Family Reunion Recipes

In 1990 at a family reunion (my mom's side) held in Storm Lake, Iowa I worked for 1-year putting together a very large family reunion cookbook.  I was going through it the other day and decided I would post a few of the family recipes listed.  Some people chose not to participate in sending in recipes and later regretted their decision.  Some of the recipes are very simple and some are not, but that's how varying the cooks in our family are, so I hope you enjoy the recipes. As I said, the book took me almost a year to compile, and have printed off for everyone.  It turned out beautiful and I was very proud of my accomplishment.  We had a family reunion every three years up until just a few years ago and always a fun time was had by all.

Crab Dip (aunt Jo and uncle Bill)

1/2 lb. lump crabmeat
6 oz. cream cheese, softened
4 dashes Worcestershire sauce
1 tsp. sherry (good stuff, not sherry vinegar)
Tabasco, few dashes
4 Tbl. mayonnaise

Blend together and place in oven proof dish.  Bake in 350 degree oven for 30 minutes.  Serve with vegetables, crackers or baguette slices.  Sprinkle with chopped fresh chives or parsley for garnish.  Aunt Jo says it's really best to double this as it goes fast.

Did you know Pepper is the most used spice in the world and the United States is the largest importer?  The moment a peppercorn is broken the flavor holding properties begin to dissipate.  Try and always use freshly ground pepper, as the difference is beyond comparison!

Crabmeat Appetizers (sister Sandy and brother-in-law Joe)

1 (8 oz.) package cream cheese, soft
8 oz. fresh lump crabmeat, flaked
1 garlic clove, minced
Tabasco, to taste
1/4 cup scallions, minced including green part
6 egg roll wrappers, cut into quarters
1 egg, beaten
Peanut or vegetable oil (for frying)
Sweet and Sour sauce or sauce of your choice for dipping

In a bowl, combine cream cheese, crab, scallions, Tabasco and garlic; mixing well.  Spoon 1 Tbl. cream cheese mixture onto center of each egg roll quarter.  Brush edges with egg.  Bring the opposite corners of each quarter to center; twist top.  Press to seal edges.  Heat peanut oil to 375 degrees, add appetizers and cook for about 2 minutes or until golden brown, turning over. Remove from oil and place on paper towels to drain. Serve with sweet and sour sauce. 

Breakfast Sausages (sister-in-law Darlene and brother Dave)

2 lbs. ground venison, pork or beef  (as I said before my brother liked to hunt)
1/2 medium onion, finely chopped
1 small clove garlic, finely minced
4 Tbl. fresh parsley, finely chopped
1/2 tsp. salt
1/2 tsp. dried red pepper flakes
1/2 tsp. ground black pepper
3/4 tsp. cumin
3/4 tsp. allspice

In a bowl, mix all ingredients together and roll the meat into a log shape on plastic wrap. Wrap in foil in store in frig or freezer.  Note:  increase the pepper if you want hotter sausage or use Tabasco.  To fry patties; slice log into patties and fry until browned and cooked through.  Serve with eggs, hash browns and thick cut sourdough toast (Dave also made his own starter for sourdough)

Strawberry Spritzer (Julia and Jerry)

3 cups strawberries, cut in half or 1 (16 oz.) package frozen strawberries, partially thawed
1/4 cup orange flavored liqueur
1 bottle dry white wine, chilled
1 (32 oz.) bottle sparkling water, chilled

Place berries and liqueur in a blender, cover and blend on high for about 30 seconds.  Pour about 3 Tbl. strawberry mixture over ice in tall glasses; stir in about 1/3 cup wine and 1/2 cup sparkling water.  Garnish side of glass with a whole strawberry if desired.

Pink Stuff (cousin Julie and husband Gale)

Blend; 1 can Eagle brand condensed milk with 1 large container of Cool Whip.  In another large bowl, add 1 large can crushed pineapple, drained, 1 can strawberry pie filling (or use cherry), 1 cup pecans, chopped and 1 cup miniature marshmallows.  Combine the Eagle brand mixture with the pineapple mixture blending well and refrigerate for a day.  Serve in a pretty bowl and garnish with a fresh mint leaves.  Julie enjoys serving this for Christmas.
 
