Minestrone Soup

I haven't always liked Minestrone Soup, but I guess when I've tried it, it was a canned soup. Making it from scratch is a game changer. I found this recipe here on the Love and Lemons blog. Minestrone soup is typically a vegetarian soup, but I add a can of Swanson's low-sodium chicken broth because otherwise, there is not a whole lot of broth, once you add all the vegetables and broth. You can add more vegetable broth, beef or chicken broth, or leave it as is. Try to keep all your vegetables cut up about the same size.

Print

Ingredients

2 tablespoons olive oil
1 medium yellow onion, diced small

2 medium carrots, chopped small

2 celery ribs, chopped small

1 teaspoon salt, plus more to taste

Black pepper, to taste

3 garlic cloves, minced (I do not add garlic)

1 (28-oz) can diced tomatoes

1 1/2 cups white beans or red kidney beans, cooked, drained, and rinsed 

( I use a can of light red kidney beans, rinsed)

1 cup chopped green beans 

(You can use frozen green beans, or drained canned beans - I have used both, and either works)

4 cups vegetable broth (See my note above in the introduction about adding more broth)

2 bay leaves

1 teaspoon dried oregano

1 teaspoon dried thyme

3/4 cup small pasta, such as elbow macaroni, shells, orecchiette, etc.

Pinch of red pepper flakes, or to taste

1/2 cup chopped fresh parsley 

(I usually don't have fresh on hand, so I use about 1-2 tablespoons of dried parsley)

Freshly grated parmesan cheese for serving on top of soup

Directions

1. Heat oil in a large stockpot over medium heat. Add the onions, carrots, celery, salt, and pepper. Cook, stirring frequently for about 8 minutes, until the vegetables begin to soften. 

2. Add the garlic, tomatoes, beans, green beans, Vegetable broth, bay leaves, oregano and thyme. Cover and simmer over low to medium-low heat for 20 minutes. 

3. Stir in pasta and cook, uncovered, for 10 minutes, or until the pasta is cooked through. This is the time to add additional broth, if that is what you want to do. You can sprinkle in more of the seasonings to adjust for the additional broth. Add the red pepper flakes.  Stir in the parsley flakes.

4. Serve soup with parmesan sprinkled on top and a crusty bread on the side.

Serves 4-6 ... more, if you add additional broth

Chicken and Rice Soup

This is a delicious soup  recipe that I found on iamhomesteader.com. It is comfort food at its best. I've made it several times, and is always a hit. I've made a few modifications to suit my tastes, but you can find the original recipe in the link above. The recipe calls for a rotisserie chicken, but you can make your own poached chicken. If I'm able to use that shortcut, I will.

Print

Ingredients

1 tablespoon olive or vegetable oil
1 tablespoon butter

Yellow onion, diced (about 1 cup)

2 large carrots, diced (about 1 cup)

2 ribs celery, diced (about 1 cup)

2 teaspoons garlic, minced 

( I do not like garlic, so I sprinkle in some garlic salt - I can tolerate the garlic salt better than the garlic powder)

1 teaspoon dried basil

1/2 teaspoon dried oregano

1 teaspoon kosher salt

1/8 teaspoon red pepper flakes 

(Optional, but it adds great flavor - you can use less)

6 cups chicken broth

1 cup long-grain rice, uncooked 

(I find this to be too much rice, so I add 1/2 to 3/4 cup uncooked rice)

2 cups rotisserie chicken, shredded or cubed

Fresh parsley for garnish 

(I use dried parsley and it's just fine, because I never have fresh on hand)

Directions

1. In a large pot over medium heat, add the oil and butter and heat until butter is melted.

2. Saute the onion, carrots, and celery until softened,  stirring occasionally, about 8-10 minutes. Add your garlic and if using fresh, cook approximately one more minute.

3. Add the basil, oregano, salt, pepper, and red pepper flakes, stirring until combined.

4. Add the chicken broth, and bring to a boil.

5. Reduce heat to medium-low and add the rice. Simmer for 10-12 minutes, or until the rice is nearly done, but still has some firmness to it. 

6. Add the chicken and continue to cook until the rice is tender and cooked through. 

7. Sprinkle with the parsley and serve immediately.

Lime Cilantro Rice

 I made this for the first time recently when I made Chicken Fajitas. It is very good. I used basmati rice, which is very different from long grain rice; but you can use either one. This recipe was found here on this site. Simply Recipes Cilantro Lime Rice This rice can be served with Asian or Mexican dishes.

Print

2 tablespoons canola oil
1 1/2 cups basmati rice, or other long-grain white rice

2 1/4 cups water

1 teaspoon salt

Finely grated zest of one lime

3 tablespoons of freshly squeezed lime juice

1 cup lightly packed chopped cilantro (use the leaves and just the upper, tender stems)

1. Brown the rice in the canola oil in a heavy skillet or saucepan over medium-high heat, stirring to coat the rice in the oil, until the rice has started to brown. Stir occasionally.

