This recipe is a very easy rendition of scalloped potatoes. The original recipe called for breakfast sausage crumbled and mixed in. I replaced the sausage with sauteed mushrooms and the family doesn't miss the sausage. I use a mandolin to slice the potatoes and onions, which makes this a quick dish to put together. I leave the skins on the potatoes or you can peel them if you wish. This is a great family comfort meal. ENJOY!
SCALLOPED POTATOES
6-8 potatoes, sliced
1 medium onion, sliced
8 ounces mushrooms, sliced
1 tablespoon butter
2 cups cheddar cheese shredded
10 3/4 ounce cream of mushroom soup condensed
1 cup milk
1 teaspoon salt
1/2 teaspoon black pepper
1. Preheat oven to 350 degrees.
2. Saute mushrooms in butter until done, 5-8 minutes.
3. Mix the mushroom soup, milk, salt and pepper in a bowl.
4. Layer 1/2 the potatoes, onions and all the mushrooms in a casserole. Top with 1/2 the soup mixture and 1/2 the cheese. Repeat with the remaining items.
5. Bake for 60-70 minutes or until the potatoes are tender.
ENJOY!
Monday, December 26, 2011
Tuesday, December 6, 2011
Cranberry Upside Down Cake
It was my wife's birthday at the end of November and I usually make whatever cake she wants for her birthday. This year we were watching a show that featured cranberries and one of the recipes was a Upside Down Cranberry Cake. The lady who made it on the show did not share her recipe as it was a family secret recipe handed down over the years, However, we found this recipe on the internet and I made it for Terri for her birthday. It is a very colorful cake and a great addition for the holidays.Give it a try if you enjoy the tangy taste of cranberries.
CRANBERRY UPSIDE DOWN CAKE
For the topping
4 tablespoons butter
3/4 cup firmly packed brown sugar
3/4 pound cranberries
For the cake
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons butter
1 cup white sugar
2 eggs, separated
1 teaspoon vanilla
1/2 cup milk
1/8 teaspoon cream of tartar
To make the topping, butter a 9 inch round cake pan. Put the butter and brown sugar in the prepared pan and place the pan over medium heat. Heat, stirring occasionally, until the butter is melted and the sugar has dissolved. Scatter the cranberries over the butter-sugar mixture. Set aside.
Preheat oven to 350 degrees.
To make the cake, in a bowl, mix together the flour, baking powder and salt. In another bowl, using an electric mixer, beat the butter and sugar on medium speed until light and fluffy, 2-3 minutes. Add the egg yolks one at a time, beating well after each addition. Add the vanilla and mix well. Using a spatula, fold in the flour mixture in three additions, alternating with the milk.
In a bowl, using a whisk or electric mixer, beat the egg whites until soft peaks form. Add the cream of tartar and continue to beat until stiff peaks form. Fold the whites into the batter.
Spoon the batter over the cranberries in the cake pan, spreading it evenly. Bake for 55-60 minutes, or until done. Transfer the pan to a wire rack and let cool for 15 minutes. Run a knife around the edge to loosen the cake. Invert onto a serving plate , let stand for 5 minutes, then lift off the pan.
Enjoy the cake with whipped cream or ice cream.
CRANBERRY UPSIDE DOWN CAKE
For the topping
4 tablespoons butter
3/4 cup firmly packed brown sugar
3/4 pound cranberries
For the cake
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons butter
1 cup white sugar
2 eggs, separated
1 teaspoon vanilla
1/2 cup milk
1/8 teaspoon cream of tartar
To make the topping, butter a 9 inch round cake pan. Put the butter and brown sugar in the prepared pan and place the pan over medium heat. Heat, stirring occasionally, until the butter is melted and the sugar has dissolved. Scatter the cranberries over the butter-sugar mixture. Set aside.
Preheat oven to 350 degrees.
To make the cake, in a bowl, mix together the flour, baking powder and salt. In another bowl, using an electric mixer, beat the butter and sugar on medium speed until light and fluffy, 2-3 minutes. Add the egg yolks one at a time, beating well after each addition. Add the vanilla and mix well. Using a spatula, fold in the flour mixture in three additions, alternating with the milk.
In a bowl, using a whisk or electric mixer, beat the egg whites until soft peaks form. Add the cream of tartar and continue to beat until stiff peaks form. Fold the whites into the batter.
Spoon the batter over the cranberries in the cake pan, spreading it evenly. Bake for 55-60 minutes, or until done. Transfer the pan to a wire rack and let cool for 15 minutes. Run a knife around the edge to loosen the cake. Invert onto a serving plate , let stand for 5 minutes, then lift off the pan.
Enjoy the cake with whipped cream or ice cream.
Tuesday, November 22, 2011
Fresh Cranberry Relish
Every year Thanksgiving is not Thanksgiving unless there are certain special side dishes on the table. For our family one of these dishes is Fresh Cranberry Relish. We still include the canned cranberry gel, but this dish is fresh, vibrant and full of flavor. Best of all it is an easy addition to the Thanksgiving table. So it give it a try and it may become a regular on your holiday table.
FRESH CRANBERRY RELISH
12 ounces fresh cranberries
1 navel orange
1/2 - 3/4 cup white sugar
1. Cut the orange into quarters. Place in a food processor and pulse 3-4 times.
2. Add cranberries and pulse until your desire consistency. Be careful not to over process.
3. Mix in the sugar. Taste and add more if desired.
This can be made the day ahead and stored in the refrigerator. It is great on turkey sandwiches.
ENJOY!
FRESH CRANBERRY RELISH
12 ounces fresh cranberries
1 navel orange
1/2 - 3/4 cup white sugar
1. Cut the orange into quarters. Place in a food processor and pulse 3-4 times.
2. Add cranberries and pulse until your desire consistency. Be careful not to over process.
3. Mix in the sugar. Taste and add more if desired.
This can be made the day ahead and stored in the refrigerator. It is great on turkey sandwiches.
ENJOY!
Friday, November 18, 2011
Aunt Alma's Jello Salad
With Thanksgiving coming up, we were going through our menu for the big day. Every family has must have dishes for Turkey Day, one of ours is Aunt Alma's Jello Salad. This recipe comes from my brother-in-laws wife's family. Aunt Alma was Ellen's aunt who was the cook of the family. We have included this dish for years and it isn't Thanksgiving without it.
AUNT ALMA'S JELLO SALAD
1 cup pear juice
1 cup cold water
1 6 ounce package lime jello package
24 ounces pears, canned and drained
8 ounces cream cheese
1 pint cool whip
1. Bring juice and water to a boil. Dissolve jello and refrigerate until slightly thickened.
2. Beat pears and cream cheese. Add to the jello mixture. Blend well and fold in the cool whip.
ENJOY!
AUNT ALMA'S JELLO SALAD
1 cup pear juice
1 cup cold water
1 6 ounce package lime jello package
24 ounces pears, canned and drained
8 ounces cream cheese
1 pint cool whip
1. Bring juice and water to a boil. Dissolve jello and refrigerate until slightly thickened.
2. Beat pears and cream cheese. Add to the jello mixture. Blend well and fold in the cool whip.
ENJOY!
Tuesday, November 15, 2011
Cheesy Mac
Everyone loves Macaroni and Cheese. This recipe is an easy and delicious version. It is a Paula Dean recipe that my wife brought back after visiting Paula Dean's restaurant. It would make a great side dish for Thanksgiving.
CHEESY MAC
4 cups cooked elbow macaroni, drained
2 cups grated cheddar cheese
3 eggs, beaten
1/2 cup sour cream
4 tablespoons butter, cut into pieces
1/2 teaspoon salt
1 cup milk
1. Preheat oven to 350 degrees.
2. After macaroni has been boiled and drained, add cheddar cheese while the macaroni is still hot.
3. Combine the remaining ingredients and add to the macaroni mixture.
4. Pour into casserole dish and bake for 30-45 minutes. Top with additional cheese, if desired.
ENJOY!
