New?

My favorite cook book is Better Homes and Gardens New Cook Book.  It's not really new, it was copyrighted in 1989. 
I love a good potato salad, not like the kind you buy at the store, too gooey.  I changed the recipe a bit to suit my tastes, but basically it's

Creamy Potato Salad
6 medium potato
2 stalks celery, diced
1/3 cup chopped onion
1 1/4 cup mayo
1 tbs vinegar
2 tsp mustard
1 tsp salt
1/2 tsp pepper
6 hard cooked eggs
chopped sweet or dill pickles

In a covered saucepan cook potatoes in boiling water for 20 to 25 minutes or till just tender; drain, cool.  Peel and cube potatoes.
In a very large bowl combine celery, onion, mayonnaise, vinegar, mustard, salt, pepper, and chopped pickles.  Add potatoes and eggs.  Toss lightly to mix. Cover and chill for 6-24 hours. (If you are like me and want to eat it straight away go ahead- it's too good to wait that long!)

Refreshing

This is a list of Summertime Smoothies that can be enjoyed on a hot day.  The weather here is not cooperating.  It feels like it might snow, but that doesn't stop me from enjoying a glass. Today I had the grape banana smoothie.  It was luscious.  For each Smoothie listed below, mix all ingredients in a blender and serve in cups! Enjoy!
Grape Banana Smoothie

1 medium banana sliced
1/2 of 12 oz. can of grape juice concentrate or 1 cup grape juice
2 cups cold milk
2 cups ice cubes


Peach Smoothie

2 cups apple juice
1 cup vanilla frozen yogurt
1 banana
1 cup peach yogurt
1 1/2 cups frozen peach slices

Mango Smoothie

1 cup pineapple juice
1 cup orange juice
1 banana
1 cup pineapple sherbet
1 1/2 cup frozen mango slice

Raspberry Smoothie

1 cup orange juice
1 cup rasberry yogurt
1 cup vanilla frozen yogurt
1 banana
1 1/2 cup frozen raspberries

Strawberry Lemon Smoothie
2 cups lemonade
2 cups frozen strawberries
1 cup strawberry yogurt

Strawberry-Banana Smoothie
2 cups strawberries, frozen or fresh
1-2 bananas
1 1/2 cup juice
1/4 cup sugar
2 cups ice

Orange Julius
1/2 can frozen o.j. concentrate
1 1/2 cup milk
1/4 cup sugar
2 cups ice

Pina Colada
Bacardi frozen Pina colada
1 1/2 cup cold water
ice

Berry Blast Smoothie
1 cup apple juice
1 1/2 cup lemonade
1 cup frozen raspberries
1 cup frozen strawberries
1 cup raspberry sherbet

White Chili

I tested out a new recipe last month. I found this one in the Pillsbury Best of the Bake-off cookbook. My family is getting sick of my soup. I told them that once summer came, I won't make them anymore soup. I promise. I don't think I will make this again until next year. It was good, but not great and I had so much left over soup to eat all by myself. Also, my family might revolt if they see another avocado. They don't like those either. If you want to give it a try here is the recipe for White Chili with Salsa Verde:

Salsa Verde
2 cups coarsely chopped fresh tomatillos or 2 (11oz) cans tomatillos, chopped, well drained.
1/2 cup chopped onion
1/2 cup chopped fresh cilantro or parsley
1 pickled jalapeno pepper chopped
1 garlic clove, minced
1/2 tsp lemon pepper
1/2 tsp dried oregano leaves
1/2 tsp adobo seasoning or garlic powder
2 to 3 tbs lime juice

Chili
2 1/2 cups water
1 tsp lemon pepper
1 tsp cumin seasoning
4 chicken breast halves cooked, chopped into cubes
1 garlic clove, minced
1 cup chopped onion
2 (9 oz.) pkg. shoepeg white corn (I used canned)
2 (4.5 oz.) cans chopped green chile's, undrained
1 tsp cumin
2-3 tbs lime juice
2 (15 oz.) cans great northern beans, undrained
2/3 cup crushed tortilla chips
1 1/2 oz. shredded Monterey Jack cheese

Combine all salsa ingredients in medium bowl; mix well. Refrigerate 30 minutes to blend flavors.
Meanwhile, in a large soup pot, combine chili ingredients, bring to a boil. To serve, place about 1tbs of tortilla chips and cheese in 8 individual soup bowls; ladle hot soup over cheese. Serve with Salsa.

This is my version of the soup topped with sour cream tomatoes and avocado. It's me breaking out of the recipe.

* Yum!

