Wednesday, February 29, 2012

February 29: Cowboy Caviar

This is just a fancy name for “bean salsa." It is one of my favorites. 

1 15 oz can black beans, drained
1 12 oz can Mexicorn or shoe peg corn, drained
1 12 oz can Ro-Tel tomatoes, drained slightly
1 green bell pepper, seeded and chopped
6 green onions, chopped
3 tomatoes, chopped and seeded
minced jalapeno peppers to taste
1 T garlic, minced or 1 tsp garlic powder
1 c bottled Italian dressing

Combine all ingredients. Refrigerate at least 4 hours
to combine flavors. Serve with tortilla chips like salsa.

Tuesday, February 28, 2012

February 27: Heidi's Salsa

This recipe comes from Heidi's 10th grade cooking class. One doesn't expect a high school cooking class recipe to be good, but this one is a keeper. I especially like that you can use canned tomatoes, which I do a lot when there are not fresh tomatoes available.

4 medium tomatoes (1 can tomatoes)
1 jalapeno pepper
1/2 medium sweet onion
½ lg green pepper
Juice of 1 lime
1 clove garlic
1 tsp salt
3 T cilantro
4 oz tomato sauce
Wash tomatoes, peppers and onion. Chop them up.
Seed jalapeno and chop. Place all in blender. Pulse
until chunky or desired smoothness. Add tomato sauce
and lime juice. Pulse until mixed in.

Sunday, February 26, 2012

February 26: Fresh Salsa

This is my all-time favorite salsa recipe. My mother-in-law gave it to me years ago and I have made it so many times. It is so simple you will not believe it can be so good. But it is!

About 6 tomatoes, chopped finely
1 green peppers, chopped finely
1 can green chilies, opt.
1 jalapeno, opt.
1/2-1 onion, chopped finely

Saturday, February 25, 2012

February 25: Cashew Chicken Wraps

I love lettuce wraps. And love this one. I found it on Pinterest.

Stir fry Sauce:
2 TB soy sauce
1 TB rice vinegar
1 TB brown sugar
1/4 tsp ground red pepper
1/4 tsp ground ginger
1 TB sesame oil

For Cashew Chicken:
2 chicken breasts (about 3/4 lb total), diced
8 leaves of green leaf or ice burg lettuce
3 TB canola oil
1 c onion, diced
2 garlic cloves, minced
21 tsp soy sauce
1./4 c cashews, chopped
salt and pepper to taste

For fry sauce:
Mix all ingredients making sure to dissolve brown sugar. Set aside.
For Cashew Chicken:
Heat canola oil in pan over medium to medium heat heat. Add diced chicken and brown (about 4-5 minutes.) Remove chicken from oil. Add onions, garlic and 1 tsp soy sauce to pan; brown. When onions are garlic are brown and tender, add stir fry sauce, browned chicken, and cashews. Saute mixture for a few minutes and remove from heat.
Spoon chicken mixture into individual lettuce leaves. Add your favorite hot sauce, more cashews or basil.

Friday, February 24, 2012

February 24: "American Style" Brown Rice and Bean Salad

I love this salad. I love its healthiness, I love how it smells when I am making it. I love its flavors.

2 oz dried red kidney beans, soaked overnight, then cooked and drained, or 1 can, drained
2 c cooked brown rice, cooked, rinsed and cooled
3 TB mayonnaise
3 TB cider vinegar
2 cloves garlic, crushed
1 TB lemon juice
2 TB finely chopped parsley (no dried in this recipe)
salt and pepper, to taste
1 medium carrot, peeled and cut into matchsticks
1 green pepper, seeded and diced
1 stalk celery, finely chopped

Combine the beans, rice, mayonnaise, vinegar, garlic, lemon juice, parsley, salt and pepper and gently mix together. Set the mixture aside in the refrigerator to chill for 30 minutes and to give the beans and rice time to absorb the dressing. Toss in the carrot, green pepper, and celery and serve. 

Thursday, February 23, 2012

February 23: Crispy Chicken Salad

Just a little salad I made up. It is one of Ian's favorites.

Romaine lettuce
Crispy chicken, cooked and cut into chunks
cheddar cheese, grated
Boiled egg, sliced
Cherry tomatoes

Honey Mustard Dressing:
1 1/2 c mayonnaise
1/4 c honey
1/4 c sugar
1/4 c Dijon mustard
1/8 c chopped onions
1/2 c oil
Mix ingredients in blender and add oil slowly at the end. 

Wednesday, February 22, 2012

February 22: Buttermilk Scones

Yummy yummy scones. You've got to try this one!

