Blueberry Yogurt Muffins

Come August, prime blueberry season around here, I'm itching to use blueberries as much as possible.  Aside from freezing some for winter use, they'll go into pancakes, warm fruit sauces, pies, fresh in cereal or with ice cream....the possibilities are endless.  

While I love to try new, experimental recipes, sometimes, the classics are where it's at.  That's why I love Aunt Ellen's Blueberry Yogurt Muffins.   

This recipe is simple, healthy and quick to prepare.  In less than 30 minutes, you've got light, fluffy, muffins with bursting blueberries in every bite.   

1 cup all purpose flour
6 tbsp. sugar
1/4 tsp. salt 
1/4 tsp. baking powder
1/4 tsp. baking soda 
1 egg
1/2 cup vanilla yogurt
3 tbsp. canola oil
2 tbsp. 2% milk
1/2 cup fresh or frozen blueberries

In a small bowl, combine the flour, sugar, salt, baking powder and baking soda.  In another bowl, combine the egg, yogurt, oil and milk.  Stir into dry ingredients just until moistened.  Fold in blueberries.  Fill greased or paper lined muffin cups 3/4 full.  Bake at 350 degrees 20-2 minutes.  Makes 6 muffins. 

Note: If using frozen blueberries, do not thaw before adding to batter.  

Ho-Ho Cake

Sweet, creamy filling is layered between rich, chocolate cake and the entire cake is then covered in chocolate frosting.  This is a homemade version on those yummy, albeit prepackaged, cupcake treats. 

Enjoying this cake around the family table led to a lively debate and consequently taste testing to determine which of the three major snack cake companies is superior.  The result? We agree to disagree.  

One thing we did agree on is that Jane's Ho-Ho cake is delicious and beats any prepackaged baked goods. 

1 chocolate cake mix
Filling:
5 tbsp. flour
1 1/4 cup milk
1 cup crisco
1 cup sugar
1 stick margarine

Frosting: 
3 cups powdered sugar
1/2 cup cocoa
2 tbsp. hot water
1 stick margarine, softened
1 egg
1 tsp. vanilla

Prepare cake mix as directed.  Pour into a greased cookie sheet. Bake 15 minutes.  For filling: combine flour and milk in saucepan and cook, stirring constantly, until stiff.  Cool.  Add crisco, sugar, margarine and beat until fluffy, spread on cake and put in freezer until stiff.  For frosting: Beat all ingredients together.  Spread onto cake.  

Note: It took me 2 attempts to get this recipe right.  The mistake the first time was using substitutions (raw sugar, butter instead of shortening...).  After creating a soupy mess with my "healthier" ingredients, I found that it's critical to use exactly the ingredients that the recipe calls. That's to ensure that color and consistency of the filling and frosting are correct.   After all, this is an indulgence so, there is no room for fear of shortening and sugar!  

Whole Wheat Linguine with Green Beans, Ricotta and Lemon

For someone who claims she doesn't love to cook, Aunt Laura sure has some dynamite recipes in her cooking arsenal.  Her Whole Wheat Linguine with Green Beans, Ricotta and Lemon is not only delicious and nutritious, it's quick and easy to prepare.  

The whole wheat pasta is an earthy backdrop for the creamy ricotta and crunchy green beans.  The cherry tomatoes, added at the last minute, are a warm burst of flavor.  The bright lemon zest is the perfect finish to this simply fantastic meal!

1 lb. whole wheat linguine

1/2 cup part skim ricotta

3 tbsp. olive oil

1/2 lb. french green beans, trimmed and halved lengthwise

1 clove garlic

1 tsp. salt

1/2 tsp. black pepper

1 cup halved cherry tomatoes  

1 lemon, zested

Bring a large pot of salted water to a boil over high heat.  Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8-10 minutes.  Drain pasta, reserving 1 cup of the cooking water.  Transfer the hot pasta to a large bowl and add the ricotta cheese.  Toss to combine.  Meanwhile, in a large skillet, warm the olive oil over medium-high heat.  Add the green beans, garlic, salt and pepper and saute for 4 minutes.  Add 1 cup of the pasta cooking liquid and continue to cook until tender, about 4 more minutes.  Add the pasta with ricotta to the pan with the green beans and toss.  Add the tomatoes and gently toss.  Transfer to a serving plate and top with lemon zest.  

Prep time: 20 minutes  Serves: 4-6

Broccoli Slaw

This side dish is a colorful medley of crunch, sweetness and tang.  Set along side a simply flavored, steamed chicken breast, it made for a refreshing and light summer supper.

Made with ramen noodles and bagged broccoli slaw, it's extremely budget friendly and so easy to prepare.  

Thanks Sandy for sharing!

