Scrumptious Serendipities

Strawberry Garden Salad

2011-04-19T21:26:00.001-07:00

Dressing:
2 lemons
4 T white wine vinegar
2/3 C sugar
2 T canola oil
2 t poppy seeds

Salad:
1/2 C sliced almonds, toasted
3 C strawberries, hulled and sliced into bite sized pieces
1 cucumber, peeled and sliced into bite sized pieces
1/2 red onion, peeled and sliced into small pieces
1 C (or more) of spinach
1 C (or more) of romaine lettuce
3/4 C of crumbled feta cheese

To make the dressing juice the lemons so you have 4 tablespoons of lemon juice. Take the lemon peel and grate about 1 tablespoon of zest. Combine lemon juice, zest, vinegar, sugar, oil and poppy seeds in a bowl. Whisk until well blended. Cover and refrigerate.

Preheat the oven to 350 degrees. Spread the almonds onto a baking sheet in a single layer. Bake 10-12 minutes or until lightly toasted. Remove from the oven and let cool completely.

Place the spinach, lettuce, onion, cucumber, strawberries, cheese and almonds into a large bowl. Whisk the dressing and pour over the salad. Toss to coat the salad then serve immediately.

Pumpkin Cream Cheese Cookies

2010-10-13T11:12:00.000-07:00

My cousins Elee & Kelly whipped these delectable fall treats up the other day. They are light, sweetly spicy, and so dreamy! Also, besides the yummy treat for your taste buds these cookies make the aroma in your home so autumny! A definite bonus if you ask me.

PUMPKIN CREAM CHEESE COOKIES
2 C shortening
2 C sugar
1 can of pumpkin (15 oz.)
2 eggs
2 t vanilla
4 C flour
2 t baking powder
1 t baking soda
2 t cinnamon
1 t nutmeg
1/2 t allspice
1 t salt

Cream shortening and sugar together. Add pumpkin, egg, and vanilla to mixture and cream. In a separate bowl combine flour, powder, soda, cinnamon, nutmeg, allspice & salt then stir. Add the dry mix to the cream mix a cup at a time until all is mixed together. Bake at 350 degrees for 13-15 minutes or until golden brown. Let sit on a baking rack to cool.

CREAM CHEESE FROSTING
4 oz. cream cheese, softened to room temperature
1/2 C butter, softened to room temperature
1 t vanilla
2 C powdered sugar

Cream the cheese, butter & vanilla together. Gradually mix in the powdered sugar until you achieve the desired consistency. Spread atop the cooled cookies and serve.

Sweet Pork Soft Tacos

2010-03-16T20:06:00.000-07:00

Have you had an irresistable taco filled with sweet pork lately? Well you can have one for dinner if you use this recipe.

SWEET PORK TACOS
Follow the Sweet & Spicy Pork recipe:
1 boneless pork roast
3 T white wine vinegar
2 T olive oil
2 T sea salt
2 t chili powder
2 t oregano
2 t kickin' chicken spice
1/4 C brown sugar
5 garlic cloves, peeled
1 medium yellow onion, peeled and quartered
1/4 C water

Rinse and pat the pork roast until it's dry. In a food processor or blender combine the vinegar, olive oil, salt, chili powder, oregano, kickin' chicken, brown sugar and garlic cloves. Blend until mixed and looks like a paste. Add the onions and mince. Pour the paste into your slow cooker. Put the pork roast on top of the paste. Rub the paste all over the pork roast, I used my own clean hands to do this. Don't leave any nook or cranny devoid of the paste! Pour the water into the bottom of the slow cooker. Cook on low for 8-10 hours. Take a fork and seperate the pork.

Ingredients needed for tacos:
1 package of corn tortillas
shortening (optional)
tomatoes, chopped
iceberg lettuce, chopped
green onions, chopped
cheese, grated
salsa of your choice
limes, cut into quarters

You have two choices on how to prepare the tortillas. The healthy way is to just warm them up for thirty seconds in the microwave. The tastier, but fattening, way is to flash fry them. To do this you need to place a large spoonful of shortening in a warm frying pan. Let the shortening melt and get hot. Place a corn tortilla into the hot oil. Let it fry for about 30 seconds. Flip the tortilla over to fry the other side but as you fry it fold it in half so it'll form into a soft taco shell. Place the tortilla on a paper towel covered plate and sprinkle some salt on it. Repeat until the desired amount of tortillas have been prepared. Take a tortilla shell and put some pork inside it. Squeeze a lime wedge over the pork. Now put some tomatoes, lettuce, onions, cheese and salsa over the pork. Enjoy!

Sweet & Spicy Pork

2010-03-16T17:28:00.000-07:00

I'm a person who can be weary of pork dishes. Pork is either good or really bad in my experience. This recipe is a creation of mixing other recipes and adding/subtracting ingredients. Finally my experiments paid off because this recipe gives you tender, sweet, and spicy pork. Enjoy!

SWEET and SPICY PORK
1 boneless pork roast (up to 6 pounds)
3 T white wine vinegar
2 T olive oil
2 T sea salt
2 t chili powder
2 t oregano
2 t kickin' chicken spice
1/4 C brown sugar
5 garlic cloves, peeled
1 medium yellow onion, peeled and quartered
1/4 C water

Rinse and pat the pork roast until it's dry. In a food processor or blender combine the vinegar, olive oil, salt, chili powder, oregano, kickin' chicken, brown sugar and garlic cloves. Blend until mixed and looks like a paste. Add the onions and mince. Pour the paste into your slow cooker. Put the pork roast on top of the paste. Rub the paste all over the pork roast, I used my own clean hands to do this. Don't leave any nook or cranny devoid of the paste! Pour the water into the bottom of the slow cooker. Cook on low for 8-10 hours. Take a fork and seperate the pork. Serve while warm. To enhance the flavor squeeze some fresh lime wedges over the pork, you won't be sorry.

Turkey Noodle Soup

2009-12-28T19:21:00.000-08:00

We baked up a good tasting turkey the other day. The only problem with baking a yummy turkey is what do you do with all of the left overs? Well, I decided to make some homemade soup and it was yummy in my family's tummy.

TURKEY NOODLE SOUP
turkey stock (see below on how to make it)
4 C carrots, chopped
4 C onions, chopped
4 C celery, chopped
turkey
5 garlic cloves, chopped
a 16 oz. bag of bow tie pasta
grated Parmesan cheese
salt and pepper to taste

First, you need to take the left over turkey bones and the meat stuck to the bone and put it in a large pot. Cover the turkey bones with water. Add a bunch of cut up carrots, onions, and celery to the pot. I put in about 2 cups of each. Add a few cloves of garlic too. Bring the stock base to a boil then let it simmer for about 4 hours. After the stock has simmered strain all the extras and chunks from the broth. Pour the broth into a new pot. Add the rest of the carrots, onions, and celery. Add 3 cloves of garlic too. Bring the broth and veggies to a boil then let them simmer until the veggies are soft yet still bitey. Add the turkey meat pieces and the bag of noodles. Let the soup cook on medium heat for another 10-12 minutes or until noodles are al dente. Remove soup from heat and let sit for a few minutes. Add salt and pepper to taste. Serve in a bowl with Parmesan cheese sprinkled over the soup.

Mom's Sugar Cookies

2009-12-21T18:06:00.000-08:00

Gramma MAS had a few holiday traditions. Our favorite was her homemade sugar cookies. Well, my mom has kept that tradition alive. She altered Gramma's recipe a bit and it creates the most moist, light sugar cookies in the world. I can never get them quite right though... maybe she's holding out on a secret ingredient?

MOM'S SUGAR COOKIES
1/2 C butter, softened
1 C sugar
2 eggs
2 T heavy cream
1 t vanilla
2 1/2 C flour
1/2 t salt
1/4 t baking soda

Mix flour, salt and soda in a bowl. In a separate bowl cream butter, sugar, eggs, cream and vanilla. Combine the flour mixture with the creamed ingredients and mix well. Cover the dough and refrigerate for 2 hours. After the dough has chilled preheat the oven to 400 degrees. Roll the dough out onto a slightly oiled or floured surface until it is about 1/2 inch thick. Cut out the cookies with cookie cutters then place on a lightly sprayed baking sheet. Bake for 6-8 minutes or until barely golden on top and edges. Let the cookies sit on the sheet for a few minutes after you remove them from the oven. Transfer them to a wax paper lined cooling rack. Let the cookies sit for about 30 minutes before frosting them.

