From the Fremont House Kitchen

Cheeseburger Soup

2012-01-07T14:04:00.002-06:00

For Christmas Eve this year, I made my mom's Cheeseburger Soup. It's a lot of prep work, but it was certainly tasty! We think it should be our new Christmas Eve tradition!

Cheeseburger Soup

Makes 2 and 1/4 quarts

1/2 pound ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter,( divided, 1 T. and 3 T.)
3 cups chicken broth
1 can creamed corn
4 cups diced peeled potaotes (1-3/4 pounds)
1/4 cup all-purpose flour
2 cups (8ounes) process cheese (Velveeta)
1-1/2 cups milk
3/4 teaspoons salt
1/4 to 1/2 teaspoons pepper
1/4 cup sour cream

Directions

In a 3 qt. saucepan, brown beef; drain and set aside.
In the same saucepan, saute onion, carrots, celery, basil and parsley in 1
tablespoon butter until vegetables are tender, about 10 min.
Add broth, potatoes, corn and beef; bring to a boil.
Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.

Meanwhile, in a small skillet, melt remaining butter (3 T.).
Add flour; cook and stir for 3-5 minutes or until bubbly.
Add to soup; bring to a boil.
Cook and stir for 2 minutes.
Reduce heat to low.
Add cheese, milk, salt, and pepper; cook and stir until cheese melts.
Remove form heat.
Blend in sour cream.

Buffalo Chicken Dip

2011-08-01T14:12:00.002-05:00

From Gooseberry Patch's Dips and Spreads Cookbook, available as a free download here:

http://www.gooseberrypatch.com/gooseberry/database.nsf/Circle%20of%20Friends%20Cookbook#dipsandspreads

3 boneless, skinless chicken breasts, cooked and diced

8-oz. pkg. cream cheese, softened

15-oz. jar blue cheese salad dressing (I used Kraft Blue Cheese dressing)

12-oz. bottle hot pepper sauce (Used Ott's Wing Sauce, about 2/3 of a bottle)

12-oz. pkg. shredded Cheddar (I used about a cup and a half)

In a large bowl, combine chicken, cream cheese, salad dressing and hot pepper sauce. Spread in a lightly greased 3-quart casserole dish; sprinkle with Cheddar cheese. Bake, uncovered, at 350 degrees about 20 minutes, until bubbly and heated through. Serve warm with celery sticks and tortilla chips. Makes about 9 cups.

Spring Window

2011-03-27T20:08:00.000-05:00

Meet My Friends, Spinach and Mushrooms

2011-03-22T19:06:00.002-05:00

When David is away, I eat a lot of meatless suppers. It's cheaper, easier, and I don't really miss the meat. This week I have made two suppers (with leftovers for lunch) using two of my favorites: spinach and mushrooms. The first was pizza using my friend Brian's crust and sauce recipe and some baby spinach and sliced baby bella mushrooms. I put a little mozzarella cheese on top. Delicious!

Tonight, I made the Pioneer Woman's Spinach and Mushroom Quesadillas. They were so very tasty. I'm horrified at how much butter I used, but oh my. I just used mozzarella cheese since I already had it from pizza night. All the quesadilla needed was a side of guacamole. Purely divine.

Paula Deen's Gooey Butter Cake

2011-02-15T18:35:00.003-06:00

Crust:

1 package yellow cake mix

1 egg

1 stick butter

Filling:

1 package cream cheese, softened

1 stick butter

2 eggs

1 teaspoon vanilla

1 box (16 ounce) powdered sugar

Preheat the oven to 350. Combine the crust ingredients and press into the bottom of greased 9x13 pan. In a large bowl, beat the cream cheese until smooth. Add butter, eggs, and vanilla and beat until smooth. Add powdered sugar and mix well. Spread over crust mixture and bake for 40-50 minutes. Center should be gooey.

Ott's Ranch Potatoes

2011-02-14T13:39:00.002-06:00

From the Ott's Ranch dressing bottle:

2 pounds red potatoes, sliced, with skins on

1 bottle Ott's Ranch dressing

1 stick butter

1 small onion, thinly sliced

2 cups cheese, shredded

From Erin's kitchen:

3 pounds +/- Yukon gold potatoes, sliced with skins on

2/3 bottle of Ott's dressing with milk to fill the rest of the bottle

Part butter and part margarine to equal about a stick, sliced

1 and 1/2 cups cheddar cheese, shredded

1/2 onion, thinly sliced

Parboil the potatoes until just soft. In a greased 9x13 pan, layer potatoes, 1/2 ranch dressing, 1/2 sliced butter, and half cheese. Follow with another layer of the same. Bake for about 30 minutes at 350. Salt and pepper to taste. With the Yukon potatoes, I'm not sure it's really necessary to boil the potatoes before baking. Might be able to just bake them a little longer.

Oreo Truffles

2011-01-09T18:19:00.003-06:00

A colleague made these for our work potluck and was kind enough to share the recipe from food.com (http://www.food.com/recipe/oreo-balls-52035). David made them for us to take to a New Year's Eve party.

You need:

1 package regular Oreos (not double stuffed)

1 package cream cheese

1 package chocolate flavored almond bark

1 package white almond bark

1. Crush Oreos using food processor. You want them as fine as you can get them. David really liked this step!

2. Blend the Oreos with softened cream cheese using a hand mixer.

3. Roll the dough into 1 inch balls, then refrigerate for an hour.

4. When the hour is up, melt the almond bark using the directions on the package.

5. Using toothpicks, dip half of the balls into the white almond bark and half into the chocolate.

6. Let set up on waxed paper (about 15 minutes).

7. Drizzle melted almond bark to decorate.

8. We put them back in the fridge until we were ready to take them.

Very rich, and very tasty!

Chicken Pot Pie - The Unhealthy Redo

2010-12-17T17:55:00.003-06:00

1 pound chicken breasts

1 stick butter

1 and 1/2 cup frozen peas and carrots (mixed), thawed

1 cup frozen corn, thawed

1 cup peeled, diced potato

1 small onion

1/2 cup flour

1/2 - 1 cup chicken broth (or water mixed with one teaspoon Jamison's soup stock, chicken flavored)

1 cup half and half

salt and pepper

store-bought pie crusts (top and bottom crust)

1. Brown chicken in butter until chicken is cooked through. Set chicken aside.

2. Place vegetables and onion in butter and chicken drippings. Cook until potato and onion soften.

3. Add flour, stir into vegetables. Add half and half and 1/2 cup chicken broth. Stir until desired thickness. Add more broth if necessary.