1 qt buttermilk
2 TB yeast
2 TB sugar
2 eggs, beaten 
2 TB oil
1 1/2 tsp baking soda
9 to 10 c flour

Warm buttermilk and add yeast. Add sugar, oil, eggs, and four cups of the flour to which has been added the soda. Beat until smooth, then gradually add rest of the flour. Let raise until doubled in bulk. Fry in deep oil. Serve with butter and honey/jam or as a Navajo Taco with chili, cheese, tomato.

February 21: Toasted Ravioli

This recipe is a recently acquired favorite.  Hope you enjoy it too. 

1/4 c milk
2 eggs

1 1/2 c dried bread crumbs
1 tsp garlic powder
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp dried thyme
salt and pepper to taste

2 lbs pkg frozen cheese ravioli, thawed

2 cups vegetable oil for frying

Grated Parmesan cheese
Marinara sauce

Combine milk and egg in a small bowl. Combine breadcrumbs and seasonings in a shallow bowl. Dip ravioli in milk mixture and coat with breadcrumbs.

In a large sauce, heat marinara sauce over medium heat.

In a large heavy pan, pour oil to depth of 2 inches. Heat oil over medium heat. Fry ravioli, a few at a time, 1 minute on each side or until golden. Drain on paper towels. Serve with hot marinara sauce and Parmesan cheese. 

Monday, February 20, 2012

February 20: Strawberry Cake

This fabulous recipe comes from a favorite cookbook "Recipes from the Heart."

Prepare one white cake mix in a 9x13 pan as directed. Let cool. Cream together.
    8 oz cream cheese
    1 c sugar
    Then fold in 8 oz Cool Whip
Spread on top of cake.
Prepare one pkg Danish dessert as directed. While it is setting, slice strawberries and place on top of cream cheese mixture and then pour Danish dessert over top. Refrigerate until well set. Keep leftovers refrigerated. 

(May use Raspberry Danish dessert and raspberries instead.)

Sunday, February 19, 2012

February 19: Focaccia Bread

I love to make this bread and use for sandwiches. It is a pretty simple recipe and very delicious. 

2 3/4 c flour
1 tsp salt
1tsp sugar
1TB  yeast
1 tsp garlic powder
1 tsp oregano
1 tsp thyme
1.2 tsp basil
1 pinch black pepper
1 TB oil
1 c water
2 TB olive oil
1 TB grated Parmesan cheese
1 c Mozzarella cheese

In a large bowl, stir together flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil, and black pepper. Mix in oil and water. When the dough has pulled together, knead for a few minutes until smooth and elastic. Lightly oil a large bowl, place the dough ion the bowl and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place for 20 minutes. Preheat oven to 350 degrees. Punch dough down, place on greased balking sheet. Pat into a 1/2 thick rectangle. Brush top with olive oil. Sprinkle with  Parmesan cheese and Mozzarella cheese. Bake in preheated oven for 15 minutes or until golden brown. Cut into 6 pieces. Slice in half horizontally.

Serve in bread for sandwiches:
Ham and Swiss, tomato, lettuce and red onion, or
Turkey and Muenster 

Saturday, February 18, 2012

February 18: 12-Grain Bread

It is my sister Karen's birthday day. I will share a healthy recipe today in her honor.  Karen is a pretty healthy person. She wakes up early every day,exercises every day and eats healthy food. She is an example to me in so many ways. 

6 c hot tap water
2 c 9-grain cracked cereal (uncooked)
1/3 c millet
1 c raw sunflower seeds
2 c high gluten flour or 1/2 c vital gluten
2/3 c honey or molasses
2/3 c oil
2 TB salt
3 TB  instant
3 TB dough enhancer
whole wheat flour

Measure first five ingredients into Bosch bowl. Mix gently to fold ingredients together. Let sit five minutes. Add 9 cups wheat flour, honey, oil, salt, and mix to a paste. Add yeast. Add whole wheat flour 1 cup at a time until mixture cleans sides of the bowl. (Approximately 14 cups). Knead 7 minutes. Add dough enhancer. Knead until mixed through. Form into 6 large loaves. Let rise until about two inches above pans. Bake at 350 for 30 minutes. 

Friday, February 17, 2012

February 17: Healthy Garden Salad

This one's from Pinterest.

5 TB red wine vinegar
3 TB oil
1/3 c chopped fresh cilantro
2 limes, juiced
1 tsp white sugar
3/4 tsp salt
2 cloves garlic, minced
1 lb frozen edamame, shelled
3 c frozen corn kernels
1 pint cherry tomatoes, quartered
4 green onions, thinly sliced
1 can black beans, rinsed and drained

Whisk together the vinegar, oil, cilantro, lime juice, sugar, salt and garlic. Set aside.

