This is without a doubt, Lucas' Favorite Hot Cocoa. I made it on many a snowy sledding days, when the boys came in from the cold! As a matter of fact, Lucas liked this so well, he took the recipe to elementary school for a cook book project his Room 8 Students were doing! Just fabulous!
1/2 cup white sugar
1/4 cup baking cocoa (no sugar)
4 cups milk
1 teaspoon vanilla
Place all ingredients in a large sauce pan. Heat on low. Using a wire whip, combine all ingredients extremely well. Serve in Mugs with miniature marshmallows. Serves 4
Tuesday, January 31, 2012
Monday, January 30, 2012
Peanut Butter Squares
I found this recipe in the same newspaper clipping that I found the two bean salad. This is a great summer time "cookie". It's fast and tasty!
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chunky or smooth peanut butter
1/2 cup margarine, softened
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
2 eggs
1 teaspoon vanilla
6 ounces (1/2 bag) of chocolate chips
Preheat oven to 350 degrees. Grease a 8x8x2 inch pan. In a bowl, mix together flour, baking powder and salt. Set aside. In another bowl cream together peanut butter, margarine and sugars. Beat in eggs and vanilla. Add the dry ingredients. Mix in the chocolate chips. Spread in pan and bake 30 minutes. Do not over bake. There will be some carry over baking here! . Makes about 12 to 16 bars.
When, I made this often, years ago, I would have Timmy grill some burgers, lightly toast buns and serve with the 2 Bean Salad on the side and the Peanut Butter Squares for dessert.
Great Summer Supper!
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chunky or smooth peanut butter
1/2 cup margarine, softened
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
2 eggs
1 teaspoon vanilla
6 ounces (1/2 bag) of chocolate chips
Preheat oven to 350 degrees. Grease a 8x8x2 inch pan. In a bowl, mix together flour, baking powder and salt. Set aside. In another bowl cream together peanut butter, margarine and sugars. Beat in eggs and vanilla. Add the dry ingredients. Mix in the chocolate chips. Spread in pan and bake 30 minutes. Do not over bake. There will be some carry over baking here! . Makes about 12 to 16 bars.
When, I made this often, years ago, I would have Timmy grill some burgers, lightly toast buns and serve with the 2 Bean Salad on the side and the Peanut Butter Squares for dessert.
Great Summer Supper!
Home made Brownies and Icing
A girl that I worked with at the Nolfi Agency gave me this Recipe. Her name was Diana. Diana was my friend and a fabulous Italian Cook! After all these years, I actually just ran into her a few weeks back. That was fun!
I hadn't made this recipe in a number of years. I actually misplaced the recipe. I'm glad I found it again. I think this is the best brownie recipe, I've ever eaten.
1 cup butter
4 squares unsweetened Chocolate
2 cups sugar
3/4 cup milk
1/2 teaspoon salt
3 teaspoons vanilla
4 eggs beaten
1 1/2 cups flour
1 and 1/2 cups chopped nuts
On low heat, in a large sauce pan, melt butter, chocolate and sugar. Take off the heat and add milk, eggs, salt and vanilla and flour (the ingredients should be added in that order, especially to avoid the eggs from scrambling) *** Take off the stove and add flour, milk, salt, vanilla. Mix well with a mixer or wire whip and add chopped nuts. On a greased and floured cookie sheet with at least 1 inch sides, spoon the batter and bake at 375 degrees for 30 minutes. Pinch down bubbles after 15 minutes with a fork.
Icing
1 stick oleo softened
1 box (1 lb) powdered sugar
3 tablespoons unsweetened cocoa
1 egg
1 teaspoon vanilla
few drops of canned milk
In Microwave, soften oleo. Using a wire ship add powdered sugar,
cocoa, egg, vanilla and canned milk. Whip thoroughly.
Pour over cooked brownies. Cut into pieces and serve. Just a great recipe!
I hadn't made this recipe in a number of years. I actually misplaced the recipe. I'm glad I found it again. I think this is the best brownie recipe, I've ever eaten.
1 cup butter
4 squares unsweetened Chocolate
2 cups sugar
3/4 cup milk
1/2 teaspoon salt
3 teaspoons vanilla
4 eggs beaten
1 1/2 cups flour
1 and 1/2 cups chopped nuts
On low heat, in a large sauce pan, melt butter, chocolate and sugar. Take off the heat and add milk, eggs, salt and vanilla and flour (the ingredients should be added in that order, especially to avoid the eggs from scrambling) *** Take off the stove and add flour, milk, salt, vanilla. Mix well with a mixer or wire whip and add chopped nuts. On a greased and floured cookie sheet with at least 1 inch sides, spoon the batter and bake at 375 degrees for 30 minutes. Pinch down bubbles after 15 minutes with a fork.
Icing
1 stick oleo softened
1 box (1 lb) powdered sugar
3 tablespoons unsweetened cocoa
1 egg
1 teaspoon vanilla
few drops of canned milk
In Microwave, soften oleo. Using a wire ship add powdered sugar,
cocoa, egg, vanilla and canned milk. Whip thoroughly.
Pour over cooked brownies. Cut into pieces and serve. Just a great recipe!
Homemade Salsa
This is definitely one of Lucas' favorites!
When I was a little girl, my Mom used to "process" or otherwise can bell and hot peppers and tomatoes with Salt. Very Good! I updated that little recipe and created my own version of Salsa.
