Request: Ham Sauce

Mom, once again I am requesting a recipe from you. I'd like you to post Grandma's ham sauce recipe. Tyler loves it! Thanks!

Request: Zucchini Bread

Mom, I am requesting your recipe for Zucchini Bread. Let me know if you need help posting! Thanks!!

Apple Pie

Can you tell we went apple picking?!?

6 cups apples, peeled, cored, and thinly sliced

1/2 to 3/4 cups sugar

1 T. flour

1/2 t. cinnamon

1/4 t. nutmeg

2 pie crusts

Mix ingredients for filling. Transfer to a pastry-lined 9-inch pie plate. Cut slits in top crust. Adjust top crust. Seal and flute edge (as you can tell, I did not flute very well.). Sprinkle with sugar, if desired. Cover edge with foil. Bake for 25 minutes. Remove foil. Bake for 20-25 minutes more or till the top is golden and fruit is tender. Serves 8.

Apple Crisp (or any fruit)

5 cups sliced, peeled apples (or pears, peaches or apricots; or frozen unsweetened peach slices.)
2 to 4 Tablespoons sugar
1/2 cup regular rolled oats
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1/4 teaspoon ground nutmeg, ginger, or cinnamon (I think we put all three, or at least nutmeg and cinnamon.)
1/4 cup margarine or butter
1/4 cup chopped nuts or coconut (we didn't do this; we're not nut people)
Vanilla ice cream or light cream (optional)

For filling, thaw fruit, if frozen. Do not drain. Place fruit in an 8x1 1/2 inch round baking dish. (we used a small square pan, I think it's 8x8 or 9x9) Stir in sugar.

For topping, in a mixing bowl, combine oats, brown sugar, flour and nutmeg, ginger, or cinnamon. Cut in margarine or butter till mixture resembles coarse crumbs. Stir in nuts or coconut. Sprinkle topping over filling.

Bake at 375 for 30-35 minutes (40 minutes for thawed fruit) or till fruit is tender and topping is golden. Serve warm with ice cream or light cream, if desired. Serves 6.

The perfect dessert for a crisp, fall day! Yummy!!

Chicken Provencal Stoup

Rachael Ray stikes again! I've been falling in love with her ideas and recipes. I just discovered that she has a show called '30 minute meals'--that's my kind of cooking: quick! She was making this the other day and it caught my eye. She says it's supposed to taste like food in France-one of the main reasons I wanted to try it. We have eaten this almost every night this week and not gotten sick of it. The recipe calls for white wine which I didn't use (I just used water) but I think I might need to find something instead of just water to replace it...something with more flavor that would go with the rest. One of her ideas while she's cooking is to have a 'garbage bowl' to place all garbage in: seeds, peals, cans, etc. so you don't waste time going to and from the trash. I tried it and I loved it! Made my cooking so much more efficient! Anyway-here's the Stoup:

Chicken Provencal "Stoup" Recipe courtesy Rachael Ray
Show: 30 Minute Meals
Episode:Total Relaxation

A stoup is thicker than soup and thinner than stew and best of all, a one-pot meal!

2 medium carrots, peeled
2 cloves garlic, chopped
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 medium zucchini
1 small to medium red bell pepper, seeded
1 medium yellow skinned onion, peeled and halved
Salt and pepper 1 tablespoon herbes de Provence, available on spice aisle or, 1 teaspoon each dried sage, rosemary and thyme
1 1/2 pounds small red skinned potatoes
1 cup dry white wine
1 (14-ounce) can diced tomatoes or coarsely ground tomatoes
1 quart plus 1 cup chicken stock, available in quart and 1 cup paper box containers on the soup aisle
1 pound chicken tenders, diced
1 small jar black olive tapenade, 4 ounces, found with Italian foods or on condiment aisle (I didn't find this so we made it without)
2 tablespoons chopped flat-leaf parsley
Crusty bread, to pass at table

One medium soup pot preheated over medium high heat. While soup pot heats, chop carrots into 1/4-inch dice, then add garlic, and stir to coat in extra-virgin olive oil. Chop and drop in the zucchini, pepper and onion next, 1/2 inch dice. Season all the veggies with salt and pepper and herbes de Provence. Cook the veggies together 5 minutes. While they cook, cut potatoes into thin wedges. Add wine to vegetables and reduce a minute or so. Add the tomatoes, cut potatoes and stock to the pot, cover the pot and raise heat to high. Bring the stoup to a boil, then add cut chicken and simmer 8 to10 minutes until potatoes are just tender and chicken is cooked through. Serve stoup in shallow bowls and stir in a rounded spoonful of black olive tapenade at the table. Top soup with chopped parsley and pass crusty bread at the table for dipping and mopping.