CHEESY MAC
4 cups cooked elbow macaroni, drained
2 cups grated cheddar cheese
3 eggs, beaten
1/2 cup sour cream
4 tablespoons butter, cut into pieces
1/2 teaspoon salt
1 cup milk
1. Preheat oven to 350 degrees.
2. After macaroni has been boiled and drained, add cheddar cheese while the macaroni is still hot.
3. Combine the remaining ingredients and add to the macaroni mixture.
4. Pour into casserole dish and bake for 30-45 minutes. Top with additional cheese, if desired.
ENJOY!
Wednesday, November 9, 2011
Grandma Marge's Apple Bread
We have two apple trees on our property that we planted 17 years ago and this year we had a bumper crop. We were bringing buckets of apples to our friends who have horses so the apples would not go to waste. Towards the end of summer when the zucchinis are plentiful, we have zucchini bread as a constant in our household. I have tried making apple bread but I have never really found a recipe I really liked. That is until now. Terri took Emily and our visiting German student, Karen, to visit Grandma Marge in southern Minnesota. While they were visiting Grandma Marge made this Apple Bread and was willing to share the recipe. The Apple Bread has a nice apple flavor and is similar to our Zucchini Bread in texture. Try this delicious recipe.
GRANDMA MARGE'S APPLE BREAD
1/2 cup butter
1 1/4 cup sugar
2 eggs
2 cups flour
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon salt
1 1/2 cups finely grated apples
1. Preheat oven to 350 degrees.
2. Combine the first 8 ingredients.
3. Fold in the apples and mix until incorporated.
4 Bake for 1 hour in loaf pans or bundt cake pan.
You can add nuts and/or raisins if you desire. ENJOY!
GRANDMA MARGE'S APPLE BREAD
1/2 cup butter
1 1/4 cup sugar
2 eggs
2 cups flour
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon salt
1 1/2 cups finely grated apples
1. Preheat oven to 350 degrees.
2. Combine the first 8 ingredients.
3. Fold in the apples and mix until incorporated.
4 Bake for 1 hour in loaf pans or bundt cake pan.
You can add nuts and/or raisins if you desire. ENJOY!
Friday, October 28, 2011
Oven Puffed Pancakes
Saturday morning breakfasts are great times for our family to have a chance to relax and start the weekend off right. When I was younger my brother, John, would make these Oven Puffed Pancakes. I was always amazed watching them rise while baking and then fall when you take them out of the oven. I was excited when I found this recipe because the pancakes brought back those memories. Enjoy the pancakes with powdered sugar, syrup or fruit. It's a great way to start off the day.
OVEN PUFFED PANCAKES
1/2 cup milk
2 eggs
1/2 cup flour
1/4 teaspoon salt
2 tablespoons sugar
1 tablespoon butter
1. Preheat oven to 425 degrees.
2. Combine first five ingredients, stir until moist.
3. Melt butter in a 10" skillet over medium heat. Pour batter into the pan and place into the oven.
4. Bake for 18 minutes or until golden brown.
5. Sprinkle with powder sugar if desired, cut into quarters and serve immediately.
ENJOY!
OVEN PUFFED PANCAKES
1/2 cup milk
2 eggs
1/2 cup flour
1/4 teaspoon salt
2 tablespoons sugar
1 tablespoon butter
1. Preheat oven to 425 degrees.
2. Combine first five ingredients, stir until moist.
3. Melt butter in a 10" skillet over medium heat. Pour batter into the pan and place into the oven.
4. Bake for 18 minutes or until golden brown.
5. Sprinkle with powder sugar if desired, cut into quarters and serve immediately.
ENJOY!
Monday, October 17, 2011
Potato Leek Soup
This week we recieved a number of beautiful leeks from our CSA. So, last night I made a pot of Potato Leek Soup. Fall time is the perfect time for warm soups. I can always tell if a recipe is a winner, if my wife takes some for her lunch the next day. Evidently this recipe is a winner.
POTATO LEEK SOUP
6 potatoes, peeled and diced
8 leeks, whites only, throughly washed and sliced
3 stalks celery, chopped
1 medium onion, diced
1 bay leaf
2 quarts vegetable stock
1/2 cup flour
8 tablespoons butter
1/2 teaspoon thyme
1 teaspoon salt
1/2 teaspoon black pepper
1 cup half & half
1. In a large pot, lightly saute the leeks, onion, celery and butter. Add flour and stir until incorporated.
2. Add the potatoes, stock, bay leaf and other seasonings and bring to a boil. Reduce to a simmer and cokk until the potatoes are tender.
3. Remove the bay leaf and blend in a blender until smooth. Return to the pot and add the half & half.
Enjoy!
POTATO LEEK SOUP
6 potatoes, peeled and diced
8 leeks, whites only, throughly washed and sliced
3 stalks celery, chopped
1 medium onion, diced
1 bay leaf
2 quarts vegetable stock
1/2 cup flour
8 tablespoons butter
1/2 teaspoon thyme
1 teaspoon salt
1/2 teaspoon black pepper
1 cup half & half
1. In a large pot, lightly saute the leeks, onion, celery and butter. Add flour and stir until incorporated.
2. Add the potatoes, stock, bay leaf and other seasonings and bring to a boil. Reduce to a simmer and cokk until the potatoes are tender.
3. Remove the bay leaf and blend in a blender until smooth. Return to the pot and add the half & half.
Enjoy!
Sunday, October 16, 2011
Midwest Corn Chowder Soup
The days are growing cooler and the nights are chilly. It's the time of year for soups to warm your soul. This recipe is a quick and delicious corn chowder that is a winner anytime.
MIDWEST CORN CHOWDER SOUP
10 ounces whole kernel corn
1/2 cup potatoes, peeled and cubed
1/2 cup onion, diced
1/3 cup vegetable broth
1/8 teaspoon black pepper
1 1/2 cups milk
2 tablespoons dry milk powder
2 tablespoons flour
1/4 cup milk
1. Cook vegetables in the vegetable broth and pepper. When until tender, add the 1 1/2 cups milk.
2. In a separate bowl, combine the 1/4 cup milk, dry milk powder and flour. Add mixture to the sauce pan and cook until the soup thickens. Serve with chopped chives or scallions on top.
ENJOY!
MIDWEST CORN CHOWDER SOUP
10 ounces whole kernel corn
1/2 cup potatoes, peeled and cubed
1/2 cup onion, diced
1/3 cup vegetable broth
1/8 teaspoon black pepper
1 1/2 cups milk
2 tablespoons dry milk powder
2 tablespoons flour
1/4 cup milk
1. Cook vegetables in the vegetable broth and pepper. When until tender, add the 1 1/2 cups milk.
2. In a separate bowl, combine the 1/4 cup milk, dry milk powder and flour. Add mixture to the sauce pan and cook until the soup thickens. Serve with chopped chives or scallions on top.
ENJOY!
Friday, October 7, 2011
Baba Ganoush (Roasted Eggplant Dip)
Baba Ganoush is one of our family's favorite dips. Traditionally this recipe has tahini in it. We substitute mayonnaise for the tahini, since I usually do not have tahini and when we do it is never used up. This dip is great with pitas or dipping vegetables. Give it a try.
BAB GANOUSH (ROASTED EGGPLANT DIP)
1 pound of eggplant
3 cloves garlic, minced
2 tablespoons mayonnaise
1 tablespoon olive oil
1 lemon juiced
1 teaspoon salt
1/2 teaspoon black pepper
1. Slice the eggplant in half and roast in the oven at 375 degrees for 20-30 minutes.
2. Remove the flesh of the eggplant from the skin and place in a food processor. Add remaining ingredients and pulse until well blended. You can add red pepper flakes or powder if you would like it spicy.
ENJOY!
BAB GANOUSH (ROASTED EGGPLANT DIP)
1 pound of eggplant
3 cloves garlic, minced
2 tablespoons mayonnaise
1 tablespoon olive oil
1 lemon juiced
1 teaspoon salt
1/2 teaspoon black pepper
1. Slice the eggplant in half and roast in the oven at 375 degrees for 20-30 minutes.
2. Remove the flesh of the eggplant from the skin and place in a food processor. Add remaining ingredients and pulse until well blended. You can add red pepper flakes or powder if you would like it spicy.
ENJOY!
