Black-Eyed Pea Dip

Black-eyed peas are to be eaten on New Year's Day- history holds they are a good luck omen for the upcoming year. This recipe is from the Pioneer Woman!

1-14oz. can black-eyed peas
1/4 C. white onion, diced
1/4 C. sour cream
8 slices jarred jalapenos
1 C. shredded sharp cheddar cheese
3 T. salsa
Hot sauce, to taste
Salt and pepper, to taste

Drain black-eyed peas and partially mash for rustic look.
Combine remaining ingredients.

Spread into baking dish and bake @ 350* for 20 - 30 minutes, until bubbly.
Serve with tortilla chips.

Baked Strawberry Banana Oatmeal

Perfect for early mornings on chilly winter days ...

2 C. rolled oats
1/3 C. brown sugar
1 tsp. baking powder
1 tsp. grated orange zest
1 tsp. Chinese five spice
1/2 tsp. salt
1/2 C. walnuts, chopped
1 C. sliced fresh strawberries
1/3 C. semi-sweet chocolate chips
2 C. milk
1 egg
3 T. butter, melted
2 tsp. vanilla
1 ripe banana, peeled, cut into 1/2-inch slices


Grease 9 x 13 baking dish with cooking spray and place on a baking sheet.

Combine oats, sugar, baking powder, orange zest, Chinese five spice, salt, half the walnuts, half the strawberries and half the chocolate. (Save the other half of strawberries, walnuts and chocolate for the top of the oatmeal).

In separate bowl, whisk together milk, egg, butter and vanilla extract.
Add the oat mixture to prepared baking dish. Arrange the remaining strawberries, walnuts and chocolate on top. Add the banana slices to the top then pour the milk mixture over everything. Gently shimmy/shake the baking dish to help the milk mixture go throughout the oats.

Bake @ 375* 35 - 40 minutes or until the top is nicely golden brown and the milk mixture has set. For an extra tasty top, sprinkle a tablespoon or so of extra brown sugar on top then place back in the oven under the broiler and broil for 20-30 seconds. Serve warm with an extra sprinkle of sugar or drizzle of maple syrup.

{LDM}

Homemade Funfetti Cupcakes

Homemade is always, always better. Trust your Mama on that one.

Vanilla Funfetti Cupcakes:
1/2 C. butter
1 C. sugar
2 eggs
1 T. vanilla extract
1 1/2 C. flour
1 tsp. baking powder
1/3 C. milk
1/3 C. assorted brightly colored sprinkles + more for top of icing

Cream butter and sugar in the bowl of an electric mixer until fluffy, about 3 minutes. Add eggs and vanilla and beat until combined.
Combine dry ingredients in a bowl. Add half of the dry ingredients, mixing until just combined. Add the milk. Once mixed, add remaining dry ingredients. Fold in assorted sprinkles.

Pour into cupcake tins and fill 2/3 of the way full. Bake @ 350* for 18-20 minutes.
Let cool.

Vanilla Buttercream Icing:
2 sticks of butter, softened
2 1/2 C. powdered sugar
1 T. vanilla extract
1 T. milk, as needed

Cream butter in the bowl of an electric mixture until completely smooth and creamy. With the mixer on low speed, add in powdered sugar slowly. Gradually increase mixer speed and add vanilla, then beat for 2-3 minutes.
If icing is too thick, add milk 1 teaspoon at a time until desired consistency is reached.

Ice cupcakes and top with sprinkles.

{LDM}

Creamy Quinoa Primavera

Quinoa is a healthy super food!

1 1/2 C. uncooked quinoa
3 C. chicken or vegetable broth
4oz. cream cheese
1 T. chopped fresh basil
1 T. butter
2 cloves garlic, minced
5 C. thinly sliced fresh veggies, such as mushrooms, onions, peppers, asparagus, zucchini, summer squash, or pea pods
3 T. grated Romano or Parmesan cheese

Rinse quinoa thoroughly; drain. Bring quinoa and broth to boil in saucepan; reduce heat. Cover and simmer 20-25 minutes or until broth is absorbed.

While quinoa is cooking, melt butter in a large skillet over medium-high heat. Cook garlic in butter for about one minute, stirring frequently, until golden. Stir in vegetables. Cook about 3-5 minutes, stirring frequently, until vegetables are crisp-tender. Stir cream cheese and basil into cooked quinoa. Toss vegetables with quinoa mixture and sprinkle with cheese.

{LDM}

Beer Cheese Mac

You read that right. This is as decadent as all get-out.

12oz. elbow macaroni, cooked as directed, to al-dente
2 T. unsalted butter
2 T .flour
1 C. milk
1 C. beer (I prefer dark ales)
4oz. smoked cheddar cheese, shredded
4oz. sharp white cheddar cheese, shredded
4oz. mild cheddar cheese, shredded
6 slices American cheese
1/4 tsp. smoked paprika
1/4 tsp. mustard powder
1/4 tsp. dried thyme
salt and pepper, to taste
10 fresh basil leaves, shredded


Melt butter in a saucepan over medium heat. Add flour and whisk to make a roux. Continue whisking until the roux start to turn golden and bubbles, about 2 minutes. Add milk and beer, stirring constantly. Cook for 5 minutes until the mixture begins to thicken slightly. Reduce heat to low and add cheeses by the handful, stirring to melt and incorporate.

Add paprika, mustard, thyme, and salt and pepper to taste. Pour sauce over pasta and stir to distribute.

Stir basil into pasta and serve.

{LDM}

Feta Dip

So easy. So pretty. So Christmasy!

1/8 - 1/4 C. EVOO
4 Roma tomatoes, rustically chopped
1 bunch green onions, diced
1 block Feta cheese, crumbled (do not use pre-crumbled)
2 T. Greek seasoning (I use Cavender's brand)
1 baguette, sliced & served warm

Take a large platter and drizzle EVOO until the platter is covered.
Sprinkle on tomatoes and onions.
Add feta, hand-crumbled.
Sprinkle Greek seasoning to taste.
Mix all ingredients until incorporated.

Serve with the baguette.

If you have leftovers, it makes a delicious sauce to toss with cooked whole-wheat pasta!

{LDM}

Chocolate Ice Cream Roll & Custard Sauce

From your great-Grandma S.

This recipe is a family-honored tradition and legacy. Grandma S. has served it to her ever-expanding family on Christmas for ... well, forever. I think now she makes 4 rolls to accommodate our big family. If, at the holidays, you took away my prime rib, berry cream muffins, creme brulee, caramelized Chex mix, sugar cookies .. any of that and left me with THIS, I could be a happy girl. It's a bit tricky getting the rolling part down, so I suggest you spend a few Christmases at your Grandma's hip taking notes.

Chocolate Ice Cream Roll

4 eggs separated
1/2 C. sugar
1 tsp. vanilla
1/3 C. sugar
1/3 C. cocoa
1/2 C. flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. salt
1/3 C. water

Line a 15x10 jelly roll pan with foil. Generously grease foil.

Beat egg whites until foamy, gradually add 1/2 C. sugar, beating until stiff peaks form. Set aside.

Beat egg yolks with vanilla on high speed about 3 minutes; gradually add 1/3 C. sugar, beating 2 additional minutes.

Combine dry ingredients, add to egg yolk mixture alternately with water. Fold chocolate mixture into egg whites. Spread evenly in pan.

Bake @ 375* 12-15 minutes, until top springs back at touch. Immediately invert onto towel covered with powdered sugar. Peel off foil. Roll hot cake in towel starting with narrow end; cool completely on wire rack.

When cooled, unroll and fill with vanilla ice cream. Re-roll (no towel this time!), wrap in plastic wrap and freeze.

Slice to serve, with spooned custard sauce on top.

Chocolate Custard Sauce

2 T. cornstarch
5/8 C. sugar (1/2 C. + 2 T.)
1/2 tsp. salt
2 C. milk
4 T. butter
2-3oz. unsweetened chocolate squares

Combine cornstarch, sugar, and salt. Stir in milk and bring to a boil over low, stirring constantly. Boil 1 minute. Add butter and chocolate, stirring until thick and smooth, cook for additional 1 minute. Cool completely before serving.

{LDM}

Best Ever Beef Roast

From great-Grandma S.
Really, that is what her recipe card says! She served this on Christmas Eve for years and years.

6# sirloin beef roast- place in roasting pan.

Pour over it:
2 jars Heinz mushroom gravy
2 pkg. Lipton onion soup mix
1 C, Italian dressing
2 cans mushrooms

Roast @ 350* for 3 hours, remove from drippings.

Cool slightly, cover well, and refrigerate.
Place drippings in separate container, refrigerate.

The next day, slice beef, place in large casserole (or roaster pan), skim fat off drippings, and pour over meat.

Heat @ 350* for 1 hour.

{LDM}

Oyster Crackers

From great-Grandma Pancake.
Everyone has had these snack crackers, and my Grandma always made them for Christmas at the lake.

1 C. vegetable oil
1 tsp. dried dillweed
1 tsp. lemon pepper
1 tsp. garlic salt
1 pkg. Hidden Valley Ranch dressing mix (dry)

Mix together and pour over two boxes of oyster crackers and mix well for serving.

{LDM}

Berry Cream Muffins

From your Grandma G.

These are a staple at our family's Christmas morning brunch!

2 C. flour
1 C. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 C. fresh or frozen raspberries
2 eggs, beaten
1 C. sour cream
1/2 C. oil
1/2 tsp. vanilla

In large bowl, combine flour, sugar, baking powder, soda, and salt. Add berries, and toss gently.

In separate bowl, combine eggs, sour cream, oil, and vanilla- mix well. Stir into dry ingredients, just until well-moistened.

Fill paper-lined muffin pans 2/3 full.

Bake @ 400* for 20-25 minutes.

Dust with raw sugar if desired.

{LDM}

Peppermint Eggnog Punch

Eggnog reminds me of Christmas Eve's celebrated at my grandparents' farm.


1qt. peppermint ice cream
1qt. eggnog
1 C. rum (optional)
1-1/4 to 2-1/2 C. ginger ale, chilled
Additional peppermint ice cream, for garnish
Peppermint sticks, for garnish

Place ice cream in a large chilled bowl; stir until softened. Gradually stir in eggnog. If desired, stir in rum.
Transfer to a punch bowl; add desired amount of ginger ale to reach desired consistency. Garnish each serving with additional peppermint ice cream and peppermint sticks.

{LDM}

Caramels

A very famous recipe from your great-Grandma Pancake. These are a staple at our house during the holidays, and are so fun to make, wrap, unwrap, and eat!

2 C. sugar
1 C. brown sugar
1 C. light. corn syrup
1 C. whipping cream
1 C. milk
1 C. butter
4 tsp. vanilla

Combine sugars, syrup, cream, milk, and butter. Cook slowly, stirring often to 246* (firm boil).
Remove from heat, add vanilla.

Pour into greased 8x8 pan. Cool completely. Turn out of pan and cut into squares, wrap in wax paper.

{LDM}

Grinch Cookies

These cookies are completely kid-friendly and oh-so easy! It's fun to have a recipe that just our tradition at Christmas.

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 C. butter, softened
1/4 tsp. mint extract
6 to 8 drops green food coloring
1 egg
1 C. creme de menthe baking chips
1 C. semi-sweet chocolate chunks

In large bowl, stir cookie mix, butter, extract, food color and egg until soft dough forms. Stir in creme de menthe baking chips and chocolate chunks.

Drop dough 2 inches apart on ungreased cookie sheet.

Bake @ 350* 8 to 10 minutes or until set. Cool 3 minutes; remove from cookie sheet to wire rack.

Serve warm with a big glass of icy cold milk! And save some for Santa ... !

{LDM}

Spritz Cookies

If I had to celebrate the holidays with only one cookie, it would be the buttery, almondy Spritz! This family recipe hails from the iconic Betty Crocker(R) Cooky Book. My absolute favorite variation contains Hershey's chocolate in the middle.

1 C. butter, softened
1/2 C. sugar
2 1/4 C. flour
1/4 tsp. salt
1 egg
1/4 tsp. almond extract
Food color, if desired

Beat butter and sugar in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, salt, egg, almond extract and a few drops of food color.
Place dough in cookie press. Form desired shapes on ungreased cookie sheet.

