Saturday, May 16, 2015

Aunt Dorothy's Old Fashioned Brownies

These are my Aunt Dorothy's famous Old Fashioned Brownies.

(The next time I make them I'll post a picture)

Printable Recipe

2/3 cup butter
4 (1-oz) squares unsweetened chocolate
4 eggs
2 cups sugar
2 tsp vanilla
1 1/3 cups flour
1 tsp baking powder
1 tsp salt

Melt the butter and chocolate in a saucepan and set aside to cool. In a large bowl, beat the eggs with an electric mixer until frothy. Gradually add the sugar, beating until well blended and thick. Beat in the cooled chocolate and vanilla. Stir in the flour, baking powder, and salt just until combined. Spread in a greased 9 x 13" pan and bake at 350 degrees for 25 - 35 minutes, or until set in the center and browned around the edges. Cool completely on a wire rack. Frost.

1/3 cup butter, melted
3 cups powdered sugar
1/2 tsp vanilla
Half & Half - enough added until the right consistency

Mix together until smooth

I store these in the refrigerator. 

Chicken and Dressing

Printable Recipe

3 cups diced, cooked chicken (I use a Rotisserie chicken)
1 (8-oz) package herb-seasoned stuffing mix
1/2 cup butter, melted
2 (10 3/4-oz) cans cream of chicken soup
approximately 3/4 of a soup can of milk

Spread half of chicken in a greased 3-quart baking dish. In a large bowl, toss dry stuffing mix with melted butter, soup, and milk. Spread half of stuffing mixture over chicken. Add remaining chicken and top with remaining stuffing mixture. Bake at 350 degrees for about 45 minutes, or until bubbly and nicely browned.

Mom's Vegetable Beef Soup

Printable Recipe

3 pounds chuck roast, stew meat or thin-cut sirloin steak
salt and pepper
6 cups water
1 can stewed tomatoes
1/3 cup diced onion
2 tsp Worcestershire sauce
4 tsp salt
2-3 tsp beef bouillon granules
1/4 tsp chili powder
2 bay leaves
2 1/4 cups tomato juice (18 ounces)
1-pound can diced tomatoes
1 can corn, drained (or can use 1/2 - 3/4 cup frozen corn)
1 cup sliced celery
1 cup sliced carrots
1 cup diced potatoes
1 small can lima beans, or 1 can kidney beans, drained and rinsed

Brown meat slightly in a small amount of oil, and season with salt and pepper. Place in a large stock pot. Add water, stewed tomatoes, onion, Worcestershire sauce, salt, bouillon, chili powder, and bay leaves. Bring to a boil and cover. Turn down heat to low, and simmer on low for 2 hours. Remove meat from broth and cut into small pieces. Strain fat from broth. Add remaining ingredients and cook for another hour on low.

Serve with corn muffins or other crusty bread.


Crock Pot Chicken & Dumplings

Printable Recipe

4 boneless, skinless chicken breasts
2 tbsp butter
2 cans cream of chicken soup
3 1/2 cups chicken broth
1 small onion, chopped
1 cup thinly sliced celery
1 cup thinly sliced carrots
2 chicken bouillon cubes

1 (10-oz) can refrigerated biscuits
salt and pepper to taste

Put all of the ingredients, except the biscuits into a crockpot. Cover and cook on LOW for 7 hours. Remove chicken and cut into small chunks. Return to crock pot. Stir everything well. Cut biscuits into pieces and place on top of soup mixture. Cover and cook for another hour, or until cooked all the way through. If desired, turn crockpot to high and cook for an additional 10 minutes.

I sprinkled gravy with poultry seasoning and rubbed sage to taste, for additional flavor.  It is not necessary though and is very good with or without it. 

Italian Meatloaf

This is best made in an actual meatloaf pan, so that the grease can drain in the bottom of the pan.  An actual meatloaf pan is larger than a bread-loaf pan, too. You will have to pack the meat in there. If it doesn't all fit, you can form what doesn't fit into a smaller, free-form loaf and bake separately. (So far, I've only made it in a bread-loaf pan, but I do plan to purchase a meatloaf pan, so that the grease will drain on the bottom.) Of coarse, it would not take as long to bake as the larger loaf - just watch the time and take out of the oven, when done. This is very good, and flavorful!