A recipe card recently fell out of an old book I found.  It was written in my high school handwriting with large bubble letters.  Next to the title it said, "* Yum!"  with a star and everything.  I had to give it a try, it must have been a good recipe if I liked it as a teen.  So I made a big pot and it was actually pretty tasty. 
Hamburger Bean Pot
Cook together until beans are tender
1Cup dried white (or pinto) beans, washed, drained and soaked overnight.
1tsp. salt
3 quarts cold water


Brown 1 lb hamburger with 1 chopped onion then add to beans
also add:
1 quart tomatoes
1 cup chopped celery
1 cup chopped carrots
1 cup chopped potatoes
2 beef bullion cubes
1/4 tsp pepper
1/4 cup uncooked rice
1 tsp. chili powder
Cook for 1 1/2 hours or until everything is done.  Just before eating, add some frozen peas.
Makes about 6 quarts.

*When I made this I used beans in a can. The ones that are already cooked.  I used kidney and butter beans.  I was going for fast and easy and didn't plan ahead for soaking dried beans overnight.   It still turned out fabulous.

Owl Cookies

We brought treats to the school Halloween party. We are fortunate enough to live in such a remote area that kids are still allowed to bring homemade treats. This was prohibited at all the other schools my kids have attended. Everything had to be prepackaged and from the store. We made these owl cookies with candy corn beaks and mini chocolate chip eyes. We were fortunate enough to have a cookie cutter, but if you don't, you can make them with an owl template. They would be wonderful for your family or friends, a Halloween party, or owl themed birthday.  We got this idea from Sunset magazine.

Eat it up: Spinach-Stuffed Shells

This is the second of two recipes from the July/August 2006 edition of Simple & Delicious. These recipes that I am sharing have been tried and approved by my family. I have made them more than once. This means that my husband likes them and the kids will eat them. (Small issue with the 5 year old and spinach.) Both the enchiladas and stuffed shells are recipes that I made in the morning, put in the fridge and then popped in the oven right before dinner.

Spinach-Stuffed Shells from Debbie Herbert

15 uncooked jumbo pasta shells
1 envelope white sauce mix (I used a package of Alfredo sauce since I couldn't find white sauce at my grocery store or you could make your own white sauce.)
1 cup cottage cheese
1/2 cup shredded mozzarella cheese
1 egg
1/2 tsp. dried basil
1/4 tsp. garlic powder
1/4 tsp. pepper
1 package fresh spinach
1 tbs. shredded Parmesan cheese

Cook pasta according to package directions. Meanwhile, prepare white sauce according to package directions, set aside. Cook spinach, drain and set aside.
In a bowl, combine the cottage cheese, mozzarella, egg, basil, garlic powder, pepper and spinach. Pour half the white sauce into a greased 8x8 inch baking dish.
Drain pasta; stuff each shell with 2 tbs. spinach mixture. Arrange over sauce. Top with remaining white sauce. Cover and bake at 375 degrees for 25 minutes or until heated through. Sprinkle with Parmesan cheese. Yield: 5 Servings.

Eat it Up

This recipe is from a magazine called Taste of Home Simple & Delicious. I have had a subscription to this magazine since 2006 and it still saves the day, on many occasions. I keep all my copies in the pantry next to my cookbooks and when I am stumped for dinner ideas I pull out all the old copies of whatever the current month happens to be. For example, the magazine comes only six times a year, so if it is August, I pull out July/August copies from 2010, 2009, 2008, 2007, and 2006. Then I pick my favorite recipes and make a shopping list for the week. Some times I don't really like any of the recipes in an issue and other times I find myself making recipe after recipe of a certain issue. It happens that the July/August issue of 2006 is one of my favorites. Here is a link to the website with archives of recipes from past issues, but the archives only go to 2007. The best features about this magazine is that they have minimal advertisements in their publications. There may be one or two ads in the entire thing. My other favorite part is that they have a picture of every recipe. I need pictures. I will share a couple favorite recipes from the July/August 2006 issue with you.

Easy Chicken Enchiladas from Kristi Black
1 can (10 ounces) enchilada sauce, divided
4 ounces cream cheese, cubed
1 1/2 cups salsa
2 cups cubed cooked chicken
1 can (15 1/2 ounces) pinto beans, rinsed and drained
1 can (4 ounces) chopped green chilies
10 flour tortillas
1 cup (4 ounces) shredded Mexican cheese blend
Shredded lettuce, chopped tomato, sour cream and sliced ripe olives, optional

Spoon 1/2 cup enchilada sauce into a greased 13in.x 9in.x 2in. baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat for 2-3 minutes or until blended. Stir in the chicken, beans, and chilies.
Place about 6 tablespoons of chicken mixture down the center of each tortilla. Roll up and place seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese.
Cover and Bake at 350 for 20-30 minutes or until heated through. Serve with lettuce, tomato, sour cream and olives if desired. Yield: 5 servings.

