Penny S. (Palm Desert, CA) Green Healthy Drink
1 package of fresh organic spinach
1/4 - 1/2 cup frozen mixed berries
1/2 banana
Protein powder
In a blender, add some orange juice and blend. Pour into a glass with ice cubes. Good and healthy!
Darlene P. (North Platte, NE) - Darlene's Best Ever Chocolate Fudge Frosting
1 pound of powdered sugar
1/2 cup cocoa
1/2 cup real butter
1/4 cup milk
1 teaspoon vanilla
Put butter in pan and then put cocoa, powdered sugar and milk over butter, stir together as butter melts then boil 1 minute or until mixture forms a firm ball in cold water. Add vanilla and pour over cake. My family loves this over the Black Magic cake. This is just like fudge.
Darlene's Chocolate Filled Cupcakes
Filling:
8 oz. package cream cheese
1 egg
1/3 cup sugar
1/8 tea. salt
Beat well and add 6 oz. chocolate chips
In another bowl;
3 cups flour
2 tea. baking soda
2 cups sugar
1/2 cup cocoa
1 tea. salt
Mix well
In another bowl;
2 cups water
2/3 cups oil
2 Tbl. vinegar
2 tea. vanilla
Mix last two bowls together, fill cupcake pan 1/2 full of batter and top with 1 tea. of filling. Bake at 350 for 30 to 35 min. My family likes me to double the filling when I make it.
Bob and Dorothy H. (Sedro-Woolley, WA) - Swiss Steak (Dad's way)
1 1/2 lbs. boneless beef round or chuck steak about 3/4-in thick
3 Tbl. flour
1 tsp. ground mustard
salt and pepper
vegetable oil
1 (14.5 oz) can whole tomatoes, do not drain
1 tsp. garlic, chopped
1 cup water
1 large onion, sliced
1 large green bell pepper, seeded and sliced
Cut beef into 6 serving pieces. In small bowl, mix flour, mustard and salt. Place plastic wrap over the pieces and pound with a meat mallet. Lay the meat into the flour mixture coating each side and dusting off excess. Add some oil to large pan and brown both sides of meat (pour out excess oil) then add tomatoes and garlic to skillet, breaking up tomatoes with fork. Heat to boiling; reduce heat. Cover and simmer about 1 hour 15 minutes, spooning sauce occasionally over beef until beef is tender. Add water, onion and bell pepper to skillet. Heat to boiling; reduce heat. Cover and simmer about 10 minutes or until vegetables are tender. Serve with mashed potatoes and a salad or vegetable.
Barb G. (Keller, TX) Grandma Koch's Mystery Dessert
1 cup all purpose flour
1 cup sugar
1 tsp. baking soda
1/4 tsp. salt
1 egg, slightly beaten
1 tsp. vanilla
1 (16 oz.) can fruit cocktail, do not drain
1/2 cup brown sugar
1/2 cup chopped nuts
Sift dry ingredients together. Mix in a bowl with egg, vanilla and undrained fruit cocktail. Pour into ungreased 9x9 pan and sprinkle with brown sugar and nuts. Bake at 325 for 40 minutes. Check with pick to make sure it comes out clean. Serve with whipped cream and a maraschino cherry on each serving. Note: Barb says she always doubles this recipe and places in a 9x13 pan.
Marci A. (Seattle, WA) - Thai Chicken Pitas
6 cooked chicken breasts, shredded or sliced
1 cup peeled cucumber, thinly sliced
3/4 cup chopped red bell pepper
1 1/2 T. sugar
1 T. minced fresh ginger
3 T. fresh lime juice
1 T. soy sauce
1/4 tsp. salt
1/4 tsp. ground red pepper
1 clove garlic, minced
1/4 cup creamy peanut butter
2 T. water
3 T. chopped cilantro
Mix chicken, cucumber and red bell pepper in large mixing bowl. Place sugar and garlic in a blender and process until smooth. Add peanut butter and water, process until smooth, scraping sides. Add peanut butter mixture to chicken mixture; stir well. Add cilantro and toss well. Serve in wraps with lettuce.
Lillian S. (Cedar Park, TX) - Jailhouse Rolls, we serve them for Thanksgiving and Christmas dinners
1 cup mashed potatoes, warm (The original recipe called for instant mashed potatoes, some claim they make a lighter roll)
2 sticks butter or margarine, room temp.