CREAMY COOKIE FROSTING
1 C powdered sugar
1/4 t salt
2 t vanilla
2+ T heavy cream
food coloring or coloring paste

Blend the sugar, salt, vanilla and cream on high until mixed. If you need to, add some more cream to achieve the desired consistency. Tint with coloring. Spread on cooled cookies. Enjoy!

Harvest Chili

2009-11-29T12:56:00.001-08:00

I love autumn time. When the weather begins to cool off, leaves turn color, and the pumpkins line the houses along the street I know it's time to eat chili. Here is an easy, and somewhat healthy recipe to satisfy your fall food cravings.

HARVEST CHILI

1 pound of extra lean ground beef
1 large yellow onion, chopped
1 green pepper, chopped
2 cloves of garlic, minced
1 large can of pinto beans
1 can of red kidney beans, drained
1 can of black beans, drained
1 can of Ro-tel brand tomatoes and green chiles
1 can of El Pato brand tomato sauce
1 can of stewed tomatoes, drained
1 can of crushed tomatoes
1 pouch of taco seasoning
1 can of tomato sauce
1 t basil

optional ingredients:
cheese, grated
green onions, chopped
olives, chopped
sour cream

Brown the beef with half of the onions, peppers, and garlic in a large skillet. Drain the beef mix. Put the beef mix into a slow cooker. Add all of the other ingredients and stir. Cook on low for 5-6 hours. Spoon into bowls, top with cheese, green onions, olives, and a dollop of sour cream then serve.

Sweet Potato Chicken Corn Chowder

2009-11-29T12:51:00.001-08:00

3 cups milk
1 cup Jiffy yellow corn muffin mix
3 T. butter
1 onion, chopped fine
3 garlic cloves, minced fine
1/2 tsp. ground cumin
1/2 tsp. dried oregano
4 cans chicken broth
1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2 " cubes
2 sweet potatoes (about 1 1/2 pounds), peeled and cut into chunks
1 cup shredded Monterey Jack Cheese
3 cups frozen corn
1/2 cup chopped fresh parsley
salt and pepper, to taste

Mix milk and muffin mix in bowl until well combined. Meanwhile, heat butter in large pot over medium heat until foaming. Add onion and cook until softened, about 8 minutes. Stir in garlic, cumin and oregano and cook until fragrant, about 30 seconds. Add broth, chicken and sweet potatoes. Bring to boil, reduce heat, and simmer until sweet potatoes are just tender, about 8 minutes. Stir in milk and muffin mixture and simmer until soup thickens, about 10 minutes. Add cheese and corn and cook until cheese begins to melt, about 2 minutes. Stir in parsley and season with salt and pepper. Serve while still warm.

Cornbread

2009-11-29T12:28:00.001-08:00

So, for years I've made the old standby Jiffy cornbread. The problem is I can never get it to turn out moist. Today I baked up some old fashioned, homemade cornbread. It was wonderful, if I do say so myself! The great thing is if you don't have time to do it all from scratch you can use the Jiffy mix too. I've done both and they are scrumptious. The secret is: just add some creamed corn! You gotta love it.

CORNBREAD (The made-from-scratch version)
2 C yellow cornmeal
1 t sea salt
1 T sugar
1 T honey
2 t baking powder
1/2 t baking soda
1 C buttermilk or milk
1 T sour cream
2 eggs
1 C creamed corn
2 T canola oil

Preheat the oven to 425 degrees. In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Mix well. In another large bowl, combine the buttermilk, eggs, creamed corn and oil, whisking together to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add some milk to the batter. Pour the batter into an oiled ten inch cast iron skillet or an 8x8 sprayed baking dish. Bake until the cornbread is golden brown and cooked through, about 20 minutes.

CORNBREAD (easy Jiffy version)
2 boxes of Jiffy cornbread mix
1 T sour cream
1 T honey
1 can of creamed corn

Follow the directions on the Jiffy cornbread boxes. Add the sour cream, honey and the can of creamed corn. Mix well. Bake according to Jiffy cornbread box directions. Pour into an oiled 10 inch cast iron skillet or a sprayed 8x8 baking dish. Make sure a toothpick comes clean before you take it out of the oven. So easy, huh?

Extras: To make it extra yummy (and fattening) you can add a cup of cheddar cheese to the mix. Also, a can or two of green chiles can add some flavor if you want to spice things up.

Whole Wheat Cinnamon Rolls

2009-11-27T21:12:00.001-08:00

Here is a wonderful recipe that creates light, fluffy whole wheat rolls... and you thought it was impossible! Seriously, this roll recipe is awesome if you want to a bit healthier cinnamon rolls. Have fun!

SHAR'S WHOLE WHEAT CINNAMON ROLLS
3 C fresh ground whole white wheat flour
1/2 C buttermilk powder or powdered milk
1/4 C potato flour
1/3 C vital wheat gluten
3 T SAF instant yeast
3 T dough enhancer

In a Bosch mixer, with a dough hook, mix on speed 2 for several minutes to ensure the powdered dairy will not lump. Add the following ingredients, in order:

3 C warm water, 115 degrees
1/2 C honey or xagave
1/2 C canola oil

Mix for 2-3 minutes on speed 2. Remove bowl from mixer, cover and let sponge for 15-20 minutes until the dough doubles in size. Put bowl back on mixer then add:

2 eggs, slightly beaten
2 T sea salt

Preheat oven to 200 degrees. Continue to add fresh ground flour until the dough starts pulling away from the sides of the bowl but never picks up the bottom. The dough will be sticky. Knead on speed 2 for 6-7 minutes until the gluten develops.

To form the cinnamon rolls do the following:
1) Oil your hands and counter then roll out dough into a rectangle about 1 inch thick and 12 inches wide.
2) Spread with room temperature (soft) butter, about a stick or two.
3) Sprinkle with brown sugar, around 2+ cups.
4) Sprinkle generously with cinnamon or sweet spice blend.
5) Loosely roll the dough about 2-3 times, starting with the long side.
6) Cut the roll with dental floss to be about 1 and 1/2 to 2 inches thick.
7) Place on parchment paper lined baking sheet.
8) Turn the oven off. Place rolls in warm oven and let rise and double in size. (20-30 minutes)
9) Remove rolls from oven, preheat to 350 degrees. Bake rolls for 20-25 minutes. Make sure the rolls in the center are baked through before removing from the oven.
10) Remove rolls from oven. Frost while still warm with cream cheese frosting.

Cream Cheese Frosting Recipe:
2- 8 oz. cream cheese packages
1 stick of butter, softened to room temperature
2 t vanilla
powdered sugar

Cream the first 3 ingredients with a mixer. Add powdered sugar by the cup until you have a fluffy, soft consistency. If you want to extend the frosting add some milk.

Hint: If you want to freeze the cinnamon rolls for a later date bake them for 12 minutes at 350 degrees, then remove from the oven and cover with plastic. Freeze. When you're ready, remove rolls from freezer, let sit for 20-30 minutes then bake at 350 degrees for 12 minutes. Frost and serve while warm.

Zuppa Toscana

2009-11-19T12:28:00.000-08:00

Every so often Rob and I get the chance to dine at Olive Garden. Almost every time we eat there Rob orders the Zuppa Toscana soup. I found the recipe for the soup and gave it a try, it was scrumptious and simple to make. It's the perfect heart-warming soup for an autumn evening.

ZUPPA TOSCANA
1 pound of mild Italian sausage links
1/2 package of bacon
1 onion, chopped
4 potatoes, chopped with skins left on
3 C of kale, chopped
3 cans of chicken broth
2 C heavy whipping cream

Place the sausage in a baking dish and bake at 350 degrees for 30 minutes or until cooked through. While the sausage is baking cook the bacon, place it on a paper towel, pat the grease off and then crumble it. Drain the excess grease out of the pan you used to cook the bacon then saute the onions until clear in the same pan. Remove the sausage from the oven, pat of excess grease, then cut into bite sized chunks. In a slow cooker place all the ingredients and stir. Cook on high for 4 hours or low for 8 hours. Serve hot and enjoy. Yields 6 servings.