Bake @ 400* for 6-8 minutes, until set but not brown ... at all!
Remove from pan immediately; decorate with sprinkles if desired.

{LDM}

Punch-Drunk Love

Very festive if you float some sliced starfruit, fresh raspberries or cranberries into the punch bowl.

1 C. fresh lime juice (around 8-10 limes, usually)
1 C. ginger syrup
1 750 ml bottle of Tanqueray gin
2ltr. bottle ginger ale
15 or so dashes of Angostura Bitters
Lime slices, for garnish

Combine the ingredients in a bowl, stir lightly and add ice.

{LDM}

Sausage Wontons

From your great-Auntie J.
These are a favorite part of Christmas ... and even your Uncle D. likes these!

2 C. cooked, crumbled spicy sausage
1 1/2 C. grated cheddar cheese
1 C. Hidden Valley Ranch dressing
1-2oz. can sliced black olives
1/2 C. fresh diced red pepper
1 pkg. wonton wrappers

Grease muffin tins and press 1 wrapper into each tin. Brush with oil.
Bake @ 350* for 5 minutes.

In the meantime, combine all other ingredients.

Remove pre-baked wontons from oven, and stuff with sausage mixture. Continue baking until bubbly, 10 minutes or so.

{LDM}

Fruitcake

From your great-great Grandma E.

I don't remember eating fruitcake prepared by Grammy, but my Mom, your Grandma G. always made this for Christmas when I was a kid. It's hard to explain the goodness; unlike any other fruitcake with it's creamy, richness. We'll make it together this year!

10 oz. mini-marshmallows
1 C. sugar
1 C. whipping cream
Mix and cook until marshmallows are melted. Cool.

Add: (don't chop the fruit or nuts!)
1 # graham cracker crumbs, crushed
1 # shelled whole walnuts
1 # Brazil nuts
1/2 # light raisins
1/2 # candied pineapple
1/2 # dates
1 # candied cherries

Mix well and put in well buttered glass pan.
Keep in refrigerator for few days prior to cutting.
Slice to serve, or wrap in pieces for gifts.

{LDM}

Christmas Wreaths

One of Mama's favorite holiday treats!

30 marshmallows
1 stick butter
1 tsp. vanilla
2 tsp. green food color
3 1/2 C. cornflakes
Red hot candies

Combine marshmallows, butter, vanilla, and food color in top of double boiler (or in bowl placed over saucepan). Heat over water until marshmallows and butter are melted. stirring frequently. Gradually stir in cornflakes.
Drop from teaspoon onto waxed paper; with hands form into tiny wreaths, about 2" in diameter. Decorate with red hots, and red frosting for ribbon, etc. as desired.

{LDM}

Lasagna Cups

Your Grandma. G. makes a killer homemade lasagna. I remember Christmases where her brother, my uncle D., would ask for pans for his gift. I'll always associate lasagna with Christmas, to an extent. This recipe is modern, and fun!

Marinara Sauce:
2 T. olive oil
1/2 C. white onion, chopped
1/2# ground beef (or Italian sausage), cooked and drained
1/2 C. red bell pepper, chopped
1 small zucchini, diced
2 cloves garlic, minced
1-6oz. can tomato paste
1-8oz. can tomato sauce {+1/2 can water to wash out can}
1-14.5oz. can diced tomatoes
1 T. dried basil
1/2 T. dried oregano
1 bay leaf
1 tsp. sugar
Salt & pepper, to taste

Cheese filling:
1-10oz. tub Philadelphia Italian Herb & Cheese Cooking Cream
1/3 C. grated Parmesan cheese
3/4# mozzarella cheese, grated & divided
1/3 C. ricotta cheese
1/2 tsp. pepper
1 egg

21 lasagna pasta sheets, cooked as directed, al-dente (2 minutes less than box says!)

For the sauce- heat olive oil over medium heat and saute onions, pepper, zucchini and garlic until tender, 5 minutes. Stir in cooked ground beef and tomato paste until well incorporated. Stir in remaining ingredients and bring to simmer. Reduce heat to low and cook 30 minutes or so to thicken.

For the cheese filling- stir all ingredients together excluding half of the grated mozzarella cheese. Set aside.

For assembly- Line 12 jumbo muffin tins with squares of parchment paper. Line the edges of the muffin tins with 1 pasta sheet per cup. Spoon about 1/2 T. of sauce into the bottom of each cup . Next cut 9 pasta sheets into quarters and press one of these pieces of pasta into the bottom on top of the sauce. Top pasta sheet with a generous tablespoon of sauce and then a generous tablespoon of cheese filling.
Repeat this pasta-sauce-cheese layering one more time being sure to press out any air bubbles. Top these lasagna cups off with a 3rd piece of pasta, more sauce and the remaining mozzarella cheese.

Bake @ 350* for 25-30 minutes or until everything is hot and bubbly. Serve immediately.

{LDM}

Home Ec. Brownies

Happy birthday to your great-Auntie R. today! In honor of her day, this recipe is from her 7th grade Home Ec. class. I found it folded neatly in great-Grandma's recipe box this summer. It was even in her 13-year-old handwriting. What a treasure!

2 oz. unsweetened chocolate baking squares
1/3 C. shortening
1 C. sugar
2 eggs
1/2. tsp vanilla
1/2 C. + 2 T. flour
1/2 tsp. powdered sugar
1/2 tsp. salt

Melt shortening and chocolate in pan over low. Remove from heat.
Add in sugar, eggs, vanilla.
Stir in remaining ingredients.
Grease 8x8 pan, and bake @ 350* for 25 minutes until brownies pull away from edge of pan.

And since Auntie R. is such an ice cream freak, I'd serve these warm with a giant scoop of vanilla ice cream and hot fudge!

{LDM}

German Chocolate Cupcakes

From Jan's Sushi Bar.

I started a fun tradition last year making your Papa's favorite dessert as part of his birthday gift. His favorite cake has always been German Chocolate, so I found a fabulous from-scratch recipe and made it into cupcakes. Your Papa said I could do this for the rest of his birthdays, and so I will.

2 C. sugar
1 3/4 C. flour
3/4 C. baking cocoa
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 eggs
1 C. milk
1/2 C. oil
2 tsp. vanilla
1 C. boiling water

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
Add eggs, milk, oil and vanilla; beat on medium 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared muffin tins, lined with paper.

Bake @ 350* for 30 minutes or until toothpick inserted comes out clean.

Cool completely.

Icing:

1 C. chopped pecans
14oz. sweetened condensed milk
3 egg yolks
8 T. unsalted butter, cut into cubes
1 tsp. vanilla
1 3/4 C. sweetened coconut flakes

Whisk together the milk and yolks in saucepan. Add the butter and cook over medium heat, stirring constantly with spatula, making sure to scrape the bottom and edges of the pan.

Simmer, then lower the heat to low and simmer for about 5 minutes, continuing to stir constantly, or until thickened enough to pool slightly.

Stir in the vanilla, coconut and pecans and continue to cook on low heat while stirring constantly for 1 minute. Scrape the mixture into a large bowl; cover with Saran wrap and cool to room temperature.

Ice cooled cupcakes.
Serve cupcakes chilled.

{LDM}

Rhubarb Torte

Happy birthday to your Papa today! This is his favorite dessert recipe ever. His requested birthday meal is always roasted duck, wild rice, and rhubarb torte. Even in the dead of winter!

Filling:
1 C. sugar
3 T. cornstarch
4 C. sliced rhubarb
1/2 C. water
Few drops red food coloring
Combine ingredients in saucepan and cook, stirring until thickened. Cook 2-3 minutes, then add food coloring.

Crust:
1 C. graham cracker crumbs
2 T. sugar
4 T. melted butter
Mix together and press into 9x13 pan, reserving 2 T. for topping.
Bake @ 350* for 10 minutes.

Pour rhubarb mix over crust. Cool.

Topping:
Whip 1/2 C. whipping cream, fold in 1 1/2 c. mini marshmallows, and spoon over cooled rhubarb.
Prepare 1- 3 3/4oz. package instant vanilla pudding according to directions. Spread over all, and sprinkle with remaining graham crumbs.

Serve chilled.

{LDM}

Spicy Hawaiian Burgers

2 pounds ground chicken
6 pineapple rings
6 slices pepperjack cheese
6 whole wheat hamburger buns
1/4 C. soy sauce
1 tsp. smoked paprika
1 tsp. chili powder
1/2 tsp. Lawry's
1/2 tsp. ground cumin
1 clove garlic, minced

Combine the ground chicken, soy sauce, 1/2 the paprika, 1/2 the chili powder, seasoning salt and cumin. Lightly mix and divide into 6 even balls. Form patties, making them slightly thinner in the middle and sprinkle with remaining paprika and chili powder. Refrigerate about 30 minutes.

Preheat the grill to medium heat. Coat grates lightly with oil. Grill burgers over medium heat about 6 minutes per side. Top with cheese for the last 1-2 minutes of cooking time to melt. Remove to a plate and cover with aluminum foil to rest. Grill buns if desired.

For the pineapple, if you are using rings, grill directly on the grates over medium heat. Carefully turn after 1-2 minutes. If you are using pineapple slices or chunks, thread onto skewers and grill skewers in the same fashion.

Serve with teriyaki sauce or Ranch dressing.

{LDM}

Krispy Kreme Muffins

Your Daddy; he loves him some Krispy Kreme donuts, and years ago, the shop in our town closed. It was a sad day for that man! These muffins make up for his loss ... albeit it just slightly.

For the Batter:
1/4 C. butter
1/4 C. oil
1/2 C. sugar
1/3 C. brown sugar
2 eggs
1 1/2 tsp. baking powder
1/4 tsp. baking soda
3/4 tsp. ground nutmeg
1 tsp. cinnamon
3/4 tsp. salt
1 tsp. vanilla extract
2 2/3 C. flour
1 C. milk

For the Glaze:
3 T. butter; melted
1 C. powdered sugar
3/4 tsp. vanilla
2 T. hot water

Lightly grease a standard muffin tin. Or line with 12 paper muffin cups, and grease the cups with non-stick vegetable oil spray.
In a bowl, cream together the butter, vegetable oil, and sugars till smooth. Add the eggs, beating to combine. Stir in the baking powder, baking soda, nutmeg, cinnamon, salt, and vanilla. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.

Spoon the batter evenly into the prepared pan, filling the cups nearly full.
Bake @ 425* for 15 to 17 minutes, or until they’re a pale golden brown.

Prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla and water. Whisk until smooth.

When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. At this point, you can leave them as is or go for the double dip.

Serve warm.

{LDM}

Fruit Roll-Up Cake

Happy, happy 3rd birthday to my sweetest kitchen sidekick, Lil' Dude!

This is a recipe for a birthday cake my Mama made me when I was young ... and I am baking it for you today! It's a unique recipe that sweet and fun- just like my birthday girl!

1 box cherry Fruit Roll-Ups
1 pkg. confetti angel food cake mix
1 C. water
1 C. chilled whipping cream
3 T. powdered sugar

Freeze two Fruit Roll-Ups at least 30 minutes.

Bake cake as directed and cool completely. Remove from pan, and split cake in half to make two even layers.
Tear remaining 6 Fruit Roll-Ups into pieces. Combine with water in saucepan- heat to boiling over medium-low heat. Boil 1 minute. Cool completely.

Place bottom cake layer cut side up on serving plate/platter. Spread with half the melted Roll-Ups mixture. Top with other cake layer. Beat whipping cream and powdered sugar together in chilled bowl. Add in remaining half of melted Roll-Ups mixture. Ice cake.

Tap frozen Fruit Roll-Ups on edge of counter to break into tiny pieces. Sprinkle on iced cake and refrigerate at least 2 hours.

Then blow out THREE candles!

{LDM}

Paprika Cream Chicken

8 chicken legs, skinned
1 yellow onion, cut into thin strips
2 T. sweet paprika
5 C. chicken broth
4 T. oil
4 T. flour
3 1/2 heaping T. sour cream
1/2 C. whipping cream
Salt, to taste

Heat oil in large stockpot; add onions and cook until softened, stirring constantly. Add 2 tsp. paprika. Stir for 30 seconds.

Add chicken to the pot and cover with broth. Cover and cook over medium until boiling. Continue cooking for 45 minutes until fork-tender.