12 pints of fresh tomatoes, cored and cubed
1 pound of white onions chopped
6 pints of green, red or yellow bell peppers roughly chopped
2 pints of banana or Hungarian hot wax peppers roughly chopped
1/8 cup of course salt
Plenty of black pepper
2 tablespoons chopped garlic
2 small cans of tomato paste
1/8 cup chili powder
Place all ingredients together and simmer approximately 15 minutes. Serve immediately with Taco chips or Crusty bread or process to can. You can add Cilantro, if you like (I dislike Cilantro)........... You can also add basil, oregano or even Italian Seasoning. Enjoy
When I was a little girl, my Mom used to "process" or otherwise can bell and hot peppers and tomatoes with Salt. Very Good! I updated that little recipe and created my own version of Salsa.
12 pints of fresh tomatoes, cored and cubed
1 pound of white onions chopped
6 pints of green, red or yellow bell peppers roughly chopped
2 pints of banana or Hungarian hot wax peppers roughly chopped
1/8 cup of course salt
Plenty of black pepper
2 tablespoons chopped garlic
2 small cans of tomato paste
1/8 cup chili powder
Place all ingredients together and simmer approximately 15 minutes. Serve immediately with Taco chips or Crusty bread or process to can. You can add Cilantro, if you like (I dislike Cilantro)........... You can also add basil, oregano or even Italian Seasoning. Enjoy
Cold Two Bean Salad
I found this recipe a number of years ago in a newspaper. I've made sure to make it, at least once every summer. It is a perfect recipe, when you have fresh green beans! It travels well, stores in the frig for up to 3 days and taste's even better on day two or day three! This is great for summer picnics.
2 pounds green beans, stemmed, snapped and cut in half on an angle
1 (15) ounce can kidney beans, drained but not rinsed
1 large red onion, sliced thinly
1 yellow, red or green bell pepper chopped into small bite sized pieces.
2 tablespoons sugar
1/3 cup canola oil
3 tablespoons apple cider vinegar
Little bit of fresh dill (optional)
1/2 teaspoon salt
1/2 teaspoon black pepper
Cook green beans in lightly salted boiling water about 10 minutes. Drain in colander and then place in a bowl filled with cold water and ice for a few minutes. Drain and place in large mixing bowl. Combine the green beans with the kidney beans, bell pepper and red onion. On top of the bean, pepper and onion mixture, place the sugar, oil, vinegar, salt and pepper. Mix well and refrigerate. Serves 8 or 10 as a side dish.
2 pounds green beans, stemmed, snapped and cut in half on an angle
1 (15) ounce can kidney beans, drained but not rinsed
1 large red onion, sliced thinly
1 yellow, red or green bell pepper chopped into small bite sized pieces.
2 tablespoons sugar
1/3 cup canola oil
3 tablespoons apple cider vinegar
Little bit of fresh dill (optional)
1/2 teaspoon salt
1/2 teaspoon black pepper
Cook green beans in lightly salted boiling water about 10 minutes. Drain in colander and then place in a bowl filled with cold water and ice for a few minutes. Drain and place in large mixing bowl. Combine the green beans with the kidney beans, bell pepper and red onion. On top of the bean, pepper and onion mixture, place the sugar, oil, vinegar, salt and pepper. Mix well and refrigerate. Serves 8 or 10 as a side dish.
Meat Ball Stew
I came across this recipe a number of years ago. I've prepared and served it hundreds of times. It's an economical comfort food and tastes even better on day two! Don't all soups and stews taste better on the second day?
2 tablespoons canola oil or more as needed
1/2 to 1 cup of milk
2 lbs lean ground beef
1 cup Italian bread crumbs
1 medium onion chopped
1 egg
2 teaspoons dried basil or Italian seasoning
4 medium potatoes, washed dried and cut into bite sized pieces
2 medium carrots cut into bite size pieces
1 box frozen green beans
2 bouillon cubes
2 cups or more of water
2 tablespoons flour
salt and pepper to taste
In a large bowl, combine ground beef, milk, bread crumbs, onion, egg and seasoning. Thoroughly mix but do not over mix. Form into Meat Balls, I like to use a small ice cream scooper to make my meat balls. Roll each meat ball in your hand to make rounded. Into the bottom of a large dutch oven, drizzle the canola oil and heat until "hot". Drop Meat balls into a single layer and brown on all sides. Once the meatballs are browned, return to the large bowl and sit aside. In the meatball drippings, drop the potatoes, carrots and onion. Brown thoroughly. Add the meatballs, bouillon cubes, seasoning, green beans and (water mixed with flour) all into the dutch oven. Simmer approximately 30 minutes to 45 minutes. Enjoy. Serve with a loaf of crusty bread or braided bread on the side!
Serves 6 or more with plenty left over for lunches the next day1
2 tablespoons canola oil or more as needed
1/2 to 1 cup of milk
2 lbs lean ground beef
1 cup Italian bread crumbs
1 medium onion chopped
1 egg
2 teaspoons dried basil or Italian seasoning
4 medium potatoes, washed dried and cut into bite sized pieces
2 medium carrots cut into bite size pieces
1 box frozen green beans
2 bouillon cubes
2 cups or more of water
2 tablespoons flour
salt and pepper to taste
In a large bowl, combine ground beef, milk, bread crumbs, onion, egg and seasoning. Thoroughly mix but do not over mix. Form into Meat Balls, I like to use a small ice cream scooper to make my meat balls. Roll each meat ball in your hand to make rounded. Into the bottom of a large dutch oven, drizzle the canola oil and heat until "hot". Drop Meat balls into a single layer and brown on all sides. Once the meatballs are browned, return to the large bowl and sit aside. In the meatball drippings, drop the potatoes, carrots and onion. Brown thoroughly. Add the meatballs, bouillon cubes, seasoning, green beans and (water mixed with flour) all into the dutch oven. Simmer approximately 30 minutes to 45 minutes. Enjoy. Serve with a loaf of crusty bread or braided bread on the side!
