Cheesy Baked Vegetables

From Great-Grandma S.

2# bag California blend frozen vegetables, thawed
2 cans cream of chicken soup
1/4# Velveeta cheese, cubed
2 T. milk

Mix ingredients together, pour into 9 x 13 pan.
Bake @ 350* for 45 minutes.
Remove from oven, top with 1 1/2 C. French fried onions.
Cook additional 15 minutes.

{LDM}

Chinese Coleslaw

1/2 head romaine lettuce, chopped
1/2 head green cabbage, chopped
1/2 C. purple cabbage, shredded
1/2 C. purple onion, diced
3oz. package Ramen noodles, seasoning packet discarded
1/2 C. sliced almonds
1/4 C. sesame seeds
1 T. vegetable oil
Toast Ramen, almonds, and sesame seeds in oil until lightly browned, drain on paper towels. Seal in container.

1/2 C. vegetable oil
1/2 C. sugar
1/4 C. vinegar
2 T. soy sauce
Combine in saucepan and cook together until sugar dissolves.
Refrigerate overnight.

Right before serving, toss together cabbages, romaine, and onion.
Shake dressing well and pour over.
Top with Ramen mixture.
Serve immediately.

Apple Streusel Muffins

From your auntie VB.
Daddy loves the flavor combination of apple and cinnamon- so he likes these!

Muffins:
2 C. flour
1 tsp. baking soda
1/2 tsp. salt
2 eggs
1/2 C. butter, melted
1 1/4 tsp. vanilla
1 1/2 C. chopped and peeled tart apples

Streusel Topping:
1/3 C. packed brown sugar
1 T. flour
1/8 tsp. ground cinnamon
1 T. cold butter

Glaze:
1 1/2 C. powdered sugar
1-2 T. milk
1 tsp. butter, melted
1/4 tsp. vanilla
1/8 tsp. salt

In bowl, combine flour, sugar, baking powder and soda, and salt
In separate bowl, whisk the eggs, butter, and vanilla; stir into dry ingredients just until moistened (batter will be stiff). Fold in apples.
Fill 12 paper-lined muffin tin 3/4 full.

In small bowl, combine streusel ingredients, cutting in butter until crumbly.
Sprinkle over batter.

Bake @ 375* for 15-20 minutes or until toothpick inserted comes out clean.
Cool for 5 minutes before transferring to wire rack.

Combine glaze ingredients; drizzle over muffins.

{LDM}

Chicken & Mushroom Marsala

4 chicken breasts
2 T. extra-virgin olive oil
1 small onion, diced
1# assorted fresh mushrooms, sliced
2 T. sherry or marsala wine
1 T. flour
1 1/2 C. chicken stock
2 T. fresh flat-leaf parsley
2 T. heavy whipping cream

Season chicken with salt and pepper.
Cook chicken 4-5 minutes on each side in olive oil.
Add onion, stir 1 additional minute.
Add mushrooms, cover and cook 3 minutes.
Add wine and flour, cook, stirring 1 minute.
Add stock and parsley, and simmer until thick.
Remove from heat, stir in cream.

Serve with wild rice.

Ugly Dip

From Mama's friend, A.
Although, I don't think she calls it Ugly Dip.
But it IS!

1 jar salsa, your favorite flavor and heat
1 large, ripe avocado
8oz. cream cheese

Mix ingredients in food processor or blender until smooth.

Serve with tortilla chips.

Iced Banana Bars

From your auntie B.

Mix:
1.5 C. sugar
1 C. sour cream
1/2 C. softened butter
2 eggs

Add and mix:
1.5 C. mashed, ripe bananas (about 3 large)
2 tsp. vanilla

Add and mix:
2 C. flour
1 tsp. salt
1 tsp. baking soda

Pour into greased 15 x 10 jelly roll pan and bake @ 375* for 20-25 minutes.
Or, into greased 9 x 13 pan and bake @ 350* for 25-30 minutes.

Icing:
4oz. cream cheese, softened
6 T. butter
1 tsp. vanilla
2 C. powdered sugar
Mix well, ice cooled bars.

Serve chilled.

{LDM}

Grilled Kabobs

From Grandma G.
One of my favorite summer meals! We make these when we camp.

Beef Kabobs
Marinade:
1/2 C. vegetable oil
1/3 C. soy sauce
1/4 C. lemon juice
2 T. yellow mustard
2 T. Worcestershire sauce
1 clove garlic, minced
1 tsp. fresh-ground pepper
1 1/2 tsp. salt

Mix well. Pour over:
1 1/2 # beef chuck or sirloin, cut into 1" pieces (can also use chicken breasts and boneless pork chops)

Refrigerate overnight, turning occasionally.
Thread meat onto wooden skewers soaked into water for at least 1 hour.
Grill over hot until desired doneness. Turn often.

