Wednesday, September 30, 2009

Potato Bread

This is just a great white bread recipe! It looks beautiful and tastes wonderful! -Sarah

1 1/4 cups milk about 80 degrees
2 T. butter
2 T. sugar
1 t. salt
3 cups bread flour
1/2 cup instant mashed potato flakes
2 1/4 t. yeast

  • Layer in order according to manufacturers directions.
  • Makes a 1 1/2# loaf.

Tuesday, September 29, 2009

A Penne Yearned

This is a recipe from our friend Shannon. It is a delicious pasta meal that we love. It is a great meal to make if you have company as it makes a 15x10 inch lasagna pan full. -Kristin

10 oz. fresh spinach
1 c. onion, diced
3 garlic cloves, minced
3 c. zucchini, chopped
2 c. mushrooms
1/4 c. and 1 T. flour
2 c. milk
28 oz. diced tomatoes
1 1/2 t. oregano
1 1/2 t. basil
1 1/4 t. salt
3/4 t. pepper
1/4 t. cayenne pepper
18 oz. (6 cups) Penne pasta, uncooked
3 c. cooked, chopped chicken
1 1/2 c. shredded Parmesan

  • Cook pasta in salt water until slightly underdone. Drain and rinse with cold water and set aside.
  • Blanch spinach in boiling water for one minute. Drain and squeeze out any extra liquid. Chop the spinach and set aside.
  • Saute the onions, garlic, zucchini and mushrooms in some olive oil until tender.
  • Add the milk and flour. Mix well until smooth. Cook for 6-8 minutes until sauce is bubbly and thickened.
  • Stir in tomatoes, spinach and seasonings. Cook for another 3 minutes.
  • Remove sauce from heat.
  • In a large bowl mix the pasta and the veggie mixture all together.
  • Pour half of the noodle mixture into a 15x10 inch lasagna pan.
  • Top with half of the shredded Parmesan.
  • Then pour on the rest of the pasta and top with remaining Parmesan.
  • Bake at 350 for 35 minutes.

Apple Snicker Salad

All I have to say is that whoever came up with this awesome combination is awesome! This stuff is great...pretty much healthy too, right???'s got apples :) -Kristin

8 oz. container Cool Whip

20 oz. can crushed pineapple, drained
3 Granny Smith apples, diced
3 Snicker bars, diced
1/2 c chopped peanuts

  • Mix all together.

Monday, September 28, 2009

Oatmeal Spice Cake

This cake is so unique and yummy! I got the recipe off of a blog that we follow The cake is delicious and the topping incredible...the combo will make you crave more and more! -Kristin

Cake Ingredients:
1 1/2 c. flour
1 c. oatmeal
1 c. brown sugar
1/2 c. sugar
1 1/2 t. cinnamon
1 1/2 t. baking soda
1/2 t. salt
1/2 t. nutmeg
1/2 c. butter, melted
1 c. water
2 eggs
2 T. molasses

Topping Ingredients:
1/4 c. butter, melted
2/3 c. brown sugar
1/2 c. coconut
1/2 c. chopped pecans
3 T. half and half or milk
  • Measure all cake ingredients into a large mixing bowl.
  • Beat with mixer until well combined.
  • Pour into a greased 9x13 baking pan and bake at 350 for 35-45 minutes; or till done.
  • Cool cake slightly.
  • Place butter and brown sugar in a small saucepan and heat till sugar is mostly dissolved.
  • Remove from heat and mix in the rest of the topping ingredients and spread over cake.
  • Place in broiler for 2-3 minutes until topping is bubbly and browned.

Sunday, September 27, 2009

Skillet Pasta Florentine

This is another delicious, quick meal done on the stove top. -Kristin

3 c. uncooked spiral pasta, cook according to directions
1 egg, beaten
2 c. cottage cheese
1 1/2 c. ricotta cheese
10 oz. frozen spinach, thawed and squeezed dry
1 c. mozzarella cheese
1 t. parsley
1 t. oregano
1 t. basil
14 oz. spaghetti sauce
  • Combine the egg, cottage cheese, ricotta, spinach, 1/2 c. of the mozzarella and all of the herbs.
  • Place 1/2 of the spaghetti sauce in the bottom of the skillet.
  • Place noodles over the sauce and then pour the rest of the sauce over the noodles.
  • Top with cheese mixture.
  • Bring to a boil and then reduce heat to simmer. Cover and cook for 25-30 minutes until firmed up.
  • Sprinkle with the remaining mozzarella and cook about 5 minutes more until the cheese is melted.
  • Let stand 5 minutes before serving.

