Kip's Recipes

Glazed Carrots

2012-01-07T23:52:00.000-07:00

1 pound carrots, peeled
1/2 low-sodium chicken broth
1 tablespoon sugar
2 tablespoons butter, cut into pieces
1/4 cup brown sugar
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
2 teaspoons fresh lemon juice
Pepper

Cut carrots on the bias into pieces that are 1/4 inch thick and 2 inches long. Combine the carrots, chicken broth, and one tablespoon sugar in a 12-inch nonstick skillet. Cover and bring to a boil. Reduce to a simmer and continue to cook covered, stirring occasionally, until carrots are almost tender, about five minutes. Uncover, return to a boil, and continue to cook until the liquid has reduced to about 2 tablespoons, about 2 minutes. Stir in the butter, brown sugar, salt, and cinnamon. Continue to cook, stirring frequently, until the carrots are completely tender, about three minutes. Remove from heat and stir in the lemon juice. Season with pepper to taste. Serves 4.

Sweet Potato Casserole

2011-12-31T19:21:00.000-07:00

This sweet potato side dish is the kind of thing you could serve at Thanksgiving or Christmas, among other times, but instead of toasted miniature marshmallows on top, this has a brown sugar pecan topping. It is rich and yummy!

Sweet Potato Layer
8 cups sweet potato, cubed (3 or 4 sweet potatoes)
1/3 cup white sugar
2 eggs, beaten
1/2 teaspoon salt
4 tablespoons butter, softened
1/2 cup evaporated milk
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg

Topping
1 cup packed brown sugar
2/3 cup all-purpose flour
6 tablespoons butter, softened
1 cup chopped pecans

Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash. In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, evaporated milk, and vanilla extract. Add cinnamon, cloves, and ginger, and mix until smooth. Transfer to a 9 x 13 inch baking dish. In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the topping over the sweet potato mixture. Bake in a preheated 325 degree oven for about 35 minutes, or until the topping is lightly brown.

Note: Next time I will try baking the sweet potatoes instead of boiling them. I will bake them with the skin on and then scoop the contents out and mash the potato flesh. I think that would improve the flavor of this dish even more.

Coleslaw

2011-12-19T14:20:00.000-07:00

This simple recipe comes from allrecipes.com and has very favorable ratings there. It's called Mom's Coleslaw.

1 small head cabbage, shredded
3 medium carrots, shredded
1 cup mayonnaise
1/3 cup sugar
1/4 cup cider vinegar

In a large bowl, combine cabbage and carrots. In a small bowl, combine the mayonnaise, sugar and vinegar. Pour over cabbage mixture and toss to coat. Serve with a slotted spoon. Makes 10 servings.

Updated: Homemade Food Gift Ideas for Christmas

2011-12-17T13:51:00.001-07:00

Note: This is a a list I update every year for those who want to give homemade food to family or friends for Christmas, which I think many people appreciate. And given the state of our economy right now, if you’re like me, you may be looking for ways to show that you care without spending a lot of money.

The items below can all be made from recipes on my blog. I’ve chosen these because they are all delicious and can be made with relative ease. Also, once you’ve made one of these items, all you need to do to make it festive is to wrap it in a cellophane bag and tie it with a beautiful holiday ribbon. You can also include a copy of the recipes along with a personal card.

Candy/Snacks
Easy Microwave Caramels
Cinnamon-Roasted Almonds
Caramel Popcorn
Uncle Antone and Aunt Gretta’s Easy Candy Popcorn
White Chocolate Popcorn
Lion House Taffy

Cookies/Cookie Dough
French Swiss Cookies
Aunt Joan’s Toffee Squares
Orange Oatmeal Cookies
Cut-Out Cookies
Frosted Lemon Butter Cookies
Peanut Butter Chocolate Chip Cookies
Oatmeal Cookies
Chocolate Chip Cookies
Peanut Butter-Oatmeal Chocolate Chip Cookies
Peanut Butter Cup Cookies
Ginger Snaps
Date-Filled Cookies
Caramel Pumpkin Cookies
Pumpkin Chocolate Chip Bars

With many of the recipes above, you could give a roll of cookie dough, along with the baking directions, so that the recipient could make these cookies at their leisure, perhaps after the flurry of holiday treats has passed.

Breads
Pumpkin Cream Cheese Muffins
Banana Bread
Applesauce Nut Bread
Chocolate Chunk Pumpkin Bread
Corn Bread
Dill Bread
No-Knead Bread (you could include a small jar of honey or jam with a loaf of this bread)

Breakfast
Oatmeal Pancakes (You could give a container of the pancake mix)
Granola

Salad Dressing
I think many people would love a jar of homemade salad dressing for the holidays. It would certainly be a more unusual gift. Also, you could turn these into a larger gift by combining them with other items. For example, you could give the bleu cheese dressing with some beautiful pears. Or you could give a “salad basket” to a friend, including salad dressing, greens, fruit, pine nuts, etc)
Bleu Cheese Salad Dressing
Homespun German Salad Dressing

Soups
Granted, you can’t put soup in a cellophane bag very well, but a jar or other decorative container might work. It doesn’t have to be an entire pot of soup. Just enough for a serving or two. The idea is simply to show someone that you are thinking of them. And why not give something that isn’t sweet during the holidays, something that could help make a meal during the sometimes hectic Christmas season?
Butternut Squash Soup
Taco Soup
Carrot Chowder
Easy White Bean Soup
Chicken Chili

Happy Holiday Giving!

Flat Iron Steak and Sweet Potato Fries

2011-11-19T20:27:00.001-07:00

For dinner tonight, I had steak and sweet potato fries. A rare treat, but yum! As an accompaniment, I purchased frozen sweet potato fries (Alexia is the brand) from Costco and whipped up a little fry sauce (see recipe below) to go with it. Add a small tossed salad (which I didn't ;-) ), and you are set!

2 flat iron steaks (the recipe I have called for flank steak, which I'm sure would be good, but the butcher recommended flat iron steak, which he said was less expensive and more tender)
1/4 cup soy sauce
2 tablespoons vegetable oil
2 tablespoons maple syrup or honey
1 teaspoon vinegar
1 clove garlic, minced
1 teaspoon fresh ginger, grated, or 1/2 teaspoon ground ginger

Lay steak in a glass casserole dish and poke the meat all over with a fork. Combine remaining ingredients and pour over the steak, cover, and marinate for several hours or overnight. Remove the steak from the marinade and broil or grill 4 to 5 minutes per side (meat should be slightly pink in the middle). Let the meat rest and then slice on the diagonal. Note: The original recipe I have says that you can heat the leftover marinade in the microwave until boiling and pour over the cooked meat, but I didn't do that this time.

To make fry sauce, which is practically a staple in Utah, mix about 2/3 cup mayonnaise with 1/3 cup ketchup and blend well. I also added a teaspoon of barbecue sauce and some garlic salt. People sometimes add a bit of mustard or dill pickle juice to the mixture. Experiment and find what you like best.

Sweet and Sour Mustard Sauce

2011-11-13T23:36:00.001-07:00

This creamy sauce is a delicious accompaniment with ham. It makes ham just a little more fancy. The recipe comes from a former neighbor, Becky Ririe.

2 cups whipping cream
2 egg yolks
1/2 cup sugar
1 1/2 tablespoons flour
4 teaspoons dry mustard
1/2 cup vinegar

Blend the cream and egg yolks together and set aside. Combine sugar, flour, and dry mustard in the top portion of a double boiler over boiling water. Gradually add the cream mixture, stirring constantly. Cook until thickened. Gradually stir in the vinegar. Makes about 2 1/2 cups.

Pumpkin Bars

2011-11-10T20:36:00.000-07:00

This is one of my mom's favorite bar cookies, and mine too. These are so easy to whip up, and they freeze well.

4 eggs, slightly beaten
2/4 cup vegetable oil
2 cups sugar
1 small can (about 15 ounces) pumpkin
2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
3/4 teaspoon ground nutmeg
3/4 teaspoon ground cloves
3/4 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
2 cups all-purpose flour
Whole pecans (optional)

With an electric mixer, blend the eggs, oil, sugar, and pumpkin; set aside. Stir together the dry ingredients and then combine with the pumpkin mixture and beat until blended. Pour mixture into a greased and flout-dusted 10 x 15-inch jelly roll pan, or divide between two 9-inch square baking pans. Bake at 350 degrees until edges begin to pull away from sides and center springs back when lightly touched, about 35 minutes. Remove from oven and let cool in the pan. Frost with a double batch of Penuche Frosting. Vanilla cream cheese frosting also works great. Adorn with a whole pecan on each square. Makes 75 to 80 1-inch squares.

Apple Crisp

2011-11-06T22:26:00.001-07:00

I'm going to interrupt Pumpkinpalooza briefly for an apple crisp recipe. This was served at a recent dinner with family and friends. What I find interesting about it is that it includes graham crackers. But most importantly, this apple crisp is delicious comfort food. This recipe comes from my sister Emily.

4-6 large apples
16 graham cracker squares (2 1/2-inch squares)
1 1/2 cup packed brown sugar
1 cup rolled oats
1 cup flour
2 teaspoons cinnamon
1 teaspoon nutmeg
1 cup butter, melted

Prepare topping first. Finely chop graham crackers with food processor (I just put them in a Ziploc bag and rolled with a rolling pin). Combine crumbs, sugar, oats, flour, and spices. Add butter and mix well. Peel, core, and slice apples. Prepare enough apples to fill a 9 x 13 Pyrex dish 3/4 full. Spoon topping mixture over apple slices. Microwave on high for 12-15 minutes, or until apples are tender; turn dish after 6 minutes. (I wanted the topping somewhat crisp and my dish didn't fit in my microwave so I baked the crisp in a 350 degree oven for 30-45 minutes, or until the apples were tender). Cool slightly. Serve with whipped cream or ice cream.

Pumpkin Cream Cheese Muffins

2011-11-01T20:36:00.002-06:00

Wow! I'm in pumpkin heaven! Although I just tried this recipe for the first time tonight, these are some of the best muffins I've ever made! Warm and delicate muffins, just out of the oven, with a deliciously sweet cream cheese filling. So good! Two thumbs way up for this recipe even though it takes a little more work than normal.

This recipe, which my friend Angie led me to, comes from a blog called Annie's Eats. I followed her recipe pretty much to the letter except when it came to the topping. I'm sure there is nothing wrong with Annie's topping, and I'll probably give it a try next time, but I decided to do a little experimenting. For half of the muffins, I thought that I'd go "topless" and sprinkle nothing at all on them. They are already plenty sweet and plenty rich. For the other dozen muffins, I did more of a brown sugar streusel topping. I mixed together about 1/3 cup brown sugar, 1 teaspoon cinnamon, and a few tablespoons flour (no butter). I also scattered some chopped pecans across the top. Anyway, BOTH options are wonderful, but I think I have a slight preference for the brown sugar topping.

Anyway, give these a try. You won't be sorry.

Makes 24 muffins

Ingredients:
For the filling:
8 ounces cream cheese, softened
1 cup confectioners' sugar

For the muffins:
3 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 tablespoon plus 1 teaspoon pumpkin pie spice
1 teaspoon salt
1 teaspoon baking soda
4 large eggs
2 cups sugar
2 cups pumpkin puree
1 1/4 cups vegetable oil

For the topping:
1/2 cup sugar
5 tablespoons flour
1 1/2 teaspoons ground cinnamon
4 tablespoons cold unsalted butter, cut into pieces

Directions:
To prepare the filling, combine the cream cheese and confectioners' sugar in a medium bowl and mix well until blended and smooth. Transfer the mixture to a piece of plastic wrap and shape into a log about 1 1/2-inches in diameter. Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil. Transfer to the freezer and chill until at least slightly firm, at least 2 hours.

To make the muffins, preheat the oven to 350˚ F. Line muffin pans with paper liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.

To make the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly. Transfer to the refrigerator until ready to use.

To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons). Slice the log of cream cheese filling into 24 equal pieces. Place a slice of the cream cheese mixture into each muffin well. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle a small amount of the topping mixture over each of the muffin wells.

Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving. (It may be hard to resist immediate consumption, but the cream cheese filling gets very hot!)

Pumpkin Ice Cream

2011-10-29T10:39:00.001-06:00

Pumpkinpalooza continues with this recipe for pumpkin ice cream, adapted slightly from a Benn & Jerry's recipe. I don't know if you like pumpkin ice cream, but where I live, it's only available seasonally, if at all, and it is often priced as a premium flavor. So now you can have pumpkin ice cream whenever you want. A great accompaniment for this ice cream is homemade caramel sauce and some toasted pecans.

2 large eggs
3/4 cup sugar
2 cups heavy whipping cream
1 cup milk
2 teaspoons vanilla extract
1 cup unsweetened canned pumpkin
1 teaspoon nutmeg
1 teaspoon cinnamon

Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend.

In a separate bowl, mix the pumpkin, nutmeg, and cinnamon. Add about a cup of the egg/cream mixture and stir until blended. Then stir in the remainder of the egg/cream mixture and blend well. Transfer the mixture to an ice cream freezer and freeze following the manufacturer's instructions. Makes on generous quart.

Pumpkinpalooza!

2011-10-28T16:22:00.004-06:00

Fall means shorter days, cooler temperatures, autumn leaves, Halloween, and PUMPKINS. So in the coming days, I'm going to feature recipes that use pumpkin--pumpkin ice cream, pumpkin cream cheese muffins, pumpkin bars, and pumpkin pancakes. But before I get to that, you may want to try some great pumpkin recipes from the past.

Pumpkin Black Bean Soup
Pumpkin Praline Pie
Chocolate Chunk Pumpkin Bread
Pumpkin Chocolate Chip Bars
Caramel Pumpkin Cookies
And good, old-fashioned pumpkin pie, of course (I prefer the Libby's recipe right on the can)

Carrot Soup

2011-10-26T19:42:00.001-06:00

My good friend Rachel made this soup at a fall-themed party for her son's first birthday. I've never had carrot soup before. It was tasty. I will definitely be making this again.

1 tablespoon olive oil
1 shallot, thinly sliced
1 clove garlic, chopped
1/2 stalk of celery
1 pound carrots, thinly sliced
1 head fennel
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon coriander
2 (14.5-ounce) cans chicken or veggie broth
1/4 cup butter, cubed

Heat oil in a saucepan over medium high heat. Add the onion, garlic, celery, and cook, stirring, until slightly softened but not browned--about 2 minutes. Cook the carrots until begin to soften but do not brown--about 6 minutes. Stir in coriander. Cook, stirring, one minute. Stir in chicken broth. Heat to boil. Reduce heat to simmer. Cook until carrots can be easily mashed--about 25 minutes. Puree the veggie mixture in a blender or food processor. Pulse in pieces of butter a piece at a time. Blend until very smooth--about 2 minutes. Heat again for 3 minutes.

