
1/2 tsp baking soda
1/4 tsp salt (optional)
3/4 cup butter, melted
1 12 oz bag (2 cups) chocolate chips
1 cup chopped nuts
1 cup caramel ice cream topping
Heat oven to 350 degrees. Grease bottom of 13 x 9" metal baking pan. In large bowl, combine oats, 1 1/2 cups flour, sugar, baking soda, and salt. Stir in butter and mix well. Reserve 1 cup of the oat mixture; press remaining oat mixture into the bottom of the baking pan. Bake for 12-15 minutes or until golden brown. Remove from oven and immediately sprinkle with chips and nuts. Mix the caramel topping with the remaining flour in a small bowl then drizzle over the nuts to within 1/4 inch of pan edges. Sprinkle with the reserved oat mixture. Bake for another 18-22 minutes or until golden brown. Cool in pan on wire rack. Refrigerate until firm then cut into bars.
Puffy Pancake
2 tbsp butter
2 eggs
1/2 cup milk
1/2 cup flour
dash of nutmeg
lemon juice (to taste)
confectioners powdered sugar (to taste)
Melt butter in heavy black fry pan (cast iron is best). In a bowl, mix eggs and milk and flour until just mixed. Pour into fry pan and sprinkle with nutmeg. Bake 15-20 minutes at 375 degrees until golden brown and puffy. Remove from oven and sprinkle with lemon juice and powdered sugar. Serve immediately.
2 eggs
1/2 cup milk
1/2 cup flour
dash of nutmeg
lemon juice (to taste)
confectioners powdered sugar (to taste)
Melt butter in heavy black fry pan (cast iron is best). In a bowl, mix eggs and milk and flour until just mixed. Pour into fry pan and sprinkle with nutmeg. Bake 15-20 minutes at 375 degrees until golden brown and puffy. Remove from oven and sprinkle with lemon juice and powdered sugar. Serve immediately.
Chocolate Bread Pudding
3 cups bread cubes
1/2 cup chocolate chips (or 1/4 cup cocoa and 1 cup sugar)
1/2 cup sugar
1 tsp cinnamon
1/4 cup butter
2 cups milk
1/4 tsp salt
2 eggs beaten
Preheat oven to 350 degrees and grease a 1.5 quart casserole dish. Mix bread cubes with chocolate and cinnamon in a large bowl. Heat milk, sugar, butter and salt in a sauce pan over medium heat until it comes to a boil and pour over bread mixture. Mix together well. Add eggs and stir. Pour mixture into the casserole dish and place in a water bath*. Bake 40-45 minutes until knife inserted in center comes out clean.
* water bath = using a deep pan place casserole dish in center and add water to fill up the sides of the pan - approximately 1 inch.
1/2 cup chocolate chips (or 1/4 cup cocoa and 1 cup sugar)
1/2 cup sugar
1 tsp cinnamon
1/4 cup butter
2 cups milk
1/4 tsp salt
2 eggs beaten
Preheat oven to 350 degrees and grease a 1.5 quart casserole dish. Mix bread cubes with chocolate and cinnamon in a large bowl. Heat milk, sugar, butter and salt in a sauce pan over medium heat until it comes to a boil and pour over bread mixture. Mix together well. Add eggs and stir. Pour mixture into the casserole dish and place in a water bath*. Bake 40-45 minutes until knife inserted in center comes out clean.
* water bath = using a deep pan place casserole dish in center and add water to fill up the sides of the pan - approximately 1 inch.
Kapusta
piece of pork (country style spare ribs, pork chop, etc. < 1 lb)
1 small onion, chopped
1 medium apple, peeled, cored and chopped
1 head of cabbage, shredded
1 bay leaf
1 tbsp vinegar (or more, to taste)
salt and pepper to taste
water to cover
Kielbasa, as much as you want (I use a couple of rings) sliced into rounds.
Using a soup pot, pour in water - just enough to cover pork. Boil pork, bay leaf and onion until meat in tender. Remove meat. Add remaining ingredients. Cook until cabbage is tender. Remove the meat from the pork bones and break into small pieces. Add to cabbage. Add sliced kielbasa. Season to taste.
1 small onion, chopped
1 medium apple, peeled, cored and chopped
1 head of cabbage, shredded
1 bay leaf
1 tbsp vinegar (or more, to taste)
salt and pepper to taste
water to cover
Kielbasa, as much as you want (I use a couple of rings) sliced into rounds.