Eat it up!

I have never loved cooking. I use to try when I was young, to make cookies... but my brothers seemed to have a cookie sonar and came running with spoons in hand to eat the dough. I tried cake, but managed to put in too much baking soda, or powder or too much of both. That stuff was discouraging. Then I heard a quote by Bob Hurley the basketball coach for St. Anthony High School in Jersey City. His 2007-08 team, which went 32-0, was featured in the documentary "The Street Stops Here" on PBS this week. He told his players, "Take something you can't do and turn it into a strength." I instantly thought about cooking. That is something I am turning into a strength. I thought I would occasionally share with you recipes that I come across. This feature will be titled, "Eat it up!"



Egg Salad Sandwich- (can be *chicken or tuna*)

• 5 large eggs

• something crunchy: celery, apple, radishes or 1/2 cup sweet or dill pickle

• something oniony: 1/4 small red onion, 2 scallions, or 1 large shallot

• 1/2 cup mayonnaise

• salt and pepper

• bread

*Boil eggs for fifteen minutes
*Cool and peel them
*Chop the eggs

*While the eggs cook, chop "something crunchy." Add 1/2 cup to a bowl. Chop whatever onion you choose and add to the mix. Add the mayo and salt and pepper.

*Add eggs to the bowl. Toss evenly to coat.

This should be enough for 4 sandwiches.

scalloped potatoes

I haven't posted a recipe in a while and since I love potatoes, I thought I would share my new favorite potato recipe. I got this from my mother-in-law. The first thing you do is boil 6 potatoes in their skins. I made baked potatoes and just cooked a few extra. I then put them in the fridge to cool and used them the next day. Once your potatoes are cool, peel them and slice them into a casserole dish. For the sauce, melt 4 Tbs. butter over low heat in a saucepan. Add 4 Tbs. flour; blend together. Add 2 cups of milk. Cook until thick and smooth, stirring constantly. Add about 3/4 tsp. salt and 1/8 tsp pepper. Cook for a couple of minuets, stirring, after coming to a boil. Remove from heat and add 1/2 tsp dried parsley. Pour the sauce over the sliced potatoes in the casserole dish; mix together. Cover with a lid and bake for 1 hour at 350 degrees.

Remove from oven- top with some grated cheddar cheese and sprinkle some paprika around. Return to oven and bake until the cheese melts. About five minutes. Walla, a delicious dinner if served with a green salad and some fruit.

Granola

Here is another yummy granola recipe. It is delicious sprinkled over yogurt, or in a bowl with milk.

8 cups oatmeal
1 cup brown sugar
1tsp cinnamon
1tsp salt
1 package sliced almonds

Put these ingredients in a bowl and mix together.

1/2 cup oil
1/2 cup honey
1 tsp vanilla

Put in a saucepan and bring to a boil, then pour and stir into the dry mix.

Put on two greased 9x13 pans. Cook on 300 degrees, stir every 6 minutes, 4 times.

Let cool in the pans, but be sure to stir it a couple times while it is cooling. The first time I made this I just left it to cool without stirring it and it stuck to the pan. I had to chisel it off with a knife. So be forewarned, you must stir it while it is cooling.

Store in an airtight container. Enjoy!

Luscious Lemon Bars

I love these lemon bars. They are a perfect addition to that tray of goodies for the neighbor.

Shortbread:
3/4 cup butter, @ room temperature
1 1/2 cups all-purpose flour
1/2 cup powdered sugar

Filling:
2 lemons
4 eggs
1 1/2 cups sugar
1/4 cup all-purpose flour

1. Mix shortbread ingredients until it holds together. Place in an ungreased 9x13 inch pan and press. Bake 20 minutes or until edges are brown.
2. Make lemon filling. Wash and dry lemons, then grate the rinds using small holes on the grater for 2 tbs. of zest. Squeeze the juice until you get 1/3 cup.
3. Whisk together eggs and sugar. Whisk in the flour, stir in the lemon zest and juice. Pour filling over shortbread and bake for 20-25 minutes.
4. Cool and dust with powdered sugar.

* 350 Degrees
You can substitute lemon juice concentrate if you don't have a fresh lemon. Approximately 2 1/2 tablespoons equals the juice of one medium size fresh-squeezed lemon.