Yummy!! Enjoy!

BBQ Pork Chops

This site has kind of fallen off, but I decided I'd still post every so often and you guys can do with it what you like. If you don't want to look or try, no biggie-it'll just be here in cyberspace for whomever.

Tyler and I tried a new recipe today and it was so EASY and soooo DELICIOUS. I was really surprised because I rarely pick a recipe out of a book (this is from Lynette's ward cookbook) without first having a recommendation and have it be good. But this was and we loved it! We'd had some pork ribs last week and they weren't very good-we just cooked them in a skillet on the stove. I had some left over pork ribs, found this recipe, and it might become one of our Sunday favorites. Hope you try it and enjoy it!

4 to 8 pork chops, boneless
1 C. ketchup
1/2 C. water
1/4 C. vinegar
2 to 3 T. brown sugar
2 T. honey
1 T. onion
1 T. Worcestershire sauce
1 pkg. dry onion soup mix
1/4 t. celery seed
1/4 tsp. salt
1/4 t. pepper

Place pork chops in a crock pot. Combine remaining ingredients in a bowl and stir until combined. Pour sauce over chops. Cook on low for 6-8 hours. Thicken sauce, if desired.

I think this recipe is like making your own BBQ sauce- I usually don't care too much for BBQ sauces but I really liked this taste. And the pork was so tender. It's delicious!

Easy Burritos

Refried beans
cheddar cheese
flour tortillas
sour cream
tomatoes-diced
avocado
salsa

Place some refried beans on a flour tortilla. Place cheddar cheese on top. Microwave until warm. Roll up, top with desired toppings: sour cream, salsa, avocado, tomatos. Enjoy!

So easy, so fast!! And even I like them!

Virginia Chicken Stuff

6 boneless, skinless chicken breasts
1 can evaporated milk
1 can cream of chicken soup
1 can cream of celery soup
1 cup water or chicken broth
1 medium onion
1 stick margarine or butter
1 box Stovetop (chicken flavor) or Pepperidge Farm Stuffing

Boil chicken until it is thoroughly cooked. Remove from water and save broth. Cut up chicken into bite-sized pieces and spread on bottom of 9 x 13 baking dish.

Mix evaporated milk and soups. Pour this mix over the top of the chicken. Saute onion in butter. Add Stovetop (or stuffing) and water (or saved broth). Spread stuffing over top of casserole.

Bake at 350 for 30-40 minutes.


The family that had us for dinner when we were in Virginia made this for us and we love it!! I usually use canned chicken as a shortcut-it works fine but the taste is a little better with real chicken. It's really easy and sooo tasty!! Try it, you'll like it!

Love you guys!

Lisa's Salad

½ head Romaine Lettuce
½ head Red Leaf Lettuce
½ Cup Frozen Peas
3/4 lb Bacon, cooked & crumbled
½ lb Baby Swiss cheese, cut in rectangles
½ cup Fresh Parmesan Cheese
1/3 to 1/2 box Bowtie Pasta, cooked and drained
Bottle of Cardini's Ceasar Dressing

Toss Together. Add dressing right before serving.

I've made this before and took it to dinner at Lynette's once. Everyone who had some liked it and asked for the recipe. It's super yummy and really easy. Not sure why it's called "Lisa's Salad" but that's what my ward member titled it in our recipe book.

(Kraft Parmesan cheese in the green canister probably won't work as well with this recipe. I suspect that another brand Ceasar Dressing would be good too if you can't find Cardini's. Bacos might be an ok substitute if you don't want to bother with cooking the bacon. Not really sure what the difference between Baby Swiss and Swiss cheese, I think I used Swiss and it was just fine.)

Artichoke Dips (2 choices):

Beth Anne's Artichoke Dip:

1 cup freshly grated Parmesan Cheese
1 cup mayo
1 can of artichoke hearts drained
1 clove of garlic

Bake at 350 for 20-25 minutes. Serve with French bread.

Beth Anne makes this with the Kraft Parmesan cheese all the time. When I made it, I used the a package of grated I found at the grocery store in the cheese section. Both work well. Personally, I think this one's the best before it cools too much, still good but best fresh and warm.

