Food We Make

Fruit Buckle

2011-10-17T21:10:00.000-07:00

Peach Buckle made with home canned peaches

This could be called buckle and there are those who would call it cobbler. I call it Yum! Buckle is batter with fruit added and then a streusel topping added. As the batter of a buckle bakes it rises up around the fruit. Cobblers are made with the fruit mixture first then a biscuit type crust on top. Some buckles have heavy batters and others light; some have lots of topping others very little. This buckle is a light batter that needs no eggs and the only topping is a light sprinkling of brown sugar. It's cheap and easy to make. Any fruit can be used and if you like it can be a combination of fruit. Pick the fruit of your choice, apples, peaches, pears, plums and any berry, you decide. The fruit can be frozen, fresh or canned. Before being measured, the fruit should be cleaned, drained, pealed and/or cut, all depending on the fruit. Don't forget the ice cream or whip cream, or both to top it off. I love this made with summer fruit and served at a barbecue with homemade ice cream or on a crisp fall evening as dessert after a warm homemade soup dinner. Really it's great any time of year.

1 cup sugar

1 cup flour

1 1/4 tsp baking powder

1/8 tsp salt

1/2 tsp cinnamon

1/2 cup butter, melted

1 cup milk

3 cups prepared fruit

1/2 cup brown sugar, divided

Preheat oven to 350 degrees. Butter sides and bottom of a 9x13 or 2 quart baking dish. In a medium bowl combined sugar, flour, baking powder, salt and cinnamon; whisk in milk; add melted butter and whisk until all blended. Pour mixture into buttered baking dish. Sprinkle fruit on top off batter, trying to distribute evenly, Do Not Mix, Stir or Blend. Sprinkle 1/4 cup brown sugar evenly over fruit and batter. Bake in 350 degree oven for 50 minutes. Sprinkle remain 1/4 cup of brown sugar over top of buckle, then return to over and bake for 10 more minutes or until golden brown. Serve warm with vanilla ice cream or whipping cream.

Gingerbread Man Pancakes

2011-10-09T22:37:00.000-07:00

"Run, run as fast as you can. You can't catch me, I'm the gingerbread man." Oh yes we can and love we every bite!

These pancakes are a new favorite at our house. My grandsons will eat as many as I will make them. They're perfect for a yummy Thanksgiving breakfast when the family has gathered. They taste extra yummy served with applesauce and warm maple syrup. I use my wonderful pancake pen my daughter gave me for Christmas last year, a must for every mom and grandma, to draw perfect little men or whatever shape is requested, but if you don't have a pancake pen don't let that stop you from making these for you family.

They are yummy no matter what shape you choose. I wish I had this recipe when my kids were little and doing the gingerbread man unit in kindergarten, but I have it for the grandkids and you bet we have fun eating them up.

1 large egg, lightly beaten
1 cup milk soured with lemon juice *
3 Tbs butter or margarine, melted
1 Tbs molasses
1 cup flour
2 tsp baking powder
1/2 tsp kosher salt
1 Tbs ground cinnamon
1/2 ground ginger
1/4 tsp allspice
1/4 tsp cloves
1/8 tsp nutmeg
Butter or cooking spray for grilling
Raisins, crannies or chocolate chips for decorating

*(to make sour milk, pour milk into a liquid measuring cup so that you are just about 2 Tbs shy of 1 cup. Add 2 Tbs of lemon juice to the milk making 1 full cup. Set aside the milk while lightly beating the egg and melting the melting the butter. The milk should lightly curdle, or you can always use real sour milk or butter milk.)

Combine egg, sour milk, melted butter and molasses . Sift together remaining dry ingredients and add to egg mixture, stirring just until moist.

Spoon or using a pancake pen shape pancakes on to hot , lightly greased griddle. Raisins, crannies or chocolate chips can bee used for eyes and buttons. Cook until tops are covered with bubbles, turn and cook other side. Serve with butter, warm syrup and apple sauce. Makes about 3 cups of batter.

Peanut Butter Cookies

2011-09-28T08:43:00.000-07:00

There are so many recipes for peanut butter cookies out there, but this is one I keep going back to.

I usually add chocolate chips because that's how my family likes them, but we like chocolate on almost everything, so the choice is yours. Just before baking peanut butter cookies the tradition is to use a fork dipped in granulated sugar. I like to get creative and use things with fun textures, a glass with a fancy cut bottom, or a meat mallet. You can also use an old fashion cookie press. Not the kind you use like a cookie gun; these are made from wood or glass and you hand press them on the dough before you put it in the oven. The brand or type of peanut butter can make a difference in the moisture and texture of your cookie. Some bands are higher in sugar and so the dough is a moister dough. The less sugar in the brand usually means the more milk you will need to add. If you are using natural or the kind you grind yourself at the store, I recommend adding all the milk. Whether or not you use butter or margarine also makes a difference in the moisture of the dough. Margarine has water in it, making a moist dough; butter is tastier but no added water. It's all in your taste, health and what's in the frig. Your dough should be moist but not gooey wet, but too dry and you have a crumbly mess. The kitchen is one big chemistry lab and you just have to experiment with things a little. Funny how I completely failed at chem, but I do okay in the kitchen.

1 cup butter at room temp or margarine
1 1/2 cups peanut butter
1 cup brown sugar
1 cup granulated sugar
2 eggs
1 tsp vanilla
3 1/2 cups flour
1 1/2 baking soda
3 Tbs milk, as needed
chocolate chips to taste - optional
about 1/4 cup sugar for pressing

Preheat oven to 375F. Mix butter and peanut butter; add brown and granulated sugar. Mix until well blended, smooth and fluffy. Add eggs one at a time, mixing after each egg; add in vanilla. Combined the dry ingredients and add to the butter mixture. Depending on the dryness of your dough add in the milk one tablespoon at a time. The dough should be moist, but not so moist you can't handle it. Fold in chocolate chips if desired. Shape dough into balls using a heaping tablespoon of dough and place on greased cookie sheet. Useing a fork or cookie press or whatever cool thing you want to try, dip that cool gaget in the sugar for pressing and press each cookie ball. Bake cookies in preheated 375F oven for 9 minutes, until just golden. Once baked remove cookies from baking sheet to a opened brown paper bag to cool. Once cooled cookies should be stored in an air tight container.

