Thursday, January 29, 2015

Swedish Meatballs

Swedish Meatballs

1 1/2 lbs. lean ground beef
1/2 c. water
2 c. bread crumbs
2 eggs
1 onion, minced
1/4 tsp. pepper
1 1/2 tsp. salt
1/4 tsp. thyme
1/4 tsp. nutmeg

1 c. water
1 c. tomato juice
2 tsp. Worcestershire sauce
1 can cream of mushroom soup or cream of chicken soup *

Egg noodles, cooked and drained

1.  Mix all ingredients for meatballs. Form into balls and brown in the frying pan or under the broiler. Transfer to a 2 quart casserole dish.
2.  Mix gravy ingredients and pour over the meatballs.
3.  Cover the baking dish. Bake the meatballs at 350 degrees for one hour.
4. Serve over noodles.

Serves 12.

* I use half cream of mushroom and half cream of chicken.  

Tamale Pie

Tamale Pie

1 1/4 lbs. lean ground beef
1 can (14.5 oz) diced tomatoes, undrained
1 can (15 oz) Ranch Style Pinto Beans, drained
2 c. whole kernel corn
1 can (4 oz.) diced green chilies, drained
1/3 c. chopped bell pepper
1/3 c. chopped onion
1/2 tsp. ground cumin
1/2 tsp. chili powder
1/4 tsp. dried oregano leaves
1/4 tsp. garlic powder
1/4 tsp. dried cilantro leaves

1/2 c. flour
1/4 c. cornmeal
1 Tbsp. sugar
1 tsp. baking powder
1/4 tsp. salt
1 egg, beaten
1/2 c. milk
paprika (optional)

Preheat oven to 350 degrees. Grease a 2 or 3 quart baking dish.
Brown ground beef in skillet; drain. Add all the remaining ingredients for the filling. Cook over medium heat for 15 minutes. Spoon this into your prepared baking dish.
Mix together all the ingredients for the crust. Spread this over the filling. Sprinkle with paprika if you want.
Bake for 40 minutes or until golden brown. 
Let sit 10 minutes before serving. 

Friday, January 23, 2015

Skinny Vegetable Soup

Skinny Vegetable Soup

32 oz. chicken broth
32 oz. low sodium tomato juice
1 (28 oz) can diced or crushed tomatoes, undrained
2 medium onions, chopped
2 cloves minced garlic
1 (8 oz) package mushrooms
5 carrots, scraped and diced
2 zucchini, diced
4 stalks celery, diced
1 1/2 med. green peppers, chopped
2 c. green beans, cut in 2" pieces
4 c. shredded cabbage
2 tsp. Italian seasoning
salt & pepper, to taste

Using cooking spray, saute the garlic, onion, mushrooms, carrots, celery and green pepper for 5 minutes.  Combine all the remaining ingredients in a big soup pot.  Simmer for 2 to 3 hours.

Serves 8 to 10.

Vermont Whole Wheat Oatmeal Honey Bread

Vermont Whole Wheat Oatmeal Honey Bread

2 c. boiling water
1 c. rolled oats
1/2 c. brown sugar
1 Tbsp. honey
1/4 c. butter
2 1/2 tsp. salt or 1 Tbsp. Kosher salt
1 tsp. cinnamon
1 Tbsp. yeast
2 1/2 c. whole wheat flour
3 c. bread flour

1.  Combine water, oats, brown sugar, honey, butter, salt and cinnamon. Let cool to lukewarm.

2.  Add yeast, whole wheat flour and bread flour. Stir until incorporated. Knead on a lightly floured board for 5 to 7 minutes or until dough is shiny and smooth.

3.  Transfer to a greased bowl; cover with plastic; rise for 1 hour.

4.  Divide dough in half.  Shaped into loaves and place in 2 greased 8 1/2 x 4 1/2" pans.

5.  Cover with greased plastic wrap and let rise for 60 to 90 minutes or until it rises 1" over the top of the pans. 

6. Bake in preheated 350 degree oven for 35 to 40 minutes, tenting with foil after 25 minutes. Remove when golden brown OR inner temperature reaches 190 degrees.

7. Turn onto rack to cool completely.

*Add an extra 2 to 3 Tbsp. water if the dough seems too dry.