Using a soup pot, pour in water - just enough to cover pork. Boil pork, bay leaf and onion until meat in tender. Remove meat. Add remaining ingredients. Cook until cabbage is tender. Remove the meat from the pork bones and break into small pieces. Add to cabbage. Add sliced kielbasa. Season to taste.
Potato Pancakes
2 Tbsp butter, melted
1/2 tsp salt
1/2 tsp pepper
2 eggs
2-5 tbsp milk
1 small onion
1/4 cup flour
2 large potatoes, washed
Grate potatoes and onion (use a food processor is easiest - a hand mandolin can also be used. If mixture has a lot of water, squeeze out with hands or in a strainer. Mix with rest of ingredients. Heat a skillet and drop about 1/4 cup of batter, forming a pancake-like circle. Fry pancakes in a small amount of butter or non-stick spray until golden brown. Flip and fry other size. Serve hot with sour cream or applesauce.
1/2 tsp salt
1/2 tsp pepper
2 eggs
2-5 tbsp milk
1 small onion
1/4 cup flour
2 large potatoes, washed
Grate potatoes and onion (use a food processor is easiest - a hand mandolin can also be used. If mixture has a lot of water, squeeze out with hands or in a strainer. Mix with rest of ingredients. Heat a skillet and drop about 1/4 cup of batter, forming a pancake-like circle. Fry pancakes in a small amount of butter or non-stick spray until golden brown. Flip and fry other size. Serve hot with sour cream or applesauce.
Wednesday, June 9, 2010
Swedish Meatballs
3 cups beef broth (I use bouillon cubes)
1/2 cup milk
1 cup sour cream
1/2 cup water
2 packets (1 oz each) brown gravy mix
2 (10.5 oz) cans of cream of mushroom soup, undiluted
1 can (10.5 oz) mushroom soup, undiluted
5-6 lbs. frozen Swedish meatballs (thawed is best)
Combine all ingredients (I heat in a large soup pan on the stove top). Once well mixed, put meatballs in a crockpot and top with sauce. Stir to coat. Serve warm as an appetizer or over egg noodles or rice as an entree. Great for a party!
If you don't have all the ingredients, wing it. I will add more sour cream to make it richer and I seldom have mushroom soup so I add a can of mushroom pieces instead. I have also added Worcestershire sauce to give it a different kick. Whatever you want to make it your way!
1/2 cup milk
1 cup sour cream
1/2 cup water
2 packets (1 oz each) brown gravy mix
2 (10.5 oz) cans of cream of mushroom soup, undiluted
1 can (10.5 oz) mushroom soup, undiluted
5-6 lbs. frozen Swedish meatballs (thawed is best)
Combine all ingredients (I heat in a large soup pan on the stove top). Once well mixed, put meatballs in a crockpot and top with sauce. Stir to coat. Serve warm as an appetizer or over egg noodles or rice as an entree. Great for a party!
If you don't have all the ingredients, wing it. I will add more sour cream to make it richer and I seldom have mushroom soup so I add a can of mushroom pieces instead. I have also added Worcestershire sauce to give it a different kick. Whatever you want to make it your way!
Monday, June 7, 2010
Bacon and Tomato Cups
8 slices bacon, cooked and crumbled
3 oz Swiss cheese
1/2 cup mayonnaise
1 16-oz can refrigerated buttermilk biscuits dough
1 tomato, chopped
1/2 onion, chopped
1 tsp dried basil
Mix crumbled bacon with tomato, onion, cheese, mayo, and basil. Lightly grease a mini muffin pan. Separate biscuits into 10 individual biscuits and cut in half (20 total). Place each half into a cup. Cover with a small scoop of bacon mixture. Bake for 10-12 mins in a 375 degree oven or until golden brown.
3 oz Swiss cheese
1/2 cup mayonnaise
1 16-oz can refrigerated buttermilk biscuits dough
1 tomato, chopped
1/2 onion, chopped
1 tsp dried basil
Mix crumbled bacon with tomato, onion, cheese, mayo, and basil. Lightly grease a mini muffin pan. Separate biscuits into 10 individual biscuits and cut in half (20 total). Place each half into a cup. Cover with a small scoop of bacon mixture. Bake for 10-12 mins in a 375 degree oven or until golden brown.
