Greetalian Pasta Salad

This is an original recipe from Shonna.  Her family loves main dish pasta salads.  She has four pasta salad recipes that her family loves, so she makes one each week, rotating them.  This is one she made up and is the favorite of the four with she and her husband.  The recipe is just in her head and she varies it.  I sat in her kitchen recently and she told me how she did it.  I will do my best to get it in here as she told it to me.

Greetalian Pasta Salad

1 lb. pasta (she likes to vary the kinds) I always add another 8 oz box of edamame/mung bean fettuccine noodles and cook it according to directions on the box. This adds amazing texture!

3/4 cup quinoa, cooked according to directions

1/2 c. Kalamata olves, quartered

1 cup artichoke hearts, quartered

1 small jar sun-dried tomatoes, chopped

3-4 cups spinach, chopped

1 bunch basil, chopped

1/2 cup crumbled feta cheese

Dressing

3/4 cup red wine vinegar

2 tsp. each of dried basil, parsley, oregano

1 1/2 tsp. garlic powder

3/4 tsp salt or to taste

pepper

2 tsp. honey

 1/4 cup Parmesan cheese

1/3 cup olive oil

Put all but oil in a blender and blend about 5  seconds.  Then slowly pour in the oil, streaming it slowly until it is incorporated.

Put 2/3 over the salad.  Store in the fridge and add the rest of the dressing right before serving.

Brian's Fluffy Pancakes

Michelle's husband, Brian is the Pancake King.  Frequently when we visit, he makes delicious pancakes for us.  Recently, when we tended the kids, I enlisted their two oldest children to help me "steal" Dad's recipe.  It was written on the side of the flour container.  So, Gabbi typed it out for me and Jaron wrote it out for me. 

 Brian's Fluffy Pancakes

3 cups flour

2 T. sugar

2 T. baking powder

1 teaspoon salt

2 eggs

1/2 cup oil

3 cups milk

Heat griddle to 350.  Mix ingredients together and pour onto hot griddle.  

Crockpot Thai Chicken Curry

 Michelle tried this recipe and sent it to all of us to try.  It is a delicious and healthy version of curry.  I will definitely be making it again.

Crockpot Thai Chicken Curry

1- 14 oz. can coconut milk

1 cup chicken stock

2-4 T. Thai red curry paste (I used green, but I think red would be better)

1 T soy sauce

1 T  maple syrup or brown sugar

1 T minced fresh ginger

2 teaspoons fish sauce (opt.)

2 cloves garlic, minced

1 lb boneless, skinless chicken breast or thighs, cut into pieces

1 small butternut squash, cut in cubes (you can buy it cubed)

1 onion, chopped

1-2 chili peppers, opt.

1 large bunch of kale, torn into small pieces (about two packed cups)

Serve with cilantro, chili peppers, and lime (all optional)

Place all except the kale into the crockpot and stir together well.  Cook on high for 4 hours.

After 4 hours, stir in the kale and let it sit while you cook the rice or cauliflower rice or quinoa to serve.

Serve with cilantro, lime, and chili peppers if desired.

Jared's Ribs

 Kristen's husband, Jared makes delicious ribs.  This is more of a method than a recipe. Ken has followed Jared's method several times and has perfected it himself.  

 

Buy a rack of pork ribs (they come in packs of three at Costco for a reasonable price.)  Season them with a rub.  There are many commercial ones available.  Coat the ribs generously and rub it in. Grill the ribs on the grill on low, seven minutes on each side.  Wrap the ribs in heavy duty foil and put them in the oven on 300.  Roast for about 3-4 hours or until the ribs literally fall off the bones they are so tender.  Delicious!

Cinnamon Blondies

 These blondies are yummy, chewy, and cinnamon-y.  They are very rich- the perfect addition to a Christmas cookie plate.  

Cinnamon Blondies

2 cups flour 

1 3/4 cup brown sugar, packed

1/2 cup butter, softened

2 large eggs

1 Tablespoon cinnamon

2 teaspoons vanilla

1 teaspoon baking powder

1/4 teaspoon soda

1/4 teaspoon nutmeg

Topping

2 Tablespoon sugar

1 Tablespoon butter, melted

1 teaspoon cinnamon

1/4 teaspoon nutmeg

Preheat oven to 350

Line a square baking dish with parchment.  In a medium saucepan over med heat, melt butter and brown sugar together.  Combine well and remove from heat.