Serves 6 or more with plenty left over for lunches the next day1
Shepard's Pie
One of Nicholas' favorites
1 1/2 pounds ground beef
1 medium onion chopped
1 envelope brown gravy mix
1 box frozen mixed vegetables (peas, carrots, green beans, etc)
4 medium potatoes
milk
butter
salt and pepper
1 cup shredded American or Cheddar cheese (or whatever you have)
Wash and peel potatoes and cook in salted water until tender. Drain and prepare as if you were making mashed potatoes (milk, butter, salt and pepper)
In dutch oven or large skillet, fry the beef until brown (not gray, but brown), stirring often. When almost browned, add chopped onion and cook until the onion is translucent. Add the box of mixed vegetables. Add brown gravy mix and 1 and 1/2 cups of water. Cover and simmer until hot and bubbly.
Turn the meat mixture into a buttered casserole dish. Top with spoons of mashed potatoes. Top with shredded Cheese and bake approximately 15 minutes at 375 degrees or until the cheese and potatoes are Golden Brown. Enjoy. Serve with a nice tossed salad on the side for a complete meal!
When I am in a hurry, (which is always) I just spoon the potatoes on the casserole. If I am taking this dish to a pot luck, or using it for Sunday Dinner, I use a piping bag with an extra large tip!. Looks fabulous!
Serves 4 Adults with plenty of left overs for lunches the next day!
1 1/2 pounds ground beef
1 medium onion chopped
1 envelope brown gravy mix
1 box frozen mixed vegetables (peas, carrots, green beans, etc)
4 medium potatoes
milk
butter
salt and pepper
1 cup shredded American or Cheddar cheese (or whatever you have)
Wash and peel potatoes and cook in salted water until tender. Drain and prepare as if you were making mashed potatoes (milk, butter, salt and pepper)
In dutch oven or large skillet, fry the beef until brown (not gray, but brown), stirring often. When almost browned, add chopped onion and cook until the onion is translucent. Add the box of mixed vegetables. Add brown gravy mix and 1 and 1/2 cups of water. Cover and simmer until hot and bubbly.
Turn the meat mixture into a buttered casserole dish. Top with spoons of mashed potatoes. Top with shredded Cheese and bake approximately 15 minutes at 375 degrees or until the cheese and potatoes are Golden Brown. Enjoy. Serve with a nice tossed salad on the side for a complete meal!
When I am in a hurry, (which is always) I just spoon the potatoes on the casserole. If I am taking this dish to a pot luck, or using it for Sunday Dinner, I use a piping bag with an extra large tip!. Looks fabulous!
Serves 4 Adults with plenty of left overs for lunches the next day!
Fried Potatoes
Fried Potatoes are just that. They are not hash browns or home fries or french fries. They are fried potatoes. Depending on your main course, regular old "fried potatoes" make for a great potato side. I find that some times, if you have a meat dish with some sort of sauce; a sauce laden potato just doesn't look good on the plate and the flavor of the meat dish and potato compete against each other.
4 medium to large potatoes, washed, drained, dried and sliced thinly (I use a box cutter slicer to do this) I normally do not peel my potatoes, unless they are older potatoes. This will serve a family of 4 quite comfortably!
Place about 1/4 inch of canola oil in a large skillet and heat to piping hot. Add the sliced potatoes carefully, in an even layer. DO NOT COVER. While the potatoes are Browning on the first side, salt and pepper liberally and even add garlic powder, if you like. Thinly slice 1 medium onion and place on top of the browning potatoes. After the first side is browned well, flip over with a spatula. It is unlikely that this can be down in 1 single piece. Brown side two. You may need to add a bit more canola oil. After side two is browned, flip one more time for a few more minutes of cooking. Serve immediately. Of course, ketchup is a must for my husband and sons! Preparation and frying can be completed in less than 20 minutes! Always serve a vegetable on the side. Vitamins and minerals are very important, everyday! I like serving a nice mixed vegetable on the side of the potato. The flavor compliments each other and the color variation looks fabulous!
4 medium to large potatoes, washed, drained, dried and sliced thinly (I use a box cutter slicer to do this) I normally do not peel my potatoes, unless they are older potatoes. This will serve a family of 4 quite comfortably!
Place about 1/4 inch of canola oil in a large skillet and heat to piping hot. Add the sliced potatoes carefully, in an even layer. DO NOT COVER. While the potatoes are Browning on the first side, salt and pepper liberally and even add garlic powder, if you like. Thinly slice 1 medium onion and place on top of the browning potatoes. After the first side is browned well, flip over with a spatula. It is unlikely that this can be down in 1 single piece. Brown side two. You may need to add a bit more canola oil. After side two is browned, flip one more time for a few more minutes of cooking. Serve immediately. Of course, ketchup is a must for my husband and sons! Preparation and frying can be completed in less than 20 minutes! Always serve a vegetable on the side. Vitamins and minerals are very important, everyday! I like serving a nice mixed vegetable on the side of the potato. The flavor compliments each other and the color variation looks fabulous!