Bring a large pot of lightly salted water to a boil. Add the soybeans and boil for 3 minutes. Add corn to the boiling water and continue cooking for 1 more minute. Drain very well, and pour into the bowl with the dressing. Gently mix in the cherry tomatoes, green onions and black beans. Cover and refrigerate for at least 2 hours before serving to chill and blend the flavors. 

Wednesday, February 15, 2012

February 15: Frosting

Here are two frosting recipes from my sister, Robyn. 

Sugar Cookie Frosting
1/2 c butter, softened
5 c powdered sugar
2 tsp vanilla
dash salt
about 1/4 c milk
food coloring
Put first 4 ingredients in mixer. Mix. Add milk gradually. Add food coloring.

Decorator Frosting
2 lb powdered sugar
1/2 c water
1 tsp salt
1 tsp vanilla
1 c shortening
Beat ingredients together until desired consistency.

February 14: Sugar Cookies

Love this sugar cookie recipe from way back in my childhood.

1 c shortening
2 eggs
1 tsp vanilla
2 c sugar
1 c sour cream
1/2 tsp soda
4 tsp baking powder
1/2 tsp salt
4 1/2 c flour

Cream together shortening, eggs, vanilla, sugar and sour cream. Sift together the dry ingredients and add to the other. Mix well. Chill 2 hours. Roll out. Bake at 350 for about 8 minutes.

Frost with Sugar Cookie Frosting (see February 15)

Monday, February 13, 2012

February 13: Chicken Enchiladas

Here is another great chicken enchilada recipe. This one has a red sauce. It is from my sister-in-law, Rebecca. 

Cooked chicken breast, shredded
6-8 Flour tortillas
1 large can enchiladas sauce
About 1 c mayonnaise
1 can cream of chicken soup
1 lb Monterrey Jack cheese

Make sauce by combining mayonnaise, soup and enchiladas sauce. Put some sauce in baking dish. In the tortilla shell roll up chicken, some sauce and cheese. Place in baking dish. Pour remaining sauce over enchiladas. Sprinkle with cheese. Bake at 350 degrees until bubbly. 

Sunday, February 12, 2012

February 12: Welch Onion Potato Dish

This is a wonderful potato side dish. This was my mother's recipe.

2 lbs potatoes, peeled and sliced thin
1 1/2 c onions, chopped
4 TB butter
1 tsp salt

Layer potatoes, onion, potatoes, onion, potatoes. Dot with butter and salt and pepper. Cover with foil and bake 1 hour at 350. Remove foil. Bake 39 minutes mores or until lightly brown. 

Saturday, February 11, 2012

February 11: Porcupine Meatballs

This dish was given to our family at the birth of one of my children. It has been a favorite ever since.

1 lb hamburger
1/2 c uncooked rice
1/2 c water
1/3 c chopped onion
1 tsp salt
1/2 tsp celery salt
1/8 tsp pepper

Combine the above ingredients. Form into balls. Place in baking dish. Combine either sauce ingredients and pour over meatballs. Cover and bake at 350 for 45 minutes and then another 15 minutes uncovered. 

Sauce 1:
1 15 oz can tomato sauce
1 c water
2 tsp Worcestershire sauce

Sauce 2:
2 cans tomato soup
1 tsp chili powder
1 tsp salt
1 c water

February 10: Chicken Rolls

It is Auntie Sue's birthday today.  This is our favorite recipe from Sue.

Boil 8 chicken breasts in water with salt, celery and onion, until tender.
Save broth for gravy.
Break chicken into small pieces.

Soften 1- 8 oz pkg cream cheese and 1/4 c butter. Mix together until creamy. Add chicken. Mix.

Flatten 2 pkg crescent rolls. Roll up chicken mixture into individual rolls. Roll chicken roll in 1/2 cup melted butter. Then roll in 1 pkg stuffing mix that has been crushed in blender.

Bake at 350 for 20 minutes or until golden brown. 

Serve with rice and chicken gravy.

1/2 c chicken broth and 1 can cream of chicken soup

Thursday, February 9, 2012

February 9: Broccoli Salad

This wonderful salad is so versatile with its many versions. I love it any way!

3 lbs broccoli, washed and drained and cut into bite size pieces
8-10 sliced bacon, cooked until crisp
1/2 purple onion
1/2 c raisins or crasins or about 1 1/2 c purple grapes
1/2 c sunflower seeds or 1 c cashews or 1/2 c slivered almonds
1 c grated Cheddar cheese or Mozzarella Cheese, opt

1 c mayonnaise
1/4 c sugar
2 TB vinegar

Combine all salad ingredients. In a separate bowl combine the dressing ingredients. Mix well. Pour mayonnaise mixture over salad mixture. Toss well. Refrigerate several hours.  

February 8: Mini Cheesecakes

This beloved recipe comes from my mother-in-law. It has been a family favorite for many years.