Adapted from recipe found on the King Arthur Flour website.

Best German Chocolate Cake

Best German Chocolate Cake

3/4 c. butter
1 1/4 c. dark cocoa
1 c. brewed coffee
2 c. milk
1 1/2 c. brown sugar
1 1/2 c. granulated sugar
3 eggs, beaten
1 Tbsp. vanilla
2 1/4 c. flour
1 tsp. baking soda
3 tsp. baking powder
3/4 tsp. salt

1.  Preheat oven to 350 degrees.  Grease and flour 3, 8" pans.

2.  Combine butter and cocoa in saucepan; melt the butter slowly stirring into the cocoa; remove from heat. Slowly add coffee and milk, whisking to combine. Add sugars, eggs and vanilla; whisk until smooth.

3.  Add flour, baking soda, baking powder and salt; mix just until combined.  Divide evenly between pans. Bake 45 minutes or until toothpick comes out clean.

4.  Cool 10 minutes. Removed from pans. Cool completely.


1 c. brown sugar
1 c. evaporated milk
3 egg yolks
1/2 c. butter
1 Tbsp. vanilla
3 c. coconut
1 1/2 c. chopped pecans

Combine sugar, milk, yolks and butter. Cook, whisking constantly, until bubbly and thickened. Add vanilla, coconut and pecans. Cool completely.


2 c. milk chocolate chips
2 sticks butter, softened
5 Tbsp. cocoa
1 tsp. vanilla
5 c. powdered sugar
3 to 6 Tbsp. milk

Melt chocolate chips. Beat in butter. Add cocoa and vanilla; mix in powdered sugar and enough milk to get to the consistency you want.

Put coconut filling in between each layer and on top. Frost with the chocolate frosting on sides. 

Adapted from Yammies

Monday, January 19, 2015

Tomato Rice Soup

Tomato Rice Soup

1 large onion, chopped
2 carrots, chopped
2 stalks celery, chopped
1 large green pepper, chopped
1 small head of cabbage
1 28 oz. can diced tomatoes
3 c. tomato juice and additional water if a thinner soup is desired
1 15 oz. jar salsa
3 c. brown rice, half cooked
Seasonings to taste:  bay leaf
                    garlic powder
                chili powder
            celery seed

Place the onion, carrots, celery, green pepper and cabbage in a blender. Grind up with some tomato juice. Put all this into a large soup pot. Add the rest of the tomato juice and the canned tomatoes with juice and the salsa. Bring this to a boil and simmer gently for 15 minutes.

Add the seasonings and the partially cooked rice and continue simmering until the rice is done. If more liquid is required to keep the soup at desired consistency, add additional water or tomato juice or a combination of water and juice.

Serves 16.

*Keep an eye on this because it'll get extremely thick really quick. It's almost like spanish rice. Personally, I  will cook the rice until it's done and then add it just before serving. 

Dolly Parton Cabbage Soup

Dolly Parton Cabbage Soup

1 large head cabbage, chopped
2 large onions, chopped
1 28 oz. can diced tomatoes
2 green peppers, chopped
4 stalks celery, chopped
1 packet onion soup mix
black pepper & herbs to taste
6 carrots, chopped
1/2 lb. green beens, diagonally sliced

Put all the vegetables in a big pot and cover with water. Bring to a boil. Stir in soup mix and boil 10 minutes. Cover, reduce heat and simmer until veggies are done to  your taste. Stir in pepper and herbs.

This is from the Cabbage Soup Diet. It says you can eat all you want. 

Saturday, January 17, 2015

Hearty Split Pea Soup

Hearty Split Pea Soup

1 Tbsp. olive oil
1 onion, diced
1 celery rib, diced
2 medium potatoes, diced
2 carrots, diced
2 garlic cloves, minced
1 tsp. oregano
1/2 - 1 tsp. pepper
1 bay leaf
1 meaty ham bone
1 (16 oz) package dried split peas
salt & pepper
hot sauce (optional)
1/4 c. sherry wine
1/2 - 1 c. herbed croutons
1/4 c. crumbled bacon

1.  In a large pot heat the oil; add onion, celery, potatoes and carrots. Saute 5 minutes. Add garlic, oregano, salt, pepper and the ham bone; stir 1 minute. Add peas; cover with enough water to completely submerge by a couple of inches.