4. Season with salt and pepper.

5. Pour into bottom crust and cover with top crust.

6. Bake at 400 for 30 minutes. Check 20 minutes in to make sure edges are not too brown.

Chicken Pot Pie

2010-11-21T20:17:00.005-06:00

The original recipe for this pot pie is from Real Simple magazine and can be found here:

http://www.realsimple.com/food-recipes/browse-all-recipes/chicken-vegetable-pot-pie-00000000008065/index.html

Here's the way I made it:

2 pounds boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon Jamison's soup base, chicken flavored
1 onion, chopped
1/2 bag of frozen carrots and peas
1/2 bag of frozen corn
3 tablespoons all-purpose flour
1 and 1/2 cups 1 percent milk
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/2 teaspoon black pepper
1/2 teaspoon salt
1 9-inch store-bought piecrust, thawed if frozen

Directions

Heat oven to 400° F. Cook the chicken in a pot of simmering water until cooked through, 10 to 12 minutes; let cool, then chop.
Heat the oil in a saucepan over medium heat. Add the onions and soup base and cook, stirring, until onions begin to soften, 6 to 8 minutes (do not let them darken). Add frozen vegetables and continue cooking until they begin to thaw. Sprinkle the flour over the vegetables and cook, stirring, for 1 minute.
Add the milk and simmer until the sauce thickens, 2 to 3 minutes. Stir in the chicken and seasonings. Transfer to a shallow 1½- to 2-quart baking dish.
Lay the crust on top, pressing to seal. Cut several vents in the crust. Place the pot pie on a baking sheet and bake until bubbling and the crust is golden, 30 to 35 minutes.

This was pretty good, but I've got some ideas for improvement and another pot pie recipe that I want to try.

Cornbread Stuffing

2010-11-15T20:20:00.003-06:00

It will soon be time for all the tasty foods of the holidays. This is David's mom's stuffing recipe.

Corn Bread
2 cups flour
6 teaspoons baking powder
1 and a half teaspoons salt
2 cups cornmeal
4 eggs
2 cups milk
1/2 cup cooking oil

Heat oven to 425. Grease a 9x13 baking pan. Mix dry ingredients. Beat eggs just enough to blend yolks and whites. Stir milk and oil into eggs. Add dry ingredients and stir to blend thoroughly. Pour into greased pan and bake 25 minutes or until toothpick inserted in middle comes out clean.

Stuffing
Prepared cornbread
1/2 medium onion, chopped
1 rib celery, chopped
2 eggs, beaten
1 can chicken broth
1 and 1/2 teaspoons baking powder
2 tablespoons sage
Milk, enough to make mixture mushy
Salt and Pepper to taste

Crumble the cornbread into a large mixing bowl. Add the onion and celery and mix. Add remaining ingredients. Pour into 9x13 or larger baking dish. Bake at 325 for an hour.

Local Apples

2010-10-15T16:40:00.000-05:00

Chicken Enchiladas

2010-10-11T20:19:00.003-05:00

4 cups chicken, cooked in Rotel and shredded (I cooked it in the crockpot)

7 ounce can green chilies

12 ounce can green chili sauce, divided

1 onion

2 cloves garlic

1/4 teaspoon salt

1 teaspoon cumin

1/2 teaspoon red pepper flakes

2 cups heavy whipping cream

1 teaspoon Jamison soup base, chicken flavored (or one bullion cube)

2 cups Monterey jack cheese

12 flour tortillas

Sauté onion and garlic in a bit of oil until onions are soft. Add cooked chicken, green chilies, 1/4 cup chili sauce, salt, cumin, and red pepper flakes. Heat through.

Place 1/2 cup chili sauce and 1/2 cup of whipping cream in bottom of 9x13 pan.

Heat 1 and 1/2 cups whipping cream and soup base in saucepan. Dip tortillas into whipping cream then fill with chicken mixture. Place in prepared pan.

Top with remaining whipping cream/soup base and chili sauce.

Cover with cheese and bake uncovered for 45 minutes at 350 degrees.

Taco Meat

2010-09-12T20:11:00.003-05:00

4-5 pounds ground beef

2 15 ounce cans tomato sauce

2 onions, chopped

1 tablespoon minced garlic

1 tablespoon cumin

1 and 1/2 tablespoon chili powder

1 tablespoon crushed red chilies

1/2 tablespoon black pepper

Brown ground beef with onions and garlic. Drain. Add remaining spices and stir thoroughly. Add tomato sauce and simmer for 5-10 minutes.

Great for a crowd, or freeze in quart containers.

Pirate Punch/Sunshine Slush

2010-09-12T19:51:00.003-05:00

This is my mom's recipe for a tasty treat called Sunshine Slush. Great for baby and wedding showers, pretty and yellow. With a bit of rum added, it becomes a perfect Pirate Punch for a party.

3 cups water

1 cup sugar

2 ripe bananas

2 (12 ounce) cans pineapple juice (I used a 64 ounce carton in mine)

1 can frozen orange juice

1 can frozen lemonade

2 tablespoons lemon juice

1 liter or so club soda (I used ginger ale as that's what I bought by mistake)

Boil water and sugar 3 minutes and let cool. Put part of pineapple juice and bananas in blender and mix. Mix all ingredients together except soda. Freeze. When ready to serve, add soda. Let set at room temperature about 30 minutes until slushy and serve. For Pirate Punch, add rum to taste.

Black Bean Salsa

2010-09-12T19:15:00.004-05:00

2 cans black beans, rinsed and drained

1 bag frozen corn, thawed

2 large tomatoes

1 red onion

1/2 cup chopped cilantro

2 tablespoons olive oil

3 tablespoons lime juice

1 tablespoon red wine vinegar

1 teaspoon salt

1 teaspoon pepper

2 avocados, chopped (optional and not in picture)

Combine in large bowl, cover and chill.

Annette's Pizza

2010-08-29T18:26:00.003-05:00

My friend and colleague Brian shared this recipe with me, but only after much begging and promising to use it exactly following his directions.

Crust:

1 cup warm water

2 T yeast

2 T honey

1/4 cup olive oil

Dash salt

3 cups flour

Sauce:

1 sm. can tomato paste

1 sm. can tomato sauce

1+ t minced garlic

2 T oregano

1 T basil

1 T parsley

Dash salt

**You'll only be using 3 T of the sauce (yes, really!). Freeze the rest in 3 T portions for future pizzas.

Directions: Mix warm water, honey, and yeast in mixer bowl. Mix well and let stand for 5 minutes.

While waiting, mix sauce and grease large pizza pan. Preheat oven to 500 degrees.

Add salt and oil to dough mixture. Slowly mix in flour.

Spread dough evenly evenly on large pizza pan. Spread on 3 T of sauce. Cover with toppings and cheese. If you use too many toppings or too much cheese, your pizza will be soggy. The star of this pizza is the yummy crust.

Bake at 500 for 8-10 minutes on lowest rack.

Sloppy Joes

2010-08-29T16:10:00.002-05:00

When we returned home from vacation, our friend Patty had left sloppy joe mixture and buns in our fridge for our supper that night. It was so nice to come home to a ready to eat meal! I had saved the Pioneer Woman's sloppy joe recipe, but hadn't gotten around to making them. After eating Patty's delicious joes, I finally tried these and they were delicious as well.

Pioneer Woman's Sloppy Joes

2 T butter

2 and 1/2 pounds ground beef

1/2 large onion, diced

1 whole green bell pepper, diced

5 cloves garlic, minced (I used the ready-to-use minced garlic in a jar. I'm lazy like that.)

1 and 1/2 cup ketchup

1 cup water

2 T brown sugar

2 t chili powder

1 t dry mustard

1/2 t red pepper flakes

Worcestershire sauce to taste

2 T tomato paste (optional)

Salt and pepper to taste

Kaiser rolls

Butter

Add butter to large skillet. Add ground beef and brown, drain off most of the fat.

Add onions, green pepper, and garlic. Cook until vegetables begin to soften.

