Cookie Salad

This recipe changed my life ...

I made this as the first item I ever brought to a potluck/dinner party. I felt so mature and fancy, looking at recipes, and shopping by myself. I was 20, a sophomore in college, and the student newspaper I was an editor at was hosting a dinner celebration, and we were each asked to contribute to the meal.

While this particular recipe isn't complex, or mind-blowing, or really, anything I hardly serve anymore, it sure catapulted me into the culinary world to which I have fallen in love with.

Someday, you'll find your very own Cookie Salad recipe.

1 C. buttermilk
3 oz. instant vanilla pudding
8oz. Cool Whip, thawed
1 can mandarin oranges, drained
1 can pineapple, drained
1/2 bag mini marshmallows
1 package E.L. Fudge Striped Cookies, broken up

Mix together buttermilk, pudding, and Cool Whip; beat until smooth.
Fold in remaining ingredients.

Chill for a hour before serving.

{LDM}

Mama's Chicken Salad

I remember whipping this recipe up the week Daddy and I got married. Your Grandma G. was at the house baking the wedding cakes, and a few of your aunties- Mama's bridesmaids- were also there helping me with various wedding tasks!

2 chicken breasts, cooked & diced
1/4 C. mayonnaise
2/3 C. sour cream
1/2 T. dill weed
1/4 tsp. seasoning salt
Half bunch of green onions
1/4 C. celery, diced
1/2 C. red grapes, quartered
3 T. slivered almonds

Add mayo, sour cream, and spices together in a bowl.
In separate bowl, combine chicken, onions, celery, and grapes.
Gradually pour dressing mixture over chicken mixture until desired amount.

Just prior to serving, toss in almonds.
Serve scooped into warm whole-wheat pitas or onto croissants.

{LDM}

Chocolate Cream Cheese Icing

Everyone is familiar with cream cheese icing and loves it ... this chocolately version is pretty good stuff, too!
From Betty Crocker.

2 1/2 oz. unsweetened chocolate baking squares
3 oz. cream cheese
1/4 C. milk
3-3 1/2 C. powdered sugar

Melt together the chocolate, cream cheese, and milk until soft.
Remove from heat, pour into bowl.
Gradually add in powdered sugar until desired consistency appears.

{LDM}

Bloody Mary Dip

8oz. cream cheese
2 T. milk
3/4 C. chili sauce
1 1/2 tsp. Tabasco
1/2 tsp. celery salt
1/2 tsp. sugar
2/3 C. chopped celery
1/2 C. chopped green olives
1/2 C. chopped baby dill pickles

Beat cream cheese and milk until smooth. Spread onto plate.
Mix chili sauce, Tabasco, celery salt, and sugar.
Pour over plate.
Top with rows of celery, olives, and pickles.

Serve chilled with Triscuit crackers.

{LDM}

Skillet Lasagna

4 No-Boil lasagna noodles
2 tso. olive oil
1 small onion, sliced thinly
3/4 tsp. salt
4 garlic cloves, minced
1/4 tsp. red pepper flakes
3/4# broccoli, cut into florets
15oz. container Ricotta cheese
4 T. fresh parsley, chopped
1 tsp. grated lemon zest
1 1/2 C. Italian cheese blend
1/4 C. vegetable broth

In 12"skillet, bring 2" of water to boil. Add noodles for 6 minutes. Drain, reserve pasta in separate bowl.

Heat oil over medium-high. Add onion and 1/2 tsp. salt. Cook until soft.
Stir in half of garlic, red pepper, broccoli, and 1/2 C. water. Bring to a boil; cook uncovered for 5 minutes. Transfer to a bowl.

Preheat broiler.
Combine Ricotta, 3 T. parsley, lemon, remaining garlic, and 1/4 tsp. salt in bowl. Mix well.

Spray skillet with cooking spray. Place 1 noodle on bottom, spread with 1/2 C. Ricotta mixture, 1/3 C. broccoli mixture, and 3/4 C. cheese. Layer with noodle, Ricotta, broccoli, and cheese mixtures. Repeat until all ingredients used.

Pour broth around edges and simmer on high.
Broil lasagna (6" from heat) until bubbly and browned.

Sprinkle with remaining parsley before serving.

{LDM}

Tarragon Cream Sauce

This is delicious over cooked salmon, chicken breasts, or even over hot cooked brown rice!

1/2 tsp. salt
1/2 tsp. black pepper
1 1/2 tsp. fresh Tarragon, minced
1 T. butter
8oz. heavy whipping cream
1 tsp. lemon juice

In small saucepan, combine ingredients over medium heat.
Stir until thick.