Tuesday, January 24, 2012
Aunt Tracy's Fettucini Alfredo
This is one of Nicholas favorite! There are literally hundreds of Alfredo recipes out in the Cyber
world.............. Emeril's is quite good....... However, Aunt Tracy's seems to be the best
1/2 lb of Fettucini cooked al dente in Salted Boiling Water, approximately 14 minutes
Sauce:
2 Tablespons butter
1 1/4 cups half & half
3/4 cup good parmasan cheese (not the shaky stuff)
Salt and Pepper to taste
Fresh Parsley
Once the fettucini is cooked to your liking. Add the hot fettucini to the hot sauce.Sprinkle
with fresh Parsley and more cheese and enjoy. Serve immediately!
You can add grilled chicken or shrimp on the side to top for a a more protein based meal. Serve with Tossed
Salad and Crusty Bread for a complete meal.
Enjoy
Saturday, January 14, 2012
The Secret Sandwich
When you kids were really young, your Dad taught you guys to love a great sandwich! ........ It's a GUY Thing! I used to prepare this one for Breakfast or Lunch now and then and call it "The Secret Sandwich"............. You guys loved the name!!!! In the real world, it is called "A Combination Sandwich".
1 egg
ham
cheese
lettuce
tomato
mayo
2 sweet pickles
Salt and Pepper to taste
Preheat the skillet and place the toast in the toaster. Spray the skillet with non stick cooking spray. Crack the egg into the hot skillet and break the yolk. After you turn the egg over. Place a slice of cheese on top of the egg and then ham on top of the cheese. Turn the "group" once. Place mayo or Miracle whip on both slices of toast. Place the "group" on one piece of toast. Top with lettuce, tomato, salt and pepper. Cover with the other piece of toast. Cut diagonally and place a pickle on top of each piece of the toast. Place a pretty tooth pick in the pickle on each half........... "You guys really liked the tooth picks"............. Great Tasting, Cool, guy sandwich!
Actually, I just made one to eat, cause it sounded so good!
1 egg
ham
cheese
lettuce
tomato
mayo
2 sweet pickles
Salt and Pepper to taste
Preheat the skillet and place the toast in the toaster. Spray the skillet with non stick cooking spray. Crack the egg into the hot skillet and break the yolk. After you turn the egg over. Place a slice of cheese on top of the egg and then ham on top of the cheese. Turn the "group" once. Place mayo or Miracle whip on both slices of toast. Place the "group" on one piece of toast. Top with lettuce, tomato, salt and pepper. Cover with the other piece of toast. Cut diagonally and place a pickle on top of each piece of the toast. Place a pretty tooth pick in the pickle on each half........... "You guys really liked the tooth picks"............. Great Tasting, Cool, guy sandwich!
Actually, I just made one to eat, cause it sounded so good!
The Gurney's Seed Catalog
A couple days ago (February 8, 2012), I was quite bored with Winter. Ricky the mail man just delivered the Gurney Annual Seed Catalog. I looked over the catalog for a couple days and went on line and bought:
zucchini, onion sets, potatoes, sweet corn, ornamental sweet corn, eggplant, Roma beans, snow peas, lettuce blend, radishes, gourds, pumpkins, zinnias, marigolds and spaghetti squash. I'm asking your Dad, "
Tim the tool man" to make the garden twice as big as last year!!!!!!!!!!!!! Fresh vegetables, again all summer and fall! How good is that! I'm feeling warmer already!
But, I still need Bird House Gourds and plants!
zucchini, onion sets, potatoes, sweet corn, ornamental sweet corn, eggplant, Roma beans, snow peas, lettuce blend, radishes, gourds, pumpkins, zinnias, marigolds and spaghetti squash. I'm asking your Dad, "
Tim the tool man" to make the garden twice as big as last year!!!!!!!!!!!!! Fresh vegetables, again all summer and fall! How good is that! I'm feeling warmer already!
But, I still need Bird House Gourds and plants!
Thursday, January 12, 2012
A Gift of Brownies in a Jar
My dear friend, Linda Greenawald gave me this recipe back in 2002. I've made it now and then during the Christmas Season and given it as a Gift to friends and relatives at Grandma's Open House on Christmas Eve or Betsy Kubacki's after Christmas Party!
In a quart jar layer the following ingredients.
1/ teaspoon salt
1/2 cup + 2 tablespoons flour
1/3 cup cocoa
1/2 cup flour
2/3 cup white sugar
2/3 cup brown sugar
1/3 cup semi sweet chocolate chips
1/4 cup white chocolate chips or butterscotch chips.
I tightly place a jar ring and lid on top. Wrap with a pretty ribbon and then
Print out the recipe below on a pretty recipe card and add the following directions:
Preheat oven to 350 degrees. Combine contents of the jar with
1 teaspoon vanilla
1/2 cup vegetable oil
3 eggs
Mix well. Pour batter into a greased 9x9 inch baking pan. Bake for 30 minutes. Cool on a rack. Cut and Serve
I really like this recipe for enjoying and gift giving. I however, don't see my son's making this on a regular basis............ But, if you need to give a nice, top knotch, homemade inexpensive gift, this is the way to go! Actually, I make several at a time!
In a quart jar layer the following ingredients.
