Thursday, September 24, 2009


2 egg whites1/2 tsp salt
2 C flour2 egg yolks
2 tsp baking powder4 T butter, melted
1 T sugar2 C buttermilk
1/2 tsp baking sodebutter for frying
1.  In a clean glass or metal bowl, beat the egg whites with an electric mixer until they can hold a stiff peak.  Set aside.
2.  Mix together the flour, baking powder, salt, baking soda, sugar, egg yolks, melted butter and buttermilk at one time and beat until smooth.  Gently fold in the egg whites.
3.  Put about 1 tablespoon butter in the bottom of each aebleskiver pan cup and heat until hot.  pour in about 2 tablespoons of the batter into each cup.  As soon as they get bubbly around the edge, turn them quickly. (Danish cooks use a long knitting needle, but a fork will work.  We used a small skewer intended for kabobs.)  Continue cooking, turning the ball to keep it from burning.

Before turning the little bundles of deliciousness, add a bit of jam, a slice of apple or any other fruit you have on hand.  Blueberries work well.

To eat, dip them in jam, powdered sugar or, my favorite, cut them in half and drizzle a little bit of syrup on them.  Trust me you do NOT need to add any extra butter.

We loved these.  Thanks to Candleman who bought the pan and made them the first time.  I'll try to get pictures next time.

Summertime Pasta

I got the original recipe for this dish from Pioneer Woman.  She named her version Farfalle with Zucchini but I changed the name because I thought the farfelle (bowties) was too substantial (heavy) for this dish.  I made it the first time just like she said, but tonight I substituted angel hair for the farfalle and we liked it much better.

Summertime Pasta
1 med onion, diced
4-5 regular sized zucchini, crookneck or other summer squash
1 pint cherry or grape tomatoes, sliced in half
3 cloves garlic, minced or diced
olive oil
10-oz angel hair pasta
2/3 C chicken broth (or white wine)
1 Tbsp Arrowroot (for thickening)
1/2 - 3/4 C cream
fresh herbs - basil, lemon thyme, chives (whatever you've got)
Parmesan cheese

Set a pan of water to boil for the pasta.  Meanwhile, prepare the vegetables.  I had a banana pepper from the garden so I diced that up, too.  It's very mild and tastes just like a yellow sweet pepper.  I quarter-cut yellow crookneck for the sauce but both crookneck and zucchini together would add more color.

When the water boils cook pasta  for 4-5 minutes.

Heat 2 Tablespoons olive oil over med high heat.  Saute the onions and garlic, until onions are
translucent; add squash (and diced pepper).  When the squash is almost cooked but still has a slight crunch, turn the heat to medium and toss in the tomatoes.  Cook for a minute or two.  Pour in the chicken broth and bring to a boil.  Stir in the Arrowroot, immediately the sauce will start to thicken.    Remove from heat and pour in the cream.  Stir gently.

To serve, pour the drained pasta into a serving bowl.  Add lots of fresh herbs - I forgot the herbs tonight and that makes me sad because they add so much yumminess to the dish.  I have oregano, basil and rosemary growing in the garden, too.  Pour the sauce over the top.  Add Parmesan cheese and gently stir.

Monday, March 30, 2009

Old-Fashioned Meatloaf

from Not Your Mother's Slow Cooker Recipes for Two p. 188

1 1/2 lbs ground chuck
1 Tbsp minced onion or shallot
2/3 cup quick-cooking rolled oats
3 Tbsp grated carrot
1 egg, beaten
1 tsp salt
1/3 cup ketchup
ground black pepper to taste
1 Tbsp Worcestershire sauce

1. Place the ground beef, oats, and egg in a large mixing bowl. Add the ketchup, Worcestershire sauce, onion, carrot, salt, and pepper. Using your hands or a large fork, mix gently but thoroughly, being careful not to compact the meat. shape the meat mixture into a mounded oval or round loaf, depending on the shape of your cooker.