Stephanie's Corn Chowder

2009-11-11T21:41:00.000-08:00

My sister-in-law Stephanie makes a mean chowder, corn chowder that is. This was fairly easy to cook and tasted so warm and lightly rich. Great soup for a fall afternoon.

STEPHANIE'S CORN CHOWDER
4 C potatoes, peeled and diced
1 C carrots, diced or grated
1/2 C celery, diced
1/4 C onion, chopped
2 t salt
1/2 t pepper
2 C milk
1/4 C butter
1/4 C flour
1 bag of frozen corn, thawed
1/2 C Parmesan cheese, grated

Cut up vegetables. Place in a large pot. Pour water over the vegetables until just covered. Cook for 15-20 minutes or until the vegetables are tender. Melt butter in a small saucepan. Add flour to make a paste then add the milk to it. Stir until a thick, smooth sauce forms. Add the cheese to the sauce and stir. Pour sauce into the vegetable pot and stir until mixed. Add corn then stir and serve while still warm.

Whole Wheat Bread

2009-11-01T14:08:00.000-08:00

I've always wanted to be a great bread baker. Alas, my attempts over the years have never been quite earning of the "great bread baker" title. My loaves always turned out a little bit off. Well, I got a Bosch mixer a few weeks ago so I've been experimenting. The first batch was too heavy, the second batch was a bit lighter but still no dice, the third batch was just right. Hooray for me and the wonderful Bosch mixer! Here is the recipe that turned out just right for me.

WHOLE WHEAT BREAD
8+ C fresh ground whole wheat flour, to start with (10-11 C of wheat will mill enough flour for this recipe)
1/3 C vital wheat gluten
1/2 C potato flour
1/2 C powdered milk or buttermilk
4 T dough enhancer
5 T SAF instant yeast
2 T sea salt
1 C canola oil
2/3 C honey or xagave
6 C warm water (approximately 115 degrees)

In Bosch mixer with dough hook, sift dry ingredients together on speed 1 for 1 minute. Add warm water, oil, and honey. Mix on speed 1 and add wheat flour until the dough pulls cleanly away from the sides and bottom of the bowl. Be careful not to add too much flour. Dough should be sticky.
Knead on speed 2 for 8 minutes. Check the consistency of the dough. If the dough is too sticky, add some white flour to soak up the moisture. If it's too dry add a dew tablespoons of water. Mix for another 2 minutes. Check the dough again. If it feels right you need to check if the gluten has developed. Do this by grabbing a small ball of dough, flattening it in between your slightly oiled palms, and pulling the dough to see if it makes an elastic window. It should not tear holes but stretch. If dough is ready turn oven on to 200 degrees.
Place dough on a lightly oiled surface. Divide dough into 4-5 equal pieces, depending on how much you yielded. Roll and shape loaves. Place in sprayed, non-stick bread pans, 8.5" x 4.5" size. (I also like to divide one of the dough pieces and form 4 little loaves, the 5.5" x 3" size, they're the perfect size for little children). Turn the oven off and place the loaves into the oven to proof. Let them rise for 20-30 minutes of until each loaf has risen about 2 inches above the top of the pan.
Bake at 350 degrees for 30-35 minutes or until the internal temperature of the bread is 200 degrees. Serve warm or cool on a rack. If the bread is completely cooled you can place it in freezer bags and freeze it for up to 30 days. Enjoy!

Wicked Witch Fingers

2009-10-31T22:49:00.000-07:00

We all know that the Wicked Witch was green but who knew her fingers could be so tasty?

WICKED WITCH FINGERS
Dough:
3/4 C warm water (115 degrees)
3 t SAF dry active yeast
1 T buttermilk powder or powdered milk
1 egg
1/2 C grated Parmesan cheese
1/2 C soft butter
2 T sugar
1 t salt
1 t Italian seasoning
1 t garlic salt
1/2 t garlic powder
1/2 t green food coloring
2+ C flour

Topping:
1 egg white, beaten
1/2 package of shredded Italian cheese blend
sliced almonds
1/4 C melted butter

In a Bosch mixer combine all the dough ingredients in order, except at first add only 1 cup of flour. Mix until blended. Add the rest of the flour. On speed 2 mix the dough until it pulls clean away from sides and bottom of bowl. If it's too dry add a bit of water, if it's too wet add a bit more flour. (Turn on the oven to 200 degrees). Knead on speed 2 for 6-8 minutes. The dough should be smooth and elastic like. Pinch off balls of dough, place onto a lightly oiled surface and roll into bread stick shapes. Place bread sticks on a sprayed baking sheet. When all the bread sticks are formed turn the oven off and place the bread sticks in the oven to proof. Let the bread sticks rise, about 20-30 minutes, until about doubled in size. Pull bread out of the oven. Brush the bread sticks with the egg white, sprinkle the Italian cheese blend over the bread sticks then gently push a sliced almond into the tip of each bread stick. Bake the bread sticks at 350 degrees for 10-12 minutes or until lightly browned. Pull the bread out of the oven and brush with melted butter. Serve warm or let cool and store in an air tight container.

Eyeballs a la Fork

2009-10-31T22:32:00.000-07:00

This recipe was in Family Fun and I just had to try it. It was trickier to pull off than I thought! Good luck and make sure to really keep your eyes on the white chocolate... hee hee hee!

EYEBALLS A LA FORK
2 dozen doughnut holes
1 bag of white chocolate chips
2 T milk
24 milk or semi-sweet chocolate chips
1 tube of red decorator's icing
24 strong plastic forks

Place the doughnut holes on the prongs of the forks. Melt the white chocolate and milk in a small saucepan until smooth. Dip a doughnut hole into the chocolate and coat well. Push a chocolate chip into the coated doughnut hole, using the tip to push inside the doughnut. Place doughnut and fork in a glass to set. Repeat until all the doughnut holes have been dipped. Let them sit for at least an hour or two. After the chocolate coating has set use the red decorator's icing to draw eyeball lines on the doughnuts. Let sit so the icing can harden. Serve when ready.

Monster's Brew

2009-10-31T22:22:00.000-07:00

When I was growing up there was a house in our neighborhood that always served homemade root beer for Halloween. Naturally, I associate homemade root beer with Halloween now. I was so excited to give this a try and luckily it turned out great.

MONSTER'S BREW (aka Root Beer)
3 C sugar
3 C dark brown sugar
1 bottle of root beer extract
6 liters of club soda
2 liters plus of cold water
10 lbs. dry ice

In a large container, such as a cooler or cauldron, mix sugars and 2 liters of water until the sugar is dissolved. Add the bottle of root beer flavoring. Stir then add the club soda. Mix and taste. If it's too sweet add more water. If it's not sweet enough stir in more brown sugar until the taste is right. Once you feel the taste is right drop in 4-5 lbs. of the dry ice. Let it "brew" for about an hour. When it's ready to serve add the rest of the dry ice and it'll look like a creepy concoction for all your guests to enjoy.

Poison Apples

2009-10-31T22:08:00.000-07:00

One of my favorite things on Earth is a good caramel apple. How could I resist making some for Halloween desert?

POISON APPLES
10 organic Granny Smith apples, organic ones don't have a wax layer
2 bags of Kraft caramel bits
2 T water
2 T milk
butter or non-stick spray

Optional toppings:
crumbled Oreo cookies
diced nuts
mini-marshmallows
chocolate chips
candy sprinkles
M&M candies
melted chocolate

Remove any stems from the apples. Push a craft stick into the bottom of each apple. In a medium saucepan, on medium heat, melt caramel bits, water, and milk until smooth. Dip each apple in the mixture then place onto buttered/sprayed wax paper sheet. Let sit for at least an hour or two before serving. If you want to add toppings you'll need to roll the caramel covered apple in the desired topping right after it's been dipped. You can even drizzle melted chocolate over the apple too. Have fun!

The apple above was done by my four year old son, isn't it a beauty?

Frankenbrownies

2009-10-31T21:56:00.001-07:00

This treat is so simple it's frightening! I stumbled upon this idea on the Betty Crocker website and had to give it a try.