Printable Recipe

2 1/2 pounds ground beef
4 slices bacon (leave raw and chop into pieces - partially freeze first, to make chopping it easier)
1 1/2 cups Italian bread crumbs
1 cup tomato sauce
1 cup diced, seeded tomato
1 cup diced green peppers
1 cup diced onions
1/4 cup Parmesan cheese
2 eggs
1/3 cup chopped fresh parsley
2 tsp beef bouillon granules
1/2 tsp garlic salt
1/2 tsp black pepper
1/2 tsp tried basil leaves
1/2 tsp dried oregano leaves

1/2 - 1 cup ketchup

Spray a meatloaf pan with cooking spray and set aside. In a large bowl, combine all the ingredients, except for the ketchup and mix until combined. Press the meat into the loaf pan and cover with the ketchup. Cover with foil and bake in a preheated oven at 350 degrees for 20 minutes. Remove foil and bake for another 40 - 60 minutes, or until cooked all the way through and top is nicely browned.

Saturday, June 21, 2014

Lemon Bars

Everyone has a recipe for Lemon Bars, I'm sure.  This happens to be our family's recipe, handed down from my Aunt Barb on my dad's side.  They can either be sprinkled with powdered sugar, or they can be frosted with this frosting.  The only change I've made to make these bars extra lemony, is to use lemon extract in the frosting, as opposed to vanilla extract.  You can make the judgment call as to what to use, but they're awfully good with the lemon extract.  That is what I used for our last family gathering.  I doubled the recipe.  These should freeze well.

Printable Recipe

1/2 cup butter, softened
1/4 cup powdered sugar
1 cup flour

Combine the above in a small bowl and mix well.  Pat into an 8" square pan that has been sprayed with Pam.  If desired, you can line the bottom of the pan with parchment paper.  Bake at 350 degrees for about 15 minutes, or until very lightly browned.

2 eggs, beaten
2 tbsp grated lemon zest and fresh lemon juice  *Note: You will get about 1 tbsp of zest and juice out of a good-sized lemon
1 cup granulated sugar
2 tbsp flour
1/2 tsp baking powder

Combine all of the filling ingredients in a large bowl and beat well.  Our over the partially baked crust and bake an additional 20-25 minutes, or until the filling has set.  During the baking time, turn the pan around a couple of times to ensure even baking.  Do not over bake.  Cool and frost.

1 1/2 cups powdered sugar
2 tbsp butter, softened
1 tbsp milk, or more to reach desired spreading consistency (I added more, and I used whole milk)
1 tsp vanilla extract (I used lemon extract)

Combine all of the frosting ingredients in a small bowl and beat until smooth, spread on the cooled bars.  Cut the bars small, and store in the refrigerator.

Wednesday, May 28, 2014

Cinnamon Cream Cheese Coffee Cake

Printable Recipe

I found this recipe on Go Bold with Butter.

Even though it is a somewhat putzy recipe, it really is quite good - very moist.

Crumb Topping 
1/4 cup butter, softened and cut into small pieces
1/3 cup flour
1/2 cup brown sugar
1 tsp  cinnamon
pinch salt

Cream Cheese Swirl
4 oz cream cheese, softened
1/4 cup brown sugar
1/2 tsp vanilla
1/2 tsp cinnamon

Coffee Cake
3 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup butter, softened
1 cup sugar
2 eggs
1 tsp vanilla
1 1/4 cups sour cream

To make the Crumb Topping
Combine all the ingredients in a small bowl and mix with a fork until mixture resembles coarse crumbs.  Set aside.

To make the Cream Cheese Swirl
In a small bowl, beat the cream cheese and brown sugar until fluffy.  Mix in the vanilla and cinnamon until well combined.  Set aside.

To make the Cake
Preheat the oven to 350 degrees.  Grease a 9x13" pan.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.  Set aside.