Broccoli Salad
2 bunches of broccoli chopped into florets (~ 5 cups)
1/2 red onion, chopped
1 cup raisins
10-12 slices of bacon, cooked crisp and crumbled
1/2 cup sunflower seeds (optional)
Dressing:
3/4 cup mayonnaise or miracle whip salad dressing
2 tbsp balsamic or cider vinegar
1/2 cup white sugar
Mix veggies together. Mix dressing in separate bowl. Toss veggie mixture with dressing. Refrigerate for at least three hours. Can be made a day ahead.
1/2 red onion, chopped
1 cup raisins
10-12 slices of bacon, cooked crisp and crumbled
1/2 cup sunflower seeds (optional)
Dressing:
3/4 cup mayonnaise or miracle whip salad dressing
2 tbsp balsamic or cider vinegar
1/2 cup white sugar
Mix veggies together. Mix dressing in separate bowl. Toss veggie mixture with dressing. Refrigerate for at least three hours. Can be made a day ahead.
Christmas Jello Mold
2 three oz boxes of lime jello
2 three oz boxes of strawberry-banana jello
4 cups hot/boiling water, divided
1 large package frozen strawberries
1 large can of crushed pineapple
1 pint sour cream
Dissolve strawberry-banana jello with 2 cups hot water. Add strawberries and their juice. Place in a large jello mold until firm.
Spread sour cream over red layer.
Dissolve lime jello with 2 cups hot water. Add pineapple and its juice. Carefully pour over sour cream. Refrigerate until set.
Use hot water bath to unmold if necessary.
2 three oz boxes of strawberry-banana jello
4 cups hot/boiling water, divided
1 large package frozen strawberries
1 large can of crushed pineapple
1 pint sour cream
Dissolve strawberry-banana jello with 2 cups hot water. Add strawberries and their juice. Place in a large jello mold until firm.
Spread sour cream over red layer.
Dissolve lime jello with 2 cups hot water. Add pineapple and its juice. Carefully pour over sour cream. Refrigerate until set.
Use hot water bath to unmold if necessary.
Grammy's Jello Fruit Salad
1 three oz box of lemon jello
1 three oz box of lime jello
2 cups boiling water
1 four oz pkg cream cheese, room temp
1 regular size can of evaporated milk
1 eight oz can crushed pineapple, drained
1/2 cup maraschino cherries, halved or quartered
1/2 cup walnuts, chopped
Mix jello and hot water. Add cream cheese. Beat until foamy. Add evaporated milk. Beat again. Add drained pineapple, walnuts and cherries. Pour into 9x9 pan or dish. Refrigerate for at least six hours until set.
1 three oz box of lime jello
2 cups boiling water
1 four oz pkg cream cheese, room temp
1 regular size can of evaporated milk
1 eight oz can crushed pineapple, drained
1/2 cup maraschino cherries, halved or quartered
1/2 cup walnuts, chopped
Mix jello and hot water. Add cream cheese. Beat until foamy. Add evaporated milk. Beat again. Add drained pineapple, walnuts and cherries. Pour into 9x9 pan or dish. Refrigerate for at least six hours until set.
Delmarva Chicken Corn Chowder
Not even sure what "Delmarva" is but this soup is so good!
4 strips bacon
1/2 cups diced onion
4 medium potatoes, small cubed
1/2 cup diced celery (optional)
1/2 cup diced carrots (optional)
1 quart chicken stock (canned is fine or make from bouillon cubes)
3 tbsp flour
2 chicken breasts, cooked and cubed
1 can corn kernels (or frozen equivalent)
2 cans creamed corn
salt and pepper, to taste
1 quart milk
1 cup heavy cream
pats of butter (optional)
In a large soup pot, brown bacon until crisp. Remove and drain off most of the grease fat.
Add celery, onions, carrots and potatoes to pot. Cover with some of the chicken stock and cook over medium heat until tender (10 minutes or so). Stir in flour and cook for 2-3 minutes. Pour in remainder of chicken stock while stirring with a whisk. Add chicken, corn and seasonings. Stir in cream and milk. Top with pats of butter (optional). Heat through, 4-5 minutes.
Always better the next day...
