Red Pepper Hummus

2 red bell peppers- cut in half and seeded
15oz. an chickpeas
2 cloves garlic
2 T. Tahini (sesame paste)
1/2 T. lemon juice
3 T. olive oil
Paprika, to taste

Place the peppers skin side up on roasting sheet.
Broil until skin starts to blister and blacken.
Place immediately in sealed plastic bag; let sit for 5 minutes for skin to loosen.

Add skinned peppers and remaining ingredients to food processor or blender and puree.

Serve with crackers, bread, or vegetables.

{LDM}

Sour Cream Saucepan Cake

From Great Grandma S.
An interesting, easy way to bake a cake!

1 C. water
1 C. butter
1/4 C. baking cocoa
2 C. flour
2 C. sugar
1/2 C. sour cream
2 eggs
1 tsp. baking soda
1 tsp. vanilla
1/2 tsp. salt

Add water, butter, and cocoa in 3 quart saucepan. Bring to a boil.
Mix together flour, sugar, sour cream, eggs, soda, vanilla, and salt. Add to hot saucepan mixture.

Pour into 9x13 or 11x15 jelly roll pan- depending on how thick you desire the cake to be.

Bake @ 350* for 20 minutes, or until toothpick inserted comes out clean.

Icing:
1/4 C. baking cocoa
1/2 C. butter
6 T. milk
3 1/2 C. powdered sugar
1 tsp. vanilla
1/2 C. chopped pecans

Add cocoa, butter, and milk to saucepan and bring to a boil.
Add sugar, vanilla, and pecans. Mix well.

Top hot cake with icing.

{LDM}

Bleu Cheese Dressing

Necessity is the mother of invention. So when Daddy whipped up a batch of his famous buffalo wings and I was without bleu cheese dressing ... I improvised and came up with this recipe!

3/4 C. mayonnaise
1/4 C. sour cream
1 C. bleu cheese crumbles
1 tsp. lemon juice
1/2 tsp. Worcestershire sauce
Cracked black pepper

Combine all ingredients. Chill several hours prior to serving.

{LDM}

Spaghetti Carbonara

Traditional versions of this pasta dish call for four main ingredients: bacon, parmesan cheese, egg, and black pepper. While I know the intent of the added raw egg is to cook as it's added to the hot pasta, I was still on the fence about preparing it that way for you. So, I improvised and ended up with this recipe. You ate an entire plate and thanked me without being prompted. You're welcome, babe!

1# box linguine, cooked as directed
6 slices thick bacon, diced
1/4 C. white onion, diced
2-3 cloves garlic, minced
1/2 C. fresh whipping cream
1 C. fresh grated parmesan cheese
Cracked black pepper
Fresh parsley, for garnish

Add bacon, onion, and garlic to large skillet, cooking until bacon is crisp. Remove from pan.
Pour in whipping cream, add parmesan until melted. Add bacon mixture back into sauce, stirring to incorporate.
Straight from the saucepan, ladle cooked linguine into saucepan. If sauce appears too thick, add a ladle-full or two of pasta water to thin out as desired.

Top with generous amount of cracked black pepper and parsley, serve.

{LDM}

Mac & Triple Cheese

This recipe comes from Southern Hospitality, a New York City restaurant owned by the lovely and talented Justin Timberlake. I'll tell you about him someday; and you'll laugh, all embarrassed-like and call me old.

1# rotini pasta, cooked as directed
1 stick butter
1/2 C. flour
2 C. whole milk
2 bay leaves
1 T. Worcestershire sauce
1/2 tsp. ground nutmeg
1/2 tsp. cayenne pepper
1/2 tsp. dry mustard
1/2 C. grated white cheddar cheese
1/2 C. grated Monterrey Jack cheese
1/2 C. grated Asiago cheese
1 C. finely chopped ham
2 T. chili powder

In medium saucepan, melt butter over medium. Add flour, stirring and cooking until fully incorporated. Add milk and bring to a simmer, stirring often.
Add bay leaves, Worcestershire, and spices. Add cheeses and continue cooking until cheese is melted into the sauce. Stir in ham.

Pour sauce over cooked pasta, and transfer into buttered 9x13 baking dish. Sprinkle with chili powder.

Bake @350* for 35 minutes, or until hot and bubbly.