{LDM}

Brats 'n' Beer Cheddar Chowder

2 T. butter
1 medium onion, chopped
1 medium carrot, shredded
3 large shallots, chopped
14oz. can vegetable stock
1/3 C. flour
1 C. whole milk
1 tsp. caraway seeds
1/4 tsp. black pepper
7oz. white Cheddar cheese
1 3/4 C. aged Cheddar cheese
4 cooked smoked bratwurst or Polish sausage, halved lengthwise and sliced
12oz. bottle beer (I prefer darker)

Melt butter over medium. Add onions, carrots, and shallot; reduce heat to low.
Cook, stirring frequently, for 10-15 minutes until onions are soft and golden.

In tightly sealed container, mix broth and flour; shake until smooth. Stir into onion mixture.

Add milk, caraway seeds, and pepper. Cook over medium for 5 minutes, or until thickened.
Gradually stir in cheeses; reduce heat to low. Cook and stir until melted. DO NOT BOIL.

Stir in brats and beer, and stir until heated through.

Garnish with additional cheese before serving.

{LDM}

Shepherd's Pie

This version is of simplicity- but it still tastes like good ol' comfort food!
The first time I made it, I bought jarred gravy. Grandma G. was visiting and saw that item in my pantry and she said, "shame on you!" She makes me laugh.
And, I'll tell you a secret ... that woman NEVER makes her pie crust from scratch!

1# hamburger, browned & drained
2 C. hot, mashed potatoes
4oz. cream cheese
1 C. shredded cheddar cheese, divided
2 cloves garlic, minced
4 C. frozen mixed vegetables, thawed
1 C. beef gravy

Mix potatoes, cream cheese, 1/2 C. cheddar, and garlic until well blended.
Add veggies and gravy to hamburger, and spoon into 9" pie plate.
Cover meat mixture with potato mixture. Sprinkle with remaining cheese.

Bake @ 375* for 20 minutes.

{LDM}

Carrot Cookies with Orange Icing

This is a forever-favorite of my extended family's.
These recipes both hail from the iconic 1963 Betty Crocker Cooky Book, which is an orange-covered legend as far as I am concerned. Grandma G. found me one at a garage sale, or auction when I was still a teenager for fear she'd never be able to find one for me when I grew up! It contains pencil notations from its previous owner which I find just so sweet.

Carrot Cookies:
1 C. shortening
3/4 C. sugar
2 eggs
1 C. canned carrot
2 C. flour
2 tsp. baking powder
1/2 tsp. salt
3/4 C. shredded coconut

Cream together shortening, sugar, eggs, and carrots.
Add flour, baking powder, and salt.
Add in coconut and mix thoroughly.

Bake 400* for 8-10 minutes.
Cool on wire rack.

Orange Icing:
2 1/2 T. butter
1/2 C. powdered sugar
1 1/2 T. orange juice
2 tsp. grated orange rind

Mix well, and ice cooled cookies.

Serve cookies chilled.

{LDM}

Peach Bourbon Wing Sauce

I found this in a magazine 5 years ago ... your Daddy and I, we're always thinking of new ways to douse wings in delicious flavor!

1 C. peach preserves
2 T. brown sugar
2 cloves garlic, peeled
1/2 tsp. salt
1/4 C. white vinegar
1/4 C. bourbon (I use Jim Beam)
2 tsp. cornstarch stirred into 1 T. water
4# chicken wings.

In food processor or blender, combine preserves, sugar, garlic, and salt. Process until smooth. Pour into small saucepan.
Add vinegar and bourbon. Bring to a simmer over medium, cooking for 5 minutes.
Add cornstarch-water mixture to pan and cook for 2 minutes or until thick. This should yield 1 1/2 C. glaze.

Pour sauce over hot, cooked wings.

{LDM}

Quick Stickies

It's a funny name for a delicious breakfast food!

1 1/2 T. unsalted butter, cold and sliced into 10 pieces
1 medium banana, sliced think (need 10 pieces)
1/2 C. pecans, chopped
3 T. brown sugar
1 7.5oz. refrigerated buttermilk biscuits

Drop a piece of butter into the bottom of each of 10 muffin tins. Arrange bananas over top. Sprinkle the pecans and brown sugar over this. Top each compartment with a biscuit.

Bake @ 375* until golden brown, about 8-10 minutes.
Remove from oven, place baking sheet on top of muffin tin and carefully flip it over. Tap the bottom to release buns.

Serve warm!

{LDM}

Crusty Mac 'n' Cheese

Fancy! And oh so cheesy!