4 strips bacon
1/2 cups diced onion
4 medium potatoes, small cubed
1/2 cup diced celery (optional)
1/2 cup diced carrots (optional)
1 quart chicken stock (canned is fine or make from bouillon cubes)
3 tbsp flour
2 chicken breasts, cooked and cubed
1 can corn kernels (or frozen equivalent)
2 cans creamed corn
salt and pepper, to taste
1 quart milk
1 cup heavy cream
pats of butter (optional)
In a large soup pot, brown bacon until crisp. Remove and drain off most of the grease fat.
Add celery, onions, carrots and potatoes to pot. Cover with some of the chicken stock and cook over medium heat until tender (10 minutes or so). Stir in flour and cook for 2-3 minutes. Pour in remainder of chicken stock while stirring with a whisk. Add chicken, corn and seasonings. Stir in cream and milk. Top with pats of butter (optional). Heat through, 4-5 minutes.
Always better the next day...
My Aunt's Best Clam Chowder
4 slices bacon (I use a lot more!!)
2 cans (or more!) whole baby clams
1 can minced clams (or just put in more whole baby clams...see a trend here?)
1 bottle clam juice (if you only use the 2 cans whole plus one can minced - if you use more, don't add this)
1/2 medium onion, diced
1 quart light cream
5 medium potatoes, cubed small
1/4 cup (one stick) butter
2 cups milk
1 tsp salt
1/4 tsp pepper
Cook bacon in a large soup pot. Remove bacon, drain off excess fat except for a few tablespoon. Drain clams, reserving liquid. Add clam juice, water, potatoes, and onion to pot drippings. Cook covered until potatoes are tender (about 10 minutes).
Add clams, cream and milk. Add salt and pepper to taste. Heat slowly: do not boil. Crumble bacon and add to soup. Cut up butter and float on top of chowder before serving.
Always tastes better the second day...
2 cans (or more!) whole baby clams
1 can minced clams (or just put in more whole baby clams...see a trend here?)
1 bottle clam juice (if you only use the 2 cans whole plus one can minced - if you use more, don't add this)
1/2 medium onion, diced
1 quart light cream
5 medium potatoes, cubed small
1/4 cup (one stick) butter
2 cups milk
1 tsp salt
1/4 tsp pepper
Cook bacon in a large soup pot. Remove bacon, drain off excess fat except for a few tablespoon. Drain clams, reserving liquid. Add clam juice, water, potatoes, and onion to pot drippings. Cook covered until potatoes are tender (about 10 minutes).
Add clams, cream and milk. Add salt and pepper to taste. Heat slowly: do not boil. Crumble bacon and add to soup. Cut up butter and float on top of chowder before serving.
Always tastes better the second day...
Ultra Yummy Banana Nut Bread
2 eggs
4 tbsp butter, softened
1 tsp vanilla extract
1.5 cups sugar
1.5 cups flour
1 tsp baking soda
pinch of salt
3 ripe bananas, mashed
1/2 cup chopped walnuts
Mix sugar, eggs, vanilla and butter. In a separate bowl, mix flour, baking soda, and salt. Combine dry ingredients with wet ingredients. Add bananas, stir. Add nuts, stir. Cook at 375 degrees for 40 minutes. Makes two loafs.
4 tbsp butter, softened
1 tsp vanilla extract
1.5 cups sugar
1.5 cups flour
1 tsp baking soda
pinch of salt
3 ripe bananas, mashed
1/2 cup chopped walnuts
Mix sugar, eggs, vanilla and butter. In a separate bowl, mix flour, baking soda, and salt. Combine dry ingredients with wet ingredients. Add bananas, stir. Add nuts, stir. Cook at 375 degrees for 40 minutes. Makes two loafs.
Buffalo Chicken Dip
1 (8 ounce) package cream cheese, softened
1/2 cup blue cheese salad dressing
1/2 cup Frank's RedHot Original Cayenne Pepper Sauce or Frank's RedHot Buffalo Wing Sauce
1/2 cup crumbled blue cheese or shredded mozzarella cheese
2 (9.75 ounce) cans of chunk chicken breast in water, drained
Assorted fresh vegetables or crackers
Heat the oven to 350 degrees. Stir the cream cheese in a 9-inch deep dish pie plate or 8x8 baking pan until it's smooth. Stir in the dressing, pepper sauce and blue cheese. Stir in the chicken. Bake for 20 minutes or until the chicken mixture is hot and bubbly. Stir before serving. Serve with the vegetables and crackers for dipping.