Spaghetti Alla Norma
We belong to a CSA which provides our family a basket of vegetables every other week. It's a great way to get different vegetables besides what we grow in our own garden. We love when we get eggplants. This recipe is a classic Sicilian dish. Give it a try and you may have a new family favorite.
SPAGHETTI ALLA NORMA
2 tablespoons olive oil
3 cloves garlic, minced
1 1/2 pounds Roma tomatoes peeled and coarsely chopped
1 teaspoon salt
1 pound eggplant, peeled and chopped
1/4 cup fresh basil, thinly sliced
1 pound spaghetti pasta
8 ounces mozzarella cheese, cubed 1/4"
1. Place oil and garlic in a large skillet; cook over medium high heat for 30 seconds until the garlic begins to sizzle.Add tomatoes and salt and cook for 15 minutes until the liquid has evaporated. Add the eggplant, cover, reduce heat and cook for 15 minutes or until eggplant is tender. Stir in basil and set aside.
2. Cook pasta in boiling water until done. Drain and toss with sauce and cheese. Serve immediately.
ENJOY!
SPAGHETTI ALLA NORMA
2 tablespoons olive oil
3 cloves garlic, minced
1 1/2 pounds Roma tomatoes peeled and coarsely chopped
1 teaspoon salt
1 pound eggplant, peeled and chopped
1/4 cup fresh basil, thinly sliced
1 pound spaghetti pasta
8 ounces mozzarella cheese, cubed 1/4"
1. Place oil and garlic in a large skillet; cook over medium high heat for 30 seconds until the garlic begins to sizzle.Add tomatoes and salt and cook for 15 minutes until the liquid has evaporated. Add the eggplant, cover, reduce heat and cook for 15 minutes or until eggplant is tender. Stir in basil and set aside.
2. Cook pasta in boiling water until done. Drain and toss with sauce and cheese. Serve immediately.
ENJOY!
Thursday, October 6, 2011
David's Ranger Cookies
Every year our community has a city wide garage sale the first weekend in May. Needless to say, we get a lot of traffic coming through and it's a great way to get rid of a lot of junk. My son, David, is an entrepreneur at heart and at age 10 decided to sell cookies to make a little cash. So whenever I make these cookies I think of how excited David was when his cookies sold out and he counted his profits.
DAVID"S RANGER COOKIES
1/2 cup shortening
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1/2 teaspoon vanilla
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup oatmeal
1/2 cup rice crispies
1/2 cup coconut
1. Preheat oven to 350 degrees.
2. In a mixing bowl, cream the sugar and shortening. Combine the egg and vanilla in to the creamed sugar.
3. Sift together the dry ingredient together and combine with creamed mixture.
4. Drop by spoonfuls onto a baking sheet and bake for 10 -12 minutes.
ENJOY!
DAVID"S RANGER COOKIES
1/2 cup shortening
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1/2 teaspoon vanilla
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup oatmeal
1/2 cup rice crispies
1/2 cup coconut
1. Preheat oven to 350 degrees.
2. In a mixing bowl, cream the sugar and shortening. Combine the egg and vanilla in to the creamed sugar.
3. Sift together the dry ingredient together and combine with creamed mixture.
4. Drop by spoonfuls onto a baking sheet and bake for 10 -12 minutes.
ENJOY!
Chewy Chocolate Cookies
This is a recent addition to our cookie lineup. This recipe delivers a rich chocolate flavor with a nice chew. Enjoy!
1/3 cup white sugar
1 1/2 cups all purpose flour
3/4 cup dutch processed cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup corn syrup
1 egg white
1 teaspoon vanilla
12 tablespoons butter, melted
1/3 cup brown sugar
1. Preheat oven to 375 degrees.
2. Mix dough and roll dough into balls. Roll the balls in additional sugar.
3. Bake for 11 -13 minutes.
ENJOY!
1/3 cup white sugar
1 1/2 cups all purpose flour
3/4 cup dutch processed cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup corn syrup
1 egg white
1 teaspoon vanilla
12 tablespoons butter, melted
1/3 cup brown sugar
1. Preheat oven to 375 degrees.
2. Mix dough and roll dough into balls. Roll the balls in additional sugar.
3. Bake for 11 -13 minutes.
ENJOY!
Jeff's Ginger Snap Cookies
I love ginger snap cookies. I wanted a ginger snap that was spicy and chewy. This recipe has great flavor and they never last for long at our home. I hope you enjoy this recipe.
JEFF'S GINGER SNAP COOKIES
1 1/2 cups white sugar
1 1/8 cups vegetable oil or butter
3 tablespoons molasses
1 teaspoon vanilla
2 eggs
1 1/2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1 1/2 teaspoon ginger, ground
3/4 teaspoons cloves
1/2 teaspoon nutmeg
3/4 teaspoon salt
3 cups all purpose flour
1 cup sugar
1 1/2 tablespoons cinnamon
1. Cream sugar and oil/butter together. Add molasses, eggs and vanilla and mix.
2. Combine the dry ingredients together. Gradually combine the dry into the creamed mixture. Chill dough for at least one hour.
3. Preheat oven at 350 degrees.
4. Roll the dough into balls and roll the balls in the cinnamon sugar mixture. Bake for 13- 15 minutes.
ENJOY!
JEFF'S GINGER SNAP COOKIES
1 1/2 cups white sugar
1 1/8 cups vegetable oil or butter
3 tablespoons molasses
1 teaspoon vanilla
2 eggs
1 1/2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1 1/2 teaspoon ginger, ground
3/4 teaspoons cloves
1/2 teaspoon nutmeg
3/4 teaspoon salt
3 cups all purpose flour
1 cup sugar
1 1/2 tablespoons cinnamon
1. Cream sugar and oil/butter together. Add molasses, eggs and vanilla and mix.
2. Combine the dry ingredients together. Gradually combine the dry into the creamed mixture. Chill dough for at least one hour.
3. Preheat oven at 350 degrees.
4. Roll the dough into balls and roll the balls in the cinnamon sugar mixture. Bake for 13- 15 minutes.
ENJOY!
Grandma Marge's White Cookies
When I was growing up, my step mother Marge would make her White Cookies every year for Christmas. She would roll them out and decorate them for the holidays. They never lasted long enough; the cookies and the holidays. Now I make the cookies as a drop cookie which is easier but still bring back the memories. Hopefully you can make your own warm memories with this delicious sugar cookie.
GRANDMA MARGE'S WHITE COOKIE
1 cup powdered sugar
1 cup white sugar
2 eggs
1 cup butter
1 cup vegetable oil
1 teaspoon cream of tartar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla
4 1/4 cup all purpose flour
1. Mix the sugar, eggs, butter and oil. Add dry ingredients and combine. Chill dough for one hour.
2. Preheat oven at 350 degrees. Roll the dough into balls. Roll the dough balls in additional white sugar. Flatten the dough balls with a glass on the baking sheet Bake for 12 - 15 minutes until done.
ENJOY!
GRANDMA MARGE'S WHITE COOKIE
1 cup powdered sugar
1 cup white sugar
2 eggs
1 cup butter
1 cup vegetable oil
1 teaspoon cream of tartar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla
4 1/4 cup all purpose flour
1. Mix the sugar, eggs, butter and oil. Add dry ingredients and combine. Chill dough for one hour.
2. Preheat oven at 350 degrees. Roll the dough into balls. Roll the dough balls in additional white sugar. Flatten the dough balls with a glass on the baking sheet Bake for 12 - 15 minutes until done.
ENJOY!
Grandma Christman's Oatmeal Raisin Cookies
I always enjoy trying different recipes. When I decided to make Oatmeal Cookies the last time, I decided to try this recipe. After I made them, my wife said these were exactly like the cookies her Mom made. So they are now a regular in my cookie rotation and they always make my wife happy. The cookies make a flatter chewy oatmeal cookie. Enjoy!
GRANDMA CHRISTMAN'S OATMEAL RAISIN COOKIES
1 cup brown sugar, packed
1 cup white sugar
1 cup vegetable oil
2 eggs
1/4 cup milk
2 teaspoons vanilla
2 1/2 cup old fashioned oats
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups raisins
1. Preheat oven to 30 degrees.
2. Mix ingredients. Dried cranberries or nuts can be substituted for the raisins. Chill dough for one hour.
3. Spray the pan with PAM. Drop rounded teaspoons on the baking sheet. Bake for 11-13 minutes. Let stand on baking sheets for 5 minutes before removing to a cooling rack.