3 eggs, beaten
7 cups flour
1/2 cup sugar
1 1/2 cups lukewarm water
1 package dry yeast
1 tsp. salt
Melted butter for brushing tops of rolls
Mix yeast in warm water, adding about 1/2 Tbs. sugar to proof. Set aside. Mix potatoes, butter, eggs, sugar and salt. Add flour, then yeast mixture. Place in greased bowl and cover with cool, damp cloth. Place in refrigerator for two hours. Remove from fridge, punch down, knead dough for a few minutes and then roll out to about 3/4" thick. Cut with biscuit cutter and place in greased pans. 8" cake pans work well for this. Brush tops with melted butter and let rise for several hours, covered. Bake at 450 for 10-15 minutes until golden brown on top.
Marci A. (Seattle, WA) - Baked Brie with Apples and Cranberries
1/2 - 3/4 cup apple, chopped
1/4 cup natural almonds, sliced
1/4 cup dried cranberries
3 Tablespoon maple syrup
1 Tablespoon butter, melted
1 round (8 oz) Brie cheese
Preheat oven to 350. Coarsely chop apple and combine with almonds, cranberries and maple syrup in small bowl and mix gently. Stir in butter just until ingredients are moistened. Cut brie in half horizontally. Place one half of brie, rind side down on pan. Spoon half of the apple mixture onto bottom half of brie, spreading evenly. Top with remaining half of brie, rind side up. Spoon remaining apple mixture over top. Bake 12-15 minutes or until cheese is soft and just begins to melt. Serve with toasted French bread, apple wedges or assorted crackers.
Lavona M. (Austin, TX) - Lavona's Cornbread
1 cup Quaker yellow cornmeal (I've tried others, but Quaker is best)
1 cup Gold Medal all-purpose flour
1/4 cup white sugar
4 teaspoon baking powder
3/4 teaspoon salt
1 cup buttermilk (other milk can be used, but it's not as good)
2 large eggs
1/4 cup Crisco oil
Heat oven to 400 degrees for a 9x12 glass pan, any other kind 425 degrees. Pour 1/4 cup oil in pan and heat in oven until oil sizzles.
In the meantime, combine the dry ingredients in medium mixing bowl. Add buttermilk and eggs. Stir only until blended. Pour in sizzling oil (IT MUST BE SIZZLING). Stir quickly and return to pan. Bake for 23 minutes or until golden brown. It is best to make one pan at a time and not try to double the recipe. This way the cornbread is thin, crispy and scrumptious! I rub the top of the cornbread with butter (PLEZ...NO MARGARINE FOR THIS CORNBREAD!) Serve HOT!!!
Mark B. (Issaquah, WA) - Emeril's Barbecue Sauce
6 T. dark brown sugar
1/2 C. cider vinegar
1/4 C. molasses
1/4 C. honey
1/4 C. Worcestershire sauce
2 T. yellow mustard
1 T. liquid smoke
1 T. chili powder
2 T. freshly ground black pepper
1 t. ground allspice
1/4 t. ground cloves
4 C. ketchup
Coarse salt
Combine all ingredients except the ketchup in a heavy pan. Cook uncovered for 5 minutes, stirring constantly. Add the ketchup and bring to a boil. Reduce the sauce to a simmer. Cook uncovered for 30 minutes until thick, dark and richly flavored. Use right away after it cools or refrigerate.
Darlene P. (North Platte, NE) - Tex-Mex Lasagna
2 pounds ground beef
15 oz. can tomato sauce
10 oz. can diced tomatoes and green chilies
1 envelope taco seasoning
1/4 tea. seasoned salt
6 flour tortillas (6")
16 oz. small-curd cottage cheese
4 cups (16 oz) Colby-monterey jack cheese
In a large skillet, cook beef until done, drain, add tomato sauce, tomatoes, taco seasoning and salt. Simmer uncovered for 10 min. Spread some meat sauce on bottom of 13x9x2 baking pan. Top with tortillas and a third of the meat, cottage cheese and shredded cheese. Repeat layers. Cover and bake at 350 for 30 min. or until heated through. Let stand 5 min. before cutting. Freezes well. Can make ahead.
Brittany B. (Huntington Beach, CA) - Watergate Salad; this is my very favorite and mom always made it for holidays, but she had to make extra because I ate most of it!!