Peach Jam

2011-10-05T20:46:00.000-06:00

Fall is finally here and peach season is coming to a close. Peaches are undoubtedly one of my favorite fruits. In addition to eating plenty of fresh peaches this year, I've made multiple batches of peach ice cream. And on Saturday, my dad and I collaborated to make 18 peach pie fillings and something I've never made before--peach jam. It's really easy to make and is yet another way to enjoy the flavor of peaches throughout the year. This recipe came from the box of MCP pectin (adapted slightly) we used to make the jam.

4 cups finely chopped peaches
1/4 cup lemon juice
1 2-ounce box pectin
1/2 teaspoon butter
6 cups sugar

Prepare jam jars, rings, and lids. Jars should be washed and heated. Rings and lids should be covered with boiling water in a saucepan that has been taken off the stove.

Prepare fruit (the original recipe advises not to puree the fruit but to use a potato masher to preserve a chunky texture; however, I like a smoother texture, so I pureed the fruit briefly and it was fine). Measure the exact amount of prepared fruit into a 6- to 8-qusrt saucepot. Stir in lemon juice, pectin, and butter (to reduce foaming). Bring mixture to a full rolling boil on high heat, stirring constantly. Quickly add sugar and return to a full rolling boil and boil for exactly 4 minutes. Remove from heat and skim off any foam with a metal spoon.

Working quickly, ladle jam into prepared jars, filling to within 1/8 inch of the top. Wipe jar rims to be sure that they are clean and cover with two-piece lids. Screw bands tightly and then turn the jars upside down so that they will seal. Turn the jars back over after about 10 minutes and let them cool completely. Makes seven cups.

Vanilla Cream Cheese Frosting

2011-09-18T12:22:00.000-06:00

I just made a batch of this frosting for a pan of pumpkin chocolate chip bars. It is SO delicious! I had to fight the urge to consume most of it before I even put it on the cake.

1 (8 ounce) package cream cheese, softened
1/4 cup butter, softened
2 1/2 cups confectioners' sugar
1 1/2 teaspoons vanilla extract
Milk, as needed, to achieve proper frosting consistency

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Add milk, as needed, until frosting is of a suitable consistency for spreading. Store in the refrigerator after use. Makes enough to frost an 11 x 13-inch cake.

Curried Cauliflower

2011-09-11T16:39:00.001-06:00

Who doesn't need another recipe for cooking cauliflower? ;-) Like parents with their kids, I'm always trying to get myself to eat my vegetables, so I appreciated the simplicity and taste of this side dish. The recipe comes from Mel's Kitchen Cafe.

1 medium head cauliflower
1 1/2 tablespoons olive oil
1/4 to 1/2 teaspoon salt
1/2 teaspoon curry powder

Preheat the oven to 475 degrees. Wash and core the cauliflower and cut the florets into bite-size pieces. Place in a large bowl. Toss the cauliflower with the olive oil, salt and curry powder. Turn out the cauliflower onto a large rimmed baking sheet. Bake for 16-18 minutes, stirring every 6-7 minutes, until the cauliflower is browned in spots and is crisp-tender. Serve immediately. Serves 4 to 6 people.

Chicken Salad

2011-09-11T16:26:00.001-06:00

I posted another chicken salad recipe very recently, and here is yet another. But I prefer this one to that one. I love the crunchiness of the celery and water chestnuts (I also added some slivered almonds, which the recipe doesn't call for), and this salad has a little bacon thrown in. The one thing I didn't do was add the grapes the recipe calls for, which I will try next time, and I'll also try salad dressing instead of mayonnainse. The original recipe comes from one of a raft of chicken salad recipes on allrecipes.com.

2 1/2 cups diced cooked chicken
4 bacon strips, cooked and crumbled
1 (8 ounce) can sliced water chestnuts, drained
1/2 cup thinly sliced celery
1 cup halved green grapes
3/4 cup mayonnaise or salad dressing
1 tablespoon dried parsley flakes
2 teaspoons finely minced onion
1 teaspoon lemon juice
1/4 teaspoon ground ginger
1 dash Worcestershire sauce
Salt and pepper to taste

Combine chicken, bacon, water chestnuts, celery and grapes in large bowl; set aside. In another bowl, whisk together remaining ingredients; add to salad and toss to coat. Chill until serving.

Sweet & Sour Meatballs

2011-09-03T10:00:00.001-06:00

My sister Emily made these the other day for a family party, and everyone loved them, especially the kids. Many family members went back for seconds. Of course, what I also like about this dish is that it couldn't be easier--pre-cooked meatballs and a quick sauce. And these meatballs can be served as an appetizer or over rice for a main dish.

1 cup chili sauce
1 cup grape jelly
1 tablespoon lemon juice
1 tablespoon brown sugar
1 6-pound bag of Kirkland pre-cooked meatballs (I prefer to NOT get the Italian flavored meatballs but it won't make that big of a difference)

Put all ingredients in a crockpot and cook on high for about 4 hours. Stir meatballs several times during the cooking process.

Cowboy Cookies

2011-08-25T18:31:00.001-06:00

Another recipe from my cousin Katy, who is also the organizer of the dinner group I belong to. Katy's cooking never fails to please. Anyway, Katy made a batch of these cowboy cookies the other night, and I had to have the recipe! Who doesn't love a good oatmeal chocolate chip cookie?

Cream together:
1 cup butter
1 cup brown sugar
1 cup white sugar
2 eggs

Add dry ingredients:
2 1/4 cups flour
1 teaspoon salt
1 teaspoon soda
1/2 teaspoon baking powder

Add other ingredients:
1 teaspoon vanilla
1 1/2 - 2 cups chocolate chips
2 cups rolled oats

Heat oven to 350 degrees. Drop onto greased baking sheet and bake for 8 minutes. Makes about 5 dozen cookies. You can also roll the dough in plastic wrap and store in the fridge. When you want to bake them, cut off slices and bake them.

Favorite Easy Meals and Snacks

2011-08-13T21:12:00.000-06:00

This won't surprise anyone who knows me, but there are frequently times when I don't want to put hardly any effort at all into whipping up a meal or a snack. I'm either lazy or in a hurry. And I just want something that is tasty and that requires a minimum of effort. Below is a list of some of the things I like to eat in such circumstances.

Favorite quick meals
--IKEA Swedish pancakes with maple syrup, fresh fruit, powdered sugar, and a little whipped cream
--Grilled cheese sandwich
--Egg salad sandwich
--French toast
--Cold cereal
--Egg in a basket
--Bagel and cream cheese
--Rotisserie chicken
--Pizza
--Hot dog

Favorite quick snacks
--Frozen fresh blueberries
--Graham crackers and milk
--Ritz crackers and flavored cream cheese (chive and onion or garden vegetable)
--Toast and apricot jam
--Fresh tomatoes with homemade salad dressing
--Clementines
--Grapes
--Chocolate milk

What do YOU like to eat when you are feeling like the last thing you want to do is cook?

Mom's Potato Salad

2011-07-05T21:04:00.002-06:00

This is my mom's classic potato salad recipe, a staple of the Clark family's summer picnics. We had a big batch of this just yesterday for the 4th of July, and to the usual rave reviews. The secret to my mom's potato salad is pickle juice, which gives this salad a delightful tang.

10 large potatoes (cooked, peeled, cut into chunks, then put in refrigerator to cool)
10 hard boiled eggs (8 chopped and 2 sliced)
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1 cup chopped cucumber or bread & butter pickles (reserve 3/4 cup pickle juice)
1 large red onion, chopped
1/2 cup fresh parsley, chopped
1/3 cup chopped chives (optional)
2 tablespoons Dijon mustard
1 tablespoon stone ground Dijon mustard
1 1/2 cups Miracle Whip
Paprika

Put cooked potatoes and chopped hard boiled eggs in a large bowl. Pour 3/4 cup pickle juice over the potatoes and eggs. Mix in salt and pepper. Cover and let marinate in the refrigerator for an hour or more. Then add the chopped pickles, onion, parsley, and chives. Finally, combine the Miracle Whip and mustards, and add to the potato mixture. Blend thoroughly. Add more salt and pepper to taste. Before serving, top the salad with the slices of hard boiled egg and sprinkle with paprika.

Pasta with Roasted Cherry Tomatoes and Basil

2011-07-03T14:19:00.002-06:00

My friend Lyndsee recommended this recipe. She got it from National Public Radio's Splendid Table, which got it from Diane Rossen Worthington, who got it from Nancy Harmon Jenkins, who was begat by Sariah, who was begat by Eve, ;-)

The deliciousness and simplicity of this dish make it a keeper.

1-1/2 pounds ripe cherry or grape tomatoes, halved
4 garlic cloves, minced
1/2 cup fresh bread crumbs
1/2 cup freshly grated parmesan cheese
Salt and black pepper to taste
1/4 cup olive oil
1 pound penne, fusilli, or farfallini pasta
1/2 cup finely chopped fresh basil

Preheat the oven to 400 degrees. Place the tomato halves in a large baking dish that can be brought to the table. In a small bowl, combine the garlic, bread crumbs, cheese, salt and pepper. Spoon evenly over the tomatoes. Spoon the olive oil evenly over the mixture. Roast the tomatoes for 30 to 35 minutes, or until the mixture is bubbly, browned, and slightly thickened. In a large pot of salted boiling water, cook the pasta for about 10 minutes, or until al dente. Drain well. Add the pasta to the tomato mixture in the baking dish. Add the basil and toss to combine. Serve immediately. Serves 4 to 6 people.

Chicken Salad

2011-06-13T22:28:00.000-06:00

With the onset of warmer temperatures here in Utah, finally, it's time for some refreshing summer foods. And a summer classic is chicken salad, whether on a croissant or a bed of lettuce. I found this recipe on allrecipes.com and adapted it slightly. The original recipe called for dried cranberries (I substituted grapes) and 1/2 cup chopped green pepper (which I omitted). But I'm sure that a lot of variations are possible. You could use pineapple tidbits or mandarin oranges instead of the grapes, slivered almonds instead of pecans, etc.

4 cups cubed, cooked chicken
1 cup mayonnaise
1 teaspoon paprika
1 1/2 cups seedless grapes, halved
1 cup chopped celery
2 green onions, chopped
1/2 cup minced green bell pepper
1 cup chopped pecans
1 teaspoon seasoning salt
ground black pepper to taste

In a medium bowl, mix together mayonnaise with paprika and seasoning salt. Blend in halved grapes, celery, onion, and nuts. Add chopped chicken, and mix well. Season with black pepper to taste. Chill 1 hour.

Granola

2011-05-21T08:15:00.004-06:00

I tried my hand at making granola yesterday. I've always liked granola, but it tends to be pretty expensive. Also, I'm not a big fan of raisins, which seem to be a part of most granolas. So I set out to make my own version of homemade granola. I started with a very positively-reviewed recipe (called Megan's Granola) from allrecipes.com and then made some minor alterations based on my personal preferences. For example, the original recipe calls for 1 cup sunflower seeds. I don't dislike sunflower seeds, but they seemed like an odd ingredient for granola. Plus, I didn't want the additional expense. I also didn't add the two cups raisins or craisins (No offense, but yick to craisins!) for the reason mentioned above. But you are welcome to add raisins or craisins (yick) if you so desire, after the granola has cooled. I also adjusted a few of the ingredient amounts, though nothing major. Anyway, I quite liked the finished product. Very nutty and oaty. Tasty! I will continue to tinker with the recipe, but this one is a keeper.

By the way, even homemade, this granola still isn't cheap. But I'm worth it, right? ;-)

8 cups rolled oats
1 1/2 cups wheat germ
1 1/2 cups oat bran
1 cup finely chopped almonds
1 cup finely chopped pecans
1 cup finely chopped walnuts
1 1/2 teaspoons salt
1/2 cup brown sugar
1/4 cup maple syrup
3/4 cup honey
1 cup vegetable oil
1 tablespoon ground cinnamon
1 tablespoon vanilla extract

1. Preheat the oven to 325 degrees. Line two large baking sheets with parchment or aluminum foil.
2. Combine the oats, wheat germ, oat bran, almonds, pecans, and walnuts in a large bowl. Stir together the salt, brown sugar, maple syrup, honey, oil, cinnamon, and vanilla in a saucepan. Bring to a boil over medium heat, then pour over the dry ingredients, and stir to coat. Spread the mixture out evenly on the baking sheets.
3. Bake in the preheated oven until crispy and toasted, about 20 minutes. Stir once halfway through. Cool, then store in an airtight container. Makes about 30 servings.

Note: I met a professional granola maker the other day, and she recommended baking the granola twice to make it crunchier, but I didn't get any more specific instruction than that--what temperature, how long, etc. So when I made my second batch of this granola, I tried taking the granola out after the first baking time, letting it cool just a bit, and then putting it back in for about five minutes or so and that seemed to enhance the crispiness. Just something to think about. Play around with this recipe.

Mexican Vanilla

2011-05-18T19:37:00.001-06:00

For anyone out there who knows how delicious Mexican vanilla is, I just found a local source that sells it. In fact, the company is just two blocks west of where I live in Springville. Who would have thought?! Until fairly recently, my family always knew people who knew people (including a former 100+-year-old neighbor) who could get us Mexican vanilla directly from Mexico. We put it in whipped cream, cookies, custard, ice cream, and anything else that called for vanilla. It made everything better. Well, now you can get Mexican vanilla without any special connections. It isn't cheap, but I urge you to give it a try. It's called Blue Cattle Truck Mexican Vanilla. It has won awards and been featured on the Martha Stewart Show. Check out this link.

Vanilla Icebox Cookies

2011-05-07T09:44:00.001-06:00

2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup butter
1 cup sugar
1 egg
2 teaspoons vanilla (or you can substitute lemon or orange peel for a slightly fruity flavor)
1 cup chopped walnuts

Combine dry ingredients and set aside. In a mixing bowl, cream butter and sugar. Add egg and vanilla, beat until fluffy. Mix in dry ingredients. Add nuts and stir until combined. Shape dough into a 1-inch roll and chill. Once dough is chilled, cut into slices and bake at 375 degrees for 8 to 10 minutes, or until slightly golden around the edges.