1 package broccoli slaw
2 pkg. ramen noodles
1 cup craisins
1 cup sunflower seeds
1 small can mandarin oranges
1/2 cup chopped onion
Mix with:
1/2 cup oil*
1/2 cup vinegar*
1/2 cup sugar
flavor packets from noodles

Let stand overnight.  Cooking the ramen noodles is optional.

Note: Since we used Korean flavorings for the chicken, I used sesame oil and rice vinegar in the slaw to carry over the Asian theme.

Parsley Hummus

In our house, we're pretty much obsessed with hummus and we put it on everything.  With this "wonder food", we make cucumber and hummus sandwiches, use it as dip for pretzels, blue corn chips or vegetables, spread it on the traditional pita pocket and much more.  With a simple base of chickpeas and tahini, it can be made with an almost endless variety of flavors.

I love this Parsley Hummus recipe that my sister- in-law, Jessica shared.  Made with sour cream,  fresh parsley, and cayenne pepper, it's creamy and fresh with a kick of heat.  It's delicious, nutritious and, as long as there is a food processor around, quick and easy to make.

1 can chickpeas
1/2 cup chopped parsley, packed
1 tsp. (2-3 cloves) minced garlic
1/4 cup sour cream
3 tbsp. tahini
1 1/2 tbsp. lemon juice
2 tbsp. sesame oil
2 tbsp. olive oil
1 1/2 tap. cumin
1 1/2 tsp. salt
1/4 tsp. cayenne pepper or hot sauce
1 tbsp. water (more or less depending on preferred thickness)

Drain chickpeas into a colander and rinse until no more foam appears.  Let water drain off.  Process parsley and garlic in food processor for about 1 minute or until parsley is well chopped.  Add chickpeas and process 1-2 minutes until mostly smooth.  Add sour cream, tahini, lemon juice, sesame oil, olive oil, salt, cumin and cayenne pepper.  Process until smooth.

Cooks note: You can mix the last 8 ingredients in a separate bowl before adding to the food processor.

Makes 1 1/2 cups

Uncle Leonard's Clam Cakes

In order to make Uncle Leonard's clam cakes, I first had to consult an expert.  He was very particular about the method and I wanted to do it properly.  I called Meme and she walked me through how he used to make them, starting with the most important rules; measure carefully and mix slowly.  

Since I never had the pleasure of having any clam cakes made by Uncle Leonard, my dad was the official judge of how they measured up.  They were delicious and they passed the test.  In his words, "they're not just food, they're a memory".  It was an honor to cook them and carry on the legacy.  

They were a perfect addition to our Sunday afternoon surf and turf bounty! 

2 beaten eggs
2 cups flour, sifted
3 tsp. baking powder
1/2 tsp. salt 
1 cup clams
1 cup clam juice

Combine eggs and clam juice.  In a separate bowl, sift flour, baking powder and salt.  Slowly add the egg mixture to the flour mixture.  Once well combined, fold in clams.  Measuring 1 tbsp. per clam cake, drop into 350 degree deep fryer.  Clam cakes will flip when cooked on one side. Once they flip, continue to cook until just golden brown.  Total cook time is about 4 1/2 minutes.  

Tuna Casserole

It doesn't get much more classic than Tuna Casserole.  The ingredient list is extremely budget friendly and preparation is fool-proof.  It's packed with protein and the vegetables add a pop of color and a nutrition.  The milk sauce and melted cheese add richness and make it an altogether comforting and satisfying weeknight dinner.  


This one wasn't signed but, based on handwriting, I believe that Aunt Blanche is the one who shared it with me.  


8 oz. spinach noodles, cooked
1/4 cup butter
1/2 cup chopped green onion
1/4 cup chopped celery
1/4 cup chopped green pepper
1/3 cup sifted flour
1 tsp. salt
2 1/2 cups chicken broth
1/2 cup white wine
1/2 cup heavy cream
1 cup fresh mushrooms
2 6-7oz. cans tuna, drained
2 tbsp. melted butter
1 1/2 cups bread crumbs
1/4 cup shredded cheddar


In a medium saucepan, melt butter and saute onion, pepper and celery.  Cook until tender.  Blend in flour and salt and slowly stir in broth.  Cook until sauce simmers and thickens.  Add wine, cream, mushrooms and tuna.  Combine with noodles and turn into a greased casserole dish.  Bake at 375 degrees for 25 minutes.  Remove from oven and garnish with tomato wedges.  Mix bread crumbs in butter.  Stir in cheese. Sprinkle on top of casserole and return to oven for 10 minutes.  Allow to stand for 5-10 minutes before serving.  

Baked Pasta with Spinach and Tomatoes

After a week filled with lots of rain, this dish was the perfect comfort.  Not only is it good for the soul but, packed with spinach and tomatoes, it's healthy for the body, too.  This delicious and nutritious meal was quick and easy to prepare and, because it only calls for 2 pans, clean up is a snap!  


Thanks Melissa for sharing!   