GRANDMA CHRISTMAN'S OATMEAL RAISIN COOKIES
1 cup brown sugar, packed
1 cup white sugar
1 cup vegetable oil
2 eggs
1/4 cup milk
2 teaspoons vanilla
2 1/2 cup old fashioned oats
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups raisins
1. Preheat oven to 30 degrees.
2. Mix ingredients. Dried cranberries or nuts can be substituted for the raisins. Chill dough for one hour.
3. Spray the pan with PAM. Drop rounded teaspoons on the baking sheet. Bake for 11-13 minutes. Let stand on baking sheets for 5 minutes before removing to a cooling rack.
The Best Chocolate Chip Cookies
One of the things I learned from Granny Patwell was to always have a treat to serve visitors. I am going to share a few of my cookie recipes that I rotate for treats. The first tried and true recipe is The Best Chocolate Chip Cookie. It is very similar to the Tollhouse recipe with some small changes. This recipe makes a chewy and delicious cookie. It is always a crowd pleaser
THE BEST CHOCOLATE CHIP COOKIE
2 1/4 cup flour
1/2 teaspoon baking soda
1 teaspoon salt
1 cup vegetable oil
1/2 cup white sugar
1 cup brown sugar
2 teaspoons vanilla
1 large egg
1 egg yolk
2 cups chocolate chips (12 ounces)
1 cup chopped walnuts (optional)
1. Preheat oven to 375 degrees.
2. Combine the oil, egg, yolk, sugar, and vanilla
3 Mix the dry ingredients and combine with the wet mixture.
4. Add chocolate chips and walnuts.
5. Use a scoop and place on a baking sheet.
6. Bake for 9 - 11 minutes until done.
ENJOY!
THE BEST CHOCOLATE CHIP COOKIE
2 1/4 cup flour
1/2 teaspoon baking soda
1 teaspoon salt
1 cup vegetable oil
1/2 cup white sugar
1 cup brown sugar
2 teaspoons vanilla
1 large egg
1 egg yolk
2 cups chocolate chips (12 ounces)
1 cup chopped walnuts (optional)
1. Preheat oven to 375 degrees.
2. Combine the oil, egg, yolk, sugar, and vanilla
3 Mix the dry ingredients and combine with the wet mixture.
4. Add chocolate chips and walnuts.
5. Use a scoop and place on a baking sheet.
6. Bake for 9 - 11 minutes until done.
ENJOY!
Vegetarian Chili
It is that time of year when a warm bowl of chili will warm the cockles of your soul. The one thing I have discovered while trying to make good tasting vegetarian meals is as long as a dish has a lot of flavor the meat will not be missed. This is the case with this chili, the flavor is so good and the ingredients provide so much texture, the meat is hardly missed. So give this chili a try and once again, Bossie the Cow strongly endorses this recipe, two hooves up.
VEGETARIAN CHILI
28 ounces crushed tomatoes
32 ounces V8 juice or tomato juice
15 ounces dark red kidney beans
15 ounces light red kidney beans
15 ounces black beans
15 ounces chickpeas
1 cup corn, frozen or fresh
1 large onion, diced
4 stalks celery, diced
1 green pepper, diced
3 cloves garlic, minced
1 tablespoon lime juice
2 1/2 tablespoons Penzey's Chili 9000
or
1 1/2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon chipolte powder
1 teaspoon oregano
1 teaspoon salt
1 teaspoon black pepper
1. Combine the ingredients and let simmer for at least 1 hour.
2. Serve with shredded cheddar cheese, sour cream and chopped onions.
ENJOY!
VEGETARIAN CHILI
28 ounces crushed tomatoes
32 ounces V8 juice or tomato juice
15 ounces dark red kidney beans
15 ounces light red kidney beans
15 ounces black beans
15 ounces chickpeas
1 cup corn, frozen or fresh
1 large onion, diced
4 stalks celery, diced
1 green pepper, diced
3 cloves garlic, minced
1 tablespoon lime juice
2 1/2 tablespoons Penzey's Chili 9000
or
1 1/2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon chipolte powder
1 teaspoon oregano
1 teaspoon salt
1 teaspoon black pepper
1. Combine the ingredients and let simmer for at least 1 hour.
2. Serve with shredded cheddar cheese, sour cream and chopped onions.
ENJOY!
Sunday, October 2, 2011
Asian Noodle Salad
I used to go to a Chinese restaurant in Madison, Wisconsin for a lunch buffet. I loved this restaurant because they had a cold Asian noodle salad that was addictive. I finally found a recipe that I believe is very similar. The great thing about this salad is you can add whatever vegetable you have available. It is a great way to clean out your vegetable drawer. Try this recipe, but be careful it is addictive!
ASIAN NOODLE SALAD
1 1/2 teaspoons sesame oil
1/3 cup soy sauce
1/3 cup rice wine vinegar
2 tablespoons brown sugar
2 cloves garlic minced
1 teaspoon red pepper, crushed
1 juice and zest of one lime
pinch of salt
pinch of pepper
6 ounces noodles (udon, ramen or spaghetti)
1. Prepare the noodles per the package direction and cool.
2. Place the rest of the ingredients in a blender and process until smooth.
3. Toss noodles with dressing and add whatever vegetables you have around. (cucumber, carrot, bean sprouts, pea pods, green onions, cilantro.....)
4. Squeeze a lime over the top and ENJOY!
ASIAN NOODLE SALAD
1 1/2 teaspoons sesame oil
1/3 cup soy sauce
1/3 cup rice wine vinegar
2 tablespoons brown sugar
2 cloves garlic minced
1 teaspoon red pepper, crushed
1 juice and zest of one lime
pinch of salt
pinch of pepper
6 ounces noodles (udon, ramen or spaghetti)
1. Prepare the noodles per the package direction and cool.
2. Place the rest of the ingredients in a blender and process until smooth.
3. Toss noodles with dressing and add whatever vegetables you have around. (cucumber, carrot, bean sprouts, pea pods, green onions, cilantro.....)
4. Squeeze a lime over the top and ENJOY!
Thursday, September 29, 2011
Granny Patwell's Mrs. Moore Bars
I received my love of cooking from my Granny Patwell. Growing up she would have the whole family over for dinner every Saturday night. The crew would often be 14 or more people, needless to say it was a houseful consisting of an adult table and a kids table. She instilled a love of meals and trying new dishes. I miss you Granny. One of her deserts she made was called Mrs. Moore's Bars. Now, I don't know who Mrs. Moore was, but she must of been one heck of a cook. They are a bar with nuts and chocolate chips whipped in a marange on a cookie base. The bars are sweet, crunchy, chocolaty and nutty. Try this dessert and you will add it to your rotation of desserts.
GRANNY PATWELL'S MRS. MOORE'S BAR
2 cups flour
1/2 cup brown sugar
1/2 cup white sugar
2 egg yolks, beaten
1/4 teaspoon baking soda
1 dash salt
1 cup shortening
2 egg whites, beaten
1 cup brown sugar
1 cup walnuts, chopped
12 ounces chocolate chips
1. Preheat oven to 350 degrees.
2. Mix flour through the shortening and press into a 9 x 13 pan. Bake for 15 minutes at 350 degrees.
3. Beat the egg whites stiff and gradually add the brown sugar. Fold in the nuts and chocolate chips. Spread over the baked crust and bake an additional 15 minutes at 350 degrees.
ENJOY!
GRANNY PATWELL'S MRS. MOORE'S BAR
2 cups flour
1/2 cup brown sugar
1/2 cup white sugar
2 egg yolks, beaten
1/4 teaspoon baking soda
1 dash salt
1 cup shortening
2 egg whites, beaten
1 cup brown sugar
1 cup walnuts, chopped
12 ounces chocolate chips
1. Preheat oven to 350 degrees.
2. Mix flour through the shortening and press into a 9 x 13 pan. Bake for 15 minutes at 350 degrees.
3. Beat the egg whites stiff and gradually add the brown sugar. Fold in the nuts and chocolate chips. Spread over the baked crust and bake an additional 15 minutes at 350 degrees.