{LDM}

Ruby Red Dip

1- 16oz. can jellied cranberries
3/4 C. sugar
1/4 C. white vinegar
1 T. flour
1 T. cold water
1 tsp. ground cinnamon
1/8 tsp. pepper
1 tsp. ground ginger

Combine cranberries, sugar, vinegar, ginger, cinnamon, and pepper in saucepan. Whisk until smooth.
Combine flour and water, shaking until smooth. Add to saucepan.

Cook to boiling, stirring constantly for 2 minutes.

Refrigerate overnight and serve with pretzels.

{LDM}

Champagne Vinaigrette

2 1/2 tsp. Dijon mustard
1/4 C. champagne vinegar
1 tsp. honey
1 C. extra-virgin olive oil
1 large shallot, minced
1 1/2 T. water

Combine all ingredients, save for olive oil in blender or food processor. Blend until smooth, slowly drizzling oil in at steady line.

Serve chilled.

{LDM}

Rolo Cookies

From Great-Grandma S.

1 C. butter
1 C. brown sugar
2 tsp. vanilla
3/4 C. baking cocoa
1/2 C. chopped pecans
1 C. + 1 T. sugar
2 eggs
2 1/2 C. flour
1 tsp. baking soda
1 package Rolo candies

Cream butter, 1 C. sugar, and brown sugar. Add eggs and vanilla. Mix well.
Combine flour, cocoa, and baking soda and add to creamed mixture. Beat until combined. Stir in pecans.

Shape dough around each unwrapped Rolo and place on baking sheet.

Bake @ 375* for 7-10 minutes.

{LDM}

Jewel Salad

1 1/4 C. couscous
1 1/4 C. hot chicken stock
1/2# cherry tomatoes, halved
1/2 English cucumber, diced
1 medium pomegranate
2 T. extra-virgin olive oil
Zest & juice of 1 lemon
1 small red onion, diced
1 1/4 C. feta cheese, crumbled
1 bunch, fresh mint, chopped

Pour stock over couscous for 5 minutes, letting all moisture absorb.
Add remaining ingredients.

Serve chilled.

{LDM}

Easy, Cheesy Spinach & Artichoke Bake

Several of my favorite recipes have these two main ingredients as its stars!

1# rigatoni pasta, cooked as directed
14oz. can artichoke hearts
9oz. frozen spinach, thawed
1 C. prepared Alfredo sauce; I prefer the McCormick's dry packet made with milk and butter.
1/4 C. fresh grated Parmesan cheese
2 C. grated mozzarella cheese

Combine all ingredients save for mozzarella and pour into baking dish.

Top with remaining mozzarella and place under broiler for 4-5 minutes, or until cheese is golden brown.

Serve alone, or along side chicken breast, or add bacon!

{LDM}

Pumpkin Oat Muffins

From ... Mama's cousin's wife, A. That's a mouthful- just like these wonderful homemade muffins!

1 C. flour
1/2 C. brown sugar
2 tsp. baking powder
1 tsp. pumpkin pie spice
1/2 tsp. salt
1/4 tsp. baking soda
1 egg, lightly beaten
3/4 C. canned pumpkin
1/4 C. milk
1/4 C. vegetable oil
1 C. oats
1/2 cup raisins, optional

TOPPING
1/3 C. brown sugar
1 T. flour
3/4 tsp. pumpkin pie spice
1 T. cold butter

Combine first six dry ingredients.
Combine the egg, milk, pumpkin and oil. Add to the dry ingredients just until moistened. Stir in oats and raisins.

Fill muffin cups two-thirds full. In a bowl, combine the brown sugar, flour and pie spice, cut in butter until crumbly. Sprinkle 1 round teaspoonful over each muffin.

Bake @ 375* for 15-20 minutes, or until inserted toothpick comes out clean.

{LDM}

Buffalo Mac

Your fairy Godmother forwarded me this recipe a few months saying this had our family written all over it. She was right.

3/4# bacon
1# chicken tenderloins
1/2 C. beer
1# dry elbow macaroni
1 stick unsalted butter, plus 2 T.
1 T. minced garlic
1/3 C. flour
3 C. whole milk, plus 2 T.
3/4 tsp. salt
3/4 tsp. freshly ground black pepper
3 C. grated white Cheddar
3 C. grated mozzarella cheese
1/2 C. crumbled bleu cheese
1 egg
2 T. vegetable oil
2/3 C. hot sauce (I use Frank's Wing Sauce)
1 C. panko bread crumbs

Arrange the bacon on an aluminum foil lined sheet pan and bake until crisp, about 22 minutes. Allow to cool and coarsely chop.

Put the chicken and beer in a large bowl and let marinate, at room temperature, for 20 minutes.