4 cups uncooked tube pasta
1 tbsp. butter
1 cup chopped onion
2 tsp. minced garlic
1/4 cup flour
2 1/2 cups skim milk
1/4 cup Parmesan cheese
1 cup Parmesan cheese
1 1/2 tsp. dried Italian seasoning 
1/2 tsp. pepper
1 can (14.5 oz.) diced tomatoes with basil, garlic and oregano
1 (10 oz.) package frozen, chopped spinach, thawed and drained
4 tbsp. Parmesan cheese
2 tbsp. butter


Preheat oven to 350 degrees.  Spray a 9x13 pan with cooking spray.  Cook pasta, drain and set aside.  Melt 1 tbsp. butter.  Saute onion and garlic until tender, about 5 minutes.  Add flour, cook 30 seconds, stirring.  Gradually add milk, cook until bubbly.  Remove from heat.  Stir in 1/4 cup cheese, Italian seasoning and pepper.  Combine pasta, sauce, 1 cup cheese, tomatoes and spinach.  Put in pan.  Melt 2 tbsp. butter.  Mix with 4 tbsp. cheese and breadcrumbs.  Sprinkle on top.  Bake 30 minutes.  

Chicken Stew with Tomatoes and Beans

One of the hallmarks of a great dish is layering of flavors. And, Kathy's Chicken Stew with Tomatoes and Beans has got it.  The layering of flavors in this dish is nothing short of genius.  Simple ingredients are married together to become a pot of complex, deliciousness.  


From the bacon fat, to the sauteed vegetables to the delicately torn basil, each bite of the carefully constructed stew contains the essence of all of the ingredients.  Not to mention, the chicken thighs stay so tender that they melt in your mouth.  This one is definitely a keeper!  


6 bacon slices or salt pork (optional)
8-10 chicken thighs
flour
1 large onion, diced
2 14.5 oz. cans crushed tomatoes
1 14.5 oz. can low salt chicken broth
3/4 cup dry red wine
1/2 cup chopped fresh basil
1 tbsp. dried oregano
2 15oz. cans cannellinni beans
2 carrots, cut in small rounds 
honey or agave nectar


In a large, heavy pot, add chopped bacon over medium-high heat until crisp.  With a slotted spoon, transfer bacon to a paper towel.  Sprinkle chicken with salt and pepper, then dredge in flour.  Add chicken to drippings in pot (use olive oil if no bacon) and saute until brown, 3 min. per side.  Transfer chicken to a large bowl with slotted spoon.  Add chopped onion and garlic to pot and saute 4 minutes.  Add bacon, tomatoes, chicken broth, wine, basil and oregano.  Bring to a boil.  Add a dash of honey.  Return chicken and its juices to pot.  Cover and simmer until chicken is cooked through, about 20 minutes.  Add cannellini, simmer for 10 minutes longer.  Season to taste with salt and pepper.  

Chop Suey

Isn't food a beautiful thing? To me, cooking is an art and, almost, a meditation.  I especially love cooking a new recipe and watching it transform from a bunch of ingredients to a perfectly cohesive dish.  


That's why cooking Meme's Chop Suey was so much fun. I enjoyed watching the beef turn beautifully brown, de-glazing the pan with soy sauce and broth to incorporate the delicious bits of caramelized beef into the pan sauce and, finally, adding the vegetables to round out the dish. 


It was quick to cook and yet, nothing was sacrificed.  It was more flavorful and satisfying than delivery and, much healthier too.   


1 lb meat of choice (beef, sausage, ground turkey)*
2 tbsp. oil*
1 cup diced celery
1 cup chopped onion
1 can Chun King Chop Suey vegetables, drained
1 bag fresh bean sprouts
2 tbsp. soy sauce
1 cup beef bouillon


For Sauce, blend:
1 tbsp. ground ginger*
1 tsp. molasses
1/4 cup water
1 tbsp. corn starch 


Brown meat in oil.  Saute with celery and onion.  Add soy sauce and bouillon.  Cook until meat is tender.  Add can vegetables and sprouts.  Cook 10 minutes.   Add sauce and stir until thickened.  Serve over rice or noodles.  
Makes 4 servings. 


Note: Our meat of choice was stew beef.  I browned it in sesame oil since I had that on hand.  I didn't have ground ginger on hand so, I used fresh (which I keep peeled and cubed in the freezer in a bag so, it's always ready to use).     

Greek Panzanella

Made with rustic bread, fresh vegetables and a flavorful dressing, this dish is sure to satisfy vegetarians and omnivores alike.  The combination of onions, peppers, cucumber and tomatoes, makes for a vibrant, colorful presentation. The crusty, toasted bread soaks up the tangy dressing and compliments the salty feta and olives.  

We enjoyed it as a light dinner. Overnight, the flavors continued to develop and it was even more delicious as  lunch the next day.   