1/ teaspoon salt
1/2 cup + 2 tablespoons flour
1/3 cup cocoa
1/2 cup flour
2/3 cup white sugar
2/3 cup brown sugar
1/3 cup semi sweet chocolate chips
1/4 cup white chocolate chips or butterscotch chips.
I tightly place a jar ring and lid on top. Wrap with a pretty ribbon and then
Print out the recipe below on a pretty recipe card and add the following directions:
Preheat oven to 350 degrees. Combine contents of the jar with
1 teaspoon vanilla
1/2 cup vegetable oil
3 eggs
Mix well. Pour batter into a greased 9x9 inch baking pan. Bake for 30 minutes. Cool on a rack. Cut and Serve
I really like this recipe for enjoying and gift giving. I however, don't see my son's making this on a regular basis............ But, if you need to give a nice, top knotch, homemade inexpensive gift, this is the way to go! Actually, I make several at a time!
Chocolate Chip Cookies My Way!
This recipe is an upscale version of original Toll House Cookies. We were visiting Disney World several years ago. We stopped at the Original Nestle Toll House Cookie Store. I've used this recipe over and over again, with "slight" changes!
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened "not margarine"
3/4 cup white sugar
3/4 cup packed brown sugar
1 cap full of vanilla extract
2 eggs
"2" 12 oz packages of semi sweet chocolate chips
1 cups nuts (optional)
Preheat oven to 375 degrees. In a small bowl, combine flour, soda and salt. In a separate larger bowl, combine butter, both sugars and vanilla. Mix well with electric beater. Add the flour mixture and beat until combined. Add chocolate chips and nuts and beat until mixed thoroughly.
Flour your hands. Spoon about a rounded tablespoon of batter into your hand. Roll into a round ball and place on cookie sheet. Depending on the size of your cookie, sheet, you can place between 12 and 15 on each sheet pan. Bake about 10 to 12 minutes, until golden brown. Remove cookies and cool. Continue, using 2 cookie sheets until all batter is gone.
Store in a cool dry place....................... Or eat immediately with a glass or cold milk! Yea, right............ There are usually a dozen or so gone, while they are still warm!!!!!
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened "not margarine"
3/4 cup white sugar
3/4 cup packed brown sugar
1 cap full of vanilla extract
2 eggs
"2" 12 oz packages of semi sweet chocolate chips
1 cups nuts (optional)
Preheat oven to 375 degrees. In a small bowl, combine flour, soda and salt. In a separate larger bowl, combine butter, both sugars and vanilla. Mix well with electric beater. Add the flour mixture and beat until combined. Add chocolate chips and nuts and beat until mixed thoroughly.
Flour your hands. Spoon about a rounded tablespoon of batter into your hand. Roll into a round ball and place on cookie sheet. Depending on the size of your cookie, sheet, you can place between 12 and 15 on each sheet pan. Bake about 10 to 12 minutes, until golden brown. Remove cookies and cool. Continue, using 2 cookie sheets until all batter is gone.
Store in a cool dry place....................... Or eat immediately with a glass or cold milk! Yea, right............ There are usually a dozen or so gone, while they are still warm!!!!!
Friday, January 6, 2012
Banana Nut Bread
I truly can't even tell you guys for sure, when I came to enjoy Banana Nut Bread. I remember having banana nut bread as a child............. but I think (I know for sure) I found this recipe in the Concord Presbyterian Church cookbook. I believe the recipe was submitted by Patty Panek.............. I added the nuts.
1/3 cup vegetable shortening
2/3 cup white sugar
1/2 tsp vanilla
2 eggs well beaten
1 3/4 cups Flour
2 tsp baking powder
1/3 teaspoon baking soda
1/2 tsp salt
1 cup (2 to 3 mashed over ripe bananas)
1/2 or so cups coarsely chopped nuts
Cinnamon
With a mixer, beat the shortening, sugar and vanilla until well mixed. Add the eggs and beat again. Sift the dry ingredients together and add to the wet mixture. Add the over ripe bananas and beat again. Add the chopped nuts and beat one more time.
Grease and flour 3 miniature loaf pans. Place 1/3 of mixture into each loaf pan. Sprinkle a bit of cinnamon onto each loaf.
Bake in a preheated 350 degree oven for approximately 1/2 hour (check with a tooth pick) Cool slightly and then turn onto a kitchen towel! We
always use one immediately and I freeze the other 2 in zip lock bags for up to a month or so!
Note: If you happen to have over ripe bananas, you can use them and make banana nut bread. Or, I found out from Lenore Larson-Dwyer that you can peel them and freeze them. You can defrost and use them any time that you like. It works perfectly!!!!
1/3 cup vegetable shortening
2/3 cup white sugar
1/2 tsp vanilla
2 eggs well beaten
1 3/4 cups Flour
2 tsp baking powder
1/3 teaspoon baking soda
1/2 tsp salt
1 cup (2 to 3 mashed over ripe bananas)
1/2 or so cups coarsely chopped nuts
Cinnamon
With a mixer, beat the shortening, sugar and vanilla until well mixed. Add the eggs and beat again. Sift the dry ingredients together and add to the wet mixture. Add the over ripe bananas and beat again. Add the chopped nuts and beat one more time.
Grease and flour 3 miniature loaf pans. Place 1/3 of mixture into each loaf pan. Sprinkle a bit of cinnamon onto each loaf.
Bake in a preheated 350 degree oven for approximately 1/2 hour (check with a tooth pick) Cool slightly and then turn onto a kitchen towel! We
always use one immediately and I freeze the other 2 in zip lock bags for up to a month or so!