Italian Vegetable Kabobs
Marinade:
3 T. Italian dressing
2 T. lemon juice
1 tsp. Worcestershire sauce
1/4 tsp. salt

Mix well. Pour over:
Assorted bell pepper, cut into chunks
1 sweet purple onion, cut into chunks
Fresh button mushrooms
Fresh pineapple chunks
Cherry tomatoes

Pour boiling water over mushrooms in a bowl; let stand 1 minute, drain.
Let marinated vegetables sit at room temperature for 30 minutes.
Thread onto wooden skewers soaked into water for at least 1 hour.
Grill over medium about 12 minutes, or until tender.

{LDM}

Strawberry Spinach Salad

From Grandma G.
I'll always remember eating this in the screened porch of the old house I grew up in, just weeks before it sold.

4 chicken breasts
1 tsp. fresh thyme leaves
3/4 tsp. salt
1/2 tsp. black pepper
1 T. balsamic vinegar
1/2 tsp. Dijon mustard
2 minced green onions
2 T. extra-virgin olive oil
I sliced cucumber, seeds removed
1 # fresh strawberries
8oz. fresh spinach

Rub chicken with thyme and salt and pepper. Grill until juices run clear.
Whisk oil, vinegar, Dijon, and onions together.
Stir in berries, cucumbers, and sliced chicken.
Pour over spinach and serve immediately.
Top with fresh Parmesan cheese.

{LDM}

Crescent Bars

A friend of ours brought these for a weekend stay right after we moved into our house.

2-tubes refrigerated crescent rolls
8oz. cream cheese, softened
3/4 C. sugar
1 egg
1/2 tsp. vanilla
1 T. cinnamon & sugar

Press one tube rolls into 9 x 13 pan.
Mix cream cheese, sugar, egg, and vanilla together well.
Spread over rolls.
Press remaining tube of rolls on top.
Sprinkle with cinnamon and sugar.

Bake @ 350* for 20 minutes or until lightly browned.

{LDM}

Golden Cheese Soup

From Mama's Godmother.

3 C. potatoes, diced
1 C. water
1/2 C. celery, diced
1/2 C. carrots, diced
1/4 C. onion, diced
1 tsp. salt
1/2 tsp. garlic powder
1 chicken bullion cube
1 1/2 C. whole milk
2 T. flour
1/2# Velveeta, cubed
Salt and pepper, to taste

Combine veggies, seasonings, and water. Cover and simmer 20 minutes, or until tender.
Add milk to flour slowly until blended. Stir into vegetable mix slowly.
Add Velveeta, stirring until melted.
Do not boil!

Serve with white popcorn sprinkled on top and buttered pumpernickel bread on the side!

{LDM}

Sausage & 4-Cheese Manicotti

You love sausage so much, you'll pick it out of this dish to eat first!

1-8oz. box manicotti shells, cooked as directed on package
1# Italian sausage
1/2 C. chopped onion
2 cloves garlic, minced
1-28oz. can diced tomatoes
1-6oz. can tomato paste
1 tsp. dried basil
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
1-16oz. carton of Ricotta cheese
2 C. shredded mozzarella cheese
1 C. shredded provolone cheese
1/3 C. fresh-grated Parmesan cheese
1 egg

Cook sausage in large skillet with onion and garlic until browned.
Stir in tomatoes, paste, basil, sugar, salt, and pepper. Bring to a boil; reduce heat and simmer uncovered 15 minutes.

In medium bowl, combine Ricotta, 1 C. mozzarella, provolone, Parmesan, and egg. Mix well.
Staff manicotti with cheese mixture.

Ladle half the sauce onto bottom of greased 9 x 13 pan. Arrange manicotti over sauce. Spoon remaining sauce over this, cover. Bake @350* for 35 minutes or until bubbly.
Uncover; top with remaining 1 C. mozzarella. Bake 5 additional minutes.

{LDM}

Peanut Butter Cup Cookies

1 1/2 C. flour
1 tsp. baking soda
1/2 tsp. salt
1/2 C. (1 stick) unsalted butter, at room temperature
3/4 C. dark brown sugar
1/2 C. sugar
1 egg
1 tsp. vanilla
1-12oz. package Reese's Peanut Butter Cups, coarsely chopped

In large bowl, mix flour, soda, and salt.
Using electric mixer, beat butter and sugars until creamy. Add the egg and vanilla.
Gradually add flour mixture until just incorporated.
Fold in peanut butter cups.