Sweets for the sweet!

Making our gingerbread houses is always a treat. This year I found a wonderful recipe for the icing. I have never before been able to get the icing to hold up the house. For a couple of years we hot glued the walls together, but that doesn't go over very well when you want to eat it. I went searching on-line for a good, "Glue", that would hold up under the weight of ten pounds of candy. I found that the trick to making a gingerbread house is to have a strong frosting. I found two recipes on-line, but didn't have all the ingredients for them both. Here is the recipe I concocted for the icing.

Stiff Icing:
2 egg whites
5 cups powdered sugar
1 tsp water

Beat egg whites until frothy, add the sugar one cup at a time until thick, add water to get desired consistency.
Frost house and let set one hour before adding any deliciousness, this way the walls don't cave in.

Hot Cakes

This is my favorite pancake recipe. It is my maternal Grandma's recipe. My mom would make them for us, sometimes for dinner.

Hot Cakes
2 cups of flour
3 tsp Baking Powder
1 tsp Baking Soda
2 Tbs sugar
1 tsp salt
3 eggs
2 cups of milk
2 1/2 Tbs oil

Combine Dry Ingredients then add the wet and stir at once. Mix good and then cook on a hot pan, flipping them after you see the bubbles appear in batter.

Got any spare Zucchini?

Here is a fabulous recipe! I give it four stars and just in case your neighbors keep giving you zucchini you will have something yummy to make with them.
Zucchini Bars
3 eggs
2 cups sugar
1 cup butter, melted
2 cups grated raw zucchini
1 tablespoon vanilla
2 cups all purpose flour
1 cup whole wheat flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 tablespoon ground cinnamon
1 cup coarsely chopped walnuts

Topping
1 teaspoon cinnamon
1/2 cup wheat germ
1/2 cup brown sugar

Beat eggs until light and foamy. Add sugar, butter, zucchini and vanilla and mix lightly but well. Combine flours, salt, soda, baking powder and cinnamon and add to egg/zucchini mixture. Stir until well blended; add nuts. Pour into 12x17 inch jelly roll pan. Combine ingredients for topping. Sprinkle topping mixture over batter. Bake; cool on rack. Cut into squares.

Temperature: 350
Time: 15-20 minutes

A bite anyone?

If you have seen the Christmas Shrek movie then you will know how scared the gingerbread man is when he sees Santa Clause.

Gingerbread Men Cookies

3 cups flour

2 tsp. ground ginger

1 tsp. ground cinnamon

1 tsp. baking soda

1/4 tsp. ground nutmeg

1/4 tsp. salt

3/4 cup butter, softened

3/4 cup firmly pakced brown sugar

1/2 cup molasses

1 egg

Prep Time: 20 minutes

Refrigerate: 4 hours

Cook Time: 8-10 minutes
Makes 2 dozen

Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses and egg; beat well. Gradually beat in flour mixture on lowspeed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.

Roll dough to 1/4-inch thickness on lightly floured work surface. Cut into gingerbread men shapes with 5-inch cookie cutter. Place 1 inch apart on ungreased baking sheets.

Bake in preheated 350 degree oven 8 to 10 minutes until the edges of the cookies are set and just begin to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks, cool completely. Decorate cooled cookies as desired.

Bread sticks

For homemade bread sticks that go well with spaghetti, chicken soup, or lasagna here is a recipe you can try.

1 1/4 cup warm water
1 tbs yeast
2 tbs sugar
1/2 tsp salt
3-4 cups flour
1/4 cup melted butter

Dissolve yeast with sugar in warm water. Next add the salt and flour and mix for three minutes. Let the dough rise for ten minutes. Roll out the dough onto a floured surface into a rectangular shape. Place onto a creased cookie sheet and cut into sticks. Spread butter on top and let rise for five more minutes. Bake at 375 degrees for twenty minutes.

A yummy twist on this recipe:
Sprinkle a little bit of dry ranch dressing mix on the dough after it has been rolled into a rectangle. Place ham or turkey and veggies on one half. Fold remaining dough over the top and make into a pocket. Bake until brown.