ENJOY!
Chewy Fudgey Brownies
Nothing makes me feel better than making a dish and having my family enjoy it. Brownies are always a family favorite. Boxed brownies are good but you really don't know what all the ingredients are. This brownie recipe is a winner and easy to make.
CHEWY FUDGEY BROWNIES
3 1/2 tablespoons melted butter
2 ounces bittersweet chocolate
1/2 cup Kahlua or strong coffee
2/3 cup dutch chocolate(I use SACO Premium Blend Cocoa Powder)
1 cup vegetable oil
2 each eggs
2 each egg yolks
2 teaspoons vanilla
2 cups sugar
1/2 teaspoon baking powder
3/4 teaspoon salt
1 3/4 cup flour
1. Preheat the oven to 350 degrees.
2. Warm the butter, bittersweet chocolate and Kahlua in the microwave until the chocolate softens.
3. Add the cocoa powder to the warm liquid and mix.
4. Add oil, eggs, egg yolks and vanilla to the mixture and combine.
5. Mix in the sugar until combined.
6. Add flour, salt and baking powder and mix.
7. Spray a 9 x 13 pan with Pam and pour in brownie mixture.
8. Bake for 35 minutes until done.
Enjoy these brownie that have a great chew and you made from scratch for your loved ones.
CHEWY FUDGEY BROWNIES
3 1/2 tablespoons melted butter
2 ounces bittersweet chocolate
1/2 cup Kahlua or strong coffee
2/3 cup dutch chocolate(I use SACO Premium Blend Cocoa Powder)
1 cup vegetable oil
2 each eggs
2 each egg yolks
2 teaspoons vanilla
2 cups sugar
1/2 teaspoon baking powder
3/4 teaspoon salt
1 3/4 cup flour
1. Preheat the oven to 350 degrees.
2. Warm the butter, bittersweet chocolate and Kahlua in the microwave until the chocolate softens.
3. Add the cocoa powder to the warm liquid and mix.
4. Add oil, eggs, egg yolks and vanilla to the mixture and combine.
5. Mix in the sugar until combined.
6. Add flour, salt and baking powder and mix.
7. Spray a 9 x 13 pan with Pam and pour in brownie mixture.
8. Bake for 35 minutes until done.
Enjoy these brownie that have a great chew and you made from scratch for your loved ones.
Potato Pancakes
The other night my wife was out of town for a seminar and it was just Em and I for dinner, so I gave her the choice of what to have for dinner. When Em was younger, she would get a kick out of having breakfast items for dinner, so I offered pancakes as a choice ans she immediately replied, "How about Potato Pancakes?" I was surprised because I didn't know she had ever had Potato Pancakes. It turns out when Mom and Em visited Aunt Dorothy they had Potato Pancakes and Em really liked them. So I tried to make the pancakes to Em's liking. She stated they weren't exactly like Aunt Dorothy's but she really liked them.
POTATO PANCAKES
4 large potatoes, shredded
1 large onion, shredded
1 egg beaten
1 teaspoon salt
1 tablespoons flour
1/2 teaspoon ground black pepper
2 cups oil for frying
1. Shred potatoes and onion. (I used a food processor and it worked very well.)
2. Press excess water out of the potato-onion mixture.
3. Combine the egg, salt, pepper and flour with the potato-onion mixture.
4. Heat 1/4 inch of oil in a frying pan over medium high heat. Drop two or three 1/3 cup mounds into the hot oil and flatten down to 1/2 inch thickness. Fry, turning once, until golden brown.
5. Serve with applesauce and sour cream.
ENJOY!
POTATO PANCAKES
4 large potatoes, shredded
1 large onion, shredded
1 egg beaten
1 teaspoon salt
1 tablespoons flour
1/2 teaspoon ground black pepper
2 cups oil for frying
1. Shred potatoes and onion. (I used a food processor and it worked very well.)
2. Press excess water out of the potato-onion mixture.
3. Combine the egg, salt, pepper and flour with the potato-onion mixture.
4. Heat 1/4 inch of oil in a frying pan over medium high heat. Drop two or three 1/3 cup mounds into the hot oil and flatten down to 1/2 inch thickness. Fry, turning once, until golden brown.
5. Serve with applesauce and sour cream.
ENJOY!
Tuesday, September 27, 2011
Mushroom Stroganoff with Egg Noodles
One of our family's stand by meals was Beef Stroganoff. It was in our regular rotation of meals. With the kids becoming vegetarians, I really missed this warm flavorful dish. So here is my Mushroom Stroganoff which still has all the flavor just not the beef. Bossie the Cow loves this new meal and I hear it is on her regular meal rotation now!
MUSHROOM STROGANOFF WITH EGG NOODLES
1 pound sliced mushrooms
1 large onion diced
3 cloves garlic minced
1 tablespoon butter
1/2 cup vegetable broth
1/4 cup ketchup
1 teaspoon soy sauce
1/2 teaspoon black pepper ground
8 ounces sour cream
12 ounces egg noodles
1. Saute the mushrooms, onion and garlic in the butter.
2. Add the broth, ketchup, soy sauce and pepper. Simmer for 5-10 minutes.
3. Add the sour cream and stir until combined.
4. Serve over egg noodles prepared according to the package.
Enjoy this warm delicious meal with your family.
MUSHROOM STROGANOFF WITH EGG NOODLES
1 pound sliced mushrooms
1 large onion diced
3 cloves garlic minced
1 tablespoon butter
1/2 cup vegetable broth
1/4 cup ketchup
1 teaspoon soy sauce
1/2 teaspoon black pepper ground
8 ounces sour cream
12 ounces egg noodles
1. Saute the mushrooms, onion and garlic in the butter.
2. Add the broth, ketchup, soy sauce and pepper. Simmer for 5-10 minutes.
3. Add the sour cream and stir until combined.
4. Serve over egg noodles prepared according to the package.
Enjoy this warm delicious meal with your family.
Tuesday, September 6, 2011
Fresh Basil Pesto
It's that time of year when basil in is in abundance in the garden. Our family loves to make pesto and freeze it for use throughout the year. Pesto is a great way to bring summer to your meal via pasta or as a sauce on your pizza. I hope you enjoy this recipe.
FRESH BASIL PESTO
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts
3 garlic cloves, minced
salt and pepper to taste
1. Combine basil and pine nuts in a food processor and pulse a few times. Add the garlic and pulse a few more times.
2. Slowly add the olive oil in a constant stream while the food processor runs. Add the grated cheese and pulse until blended. Add salt and pepper to taste.
3. Use the pesto as desired or it can be frozen for future use.
Enjoy this blast of summer flavor throughout the year!
FRESH BASIL PESTO
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts
3 garlic cloves, minced
salt and pepper to taste
1. Combine basil and pine nuts in a food processor and pulse a few times. Add the garlic and pulse a few more times.
2. Slowly add the olive oil in a constant stream while the food processor runs. Add the grated cheese and pulse until blended. Add salt and pepper to taste.
3. Use the pesto as desired or it can be frozen for future use.
Enjoy this blast of summer flavor throughout the year!
Home Made Pizza Dough
My family always enjoys having pizza. The great thing about pizza is the variety in toppings and sauces you can use. This recipe is for a pizza dough that can be made in a bread machine. After you have the dough, you can use any sauce, toppings, and cheese. Experiment and enjoy!
HOME MADE PIZZA DOUGH
2 cups bread flour
1 cup water
1 teaspoon salt
1 teaspoon sugar
1 tablespoon olive oil
1 1/2 teaspoons yeast
Place the ingredients in your bread machine and use the dough cycle. This makes enough dough for a 9 x 13 sheet pan. Use prepared pizza sauce or pesto for the sauce and 2 cups shredded mozzarella. Bake at 450 degrees for 20 minutes.