In a bowl, whisk together the flour, cinnamon, baking powder, soda, nutmeg.  When the brown sugar mixture is cooled, mix it into the flour mixture.  Add the eggs one at a time.  Stir in the vanilla.  Pour into prepared pan and bake 30-35 minutes.  Remove from oven and cool for 10 minutes.  Combine the topping ingredients: sugar, cinnamon and nutmeg.  Brush the top of the brownies with the butter and sprinkle the sugar mixture on top.  Cut into squares.

Healthy Cookie Dough Balls

Who doesn't love cookie dough?  Shonna found this recipe for healthy cookie dough balls that you don't have to bake and that are safe to eat!  Her kids love them.  

Healthy Cookie Dough Balls

1 cup + 2 T. oat flour
1/2 cup nut butter
3 T. honey
1 T. coconut oil, melted 
1 tsp. vanilla
Pinch of salt if you used unsalted nut butter
1/2 cup chocolate chips

Mix together until well combined.  If the dough is too wet to roll into balls, chill in fridge for a few minutes.

Chicken Makhani

Kristen recreated her favorite dish from an Indian restaurant.  This dish is also called Butter Chicken.

Chicken Makhani
1 Tablespoon peanut oil
1 shallot, finely chopped
1/4 onion, chopped
2 Tablespoons butter
2 teaspoons lemon juice
1 Tablespoon ginger garlic paste
1 teaspoon garam masla
1 teaspoon chili powder
1 teaspoon cumin
1 bay leaf

1/4 cup plain yogurt
1 cup half and half
1 cup tomato puree
1/3 teaspoon cayenne pepper or to taste
1 pinch salt
1 pinch black pepper
1 Tablespoon peanut oil
 1 lb boneless, skinless chicken thighs, cut into bite sized pieces
1 teaspoon garam masala
1 pinch cayenne pepper
1 Tablespoon cornstarch
 1/4 cup water.

Heat 1 T. oil in large saucepan over med high heat.  Saute shallot and onion until soft and translucent.  Stir in butter, lemon juice, ginger-garlic pates, 1 tsp. garam masala, chili powder, cumin and bay leaf.  Cook, stirring for  1 minute.  Add tomato sauce, and cook for 2 minutes, stirring frequently.  Stir in half and half and yogurt.  Reduce heat to low, and simmer for 10 minutes, stirring frequently.  Season with salt and pepper.  Set aside.
Heat 1 T. oil in large heavy skillet over med high heat.  Cook chicken until lightly browned, about 10 minutes.  Reduce heat and season with garam masala and cayenne.  Stir in a few spoonful of sauce and simmer until liquid has reduced and chicken is no longer pink.  Stir chicken into the sauce.  Mix the water and cornstarch together and stir it into the sauce  Cook til thickened  5-10 minutes.

Crockpot Creamed Corn

My husband has always loved creamed corn- you know that gloopy stuff that comes in a can.  Actually, he likes any kind of corn.  I saw this recipe and gave it a try. It was really flavorful and delicious and not gloopy at all!

Crockpot Creamed Corn

2 1/2 lbs. frozen corn

1 cup heavy cream

1 8 oz package cream cheese, softened

6 T. butter, softened

1/2 cup parmesan cheese, grated

1 T. Sugar

Salt and pepper to taste

Put the cream, cream cheese, and butter in the crockpot.  Whisk together until as smooth as you can get it.  Add the corn, parmesan, sugar, and salt and pepper and stir.  

Cook on low for 4-5 hours.  Stir occasionally.  Cook until the mixture is smooth and creamy and the corn is done.

Served here with ribs.

Chocolate Chip Pan Chewies

 This pan of treats can be ready, start to finish in half an hour.  No, really.  Easy, easy. And so yummy and chewy.

Chocolate Chip Pan Chewies

1/2 cup butter, melted

1 cup brown sugar

1 egg

2 tsps. vanilla

1 cup self-rising flour OR 1 cup flour, 1/2 tsp baking powder, 1/2 tsp. salt, and 1/ 4 tsp. soda

1 cup chocolate chips

Preheat oven to 350

Prepare a 9x9 pan by spraying it well.

In a large bowl, stir together the butter, sugar, egg and vanilla.  When well mixed, add the self- rising flour or flour mixture.  Blend well.  Add the chocolate chips and mix in.  Spread in the prepared pan and bake for 20-25 minutes.  Cut and serve.  Great warm, topped with ice cream.

Original recipe from 12 Tomatoes.

Fettuccini Carbonara

Pasta Carbonara

12 oz pasta (fettucine is traditional, but you can use any pasta of your choice)

4 slices bacon, cut up

3 cloves garlic, minced

1/2 lb. boneless skinless chicken breasts, cut up

Montreal steak seasoning or Kosher salt and pepper

4 large eggs, beaten

3/4 cup freshly grated Parmesan cheese

1/3 cup or so freshly chopped parsley

Cook pasta el dente according to directions in salt water.  Drain, but reserve a cup or so of the pasta water. (Put the colander over a container that will catch some of the pasta water.)