Note: If you happen to have over ripe bananas, you can use them and make banana nut bread. Or, I found out from Lenore Larson-Dwyer that you can peel them and freeze them. You can defrost and use them any time that you like. It works perfectly!!!!
Hungry Jack Biscuit Bread
This recipe came to me from Aunt Debbie in Maryland, when we attended the Degenkolb Family Reunion in approximately 1992 give or take.
Preheat oven to 350 degrees
1 1/2 sticks butter
1 cup brown sugar
1/2 cup maple syrup (any kind will do, but real maple syrup is the best)
1/2 cup mixed nuts and/or walnuts left whole
andful or so of raisins (white or black)
2 cans refrigerator biscuits
cinnamon
large bunt Pan
In a medium heavy sauce pan or microwave, melt butter, sugar and syrup together (about a minute or two) Add nuts and raisins to your sauce pan and heat slightly. Spray a large bunt pan with non stick cooking spray. Spoon about 1/3 of mixture into the bottom of your bunt pan and sprinkle with Cinnamon. Place biscuits (standing up) evenly in bunt pan. Cover with remaining mixture and sprinkle with a little more cinnamon.
Bake in preheated oven for 30 minutes. (It should look browned on the top. Cool about 20 minutes or so and then carefully turn onto a serving platter. Wait until you see this!!! This "coffee cake" travels well to games, bake sales, brunches, etc. .......... Serve with a cup or two of coffee or tea........... This is comfort food at its best! It is best, when made in the morning before your family wakes up and arrives into the kitchen. The aroma of our kitchen is just amazing!
Preheat oven to 350 degrees
1 1/2 sticks butter
1 cup brown sugar
1/2 cup maple syrup (any kind will do, but real maple syrup is the best)
1/2 cup mixed nuts and/or walnuts left whole
andful or so of raisins (white or black)
2 cans refrigerator biscuits
cinnamon
large bunt Pan
In a medium heavy sauce pan or microwave, melt butter, sugar and syrup together (about a minute or two) Add nuts and raisins to your sauce pan and heat slightly. Spray a large bunt pan with non stick cooking spray. Spoon about 1/3 of mixture into the bottom of your bunt pan and sprinkle with Cinnamon. Place biscuits (standing up) evenly in bunt pan. Cover with remaining mixture and sprinkle with a little more cinnamon.
Bake in preheated oven for 30 minutes. (It should look browned on the top. Cool about 20 minutes or so and then carefully turn onto a serving platter. Wait until you see this!!! This "coffee cake" travels well to games, bake sales, brunches, etc. .......... Serve with a cup or two of coffee or tea........... This is comfort food at its best! It is best, when made in the morning before your family wakes up and arrives into the kitchen. The aroma of our kitchen is just amazing!
Taco Dip
I found this recipe a number of years ago in a Magazine. It was called 7 layer Taco Dip.
1 Can refried beans
1 pound browned ground beef
1 medium chopped onion
1 tsp chopped garlic
2 tablespoons Powdered taco seasoning
1 cup sour cream
1 cup salsa (homemade is best)
1cup shredded lettuce
1 cup cheddar or mexicShredded vheese
3 Tablespoons sliced Black Olives
2 Chopped Roma Tomatoes
In a serving dish, approximately 9 x 13 casserole dish, spread the refried Beans. (Layer #1) Brown the Ground Beef, Onion and Chopped Garlic until completely cooked,! Place that mixture on top of the Refriend Beans. (Layer #2) Sprinkle the Taco Seasoning on top of the Meat Mixture (Layer #3, sort of ). Dallop the sour Creme on Top (Layer #4) Spoon the Salsa on top of the Sour Creme (Layer #5). Sprinkle the Shredded Lettuce on top of the Salsa (Layer #6) Toss the Lettuce on top of the Salsa (layer #7) Spread the chopped Black Olives on Top (layer #8) Sprinkle the Roma Tomatoes on top (Layer #9) Sprinkle a bit more Taco Seasoning on top of the tomatoes. Serve with Tortita Chips on the side.............. Just easy and excellent. Hows good is that!!!
1 Can refried beans
1 pound browned ground beef
1 medium chopped onion
1 tsp chopped garlic
2 tablespoons Powdered taco seasoning
1 cup sour cream
1 cup salsa (homemade is best)
1cup shredded lettuce
1 cup cheddar or mexicShredded vheese
3 Tablespoons sliced Black Olives
2 Chopped Roma Tomatoes
In a serving dish, approximately 9 x 13 casserole dish, spread the refried Beans. (Layer #1) Brown the Ground Beef, Onion and Chopped Garlic until completely cooked,! Place that mixture on top of the Refriend Beans. (Layer #2) Sprinkle the Taco Seasoning on top of the Meat Mixture (Layer #3, sort of ). Dallop the sour Creme on Top (Layer #4) Spoon the Salsa on top of the Sour Creme (Layer #5). Sprinkle the Shredded Lettuce on top of the Salsa (Layer #6) Toss the Lettuce on top of the Salsa (layer #7) Spread the chopped Black Olives on Top (layer #8) Sprinkle the Roma Tomatoes on top (Layer #9) Sprinkle a bit more Taco Seasoning on top of the tomatoes. Serve with Tortita Chips on the side.............. Just easy and excellent. Hows good is that!!!