HOME MADE PIZZA DOUGH
2 cups bread flour
1 cup water
1 teaspoon salt
1 teaspoon sugar
1 tablespoon olive oil
1 1/2 teaspoons yeast
Place the ingredients in your bread machine and use the dough cycle. This makes enough dough for a 9 x 13 sheet pan. Use prepared pizza sauce or pesto for the sauce and 2 cups shredded mozzarella. Bake at 450 degrees for 20 minutes.
Friday, August 26, 2011
Chicago Styled Deep Dish Pizza
Our family enjoys the endless options you have with making your own pizza. I have been wanting to try this recipe for deep dish pizza for some time. The big difference between Chicago Style Pizza and other pizzas is the crust and having to eat it with a fork. The crust uses butter rather than olive oil and makes for a hearty meal if not a heart healthy meal. This pizza turned out great, just like the pizzas we have had in Chicago. As a matter of fact, when I made this pizza, my son was out for the night. The next day I asked him if he had a piece of pizza when he came home and his response was he wanted to know why we went to Pizzeria UNO without him. Needless to say, he was happy to hear he didn't miss out on a night out and now we can make this pizza anytime.
CHICAGO STYLED DEEP DISH PIZZA
Dough
3 cups bread flour
1/2 cup yellow cornmeal
1 1/2 teaspoons salt
2 teaspoons sugar
1 1/4 cup water
7 tablespoons butter
2 1/4 teaspoons yeast
Sauce
1/4 cup grated onion
1/4 teaspoon oregano
1/2 teaspoon salt
2 cloves garlic minced
28 ounces crushed tomatoes
1/4 teaspoon sugar
1 tablespoon basil
1 tablespoon olive oil
1/4 teaspoon ground black pepper
Toppings
1 pound shredded mozzarella
1/2 ounce grated Parmesan cheese
1. Place all the dough ingredients into your bread machine and use the machine's dough setting.
2. Place all the sauce ingredients into a sauce pan and simmer for 30-40 minutes to reduce.
3. Preheat oven to 425 degrees. Butter 2 9" round cake pans. Cut the dough into two equal pieces. Place dough into the cake pan and lightly press into the pan, working the dough into the corners and up 1" on the sides of the pan.
4. Place your topping choices(spinach, olives, green peppers, etc.) onto the dough. Cover with the mozzarella cheese. Ladle on the sauce on top of the mozzarella and top with Parmesan cheese.
5. Bake until the crust is golden brown, 20-30 minutes. Remove from oven and let rest for 10 minutes before serving.
Transport your family to Chicago and enjoy this great variation of All American Pizza!
CHICAGO STYLED DEEP DISH PIZZA
Dough
3 cups bread flour
1/2 cup yellow cornmeal
1 1/2 teaspoons salt
2 teaspoons sugar
1 1/4 cup water
7 tablespoons butter
2 1/4 teaspoons yeast
Sauce
1/4 cup grated onion
1/4 teaspoon oregano
1/2 teaspoon salt
2 cloves garlic minced
28 ounces crushed tomatoes
1/4 teaspoon sugar
1 tablespoon basil
1 tablespoon olive oil
1/4 teaspoon ground black pepper
Toppings
1 pound shredded mozzarella
1/2 ounce grated Parmesan cheese
1. Place all the dough ingredients into your bread machine and use the machine's dough setting.
2. Place all the sauce ingredients into a sauce pan and simmer for 30-40 minutes to reduce.
3. Preheat oven to 425 degrees. Butter 2 9" round cake pans. Cut the dough into two equal pieces. Place dough into the cake pan and lightly press into the pan, working the dough into the corners and up 1" on the sides of the pan.
4. Place your topping choices(spinach, olives, green peppers, etc.) onto the dough. Cover with the mozzarella cheese. Ladle on the sauce on top of the mozzarella and top with Parmesan cheese.
5. Bake until the crust is golden brown, 20-30 minutes. Remove from oven and let rest for 10 minutes before serving.
Transport your family to Chicago and enjoy this great variation of All American Pizza!
Tuesday, August 16, 2011
Crusty Cuban Bread
A number of years ago, our family purchased a bread machine and have experimented with a number of recipes. This recipe for Crusty Cuban Bread is one of our favorites. It is great with soups and stews. We often bring a loaf to potlucks and it never lasts long. It's hard to resist a loaf of warm bread. The best part of making your own bread is smelling it as it bakes.
CRUSTY CUBAN BREAD
2 cups bread flour
2 teaspoons salt
1 teaspoon sugar
1 cup water
1 1/2 teaspoons yeast
1. Place ingredients in your bread machine and bake per your instructions.
This bread makes a chewy bread that goes great with soups and stews. ENJOY!
CRUSTY CUBAN BREAD
2 cups bread flour
2 teaspoons salt
1 teaspoon sugar
1 cup water
1 1/2 teaspoons yeast
1. Place ingredients in your bread machine and bake per your instructions.
This bread makes a chewy bread that goes great with soups and stews. ENJOY!
Vegetarian Split Pea Soup
Our family loves to have home made soup. The problem is so many use a meat based stock for flavor. Our family has always loved Split Pea Soup made with a ham bone, especially after Easter. I have tried this recipe a couple of times and each time the soup get devoured and no one is asking where's the ham? So, once again I offer a recipe that traditionally has meat in it that taste just as good if not better than the original.
VEGETARIAN SPLIT PEA SOUP
16 ounces dry split peas
2 each carrots, peeled and sliced
3 stalks celery, diced
1 medium onion, chopped
7 cups vegetable stock
2 each bay leaves
1 teaspoon salt
1/2 teaspoon ground black pepper
1. Combine the ingredients in a large stock pot.
2. Simmer for at least one hour.
3. Serve with a great bread and enjoy!
This is an easy and great tasting soup for the whole family. Porky Pig gives it 5 out of 5 curly tails!!!!
VEGETARIAN SPLIT PEA SOUP
16 ounces dry split peas
2 each carrots, peeled and sliced
3 stalks celery, diced
1 medium onion, chopped
7 cups vegetable stock
2 each bay leaves
1 teaspoon salt
1/2 teaspoon ground black pepper
1. Combine the ingredients in a large stock pot.
2. Simmer for at least one hour.
3. Serve with a great bread and enjoy!
This is an easy and great tasting soup for the whole family. Porky Pig gives it 5 out of 5 curly tails!!!!
Saturday, July 30, 2011
Fresh Salsa Verde
For our Taco Nights, this is a nice green(verde) salsa. Whenever we make this salsa, I am reminded of the fresh produce coming out of our garden. Give it a try for a change of pace.
FRESH SALSA VERDE
8 each tomatillos
1/2 onion, medium
4 tablespoons cilantro
1 garlic clove
1 tablespoon lime juice
1/2 teaspoon salt
1 jalapeno, seeded
1 banana pepper, seeded
1. Place ingredients in a food processor and pulse until desired texture.
This fresh salsa is a great addition to your meal. ENJOY!
FRESH SALSA VERDE
8 each tomatillos
1/2 onion, medium
4 tablespoons cilantro
1 garlic clove
1 tablespoon lime juice
1/2 teaspoon salt
1 jalapeno, seeded
1 banana pepper, seeded
1. Place ingredients in a food processor and pulse until desired texture.
This fresh salsa is a great addition to your meal. ENJOY!
Fresh Tomato Salsa
In the last post, I wrote about Taco Nights. I will post a couple of salsa recipes I make for the tacos. These are straight forward and full of flavor.
FRESH TOMATO SALSA
4-5 tomatoes, seeded and diced
1/2 medium onion, diced
1-2 jalapenos, diced
1/2 cup cilantro, chopped
1-2 cloves garlic, chopped
1 teaspoon salt
1/4 teaspoon black pepper, ground
1 tablespoon lime juice
1. Mix ingredients together and serve.
This salsa is a nice compliment to any dish with the fresh taste of summer. ENJOY!
FRESH TOMATO SALSA
4-5 tomatoes, seeded and diced
1/2 medium onion, diced
1-2 jalapenos, diced
1/2 cup cilantro, chopped
1-2 cloves garlic, chopped
1 teaspoon salt
1/4 teaspoon black pepper, ground
1 tablespoon lime juice
1. Mix ingredients together and serve.
This salsa is a nice compliment to any dish with the fresh taste of summer. ENJOY!