Add ketchup, brown sugar, chili powder and pepper, dry mustard, and water. Add remaining ingredients and simmer for 15 minutes.

Butter rolls or buns and brown on griddle or skillet.

I cut the recipe in half the first time, but will make up the whole recipe (or more) next time. It would be nice to have the meat in the freezer waiting to thaw for a cold winter evening.

Plain Ol' White Bread

2010-08-24T20:25:00.002-05:00

From the Kitchenaid Mixer instruction and recipe book

Rapid Mix Cool Rise White Bread

Makes 2 loaves

6-7 cups all-purpose flour

2 T sugar

3 1/2 t salt

3 pkg active dry yeast

1/4 cup butter, softened

2 cups very warm water

Place 5 and 1/2 cups flour, sugar, salt, yeast, and butter in mixer bowl. Mix about 20 seconds on speed 2. Gradually add warm water and mix a minute and a half longer

Continuing on speed 2, add remaining flour 1/2 cup at a time and mix until dough clings to hook and cleans sides of bowl. Knead on speed 2 about 2 minutes longer.

Cover bowl with plastic wrap and towel. Leave for 20 minutes.

Divide dough in half and shape each half into a loaf. Place in greased loaf pans. Brush each with oil and cover loosely with plastic. Refrigerate 2-12 hours.

Uncover dough carefully and let stand at room temperature for 10 minutes. Bake at 400 for 35 minutes. Remove from pans immediately and cool on wire racks.

Beef and Bean Burritos

2010-08-23T16:59:00.007-05:00

Last week I made Pioneer Woman's Beef and Bean Burritos. They were delicious! It's from the week where she specialized in feeding her boys and husband food that was "hot, brown, and plentiful." I figured that would appeal to David and I was right! Here's her recipe:

2 pounds Ground Beef
½ whole Medium Onion
1 can (7 Ounce) Mexican Tomato Sauce Or Enchilada Sauce
Salt And Pepper, to taste
Cumin, Oregano, Chili Powder, Garlic To Taste
1 can (28 Ounce) Refried Beans
¾ cups Grated Cheddar Cheese
12 whole Burrito-sized Flour Tortillas
Extra Grated Cheese, For Sprinkling
Extra Sauce, For Drizzling
Cilantro Leaves, Optional
Optional Filling Ingredients: Mexican Rice, Sour Cream, Guacamole, Green Chilies, Pico De Gallo

Brown ground beef with onion and season to taste. Pour in sauce and simmer over low heat. Add water if mixture gets too dry.

Heat refried beans in a saucepan. Add cheese and stir in till melted. Keep warm.

Heat tortillas in microwave for one minute.

Spread a small amount of beans on each tortilla. Add meat. Fold over ends, then roll up. Place two burritos on a microwave-safe plate. Drizzle red sauce over the top and sprinkle with more grated cheddar. Microwave for one minute, or until cheese is melted and burritos are very hot. Serve immediately.

Cheeseburger Soup

2010-08-15T19:48:00.004-05:00

It will soon be time for warm cozy dinners again, and we love my mom's Cheeseburger Soup. I saw someone making it on Diners, Drive Ins, Dives and they were adding lettuce. That doesn't sound too good. But this does!

Cheeseburger Soup

Makes 2 and 1/4 quarts

Minimal Cooking

2010-06-27T20:50:00.002-05:00

Recently I downloaded and read a cookbook from The Stone Soup blog. All of the recipes have fewer than 5 ingredients and take 10 minutes or less to make. When David is on the road, I get into a bad habit of eating fast food rather than cooking for one. I'm trying to do less of that, and have made a couple of recipes from this cookbook. Last week I made the egg fried rice, added peas and ate it as a meal. It was delicious. Tonight, I made pasta with zucchini, roasted garlic, and tomatoes. Tasty, and I made enough for lunch tomorrow.

Kitchen Window

2010-06-20T19:07:00.002-05:00

These few blooms are all that remain of spring's pansies. But aren't they sweet in their old jelly jar? I haven't kept up with this blog as well as I had hoped. I still cook quite a bit, but it turns out I just make the same stuff over and over. If I ever manage to branch out though, I'll add a new recipe or two. :)

Farm Fresh Eggs

2010-05-02T18:09:00.003-05:00

I bought some fresh eggs from a teacher at school on Friday. They're the prettiest shades of brown. I fixed some on Saturday morning using Sharon's instructions. They were delicous!

Lobster Cookies

2009-09-06T21:21:00.001-05:00

At least they are supposed to be lobsters...do they kind of look like lobsters?

Easy Refrigerator Pickles

2009-08-03T20:02:00.004-05:00

This recipe is from Suzanne at www.tastykitchen.com and you can find it here. Kevin shared a bunch of cucumbers with us, so I decided to try pickles. I have no canning skills, so this recipe seemed just the answer. I made them yesterday and tried one today. It's pretty good. I'm sure with a little more time, they'll be even better.

For 2 quarts, you need:

6 cups sliced cucumbers

2 cups thinly sliced onions (I sliced them and then chopped them into medium chunks)

1 and 1/2 cups sugar

1 and 1/2 cups white vinegar

1/2 teaspoon sea salt (I used about a teaspoon of kosher salt)

1/2 teaspoon mustard seed

1/2 teaspoon celery seed

1/2 teaspoon ground turmeric

3/4 teaspoon minced garlic (I used 4 cloves)

Crushed red pepper (I omitted this)

In 2 glass quart jars alternate layers of sliced cucumbers and onions. Add minced garlic to each jar. If using crushed red pepper, add also. In a medium saucepan combine sugar, vinegar, salt, mustard seed, celery seed and ground turmeric. Bring to a boil, stirring just till sugar is dissolved. Pour vinegar mixture on top of cucumbers/onion mixture, cool slightly. Cover tightly shaking jar to incorporate the mixture, and refrigerate for at least 24 hours before serving. Store up to 6 months in refrigerator.

Edible Summer

2009-07-18T16:42:00.003-05:00

Tomato Mozzarella Salad

1 pint of grape tomatoes - or whatever is left after eating them a couple at a time while catching up with friend at Farmer's Market

1 hunk of fresh mozzarella - or whatever is left after making a small pizza and then having an occasional snack

7 large basil leaves from the plant in the backyard

1 T red wine vinegar

1 and a half T olive oil

Pinch pepper

Pinch salt

Mix together and let sit for a couple of hours. Yum.

Tasty Kitchen

2009-07-14T16:06:00.003-05:00

The Pioneer Woman has unveiled a new foodie site - check it out here: http://thepioneerwoman.com/tasty-kitchen/. It looks like lots of fun and there are lots of things that I want to make already!

Sugar Cookies

2009-05-03T17:57:00.003-05:00

For Krista's Annual Derby Party, I thought I'd try making horse cookies - after finding a horse cookie cutter at Silver Dollar City. I really didn't think that we had enough counter space to roll and cut cookies, but using the top of the refrigerator and the washer and dryer as added space, it worked. They resembled horses when they emerged from the cookie cutter, but the thicker ones puffed into water buffalo in the oven. ;)

I decorated them in varying shades of brown. They were tasty and looked horse-like enough that people recognized them for what they were.