Tuscan Chicken
Aunt Tracy gave me this recipe a number of years ago. I used it several times and then just forgot about it........... Doing some rearranging, I found it again.............. So so glad. I just made it the other day!
2 lbs boneless chicken pieces cut into 4 ounces pieces
1/2 cup flour or Corn Starch
4 or 5 shallots or 2 medium yellow onions
1 stick of butter
1 tablespoon Olive Oil
1 clove Garlic crushed (Again, I used the jarred kind!)
1/2 cup dry white wine (left over wine, what a surprise!)
1 cup half and half
1 box of spinach, drained (Canned will work, but it is not as good!)
Salt and Pepper
Fresh Parsley
Salt and Pepper the chicken pieces. Heat a skillet with the Olive Oil and Butter, until quite Hot. Flour or corn starch the chicken pieces in a bag. Brown the chicken pieces in the butter and Olive Oil mixture. Brown both sides. 3 minutes on the first side and 2 minutes on the second side. Place the chicken on a plate and cover with Foil, to keep warm. In the drippings, add the Shallots or onion for a minute or so. Add the garlic. Add the White Wine for another minute or so. Add the drained spinach. Add the half and half. Heat for a few more minutes. Place chicken pieces on top of the spinach mixture. Steam all for just a few minutes with the lid on your skillet.
Serve the chicken over the spinach mixture. Sprinkle with fresh parsley, prior to serving. A nice baked potato (See Leslie's baked potato recipe) and steamed broccoli on the side is just about perfect!
Note: For those that have allergies to Gluten, the corn starch is a perfect alternative.. Corn starch browns more quickly than flour, so watch the "frying" carefully!
Enjoy
2 lbs boneless chicken pieces cut into 4 ounces pieces
1/2 cup flour or Corn Starch
4 or 5 shallots or 2 medium yellow onions
1 stick of butter
1 tablespoon Olive Oil
1 clove Garlic crushed (Again, I used the jarred kind!)
1/2 cup dry white wine (left over wine, what a surprise!)
1 cup half and half
1 box of spinach, drained (Canned will work, but it is not as good!)
Salt and Pepper
Fresh Parsley
Salt and Pepper the chicken pieces. Heat a skillet with the Olive Oil and Butter, until quite Hot. Flour or corn starch the chicken pieces in a bag. Brown the chicken pieces in the butter and Olive Oil mixture. Brown both sides. 3 minutes on the first side and 2 minutes on the second side. Place the chicken on a plate and cover with Foil, to keep warm. In the drippings, add the Shallots or onion for a minute or so. Add the garlic. Add the White Wine for another minute or so. Add the drained spinach. Add the half and half. Heat for a few more minutes. Place chicken pieces on top of the spinach mixture. Steam all for just a few minutes with the lid on your skillet.
Serve the chicken over the spinach mixture. Sprinkle with fresh parsley, prior to serving. A nice baked potato (See Leslie's baked potato recipe) and steamed broccoli on the side is just about perfect!
Note: For those that have allergies to Gluten, the corn starch is a perfect alternative.. Corn starch browns more quickly than flour, so watch the "frying" carefully!
Enjoy
Pesto
I didn't taste Pesto until just a few years back. With my love of gardening, I started to grow herbs in pots, a number of years ago around the porch, yard and in the vegetable garden. All, I did with my herbs, especially Basil, was use them in sauces or on meat, fish or poultry. I never made pesto, until this past summer. The summer before, I gave a large bunch of basil to Aunt Tracy. She made Pesto and I loved it ever since. This is my recipe for fresh Pesto straight from Foord Network and Aunt Tracy.
1/2 cup chopped Walnuts (Pine nuts are preferred)
2 cups Fresh Basil
1/2 cup Good Parmesan Cheese
1/2 cup Olive Oil
1 tablespoon Chopped Garlic
1 Tablespoon Lemon or Lime Juice (Lime is much better)
In a Food Professor, chop the nuts and then add all other ingredients, except for 1/4 cup of Olive Oil. After all is mixed, then add the last 1/4 cup of Olive Oil. If your Basil is a bit dry, you may need to add more Olive Oil. Serve with Crackers. Great Summer Time Snack!
1/2 cup chopped Walnuts (Pine nuts are preferred)
2 cups Fresh Basil
1/2 cup Good Parmesan Cheese
1/2 cup Olive Oil
1 tablespoon Chopped Garlic
1 Tablespoon Lemon or Lime Juice (Lime is much better)
In a Food Professor, chop the nuts and then add all other ingredients, except for 1/4 cup of Olive Oil. After all is mixed, then add the last 1/4 cup of Olive Oil. If your Basil is a bit dry, you may need to add more Olive Oil. Serve with Crackers. Great Summer Time Snack!
Ultimate MeatLoaf
This recipe came to me from Aunt Debbie. I've made meatloaf on and off for years. Sometimes, it was good, sometimes, it was not. This recipe is always just perfect!
2 Eggs
2 Lbs Lean Ground Beef (Ground Round works well)
1 package Stuffing mix for Chicken
1 cup water
1/2 cup tomato Sauce
1/2 cup chopped Onion
1/2 cup chopped Green Bell Pepper
1/4 cup good Parmesan Cheese
Preheat oven to 375
Mix all ingredients together very well and shape into 2 elongated loaves.
Top with a little extra tomato sauce and Parmesan cheese
Bake uncovered for approx 1 hour and 15 minutes, until center reaches 160 degrees. Serve with a Mixed Vegetable on the side or some steamed Zucchini or Broccoli. Perfect Meal!