Chinese Chicken Salad (my sister Sandy and  brother-in-law Joe)


1 head green cabbage, shredded
2 packages Top Ramen chicken flavored noodles, crunched up
1 cup sliced almonds (lightly toasted)
2 bunches scallions, sliced thin on diagonal
1/2 cup sesame seeds, lightly toasted
1/2 cup seasoned rice wine vinegar
1/4 cup vegetable oil
2 Tbl. toasted sesame oil
1/2 each; red and green bell pepper, julienne
4 chicken breasts, poached, cooled and shredded or diced


In large bowl, combine cabbage, chicken, noodles, scallions, sesame seeds and almonds.  Combine the oils, vinegar and seasoning packets from Top Ramen.  Pour over salad, mix gently and refrigerate at least 1 hour.

Jicama, a tuber is a member of the morning glory family and is added to salads for its crisp, almost sweet flavor.  When cooked, jicama doesn't lose its crunchy texture making it a good substitute for water chestnuts in stir-dry dishes.  Select small, young tubers that are solid and unblemished as these are more tender and tasty.  Peel the brown skin just before serving.  Unpeeled jicama will keep over a week if chilled. 

Peak season is from August to October.

Spanish Rice (Linda married to cousin Monty)


1 cup rice
1 1/2 cups can diced tomatoes, drained
1 1/2 cups tomato juice
1 small onion, chopped
2 Tbl. butter
salt and freshly ground black pepper
1 green or red pepper, chopped
1 garlic clove, minced
dash of cayenne
1 cup Pepper Jack cheese, shredded


In a saute pan, add small amount of oil and add onions, garlic and pepper, cooking until soft. Mix together all ingredients except cheese in a bowl and place in baking dish.  Bake about 1 hour at 350 degrees until rice is tender, stirring occasionally.  Just before removing from oven add cheese on top and place under broiler.  Note:  you can also add cooked shrimp, chicken or beef to this dish if desired.  Remove from oven and garnish with fresh chopped parsley or cilantro.

Thyme, through time has had many used outside of cooking - as a fumigant, antiseptic or mouthwash for example.  In the Middle Ages, sleeping on a pillow stuffed with thyme was though to relive melancholy.  Tempted to try it?

Sour Cream Chocolate Cake (my mom Dorthy and dad, Bob)

2 cups all purpose flour
2 cups sugar
1 cup water
3/4 cup sour ream
1/4 cup shortening
1 1/4 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
2 eggs
1 tsp. pure vanilla extract
4 oz. unsweetened chocolate, melted and cooled
Chocolate Buttercream Frosting (below)


Preheat oven to 350 degrees.  Grease and flour 9x13x2 inch pan or 2 round 9-inch pans.  Beat all ingredients in large bowl on low, scraping bowl constantly for 30 seconds.  Beat on high, scraping bowl occasionally for 3 minutes.  Pour into pan(s).  Bake rectangular for 40 to 50 minutes and rounds 30 to 35 minutes.  Cool on wire rack.


Frosting
1/3 cup butter, soft
3 oz. unsweetened chocolate, melted and cooled
3 cups powdered sugar, sifted
2 tsp. pure vanilla extract
2 to 3 Tbl. milk


In a mixing bowl of electric mixer cream butter and chocolate.  Mix in powdered sugar then beat in vanilla and milk until smooth for spreading consistency.

Too much garlic?  When too many garlic cloves have been chopped for a recipe, the excess can be store in olive oil in the refrigerator for a week and the oil is now flavored can be used in many ways.  Fresh basil leaves can also keep this way and excess chopped shallots will last several days in the refrigerator if stored in dry white wine.

Rice, wonderful to eat, but sometimes boring.  Want to jazz it up a little try adding; fresh mint, orange zest, golden raisins, pistachios, fresh dill, steamed sweet peas, sun-dried apricots or a splash of wine.