Season the chicken pieces with Montreal steak seasoning or salt and pepper.  Mix well with hands and let sit.

While the pasta is cooking, Heat a large skillet over medium heat and cook the bacon pieces.  Add the garlic and cook well.  When bacon is crispy, remove bacon to a bowl or plate and add the chicken into the pan.  Cook until done and no longer pink and well coated in the drippings.  Reduce the heat to low and return the bacon to the pan and toss together.  Then add the cooked pasta and toss all together.  

In a small bowl, beat the eggs and add the Parmesan cheese and parsley.  Add Kosher salt and  pepper.  Beat together and pour over the pasta.  Add 1/3 cup of the pasta water and toss all together.  Stir and toss for a few minutes.  Add more pasta water to make a nice creamy sauce.

Serve while hot with more Parmesan and parsley to garnish.

Pecan Chicken

This dish is a tasty blend of unique flavors. 

Pecan Chicken
  3 or 4 boneless, skinless chicken breasts, fresh or thawed
1 1/2 cups heavy whipping cream
3/4 cup toasted pecans, roughly chopped
3 T. butter or you can use olive oil or mixture
2 T. orange marmalade
1 T. Dijon mustard
1 tsp. Italian seasoning
1/2 tsp. garlic powder
1/2 tsp. onion powder
Kosher salt and freshly ground pepper

Put each chicken breast in a gallon zip lock bag.  Seal and use a meat mallet or rolling pin to pound it flat.  Repeat with each piece. Season the chicken generously with the salt and pepper and set aside.
Heat the oil and/ or butter in a large skillet.  Cook the chicken over medium high heat until browned on both sides.  Remove to a plate.
Lower the heat to medium.  Pour in the cream, marmalade, mustard, Italian seasoning, garlic and onion powders and salt and pepper.  Mix in the pecans.
Cook, stirring often for 4-5 minutes.  Put the chicken back in the pan and cook for another 8 minutes or until the chicken is cooked through. Serve over rice or mashed potatoes.

Super Simple Coleslaw

 This is a very simple way to have coleslaw quickly.  It tastes a lot like the Colonel's.  My husband says it is better.

1/2 bag coleslaw mix (contains green and purple cabbage, carrots)

Dressing:

1/2 cup mayonnaise

2 T. sugar

2 T. lemon juice

1 T. vinegar

salt and fresh ground pepper

Chop the cabbages very fine.  Put in a serving bowl.  In a small bowl or measuring cup, mix the dressing ingredients.  Pour over the slaw and mix well.  Chill in the fridge for an hour or so before serving.

I usually use the other 1/2 of the coleslaw mix to make fish tacos (such a great recipe- one of my top ten favorites) or put in a stir fry.

Mexican Restaurant-Style Salsa

 Are salsa and chips your favorite part of eating at a Mexican restaurant?  You can make salsa just like your favorite restaurant at home.  You can customize it to make it just the way you and your family like it!

Here's the basic recipe:

6-8 large tomatoes, scalded and peeled (or you can substitute a large can of tomatoes)

2 cans Rotel (diced tomatoes and green chilis)

1 roughly chopped onion

1-3 cloves garlic, mashed or chopped

1-2 Jalapeno, quartered and seeded if desired (the seeds are where most of the heat lives)

1 teaspoon sugar

1 teaspoon salt (or more)

1 teaspoon cumin

Bunch cilantro, chopped

1 lime, juiced

garlic salt to taste

You need a food processor for this, though I don't know why a blender wouldn't work.  1st put in your tomatoes and pulse until smooth.  Pour into a bowl( unless you have a really big food processor that will hold the whole recipe.)  Then put 1 can of the Rotel in the processor (I like to leave the other chunky and put it right in the bowl) and the rest of the ingredients.  Process until smooth.  Pour in with the tomatoes and mix well.  Taste.  Add more, sugar, lime, salt, cilantro as your taste dictates.  Some may want it much hotter and add more Jalapeno.  When you get it the way you like it, refrigerate for at least an hour.  You can serve it just like this (like restaurants do,) or add some or all of the following to the part you are going to eat right now:

1 bell pepper, chopped

green onions, chopped

about 1/3 cucumber, chopped very fine

more lime juice

1 tomato, chopped

Again, adjust to your taste.  

You can freeze this base.  It gets a little more watery, but it tastes good.