I used Keetha's sugar cookie recipe - mostly. I substituted brown sugar for one of the cups of white sugar and they turned out great. Here's what I ended up with:

1 cup unsalted butter, softened

1 cup white sugar

1 cup brown sugar

3 eggs

4 cups flour

1 tablespoon vanilla

2 teaspoons baking powder

dash salt

Icing:

Powdered sugar (maybe 16 oz?)

Milk - added by tablespoons until I liked the consistency)

Vanilla - 1/2 teaspoon or so

Bake at 350 for 10-12 minutes.

Layered Vegetable Salad

2009-04-16T08:30:00.002-05:00

This is another "Mom" recipe - she makes great salads. I....not so much.

1 head lettuce (iceberg)
1 large carrot, peeled and grated
4 green onions, chopped
2/3 bag frozen baby peas, thawed in fridge

Layer in bowl as listed. Cover completely with:
1 cup mayonnaise
3/4 cup Parmesan cheese

Cover and let set overnight.

The next day, add six slices bacon, fried crisp and broken into pieces. Toss just before serving.

Yum!

Birds Nests

2009-04-16T08:23:00.004-05:00

My mom made these for Easter this year - they were cute and very tasty!

2 tablespoons melted butter
7 oz marshmallow creme
1/2 cup peanut butter
5 oz chow mein noodles (about 3 cups)
1 cup chopped M&M's
Peanut M&M's for eggs - or other egg shaped Easter candy

Melt buttter. Remove from heat and stir in marshmallow creme and peanut butter. Mix in chopped M&M's. Stir in chow mein noodles. Use 1/3 measuring cup and hands to shape into nests. Place peanut M&M's as eggs in nests. Let set 15 minutes before wrapping in plastic wrap. Makes 8 larger or 12 smaller nests.

Glazed Lemon Cake

2009-03-17T19:56:00.003-05:00

Glazed Lemon Cake:
2 cups flour
1 ¼ cup sugar, divided
2 teaspoons baking powder
1 package (3 oz.) lemon Jello
¾ cup milk
2/3 cup oil
2 teaspoons lemon extract
3 large eggs, separated

Glaze:
2 cup powdered sugar
1/3 cup lemon juice

Preheat oven to 325. Spray bundt pan with Pam for Baking. Mix with wire whisk: flour, 1 cup sugar, Jello, and baking powder. Beat in milk, oil, and lemon extract. Beat in egg yolks, one at a time. Beat the egg whites until stiff but not dry, beating in remaining ¼ cup sugar. Fold beaten egg whites lightly, but thoroughly, into batter. Pour batter into prepared pan. Bake 35-45 minutes or until cake tester inserted in middle comes out clean. Let cool 10 minutes.

Combine glaze ingredients in saucepan. Heat through. Loosen sides of cake with spatula. Turn out onto cooling grid set on wax paper. Pour warm glaze over cake. Let cool 1 hour.

Beef Burgundy

2009-02-22T18:52:00.003-06:00

In a small green notebook, David's mom wrote down some of David's favorite recipes. It's where David's recipe for his excellent potato salad lives and it's what we consulted the first time we made spaghetti. Yes - spaghetti. We've come a long way!

A month or so ago David made Mamie's Beef Burgundy. It makes quite a bit, so we froze the leftovers. I like knowing that there is a delicious and ready made meal in our freezer.

Meat and Vegetables
1/4 cup butter or margarine
5 medium onions, sliced
1 pound fresh mushrooms, sliced
3 pounds beef stew meat, cut into 1 inch cubes

Seasonings
1 clove garlic, minced
2 teaspoons salt
1/4 teaspoon onion salt
1/4 teaspoon marjoram leaves
1/4 teaspoon thyme leaves
1/8 teaspoon pepper
1 tablespoon tomato paste

Sauce
1 cup beef broth
1 tablespoon plus 1 and 1/2 teaspoons flour
1 and 1/2 cups red Burgundy

Melt butter in large saucepan. Cook and stir onion and mushrooms in butter until onion is tender. Remove vegetables from pan and drain. Brown meat with garlic in same pan. Sprinkle remaining seasonings on meat. Mix beef broth and flour; pour on meat. Heat, stirring constantly until sauces boils. Stir one minute. Stir in Burgundy. Cover tightly, simmer 1 and a half to 2 hours, stirring in onion and mushrooms 5 minutes before beef mixture is done.

David's mom has added a note at the bottom of the recipe saying "Make this on your day off." :)

Ham and Beans

2009-01-24T16:08:00.003-06:00

2 cups dry Great Northern Beans, soaked overnight, drained and rinsed
1/2-1 pound ham
1/2 cup brown sugar
1 tablespoon onion powder
1 tablespoon dried parsley flakes
1 teaspoon minced garlic (I used the pre-minced kind in a jar)
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper

Throw it all in the crockpot and cover with water - enough water so that you have about two inches on top of everything. Cook on Low all day - 10-12 hours. We kept the ham out and added it around noon, but that was because I ran out of time in the morning and asked David to do it later. I think you could have the ham in all day. It was pretty soupy at the end, so I added a bit of cornstarch to thicken things up a bit. It was a hearty winter meal served over cornbread.

Red Beans and Rice

2009-01-17T18:15:00.003-06:00

Mardi Gras is coming soon, and what better way to celebrate with some good Red Beans and Rice.

2 cups dry red beans
2 cloves garlic
1 onion, chopped
2 teaspoons Cajun seasoning
Salt
2 bay leaves
Cayenne pepper to taste
fresh or smoked ham hock
1-2 pounds andouille sausage

Wash beans and soak overnight. Drain. Cover beans and all ingredients (except sausage) with cold water. Bring to a boil. Reduce heat and simmer at least 2 and a half hours. Add cut sausage and continue to simmer for 30 minutes. Take out the ham hock when you put the sausage in and let it cool a little. Pull off the meat from the ham hock and add to the beans. Serve with steamed rice and cornbread.

Easy Cinnamon Rolls

2008-12-28T11:10:00.004-06:00

David told me once that his mom used to make cinnamon rolls for Christmas morning every year. Each December, I search for a recipe that sounds good, but doesn't require working all night kneading and mixing. I hadn't found one, until this recipe appeared in Guidepost magazine. The recipe is by Ashley DeVecht.

1 loaf frozen bread dough, thawed in the refrigerator, but not risen
5 tablespoons butter or margarine, softened to room temperature
5 tablespoons sugar
3 teaspoons cinnamon

Topping:
1 cup powdered sugar
1 tablespoon milk

Thaw frozen dough in refrigerator - cover so it doesn't dry out. Spray 9 inch pan with cooking spray. Roll out dough to about 12x14 inches. Spread butter evenly on top of dough. Sprinkle with sugar and then with cinnamon. Roll up jelly roll style, tightly pinching ends so sugar/cinnamon doesn't fall out. With a sharp knife cut into 1 inch sections and lay in prepared pan. Leave room between rolls for rising. Allow dough to rise to double its size - around 2 to 4 hours.

Preheat oven to 350 degrees. Bake risen rolls for 15-20 minutes. Top will be golden brown when done.

Topping: Mix powdered sugar and milk to a thick paste. Spread on the still warm rolls to allow the frosting to melt slightly. I had some left over cream cheese icing, so I thinned that a little with milk and used it.

