Wednesday, November 24, 2010

Cranberry Sauce

This is simple and delicious. Much better than canned!

Bring 1 c. water and 1 c. sugar to a boil in saucepan, add 3 c. cranberries and bring to boil again. reduce heat and simmer 10 minutes. Dish into small serving bowls and leave out at room temperature until set. Refrigerate until serving.  (optional, add 1 tsp. grated orange peel...yummy)

Tuesday, November 23, 2010

Mom's Chocolate Cream Pie

We love this pie.... It is always the first to get eaten at our parties.

Pie crust (can use for any flavor pie)
4 c. flour
1 Tbs. sugar
2 tsp. salt
1 3/4 c. Crisco

Combine and beat for 2 minutes with wire wisk on mixer.

In seperate bowl beat together...
1/2 c. cold water
1 egg
1 Tbs. vinegar

Mix with flour mixture and let sit 15 minutes before rolling out. Roll out and form to greased pie dish. Bake at 425 for 20 minutes, cool completely, then fill with desired filling.

Chocolate Cream filling:
1 small package chocolate pudding (we use sugar free and it tastes great)
2 cups milk
1 carton cool whip
 top with whipped cream

Simple as that... Enjoy  :)

Mom's Yams & Apples

(sorry about the bad phone pic but that's all I had)

Boil 4-5 peeled yams for 20 minutes. Cool, then slice. Peel 4-5 apples and slice. In a buttered casserole dish alternate starting with apples and ending with yams (or just mix together). Meanwhile make sauce...

2 c. water
3-4 Tbs. corn starch
1 c. sugar
1 stick butter
1 tsp. salt

 Cook sauce over medium heat until thick and clear. Pour over yams and apples and bake at 350 degrees for 1 to 1 1/2 hours.

Monday, November 22, 2010

Cranberry Fluff

This is one of my favorite Thanksgiving side dishes! 

1 lb. cranberries
1 pt. whipping cream
1 c. sugar
2 (20 oz.) cans crushed pineapple, drained
1 pkg. mini marshmallows 

place cranberries in blender or food processor  until chopped. Pour on 1 heaping cup of suger and refrigerate at least 2 hours... whip 1 pt. whipping cream. Fold in pineapple, marshmallows and cranberry mixture. Refrigerate overnight. 

Broccoli Parmesan

This is a favorite Thanksgiving side with the Whitmores.

About 1 pound broccoli florets
1/4 c. chopped onion
2 Tbs. butter
1 can Cream of Chicken soup
2/3 c. milk
1/3 c. grated parmesan

Steam broccoli and then spread evenly in a casserole dish. Saute onion in butter in a small sauce pan. Add remaining ingredients and heat just until warm. Pour over broccoli and then bake for 10-15 min at 350 degrees or until sauce in bubbly and browned.

Green Bean Casserole

With Thanksgiving coming up this week we thought we would post a few of our favorite turkey day recipes (we are celebrating early so we will try to post our favorites before Thursday). This is a traditional green bean casserole recipe but I add some diced roasted red peppers which I think gives it a great flavor (and makes it more colorful too)  

1 can (10 3/4 oz) C Cream of Mushroom Soup 
1/2 cup milk
1 teaspoon soy sauce
dash ground black pepper
4 cups cooked cut green beans (canned or fresh) 
1/4 c. chopped red pepper 
1 1/3 cups French's French Fried Onions

In small pan saute red pepper pieces in a little olive oil (app. 1 tsp) until slightly tender. Combine soup. soy sauce, pepper, beans, red peppers, and 2/3 c. of the onions in a 9x13 casserole dish. Bake at 350 for 25 minutes. Sprinkle with remaining onions and bake for 5 minutes or until onions are slightly brown. 