Cucumber/ Sour Cream Salad

It must be my Norwegian heritage, but this salad tastes so good to me.  It is the perfect side dish.

Cucumber/ Sour Cream Salad
4-5 cucumbers, thinly sliced
3-4 radishes, thinly sliced
3 T. green onions, finely chopped
2 T. fresh dill, chopped (I actually prefer about 1 T. dried dill weed)
1 cup sour cream
2 T. mayonnaise
3 T. freshly squeezed lemon juice
2 tsp. kosher salt
3-4 T. sugar

Place the cucumber slices in a colander, resting on a bowl in the sink.  Sprinkle the salt on the cucumbers and set aside, letting the juices drain from the cucumbers.  This will take about 20 minutes to an hour or two- the longer the better to get the water off.  
In a large bowl, whisk together sour cream, mayonnaise, lemon juice, and sugar.
Add the cucumbers, radishes, green onions and fresh dill and toss together.  Chill for about an hour before serving.

*Note:  All of the amounts are suggestions.  Taste it and add what you feel it needs more of.  

Zucchini Bread

 My sister-in-law Nan shared this recipe with me many years ago- probably 40+ years ago.  I make it most summers when there is an abundance of zucchini.  I freeze grated zucchini in 2 cup portions in zip lock freezer bags so I can make it during the year.  I was recently looking at recipes on allrecipes.com.  Because it is the season, I suppose, they featured zucchini bread recipes on their home page.  I looked at the recipe with the highest ratings to find that their highest rated zucchini bread was almost exactly the recipe Nan shared with me so long ago.  The only difference is this one calls for 1 cup white and 1 cup brown sugar.  That one called for 2 1/4 cups white sugar only.  Otherwise, exactly the same!  Nice to know I've been using the best recipe all these years.  One change I've made over the years is to substitute all or part of the oil with applesauce.  It reduces the calories, but doesn't make much difference in the taste.  I've found I like to do about 1/2 oil and 1/2 applesauce.  The oil helps it to stay moist longer.

Zucchini Bread

Beat together:

1 cup oil (can substitute all or part with applesauce)

1 cup sugar

3 eggs

1 Tablespoon vanilla

1 cup brown sugar

2 cups grated zucchini

When well mixed, turn off mixer and add:

3 1/2 cups flour

1 teaspoon baking powder

1 teaspoon nutmeg

1 T. cinnamon

1 cup chopped nuts

Mix together and pour into 2 well-greased loaf pans.  Bake at 325 for 1 hour  

Single- Serving Cake

Sometimes you just need a little treat in the evening.  This so simple recipe lets you have a piece of cake whenever you desire.  Keep some frosting in the fridge or ice cream and topping and you have a delicious treat anytime.

Single Serving Cake
2 boxes of cake mix: 1 angel food and the other any flavor of choice

Put both cake mixes in a large Ziploc bag.  Close the bag and mix together well.  Store.  When ready to have cake:
Spray a microwavable mug.
Put in 3 Tablespoons of the mix and 2 Tablespoons water.  Mix together.  Microwave for 1 minute.
Top with ice cream, frosting, fruit, whipped cream or whatever you want.

Ultimate Buttercream Frosting

Nothing is better than a sugar cookie with fluffy, light buttercream frosting on it.  This recipe is just that.  

Shown here on sugar cookie bars 

Delicious, Perfect Buttercream Frosting

1 cup butter, softened to room temperature (very important that it is soft)*

4 cup powdered sugar 

1 teaspoon vanilla

2 Tablespoons cream, half and half, canned milk, or milk. Cream is best, but all work

Put the butter in your mixing bowl. You can use you electric mixer or hand mixer.  Beat until very fluffy. Gradually add the powdered sugar.  Add some, beat, add some , beat, etc until it is all mixed in. Add the vanilla and 2 Tablespoons cream. Gradually add more cream until it is the consistency you want. You can add a few drops food coloring if you would like. Beat well and plead on the cooled cookie bars.
* You can soften butter by putting hot water in a glass, pouring out the water, then putting the warm gas’s over the stick of butter. Let it sit for awhile. 

Skillet Pork Chops

This is a delicious and easy way to prepare pork chops.