Drop tablespoon-sized mounds of dough onto baking sheets lined with parchment paper.
Bake @ 375* for 12-15 minutes, until just browning around edges.
Let cool on wire rack.

{LDM}

Sweet 'n' Sour Chicken

From Great-Grandma S.

1-16oz. can chunk pineapple in juice
1 green pepper, cut into strips
1# fresh carrots and pea pods
1 onion cut into wedges
6 chicken breasts
1/2 C. brown sugar
3 T. chicken bullion granules
1/2 tsp. salt
1/3 C. soy sauce
1/2 tsp. ground ginger
1/2 tsp. garlic powder
1 tsp. cornstarch
1/4 C. cold water

Place all veggies in bottom of crock pot. Place chicken on top.
Drain pineapple saving juice. Layer pineapple on top of chicken.

Mix pineapple juice with brown sugar, bullion, salt, soy sauce, ginger, and garlic powder.
Pour sauce mixture over chicken.

Cook on low for 8 hours.
Mix cold water with cornstarch and add to liquid in pot and cook for additional 30 minutes to thicken sauce.

Serve with hot cooked brown rice.

{LDM}

Sliders

In honor of March Madness beginning this week, thought I would post one of Daddy's favorite game-time snacks.

3oz. (6 T.) unsalted butter, softened
2-3 shallots, minced
2 T. water
Salt and fresh ground pepper, to taste
2# ground sirloin
20 round slices dill pickle
20 slices of white cheese, I use aged white cheddar
20 dollar buns, split and toasted

Melt 4 T. butter in small saucepan. Add shallots and cook until softened, about 2 minutes.
Stir in water and add salt and pepper.
Form 20 patties using 2 T. ground sirloin for each. Place on rimmed baking sheet, and coat patties with remaining 2 T. butter.
Press a pickle slice into center of each patty. (refrigerate for up to 2 hours)
Preheat broiler. Season patties with salt and pepper. Broil for 4-5 minutes. Top with cheese and cook additional minute.
Spread shallot butter on bottom half of each bun and toast in oven until lightly browned.

Serve with lettuce, raw onion, ketchup, and mustard.

{LDM}

BBQ Sauce

From Grandma G.

1/2 C. ketchup
1/2 C. tomato sauce
2 T. Worcestershire sauce
2 T. brown sugar
1/4 C. chopped onion
1 clove garlic, minced
Couples dashes Tabasco
Sprinkle of chili powder
Mix proportionately with store-bought sauce.

Simmer over low in saucepan.
Freezes well.

{LDM}

Bruschetta

2 large tomatoes, chopped coarse
1/2 sweet red onion, chopped
2 T. extra-virgin olive oil
1 clove garlic, minced
1 T. fresh oregano, chopped
1 T. fresh basil, chopped
2 tsp. fresh parsley, chopped
1 T. balsamic vinegar
Fresh Parmesan cheese.

Mix all ingredients well. Place in serving bowl and top with Parmesan.
Meanwhile, slice large baguette into slices.
Brush on softened butter, bake @ 400* for 5 minutes or until browned.
Remove from oven, brush on Caesar salad dressing.

Serve with bruschetta.

{LDM}

Grilled Salmon

From Grandma G.
Your Daddy didn't know if he liked salmon until he tried this recipe.

1/2 C. salad oil
1/4 C. fresh-chopped thyme (your grandma uses parsley)
1/4 C. lemon juice
2 T. grated onion
1/2 tsp. dry mustard
1/4 tsp. salt
Dash black pepper

Thaw fish if frozen.
Combine all marinade ingredients and pour over fish in shallow pan.
Let stand at room temperature for 2 hours, turning occasionally.
Grill fish over medium-hot coals.
Peel skin off before eating.

{LDM}

Jello Popcorn Balls

From Mama's family.
Maybe it's because we're Lutheran, but we sure eat a lot of Jello-related items at family gatherings!

1 C. light corn syrup
1/2 C. sugar
1-3oz. box Jello, any flavor
9 C. popped plain popcorn, Old Maids removed

Bring syrup and sugar to a boil. Remove from heat and add Jello, stirring until dissolved.
Pour over popcorn in large bowl, mixing well.
Working quickly with buttered hands*, form into balls and place on buttered wax paper.
Let cool, wrap individually in Saran Wrap.

*Be careful- very hot!

{LDM}

Peas 'n' Pesto Salad

From your Fairy Godmother.