French Dip Sandwiches

2011-04-09T13:24:00.000-06:00

I have a short but checkered history with crockpots, though I admit that the blame for my early failures rests largely with me. In one case, I made pot roast in my crockpot, complete with the roast, veggies, and gravy. The recipe turned out fine, I think, but as I was transporting my crockpot meal to a gathering of friends, carefully steadying the container as I drove, I reached a point where I thought I had made it safely to my destination, and so I let go of the crockpot to pull into a parking space. However, in making the final turn, the crockpot somehow tipped over (why do they often have only three legs?) and the entire contents spilled all over my car floor. And in another instance, I used my crockpot to try a new recipe for Lime Chicken that had been recommended by a friend. I was so excited by the prospect that I made a whole crockpot full of Lime Chicken. But for whatever reason, the chicken was inedible. It was so awful that I couldn't even force myself to eat a single piece, and I ended up throwing the whole batch away. Ugh.

However, my luck with crockpots may have recently turned. One of my first successes was Pulled Pork. And now another success--French Dip Sandwiches! Yum! Plus I'm happy to report that this recipe is as easy as can be. It comes from my friend Elisa, who in turn got it from Our Best Bites. Give it a try!

1 2 1/2 to 3 pound beef roast
2 tablespoons olive oil
Salt and pepper
2 1-ounce packages dry onion soup mix
2 cups water
2 14.5 ounce cans beef broth
6-8 large buns, halved (or more...6 would be VERY generous servings!) (also, use a good quality bun; that makes a big difference)
Swiss, provolone, or mozzarella cheese, shredded or sliced

Heat oil in a large pan over medium-high heat and rub roast with salt and pepper. When very hot, carefully place roast in pan and sear on all sides. You're not cooking the meat, you're just browning it quickly to add flavor and seal in the juices. Place in crockpot and sprinkle with onion soup mixes. Pour water and beef broth over roast. Cook 8-10 hours on low or cook 4-5 hours on high and another 3-4 hours on low. It's hard to screw this part up; basically, the longer it cooks, the more tender it will be. But you know it's done when you pop a fork in it and the meat just falls apart. When meat is ready, take it out of the crockpot and shred with a fork. Keep the leftover juices to use as the dipping sauce.

Spread the halved buns face up on a baking sheet and butter them lightly, if desired. Top the bottom bun with shredded meat and cheese and broil the buns open-faced in the oven or toaster oven for a few minutes, until bread is golden and cheese is melty. Ladle the sauce into small cups for dipping and enjoy!

Swedish Pancakes

2011-03-27T16:08:00.008-06:00

I should probably begin this post with three confessions. First, even though I call this a recipe blog, this post does not offer a recipe. It's more of a referral or a recommendation. Second, I can't say that I know anything about authentic Swedish pancakes, so take what I say here with a grain of salt. I think of these more as crepes. Finally, I'm probably recommending something here that you already make at home and do so easily and cheaply. I have made crepes before, and I love them, but this is a shortcut for when I'm feeling lazy.

That being said, I dropped by IKEA on a whim yesterday and found that they sell pre-made Swedish pancakes (Pannkakor) in the frozen food area. There are a dozen to a bag and each bag costs about $4.30. All you do to reheat them is to put them in the microwave for a few minutes. Voila! Then you can top them with butter, jam, maple syrup, whipped cream, fresh fruit, powdered sugar, or whatever. Actually, one of my favorite ways to serve them is to squeeze a little fresh lemon juice over the heated pancakes and then top them with butter, maple syrup, a scattering of fresh blueberries, and a dusting of powdered sugar. Delish!

I also need to try these with savory fillings/toppings. Anyway, give them a try and let me know what you think.

Al Forno's Roasted Asparagus

2011-03-16T22:34:00.001-06:00

This recipe for roasted asparagus is only slightly different from a recipe I posted previously. In this case, there is no Parmesan cheese or black pepper, and the asparagus is cooked at a higher temperature. But I like both versions. This recipe comes from The Essential New York Times Cookbook.

"You'll love the strategy in this recipe. By placing your oven rack on the highest shelf and roasting the asparagus on it with the oven cranked to 500 degrees, you get perfectly roasted sprouts--shocked with heat on the outside, moist as morning grass on the inside.

1 1/2 pounds asparagus
2 to 3 tablespoons olive oil
Kosher salt

1. Move an oven rack to the highest shelf and heat the oven to 500 degrees. Wash the asparagus under cold running water. Cut away about 1 inch from the bottom of each spear. Place the asparagus in a single layer in a roasting pan and brush with the olive oil. Sprinkle with salt to taste, and shake the pan or roll the asparagus so the salt disperses.
2. Roast the asparagus until the spears are tender when pierced with the tip of a knife, 10 to 12 minutes, depending on the thickness. Transfer to a serving platter. Serves 6."

Tamale Pie/Cornbread Casserole

2011-02-26T09:11:00.002-07:00

This hearty dish clearly fits under the category of comfort food. I like the combination of the beef, bean, and veggie layer, topped with cornbread. This recipe is adapted slightly from Mel's Kitchen Cafe.

Beef Mixture:
2 pounds lean ground beef
1 medium yellow onion, diced
1 teaspoon salt
1/2 teaspoon black pepper
1 cup frozen corn kernels
1 1/2 cups salsa (jarred or homemade)
1 can (15 ounce) black, pinto or white beans, rinsed and drained
1 1/2 cups shredded cheddar cheese

Cornbread Topping:
1/2 cup cornmeal
1 1/2 cup flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup oil
2 eggs, beaten
1 1/4 cup milk
2 or 3 green onions, sliced (optional)

Preheat the oven to 375 degrees. Lightly grease a 9 x 13-inch pan and set aside. In a large skillet, brown the ground beef and onion, adding the salt and pepper, over medium-high heat until the beef is no longer pink. Drain the fat from the pan. Stir in the corn, salsa, and beans. Pour the beef mixture into the prepared pan and set aside.

For the cornbread, combine the cornmeal, flour, sugar, baking powder and salt in a medium bowl. Make a well in the center and add the oil, beaten eggs and milk. Whisk together until just moistened and no dry spots remain. Fold in the sliced green onions, if desired.

Sprinkle the cheese over the beef mixture and pour the cornbread batter over the cheese and beef mixture. Gently spread the cornbread to the edges of the pan, evening it out over the top of the casserole.

Bake for 40-45 minutes until the edges are bubbly and a toothpick inserted into the center of the cornbread comes out clean or with a few moist crumbs. Let the casserole stand for 10 minutes before serving. May be served with additional salsa, sour cream, or chili sauce. Serves 6-8.

New York Times Essential Cookbook

2011-02-20T15:08:00.001-07:00

A good friend of mine, Mark Magleby, who is an excellent cook in his own right, brought this terrific cookbook to my attention at the end of last year. He brought it to one of our monthly dinner groups and was browsing through it for pure enjoyment. Mark said that even if one didn't try any of the recipes, the recipe notes, the food history, and the quality of the writing make for fascinating reading. And he's right.

Here is how Amazon describes the book:
"All the best recipes from 150 years of distinguished food journalism--a volume to take its place in America's kitchens alongside Mastering the Art of French Cooking and How to Cook Everything. Amanda Hesser, the well-known New York Times food columnist, brings her signature voice and expertise to this compendium of influential and delicious recipes from chefs, home cooks, and food writers. Hesser has cooked and updated every one of the 1,000-plus recipes here. Her chapter introductions showcase the history of American cooking, and her witty and fascinating headnotes share what makes each recipe special."

To be honest, I haven't done much cooking out of the book yet, though it does have the no-knead bread recipe I love and make on a regular basis. Nevertheless, I am fascinated by the interesting little notes about each recipe. I am also intrigued by the historical introductions and timelines that begin begin each chapter. They give you kind of a quick overview of food history in the United States.

I have a lot more to read and even more to cook, but this cookbook is a keeper!

Ellen's Bar Cookies

2011-02-14T14:15:00.000-07:00

I have no idea who Ellen is. All I know is that I associate these tasty cookies with my mom. She calls these "Ellen's Things" and has served them for years, particularly around the holidays. I don't know anyone else who makes them, or anything quite like them.

Because I'm not sure that anyone would be tempted to make "things" (Ellen's or anyone else's), I've changed the title to something a bit more descriptive. In any case, I do highly recommend these treats. They have a rich, dense, chocolatey layer on the bottom. On top of that is a creamy, pudding-like layer, which can be colored to suit your mood. And on top of that are swirls of chocolate, which you create by drizzling melted chocolate on the middle layer and then running a fork through the chocolate to make visually interesting swirls and lines. These cookies can be quite attractive.

Bottom layer:
1/2 cup butter
5 tablespoons cocoa
1/4 cup sugar
1 teaspoon vanilla
1 egg
2 cups graham cracker crumbs
1 cup flaked coconut
1/2 cup finely chopped walnuts or pecans

Middle layer:
2 cups powdered sugar
2 tablespoons vanilla instant pudding mix
1/2 cup butter, softened
3 tablespoons milk

Top layer:
2 squares semisweet baking chocolate
1 1/2 teaspoons butter

Melt 1/2 cup butter in heavy pan. Add sugar, cocoa, and vanilla. Stir till dissolved. Cool slightly, then beat in egg. Set aside. Mix crumbs, coconut, and nuts together and stir in chocolate butter mixture; press into an ungreased 9" x 13" x 2" pan. In a bowl beat sugar, pudding powder, 1/2 cup butter, and milk (add food coloring, if desired). Beat until creamy. Spread over crumb mixture and chill. Melt chocolate and 1 1/2 teaspoons butter and drizzle on top with a fork; then lightly draw the fork through the chocolate to create decorative lines. Cool and cut into 1 1/2" squares.

Cream of Zucchini Soup

2011-02-03T18:58:00.000-07:00

This delicious soup comes from my Uncle Brent and Aunt Fae. It's a great way to use the zucchini that is so abundant during the summer.

1 pound (2 medium) onions, chopped
2 tablespoons butter
1 1/2 pounds zucchini squash, washed and sliced
3 cups chicken broth
Salt and pepper to taste
1/4 teaspoon nutmeg
1/4 teaspoon cayenne pepper (I actually prefer to omit the cayenne)
1/2 cup half and half
Grated cheddar cheese (garnish)

In a heavy saucepan, saute the onion in butter until it is soft and translucent but not brown. Add zucchini and chicken broth. Bring to a boil and simmer for 15 minutes, or until squash is tender. Add seasonings and put mixture into a blender; puree until smooth. Add half and half, adjust seasonings to taste, and reheat but do not boil. Serve immediately, garnished with grated cheddar cheese.

Ham and Sweet Potato Hash

2011-01-19T19:20:00.001-07:00

I like breakfast foods almost any time of the day, and this is a nice change up from traditional breakfast foods. I especially like the mix of sweet and savory in this hearty dish. Adapted from Mel's Kitchen Cafe.

2 russet potatoes, peeled and cut into 1/2-inch chunks
2 small sweet potatoes, peeled and cut into 1/2-inch chunks
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 onion, minced
1 red bell pepper, seeded and diced
2 tablespoons light cream
10 ounces ham, cut into 1/2-inch pieces
4 large eggs

In a medium microwave-safe bowl, toss the potatoes with 1 tablespoon oil, salt, and pepper. Cover the bowl with plastic wrap or a tight-fitting lid and microwave for about 6 minutes, until the potatoes are tender but not overcooked (stir the potatoes halfway through cooking). Afterwards, drain off any excess liquid and set the potatoes aside.

Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium heat until the oil is hot. Add the onion and bell pepper and cook, stirring often, until the vegetables are tender, about 4-5 minutes.

Stir in the potatoes and the cream. Using the back of a spatula, press the potatoes into a somewhat even layer and let them cook without stirring, for about 2 minutes, so they can start to get nicely browned. Flip the potato hash mixture, one portion at a time, and lightly repack into the skillet to let the potatoes brown on the other side. Continue this flipping process every few minutes until the potatoes are nicely browned, about 8-10 minutes.

Stir in the ham and lightly repack the hash into the skillet. Using the spatula, make 4 shallow divots, about 2 inches wide, in the surface of the potato mixture. Crack one egg into each indentation. Season with salt and pepper and then reduce the heat to medium-low and cover the skillet. Let the mixture cook until the eggs are set to your liking, about 5-7 minutes. Serves 4.

Easy Microwave Caramels

2011-01-15T17:44:00.008-07:00

I LOVE caramels, especially soft caramels! I love the sweetness, the butteriness, and the smooth texture. So I'm thrilled that I can now make my own homemade caramels, thanks to my friends Elisa and Angie (see Elisa's recipe here). And these are some of the best caramels I've ever had.

In the past, I've been afraid to try making something like this. Candymaking intimidates me. But I shouldn't have worried. This recipe is a lot easier than I expected. I tinkered with the microwave times the first couple of batches to get the desired consistency I was after, but now I've got it down. I am in heaven!

1 cup corn syrup
2 cups sugar
1 pint whipping cream
Dash of salt
1/4 cup butter
1 teaspoon vanilla

Combine sugar, corn syrup, salt, and 2/3 cup cream in a microwave-safe bowl (it needs to be a deep bowl because the caramel mixture bubbles up quite a bit, and you don't want it to spill over into the bottom of your microwave; I used the liner from my slow cooker) and mix until blended. Cook the mixture on high power for about 8 1/2 to 9 minutes, then stir in 2/3 cup more cream. Cook the mixture for another 9 minutes. Then stir in butter, vanilla, and the rest of the cream (butter should be completely melted). Cook for another 8 minutes. Check to see if caramel is cooked to soft-ball stage by dropping a little in a cup of cold water. If necessary, continue cooking the caramel one minute at a time until it is done. Pour into a well-buttered 8 x 8-inch pan and allow to cool and set up. Cut the caramel into pieces, wrap, and enjoy! By the way, I found that a local store sells caramel wrappers, which I hadn't known were available. They are pre-cut and clear, which makes the wrapped caramels more attractive, especially compared to wax paper.

NOTE: cooking times may vary depending on your microwave. The times above work perfectly for MY microwave, and I've made these caramels about a dozen times now. But I know that a few people have tried this recipe and ended up with overdone caramel. So I'd suggest maybe reducing the cooking times a bit and using the cold water method mentioned above to test whether the candy is at the soft ball stage. You can always cook the caramel longer, of course, but there isn't much you can do when it is overcooked. However, once you have the times down, this recipe is VERY easy.

Pulled Pork Sandwiches

2011-01-08T20:51:00.007-07:00

This is my kind of recipe. Just a few ingredients, easy to prepare, and really tasty! I had this tonight, along with my baked beans recipe. The world seems brighter after such a delicious meal! (I adapted this recipe from allrecipes.com)

1 5-pound pork roast (shoulder or butt)
Salt and pepper
2 (12 fluid ounce) cans root beer
1 28-ounce bottle barbecue sauce (you can use your favorite; I used Sweet Baby Ray's Hickory and Brown Sugar Barbecue Sauce)
1/4 teaspoon garlic salt
1 teaspoon dried minced onion
Hamburger buns, lightly toasted

Season with salt and pepper and place pork roast in a slow cooker; pour root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours (the actual length of time may vary according to individual slow cooker). Drain well. Remove pork from the slow cooker, take out any fat or bone, shred, then return to slow cooker. Stir in barbecue sauce, garlic salt, and onion. Add a little water, if necessary, to add moisture. Cook for an additional 30 minutes. Serve over hamburger buns. (Not sure how many this serves. I've only made this recipe once, with a 6-pound roast, and I'd guess that it made enough for at least 20 to 25 sandwiches.)