Cook macaroni as directed; drain and set aside.

Melt 1/2 C. butter in a large saucepan over medium heat; whisk in the garlic and cook for 1 to 2 minutes or until golden. Whisk in 1/3 C. flour and cook until golden, about 1 minute. Whisk in 3 C. milk, the salt and pepper, and bring the mixture to a boil, stirring frequently. Add 2 C. of Cheddar and 2 C. of mozzarella (reserving additional cheese for topping) and stir until melted, about 2 minutes.

Stir the cheese sauce, bleu cheese and bacon into the macaroni until well combined; pour evenly into buttered 9x13 baking dish and smooth the surface.

Drain the beer from the chicken tenderloins and heat the oil in a large skillet over medium- saute the chicken until golden brown and cooked through, about 4 minutes per side. Remove to paper towels to drain. Add the chicken and hot sauce to a large bowl and toss until well coated. Carefully slice the chicken into bite-sized strips.

Evenly top the macaroni with the sliced chicken, and drizzle with additional hot sauce, if desired. Sprinkle remaining 1 C. of white Cheddar and the remaining 1 C. of mozzarella cheese over the top of the chicken and sprinkle with the panko bread crumbs. Melt the remaining 2 T. butter and drizzle it evenly over the bread crumbs.

Bake @ 400* until golden brown and bubbly, about 25 to 30 minutes.

{LDM}

Rhubarb Pizza

From Mama's cousin C.

1 C. flour
2 T. shortening
1 T. baking powder
2 T. milk
1 egg

Mix well; roll out thin between layers of wax paper.
Place on greased pizza pan.

Filling:
3 C. fresh rhubarb, chopped fine
1 C. sugar
1/2 C. flour
1- 3oz. pkg dry strawberry or raspberry Jello
1/3 C. melted butter
Mix well, and pour over crust.

Bake at 350* for about 45 minutes.

Serve with fresh whipped cream.

{LDM}

Feta Torte

From Grandma G.

1/2# unsalted butter
3/4# feta cheese
8oz. cream cheese, softened
3 cloves garlic, minced
1 shallot, minced
3T. dry vermouth
Tabasco, to taste
1 tsp. seasoned salt
1/2 C. pine nuts, toasted
8oz. sundried tomatoes in oil, drained and chopped
1 C. prepared pesto

Combine butter, feta, cream cheese, garlic, shallot, vermouth, Tabasco, and seasonings.
Spray a pie plate or round serving bowl, line with plastic wrap.

Layer ingredients:
Pine nuts
Tomatoes
Pesto
Cheese mixture.

Cover with plastic wrap and refrigerate several hours.
Turn upside down to unmold and serve with crackers.

{LDM}

Poppy Seed Pasta Salad

This is a perfect salad to make for a girls' meal!

12oz. bowtie pasta, cooked as directed
2 C. chopped, cooked chicken
16oz. Craisins
1/2 C. chopped celery
1/4 C. chopped green onion
3oz. slivered almonds
8oz. bottled poppy seed dressing
Salt & pepper to taste

Combine all ingredients and chill prior to serving.

{LDM}

Twix Bars

From Great-Grandma S.
These are infinitely better than the store bought ones for which they're named!

1 box Keebler Club Crackers
1/2 C. brown sugar
1/2 C. butter
1/4 C. milk
1/2 C. sugar
1 C. graham cracker crumbs

Topping:
1 C. chocolate chips
1 C. peanut butter
1 C. butterscotch chips

Line 9x13 baking dish with crackers. In heavy saucepan, boil the brown sugar, butter, milk, sugar, and graham cracker crumbs for 5 minutes. Pour over crackers in pan. Arrange a second layer of crackers of the filling layer.
Melt the topping ingredients over low until incorporated. Spread over crackers.

Let cool, cut into squares before serving.

{LDM}

Sticky Chicken

1 package chicken wings or thighs
1- 8oz. jar apricot jam
1- 8oz. bottle Kraft Catalina dressing
1 envelope dry onion soup mix

Clean and rinse chicken, pat dry. Place in 9x13 baking dish or roasting pan.
Mix dressing, soup mix, and jam together and pour over chicken.

Bake @ 350* for 45-60 minutes, or until juices run clear.

Serve with brown rice and sauteed vegetables.

{LDM}

Pineapple & Orange Yogurt Dip

1- 8oz. can crushed pineapple, drained
8oz. orange yogurt
4 oz. whipped cream cheese
1/4 C. toasted coconut
2 T. brown sugar

Mix all ingredients with hand mixer. Add milk if mixture too thick.
Chill serveral hours before serving.