Chewy Oatmeal Cookies

2011-09-28T07:15:00.000-07:00

Made with chocolate chips and dried cherries

These yummy, chewy cookies are one of my favorites. I add different things to the recipe depending on my mood and the time of year. Some of my favorite add ins are raisins, chocolate chips, coconut, granola, dried fruit or a mix of things. I've used a mix from the Winnco bulk section, I think it was called Thanksgiving or Harvest granola with white and butterscotch chips, craisins, candied walnuts and chopped dried apples. I broke the walnut halves into smaller pieces and it worked great. I think my favorite add in is dried cherries and chocolate chips.

Thanksgiving mix from Winnco

For measuring purposes, I used raisins in this recipe.

1 cup butter at room temp or margarine

1 cup shortening

2 cups dark brown sugar

1 cup canister sugar

4 eggs at room temp

2 Tbs Vanilla

3 cups instant rolled oatmeal (regular can be used)

4 cups flour

2 tsp baking soda

2 tsp salt

2 tsp cinnamon

1 cup shredded coconut (optional)

2 cups raisins (optional- you can substitute the raisins for chocolate chips chopped fried fruit, chopped nuts or a combinations of all, be creative.)

Preheat oven to 375degrees. Prepare greased cookie sheets. In a large bowl, mix butter and shortening till smooth. Slowly add in both the brown and canister sugars to the butter mixture; add eggs one at a time, mixing after each egg; add vanilla. Be sure to scrape the sides of the bowl after each addition; mix until until blended and smooth. Sift together flour, baking soda, salt and cinnamon and add to butter and sugar mixture.

Fold in raisins. Drop by tablespoon to greased cookie sheet and bake for 9 minutes or just until golden and no longer looks wet. Remove from cookie sheet to cooling rack, paper bag or paper towel until cool enough to eat then hide them so you don't eat them all at once. Store in an air tight container. Makes about 6 dozen.

Made with Thanksgiving mix and picture taken with bad lighting

Chocolate Revel Bars

2011-05-23T22:20:00.000-07:00

I can only make these cookies if I know I am going to have help eating them or I will eat the whole batch. I Love these cookies! They are gooey, chewy, bits of cookie heaven to me.

3 cups quick roll oats

2½ cups flour
1 tsp baking soda
1½ tsp salt, divided
1 cup butter or margarine at room temperature
2 cups packed brown sugar
2 eggs
4 tsp vanilla, divided
1 14oz can (1⅓cup) sweetened condensed milk
1½ cups semisweet chocolate chips
2 Tbsp butter or margarine
½ cups walnuts or pecans (optional)

Preheat oven at 350. Combine oats flour, soda and 1 tsp salt. In a separate bowl, beat 1 cup butter for 30 seconds, add brown sugar and beat until fluffy. Add eggs and 2 tsp vanilla; beat well. Gradually stir dry ingredients into mixture, stir until well blended.

In a saucepan heat together sweetened condensed milk, chocolate chips, 2 Tbsp butter and ½tsp salt over low heat stir until smooth. Remove from heat, stir in nuts and remaining 2 tsp vanilla.

Pat ⅔ of the oatmeal mixture in the bottom of an ungreased 15x10x1 inch backing pan. Spread chocolate mixture over oatmeal dough. Dot with remaining oatmeal mixture. Bake at 350 for 25 to 30 minutes. Cool before cutting into 1 by 2 inch rectangles.

Corned Beef Brisket

2011-03-10T10:35:00.000-08:00

Top of the morning to ya.

As a young child, I wished that I was Irish because my mom always made St. Patricks Day so fun for us. I tried to continue the fun with my kids, green four leaf clover pancakes, making sure everyone was wearing their green, destructive visits from the lepercons who left their gold scattered amongst the mess, making lepercon traps that of course never worked, but our families favorite is probable a dinner of corned beef and cabbage. This is one of the easiest things to cook and made even easier with the use of a good slow cooker. Whether you use a large pot on the stove or a slow cooker, the meal is put together in the morning and simmers all day to fill your home with the yummy smell of comfort food. To make the meal perfect add your favorite Irish Soda Bread and it never hurts to serve with a fun green drink of some kind. One important thing to remember is that you can never have too much corned beef. Leftover corn beef makes wonderful sandwiches and corn beef hash.

1 corned beef brisket - already in seasoning. (Why make more work for yourself?). Costco has good prices or you can find them at any grocery store meat department. They come prepackaged in a brim with a seasoning packet or with the seasonings in the brim, either will work fine. You want one that isn't too fatty and is nice and big.
1 red potato per person - washed and cut in half, unless they are small and then just leave them whole.
1 small to medium green cabbage - washed and quarted.
1 medium carrot per person - washed, pealed and cut in half.

Cut open the beef packaging at one end and pour the liquid into a large slow cooker. Trim the extra fat off of the meat and place meat in the slow cooker; open and add seasoning packet if needed. Fill the meat packaging with water and pour into the slow cooker. Add red potatoes, cabbage and carrots to slow cooker and enough water, if needed, to just cover the meat and vegetables. Cook on high for 5 to 6 hours. Meat should be very tender when done. Remover meat to platter and cut across the grain of the meat in about half inch strips.Remove vegetables from liquid and toss with butter; add to platter and serve. Liquid can be discarded.

*If you want to make sure that your meat is plenty tender in time for you to eat with out having to worry about getting up too early in the morning, you can add the meat and liquid to the slow cooker and cook on low over night. In the morning add the vegetables and cook for 5 to 6 more hours on low or med, being careful not to over cook the potatoes and carrots or they will be mushy.

*If you choose to cook on the stove, follow the same instructions using a large stock pot. Do not start the night before and be careful to not leave the pot unattended in case it decides to boil over. They do have a mind of their own. Cook the meat at a low simmer for at least 6 hours. Vegetables can be added the last hour.

Mom's Brownies

2011-02-25T10:13:00.000-08:00

This is my Mom's recipe and I make these brownies CONSTANTLY. As soon as I bake a batch I'm right back at the store picking up everything I'll need for my round of brownie baking. They are super easy and idiot proof. I promise you that once you make these brownies you'll never even think about baking a batch out of a box ever again.