2. Add the water, salt, and lime zest to the skillet and bring it to a rolling boil. Cover the skillet and turn the burner down to low heat so it will slowly simmer. Cook undisturbed for about 15 minutes, or until the rice has absorbed the water. Check on it to make sure the water has not boiled away before the rice has had a chance to cook through. Turn off burner and leave the cover on for 10 minutes, so it can finish steaming. Fluff rice with a fork.

3. Stir in the lime juice and cilantro, and serve.

Chicken Fajitas

This recipe comes from Taste of Home. I have made it numerous times now, and they are so tasty, and always are well-liked by all who have tried them. I make a few minor changes, and often add a little more of each seasoning called for. Use fresh lemon juice in the marinade, and serve with fresh lime slices. 

Print

Chicken and Marinade

1 1/2 pounds boneless, skinless chicken breasts cut into thin strips
2 tablespoons canola oil

2 tablespoons lemon juice, fresh from the lemon is best

1 1/2 teaspoons seasoned salt

1 1/2 teaspoons dried oregano

1 1/2 teaspoons ground cumin

1 teaspoon garlic powder (I do not add as I don't like garlic, but if I add any, I just sprinkle in a little)

1/2 teaspoon chili powder

1/2 teaspoon paprika

1/2 teaspoon crushed red pepper flakes (I usually just sprinkle some in, since red pepper flakes can really have a kick)

Combine the above in a bowl, and stir together well to coat the chicken. Cover bowl, or place in a sealed ziplock bag, and marinate in the refrigerator for 1-4 hours.

Vegetable Mixture

Green bell peppers

Red bell peppers

Orange bell peppers

Onions

2 tablespoons of canola oil, or more, as needed to saute the vegetables

1-2 tablespoons water, optional

Directions

Slice each of the above into thin strips, as much as you'd like to use. I usually end up using 3 bell peppers, a combination of each color, and one onion. Add the 2 tablespoons of canola oil to a large, heavy skillet and saute the vegetables until they are tender-crisp. Lightly season with salt and pepper. Put into a bowl, and set aside. 

Place half of the seasoned chicken in the skillet and cook the chicken over medium-high heat until it is no longer pink, and lightly browned, about 5-6 minutes. When you start cooking the chicken, allow it to cook a bit on the first side, before turning the chicken over to start cooking on the other side. Once the chicken starts to turn white, you can stir it well until it begins to lightly brown, Place the first batch of chicken in the same bowl as the vegetable mixture, and repeat the process with the second batch of chicken. You do not want to overcrowd the chicken, and end up steaming it, instead of browning it. 

Once the second batch of chicken is cooked, add the chicken and vegetables into the skillet and stir well. You can add 1-2 tablespoons of water to moisten everything, but this is optional.

Serve on warmed flour tortillas, with white rice on the side, or serve it with lime-cilantro rice. Serve with lime wedges to squeeze over the fajitas, to give it great, additional flavor. Also, serve with salsa or homemade pico de gallo, and chips.

Oven Baked Sweet and Sour Chicken

 I made this recently, and it is so good. Everyone loved it. The recipe can be found here at theseasonedmom.com. It is worth reading through her notes and seeing the links to other recipes of hers. This is a real simple recipe, one I'm sure you will enjoy. You can either use boneless, skinless chicken breasts, or boneless, skinless chicken thighs. Here, I used the breast. See my notes below for other changes I made. 

Print

1 1/2 pounds of boneless, skinless chicken breasts or thighs

1 tablespoon (I probably used 2 tablespoons) of cornstarch

1/2 onion or more, according to your tastes 

1 green bell pepper, seeded and cut into chunks

1 red bell pepper, seeded and cut into chunks

1/2 cup ketchup

1/4 cup rice vinegar (may also use apple cider vinegar)

1/4 cup brown sugar 

2 tablespoons soy sauce

1 teaspoon minced or pressed fresh garlic 

1/2 teaspoon ground ginger, ot 1 teaspoon grated fresh gingerroot

Cooked white rice

Optional garnishes, sliced green onions, toasted sesame seeds, chopped peanuts or cashews 

Instructions

1. Preheat oven to 425 degrees. Grease a 9 x 13", or a 2-quart baking dish. 

2. Place chicken in prepared dish, sprinkle with the cornstarch, and toss to coat.

3. Stir in the onions and bell peppers.

4. In another large bowl, stir together the ketchup, rice vinegar, brown sugar, soy sauce, garlic and ginger. Mix well and pour over chicken and vegetables. 