Vegetarian Refried Beans
Our family has always enjoyed having Taco Nights. Typically, we set out all the ingredients and let everyone make their own taco or burrito. Now that we are vegetarians, we omit the meat. The problem is most refried beans contain lard. There are some vegetarian refried beans varieties, but not all stores carry them. With this recipe, you can make your own refried beans that taste much better and you know what they contain.
VEGETARIAN REFRIED BEANS
2 cans pinto beans, drained reserving the juice
1 tablespoon vegetable oil
1 tablespoon lime juice
1 1/2 teaspoons chili powder
1/2 teaspoon chipotle powder
1/2 onion, finely diced
1. Place the ingredients in a pan and add some of the bean liquid to moisten. Heat over medium heat and mash the bean mixture to your desired texture. Add bean liquid if needed.
If you want some spice you can add jalapenos and/or cilantro. Any bean can be used, we like black beans as a substitute. If you have access to Penzey Spices, their Chili 9000 is a great alternative for the spices in this recipe. http://www.penzeys.com/ Experiment and ENJOY!
VEGETARIAN REFRIED BEANS
2 cans pinto beans, drained reserving the juice
1 tablespoon vegetable oil
1 tablespoon lime juice
1 1/2 teaspoons chili powder
1/2 teaspoon chipotle powder
1/2 onion, finely diced
1. Place the ingredients in a pan and add some of the bean liquid to moisten. Heat over medium heat and mash the bean mixture to your desired texture. Add bean liquid if needed.
If you want some spice you can add jalapenos and/or cilantro. Any bean can be used, we like black beans as a substitute. If you have access to Penzey Spices, their Chili 9000 is a great alternative for the spices in this recipe. http://www.penzeys.com/ Experiment and ENJOY!
Friday, July 22, 2011
Emmy's Dane County Blue Ribbon Vegetarian Lasagna
It's Dane County Fair time and my daughter, Emily, enters a number of items for 4H. Monday is food entry and judging. One of the entries was this Four Cheese Lasagna dish. The best thing about the fair is we get to eat the leftovers if there are any. When Emily brought this dish up for judging, the judge ate her whole slice, which is a good sign since the judge has so many dishes to try in the evening. Lo and behold, Emily came home with a blue ribbon! Try this recipe and enjoy a piece of the fair.
EMMY'S BLUE RIBBON VEGETARIAN FOUR CHEESE LASAGNA
2 cups butternut squash, peeled and diced
1 each eggplant, 1/2" slices
5 each medium tomatoes
1 1/2 cups mozzarella cheese, shredded
8 ounces ricotta cheese
1 cup parmesan cheese
8 ounces feta cheese, crumbled
2/3 cup pesto
2 each eggs, beaten
28 ounces tomato sauce
1 package lasagna sheets
salt and pepper to taste
1. Preheat oven to 350 degrees
2. Place squash and eggplant on a baking sheet and roast until tender; about 30 minutes
3. Halve the tomatoes and place on a baking sheet and roast for about 15 minutes.
4. In a medium bowl, stir together the ricotta, feta, eggs and salt and pepper. Fold in the roasted squash into the cheese mixture.
5.Mix the tomatoes, tomato sauce, and pesto together.
6. In a 9 x 13 pan, ladle in the tomato sauce to cover the bottom of the pan. Place a layer of eggplant over the sauce, cover the eggplant with lasagna pasta, cover the pasta with the cheese mixture and repeat.Cover with pasta, then sauce, then the mozzarella and parmesan.
7 Bake in the oven for about 40 minutes until golden and bubbly.
This lasagna is delicious. The squash adds a sweet nuttiness and the pesto brings the sauce alive. You will not miss the meat in this full flavored dish. ENJOY!
EMMY'S BLUE RIBBON VEGETARIAN FOUR CHEESE LASAGNA
2 cups butternut squash, peeled and diced
1 each eggplant, 1/2" slices
5 each medium tomatoes
1 1/2 cups mozzarella cheese, shredded
8 ounces ricotta cheese
1 cup parmesan cheese
8 ounces feta cheese, crumbled
2/3 cup pesto
2 each eggs, beaten
28 ounces tomato sauce
1 package lasagna sheets
salt and pepper to taste
1. Preheat oven to 350 degrees
2. Place squash and eggplant on a baking sheet and roast until tender; about 30 minutes
3. Halve the tomatoes and place on a baking sheet and roast for about 15 minutes.
4. In a medium bowl, stir together the ricotta, feta, eggs and salt and pepper. Fold in the roasted squash into the cheese mixture.
5.Mix the tomatoes, tomato sauce, and pesto together.
6. In a 9 x 13 pan, ladle in the tomato sauce to cover the bottom of the pan. Place a layer of eggplant over the sauce, cover the eggplant with lasagna pasta, cover the pasta with the cheese mixture and repeat.Cover with pasta, then sauce, then the mozzarella and parmesan.
7 Bake in the oven for about 40 minutes until golden and bubbly.
This lasagna is delicious. The squash adds a sweet nuttiness and the pesto brings the sauce alive. You will not miss the meat in this full flavored dish. ENJOY!
Saturday, June 25, 2011
Vegetarian Tator Tot Casserole
The whole idea behind this blog is to recreate meals to be vegetarian friendly . So here goes, Tator Tot Casserole is a traditional family meal that everyone enjoys. Traditionally this meal includes hamburger in the casserole. This recipe replaces the hamburger with sauteed mushrooms and onions. You really do not miss the hamburger in this dish and the recipe has become a family favorite that everyone will enjoy!
VEGETARIAN TATOR TOT CASSEROLE
8 ounces mushrooms, sliced
1 each onion, chopped
1 tablespoon butter
32 ounce bag frozen mix vegetables
1 can cream of mushroom soup
1 cup milk
1/4 cup ketchup
28 ounce frozen tator tots
salt and pepper to taste
Saute mushrooms and onions in butter. Preheat oven to 350 degrees. Mix all ingredients except tator tots in a bowl together. Place the mixture in a 9" x 13" pan. Place tator tots in a single layer on top of the mixture. Bake for 40-50 minutes until golden brown. Enjoy!
VEGETARIAN TATOR TOT CASSEROLE
8 ounces mushrooms, sliced
1 each onion, chopped
1 tablespoon butter
32 ounce bag frozen mix vegetables
1 can cream of mushroom soup
1 cup milk
1/4 cup ketchup
28 ounce frozen tator tots
salt and pepper to taste
Saute mushrooms and onions in butter. Preheat oven to 350 degrees. Mix all ingredients except tator tots in a bowl together. Place the mixture in a 9" x 13" pan. Place tator tots in a single layer on top of the mixture. Bake for 40-50 minutes until golden brown. Enjoy!
Friday, June 24, 2011
Delta Cole Slaw Similar To Fat Jack's
For years we have been fans of Fat Jack's restaurant in Madison, Wisconsin, especially of their Cole Slaw recipe. They have always been very guarded of the recipe and I have been trying new recipes trying to find one similar. This vinegar based recipe is a great side dish to any meal.
DELTA COLE SLAW
DELTA COLE SLAW
- 1 head green cabbage, cored and thinly sliced
- 1 red bell pepper, thinly sliced
- 1 medium onion, thinly sliced
- 1 1/2 cups shredded carrots
- 2 teaspoons kosher salt
- 1 teaspoon freshly cracked white pepper
- 1 cup apple cider vinegar
- 1 cup sugar
- 1 teaspoon dry mustard powder
- 2 teaspoons celery seeds
- 1/2 cup vegetable oil
- 1/4 cup finely chopped green onion tops
- 2 tablespoons chopped fresh parsley leaves
Directions
In a large, non-reactive bowl, combine the cabbage, bell pepper, onion and carrot. season with the salt and pepper and cover with plastic wrap. Refrigerate for 1 hour before proceeding.
Meanwhile, combine the vinegar, sugar, mustard and celery seeds in a small saucepan and bring to a boil. Stir the vinegar periodically to dissolve the sugar. Once the sugar is dissolved, remove from the heat. Remove the cabbage from the refrigerator and pour the vinegar over the top of the cabbage. Add the oil, green onions and parsley, and toss well to thoroughly combine.