Sunday, November 21, 2010

Whole Wheat Pancakes

This is another of my favorites from childhood. Fluffy egg whites give these pancakes a lightness which is not usually found in wheat pancakes...
Beat until stiff peaks form:
           3 egg whites
Combine in a measuring cup, then set aside:
          1 1/2 cups milk
          3 egg yolks
Combine in a medium bowl:
          1 1/2 cups whole wheat flour, unsifted
          1 1/2 Tbs. sugar
          1 1/2 Tbs. baking powder
          1/2 tsp. salt

Pour milk and egg yolk mixture into flour mixture and mix well. Fold beaten egg whites gently into batter. Cook pancakes on griddle or large pan coated with cooking spray. These cook a little slower than regular pancakes. Flip when bubbles form around the edges. Serves 5.

Ham & Cheese Noodle Bake

This is one of my Mom's classics. I could probably make this in my sleep! 
My kids {and husband} request this often...
            8 oz. wide egg noodles, cooked and drained
            1/2 cup onion, chopped 
            1/2 cup green pepper, chopped (I also like red or yellow peppers)
            1 can condensed Cream of Mushroom soup
            1 cup sour cream (I use Light)
            2 cups Swiss cheese, shredded
            2 cups ham, diced

Preheat oven to 350° F. Cook and drain noodles. Sauté onion and green pepper in a small saucepan with a little olive oil for 3-4 minutes. Mix sour cream, soup and 1 1/2 cups cheese in a large bowl. Add onion and green pepper, noodles and ham and mix well. Pour into a lightly greased casserole dish and bake for 30 minutes. Sprinkle with remaining cheese and serve. Serves 6-8.

Friday, November 19, 2010

Tomato Basil Chicken & Artichoke Pasta

4-6 chicken breasts (cut into bite size pieces)
1 can artichoke hearts, quartered
2 cans petite diced tomatoes
1 small onion, chopped
2-3 cloves minced garlic
1/2 c. heavy cream
1/2 c. chopped fresh basil  (dried works in a pinch)
1 tsp. salt
1/4 tsp pepper
1/2 tsp.  red pepper flakes (optional)
3 Tbs. butter
parmesan cheese

In large saucepan melt 2 Tbs. butter and add chicken pieces. Cook on medium-high heat, turning once, until center is no longer pink (may need to cook in batches if your pan isn't large enough) Place cooked chicken in a 9x13 casserole dish and top with artichoke hearts.

In same saucepan saute onion and garlic in 1 Tbs butter until soft. Add diced tomatoes and simmer 5 minutes. Add heavy cream and cook until slightly thick. Stir in basil, salt & pepper and remove from heat.

 Pour sauce over chicken and bake at 350 for 15-20 minutes. Serve over pasta and sprinkle with parmesan cheese.

Thursday, November 18, 2010

Cilantro-Lime Rice

This rice is similar to that you'll find at many mexican chains (think cafe rio or chipotle). It has great flavor.  I especially love it with honey-lime chicken enchiladas or cafe sweet rio pork

2 c. water
1 Tbs.  butter
1 c. long-grain white rice
1 tsp. lime zest
2 Tbs. fresh lime juice
1/2 c. chopped cilantro

    Bring water to boil. stir in butter and rice. Reduce heat to low, cover and simmer 20 minutes. Combine zest, cilantro and lime juice and stir into rice just before serving.

Wednesday, November 17, 2010

Navajo Fry Bread (aka Scones)

If you grew up with us, I am sure our Mom made these for you at some time or another. My friends requested them pretty much every weekend! 

3 c. flour
1 Tbs. baking powder
1/2 tsp. salt
Mix above together in bowl, then add 1 1/2 c. milk

Step 1: Knead dough until soft and sticky. Cover bowl and let stand 15 minutes. Roll out until about 1/4 inch thick and cut into squares. Pierce middle with a knife.

Step2: Fry in canola oil (beware of spattering oil).

Step 3: Cool on paper towel and enjoy!!! Our favorite toppings... fresh jam, honey, powdered sugar, honey butter, cinnamon & sugar.

*Navajo tacos option... make larger pieces of fry bread and top with chili, tomatoes, olives, sour cream, lettuce and cheese...yummy!!!