These cinnamon rolls turned out great, and the house smelled delicious and Christmasy.

Grandmother's Cranberry Salad

2008-12-28T11:06:00.004-06:00

1 lb. fresh cranberries
1 orange - all
1 apple, all but core
1/2 cup pecans
1 cup sugar
1 pkg raspberry jello
1 cup boiling water
8 oz. can crushed pineapple

Grind the first 4 ingredients. Add 1 cup sugar and set aside for 2 hours. Dissolve raspberry jello in boiling water. Add pineapple and the ground ingredients. Mix well and let set in refrigerator. Top with pecan halves. For Christmas, shape pecans like a Christmas tree.

Cauliflower-Broccoli Salad

2008-12-28T11:03:00.002-06:00

I think this is my Aunt Connie's recipe originally, but my mom makes it quite a bit. I guess they both get credit!

1 head cauliflower
1 pkg broccoli
1 small red onion
1 lb bacon, fried crisp, drained, and crumbled
1/2 lb (or more) grated cheddar cheese

Dressing: 1/2 cup miracle whip, 1/4 cup sugar, 1 tablespoon cider vinegar

Chocolate Chip Cookies

2008-12-28T10:52:00.004-06:00

My new Kitchenaid mixer came with some recipes, and a request from the groom for chocolate chip cookies. No one really needs a new chocolate chip cookie recipe, but the recipe from the mixer book turned out just like I like. The cookies were thin, chewy in the middle, an crispy on the outside. From the empty cookie plate at our family Christmas celebration, I would say that others liked the as well.

1 cup granulated sugar
1 cup brown sugar
1 cup (2 sticks) butter or margarine, softened
2 eggs
1 1/2 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon salt
3 cups all purpose flour
12 ounces semi-sweet chocolate chips (I prefer milk chocolate chips)

Place sugars, butter, eggs, and vanilla in mixer bowl. Mix about 30 seconds at speed 2. Stop and scrape bowl. Turn to speed 4 and beat about 30 seconds.

Turn to Stir speed. Gradually add baking soda, salt, and flour to sugar mixture and mix about 2 minutes. Turn to speed 2 and mix about 30 seconds. Stop and scape bowl, then add chocolate chips. Mix about 15 seconds at speed 2.

Drop rounded teaspoonfuls onto greased baking sheets about 2 inches apart. Bake at 375 degrees for 10-12 minutes. Remove from baking sheets immediately and cool on wire racks.

Recipe from "Instructions and Recipes For Your Kitchenaid Stand Mixer"

Coddle

2008-12-28T10:41:00.003-06:00

On Christmas Eve, we went to Monett for dinner and church with my parents and Grandma. My mom made coddle for us, along with lots of other goodies. Most recipes, I am happy to try out on my own. But her coddle is so good, and David is so crazy about it, that I've never even tried. In case you'd like to try it though, here is the original recipe.

Emeril Lagasse's Coddle:
6 strips bacon, small diced - this time she used peppered bacon and it was delicious
1/2 pound andouille sausage - if you live nearby, Harter House has the best. And I think my mom uses more than 1/2 a pound
1 cup onions, diced
2 tsp minced garlic
1 tsp pepper
salt to taste
2 lbs baby red potatoes, diced into quarters
2 tsp fresh rosemary
2 c chicken stock

Render the bacon and sausage in a one gallon pot over medium high heat until the sausage is crispy. Add the onions to the pot and sweat for 3-4 minutes or until the onions are soft and translucent. Add the garlic to the pot and sweat for 30 seconds. (I will admit - this was the point at which I decided not to make this. Render bacon? Sweat onions? What? I still don't know what those things mean.) Place the potatoes in the pot and add the chopped rosemary. Then add 2 cups chicken stock to the pot and season with salt and pepper. Bring the pot to a boil and reduce to a simmer. Cook until the potatoes are tender, about 30 minutes. Adjust seasoning if necessary and serve immediately.

This is one of those things that gets better with time. The only the better than fresh coddle is yesterday's coddle. Yum!

Keetha's Sausage Cheese Balls

2008-12-28T10:23:00.003-06:00

I love Keetha's food blog - lots of yummies with a southern flair. I made her sugar cookies in July and they were great. I had been meaning to make her sausage cheese balls and even had all of the ingredients. Turns out my new Christmas mixer was just the incentive that I needed. I whipped up a batch and froze them. I'm looking forward to popping a few in the oven for breakfast, or maybe baking them and taking them to New Year's Eve festivities. Here's the recipe, straight from Keetha's blog:

3 cloves garlic, minced

16 ounces grated sharp or extra sharp Cheddar cheese

1 pound sausage (hot or mild)- can use turkey sausage

2 ½ cups baking mix

1 teaspoon Italian seasoning

1 good dash Worcestershire sauce

Combine all ingredients until thoroughly mixed. You may as well go ahead and use your hands – they’re really easier to mix up that way. Shape the dough into small balls and place on an ungreased baking sheet.

At this point, sausage balls can be baked immediately or frozen. To freeze, place baking sheet with sausage balls in the freezer for at least an hour. Write baking instructions and date in permanent marker on a zip-top bag and place the frozen sausage balls in the bag. Don’t forget this step! I cannot tell you how incredibly efficient it makes you feel when you pull that bag from the freezer and see neatly penned instructions, written in your very own handwriting.

When ready for a few, simply remove however many you’d like from the bag and bake on an ungreased baking sheet; no need to thaw first.

To bake, preheat oven to 350° F. Bake for 10 to 12 minutes or until lightly browned.

Pioneer Woman's Christmas Rum Cake

2008-12-20T15:34:00.004-06:00

I saw this recipe for Christmas Rum Cake on the Pioneer Woman's cooking blog. It looked delicious, so I had to try it.

Here's the recipe, just as PW wrote it:
Pioneer Woman’s Mother-in-Law’s Christmas Rum Cake

Cake:
1 box yellow cake mix
1 small package INSTANT vanilla pudding mix
4 eggs
1/2 cup cold water
1/2 cup canola oil
1/2 cup rum (dark or light is fine)
1 cup chopped pecans
Brown sugar (optional)

Preheat oven to 325. Grease and flour Bundt cake pan. Sprinkle nuts over bottom of pan. If desired, sprinkle a couple of tablespoons of brown sugar over the nuts. Mix all cake ingredients together. Pour batter over nuts. Smooth out ’til the top is even. Bake 1 hour, or a little less if the pan is black. Do not overbake!

Glaze: While cake has ten minutes to go, make the glaze.
1 1/2 sticks (3/4 cup) butter
1/4 cup water
1 1/2 cups sugar
3/4 cup rum

Melt butter in saucepan. Stir in water and sugar. Boil 4 to 5 minutes, stirring constantly. Turn off flame and pour in rum. Stir to combine and reheat for 30 seconds.
Remove cake from oven. Immediately drizzle 1/3 of the glaze on the bottom (top) of the cake. Allow to sit for five minutes.

Invert the cake onto a serving plate. Prick surface a hundred times with a fork (gently, please.) Slowly drizzle remaining rum glaze all over the top of the cake, allowing it to drip down the sides. Cool to room temperature.