5. Bake, uncovered, for 25 minutes. Remove from oven and stir well, then bake another 5-10 minutes, until the chicken has cooked through, the vegetables are tender-crisp, and the sauce has thickened, If the sauce becomes too thick during baking, add a splash of water to think it out. 

6. Serve over hot, cooked white rice and garnish as desired. 

Notes

1. I used chicken breasts. Though the recipe calls for putting the chicken into the baking dish raw, I browned them first because I did not want the chunks to clump together from the cornstarch. If you choose to brown the chicken first, be sure to not overcook them since they will be baked afterward. You want the chicken cooked to an internal temperature of 165 degrees.

2. I cut the onion and bell peppers into decent-sized chunks, because I did not want them to get lost in the baking process. 

3. The original recipe calls for apple cider vinegar, but I used rice vinegar since it seems to me it is a little more mild than the apple cider vinegar. 

4. Though I used light brown sugar since that is what I had on hand, you could try using dark brown sugar to give it a more complex flavor, one of molasses. 

5. I rarely add garlic to what I cook, since I don't like it.

6. I used powdered ginger since that is what I had on hand, but if you can, use fresh gingerroot, and it surely will taste better. 

7. I did add a little pineapple juice, maybe 2-3 tablespoon's worth, because it seems that is how I've always seen it done. I also added some pineapple chucnks,r preference.

8. If I remember right, I made 1 1/2 times the sauce recipe because I wanted enough that I could spoon over the rice. Also, if I remember right, because there was so much of it, I thickened the sauce with a small amount of cornstarch/water mixture which I added during the final 5-10 minutes of baking to allow it to fully thicken. 

9. I didn't try this, but it really sounds good. The original recipe suggests adding a splash of orange juice and some freshly grated orange zest to the sauce. If you do that, you probably would not want to add the pineapple juice and chunks, as well. 

10. Original recipe also suggests adding a little toasted sesame oil to the sauce. A little goes a long way. 

Symphony Brownies

I've been looking through old recipes to add to this blog. I suddenly remembered these brownies that I used to make when my kids were little that we all enjoyed. After a little research, I found the recipe. This will be added to my long list of things to make, if for no other reason than for nostalgia of it. 

Photo courtesy of RecipeGirl found here

Print

1 (21.5-oz) package brownie mix

plus additional ingredients listed on the package - eggs, water, vegetable oil

3 (6-oz) king-sized Symphony chocolate bars with toffee and almonds, unwrapped

Directions

Mix together the brownie mix according to package directions. Line a 9x13" pan with parchment paper and spray with non-stick cooking spray.  Spread half the batter in the pan - it will be spread thin. Layer the candy bars on top of the batter, then spread the remaining batter over the candy bars. Bake at 350 degrees, for about 30 minutes, or however long the directions say to bake a pan this size. Cool and cut into bars.

I've also seen this recipe made in a 9x9" square pan, so it all just depends on how thick you want the bars. If made in a 9x9" square pan, obviously you will need to bake the brownies longer, but just follow the package directions. You may only need two of the candy bars, instead of the three listed above.

Note

You can use plain milk chocolate bars if you don't want the toffee and almonds, or use any flavor of chocolate bar you prefer.

Chocolate Chip Bars

This is another recipe I made often when I was in my teens.

Print

1 1/2 cups brown sugar (or may use 1 cup brown sugar and 1/2 cup granulated sugar)

2/3 cup vegetable or canola oil

2 eggs

1 tsp vanilla extract

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon salt

1 cup milk chocolate chips

In a large bowl, by hand, beat together the sugar(s) and oil, until well mixed. Add the eggs and vanilla. Beat until well combined. Stir in the flour, baking powder, and salt. Stir in the chocolate chips. Pour into a greased jelly roll pan, or 9x13" pan. Bake 350 degrees for about 20-25 minutes. Let cool.

Apple Bars with Cream Cheese Frosting

I made these bars a lot when I was a teenager, and into my 20's. I remember them being very moist and good. I recently came across this recipe again, and is on my list to make again. 

Print

Bars

2 cups  sugar
1 cup vegetable or canola oil
2 eggs
2 cups flour
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt
3 cups of chopped peeled apples, such as Honeycrisp, Gala, Granny Smith, or another tart-sweet apple

Cream Cheese Frosting

8-ounce package cream cheese, softened
6 tbsp butter, softened to room temperature
4 cups powdered sugar
1 tbsp milk, more, if needed
1 tsp vanilla extract

Directions for the Bars

In a large bowl, combine the sugar and vegetable oil, stirring until well combined. Add the eggs one at a time and beat until thoroughly combined. In a separate bowl, combine the flour, baking soda, cinnamon and salt, stirring until completely incorporated. Add the flour mixture to the sugar mixture in three batches, stirring just until combined. stir in the chopped apples. Spread mixture in a greased 9x13" pan and bake at 350 degrees for 25-30 minutes, or until done. Let cool.