Thanks for sharing Julie! 

3/4 cup olive oil, divided

6 cups (1-inch) diced rustic bread

salt and pepper to taste 

1 hot house cucumber, sliced 1/2 inch thick

1 red bell pepper

1 yellow bell pepper

1 pint cherry tomatoes

1/2 sm. red onion, thinly sliced in half moons

1/4 cup good red wine vinegar

2 tsp. minced garlic (about 2 cloves)

1 tsp. dried oregano, crushed

1/2 tsp. Dijon mustard

1/2 pound good feta cheese, 3/4 inch diced

1/2 cup Kalamata olives

Heat 1/4 cup of the olive oil in a large saute pan until hot.  Add the bread and sprinkle with salt and pepper.  Cook over low to medium heat for 5-10 minutes, tossing frequently until brown.  Set aside.  Place the cucumber, bell pepper, tomatoes and onion in a large bowl and toss together.  For dressing: place vinegar, garlic, oregano, mustard 1 tsp. salt and 1/2 tsp. pepper in small bowl and whisk together.  While whisking, slowly add 1/2 cup of the olive oil.  Add the feta, olives and bread to the veggies in the bowl.  Add dressing and toss.  Set aside for 30 minutes for flavors to develop.  

Serves 6 

Artisan Free Form Dough

Homemade bread is one of the best things in life, a true food of love.  It's satisfying to eat it and comforting to know exactly what ingredients have gone into it.  The trade off is that home baked bread is an all day undertaking...mixing, kneading, allowing to rise, deflating and allowing to rise again.   While it can be a therapeutic and rewarding project, between working a full time job and running my own business, my schedule doesn't always allow time for a day of bread baking.  

That's why I was so excited that Jared and Lisa shared this recipe for no knead needed, Artisan Free Form Dough.  For it's maiden voyage in our kitchen, we used it as pizza dough.  It was easy and delicious. Definitely a keeper!

3 cups lukewarm water

1 1/2 tbsp. granulated yeast

1 1/2 tbsp. kosher or coarse salt

6 1/2 cups unsifted, unbleached, all purpose flour

Combine in this order:

1. Water 2. Yeast 3. Salt 4. Give it a good stir 5. Flour 6. Mix so all the flour is wet. 7. Let rise until it starts to collapse (approx. 2 hours). 8. Use it or refrigerate it.  

Bakers Note: This is a very wet dough that is easier to work with after refrigeration.  Also, it tends to get more flavorful the longer you let it alone.  Since it's a high hydration recipe, it keeps for a long time in the fridge.  It can be used for bread, rolls and pizza dough.  The best part is, no kneading!  

Linguine with Shrimp and Lemon Oil

I love being able to cook a fancy meal on a weeknight.  Made with simple, fresh ingredients, Aunt Laura's Shrimp with Linguine and Lemon Oil presents beautifully and tastes even better than it looks.  Because it's quick to put together, it's a doable weeknight meal.  The linguine and aromatics provide a base for the succulent shrimp.  Crisp arugula adds a peppery bite and the fresh lemon brightens the whole dish.  


Thank you for sharing, Aunt Laura!


Lemon oil:
1/2 cup extra virgin olive oil
1 lemon zested


For the pasta: 1 lb linguine
2 tsp. olive oil
2 shallots, diced
2 garlic cloves, minced
16 oz. frozen raw shrimp 
1/4 cup lemon juice (about 2 lemons)
1 lemon, zested
1 tsp. salt
1/2 tsp. black pepper
3 oz. arugula
1/4 cup fresh parsley


For the lemon oil, combine olive oil and lemon zest in a small bowl, reserve.  Bring a large pot of salted water to a boil.  Add the pasta and cook until al dente.  Drain pasta, reserving 1 cup of the cooking liquid.  Meanwhile, in a large skillet, warm the olive oil.  Add shallots and garlic and cook 2 minutes.  Add the shrimp and cook until pink, about 5 minutes.  Add the cooked linguine, lemon zest, salt, and pepper.  Toss to combine.  Turn off the heat and add the arugula.  Strain the lemon zest out of the reserved lemon oil and add oil to the pasta.  Add some of the cooking water until desired consistency.  Add chopped parsley and toss.  Serve immediately.  

Dirty Martini

Sometimes, the best way to end a crazy week is sitting on the couch, watching funny tv, with a cocktail in hand.  Apparently James Bond and I share the same taste because my drink of choice is the Dirty Martini.  Simple, classy and delicious, Renee's recipe allows me to make the perfect martini every time.  This time, I garnished with the traditional pimento stuffed olives.  However, if I'm feeling particularly saucy, I may throw in a few Gorgonzola or bacon stuffed olives.  




.25 oz. dry Vermouth
2 oz. Vodka 
1 oz. olive juice 


Combine, shake over ice, strain, enjoy!  