Scalloped Potatoes

2011-01-03T10:05:00.001-07:00

I was assigned to do a potato dish our for family Christmas party this year, so I thought I'd try to find a good basic recipe for scalloped potatoes, and this is it. Cheesy and potatoey and filling. Plus it allowed me to practice on my new mandoline. This recipe comes from America's Test Kitchen Family Cookbook.

2 tablespoons butter
1 onion, chopped fine
1 tablespoon minced fresh thyme (or 1 teaspoon dried)
2 garlic cloves, minced
1 1/4 teasoons salt
1/4 teaspoon pepper
2 1/2 pounds russet potatoes (5 medium), peeled and sliced 1/8 inch thick
1 cup low-sodium chicken broth
1 cup heavy cream
2 bay leaves
1 cup shredded cheddar cheese

Adjust oven rack to the middle position and heat the oven to 425 degrees. Melt the butter in a large Dutch oven or pot over medium-high heat. Add the onion and cook until softened, about 5 minutes. Stir in the thyme, garlic, salt, and pepper and coook until fragrant, about 30 seconds. Add the potatoes, broth, cream, and bay leaves. Bring the mixture to a simmer. Reduce heat to medium-low, cover, and cook, stirring occasionally, until the potatoes are almost tender, about 10 minutes.

Discard the bay leaves. Transfer the mixture to an 8-inch square baking dish. Gently press the potatos into an even layer and sprinkle the cheddar over the top. Bake until the cream is bubbling around the edges and the top is golden brown, 15 to 20 minutes. Let stand for 10 minutes before serving. Serves 6.

Ropa Vieja

2010-12-30T21:23:00.002-07:00

GUEST BLOGGER: Charlotte (The original recipe comes from Cooking Light [January 2008]; Charlotte's comments are in italics)

This Cuban stew is made by braising beef until it can be shredded--thus the name (translated as "old clothes"). Serve with tortillas and pass the hot sauce on the side for those who like it fiery (Cholula goes perfectly with this dish!!!). Because the meat is shredded, it's also suitable for tacos and burritos.

I enjoy it over Cal Rose rice (a short grain rice available at most grocery stores) and black beans, topped with tomatoes, avocados, and chopped cilantro. Hold the cheese and sour cream. Although we tend to put cheese and sour cream on all Hispanic food, this tastes much better without.

I usually double the recipe then divide and freeze the leftovers. When I double the recipe, I don’t double the peppers and onions because the amount called for can be overwhelming for the dish. When I make a single recipe I double the spices, and when I make a double recipe I quadruple the spices (just my preference).

Cooking spray
2 (1-pound) top sirloin steaks, trimmed (or flank steak or something similar)
3 cups thinly vertically sliced red onion
2 cups red bell pepper strips (about 2 peppers)
2 cups green bell pepper strips (about 2 peppers)
4 garlic cloves, minced
(I chop everything the night before and toss it in a large bowl)
6 tablespoons thinly sliced pitted green olives (I use Spanish olives, pimento and all, and like to add more.)
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon freshly ground black pepper
6 tablespoons red wine vinegar
3 cups fat-free, less-sodium beef broth
1 tablespoon no-salt-added tomato paste
2 bay leaves
1/2 cup chopped fresh cilantro

Heat a large Dutch oven (I use a heavy pot.) over medium-high heat. Coat pan with cooking spray. Add 1 steak to pan; cook 2 1/2 minutes on each side or until browned. Remove steak from pan. Repeat procedure with cooking spray and remaining steak.

Reduce heat to medium. Add onion, bell peppers, and garlic to pan; cook 7 minutes or until tender, stirring frequently. Stir in olives and next 5 ingredients (through black pepper); cook 30 seconds or until fragrant. Stir in vinegar, scraping pan to loosen browned bits; cook for 2 minutes or until liquid almost evaporates. Stir in broth, tomato paste, and bay leaves. Add steaks; bring to a simmer. Cover, reduce heat, and cook 1 1/2 hours or until steaks are very tender. Discard bay leaves. (Make sure the liquid is simmering and not boiling during the 1 ½ hours. This gives you a clear broth rather than a cloudy broth – it has to do with the fat in the dish breaking down or something.)

Remove steaks from pan; shred with two forks. Stir shredded beef and cilantro into pan. Yield: 8 servings (serving size: about 3/4 cup)

Mint M&M Chocolate Chip Cookies

2010-12-27T23:17:00.005-07:00

I realize that many people are probably still coming down from the massive sugar high that is the Christmas holiday, but I wanted to try this recipe while mint M&Ms are still available in the grocery stores. I don't know if it's different elsewhere, but around here, the mint variety are only available around Christmas time. In any case, these cookies are very tasty. They are also delicious if you prefer to use regular M&Ms instead of the mint variety. Or if you are looking for another M&M chocolate chip cookie recipe, here is another I recommend. By the way, this mint M&M cookie recipe was passed along to me by my friend Becky Watts Dean.

1 cup brown sugar
3/4 cup white sugar
2 eggs
1 cup butter, softened
1 teaspoon vanilla
3 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cup semisweet chocolate chips
1 Package Mint M&Ms

Cream brown sugar, white sugar, and butter. Then add eggs and vanilla. Combine with flour, baking soda, and salt. Once the dough is mixed together, stir in chocolate chips. Scoop tablespoon-sized balls of dough onto a greased baking sheet. Bake at 350 degrees for about 7 minutes. Take cookies out of oven and press Mint M&Ms (about 4-5 per cookie) into the top of each cookie. Then return the cookies to the oven and bake until golden brown, another 2-4 minutes. Leave the cookies on the baking sheet for 2-3 minutes after baking before removing them to a cooling rack.

Pineapple Cheese Dip

2010-12-27T11:25:00.002-07:00

My sister Amy brought this dip to our family's Christmas Day brunch this year, and I really liked it.

2 8-ounce packages of cream cheese, softened
1/2 cup chopped green onion
1 20-ounce can crushed pineapple, drained
Chopped pecans

Mix the first three ingredients together in a small serving bowl. Garnish with chopped pecans. Serve with crackers.

Beet Chips

2010-12-27T00:40:00.001-07:00

And now for something completely different. An easy and healthy snack. Beet chips. Like potato chips but with beets instead of potatoes, and baked instead of fried. As mentioned in a previous post, I've discovered as an adult that I do in fact like beets. And this is a different way to eat them. The idea for this came from a chef at a local restaurant called Communal. I don't think they serve this snack at the restaurant, but I did find the recipe on their blog. According to the blog, "All you do is peel some raw beets and slice them as thin as possible. You really need a mandoline for this. Then place them on parchment paper on a baking sheet and sprinkle some sea salt on top. Bake them at 300 degrees for about 30 minutes. That’s it!" I tried these today, and although the chips aren't as crispy or as addictive as potato chips, they were a nice change of pace for a snack. Plus I really like the color. I'm going to try another batch tomorrow and maybe brush the beet slices with a little balsamic vinegar before I bake them and see how that works out. I'll let you know how that experiment goes.

Gingerbread Men

2010-12-19T14:34:00.002-07:00

Here is the traditional Clark family recipe for gingerbread men. I have to confess that I've probably never made these gingerbread men from start to finish. I'm basically too lazy to make the dough, cut out the cookies, and then frost them. Especially the frosting part. But I have made the dough for my mom, who then likes to take on such tasks. It's to my shame, I know. However, I have eaten more than my share of these cookies over the years. So I can attest to their deliciousness! By the way, in our family, we like thin and crispy cutout cookies (the theory may be that if they are thinner, you can eat more of them :-)), so I don't know what would happen if you did less rolling out and tried to make these into the thick cookies that some people like. If anyone wants to give that a try, let me know how it turns out.

2 3/4 cups flour
1/2 teaspoon baking soda
1 teaspoon ginger
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup shortening
1/4 cup brown sugar
3/4 cup light molasses
1 egg, beaten
1 teaspoon hot water
1 teaspoon vinegar

Cream shortning and sugar until fluffy. Add molasses and egg, beating until smooth. Mix in dry ingredients, along with water and vinegar. Blend thoroughly. Cover dough and chill. Roll out dough until 1/4-inch thick. Cut into desired shapes. Bake at 350 degrees for 20 minutes, or until browned. Makes 1 dozen men.

Green Enchiladas

2010-12-18T18:30:00.002-07:00

This enchilada recipe comes from my friend Lyndsee. She brought this dish to our office Christmas party this year, to rave reviews, I might add.

1 4-ounce can green chilies
2 packages cream cheese
1.5 pounds chicken, cooked and diced (I used at least 2 pounds or more)
2 small cans green enchilada sauce
6 to 8 flour tortillas (however many you need to use up the filling)
Mild cheddar cheese, grated

Cook the cream cheese, chicken, and green chilies over medium-low heat until the cream cheese is melted and the mixture is well combined. Spread about 1/3 of the sauce evenly in the bottom of an 9 x 13-inch baking dish. Roll up however much filling you want inside each tortilla and place in pan. Pour the rest of the sauce over the enchiladas. Top with cheese. Bake at 350 degrees until the cheese is melted. Then turn the oven on to broil for a few minutes to get the cheese all bubbly.

Chocolate Sheet Cake

2010-12-18T16:51:00.000-07:00

I've had this recipe in my folder for a long time and hadn't gotten around to trying it until this past week. It's a keeper. This cake serves a bigger group, and the recipe is as easy as can be to make. The chocolate chips (baked into the cake) and the chocolate frosting give this cake a moist richness, but the texture is still delicate.

1 cup water
1/2 cup butter, room temperature
1/2 cup unsweetened cocoa powder
1 teaspoon cinnamon (optional)
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon baking soda
2 cups sugar
2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup buttermilk
2 large eggs
1 cup semisweet chocolate chips

Preaheat oven to 350 degrees. Butter and flour 15 1/2 x 10 1/2 x 1-inch baking sheet. Blend water, butter, cocoa, cinnamon (optional), vegetable oil, vanilla, and baking soda in large bowl. Whisk in sugar, flour, and salt, then buttermilk and eggs. Spread batter in prepared baking sheet. Sprinkle batter with semisweet chocolate chips. Bake cake until toothpick inserted into center comes out clean, about 20 minutes. Let cake cool on a wire rack.

Frosting
1/2 cup butter
1 pound (about 4 cups) powdered sugar
3 tablespoons cocoa
1/3 cup whole milk I used cream and a little bit of water)
1 teaspoon vanilla
1 cup chopped walnuts or pecans (optional)

Melt butter in medium heavy saucepan over medium heat. Remove from heat. Whisk in powdered sugar, milk, cocoa, and vanilla. Mix well. then spread on cooled cake, and top with chopped nuts, if desired.

Roast Pork Tenderloin with Maple Glaze

2010-12-17T18:03:00.000-07:00

This simple and yummy recipe is adapted slightly from America's Test Kitchen's Family Cookbook. I had a pork tenderloin tonight that I needed to use, so I thought I'd try something new. The seasoning and sauce combine to create a flavor that is slightly salty and slightly sweet.

1 pork tenderloin
1 tablespoon vegetable oil

Heat oven to 450 degrees and adjust the rack to the lower-middle position. Pat the tenderloin dry with paper towels and season with salt and pepper. Heat the oil in a twelve-inch skillet over medium-high heat until just smoking. Brown the tenderloin on all sides, about ten minutes, reducing the heat if the fat begins to smoke. Transfer the tenderloin to a 9 x 13-inch baking dish. Then add the glaze (see below). Roast in the oven until the center of the pork tenderloin registers 135 degrees on an instant-read thermometer, about 10 to 15 minutes, turning the tenderloin over halfway through the cooking time. Transfer the tenderloin to a carving board, tent with foil, and let rest until the pork reaches an internal temperature of 145 to 150 degrees before slicing and serving, about 10 minutes.

Maple Glaze
1/2 cup maple syrup
1/4 teaspoon cinnamon
1/8 teaspoon ground cloves
a pinch of cayenne pepper, if desired (I don't)

After browning the pork, pour off the fat left in the skillet. Add all of the ingredients in the pan, scrape up any brown bits, and simmer until slightly thickened and fragrant, about 30 seconds. Remove the glaze from the skillet and pour over the tenderloin prior to roasting.

Slow-Cooked Yellow Squash

2010-12-11T17:24:00.000-07:00

This recipe comes from Everyday Food. They say that "Long cooking in a covered pot concentrates the sweet, nutty flavor of squash. If the vegetable begins to brown as it cooks, lover the heat and add a splash of water."

2 tablespoons olive oil
1 medium onion, thinly sliced
4 yellow squash (8 ounces each), thinly sliced
coarse salt and ground pepper

In a large pan, heat the oil over medium-low. Add onion, squash, and 2 tablespoons water. Season with salt and pepper and toss well. Cover and cook, stirring occasionally until soft, 30 to 35 minutes. Serves 4.

Rice Krispie Treats

2010-12-11T17:13:00.002-07:00

I know, I know. But I do like them. :)

1/4 cup butter
1 10-ounce package miniature marshmallows (or 40 regular marshmallows)
1/4 cup peanut butter (optional)
6 cups Rice Krispies

Melt butter in large deep pan over medium-low heat. Add marshmallows and stir until completely melted. Blend in peanut butter, if using. Remove pan from heat, add Rice Krisipies, and stir until they are well-coated. Using buttered spatula, press mixture into buttered 13 x 9 x 2-inch pan. Cut when cool.

Updated: Giving Homemade Food for Christmas

2010-11-19T09:57:00.003-07:00

Christmas is around the corner, and finding just the right gift for a friend, neighbor, or coworker isn’t always an easy task. So I thought I’d share a few Christmas gift ideas in the event that you’d like to give a gift of homemade food this year, which I think many people appreciate. And given the state of our economy right now, if you’re like me, you may be looking for ways to show that you care without spending a lot of money.

The items below can all be made from recipes on my blog. I’ve chosen these because they are all delicious and can be made with relative ease. Also, once you’ve made one of these items, all you need to do to make it festive is to wrap it in a cellophane bag and tie it with a beautiful holiday ribbon. You can also include a copy of the recipes along with a personal card.