In a separate bowl, pour flour, sour cream, and whipping cream together. Mix well.

Remove chicken from pot, and pour cream mixture into broth. Whisk constantly, allow to boil for about 3-5 more minutes – giving the sauce the necessary thickness.

Add salt to taste, add chicken back to the stockpot.

Ladle chicken and sauce over hot, cooked pasta or brown rice. Dust with moderate amount of paprika and serve.

{LDM}

Red & Green Avocado Salad

Beautiful and delicious!

1 container cherry tomatoes, cut in half
1 carton fresh mozzarella cheese pearls, drained
1 avocado, peeled and diced
1/3 C. fresh basil, julienned
2 T. fresh parsley
1/4 C. lemon juice
1/4 C. EVOO
Salt and pepper, to taste

In a bowl, combine the tomatoes, mozzarella, basil and parsley.
In separate bowl, whisk the lemon juice, oil, salt and pepper. Pour over tomato mixture. Toss to coat. Cover and refrigerate for 1 hour before serving.
Prior to serving, stir in the chopped avocados.

{LDM}

Slow-Cooked Honey Pork

1 (2-3#) boneless pork roast
2/3 C. grated Parmesan cheese
1/2 C. honey
3 T. soy sauce
2 T. dried basil
2 T. minced garlic
2 T. olive oil
1/2 tsp. salt
2 T. cornstarch
1/4 C. cold water

Spray Crockpot with non-stick cooking spray, add roast.

In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork.

Cover and cook on low for 6-7 hours or until a meat thermometer reads 160°.
Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy and brown rice.

{LDM}

Homemade Marshmallows

From your great-Auntie A.
These go great paired with homemade hot chocolate mix!

2 T. unflavored gelatin
3/4 C. cold water
2 C, sugar
1/8 tsp. salt
3/4 C. boiling water
1 T. vanilla

Soften gelatin in cold water 5 minutes; dissolve by stirring over hot water. Combine sugar, salt, and boiling water in 2-qt. saucepan; cook, stirring until sugar dissolves to the soft crack stage (280*). Pour into mixing bowl along with gelatin mixture and beat at low speed for 3 minutes; continue beating at medium speed for 10 minutes or until mixture is creamy and fluffy.
Add vanilla and pour into 8" baking dish dusted with powdered sugar.

Cool 1/2 hour, or until set.
Cut into 36 squares with knife moistened with water.

Place in airtight container and refrigerate until serving.

{LDM}

Cutout Cookies

From your Grandma S.

These are Daddy's favorite cookies in the entire world. Ever December, he gets so anxious for the ice cream bucket full Grandma S. prepares just for him!

1 C. butter, softened
1 1/2 C. powdered sugar
1 egg
1 tsp. vanilla
1/2 tsp. almond extract
2 1/2 C. flour
1 tsp. baking soda
1 tsp. cream of tartar

Mix butter, sugar, egg, vanilla, and almond extract until creamed. Blend in flour, soda, and tartar. Mix well with a fork.
Chill mixture for 2-3 hours.

Divide dough in half, rolling out to desired thickness. Cutout desired shapes.

Bake @ 375* for 7-9 minutes, until barely browned on edges.

Cool, ice, and decorate.

Icing:

3 C. powdered sugar
Capful of vanilla
Few T. of milk, until desired consistency is achieved
Dash of salt

{LDM}

Irish Cream Liqueur

From your great-Auntie A.

1 can sweetened condensed milk
3 eggs
1 tsp. vanilla
2 T. chocolate syrup
1 pint whipping cream
3/4 C. whiskey
1/3 C. rum

Keeping blender on low, add all ingredients, one at a time, in the order given.
Makes 1.5 quarts.

Serve over ice.

{LDM}

Homemade Whiskey Sours

A tradition at our family Christmas, your Grandma G. found this recipe from Martha Stewart!

1 small lemon wedge for wetting rim of glass
Turbinado sugar, for rimming glass
1/4 C. Maker's Mark
1/4C. freshly squeezed orange juice
3 T. freshly squeezed lemon juice
1 tsp. granulated sugar
1 C. ice cubes

Oven-Dried Orange Slices:

1 navel orange, very thinly sliced
1/4 C. powdered sugar

Preheat oven to 200*. Line a baking sheet with parchment paper. Top with orange slices in a single layer, and generously dust with sugar. Bake until the peels are dry and the flesh is translucent, about 2 1/2 hours. Makes the house smell FABULOUS!

Whiskey Sours:

Dip the wetted rim of the glass in turbinado sugar to coat; set aside.

In a cocktail shaker, combine Maker's Mark, orange juice, lemon juice, granulated sugar, and ice. Cover, and shake vigorously until all ingredients are well combined and cold. Pour into prepared glass, and garnish with orange slice.

{LDM}

Mama G's Butter Cookies

From your Grandma G. These cookies are legendary! They were the table favors at our wedding, and I sent batches home with visitors who came to meet you when you were brand new.

3 C. flour
1 tsp. baking powder
1/2 tsp. salt
1 C. butter
3/4 C. sugar
2 T. heavy whipping cream
1 tsp. vanilla
1/2 tsp. almond extract
1 egg

Mix all ingredients well. Form into two separate balls of dough, flatten into two disk shapes and wrap both in cellophane and refrigerate for 1 hour. Rollout dough fairly thick, cut into desired shapes, and bake on parchment-lined baking sheets @ 400* for 5-8 minutes.

BonBon Icing

1 C. powdered sugar
2 T. heavy whipping cream
1 tsp. vanilla
Food coloring, if desired

Combine all ingredients. I usually triple or quadruple this recipe for a single batch of cookies.

{LDM}

Focaccia Bread

From great-Auntie A.

1 pkg. dry yeast
1 C. warm water (105*-115*)
3 T. fresh rosemary
2 tsp. salt
3 C. flour
Olive oil
Fresh grated Parmesan cheese

Dissolve yeast in warm water in large bowl. Stir in rosemary, oil, salt, and 2 1/2 C. flour. Knead dough on lightly floured surface, adding flour as needed. When smooth and elastic, place in greased bowl. Brush with oil and cover.
Let rise until double (about 1 hour). Punch down, and press into greased 12" pizza pan. Brush with oil and sprinkle with cheese.

Let rise another 30 minutes.

Bake @ 400* for 20-25 minutes.

{LDM}

Mason Jar Sauce

1 cup Duke’s mayonnaise (one of my Favorites)

This is the Ranch of all Ranches ... if it can even be compared.
Eat Mason Jar Sauce on anything and everything!

1/4 C. Heinz ketchup
1/4 C. Heinz chili sauce
1 heaping tsp. Dijon mustard
1 tsp. onion powder
1/2 tsp. garlic powder
2 tsp. Worcestershire sauce
1 tsp. ground black pepper
1/4 tsp. Tabasco sauce
1/4 C. light olive oil
Juice of 1 lemon

Combine all ingredients in pint-sized jar; shake vigorously until incorporated.
Refrigerate overnight prior to serving.

{LDM}

Leftover Turkey Pitas

I engineered this recipe last year ... and it's a good way to use up those turkey leftovers in your fridge!

2 C. chilled leftover turkey, sliced
1 C. torn Romaine lettuce
1/4 C. goat or feta cheese
2 T. diced green onions
2 T. slivered almonds
4 pita pockets, warmed through

Cranberry mayonnaise:
1/2 C. mayonnaise
1/4 C. leftover cranberry sauce
1/2 tsp. tarragon
1/4 tsp. dill
Salt & pepper, to taste
Combine all ingredients in food processor and blend until smooth.

Combine turkey, lettuce, cheese, onions, and almonds. Top with cranberry mayonnaise, and fill pita!

{LDM}

Thyme Roasted Turkey & Pan Gravy

Last year, our little house hosted Thanksgiving for our families. It will forever be a favorite memory of mine! I found this recipe in a Martha Stewart holiday magazine, and attempted it. It was so good ... even your picky Grandpa T. liked it!

For the turkey:

1 14-16# turkey, completely thawed
1 fresh lemon, cut into thin slices
5 sprigs fresh thyme
1 stick butter, softened

Remove innards from turkey cavity. Rinse well inside and out with cold water. Pat dry with paper towels. Place in large roasting pan. Place lemon slices inside cavity, and tucked under turkey skin. Add thyme to cavity and under skin as well. Smear outside of turkey with butter.

Bake @ 350* for 3-4 hours, until thermometer inserted into thigh registers 180*. Carefully baste turkey frequently throughout roasting. If wings or legs start to get too brown near end of cooking, simply cover those parts with tinfoil. Let turkey sit for 15 minutes before carving.

For the pan gravy:

1/2 C. butter
1/2 C. flour
4 C. chicken broth or turkey stock
2 sprigs fresh thyme
Pan drippings
Salt & pepper, to taste

In saucepan, make a roux by melting butter and whisking flour in. Stir for 4-5 minutes until smooth.
In separate pan, combine broth, pan drippings, thyme, and seasonings and heat until boiling.

Slowly whisk roux into broth mixture, and continue cooking for 10 minutes, until desired thickness. Adjust salt and pepper to taste.

Happy Thanksgiving!

{LDM}

Creamy Cranberry Salad

From your great-Grandma S's dear friend, M.

3 C. fresh or frozen cranberries, roughly chopped
1-20oz. can crushed pineapple, drained
1 medium apple, peeled and chopped
2 C. mini marshmallows
2/3 C. sugar
1/8 tsp. salt
1/4 C. chopped walnuts (optional)
2 C. whipping cream. whipped

In bowl, combine cranberries, pineapple, apple, marshmallows, sugar, salt, and walnuts. Mix well. Cover and refrigerate overnight.

Just before serving, fold in whipped cream.

{LDM}

Green Beans & Caramelized Onions

From your great-Grandma S's neighbor H. who is in her 90s!

4 strips bacon
2 large yellow onions, cut lengthwise into 1/2" thick slices
2# fresh green beans, trimmed
3 T. cider vinegar
4 1/2 tsp. brown sugar
1/4 tsp. salt
1/4 tsp. black pepper

In large skillet, cook the bacon until crisp. Blot with paper towels, crumble and set aside. Reserve 2 T. drippings.
In drippings, cook onions over medium heat until tender and golden brown. Place beans in large saucepan; cover with water and boil for 8-10 minutes until tender. Drain.

Stir the vinegar and sugar into onions. Add the beans. Cook uncovered 1 minute.

Add bacon, salt, and pepper. Toss gently.

{LDM}

Creamy Herbed Potato Bake

From The Pioneer Woman.

5 russet potatoes
1 stick butter
1 onion, diced fine
8oz. cream cheese
3/4 C. heavy whipping cream
1 C. whole milk
1 tsp. fresh chopped rosemary
1 tsp. fresh chopped parsley
1 tsp. fresh chopped chives
1/2 tsp. fresh chopped sage

Scrub potatoes well, and slice potatoes very thinly.

Melt butter in large saucepan, add diced onion. Cook for 3 minutes, stirring occasionally.
Add cream cheese to the pan and stir to melt. Pour in cream and milk, stirring to combine.
Season with salt and pepper, then add chopped herbs.

Place potatoes in a buttered baking dish. Pour contents of skillet over the top. Top with Parmesan cheese.

Bake @ 350* for 45 minutes, or until bubbly.

Let stand 15 minutes prior to serving.

{LDM}

Bakery Rolls

From your great-Auntie A.

1-8oz. can evaporated milk
3 C. hot water
3 pkgs. yeast
1/2 C. warm water
3 T. sugar
1/2 C. sugar
1 C. vegetable oil
11 or more C. flour
3 tsp. salt

Mix 3 T. sugar, 1/2 C. warm water, and yeast; set aside. Mix evaporated milk, 3 C. hot water, 3 tsp. salt, 1/2 C. sugar, and oil in large bowl. Add dissolved yeast and 2 C. flour using mixer.
Add the rest of the flour. Knead lightly (dough will be soft).

Let rise, punch down. Let rise again and make rolls. Arrange on greased cookie sheets.

Bake @ 350* for 20 minutes, or until browned on top.

*Recipe makes 8 dozen rolls; can freeze dough on cookie sheets, covered tightly. Thaw and let raise before baking.*

{LDM}

Raspberry Breakfast Bars

You can also swap out blackberries for the raspberries, or combine them half and half!