Nostalgic Vegetable

If you grew up in my family than you realize the artichoke is a nostalgic vegetable. It was a rare treat for us when we sat down to dinner and had artichokes with... mayonnaise. Another reason I love the stuff! My mother would buy them for us whenever she found a good deal. It makes me long for her homemade meals served up with love.
Yesterday I found them on sale in a four-pack at the grocery store and I couldn't pass them up. Z was so excited when she sat down to dinner, "Yummy, artichokes, my favorite!" They are a perennial in the thistle group of the sunflower family. The part that we eat is actually the flower bud. Lots of people may be intimidated by this crazy looking veggie. They have to be cooked in boiling water for 20-45 minutes depending on the size. To eat them you pull off the petals, one at a time, dip the base of the petal in sauce (melted butter, mayonnaise, vinaigrette), and pull between your teeth to remove the soft, pulpy portion. Continue doing this until all the leaves are gone. Then you have the artichoke heart left. Scoop out the fuzzy center, cut into pieces, dip into sauce. Enjoy! So if you have trouble getting your little ones to eat vegetables, serve up some of these. They get to eat it with their hands.

Cinnabon Cinnamon Roll

Serves: 12

Dough:
2 packages active dry yeast
1 cup warm water (105-115 degrees F)
2/3 cup sugar, PLUS 1 tsp sugar
1 cup warmed milk
2/3 cup butter
2 tsp salt
2 eggs, slightly beaten
7 cups flour, or more if needed

Filling:
1 cup melted butter, divided
1 3/4 cup sugar, divided
3 tbs cinnamon
1 1/2 cup chopped walnuts, optional
1 1/2 cup raisins, optional

Creamy Glaze:
2/3 cup melted butter
4 cups powdered sugar
2 tsp vanilla
6 tbs hot water, more as needed

Dough:
In a small bowl mix together warm water, yeast and sugar and set aside. In a large bowl, mix milk, remaining 2/3 cup sugar, melted butter, salt and eggs; stir well and add yeast mixture. Add half the flour and beat until smooth. Stir in enough of the remaining flour until dough is slightly stiff (dough will be sticky). Turn out onto a well-floured board; knead 5-10 minutes. Place in well-buttered glass or plastic bowl, cover and let raise in warm place, free from drafts, until doubled in bulk, about 1-1 1/2 hours. When doubled, punch down dough and let rest 5 min. Roll out on floured surface into a 15x20" rectangle.

Filling:
Spread dough with 1/2 cup melted butter. Mix together 1 1/2 cup sugar and cinnamon; sprinkle over buttered dough. Sprinkle with walnuts and raisins, if desired. Roll up jellyroll-fashion and pinch edge together to seal. Cut into 12-15 slices. Coat bottom of a 13x9 inch baking pan and a 8 inch square pan with remaining melted butter, then sprinkle with remaining sugar. Place cinnamon roll slices close together in pans. Let rise in warm place until dough is doubled in bulk, about 45 min. Preheat oven to 350 degrees F. Bake 25-30 minutes, or until rolls are nicely browned. Cool rolls slightly.

Creamy Glaze: Meanwhile, in med. bowl, mix melted butter, powdered sugar and vanilla; add hot water 1 tbs at a time until glaze reaches desired spreading consistency. Spread over slightly cooled rolls.

Domesticity

Nothing can explain why I feel happy when I look at my canned peaches. I get a sense of accomplishment from putting fruit in jars. I did that! I actually made something. I did have the help of my Sister to which I am forever indebted. I wouldn't have a clue without her assistance and intellect. We came home from said Sister's house, opened a jar, spooned it onto our pancakes, added whip cream, and we were in heaven.

7-7-07

What an awesome date; 7-7-07. I mentioned to my DH that we had to do something memorable today because of the date. We found a really neat new biking trail that is 7 miles long, paved, and goes along a creek. We can hook up the bike trailer, get some exercise, and look for wildlife along the way. We say a badger, bunny rabbits, birds, and a beaver. Poor Zelda got something in her eye about half way into the ride and was crying from the trailer, "See if Mommy can stop, I have something in my eye." We got to a clearing and couldn't see anything in her eye; but it was red and irritated. DH told her to just keep blinking and it would wash out anything that was in there. By the time we rode back near the car her eye was feeling better and she wanted to play at the park. She is quite the inquisitive little individual. For dinner I made Coleslaw and she asked me what it was. Apparently I have never had her try it all the other times I have made it. I told her the name and she asked me, "Cole slop?" O.K., it did look a little like Cole slop but I assure you it was Coleslaw. Here is the recipe, I found it in the newspaper:
Kentucky Fried Chicken's Coleslaw
1 head of cabbage; finely chopped
1/2 cup sugar
1 tsp salt
1/2 cup sour cream
1/2 cup miracle whip
2 tbs white vinegar
2 tbs vegetable oil
1/4 cup grated carrots
2 tbs diced onion
Mix onion, sugar, salt, sour cream, miracle whip and vegtable oil together to make a dressing. Mix with cabbage and carrots. Chill and enjoy.