Cheese Onion Bread

My Mom made this bread when I was a teenager. I remember when she got her first bread maker! I need to make this one more often, it's delicious!-Sarah

1 1/4 cups milk, at 80 degrees
2 T. butter
1 1/2 t. sugar
1 t. salt
1/2 t. garlic powder
1/8 t. paprika
3 1/2 cups bread flour
1 cup shredded cheddar
1 T. dried minced onion
2 1/4 t. yeast

  • Layer in bread maker according to manufacturers directions.
  • Makes a 1 1/2# loaf.

Spaghetti squash with mushrooms

I'm so glad my family likes spaghetti squash. We love this, it is a great side dish for any meal. -Sarah

1/2 spaghetti squash, cooked and scooped out of shell
2 T. olive oil
8 oz. mushrooms, sliced
small onion, diced
1 garlic clove, minced
1/4 t. oregano
Parmesan or Asiago

  • Saute the mushrooms, onion and garlic in olive oil. Season with salt, pepper and oregano.
  • Toss with spaghetti squash and heat through, adjust seasonings. Sprinkle with cheese.

Friday, September 18, 2009

Meat and Cheese Stromboli

This is a recipe that I've had for years, my family always enjoys this as a change from homemade pizza. It's basic ingredients make a very tasty meal!-Sarah

1 med. onion sliced and separated into rings
1 med. green pepper, sliced and separated into rings
1 T. butter
double pizza crust (recipe on blog)
1/2# thinly sliced hard salami
1/2# thinly sliced ham
8 oz. sliced mozzarella
8 oz. sliced cheddar

garlic powder

1 egg, beaten
poppy seeds

  • Prepare double pizza crust recipe and let sit.
  • Saute onion and green pepper in butter till crisp tender.
  • On 2 greased cookie sheets roll pizza crust into rectangle.
  • Arrange meat over half the dough (leaving an edge to seal dough)
  • Top meat with cheese and veggies. Sprinkle with seasonings.
  • Fold dough over and pinch to seal edges.
  • Brush with egg and sprinkle with poppy seeds.
  • Bake at 400 degrees 15-20 minutes.

Frozen Chocolate Bananas

This is another oldie but goody from my mom. She used to make these for a snack and they are just as good as I remembered! Such a great warm weather treat, my kids loved them too.-Sarah

Amounts vary, depending on how many you are making. You can also make the banana pieces as large or small as you like.

bananas, cut in desired size pieces
chocolate chips, melted with a little peanut butter or Crisco
chopped peanuts, optional

  • Dip banana pieces in melted chocolate and place on chopped peanuts if using.
  • Place on waxed paper and freeze until firm.

Homemade Beefaronie

I've never had Beefaroni in a can and I guess Kristin hasn't either. Our conversation consisted of her calling it barfaroni and me telling her this recipe was awesome! I adapted this from a recipe I found online and it's a keeper, and Kristin better not knock it till she tries it!-Sarah

1# ground beef
32 oz. tomato sauce
1/2 cup Parmesan cheese
1 T. sugar
1 t. garlic powder
1 t. salt
1 t. Italian seasoning
1/4 t. pepper
1# box Barilla Piccolini mini ziti, cooked and drained

  • Brown beef and drain. Add the remaining ingredients except the pasta. Simmer about 10 minutes to combine flavors.
  • Stir in the pasta and heat through.

Nutty Granola

This is another great granola recipe from a friend. I love the green pumpkin seeds and the whole pecans. The recipe calls for raisins and Craisins and I love them in this granola but prefer it without when I'm eating it on yogurt, I love how versatile granola is!-Sarah

6 cups old fashioned oats
1/2 cup sunflower seeds
1/2 cup green pumpkin seeds
1 cup whole pecans
1/2 t. salt
1 cup raisins, optional
1 cup Craisins, optional
2 t. cinnamon
2/3 cup oil
2/3 cup honey
1 t. vanilla

  • Spread oats on a cookie sheet and bake at 350 degrees for 15-20 minutes.
  • Pour oats into a bowl and mix in remaining ingredients. Combine well.
  • Bake for 10 minutes and stir. Repeat 2 more times for a total baking time of 30 minutes.