Directions for the Frosting

Beat the softened cream cheese, and add the softened butter, beating again until smooth. Gradually add the powdered sugar and milk, beating  until you reach the desired consistency. Add the vanilla, and mix in well. Spread over the cooled bars. 

Feathery Fudge Cake with White Fudge Frosting

We have a family recipe called Chocolate Steamed Pudding that is decades old, that I believe was my grandmother's recipe. It's been a favorite of my dad and brother for years. It is served with a white frosting called "Hard Sauce". Both recipes can be found on this blog. I have a note on this particular recipe that says it reminiscent of Chocolate Steamed Pudding, so it is definitely worth a try. 

Print

Feathery Fudge Cake

2/3 cup butter, softened to room temperature

1 3/4 cups granulated sugar

1-2 teaspoons vanilla extract

2 eggs, at room temperature

2 1/2 (1-ounce) squares unsweetened chocolate, melted and cooled (can be done in the microwave)

2 1/2 cups flour

1 1/4 teaspoons baking soda

1/2 teaspoon salt

1 1/4 cups ice cold water

Using an electric mixer, cream the butter, then gradually add the sugar and beat until thoroughly incorporated, for about 5 minutes. Add the vanilla, and the eggs one at a time, beating well after each addition. Beat in the chocolate until well combined. 

In a separate bowl, mix together the flour, baking soda and salt. Beat the flour mixture into the butter mixture alternating the flour mixture and ice cold water, until well combined. Batter will be thick. Spread in a greased and floured 9x13" pan and spread evenly. Bake 350 degrees for 30-35 minutes, until a toothpick inserted in the center comes out clean. Cool thoroughly. Frost with White Fudge Frosting. 

White Fudge Frosting

1/2 cup butter

1 cup granulated sugar

1/4 cup milk

1 1/4 - 2 cups powdered sugar

1 teaspoon vanilla

Melt the butter in a large saucepan. add the granulated sugar and milk, stirring until blended. Bring mixture to a boil, stirring constantly (be careful not to burn). Cool, then gradually add the powdered sugar, beating until it reaches the desired spreading consistency. Stir in the vanilla. Add a little additional milk, if frosting is too thick. 

Enough to frost (2) 8 or 9" cake layers or (1) 9x13" cake. 

Mint Brownies

This is an old recipe from my teens and 20s that was made often for bridal showers, baby showers, and "just because". It makes a cake-like brownie with a nice mint-flavored filling and a dark chocolate ganache topping.I believe the recipe originates from one of those old church cookbooks that were popular in the '80s and 90's.

Photo is courtesy of Taste of Home website here.

Print

Brownie Layer

1/2 cup butter, softened to room temperature
1 cup granulated sugar
4 eggs, at room temperature
1 (16 oz) can Hershey's chocolate syrup

1 teaspoon vanilla extract
1 cup all-purpose flour

Filling Layer

1 cup butter, softened to room temperature (2 sticks butter)
4 cups powdered sugar
2 tablespoons cream or milk
2 ounces (4 tbsp) creme de menthe (See note below)
1 teaspoon peppermint extract
dash green food coloring, optional

Topping

1 cup semi sweet chocolate chips

2 tablespoon vegetable oil

Directions 

To make the brownies, use an electric mixer to cream together the butter and sugar, until smooth. Add the eggs, one at a time and beat until incorporated. Add the chocolate syrup and vanilla and beat until it is mixed in. Add the flour and mix just until it has incorporated. Pour into a greased and floured jelly roll pan (10x15x1") and bake 350 degrees for 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow to cool. 

To make the filling, using an electric mixer to beat together the softened butter and powdered sugar until smooth, light and fluffy. add the cream, creme de menthe, peppermint extract, and food coloring, if using. Beat until smooth and fluffy. Add additional milk of frosting is too thick. Spread over the cooled brownies. 

To make the topping, in a glass bowl, combine the semi sweet chocolate chips and vegetable oil and melt in the microwave to melt thoroughly. This should only take a couple of minutes. Cool slightly and carefully spread over the filling layer and use a spoon to spread evenly. Chill in the refrigerator until set/

Store brownies in the refrigerator.

Note: I use the creme de menthe syrup, which is an ice cream topping, which can be found in the grocery store with the other ice cream toppings. This is the brand I use.

Classic Cake Doughnuts 2020

I make these doughnuts every year, and have been making them for decades. I usually post pictures of them every year, but realized that I never posted pictures from last year. Since I make these on Christmas Eve Day, you will have a preview of what they will look like. Once I make these tomorrow, I will post pictures of my 2021 doughnuts. I thought I had taken more pictures than just these two, but I'm not able to find them. 