FRANKENBROWNIES

1 box of brownies, prepared according to package
1 can of vanilla frosting
green food coloring
1 small bag of candy corn
1 small tube of black decorator's frosting
1 bag of mini-marshmallows
1 bottle of chocolate sprinkles

Prepare the brownies in a 13"x9"pan then let them completely cool. Carefully cut the brownies into 12 equal pieces. Drop some green food coloring in the can of frosting and stir until blended. Frost the brownies with the green frosting. Sprinkle the chocolate sprinkles on the "top" of the Frankenbrownie "heads". Cut 12 marshmallows in half to make 2 circles. Place the halves to make the whites of the eyes. Use the black decorator's frosting to add the pupils to the eyes and draw mouths. Stick candy corns in the sides of the brownies to add some monster bling and you're done. Yummy yet creepy too!

Mini Mummies

2009-10-31T21:47:00.000-07:00

I found this recipe on Picky Palate. It's really easy and doesn't wrap up too much of your time... pun totally intended.

MINI MUMMIES
12-14 hot dogs
2 cans of Pillsbury crescent dough sheets

Roll out the dough sheets onto a lightly oiled surface. Cut the dough into thin quarter to half inch size strips. Start at the end of a hot dog and wrap the dough around until it runs out. It took 2 and a half strips to wrap each hot dog. Make sure to leave a small space for the "face". Place wrapped hot dogs on a sprayed baking sheet. Bake at 350 degrees for 10-15 minutes or until golden brown. Let cool then dot mustard to make eyes on the mummies. Serve.

Ghouly Guts and Bat Blood

2009-10-31T21:39:00.000-07:00

My mom always served us this devilish dish before we headed out trick-or-treating. With a little help from our imaginations, and food coloring, we turned regular old spaghetti into a monstrous meal.

GHOULY GUTS
1 package of spaghetti pasta, prepared al dente according to package
green food coloring

After preparing the pasta add some green food coloring and stir. Coat the noodles until green.

BAT BLOOD
Prepare a batch of tomato sauce and just call it bat blood. I have a good recipe for sauce already posted in case you need one.

White Dinner Rolls

2009-10-18T22:51:00.000-07:00

SHAR'S WHITE DINNER/CINNAMON ROLLS
3 C unbleached white flour
1/2 C buttermilk powder or powdered milk
1/4 C potato flour
3 T SAF instant yeast

In a Bosch mixer with the dough hook place the above listed ingredients. Mix on speed 2 for several minutes so the powdered dairy will not lump up. Now add, in order:

3 C warm water, 115 degrees
1/2 C honey or xagave
1/2 C canola oil
3 eggs, slightly beaten
2 T sea salt

Continue to add unbleached flour until the dough starts pulling away from the sides of the mixing bowl but never picks up the bottom. This dough will be sticky. Knead on speed 2 for 5 minutes or until the gluten develops. Put the dough in a large, sprayed bowl and let rise until doubled in size. Preheat oven to 200 degrees.

Shape dough into small "golf" sized balls. Place balls close together on parchment lined baking sheet, about 24 dough balls should fit. Brush with a egg wash made up of 1 egg beaten with 2 T water. Turn oven off and place dough into the oven to rise until double in size (25-30 minutes). Remove from oven and preheat to 350 degrees and bake for 15-20 minutes or until golden brown.

Shar's Whole Wheat Bread

2009-10-18T22:20:00.000-07:00

In my attempt to become a great bread baker I took a class at Shar's Kitchen Center. If you live in the Phoenix area, this is a great place to take FREE baking classes. Here is the wholesome, health conscience recipe that I got at the class. Oh, and it's delicious bread too!

SHAR'S WHOLE WHEAT BREAD
6 C warm water, 115 degrees
2 T sea salt
2/3 C canola oil
2/3 C of honey or xagave (xagave is better for diabetics)
3 T dough enhancer
1/3 C vital wheat gluten
3 T SAF instant yeast
6 to 8 C of fresh ground flour to begin with

Preheat the oven to 200 degrees. The recipe is designed to be used with a Bosch mixer using the dough hook. Combine the ingredients in order starting with the water going down until you add the flour. Turn the machine to speed 2 after you've added all the ingredients. Watch the dough and add flour until the dough pulls away from the sides and bottom of the mixing bowl. When you can see the sides pull clean as well as the dough coming clean from the bottom you know you've added enough flour. Do not add too much flour, but if you do add a bit of water to fix the consistency. The dough should be very sticky and should not come together at this point but the bowl should be "clean".
Knead the dough on speed 2 for 8-10 minutes or until the gluten is developed. Again, if the dough seems dry add a few tablespoons of water making sure the sides of the bowl stay clean. If the dough starts sticking add a tablespoon of white flour to fix it. Take a small ball of dough, roll it, flatten it between your oiled palms into a pancake type shape, then take the edges of the dough and slowly pull it apart. You should be able to make it quite thin and elastic like without getting a big hole in the dough.
Oil your hands and counter. Remove dough from mixer and divide it into 4-5 large loaves (8.5"x4.5"), weighing 1 lb. 14 oz. each, or 9-11 small loaves (5.5"x3"), weighing 12 oz. each. Shape the loaves and place in well sprayed pans. Turn off your oven. Place pans in the oven to proof and rise. This usually takes 25-30 minutes. When the dough has risen about 2 inches above the pan it is ready to bake.
Remove dough from oven then preheat to 350 degrees. Bake bread for 30-35 minutes or until the internal temperature of the bread is 200 degrees. To do this remove a bread pan, take the loaf out of the pan, insert an instant read thermometer in the bottom center of the loaf. If it is not 200 degrees place back in pan and bake an additional 2-5 minutes and check again.
Cool bread on cooling racks. Place bread into freezer bags and place in freezer. The bread can be frozen for up to 30 days and keep all the nutritional value.

Carol's Mac 'n Cheese

2009-10-14T19:20:00.000-07:00

If I'm gonna have mac n cheese make it Carol's please! My friend Carol makes the best macaroni and cheese there is. Her awesomely simple recipe is sure to put cheesy mustaches on your children's smiling faces.

CAROL'S MACARONI & CHEESE

16 oz. bag of large elbow macaroni or similar pasta
4 cans of cheddar cheese soup
2 cans of evaporated milk
Cheddar cheese, shredded

Cook pasta al dente, drain then place in a non-stick sprayed casserole dish. In a bowl whisk the soup and milk until blended. Pour that mixture over the pasta, then stir, coating the noodles well. Bake at 350 degrees for 45 minutes. Pull dish out of the oven and stir in desired amount of cheddar cheese. Place back in oven for about 10-15 minutes, until the top of the dish gets a nice bit of golden color. Remove from oven and let sit for a few minutes. Serve while still warm.

White Chicken Chili

2009-10-11T20:58:00.000-07:00

I always fall for fall time. I adore the rich, earthy colors, the nutty spices that are used in the kitchen, as well as the cooler weather. One of my favorite fall foods is chili. This year I decided to try something new and make a batch of white chili. I have to admit I was nervous when I started. I found a recipe, made a few improvisations, and waited to see if it would turn out. Luckily, it did!

WHITE CHICKEN CHILI
4 chicken breasts, cooked and diced
1 T olive oil
1 T garlic, minced
1 onion, chopped
2 cans white beans, rinsed & drained
2 cans of green chiles
1 t chili powder
1 t oregano
1 t salt
1 t white pepper
1 can of chicken broth
1 can of corn, drained
1 C sour cream
1/2 C of heavy cream

In a skillet fry the onions and half of the garlic in the olive oil until clear and fragrant. Combine all of the ingredients, except for the sour cream and heavy cream, in a crock pot. Cook on the low setting for 3-4 hours. Right before you want to serve the chili add the sour cream and heavy cream and stir well heating all the way through to prevent lumps. Serves up to 10.

Sausage Ratatouille

2009-10-04T10:21:00.000-07:00

My children love to watch the movie Ratatouille. Last time we watched it I thought about how I had never actually eaten ratatouille. I was intrigued, to say the least. To my utter delight the October issue of Family Fun magazine had a recipe for ratatouille. I studied the recipe, made a few minor changes, and cooked me up some yummy ratatouille. It was definitely a good experiment!