Upside Down Pizza

From what I gather, Meme's Upside Down Pizza was one of Pepe's favorite's.  A crowd pleaser for any age group, it's fun to make and fun to eat. So, I don't blame him if it was on his favorites list (although, between Meme's knack for cooking and Pepe's complimentary personality and adoration of Meme, I'm sure he had a lot of favorites).  













I browned the meat, chopped the veggies, sprinkled in the cheese and sauce and wondered "what defines this as a pizza?".  The answer finally dawned on me as I rolled out the sheet of crescents.  I was thrilled with the revelation that the triangular perforations really do define this, precisely as an upside down pizza! It was hearty and delicious and luckily, lasted us for a few days.




1 lb. ground turkey
1/4 cup chopped celery
1/2 tsp. garlic salt
1/2 tsp. pepper
1 1/2 cup veggies of choice
2 cups tomato sauce
8 oz. shredded mozzarella 
8 oz. can crescent rolls


Saute turkey, celery and seasoning.  Pour into 9"x13" pan.  Top with veggies, tomato sauce and cheese.  Cover with crescent rolls (flat, not rolled).  Bake at 350 for 30-35 minutes.  


Note: Our veggies of choice were broccoli, green and red bell peppers and mushrooms.

Grandma Duval's Wine Biscuits

Grandma Duval was a woman who exuded joy all the time.  She loved nothing more than family. Always by Grandpa's side, she was surrounded by their children, grandchildren and great-grandchildren.  If you were to walk into their house on a Sunday, you would become an honorary family member.  I'm lucky enough to have married her eldest grandson and to have become a part of her ever-growing family. She loved everyone and was loved by everyone.  


I wanted to honor her this Easter by making her famous wine biscuits. As I rolled and knotted the biscuits, I gained a deeper understanding of her talent and humility. I picture her carefully measuring, rolling and knotting dozens of biscuits (making plenty of extras to ensure there would be enough to go around). The process, for me, was a challenge but, after her many years of practice, I'm sure she could have done it in her sleep.  


While they will never be quite as good as hers, I was proud of the finished product and happy to have a piece of Grandma Duval with us on Easter.  


2 cups Muscatel/Muscato wine
2 cups oil
2 tbsp. anise seed
2 tsp black pepper
10 tsp. (3 tbsp. plus 1 tsp.) baking powder
1  1/2 cups sugar
8 cups flour (do not pack)


Mix together wine, oil, anise seed, pepper, baking powder and sugar.  Keep adding flour until all used up.  Roll thicken than a pencil and knot.  Bake 15 to 20 minutes at 350 of 375 on an ungreased baking sheet.  


Note: I used about 1 tbsp. of dough per biscuit.  The recipe makes a huge batch. 

Tender Pasta with Vegetables

I love meals that are quick and versatile. Tender Pasta with Vegetables is the epitome of both.  This basic recipe allows for the cook to take culinary license and create a delicious, nutritious meal, perfectly suited to the taste of whomever will be eating it.  Thanks for sharing, Aunt Joan!  


1-1 1/4 pound selected tender vegetables (e.g. peppers, zucchini, tomatoes)
1 tbsp. salt
1 pkg (1 pound) pasta
4 tbsp. fat (olive oil, butter or bacon fat)
3 cloves garlic and onion, chopped 
ground black pepper
fresh and dried herbs of choice
Parmesan cheese, to taste  


Prepare selected vegetables.  Bring 2 quarts of water to boil in a large kettle.  Add salt and pasta.  Cook until al dente, using package directions.  


Meanwhile, in a large skillet, heat fat and garlic until garlic just starts to sizzle.  If using onion, add and saute until soft, 3-4 minutes.  Add prepared vegetables to the pan, sprinkling generously with sale and pepper.  Saute until tender, 5-7 minutes.  Saute tomatoes last.  Stir in herbs and cook to blend flavors, about 1 minute longer.  remove from heat and set aside.  


Drain the pasta, reserving 1/2 cup of the cooking liquid.  Return pasta to the pot and add contents of skillet, pasta cooking liquid and a generous sprinkling of Parmesan cheese.  Serve with additional cheese. 


Note: For veggies, I used zucchini, bell peppers, and mushrooms. For pasta, corkscrew style.  For fat, I used olive oil and for flavor I added crushed red pepper and fresh parsley.  

American Chop Suey

I can't think of anyone who doesn't love comfort food. In our house, one pot pasta dishes are the go-to when we're looking for a comforting, hot meal after a long week.  Cooked low and slow, the aroma of American Chop Suey fills the house as it cooks. The generous batch lasts for days and only gets better with time.  Thanks to my talented mother-in-law for sharing this recipe.  It's sure to become a staple in my kitchen! 