Next time I make this cake, I will change a couple of things. I used only 1/2 a cup of pecans, because we don't especially cake for nuts. Definitely use the brown sugar. For the glaze, I would only use 1 stick of butter. The glaze was pretty runny and hard to keep on the cake. And I had more than I really needed. The cake was delicious though, and very moist.

Open House Pumpkin Bread

2008-12-15T21:11:00.002-06:00

For BooMama's Open House, I made pumpkin bread for you! If you have been with the Fremont House Kitchen for long, this may seem familiar. But...it's so tasty I just couldn't resist. I sliced into it tonight and spooned on some of Patty's apple butter. Delicious!

From Cottage Living Magazine, November 2006

This recipe doubles and even triples really well. A single recipe will make four little loaves (bake for 36 minutes).

1-2/3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 plus 1/8 teaspoon kosher salt
1-1/3 cups sugar
1/3 cup canola oil
1 cup plus 1 1/2 tablespoons canned unsweetened pumpkin
1 large egg

1. Preheat oven to 350. Grease and flour an 8x4 loaf pan. Stir together the first 6 ingredients.
2. In a separate (large) bowl, combine sugar, oil, and pumpkin. Beat at medium speed with an electric mixer until smooth. Add egg, beating until well blended. Gradually add dry ingredients, beating at a low speed until blended. Transfer batter to prepared pan.
3. Bake at 350 for 1 hour 5 minutes or until loaf is golden and a wooden pick inserted in center comes out clean. Let cool in pan on wire rack 15 minutes. Remove from pan.

Patty's Kitchen

2008-11-24T07:44:00.004-06:00

My good friend Patty has a new recipe blog. If you are looking for time-tested favorites, you can't go wrong with Patty's recipes. When David's mom was in the hospital for the last time, Patty promised her that she'd take care of her boy. Not only has she kept that promise, but she's extended it to include me. Patty and her husband Jim are kind enough to invite us for dinner often. Patty's kitchen is a lot like mine - very small and hardly room for two - but the most amazing things come out of that kitchen. The first time I went to their house with David, I was a nervous wreck. What should I wear? Will I know what fork to use? I was so relieved to arrive and find that Patty doesn't wear shoes unless she just has to and that she serves things like fried potatoes.

Check out her blog here: http://pattyskitchen.blogspot.com/. She's just getting started, so bookmark it and come back often.

Chili

2008-11-23T17:27:00.004-06:00

There's nothing unusual about this chili, but it's a sure fire hit with our friends. I recommend doubling or tripling this recipe. If you have some left, freeze it. It's even better after spending a month or two in the freezer.

4 tablespoons butter
1 large onion, chopped
3-4 pounds hamburger - the fatty greasy variety
4 tablespoons crush red chile
4 tablespoons chili powder
3 tablespoons cumin
3 medium cloves garlic, crushed
1 tablespoon black pepper
1 tablespoon salt
1 tablespoon sugar
1 (14 ounce) can peeled whole tomatoes
4 cans kidney beans

Melt butter in a large heavy pot over medium heat. Add onion and cook until translucent. Add meat, crushed chile, chili powder, cumin, garlic, pepper. Mix well and brown meat. Once meat browns (do not drain!), add remaining ingredients. Bring to a boil. Lower heat and simmer uncovered. Stir occasionally. Simmer for 4-8 hours - the longer the better. We serve it with Fritos, cheese, sour cream, and chopped onion.

Cornbread Stuffing

2008-11-12T21:46:00.004-06:00

Everyone has their own version of this Thanksgiving staple. This is the recipe that David's mom used, so I make it at least once a year for him.

Corn Bread
2 cups flour
6 teaspoons baking powder
1 and a half teaspoons salt
2 cups cornmeal
4 eggs
2 cups milk
1/2 cup cooking oil

Heat oven to 425. Grease a 9x13 baking pan. Mix dry ingredients. Beat eggs just enough to blend yolks and whites. Stir milk and oil into eggs. Add dry ingredients and stir to blend thoroughly. Pour into greased pan and bake 25 minutes or until toothpick inserted in middle comes out clean.

Stuffing
Prepared cornbread
1/2 medium onion, chopped
1 rib celery, chopped
2 eggs, beaten
1 can chicken broth
1 and 1/2 teaspoons baking powder
2 tablespoons sage
Milk, enough to make mixture mushy
Salt and Pepper to taste

Crumble the cornbread into a large mixing bowl. Add the onion and celery and mix. Add remaining ingredients. Pour into 9x13 or larger baking dish. Bake at 325 for an hour.

Chicken Tortilla Soup

2008-11-09T20:30:00.004-06:00

4 Uncooked, boneless, skinless chicken breasts
2 15oz. cans black beans, undrained
1 15 oz. can diced tomatos
1 15 oz. can Rotel
1 c. salsa
2 8 oz. cans tomato sauce
2 cans cheddar cheese soup

Extras: tortilla chips, shredded cheese, sour cream, or cilantro

1. Combine all ingredients (except extras) in a large crock pot.
2. Cover, cook on low for 8 hours.
3. Just before serving, remove chicken and slice or shed into bite sized pieces, add back to soup.
4. To serve, put a handful of chips in individual soup bowls. Ladle soup over chips. Top with cheese and or sour cream.

From About.com. This could easily be cut in half for two. My crockpot (a medium/large size) was full to the brim once all ingredients were added.

Hot Crab Dip

2008-11-09T11:15:00.002-06:00

2 (8oz.) pkg. cream cheese, softened
1 (8oz.) container sour cream
1/4 C. mayonnaise
1 T. Worcestershire sauce
1 T. lemon juice
1 t. dry mustard
1/4 t. garlic salt
3 (6 oz.) cans Lump (or med. grade) Crab meat, drained
1 C.(4oz.) shredded Cheddar cheese
crackers or toasted French bread rounds

Combine first 7 ingredients, stirring until blended. Add drained, canned crab meat and mix well. Spoon mixture into a 9 X 13 baking dish that has been sprayed with Pam; sprinkle evenly with Cheddar cheese. Bake at 350 degrees for 30 minutes or until bubbly. Serve immediately with crackers or French bread rounds.

Delicious!

My friend Robyn made this last year for my bridal shower. I tried to never move more than an arm-length from it.

Apple Cobbler

2008-10-26T16:10:00.004-05:00

Filling:
5 medium apples, peeled and sliced
1/4 cup brown sugar
1/4 cup white sugar
2 teaspoons corn starch
1/2 teaspoon Cinnamon
2 tablespoons butter or margarine

Topping:
1 cup flour
1/4 cup brown sugar
1/4 cup white sugar
1/2 teaspoon salt
1 teaspoon baking powder
6 tablespoons chilled butter or margarine, cut into small pieces
1/4 cup boiling water

Cinnamon Sugar:
1 teaspoon cinnamon
2 tablespoons white sugar

1. Preheat oven to 425 degrees

2. Combine filling ingredients, except butter in a large bowl. Stir to coat and pour into a 2 quart baking dish. Dot with the two tablespoons of butter. Bake for 10 minutes.

3. While the filling is baking, combine all topping ingredients except butter and water. Blend butter into the mix with finger tips or a pastry blender. Mixture should be chunky. Add 1/4 cup boiling water. Stir until just combined.

4. Remove filling from oven and drop spoonfuls of topping over it. Sprinkle with cinnamon sugar. Bake until topping is golden - about 30 minutes.