SAUSAGE RATATOUILLE
4 links of light Italian sausage
6 T olive oil
1 eggplant, peeled and diced
2 zucchini, halved and sliced
1 onion, peeled and diced
1 green bell pepper, cored and diced
1 red bell pepper, cored and diced
6 garlic cloves, minced
1 can of diced tomatoes
2 T tomato paste
2 T fresh parsley, chopped
3 T fresh basil, chopped
salt
pepper
1 bag of grated Italian cheese mix

Bring a pot of water to a boil. Puncture the sausages in many places then place in boiling water. Cook on a low boil until cooked through (around 14 minutes). Put sausage on a paper towel covered plate and let cool. Slice sausage to desired size. Over medium-high heat warm 4 T of the olive oil in a deep skillet. Add the eggplant and zucchini. Saute until lightly brown but not soft (around 7 minutes). Transfer the eggplant and zucchini to a bowl. In the same skillet over medium heat warm the remaining 2 T oil. Add the onions, half of the garlic and peppers. Saute for 3 minutes. Stir in the rest of the garlic and sausage. Saute for another 3 minutes. Add the can of diced tomatoes, then the eggplant and zucchini mix. Stir, turn the heat down to medium-low, then partially cover the skillet and simmer for 5 minutes. Add the tomato paste, parsley, half for the basil, then salt and pepper to taste, stir and simmer for another 5 minutes. Place a serving of ratatouille on a dish, sprinkle with some of the cheese, then top with a dash of the remaining fresh basil. Serve and enjoy.

Cheese Enchiladas

2009-10-02T23:49:00.000-07:00

Above is the flat, stacked enchilada.

Above is the rolled enchilada.

Gramma MAS grew up as a rancher's daughter in south-eastern Arizona. One of the many things she grew up with was great Mexican food. This recipe is modeled after the one Gramma MAS grew up eating, just a bit easier than the real thing!

CHEESE ENCHILADAS
1 large can of Rosarita red enchilada sauce
1 can of Ro-tel diced tomatoes and chiles
12 corn tortillas
shortening
salt
grated cheddar or Mexican style cheese
lettuce, shredded
tomatoes, diced
green onions, diced
olives
sour cream

Pour the enchilada sauce and diced tomatoes with chiles in a pot. Stir and let simmer on medium-low heat. Meanwhile, in a large frying pan, on high heat, melt a spoonful of shortening. When it's hot add a corn tortilla. Fry it, turning it over after about 30 seconds, to get each side of the tortilla. The tortilla should still be somewhat pliable, not too crisped. Remove the tortilla from the pan and place on paper towels to cool. Sprinkle lightly with salt. Repeat until the tortillas are all fried.
For a flat, stacked style enchilada: Place a tortilla on a plate. Cover with cheese. Spoon sauce over the cheese. Repeat until you have 3 layers. On the very top add more cheese. Place in microwave for a minute to melt the cheese, if desired. Top with lettuce, tomatoes, green onions, sour cream, and an olive. Serve.
For the rolled style enchilada: Place a tortilla on a plate. In the center of the tortilla sprinkle a row of cheese. Roll the tortilla around the cheese. Repeat to form a second roll. Smother the rolls with sauce and cheese. Place in microwave to melt cheese, if desired. Top with lettuce, tomatoes, green onions, sour cream, and an olive. Serve.

Easy Tomato Sauce

2009-10-02T23:26:00.000-07:00

A good pasta sauce is a staple in most homes. Growing up, my parents served many of the neighborhood children spaghetti. They somehow would smell the garlic and tomatoes and invite themselves to supper. This recipe is not gourmet, it's just quick, easy and good.

EASY TOMATO SAUCE
1 jar of garden style spaghetti sauce
1 can of tomato sauce
1 can of diced tomatoes
1 can of stewed tomatoes
1 T basil
1 t oregano
2 T Parmesan cheese
5 cloves of garlic, diced
1 onion, diced
1 lb. of extra lean ground beef (optional)
1 T olive oil
1 t garlic salt
1/2 t salt
1/2 t pepper

PASTA
1 bag of the pasta of your choice
water
2 T butter
1 T garlic salt
3 T Parmesan cheese

Pour oil in a deep saute pan and warm on medium-high heat. Add the garlic and the onions into the pan. Saute for a few minutes then add the beef. Add the basil, garlic salt, salt and pepper. Brown the beef until cooked through then drain any excess grease. Pour the rest of the ingredients in with the beef. Let sauce simmer on low heat while you boil the pasta according to package directions. When the pasta is cooked to al dente drain the water from it. Add butter, garlic salt, and Parmesan to the noodles. Stir to coat all the pasta. Place a serving of pasta on a dish then top with desired amount of sauce. Enjoy.

Mountain Fuel Cookies

2009-09-26T22:18:00.000-07:00

When Rob's mother, Ivie, worked at Mountain Fuel in Salt Lake City she acquired this recipe. The Phippens grew up enjoying these chocolate sensations and always called them the Mountain Fuel Cookies. They are truly delicious and easy to bake.

MOUNTAIN FUEL COOKIES
1 box of brownie or chocolate cake mix
1/3 C shortening
2 eggs

FROSTING
1 C powdered sugar
1/2 t vanillla
1 T milk

Combine all ingredients in a large mixing bowl. Beat until well mixed. Scoop out spoonfuls of dough and roll into balls. Place, about 2 inches apart, on ungreased cookie sheet. Bake at 350 degrees for 10-12 minutes or until the bottom of the cookie is lightly browned. Place cookies on a wax paper lined cooling rack. While cookies are cooling prepare frosting. Combine all the frosting ingredients in a mixing bowl. Whip until mixed. You may need to add a bit more milk to get the right consistency. Once the cookies are cool you can make the "sandwiches". Place frosting in between 2 of the cookies making a cookie sandwich. Repeat until finished then serve.

*Note: A simple cream cheese or butter cream frosting is really good with the cookies too.

Thai Inspired Stir Fry

2009-09-26T21:09:00.000-07:00

We love stir fry around my house. My children affectionately call it "chickie rice". They request it for dinner at least once a week. This past week I decided to add some flair to our stir fry. I used Jasmine rice and coconut milk to give our dish a Thai flair. It was so fun to taste the sweet and spicy in one simple dish. Give it a try!

THAI INSPIRED STIR FRY
Rice:
Jasmine rice
1 can of coconut milk
water

Stir-fry:
4 boneless, skinless chicken breasts, chopped
1 zucchini, diced
2 red bell peppers, cored & chopped
2 broccoli crowns, chopped
3 celery stalks, chopped
3 green onions, diced
4 garlic cloves, peeled and diced
Any other veggies you'd like to add for flavor.
1/2 C Yoshida's sauce
1/4 C light soy sauce
2 t red pepper
1/4 t garlic salt

First, prepare the Jasmine rice according to package or rice cooker instructions. Substitute half of the water required with coconut milk. If you like the rice even sweeter only use the coconut milk, no water. While rice is cooking, warm a large, deep skillet. Pour soy sauce in skillet and warm. Add chicken chunks to medium-high heat. Stir. Add half of Yoshida's sauce, fresh garlic and garlic salt. Saute chicken until cooked through. Stir in all other ingredients. Saute, on medium heat, until the vegetables are cooked but still a tad bitey. Do not overcook the vegetables, they'll turn to mush! When the rice is done place a scoop of it into a bowl. Top with the stir-fry mix. Serve.

Scrambled Eggs

2009-09-26T20:59:00.000-07:00

I know I'm not the only mom in the whole world that knows how to make scrambled eggs. That being said, scrambled eggs are one of my kids' favorite foods. Here is how I make 'em up!

SCRAMBLED EGGS
6 eggs
1/2 C of grated cheese
1/4 C milk
1/4 t salt
1/4 t pepper
pinch of garlic salt

Crack the eggs open and pour contents into a mixing bowl. Add other ingredients. Mix with a whisk or fork until well blended. Coat a skillet with non-stick spray and set on stove at medium-high heat. Pour egg mix into the warmed skillet. Let sit for a moment then scrape and turn the eggs in the skillet. Keep doing this until the eggs are fully cooked. Serve with toast.

Dad's Mashed Potatoes

2009-09-24T16:26:00.000-07:00

Making mashed potatoes is a serious business to my dad. If you add or alter them in anyway he accuses you of destroying them! The funny thing is, my Grandpa takes mashed potato making serious too. Must be a Smith man thing. Here is Dad's simple yet yummy recipe for flawless potatoes.