Monday, November 15, 2010

Cranberry Bundt Cake with Warm Butter Sauce

Tis the season for cranberries! Yum!
           4 1/2 Tbs. butter, melted
           1 1/2 cups sugar
           4 1/2 tsp. baking powder
           1 1/2 tsp. salt
           3 cups all-purpose flour
           1 (12 oz.) can evaporated milk (1 1/2 cups)
           3 cups whole fresh cranberries, thawed if frozen

Preheat oven to 350° F. Cream butter and sugar in a large bowl. In a medium bowl, mix baking powder, salt and flour. Add alternately the flour mixture and the evaporated milk into the butter mixture until blended. Fold in the cranberries. Spoon into a greased and floured Bundt pan. Bake for 40-45 minutes, or until the top is lightly browned and center is set. Jiggle the pan to check. Cool in pan for 10 minutes, then run a knife along the edges of the pan and invert onto a serving plate. Top each slice with Warm Butter Sauce and serve. Serves 12-14.

Warm Butter Sauce:
          1 cup sugar
          1/2 cup butter
          1 cup whipping cream
          1 tsp. vanilla
          Pinch salt

Cook together in a heavy saucepan over medium heat, stirring frequently for 10-15 minutes.  

Wild Rice Soup

           2 cups wild rice, cooked
           6 Tbs. butter
           1/4 cup onion, diced
           2 stalks celery, diced
           1/2 cup carrots, finely grated
           1/2 cup flour
           4 cups chicken broth
           3/4 cup ham, diced
           3 Tbs. slivered almonds, chopped (optional)
           1/2 tsp. salt
           3 Tbs. dried parsley (or fresh, chopped)
           1 cup half-and-half

Cook the wild rice according to package directions (I put it in my rice cooker while I'm preparing the soup). Melt butter and sauté the onion, carrots and celery in a medium saucepan for about 3 minutes.  Blend in flour and gradually add chicken broth. Stir until flour is incorporated, with no lumps. Cook, stirring constantly until mixture comes to a boil. Boil just until thickened. Stir in rice, ham, almonds, salt and parsley. Turn down heat and simmer about 5 minutes, stirring frequently. Blend in half-and-half and heat to serving temperature. Garnish with a little parsley. Serves 8.

Pictured with Navajo Fry Bread.  

Hawaiian Haystacks

This is great for a crowd. It's nice because everyone adds their own toppings, so it's sure to please!
SAUCE:  (Serves about 10-12)
           2 cans condensed Cream of Chicken soup
           1 cup chicken broth
           1 1/2- 2 cups chicken, cooked and shredded

Heat over medium heat in a saucepan until hot. Serve over hot rice and top with your choice of:

           Chow Mein noodles
           tomatoes, chopped
           bell pepper, chopped
           celery, chopped
           green onion, chopped
           olives, sliced
           shredded cheese
           mandarin oranges
           pineapple chunks
           shredded coconut
           slivered almonds

Thursday, November 11, 2010

Mom's Marinated Flank Steak

I used to always request this for Sunday dinners!

          1/4 cup brown sugar
          1/4 cup canola or vegetable oil
          1/4 cup vinegar
          1/2 cup soy sauce
          1 Tbs. minced onion (I use 2 Tbs. dried)
          3 shakes Lawry's seasoned salt

          Flank steak, about 2 pounds

Mix together and marinate in refrigerator for 1-2 days. Discard marinade and grill steak on the barbecue. Slice steak into small strips (against the grain) and serve.

Tip: I usually buy a pack of 2 flank steaks at Costco. I double the marinade and mix it in 2 large Ziplock bags and put one steak in the fridge and one in the freezer for later. When I'm ready to use the frozen steak, I just thaw it in the fridge for a day and it's ready to grill!

