The next few months...

Well, as you can see I am slow to update this already and with the holidays and a new baby due in the next 6 weeks I won't make any promises, but I can tell you this.  I normally get my recipes from the internet and then tweak as needed however I recently have been given my Grandmother Wade's recipe boxes.  Today I was just doing a bit of looking through them and found some "must try" recipes...like "Really good casserole"  which calls for a "moderate oven".  It sounds like we will be on a food adventure!  I am going to take some time and try out as many as I can.  I am excited about the Blu' Banana Bread which is blueberry and bananas!  One thing that I find really neat is that my Grandmother wrote on each card who she got the recipe from.  Today I found a recipe that she got from my Grandma VanderLugt!  So I invite you to come back often and check for updates.  I will also try and let you know via Facebook if a new recipe has been posted.

Carrot Cake and Lemon Icing

Carrot Cake

Cake
2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 tsp Nutmeg
1/2 tsp Allspice
2 cups sugar
1/2 cup canola oil
3/4 cup unsweetened applesauce
4 large eggs
3 cups grated peeled carrots
1 1/4 cups coarsely chopped walnuts
2 tablespoons minced peeled ginger


Preheat oven to 350°F. Butter two 9-inch-diameter cake pans. Line bottom of pans with waxed paper.
Butter and flour paper; tap out excess flour. Whisk flour, baking soda, salt, cinnamon, nutmeg and allspice in medium bowl to blend. Whisk sugar, applesauce and oil in large bowl until well blended. Whisk in eggs 1 at a time. Add flour mixture and stir until blended. Stir in carrots, walnuts and ginger. Divide batter between prepared pans.

Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans 15 minutes. Turn out onto racks. Peel off waxed paper; cool cakes completely.


Icing
1.5 8-ounce packages cream cheese, softened
2 sticks (1 cup) unsalted butter, softened
1/2 teaspoon grated lemon zest
3/4 tablespoon fresh lemon juice
1/2 tablespoon vanilla extract
1 3/8 cups powdered sugar
In a standing mixer fitted with the whisk attachment, whip the cream cheese and butter on medium-high speed until combined and airy, about 2 minutes. Mix in the lemon zest, lemon juice, and vanilla.
Sift the powdered sugar onto a piece of parchment or wax paper. With the mixer on low speed, slowly pour the sifted powdered sugar into the frosting (use both hands to bend the paper so the sugar pours slowly into
the bowl).
Scrape down the sides of the bowl with a rubber spatula. If the frosting seems too soft to spread, allow it to chill for 15 minutes in the refrigerator.

Apple Crisp

This is my Mother-in-Law's recipe

Apple Crisp

6 Med Apples
1 C Water
1 Pkg Moist White Cake Mix
1 C Light brown sugar
1/2 C melted butter
1 t Ground cinnamon


Pre Heat oven to 350
arrange apple slices in ungreased 9x13
pour water over top
Combine rest of ingredients and sprinkle over top

Bake 50-55 min

Beef Stroganoff

2 lbs Round Steak

1/4 C whole wheat flour

1/3 C butter

1 1/2 tsp salt

1/8 tsp pepper

1/2 C water

1 can cream of mushroom soup

2/3 C sour cream

1/3 C milk

Hot cooked Egg noodles

Cut steak into thin 2 inch pieces.
Coat with flour,
brown meat in butter in large skillet stirring
every once and awhile.  
Add salt, pepper and water.  
Use spoon to scrape drippings off the bottom of the pan.  
Cover and simmer for 45 minutes or until almost tender
stirring occasionally.  Add soup to skillet and stir to combine.
Simmer uncovered 30 minutes or until meat is tender.  
Stir in sour cream and milk, cook until thoroughly heated.  
Serve over noodles.

Salad Dressing

We love this dressing!!


 1       cup  vegetable oil
1/8-1/4     cup sugar or sugar substitute
1/2     cup balsamic vinegar
2     garlic cloves, minced
1/2     teaspoon salt
1/2     teaspoon paprika
1/4     teaspoon ground pepper

   1. Mix all ingredients in salad dressing bottle, and shake well, until well mixed.
   2. If using a bowl, add all ingredients, except oil.
   3. Mix with spoon, then whisk in oil.
   4. Keep chilled in fridge.