See recipe here

Classic Cake Doughnuts 2021

Classic Cake Doughnuts 

This is for a single batch and makes about 30 doughnuts

Print

4 cups all-purpose flour
1 cup sugar
3 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 tsp nutmeg
1 cup buttermilk
1/4 cup butter, melted
1 tsp vanilla extract
2 eggs, beaten

oil for deep frying (I use canola oil)

1.  In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and nutmeg. Stir well to combine. Stir in the remaining ingredients, except the oil for frying, just until the ingredients are moistened. If desired, refrigerate the dough for easier handling, about 20 - 30 minutes, or so.

2.  Fill a large heavy-duty saucepan, dutch oven or electric skillet, 2/3 full with oil. Use a candy thermometer to regulate the temperature and heat to and maintain 375 degrees. I use a deep fryer and follow manufacturers directions for frying. 

3.  Remove a portion of the dough from the bowl, and keep the rest chilled (half of the dough would be a good amount) and on a floured surface, knead the dough for 1-2 minutes, or until it no longer sticky. Roll out to a 1/2 " thickness, ensuring that the surface is floured underneath. 

4.   Use a doughnut cutter and cut the doughnuts out. Ideally, you will also have a small cutter for just the doughnut holes, too. Shake off excess flour, as you don't want too much flour adhering to the dough, as the flour will end up in the hot oil and will just burn. Slip the doughnuts into the hot oil and fry 1 1/2 minutes on each side for a total of 3 minutes, until they are deep golden brown. You want to turn the large doughnuts over halfway through the cooking time, but the doughnut holes, you will probably want to turn over frequently throughout the cooking time for even browning.

5.  Carefully remove the doughnuts from the hot oil with a slotted spoon that has a long handle. Drain on paper towels. I like to line a large roasting pan with a paper grocery bag, then place several layers of paper towels on top of that to absorb any excess oil.

6.   Allow the doughnuts to cool and then store in covered containers. These will keep for a few days.

7.   If sugaring or frosting the doughnuts, please see my notes below on Toppings and Frosting.

Notes on Rolling and Cutting the Dough

I like to roll out the dough and have everything cut out, placing the doughnuts on cookie sheets lined with parchment paper. I then cover them with waxed paper and chill them until ready to fry them. This speeds up the process considerably. If it's cold enough outside, I have the trays outside, then bring in one tray at a time, allowing the doughnuts to warm up a few minutes before frying them. This is not necessary, and totally up to you. It is just something that I have found over the years that has saved me time when making such huge quantities of doughnuts (such as when quadrupling the recipe!) ... yes, you read that right. I give them away as gifts. 

Notes on the Toppings:

Granulated Sugar

• If you are going to roll the doughnuts in granulated sugar, you will want to do that while they are still very warm, so the sugar will adhere to the doughnuts.

Powdered Sugar

• If you want to roll the doughnuts in powdered sugar, allow them to cool completely. I would even suggest waiting until the second day so they can dry out some and the powdered sugar will not absorb any of the oil from the doughnuts. But powdered sugar is very good on these doughnuts, especially when warmed up in the microwave.

Frosting or Glaze

• If you plan to glaze or frost the doughnuts, allow them to cool, first.

Sprinkles

• I repeat this in several sections, but if you are going to use sprinkles on the doughnuts, do so immediately after glazing or frosting them so that the sprinkles adhere to the doughnuts. 

FROSTING RECIPES

Chocolate Glaze

This is the chocolate glaze that I've been using for years. It is Alton Brown's recipe from Food Network. It is excellent, and although it involves a few steps, don't let that deter you. This is just the way I do it, only to make it easier for me to dip the doughnuts from a larger bowl.

1/2 cup butter

1/4 cup whole milk

1 tbsp light corn syrup

2 tsp vanilla extract

4 ounces bittersweet chocolate, chopped

2 cups powdered sugar

In a saucepan, combine the butter, milk, corn syrup, and vanilla over medium heat until the butter has melted. Decrease the heat and add the chocolate, whisking until the chocolate has melted. Turn off the heat. Add the powdered sugar and whisk until very smooth. Either place the saucepan over a larger saucepan (if it fits snugly) that has WARM water in it OR transfer chocolate to a large bowl (this is what I do, so I have room for dipping) and place the bowl over a saucepan that has WARM water in it.

Vanilla Frosting

This is based upon a recipe found here at this website Chocolate, Chocolate, and More for Chocolate Cake Donuts with Vanilla Glaze. What I did differently was to add some corn syrup so the frosting would harden and not be sticky. I also used clear vanilla extract, so it would remain very white, and not change color from the regular vanilla extract, but you can use whatever you have on hand. it will not affect the taste either way.