Ingredients:

1 C Butter (two sticks)
2 C Sugar
4 Eggs
1 C Cocoa Powder
2 tsp Vanilla extract
1 C Flour
½ tsp Salt
½ tsp Baking Powder
1 C Chocolate Chips (optional, but when are chocolate chips ever really optional. Don't skip them)

Method:
Heat oven to 350*. Lightly grease a 9x13 pan. In a medium pot, melt butter over LOW heat. Remove from heat and mix in sugar, cocoa, eggs and vanilla. Add remaining ingredients and stir, being careful not to over mix. The chocolate chips can be mixed in or sprinkled on the top. Spread in pan and bake 25-30 minutes. Sometimes I over bake these by about 5 minutes if I know they're going to be served pre sliced on a plate at a social gathering right away before having time to cool completely. This makes them easier to slice and get out of the pan.
That's all there is to it. The best brownie recipe ever.
PS: Warm brownies are easier to slice if you use a plastic knife.

Soft Sugar Cookies

2010-11-17T15:58:00.000-08:00

1 cup soft butter or margarine
2 cup sugar
2 eggs
1 cup dairy sour cream
1 tsp vanilla
1/2 tsp baking soda
1/2 tsp salt
4 tsp baking powder
5 1/2 cups flour

Cream together butter, sugar; add eggs and beat well; add sour cream and vanilla. Sift together dry ingredients and add to the creamed mixture. Cover dough and refrigerate for about an hour. Roll out dough on floured surface, or between plastic wrap, to 1/2 inch thickness. Cut with cookie cutters. Place on greased cookie sheets. Bake at 350 degrees for 14 to 17 minutes or until lightly brown, Do Not over bake or roll to thin.
Use Butter Cream Frosting to decorate.

Butter Bean and Rosemary Soup with Farmhouse Cheese

2010-11-11T19:53:00.000-08:00

This is a classic Scottish soup and no one does soup better that the Scots, well maybe the Germans.

12 oz dried butter beans
2 tbsp olive oil
1 large onion, peeled, chopped
3 cloves of garlic, peeled and chopped
2 pints hot chicken stock
2 thick sprigs of rosemary
1 3/4 oz grated farmhouse cheddar
pepper
salt

Soak the beans over night, drain and rinse. Heat the olive oil in a saucepan and gently fry the onion and garlic for 10 minutes then add the beans, hot stock, rosemary and some black pepper, no salt yet. Bring to boil then cover and simmer gently for about 1 hour or until beans are tender. Remove the rosemary and try to get out all of the leaves which will have dropped off the stem; then puree about half the soup in a blender or with a kitchen wand, leaveing some beans whole. Now add the salt and pepper if needed. To serve ladle into warm bowls and top with some cheese.

Butternut Squash Soup

2010-11-11T19:30:00.000-08:00

1/4 cup butter

2 Tb vegetable oil

1 small to medium onion, chopped

1 stalk celery, chopped

1 large carrot, chopped

2 cloves of garlic, minced

1 medium apple, pealed, cored and chopped

1 medium butternut squash, pealed, seeded and cut into 1 inch cubes

4 cubs chicken broth

1/4 tsp cinnamon
1/4 tsp allspice
1/4 tsp ground ginger
1/8 tsp cayenne pepper
salt
pepper
sour cream (optional)
garlic croutons (optional)

Melt butter in large soup pot, add chopped onion, celery, carrots, garlic and apple; cook until tender but not brown. Add squash to pot and enough chicken broth to cover all the vegetables; bring to a boil. Add spices and cover pot, then reduce heat to low. Simmer for one hour or until vegetables are all very tender.

Using a cooking wand or blender, puree until smooth return to pot and add any remain broth to reach desired thickness (I prefer it nice and thick). Bring the soup back to a good temperature and add salt and pepper to taste. Serve with a dollop of sour cream and garlic croutons.

Garlicky Parmesan Croutons

2010-11-11T19:28:00.000-08:00

2 cups firm white bread cut into about 1/2 inch cubes; sourdough or rustic work great. Crust on or off, whichever is your preference.
1/4 cup butter
3 Tb olive oil
2 cloves garlic, finely chopped
2 Tb grated Parmesan

Heat butter, oil and garlic in a pan over medium heat; add bread cubes and brown cubes on all sides Remove pan from heat and sprinkle hot croutons with Parmesan.

These croutons are perfect on a salad or as a garnish for soup.

Toasted Marshmallow Milkshake

2010-10-24T19:48:00.000-07:00

Marshmallows prior to toasting

INGREDIENTS:

1 bag of marshmallows
Vanilla Bean Ice Cream
Milk

THE PROCESS:
Open all the windows and turn on all the fans. Have someone stand ready at the fire alarm. Broil the marshmallows on a cookie sheet lined with tin foil on high for 3 minutes. Be sure to keep a close eye on the marshmallows because they may catch on fire. After the marshmallows are done, turn them out on to wax paper to cool. Blend together Ice Cream, Milk and Toasted Marshmallows in a blender until it is a YUMMY milkshake! That's it. Not a very scientific recipe. We typically use about 1/2 a container or ice cream to a tray of marshmallows, not sure how much milk. This is very taste specific. Use more milk for thinner milkshakes and less for thicker.
MAJOR THANKS to Stand in New York City for creating the Toasted Marshmallow Milkshake. Tyler had one last time we were there and couldn't think about anything else until I finally figured out how to recreate them. Now he drinks at least 1 a week.

Pflaumehkucken

2010-08-19T13:04:00.000-07:00

My grandma Etta's German Plum Cake was a little taste of heaven on earth. I knew when she made it she loved me and that summer was coming to an end. It's a recipe she learn from my German great grandma Camilla. My mom made it every fall, I've made it for my kids and now they are getting old enough to start making it for theirs. For me this is German comfort food. Traditionally it is served at German coffee or tea. We enjoy it for dessert or as a breakfast cake.

1 small batch of any good sweet yeast dough (enough for one standard batch of cinnamon rolls)

3 cups of homemade vanilla pudding

1 pound of Italian plums, pitted and sliced (if you can't find these you can use small black plums)

Streusel (topping)

1 cup flour

1 cup sugar

1/2 cup butter

Mix together till crumbly

Make up the sweet dough and let rise until ready to shape. Dough can be rolled out to fit a 9x13 baking pan or a half sheet jelly roll pan. Grease pan and line with dough so that dough comes about half the way the sides of pan.