For the crust and crumb:

1 1/2 C. flour
1 C. brown sugar
1 1/4 C. rolled oats
3/4 tsp. salt
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
3/4 C. unsalted butter, cut into 1-inch pieces

For the raspberry filling:

1/4 C. brown sugar
1 T. grated lemon zest
1/2 tsp. cinnamon
2 T. flour
1# raspberries, fresh or frozen
1/4 C. lemon juice
2 T. unsalted butter, melted and cooled


Grease 9 x 13-inch glass pan. Line with parchment paper; leaving overhang on both ends. Butter the parchment.

Put the flour, brown sugar, oats, salt, baking powder, baking soda, and cinnamon in a food processor. Pulse in short bursts until combined. Add the butter and pulse until loose crumbs form.

Reserve 1 1/2 C. of the mixture and set aside. Pour the rest of the mixture into the pan and use back of a large wooden spoon to push the crust into an even layer at the bottom of the pan. The crust should touch the sides of the pan. Bake @ 350* until golden brown, 12 - 15 minutes. Cool.

In a separate bowl, whisk the sugar, lemon zest, cinnamon and flour together. Add the raspberries, lemon juice and butter and use your hands to toss gently until the raspberries are evenly coated.

Assemble and bake the bars: Spread the raspberry filling evenly on top of the cooled crust. Sprinkle the reserved crust mixture evenly on top of the filling.

Bake @ 350* for 35 - 45 minutes, rotating the pan every 15 minutes, until the top is golden brown and the filling starts to bubble around the edges.

Transfer to a wire rack to cool completely, then cut into squares and serve.
Refrigerate.

{LDM}

Buffalo Chicken Tacos

Since Daddy and I love Buffalo chicken so much, I'm always looking for ways to make new recipes with our favorite flavor.

1# chicken breasts, cubed
1/3 C. flour
3 T. cornstarch
1/8 tsp. cayenne pepper
1 tsp. garlic powder
1/3 C. buffalo wing sauce
1 T. EVOO
10 6" yellow corn tortillas

Toppings:
Cheddar or bleu cheese
Shredded lettuce
Diced onions
Cilantro
Avocado slices
Ranch dressing
Green onions, sliced thinly


In a large bowl, combine cornstarch, flour, cayenne, and garlic powder. Season the chicken pieces with pepper, then dredge in the flour mixture.

Add 1 T. olive oil to hot Dutch oven, add chicken and cook on both sides – about 3 to 4 minutes per side. Once the chicken is done, set it aside in a bowl and toss with ⅓ cup buffalo wing sauce.

Spoon mixture into warmed tortillas, and garnish as desired!

{LDM}

Pumpkin & Nutella Bread

From your forever friends' Mama, B.
Pumpkin. And. Nutella. What a happy little matrimony.

1 3/4 C. flour
1 tsp. baking soda
1/2 tsp. salt
1/2 T. cinnamon
1 1/2 tsp. nutmeg
1 1/2 C. sugar
1/2 C. vegetable oil
1/3 C. water
1 C. pumpkin puree
2 eggs
1 tsp. vanilla
8 T. Nutella spread

Whisk together flour, baking soda, salt, cinnamon, and nutmeg.

In separate large bowl, combine sugar, oil, water, pumpkin, eggs, and extracts, and whisk until smooth. Gradually stir in the flour mixture. Mix until ingredients are combined.

Pour the batter into a 9x 5 loaf pans. Drop heaping tablespoons of Nutella into the loaf pan. Swirl into the pumpkin batter with a knife.

Bake @ 350* for 40-45 minutes or until a toothpick inserted comes out clean.

Cool completely before slicing.

{LDM}

4 Layer Pudding Dessert

This recipe came from your great-great Grandma L., who was known for her cooking and hosting skills. On the very last page of my wedding cookbook, Daddy's auntie J. said this about her:

How to have guests over like Grandma L.: Cook for about 2 days. Fill the entire table with food so there is hardly any room to sit and then say, "Help yourself to what I have," like there is hardly any food and someone might not get enough. What a cute little lady.

4 Layer Pudding Dessert

Layer 1:
1 C. flour
8oz. margarine
1/2 C. chopped walnuts
Mix until crumbly; pat into 9 x 13 pan.
Bake @ 350* for 15 minutes. Cool completely.

Layer 2:
1 C. powdered sugar
1 C. Cool Whip
8oz. cream cheese
Whip until fluffy; spread on first layer.

Layer 3:
2-3oz. pkgs. instant pudding, any flavor
3 C. milk
Whip together; spread onto second layer.

Layer 4:
2 C. Cool Whip
1/2 C. chopped walnuts
Ice Cool Whip on third layer; sprinkle nuts on top.

Refrigerate before serving.

{LDM}

Bacon & Cheese Muffins

From Mama's cousin M.

1 3/4 C. flour
1/4 C. sugar
3/4 C. milk
1 egg
3oz. cooked bacon, drained and crumbled
1/3 C. vegetable oil
1 C. shredded cheddar cheese
2 1/2 tsp. baking powder
3/4 tsp. salt

Mix all dry ingredients together. Add cheese and bacon. Add liquids. Stir just until moist.

Filled greased muffin tins 2/3 full.

Bake @ 400* for 20-25 minutes.

Pierogi Casserole

From your great-Auntie A.
Pierogis are typically small dough pockets filled with mashed potatoes, meat, cheese, or vegetables then boiled or fried.

1 C. finely chopped onion
1/4 C. butter
2 C. small curd cottage cheese
1 egg
1/4 tsp. onion salt
2 C. mashed potatoes, prepared with milk and butter
1 C. shredded cheddar cheese
1/4 tsp. salt
1/8 tsp. black pepper
9 lasagna noodles, cooked as directed on the box, and drained

In skillet, saute onion in butter until tender; set aside. In a bowl, combine cottage cheese, egg, and onion salt. In separate bowl, combine potatoes, cheddar cheese, salt, and pepper. Place three noodles in greased 9 x 13 baking dish. Top with cottage cheese mixture, and three more noodles. Top with potato mixture, remaining noodles and onion.

Cover and bake @ 350* for 25-30 minutes or until heated through. Let stand 10 minutes before serving.

{LDM}

Pumpkin Nut Waffles

3 eggs, separated
1 3/4 C. milk
1/2 C. vegetable oil
1/2 C. pumpkin puree
2 C. flour
1 T. baking powder
3/4 tsp. pumpkin pie spice
1/4 tsp. salt
1/2 C. chopped nuts

Mix yolks, milk, oil, and pumpkin together. Add flour, baking powder, pie spice, and salt.
In separate bowl, beat egg whites until fluffy. Fold into batter. Add chopped nuts.

Pour in batches into your waffle maker.

Serve with maple syrup, vanilla whipped cream, or caramel drizzle.

{LDM}

Pumpkin Torte

Crust:
2 C. graham cracker crumbs
1/2 C. melted butter

Combine crust ingredients. Press into bottom of 9 x 13 pan.

Cheese layer:
1 1/2 blocks cream cheese
3 egg yolks
3/4 C. sugar

Combine cheese layer ingredients; beat until smooth. Pour over crust.
Bake @ 350* for 20 minutes. Cool.

Pumpkin layer:
16oz. can pumpkin
3 egg whites
1/2 C. milk
3/4 C. sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
2 pkgs. unflavored gelatin
1/4 C. cold water
1/4 C. boiling water
1/2 C. sugar

In saucepan, combine pumpkin, egg yolks, milk, 3/4 C. sugar, salt, cinnamon, and nutmeg. Cook over medium heat, stirring constantly, until sugar is dissolved, 2-3 minutes. Cool.

In small bowl, soften gelatin in cold water. Add boiling water, stir until gelatin is dissolved. Stir into pumpkin mixture. Cool.
In separate bowl, beat egg whites until frothy. Gradually add 1/2 C. sugar; beat until stiff. Fold into pumpkin mixture.
Pour over cheese layer in pan. Refrigerate until firm.

Ice with 1 carton Cool Whip.
Sprinkle with 1/2 C, crushed walnuts.

{LDM}

Matrimonial Bliss

From your great-Grandma S.

Today Daddy and I celebrate five years of marriage. I thought this was the most fitting recipe in honor of today! Here's to good eats and good loves, and making each of them a huge priority in your life.

Crust:
1 1/2 C. oatmeal
1 C. brown sugar
1 tsp. salt
1 1/2 C. flour
3/4 C. butter
1 tsp. soda

Mix together until crumbly- press half of mixture into 9x13 pan.

Filling:
1 # dates
1 c. water
1 c. sugar

Boil until dates are parted and cool. Pour over the top of crust mixture.
Crumble remaining crust over filling.

Bake @ 350* for 30 minutes.
Cool before serving.

{LDM}

Special Cinnamon Rolls

From great-Auntie R.

Dough:
2 pkgs. dry yeast
1/2 C. warm water (110*-115*)
8 C. flour
1 pkg. instant vanilla pudding
2 C. warm milk (110*-115*)
2 eggs, slightly beaten
1/2 C. sugar
1/2 C. vegetable oil
2 tsp. salt
1/4 C. butter, melted

Filling:
1 C. brown sugar
2 tsp. cinnamon
1 C. raisins
1 C. chopped walnuts

Glaze:
1 C. powdered sugar
1/4 tsp. vanilla
1-2 T. milk

In mixing bowl, dissolve yeast in water. Add flour, pudding, warm milk, eggs, sugar, oil, and salt; mix well (do not knead).
Place in greased bowl, turning once to grease top. Cover and let rise in warm place until doubled, about 1 hour. Punch down dough. Turn onto floured surface; divide in half. Roll each half into a 12 x 8" rectangle; brush with butter.

Combine filling ingredients; sprinkle over dough. Roll up from long side, pinch seam to seal. Slice each roll into 12 rolls; place cut-side down into two greased 9 x 13 pans. Cover and let rise until nearly doubled, 45 minutes.

Bake @ 350* for 25-30 minutes, or until golden brown.

Combine glaze ingredients; drizzle over rolls. Cool in pans on wire racks.

{LDM}

Huckleberry Pie

From your great-Auntie R.
This recipe can also be used with fresh blueberries, since huckleberries aren't found around here! She first made this recipe when they lived in Montana, and had huckleberries surrounding them!

Crust:
1 1/2 C. flour
1/2 tsp. salt
1 1/2 tsp. sugar
1/2 C. oil
2 T. milk

Filling:
2 C. fresh huckleberries (or blueberries)
3/4 C. sugar
2-3 T. flour
3/4 C. half & half

For crust, stir together flour, salt, and sugar in pie plate. Add the oil and milk, stirring with a fork. Pat evenly into plate. Save a little of the crust for top of the pie.
For pie, put 2 C. of berries in the raw pie shell. Stir sugar and flour into the half & half. Pour this over the berries.
Crumble remaining crust over top of the pie.

Bake @ 400* for 15 minutes.
Reduce to 350* and continue cooking for 45-50 minutes.

{LDM}

Oatmeal Cream Cheese Muffins

From great-Auntie A.

1 C. oatmeal
1 C. milk
1/2 C. brown sugar
1/4 C. oil
1 1/2 C. flour
1 1/2 tsp. baking powder
1/4 tsp. salt
3 oz. cream cheese
1 egg, beaten

Topping:
2 T. oatmeal
2 T. brown sugar

In medium bowl, mix oatmeal and milk and let stand for 30 minutes.
Stir brown sugar, oil, and egg into soaked oats. Combine flour, baking powder, and salt. Stir into oat mixture just until blended.

Spoon half of the batter into 12 paper-lined muffin tins. Place 1 tsp. cream cheese into the center of the batter, and top with remaining batter, making sure cream cheese is covered.

Combine oats and brown sugar for topping. Sprinkle over muffins.

Bake @ 350* for 20 minutes, or until centers are set.

{LDM}

Chocolate Chip Pumpkin Cheesecake

1 C. crushed vanilla wafers
1/4 C. baking cocoa
1/4 C. powdered sugar
1/4 C. butter, melted
3-8oz. blocks cream cheese, softened
1 C. sugar
3 T. flour
1 tsp. pumpkin pie spice
1 C. pumpkin puree
4 eggs
1 1/2 C. mini chocolate chips

Combine crumbs, cocoa, and powdered sugar in small bowl. Add in butter. Press mixture into bottom and 1/2" up sides of 9" springform pan.