2 tbsp whole milk

1 tsp vanilla extract

1 tbsp light corn syrup

1 1/2 cups powdered sugar

In a large bowl, sift the powdered sugar to remove any lumps. Stir the vanilla, milk and corn syrup into the powdered sugar to create a thick glaze. Add any additional powdered sugar, if necessary, if you need it any thicker. Dip the tops of the doughnuts into the frosting or spoon the frosting over the doughnuts over a wire rack with paper towels underneath to catch the drips. Allow the doughnuts to dry and harden.

If you are adding sprinkles to your frosted doughnuts, do so immediately before the frosting sets up and dries.

Additional Notes on Preparing and Frosting the Doughnuts: 

For the Chocolate Glaze:

• You don't want to use boiling water, just very warm water. And, you don't want to the water to touch the bottom of the saucepan or bowl. The idea is to just keep the chocolate glaze warm and liquidy enough while you are dipping the doughnuts in it. Just dip the tops of the doughnuts, and gently shake the excess chocolate off. Place on a wire rack with paper towels underneath to catch the drips and allow the chocolate to harden before serving or storing.

• You want to work quickly so that the chocolate doesn't cool and that you have difficulty getting it to adhere to the doughnut. If you find that it is cooling off too quickly, you could empty that water and add some warmer water, but that is not a guarantee that it will work real well.

For the Vanilla Frosting:

• When using the Vanilla Frosting, you don't have to worry about using a bowl over warm water, since it is just a regular frosting and not an actual glaze. 

When using Sprinkles: 

• If you are adding sprinkles, do so immediately before the glaze or frosting sets up and dries.

Plain Doughnut Glaze

Another Alton Brown recipe from the Food Network. This actually gets better as it sets up and dries. It gets a little crunchy, which is something I like.

1/4 cup whole milk

1 tsp vanilla extract ( I used clear vanilla to help maintain a white color, but you can use whatever you have on hand)

2 cups powdered sugar

Combine milk and vanilla in a medium saucepan and heat over low heat until warm. (SEE NOTE #1 directly below this paragraph) Slowly stir powdered sugar into milk mixture until well combined. Remove from heat and set over a bowl of warm water. (SEE NOTE #2. directly below this paragraph) Dip doughnuts in glaze one at a time, and set on a rack with paper towels underneath to catch the drips and allow to harden before serving or storing.

Notes on the Plain Doughnut Glaze

• NOTE #1)  I start off cooking this in a saucepan, combining the milk, vanilla, then finally adding the powdered sugar. I transfer that mixture to a large bowl and place it over a saucepan of WARM water, ensuring that it fits snugly over the saucepan. This way, I have plenty of room to dip the tops of the doughnuts and I am not cramped for space as I would be if I were dipping them from a small(er) saucepan.

• NOTE # 2)  Do NOT allow the water from underneath the bowl to become too hot. This will break down and melt the powdered sugar, causing it to become more of a clear glaze, rather than an opaque glaze, which is what you want. Also, you do not want the water to touch the bottom of the bowl. You don't need that much, just enough to keep the glaze warm and liquidy.

Pizza Bread

Another recipe I got from a co worker when I was in my 20s. I made this often to bring to gatherings, and it always was a hit. You can make this with frozen Italian bread dough that has been thawed, or do a quick version of it and use a couple of tubes of Pillsbury biscuits. My prefered method was to use the frozen bread dough. There aren't necessarily measured ingredients to this recipe. Just add whatever amount you would like to. 

Print

*See my notes below on Variation of this Method for additional toppings

Longer Version

2 loaves frozen Italian bread dough

1 can Italian tomatoes, drained and crushed OR jarred pizza sauce

Italian seasoning

Mozzarella cheese

Grated Parmesan cheese

Chopped pepperoni

Browned Italian sausage, optional

Directions

1. Roll out each dough of thawed Italian bread dough. Place one of the loaves onto a greased rimmed large cookie sheet. 

2. Spread a thin layer of Italian tomatoes over the bread dough and sprinkle with Italian seasoning.

3. Sprinkle on shredded Mozzarella cheese and sprinkle with Parmesan cheese.

4. Top with pepperoni and Italian sausage, if using

5. Roll out the second loaf of thawed Italian bread dough and place on top of the the toppings. Cut a few slits into the top loaf to allow steam to escape.

6. Cover with a towel and allow to rise until doubled in size.

7. Bake 450 degrees for about 15-20 minutes, or until nicely browned and cooked all the way through and crust has browned on the bottom.  

8. Cool a little while, then cut into small squares. Serve.

*Variation of this method:

I have notes where I wrote down that I made the following changes:

1. Roll out one loaf frozen bread dough that I rolled out, then cut in half. 

2. Place one half into a greased 9x13" pan. I layered on Ragu pizza sauce, pepperoni, Mozzarella and Parmesan cheeses.

3. Place the other half on top of the pizza toppings, then I covered the top loaf with additional pizza sauce, and cheese.