In a large bowl, beat the butter and sugar until fluffy.  Add the eggs, one at a time, beating just until combined after each addition.  Mix in the vanilla.

Gradually add the dry ingredients, mixing just until combined.  Stir in the sour cream and mix just until combined.

Spoon into the prepared pan and spread evenly.  Top with spoonfuls of the cream cheese mixture.  Use an up and down motion with a knife to marbelize.   Sprinkle the crumb mixture over the top of the cake.  Bake 350 degrees for 40-45 minutes, or until a toothpick inserted in the center comes out clean.

Saturday, May 17, 2014

Peanut Butter Cookies

Printable Recipe

These cookies are soft and chewy, and stay that way for several days.  They're very good!

1 1/4 cups flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup (1 stick) butter, softened
1 cup peanut butter
3/4 cup sugar, plus 1 tbsp for sprinkling*
1/2 cup firmly packed light brown sugar
1 large egg, at room temperature
1 tbsp milk
1 tsp vanilla
1 cup peanut butter chips (I did not add)

Preheat the oven to 350 degrees
     In a large bowl, combine the flour, baking soda, baking powder, and the salt.  Set aside.
In another large bowl, cream the butter, and the peanut butter, until light and fluffy.  Add the sugars, and beat until smooth.  Add the egg, and mix well.  Add the milk and the vanilla.  Add the flour mixture and beat thoroughly.  Stir in the peanut butter chips.  Drop by rounded spoonfuls onto ungreased cookie sheets, leaving several inches between for expansion.  Using a fork, lightly indent with a crisscross pattern, but do not overly flatten cookies.  Lightly sprinkle cookies with sugar.  Bake 350 degrees for 10-12 minutes.  Do not over bake.  Cookies may appear to be underdone, but they are not. Allow to cool for a couple of minutes on the cookie sheets before removing and the cool thoroughly on a wire rack.  Store the cookies in an air-tight container, and they will keep for several days.

*I use a clean salt shaker filled with granulated sugar to sprinkle the sugar on the cookies before baking, and it works real well.  (Just be sure to label the shaker.) You can lightly tap the edge of the pan over the sink to remove the excess sugar if you wish, but it is not necessary.

Thursday, March 27, 2014

Caramel Rolls

This is a recipe that comes from a very good friend of my sister, who got it from this blog; and I have it on good authority that these are excellent caramel rolls!

This is one of those recipes that use Rhodes frozen bread dough for the cinnamon/caramel rolls.  However, one ingredient that is different from all the rest that I've seen is the addition of vanilla ice cream in the caramel sauce.  Sounds good, doesn't it?

I haven't had the chance to make these yet, so until I do, I am just posting the link to them without a photo and once I have the chance to make them, I will post a photo and type out the recipe.

Sunday, November 24, 2013

Golden Treasure Meatballs

This is a dish my mother made years ago.  It is sort of reminiscent of Porcupine Meatballs.

Printable Recipe

1 1/2 pounds hamburger
1 1/2 cups soft bread crumbs (bread torn or cut into small cubes)
1/3 cup chopped green pepper
1/3 cup ketchup
1 egg, beaten
1/2 tsp garlic salt
1/2 tsp salt
1/8 tsp pepper

16 (3/4-inch cubes) American cheese * (see note)
3-4 (8-oz) cans tomato sauce for cooking the meatballs in
about 2 tbsp oil for browning the meatballs in

hot, cooked rice

Mix together the hamburger, bread crumbs, green pepper, ketchup, egg, garlic salt, salt,  and pepper.  Shape into 16 meatballs.  Form around one cube of cheese and set meatballs on a sheet of waxed paper until all meatballs have been formed.

In a large skillet, working in batches, brown the meatballs in hot oil, being careful not to break them apart, until they are browned on all sides.  Once all the meatballs are browned, place them all in the skillet and pour the tomato sauce over all and cover the skillet and cook for 15-20 minutes, or until they are cooked through, maybe up to 25 minutes, depending on how lean your meat is.  Be careful not to overcook them, or they will become dry and tough.  You want them to be tender and the cheese to melt.  Serve over hot rice.