Candy/Snacks
Cinnamon-Roasted Almonds
Caramel Popcorn
Uncle Antone and Aunt Gretta’s Easy Candy Popcorn
White Chocolate Popcorn
Lion House Taffy

Cookies/Cookie Dough
French Swiss Cookies
Aunt Joan’s Toffee Squares
Orange Oatmeal Cookies
Cut-Out Cookies
Frosted Lemon Butter Cookies
Peanut Butter Chocolate Chip Cookies
Oatmeal Cookies
Chocolate Chip Cookies
Peanut Butter-Oatmeal Chocolate Chip Cookies
Peanut Butter Cup Cookies
Ginger Snaps
Date-Filled Cookies
Caramel Pumpkin Cookies
Pumpkin Chocolate Chip Bars

With many of the recipes above, you could give a roll of cookie dough, along with the baking directions, so that the recipient could make these cookies at their leisure, perhaps after the flurry of holiday treats has passed.

Breads
Banana Bread
Applesauce Nut Bread
Chocolate Chunk Pumpkin Bread
Corn Bread
Dill Bread
No-Knead Bread (you could include a small jar of honey or jam with a loaf of this bread)

Or how about a bag of homemade oatmeal pancake mix?
Oatmeal Pancakes

Salad Dressing
I think many people would love a jar of homemade salad dressing for the holidays. It would certainly be a more unusual gift. Also, you could turn these into a larger gift by combining them with other items. For example, you could give the bleu cheese dressing with some beautiful pears. Or you could give a “salad basket” to a friend, including salad dressing, greens, fruit, pine nuts, etc)
Bleu Cheese Salad Dressing
Homespun German Salad Dressing

Soups
Granted, you can’t put soup in a cellophane bag very well, but a jar or other decorative container might work. It doesn’t have to be an entire pot of soup. Just enough for a serving or two. The idea is simply to show someone that you are thinking of them. And why not give something that isn’t sweet during the holidays, something that could help make a meal during the sometimes hectic Christmas season?
Butternut Squash Soup
Taco Soup
Carrot Chowder
Easy White Bean Soup
Chicken Chili

Happy Holiday Giving!

Apricot Sauce

2010-11-16T20:40:00.001-07:00

This is one of my mom's tried and true favorites and a great way to make ham a little more special.

1/2 cup apricot jam
3/4 cup bottled apricots, drained and pureed
2-3 tablespoons brown sugar
2 teaspoons Dijon mustard
2 tablespoons cider vinegar
1 teaspoon dried minced onion

Combine ingredients in a saucepan and heat for 5-7 minutes.

Kitchen Tip: Making Ice Cream with Fruit

2010-11-09T11:23:00.000-07:00

Although summer is long gone this year, I figure that any season can be ice cream season. So I want to share a tip I discovered this year for making ice cream with fruit. The ice cream recipe I usually follow comes from Ben & Jerry's Homemade Ice Cream & Dessert Book, which instructs you to make a Sweet Cream Base (see below) and then add other ingredients or flavorings. The base is always the same, obviously, but then you add whatever ingredients you want to create the type of flavoring you desire.

Well, I LOVE ice cream made with fresh fruit (peaches, strawberries, raspberries, or whatever), but particular fruits aren't always in season. So what I tried doing this summer was putting the prepared and pre-measured fresh fruit (2 cups of finely chopped fruit) in freezer bags, along with the sugar and lemon juice the recipe calls for. That and a quarter teaspoon of Fruit Fresh. Then I labeled the bags and put them in my freezer. So that way, whenever I want to have fresh peach ice cream, for example, all I have to do is pull a bag of the peach mixture out of the freezer to thaw, make the Sweet Cream Base, combine the two, and pop the mixture in my ice cream freezer. Voila!

So in the example below, I would buy the fresh peaches in season and then put two cups of chopped fresh peaches, 1/2 cup sugar, the juice of 1/2 a lemon, and 1/4 teaspoon Fruit Fresh in each freezer bag. Those bags would then go in the freezer. And then when I wanted to make my peach ice cream, I would pull a bag out of the freezer, thaw it, and add it to the Sweet Cream Base. And there you have it. The same principle would work for other ice creams as well, though the amount of sugar may vary depending on the fruit.

Fresh Peach Ice Cream
2 cups ripe peaches that have been peeled and sliced
1/2 cup sugar
Juice of 1/2 lemon
Sweet Cream Base (see below)

Combine the peaches, sugar, and lemon juice in a mixing bowl. Puree with a hand blender. Cover and refrigerate at least two hours. Prepare the Sweet Cream Base and then combine with the chilled fruit mixture. Transfer to an ice cream maker and freeze according the manufacturer's instructions.

Sweet Cream Base
2 large eggs
3/4 cup sugar
2 cups heavy whipping cream
1 cup milk

Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend.

Makes 1 generous quart.

Peanut Butter Chocolate Chip Cookies

2010-11-09T10:39:00.001-07:00

I feel like I have a number of peanut butter cookies on this blog already, but this one is too good to not pass along. This cookie is slightly cakey and very peanut buttery, which is what I look for in the perfect peanut butter cookie. This recipe is adapted slightly from My Kitchen Cafe.

1 cup butter, softened to room temperature
2 cups smooth or chunky peanut butter
1 1/2 cups firmly packed light brown sugar
1 cup granulated sugar
2 large eggs
1 1/2 tablespoons milk
1 1/2 teaspoons pure vanilla extract
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 cups chocolate chips (or a combination of peanut butter and chocolate chips)

Preheat oven to 350 degrees. In a large bowl combine the butter and peanut butter and beat the mixture until it is light and fluffy (you can do this with a hand mixer or with an electric mixer). Add the sugars and mix until well combined. Add the eggs and mix for 1-2 minutes. Blend in the milk and vanilla. Add the dry ingredients and mix just briefly. While there are still large spots of flour, add the chocolate chips (or peanut butter chips or both) and mix until the flour is completely mixed in and the mixture is well combined. Let the cookie dough sit for 15 minutes before scooping onto the baking sheets. The dough will firm up as it sits.

When ready to bake, scoop tablespoon-sized balls of dough onto silpat or parchment-lined baking sheets, leaving about 1 to 2 inches in between the cookies to allow for spreading as they bake. Bake for 10-11 minutes, taking care not to overbake. Leave the cookies on the baking sheet for 2-3 minutes after baking before removing them to a cooling rack. This will help them set up and be firm enough to transfer without having them overbake in the oven. The cookies may look slightly underbaked but they will firm up as they cool. Resist the urge to eat them warm as they taste much better cooled.

Makes about 4-5 dozen cookies. Baked cookies can be frozen, and they taste great out of the freezer, especially if they are left to sit at room temperature for a few minutes.

Buttermilk Syrup

2010-11-08T19:40:00.001-07:00

This buttermilk syrup is heavenly! So buttery and sweet! Try it on pancakes, waffles, or French toast. You'll love it! This recipe comes from my friend Angie and her sister-in-law Liza (also my friend).

1 stick (1/2 cup) butter
1 cup sugar
1/2 cup buttermilk
1 teaspoon light corn syrup
1 teaspoon baking soda
1 teaspoon vanilla

In a large saucepan, combine butter, sugar, buttermilk, and corn syrup and bring to a boil for about 2 to 3 minutes. Add baking soda and vanilla. Mixture will bubble up to at least double in size or more, so make sure you use a saucepan that is large enough.

Oatmeal Pancakes

2010-10-31T18:37:00.006-06:00

I tried this recipe for the first time this morning, and I'm hooked! The oatmeal mixture is incredibly easy to make, and you can store it in the fridge or freezer to use whenever the mood strikes you. Once you have the mix, all you need to do is just add an egg and a cup of buttermilk, and you're ready to go!

Also, a friend recommended a delicious variation on this recipe. Try adding a mashed ripened banana along with the buttermilk and egg, before you cook the pancakes. That's the variation I'm most fond of currently. Or I've also made blueberry pancakes by tossing in fresh blueberries, when I've had some on hand.

One other note. Since a single batch of this pancake batter makes more pancakes than I can eat at one sitting, I usually cook all the pancakes up and then freeze the extras. That way, when I want a quick breakfast, I just pull a few pancakes out of the freezer, microwave them till they are warm, and add the butter and syrup. Very yummy and so easy. This recipe is high in fiber and yet the pancakes are fluffy and delicious (and you can increase the ratio of wheat flour to white flour, if desired)!

This is another recipe adapted from My Kitchen Cafe.

3 1/2 cups rolled (quick) oats
3 cups whole wheat flour
2 cups all-purpose flour
3 tablespoons sugar
3 tablespoons baking powder
1 tablespoon salt
1 tablespoon baking soda
1 cup vegetable oil

Mix all the dry ingredients together in a mixer with a paddle (or by hand). With mixer on slow speed (or gently by hand), drizzle the vegetable oil into the bowl slowly while the mixer is running. When all the oil has been added, stop the mixer and squeeze a clump of mix in your hand. If it stays together, it is just right. If it is still crumbly, add another tablespoon of oil at a time until the consistency is correct. Store in an airtight container for up to two weeks at room temperature or indefinitely in the refrigerator or freezer.

To make the pancakes: whisk together 1 cup of mix, 1 cup buttermilk (a combination of half plain yogurt and half milk will also work), and 1 egg. The mixture may seem thin at first but the oats will soak up the milk as it stands while the griddle preheats. Heat a griddle and drop the batter onto it. When the edges look dry and bubbles come to the surface and don't break, turn the pancake over to finish cooking on the second side.

*Makes 10 cups of dry mix. One cup of mix will make about 6 to 7 4-inch pancakes.

Marinara Sauce

2010-10-16T20:21:00.002-06:00

Friends have often told me that it's so easy to make homemade pasta sauces that there's no good reason to rely on store-bought sauces, which aren't nearly as good. And I've tried a few times to make my own pasta sauces, but I just kept returning to bottled versions out of habit and convenience more than anything else. In any case, a marinara sauce such as this one may finally make a believer out of me. It's delicious! Furthermore, the recipe is very simple, uses basic ingredients that I usually have at home, and the end result can be divided into smaller portions and frozen for future use. How can you go wrong with that? This recipe comes from one of my favorite recipe blogs--My Kitchen Cafe.

2 tablespoons extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 (28-ounce each) cans crushed tomatoes
1/2 tablespoon dried basil
1/2 tablespoon dried oregano
2 bay leaves
1 tablespoon brown sugar
2 tablespoons butter (optional but delicious)

In a large pot, heat the oil over medium heat until hot. Add the onion and garlic and saute, stirring very frequently, until the onion is soft and translucent, about 3-4 minutes. Add the celery and carrots and season with salt and pepper. Cook, stirring frequently, until all the vegetables are slightly tender, about 5 minutes. Add the crushed tomatoes, basil, oregano and bay leaves and simmer, covered, on low heat for 1 hour, stirring occasionally to make sure the sauce isn't sticking to the bottom of the pot, until slightly thickened and the vegetables are completely tender. Stir in the brown sugar. Taste the sauce. Add salt and pepper as needed. Add the butter and stir to combine if you want to round out the flavors and add a dimension of silkiness.

Remove the bay leaves. In a blender or food processor, blend the sauce (in several batches, if necessary) until it is smooth. The sauce can be frozen once it is cooled completely in freezer-safe ziploc bags for up to 6 months.

*Makes about 7 cups of sauce

Fruit Dip

2010-10-02T17:08:00.004-06:00

This easy and delicious fruit dip recipe comes from my coworker and friend Lauren Woodmansee. She brought this dip to a recent office birthday celebration.

1 7-ounce container marshmallow creme
1 8-ounce package Cool Whip (I used an "Extra Creamy" generic brand)
1 8-ounce container of strawberry cream cheese
2 tablespoons orange juice

Combine ingredients in a large mixing bowl and beat with an electric mixer on medium speed until well blended. Then chill for at least an hour before serving with cut fruit, such as apples, cantaloupe, pineapple, bananas, strawberries, grapes, pears, etc.

Lemon Ice Cream

2010-08-17T20:05:00.001-06:00

I made this lemon ice cream for the first time just recently, but I've eaten it many times in the past, and it is heavenly! This recipe brings back fond memories of the summer parties we had in my Oak Hills neighborhood in Provo, Utah when I was growing up. Homemade ice cream was always a favorite treat at these parties.

4 cups sugar
3/4 cup fresh lemon juice (usually about 4 lemons)
1 1/2 teaspoons lemon extract
2 quarts milk
1 pint heavy cream
4 drops of yellow food coloring (this is optional, but since this ice cream appears white, people may mistake it for vanilla otherwise)

Be sure to mix the sugar and lemon juice together first before adding the remainder of the ingredients, or the lemon juice may cause the milk and cream to sour. Freeze the mixture according to manufacturer directions. Makes 4 quarts.

Peanut Butter-Oatmeal Chocolate Chip Cookies

2010-08-02T21:18:00.004-06:00

I love peanut butter cookies, I love oatmeal cookies, and I love chocolate chip cookies, providing they are all of good quality, of course. But this recipe combines all three ingredients into a single delicious cookie. I've been looking for a recipe like this for a long time. I got it from my friend Elisa (see her blog here), who got it from someone else. I've adapted it very slightly.

2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, at room temperature
1/2 cup creamy peanut butter
1/2 cup chunky peanut butter
1 cup granulated sugar
2/3 cup light brown sugar
1 teaspoon vanilla extract
2 eggs
1 cup rolled oats
2 cups semisweet chocolate chips

Preheat oven to 350 degrees F. Whisk together the flour, baking soda, and salt; set aside. Cream together the butter, peanut butter, granulated sugar, brown sugar, and vanilla extract, about 3 minutes. Add the eggs and beat to combine. On low speed, gradually add the flour until just combined. Stir in the oats, and then the chocolate chips. Use a cookie scoop (2 tablespoons) and drop dough onto lightly greased baking sheets, about 2 inches apart. Bake for 10 to 11 minutes, or until the cookies are lightly golden. The cookies will not look completely done. But they will finish baking when out of the oven. Cool completely on the baking sheet.

Corn and Cheese Muffins

2010-07-14T22:39:00.003-06:00

A combination of computer problems and summer travel has kept me from blogging for the past several weeks, but I'm back online again. Anyway, I'm certainly not above using package mixes if the end result is worth it. This tasty and simple recipe comes from the Gourmet website.

2 (8 1/2-ounce) packages corn muffin mix
1 cup nonfat milk (I used 1%)
1 cup lowfat cottage cheese
2 large eggs
1/2 cup (packed) shredded cheddar cheese

Preheat oven to 400 degrees. Spray muffin tins with cooking spray. Combine muffin mix, milk, cottage cheese, and eggs in a large bowl. Using electric mixer, beat until well-combined. Mix in cheddar cheese. Let stand 5 minutes. Spoon batter into prepared cups, dividing equally. Bake until muffins are brown on top and tester inserted in center comes out clean, about 30 minutes. Let muffins cool to room temperature. Makes 12 (When I made this recipe, it yielded more like 16 to 18 muffins).