1 (12 oz.) can crushed pineapple, do not drain
1 (3 oz) box instant pistachio pudding
1 (8 oz.) container cool whip, thawed
1 cup mini marshmallows
1 cup pecans, chopped
Mix pineapple with juice and instant pudding, add rest of ingredients and fold until combined. refrigerate. Mom always puts it in a pretty crystal bowl and adds some mint leaves.
Cyd A. (Austin, TX) - Spinach Salad with Chicken, serves 4
Fresh spinach (1 hand full per person)
1/2 cup dried cranberries
1/2 cup chopped walnuts (large pieces)
2 chicken breasts (well trimmed of fat, etc.)
6 cloves fresh garlic
Italian Seasoning (blend of herbs)
Balsamic vinegar
Olive oil
Kosher salt
Place the spinach in a large mixing bowl. Prepare the chicken by cutting the chicken lengthwise and then slicing thin, ending up with pieces about an inch in diameter. Put a good amount of olive oil in a pan, crush all the garlic and saute the garlic in the oil with a sprinkle of kosher salt. Sprinkle the chicken pieces with a good amount of kosher salt and immediately put the chicken in the pan along with the garlic and saute chicken until done (about 3 minutes) do not overcook. Once the chicken is done pour the hot chicken over the spinach and use a spatula to make sure you get all the oil and juices. Immediately toss the chicken with the spinach. Sprinkle with Italian Seasonings, walnuts, cranberries and balsamic vinegar. Continue tossing until well mixed and serve immediately.
Darlene P. (North Platte, NE) - Darlene's Black Magic Cake
1 3/4 cup flour
1 cup strong coffee
2 cups sugar
1 cup buttermilk or sour milk
3/4 cup cocoa
2 tsp. baking soda
1/2 cup oil
1 tsp. baking powder
1 tsp. vanilla
1 tsp. salt
2 eggs
(Note: 2 Tbs. vinegar in milk will sour it)
Combine dry ingredients, add eggs, coffee, sour milk, oil and vanilla. Beat 2 minutes. Put into a greased 13x9 pan. Bake at 350 for 35 -40 minutes.
Lillian S. (Cedar Park, TX) - MeMe's Martha Washington Candy
2 cups flaked coconut
2 cups chopped pecans, lightly toasted
1 (14 oz) can sweetened condensed milk
2 sticks butter or margarine, cool room temp.
6 cups confectioner's sugar
2 tsp. vanilla extract
Line at least two sheet pans or cookie sheets with waxed paper. In a large mixing bowl, beat together the butter, condensed milk, salt and powdered sugar until light and fluffy. With the mixer on low speed add coconut, pecans and vanilla extract and mix until well combined. Refrigerate until it is firm enough to form into small balls. Using a candy scoop or teaspoon form into small balls about 3/4-inch in diameter. Chill one hour or longer. Insert toothpick into each ball. Dip into paraffin/chocolate mixture below. Place on wax paper lined trays and refrigerate until firm. Remove toothpicks.
Coating Mixture;
1/4 lb. paraffin
1 (12 oz) package semisweet chocolate pieces
Melt in double boiler, over simmering water, not boiling water, for 10-15 minutes. Mixture may be reheated if necessary. Yield 120-140 candies
Brittany B. (Huntington Beach, CA) - Black Forest Cake
1 dark chocolate cake mix
1/4 cup Kirsch (cherry brandy)
1 can cherry pie filling
16 oz. heavy whipping cream
1/2 cup powdered sugar
Maraschino cherries, drained (for garnish)
Milk chocolate shavings (for garnish)
Drain cherry pie filling in a colander to remove most of the thickened juices. Make cake, following package directions. Bake cake, as directed in two 9-inch layer cake pans. When cool, sprinkle Kirsch over both cake layers. In a large mixing bowl; beat cream until it thickens slightly, gradually add powdered sugar and beat until thickened. Using a vegetable peeler, shave chocolate; refrigerate until ready to serve. To assemble cake: place one layer on serving plate and spread its top with 1/2-inch thick layer of whipped cream and place the cherries over the cream leaving about 1/2-inch margin around broader of cake with no cherries. Set other layer on top of cherries and spread top and sides of cake with remaining cream, making it look pretty. With fingers, gently press chocolate curls into cream on sides of cake. Garnish top with drained maraschino cherries, and add a few chocolate curls.