If this sounds mysterious like the peach-blueberry cobbler, it's because it is the same thing, with the addition of two tablespoons of butter. It was quite tasty. It received rave reviews from the groom and was proclaimed "maybe his new favorite fall dessert." Score! Serve warm with Blue Bell Homemade Vanilla Ice Cream.

Jalapeno Pot Roast

2008-10-26T16:00:00.003-05:00

Recipe from CrockPot365

2-3 pound chuck roast
can of cream of mushroom soup
1/4 cup jalapenos (from jar)
1 can black beans, drained and rinsed
1 yellow onion, sliced into rings
8 oz. sour cream (to be used at the end)
1 package Knorr Rice Sides - Spanish or Mexican flavor

Spray crockpot with cooking spray. Place all ingredients in crockpot except rice and sour cream. Cover and cook on low 8-10 hours. Remove meat and onions with tongs. Place sour cream in small saucepan. Use slotted spoon to rescue beans. Add to saucepan with sour cream. Add juices from crockpot to sour cream/beans until it becomes the consistency of gravy. Prepare rice according to package directions. Serve roast over rice and topped with bean and sour cream gravy.

This sounds a little weird, but it was really good.

Ginger Cookies

2008-10-13T19:41:00.004-05:00

Recipe from First United Methodist Church, Monett, MO Cookbook (Mary K. Scott)

3/4 cup shortening
1 cup sugar
1 egg
1/4 cup molasses
2 cup flour
1 tablespoon ginger
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon salt

Cream shortening. Add sugar gradually. Beat in the egg and molasses. Sift flour, ginger, soda, cinnamon, and salt together and add to the other mixture. Cool 30 minutes to 1 hour in refrigerator. Roll into balls the size of walnuts and roll in granulated sugar. Place on ungreased baking sheet.

Bake at 350 degrees for 10-14 minutes or until puffed up and lightly browned. Let set a minute on sheet before removing cookies.

Chicken Squares

2008-10-06T17:32:00.003-05:00

from Phyllis Garrett

2 cups cooked and cubed or shredded chicken
3 oz cream cheese
2 tablespoons butter or margarine
Green onions - to taste
Pepper - to taste
Refrigerated crescent rolls

Create four rectangles using 2 crescent rolls per rectangle. Mix chicken, cream cheese, butter, green onion, and pepper. Place 1/2 cup of mixture on one end of each rectangle. Fold the other end of the rectangle over to form a square. Bake at 375 for 15-18 minutes.

Meatballs

2008-09-28T19:25:00.004-05:00

This isn't especially unique, but they were tasty!

1 and a half pounds ground beef
1 and a half cups bread crumbs
3/4 cup milk
egg
1/4 cup or so finely chopped onion
1 and a half tablespoons Worcestershire sauce

Form into 2 inch balls and bake at 350 degrees for about an hour. Serve with Knorr pasta sides in Stroganoff flavor.

Mom's Creamed Corn

2008-09-21T20:53:00.004-05:00

2 - 16 oz bags frozen corn
pint of whipping cream
1/2 cup milk
2 teaspoons salt
12 teaspoons sugar
pinch of pepper

Bring to a boil. Simmer 5 minutes.

In a small bowl, mix 4 tablespoons softened butter and 4 tablespoons flour. Stir. Add gradually to corn to thicken.

Mamie's Pumpkin Bars

2008-09-21T20:47:00.003-05:00

4 eggs
1 and 2/3 cup sugar
1 cup canola oil
1 (15 oz.) can pumpkin
2 cups flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking soda

Icing:
3 oz. cream cheese
1 teaspoon vanilla
1/2 cup margarine
2 cups powdered sugar

Beat together eggs, sugar, oil, and pumpkin until light and fluffy. Stir together flour, baking powder, cinnamon, salt, and soda. Add to pumpkin mixture and mix thoroughly. Spread batter in an ungreased 9x13 baking dish. Bake in a 350 degree oven for 25-30 minutes. Cool. Frost with cream cheese icing.

Cream cheese icing: Cream together cream cheese and margarine. Stir in vanilla. Add powdered sugar, a little at a time, beating until smooth.

Pumpkin Bread

2008-09-08T19:38:00.002-05:00

From Cottage Living Magazine, November 2006

This recipe doubles and even triples really well. A single recipe will make four little loaves (bake for 36 minutes).

1-2/3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 plus 1/8 teaspoon kosher salt
1-1/3 cups sugar
1/3 cup canola oil
1 cup plus 1 1/2 tablespoons canned unsweetened pumpkin
1 large egg

1. Preheat oven to 350. Grease and flour an 8x4 loaf pan. Stir together the first 6 ingredients.

2. In a separate (large) bowl, combine sugar, oil, and pumpkin. Beat at medium speed with an electric mixer until smooth. Add egg, beating until well blended. Gradually add dry ingredients, beating at a low speed until blended. Transfer batter to prepared pan.

3. Bake at 350 for 1 hour 5 minutes or until loaf is golden and a wooden pick inserted in center comes out clean. Let cool in pan on wire rack 15 minutes. Remove from pan.

Best Cinnamon Rolls Ever

2008-08-24T20:44:00.004-05:00

A couple of weeks ago, we got a phone call that would change our lives. It was our friend Patty. She had made Cinnamon rolls and was bringing them to us. If you think that a delivery of fresh, hot Cinnamon rolls isn't a life-changing event, you have not eaten these Cinnamon rolls. They are indescribably amazing. I plan to only put recipes on the blog that I have made at least once so that you know that if I can make it, you can make it. I haven't tackled this one yet, as I think we may have to annex some additional space in the kitchen to have room for all the rising and rolling, but I do plan to try. The recipe is from The Pioneer Woman's website and has excellent step-by-step instructions WITH pictures. Here it is: http://thepioneerwoman.com/cooking/2007/06/cinammon_rolls_/

Once I manage to make them, I'll type out the instructions.

Buttermilk Chocolate Cake

2008-08-24T20:06:00.003-05:00

from Carolyn Wolfe

Cook: 1 cup water, 2 sticks butter, 4 heaping tablespoons of cocoa. Bring to a boil, then add to 1/2 cup buttermilk, 2 eggs, 1/2 teaspoon vanilla (mix these three things before adding hot mixture). Mix 2 cups flour, 2 cups sugar, 1/4 teaspoon salt, 1 teaspoon baking soda. Add to liquid mixture. Pour into greased 9x13 pan and bake 25-35 minutes at 350 degrees.

Icing: 5 tablespoons buttermilk, 1 stick butter, 4 tablespoons cocoa. Cook briefly, then beat in 1 box powdered sugar.

My dad and David both get this cake for their birthdays. It disappears pretty fast at our house.

Aunt Connie's Chocolate Eclair Cake

2008-08-07T19:36:00.003-05:00

16 oz. box honey graham crackers
2 - 3 and 3/4 oz. package instant French vanilla pudding mix
3 cups and 3 tablespoons milk
12 oz. carton Cool Whip - thawed
1 and 1/2 cup powdered sugar
6 tablespoons cocoa
2 tablespoons butter
2 teaspoons light corn syrup
1 teaspoon vanilla

Place a single layer of graham crackers in bottom of a 9 x 13 pan. Combine pudding mix with 3 cups milk. Stir until thickened. Fold in whipped topping. Spread 1/2 of pudding mixture on graham cracker layer. Add another layer of graham crackers. Cover with remaining pudding mixture. Top with a layer of crackers. In a small saucepan, combine powdered sugar, cocoa, butter, remaining milk, corn syrup, and vanilla. Stir over low heat until just liquified. Pour over top layer of crackers. Refrigerate at least 24 hours. May be prepared up to two days in advance.