Pour cooked pudding onto the dough. Lay the plums on top of the pudding with the skins side down. They can be placed in rows or decoratively, however you choose. Make up streusel and sprinkle over plums to cover. You do not have to use all of the streusel, but it's yummier if you do.

Let rise 45 minutes, then bake at 375 F for 30 minutes or until crust is done.

For Apple Tart - use about 5 pipen apples in place of the plums. Peal and slice apples thin. Any tart fruit is good in this cake, such as cherries or apricots.

Orange Julius

2010-08-03T13:22:00.000-07:00

This is a standard at our house when the kids are gathering. Served up best with warm chocolate chip cookies at 11:30pm

⅓ cup frozen orange juice concentrate
½ cup milk
½ cup water
¼ cup sugar
½ tsp. Vanilla
5 to 6 ice cubes

Combine all ingredients in blender until smooth. serve immediately.
Makes 3 servings

St Louis Italian Salad

2010-04-17T09:54:00.000-07:00

There was a time I lived for excuses to make this salad. It is my all time favorite pasta salad! Sadly it is not low in calories, but it is very high in flavor. I have always called this St Louis Italian Salad because that's where I learned to make this recipe. St Louis has a wonderful Italian influence and amazing American/Italian food. This recipe makes a big salad and I usually make it even bigger by adding extra pasta and dressing.

1 16 oz pkg confetti spiral pasta, cooked and drained
1 cup broccoli, chopped and lightly blanched
1 can artichoke hearts, drained and quartered
¾ cup black olives, sliced
2 green onions, chopped
1 oz. Pimentos
¾ cup cherry tomatoes, halved
1 small zucchini, sliced
¼ cup grated Parmesan cheese
½ tsp garlic salt
½ to 1 tsp parsley, chopped
8 slices of salami, cut into fourths
½ or more cup of Zesty Italian Dressing
In a large bowl combined ingredients one at a time, tossing gently. Cover and chill over night. More pasta may be added as needed. You may add more dressing to refresh.

Funeral Potatoes

2010-04-17T09:30:00.000-07:00

Although the name is a little depressing these potatoes are very comforting; maybe that's why they're always served at funerals. These have been an Easter basic at our house for as long as I can remember. They can be put together the day before and kept in the fridge. Let them stand at room temp for a while before baking them, if you do store them in the fridge.

¼ cup butter

1 can cream of chicken soup

2 cups sour cream
8 to 10, half cooked potatoes, grated

⅓ cup chopped green onions

2 cups grated cheddar cheese

Extra butter

In a small pot, heat butter and soup on low heat till butter melts, cool. Add sour cream. In a large bowl, combined remaining ingredients; pour soup mixture over top and gently stir. Place mixture in 9 by 13 baking dish; top with dots of butter. Bake at 350° for 45 mins.

Olive Garden Minestrone Soup (copy cat)

2010-03-26T10:03:00.000-07:00

I was so excited to find this. It tastes just like the real thing and sooo easy to make.

3 T. olive oil
1 small minced white onion
1/2 cup chopped zucchini
1/2 cup frozen cut Italian green beans
1/2 stalk minced celery
4 cloves garlic
4 cups vegetable broth
2-15oz. cans red kidney beans, drained
2-15oz. cans great northern or small white beans, drained
1-14oz. can diced tomatoes
1/2 cup shredded carrots
2 T. minced parsley
1 1/2 tsp. dried oregano
1 1/2 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. dried basil
1/4 tsp. dried thyme
3 cups hot water
4 cups fresh baby spinach
1/2 cup small shell pasta

Measure olive oil into a large pot and heat on medium.

Put the onions, celery, garlic, green beans, adn zucchini into the pot and asute for about 5 minutes or until the onions become see-through.

Add the vegetable broth, drained tomatoew, beans, carrots, hot water and spices to the pot.

Bring to a boil and them reduce heat to a simmer for 20minutes.

Add the spinach leaves and the pasta and cook for an additional 20 minutes. Serve with grated parmesan as garnish. Enjoy!!

yummy yum yums

2010-02-14T20:31:00.001-08:00

Ever since we started buying this maple yogurt for Baysil I've been DYING to bake with it. It's sooooo yummy. (A BIG thanks to my Aunt Kristal for introducing me to the stuff way back in '04, I'm glad to finally have an excuse to keep the creamy goodness in my house). So as Will pulled out of the drive way, oops excuse me, I mean parking spot, I thought to myself... Today isTHE day. Yummy yummy yummy maple yogurt, it is time to start baking!

I wasn't in the mood for being too original or creative or homemade. I didn't want this to be the most elaborate creation I just want it to be GOOD. And good it was my friends, gooooooood it was!

I started by adding a little more than 1/2 a cup of the yogurt to a chocolate cake mix... yumdelicious. It turned out beautiful. Bay and I sampled a warm one and it was smooth moist deliciousness... couldn't really taste the maple, oh well.

Onto the frosting. Being the resourceful person that I am... (cough cough) I decided to just liven up some cream cheese frosting I had left over from my last baking excursion. (I like baking ok get over it) I added coco, more butter, sugar and some maple extract and voila.PERFECTION!

Listen you may not know this but I am quite the cupcake connoisseur... I've tried Trophy's andRoyal's here in WA. Royal was ok, don't waist your time on Trophy's. I've had a Mini's cupcake a time or two in Utah, eh, good. I'm not exsaturating when I say I'll take one of these Maple Chocolate Yum Yums (that's the name I gave them) over all of them... (notice I didn't mention the sacred Elizabethan Desserts in Encinitas.. yeah that's because nobody and i mean NOBODY beats those cupcake creations. That Elizabeth is down right magical!)

jolly ho.

Classic Cheesecake

2010-02-12T08:01:00.000-08:00

For some reason I am thinking cheesecakes right now, so here is a basic recipe that you can go crazy with and add and play with in any way you want. The graham crackers can be changed to chocolate wafers. I have divided the filling and added melted chocolates to part to make marbled cheese cake. I have also not used crust or a spring form pan, greased a 9-by-13 lightly greased brownie batter in the pan first and then topped with filling; once baked and cooled, top with a poured ganache. Try whatever sounds good, it's all yummy.

1 ¾ -cups fine graham cracker crumbs

¼-cup sugar

½-teaspoon ground cinnamon

½-cup butter or margarine, melted

3 8-oz packages cream cheese, softened

1-cup sugar

1-teaspoon vanilla

¼-teaspoon salt

3 eggs

1-cup sour cream

Combined first 3 ingredients, add melted butter; stir well. Press firmly on bottom and 1 to 2 inches up sides of a lightly greased 9-inch springform pan. Bake at º325 for 10 minutes. Cool in pan on wire rack.