Chicken spaghetti casserole

Recipe from Star Legacy's Food For Thought Cookbook. Recipe by Connie Haack. 
2 chicken breasts, cooked and shredded (or a 12.5 oz. can chicken breast)
8 oz. spaghetti noodles 
1 Tbs. olive oil
1/2 cup bell pepper, diced
1/2 cup onion, diced
3 stalks celery, diced
1/2 cup shredded or diced carrots
5 oz. sliced black olives (optional)
2 cups sharp cheddar cheese
1 can condensed Cream of Chicken soup

Preheat oven to 350° F. Cook spaghetti noodles until al dente. Meanwhile, in a small saucepan, cook bell pepper, onion, celery and carrots in olive oil for about 5 minutes, or until almost tender. In a large bowl combine olives, vegetables, soup, noodles, chicken and 1 cup of the cheddar cheese. Spread into a lightly greased casserole dish and sprinkle with remaining cup of cheese. Cover and bake for 25-30 minutes, or until bubbly. Serves 8.

Banana Jumbo Cookies with Penuche Icing

This is one of my favorites from The Jr. League's Pinch of Salt Lake Cookbook.
It's a great way to use ripe bananas and the caramel icing is divine!
Banana Jumbo Cookies:            
           1/2 cup butter
           1/2 cup shortening
           1 cup white sugar
           2 eggs
           1 cup mashed bananas (about 2)
           1/2 cup buttermilk*  (I sub 1/2 c. milk with 1/2 tsp. vinegar or lemon juice)
           1 tsp. vanilla
           1 1/2 tsp. baking soda
           1/2 tsp. salt
           3 cups flour

Mix butter, shortening, sugar and eggs in a large bowl. Add mashed bananas, buttermilk, vanilla, baking soda and salt and mix well. Beat in flour. Chill dough for 1 hour. Preheat oven to 375° F. Drop by Tablespoon or small cookie scoop onto a lightly greased cookie sheet and bake for about 10 minutes, or until almost browned. Makes 4 dozen cookies. Frost with Penuche Icing (below).

Penuche Icing:
           1/3 cup butter
           1 cup brown sugar
           1/4 cup milk
           1 1/2- 2 cups powdered sugar

Melt butter in a saucepan. Add brown sugar and milk; boil over low heat for 2 minutes, stirring constantly. Cool to lukewarm. Gradually add powdered sugar and beat with a mixer until desired consistency. Can thin with a little milk or water, if needed. Spread on cooled cookies.

Wednesday, November 10, 2010

"Christmas" Salad

This salad is one of my favorite things about the holiday season! 
*adapted from Favorites

1 head red leaf lettuce 
1 head green leaf lettuce
2 grapefruits
2 oranges
2 pears
1 large avocado
seeds from 1 pomegranate 

Toss all together or arrange on individual plates. (You can do all the fruit or we like it with just pears and pomegranates.) 

1 c. sugar
2 teaspoons dry mustard
1 1/2  teaspoon salt
2/3 c. apple cider vinegar (or white)
2 c. vegetable oil
1 Tablespoon poppy seeds or celery seeds (we prefer celery) 

Combine dressing ingredients in food processor. Refrigerate until ready to use.  

Sunday, November 7, 2010

Mom's Sweet & Sour Meatballs

Meatballs: (you can use pre-made but with this recipe I like home made much better) 
1 lb. ground beef
1 c. dry bread crumbs
1/2 c. milk
1/2 tsp. salt
1/2 tsp. Worcestershire sauce 

Combine all ingredients. Shape into 1 in. balls and arrange in a single layer in an unheated skillet. Cook on medium heat until browned. Loosen & turn with spatula as needed. makes app. 40 meatballs (can use some for this recipe and freeze some for later) 

16 oz. can pineapple chunks- drain and save juice, set aside chunks 
1/2 c. brown sugar
3 Tbs. cornstarch
1 c. water
1/3 c. vinegar
1 Tbs. soy sauce
1/2 tsp. dry mustard
1/8 tsp. ground cloves
1 beef bouillon cube

Combine in saucepan and cook on medium heat until thick. 

Add: meatballs, pineapple chunks, 1 green (and or red) pepper cut into chunks,  and 1 can sliced water chestnuts (optional). Cover and simmer until hot, stirring occasionally. Serve over white rice. 

