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.