2. Make a foil 'cradle' that will help you easily remove the meatloaf from the cooker when it is done. Tear a sheet of heavy-duty aluminum foil that is about 14 inches long. Fold in half lengthwise, then in half again lengthwise to make a strip about 3 inches wide. Place the foil strip into the crock. The edges of the foil will come up the sides of the crock; they don't need to come out the top. Center the meatloaf in the crock, on top of the strip. cover and cook on HIGH for 3 to 5 hours, until a meat thermometer inserted into the center of the meatloaf reads 160 to 165 degrees.

***Personal note: I thought the meatloaf was not as good as my own recipe, but my daughter loved it. I think 2 eggs were need to hold it together better. Maybe a little mustard would have helped the flavor. I also added some dry oregano and basil.

Chicken Breast with Tomato-Basil Sauce

p 199 The Marshall Field's Cookbook

4 boneless chicken breasts
1 shallot, minced
Salt & freshly ground pepper
2 cloves garlic, minced
1/4 cup flour
2 Tbsp balsamic vinegar
1 Tbsp olive oil
3/4 cup chicken broth
3 Tbsp unsalted butter
16 grape tomatoes, halved
(at room temperature)
1/4 cup fresh basil, thinly sliced

Season the chicken breast on both sides with salt and pepper. Dredge in the flour and shake off any excess.

Combine the oil and 1 tablespoon of the butter in a large saute pan over medium-high heat. When the oil is hot, place the chicken in the pan and cook, turning once, for 5 - minutes on each side, until golden brown and cooked through. Remove from the pan and keep warm.

Add the shaallot and garlic to the hot pan. Saute for 1 minute, then add the viegar to deglaze the pan, using a wooden spoon to scrape up all the browned bits on the bottom. add the chicken broth and tomatoes and cook for 1 to 2 minutes, until reduced by half. Remove the pan from the heat. Stirring constantly, add the basil, remaining 2 tablespoons butter, and salt and pepper to taaste. stir until the butter is incorporated into the sauce.

Place the chicken breast on a serving platter and pour the sauce over. Serve at once.

Friday, February 20, 2009

Puff Oven Pancakes

from Make-A-Mix Cookery
4 Tablespoons butterStrawberry jam, frozen is best
4 eggs2 sliced bananas
2/3 cups pancake mix*1/4 to 1/2 cup brown sugar
2/3 cup milk

Preheat oven to 450°. Put 2 tablespoons butter each in two 9-inch pie plates. Put in preheating oven to melt butter. In a blender, combine eggs, milk and pancake mix. Pour batter into pie plates. Bake 18 minutes, until pancakes are puffy and browned. Do not open oven while pancakes are cooking. Spread strawberry jam on each pancake; top with sliced bananas and a sprinkling of brown sugar.

*Use purchased pancake mix or make this recipe ahead of time and store it in an airtight container.
10 cups flour
2 1/2 cups instant nonfat dry milk
1/2 cup sugar
1/4 cup baking powder
2 tablespoons salt

Caramelized Onion Chicken

from The Best Family Slow Cooker Recipes by Donna-Marie Pye

4-5 chicken breasts, skinless
1/2 cup raspberry jam
1/2 tsp salt
1 Tbsp red wine vinegar
1/4 tsp black pepper
1 Tbsp soy sauce
1 Tbsp butter
2 tsp grated ginger root
1 sweet onion, sliced
1/2 tsp dried rosemary leaves

1. Place chicken in slow cooker stoneware and sprinkle with salt and pepper.
2. In a medium skillet, melt butter on med-high heat. Add onion and cook, stirring, for 2 minutes. Reduce heat to medium and cook for 10-12 minutes longer, stirring often, until onions are tender and golden brown. Spread over top of chicken.
3. In a bowl, combine jam, vinegar, soy sauce, ginger root and rosemary. Pour over chicken and onions.
4. Cover and cook on Low for 5 to 7 hours or on High for 2 1/2 to 4 hours, until chicken is no longer pink inside.

Thursday, February 12, 2009

Cook'n Recipe Software

A couple years ago I went on a massive internet search for an easy-to-use, works-for-me program that would allow me to enter my own recipes and print them out. Good grief! Who knew there were so many. I investigated each one thoroughly. There were always some nice features, but none did everything I wanted it to do in an easy and useful format.