Grilled Island Chicken

2010-06-06T09:51:00.004-06:00

This is the kind of of recipe I love. Flavorful grilled chicken that is a cinch to make and that uses ingredients I almost always have on hand. Yum. I intend to make this dish again and again. The recipe comes from My Kitchen Cafe (see the link above).

1/3 cup vegetable oil
3 tablespoons freshly squeezed lemon juice (from about 1-2 lemons)
1 1/2 tablespoons soy sauce
1 clove garlic, finely minced
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2-4 chicken breasts

Combine all ingredients except chicken in a mixing bowl or large airtight plastic bag. Whisk or shake well until the marinade is well mixed. Add the chicken breasts to the bowl or plastic bag so that they are covered by the marinade. If using a bowl, cover tightly with plastic wrap. If using a plastic bag, press out all the excess air and seal the bag tightly. Refrigerate and marinate up to 10 hours (I would suggest marinating for at least 3 hours at the minimum).

Preheat a gas or charcoal grill to medium heat. Grill the chicken for 6-7 minutes per side (depending on how thick the chicken breasts are), until the chicken is no longer pink in the center (if you have a meat thermometer, the chicken should register 165 degrees). Tent with foil and let the chicken rest for about five minutes before serving. This recipe would also work well to make tasty chicken kebabs. Simply marinate chunks of chicken according to the directions above.

Alternately, the chicken can be baked using the following directions:
When ready to cook the chicken, preheat the oven to 350 degrees. Place the chicken breasts in a baking dish and pour the excess marinade over them. Bake in the oven until cooked through and the internal temperature reaches 165 degrees, about 45 minutes (exact baking time will depend on the size of your chicken pieces.) Remove from the oven and let rest for 5 minutes before serving.

Apricot Tart

2010-05-30T10:53:00.003-06:00

Before too long now, it will be apricot season. And this is one of my favorite ways to use fresh apricots. The combination of textures, the mixture of sweetness and tartness works well in this dessert.

1 cup flour
Pinch of salt
1 tablespoon sugar
1 stick butter
2 tablespoons margarine
8-10 fresh apricots
1/4 cup sugar
Sliced, toasted almonds

Crust: Put the flour, salt, and sugar in a bowl. Cut in the butter and margarine until the texture is that of tiny pebbles. Add just enough cold water to make the dough adhere. Form a ball and refrigerate 1/2 hour. Then roll out on a floured board into a circle large enough for a 10-inch shallow tart pan. line with wax paper and fill with rice or beans. Bake in a preheated 350 degree oven for 8-10 minutes or until brown. Remove beans and paper and bake another 2 minutes to brown bottom.

Filling: Plunge the apricots into boiling water for 30 seconds; remove and peel. Slice the apricots in half and arrange in the baked tart shell so no space is left between the fruit. Sprinkle with the sugar. Bake in preheated 375 degree oven for 12 to 15 minutes until fruit is soft. Sprinkle almonds on top. Serve within 3 hours of baking.

Easy Baked Pasta

2010-05-20T19:08:00.003-06:00

1 pound pasta (penne, ziti, or rigatoni), cooked until almost tender and then drained
1 26-ounce jar of your favorite tomato pasta sauce (2 to 3 cups)
1 pound cooked ground beef or sausage (optional)
About 2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese

Preheat oven to 400 degrees. Combine the cooked and drained pasta with the tomato sauce (and meat, if desired). Spread half of the pasta mixture in a 9 by 13-inch baking dish that has been sprayed with cooking spray. Sprinkle with half of the mozzarella and half of the Parmesan. Spread the remaining pasta mixture in the dish and then sprinkle with the remaining cheeses. Bake until the cheeses turn golden brown, about 20 minutes. Let cool 5 minutes before serving.

Barbecue Chicken Pizza

2010-05-03T21:10:00.000-06:00

2 cups shredded cooked chicken breast
1/3 cup barbecue sauce
1 (10 oz.) pre-baked Italian bread shell (12-inch)
3 Italian plum tomatoes, sliced
1/4 cup diced purple onion
1 cup shredded Monterrey Jack cheese
Cilantro (if desired)

Preheat oven to 450 degrees. In small bowl, combine chicken and barbecue sauce; mix well. Place bread shell on ungreased cookie sheet. Spread chicken mixture over shell. Arrange tomatoes and onions over chicken. Sprinkle with cheese. Bake at 450 degrees. for 10 minutes, or until cheese is melted and bread shell is browned. Yield: 6 servings.

Lemon-Artichoke Chicken

2010-04-24T19:42:00.003-06:00

I tried this recipe this evening and liked it very much. The lemon and artichokes make a wonderful combination. And this dish couldn't be easier. Kudos to my friend Elisa for sharing it. You can find her recipe blog here.

1/4 cup olive oil
1/4 cup fresh lemon juice
3 tablespoons honey
2 teaspoons garlic, minced
1 teaspoon dried thyme
1/2 teaspoon kosher salt
1/2 teaspoon crushed red pepper flakes (I'm not a fan of spicy food, so I didn't include these)
2 tablespoons olive oil
4 boneless, skinless chicken breast halves (I used chicken tenders)
1/3 cup white wine
1 can (13.75 oz) whole artichoke hearts, drained, halved
1 whole lemon, thinly sliced
Orzo, or other pasta
Fresh parsley, chopped

Combine the oil, lemon juice, honey, garlic, thyme, salt and pepper flakes in a small bowl for the sauce and set aside. Season chicken breasts with salt and black pepper. Saute in 2 tablespoons olive oil in a large saute pan. Cook over medium-high heat until lightly browned on both sides, 3-5 minutes per side. Reduce heat to medium, cover, and cook 5 minutes. Add white wine, artichokes, and sauce. Simmer and reduce the sauce, about 3 minutes. Top chicken with slices of lemon, cook 2 minutes more, or until sauce thickens. Serve over orzo or other pasta. Garnish with chopped parsley.

Apricot Mold

2010-04-21T20:05:00.005-06:00

Perhaps because it's rainy and cold outside at the moment, I'm thinking of things summery and light. I like to serve this gelatin mold with fresh fruit such as grapes, strawberries, or apricots in the center.

2 envelopes unflavored gelatin
1/2 cup sugar
1/4 teaspoon salt
2 cups apricot nectar (I usually just puree bottled apricots w/ juice)
3/4 cup water
1 cup white grape juice or lemonade
1 cup sour cream

Mix gelatin, sugar, and salt in saucepan. Stir in apricot nectar and water. Cook over low hear until gelatin is completely dissolved. Then stir in juice and sour cream. Make sure sour cream is blended in completely. Then pour into mold.

S'mores

2010-04-18T18:15:00.004-06:00

A few weeks ago, some neighbors invited me and other friends to their home for a barbecue. We had grilled chicken, potatoes, etc. The food was good and the evening was very relaxing, but one of the things I wanted to share from this event was that we had s'mores. Of course, I've had s'mores before, but there were a few things about THESE s'mores that are worth mentioning. First of all, my friends cooked the s'mores in a way I'd never seen before. They created foil packets with the s'more ingredients assembled inside and then put the packets in the coals to cook. The second thing worth noting is that in addition to graham crackers, chocolate, and marshmallow, my friends included other ingredients such as sliced strawberries or bananas, pieces of Skor bars, or peanut butter in some of the packets. And using a Sharpie, they wrote on the foil what kind of s'more was inside each packet. That way, people could pick what kind of s'more they wanted after they came out of the fire.

Anyway, the s'mores were wonderful! Although I actually didn't get to try any of the peanut butter s'mores, I thought that the addition of strawberries and bananas was particularly tasty.

This activity gave me a few ideas:
1) You could have a kind of s'more bar at a picnic, where people could make their own s'mores, choose their own ingredients, etc. Dessert would be fun and easy.
2) The other idea I had was to try cooking s'mores indoors, using the foil packet method. So I tried this in my oven a few days ago, and it seemed to work quite well. In each packet, I put a bottom graham cracker, two pieces of Hershey chocolate, two marshmallows, and a top graham cracker. And in one, I put a few slices of banana. Then I closed the foil packets and put them in a 350 degree oven for about three to five minutes. Voila!

S'mores may be better cooked in the great outdoors, but I love this new (for me) method of creating a traditional taste treat.

Peanut Butter Cup Cookies

2010-04-18T10:03:00.005-06:00

Just baked a batch of these this morning. Yum! These cookies are similar to Peanut Blossoms, but instead of a Hershey's kiss, they have Reese's Peanut Butter Cups in the center.

1/2 cup creamy peanut butter
4 tablespoons unsalted butter, room temperature (I may try salted butter next time; the cookies could have used a bit more salt, in my opinion)
1 cup packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour (spooned and leveled)
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup granulated sugar, for rolling dough
36 mini peanut butter cups, chilled and unwrapped

1. Preheat oven to 350 degrees. Using an electric mixer, cream peanut butter and butter in a mixing bowl until smooth. Add brown sugar; beat until combined, scraping down bowl as needed. Add eggs and vanilla, and beat until incorporated.
2. In a small bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually beat in flour mixture in two batches.
3. Scoop off dough by the tablespoon; roll into balls. Place granulated sugar on a plate; roll balls in sugar, coating completely. Place 2 inches apart on a nonstick insulated baking sheet.
4. Bake until cookies begin to puff up slightly, about 7 minutes. Remove from oven. Press one peanut butter cup in center of each cookie. Return to oven; continue baking until cookies are golden brown and chocolate has begun to melt, about 6 minutes more. Let cool at least 10 minutes on baking sheet before transferring cookies to rack to cool completely. Makes 36 cookies.

Annette Rollins' Carrot Cake

2010-04-17T10:58:00.005-06:00

This delicious carrot cake includes pineapple, coconut, and walnuts, in addition to grated carrots. It is rich, moist, and dense. After the cake comes out of the oven, you pour a glaze over the top, so there is no need to frost it.

2 cups sugar
1 1/2 cups oil
3 eggs
2 teaspoons vanilla
3-3 1/4 cups flour
2 teaspoons cinnamon
2 cups grated carrots
1 cup chopped walnuts
1 cup flaked coconut
1 small can crushed pineapple (drained)
2 teaspoons baking soda
1 1/2 teaspoons salt

Mix ingredients together. Bake at 325 degrees for one hour in greased and floured 9 x 13-inch pan.

Glaze
1/2 cup buttermilk
1 cup sugar
1/2 cup margarine
1 teaspoon vanilla
1 tablespoon Karo syrup
1/2 teaspoon baking soda

Boil and stir five minutes. While the cake is still hot, poke holes in it with a fork and then pour glaze over the top. Poke more holes on the outside of the cake because glaze will tend to concentrate in the center.

Strawberries Romanoff

2010-04-11T14:24:00.004-06:00

This is such a simple dessert that I don't think that you can even call it a recipe. It is something my mom likes to serve. There are just three ingredients--fresh strawberries, sour cream, and brown sugar. Hull and then halve, quarter, or slice the desired number of strawberries (depending on their size) and put them in a serving bowl. Serve the cut berries in individual cups or bowls (about a 1/2 cup to 3/4 cup per serving) with a dollop of sour cream and a sprinkling of brown sugar.

Chocolate Praline Layer Cake

2010-04-03T21:03:00.001-06:00

1/2 cup butter
1/4 cup whipping cream
1 cup brown sugar, firmly packed
3/4 cup pecans, coarsely chopped
1 package devil's food cake mix (with pudding) plus 2 tablespoons flour
1 1/3 cups water
1/3 cup oil
3 eggs

Topping:
1 3/4 cups whipping cream
1/4 cup powdered sugar
1/4 teaspoon vanilla

Combine butter, whipping cream and brown sugar; cook over low heat until butter is melted. Pour into two round 9-inch cake pans; sprinkle evenly with chopped pecans.

In large bowl combine cake mix, water, oil, and eggs at low speed until moistened; then beat 2 minutes at highest speed. Carefully spoon batter over pecan mixture. Bake at 350 degrees for 30-35 minutes; remove from pans immediately, spooning extra topping from pan to cake.

Topping: Beat cream until soft peaks form. Add powdered sugar and vanilla; beat until stiff.

To assemble cake, place 1 cooled layer, praline side up, on serving plate. Spread top with half of whipped cream. Put the second layer on top and frost with remaining cream. Garnish with chocolate curls and whole pecans.

Chocolate Whipped Cream

2010-04-03T20:30:00.003-06:00

1 1/2 cups powdered sugar
1/2 cup cocoa
2 cups chilled whipping cream
1 teaspoon vanilla

Beat ingredients in a chilled 2 1/2-quart bowl until stiff. After frosting the cake, refrigerate for at least an hour before serving.

Peanut Butter Fudge-Swirl Brownies

2010-03-27T10:14:00.001-06:00

3 ounces semisweet baking chocolate
1 tablespoon unsalted butter or margarine
1/4 cup peanut butter
2 tablespoons vegetable oil
1 cup firmly packed light brown sugar
2 eggs
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 teaspoon salt
3/4 cup coarsely chopped unsalted peanuts

Preheat oven to 325 degrees. Grease the bottom and sides of a 9-inch square baking pan. In a small saucepan, melt the chocolate with the butter over low heat; stir to blend. Set mixture aside to cool.

In a medium bowl, beat the peanut butter and oil together with an electric mixer until combined. Add the sugar and continue beating until mixture is light and fluffy. Mix in he eggs, one at a time, beating well after each addition. Beat in the vanilla. Beat in the flour and salt until just combined.

In a small bowl, stir together 1/2 cup of the peanut butter batter and the cooled chocolate mixture. Stir the peanuts into the remaining peanut butter batter.

Scrape the peanut butter batter into the prepared baking pan and spread evenly with a spatula. Spoon the chocolate mixture over the batter. With a table knife or metal spatula, make a zigzag pattern through the layers to create a marbled effect. Bake for 35 to 40 minutes or until a cake tester inserted 2 inches from the center comes out almost clean. Cool the brownies in the pan, set on a wire rack.

Call for vegetable recipes

2010-03-22T11:53:00.005-06:00

I realize that I don't have a very large group of people who follow this blog, but I'm still going to boldly go forward and issue my first call for recipes. Is anyone out there willing to share their favorite vegetable recipes? I'll be happy to post them here and give you full credit. I usually just cook frozen veggies and add a little butter and salt. But I'd like to find some new recipes that will help me to eat more healthily.