Perfect for fruit, bagels, or served with granola.

Texas Caviar

1 can black beans, drained
1 can black eyed peas, drained
1 can shoepeg corn, drained
1 jar chopped pimento
1 C. celery, diced
1/2 C. green onion, diced
2 T. jarred jalapeno, diced (optional)
1 C. bell pepper chopped (I use red and green together)

Dressing:
1 C. salad oil
1/2 C. cider vinegar
1/2 C. sugar
1/2 tsp. salt
1/4 tsp. black pepper

Combine dressing ingredients in saucepan and bring to a boil. Let mixture cool completely.
Pour over veggies and refrigerate overnight.

Serve with tortilla chips.

{LDM}

Chicken Salad

2 C. cooked chicken, cubed
1/4 C. diced celery
1/4 C. golden raisins
1/4 C. Craisins
1/4 C. slivered almonds
1/2 C. mayonnaise
1/4 C. sour cream
2 T. chopped green onion
Salt & Pepper to taste

Mix all ingredients well.
Serve folded into a pita pocket or spooned onto a sliced croissant.

{LDM}

Triple Layer Brownies

Batter:
1/2 C. butter
2oz. unsweetened baking chocolate
2 eggs
1 C. packed brown sugar
1/2 C. flour
1 tsp. vanilla

Filling:
1/2 C. whipping cream
1-12oz. bag white vanilla baking chips
1 C. dried cherries, chopped

Glaze:
1/2 C. semisweet chocolate chips
2 T. butter

In saucepan, melt 1/2 C. butter and the unsweetened chocolate over medium heat, stirring constantly. Remove from heat; cool 5 minutes. Stir in eggs, brown sugar, flour, and vanilla until smooth.
Pour into greased, floured 9" pan evenly.

Bake @ 350* for 25-30 minutes until toothpick inserted comes out clean. Cool in pan on cooling rack about 30 minutes.

Meanwhile, heat whipping cream and white baking chips in saucepan just to boiling over medium, stirring frequently. Remove from heat, and stir in cherries. Spread filling over brownies. Refrigerate 30 minutes until set.

In small microwaveable bowl, place chocolate chips and 2 T. butter. Microwave uncovered on high for 30 seconds; stir. Microwave 15 seconds longer; stir until melted and smooth. Spread glaze over filling layer and refrigerate at least 30 minutes.

Serve chilled.

{LDM}

Baked Taco Shells

1 box jumbo pasta shells
8oz. cream cheese, cubed
1 C. shredded cheddar cheese
1/2 tsp. chili powder
1/2 C. chopped onions
2# ground beef
2 C. picante sauce
1 C. shredded Monterey Jack cheese
1/2 tsp. black pepper
1/2 C. chopped fresh cilantro

Cooks shells as directed on box.
Brown and drain ground beef, stir in cream cheese, chili powder and pepper. Simmer 8 minutes.

In 9x13 greased baking dish, fill shells with meat mixture, and pour picante sauce over each.

Bake @ 350* for 15 minutes covered.
Remove and sprinkle both cheeses over top and bake additional 15 minutes uncovered.

Serve garnishes with cilantro and sour cream.

{LDM}

Spicy Chili Gaze

1/3 c. maple syrup
1/4 c. dijon mustard
3 T. hot chili paste
3 T. molasses
1 T. cider vinegar

Heat ingredients over low until incorporated.

Perfect for wings, pork chops, ribs, or beef tenderloin.

{LDM}

Fondue

8oz. good-quality white chocolate
3/4 C. heavy whipping cream
2oz. unsalted butter
1 tsp. vanilla

Fill a small saucepan with water. Bring to a simmer.
Set bowl over pan and break chocolate into it.
As chocolate begins to melt, add remaining ingredients.
Simmer 5-7 minutes.

Serve with toothpicks or mini-skewers of raspberries, bananas, strawberries, and brownie chunks.

{LDM}

White Chicken Chili

From Taste of Home.

3- 15oz. cans Great Northern beans, rinsed and drained
3 C. diced cooked chicken
15oz. jar prepared Alfredo sauce
2 C. chicken broth
2- 4oz. cans green chilies
1 1/2 C. frozen gold and white corn
1 C. Monterrey Jack cheese
1 C. pepper Jack cheese
1 C. sour cream
1 small yellow onion, diced
3 cloves garlic, minced
1 T. cumin
1 1/2 tsp. white pepper
1 1/2 tsp. cayenne pepper
Fresh cilantro, for garnish

Combine all ingredients save for cilantro in crockpot.
Cook on low 3-4 hours.