Kathie's Hot Spinach Artichoke Dip:

½ cup frozen, chopped Spinach (thawed and drained)
1 cup Artichoke hearts, canned, drained & chopped
8 oz cream cheese, softened
½ cup mayonnaise
¼ cup sour cream
½ cup shredded Monterrey Jack cheese (or Mozzarella)
½ cup grated Parmesan cheese
¼ tsp garlic powder
½ tsp crushed red pepper flakes

Combine all ingredients in a saucepan and stir and heat over medium until all is combined and cheese melted. Serve hot with crackers, breadsticks, etc. Feel free to add more cheese or favoring to taste, the recipe is an approximation.

I've not made this one yet (I just received the recipe today), but I've tasted it and it's fabulous! Tasted just like restaurant ones in my opinion and was just as good the next day reheated.

A Few Of Lynette's Stolen Recipes

Avocado Salsa
7 avocados, cubed

5 tomatoes, cubed

1 can black beans, rinsed

1 can black-eyed peas, rinsed

1 sm. onion, diced

1/2 bag frozen petit corn, rinsed in warm water

Kraft Italian Dressing

Combine all ingredients in large bowl. Serve with chips or on top of grilled chicken. (I usually half this recipe, which I stole from my sister-in-law, Laura)



Poached Salmon
4 whole peppercorns
1 bay leaf
1lb salmon (cut into 4 pieces)

Place 2 inches of water, peppercorns and bay leaf in large skillet. Boil, reduce heat, and add salmon. Cook uncovered for 4-8 mins until salmon flakes easily with a fork. serve with dill sauce.

Dill Sauce
1/4 C fat free mayonnaise
1/4 C reduced fat plain yogurt
2-3 T minced fresh dill
1-1/2 t minced fresh basil
1 green onion, chopped

Combine ingredients in a blender, cover and puree.
(I got this from a Quick Cooking magazine)

Mother's mac and cheese

White sauce
2 T butter
2 T flour
1 1/2 C milk
1 C cheddar cheese (approximately)

Melt butter in a saucepan. Add flour and mix it until it hardens and clumps. Mix milk in with butter and flour. Add salt and pepper to taste (1/4 t to start). Mix in cheese (you can add as much as you want).

Add white sauce (which is now yellow) to macaroni and mix together. You may need to re-warm the noodles before adding the white sauce.

I've made this a few times and each time I do it seems a little gritty. If you guys can figure out how to fix that I'd be very appreciative. Happy eating!

Request #2

I want Lynette's Texas Salsa receipe and Kelley's soup recipes! Lynette, don't you have a yummy sloppy joe recipe too....Kelley, I know you have several other great recipes you've made for family gatherings.

This is a great idea Ann...except you'll all know exactly what I do and don't eat....well cook/bake anyway. I have some other recipes I'm happy to add (Jeansoyke Cinnamon Bread, Spinich & Artichoke dip, Mom's cake mix alteration, that salad recipe I made a couple years ago for a family dinner, to name a few), let me know if there's something else you think I might have that you want and I'll get it posted.

FYI, I know it doesn't fit here but I just found out that Lisle is in Money's to 50 places to live list! Naperville was #2 last year and didn't make the list this year. Woo Hoo!!! Guess it's a good thing they interviewd us. Here's the actual link:

money.cnn.com/magazines/moneymag/bplive/2007/top100/

Pesto Pita Wedges & Crunchy Onion Dip

½ cup finely chopped fresh basil
1 tablespoon fat-free Parmesan topping
¾ teaspoon ground black pepper
4 fat-free white or whole-wheat pita breads (8" diameter)

1. Preheat the oven to 400B F.
2. In a small bowl, combine the basil, Parmesan, and pepper. Coat the tops of the pitas with no-stick spray. Spread the basil mixture evenly over the tops of the pitas. Coat with the spray.
3. Cut each pita into 8 wedges. Transfer to a baking sheet and baked for 5-8 minutes, or until golden and crisp.

Crunchy Onion Dip
2 cups fat-free sour cream
½ cup finely chopped onions
½ cup finely chopped scallions
a cup finely chopped sweet red peppers
¼ cup finely chopped fresh chives
¼ cup finely chopped carrots
1 tablespoon cider vinegar
1 teaspoon freshly squeezed lemon juice
1 clove garlic, minced
½ teaspoon garlic salt
½ teaspoon hot pepper sauce [optional]
¼ teaspoon finely chopped jalapeño peppers (wear plastic gloves when handling) [optional]

1. In a medium bowl, combine the sour cream, onions, scallions, red peppers, chives, carrots, vinegar, lemon juice, parsley, garlic, garlic salt, hot-pepper sauce, and jalapeño peppers. Stir well.