Lavona M. (Austin, TX) - Brenda's Easy Peach Cobbler
7/8 cup Gold Medal all-purpose flour
1/2 cup white sugar
3/4 teaspoon salt
1/2 cup milk (preferable whole milk)
2 teaspoon real vanilla (I prefer Mexican vanilla - it's so much better)
1/3 stick butter (don't substitute margarine)
3 (15 1/4 oz.) cans Del Monte Freestone Peaches (sliced) in heavy syrup
Pats of butter, 1/4 cup sugar and cinnamon to top the cobbler with before baking
Heat oven to 350 degrees. Melt 1/3 stick of butter in bottom of 9x12 inch pan. The butter must be sizzling before adding the batter. (PLEZ...NO MARGARINE FOR THIS COBBLER!)
In the meantime, combine the dry ingredients; then add the milk and vanilla. Drain one of the cans of peaches; the other two cans can retain the syrup. DO NOT SUBSTITUTE REGULAR PEACHES. The freestone peaches make this cobbler taste as though you've just gone out and picked the peaches. Pour batter into the sizzling butter. Then add peaches. Top with pats of butter and cinnamon sugar. Bake for 30 minutes or until golden brown. Makes about 8 ample servings. Top with whipped cream or ice cream if you prefer. Personally I like it straight. This is a great recipe to have for unexpected company. The preparation time is only 10-12 minutes.
Mark B. (Issaquah, WA) - Emeril's BBQ Sauce #2
14 ounces of ketchup (more if needed)
1 cup molasses
1/2 cup Worcestershire sauce
4 ounces sesame oil
4 ounces soy sauce
1/2 cup minced ginger
1 tablespoon chopped garlic
1 tablespoon chili powder
1 tablespoon onion powder
1 cup brown sugar
Combine all ingredients in food processor, season as needed. Store in fridge. I would suggest bringing the mixture to a slight bubbling, let it cool and then refrigerate.
Brittany B. (Huntington Beach, CA) - Crab Melts, my husband Derek and I love these!
1 lb. Dungeness crab
1 cup diced red bell pepper
1/2 cup mayonnaise (use more if needed)
1/2 cup sliced scallions
1/2 tsp. Old Bay seasoning
Few dashes of Tabasco
Black pepper
2 tsp. fresh lemon juice
Shredded sharp cheddar cheese
4 English muffins, split
Butter, softened
Preheat oven to 350. In a bowl, add pepper, crab, scallions, lemon juice, Tabasco, black pepper, Old Bay and mayonnaise, gently mix, do not break up crab too much. Toast English muffins and spread with a little butter. Top each muffins with some of the crab mixture and a generous amount of cheese. Place muffins on baking sheet and bake for abut 10 minutes, then turn on broiler and let cheese get bubbly and melted.
Marci A. (Seattle, WA) Pear-Blackberry Pie (total time; 2 hours, plus chilling time)
This recipe uses a standard 9-inch pie plate.
2 1/2 cups flour
1/2 teaspoons plus 1/8 teaspoon sea salt, divided
Zest of 2 lemons, divided
3/4 cup (1 1/2 sticks) plus 2 tablespoons cold butter, divided
1/2 teaspoon cider vinegar
1 egg, separated
1/2 cup plus 1 tablespoon sugar, divided
3/4 cup light brown sugar, packed
1/4 cup quick-cooking, small-pearl tapioca
1/2 teaspoon cardamon
1/2 teaspoon freshly ground black pepper
1 teaspoon freshly grated nutmeg
4 cups peeled, cored and sliced pears (4 to 5 pears)
1 tablespoon lemon juice
2 cups frozen blackberries
1 tablespoon water
1 tablespoon sugar for dusting
Place the flour, one-half teaspoon salt and the zest of one lemon in a food processor and pulse to combine. Cut three-fourths cup (1 1/2 sticks) of the butter into 1-inch cubes and add to the flour. Pulse to break up. Whisk together the vinegar and egg yolk in a measuring cup with enough ice-cold water to bring the volume up to one-half cup. While pulsing, add the liquid in a steady stream until the flour looks crumbly and damp (be careful that the dough does not overmix and form a ball). The crumbs should adhere when you press them together. Turn out the dough onto plastic wrap and press into 1 disk. Wrap tightly in the plastic and refrigerate 30 minutes to an hour.