Broccoli Casserole (aunt Nita and daughter, Cindy)


1 1/2 lbs. fresh broccoli
2 eggs, slightly beaten
3/4 cups cottage cheese
2/3 cup sharp Cheddar cheese, shredded
1/2 onion, finely chopped
1 tsp. Worcestershire sauce
salt and freshly ground black pepper
1/4 cup dry bread crumbs, fine crumb
1 Tbl. butter, melted


Wash and trim broccoli and cut into spears.  Cook broccoli in water for about 10 minutes until crisp tender, drain well.  In a bowl, combine eggs, cottage cheese, cheddar cheese, onion, Worcestershire sauce, salt and pepper.  Arrange broccoli in shallow 1 1/2 qt. baking dish. Spoon the cheese mixture on top of broccoli. Stir together bread crumbs and butter; sprinkle over cheese mixture.  Bake uncovered in 350 degree oven for about 20 to 30 minutes or until heated through and egg mixture is set.

Need to ripen bananas quickly?  Store them in a paper bag in a dry warm closet.

Macaroni and Cheese with Chiles (Kristin, sister)

2 cups large elbow macaroni
1/4 cup butter
3 Tbl. all purpose flour
1 tsp. salt
1/2 tsp. garlic powder
black pepper to taste
2 cups whole milk
1/4 cup onion, minced
1 (4 oz.) can diced green chiles
1 (2 oz.) jar pimento, chopped
3 cups Monterey Jack cheese, shredded
1/2 cup tortilla chips, crushed
paprika
Tabasco, to taste


Cook macaroni in boiling salted water until tender, drain. Melt butter in saucepan, blend in flour, salt, garlic powder and black pepper, cooking and stirring constantly for about 2 minutes.  Slowly add milk, stirring until smooth.  Add onion, chiles and pimento; cook until thickened, add in cheese and Tabasco.  Combine macaroni and cheese sauce.  Pour into 2 1/2 qt. casserole.  Top with crushed tortilla chips and sprinkle with paprika.  Bake at 350 degrees for about 30 minutes until hot and bubbly.  Serve with a crisp tossed salad and garlic bread.

Split Pea Soup with Ham (cousin Lesia)

1 lb. dried green split peas
2 cups water
3 cups chicken stock (good quality)
3 cups fully cooked ham, cubed
2 cups chopped carrots
2 cups chopped celery
1 large onion, chopped
2 garlic cloves, minced
2 Russet potatoes, peeled and chopped (optional)
salt and freshly ground black pepper
Tabasco, to taste
1/4 cup fresh parsley, chopped

In a large Dutch oven, add peas with enough cold water to cover and bring to a boil.  Reduce heat, cover and simmer for 2 hours, stirring occasionally, adding more water if needed.  In a saute pan, add a little oil add onions, celery and garlic and cook until softened.  Add to pot with peas, add carrots, ham, Tabasco, water and chicken stock.  Add potatoes if desired.  Simmer soup for about 40 minutes, adding more chicken stock if needed.  Just before serving, add parsley.  Serve with hot biscuits and a salad.

Chicken and Wild Rice Salad (Jean, sister-in-law and brother Terry)

4 cups cooked chicken, cubed
1 (8 oz.) can sliced water chestnuts, drained
salt and freshly ground black pepper
3 stalks celery, sliced on diagonal
1/2 red bell pepper, julienned
1 cup salted cashews
3 cups cooked wild rice (or you can use white rice)
3 scallions, sliced including green part
1 cup red seedless grapes, sliced in half

Dressing
2/3 cup mayonnaise
1/3 cup Greek yogurt
2 Tbl. honey
2 Tbl. Dijon
2 Tbl. fresh lemon juice
1 Tbl. fresh lemon zest
salt and freshly ground black pepper to taste

For dressing; in a bowl, add mayonnaise, yogurt, honey, lemon juice, lemon zest, and Dijon, mix well season with salt and pepper to taste.  In a large bowl, add chicken, cooked wild rice, scallions, water chestnuts, grapes, bell pepper, and celery.  Pour over some dressing and mix, adding dressing as needed.  Taste and adjust seasonings.  Chill before serving.  When ready to serve, stir in cashews and place in crystal serving bowl or serving platter, sprinkle with chopped fresh parsley.  You can also add a large grape cluster for a garnish too.