I was just about ready to give up when I found Cook'n. This product filled every demand I asked it to and more. I know I sound like a salesman, but I don't get any kickback for writing this blog. The only reason I'm taking the time to write about Cook'n is because I think it's fabulous and I know there are others who are searching for recipe software like this.

This page will provide a brief summary of the features.

Some of the features I really like:
*I can add my own recipes, along with pictures
*I don't have to type out complete words for each ingredient, i.e. cup, large, onion; as soon as I start to type the word the program completes the word for me.
*If a word or product isn't already part of the program I can add it.
*I can plan a weekly menu and Cook'n will provide me with a shopping list.
*There are tons of cookbooks available to incorporate into Cook'n, such as Pillsbury, Betty Crocker, Taste of Home, Gooseberry Patch and even one for Cook'n with Weber.
*It will adjust ingredient amounts for different serving sizes.
*Organizes the shopping list into dairy, meats, frozen, etc.
*It provides nutritional analysis - even for my recipes!

If you are interested you can view a 13 min. demo that shows you how to use all the features.

The reason I bought this product is so I could easily enter my own recipes, add a picture of the recipe and then print a book for me and each of my children. I hope I get that done before I die. I've started two cookbooks within the software - one for me that will include all sorts of delicious recipes, both family favorites and those the kids turn their nose up at but that Candleman and I really like and another one for the kids that will only include family favorites.

Wednesday, February 11, 2009

Roasted Beet Soup with Pumpernickel Croutons

I first tasted beet soup (Borscht)in a Russian restaurant in Chicago (2007). It was to die for. This recipe, though quite different and from a Jewish Cookbook*, was every bit as delicious. I highly recommend it and will be making this again.

5-6 lg beets, scrubbed
2 cloves fresh garlic
olive oil
1 cup apple cider
3 slices pumpernickel bread
2 cups chicken stock
18 walnut halves
1 cup water
1/2 tsp ground sage
1/4 tsp sea salt
1 large red onion, thinly sliced
sour cream

Preheat oven to 400 degrees.

Rub each beet with 1 tsp olive oil, coating all sides. Wrap individually in aluminum foil and place onto a cookie sheet. Place into the oven and roast for about 1 hour and 15 minutes or until tender.

Remove from oven and allow to stand until no longer hot to the touch. Using a paper towel, rub off the skins & discard. Cut the beets into quarters and set aside.

Meanwhile, prepare the roasted walnuts and croutons: Slice the pumpernickel bread into bite size diamond shapes. Place the bread and the walnuts into a med bowl. Add 1 tbsp olive oil and the ground sage. Place in a single layer on a parchment-lined cookie sheet and place in the hot oven for 5 min, until slightly toasted and fragrant. Set aside to cool.Toss to coat.

Heat 1 tsp olive oil into a large woup pot over medium-low heat. Add the red onion slices and cook. Add the crushed garlic and cook for 2 more min. Pour in the apple cider, stock, and water. Add the beets. Simmer for 5 min, until heated through.

Using an immersion blender puree the soup. This can also be done in batches in a blender or food processor. Season with salt.

*2-10-09 I misread the recipe and used 2 large red onions and the soup still tasted great. I didn't have sage on hand so I used poultry seasoning, which turned out tasting good. I don't think I would bother with the walnuts next time, but the pumpernickel bread croutons added a wonderful pizazz to the soup, although it would be delicious without them. Myke, Mom and I liked the soup a great deal. One caution: Don't completely puree the soup. The texture is much more pleasant with some chunks.

*Recipe from Kosher by Design Lightens Up by sSusie Fishbein

Tuesday, February 10, 2009

Cowboy Potatoes

This is a yummy recipe that I got from my sister, Susan. Last year I couldn't find my copy of the recipe so I called Susan and asked her if she could read it to over the phone. She had no idea what I was talking about! She had never even heard of Idaho Potato Delight. As I describe it to her she did know what I was talking about but they call it Cowboy Potatoes. That name fits it better so I'm slowly working that name into my family's repertoire.