On a lightly floured surface, roll the dough to a large round no thicker than one-eighth inch and abut 15 inches in diameter. Drape the dough over the pie plate. Trim the dough to about 2 inches from the rim of the pie plate, saving the trimmings for decoration. Roll up the dough to form a thick crust around the rim of the plate, and crimp the crust to form a zig-zag design. Take the trimmings (ball up the dough and roll it out again if necessary) and cut out abut 5 big leaves (or other shapes, such as a pear). Place the leaves on a parchment-covered cookie sheet and, using the flat side of a knife, press veins into the leaves for decoration. Use the remaining dough to make decorative balls for the top of the pie; roll 6 to 8 larger balls the size of small marbles to dot the center over the filling, and about a dozen smaller balls to garnish the rim of the pie along the crust (moisten the smaller balls with a little water so they adhere to the crust). Refrigerate both the pie shell and the decorative dough shapes until ready to fill.
In a large bowl, toss the remaining lemon zest, one-half cup sugar, the brown sugar, tapioca, cardamon, pepper, nutmeg and remaining one-eighth teaspoon salt to combine. Toss in the pears and lemon juice, then gently fold in the frozen blackberries just until combined.
Fill the chilled pie shell with the pear-blackberry mixture, dot with the remaining 2 tablespoons butter, then position the dough leaves around the center of the pie and dot the center with the larger balls (or decorate how you like). Refrigerate the pie, uncovered, for 15 minutes. Meanwhile, heat the oven to 400 degrees. In a small bowl, whisk together the egg white with the 1 tablespoon water to form an egg wash. Brush both the decorations and crust with egg wash, then sprinkle the decorations with the remaining tablespoon of sugar. Put the pie into the center of hot oven, placing a cookie sheet on the rack underneath. Bake for 30 minutes. Low the oven temperature to 350 and bake for about 45 minutes longer, until the crust is golden and the filling is bubbly. Cool on a rack.
Brittany B. (Huntington Beach, CA) - Szechwan Noodle Salad (this is actually a recipe of my mom's and she won money for it!) Derek and I love this salad.
2 packages Udon noodles
2-inch piece of ginger root, peeled and grated
2 cans water chestnuts, drained and sliced
1 cup fresh button mushrooms, sliced
1 cup cashews
1/4 cup sesame oil
4 garlic cloves, minced
8 scallions, thinly sliced on slant including green part
3 tsp. hot chili paste
1/2 cup soy sauce
2 Tbl. honey
salt and freshly ground black pepper
Make dressing - whisk sesame oil, garlic, chili paste, soy sauce and honey. Taste adjust to your liking. Cook pasta in boiling salted water until al dente (just a few minutes). Drain well and put in large bowl, add dressing and mix well. Stir in scallions, and water chestnuts, season with salt and pepper. Chill. Just before serving, stir in mushrooms and cashews, coating well. I usually make a little extra dressing to save and mix in just before serving, as the hot pasta usually soaks it up.
Cyd A. (Austin, TX) - Grilled Salmon
Salmon
Olive oil
Kosher Salt
Garlic powder
Italian Seasoning
Paprika
Coat the salmon in olive oil. Sprinkle a good amount of salt on one side of the salmon. Then sprinkle the garlic powder and Italian seasoning. Finish with a covering of paprika. Place on preheated Foreman grill. Add salt, garlic, Italian seasoning and paprika to other side, close the grill and cook for 3 minutes.
Cyd A. (Austin, TX) - Garlic Broccoli
6 cloves of garlic
2 - 3 cups of broccoli (or enough to cover a large cast iron skillet)
Olive oil
Kosher salt
Prepare the broccoli by separating into large florets (bite size) and set aside. Slice the garlic and saute in a good amount of olive oil. Sprinkle with kosher salt. Add the broccoli, sprinkle with salt to taste and saute one minute on medium high heat. Add a small amount of water (enough to produce a lot of steam) and cover immediately with a lid. Steam about 2 minutes or until water is evaporated. Broccoli will be bright green and tender.
Bon Appetit
"Incline your ear to me, rescue me quickly; be to me a rock of strength"
Psalm 31:2
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