2.  Bring to a boil. Reduce heat and simmer 3 to 4 hours or until thickened. Stir frequently. The longer you cook, the thicker it gets.

3. Drizzle with hot sauce and sherry.  
Optional - Puree if you wish.
To serve, garnish with croutons and crumbled bacon.

Special Vegetable Soup

Special Vegetable Soup

1/2 c. lima beans
1/2 c. corn
1/2 c. green beans
1/2 c. chopped carrots
3/4 c. chopped celery
3/4 c. chopped onions
3/4 c. chopped potatoes
3/4 c. chopped broccoli
3/4 c. chopped yellow squash
3/4 c. cauliflower florets
3/4 c. sliced mushrooms
1 1/2 c. diced tomatoes
1 1/2 c. tomato puree
10 c. water
2 bay leaves
1/2 tsp. oregano
1/4 tsp. dill seed
1 tsp. celery seed
1/2 tsp. marjoram
1/4 tsp. cumin (optional)
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. Italian seasoning
1 1/2 c. cooked pasta

Bring the water and tomato products to a boil. Add all vegetables except the squash. Reduce heat. Simmer until vegetables are almost done. Now add squash and seasonings. Cook until done and then add the pasta. Cook until heated through.

Serves 16.

Thursday, January 15, 2015

Chunky Potato Soup

Chunky Potato Soup

3 medium red potatoes
2 c. water
1 small onion
3 Tbsp. butter
3 Tbsp. all-purpose flour
crushed red pepper flakes
black pepper
3 c. milk
1/2 tsp. sugar
1 c. shredded Cheddar cheese
1 c. cubed cooked ham

1.  Peel potatoes and cut into 1 inch cubes.

2.  Bring water to a boil in a large saucepan. Add potatoes and cook until tender. Drain, reserving liquid. Set aside potatoes. Measure 1 c. cooking liquid, adding water, if necessary; set aside.

3.  Peel and finely chop onion. Melt butter in saucepan over medium heat. Add onion to saucepan; cook, stirring frequently, until onion is translucent and tender, but not brown.

4.  Add flour to saucepan; season with pepper flakes and black pepper to taste. Cook 3 to 4 minutes.

5.  Gradually add potatoes, reserved 1 c. cooking liquid, milk and sugar to onion mixture in saucepan; stir well.  Add cheese and ham. Simmer over low heat for 30 minutes, stirring frequently. Store leftover, covered, in refrigerator.

Twice Baked Potatoes

Twice Baked Potatoes

4 large baking potatoes (about 2 1/2 lbs.)
4 tsp. butter, softened plus 2 Tbsp.
1 1/3 c. grated cheddar*
milk or half & half
1/2 tsp. minced garlic
4 slices of bacon, cooked and crumbled
1/2 tsp. salt
pepper to taste

1.  Preheat oven to 425 degrees. Scrub potatoes and dry them well. Rub each potato with 1 tsp. butter. Pierce potatoes several times with a fork.  Place in a shallow baking dish at least 1 inch apart.  Bake for 50 to 60 minutes or until tender.  Let cool.

2.  When potatoes are ready, horizontally cut off the top 1/3 of potatoes. Scoop out potato leaving about 1/4 inch thick shell.

3.  Place scooped out potato in a large bowl, reserving shells. Don't forget to scrape the tops of the potatoes, too. Discard the top skins.

4.  Mash the potato and add the 2 Tbsp. butter with enough milk (or half & half) to make it soft. Mix in the grated cheese, garlic, salt & pepper and crumbled bacon.  Spoon this mixture evenly into each potato shell, mounding evenly.

5.  Place filled potatoes back into baking dish. Bake until tops are lightly browned and potatoes are heated through - about 20 to 25 min.

*I use Cheddar, but you can always use any other kind of cheese you like.

Monday, January 12, 2015

Tomato Soup

Tomato Soup

15 oz. tomato sauce
6 oz. tomato paste
1 c. water
1/2 tsp. garlic powder
2 1/2 Tbsp. sugar
1/4 tsp. salt
2 cups milk

Put the first 6 ingredients in a pot over medium heat.  Bring to a simmer.
Slowly add milk. Simmer for a few minutes.