Bake @350* for 8 minutes; cool slightly.

In large bowl, beat cream cheese, sugar, flour, and pie spice until blended. Add pumpkin and eggs; beat until incorporated. Stir in chocolate chips, and pour into prepared crust.

Bake @ 400* for 10 minutes.
Reduce temperature to 250*, continue baking 50 minutes.

Remove to cool on wire racks; loosen cake from rim of pan. Cool completely; remove rim.

Serve chilled.

Baked Chicken in Wine

From Mama's Godmother.
This is a good recipe for lazy afternoons at home.

1 fryer chicken
1 C. white Rhine wine
1-5oz. bottle Kikkoman soy sauce
1/2 C. sugar

Dredge chicken in flour, and brown slightly. Place in shallow baking dish.
Combine wine, soy sauce, and sugar until sugar dissolves. Pour over chicken.

Bake @ 250* for three hours; turning once an hour.

Serve with hot white rice and green onions.

{LDM}

Rhubarb Sticky Buns

From great-Grandma S.

First, make regular sweet rolls mix from your favorite recipe.

Cook together until tender, boil and cook for 3 minutes:

2 C. rhubarb
1/2 C. brown sugar
1/2 C. light corn syrup
2 T. butter

Pour mixture into bottom of 9x13 pan. Sprinkle dough with cinnamon & sugar before rolling up.

Cut into 12 slices, and place cut side down over sauce. Cover and let raise in warm area until doubled in size, about 30 minutes.

Bake @ 375* for 20-25 minutes.

If desired, drizzle with powdered sugar and milk glaze.

{LDM}

Onion Bread

2 C. warm water
1 pkg. dry yeast
2 T. sugar
1 T. salt
1 pkg. dry onion soup mix
6 C. flour
3 T. vegetable oil

Combine and beat water, yeast, sugar, salt, and soup mix.
Add 2 cups flout, and beat with mixer for 4 minutes. Add oil and remaining 4 cups flour; mix.

Let rise until double, punch down. Rise again and put into 2 buttered loaf pans.

Bake @ 375* for 25-30 minutes.

{LDM}

Macaroni Hotdish

You wouldn't be a true Lutheran unless you had a recipe like this in your arsenal. It's who we are, little girl! This combines two of the most Hotdish ingredients there are: creamed soup, and Velveeta. Such good comfort food.

1# ground beef
1 small onion, diced
2 C. uncooked elbow macaroni
1 can cream of mushroom soup
1 egg, beaten
1-8oz. can tomato sauce
1 T. dried parsley
1 soup can of milk
Velveeta cheese slices

Brown beef and onion, drain. Cook macaroni as directed on box, and pour into buttered baking dish with beef.
Mix egg, parsley, soup and the milk together. Pour over pasta and beef. Add tomato sauce and mix.
Layer Velveeta on top.

Bake @ 350* for 30 minutes.

{LDM}

Hot Chocolate Mix

This recipe comes from a lady who goes to church with your great-Grandma S. This makes great gifts in cute little jars!

1-8qt. size box powdered milk
1-pint size jar chocolate malt powder
1-6oz. jar powdered coffee creamer
1-2lb. can Nestle Quik
3/4 C. powdered sugar

Mix all ingredients together in tight-sealing container.

Use 1/3 C. to every 8oz. hot water or milk.

Top with whipped cream and sprinkles ... or if you're Mama, with crushed candy canes!

{LDM}

Pie Filling Coffee Cake

From your great-Grandma S.

4 eggs
1 C. sugar
1 C. oil
2 c. flour
1 tsp. baking powder
1 tsp. vanilla or almond extract

Spread half the batter in greased 9x13 pan. Top with 1 can cherry or apricot pie filling. (cherry is always my favorite)

Spread rest of batter on top, and sprinkle with 3 tsp. sugar mixed with 1 tsp. cinnamon.

Bake @ 350* for 30-40 minutes.

Glaze with powdered sugar glaze.

{LDM}

Banana Split Dessert

From your great-Grandma S.

3 C. graham cracker crumbs
6 T. sugar
2/3 C. melted butter
3 or more bananas
1/2 gallon vanilla ice cream (slice the block)
1 C. chopped nuts
1-6oz. pkg. chocolate chips
1/2 C. butter, softened
2 C. powdered sugar
1 1/2 C. evaporated milk
1 tsp. vanilla
1 pint whipping cream

Mix crumbs and sugar in a bowl. Add 2/3 C. melted butter, mix well. Reserve 1 C. mixture for topping. Spread rest into bottom of 11x15 pan, and press firmly into place. Slice bananas over crust. Cut ice cream in 1/2" slices, place over bananas, sprinkle with chopped nuts. Freeze until firm.

Melt chocolate and butter in saucepan, over low. Add powdered sugar and evaporated milk, cook on low until thick and smooth. Remove from heat, add vanilla and cool. When cool, pour over ice cream layer.
Return to freezer until firm; whip cream until stiff. Spread over chocolate layer.

Sprinkle with reserved crumbs, store in freezer. Remove 10-15 minutes prior to serving.

{LDM}

Pumpkin Chocolate Chip Cookies

Happy Halloween!

This combination sounds weird but it isn't. It's delicious!

2 sticks unsalted butter, softened
1 C. sugar
1 C. brown sugar
2 eggs
1 tsp. vanilla
1 C. pumpkin puree
3 C. flour
2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. pumpkin pie spice
2 C. chocolate chips


Beat butter until smooth. Add in sugars, a little at a time, until the mixture is light and fluffy. Beat in eggs one at a time, then add vanilla and pumpkin.
In a separate bowl, combine flour, baking soda, salt, cinnamon, and pie spice.
Slowly beat the flour mixture into the batter evenly. Add chocolate chips.

Bake @ 350* for 10-15 minutes or until the cookies are slightly browned.

{LDM}

Cheddar Squash Muffins

2 eggs
1/2 C. water
1 C. roasted squash (any variety), mashed
16oz. box oatmeal muffin mix
1/2 C. finely shredded cheddar cheese
1/4 C. green onions, chopped

Combine eggs, water, and squash. Whisk in muffin mix, cheese, and onions.

Spoon batter into muffin tins, filling 2/3 full.

Bake @ 400* for 15-20 minutes, until toothpick inserted comes out clean.

{LDM}

Sour Cream Raisin Pie

From your great-Grandma S.

Food is tied so dearly to memory. Today would have been your great-Grandpa R.'s 87th birthday. That man loved pie- it was his favorite dessert, especially sour cream raisin.

Pour hot water over 1 C. raisins for 20 mins. drain, combine with:

1/2 C. sugar
1 T. flour
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. salt

Add:

1 1/3 C. sour cream
3 egg yolks, beaten
1 T. melted butter
1 tsp. vanilla

Blend until smooth, pour into single prepared, unbaked 9" pie crust.

Bake @ 400* for 10 minutes. Reduce to 325*, bake additional 45 minutes.

Cool and top with meringue:

Beat to a soft peak- 3 egg whites (saved from pie filling yolks). Slowly add 6 T. sugar, beating until soft peaks form.
Spread onto baked pie, and brown @ 350* for 10-12 minutes.

{LDM}

Fall Four-Cheese Lasagna

2 C. peeled and diced pumpkin (use sugar pumpkin)
1 eggplant, sliced thin
5 tomatoes
1 pint ricotta cheese
9 oz. crumbled feta cheese
2/3 C. prepared pesto
2 eggs, beaten
Salt and pepper to taste
1-15oz. can tomato sauce
1 box lasagna noodles, cooked as directed
1 1/3 C. shredded mozzarella
1 C. grated Parmesan cheese

Place pumpkin on a baking sheet and roast @ 375* until browned and tender, about 30 minutes. Saute eggplant turning once, until tender, 10 to 15 minutes. Halve tomatoes and place on baking sheet in oven for last 15 minutes of pumpkin time; cook until tender.

Combine together ricotta, feta, pesto, eggs, salt and pepper until well mixed. Fold roasted pumpkin into ricotta mixture.

Spoon half of the tomato sauce into a 9x13 baking dish. Add pasta. Top with eggplant slices and half the ricotta mixture. Cover with more pasta. Arrange the roasted tomatoes evenly over this layer and spoon the remaining half the ricotta mixture over the tomatoes. Sprinkle with half of mozzarella. Top with remaining pasta. Pour remaining tomato sauce over all and sprinkle with remaining mozzarella and Parmesan.

Bake @ 375* for 30 to 40 minutes, until golden and bubbly.

{LDM}

Harvest Salad

1 tablespoon butter
3/4 C. almonds, blanched and slivered
16oz. baby spinach
1 C. dried cranberries
1/2 C. crumbled goat cheese
2 T. toasted sesame seeds
1 T. poppy seeds
1/2 C. sugar
2 T. red onion, minced
1/4 tsp. paprika
1/4 C. white wine vinegar
1/4 C. cider vinegar
1/2 C. vegetable oil

In medium saucepan, melt butter. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.

In a large bowl, combine the spinach with the toasted almonds and cranberries. Add goat cheese.

Dressing:
Whisk together sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil.

Toss spinach mixture with dressing, and serve immediately.

{LDM}

Daddy's Chili

Your Daddy isn't too keen on beans ... so I finally found a recipe for a bean-less chili for football Sundays!

1 pound ground beef
1 small onion, chopped
1 small green pepper, chopped
1 clove garlic, minced
1-14oz. can fire roasted dice tomatoes, undrained
1 C. root beer
2 T. chili powder
2 T. tomato paste
2 T. minced chipotle peppers in adobo sauce
1 T. cumin
1 beef bouillon cube

Cook the beef, onions, green pepper, and garlic over medium; drain.
Add the tomatoes, root beer, chili powder, tomato paste, chipotle peppers, cumin, and bouillon. Bring to a boil.

Reduce heat and cover, simmer for 30 minutes.

Serve garnished with shredded cheddar, green onions, sour cream, black olives, fresh avocado, etc.

{LDM}

Pumpkin Cream Cheese Muffins

Cream Cheese Filling:
1-8oz. pkg.cream cheese
1 egg
1 tsp. vanilla
3 tsp. brown sugar

Streusel Topping:
4 1/2 T. flour
5 T. sugar
3/4 tsp. ground cinnamon
3 T. butter
3 T. chopped pecans

Batter:
2 1/2 C. flour
2 C. sugar
2 tsp. baking powder
2 tsp. ground cinnamon
1/2 tsp. salt
2 eggs
1 1/3 C. canned pumpkin
1/3 C. oil
2 tsp. vanilla

Filling:
In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside.

Streusel topping:
In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside.

Muffin batter:
In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Add eggs, pumpkin, oil and vanilla. Beat together until smooth.

Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon of the cream cheese mixture into center of the batter.

Bake @ 375 degrees* for 20 - 25 minutes.

Cranberry Warmer

2 C. apple cider
6 C. cranberry juice
1 C. orange juice
6 T. lemon juice
4 whole cloves
2 cinnamon stick
6 T. sugar

Combine all ingredients in crockpot, heat through on low.

Best if served after several hours to incorporate flavor.

Optional: add splash Jack Daniels!

{LDM}

Oatmeal Chocolate Cake

From your great-great Grandma E.

Mix together and cool:
1 C. rolled oats
1 1/2 C. boiling water

Mix:
1/2 C. shortening
1 1/2 C. sugar
2 eggs
1 C. flour
1/2 C. cocoa
1 tsp. soda
1 tsp. salt
Dash vanilla

Add to the oatmeal mixture and incorporate until smooth.

Bake @ 350* for 35 minutes.

Icing:

Boil until thick: (6 mins)
1 C. powdered sugar
2 C. coconut flakes
1/2 C. milk

Pour over cake.

{LDM}

Sweet Potato Fries & Dipping Sauces

4 small sweet potatoes
1 T. butter, melted
1/4 tsp. Lawry's
Dash or two pumpkin pie spice

Scrub potatoes and cut lengthwise, and into quarters. Cut each quarter into 2 wedges.
Arrange potatoes in single layer in coated baking dish.
Combine butter and spices and brush onto potatoes.