1# elbow macaroni, cooked al dente
1/2 C. unsalted butter
4 T. flour
1/2 tsp. white pepper
2 C. whole milk
1 1/2 C. shredded sharp Cheddar cheese
1/2 C. shredded Monterey Jack cheese
1/2 C. shredded American cheese
1/4 C. Panko bread crumbs

In large saucepan, melt 1/4 C. of the butter. Add flour and pepper to paste-like consistency. Pour in milk and stir constantly until mixture starts to thicken, slowly stir in cheese 1 cup at a time until all cheese is incorporated.
Stir cheese into cooked macaroni and mix well.

Pour macaroni into greased 9x 13 pan.
Melt remaining butter, add bread crumbs, season with salt and pepper, stirring well.
Sprinkle on top of macaroni and bake @ 350* for 25-30 minutes, or until golden brown.

Let stand 5-10 minutes before serving.

{LDM}

Caesar Tortellini Salad

This recipe combines two of my favorite ingredients ... Caesar dressing and Gorgonzola cheese (which is like Bleu, but spelled much longer) and it's fabulous!

1# cooked and chilled cheese tortellini
1 1/2 C. broccoli, chopped
1 /4 C. Gorgonzola cheese
6oz. jar marinated artichoke hearts, drained
1/4 C. sliced black olives, drained
1/3 C. roasted red peppers, sliced and drained
1 C. Caesar dressing

Combine all ingredients, chill before serving.

{LDM}

Mango Avocado Salsa

1 mango, peeled & diced
3 T. red onion, minced
3 T. green pepper, diced
3 T. red bell pepper, diced
1 1/2 T. white wine vinegar
1 T. chopped cilantro
1 T. extra-virgin olive oil
1 T. minced chives
1/2 avocado, diced

Combine all ingredients in bowl, adding avocado last. Chill.
Serve sprinkled lightly with coarse salt and tortilla chips.

{LDM}

Hearty Tomato Soup

This is a Betty Crocker recipe. It made me never want to eat plain ol' tomato soup ever again!

2 T. butter
1 medium onion, chopped
1 clove garlic, minced
1/2 tsp. paprika
1 1/2 tsp. fresh basil, chopped
2-3oz. cream cheese, softened
1 1/4 C. milk
2 cans condensed tomato soup
2 cans whole tomatoes, undrained

Melt butter in medium saucepan, cooking onion and garlic for 2 minutes. Remove from heat.
Stir in paprika, basil, and cream cheese. Gradually add in milk and soup.
Beat with wire whisk until cheese is melted and soup is smooth.

Stir in tomatoes, breaking apart with fork. Heat over medium, stirring frequently until hot.

Serve garnished with fresh shaved Parmesan and basil.

{LDM}

Oatmeal Refrigerator Cookies

From Great-Grandma S.

1 1/2 C. flour
1 tsp. soda
1 tsp. salt
1 C. brown sugar
1 C. sugar
1 C. shortening
2 eggs
1 tsp. vanilla
3 C. oatmeal
1/2 C. chopped nuts (optional, I omit)
6 regular-sized Hershey's bars

Mix all ingredients together except chocolate.
Mix well and make into 2-12" rolls wrapped in Saran Wrap.
Refrigerate until well chilled.
Slice and bake @ 350* for 8-10 minutes.
While still hot, press one square of Hershey bar on each cookie.

Cool on wire rack.

{LDM

Pancakes

From Great-Grandma Pancake.

Do you wonder why I call her that? This recipe.
I told you how my grandma liked to get up very early and get her day's cooking and baking out of the way well before breakfast. That woman also liked to cook and bake in quantity and freeze items to keep fresh. She even kept open bags of Doritos in the freezer ... a fact that makes your uncle W. laugh to this day.
One day, she woke up and made pancakes. Dozens and dozens and hundreds and hundreds; there were pancakes EVERYWHERE. And so her moniker stuck!

Her recipe card says it's from my dad, your Papa! And, it also says 'VERY GOOD!' and it's circled, too.

4 eggs
1 tsp. salt
3 1/2 C. flour
1 tsp. vanilla
5 tsp. baking powder
2 tsp. baking soda
1/3 C. sugar
3/4 C. vegetable oil
1 qt. buttermilk

Beat eggs for 2 minutes.
Add dry ingredients and oil last.

Pour onto hot, buttered griddle or pan in pancake-sized portions.
Flip once the top begins to bubble and sides are golden brown.

Serve with butter and maple syrup.

Also ... these freeze well!

{LDM}

Arthur Godfrey Hotdish

From Great-Grandma S.
Not to be confused with her Cedric Adams Hotdish; this recipe does not have cabbage.
Not sure where the names of these funny recipes came from- but, it's good old-fashioned comfort food at its best.