Skillet Pork Chops
About 30 minutes before you are ready to cook, sprinkle salt on both sides of the chops and leave out.  This prepares and tenderizes the meat.  When ready to cook, mix together some flour, garlic powder, onion powder, chili powder, smoked paprika- really any spices you like to make a rub.  You can also use a commercial rub, but add it to flour. The flour is important as it thickens the gravy later.   Pat the chops dry with a paper towel, then dredge them in the flour rub on both sides.  Put them in the skillet in which you have heated some oil on medium high heat.  Sear on one side until brown, then sear the edges of the chops.  Put the seared side up in the skillet and put the lid on.  Cook until the meat is done (145 degrees) or about 5 - 6 minutes.  Put the meat on a plate.  On medium high heat, add about 2 cups of chicken stock to the pan, Cook and scrape for a minute, then add about 1-2 teaspoons of honey and 1 Tablespoon of apple cider vinegar.  Reduce by 1/2.  Add a pat of butter and stir until the butter is melted and gravy is silky.  You can slice the chops or leave them whole.  Serve covered with the delicious, silky gravy.

Daliya Porridge (Indian Style Cracked Wheat)

This is Shonna's post and recipe.  For some reason, she is having trouble posting, so I'm posting it for her.  She made this for our family reunion.  It is delicious!
Shonna:
We love this recipe! We found it as we’ve been quarantined during this COVID-19 time and have been using our food storage. My 5 year old begs me to make this, so now it’s part of our weekly breakfast menu. We hope you enjoy it as much as we do.

Ingredients:
2 cups cracked wheat
5 cups liquid (I use 3 cups water and 2 cups milk (1 cup nut milk and 1 cup dairy milk))
2-3 TBSP brown sugar
1/4 tsp Real Salt
1 tsp Cardamom (The original recipe called for Green Cardamom but my grocery store only had one option)
Pistachio nuts, shelled or other nuts you like
Yellow or Black Raisins (We only have black raisins right now but the original called for yellow.)
2 TBSP coconut oil

Instructions:
1.Turn your instant pot or electric pressure cooker on SAUTÉ and heat up the pot.
2. Add the coconut oil and let it melt. Add the cracked wheat and stir for a couple of minutes until it turns more golden.
3. Add the milk and stir.
4. Add the cardamom, salt, and sugar and stir.
5. Then add your water, stirring very slightly so your pot can attain pressure.
6. Turn off  SAUTÉ setting and cook on High pressure for 10 minutes. Let it release naturally.
7. Add more milk to get it to your preferred consistency and add the toppings—nuts and raisins. Enjoy!

Ice Cream Bread

This is such a fun recipe and is really good.  It basically has just two ingredients, though we thought it tasted better to add some sugar, too. My grandchildren made it and felt such success.

Ice Cream Bread

2 1/2 cups ice cream, any flavor, softened
1 1/4 cup self-rising flour*

1/4 cup sugar

Add ins and toppings of choice:
chocolate chips
nuts
sprinkles
Nutella
Fruit or berries

Soften the ice cream so it is like soft serve ice cream.  Add the self-rise flour and sugar and mix well.
Add any mix-ins of your choice. Line a loaf pan with parchment.  Spray the parchment.  Spoon the batter into the pan.  Add any toppings of your choice.  Bake at 350 for 35-40 minutes.

 Shown is vanilla ice cream with chocolate chips on top.

*You can substitute the self- rising flour for 1 1/4 cup all purpose flour +1 1/2 teaspoon baking powder +1/2 teaspoon salt.

Favorite flavor combinations from online reviews:
Cookies and cream ice cream with chocolate chips
Vanilla with sprinkles
Butter pecan
Praline
Cherry Garcia

Zucchini Supper

Have a lot of zucchini to use?  This is a delicious, low-carb dinner.  It is very easy to make and makes delicious leftovers, too.  This is a new favorite recipe for us.  I watched a lady make it in a live video that I happened onto on Facebook.  I don't think she ever said the name of it, so we will just call it Zucchini Supper.

Zucchini Supper
2 med. zucchini
2 med. yellow squash (opt.- I added this)
1 onion, chopped 

Heat some oil in a skillet.  Add the above veggies.  Sprinkle with seasonings of choice.  We used Montreal Steak seasoning and garlic salt.  I also added some minced garlic.  Sauté together until softened.

Add:
1 box of mushrooms, cleaned and halved
Pepperoni, chopped  

Continue to cook, then add:
1 can petite diced tomatoes with the juice
1 can black olive, drained.
2 teaspoons sugar

Continue to cook until reduced a bit and well blended.  Adjust seasonings.  Then sprinkle cheese of choice on top.  Put the lid on until cheese is melted.  (You could eliminate the cheese if desired)

Can You Freeze Mushrooms?

The answer is yes and they turn out great. Just wipe them clean with a paper towel, slice them, put them on parchment on a cookie sheet in a single layer and put them in the freezer.  When frozen, put them in ziplock bags and put them back in the freezer.  They're ready to use whenever you need them.