Bake @ 450* for 20 minutes or until tender.

Chipotle Mayo:
1/2 C. mayonnaise
2 chipotle peppers in adobo sauce
1 T. adobo sauce
Combine ingredients in food processor, and blend until smooth.
Garnish with dried parsley.

Sweet Dipping Sauce:
1/2 C. sour cream
1/4 C. brown sugar
1/4 C. crushed pineapple
Combine ingredients and mix until brown sugar dissolves.
Refrigerate before serving.

{LDM}

Butternut Squash Soup

Your buddy JW's grandma likes to share her squash harvest with us, so I found a soup recipe to try this fall. You loved squash baby food when you were little.

3 T. unsalted butter
1 large onion, diced
2 large Gala apples, peeled, cored, and chopped
3 pounds butternut squash, peeled and cubed
1/2 tsp. ground ginger
1-32oz. box chicken broth
1 C. apple cider
1/2 tsp. salt
1/4 tsp. ground black pepper
1/2 C. heavy cream

Melt butter in stock pot over medium-high heat. Stir in onion and apples; saute 5 minutes until onion is translucent.
Add squash, ginger, broth, cider, salt, and pepper. Bring to a boil; reduce heat, cover and simmer 20-25 minutes or until squash is very tender. Let cool 5 minutes.

Process soup in very small batches in blender or food processor until smooth.
Return soup to pot and add cream. Season with salt to taste.

Serve garnished with shredded Gruyere and crusty white bread.

{LDM}

Calico Beans

This is true comfort food! I love eating this with homemade wheat bread or rolls and lots of butter ... perfect for fall.

1 large can baked beans
1 can butter beans
1 can kidney beans
1/2 pound bacon, fried and drained
1 T. diced white onion
1 tsp. salt
1/2 C. brown sugar
1 tsp. dried mustard
2 tsp. vinegar
1/2 C. ketchup
1 pound ground beef, cooked and drained

Drain juice off butter beans and kidney beans- reserving 1/2 C. for recipe and discard rest.
Combine all other ingredients, and bake @ 350* for 1 hour, or on low in crock pot for 2 hours.

{LDM}

Glazed Apple Cookies

1/2 C. shortening
1 1/3 C, brown sugar
1 egg
2 C. flour
1 tsp. soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2 C. chopped nuts (optional)
1 C. chopped apples
1/4 C. milk

Mix well; drop by spoonful on cookie sheets. Bake @ 350* for 12 - 15 minutes. Remove from oven, ice while warm with glaze.

Glaze:
1 C. powdered sugar
1 tsp. vanilla
2 T. softened butter
Enough milk to thin out to drizzle

{LDM}

Pumpkin Pie

I first made this recipe in college for a communal-style Thanksgiving dinner with roommates and friends. I defaulted to your Grandma G. for a recipe ... and she sent me a Xeroxed copy right off the 'Libby's Pumpkin Puree' label.

She also wrote on the bottom, this pie recipe uses 1 can each of pumpkin (15 or 16oz) and 1 can (12oz.) of evaporated milk. NOT sweetened condensed milk!!!! Because she figured her 19-year old would need that clarification!

2 eggs, slightly beaten
1-15oz. can pumpkin puree
3/4 C. sugar
1/2 tsp. salt
2 tsp. pumpkin pie spice
1-12oz. can evaporated milk
1 9" pie crust, I use the 'deep dish, 4-cup volume' style (the 2-cup volume crusts yield two pies)

Place pie crust on preheated cookie sheet for stability.
Mix ingredients together in order given. Pour into unbaked pie shell. Bake @ 425* for 15 minutes. Reduce temperature to 350*, and bake additional 40-50 minutes, or until knife inserted comes out clean.

Serve topped with homemade whipping cream.

{LDM}

Warm Butternut Squash Salad

Nothing smells better than roasted squash on a fall afternoon!


1 medium butternut squash, peeled, seeded, and cut into 1 1/2-inch pieces
1 medium garlic clove, minced
1/2 tsp. ground allspice (I skip this)
2 T. EVOO
Salt, to taste
1-15oz. can chickpeas, drained and rinsed
1/4 C. red onion, diced
1/4 C. fresh parsley, diced

For tahini dressing:
1 medium garlic clove, minced
1/4 C. lemon juice
3 T. well-stirred tahini (sesame paste)
2 T. water
2 T. EVOO

Preheat the oven to 425°F.

Combine the butternut squash, garlic, allspice, olive oil, and salt. Toss to coat. Roast on baking sheet @ 425* for 25 minutes, or until soft. Let cool.

In a small bowl, whisk together the garlic and lemon juice. Add the tahini, and whisk to blend. Add the water and olive oil, whisk well, and taste for seasoning.

To assemble the salad, combine the squash, chickpeas, onion, and cilantro or parsley in a mixing bowl. Drizzle tahini dressing. Serve immediately.

{LDM}

Cranberry & Avocado Salad

For the dressing:
1/3 C. sugar
1 1/2 T. poppy seeds
1 1/2 T. sesame seeds
1/2 tsp. paprika
2 tsp. dried mustard
1 T. minced onion
1/2 tsp. sea salt
1/4 tsp. black pepper
1/2 C. white balsamic vinegar
1/3 C. vegetable oil
1/3 C. EVOO

For the salad:
12oz. baby spinach, arugula, field greens
1 small bunch cilantro, leaves removed whole from stems
2 medium avocados, peeled and halved
3/4 C. Craisins
3/4 C. candied or glazed almonds

For the dressing, combine all ingredients in glass jar and shake well to dissolve sugar.

For the salad, place greens and cilantro leaves in a large bowl. Add avocado and dried cranberries and about 1/4 C. of the dressing and toss gently. Scatter candied almonds over salad and sprinkle lightly with sea salt and freshly ground black pepper. Pass extra dressing at the table.

{LDM}

Four Layer Pumpkin Cake

1 pkg. yellow cake mix
1 can pumpkin (divided)
1/2 C. milk
1/3 C. oil
4 eggs
1 1/2 tsp. pumpkin pie spice (divided)
1-8oz. cream cheese
1 C. powdered sugar
1-8oz. carton Cool Whip
1/2 C. caramel topping
1/4 C. chopped pecans

Beat cake mix, 1 C. pumpkin, milk, oil, eggs, and 1 tsp. pumpkin pie spice in large bowl with electric mixer.
Pour evenly into two 9" round greased and floured cake pans.

Bake @ 350* for 28-30 minutes. Cool cakes 10 minutes after baking.

Beat cream cheese in bowl until creamy. Add sugar, remaining pumpkin and pumpkin pie spice. Mix well. Stir in Cool Whip.
Cut each cake in half horizontally.
Spread cream cheese filling between all layers. Do not frost top of the cake.
Drizzle caramel over top, and sprinkle with nuts.

{LDM}

Roasted Brussel Sprouts

Don't be scared. These are delicious!

1 pound fresh Brussel sprounts, washed and very bottoms removed
2 T. olive oil
Sea salt, to taste
Fresh cracked black pepper

Toss Brussel sprouts in oil to generously coat.
Add salt- I add a lot- and pepper.

Pour into baking dish, and bake @ 450* for 30-40 minutes, until golden brown.

{LDM}

Apple Poppy Seed Salad

This is yet another recipe from my most favorite cookbook ever- a compilation of Grandma G's old coworkers at the clinic in my hometown. I've had this cookbook since December of 1999. It taught me how to cook!

1 head lettuce, chopped
3 celery stalks, chopped
3 green onions, chopped (through the green, too)
2-3 Golden Delicious apples, diced
1 C. shredded cheddar cheese

Dressing:
1/2 C. sugar
1 tsp. dry mustard
1 tsp. milk
1/3 C. vinegar
2 T. onion, chopped
1 C. oil
1 1/2 T. poppy seeds

Layer vegetables and apples in large serving bowl. Sprinkle cheese over top. For dressing, combine sugar, mustard, salt, vinegar, and onion. Gradually add oil, beating constantly. Stir in poppy seeds. Pour over salad.

Chill just momentarily prior to serving.

{LDM}

Lemon Bread

From great-Grandma D.

1 pkg. lemon cake mix
1 pkg. vanilla instant pudding
1 C. water
4 eggs
1/2 C. vegetable oi;
1/4 C. poppy seeds

Mix all together and beat until smooth; pour batter into greased 9 x 5 loaf pan.

Bake @ 350* for 45-60 minutes.

{LDM}

Baked Apples

Every fall in our household, we'd have a traditional fall meal of meatloaf, baked squash, and baked apples. I can remember the combination of those items baking together and the wonderful way it scented the entire house. I love fall! Baked apples is basically a really decadent way to eat applesauce!

1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 C. sugar
6 similarly sized Granny Smith apples
2 T. butter
1 C. apple juice

Core each apple, but leave the bottom of the apple intact to preserve the juice. Peel away the skin at the top 1/2" on apples. Place in casserole dish.

Combine the spices and sugar together. Fill each apple cavity with mixture, and place 1 tsp. butter on top.

Pour apple juice around apples. Bake @ 325* for 45-60 minutes, until apples are soft to the touch.

To serve, place in separate serving bowls, and slice in half. Add a splash of whipping cream, if desired.

{LDM}

Pumpkin Dip

8oz. cream cheese, softened
2 C. powdered sugar
1-15oz. can pumpkin puree
1 T. cinnamon
1 T. pumpkin pie spice
1 tsp. frozen orange juice concentrate

Cream together cream cheese and powdered sugar until smooth.
Add pumpkin a little at a time, until fully incorporated. Add the rest of the ingredients.

Serve with gingerbread squares and fresh sliced pears.

{LDM}

Cranberry Chutney

Chutney is like a thick, spiced fruit salsa that has been cooked. It's a really versatile item. This version is great on roasted pork loin or grilled pork chops.

1-12 oz. bag fresh or frozen cranberries
1 1/4 C. sugar
3/4 C. water
1 large apple, chopped
2 tsp. cinnamon
1 tsp. ground ginger
1/4 tsp. ground cloves

In a saucepan, combine all ingredients; bring to a boil, stirring constantly. Reduce heat; simmer for 15-20 minutes or until apple is tender and mixture thickens. Serve warm on entrees, or over cream cheese with crackers.

Store in refrigerator.

{LDM}

Apple Cream Bars

1 yellow cake mix
1/4 C. brown sugar
1/2 C. softened butter
1/2 tsp. cinnamon
3 apples, cored and sliced thin
1 C. sour cream
1 egg

Mix dry cake mix and butter together until crumbly. Measure 2/3 C. of this mixture and set aside.

Press remaining crumb mixture into bottom of lightly greased 9x13" pan. Layer sliced apples over crust in pan. Blend sour cream and egg until smooth. Pour evenly over apples. To remaining crumb mixture, add cinnamon and brown sugar. Spread over top.

Bake at 350* for 30 minutes until firmly set and apples can easily be pierced with fork.

{LDM

Caramel Apples

From your great-Grandma S.

These are so fun to make, and are a tradition in our family each fall.

1/2 C. butter
2 C. brown sugar
1 C. light corn syrup
Dash salt
1-14oz. can sweetened condensed milk
1 tsp. vanilla
10 apples- Haralson are usually the best- washed and dried

In 2qt. pan, melt butter, add brown sugar, corn syrup, and salt. Cook over medium, stirring occasionally until mixture comes to full boil. Stir in milk, continue cooking and stirring constantly until candy thermometer reaches 245* (about 20-25 minutes)- seriously, pull up a stool and STIR!

Remove from heat and stir in vanilla. Cool just slightly.

Insert posicle stick into core-part of apples and dip in caramel, twirling to remove excess.

Set on wax paper and chill.

To serve, remove from fridge at least 10 minutes prior to soften caramel.

{LDM}

Pumpkin Bread

From Mama's cousin M.

1 1/3 C. sugar
1/3 C. shortening
1/3 C. water
1 C. pumpkin
2 eggs
1 2/3 C. flour
1/4 tsp. baking powder
1 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. cloves
3/4 tsp. salt

Mix all ingredients well; pour batter into greased 9 x 5 loaf pan.

Bake @ 350* for 45-50 minutes.

{LDM}

Baked Caramel Corn

From great-Grandma S.