With mixer beat cream cheese at medium speed until creamy, gradually add 1 cup sugar and salt, beating well; add eggs, one at a time, beating well after each addition; scrape sides of bowl occasionally. Stir in sour cream and vanilla. Pour batter into prepared crust. Bake at º325 for 1 hour and 5 minutes or until lightly brown. Cool on rack. Refrigerate uncovered for 4 hours to over night.

Top with your favorite topping.

Individual Cheesecakes

2010-02-12T07:49:00.000-08:00

You can't have Valentines Day without these for the kids. You can make them heart shaped by putting one regular marble between the liner and the pan

paper muffin liners

14 vanilla wafers

4 3-oz packages cream cheese, soften

⅔-cup sugar

2 eggs

1-teaspoon vanilla

your choice of fresh fruit or pie filling

Line muffin pans with paper liners. Place a vanilla wafer in each cup. Set pan aside.

Beat cream cheese with mixer until fluffy; gradually add 2/3-cup sugar and mix well. Add eggs and vanilla, beating well until smooth. Fill liners two-thirds full with mixture. Bake at ˚350 for 10 minutes. Cool in muffin pan, then remove and chill. Top with your choice of fresh fruit or pie filling. Makes about 14

Pumpkin Bread

2009-12-03T20:38:00.000-08:00

Another recipe from my mother. I just typed it up, the rest is all her...
This bread makes a a great gift for the holidays. It can be made in any type of loaf or cake pan, but is fun and cheap made in cans. Medium bean cans work well.

INGREDIENTS:

4 Eggs
3 C Brown Sugar
2 C Pureed Pumpkin
1 C Vegetable Oil
2/3 C Milk
4 C Flour
4 tsp Baking Powder
1 tsp Salt
1 tsp Ground Ginger
1/2 tsp Baking Soda
1/2 tsp Ground Cloves
2 tsp Cinnamon

METHOD: Beat eggs, add brown sugar, pumpkin, oil and milk. Mix well. Add Flour, baking powder, salt, ginger, soda, cloves and cinnamon- mixing well. Pour into clean and greased cans (large fruit cans work well). Bake at 350* for 60 min or until toothpick comes out clean. Cool in cans 10 min. Removes from cans and cool thoroughly on wire rack. Wrap in wax paper and then foil. Store at least overnight before serving. Best if stored in freezer for at least one week. Makes 4 Can loafs.
I'm just going to add a few notes from personal experience: This bread really expands as it bakes. Only fill the cans 1/2 way. Also, make sure to place a cookie sheet underneath them when they bake. The cans have to be greased REALLY well with Crisco, don't skimp. Last, when I've made this in the past on my own, it makes at least DOUBLE what is says. This may or may not be human error on my part, but be prepared none the less.

Cocoa Chocolate Chip Mint Cookies

2009-12-03T20:27:00.000-08:00

Obviously, I did not invent this recipe... But the Christmas is around the corner and I thought it should be posted. I copied it nearly verbatim out of the cookbook my mother put together for me when Tyler and I were married. Maybe she can add some insight concerning the two different cooking temperatures.

INGREDIENTS:

1 2/3 C Granulated Sugar
1 1/4 C Packed Brown Sugar
1 1/2 C Margarine
4 Eggs
1 tsp Vanilla
1 tsp Mint or Peppermint Extract
3 1/2 C Flour
1 tsp Baking Soda
3/4 C Cocoa
2 C Semisweet Chocolate Chips

Mix Sugars and Margarine together until blended well. Add the Eggs, Vanilla and Mint. Mix well. Add the Flour, Baking Soda, Salt and Cocoa. Mix Well. Stir in Chocolate Chips. Drop spoonfuls onto greased cookie sheet, 2 in apart. Bake at 375* or 350* for 10-12 minutes.

Pie Crust

2009-11-25T09:15:00.000-08:00

This recipe is a great crust recipe, it is very flaky and easy to make. You can use all butter, shortening, lard or a combination of butter and shortening, depending on your needs and wants. Sugar can also be added depending on you wants. There are lots of *tricks for making pie crust and I will list some at the end. The best advice is to practice. This recipe is for a double-crust pie but, hey if you are not making a double-crust pie, use it for two single-crust pies. You can never have enough pie, at least not at our house!

2 ⅔ cups all- purpose flour plus extra for dusting

1 tsp salt

1 cup cold unsalted butter, shortening, lard or a combination of butter and shortening as long as it equals 1 cup ( I like ¾ shortening with ¼ butter. I have also had desperate times when I used margarine and it worked fine)

½ cup cold water

Makes one 9-inch pie

Sift together flour and salt, cut in butter (or whatever fat you are using) with pastry blender or 2 forks until mixture resembles small peas.

Drizzle water over flour mixture a tablespoon at a time. Using a table fork, blend the water with the flour mixture and continue adding water just until it holds together when you press together to make a ball. The dough should be evenly moist, Not Wet.

Turn dough out on a lightly flour surface. Make the dough into a ball, then divide the dough in to 2 equal pieces. Cover with plastic wrap and put in the frig for 20 minutes.

Leaving one ball of dough in the frig, take the other ball of dough out of the frig, unwrap and place on a lightly floured surface. If dough is too cold let it rest for 5 minutes. Lightly scatter top of dough with flour. Press dough with rolling pin to form an X and continue rolling out, making sure to roll from all directions, to about a 13 inch circle, about ⅛ inch thick for a 9 inch pie pan.

To move the dough to the pan, place rolling pin in center of the dough and fold dough over the rolling pin, gently lift and center dough over the pie pan, unfold the dough evenly in pan without stretching the dough. Press the dough to the bottom and sides of pan. Trim over hang to about 1to 2 inch overhang.

If making a single crusted pie trim dough to 1 inch overhang, tuck under overhang and then flute the edges, fill and bake as called for in recipe.

For double crusted pie, roll out the second ball of dough the same as the first except only rolling to a 11 to 12-inch circle, then cut vents in it using a knife or small cookie cutter. Fill bottom crust, gentle place top crust to pie using the same method as used for the bottom crust, making sure to center the crust over the pie. Trim edge to make it even with the bottom crust, tuck both top and bottom under and flute, then finish and bake according to recipe.