Saturday, January 10, 2015

White Chicken Chili

White Chicken Chili

1 Tbsp. vegetable oil
2 1/2 lb. boneless, skinless chicken breast halves
2 medium jalapenos, seeded and finely chopped, divided use
3 poblano peppers, stemmed, seed and roughly chopped
3 Anaheim peppers, stemmed, seeded and roughly chopped
2 onions, cut into large pieces
2 (14.5 oz) cans cannellini beans, drained and rinsed
6 garlic cloves, minced
1 Tbsp. ground cumin
1 1/2 tsp. ground coriander
1/4 tsp. salt
4 c. chicken broth
3 Tbsp. fresh lime juice
1/4 c. cilantro leaves, finely chopped
4 green onion, white and light green parts thinly sliced

Heat oil in large pot over medium high heat. Add chicken and cook until golden brown on both sides. Transfer to a plate.

In a food processor, process half the jalapenos, poblanos, anaheim peppers, onions and 1 can of cannellini beans until the consistency of chunky salsa. Transfer mixture to medium bowl. Repeat with remaining onions and peppers except jalapenos. This half will not have any beans. Reduce pot to medium heat; add pureed mixture, garlic, cumin, coriander and salt. Cover and cook, stirring occasionally, for 10 minutes or until vegetables soften. Add 4 c. broth and chicken breasts to pot; bring to a boil over medium high heat. Reduce heat to medium low and simmer, covered, about 15 to 20 minutes, sitrring occasionally. Using tongs, transfer chicken to large plate. Stir in remaining can of beans and continue to simmer, uncovered, until beans are heated through and chili has thickened slightly, about 10 minutes.

When cool enough to handle, shred chicken into bite sized pieces. Add the chicken, lime juice, cilantro, green onions and remainder of jalapenos to chili and return to a simmer. Adjust seasonings with salt and pepper; serve.

Serves 8

NOTE: I didn't use the fresh peppers. I added a 4 oz. can of the chopped jalapenos. That was enough for us! We really don't like all the heat. This recipe was given to me by a friend alot of years ago.

Chili Con Carne

Chili Con Carne

8 Tbsp. chili powder
2 Tbsp. ground cumin
2 tsp. dried oregano
7 1/2 c. water plus 2/3 cup, divided use
4 lb. beef chuck roast, trimmed of excess fat and cut into 1 inch cubes
2 tsp. salt
8 slices bacon, cut into 1/4 inch pieces
1 medium onion, finely diced
5 garlic cloves, minces
4 jalapenos, cored, seeded and minced
1 c. tomato sauce
2 Tbsp. lime juice
5 Tbsp. masa harina
1/4 tsp. black pepper
1 purple onion, diced, for garnish
cheddar cheese, grated, for garnish

Mix chili powder, cumin and oregano in a small bowl. Stir in 1/2 c. water to form a thick paste; set aside. Toss meat cubes with salt; set aside.

Fry bacon in large, heavy soup kettle or Dutch oven over medium-low heat for 10 minutes. Remove bacon with slotted spoon to paper towel lined plate. Discard fat from pot. Increase heat to medium high. Saute meat in 4 batches until well-browned on all sides, about 5 minutes per batch. Reduce heat to medium and add onions; saute 5 to 6 minutes or until softened. Add garlic and jalapenos; saute for 1 minute. Add chili paste and saute 2 to 3 minutes. Add reserved bacon, browned beef, tomato sauce, lime juice and 7 cups of water. Bring to a simmer. Continue to cook at a steady simmer until meat is tender and juices are dark, rich and starting to thicken - about 2 hours.

Mix masa harina with 2/3 cup water in a small bowl to form a smooth paste. Increase heat to medium. Stir in paste and simmer 5 to 10 minutes, or until thickened. Adjust seasoning generously with salt and ground black pepper. Garnish with diced purple onion and grated cheddar cheese; serve immediately.

Serves 6.