5 qts. popped popcorn or puff corn
1/2 C. butter
1 C. brown sugar
1/4 C. dark corn syrup
1/2 tsp. salt
1/4 tsp. soda
1 tsp. vanilla

Preheat oven to 250*, place popcorn on large pan and keep warm in oven.

In large pan, cook together butter,brown sugar, syrup, and salt.
Boil for 5 mins without stirring. Keep it on low heat or it will scorch.

Remove from heat and add soda and vanilla. Pour over popcorn and bake 1 hour, stirring every 15 minutes.

{LDM}

Apple Crisp

From Mama's auntie A.

Fill 9 x13 pan 2/3 full of peeled and sliced apples.

Top with:
1 C. sugar and 2 T. cinnamon.

Mix together 2 C. flour, 1 C. brown sugar, 1 C. butter, and 2 tsp. baking powder.

Sprinkle over top of apples.

Bake @ 350* for 30-60 minutes until browned and bubbly.
(wide variance of cooking time depends on type of apples used)

Serve warm with whipped cream or vanilla ice cream!

{LDM}

Apple Pie Bars

Your buddies big T. and little T. have a great-grandma who makes these bars, but she calls them apple slices.
You have a great-grandma who makes these, too! Lucky little kids.

5 C. tart peeled and sliced apples
1 1/4 C. sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
Combine ingredients together in bowl.

Prepare crust:
2 1/2 C. flour
1 tsp. salt
1 egg, separated
Milk enough when added to egg yolk makes 2/3 C.
2 T. sugar
1 C. crushed cornflakes

Make crust, roll half to fit bottom of 10 x 15 pan, put cornflakes on crust, top with apples, then sugar mixture. Top with other half crust, pinch edges. Brush top crust with the reserved egg white and sprinkle with a mixture of 2 T. sugar, and 1/2 tsp. of cinnamon.

Bake @ 400* for 45 minutes - an hour, or until crust is lightly browned.

Drizzle with icing:
1 C. powdered sugar
1 1/2 tsp. milk
1/2 tsp. vanilla

{LDM}

Marble Pumpkin Cheesecake

From Grandma G.

1 1/2 C. gingersnap cookies, crumbled
1/4 C. unsalted butter
2- 8oz. packages cream cheese, softened
3/4 C. sugar, divided
1 tsp. vanilla
3 eggs
1 C. canned pumpkin
1 1/2 tsp. pumpkin pie spice

Combine crumbs and butter. Press firmly on bottom and up sides of pie plate. Bake for 5 minutes @ 400*. Remove from oven and cool.
In large bowl, beat cream cheese, 1/2 C. sugar, and vanilla.
Beat in eggs, one at a time. Reserve 1 C. o f batter.
Add remaining sugar, pumpkin, and spice to batter and mix well.

Alternately layer pumpkin and cream cheese batters over crust. Cut through batters with knife several times for marble effect.

Bake @ 325* for 45-50 minutes, or until cheesecake springs back when lightly touched.

Serve chilled.

{LDM}

Pumpkin Bars

From your great-Grandma S.
This recipe is so simple and the perfect dessert for the entire month of October!

2 C. sugar
4 beaten eggs
2 C. canned pumpkin
1 C. oil
2 C. flour
2 tsp. baking powder
1 tsp. soda
1/2 tsp. cinnamon

Mix sugar, eggs, pumpkin, and oil.
Sift dry ingredients together, and add to pumpkin mixture.

Pour into greased 10x15 pan.
Bake @ 325* for 20-30 minutes.
Cool completely before icing.

Cream Cheese Icing
3oz. cream cheese
3/4 stick butter
1 tsp. vanilla
1 tsp. cream
1/2-3 C. powdered sugar

Add all ingredients and mix well, adding powdered sugar in even amounts until desired consistency and flavor is achieved.

{LDM}

Raised Donuts

From your Grandma G.

I can picture the clear glass casserole dish she'd warm these homemade donuts in when we were kids ... these are your Uncle W's FAVE. We'd fight over the donut holes especially! Dredged in sugar ... all warm ... Truly a special treat!

3-3 1/2 C. flour
1 pkg. dry yeast
1/4 C. sugar
1 tsp. salt
3/4 C. milk
1/4 C. water
1/4 C. shortening
1 egg

In large bowl, combine 1 1/2 C. flour, yeast, sugar, and salt. Mix well. In saucepan, heat milk, water, and shortening to 120-130* Add to flour mixture. Add egg. Blend on low speed until moistened, beat 3 minutes on medium speed.

By hand, gradually stir in enough remaining flour to make a soft dough. Knead on floured surface until smooth and elastic, adding small amount of flour at a time, for 5-8 minutes.

Place in greased bowl, turning to grease the top. Cover with plastic wrap and rise in warm place until doubled- about 1 hour.

Punch down dough. Divide into 2 parts. On floured surface, roll each half into 12x6" rectangle. Cut with 2 1/2" donut cutter. Place on floured cookie sheets, let rise until double- about 30 minutes.

Fry in large skillet or saucepan in 400* oil until golden brown on each side. Drain on paper towels.

Serve warm, with sugar!

{LDM}

Woody's BBQ Dip

8oz. sour cream
2 T. Miracle Whip
1/8 tsp. cayenne pepper
2 T. your favorite dry rub

Combine all the ingredients in bowl and mix well. Refrigerate at least 4 hours prior to serving.
Serve with plain potato chips.

{LDM}

Blueberry Sour Cream Coffee Cake

From your Fairy Godmother.
She brought this to our annual camping trip this summer, another sign we're all grown up. We used to eat stale Doritos, tuna salad, and pickles from our Bloody Marys for breakfast!

1 C. butter, softened
2 C. sugar
2 eggs
1 C. sour cream
1 tsp. vanilla extract
1 5/8 C. flour
1 tsp. baking powder
1/4 tsp. salt
1 C. fresh or frozen blueberries

1/2 C. brown sugar
1 tsp. ground cinnamon
1/2 C. chopped pecans (optional)
1 T. powdered sugar for dusting

In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs one at a time. Stir in the sour cream and vanilla. Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in blueberries.

Spoon half of the batter into greased and floured 9" bundt pan. In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter in the pan. Spoon remaining batter over the top, and then sprinkle the remaining pecan mixture over. Use a knife or thin spatula to swirl the sugar layer into the cake.

Bake @ 350* for 55 to 60 minutes until a knife inserted comes out clean.
Cool in the pan over a wire rack. Invert onto a serving plate, and tap firmly to remove from the pan. Dust with confectioners' sugar just before serving.

Chocolate Filler Bars

From great-Auntie R.

3/4 C. softened butter
3/4 C. sugar
1/2 tsp. salt
2 C. flour

Beat together on low until fine. Press 2/3 of mixture into ungreased 9x13 pan.

Heat 1-15oz. can sweetened condensed milk over low. Add 1 c. chocolate chips and 1/2 C. nuts (if desired). Heat until chocolate chips are melted. Pour over crust, and sprinkle with remaining crumbs.

Bake @ 350* for 20-25 minutes.

{LDM}

Tom Brady Dip

This is the ultimate football Sunday dip ... and of course I named it Tom Brady dip- because, well, he's hot like this appetizer is!

1# ground sausage, spicy as you want
2-8oz. cream cheese
1-10oz. can Rotel (not drained)

Combine ingredients in crockpot on low. Serve with tortilla chips.

{LDM}

Fruit Salad

This was served at my bridal shower!

1/2 C. mayonnaise
1/2 C. sugar
1/2 C. sour cream
3oz. cream cheese

Mix well and add to fruit just before serving.

My fruit preference is always the same: assorted apples, red and green grapes, mandarin oranges, and pineapple chunks.

{LDM}

Cherry Crisp

From your Grandma G.

Besides apple, this is probably my favorite flavor of crisp-desserts! Seriously, take the time to make good food from good ingredients. Look how simple THIS recipe is. You can't go wrong from scratch!

1 can cherry pie filling
2/3 C. packed brown sugar
1/2 C. flour
1/2 C. oatmeal
3/4 tsp. cinnamon
1/4 tsp. nutmeg
1/3 C. softened butter

Place pie filling in bottom of 8x8 pan. Combine remaining ingredients and spread evenly over cherries.

Bake @ 350* for 30 minutes until golden brown.

Serve with a splash of half-and-half.

{LDM}

Ma's Chili

From your Grandma G.

Nothing is better for football Sundays!

1# ground beef
1 medium onion, diced
2 cloves garlic, minced
1/2 C. celery, diced
1-16oz. can tomatoes
1-16oz. can chili beans
3/4 C. tomato juice
1-4oz. can green chilies
1 T. Worcestershire sauce
2 T. paprika
1 tsp. sugar
1 tsp. salt
1/2 tsp. cumin
1 tsp. oregano, crushed
1/4 tsp. cayenne pepper
1/8 tsp. dry mustard
1/4 tsp. black pepper
Few drops Tabasco
1 C. water

In large saucepan, brown burger, onion, celery, and garlic. Drain.

Stir in remaining ingredients- cover and simmer 30 minutes.

Serve with sour cream, green onions, shredded cheddar cheese, and saltines.

(Crock pot method: use 3 1/2 qt. size or smaller, cook on low 8-10 hours. Use only 1/2 C. water.)

{LDM}

Chicken Fettuccine Alfredo

From your Grandma G.

For prom my senior year of high school, my parents hosted our pre-prom dinner, and this dish was its highlight.

1# chicken breasts, sliced thin
8oz. fresh mushrooms, sliced
2 T. olive oil
1 clove garlic, minced
3/4 # uncooked fettuccine pasta
6 T. butter
2/3 C. whipping cream
1/2 tsp. salt
1 C. fresh grated Parmesan cheese
2 T. chopped fresh parsley
Pinch white pepper

Saute chicken breast pieces in olive oil with garlic until no longer pink. Add mushrooms, and saute until tender. Remove from pan and keep warm.

Cook pasta until al dente. While pasta is cooking, place butter and cream in 10" heavy skillet over medium-low heat. Cook, stirring constantly until blended and mixture bubbles for 2 minutes. Stir in salt and pepper.

Remove from heat!

Gradually stir in Parmesan until blended and fairly smooth. Return skillet to heat briefly- if needed- to completely blend cheese. Do not boil!

Pour warm sauce over drained pasta, and toss with chicken and mushroom mixture. Sprinkle with parsley and additional Parmesan.

Great served with steamed broccoli or asparagus.

{LDM}

Mama's Favorite Pie

From your Grandma G.
I'm not really a pie person- cheesecake, absolutely. But this Raspberry Cheese Pie is my favorite (maybe because it's reminiscent of cheesecake) pie ever!

1-21oz. can raspberry pie filling
1-8oz. cream cheese
1/4 C. sugar
1 egg
1/8 tsp. salt
1- 9" prepared pie shell, unbaked

Beat cream cheese until fluffy, add sugar and salt, beat well. Add egg, beat until smooth. Pour into unbaked pie shell.

Bake @ 350* for 15 minutes.

Spread filling over cream cheese mixture, and continue baking @ 400* for 20 minutes, until crust is golden brown.

Cool completely.

{LDM}

Hawaiian Salad

From great-Grandma S.

20o., can pineapple chunks, drained
20oz. can crushed pineapple, drained
8oz. acine de peppe pasta
1/2 C. sugar
1 T. flour
7/8 C. pineapple juice
1 egg, beaten
1/2 T. lemon juice
1.5 cans mandarin oranges, drained
Dash salt
4.5oz. Cool Whip
1/2 C. mini marshmallows
1/2 C. coconut

The night before:
Combine sugar, flour, salt. add pineapple juice and egg. Cook until thick. Add lemon juice, cool to room temperature.

Cook noodles, rinse and drain. Add to cooked mixture and refrigerate. Before serving add pineapples, oranges, Cool Whip, marshmallows, and coconut.

Served chilled.

Banana Bread

From your Grandma G.
This recipe came from our neighbor down the street where I grew up. I still remember her kitchen smelling like warm banana bread in the fall. The secret, that Daddy loves so much, is the chocolate chips!