Oatmeal Cake

One of our favorite desserts! 
*from Nancy Miller

1 c. quick oats- cover with water and set aside
1/2 c. butter
1 c. brown sugar
1 c. sugar
2 eggs, beaten together
1 1/2 c. flour
1 tsp. cinnamon
1 tsp. baking soda
1 tsp. nutmeg
1/2 tsp. salt

Directions: Combine eggs, oatmeal mixture then remaining ingredients. Bake in a 9 x 13 pan at 350 for 30-35 minutes. top with topping...

1/4 c. brown sugar
6 Tbs. butter
1/4 c. evaporated milk or light cream
1 c. shredded coconut
1/4 tsp. vanilla
1/2 c. sugar
1 c. chopped nuts (optional)

Beat until soft, stir in nuts and spread over cake then broil in oven until light brown.

Wednesday, November 3, 2010

Mom's Irish Spaghetti Sauce

Another favorite from our childhood. This is very unique. It's almost a mix between regular spaghetti sauce and  stroganoff. It's delish! 

1 lb. browned ground beef
1 Tbs. minced onion
1 tsp salt
1/4 tsp. pepper
1/2 tsp. tabasco sauce
1/2 tsp. chili powder
1 can cream of mushroom soup
1 can tomato soup
1 small can sliced mushrooms (optional)

Combine all ingredients in large saucepan and heat through. Serve over noodles and sprinkle with parmesan cheese

Spinach Salad

* from Nancy Miller

Mix lettuce and spinach and top with remaining ingredients:
1 head iceberg lettuce, washed and torn in pieces
1 bag spinach
1 1/2 c. grated swiss cheese
1 small carton (16 oz.) cottage cheese
1 lb. bacon, cooked and crumbled
2 c. sliced fresh mushrooms
(My in-laws dont like mushrooms, so I sometimes substitute peas instead and it is yummy)

Poppyseed Dressing:
Combine all ingredients, add just prior to serving:
1/3 c. vinegar
1/2 c. oil
1/2 c. sugar
1 1/2 tsp. minced onion
1/8 tsp. dry mustard
2 tsp. poppy seeds
1/4 tsp salt

Serves 8-10.

Tuesday, November 2, 2010

Slow-Cooker Double Corn Chowder

I LOVE soup and corn chowder is probably my very favorite! I made this for our Trunk-or-Treat this year and several people asked for the recipe. It's so easy!
          1 bag (20 oz.) hash brown potatoes (about 3 1/2 cups)
          1 can (15 oz.) whole kernel corn, undrained
          1 can (15 oz.) cream-style corn
          1 can (12 oz.) evaporated milk
          1 medium onion, finely diced (about 1/2 cup)
          1 cup diced ham -OR- 8 slices bacon, cooked and crumbled
          1/2 tsp. salt
          1/2 tsp. Worcestershire sauce

In a 3 to 4 quart Slow-Cooker, mix all ingredients. Cover; cook on low heat setting for 7-8 hours or high heat setting for 3-4 hours. If too thick, add a little milk to thin. Serves 6. 

*I love this with homemade bread and a crisp green salad!

Spoon Bread

This moist version of cornbread is a favorite at our house!
          1 cup milk
          1 pkg. corn muffin mix, such as Jiffy (8 1/2 oz. or 1 1/2 cups- I use Marie Callender's Cornbread Mix from Costco)
           2 eggs
           1/4 cup sour cream
           1 cup creamed corn (8 oz. can)

Preheat oven to 375° F. Spray a 9" pie plate or 8" square baking dish with non-stick cooking spray and set aside. Bring milk just to a boil in a saucepan over medium heat. Remove from stove and stir in corn muffin mix. Add eggs and mix until well-blended. Add sour cream and creamed corn and mix well. Pour into prepared pan and bake for 30 minutes or until center is set. Serve warm with butter and honey. Serves 8.

Optional mix-ins: 1/2 cup shredded cheese, diced green chilies or chopped chives.