5 - 6 potatoes, baked
green onions, chopped
1 lb ground beef
mushrooms, sliced
1 pkg dry onion mix
cheddar cheese, grated
1/4 - 1/2 cup water
sour cream

Bake potatoes at 400 degrees for 1 hour. Meanwhile brown ground beed.
Add onion soup mix and water; let simmer. To serve: Split baked potato, top with hamburger, sour cream, onions, mushrooms and cheese.

Monday, February 9, 2009

Hamburger-Corn Bake

This recipe comes with a story. My first semester at BYU (summer of 1969) I signed up for a beginning mythology class. I knew nothing about Greek or Roman mythology so this seemed like a good class for me. The teacher told us that the main thing to know was that it was important to appease the gods and in this class he was the god. We could appease him by bringing treats; his favorite was cinnamon rolls. I thought he was teasing. He wasn't.

After our final exam we were going to have a potluck picnic. He told me I better bring a really good casserole because I did so poorly on the exam. "None of that tuna casserole stuff," he said. That's what I had planned on because I was a poor college student. So I hunted for another casserole recipe that I could afford. The teacher loved it and gave me an A- for a grade. I still don't know anything about mythology, but I do know it's important to appease the gods.

1 lb ground beef1 can cream of mushroom soup
1 med onion, chopped1 C sour cream
12-oz can corn1 can cream of chicken soup
salt & pepper3 C cooked noodles (6-oz)

Brown ground beef and onion; drain. stir in corn, soups, seasonings. add sour cream and noodles. Warm through.

Funeral Potatoes

24-oz frozen, shredded hash brown potatoes
1 can cream of chicken soup
1 cup sour cream
4 oz cream cheese, softened
6-8 green onions, chopped
1 C shredded cheddar cheese
salt & pepper

Place potatoes in a big mixing bowl and let partially thaw. In a smaller bowl mix together soup, sour cream, cream cheese and green onions. When potatoes are thawed add cheese, soup mixture and salt and pepper. Stir; pour into a 9x13 baking pan. Sprinkle with more cheese. Bake at 350 degrees for 25-30 min.

Sunday, February 8, 2009

Menu Plan Monday 2-9-2009

Funeral Potatoes
Tossed Salad

Roasted Beet soup
Dilly Bread

Confetti Chicken
Faux Potato Kugel
Brussel Sprout Poppers

Chicken-Corn Bake
Tossed Salad


Idaho Potato Delight

Grilled Cheese Sandwiches
Tomato Soup

I had a plan last week that included at least 3 of the meals planned for this week. I had a few bad days so things didn't pan like I'd hoped, but I have the ingredients bought and in the frig for all the meals through Wed. I won't have to go shopping until Thursday. YAY! I'm late posting my menu plan, but I already have everything made for dinner tonight. I will try and get recipes posted soon. Since Tuesday and Wednesday are new recipes, I have to try them out before I bother typing up the recipes. Candleman and Katie love it when I plan ahead. So do I. The biggest draw back is having more dishes to wash. I don't have that problem with fast food.

Tuesday, February 3, 2009

Menu Plan Monday 2-2-2009

Over the year I have seen several blogs doing Menu Plan Monday. I used to plan a weekly menu when my children were home, but don't do it regularly now days. I know we eat healthier and save money when we eat homemade meals rather than dining out (if that's what you call eating at Burger King, Wendy's, McDonald's and Taco Bell.) Not to mention how much better they those meals taste.
Laura at I'm an Organizing Junkie hosts this weekly event. I am going to try really hard to do this every week. So here's my plan for this week.

Monday - Dining out because I put together my menu plan too late in the day. (Off to a good start, aye?)
Tuesday - Chicken Fajitas
Wednesday - Ham, Funeral Potatoes, Tossed Salad (Candleman's cooking)
Thursday - Leftovers
Friday - Confetti Chicken, Faux Potato Kugel, Brussel Sprout Poppers (recipes from Kosher by Design Lightens Up)
Saturday - Roasted Beet Soup (from Kosher by Design Lightens Up), Dilly Bread
Sunday - Tuna Sandwiches on Dilly Bread, fresh vegetables