I just love this recipe.
2 Eggs
2 Lbs Lean Ground Beef (Ground Round works well)
1 package Stuffing mix for Chicken
1 cup water
1/2 cup tomato Sauce
1/2 cup chopped Onion
1/2 cup chopped Green Bell Pepper
1/4 cup good Parmesan Cheese
Preheat oven to 375
Mix all ingredients together very well and shape into 2 elongated loaves.
Top with a little extra tomato sauce and Parmesan cheese
Bake uncovered for approx 1 hour and 15 minutes, until center reaches 160 degrees. Serve with a Mixed Vegetable on the side or some steamed Zucchini or Broccoli. Perfect Meal!
I just love this recipe.
Stuffed Grape Leaves
This recipe came to me from several people in the family and friends. A few years back Nicholas, you all into Greek Food. Grape Leaves were one of his favorite foods. I had eaten them several times through out my life. Some of the Stuffed Grape leaves came from Greek families, others from Syrian families. Either way, they were always great! A perfect "celebration" food. I decided to give it a try. So, I went on line, found several recipes. I talked to one of my Co-workers Eric, who is a magnificent Cook. I talked to Aunt Sally and Karen......... and Liz, Betsy's neighbor. Everyone has their own spin on this..... I created this recipe based on what worked best for me. Karen thinks that when I wrap my grape leaves, they are too too fat. Baruni's in Baden prepares and serves hand made grape leaves, daily. Theirs are fat too and mine taste every bit as good. Mine are not quite so lemony though! I think mine look just fine and taste perfect. An American of German decent makes stuffed grape leaves. That is something!!!! When, I make and serve them, there are never any left. Betsy's friend Liz, wouldn't be caught dead using jarred grape leaves........... but it all works for me!
2 16 ounce Jars of Grape Leaves
3 Pounds Lean Ground Beef (Sirloin is preferred)
1 large onion chopped finely
1 cup white par boiled rice
1 small can of tomato paste
1 tablespoon chopped garlic
2 tablespoons fresh parsley
2 tablespoons fresh mint
2 tablespoons fresh dill
1 teaspoon allspice
2 tablespoons butter
1 lemon
2 lbs chicken wings
2 boxes of chicken stock
salt and pepper
Yields 6 dozen or So
In a large bowl, combine ground beef, onion, par boiled rice, tomato paste, garlic, parsley, mint, dill and all spice Mix well.
Carefully remove the grape leaves from the jar They will be packed in a bundle. Place 1 ounce of the ground beef mixture into a grape leaf and wrap and fold the ends like an envelope. Continue until all of the meat mixture is gone. You will most likely still have some grape leaves left.
In large soup pot, place the 2 lbs of chicken wings on the bottom of the pot. Place 1/2 of the left over grape leaves over the chicken wings. Place the stuffed grape leaves, tightly in rows up to about 3/4 or more to the top of the pot. Place the rest of the left over unwrapped grape leaves on the top of the stuffed grape leaves. Cover with the 2 boxes of chicken stop. Juice the lemon on top of the mixture. Place the butter on top in the middle. If the grapes leaves are not completely covered, add water until, all the grape leaves are covered. Place a heavy plate or pan on top of the grape leaves to keep them from floating. Cover with a lid and simmer a minimum of 3 hours. The longer you simmer, the more tender the grape leaves become!..............
I do agree with Liz....... homegrown grape leaves are more tender, if you can get them. Maybe, I'll start to grow grape leaves.
Cool, freeze, reheat, whatever. Just Fabulous!
2 16 ounce Jars of Grape Leaves
3 Pounds Lean Ground Beef (Sirloin is preferred)
1 large onion chopped finely
1 cup white par boiled rice
1 small can of tomato paste
1 tablespoon chopped garlic
2 tablespoons fresh parsley
2 tablespoons fresh mint
2 tablespoons fresh dill
1 teaspoon allspice
2 tablespoons butter
1 lemon
2 lbs chicken wings
2 boxes of chicken stock
salt and pepper
Yields 6 dozen or So
In a large bowl, combine ground beef, onion, par boiled rice, tomato paste, garlic, parsley, mint, dill and all spice Mix well.
Carefully remove the grape leaves from the jar They will be packed in a bundle. Place 1 ounce of the ground beef mixture into a grape leaf and wrap and fold the ends like an envelope. Continue until all of the meat mixture is gone. You will most likely still have some grape leaves left.
In large soup pot, place the 2 lbs of chicken wings on the bottom of the pot. Place 1/2 of the left over grape leaves over the chicken wings. Place the stuffed grape leaves, tightly in rows up to about 3/4 or more to the top of the pot. Place the rest of the left over unwrapped grape leaves on the top of the stuffed grape leaves. Cover with the 2 boxes of chicken stop. Juice the lemon on top of the mixture. Place the butter on top in the middle. If the grapes leaves are not completely covered, add water until, all the grape leaves are covered. Place a heavy plate or pan on top of the grape leaves to keep them from floating. Cover with a lid and simmer a minimum of 3 hours. The longer you simmer, the more tender the grape leaves become!..............
I do agree with Liz....... homegrown grape leaves are more tender, if you can get them. Maybe, I'll start to grow grape leaves.
Cool, freeze, reheat, whatever. Just Fabulous!
Subscribe to:
Posts (Atom)