Crunchy Pecan Chicken

1 C biscuit mix
1/2 C finely chopped pecans
1 tsp paprika
1/2 tsp salt
1/2 tsp Creole Seasoning

8-10 chicken strips
1/2 C buttermilk
1/2 C butter melted

Combine first 5 ingredients in a medium size bowl stir well.  Dip chicken in buttermilk and then dredge in pecan mixture.  Put chicken in an ungreased 9x13 pan.  Drizzle butter over chicken.  Bake uncovered at 350 degrees for 50 minutes or until chicken is done.

Cheesecake

Ahhh...cheesecake.  My adventure with cheesecakes started when I decided to make my Dad a Key Lime Cheesecake.  I scoured the internet and then ended up calling my good friend Emily who not only had a recipe, but also was a wealth of information about technique.  Since then I have done plain, and pumpkin.  Here is the plain recipe.  I will add the other two soon!

Crust:
1 1/2 c. graham cracker crumbs
4 Tbsp. butter, melted
4 Tbsp. sugar

Combine the above ingredients, and press evenly into the bottom of the springform pan.  Bake at 350 deg until lightly browned, about 10-12 minutes.
Remove to cool.

    * 20 ounces cream cheese (2 1/2- 8 ounce packages)
    * 1 3/4 cups granulated sugar
    * 2 teaspoons pure vanilla extract
    * 3 eggs
    * 3 tablespoons cornstarch
    * 1 pint heavy whipping cream
    * 1/2 teaspoon salt
    * 2 tablespoons lemon juice (I like to use fresh) (about 1 lemon)

Make sure all ingredients are room temp. before starting.

   1. Cream together cheese, sugar, and vanilla.
   2. Add eggs, one at a time. Mix well.
   3. Add cornstarch, whipping cream and salt.
   4. Mix on high speed for 3 minutes.
   5. Add lemon juice.
   6. Pour into prepared 10 inch crust in springform pan.
   7. Bake at 350 deg for 15 minutes.  Lower the temperatureto 200 deg, and bake for 1 hour and 10
       minutes, or till the center no longer looks wet or shiny, or wiggles very much when you shake the
       pan. (the time is really loose.  Really go for looks/wiggliness as your gauge!)  Remove the cake
       from the oven and run a knife around the inside edge of the pan.  Turn the oven off and place the
       cake back in the oven, with the oven door propped open (sometimes I use a wooden spoon to keep
       it open.  Let the cake sit in the oven while it cools, about another 30 minutes-1 hour
   9. Remove and cool on rack until cheesecake reaches room temperature.
  10. Chill 12 hours before removing from pan.
  11. Top with desired fruit.

Sloppy Joes

Sloppy Joes Recipe
6-8
servings
time to make 1½ hours 20 min prep

1 1/2     lbs ground turkey
3/4     cup ketchup
1/4     teaspoon salt
2     tablespoons sugar
2     tablespoons mustard
2     tablespoons vinegar
2     tablespoons Worcestershire sauce
1     small onion

   1. Cook meat slowly in skillet with salt and onion.
   2. Meanwhile, make sauce by mixing together all other ingredients and cooking slowly over low heat for 15 minutes.
   3. Drain (not much to drain if you use ground turkey) and add meat.
   4. Let simmer for at least an hour, stirring from time to time, to let meat absorb the sauce.
   5. Serve on toasted hamburger buns.

Chicken Tetrazinni

Chicken Tetrazinni

6 servings
50 min 15 min prep

1/2 cup butter
2 (10 3/4ounce) cans cream of chicken soup (or cream of mushroom)
2 cups cooked chicken, diced
1 cup frozen broccoli rinsed and pulsed in food processor until finely chopped
1 pint sour cream
1/2lb angel hair pasta
1/4 cup grated parmesan cheese
1/2 cup crushed Croutons or bread crumbs

Melt butter and add soups and broccoli
Mix well.
Remove from heat.
Add chicken and sour cream to soup mixture.
Cook and drain angelhair pasta.
Add to the soup- chicken mixture.
Grease a 13 inch X 9 inch baking dish.
Add mixture and top with grated parmesan cheese and bread crumbs.
Bake at 350 degrees for 30 to 40 minutes or until bubbly.