1# hamburger
1 small onion
1 C. diced celery
1 package dry tomato-vegetable soup mix
3/4 C. raw white rice
4 C. water

Brown hamburger; add the rest of the ingredients.
Mix well and bake @ 350* for 1 hour in Dutch oven or large casserole dish.

{LDM}

Never Fail Pie Crust

From Grandma S.

3 C. flour
1 1/2 C. Crisco

Mix together:
1 egg
5 T. water
1 T. white vinegar

Add:
1 tsp. salt

Makes 2 double pie crusts.

{LDM}

Green Bean Soup

From Great-Auntie R.
You should SEE how many quarts of frozen beans we have from last summer. This recipe is perfect for them!

4 C. cut up green beans (fresh or frozen/thawed work best)
1 tsp. salt
1 small onion, diced
1 1/2 C. carrots, peeled & diced
1 1/2 C. peeled and diced potatoes
1 pint heavy whipping cream
1 stick butter

Cover green beans with water; add salt and onion.
Let cook while you peel and cut up veggies. Add to the beans.
Cook until all tender; do not drain.
Add whipping cream and butter.
Season with salt & pepper as needed.

Heat to serving temperature.

{LDM}

Taco Dip

This recipe is so simple. But it's perfect that way. It will always remind me of hanging out with your aunties K. and M.

1-16oz. sour cream
1-8oz. cream cheese
1 package dry taco seasoning

Mix together with hand mixer; spread onto cookie sheet.

Top with:
1 bag shredded iceberg lettuce
1 bunch green onions, sliced
1 small can sliced black olives
2 Roma tomatoes, diced
2 C. finely shredded Cheddar cheese

Serve with tortilla chips and Doritos Taco-flavored chips.

{LDM}

Black Bottom Cupcakes

From Mama's Great-Grandma E.
We called her Grammy and she must have passed the fabulous cooking gene on, because this is her recipe and my utmost favorite cupcakes! Right after you were born, Mama's grandparents, auntie R., and cousins came to meet you. They brought a batch of these with! {I sure hope this isn't a family secret recipe!}

Topping; mix together:
8oz. cream cheese
1 egg
1/8 tsp. salt
1/3 C. sugar
1 C. chocolate chips

Set aside.

Cake; beat together:
2 1/4 C. flour
1 1/2 C. sugar
1/4 C. plus 2 T. baking cocoa
1 1/2 tsp. baking soda
3/4 tsp. salt
1/2 C. oil
1 1/2 C. water
4 1/2 tsp. white vinegar
1 1/2 tsp. vanilla

Fill cupcake liners 1/3 full of cake batter.
Top each with a heaping teaspoon of topping mixture.

Bake @ 350* for 25-30 minutes.

Makes 2 dozen cupcakes. Serve chilled.

{LDM}

Party Potatoes

From Grandma S.
These are a staple with Daddy's side of the family!

1-32oz. package shredded has browns
2 cans cream of chicken soup
2 C. sour cream
2 C. shredded Cheddar cheese

I add:
1 1/2 C. crushed cornflakes cereal
1/2 C. melted butter

Mix potatoes, soup, sour cream, and cheese together.
Place in greased 9 x 13 pan.
Top with cereal and drizzle with butter.

Bake @ 350* for 45 minutes.

Wild Rice Salad

From Great-Auntie M.
This recipe is also delicious spooned into warm whole-wheat pitas!

2/3 C. mayonnaise
1/3 C. milk
2 T. lemon juice
1/4 tsp. dried tarragon
3 C. cooked chicken breast, cubed
3 C. cooked wild rice
1/3 C. finely chopped green onion
1-8oz. can sliced water chestnuts, drained
1/2 tsp. salt
1/2 tsp. black pepper
1 C. green grapes, halved
1 C. cashews

Blend mayo, milk, lemon juice, and tarragon.
In large bowl, add chicken, wild rice, green onions, water chestnuts, and salt & pepper.
Add mayo mixture to chicken mixture and refrigerate for 3 hours.

Just prior to serving, add grapes and cashews.

{LDM}

Cheesy Beefy Spirals

From Great-Auntie R.

2 C. uncooked spiral pasta
2#. hamburger
1 small onion, chopped
1 small clove garlic, minced
1- 26oz. jar spaghetti sauce
1 jar sliced mushrooms, drained
1/2 C. sour cream
1/2# American cheese, cubed
2 C. shredded mozzarella cheese

Cook pasta as directed. Meanwhile, in large saucepan, cook beef, onions, and garlic over medium heat until meat is no longer pink; drain. Add sauce and mushrooms; bring to a boil. Reduce heat and simmer covered for 20 minutes.