*Just a few Hints -

Cold is important when making a god crust. Any fat you are working with should be cold, even shortening or lard.

For good cold water, fill a cup with ice then add water, use the water for the crust, adding it to the crust 1 tablespoon at a time.

Use your hands to touch the dough as little as possible. Warm hands brake-down the fat in the crust.

To repair tear in the crust - A tear in the dough is pretty normal and rich dough is more likely to get a tear. Just use a little cold water, either using a pastry rush or your finger dab or brush cold water and moisten the area and gentle reconnect the break or add a small piece of dough and press it gently into place stretching as little as possible.

Mexican Pork Roast for Tacos

2009-11-14T15:29:00.000-08:00

This is an all-purpose pulled-pork meat for tacos, burritos, tostadas, nachos, and enchiladas. It is prepared in a slow cooker to give it time to absorb the flavors of the herbs, spices, garlic, and chili powder.

Ingredients:

1 Pork butt roast or pork shoulder roast
(regional names for same cut) 3-4 lbs.

7-10 Cloves of garlic based on size of roast

1 Heaping tablespoon mild chili powder

2 teaspoons salt

1 teaspoon pepper

1 teaspoon cumin

1 teaspoon coriander

2 Bay leaves

1 teaspoon red pepper flakes (if you want some heat)

Prep:

Place pork roast in slow cooker. Carefully cut slits over top and sides of roast that correspond with the number of garlic cloves used. Stuff slits with garlic cloves. Pour enough water into slow cooker to cover roast half-way up sides.
Sprinkle remaining herbs and spices over roast and in water. Place bay leaves in water. Cook on high for 5 hours or on medium for 7-8 hours. Turn over roast half-way through cooking time. Remove roast from slow cooker to rest for 10 minutes before pulling. Bones should slide out of roast. Pull with fork to desired size.

If using for tacos, select sturdy tortillas that won't tear. Warm tortillas in tortilla warmer. Use any combination of the following ingredients to complete tacos: diced tomatoes, shredded cheese, lettuce, green onion, cilantro, guacamole, sour cream, and salsa.

Re-commitment

2009-11-13T07:06:00.000-08:00

Over the last few months, blogging has not been high on my list. Between our move to the Great Northwest and getting distracted with FB, (a sin I know and I beg for forgiveness) I have completely let the blog go, well I am back and I am re-inviting you posters to get back here too. It is the season for food and time to get recommitted.

With our move, cooking was put on the back burner, (another sin I know) but as I unpacked I realized all the great cookbooks I have and all the recipes in those books that I have never gotten around to trying. Like many other people, I love to read cookbooks like some read a good novel. My first love in the kitchen is baking so I decided to start there with a book my husband gave me for Christmas a few years ago, Baking At Home with The Culinary Institute of America. My goal is to try and follow the recipes without changing them, and learn new techniques. I am learning new technique, but I am having trouble with the "changing recipe" part. A friend told me not to worry about that because I was just making each recipe my own and she is right I am, so I am just going to keep trying. It seems I always have to put my two cents in which can be good and bad. So far I am happy with my two cents, but try the recipes and see what you think and maybe add your two cents. I added to my weight with the move so my next goal I think will be to try and not gain too much weight as I crack open these books, Ha, we'll see how long that lasts.

It's time to get cooking!

Mudslide Cookies

2009-11-12T21:22:00.001-08:00

Mudslide cookies get their name because the dough is very soft, almost like cake dough, very gooey and messy. They are yum-yum-yum!

Makes 24 large cookies

Flourless cooking spray for greasing

3/4 cup flour

1 Tbsp baking powder

1/8 tsp salt

1 Tbsp powder instant Postum (or coffee)*

1 Tbsp boiling water

1 tsp vanilla extract

7 oz unsweetened chocolate, coarsely chopped

6 oz bittersweet chocolate, coarsely chopped

8 Tbsp (1 stick) unsalted butter

7 large eggs

2 3/4 cup sugar

2 cups chopped walnuts

1 1/2 cups bittersweet chocolate chips

Preheat the oven to 350 F. Lightly spray cookie sheets with cooking spray or line with parchment paper.

Sift the flour, baking powder and salt into a bowl and set aside.

Combine the Postum and boiling water to make a paste. Blend in the vanilla extract, set aside.

Melt the chopped unsweetened chocolate, chopped bittersweet chocolate, and the butter in a double boiler over low heat or in a bowl in the microwave in 15-to 20- second intervals. Gently stir to blend.

In a stand mixer fitted with the whisk attachment, beat together the eggs, sugar, and Postum* paste mixture on high speed until light in texture and thick, 6-8 minutes. Add the chocolate mixture with the machine running on medium speed. On low speed, mix in the dry ingredients until just blended. Mix in the walnuts and chocolate chips until blended. Scrape down the bowl as needed during mixing to blend evenly.

Using a 1/4-cup measure as a scoop, fill it with dough, level it, and drop the dough onto a prepared cookie sheet, leaving 3-4 inches between the cookies.

Bake the cookies until they are cracked on top but still slightly moist, rotating the pans as necessary to bake the cookies evenly, 14 minutes. Allow the cookies to cool slightly on the baking sheet before transferring them to a wire racks to cool completely.

*In the original recipe instant coffee was used, but I don't drink coffee, so I don't have it around the house. I have used instant Postum instead of coffee in the past and it worked perfect for this recipe, the hard part is that it is no longer available; I think I bought the last jar available. I found a sight that also recommended Teeccino Caffeine-free herbal coffee, which is basically the same as Postum and it is still in stores! I am going to try cocoa power and see how that works.

Lentils with Sausage

2009-05-13T12:28:00.001-07:00

I'm making this right now, so we'll see how it ultimately turns out. I like to experiment with lentil soup and whatever I've got lying around, here's the latest.