These are from a low fat cookbook I have. Cutting everything for the dip takes a little time but it's worth it in the end, course if you have a chopper of some kind it shouldn't be too time consuming. The dip would probably be good with veggies too. The pesto wedges have enough flavoring that they are good alone (and they are much easier in my opinion).

Lemon Custard Cake

1 prepared angel food cake (10 inches)
1 package (3.4 ounces) instant lemon pudding mix
1½ cups cold milk
1 cup (8 ounces) sour cream
1 can (21 ounces) cherry or strawberry pie filling

Tear the angel food cake into bite-size pieces. Place in a 13-in x 9-in x 2-in pan. In a mixing bowl, combine the pudding mix, milk and sour cream. Beat until thickened, about 2 minutes. Spread over cake. Spoon pie filling on top. Chill until serving time. Yield: 12-16 servings.

This one's from Taste of Living (I think that's the magazine's name). I've made it several times, even for a family gathering or two. It's super easy and quick.

Creamy Reception Punch

2 quarts vanilla ice cream
4 cups orange juice
½ cup lemon juice
2 28-ounce bottles lemon-lime
carbonated beverage, chilled

Spoon ice cream by tablespoons into a large punch bowl. Add orange juice and lemon juice, stirring to muddle ice cream. Slowly pour in chilled lemon-lime carbonated beverage; stir gently to mix. Makes 35 (4-ounce) servings.

Pastel Punch: Prepare Creamy Reception Punch as above, except substitute 1 quart orange sherbet for 1 of the quarts of vanilla ice cream. Add one 10-ounce jar undrained maraschino cherries.

Easy Sherbet: Prepare Creamy Reception Punch as above, except substitute 2 quarts of fruit-flavored sherbet for ice cream and add an additional 28-ounce bottle of carbonated beverage. Omit fruit juices.

These are actually out of my Betty Crocker cookbook. I did the pastel punch once or twice years ago and it was so yummy and frequently requested.

Another Fruit Smoothie

1/2 c orange juice
6-8 oz vanilla or plain yogurt
1 banana
peaches
mixed berries

Mix in blender and enjoy! Makes about 2-3 servings. Great with a bagel for a quick breakfast (or easy dinner).

I use frozen peaches and mixed berries for this just estimating the amount each time so they never turn out exactly the same. Also, using the frozen you don't have to wash and cut anything and can have this year round!

Smoothies

1/3 cup frozen orange juice concentrate
1/2 cup milk
1/2 cup water
6-8 ice cubes
3 T. sugar
2 handfuls of strawberries (or any other fruit)

Combine ingredients in blender. Blend until smooth.

We make smoothies all the time during the summer. This recipe is actually John Christensen's Orange Julius recipe, but I had the bright idea to add fruit. We usually add strawberries, but we've also tried bananas and tropical fruits (like the bags of frozen fruits). It's so yummy! Enjoy!!

Salmon-Pasta Skillet

1 & 1/2 cups chicken broth
1 & 1/2 cups corkscrew macaroni
1 10-ounce package frozen mixed vegetables
2 3-ounce packages cream cheese with chives, cut into cubes
1/2 cup milk
1/4 cup grated Parmesan cheese
1 t. prepared mustard
1/2 t. dried basil, crushed
dash pepper
1 15 and 1/2 can salmon, drained, flaked and skin and bones removed.

In a large skillet bring chicken broth to boiling. Add pasta and vegetables. Cover and simmer for 15-20 minutes or till pasta is just tender. Stir in cream cheese till combined. Stir in milk, Parmesan, mustard, basil, and dash pepper. Gently stir in salmon. Cook till heated through. Serves 4.

This is one of our favorites. It's fast and easy and delicious (our 3 requirements)! We usually use a salmon fillet (like the frozen Costco kind) and just cook it up first, then flake it in at the end.

From: Better Homes and Garden cookbook

Request

I'm requesting Mom's recipe for Mac & Cheese. Deb, Mom told me that you watched as she made it and created a recipe (since Mom makes her mac & cheese from the top of her head)...wanna share it with us?