1/2 pkg. celery 
1/2 diced pepper
1 diced onion
1/2 cup water
1 lb. elbow macaroni, cooked
1/2 cup butter
2 cans tomato soup (do not dilute)
1 can tomato paste
1 lb. ground hamburg or turkey 




Combine celery, pepper, onion, water and butter.  Cook until soft.  Add hamburg/turkey and salt and pepper to taste.  Cook until brown.  Add tomato soup and tomato paste.  Simmer for 2 hours.  Add macaroni.  Serve hot. 

Sunday Breakfast

Who doesn't love a slow Sunday morning?  When sleeping late is acceptable but, the smell of breakfast draws you out of bed and to the table.  Thanks to Aunt Michelle's Morning Glory Muffins and Meme's Sweet Potato Sausage Hash, I was happy to be the one in the kitchen creating the aromatically irresistible breakfast.  


I'm always sure that when I make a recipe shared by Meme or Aunt Michelle, it's going to be delicious.  Loaded with vitamins and fiber, these 2 recipes satisfied our hearty Sunday morning appetites and the leftovers have carried us through the week.  


Morning Glory Muffins


2 cups flour
1 1/4 cups sugar
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
2 cups grated carrots
1 apple, cored and shredded
2 tsp. vanilla
1/2 raisins
1/2 cup coconut
1/2 cup chopped nuts
3 eggs 
1 cup vegetable oil


In a large mixing bowl, combine flour, sugar, baking soda, cinnamon and salt.  Stir in the carrots, raisins, coconut and nuts.  In a separate bowl, combine eggs, oil, apple and vanilla.  Add to flour mixture.  stir only until combined.  Spoon into greased muffin tins.  Bake at 350 degrees for 15-18 minutes. 


Note: I've made this recipe a bunch of times. The muffins are so delicious when they are made exactly as the recipe directs but, are also versatile.  In a pinch, I've substituted applesauce for the apple, dates for the raisins and flax seed for the walnuts.  


Sweet Potato Sausage Hash 


2 large sweet potatoes, peeled and cut into 1/2 inch pieces
1/2 lb. bulk sausage
2 tbsp. vegetable oil
2 bell peppers (any color), chopped
1 onion, chopped
2 cloves garlic, thinly sliced
2 tsp. ground cumin


In a medium pot of boiling water, cook the sweet potatoes until almost tender.  Drain and set aside.  In a large non-stick skillet, cook the sausage over medium heat until brown and crumbly.  Transfer with a slotted spoon and drain.  Heat the oil in the skillet over medium heat.  Add the peppers, onion and garlic and cook until softened.  Add the sausage, cumin and sweet potatoes and cook 5 minutes more.  Season to taste with salt and pepper and serve with green salsa.  

Shrimp Lo Mein

Aunt Suzanne's Healthy Shrimp Lo Mein was a perfect Thursday night meal.  This low-maintenance lo mein is made with whole wheat pasta, and edamame. Dressed with teriyaki sauce, it's packed with both nutrition and flavor.   It was quick to prepare and makes a batch big enough to leave plenty of leftovers.  A great substitute for take-out!  


1/2 lb. whole wheat angel hair pasta
1/2 pack frozen, shelled edamame
1/2 bunch scallions, chopped
1 lb. shrimp
vegetable oil
teriyaki sauce


Heat vegetable oil in stir fry pan.  Add edamame and scallions.  Add salt and pepper to taste.  Add shrimp to stir fry. Meanwhile, boil pasta.  Lastly, add cooked pasta to stir fry.  Just before removing pan from heat, add teriyaki sauce. Goes great with chicken wings!  


Note: I had sesame oil on hand so, I used that instead of vegetable oil. 

Pork Chops Risotto

It amazes me how strongly the senses of smell and taste are tied to memory.  My mother cooked so many delicious meals (all of which were eaten around the family dinner table, of course).  Many meals I recall precisely.  Others, are a general memory of good, home cooked, food.  


As soon as the smell of Pork Chops Risotto filled my kitchen, I began to be pulled back to my childhood.  With my first bite, I was totally there.  I can't put a finger on the last time that I ate pork chops.  But, eating them last night, was like being reunited with an old friend.  


There was no signature on this recipe card so, I'm not sure to whom I should give credit. But, I'm glad it was shared with me.  Now, when I want to cook a comforting family dinner, I know that I can turn to this classic.  


6 shoulder pork chops, 1/2 inch thick
3/4 tsp. salt
1/4 tsp. pepper 
1 cup uncooked regular white rice
1 or 2 green peppers, seeded
chili sauce 
1 envelope onion soup mix
6 lemon slices


About 1 1/2 hour before serving:  Start heating oven to 350 degrees.  Trim chops of outside fat and slit their edges 3 or 4 times.  Sprinkle with salt and pepper.  In large skillet, brown chops well.  Spread bottom of 13"x2" baking dish with rice.  Top with browned chops.  On each chop, arrange a green pepper ring with a heaping tsp. of chili sauce in center.  Into drippings in skillet, pour 2 1/2 cups water.  Stir in onion soup mix and bring to a boil.  Pour into baking dish.  Bake covered 1 hour or until chops and rice are tender.  Garnish each chop with a slice of lemon.  