Julie Bateman’s Mandarin Orange & Almond Salad

2010-03-17T21:51:00.004-06:00

Dressing:
1 cup sugar
3/4 cup cider vinegar
2 teaspoons salt
2 tablespoons French mustard
2 tablespoons poppy seeds
1 medium purple onion, chopped
2 cups salad oil

Combine dressing ingredients in blender. Blend and then refrigerate.

Salad:
Mixed greens
Chopped celery
Dried cranberries (I'm not a big fan of dried cranberries, so I substitute fresh, chopped apple instead.)
1 can mandarin oranges, drained
1/2 package slivered almonds (caramelize the almonds in 1-2 T butter and 1/2 cup sugar)
Grated mozzarella cheese

Apple-Date Spread

2010-03-08T21:23:00.003-07:00

If you want to try something a little extra special when you serve a sweet bread like banana bread, pumpkin bread, or zucchini bread, try this delectable apple-date spread. My mom made this a few years ago when an exhibit of her botanical art opened at a local gallery. This spread was a big hit.

1 8-oz. package of cream cheese, softened
1/3 cup milk
1/2 cup heavy cream
1 cup finely chopped tart apples
1 1/2 cups finely chopped walnuts or pecans
3/4 cup finely chopped dates

Blend cream cheese with milk and cream. Stir in remaining ingredients.

Scotcharoos

2010-03-02T20:30:00.004-07:00

My friend and coworker Angie is a passionate lover of books and can recommend a good read to just about anyone. You can visit her book blog here. Frankly, I don't know why Angie isn't a librarian, but then she has other interests, too, including cooking. This Scotcharoo recipe is an oft-requested treat that Angie brings to office parties. The peanut butter, chocolate, and butterscotch make an awesome combination.

1 cup corn syrup
1 cup sugar
1 cup peanut butter
6 cup Rice Krispies
1 bag chocolate chips
1 bag butterscotch chips
(I use about a bag and a half of each kind)

Combine corn syrup and sugar and bring to boil over low heat. Remove from heat. Add peanut butter and mix till creamy. Mix in Rice Krispies and pour into a buttered 9x13 pan. While treats are cooling, combine chocolate and butterscotch chips and melt over low heat, stirring as necessary. Pour over cooled treats and refrigerate till topping solidifies. Cut into chunks and serve.

Penne Pasta with Ham & Cheese

2010-02-20T19:48:00.003-07:00

The Durstelers, my good friends, led me to this recipe, and I just tried it for the first time tonight. Yum! Ham and cheese make a delicious combination with pasta. The recipe called for pappardelle pasta, but I used penne because that is what I had. I will definitely make this again.

1 pound penne pasta
8 tablespoons butter (plus 1 tablespoon for baking dish)
1/4 cup flour
1 1/2 cups milk
8 ounces ham, julienned (I used commercially diced ham, which worked fine)
3/4 cup grated Parmesan cheese
Pinch nutmeg
Salt and pepper to taste

Prepare pasta and preheat broiler. Melt 2 tablespoons butter over medium heat; add flour and stir with wooden spoon until well blended, about 2 minutes. Stirring constantly, add milk gradually. Continue to stir until it thickens and is smooth and creamy, about 5 minutes. Add ham, half the Parmesan, and 6 tablespoons of butter. Stir while butter melts. Season with nutmeg, salt, and pepper.

Grease 8 x 12 oven dish. Add drained pasta and then pour white sauce over the top and mix well. Sprinkle evenly with remaining Parmesan. Broil until golden, about 3 minutes.

Corn Bread

2010-02-20T19:34:00.004-07:00

This delicious corn bread recipe comes from my friend Kathy (you can find more of her recipes here). It is sweet and has more of the texture of a cake, which is the way I like it best.

2 cups flour
2 cups oornmeal
1 1/3 cups sugar
2 teaspoons salt
2 tablespoons baking powder
2 cups milk
2 eggs
2/3 cup oil

Mix the dry ingredients together in a large bowl. Add the wet ingredients and stir until they are thoroughly combined. Pour in a greased 9 x 13 inch pan and bake for about 30 minutes at 400 degrees.

Roasted Beets

2010-02-16T20:24:00.003-07:00

Growing up, I thought I hated beets. The flavor seemed too overwhelming to me. But I've changed my mind fairly recently. I now know that I like beets if they are roasted instead of pickled. If you haven't tried roasted beets, give this simple recipe a try. It is adapted from The America's Test Kitchen Family Cookbook.

4 medium beets, greens removed, trimmed, and scrubbed
2 tablespoons olive oil
Salt and pepper

Adjust an oven rack to the middle position and heat the oven to 400 degrees. Wrap the beets individually in foil (like a baked potato) and place them on a rimmed baking sheet. Roast until a skewer can be inserted easily into a beet, 45 minutes to an hour.

Remove the beets from the oven, open the foil packets, and allow to cool for 10 minutes. Take the warm beets, one at a time, and gently rub off the skin using paper towels. Slice the beets 1/4-inch thick, then toss with the olive oil. Season with salt and pepper to taste and serve warm or at room temperature.

French Vanilla Ice Cream

2010-02-16T20:06:00.003-07:00

This ice cream, along with the tunnel of fudge cake (search for cake recipes on this blog), were what Mom requested for her birthday this year, but both of these recipes are long-time family favorites. The recipe comes from Ben & Jerry's.

2 large eggs
3/4 cup sugar
2 cups heavy whipping cream
1 cup milk
2 teaspoons vanilla extract

Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream, milk, and vanilla and whisk to blend. Transfer the mixture to an ice cream freezer and freeze following the manufacturer's instructions.

Makes 1 quart.

White Chocolate Popcorn

2010-02-12T21:44:00.008-07:00

This recipe comes from my sister Amy. She made it for me for Valentine's Day one year. Her recipe included just popcorn and M&Ms, and it was really good, but there are other possible add-ins. Whatever extra ingredients you throw in, this is delicious and easy!

2 bags microwave popcorn, popped and with unpopped kernels removed
1 12-ounce bag white chocolate chips
1 medium package regular or peanut M&Ms (about 1 1/2 cups)
Could also add miniature marshmallows, pretzel sticks, etc.

Put popped popcorn in a bowl along with any add-ins. Melt white chocolate chips in a microwave, 45 seconds at a time, stirring each time until the chips have melted completely. Pour the melted white chocolate over the popcorn. Stir until thoroughly combined. Stir in M&Ms. Then spread the popcorn out on a cookie sheet. Refrigerate for 10 minutes or more, until chocolate has hardened and popcorn breaks in pieces.

Stuffed Bell Peppers

2010-02-10T19:48:00.002-07:00

I've always "kind of" liked stuffed peppers, though probably more the idea of them than the reality. Actually, I've liked the filling but not the peppers they were stuffed into. The problem, I have come to discover, is that I'm not a big fan of green bell peppers. However, red, yellow, or orange bell peppers are a different story. So now I make stuffed peppers with bell peppers I like, and I end up eating both the peppers themselves and the filling. This recipe comes from America's Test Kitchen Family Cookbook.

Salt
4 red, yellow, or orange bell peppers, 1/2 inch trimmed off the top, stemmed and seeded
1/2 cup long-grain white rice
2 tablespoons olive oil
1 onion, chopped fine
3/4 pound (85 percent lean) ground beef
3 garlic cloves, minced
1 14.5-ounce can diced tomatoes, drained with 1/4 cup juice reserved
1 1/4 cups Monterey Jack cheese, shredded
2 tablespoons chopped fresh parsley
1/4 cup ketchup

1) Bring 4 quarts water and 1 tablespoon salt to a boil in a large pot over high heat. Add the bell peppers and cook until they begin to soften, about 3 minutes. Remove the peppers from the water, allowing any excess water to drain back into the pot. Place the peppers, cut-side up, on a paper-towel-lined plate.

2) Return the water to a boil. Add the rice and cook until tender, about 13 minutes. Drain thoroughly and transfer to a large bowl.

3) Meanwhile, heat the oil in a 12-inch skillet over medium-high heat until shimmering. Add the onion and cook until softened, about 5 minutes. Stir in the beef and cook, breaking it into small pieces, until no longer pink, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Transfer the mixture to the bowl with the rice. Add the tomatoes, 1 cup of the cheese, and parsley to the rice and stir to combine. Season the rice mixture with salt and pepper to taste. In a separate bowl, combine the ketchup and reserved tomato juice.

4) Adjust an oven rack to the middle position and heat the over to 350 degrees. Place the peppers, cut-side up, in a 9 by 9-inch baking dish. Divide the filling evenly among the peppers. Spoon the ketchup mixture over the tops of the peppers, then sprinkle with the remaining 1/4 cup cheese. Bake until the cheese is browned and the filling is heated through, about 30 minutes.

Lion House Taffy

2010-02-05T21:37:00.002-07:00

I have fond memories of family taffy pulls and this was always the recipe we used. It is definitely a home and hearth memory from my childhood--my parents and siblings all gathered around the kitchen table to pull the taffy and have fun together. This is a fun activity for both adults and children. I love the buttery, sweet flavor of this taffy.

2 cups sugar
1 1/2 cups water
1 cup white corn syrup
1 teaspoon salt
1/2 teaspoon glycerin
1 teaspoon vanilla
2 tablespoons butter

Mix sugar, water, corn syrup, salt, and glycerin in a heavy saucepan. Bring to boil; cook to 258 degrees. Remove from heat and let stand for 2-3 minutes. Add vanilla and butter; stir vigorously until butter is melted. Pour into buttered cookie sheet; cool until lukewarm and easy to handle. Pull taffy with buttered hands until it turns white. Then stretch it into a long rope, and using buttered kitchen shears, cut the rope into individual pieces and wrap each piece in wax paper. Makes about 4 dozen pieces. Note: glycerin can be purchased at a pharmacy.

Fast Buttery Peas

2010-01-30T20:16:00.004-07:00

This recipe comes from The America's Test Kitchen Family Cookbook. It's an easy way to make ordinary cooked peas a little less ordinary. The addition of sugar highlights the natural sweetness of the peas.

2 tablespoons unsalted butter
1 shallot, minced
1 teaspoon minced fresh thyme (I used dried thyme instead)
1 garlic clove, minced
1 pound frozen peas (3 cups)
2 teaspoons sugar
Salt and pepper, to taste

Melt the butter in a 12-inch skillet over medium high heat. Add the shallot, thyme, and garlic and cook until softened, about 2 minutes. Stir in the peas (unthawed) and sugar. Cover and cook until the peas are heated through, about 4 minutes. Season with salt and pepper to taste.

Penuche Frosting

2010-01-25T20:51:00.002-07:00

This brown sugar-flavored frosting is wonderful. It goes well on a banana or spice cake.

1/2 cup butter
1 cup brown sugar
1/4 cup milk
1 3/4 to 2 cups powdered sugar

Melt butter in saucepan. Stir in brown sugar. Bring to a boil and cook for 2 minutes. Stir in milk. Bring to a boil again, stirring constantly. Take off heat and cool to lukewarm. Gradually stir in powdered sugar until frosting reaches desired consistency. Recipe makes enough frosting for a 13 x 9-inch cake or 2 9-inch rounds.

Roasted Broccoli

2010-01-19T21:09:00.005-07:00

I know of no tastier way to cook broccoli than roasting it. I tried roasted broccoli last year for the first time and was amazed that it could be so delicious. More people would like broccoli if it were cooked in this way, I'm sure. And it couldn't be easier. Give this a try!

1 head of broccoli, washed, patted dry, and cut into fairly large florets
3 tablespoons of extra virgin olive oil
3/4 teaspoon kosher salt
1/4 teaspoon pepper
2 cloves garlic, peeled and thinly sliced (I used about two teaspoons of minced garlic, and that worked great)
1/4 cup grated Parmesan cheese

Preheat oven to 425 degrees. Put florets on a baking sheet and then drizzle with olive oil. Season with salt and pepper. Add garlic. Toss the florets so that they get a light coating of oil and the garlic is evenly distributed. Then spread out the florets into a single layer on the baking sheet. Bake until tender and some of the edges of the broccoli are slightly browned, usually about 20 to 25 minutes. Right after you take the broccoli out of the oven, sprinkle with grated Parmesan cheese.

Baklava

2010-01-18T19:06:00.008-07:00

(photo courtesy of my sister Emily)

My niece is studying Greece in school, so her family decided to plan a Greek festival last night for the grandparents, aunts and uncles, and cousins. It was a fun evening! There was a Greek board game that my niece created for her class, a trivia quiz on Greece (which I won, incidentally), and a delicious Greek meal. My assignment for the evening was to bring baklava, which I'd never made before. I've eaten it but never tried creating it.

The recipe below is one I adapted from allrecipes.com. I'm not a huge baklava fan, to be honest. It's tasty every once in awhile. But I was very pleased with the way this recipe turned out. It wasn't difficult at all. It just takes some time to layer the phyllo dough. But if you like baklava, give this a try!

1 cup water
1 cup sugar
1 teaspoon vanilla extract
1/2 cup honey

1 (16 ounce) package phyllo dough
1 pound chopped walnuts
1 cup butter
1 teaspoon ground cinnamon
1/4 cup sugar

1. Combine sugar and water in a saucepan and cook until it comes to a boil and the sugar has dissolved. Add vanilla and honey. Turn the heat down and let the mixture simmer for about 20 minutes. Then let it cool.
2. Preheat oven to 350 degrees. Butter the bottom and sides of a 9 x 13-inch pan.
3. Chop nuts and toss with cinnamon and 1/4 cup sugar. Set aside. Unroll phyllo dough and cover it with plastic wrap and a dampened cloth to keep the dough from drying out as you work. Place a single sheet of dough in the baking dish and brush it quickly with butter. Add additional sheets one at a time and brush them with butter until you have 8 sheets layered. Then sprinkle the top layer with 2 to 3 tablespoons of the nut mixture. Place another sheet of dough on top, brush it with butter, and then sprinkle it with nuts. Continue this process of layering until the nut mixture is gone. Then continue adding layers of phyllo dough and buttering each sheet. The top layer should be about 6 to 8 sheets deep. The top sheet of phyllo should also be buttered.
4. Using a sharp knife, cut into diamond or square shapes but don't cut all the way to the bottom of the pan because you don't want all the sauce to sink immediately to the bottom. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
5. Remove baklava from oven and immediately spoon sauce over it. Let cool. This freezes well. Leave it uncovered because it gets soggy if it is wrapped up.