2 C. flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/3 C. shortening
2/3 C. sugar
2 eggs
1 C. mashed, ripe bananas
3 T. buttermilk
1/2 C. chocolate chip

Cream together shortening and sugar. Add eggs, one at a time. Stir in bananas and buttermilk. Add flour, baking powder, soda, and salt.

Pour into greased and floured 9 x 5 loaf pan and bake @ 350* covered, for 20 minutes. Uncover and continue baking for 50 additional minutes.

{LDM}

Mama's Wheat Bread

This recipe is from my 3rd grade class ... I remember being so proud taking the recipe home and making it with my own Mama!

1 pkg. dry yeast
2 T. plus 1 tsp. brown sugar
1/2 C. milk
1 C. water
1 tsp. salt
2 T. oil
2 C. whole wheat flour
3 T. wheat germ
1-2 C. white flour
1 egg

In large bowl, combine 1 C. white flour, 1 C. whole wheat flour, yeast, salt, and brown sugar. Mix well.
In small saucepan, heat milk, water, and oil to 120-130*. Add to flour mixture along with egg. Beat 3 minutes at medium speed.
By hand, stir in remaining whole wheat flour and enough remaining white flour to make firm dough.

Knead on floured surface 5-8 minutes until smooth and elastic. Place in greased bowl- let rise until double, about an hour.

Punch dough down, and shape into a loaf. Place in well-greased loaf pan. Cover and let rise until 1" above the pan, about 30-40 minutes.

Bake @ 375* 34-40 minutes until golden brown.
Remove from pan and cool on wire rack.

{LDM}

Chocolate Yum-Yums

A beloved recipe from my childhood; these cookies are technically called Chocolate Yummies, as found in Betty Crocker's Cooky Book. Somewhere along the way, however, a child in our family shortened it, maybe me! These are no-bake and made waiting for the completed cookie that much quicker!

6oz. semisweet chocolate chips
1/3 C. butter
16 large marshmallows
1/2 tsp. vanilla
1 C. coconut flakes
2 C. quick or old-fashioned oats

Melt chocolate, butter, and marshmallows in double boiler; stir until smooth. Remove from heat.

Stir in vanilla, coconut, and oats- mix thoroughly. Drop by teaspoonful on waxed paper and refrigerate.

{LDM}

Aioli

Aioli is a mayonnaise-type condiment that is delicious for french fries, and on steak or fish sandwiches.

1 head fresh garlic
1/2 C. mayonnaise
2 tsp. Dijon mustard
1 lemon, juiced
1 T. fresh parsley, minced

Cut top of garlic to expose cloves, keeping head intact. Roast in covered pan or wrapped tightly in foil in oven @ 350* for 1 hour.

Squeeze roasted garlic from each clove. Blend together with remaining ingredients. Serve.

{LDM}

Asian Salad

1/4 C. sugar
1/4 C. water
1/4 C. oil
1/4 C. ketchup
3 T. cider vinegar
1-2 heads romaine lettuce, torn
2 C. cooked chicken
1 C. cashews
3oz. chow mein noodles

Combine sugar, water, oil, ketchup, and cider vinegar. Whisk until smooth.

Add romaine, chicken, cashews, and noodles together in large bowl. Pour dressing over top, and refrigerate at least 2 hours prior to serving.

{LDM}

Fire-Roasted Salsa

About 5 years ago, Daddy and I went to San Antonio for a long weekend. A restaurant on the Riverwalk called Zuni's Grill served THE best roasted salsa ... that we spent an entire afternoon before boarding the plane driving all over the place trying to find a retailer who sold the stuff in jars. It was a wild-goose chase that did not end well.

This summer with a garden full of promise, I found this recipe in Taste of Home and tried it immediately. This recipe right here, baby girl, is the stuff legacies are made of. We have a freezer full of it already.

6 medium tomatoes
1 jalapeno pepper
1/2 C. fresh cilantro leaves
2 green onions, cut into pieces
4 garlic cloves
1 chipotle in adobo sauce
1-4oz. can green chilies
2 T. lime juice
1 T. olive oil
1/4 tsp. salt

Grill or broil the tomatoes and jalapeno until skins are blackened and blistered. Transfer to a bowl and cover for 20 minutes.

In food process or blender, pulse cilantro, onions, and garlic until fine. Add chipotle, chilies, lime, oil, and salt and mix until incorporated.

Remove skin and stems from tomatoes and add to food processor. Remove skin and seeds from jalapeno and add. Blend until smooth.

Serve chilled with tortilla chips.

Recipe is easy to double or quadruple and freeze in clean jars.

{LDM}

Beef & Broccoli Stir-Fry

From your Grandma G., this is from the famous Betty Crocker's Chinese Cookbook by Leeann Chin.

This is one of my favorite meals of all-time, and I request it often! The recipe is copied straight from the cookbook, so the ordering of the ingredients and quantities may be confusing.

1# beef flank steak
1 pkg. shiitake or baby bella mushrooms, sliced
1 T. vegetable oil
1 tsp. cornstarch
1 tsp. salt
1 tsp. sugar
1 tsp. soy sauce

1 1/2# fresh broccoli
2 green onions, with tops
1/4 C. chicken broth
1/4 C. oyster sauce
2 T. cornstarch

3 T. vegetable oil
1 tsp. freshly chopped ginger
1 tsp. minced fresh garlic

2 T. vegetable oil
1/2 tsp. salt
1/2 C. chicken broth

Cut beef into 2" strips, and toss with 1 T. vegetable oil, 1 tsp. cornstarch, 1 tsp. salt, 1 tsp. sugar, and 1 tsp. soy sauce in bowl. Cover and refrigerate 20 minutes.

Cut broccoli into 1" pieces- steam for 2 minutes, and immediately rinse under running cold water, drain. Set aside.

Combine 1/4 C. chicken broth, oyster sauce, and 2 T. cornstarch. Set aside.

In large skillet, add 3 T. vegetable oil and add beef mixture, ginger, and garlic. Saute until browned, about 3 minutes. Remove from pan.

In same skillet, add 2 T. oil, add broccoli, mushrooms, and 1/2 tsp. salt, cook until crisp tender. Stir in 1/2 C. chicken broth, heat to boiling. Stir in beef; heat to boiling. Stir in cornstarch mixture, cook and stir until thickened.

Dice green onions and garnish before serving over white rice.

{LDM}

Cheeseburger Soup

1/2# ground beef
1-10oz. can cheddar cheese soup
1 3/4 C. milk
1 C. frozen shredded hash browns
1-4oz. can green chilies
1 T. taco seasoning
1 T. dried minced onion
1/2 tsp. chili powder
Garnish:
Crushed tortilla chips
Shredded Monterey Jack cheese
Chopped green onions

Brown burger and drain. Stir in soup, milk, potatoes, chilies, taco seasoning, onion, and chili powder until blended. Bring to a boil. Reduce heat; simmer uncovered for 5 minutes.

Garnish each bowl just prior to serving.

{LDM}

Broccoli Rice Casserole

A great dish for fall, pairs well with pork chops.

1/2 C. chopped onion
1 stick butter, melted
1-10.5oz. can cream of mushroom soup
1-4oz. can mushrooms, drained
6oz. garlic cheese, chopped
1/4 C. slivered almonds
3 C. frozen, chopped broccoli
1 C. Minute Rice
2 C. herb-seasoned stuffing mix

Cook onion in 4 T. butter over medium. Transfer to large bowl and add soup, mushrooms, cheese, almonds, and broccoli. Season with salt and pepper as desired and mix well. Stir in rice and transfer to buttered 2qt. casserole.

Combine the stuffing mix and remaining 4 T. butter and spoon over the top of broccoli mixture.

Bake @ 350* for 30 minutes.

{LDM}

Magic Dust

Your Daddy got a BBQ smoker for his birthday this summer ... as he fine-tunes his craft, you and I are enjoying the fruits of his labor! This recipe for BBQ rub is good on everything from deviled eggs to baby back ribs.

1/2 C. paprika
1/4 C. kosher salt
1/4 C. sugar
2 T. dried mustard
1/4 C. chili powder
1/4 C. cumin
2 T. ground black pepper
1/4 C. garlic powder
2 T. cayenne

Mix all ingredients, and store in tightly sealed container.

{LDM}

Lemon Squares

A classic recipe from Betty Crocker's Cooky Book.

1 C. flour
1/2 C. butter
1/4 C. powdered sugar
2 eggs
1 C. sugar
1/2 tsp. baking powder
1/4 tsp. salt
2 T. lemon juice

Blend flour, butter, and powdered sugar thoroughly. Press evenly into 8x8 pan.

Bake @ 350* for 20 minutes.

Beat the rest of the ingredients together and pour over crust and bake additional 20-25 minutes. Do not overbake.

Note: do not double recipe; middle doesn't set up- that's direct from Grandma G.

{LDM}

Glorified Rice

From Mama's Auntie K.
This salad is a staple at our family potlucks!

1 C. cooked white rice, cooled
1/3 C. sugar
1-13 oz. can crushed pineapple, drained
1/2 tsp. vanilla
1/3 c. miniature marshmallows
2 Tbsp. sliced maraschino cherries
1 c. fresh whipped cream

Combine all ingredients except cherries, place in serving bowl.
Arrange cherries over top.

Serve chilled.

{LDM}

Zucchini Oatmeal Muffins

When hail damaged our garden prematurely this summer, you and I gathered what was salvageable of the zucchini and made these muffins one Sunday morning together. It was bittersweet.

2 1/2 C. flour
1 1/2 C. sugar
1 C. chopped walnuts
1/2 C. quick-cooking oats
1 T. baking powder
1 tsp. salt
1 tsp. cinnamon
4 eggs
2 C. shredded zucchini
3/4 C. vegetable oil

Measure flour, sugar, nuts, oats, powder, salt, and cinnamon into a large bowl.
In second bowl, beat eggs slightly, and stir in zucchini and oil.
Combine both mixtures until flour is moistened- batter should be lumpy.

Pour into muffin tins and bake @ 375* for 18-20 minutes, or until toothpick inserted comes out clean.

{LDM}

White Lasagna

1-8oz. pkg. lasagna noodles
1/4 C. butter
1/3 C. flour
1 T. minced dry onion
1/4 tsp. garlic powder
1/8 tsp. pepper
2 C. chicken broth
1 C. milk
1/2 C. Parmesan cheese
1 C. fresh mushrooms, sliced
1-10oz. pkg. frozen broccoli and cauliflower
2 C. cooked chicken, sliced
8oz. Mozzarella
8oz. Cheddar cheese

Cook noodles as directed on box. In saucepan, melt butter, blend in flour, onion, garlic, and pepper.
Add chicken broth and milk, cook and stir until bubbly.
Stir in Parmesan cheese and mushrooms.

In 9x13 pan, layer 1/3 of the noodles, vegetables, chicken, and cheeses. Pour 1/3 of milk mixture over that.
Repeat layers until complete.

Bake @ 350* for 35 minutes.
Let stand 10 minutes before serving.

{LDM}

Carrot Potato Hotdish

This recipe reminds me of being a teenager and spending nights with your aunties- when we'd stay at SG's house, we'd beg her Mama to make us this ... we'd have it as pre-game meals during basketball season if we were lucky.

1# hamburger
2 medium onions, chopped
2-3 carrots, sliced thin
4 C. potatoes, sliced thin
2 C. celery
2 cans tomato soup
1 can mushroom soup

Brown and drain hamburger. Mix with remaining ingredients.
Pour into large, covered casserole.

Bake @ 350* for 1 hour, or until vegetables are tender.

{LDM}

Graham Cracker Pudding

From great-Grandma S.
This sounds unusual, but is so good.

1-3oz. pkg. instant vanilla pudding, prepared as directed on box
1-3oz. pkg. instant chocolate pudding, prepared as directed on box
1 box graham crackers

Line bottom of 9 x 13 pan with whole crackers, (do not crush)
Cover with chocolate pudding.
Add another layer of crackers.
Cover with vanilla pudding.
Add another layer of crackers.

Chill dessert for 2 hours.

Icing:
2 squares baker's chocolate
2 tsp. vanilla
2 tsp. sugar
3 T. butter
3 T. milk
1 1/2 C. powdered sugar

Beat ingredients until smooth.
Spread on top of last cracker layer, and refrigerate overnight.
Cut in squares and serve with Cool Whip.

{LDM}