1/2 cup blue cheese salad dressing
1/2 cup Frank's RedHot Original Cayenne Pepper Sauce or Frank's RedHot Buffalo Wing Sauce
1/2 cup crumbled blue cheese or shredded mozzarella cheese
2 (9.75 ounce) cans of chunk chicken breast in water, drained
Assorted fresh vegetables or crackers
Heat the oven to 350 degrees. Stir the cream cheese in a 9-inch deep dish pie plate or 8x8 baking pan until it's smooth. Stir in the dressing, pepper sauce and blue cheese. Stir in the chicken. Bake for 20 minutes or until the chicken mixture is hot and bubbly. Stir before serving. Serve with the vegetables and crackers for dipping.
Corned Beef & Cabbage
6 carrots cut into chunks or use a small bag of baby carrots
2 onions, chopped
2-3 lb. corned beef brisket with seasoning packet
12 oz. can beer (non alcoholic is fine)
2 Tbsp. yellow mustard
1/4 cup brown sugar
1 cup water
1 large cabbage (cut into 8 wedges)
In 4-6 quart crockpot, combine carrots and onions. Rinse corned beef under cold running water and pat dry with paper towels. Place in crockpot and sprinkle with contents of seasoning mix. Pour beer over brisket and spread mustard on brisket. In small bowl mix brown sugar with water and pour over brisket. Cover crockpot and cook on low setting for 11-12 hours.
Remove corned beef from crockpot and cover with foil to keep warm. Add cabbage wedges to vegetables and liquid in crockpot. Cover crockpot and cook on high for additional 30-40 minutes or until cabbage is crisp tender.
To serve, cut corned beef across grain into thin slices. Remove vegetables from slow cooker with slotted spoon and serve with corned beef. Serve cooking juices over the food, if desired. Offer additional mustard on the side.
2 onions, chopped
2-3 lb. corned beef brisket with seasoning packet
12 oz. can beer (non alcoholic is fine)
2 Tbsp. yellow mustard
1/4 cup brown sugar
1 cup water
1 large cabbage (cut into 8 wedges)
In 4-6 quart crockpot, combine carrots and onions. Rinse corned beef under cold running water and pat dry with paper towels. Place in crockpot and sprinkle with contents of seasoning mix. Pour beer over brisket and spread mustard on brisket. In small bowl mix brown sugar with water and pour over brisket. Cover crockpot and cook on low setting for 11-12 hours.
Remove corned beef from crockpot and cover with foil to keep warm. Add cabbage wedges to vegetables and liquid in crockpot. Cover crockpot and cook on high for additional 30-40 minutes or until cabbage is crisp tender.
To serve, cut corned beef across grain into thin slices. Remove vegetables from slow cooker with slotted spoon and serve with corned beef. Serve cooking juices over the food, if desired. Offer additional mustard on the side.
White Chocolate Caramel Oatmeal Bars
1 3/4 cups quick or old fashioned oats
1 3/4 cups all-purpose flour, divided
3/4 cup firmly packed brown sugar
1/2 tsp baking soda
1/4 tsp salt (optional)
3/4 cup butter, melted
1 (12-ounce) package (2 cups ) semisweet chocolate chips
1 cup chopped nuts
1 cup caramel ice cream topping
Heat oven to 350 degrees. Grease bottom of 13 x 9-inch metal baking pan. In large bowl, combine oats, 1 1/2 cups flour, sugar, baking soda and salt. Stir in butter; mix well. Reserve 1 cup oat mixture; press remaining oat mixture onto bottom of baking pan. Bake 12 to 15 minutes or until golden brown.
Remove from oven. Sprinkle with morsels and nuts. Mix caramel topping with remaining flour in small bowl; drizzle over nuts to within 1/4-inch of pan edges. Sprinkle with reserved oat mixture. Continue baking 18 to 22 minutes or until golden brown. Cool in pan on wire rack; refrigerate until firm. Cut into bars.