Serve with salsa verde (green salsa!) and cilantro.

{LDM}

The Mean Green

We found this recipe in a cookbook we checked out together from the library- we practiced your colors AND ate our veggies that day!

1 C. fresh green beans, cut into 1' pieces
1 1/2 C. fresh broccolini
1 1/2 C. fresh peas
3 C. assorted fresh greens; baby spinach, arugula, watercress, etc.
2 T. white wine vinegar
2 T. olive oil
1 T. lemon juice
1 tsp. honey
1 tsp. pesto

Cover green beans with water in large saucepan. Boil for 2 minutes.
Add broccolini and peas, simmer for 3 minutes.
Drain.

In small bowl, mix together vinegar, oil, lemon, honey, and pesto.
Add salt and pepper to taste.
Pour over green veggie mixture, and serve immediately.

{LDM}

Lemon Caper Chicken

Capes are like mini green olives, they are a little salty, and a little lemony.

4 chicken breasts
3 T. butter
2 T. minced onion
1/4 C. dry white wine
1/2 C. chicken broth
1/2 C. whipping cream
1 lemon, grated peel and juice
2 T. capers
1 T. fresh parsley, chopped

Melt butter in large saute pan, and add onions and cook until tender.
Add chicken breasts and cook until no longer pink. Remove from pan.

Stir in wine. Add broth and bring to a boil. Cook until reduced by half.
Stir in cream, slowly. Cook over medium heat until cream begins to bubble.
Turn off heat, stir in lemon peel, juice, and capers.

Spoon sauce over chicken. Garnish with parsley.
Serve with cooked pasta, or wild rice.

{LDM}

4th of July Chili

This recipe dates back to at least 1973- when your great-Grandma S. began making and selling chili at the church's booth in the town's celebration festival. Not everyone agrees chili belongs on a 4th of July menu, except for me ... and everyone I'm related to!

1.5# hamburger
1 C. celery
2 T. dry onion
2 T. dry green pepper

Brown together, drain, and add to a large stockpot:

2 qts. stewed tomatoes
1 can tomato soup
5 C. kidney beans
1 pkg. chili seasoning

Bring to boil and add:

2 T. chili powder
3 T. flour
2 tsp. salt
6 T. water

Let simmer several hours.
Serve with shredded cheese, crackers, sour cream, and diced white onions.

Happy Independence Day!

{LDM}

Roasted Red Pepper Dip

I found this recipe on a website somewhere, but it always reminds me of your Grandma G. I asked her once what one food would be she could not give up, and she said red bell peppers.

7oz. jar roasted red peppers
8oz. cream cheese
12oz. shredded Monterrey Jack cheese
1 C. mayonnaise
1 T. minced onion
1 clove garlic
2 T. Dijon mustard

Place all ingredients in food processor or blender.
Puree until smooth.
Transfer to a baking dish or bowl.
Bake @ 350* for 20 minutes, or until browned and bubbly.

Serve with crackers, pita bread, or hard bread sticks.

{LDM}

Rhubarb Crumble

Each summer, great-grandma S. gives me loads and loads of rhubarb to freeze. This recipe is simple, and the ingredients are always easy to have on hand. Within an hour, you'll have a fantastic homemade dessert!

4 C. fresh rhubarb, diced
2 eggs, beaten
1 1/2 C. sugar
2 T. flour
1/4 tsp. salt
1 C. flour
1/2 C. brown sugar
1 tsp. soda
5 T. butter

Grease a 9 x 13 baking pan.
Layer rhubarb on bottom.
Mix together eggs, sugar, and 2 T. flour. Pour over rhubarb.
Mix together salt, 1 C. flout, brown sugar, soda, and butter to form dough.
Crumble dough over egg mixture.

Bake @ 350* for 45-55 minutes.

{LDM}

Szechwan Meatballs

From Great-Auntie J.

2-3 bags frozen meatballs
1 can cream of mushroom soup
1 can cream of celery soup
16oz. sour cream
3-4 T. stir fry sauce
1 T. dried Szechwan seasoning

Bake meatballs as directed.
Combine rest of ingredients in bowl, pour over meatballs.

Serve immediately, or keep warm in crock pot.

Perfect as an appetizer, or as a meal with brown rice and stir fry vegetables!

{LDM}