4. At this point, I covered with foil and refrigerated for most of the day. The dough did rise, but then I placed on top of the stove in front of the vent and allowed to rise some more, for about 45 minutes. 

5. I baked at 425 degrees for 15 minutes.

6. Instead of refrigerating, you could allow to rise until doubled, then bake.

---------------------------------------             

Quick Version

2 tubes Pillsbury biscuits OR 2 tubes of the pizza crust

1 can Italian tomatoes, drained and crushed OR jarred pizza sauce

Italian seasoning

Mozzarella cheese

Grated Parmesan cheese

Chopped pepperoni and/or browned Italian sausage

Directions

1. Combine each tube of biscuits that you will roll together to form 2 separate layers.

2. Place one layer on a greased, rimmed baking sheet.

3. Spread the bottom layer with the tomatoes, or pizza sauce and sprinkle with the seasoning.

4. Sprinkle with the cheeses and pepperoni and/or browned Italian sausage.

5. Top with the second layer of biscuit dough. Cut some slits into the top of the dough to allow steam to escape.

6. Bake 350 degrees, I'm guessing about 20 minutes, until everything has browned and cheese has melted and bottom crust has browned.

7. See my notes above Variation of this Method, regarding topping the top crust with additional sauce and cheeses. 

 

Porcupine Meatballs

This is not really a recipe that you see online or in cookbooks, anymore. It is something we made often when I was young, and have made for my own kids when they were little. It's a throwback to a very simple recipe that brings back a lot of memories.

Print

1 1/2 pounds hamburger

onion, chopped fine

1 tsp salt

1/2 tsp pepper

1 1/2 cups long-grain rice plus a little additional rice

4 cups tomato juice

* See NOTE below

Directions

1. Mix together the hamburger, onion, salt, pepper, and rice. 

2. Form into meatballs and place in a greased 9x13" pan.

3. Pour the tomato juice over all and sprinkle some additional into the bottom of the pan.

4. Cover with foil and bake 400 degrees for 1 to 1 1/4 hours, or til cooked through.

5. Serve with a salad and hot, crusty bread.

*NOTE

For additional flavor, add some chopped green pepper, oregano and basil to the meat mixture before forming into meatballs.

Basic Pot Roast with Vegetables and Gravy

Another old recipe I found in an old Pillsbury cookbook. It was very good.

Print

Step One

3 to 3 1/2 pound chuck roast

1-2 tbsp vegetable oil

2 tsp salt

1/4 tsp pepper

sliced onion

1 stalks celery, cut into chunks

1 1/2 cups water

1 bay leaf

Step Two

2 stalks celery, cut into chunks

6 medium carrots, peeled and halved

4 medium potatoes, peeled and halved

additional sliced onion

Step Three

3 tbsp flour

1/4 cup water

*See note below

Directions

Step One: 
1. In a Dutch oven, brown the meat in hot oil and season with the salt and pepper. Add sliced onions, and 1 stalk celery, water, and bay leaf.

2. Simmer, covered, for 2 to 2 1/2 hour, or until meat is tender.

Step Two:
1. Add the remaining vegetables.

2. Simmer, covered, and additional 30-45 minutes, or until vegetables are tender.

Step Three

1. Remove the meat and vegetables to a platter.

2. Mix together the flour and water to a smooth paste and stir into the juices to thicken to a gravy. Heat until mixture comes to a boil and boil for one minute, stirring constantly. 

*Note

May add some beef bouillon granules or cubes for a beefier gravy.  

Italian Meatballs

I received this recipe from a friend when I was in my early 20s. It's a nice alternative to your regular meatball recipe and is great served with your favorite marinara sauce over hot pasta.

Print

1 pound hamburger

1/2 cup shredded Mozzarella cheese

1 tsp dried parsley

garlic salt, to taste

1 tsp oregano

1 tsp basil

1/2 cup milk

1 egg

Mix all the ingredients together and form into meatballs the size of a walnut. Place on a cookie sheet lined with parchment and bake in a 400 degree oven just long enough until they are well browned. They will finish cooking in the marinara sauce. OR, you could bake them until they are completely cooked through, about 20 minutes, or so. 

Drain on paper towels. Add to your favorite marinara sauce, and simmer in the sauce for an additional 20-30 minutes, or until cooked through. Serve over hot, cooked pasta. 

Potato Hamburger Soup

I made this soup often when I was in my late teens and early 20s. I haven't made it in decades, but I do remember it being a very good soup. It's a good base recipe that you can add additional seasonings, or additional water/beef broth to create more broth, whatever suits your tastes, as it is a pretty thick soup.