INGREDIENTS:
2 1/3 C Dry Lentil soup (I've got some leftover from when the church cannery made their own "mix". I've also found a similar mix at my local Lebanese market. Random. It's basically yellow and brown lentils, rice, a little dried onion and little tiny alphabet noodles. Random again. I bet it can be found in a regular grocery store in the international/middle eastern section.)
5 C Water
5 Cubes Chicken Bullion
1 TBS Dried Onion
1/2 tsp Garlic powder
1/2 tsp Curry Powder
(just under) 1/2 tsp Chili Powder
2 dashes Ground Pepper
2 dashes Season Salt
1 dried Bay Leaf
1 Turkey Kielbasa

METHOD:
Basically, mix it all (except the Kielbasa) together in a slow cooker and leave on high. After a couple of hours, chop up some Turkey Kielbasa and brown it on the stove, then toss that into the slow cooker, stir and serve. OR* serve it on top of the lentil concoction. Good Luck! This is what we'll be eating tonight for dinner.

Salmon Chowder

2009-02-20T12:21:00.000-08:00

INGREDIENTS:
3 TBS Butter
3/4 C Chopped Onion
1 tsp Garlic Powder
2 C Diced Potatoes
2-3 C Chicken Broth
1 tsp Salt
1 tsp Ground Black Pepper
1 tsp Dried Dill
1 Dried Bay Leaf
32 ounces (approx) Salmon Cubed
12 ounces Evaporated Milk
Frozen Corn (however much you like)
1 1/2 C Shredded Cheddar Cheese

METHOD:
Melt the butter in a large pot over medium heat. Saute onion and garlic until tender. Stir in potatoes, chicken broth, salt, pepper, dill and bay leaf. Bring to a boil and reduce heat. Cover and simmer for 20 minutes.
Stir in salmon, evaporated milk, corn and cheese. Stirring constantly, cook until heated through.
Originally, this recipe called for canned creamed corn, two diced carrots, more cheese, less broth and no bay leaf. It also used 2 CANS of salmon. I feel like I changed quite a bit. I haven't made this lately, but the cold weather has it on my mind.

Buttercream Icing

2009-02-09T06:51:00.000-08:00

I keep being asked for this recipe, so here it is for you. This is the icing recipe I use for almost all of my icing needs. My kids have great memories of leftover icing in gramcracker sandwiches. I made the cake above for my daughter, Kaira Fern's baby shower when she was pregnant with our grandson, Mack. This recipe makes about 6 cups.

1 1/2 C good quality vegetable shortening
1/2 C margarine
1/2 tsp salt
2 tsp vanilla extract *
8 C sifted powdered sugar (2lbs)
4 Tbsp cold water**

Cream shortening and margarine. Gradually add sugar, one cup at a time beating at medium speed and scraping bottom and sides often. When all the sugar is added it will look dry. Add water, 2 Tbsp at a time while still beating at medium speed and scraping after each addition until light and fluffy, add vanilla.

Store in an air tight container in the frig when not in use. This icing can be stored for 2 weeks in the frig. Remix before using again.

*for whiter icing use clear vanilla extract, found at specialty stores, also higher quality margarine are lighter in color.
** for thinner icing substitute some or all of the water for light corn syrup. Experiment a little with it till you know what you like. I like to add light corn syrup to the regular recipe to thin it down for writing on cakes.

7 Layer Cookies

2008-12-22T04:52:00.000-08:00

I have loved this recipe since I first made it in 1975 when I was in the 8th grade (Now do the math and you can guess my age). It has always been a part of our families Christmas cookie list.

1/2 C margarine
2 C graham cracker crumbs
1 C shredded coconut
1 12 oz pkg semisweet chocolate chips
1 11 oz pkg butterscotch chips
1/2 cup chopper nuts
1 15oz can sweeten condensed milk

Melt butter and place in a 9x13 baking pan, add graham cracker crumbs, mix and spread evenly; sprinkle over this in layers, the coconut, chocolate chips, butterscotch chips and nuts. Drizzle sweeten condensed milk over the top of all of this. Bake at 350 for 30 mins. Cut into 1 inch squares after cool.

Hot Butterscotch

2008-12-22T04:28:00.000-08:00

At the request of my children,especially our son Kyle, who is serving on a full time proselyting mission for our church right now in the Pennsylvanian Pittsburgh mission, I am posting this recipie. This recipe was given to me by Cindy Chandler, a friend from our active duty days in the US Air Force, while we were living in Germany. It is the perfect drink for those cold days during the holiday season. It is a virgin version of Hot Butterscotch Rum. Don't think about the calories, just enjoy!

1 lb brown sugar

1 lb powder sugar

1 quart vanilla ice cream

(I always use more like, 1 1/2 quarts. Experiment to get it the way you want it)

1/2 lb butter, soften

Mix together. Put into a freezer proof container and store in freezer.

Put 2 spoonfuls in cup, fill with hot water and stir. Sprinkle with nutmeg and enjoy.

Abuela's Spanish Rice

2008-11-29T18:50:00.000-08:00

This recipe actually comes from my great-aunt, who was from Mazatlan. I've made this since was was a youngster. The measurements may seem a little odd-ball, but I don't know if my great-aunt used a measuring cup.

Ingredients:

4-5 slices of bacon cooked until crispy and broken into bite-sized pieces (save renderings)

2 cups of long grain rice

2 8oz. cans of tomato sauce

2 chicken bouillon cubes

Optional: 2/3 cup frozen peas & carrots (thawed at room temperature) and/or shredded cheese

You will need a non-stick skillet with a lid that fits. If you use the skillet to fry the bacon, keep about 1 1/2 Tbs. of bacon grease in the pan. If you used some other method to cook the bacon, put the bacon grease in the pan at this point. Open the cans of tomato sauce. Put 3 3/4 cups of water in a measuring cup (4 cups if you live at elevation). Drop the bouillon cubes in the water and microwave for 3 minutes or until the bouillon is dissolved. Place all ingredients near the pan.

Heat the pan on med-high heat until hot but not smoking. Add the rice and stir with a wooden or plastic spoon until the rice is opaque (turns white instead of clear). Add both cans of tomato sauce. Be careful because it may splatter. Stir until coated. Add bouillon water and turn down heat to med-low. Stir to incorporate, and then cook with lid on for about 20 minutes. Uncover and add bacon, peas & carrots and/or cheese. Replace the cover and let sit for 5 minutes. Good with Mexican food, fish tacos, or in soup the next day. Also good with cilantro on top if you like cilantro.

--Pomegranate Princess

Chicken Broccoli Casserole

2008-11-02T19:16:00.000-08:00

The first time our family ate Chicken Broccoli Casserole was when we lived in St Louis. A dear friend, Laura Crandell, made it for us a few days after Kassey and I came home from the hospital. That was in 1984, since then it has become a family favorite. This is our family's version of that wonderful recipe.