DAD'S MASHED POTATOES
Potatoes, peeled and cut into equal pieces
water, to boil potatoes in
1/4 C of milk
1/4 C of butter
1/4 C of sour cream
1 t salt

Place the potatoes in a pot of boiling water. Bring back to a boil then turn the heat down to medium-low. Cook for 35-45 minutes or until the potatoes fall apart when poked with a fork. Drain the water off the potatoes. Mash the potatoes. Add milk, butter, sour cream and salt. Mash a bit more then blend with a mixer until smooth. If needed, add more milk, butter, and/or salt to taste.

Mashed Sweet Potatoes

2009-09-24T16:17:00.001-07:00

A few years ago my mom asked me to find a new side dish for Thanksgiving. That very day I decided to watch an episode of America's Test Kitchen. They demonstrated this recipe for mashed sweet potatoes and I decided it needed to be a dish at Thanksgiving. We've served these sweet, creamy taters ever since.

MASHED SWEET POTATOES
4 T butter, cut into 4 pieces
2 T heavy cream
1/2 t salt
1 t sugar
2 pounds of sweet potatoes, peeled and cut into equal pieces
1/4 t black pepper

Combine butter, cream, salt, sugar and potatoes in a large pot. Stir together then cook, covered, on low heat. Stir occasionally. Cook until potatoes fall apart when poked with a fork, 35-45 minutes. Remove from heat. Mash potatoes then beat until smooth. Stir in pepper and serve.

Fruit Salad

2009-09-24T15:56:00.000-07:00

Gramma MAS loved compiling fancy fruit salads. My mom took her fruity fun a step further and added whipped cream and pecans to the top of the salad to make it truly irresistible.

FRUIT SALAD
1 cantaloupe, peeled and cut into pieces
2-4 oranges, peeled and cut into pieces
2-4 apples, cored and sliced into pieces
1 pint of strawberries, stems removed and sliced
1 jar of maraschino cherries, juice included
1-2 cans of pineapple chunks, juice included
1/2 bunch of green grapes, removed from stem

optional:
blueberries
blackberries
pomegranate seeds
mini-watermelon
peaches
Basically any fruit you'd like to add. The more the better!
pecans (to top the salad)

Make sure all fruit is washed, prepared and cut into bite size pieces. Compile the ingredients in a large mixing bowl. Stir. Let sit for 10 minutes to let juices combine. In the meantime...

WHIPPED CREAM
1 carton of heavy whipping cream
1 t vanilla
1/4 C powdered sugar (more if you like it sweeter)

Pour cream into a mixing bowl. Add vanilla. Start beating on high with a mixer. Slowly add powdered sugar. Continue to beat until peaks begin to form in the cream. Beat until you achieve desired texture.

Serve fruit salad in a bowl. Top with whipped cream and pecans, if desired.

Date Pinwheel Cookies

2009-09-24T15:18:00.000-07:00

Grandmother Scarlett loved baking these delectable treats for her grandchildren. My dad remembers running into her quaint house, passing her altogether, heading straight to her freezer and grabbing a cookie, then returning to give Grandmother a hug and a kiss, his mouth already full of date pinwheel goodness. Here is her authentic recipe, straight from our Alabama heritage to your kitchen!

DATE PINWHEEL COOKIE DOUGH:
1 C butter, softened
2 C brown sugar
3 eggs, well beaten
4 C flour, sifted
1/2 t salt
1 t baking soda

Cream the butter with a mixer. Add the brown sugar. Add eggs and mix well. Mix the flour, salt, and soda in a bowl. Pour the dry mix into the cream mix. Stir until well blended. Cover the dough and chill in the refrigerator, about 2 hours.

DATE FILLING:
2 1/4 C chopped dates
1 C water
1 C sugar
1 1/2 C chopped pecans

Cook the dates, sugar, and water in a saucepan over low heat until thickened. It usually takes about 10 minutes. Add the pecans then let cool.

When filling is cool dough is chilled take the dough and divide it in half. Roll each half out, on a lightly floured surface, until about a quarter inch thick. Spread half of the filling on each dough half. Roll up the dough, like a jelly roll or cinnamon roll loaf. Wrap the two rolls in wax paper and chill in the refrigerator. After about an hour or two, remove the dough from the refrigerator. Cut the rolls, with a sharp knife, to be about a quarter inch thick. Spray a cookie sheet with non-stick spray then place cookies on it. Bake at 400 degrees for 10-12 minutes until the top is golden brown. Remove cookies from sheet and place on a wax paper lined cooling rack. Serve after the cookies are cool to the touch.

Grape Sherbet

2009-09-24T14:59:00.000-07:00

Gramma MAS' aunt Lola invented this gorgeous grape sherbet as a foods project in college. Lola took her Aunt Rosa's grape ice cream idea and turned it into this yummy treat. The infusion of grape juice, sugar, and lemon gives it an original taste that is truly scrumptious.

GRAPE SHERBET
1 package of Knox gelatin
1/2 C cold water
1 C boiling water
2 C sugar
the juice of 4 lemons, freshly squeezed
1/8 t of salt
1 1/2 pints of Welch's grape juice
1 quart of half and half
1 can of evaporated milk

Pour the cold water into a small mixing bowl. Dissolve the gelatin in the cold water by stirring. Next, pour the boiling water over the cold water with the gelatin and stir. Pour the mix into the ice cream canister and add all of the other ingredients while constantly stirring. After the ingredients are mixed, taste it. You want the mix to be a bit sweeter and grapier than you'd prefer it to be. Add sugar and grape juice until you get to that desired taste. Put the canister into the ice cream machine and pack it with ice and rock salt. The usual ratio to do that is 2 inches of ice followed by an inch of rock salt, repeat until freezer is packed full. The freezing process usually takes around 45 minutes. Serve and then freeze left overs.

Note: this recipe is made in a large (5 quart) ice cream freezer. If you need to you can adjust the recipe to fit a smaller freezer.

Chicken Enchiladas

2009-09-24T14:39:00.000-07:00

My cousin's wife ,Jennifer, gave us a chicken enchilada recipe years ago. After a bit of tweaking, Mom has perfected this rich and festive dish.

CHICKEN ENCHILADAS
6 boneless, skinless chicken breasts
1 large can of green enchilada sauce
1 small can of diced green chiles (optional)
1 can of cream of chicken soup
1 small container of sour cream
corn tortillas
cheese, grated

Boil the chicken in a large stock pot until cooked. Let chicken cool, then shred. In a large bowl mix the sauce, soup, chiles and sour cream until blended. Spray a casserole dish with non-stick spray. Line the bottom of the dish with the corn tortillas. (I cut mine the tortillas in half so they'll fit better). Place shredded chicken atop the tortillas, then put a layer of cheese and cover with the sauce mix. Cover that layer with a layer of tortillas and repeat until the dish is full. On the top of the casserole place a layer of tortillas and a lot of cheese. Bake at 350 degrees for 35-45 minutes, until warmed through. The cheese will look melted and the sauce should be bubbling.

*Hint: To make this dish healthier substitute fat free sour cream, whole wheat tortillas, low sodium soup and low fat cheese.

Sauerkraut

2009-09-24T14:05:00.000-07:00

Gramma MAS' family starting bottling their own sauerkraut years ago. My parents still carry on this tradition every year. This year we decided to help them so we could learn how to do it for ourselves. I know you have to do it at least a few months before Thanksgiving. Yes, sauerkraut is a staple at our Thanksgiving dinner. Home bottled sauerkraut tastes quite different from the stuff bought at the grocery store. Anyway, if you want to give bottling sauerkraut a try here is the how to!

SAUERKRAUT

Ingredients:
heads of fresh, green cabbage
water
salt

Supplies:
food processor
stock pot
home canning jars, lids, & rings

Fill a stock pot with water and set on the stove to boil. Cut the heads of cabbage in half, from the stem section to the top. Cut out the hard cores. Slice down to fit in the food processor. Chop and move into a large bowl. After the cabbage has been run through the processor once, put it through a second time to achieve the correct texture and size. The water should be boiling by now. Firmly pack the cabbage into the jars. Place a heaping teaspoon of salt on the top of the cabbage inside the jar. Pour boiling water into the jar, atop the salt. Place sealing lid and screw on the ring. Wipe off the jar and let sit until the jar lid "pops". Set in a cool, dark place for a few months to ripen.

Pour a bottle of ripe sauerkraut into a pot. Fill the sauerkraut jar you just emptied with water and pour in the pot. Bring the sauerkraut and water to a boil. Turn the heat down to a medium-low heat and let the sauerkraut simmer for 30 minutes. Add butter, to taste, and simmer for another 15 minutes. Serve.