Copycat Chick-Fil-A Sauce

Admit it.  The best part of Chick-Fil-A is that sauce.  Who knew it was this easy to make at home?

Chick-Fil-A Sauce
1/2 cup mayonnaise
3 T. honey
2 T. yellow mustard
2 tsp. lemon juice
1/4 cup barbecue sauce

Mix together and serve as a dipping sauce.

Egg Rolls

The picture is supposed to tempt you.  This one doesn't  This was the first time I made them. The recipe makes three rolls.  The first two were underdone, making it impossible to roll them.  They were just too soft. This one, though it tasted great, was a bit overdone.  I have made this recipe twice since and got them just right.  They really are delicious.

 I was so excited to see that Nadiya Hussein has her own cooking show.  Nadiya was a contestant on The Great British Baking Show.  I really liked her on that, so was so glad she got her own cooking show.  She is of East Indian descent.  She now has her own show with Netflix.  Her emphasis is on easy to prepare meals for families. I have watched a couple of episodes.  This recipe most enticed me, so I gave it a try.   I've changed it a little- making the instructions more American (she is British) and to my liking.

Egg Rolls   This recipe makes 3 rolls
6 eggs
1 T. dried parsley
1 tsp. garlic powder
1/2 tsp salt
1/2 tsp pepper
oil
6 small tortillas
12 or so sliced black olives
 6-8 mushrooms, sliced
Other ingredients as desired: grated cheese, green onion, tomato, ham, etc.
6 tsp. or so of sundried tomato paste

Crack the eggs in a bowl , add the parsley, garlic, salt and pepper.  Whip together.  Spread some of the tomato paste on each of the three tortillas.
Heat a small frying pan and then add oil.  Put about 1/3 of the egg mixture in the pan.  Scatter some of the olives and mushrooms and any other vegetables of choice (and cheese) over the eggs.  
Quickly put a tortilla, tomato side down on top of the egg.  Press down with a spatula while it cooks.  Cook for about 30 seconds, then flip it all over and cook on the other side for 30 seconds.
Take the pan off the heat and put the tortilla/ egg on a plate.  When cool enough to touch, roll it all up.  Cut in half. 

These can be eaten for breakfast, served hot or as a sandwich for lunch, served cold.  I found that each tortilla took a bit longer than the 30 seconds.  They have to get browned and crispy to roll and slice properly. 

Easy Peach Syrup

Picture from butterwithasideofbread.com

4-5 Fresh Peaches OR a 29 ounce can of Sliced Peaces
1/3 cup Granulated Sugar (We cut this in half)
2 Tbsp. AND 1 tsp. Corn Starch
1/4 cup water (We actually used 1/4 cup of the peach juice from the can)
2 Tbsp. Butter (We used 1)
1 Tbsp. Vanilla
1/4 tsp. Ground Cinnamon (We omitted this entirely)
a dash of Salt

If you are using fresh peaches, peel and slice them, and set them aside. In a medium sized bowl, whisk together the Sugar, Corn Starch and Cinnamon. Take about 1/3 to 1/2 of the peaches and add to the mixture, pour in the water (or peach juice) and stir. Puree the mixture with an immersion blender, and stir. The mixture will be pale and cloudy.
Microwave for 3 minutes (while it is in the microwave chop the rest of the peaches into much smaller pieces), stir, 1.5 minutes, stir, add chopped peaches as well as the Butter, Vanilla and Salt. Return to microwave for an additional minute.
Use right away or transfer to an airtight container to be kept in fridge (where it will stay fresh for about 2 weeks). Heat for 1-2 minutes before serving. This is great on Pancakes, Waffles and French Toast. You can also make this on the stove, if you would prefer. This is my mom's new favorite.


You can find the original recipe here, with stove-top instructions.

Sea Salt Caramel Chocolate Oreo Pie

Two of my kids made this together tonight.

1 package of Oreo's
1 cup (two sticks, 16 Tbsp.) of Butter, divided
2/3 cup Brown Sugar
1 1/4 Heavy Whipping Cream, divided
1 bag (12 oz.) chocolate chips (you can use dark or milk, we prefer milk)
Flaky sea salt, such as Kosher salt

Crust:
Finely crush the Oreo's (with a food processor, or in a bag with a rolling pin) and combine with 1 stick or 8 Tbsp. melted butter. Press into the bottom and sides of a pie pan and freeze for at least 10 minutes.

Caramel Layer:
In a small saucepan combine the remaining 8 Tbsp. of butter with the brown sugar and whisk constantly until the mixture begins to bubble, then for a additional minute. Remove from heat and slowly whisk in 1/4 cup whipping cream until smooth. Then let the Caramel cool for approximately 15 minutes before pouring over the crust, then chill in freezer for 30-45 minutes, but you don't want to let the caramel to completely freeze.