Chicken Enchiladas

2010-01-10T21:21:00.001-07:00

2 cups cubed chicken
3 cups grated cheddar cheese
2 tablespoons butter
1/2 cup chopped onion
1 can tomato soup
1 can cream of mushroom soup
1 can (4 oz) diced green chilies
1 can (10 oz) mild enchilada sauce
6 8-inch flour tortillas

Sauté the onions in the butter. Take off heat. Add chicken, 1 cup cheese, and chilies; set aside. Combine soups and sauce; heat to boiling. Remove from heat. Pour about 1 cup sauce in bottom of 9" x 13" pan. Divide chicken mixture among 6 tortillas. Put a couple of tablespoons on top of each tortilla and roll up and put in pan. Top with remaining sauce and cheese. Bake at 375 degrees for 30 minutes. Garnish each enchilada with a little sour cream, lettuce, tomato, and salsa, if desired. Serves six.

Tortellini Primavera

2010-01-03T14:59:00.005-07:00

Feel free to substitute different vegetables with this dish. In place of some of the vegetables listed in this recipe, I've used summer squash, mini zucchini squash, button mushrooms, peas, yellow and green peppers, etc. I love the colors of all the vegetables in this dish.

1 package (16-oz) tricolor cheese tortellini
2 tablespoons olive oil
1 pound asparagus, cut into 2-inch pieces
1/2 pound shiitake mushrooms, sliced
1/2 pound snow peas, trimmed
2 large carrots, pared, thinly sliced
1 onion, sliced crosswise, separated into rings
1 large clove garlic, crushed
1/2 teaspoon salt
1 cup heavy cream
1/3 cup freshly grated Parmesan cheese
1/4 cup butter or margarine
1/4 teaspoon freshly ground pepper

Cook tortellini as package label directs; drain. Keep warm. In large skillet, heat oil over medium-high heat. Sauté asparagus, mushrooms, snow peas, carrots, onion, garlic, and salt until vegetables are tender-crisp, about 3 minutes. Add remaining ingredients; bring to boiling. Add tortellini; toss gently until mixed. Over medium heat, stir until heated through.

Ginger Snaps

2010-01-01T16:59:00.005-07:00

These are a Clark family classic. My family has made them for as long as I can remember. Crisp on the outside and soft on the inside.

3/4 cup shortening
1 cup sugar
1/4 cup molasses
1 egg
2 cups flour
1/4 teaspoon salt
2 teaspoons soda
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon ginger

Cream shortening and sugar. Add molasses and egg; beat well. Add dry ingredients and mix until combined. Form dough into balls, roll each ball in granulated sugar, and place on a lightly greased cookie sheet. Bake at 375 degrees for about 10 minutes.

Green Beans with Water Chestnuts

2009-12-27T18:48:00.005-07:00

This recipe comes from the New York Times Cookbook.

1 cup water chestnuts, drained and coarsely chopped
3 tablespoons butter
3 cups green beans, cooked and drained
Salt to taste
A pinch of oregano

Sauté water chestnuts in the butter, about three minutes. Pour this mixture over the hot beans. Season with salt and a pinch of oregano.

Egg & Cheese Casserole

2009-12-25T16:27:00.003-07:00

This dish is also a regular part of our family's Christmas Day brunch, though it would be great any time of the year. It's easy to put together and can be served with lots of different accompaniments.

6-8 slices white bread, crust removed and cubed
½ pound grated sharp cheddar cheese
4 eggs, beaten
2 cups milk
½ teaspoon salt
¾ teaspoon dry mustard
½ can (7-oz.) green chilies

Variations: add ingredients such as spinach, sun-dried tomatoes, pine nuts, basil, onion, green peppers, feta, smoked turkey, mozzarella, pecans etc. before baking

Arrange bread in buttered 9 x 13-inch baking dish. Sprinkle grated cheese over the top. In a bowl, combine the eggs, milk, salt, mustard, and green chilies. Pour the mixture over the bread and cheese. Cover and refrigerate overnight. Bake at 350 degrees for 1 hour. Serve with chili sauce, fresh tomatoes, and sour cream.

Hash Brown Casserole

2009-12-23T14:36:00.004-07:00

This dish is also known as "funeral potatoes" around here because it is frequently served along with ham, jello salad, and rolls at the conclusion of Mormon funerals. It's not healthy, probably hastening the onset of additional funerals, but it is genuine comfort food for many.

1 2-pound package frozen hash brown potatoes, unthawed
1 10 3/4-ounce can cream of celery soup, undiluted
3 cups (packed) grated sharp cheddar cheese (about 12 ounces)
1 cup sour cream
1 cup finely chopped onion
1 6-ounce can French Fried Onions

Preheat oven to 350 degrees. Combine first 5 ingredients in large bowl. Transfer to 13 x 9 x 2-inch glass baking dish. Bake until top is slightly golden, about 1 hour 10 minutes. Sprinkle with fried onions. Bake until golden brown, about 5 minutes. Serves 12.

Creme Brulee

2009-12-20T10:51:00.003-07:00

I can't believe that I've been posting recipes for about six months now, and I haven't included one of my all-time favorite desserts--creme brulee. Creme brulee intimidates people, I suppose, because it's generally found only in nicer restaurants, but it really isn't difficult to make.

1 quart heavy cream
1 vanilla bean (or 3 teaspoons vanilla extract)
4 tablespoons sugar
8 egg yolks
Salt
3/4 to 1 cup brown sugar

Preheat oven to 350 degrees. In large saucepan scald cream with vanilla bean. Add sugar and stir until completely dissolved. In a large bowl beat egg yolks until light lemon color, then stir hot cream mixture carefully into yolks with a pinch of salt. Strain mixture into a 10-inch shallow baking dish. Place dish in a pan of hot water (make sure no water gets in the custard mixture) and bake in a 350 degrees oven for 50-60 minutes. Custard is cooked when a knife inserted in the center comes out clean or almost completely clean. Cool, then refrigerate until chilled.

Push brown sugar through a sieve and spread on top of custard, making a layer about 1/4-inch thick. It must be as smooth as possible. Broil about 4-6 inches from broiler until sugar has caramelized; turn dish as necessary so sugar caramelizes evenly. This process takes about 2 to 4 minutes. Cool before serving. Serves 8 to 12.

Chicken Artichoke Soup

2009-12-17T22:56:00.005-07:00

This soup is clearly not highbrow, what with Velveta cheese as an ingredient, but I love the combination of its cheesy flavor with chicken and artichoke hearts. This is a delicious savory treat!

2 large chicken breasts
1 small onion, chopped
1 can cream of celery soup
1 can cream of chicken soup
2 1/2 cups chicken broth
1 package (16 oz) regular Velveta cheese
1/2 package (16 oz) Mild Mexican Velveta cheese
1/4 teaspoon garlic salt
1/2 cup half and half
1 can artichoke hearts (not marinated), cut in quarters

Cook chicken and onion over low heat in about 2 1/2 cups water until chicken is done. Then separate chicken from broth and onions; cut the chicken into small pieces and set aside. Combine broth and onions, garlic salt, and canned soups in large pan and cook over medium heat. Add chunks of cheese slowly and stir until melted. Then add half and half, chicken, and artichoke hearts. Heat and serve.

Vanilla Custard with Fruit

2009-12-12T08:44:00.005-07:00

This is undoubtedly my favorite item on the menu for our traditional Christmas brunch each year. I LOVE this dish! And I should point out that this isn't only a Christmas food. You could do this anytime, either as part of a breakfast, a brunch, or a dessert. It's a vanilla custard that you serve with fresh fruit.

In our family, we make the custard a day or two before our brunch. Then on the day we are going to serve it, we cut up fresh fruit into bite-sized chunks, which we arrange on a large plate or tray. Each person fills their dish with fruit and then pours the custard over the top. Or you could do more of a fondue approach, and let people skewer the chunks of fruit with toothpicks and dip it in the custard. But whatever you do, give this a try!

3 egg yolks.
1 1/4 cups light cream
3 tablespoons sugar
a few grains of salt
1 teaspoon vanilla

Fruit: bananas, oranges, apples, pineapple, grapes, pears, peaches, blueberries, etc.

Combine egg yolks, light cream, sugar, and salt in blender and blend thoroughly. Pour into top of double boiler and cook over boiling water, stirring constantly, until mixture coats the back of a metal spoon (about six minutes). Remove from heat and add vanilla. Cover with plastic wrap and chill overnight. Keep in mind that this is a thinnish custard, not a pudding. It should be a liquid, not a solid. Serve chilled custard with chunks of fresh fruit.

Note: This recipe makes a small batch of custard. I usually double or triple this recipe so that we can serve more people, or so that I have leftovers for myself. But when you make a larger batch of custard, you need to increase the cooking time. As it says above, the cooked custard should coat the back of a metal spoon.

Sausage Balls in Applesauce

2009-12-09T23:00:00.004-07:00

This dish is so easy that it barely qualifies as a recipe, but it's something my family enjoys nearly every year as part of our Christmas Day brunch. After the presents have been opened, we--the children, grandchildren, and sometimes a few neighbors--usually gather together at my parents' house for a wonderful meal. The menu may vary slightly, but it usually includes an egg casserole of some sort, vanilla custard and fruit, sausage balls in applesauce, homemade rolls and/or sweet breads, orange juice, and French chocolate (we usually have some leftover frosted cut-out cookies and homemade candy as well). This Christmas brunch is one of my favorite holiday traditions. I love the coziness, and I love being with family.

I've already included a few of these recipes on this blog, but I'll share some of the remaining ones in the coming days.

2 packages Jimmy Dean sausage
1 jar of your favorite applesauce (chunky applesauce doesn't work as well because it doesn't adhere to the sausage balls)

Form one-inch balls the uncooked sausage and fry until they are browned and fully cooked. Then pour a layer of applesauce in the bottom of a baking dish and arrange the cooked sausage balls so that they are partially covered in the applesauce. Put the baking dish in a 300 degree oven and heat until warm. Serve with toothpicks.

Chocolate Chocolate Chip Bundt Cake

2009-12-07T23:01:00.002-07:00

I made this cake for my dinner group the other night. It's a recipe I've always liked, but instead of doing a traditional chocolate frosting, I tried the chocolate whipping cream (see recipe below) that I use when I make chocolate angel food cake. The combination was perfect and also made for a wonderful presentation. I grated semisweet chocolate on the swirls of chocolate whipped cream and arranged fresh raspberries along the top so that each piece was topped with a raspberry.

1 box yellow cake mix
1 small instant chocolate pudding mix
1/2 cup sugar
3/4 cup oil
3/4 cup water
4 eggs
1 small package chocolate chips
8 ounces sour cream

Combine cake mix, pudding, and sugar. Then add oil and water. Beat with a wooden spoon. Add eggs one at a time and beat in thoroughly. Add sour cream and chocolate chips. Bake in greased and floured tube pan at 350 degrees for 50 to 60 minutes. Cool one hour before removing from pan. Then let cake cool fully before frosting.

Chocolate Whipped Cream
2 cups powdered sugar (Note: next time I make this cake, I may try cutting the sugar back a bit. It's delicious as is but may taste just as good with less sugar.)
1/2 cup cocoa
2 cups chilled whipping cream

Beat all ingredients in a chilled 2 1/2-quart bowl until stiff. After frosting, arrange fresh raspberries on top of the cake and/or sprinkle with grated semisweet chocolate. Refrigerate the cake for at least an hour before serving.

Homespun Tomato Soup

2009-12-05T14:45:00.007-07:00

And another recipe from The Homespun restaurant (near St. George, Utah), which sadly is no longer in business and hasn't been for years. Such a great loss. But this soup is one of a number of recipes that I still love from that establishment. It's delicious!

2 cups water
5 pounds fresh tomatoes
1 cup sugar
2 tablespoons salt
1 tablespoon mixed spices (the original recipe doesn't specify, but we think it's 1/2 tablespoon ground cloves and 1/2 tablespoon cinnamon)
3 large onions
Bunch of parsley
1 stalk of celery
5 strips of bacon
2 tablespoons flour

Cut tomatoes in quarters and combine in a pan with the sugar, water, salt, spices, onion, celery, and parsley. Bring to a boil. Simmer 1 1/2 to 2 hours. Cut bacon finely and brown, then add flour and brown lightly. Put the tomato and vegetable mixture through a food mill. Then combine with the bacon mixture and bring to a boil. When serving, add one teaspoon cream to each serving. Make only from fresh tomatoes in season. Will keep well frozen. Makes 10–12 servings.

Tomato Drink

2009-12-03T19:45:00.001-07:00

This is a comforting drink on a cold winter evening. It's also easy to put together and serve with appetizers when entertaining guests.

1 large can tomato juice
1 teaspoon salt
4 bay leaves
1/2 cup sugar

Simmer together and let sit. Serve warm with dollop of unsweetened whipped cream.

Cut-Out Cookies

2009-11-25T20:11:00.005-07:00

(Decorated cookies and photo courtesy of my sister Emily)

I'm guessing that it's probably difficult to persuade people to try a new cut-out cookie recipe. Everyone has their own recipe or their own preferences about what makes a good cut-out cookie. And I think that these preferences run deep, even if people aren't fully conscious of them. But I'll throw caution to the wind and share my family's traditional cut-out cookie recipe. I LOVE these! They are thin and crisp and delicious!

I have a lot of wonderful emotional associations with these cookies. This is one of my mother's specialties. Mom makes these every Christmas and decorates them beautifully. Seeing them makes me think of Christmases past--family (immediate and extended) parties, neighborhood gatherings, caroling, sledding, tubing, and cozy winter evenings.

To be honest, I haven't made these cookies very often. The main reason is that I'm generally too lazy to bake and frost cut-out cookies of any kind. And I'm too daunted by the thought of having to live up to my mom's aesthetic standard when it comes to frosting them. But maybe I'll give this recipe a try again sometime.

1/2 cup shortening
3/4 cup sugar
1 egg
1/2 teaspoon vanilla
2 cups flour
1/4 teaspoon salt
1/2 teaspoon baking powder
2-3 tablespoons milk

Thoroughly cream shortening and sugar. Add egg and vanilla and beat well. Add sifted dry ingredients alternately with milk and mix thoroughly. Roll out dough 1/8" thick on lightly floured surface. Cut with floured cookie cutter. Bake at 375 degrees for 12 minutes. Makes 1 1/2 dozen large cookies.

Orange Oatmeal Cookies

2009-11-25T20:08:00.002-07:00

1 3/4 cups flour
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground nutmeg
1 1/4 cups butter or margarine
1/4 cup grated orange peel
2 cups sugar
1 egg
2 cups uncooked rolled oats

Blend the first four ingredients and set aside. Cream butter and orange peel together. Blend in sugar gradually, creaming until fluffy. Add the egg and beat thoroughly. Add dry ingredients in thirds, mixing until blended after each addition. Stir in the oats. Drop by teaspoonfuls about 3 inches apart on lightly grease cookie sheets. Bake at 375 degrees for 12-15 minutes.