3/4# of pasta, cooked as directed on package
2 T. extra-virgin olive oil
3/4 C. prepared pesto
1/4 C. fresh Parmesan cheese, grated
3/4 C. defrosted frozen peas
2 1/2 T. pine nuts
5oz. frozen spinach, defrosted and squeezed dry
1 1/2 T. lemon juice
1/2 C. plus 1 T. mayonnaise
Salt & pepper to taste

Puree pesto, spinach, and lemon juice in food processor or blender.
Add mayo and puree.
Add mixture to cooked, chilled pasta.
Add Parmesan, peas, pine nuts, and salt and pepper.

{LDM}

Waffles

From your buddies Big T. and Little T.'s Daddy.

2 C. Bisquick
1/3 C. oil
2 eggs
1 1/2 C. club soda

Mix together, pour into buttered waffle iron.

Serve with fresh strawberries and whipped cream.

{LDM}

Mama's Chicken Nuggets

You're a toddler, so naturally your favorite food is chicken nuggets. I like making them from scratch for you!

Homemade Chicken Nuggets

Marinade:
1 C. buttermilk
1 T. lemon juice
1 tsp. Worcestershire sauce
1 tsp. soy sauce
1/4 tsp. paprika

Cube 1# chicken breasts, and add to marinade. Chill for 2 hours.

Combine 3/4 C. flour with salt and pepper to taste on dinner plate.
Combine 1 egg beaten with 1 T. water in small bowl.
Combine 1 C. bread crumbs with 1/3 C. Parmesan cheese on dinner plate.

Remove chicken and discard marinade.
Working with one nugget at a time, dredge first in flour mixture.
Dip into egg wash.
Finally, dredge through bread crumb mixture.

Place onto greased cookie sheet and bake @ 400* for 20 minutes. Flip nuggets over at halfway mark.

Enjoy with dipping sauces. Sweet 'n' Sour is your favorite!

{LDM}

Slush

From Grandma S.

12oz. frozen lemonade concentrate
12oz. frozen orange juice concentrate
1 C. sugar
6 C. water
1-48oz. can pineapple juice

Mix well; freeze in large ice cream bucket or tupperware.

To serve, scoop into individual glasses and top with 7-Up or Sprite.

{LDM}

Fruit Bars

I was served these at a bridal shower years ago and vowed to never make "regular" fruit pizza again!

1-20oz. pack refrigerated sugar cookie dough
8oz. cream cheese, softened
1/2 C. powdered sugar
1/2 C. sugar
1/2 C. orange juice
1/4 C. water
1/4 C. lemon juice
2 T. cornstarch
Variety of fresh fruit

Spread sugar cookie dough into baking dish.
Bake @ 350* according to package.

Mix cream cheese and powdered sugar together.
When cookie dough has cooled, spread cream cheese mixture over top.
Top with fruit; I always use strawberries, blackberries, kiwi fruit, raspberries, green grapes, and blueberries.

Mix sugar, orange and lemon juices, water, and cornstarch in small saucepan.
Cook over medium until thick and clear, stirring constantly.
Let cool slightly, pour over fruit layer.

Serve chilled.

{LDM}

Mama's Favorite Soup

From your Grandma G.
She found this recipe somewhere and tweaked it to make it perfect.

Chicken Tortilla Soup
1/4 of a bunch of fresh cilantro (discard stems)
3 cloves garlic, minced
1/2 small onion, chopped
1 can green chilies, chopped
6 C. chicken stock
1-14.5oz. can tomatoes
1 tsp. cumin
1 tsp. salt
1-14.5oz. can black beans, rinsed
1# chicken breasts, sliced into thin strips

Saute chicken in butter, with garlic and cumin to taste. Cook until juices run clear.
Puree cilantro, 3 cloves garlic, onion, chilies, and tomatoes in food processor or blender.
Heat chicken stock in large stock pot and add pureed mixture and 1 tsp. cumin and salt.
Boil; reduce and simmer on low for 1 hour.
Add chicken and beans.

Serve with fried tortilla strips, Monterrey Jack cheese, sour cream, and fresh avocado slices.

{LDM}

Homemade Pesto

I always make a big batch of this in late August to freeze ... using up the last of my fresh basil from the deck.

2 C. packed basil
2 cloves garlic
1/4 C. pine nuts
2/3 C. extra-virgin olive oil
Salt & pepper, to taste
1/2 C. grated fresh pecorino cheese

Combine basil, garlic, and pine nuts in food processor and pulse until coarsely chopped.
Add half of the oil at a drizzle until fully incorporated.
Season with salt & pepper.

Pour into container(s) and drizzle remaining oil over the top and freeze.