Note: I had brown rice on hand so, I used that instead.  It worked just fine as a substitute for the white rice.

Cookies

For an afternoon jewelry party, I thought the perfect culinary road to travel would be one of confectionery.  I sifted through my recipes and decided on three.  A variety of sweet and savory; of light and rich. 

When Aunt Joan titled this recipe "Delicious Cookies", she could not have been more accurate.  Dressed with a simple royal icing, they are rich in texture with a hint of anise to refresh the taste buds. 


4 cups flour
1 cup sugar 
1/4 tsp. baking soda
3 extra large eggs
1/2 cup sour cream
2 sticks margarine (softened)
1 tsp. anise extract 
2 tbsp. baking powder


By hand (or, by cheating and using a stand mixer), beat eggs.  Add margarine, sugar, sour cream and anise extract.  Mix the baking soda, baking powder and flour.  Add a little at a time to the egg mixture.   Allow to chill in fridge for 45-60 minutes.  Preheat the oven to 365-375.  Line the cookie sheets with parchment paper.  Roll into 1 tsp. balls and place on sheet.  Bake 7-8 minutes. Transfer to wire racks to cool.


Note: For icing, mix enough powdered sugar and water until thin enough to drizzle.  Add 1/2 tsp anise extract.  Frost cookies and allow to dry. 


Simply by sampling, one would never know that contained in these Flourless Brownies are an entire can of nutrition packed black beans.  Their creamy consistency and moderate sweetness are just enough to satisfy a sweet tooth craving.  Thanks Jenny for sharing!


15 oz. black beans, drained and rinsed
3 large eggs
1/3 cup melted butter, more for baking dish
1/4 cup cocoa powder 
1/8 teaspoon salt
2 teaspoons vanilla extract 
1/2 cup plus 2 tablespoons cane sugar
1/2 cup chocolate chips


Preheat oven to 350 degrees.   Butter an 8 inch baking pan.  Place the black beans, eggs, melted butter, cocoa powder, salt, vanilla extract and sugar in the bowl of a food processor and blend until smooth.  remove blade and gently stir in chocolate chips.  Transfer to prepared pan.  Bake 30-35 minutes.  Cool completely before cutting. 


Note: For some reason I had brain freeze on my first attempt and forgot to add the sugar.  They taste MUCH better with sugar :)  


If you thought Oreos couldn't get any better, try this recipe.  Adding cream cheese and smothering them in white chocolate takes them to a whole new level of deliciousness.  I have Bridgette to thank for the recipe for Oreo Truffles.  


1 package Oreos
1 package cream cheese, softened 
1 package white chocolate chip morsels 


Crush entire package of Oreo cookies into a fine powder.  Mix together cookie crumbs and cream cheese.  Melt white chocolate chips over a double boiler.  Make cookie mixture into 1" balls.  Dip into melted chocolate until they are covered.  Place on a tray and refrigerate.


Note: Because I don't have a double boiler I used a sauce pan to heat the chips.  Without the luxury of a double boiler, I wasn't able to keep a constant heat source (for fear of burning the chocolate). So, I thinned the melted chips with a little bit of cream.  This kept it thin enough to dip and cover the cookie balls.  They were still yummy, however, stickier since the chocolate didn't harden into a nice shell.  I will definitely be making these again!  

Cream of Artichoke Soup

Flipping through my cookbook, I found Aunt Joan's recipe for Cream of Artichoke Soup.  I knew right away that it would be a perfect week night meal.  Calling for only 5 basic ingredients, it's budget friendly (perfect for newly weds) and cooks up in less than 15 minutes.  


Despite the short ingredient list and quick cooking time it is packed with flavor and richness! With a hearty slice of bread alongside, it was delicious and satisfying winter meal.  


1 10.5-ounce can condensed cream of celery soup
1 12-ounce can low-sodium chicken broth
1 12-ounce jar water packed artichoke hearts 
1 pinch cayenne pepper
1/2 cup cream
salt & pepper 


In a medium saucepan over medium heat, combine cream of celery soup and chicken broth; stir until smooth.  Add the artichoke hearts and cayenne.  Bring to a boil.  Pour soup into a blender and mix until consistency is smooth.  Return to pot and slowly stir in cream.  Season with salt and pepper to taste and serve hot. 

Black Bottom Cups

Over the weekend, we celebrated Dan's birthday.  We had a delicious meal, enjoyed quality family time and, indulged in delicious desserts! My contribution in the sweets department; Aunt Jackie's Black Bottom Cups. Their layered look makes for a cute presentation.  They're perfectly moist and are a delicious combination of creamy and chocolaty.  