Christina's Alfredo Sauce

2008-08-07T19:30:00.005-05:00

INGREDIENTS:
1/2 cup butter
1 (8 ounce) package cream cheese
2 teaspoons garlic powder
2 cups milk
6 ounces grated Parmesan cheese
1/8 teaspoon ground black pepper

DIRECTIONS
Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta and chicken to serve.

This is so good...even if you substitute low-fat cream cheese and use skim milk and margarine.

Mom's Mandarin Romaine Salad

2008-08-07T19:28:00.004-05:00

Salad:
2 stalks romaine lettuce (torn or cut in small pieces)
3 green onions with tops, chopped
1 cup chopped celery (optional)
Mix and refrigerate to keep crisp.

Dressing:
1 tsp salt - pepper
4 Tblsp. sugar
4 Tblsp. cider vinegar
1/2 cup canola oil
1 Tblsp. snipped parsley (optional)
Mix well. Refrigerate in a container you can shake occasionally to keep mixed.

Sugared almonds:
1/2 cup sliced almonds
3 Tblsp. sugar
Stir together over medium heat in skillet until sugar coated. Pour immediately onto waxed papered cookie sheet and cool.

To serve:
Five minutes before serving, stir on part of the dressing (probably won't need all of it) and 2 cans drained mandarin oranges. Stir in sugared almonds and serve immediately.

Variations: Can mix iceburg lettuce in with romaine especially to serve a larger group.
Can also add fresh sliced strawberries and/or blueberries in addition to the mandarin oranges for a colorful salad!!

Turkey Chili

2008-08-07T19:25:00.004-05:00

I was hoping this would be edible (and hoping to sneak a low-fat meal in) and was pleasantly surprised. It's low-fat, until you add the toppings, but ridiculously high in sodium. Can't have it all!

1 pound ground turkey, browned and drained
1 can pinto beans, rinsed and drained
2 cans mild Rotel with liquid (for a milder chili, use a can of diced tomatoes in place of one of the cans of Rotel)
1 small onion (I used purple, but any would do)
2 teaspoons chili powder
2 teaspoons cumin
1 cup water

Combine all in pot and simmer for 2 hours. If chili gets too thick, add a little more water. Serve over tortilla chips or cornbread and top with sour cream, shredded cheese, and chopped green onion. I think a can of corn might be a tasty addition next time.

Peach Blueberry Cobbler

2008-08-07T19:16:00.003-05:00

Thanks to a combination of a recipe from my friend Patty and a recipe from Allrecipes.com, I made a tasty Peach-Blueberry Cobbler today. I don't especially care for blueberries, but this was really good.

Filling:
5 fresh peaches, peeled, pitted and sliced
1 pint fresh blueberries, picked over
1/4 cup white sugar
1/4 cup brown sugar
1/2 teaspoon cinnamon
2 teaspoons corn starch

Topping:
1 cup all-purpose flour
1/4 cup white sugar
1/4 brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled and cut into small pieces
1/4 cup boiling water

Cinnamon Sugar for very top:
1 teaspoon Cinnamon
3 tablespoons white sugar

1. Preheat oven to 425 degrees

2. Combine filling ingredients in a large bowl. Stir to coat and pour into a 2 quart baking dish. Bake for 10 minutes.

3. While the filling is baking, combine all topping ingredients except butter and water. Blend butter into the mix with finger tips or a pastry blender. Mixture should be chunky. Add 1/4 cup boiling water. Stir until just combined.

4. Remove filling from oven and drop spoonfuls of topping over it. Sprinkle with cinnamon sugar. Bake until topping is golden - about 30 minutes.

Lemon Bars

2008-08-07T19:11:00.004-05:00

Crust:

1 and 1/2 cups flour

3/4 cup powdered sugar

1 and 1/2 sticks unsalted butter, chilled and cut into small pieces

Pinch of salt

Filling:

4 eggs

2 cups sugar

6 tablespoons flour

6 tablespoons lemon juice

1 teaspoon lemon extract

Preheat oven to 350 degrees F. Lightly grease a 9 by 13 by 2-inch pan. For the crust, combine the flour, powdered sugar, and salt in a large bowl. Cut in the butter to make a crumbly mixture. Press the mixture into the prepared pan. Bake for 20 minutes.Make the filling while the crust is baking. Mix the eggs, sugar, flour, lemon juice, and lemon extract. Pour this over the baked crust and bake for 25 minutes longer. Sprinkle with powdered sugar when cool. These cut best if cooled completely before cutting.

**The original recipe is Paula Dean's from the Food Network. It calls for 2 cups flour, 2 sticks butter, and 1 cup powdered sugar in the crust. We thought that made the bars too "crusty" though. And we wanted them more lemony, so added the teaspoon of lemon extract.

Chili Cornbread

2008-08-07T18:55:00.003-05:00

Fleischmann's 1-Dish Bake & Rise Batter:
Mazola Pure™ Cooking Spray
1 cup all-purpose flour
1/4 cup yellow cornmeal
2 envelopes Fleischmann's® RapidRise Yeast
2 tablespoons sugar
1/2 teaspoon salt
2/3 cup very warm milk (120º to 130º F)
3 tablespoons corn oil
1 egg
1/2 cup whole kernel corn, frozen OR canned, drained

Chili Filling:
1 pound ground beef, cooked and drained
1/2 cup diced onion, fresh or frozen
1 teaspoon chili powder (optional)
1 package French's® Chili-O Seasoning Mix
1 can (15 ounces) dark red kidney beans, drained
1 can (8 ounces) tomato sauce

Topping:
1 cup (4 ounces) shredded Mexican style cheese

Directions:
Mix corn bread batter ingredients together in a pre-sprayed 8 X 8-inch baking dish. Add remaining chili mixture ingredients to browned hamburger in a large skillet. Cook and stir over medium-high heat about 10 minutes, until mixture simmers.

Top batter evenly with chili filling. Sprinkle with shredded cheese.

Bake by placing in a COLD oven; set temperature to 350º F. Bake for 30 minutes or until done.

From http://www.breadworld.com/

Parmesean Chicken Strips

2008-08-07T18:41:00.003-05:00

2/3 cup Bisquick or Jiffy baking mix
1/2 cup grated Parmesan cheese
1/2 teaspoon salt or Garlic salt
1/2 teaspoon paprika
3 boneless skinless chicken breast halves, cut crosswise into 1/2-inch strips
1 egg, slightly beaten
3 tablespoons butter or margarine, melted
1. Heat oven to 450ºF. Line cookie sheet with foil; spray with cooking spray.
2. Mix Bisquick mix, cheese, salt and paprika in 1-gallon resealable plastic food-storage bag. Dip half the chicken strips into egg; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle butter over chicken.
3. Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center.

From http://www.bettycrocker.com/