Place 1/2 C. meat sauce in shallow 2 1/2qt. casserole dish. Drain pasta; place half over sauce. Top with half the remaining meat sauce, spread with sour cream. Top with American cheese and remaining pasta and meat sauce.

Sprinkle with mozzarella and cover, bake @ 350* for 25-30 minutes.

Uncover and bake 5-10 more minutes longer or until bubbly.

Peanut Buster Parfait

Your Daddy and Grandpa T. love this ice cream dessert!

1/2# crushed Oreo cookies
1/2 C. melted butter
1/2 gallon vanilla ice cream (best if you use the boxed kind)
2 C. Spanish peanuts

Topping:
2 C. powdered sugar
2/3 C. semi-sweet chocolate chips
1 C. evaporated milk
1/2 C. butter

Mix crushed cookies and melted butter. Press into 9 x 13 pan.
Soften ice cream for 20 minutes and slice into pieces to lay over crust.
Sprinkle peanuts over this and place in freezer for 2 hours.

Bring topping mixture to boil in saucepan and cook for 8 minutes, stirring constantly. Remove from heat and add 1 tsp. vanilla.
Let cool for 1 hour. Pour over ice cream and return to freezer to set.

Let sit out for 10 minutes prior to serving so cutting & serving is easier!

{LDM}

Cheddar Garlic Biscuits

This recipe is from Betty Crocker's Bridal Edition cookbook I received as a bridal shower gift from your Auntie B.

2 C. Bisquick
2/3 C. milk
1/3 C. finely shredded Cheddar cheese
2 T. butter
1/4 tsp. garlic powder

Add Bisquick and milk together, forming soft dough.
Add cheese and stir well to incorporate.

Drop by teaspoons onto ungreased cookie sheet.
Bake @ 450* for 8-10 minutes until golden brown.

Mix butter and garlic together, brush on top of warm biscuits.

{LDM}

Porcupine Meatballs

From Mama's extended family, I remember these vividly as a kid ... must be the funny name!

1# hamburger
1/2 C. raw white rice
1 T. diced white onion
1 tsp. salt
1 can tomato soup
1 soup can of water
1 T. Worcestershire sauce

Combine hamburger, rice, onion, and salt. Mix well and form into balls.
Place in deep casserole. Combine soup, water, and Worcestershire. Pour over meatballs. Cover.
Bake @ 350* for 1 hour.

Serve with hot, cooked white rice and ladle sauce over the top like gravy.

{LDM}

Cauliflower Salad

From Mama's Godmother.
I made this recipe for your 1st birthday party!

1 head cauliflower, cut into florets
1 small purple onion, diced
1 C. Craisins
1/2 C. sunflower seeds
1- 16oz. bottle Marzetti's brand slaw dressing

Combine cauliflower, onion, and Craisins in bowl.
Pour desired amount of dressing over to just prior to serving.
Serve chilled, topped with sunflower seeds.

{LDM}

Blondie Brownies

These are supposed to be a knock-off from the famous dessert recipe at Applebee's!

2 C. flour
1 tsp. baking powder
2 pinches baking soda
2 pinches salt
1 C. chopped walnuts
2/3 C. melted unsalted butter
2 2/3 C. packed brown sugar- divided
2 eggs beaten
2 T. vanilla
1 C. vanilla baking chips
1/2 C. unsalted butter
1/2 C. maple syrup
2- 8oz. cream cheese
1 tsp. maple extract

Stir together flour, baking powder and soda, and salt; stir in nuts.
With mixer, beat together melted butter and 2 C. brown sugar.
Beat in eggs and vanilla.
Slowly beat dry mixture into wet mixture.
Stir in vanilla chips by hand.

Spread batter into greased 9 x 13 pan.
Bake @ 350* for 25 minutes, or until toothpick inserted comes out clean. Cool completely.

In saucepan over low, melt remaining 1/2. butter and maple syrup. Stir in remaining 2/3 C. brown sugar until dissolves.
Remove saucepan from heat and beat in cream cheese and maple extract until smooth.
Return to heat and simmer over low, stirring constantly until desired consistency.

Serve sauce over warm blondies topped with vanilla ice cream.

{LDM}

Fruit Dip

From Great-Auntie E.
In my opinion, this version is better than the standard marshmallow cream one! I first had this at our wedding gift opening brunch.

1/3 C. caramel sauce
8oz. cream cheese
1 tsp. vanilla
1/3 C. brown sugar

Mix well; serve chilled with assorted cut-up fruit.

{LDM}