1 3/4 cups all-purpose flour, divided
3/4 cup firmly packed brown sugar
1/2 tsp baking soda
1/4 tsp salt (optional)
3/4 cup butter, melted
1 (12-ounce) package (2 cups ) semisweet chocolate chips
1 cup chopped nuts
1 cup caramel ice cream topping
Heat oven to 350 degrees. Grease bottom of 13 x 9-inch metal baking pan. In large bowl, combine oats, 1 1/2 cups flour, sugar, baking soda and salt. Stir in butter; mix well. Reserve 1 cup oat mixture; press remaining oat mixture onto bottom of baking pan. Bake 12 to 15 minutes or until golden brown.
Remove from oven. Sprinkle with morsels and nuts. Mix caramel topping with remaining flour in small bowl; drizzle over nuts to within 1/4-inch of pan edges. Sprinkle with reserved oat mixture. Continue baking 18 to 22 minutes or until golden brown. Cool in pan on wire rack; refrigerate until firm. Cut into bars.
Sunday, June 6, 2010
Mom's Super Chewy Chocolate Chip Cookies
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 tsps vanilla extract
3 cups all-purpose flour
1 tsp baking soda
2 tsps hot water
1/2 tsp salt
2 cups semisweet chocolate chips
1 cup chopped walnuts
Preheat oven to 350 degrees. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pan and bake for 10 minutes. If you want cracked tops, add 1/2 tsp cream of tartar - totally optional, does not change taste.
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 tsps vanilla extract
3 cups all-purpose flour
1 tsp baking soda
2 tsps hot water
1/2 tsp salt
2 cups semisweet chocolate chips
1 cup chopped walnuts
Preheat oven to 350 degrees. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pan and bake for 10 minutes. If you want cracked tops, add 1/2 tsp cream of tartar - totally optional, does not change taste.
Friday, June 4, 2010
Memere's Crepes
2 tbps melted butter
3 eggs
1.5 cups milk
2/3 cups flour
1/2 tsp salt
dash of sugar (optional)
1 tsp vanilla (optional)
Whisk butter, eggs and milk. Add dry ingredients. Heat large fry pan with curved edges over medium on stovetop. Add cooking spray or butter for non-stick. Ladle in a small amount of batter and grab the handle of the pan - swirl around (goal is to have a VERY THIN layer covering the whole bottom of the pan). Wait until set. Flip crepe. Once browned on both sides, remove from pan. You can stuff with various fillings OR eat the way Memere did - roll up and top with maple syrup.
3 eggs
1.5 cups milk
2/3 cups flour
1/2 tsp salt
dash of sugar (optional)
1 tsp vanilla (optional)
Whisk butter, eggs and milk. Add dry ingredients. Heat large fry pan with curved edges over medium on stovetop. Add cooking spray or butter for non-stick. Ladle in a small amount of batter and grab the handle of the pan - swirl around (goal is to have a VERY THIN layer covering the whole bottom of the pan). Wait until set. Flip crepe. Once browned on both sides, remove from pan. You can stuff with various fillings OR eat the way Memere did - roll up and top with maple syrup.
White Chocolate Creme Brulee
4 egg yolks, room temperature
4 oz white chocolate, chips or broken into small pieces
1/3 cup sugar (plus a couple of tablespoons for later...)
2 cups heavy whipping cream
1/2 tsp pure vanilla extract
Heat oven to 300 degrees. Whisk yolks and 1/3 c. sugar. Put cream in saucepan and simmer over medium heat. Add chocolate. Whisk until melted. Add the cream/chocolate mixture to the egg mixture to the egg mixture, whisking until smooth. Whisk in vanilla. Pour into 4-6 ramekins or small shallow containers. Place in a water bath* and bake for about 45 minutes. They will be set but not brown. Remove from oven and cool. Sprinkle with a dusting of white sugar and either broil for a couple of minutes until the sugar caramelizes or use a brulee or blow torch to crisp the tops until golden brown and crunchy.
*water bath - put the ramekins in a larger dish - I use a lasagna-type pan -and pour water in until about half way up the ramekins. Add more water while cooking if needed but be careful not to go too high because the water boils in the oven and the bubbling water can "jump up" and flood your brulee if you aren't careful!
4 oz white chocolate, chips or broken into small pieces
1/3 cup sugar (plus a couple of tablespoons for later...)