Thaw and add cheese before serving.

*if serving pesto now, drizzle in all oil at same time, and add in cheese by hand.*

{LDM}

Bleu Cheese Coleslaw

Pairs perfectly with yesterday's chicken legs recipe.

1-16oz. package shredded coleslaw mix
1 C. mayonnaise
1/2 C. crumbled bleu cheese
2 T. lemon juice
1 tsp. ground black pepper
1 tsp. sugar

Combine mayo, cheese, lemon juice, pepper, and sugar in small bowl. Mix well.

Pour dressing over coleslaw mix in medium bowl, and toss to coat.

Let sit for 5 minutes, toss again.

Refrigerate for at least 2 hours prior to serving.

{LDM}

Grilled Chicken Legs with Chipotle BBQ Sauce

Daddy loves these!

8 chicken legs, seasoned to taste

Chipotle BBQ Sauce:
2 C. tomato sauce
1/4 C. cider vinegar
1/2 C. brown sugar
1/4 C. honey
2 T. Worcestershire sauce
2 T. yellow mustard
1/3 C. chipotle in Adobo sauce, blended

In medium saucepan, combine sauce ingredients. Cook over medium heat stirring often for 15 minutes.

Prepare the grill. Cook the legs, turning and brushing with BBQ sauce for 30 minutes or until juices run clear.

If you have remaining BBQ sauce, it freezes well.

{LDM}

Jello Cake

From Grandma G.
You just had your first Jello Cake experience when I baked you one for your 2nd birthday ... in pink, of course!

Bake white cake mix as directed on box.
Remove cake from oven, poke every 1/2" with fork.

Dissolve 1 large box (or 2-3oz. boxes) of any flavor Jello in 2 C. boiling water.
Carefully pour 1 1/2 C. over cake.

Mix remaining cooled 1/2 C. Jello with 8oz. thawed Cool Whip.

Frost cake when completely cooled.
Serve chilled.

{LDM}

Pizza Hotdish

From Great-Auntie R.

1.5# hamburger
1/2 C. chopped onion
1 tsp. salt
1/8 tsp. dried oregano
1/4 tsp. pepper

Combine in large skillet and brown, drain.

Add to skillet:
12oz. hot, cooked noodles, al dente (I use penne)
1/4 C. chopped green olives
1 C. canned sliced mushrooms
20oz. pizza sauce
8oz. tomato sauce
1 C. milk

Mix well, pour into 9 x 13 pan.
Top with 1 C. sliced pepperoni and 8oz. shredded mozzarella cheese.

Bake @350* for 1 hour

{LDM}

Peanut Butter & Chocolate Chip Pancakes

These taste more like dessert!

1 C. pancake mix
1 egg
1/2 C. peanut butter
1 C. milk
1/2 tsp. vanilla
1 C. semi-sweet chocolate chips
1 T. unsalted butter

Mix pancake mix, egg, peanut butter, milk, vanilla, and chocolate chips together.
Melt butter over hot griddle or large skillet.
Pour 1/4 C. batter onto pan to form pancakes, and cook until the top bubbles and edges begin to crisp.
Flip and continue cooking.

Serve with maple syrup or powdered sugar.

{LDM}

Chicken Berry Salad

1/2 C. fresh orange juice
1/4 C. fresh lime juice
1/4 C. fresh lemon juice
1 T. extra-virgin olive oil
1 tsp. chopped fresh basil
3/4 tsp. salt
1/2 tsp. fresh ground black pepper
4 chicken breasts
3 C. fresh blackberries
1/4 C. red wine vinegar
3 T. sugar
1 tsp. Dijon mustard
1/4 tsp. dried oregano
1/2 C. extra-virgin olive oil
8oz. package assorted salad greens
2 medium pears, cored and sliced thin
3/4 C. feta cheese

In small bowl, combine orange, lime, and lemon juices, 1 T. oil, basil, 1/2 tsp. salt, and 1/4 tsp. pepper. Place chicken in large Ziploc bag or container, and pour juice mixture over chicken. Seal tightly, refrigerate for 4 hours, turning occasionally.

For dressing, combine 1 C. blackberries, vinegar, sugar, mustard, oregano, 1/4 tsp. salt, and 1/4 tsp. pepper into food processor or blender. Cover and blend until smooth, slowly adding 1/2 C. oil at a drizzle until fully incorporated. Cover and refrigerate until serving time.

Drain chicken and discard marinade. Grill chicken for 12-15 minutes, until no longer pink.

Slice chicken and serve over salad greens. Top with pears, remaining blackberries, dressing, and feta cheese.

{LDM}