Chocolate Layer:
Pour the chocolate chips into a glass bowl and the whipping cream into a saucepan. Once the cream is at a simmer remove from heat and pour over chocolate chips and let sit for 5 minutes (or really until the chocolate chips begin to melt), then whisk until completely smooth. Pour the chocolate over the caramel and return to freezer for a final 30 minutes or put it, covered, into the fridge.
Before serving, sprinkle the sea salt over the pie.

This dessert is very rich but so delicious. My daughter chooses this as her "birthday cake" every year.

Delicious (and Easy) Macaroni and Cheese

16 oz. box of any type of pasta you like (We used small shells)
3 cups milk
3 Tbsp. flour (I actually added another half Tbsp. as the sauce wasn't thickening)
A little salt, sugar and pepper to taste (We did a little of each, but ended up adding more salt after the fact)
3 cups shredded Monterey Jack cheese

Boil the box of pasta according to package instructions and drain. In a separate pot whisk together the milk and flour, and add the salt, sugar and pepper if you wish. Stir constantly until just boiling, then lower the heat and continue to stir until it thickens. Mix in the cheese and when melted, pour over pasta. Mix to combine, and voila!
You can also add other mix-ins if you would like, such as peas, bacon crumbles, cubed ham, etc, or even make this dish a casserole by topping it with buttery breadcrumbs and popping it in the oven for 20-25 minutes at 350.

Two of my kids worked together to make this, and the end result disappeared in minutes.
It was delicious!

No- Peek Chicken and Rice

What's better than chicken and rice that cook in the same pot?  The leftovers of this dish were even better than the first day.

No Peek Chicken

1 6 ounce package long grain wild rice
1 can cream of mushroom soup
1 can cream of celery soup
1 can cream of chicken soup
1 1/2 cans water
1 1/2 pounds boneless, skinless chicken breasts or thighs
Kosher salt and freshly ground pepper, to taste

Preheat oven to 350.  Grease a 13 x 9 pan.( Or I used my enameled cast iron pan with a lid and sprayed it)
Combine the rice, soups and water in the baking dish.  Arrange the chcken on top of the rice.  Season well with the salt and pepper.  Seal tightly with aluminum foil.  Bake for 1 1/2 hours.  Check that the rice is done. Don't peek before then!

In - N- Out Spread

Love an In-N-Out Burger animal-style?  Love that special sauce they put on their burgers or fries animal-style?  Here's the Copycat recipe for that delicious spread.

In-N-Out Burger Spread
1/2 cup mayonnaise
3 Tablespoons Ketchup
2 Tablespoons sweet pickle relish
1 1/2 tsp. sugar
1 1/2 tsp vinegar

Mix together.  Refrigerate for about an hour before serving.  It tastes just like theirs.

I have made this several times.  It is perfect on sweet potato fries, hamburgers, hot dogs, . . . whatever needs a spread.  

Hamburger Stew

This is a delicious stew for the meat and potato lover.  I have been tweaking this recipe for many years. This is a winner!

Hamburger Stew
2 lbs. lean hamburger
1 onion, chopped
2 carrots, chopped
2 potatoes, chopped
1 box mushrooms, sliced (opt.)
Garlic, large spoonful of the minced or crushed in a bottle
1 can golden mushroom soup
1 can cream of mushroom soup

Crumble the raw hamburger into a casserole dish with a cover.  You could also use a 13 x 9 pan and cover with aluminum foil.  Then add other ingredients and combine. Cover.  Bake at 350 for about 1 1/2 hours.  Serve with bread.

My husband LOVES this dish.

Easy Baked Salmon

Kristen makes this nutritious dinner for her family.  She says it is so easy and delicious!

Easy Baked Salmon
1 salmon filet, about 1-2 pounds
1 12- ounce bag frozen Brussels sprouts in steamable bag
15-20 asparagus spears
2 T. olive oil
Garlic Salt
Salt Pepper
Seafood seasoning
2 T. butter, cut into pieces

Preheat the oven to 400.  Spray a 9x13 pan.  Place the salmon, skin side down, in themiddle of the pan.  Preapre the Brussels sprouts by steaming them in the bag in the mocrowave according to package directions.  Open the bag and put the sprouts on one side of the salmon.  Spread the asparagus on the other side of the salmon.  Drizzle olive oil over all and sprinkle with garlic salt.  Sprinkle the salmon with the seafood seasoning. Dot the salmon with butter pieces.  Bake for 15-20 minutes or until the salmon is flaky.