* You can find American cheese in 8-oz packages vacuum sealed like you would find Mozzarella, or Colby cheese.  You don't have to use something like Velveeta anymore.

Printable Recipe

Monday, August 12, 2013

Muddy Buddies using Vanilla Chex cereal

Printable Recipe

I've adapted this recipe from Housewife 2 Hostess

Naturally, any flavor of Chex cereal will taste good, but the Vanilla Chex is very good.  So far, that is the only variety I've used.  The added vanilla is very good, but not necessary.  The milk chocolate chips, in my opinion, are better than the semi sweet that the original recipe calls for.

7 cups Vanilla Chex cereal
1 cup milk chocolate chips
1 cup peanut butter
1/4 cup butter
1 tsp vanilla extract
1 1/2 cups powdered sugar

Put the cereal in a large bowl and set aside.  In a microwave-safe bowl, or in a saucepan over low heat, melt together the chocolate chips, peanut butter and butter until smooth.  Stir in the vanilla extract and our over the cereal, stirring until well coated.  Stir in the powdered sugar until the cereal is well coated.  Sometimes I add some extra powdered sugar.  Chelsey advises spreading the Muddy Buddies onto a large cookie sheet and placing in the freezer.  She says it keeps the powdered sugar nice and white.  Each time I've made these, I've done so.  I put them in an extra large cake pan, and place a sheet of waxed paper on top, before placing in the freezer.  She says to keep them in the freezer for 5 minutes, but I always seem to get busy and lose track of time, so they end up staying in there for about an hour.  If that happens to you, no worries, they will be fine.

Sunday, June 9, 2013

Grilled Hawaiian Chicken Sandwiches

Printable Recipe

There is a real good restaurant close by that makes a Hawaiian Chicken sandwich, and I wanted to try to replicate it at home. I found this recipe on AllRecipes.  I changed a few things, and I'd have to say that it comes pretty close.

6 boneless, skinless chicken breasts
1 1/2 cups bottled Teriyaki sauce (I use Kikkoman)

3/4 cup brown sugar
3/4 cup soy sauce
3/4 cup unsweetened pineapple juice
a few drops Worcestershire sauce

mixture of cornstarch and water, stirred

6 slices pineapple (use fresh, if you're able, otherwise, canned will work fine)
thinly sliced Monterey Jack cheese
9 or 12 grain bread, buttered on one side

Pound the chicken breasts between sheets of waxed paper or in a heavy-duty ziplock plastic bag to an even thickness.  Marinate the chicken in the Teriyaki sauce in ziplock bags placed in a large glass bowl or cake pan, for up to 8 hours.

I usually use chicken that I've bought from Sam's club, and since they are so huge, I make additional sauce.  I like to have some to dip the sandwiches into on the side, too.  You just want equal parts of the brown sugar, soy sauce and pineapple juice.  I add a few drops of Worcestershire to cut down on the sweetness from the sugar and the juice.  A few drops is all you need, or else you will change the flavor of the sauce too much.  Bring the sauce to a boil and stir in the cornstarch mixture and cook until it has nicely thickened.

Preheat the gas grill to 350 degrees and oil the grates, if desired.  With the lid closed, cook the chicken about 4-8 minutes per side, depending on the size of the chicken breast.  Baste with the sauce starting right away.  Since it cooks for such a short time, you can put some on the top of the chicken when you first place it on the grill and then again when you flip them halfway through.

At some point, if you're using fresh pineapple slices, place those on the grill to sort of caramelize them.  Just before you pull the chicken off the grill, turn the gas off and place a slice of pineapple on top of each piece of chicken, and top with some Monterey Jack cheese.  Baste with some more sauce.  Close the lid again and let stay in there for a few minutes until the cheese has melted but has not browned.

Meanwhile, fry up the bread on the stove in a dry skillet on one side.  You can either serve the bread on the side, or serve the chicken on the bread, sandwich style.  Be sure to serve a bit of the sauce on the side to dip your chicken or bread into.

This is a great summer meal served with fresh fruit.