Hummus

Our family can't keep this in the house.  I give my family about 20 minutes and it is polished off!

Hummus

1 can chick peas (garbonzo beans) drained and rinsed
2 garlic cloves chopped (I use 2 tsp of already minced garlic)
1tsp coarse salt
1/4 C Water
1/4 C Lemon Juice
1/2 cup Tahini (it is sesame seed paste)

Add ingredients in order listed to your blender or food processor.
I have found that if your blender is the “old fashioned” kind that comes down in a v shape it will do a great job, but if it is more of a bowl at the bottom it doesn’t work well and then your best option is a food processor.  Just use what works best for you.  You can also add different spices to spice it up.  We commonly add cumin and red pepper flakes for Spicy Hummus!  Enjoy!

Black Bean Dip

1 pkg (1oz) Lawry’s Taco Spices and seasonings (I usually get bulk taco seasoning because it has less preservatives)
1 Can Black Beans Rinsed and Drained
1 jar (7oz) roasted red peppers, drained
1 pkg (12oz) Light cream cheese
1 Tbsp Chopped Cilantro
1 to 2 teas Lime Juice

Garnishes: Chopped tomato and fresh cilantro

In food processor combine all ingredients except garnishes; mix thoroughly, serve with tortilla chips and raw veggies.  Makes 2 cups

Best Pancakes

This is my Sister-in-law Jenna's recipe.  My family eats them without syrup they are so good.

Best Pancakes

2 C Milk
1 1/2 Cups Uncooked Oats
1/3 C Oil (I use Coconut Oil)
2 Eggs
3/4 C Whole Wheat Flour
2 T sugar
2 1/2 t baking powder
1 t salt

In medium bowl pour milk over oats and let stand 2 minutes.  Preheat lightly greased skillet very high heat until a drop of water "dances."  With hand beater or wire whisk, beat in 1/3 cup oil and remaining ingredients until well blended (mixture is very thin).  Pour scant 1/4 cup batter into skillet; cook until golden brown on both sides, turning once.  Repeat with remaining batter.

I also added cinnamon and vanilla extract.

Baked Potato Soup

This is a recipe that I don't make too often, but I love it!

Baked Potato Soup

SERVINGS 2-3
PREP 10 min.
COOK 20 min.
TOTAL 30 min.

INGREDIENTS

    * 3 bacon strips, diced
    * 1 small onion, chopped
    * 1 garlic clove, minced
    * 3 tablespoons all-purpose flour
    * 1 teaspoon salt
    * 1 teaspoon dried basil
    * 1/2 teaspoon pepper
    * 3 cups chicken broth
    * 2 large potatoes, baked, peeled and cubed (about 2 cups)
    * 1 cup half-and-half cream
    * 1/2 teaspoon hot pepper sauce
    * Shredded cheddar cheese
    * Minced fresh parsley

DIRECTIONS

In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, cream and hot pepper sauce; heat through but do not boil. Garnish with bacon, cheese and parsley. Yield: 2-3 servings.

Apple Crisp

This is my Mother-in-law Marilyn's recipe:

Apple Crisp

6 Med Apples
1 C Water
1 Pkg Moist White Cake Mix
1 C Light brown sugar
1/2 C melted butter
1 t Ground cinnamon


Pre Heat oven to 350
arrange apple slices in ungreased 9x13
pour water over top
Combine rest of ingredients and sprinkle over top

Bake 50-55 min

Naan Bread to go with Crockpot Butter Chicken

 This is the recipe cut in half which is what I make for our family.