Tuesday, September 15, 2009

Salsa for Canning

This is a recipe I have used for years. Every batch I have made has been is a no fail recipe. Salsa can take a lot of trial and error to figure out the perfect spice level for your family. For very mild salsa use no more then 5 jalapenos and seed them completely clean...then go up from there for more heat. Our family likes spice and heat so I do around 7 jalapenos and I leave most of the seeds in. This yeilds HOT and DELICIOUS salsa. You will figure out what your family likes. WARNINIG!!! MAKE SURE TO WEAR GLOVES WHEN DEALING WITH THE JALAPENOS!!!!!! -Kristin

5-10 jalapenos, seeded and diced (*see above note)
3 large onions, diced
3 quarts of tomatoes (about 20 large), washed, peeled and largely diced
1/2 c. white vinegar
1 T. salt
1 T. pepper
4 garlic cloves, minced
2 t. cumin
2 large green peppers, diced
1 (6 oz.) can tomato sauce
1 (6 oz.) can tomato paste

  • Mix all in a large pot and simmer for 1 1/2 hours.
  • Process jars according to canning instructions. 

Wednesday, September 2, 2009

"Impossible" Cheeseburger Pie

I have no idea why it is called that- maybe because it is impossible to mess it up??? I do know that it is a family pleaser every time I make it. My kids love this meal and I love that it is so quick to make! We think this is great served with ketchup. -Kristin

1 pound ground beef
1/2 c. chopped onion
1/2 t. salt
1 c. shredded cheddar cheese

1 c. milk
1/2 c. baking mix (recipe on blog or Bisquick)
2 eggs
  • Brown beef and onion together until cooked through.
  • Drain grease.
  • Stir in salt.
  • Place cooked beef in a greased pie plate and sprinkle the cheese over top.
  • In a bowl, combine the milk, baking mix and eggs. Whisk to combine well.
  • Pour evenly over meat and cheese.
  • Bake at 400 for 20 minutes.

Cream of Tomato Soup

I've been making this delicious soup for years! It tastes so wonderful made with garden fresh tomatoes. I always make a double batch and wish we had more.-Sarah

2 1/2 cups diced, peeled tomatoes
1/4 cup diced celery
1/4 cup diced onion

1 T. oil
2 T. flour
1 cup evaporated milk (a 12 oz. can comes about 1/4 cup shy of 2 cups, so I just add milk to make it an even 2 cups for a double batch)
1 t. salt

  • In a saucepan combine tomatoes, celery and onion. Bring to a boil.
  • Cover and simmer about 15 minutes until veggies are tender. Stir mixture often so it doesn't scorch.
  • In small batches blend the tomato mixture until smooth.
  • This is optional but I always do it. Strain the mixture through a fine mesh sieve. Pressing as much through as possible. Then discard the remaining mixture.
  • Heat oil in a saucepan and whisk in flour until smooth. Gradually add evaporated milk whisking continually. Bring mixture to a boil, cook and stir until thickened, about 2 minutes.
  • Gradually stir in tomato mixture and season with salt and pepper.

If I have an overabundance of tomatoes I will make the vegetable mixture in multiple batches and freeze it in 1 1/2 cup portions. Each portion makes 1 batch of soup.

Cinnamon Sour Cream Nut Bread

This is a quick bread my mom made all the time when we were growing up. It was one of our favorites! I finally got the recipe for it and it is as good as I remember! For this picture I made 4 mini loaves of bread...the slices were so cute and delicious! -Kristin

1/4 c. butter, softened
1 1/2 c. brown sugar
2 eggs
2 1/2 c. flour
2 1/2 t. cinnamon
1 1/2 t. baking soda
3/4 t. baking powder
1/2 t. salt
1 1/2 c. sour cream
1 1/2 c. chopped pecans

  • Cream butter and sugar together until creamy.
  • Add the eggs one at a time; set aside.
  • In a separate bowl combine the dry ingredients.
  • Alternate adding dry ingredients and sour cream to the creamed mixture. Beginning and ending with the dry ingredients.
  • Fold in nuts.
  • Pour into greased loaf pan and bake at 350 for 45-50 minutes.