Preheat oven to 350
Toss together
1 C seasoned bread cube stuffing (I sometimes use more)
3 Tbs melted margarine
Spread in the bottom of a 9x13 casserole dish

Top bread cubes in the following order with,
2 cooked, boneless, skinless chicken breast, cut in bite size pieces (or the equivalent of any cooked chicken. You can used canned chicken or left overs work good too)
10oz frozen chopped broccoli, thawed and drained (you can use fresh, but make sure that you cut it up and barely cook it)

Next in a medium bowl, mix together
2 can cream of chicken soup
1 C REAL Mayo (imitation is not good)
2 to 3 Tbs lemon juice
2 to 3 tsp Curry
1/2 C grated cheddar cheese
Spread on top of broccoli

Top with
1/2 to 1 C grated cheddar cheese (we like lots of cheese at our house)
Bake in oven for 30 min. or until lightly browned around the sides and cheese is melted.

*After Thanksgiving I use leftover stuffing and turkey

Basic Bread

2008-10-29T12:20:00.000-07:00

After my cookie recipe, this bread recipe is the second most common one I am asked for, so here it is. Once you get the basic recipe down the possibilities are endless. I use variations of this recipe for wheat bread, cinnamon rolls, baked apple fritters, deep fried scones, and the list goes on. Use your imagination, but don't give up after the first try it takes a little practice.

Important information I learned from the 3 women who taught me to make bread. Their memories live on every time I bake a loaf of bread -
Grandma Cope always said, "Good bread dough feels like a babies bum when you pat it". I learned from Grandma Farrer that, you need to learn the sound the dough makes when kneaded with a dough hook. There is a rhythm to it as it is being kneaded, if made right. From Sister Palmer, use water and oil to make bread except on special occasions.

In your mixer bowl, add in this order without stirring
2 Tbs of yeast
2 1/4 C really warm water (not hot)
2 Tbs sugar.
Let ingredients rest for 5 mins. Once the yeast has grown, while mixing slowly,add
3 C flour (whatever kind or combination of flour you want)
Next add
1/2 to 1 C sugar (or any kind of sweeter you want i.e. - brown sugar, honey, molasses)
1/4 C oil or melted butter
2 tsp salt
2 C flour.
If using a hand mixer, start to knead by hand.
Once all this is added in mix or hand knead until all is smooth.
Slowly add
1 to 2 C flour until dough is easy to handle. Do not add too much flour.
Knead for 8 to 10 min if using a dough hook with your mixer. If kneading by hand, knead for 10 mins. Dough should have the firmness of a babies bum.
Let dough rest covered in an oiled bowl for 1 to 2 hours or until doubled in size. Punch down dough and let rest for 10 more min. On a floured surface, shape dough into loafs or rolls and place on lightly greased baking sheets or loaf pans. If desired, you can also place on a baking sheet lightly dusted with corn meal. Let dough rise for 45 mins to 1 hour or until double in size.
Bake in a preheated oven at 350 for 25 to 30 mins, or until golden brown and sound hollow when you tap on the bottom of a loaf. Let loafs rest on cooling rack for at least 30 mins before slicing.
* this for Elder Porterfield -
I use vegetable oil to make the bread and to fry scones. Never fry in canola, it is too gummy after frying and messes up your pans

Good Burritos

2008-10-29T09:54:00.000-07:00

The biggest problem anyone can have with burritos (or any Mexican food, I believe) is over thinking them. This is as basic as it gets. Bean and Cheese Burritos. Don't even think about embellishing these in ANY way.

Ingredients:
1 can of refried beans (Rosarita works best)
generous amounts of shredded Cheese
green sauce
large flour tortillas

Using a spoon, scoop the beans straight from the can and spread in a line down the middle of the tortilla, sprinkle with cheese, then dot with green sauce. Fold up bottom and roll tortilla. Wrap the burrito in a paper towel and microwave for 1 minute. Careful, it may be hot! If you don't use up all of the beans, just stick it in a tupperware and save for next time. Great for on the go, especially driving to Mutual night.
Do not add any of the following:
Onions
Tomatoes
Cilantro
Meat
Black Beans
Sour Cream
Avacado

Cope's Chocolate Chip Cookies

2008-10-28T20:05:00.000-07:00

I start the blog with this recipe because this is probable the first thing I learned to make and one of my family's favorite. When family or friends gather, chances are good this will be there. This is the mother of all good cookies!

Preheat oven to 375, lightly grease cookie sheet
In a large mixing bowl add
1 C MARGARINE or butter (only if you're out of margarine)
1 C shorting
1 1/2 C packed brown sugar
1 1/2 C granulated sugar
Mix until smooth and fluffy, but not too long, scraping the sides of the bowl.
Add 4 eggs, one at a time
2 Tb vanilla
Mix well, then add
5 C flour
2 tsp baking soda
2 tsp salt
Mix well, scrape the sides of the bowl then fold in
2 to 3 cups of chocolate chips
drop by large Tablespoon onto lightly greased cookie sheet about 2 inches apart. Bake for 8 to 10 minutes.

A MUST - Cool cookies on an opened up brown paper bag. Not only is it recycling, but the brown paper bag absorbs the grease from the cookies, bringing the calorie count down, I'm sure. Most cookies are better when cooled on a brown paper bag. You will love it and the world will thank you!
Makes 4 to 9 dozen, depending on the size of the cookie.

You can exchange 3 cups of flour for 3 cups of oatmeal and 2 tsp of cinnamon and add raisins to the mix also. Whether you leave out the chocolate chips for the raisins is up to you.

Recipes to Share

2008-10-28T18:59:00.000-07:00

I have always enjoyed food, whether cooking it or eating it. I have been teased for making sounds as I enjoy a tasty meal. I love to cook and at times it has been a great help and therapy. My family knows when they find me in the kitchen at 10 o'clock at night whipping up a batch of cookies or bread, either I am stressed and working through it or it's time to invite friends over for a party. As a child I was encouraged to be open minded and always willing to taste new foods and try new recipes. As a mom of 7, I know meal time can be challenging, which is why I am starting this blog. This is a place where we can come as friends and share recipes, ideas and hints to help us with mealtime or anytime. Life is to short to not enjoy the food along the way.