Naan     
Prep Time: 30 Minutes
Cook Time: 7 Minutes     Ready In: 3 Hours
Yields: 3 servings

INGREDIENTS:
1 1/2 (.25 ounce) teas. dry yeast
1/2 cup warm water
2 tablespoons white sugar
1 tablespoon and 1-1/2 teaspoons milk
   
1/2 egg, beaten
1 teaspoon salt
2-1/4 cups bread flour (usually use wheat flour)
1 teaspoon minced garlic (optional)
2 tablespoons butter, melted

DIRECTIONS:
1.     In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
2.     Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
3.     During the second rising, preheat grill to high heat.
4.     At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

Can proof in instant pot on yogurt setting 1 hour
Can be baked in oven.  Preheat oven and pans to 400. Spray with olive oil and bake 2 minutes each side.

Crockpot/Instantpot Butter Chicken

Crock Pot/Instant Pot Butter Chicken

4-6 boneless chicken thighs cut into bite-sized pieces
1 onion diced
3 cloves garlic minced
2 tbsp butter
2 tbsp oil

Stir fry chicken, onion and garlic in frying pan on medium heat until the chicken has some color and the onion is translucent. Then pour entire contents of pan into crock pot. Then add:

15 green cardamom pods (I put them in a tea infuser)
2 tsp curry powder
1 tbsp red curry paste
2 tsp tandoori masala
1 tsp garam masala
1 can coconut milk
1 cup plain yogurt (add after releasing pressure)
1 can tomato paste
Salt to taste

Mix gently and cook on high heat 4-6 hours or low heat 6-8 hours.

For Instant Pot
Saute in bottom of pot
Add 1/2 cup of water to spice mixture (If needed)
8 minutes then 10 NPR

Garlic Green Beans

I got this from Allrecipes.com  I have used canned green beans, but it is much better with fresh!

Prep Time: 10 Minutes
Cook Time: 15 Minutes
Ready In: 25 Minutes
Servings: 5

INGREDIENTS:
1 tablespoon butter
3 tablespoons olive oil
1 medium head garlic - peeled and sliced (I have also used minced garlic with success)
2 (14.5 ounce) cans green beans, drained (or about 2.5 cups fresh green beans)
salt and pepper to taste
1/4 cup grated Parmesan cheese

DIRECTIONS:
1. In a large skillet over medium heat, melt butter with
olive oil; add garlic, and cook until lightly browned,
stirring frequently. Stir in green beans, and season
with salt and pepper. Cook until beans are tender,
about 10 minutes. Remove from heat, and sprinkle
with Parmesan cheese.  Eat and try to not lick out the bowl.

Black Bean Chicken Enchiladas

This is a recipe that I created by combining several recipes.  We love this one!

Black Bean Chicken Enchiladas

40 min | 15 min prep

SERVES 4 -6

    * 8 flour tortillas
    * 1 can Cream of Chicken Soup
    * 1/2-3/4 Cup Chicken Broth
    * 1 can chopped green chiles
    * 4 ounces cream cheese
    * 3/4 cup sour cream
    * 1/4 teaspoon salt
    * 1/4 teaspoon ground cumin
    * 1/4 teaspoon pepper
    * 1 Can Black Beans rinsed and drained
    * 1 cups shredded chicken
    * 2 cups shredded monterey jack cheese, divided
    * 1 cup shredded cheddar cheese

   1. Heat oven to 350 degrees.
   2. In a large bowl, mix together the cream cheese and sour cream until it is smooth.
   3. Stir in cumin, salt and pepper.
   4. Add the chicken, beans, 1 cup Monterey Jack cheese and the cheddar cheese.
   5. Mix Soup, Broth and green chiles to make enchilada sauce
   6. Dip the tortillas in the enchilada sauce to lightly coat.
   7. Place some of the mixture in the center of the tortillas; roll.
   8. Place the tortillas seam side down in a lightly greased 13x9 pan.
   9. Cover with the remaining sauce.
  10. Bake for 25 minutes.
  11. Sprinkle the remaining cheese and bake for 3 more minutes.