Cover with plastic wrap and return the cabbage to the refrigerator. Allow slaw to sit for 2 or 3 hours before serving, stirring occasionally.
ENJOY!
Saturday, June 18, 2011
Jeff's Spaghetti Sauce
Oh no! Another spaghetti sauce recipe! I promise this will be the last spaghetti sauce recipe for a while. My family has always been a bit competitive, so over the years, I have taken my dad's recipe and have "improved it". My dad would always laugh, but he never said it wasn't better. I agree, maybe not better, but just a new version, 2.0 . This sauce uses whole tomatoes giving it a chunkier style. This is the sauce I use for other recipes and is my personal favorite. So, without any further ado, here is my sauce.
JEFF'S SPAGHETTI SAUCE
2 tbs olive oil
1 medium onion, chopped
1 pound mushrooms, sliced
32 ounces canned whole tomatoes
16 ounces tomatoe sauce
1 tsp rosemary, powdered
1 tsp thyme
1 tsp marjoram
1 tbs basil dried or 1/4 cup fresh basil chopped
1/2 tsp dry mustard
2 bay leaves
1/2 tsp celery seed
2 tbs oregano
2 cloves garlic, minced
1 tsp salt
1/4 tsp black pepper
2 tbs red wine vinegar
1/4 cup brown sugar
1 cup red wine
Add the olive oil to a pot and saute the onions and mushrooms until soft. Add the remaining ingredients and simmer for at least one hour. ENJOY!
JEFF'S SPAGHETTI SAUCE
2 tbs olive oil
1 medium onion, chopped
1 pound mushrooms, sliced
32 ounces canned whole tomatoes
16 ounces tomatoe sauce
1 tsp rosemary, powdered
1 tsp thyme
1 tsp marjoram
1 tbs basil dried or 1/4 cup fresh basil chopped
1/2 tsp dry mustard
2 bay leaves
1/2 tsp celery seed
2 tbs oregano
2 cloves garlic, minced
1 tsp salt
1/4 tsp black pepper
2 tbs red wine vinegar
1/4 cup brown sugar
1 cup red wine
Add the olive oil to a pot and saute the onions and mushrooms until soft. Add the remaining ingredients and simmer for at least one hour. ENJOY!
Jane's Sweet & Sour Spaghetti Sauce
My sister Jane always enjoyed finding and testing new recipes. When she found one, she would call and share her new find with me. Needless to say, we spoke a lot on the phone. Jane has passed, but her recipes and memories live on with me. This recipe is for a sweet and sour spaghetti sauce. The sauce makes for a nice change of pace. The flavor calls you back for seconds.
JANE"S SWEET & SOUR SPAGHETTI SAUCE
1 medium onion, chopped
12 ounces tomato paste
8 ounces tomato sauce
8 ounces hot water
1 tsp worschester sauce
1 tbs vinegar
1/2 cup sugar
1 1/2 tbs brown sugar
1 tsp celery salt
1/2 tap garlic powder
1/4 tsp chili powder
Combine all the ingredients in a pot and let simmer for one hour. ENJOY!
JANE"S SWEET & SOUR SPAGHETTI SAUCE
1 medium onion, chopped
12 ounces tomato paste
8 ounces tomato sauce
8 ounces hot water
1 tsp worschester sauce
1 tbs vinegar
1/2 cup sugar
1 1/2 tbs brown sugar
1 tsp celery salt
1/2 tap garlic powder
1/4 tsp chili powder
Combine all the ingredients in a pot and let simmer for one hour. ENJOY!
Friday, June 17, 2011
Ode To Grandpa Patwell's Spaghetti Sauce
Growing up in St. Paul, Minnesota, my dad would make his spaghetti sauce on Saturday afternoons. I remembered smelling the sauce as it simmered all day. It was always a highlight when he made this dinner. Now, Grandpa would brown hamburger for the sauce, but it isn't necessary to enjoy the memories. For vegetarians, the sauce over spaghetti with parmansan cheese is a great family meal. I miss my dad and think of him when we make this meal. Here is his delicious recipe:
46 ounces tomatoe juice
6 ounces tomatoe paste
8 ounces tomatoe sauce
1/2 tsp. rosemary
1/2 tsp marjoram
1 tsp basil
1/4 tsp dry mustard
2 bay leaves
1 tbs parsley
1/2 tsp celery salt
1 tbp oregano
1/2 tsp onion salt
1 tsp garlic salt
Add all the ingredients in a pot and simmer for at least one hour. This makes a great tasting smooth sauce. Serve over spaghetti with parmansan.
If your family is fussy about chunks of tomatoes this the right sauce for you. This sauce is very kid friendly. ENJOY!
46 ounces tomatoe juice
6 ounces tomatoe paste
8 ounces tomatoe sauce
1/2 tsp. rosemary
1/2 tsp marjoram
1 tsp basil
1/4 tsp dry mustard
2 bay leaves
1 tbs parsley
1/2 tsp celery salt
1 tbp oregano
1/2 tsp onion salt
1 tsp garlic salt
Add all the ingredients in a pot and simmer for at least one hour. This makes a great tasting smooth sauce. Serve over spaghetti with parmansan.
If your family is fussy about chunks of tomatoes this the right sauce for you. This sauce is very kid friendly. ENJOY!
Sunday, June 12, 2011
Welcome to my new world of vegetables!
Hey Dad! I've decided to become a vegetarian! Eight years ago my son made this decision after a family trip to the Badlands of South Dakota. On this trip, one of his goals was to try as many different types of meat while visiting the wild west. This quest included; bear, buffalo, antelope, elk and whatever else he could find. I guess he could check this off his bucket list as he became vegetarian shortly after this trip.
For the next few years we accommodate his dietary needs as best as possible, a lot of frozen vegetarian meals as the rest of the family continued in our normal Midwestern diet, heavy on meat and potatoes. Fortunately, he went off to college and we only had to change our diet on the weekends.
Then it happened, my dear sweet daughter decided to become a vegetarian 18 months ago. Is there no God? She was only a freshman in high school and I had three years of trying to balance our future family menus.
Shortly after my daughters decision, I was speaking with my brother and told him, "OMG, my kids are vegetarians!" His first question was "What are you eating?" My brother and I always talk about new dishes to try. At first, I have to admit, I was at a lost.
This blog will detail our journey into becoming vegetarians. I want to make no ifs, ands or buts about this; I will enjoy a steak or burger whenever one is presented to me. I will not swear off meat, but I will try to make good tasting meals for my vegetable eating faction, partake and enjoy.
Over the years. I have enjoyed cooking and trying new recipes, but I have to admit most of the vegetarian items I have tried have been marginal. My goal is to try to reinvent and enjoy meals that taste good and don't make you think "Where's the beef?"
I do have to say Bossie the Cow endorses this blog. "Two hooves up!" and Henny Penny can't stop talking about it.
So join me and enjoy our journey! Thanks!
For the next few years we accommodate his dietary needs as best as possible, a lot of frozen vegetarian meals as the rest of the family continued in our normal Midwestern diet, heavy on meat and potatoes. Fortunately, he went off to college and we only had to change our diet on the weekends.
Then it happened, my dear sweet daughter decided to become a vegetarian 18 months ago. Is there no God? She was only a freshman in high school and I had three years of trying to balance our future family menus.
Shortly after my daughters decision, I was speaking with my brother and told him, "OMG, my kids are vegetarians!" His first question was "What are you eating?" My brother and I always talk about new dishes to try. At first, I have to admit, I was at a lost.
This blog will detail our journey into becoming vegetarians. I want to make no ifs, ands or buts about this; I will enjoy a steak or burger whenever one is presented to me. I will not swear off meat, but I will try to make good tasting meals for my vegetable eating faction, partake and enjoy.
Over the years. I have enjoyed cooking and trying new recipes, but I have to admit most of the vegetarian items I have tried have been marginal. My goal is to try to reinvent and enjoy meals that taste good and don't make you think "Where's the beef?"
I do have to say Bossie the Cow endorses this blog. "Two hooves up!" and Henny Penny can't stop talking about it.
So join me and enjoy our journey! Thanks!
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