2- 8oz pkg cream cheese
3/4 c sugar
2 eggs
1 tsp vanilla
Vanilla wafers
Pie filling

Mix cream cheese, sugar, eggs and vanilla together. Put a vanilla wafer in 24 lined muffin tins. Fill 1/2 full with cream cheese mixture. Bake at 375 for 10-15 minutes. Cool. Top with pie filling. 

Tuesday, February 7, 2012

February 7: Wheat and Honey Pita

Love this recipe! I wish I made it more. It is really quite simple.

In a Bosch bowl with dough hook, add:
2 c warm water
1 TB honey
1 tps salt
2 c whole wheat flour
2 TB yeast

Mix thoroughly. Add unbleached flour until mixture cleans sides of the bowl. Knead until smooth and elastic. Divide into 24 pieces for small pitas or 12 pieces for larger pitas. Roll into 1/4" to 1/8" thick circles on a floured surface. (Any creases in the dough will cause the pita to stick together and not form a pocket.) Cover with plastic wrap and let rest for 30 minutes. Bake at 500 on a preheated pizza stone for 3 1/2 minutes. Watch carefully. Remove from oven when pita puffs up and is slightly golden. Place in bag to soften and flatten. 

Monday, February 6, 2012

February 6: Salt and Spice

My sister, Robyn Flynn and her family love Schilling's Salt ‘n Spice. When they could no longer find it in the stores Kaytlin called Schillings and asked about it. Schillings told her it was no longer available but they offered her the recipe. Here it is.

¼ cup salt
2 TB Schillings Seasoned Pepper Blend 
   (ingredients in it are: black pepper, sugar, red and green      bell peppers)
4 ½ tsp onion powder
4 ½ tsp garlic salt
1 ½ tsp celery seed
Mix together. It is great for anything that you add salt and pepper.

Sunday, February 5, 2012

February 5: Deviled Eggs

This recipe comes from my sister, Robyn.

Hard boiled eggs
Miracle Whip
Salt and Spice, to taste.
(Salt and Spice is a seasoning from Schillings. It is not on the market anymore, but I will be sharing the recipe for this spice tomorrow.)
A bit of mustard powder
Splash of Tapatio hot sauce

Shell eggs. Slice eggs in half. Remove yoke from egg white. Mash egg yolks. Add Miracle Whip and Salt and Spice. Mix well. Make a smooth consistency. Replace egg yolk mixture in egg whites. Sprinkle with paprika. 

Saturday, February 4, 2012

February 4: How to boil an egg

I learned how to do this in 8th grade homemaking and have used this technique ever since. Eggs turn out perfect every time!

Put eggs in sauce pan. Cover with cold water. Bring to a boil over high heat. Cover pan, turn off heat, leave the pan on the stove and let it sit for 20 minutes. 

February 3: Snickerdoodles

This is my mother's recipe.

1/2 c butter

1/2 c shortening
1 1/2 c sugar
2 eggs
2 2/3 c flour
2 tsp cream of tartar
1 tsp soda
1/4 tsp salt
sugar and cinnamon mixture

Preheat oven to 350. Mix butter, shortening, sugar and eggs. Add rest of ingredients. Mix well. Roll into balls. Roll i in cinnamon and sugar mixture. Place on cookie sheet. Bake 8 to 10 minutes. 

February 1: Sloppy Joes

Today is Ian's birthday! In his honor I am posting one of his favorite meals. Happy Birthday, Ian. 

2 lbs ground beef
1 green pepper, chopped finely, opt
1 onion, chopped finely
1/2 c ketchup
1/4 c brown sugar
1 8 oz can tomato sauce
1 T Worcestershire sauce
garlic salt, to taste
Salt and pepper, to taste

Brown ground beef with onion and green pepper. Add other ingredients. Simmer for about 30 minutes. You may need to add a little water for consistency. Serve on a bun.

January 31: Spinach Salad

I have had this wonderful spinach salad recipe for a long time. It was given to me by my friend, Bonnie when we lived in Rose Park.

Spinach leaves, cut up, no stems
purple onion
bacon, cooked and broken into pieces
hard boiled eggs

2/3 c vinegar
3/4 - 1 c sugar
2 tsp mustard
2 tsp salt
2 tsp grated onion
Put dressing ingredients in blender. Puree very finely. Slowly add: 
1 c oil
2 tsp poppy seeds

January 30: Squash Salad

January 29: "Like Paradise Bakery" Crumbly Blue Cheese Salad

This is for you, Jen. When we eat at Paradise Bakery, this is Jen's favorite salads.

1 bag romaine lettuce
1/2 c blue cheese or gorgonzola cheese
1/2 c dried cranberries
1/4 c sunflower seeds
1/4 c ceasar salad dressing (creamy)