Black Beans and Rice

This is a favorite.  I have served it as a side with rice and sometimes brown a ring sausage that has been sliced to make it a full meal.  I often will double this recipe.

4 servings
time to make 45 min 15 min prep
2     tablespoons olive oil
1/2     cup chopped onions
1/4     cup chopped green peppers
2     cloves of minced garlic
1 (15     ounce) can black beans (undrained)
3/4     cup water
1     teaspoon oregano
1/4     teaspoon sugar
2    teaspoon cumin
1    teaspoon chicken bullion
1/2    teaspoon garlic powder
1    teaspoon salt
1     tablespoon cooking wine or cider vinegar
2     cups cooked white rice

   1. Heat oil in a medium sauce pan, sauté onion,green pepper, and garlic.
   2. Sauté until tender@8-10 minutes.
   3. Add in remaining ingredients and stir until boiling, reduce heat and simmer until sauce is reduced@ 20 minutes.
   4. Serve over white rice.
 

Quick and Easy Breadsticks

This recipe is from my friend Lindsay!  I love it because it is very easy and my family gobbles them up every time!

3-½ cups Wheat
½ teaspoons Salt
2 Tablespoons Sugar
1 envelope Quick-Rise Yeast (2.5 tsp)
1-½ cup Warm Water (but not hot!)
1/2 stick Butter
Garlic Salt, to taste
⅛ cups Parmesan Cheese (approximately)


Preparation Instructions
Note: The dough is fairly light and sticky, so I prefer to use the dough hook on the KitchenAid
mixer instead of kneading by hand. I also end up using more flour than the recipe calls for.

Combine sugar, yeast and water in measuring cup and allow yeast to proof (bubble up). (5-10 minutes depending on air/water temp and age of yeast)

Whisk together flour and salt then add warm water mixture. Knead thoroughly, for about 10
minutes, until the dough is satiny in texture. If the dough is still too sticky, add 1/4 – 1/2 cup
more flour during the kneading process. Let the dough rest for a few minutes before rolling.
-Melt 1 stick of butter (1/2 cup); use half of it to evenly cover the bottom of a jelly roll pan.
-On a floured surface, roll out the dough to the approximate size of the pan. Transfer the
dough to the pan by draping/rolling it onto the pin. Roll the dough to the edges of the pan (this
can be tricky).
-Cut the dough to your preferred bread stick size using a pizza cutter.
-Use the rest of the melted butter to top the dough. Sprinkle with Parmesan cheese and garlic
salt to taste.
Place the pan in an unheated oven and bake at 375° for 15-20 minutes. While the oven
preheats, the dough will rise. Or, alternately, let the dough rise to the top of the pan while
preparing the rest of the meal and bake the bread sticks in a preheated oven for
approximately 15 minutes.

Spaghetti Sauce (and Lasagna)

1 lb Hamburger    
1 onion     Brown & Drain
   
1 tsp. Salt   
32 oz of your favorite Spag. Sauce (I use Prego)
12 oz tomato paste
2 tsp. Italian Seasoning
2 tsp Sugar   
1 clove garlic (minced)
1 Tbsp. Parsley Flakes
   
Cook in Crockpot on Low all day! 
Makes enough to eat and freeze!!
   
to make Lasagna
Make Sauce above
   
Mix below together
3 Cups Cottage Cheese
1/2 cup Parmesan Cheese
2Tbsp Parsley Flakes
2 Beaten Eggs   
2 tsp Salt   
1/2 tsp pepper   
   
Cook 9 Lasagna noodles
   
Layer Noodles, Spag. Sauce, Cheese Sauce in a 9x13 and repeat 3 times
Sprinkle 8 oz of shredded mozzarella cheese on top
Bake at 350 for 45 minutes let cool 10 minutes and serve

Broccoli

This is a recipe that I got from Cara Brown.  It is pretty much the best way to have broccoli.

Preheat oven AND pan at 500.
Cut up a crown of broccoli, toss with 3 tablespoons evoo and 1/2 tsp sugar, 1/2 tsp salt.
Lay broccoli in preheated pan and place on lowest rack for 9 to 11 min.