Kristen has six children, so the picture shown is double this recipe.  She says her whole family loves this easy dish.  She got it from The Six Sisters Cookbook.  

Barbecue Chicken in the Crockpot

I highly recommend you try this one.  I used bone-in thighs (very inexpensive and delicious.)  The package had 5, but you could easily double the chicken.  There was plenty of sauce.  I put the chicken in frozen solid and it was done- on low- about 4 hours later.  

Crockpot BBQ Chicken
4-6 Chicken breasts or thighs (can be frozen)
1 bottle barbecue sauce (I like Sweet Baby Ray's)
1/4 cup vinegar
1 tsp. red pepper flakes
1/4 cup brown sugar
1 tsp. garlic powder

Mix all the sauce ingredients.  Put the chicken breasts in a sprayed crockpot.  Pour the sauce over.  Cook on low for 4-6 hours.  
Serve over hot rice.

Sunday Eggs

There was no fresh basil in the store because of the pandemic, so I used dried.  I'm sure fresh would have been much better.

  I recently read or actually listened to a book by Marcus Samuelson called Our Harlem. You may recognize the name of Marcus Samuelson.  He is a judge on the show, Chopped.   Marcus owns a restaurant in Harlem and shared this recipe in the book.  It is delicious! It is poached eggs in a very delicious and unique tomato sauce.  It has a lot of unusual ingredients that blend together and make it really tasty.

Sunday Eggs
Olive oil, about a Tablespoon
1/2 cup chorizo (I wasn't even sure what chorizo was.  It kind of looks like sausage)
1 onion, diced
1 rib celery, minced
2 cloves garlic, minced or crushed
1 14 1/2 oz. can crushed or diced tomatoes
1 T. capers
3 olives, chopped
1 chipotle in adobo, minced (these babies are spicy.  One should do it!  I freeze the rest of the can)
1/4 cup water
1 1/2 tsps. horseradish
Kosher salt and ground pepper
8 eggs
4 slices good bread, toasted
8 oz. fresh mozzarella, cut into cubes
olive oil
Fresh basil, about 4 leaves, torn

Heat the olive oil in a large skillet.  Add the chorizo, onion, celery, and later the garlic and cook until the onion softens.  Add the tomatoes, capers, olives, chipotle and water and stir and cook for about 5 minutes at a simmer.  Then add the horseradish and salt and pepper.  Mix well and simmer.
Crack the eggs into the simmering sauce and cook until the whites are set.  It will take 5-6 minutes.  Put a slice of toast on each of four plates.  Put two eggs on each toast and then divide the sauce among the four plates.  Top with the mozzarella cubes and drizzle with olive oil.  Top with the torn basil.

This was taken while the eggs were cooking.

Banana Chocolate Chip Muffins

This is my grandson, Jacob- Kristen's son.  He recently made these delicious and healthy muffins for his family.  He said it was really fun and that they were delicious!

Banana Chocolate Chip Muffins
1 cup flour
1 Tablespoon corn starch
1/2 teaspoon soda
1/4 teaspoon salt
1/3 cup miniature chocolate chips
1/2 cup regular chocolate chips
4 Tablespoons cocoa powder
1 egg
1/2 cup vanilla or plain greek yogurt
1/4 cup melted coconut oil
1 teaspoon vanilla
1/2 cup brown sugar
1 cup very ripe bananas (2-3 bananas), mashed

Preheat oven to 350
Coat a muffin tin with cooking spray, then dust each cup with cocoa powder.  Remove 1 Tablespoon of the flour.  Toss the rest of the flour with the cornstarch, soda, salt, cocoa powder, and chocolate chips.  Stir.
Whisk together the egg and yogurt.  Stir in the melted coconut oil, vanilla, brown sugar, and mashed banana.
Make a "well" in the dry ingredients and pour the wet ingredients in.  Mix until just combined.  Divide the mixture between the 12 muffin cups.  Bake for 18-23 minutes or until a pick inserted comes out clean.  Allow to cool  You may have to use a knife to gently remove each muffin.  When ready to eat a muffin, microwave for 15-20 seconds.

Watergate Salad

This pistachio salad was all the rage back in the 70's.  The very name tells you when it was popular  We made it all the time.  It had been years and years since I made it.  I was looking through my old cookbook and saw the recipe and decided to see if it was as good as we remembered

Watergate Salad
1 small package instant pistachio pudding
1 can crushed pineapple
1 8 oz carton cool whip
1 cup chopped nuts
1 cup miniature marshmallows

Mix the pudding and pineapple together.  Add the rest of the ingredients and mix together.  Let set in the fridge for a short time.