Pizza Margherita

Pizza Margherita

1 (14 oz.) can diced tomatoes, drained
1/2 tsp. sugar
1 garlic clove, chopped
2 large basil leaves

1 recipe of pizza dough  Here 
8 oz. fresh mozzarella, sliced
1 tomato, sliced
8 basil leaves, torn
2 tsp. truffle oil

In a food processor, puree tomatoes, sugar, garlic and the 2 basil leaves.  Pour into fine-mesh strainer, set over a bowl and let drain for 15 minutes.

Using a pizza stone, heat oven to 450 degrees. Spread a thin layer of tomato sauce over pizza crust with rubber spatula, leaving 1/2 inch border around edges.  Cook directly on stone for 5 minutes.  Remove.  Add cheese and tomato slices.  Cook 5 to 10 minutes, or until cheese is melted and crust is browned.  Remove from oven and carefully lay a paper towel over entire pizza. Lightly pat to absorb any water that comes from cheese.  Spread basil pieces over pizza, drizzle with truffle oil and slice.  Serve immediately.

Serves 2.

Meat Lovers Pizza

Meat Lovers Pizza

1 recipe of pizza crust dough  Here 
1/4 c. pizza sauce (I used this recipe)
12 oz. shredded mozzarella
12 pepperoni slices
1 link Italian sausage, removed from casing and cooked
1/4 lb. ground beef, cooked
1/2 lb. bacon, cooked and crumbled
1/2 lb. ham, diced
1 jalapeno, sliced (optional)

Preheat oven to 450 degrees and place pizza stone on lowest oven rack. Let stone heat while the oven is preheating.  When preheating is complete, remove pizza stone from oven and spread pizza crust onto stone. Top crust with pizza sauce and shredded mozzarella. Add meats and cook 10 to 12 minutes or until crust edges are golden brown. Remove from oven and transfer to cutting board.
Slice and serve immediately.
Serves 2

Monday, January 5, 2015

Italian Meatballs with Spaghetti Sauce

Italian Meatballs with Spaghetti Sauce

For the Meatballs:
1 lb. ground beef
1 c. fresh breadcrumbs
1 c. grated Parmesan
1/4 c. fresh parsley
1/2 large onion, chopped fine
3 cloves garlic, minced
2 large eggs
2 tsp oregano
2 tsp. basil
1 tsp. salt
1/2 tsp. pepper
1 Tbsp. oil

1.  Combine all ingredients except the oil in a large bowl. Mix with your hands - it's much easier that way! 
2.  Form into 1 1/2 inch meatballs.  
3.  Preheat oven to 400 degrees.  Place meatballs on foil lined baking pan. Drizzle with oil. Bake for 20 to 22 minutes or until browned.  Remove from baking sheet and drain.
4.  Add to spaghetti sauce and simmer for 20 minutes.

For the Sauce:
1 (28 oz.) can crushed tomatoes
2 (8 oz.) cans tomato sauce
2 (6 oz) cans tomato paste
1 1/2 c. water
1 tsp. minced garlic
1 tsp. salt
1/2 tsp. pepper
1/8 tsp. crushed red pepper
1 Tbsp. oregano
1 1/2 tsp. basil
3 bay leaves
1 Tbsp. Italian seasoning

Mix it all in a pot and simmer for 2 1/2 hours.

Serve over spaghetti or the pasta of your choice.

Leftover Enchiladas

Leftover Enchiladas

6 fajita size flour tortillas
3/4 lb. ground beef
taco seasoning, to taste
1 c. water
1/2 can bean dip
shredded Cheddar cheese
Velveeta - melted

Preheat oven to 375 degrees. Grease a 9 x 13 pan.
Brown ground beef; drain.  Add taco seasoning to your taste or use 1 packet.
Add water. Simmer until water is gone. Keep an eye on it and stir every so often so it won't stick.
Take your warmed tortillas and spread a tablespoon of bean dip on each one. Then, divide your meat so each one has about the same amount. Lay it down the center. Sprinkle a bit of shredded Cheddar on top. Roll them up and set them in the pan - seam side down.
Pour the melted Velveeta over the top of the tortillas and spread it around. Sprinkle a bit more of the shredded cheese on top. 
Cover with foil. Bake for about 35 minutes.

Serves 3.