This is what the cabbage looks like after the first round of food processing.
This is the texture after the second food processing round.

Pack the cabbage in firmly.

A newly jarred bottle of sauerkraut next to a ripe bottle of sauerkraut.

Pfeiffer's Perfect Pie Crust

2009-09-20T21:19:00.000-07:00

Uncle Jan's mother is an expert pie maker. Her secret is in her crust recipe. She graciously gave my dad her recipe years ago. He claims there is no better pie crust recipe in the world, and I agree! The secret to a great crust is to not over work the dough. Keep that in mind if you decide to take on this scrumptious crust.

PERFECT PIE CRUST

3 C flour
1 1/2 C of shortening
1 1/2 t of salt
1 1/2 eggs
1/3 C water
1 1/2 T cider vinegar

Combine flour and salt in large mixing bowl. Cut shortening into flour mix until it is just mixed and has a coarse texture, like cornmeal. Add the eggs, water and vinegar. Blend the wet ingredients into the mix until it is just mixed. Put your hands into the dough to finish meshing all the ingredients together. Divide the dough in half. Roll out half of the dough onto a lightly floured surface. It should be about a quarter of an inch thick. Fold the rolled out dough in half, pick it up and place it in the bottom of a pie dish. Lightly press the dough into the sides of the pie dish. Trim the dough making sure to leave about an inch of excess dough around the edges. Fill the dish with the pie filling you prepared ahead of time. If you desire a top crust, roll out the other half of the dough, fold it and place it atop the pie. Trim excess dough off the sides and seal the edges. Put little slits with a knife in the top of the pie for ventilation. Sprinkle sugar over the pie. Wrap the pie loosely with foil making a tent to prevent the crust from getting too crispy. Bake according to pie recipe instructions, making sure to remove the foil tent the last 10 minutes of the bake time. P.S. Sometimes we save the extra dough and cut it into decorative shapes to bake atop the pie.

Dad's Cherry Pie

2009-09-20T21:00:00.000-07:00

This ain't your momma's cherry pie, it's my daddy's! Gramma MAS and Dad had an ongoing battle on who made the best cherry pie. For the record, they both made a scrumptious pastry but my Dad's is out-of-this-world good! Why is it sooooo yummy you ask? Well, it doesn't taste like the regular, super tart, thick gel stuff inside of it cherry pie. This recipe is one of a kind. I actually do not like any other cherry pie, but Dad's is what a true cherry pie tastes like. If you venture to try this recipe it is very important you buy the right brand of ingredients.... no cheating!

DAD'S CHERRY PIE
2 cans of Oregon brand pitted pie cherries
1/3 C of cherry juice, reserved from the can
1/4 t salt
1 T fresh squeezed lemon juice
1 1/4 C sugar
1 T butter, softened
2 1/2 T tapioca
1/4 t almond extract
1/2 t red food coloring

Open the cans of cherries and drain a third of the juice into a mixing bowl. Drain the rest of the juice into the sink. Combine all the above ingredients into the mixing bowl containing the cherry juice. Let the cherries sit while you prepare the crust. After the crust is prepared, rolled out, placed in the pie dish, trimmed and ready pour the cherries on top of the bottom crust in the dish. Place the top section of the crust over the cherries and seal the edges with a fork or your fingers. Slice a few venting areas in the top of the pie with a knife. Sprinkle a bit of sugar over the top of the pie. Wrap foil over the top of the pie and bake at 425 degrees for 20 minutes. Turn the oven down to 350 degrees and bake for another 35 minutes. Open the oven and remove the foil layer. Bake for another 10 minutes until the crust has a golden brown glow. Remove from oven, when done, and let sit before serving.

Gramma MAS Snack

2009-09-13T21:00:00.000-07:00

We called her Gramma MAS. Why did we call her that? Other than her initials being MAS, Mary Alice Smith, I really haven't the slightest idea! She was an amazing cook and homemaker, one of the best I'd say. She loved having her grandkids over and she often whipped this simple snack together for us after long hours of running around her house and yard. I make this snack for my babies now and every time I lay it out on a dish I think of my witty, talented, smiling Gramma MAS.

GRAMMA MAS SNACK

2 apples, cored and sliced
Ritz or Wheat Thin crackers
Cheddar cheese, thinly sliced into cracker sized pieces

On a large serving plate arrange apple slices, crackers, and cheese. Serve.

Milano Salad

2009-09-13T20:11:00.000-07:00

My great grandparents migrated from Italy to America at the turn of the century. They brought a vivid love of gardening and vegetables from their homeland. This simple green salad is refreshing and lite in a way that only true Italians would know.

MILANO SALAD

Core ingredients:
1 head of leaf lettuce (red or green)
tomatoes, cut up into desired size
cucumber, peeled and sliced
bell pepper, cored and chopped
celery, cleaned and chopped
2 T light olive oil
1-2 lemons, cut in half and ready to squeeze
1 t Lawry's seasoning salt
1/4 t garlic salt
1/4 t lemon pepper

Optional ingredients:
avocado, pitted and chopped
1 can of black olives, drained
mushrooms, sliced
carrots, sliced
any other type of lettuce
cheese, cubed
anything else you'd like to add to your salad

Cut lettuce into salad sized pieces. Add all other vegetables. Drizzle olive oil over the vegetables. Sprinkle salts and pepper over salad. Squeeze the lemons juice into a small strainer that is atop the salad. Toss the salad, coating all of the vegetables. Taste. Adjust seasonings according to your taste then serve immediately.

250 Dollar Cookies

2009-09-13T19:58:00.000-07:00

I'm sure most people have a version of this recipe. The story is that some lady asked how much it was to purchase the recipe for the cookies sold at a fancy department store's bakery. The baker quoted her a price of two fifty so she bought the recipe. When she received her credit card statement the charge for the recipe was not $2.50 but $250.00. She was outraged and tried to get her money back but the department store refused her request. In retaliation this woman made copies of the recipe and sent it out to everyone she knew. My friend Samantha gave this recipe to me while we were at Ricks College. It is still one of my favorite cookie recipes. Thanks lady who got mad and sent this recipe out, I have enjoyed it immensely.

$250 COOKIES

1 C butter, softened
1 C sugar
1 C brown sugar
2 eggs
2 t vanilla
2 C flour
2 C regular oats
1 1/2 t salt
1 t baking powder
1 t baking soda
4 oz. chocolate bar, grated
1 C chocolate chips
1 C walnuts, chopped (optional)

Preheat oven to 375 degrees. Pour oats into a blender and blend to achieve a finer texture. Cream butter and sugars together. Add eggs and vanilla to creamed mix. In a separate bowl combine oats, flour, salt, soda, powder and stir. Slowly add the flour mix to the cream mix. Stir well until blended. Add chips, grated chocolate, and nuts. Stir well. Roll dough into balls and place 2 inches apart on a cookie sheet that was coated with non-stick spray. Bake for 10 minutes or until edges and top are golden brown.

Chicken a la Creme

2009-09-13T19:39:00.000-07:00

When my mom was a hair dresser she coaxed many of her clients into revealing their top secret recipes. This is Evangeline Russell's most prized dinner recipe... the dinner she fed all the General Authorities when they dined in her home. It is a rich yet rustic recipe that will leave you feeling very satisfied in a good way.

CHICKEN A LA CREME

6 boneless, skinless chicken breasts
2 cans of cream of mushroom soup
2 pints of sour cream
2 jars of chipped beef
1 pound of bacon

Slightly brown the bacon in a skillet. Place bacon strips on a dish lined with paper towels and let sit. In a large bowl mix the soup and sour cream together. Spray a 13" x 9" casserole dish with non-stick cooking spray. Line the bottom of the dish with the chipped beef. Take each chicken breast and wrap a slice or two of bacon around it. Place the chicken in the dish atop the beef. Pour the wet mixture over the chicken, completely covering it. Bake at 350 degrees for 3 hours. The top of the chicken will look golden brown and the sauce will be bubbling. Make sure the chicken is cooked all the way through then remove from the oven and serve.

Hummingbird Cake

2009-09-13T19:01:00.000-07:00

Last Easter my mother found this recipe in Woman's Day magazine. The thought of this cake made her mouth water so she challenged me to try baking it. I did so and all I can state is that it was the perfect grand finale to our Easter festivities.