Print

1 1/2 pounds hamburger

1 cup chopped onions

1 cup chopped celery

1 cup thinly sliced carrots

3 medium potatoes, cut into bite-sized pieces

1 can diced tomatoes

1 bay leaf

4 cups water*

salt and pepper, to taste

2 cubes beef bouillon, optional - for a more beefy flavor

*I have used 3 1/2 cups water plus 1 1/2 cups tomato juice to give the soup more flavor

Directions

Brown the hamburger and onions, drain. Place in a Dutch oven or stock pot and add all the remaining ingredients. Bring to a boil, then simmer for 1-2 hours.

Our Very Best Meatloaf

Another very old recipe I used to make when my kids were very little. It is a nice, and flavorful change to the traditional meatloaf.

Print

1 (12-oz) roll Regular Jimmy Dean Sausage, thawed
1 pound hamburger
chopped onion
1 egg
1 cup milk
1/2 tsp thyme leaves
20 saltine crackers, crushed

Topping

1/4 cup brown sugar

1/2 cup ketchup

Mix together all the meatloaf ingredients and form into a loaf, and place in a greased 8" square pan.  Bake 350 degrees for 1 - 1 1/2 hours, or until no longer pink in the center (or reaches an internal temperature of 160 degrees). Spoon the sauce over the last half hour to prevent it from burning. 

Try this alternative to the sauce that tops the meatloaf: 

Honey BBQ Sausage Meatloaf from the Jimmy Dean website

Note that this recipe says to top unbaked meatloaf with 3 tbsp of the sauce before baking, and then spooning the remaining sauce over the loaf during the last 25 minutes.

Mexican Beef in Corn Bread

This recipe came from my mom. It was one we made often, and one I made often when my kids were young. In recent years I've forgotten about the recipe, so I was glad to have come upon it again. It's a simple, but delicious recipe. We usually top this with salsa, instead of the Tangy Tomato Sauce. 

Print

1 pound hamburger

1/3 cup chopped onion

1 clove minced garlic (I don't add)

1/4 cup ketchup

3/4 tsp salt

1 (10-oz) package corn bread mix

1/2 cup shredded American cheese (Try using Mexican Velveeta)

Brown the hamburger, onion, and garlic until browned. Drain the grease. Stir in the ketchup and salt. Set aside. Prepare the cornbread according to package directions. Spread half of the cornbread batter in a greased 8x8" glass pan. Spoon the hamburger mixture on top of the cornbread batter in the pan, and then sprinkle the cheese on top. Spoon the remaining batter on top and spread as best you can. 

Bake 350 degrees for 30-35 minutes. Let stand for 5 minutes before cutting into squares. Serve with the Tangy Tomato Sauce spooned on top. (I use jarred salsa.)

Tangy Tomato Sauce

1/2 of a can of diced tomatoes

2 tbsp chopped, seeded, rinsed canned green chili peppers

2 tbsp chopped green bell pepper

1 tsp Worcestershire sauce

Mixture of 2 tsp cornstarch and 2 tbsp cold water

In a small saucepan, combine the tomatoes, green chilies, bell pepper, and Worcestershire sauce and bring to a boil. Stir in the cornstarch mixture and cook until mixture boils and thickens. 

Brown-Eyed Susans

I posted these back in 2008. My mom, sisters, and I have been making these for as long as I can remember. These are a favorite, and one we always make at Christmas-time. Along the way, we changed the frosting recipe to one that is thicker, from Martha Stewart. They can be topped with a slivered, or sliced almond ... we've never used whole almonds; but my own family prefers them without the addition of the almonds. The recipe doesn't make a lot, so you will want to at least double it. 

(I have included the original recipe for the frosting below)

Print

Cookies
1 cup butter
3 tbsp sugar
1 tsp almond extract
2 cups flour
1/2 tsp salt

Cream the butter and sugar. Add the almond extract and beat well. Stir in the flour and salt. Roll into 1" balls. Place on ungreased cookie sheets. Make a thumbprint in the center of each dough ball. Bake 400 degrees for about 12 minutes, or until beginning to lightly brown around the edges. Let cool. Drop a little bit of frosting into the "well" of each cookie, made from your thumbprint. Once cooled, use a spoon to carefully fill the indentation of each cookie. See Frosting recipe below. 

Martha Stewart Frosting 

6 tbsp butter

1 cup semisweet chocolate chips

2 tbsp corn syrup

Melt the butter, chocolate chips, and corn syrup until smooth. Cool slightly and let stand until set. Use just a little bit of the frosting filling the indentations of each cookie. Top with a sliced or slivered almond and let cookies set. Store in a single layer in a covered container. 

Original Frosting 
1 cup pwd sugar
2 tbsp unsweetened cocoa pwd
2 tbsp hot water
1/2 tsp vanilla

Combine the ingredients and stir until smooth.