2 cups heavy whipping cream
1/2 tsp pure vanilla extract
Heat oven to 300 degrees. Whisk yolks and 1/3 c. sugar. Put cream in saucepan and simmer over medium heat. Add chocolate. Whisk until melted. Add the cream/chocolate mixture to the egg mixture to the egg mixture, whisking until smooth. Whisk in vanilla. Pour into 4-6 ramekins or small shallow containers. Place in a water bath* and bake for about 45 minutes. They will be set but not brown. Remove from oven and cool. Sprinkle with a dusting of white sugar and either broil for a couple of minutes until the sugar caramelizes or use a brulee or blow torch to crisp the tops until golden brown and crunchy.
*water bath - put the ramekins in a larger dish - I use a lasagna-type pan -and pour water in until about half way up the ramekins. Add more water while cooking if needed but be careful not to go too high because the water boils in the oven and the bubbling water can "jump up" and flood your brulee if you aren't careful!
Corn Fritters
Like the Old Mill's in Westminster, MA (not quite as crispy...have to keep tweaking to get it right)
2 cups (1 can) creamed corn
2 eggs
1/2 cup milk
2 cups flour
1.5 tsp baking powder
1 tsp salt
4 tsp sugar
veg. oil for frying
Heat oil to 350 degrees. Mix wet ingredients. Mix dry ingredients. Combine. Drop spoonful into hot oil. Turn once. Remove when golden brown. Place on paper towels to absorb extra oil. Serve hot with maple syrup.
BUT...I just found this recipe also marked "BEST FRITTERS" (note to self: only mark as best one recipe.)
Try this one as well.
4 cups vegetable oil for deep-frying
1 cup cream-style corn
1 egg
1 cup all-purpose flour
3/4 tsp baking powder
1/2 tsp salt
1 tsp sugar
1 cup maple flavored pancake syrup
Heat oil in a deep fryer to 350 degrees. In a small bowl, mix together the cream-style corn and egg. In a medium bowl, stir together the flour, baking powder, salt and sugar. Add the corn mixture to the dry ingredients, and mix until just blended.Drop batter 1/8 cup at a time into the hot oil. Fry until golden brown, turning once if the fritters don't turn over by themselves. Drain fritters on paper towels, and serve with maple syrup.
2 cups (1 can) creamed corn
2 eggs
1/2 cup milk
2 cups flour
1.5 tsp baking powder
1 tsp salt
4 tsp sugar
veg. oil for frying
Heat oil to 350 degrees. Mix wet ingredients. Mix dry ingredients. Combine. Drop spoonful into hot oil. Turn once. Remove when golden brown. Place on paper towels to absorb extra oil. Serve hot with maple syrup.
BUT...I just found this recipe also marked "BEST FRITTERS" (note to self: only mark as best one recipe.)
Try this one as well.
4 cups vegetable oil for deep-frying
1 cup cream-style corn
1 egg
1 cup all-purpose flour
3/4 tsp baking powder
1/2 tsp salt
1 tsp sugar
1 cup maple flavored pancake syrup
Heat oil in a deep fryer to 350 degrees. In a small bowl, mix together the cream-style corn and egg. In a medium bowl, stir together the flour, baking powder, salt and sugar. Add the corn mixture to the dry ingredients, and mix until just blended.Drop batter 1/8 cup at a time into the hot oil. Fry until golden brown, turning once if the fritters don't turn over by themselves. Drain fritters on paper towels, and serve with maple syrup.
Thursday, June 3, 2010
Mom's Mom's Baked Beans
from my maternal grandmother...
2 cups dry pea beans (assorted)
1 onion, diced
1/2 lb salt pork cut into 1" or smaller cubes
1 tsp baking soda
4 tbsp sugar
1 tsp dry mustard
2 tsp salt (less if using more salt pork)
1/3 cup molasses
1/4 tsp black pepper
3 cups (approx.) hot water
Cover beans with clean water and soak overnight OR cover beans with water, bring to a boil for 3 minutes, cover and let stand for 1 hour. Bring beans and water to a boil and add 1 tsp of baking soda to water - be careful! It will foam up and over if you aren't watching!
Drain. Rinse beans with cold water.
Using a crockpot/slow cooker or bean pot, put in bottom half the cubed salt pork and half the diced onion. Top with beans then the remaining salt pork and onion.
Mix all the rest of the ingredients in a large pitcher with the hot water and pour over the beans. If necessary, add more hot water to just cover the top of the beans.
Bake at 300 degrees in bean pot in oven OR on low in crockpot/slow cooker for 6+ hours or until done. Check beans every hour or so while cooking and add water if needed.