Combine: 
1 cup (8 oz.) cream cheese, softened
1 unbeaten egg
1/3 cup sugar 
1/8 tsp. salt


Beat well. Stir in 1 cup chocolate chips. 


In a separate bowl, sift together:
1 1/2 cups flour
1 cup sugar
1/4 cup cocoa 
1 tsp. soda
1/2 tsp. salt


Add:
1 cup water
1 tsp. vinegar 
1/3 cup cooking oil
1 tsp. vanilla


Beat well.  Fill muffin cups 1/3 full with chocolate mixture.  Top with cream cheese mixture.  Sprinkle with a little sugar and chopped nuts (optional).  Bake at 350 degrees for 30-35 minutes.  Makes 18-20.  

Salisbury Steak

So much of what I've learned about cooking was taught to me by Meme.  The secrets to making the best apple pie, the technique for making crepes, the golden rules; 1. always wear an apron 2. long hair should always be tied back, and 3. never measure over a bowl. 

I was so glad to have Mem around for the days leading up to my wedding.  Since she lives in Florida, it was a treat to be able to spend so much quality time together.  Of course, we made sure to include watching cooking shows, going blueberry picking and talking recipes.  

This recipe for Salisbury Steak is one of many that she shared with me.  Like a hug from the inside, this comfort food was the perfect fix after a day of snowy, slushy weather.  

1 can condensed golden mushroom soup 

1 1/2 lbs. ground beef or turkey

1/2 seasoned bread crumbs 

1 egg

1 chopped onion

1/3 cup water

Combine 1/4 cup of the soup with remaining ingredients except water.  Mix.  Shape into patties and place in a shallow baking dish.  Bake at 350 degrees for 3o minutes.  Spoon off fat.  Combine remainder of soup and the water.  pour over the patties.  Bake 10 minutes longer.  

Notes:  I didn't have seasoned bread crumbs on hand. So, I added a dash of parsley and thyme to the plain Panko bread crumbs that I had in the pantry.  

Poker Night

The best parts about game nights are the laughs with family and friends and, of course, the food.  For our family poker night, Aunt Suzanne's Chinese Chicken Wings and Buffalo Chicken Dip met the challenge of pleasing a big crowd of healthy appetites!


Aunt Suzanne's Chinese Chicken Wings are all that is awesome about wings. They are the perfect combination of sweet and savory and just the right amount of messy. Thanks for sharing Aunt Sue!


1 cup regular sugar
1 cup brown sugar
garlic powder (enough for flavor)
5-10 oz. soy sauce
approx. 8 lbs. chicken wings/wingettes


Mix together sugars, garlic powder, soy sauce (enough to have a thickened but pour-able sauce).  Spread wings into a glass Pyrex dish.  Pour sauce mixture over all wings.  Place in a 250 degree oven and cook for 2 1/2 hours basting every 20 minutes.  Low temp and frequent basting are the keys to an awesome wing flavor.


Notes: After oven cooking, I transferred the wings to a crock pot.  They transferred nicely and only got better as they continued to marinate in the delicious juices.

   The recipe for Buffalo Chicken Dip was shared with me by both Aunt Jean and Julie B.  It has a good kick with just enough cheese to counteract the spice and keep the crowd coming back for more.  It doesn't get much better than a bowl of melty, cheesy, spicy goodness.




8 oz. cream cheese, softened
1/2 cup blue cheese or ranch dressing
1/2 cup hot sauce
1/2 cup shredded mozzarella or cheddar
2 cups cooked, shredded chicken


Heat oven to 350 degrees.  Combine ingredients in a bowl and place in baking dish.  Bake for 25-30 minutes until bubbly.  Serve with chips, crackers or vegetables.


Notes: I used blue cheese dressing, Rhode Island Red Hot Sauce and shredded cheddar.    

Hot Fudge Sauce

Ah, February, the month of love.  We make extra efforts to let our family and friends know we care for them.  As a cooking enthusiast, I can think of few better ways to manifest love than through food.  So, this Valentine's Day, Sheila's Hot Fudge Sauce is the go-to gift.  The sauce requires a few simple ingredients and cooks up quickly.  Pour it over ice cream, fruit, cake or, let's be honest, grab a spoon and eat right from the jar. To say it is delicious is an understatement.  Thanks Sheila! 


3 cups sugar
1 stick margarine
4 squares unsweetened chocolate
1 can evaporated milk
1 tsp. vanilla


Melt margarine & chocolate.  Stir in sugar and vanilla.  Slowly add evaporated milk.  Cook until steamy.  Do not boil.  


Notes: I stayed stove side during the entire cook time (about 10-15 minutes) to make sure it didn't boil or burn.  
One batch filled 2 12oz. mason jars