Hot Fudge Sundae Cake

This rich warm dessert is sure to cure your chocolate cravings!
Preheat oven to 350° F. Mix in a small bowl:
          3/4 cup flour
          2/3 cup white sugar
          1/4 cup unsweetened cocoa powder
          1 1/2 tsp. baking powder
          1/2 tsp. salt
          1/2 cup milk
          3 Tbs. vegetable oil

Spread in an ungreased 8 x 8" square pan. Sprinkle over the top:
          2/3 cup brown sugar
          1/4 cup unsweetened cocoa powder
          1/4 cup chocolate chips

Mix in a measuring cup and pour over the top of the dessert.  Do NOT stir:
          1 1/4 cups hot water
          1 tsp. vanilla
Bake for 30-35 minutes, or until top looks dry. Serve warm with whipped cream or ice cream. Makes 6-8 servings.

Mimi's Cafe Corn Chowder w/ Ham

4 Tbsp. butter
1 cup diced or cubed ham
6 Tbsp onion, chopped
3/4 cup diced celery
3/4 cup diced carrots
2 1/2 cups hot water
2 cups raw potato, peeled and cut in 1/2 inch cubes
1 quart half & half
3 cups frozen corn, thawed
2 Tbsp. sugar
2 tsp. salt
1 pinch white pepper
3 Tbsp. flour

On medium heat melt butter. Add onion celery and carrots and simmer until soft, but not brown (about 5 minutes). Add water, potatoes, corn, ham and seasonings. Cover and simmer for 30 minutes. Whisk the flour into 1 c. of the half & half and stir into soup. Add remaining 3 cups of half & half. Simmer for about 15 minutes until soup has thickened. Salt & pepper to taste.

If you want the soup thinner add a little milk. If you want it thicker simmer an extra 5-10 minutes.

*from Nancy Miller

Monday, November 1, 2010

Crock Pot Beef Stroganoff

1 lb. ground beef or cubed stew meat
1 can cream of mushroom soup
1 Tablespoon Worcestershire sauce
1/2 c. chopped onion (minced works) 
1 beef bouillon cube dissolved in 1/4 c. water
4 oz. cream cheese 
grated parmesan cheese

 Place meat in crock pot. In small bowl combine soup, onion, worcestershire sauce and water. Pour over beef and stir. Cook on high 5 hours or low for 8. Stir in cream cheese just before serving. Serve over egg noodles or rice and top with parmesan cheese. 

*you can also skip the crock pot and just combine all ingredients in a large skillet and simmer on low heat until sauce is desired consistency.  

Flubber for kids!

My kids have made this at their last 2 schools for science when learning about polymers.  The word polymer comes from the Greek language from poly “many” and meros “parts." Polymers are large molecules consisting of repeating identical structural units connected by chemical bonds. I just learned something, did you?!? Last week, my daughter and her friend wanted to make Flubber, so I thought I'd share the recipe here! It bounces, it rolls, it stretches and they think it's more fun than play dough!

In a small bowl, mix:
       3/4 cup warm water
       1 cup Elmer's glue
       Food coloring, if desired (I omit)

In a large bowl, mix:
       2 tsp. Borax (a laundry detergent 

additive you can find at the grocery 


       1/2 cup warm water

Pour glue mixture into Borax mixture and mix with your hands or stir well with a wooden spoon.

Storage and safety guidelines:
Store Flubber in an airtight container or plastic bag.  Flubber is non-edible and good for kids that don't still like to eat glue! When you are through with it, throw it away in the trash. Do not wash down the drain.

Oatmeal Craisin Cookies

          1 cup butter, softened
          1 cup packed brown sugar
          1/2 cup white sugar
          2 eggs
          1 tsp. vanilla
          2 cups rolled oats
          2 cups flour
          1 tsp. baking soda
          1 tsp. baking powder
          1 tsp. salt
          1 cup dried cranberries, such as Craisins
          1 cup raisins (can sub. white or milk chocolate chips or diced apples)

Preheat oven to 350° F. In a large bowl cream butter, sugars, eggs and vanilla together for 5 minutes. In another bowl combine oats, flour, baking soda, baking powder and salt. Add oats mixture to butter mixture 1 cup at a time until combined. Stir in Craisins and raisins (or chips or apples). Drop with a small cookie scoop onto ungreased cookie sheets and bake for 8-10 minutes. Makes 4 dozen cookies. These freeze very well.
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