End an evening with a sumptuous delight.  Fresh fruit dipped in melted chocolate or caramel sauce in an elegant finish for more formal fare.  An easy to prepare caramel sauce is; melt 1/2 cup sweet butter and 14 oz. caramels in a heavy saucepan.  Stir in 1/4 cup finely chopped pecans, 1 Tbl. milk and 1/4 tsp. rum extract.  Stir vigorously.  Dip fruit such as; sliced apples, pears, strawberries or pineapple in using wooden skewers.

Cherry Cream Cheese Dessert (cousin Lesia)


Crust
1 1/2 cups graham crackers, crushed
1/3 cup sugar
1/2 cup butter, melted

Filling
1 (8 oz.) package cream cheese, soft
1 can Eagle brand milk
1/3 cup fresh lemon juice
1 tsp. pure vanilla extract

1 can Cherry Pie filling (good quality)

Mix crust ingredients together and press into a pie plate.  Bake in 350 degree oven for 10 minutes, remove to cooling rack and cool.

In bowl of electric mixer, beat cream cheese, stirring in Eagle brand milk, lemon juice and vanilla.  Pour into crust and chill 3 hours.  Spread on cherry pie filling over top and garnish with freshly whipped cream.

Overmixing pancake batter will make pancakes tough. Stop mixing before all lumps disappear and refrigerate the batter.  The lumps will dissolve by themselves and the smooth batter will yield a tender texture and even browning when cooked. 

Rest your meat!  Let cooked meat "rest" before it is carved.  The meat continues to cook after removed from the heat.  If carved too soon, juices will be lost.  Use a sharp knife when slicing to avoid compressing the meat, which squeezes out those flavorful juices.

Chinese Chicken Wings (Julia and Jerry)

2 lbs. chicken wings
1/3 cup soy sauce
4 Tbl. Hoisin sauce
3 Tbl. sherry - (good quality and not sherry vinegar)
2 tsp. fresh ginger, grated
2 Tbl. dried minced onion
3/4 cup water
1/4 cup fresh cilantro, chopped
2 scallions, thinly sliced on diagonal including green part (garnish)

Wash wings in cold water, pat dry with paper towels.  In a large container with lid, add all marinade ingredients mixing well, add wings.  Marinate overnight, turning occasionally.  Place wings and sauce in oven proof dish, cover and bake at 350 degrees for 1 1/2 hours or until cooked through.  I then like to take a cooling rack placed over a baking sheet and add wings in single layer.  Turn on broiler in oven and place wings under broiler, turning wings half way through to get browned and golden.  Remove from oven, place on serving platter and garnish with sliced scallions.

Applesauce Brownies (Jean, sister-in-law and Terry, brother)

Cream;
1 1/2 cups sugar
1/2 cup butter
2 eggs
Sift;
2 Tbl. cocoa
1/2 tsp.salt
1 tsp. baking soda
1/2 tsp. cinnamon
2 cups all purpose flour

1 (16 oz.) jar applesauce
Topping
6 oz. chocolate chips
2 Tbl. sugar
1 cup nuts, chopped

Sift dry ingredients into creamed mixture alternating with applesauce then spread onto baking sheet.  In a bowl, mix 2 Tbl. sugar with 6 oz. chocolate chips and 1 cup chopped nuts.  Sprinkle this mixture on top of brownies on baking sheet and bake in 350 degree oven for 30 minutes.

Zucchini Oatmeal Cookies (sister Kristin) she loves zucchini

1/2 cup butter, soft
3/4 cup honey
1 egg
2 cups whole wheat flour
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. ground cloves
1/2 tsp. fresh grated nutmeg
1/4 tsp. salt
1 cup zucchini, grated
1 cup old fashioned oats
1 cups dates, chopped

In a bowl of electric mixer, cream butter and honey; add egg and beat well.  Sift flour, soda, cinnamon, cloves, nutmeg and salt.  Add flour mixture alternating with zucchini to egg mixture.  Stir in oats and dates.  Drop by spoonfuls onto lightly greased baking sheets.  Bake at 375 degrees for 10 to 12 minutes. 

Easy Bean Dip (Brittany, my daughter who was young but she did cook some easy items)

1 large can refried beans
1 cup sharp cheddar cheese, grated
3 scallions, sliced including green part
1/4 cup chunky salsa
1/2 tsp. cumin
Tabasco, to taste
1/4 cup fresh cilantro, chopped

Combine all in a large saucepan and heat until bubbly. Put into a serving bowl and serve with tortilla chips.  Garnish with extra chopped cilantro.