HUMMINGBIRD CAKE

3 C flour
2 C sugar
1 1/2 t baking soda
1 1/2 t cinnamon
1/2 t salt
3 eggs
3/4 C vegetable oil
2 t vanilla
1 can (8 oz.) crushed pineapple in juice
2 C mashed, ripe bananas (about 4-5 bananas)
1 C pecans, finely chopped (optional)

CREAM CHEESE FROSTING

2 bricks of Neufchatel cream cheese
1/2 C butter
2 t vanilla
3 C powdered sugar
2 C flaked coconut (optional)

Adjust racks to divide your oven into thirds. Heat oven to 350 degrees. Whisk flour, sugar, soda, cinnamon, and salt together in a large bowl. In another large bowl whisk eggs, oil, vanilla, pineapple, bananas, and pecans until just blended. Add wet mix to the flour mix and stir until just combined. Divide batter evenly amongst three non-stick spray coated, 8 inch round cake pans. Bake for 30 minutes or until a wooden toothpick, inserted in the middle, comes out clean. Cool cake in pans on a wire rack for about 10 minutes. Invert and remove cake from pans and let cool completely on racks. In a large bowl, with a mixer on medium speed, beat cream cheese, butter and vanilla until lite and creamy. On low speed gradually mix in powdered sugar until fluffy. Place a cake layer on a serving platter. Gently slide pieces of wax paper under the edges of the cake layer to prevent a messy looking frosting spread. Spread about 3/4 cup of frosting over the top of the layer. Put the next layer on top of the bottom layer and repeat. Frost the top and sides of the cake. Sprinkle coconut flakes on top, allowing some to fall over onto the sides. Cover the cake until you serve it. You may refrigerate the covered cake just remember to take it out 45 minutes before you serve it so it can get back to room temperature.

Honey Whole Wheat Waffles

2009-09-13T15:19:00.000-07:00

I am a lover of breakfast foods. Lately I have been experimenting with variations on the old standard baking mix waffles. I wanted waffles that were a tad bit more healthy and filling. This is what I came up with.

HONEY WHOLE WHEAT WAFFLES
2 cups of whole wheat flour
1/2 cup of baking mix (or regular flour)
3 teaspoons baking powder
1/2 teaspoon of salt
1/4 teaspoon of cinnamon
2 eggs
2 cups of milk
1/4 cup of honey
1/4 cup of melted butter
1/4 cup of vegetable oil

Mix all of the above ingredients. If the batter is too runny add some more wheat flour until the consistency is right. If it is too dry add some more milk. Pour onto a heated waffle iron that's been coated with a non-stick spray and cook. Pull waffle off of the waffle iron and top with what your heart desires.

optional ingredients:
chocolate chips- sprinkle on top of the batter that you place in the waffle iron or atop the waffle after it's cooked.
pecans- chop finely then place over the batter in the waffle iron to add a nutty flair.
strawberries (or any kind of fruit or berries)- slice and place atop the waffle, before serving, to add color and taste.
whipped cream- whether you make it from scratch or it's squeezed out of a can it's yummy.
syrup- pure maple is best but any kind of syrup will add pizazz to your morning.

Warning: When topping these delicious waffles and feeding them to your children you may get cute faces looking like this-

Mom's Chicken Pasta Salad

2009-07-01T17:57:00.000-07:00

This side dish is a summer smash around my house. My mom discovered this recipe at a church recipe exchange and then made it her own. If you like pasta salad, you'll love this recipe!

A note from Laura, my mom:
Just so you know... my opinion of a salad is that it's a free for all mixture of a variety of items. Measuring is not really necessary and what has been written down is just approximate. After you have assembled and mixed all wanted ingredients, very well, the salad will seem "wet". This is how is should be! If it is not, add more dressing and chicken broth. Before serving, chill for 8 hours (more or less) and you'll see that the pasta will absorb most, if not all, of the "wetness".

Now for the Recipe:

CHICKEN PASTA SALAD
4-5 boneless, skinless chicken breasts, cooked and cubed/shredded
*Mom cooks the chicken in water and a Tablespoon of garlic salt. Save some broth for the dressing.
2 bags (12 oz. size) of rainbow rotini (twirl) pasta, cooked, drained and cooled
2 cups of mozzarella cheese, cubed
1 cup celery, diced
1 cup cucumber, diced
1 can of black olives
1/2 of a white onion, diced
1/2 of a red onion, diced
1 bunch of green onions, diced
1 cup dill pickles, diced
1 small package of pepperoni slices, diced
1 small package of frozen peas

Combine all the above ingredients and toss well before adding the dressing.

DRESSING:
2 cups of mayonnaise
3 Tablespoons of yellow mustard
3 Tablespoons of ketchup
1 package of Hidden Valley Ranch dressing mix
1 Tablespoon salt
1 Tablespoon pepper
chicken broth

Combine all the dressing ingredients except the broth. Stir until smooth. Stir in the broth, a bit at a time, until mixture seems "just right" (not too thick). Add the dressing to the salad and stir well. If salad seems too dry add more broth until it appears "wet". When it's done properly the salad will look like you've added too much dressing and may seem gooey. Chill the salad for 8 hours before serving.

Lavish London Broil

2009-06-28T20:13:00.000-07:00

When Rob and I got married my parents grilled up this scrumptious beef to share with our guests. It was an instant hit! After seven years of running into our wedding guests and having them say,"I remember the meat at your wedding", I decided to reveal the London Broil recipe. Happy grilling!

LONDON BROIL
1 cut of London Broil beef
1 lemon, juiced
6 cloves of garlic, crushed
1/2 cup of extra virgin olive oil
1/2 cup of red wine vinegar
1/4 cup of Montreal steak seasoning
1 cup of Berenstein's Italian dressing
1 Tablespoon Lawry's salt
1 Tablespoon lemon pepper

Place the London Broil in a gallon size Ziploc bag. Pour all ingredients in the bag. Close the bag. Gently mash the seasonings and liquids into the meat until it looks well mixed. Refrigerate the meat in the marinade bag for eight hours. Take beef out of the bag and place onto a hot grill. Sear one side for five minutes. Flip the meat over, pour the liquid contents of the marinade bag over the meat and turn the grill down to a medium heat. Grill until your meat thermometer reads medium rare. Remove from grill and let sit for five to ten minutes. Thinly slice meat, at an angle, with a sharp knife and serve.

Grandma's Banana Cookies

2009-06-28T19:56:00.000-07:00

Grandma Mary Alice found this gem of a recipe in a Better Homes and Gardens magazine during the 1950's. The blissful bananas combined with nutmeg, cinnamon, and chocolate chips sounded scrumptious. She baked a batch that day and never stopped!

BANANA COOKIES

3 cups of flour
2 cups of sugar
1 and 1/2 cups shortening
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon nutmeg
1 and 1/2 teaspoons cinnamon
2 eggs
2 and 1/2 cups ripe mashed bananas
3 cups oats
2 cups chocolate chips
1 cup chopped walnuts or pecans (optional)

Preheat oven to 375 degrees. Combine flour, sugar, salt, soda, nutmeg and cinnamon in a large mixing bowl. Add shortening to the mix and cut it in until it appears coarse, like cornmeal. Add eggs. Add bananas. Mix well. Add oats and mix. Stir in chips and nuts. Let the cookie dough sit for about ten minutes. Drop spoonfuls of dough onto a lightly greased cookie sheet. Bake at 375 degrees for around ten minutes. The edges and tops of the cookies should be golden brown. Let cool on wire racks covered with wax paper. Store in air tight container after cooled.

Welcome!

2009-06-28T19:22:00.000-07:00

My grandmother was a wonderful cook and homemaker. Whenever we went to visit Grandma there were two certainties you could count on. The first fact, there was cinnamon gum stashed in her purse for the taking. The second, there was always some kind of appetizing aroma swirling through the air of her kitchen.
My parents are great cooks too. Growing up there was always a random hodge podge of neighborhood kids hanging out to get a taste of what was being prepared for dinner. Good food was just a warm part of life.
I've created this blog in hopes of sharing all the recipes that my family has discovered, most serendipitiously, through out the generations. These recipes aren't gourmet, most aren't culinary feats, they're simply scrumptious. Bon appetit!