2 cups dry pea beans (assorted)
1 onion, diced
1/2 lb salt pork cut into 1" or smaller cubes
1 tsp baking soda
4 tbsp sugar
1 tsp dry mustard
2 tsp salt (less if using more salt pork)
1/3 cup molasses
1/4 tsp black pepper
3 cups (approx.) hot water
Cover beans with clean water and soak overnight OR cover beans with water, bring to a boil for 3 minutes, cover and let stand for 1 hour. Bring beans and water to a boil and add 1 tsp of baking soda to water - be careful! It will foam up and over if you aren't watching!
Drain. Rinse beans with cold water.
Using a crockpot/slow cooker or bean pot, put in bottom half the cubed salt pork and half the diced onion. Top with beans then the remaining salt pork and onion.
Mix all the rest of the ingredients in a large pitcher with the hot water and pour over the beans. If necessary, add more hot water to just cover the top of the beans.
Bake at 300 degrees in bean pot in oven OR on low in crockpot/slow cooker for 6+ hours or until done. Check beans every hour or so while cooking and add water if needed.
Mom's Taco Salad
2 lbs. browned hamburg/turkey
1 pkg taco seasoning
Brown hamburg, drain fat, mix with seasoning packet BUT use less liquid than called for (just enough to mix). Cool and set aside.
1 head shredded lettuce
1-2 large tomatoes, diced
1 pepper (optional)
1 onion (optional)
1 8 oz pkg of shredded cheese (taco, mexican, mozzarella, etc.)
8 oz or to taste (small bottle) Creamy Italian Dressing
8 oz or to taste Doritos nacho chips, crushed (reg bag is 16 oz)
Mix veggies and cheese together in a large bowl. Add cooled hamburg mixture. Just before serving, mix in dressing until coated. Finally crush the Doritos in a plastic bag and add these last - toss to coat. Serve.
1 pkg taco seasoning
Brown hamburg, drain fat, mix with seasoning packet BUT use less liquid than called for (just enough to mix). Cool and set aside.
1 head shredded lettuce
1-2 large tomatoes, diced
1 pepper (optional)
1 onion (optional)
1 8 oz pkg of shredded cheese (taco, mexican, mozzarella, etc.)
8 oz or to taste (small bottle) Creamy Italian Dressing
8 oz or to taste Doritos nacho chips, crushed (reg bag is 16 oz)
Mix veggies and cheese together in a large bowl. Add cooled hamburg mixture. Just before serving, mix in dressing until coated. Finally crush the Doritos in a plastic bag and add these last - toss to coat. Serve.
The Purpose of This Blog
I can't tell you how many times I have been out (in the grocery store, at a get together with friends, etc.) and thought "I wish I had the recipe for..."
Sure, lots of recipes are online BUT not my family recipes.
A few years ago, my mom (the saint that she is) decided to put all of our extended families' recipes into a personal cookbook.
Best. Gift. Ever.
I use it all the time. But what if I want to make Grandma's Baked Beans or Aunt Marcia's Clam Chowder?
Today it was Mom's Taco Salad. I'm going to a potluck on Saturday and needed the recipe. I was in aisle 8.
So here's the project: put the cookbook in a blog and invite family members (and friends who are like family) to add their custom recipes. All in one place, couldn't be easier. And accessible via PDA in aisle 8.
Here goes nothin'...
Oh, and lots of these recipes are out of various cookbooks, magazines, etc. and adapted to us. Sorry if I don't give appropriate credit if it was lost over the years. We love your food!
Sure, lots of recipes are online BUT not my family recipes.
A few years ago, my mom (the saint that she is) decided to put all of our extended families' recipes into a personal cookbook.
Best. Gift. Ever.
I use it all the time. But what if I want to make Grandma's Baked Beans or Aunt Marcia's Clam Chowder?
Today it was Mom's Taco Salad. I'm going to a potluck on Saturday and needed the recipe. I was in aisle 8.
So here's the project: put the cookbook in a blog and invite family members (and friends who are like family) to add their custom recipes. All in one place, couldn't be easier. And accessible via PDA in aisle 8.
Here goes nothin'...
Oh, and lots of these recipes are out of various cookbooks, magazines, etc. and adapted to us. Sorry if I don't give appropriate credit if it was lost over the years. We love your food!
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