Italian Potatoes (Jerry's Mom Vesta) she didn't attend reunion, but submitted a recipe

4 large russet potatoes, peeled and cut into 8 wedges
3 large tomatoes, cut into wedges
2 large red onions, sliced into thick julienne
2/3 cup fresh Parmesan cheese, shredded
1/2 cup Italian seasoned breadcrumbs
1 1/2 tsp. dried oregano
1 1/2 tsp. Italian seasonings
salt and freshly ground black pepper
1/2 cup olive oil
Fresh basil, chopped (garnish)

Place potatoes in ice water for 15 minutes, remove from water and let drain. In a bowl add Parmesan and bread crumbs, mix well.  Dip wedges of potatoes in crumb mixture and place into a large baking pan sprayed with cooking spray.  Add tomatoes, onions and sprinkle with seasonings.  Drizzle with olive oil.  Bake in 350 degree oven for 1 1/2 hours, turning potatoes once during cooking.

Banana Nut Bread (cousin Julie and husband Gale)

1 cup butter, soft
2 cups sugar
2 tsp. pure vanilla extract
1 tsp. banana extract
2 tsp. fresh lemon juice
4 eggs
2 cups mashed bananas
1 tsp. salt
3 1/2 cups all purpose flour
2 tsp. baking soda
2 tsp. baking powder
1 cup sour cream
1 cup pecans, chopped

Preheat oven to 350 degrees. In bowl of electric mixer, cream butter and sugar. Add vanilla, banana extract, lemon juice and eggs, cream together.  Add bananas.  Sift salt, baking soda, baking powder, and flour.  Add dry mixture alternating with sour cream to blend.  Add nuts; mix well.  Use a tube pan or 2 loaf pans, lightly sprayed with cooking spray.  Bake for 50 to 55 minutes. Remove to cooling rack.

Blueberry Salad (aunt Nita and Cindy, daughter)

1 (6 oz.) package raspberry jello
1 cup boiling water
1  (15 oz.) can blueberry pie filling
1 (15 oz.) can crushed pineapple, drained
1 (8 oz.) carton Cool whip

Topping
1 (8 oz) package cream cheese, softened
1/2 cup sour cream
1 cup powdered sugar
1 cup Cool Whip
1 cup pecans, chopped

Combine gelatin with boiling water, mix well and cool.  Stir in pie filling and pineapple.  Refrigerate until partially set.  Fold in Cool Whip and refrigerate until set. Mix topping ingredients together and spread over congealed salad and sprinkle with pecans.

Baked Beans (cousin Julie and husband Gale)

6 slices bacon, chopped and cooked crisp
1 family size pork and beans
1 large onion, chopped
1 green bell pepper, chopped
1 Tbl. brown sugar
2 Tbl. molasses
1/4 cup barbecue sauce
2 Tbl. ketchup
salt and pepper
1 tsp. garlic salt

Mix all ingredients together and place in oven proof baking dish.  Bake in 450 degree oven for 15 minutes, then lower temp. to 325 degrees and bake for 1 hour covered with foil.  Remove from oven and serve. 

Banana Raspberries Flambe (Julia and Jerry) I love this it's so good!

2 Tbl. butter
1 Tbl. brown sugar
6 bananas, sliced on diagonal
1 (10 oz.) package frozen raspberries, thawed
6 Tbl. orange flavored liqueur
2 Tbl. sugar
2 qts. vanilla ice cream

In saute pan, melt butter and add brown sugar.  When sugar is dissolved add bananas cooking about 3 minutes.  Combine raspberries, 2 Tbl. of liqueur and sugar in blender.  Cover and blend until smooth.  Sieve raspberry mixture into a bowl.  Add raspberry mixture to bananas and heat through.  Heat remaining liqueur in small pan and flame (do not flame over open fire, remove from fire) and heat through.  Pour over fruits. Serve over vanilla ice cream.

Deluxe Blueberry Muffins (mom Dorothy and dad Bob)

1/4 cup butter
3/4 cup sugar
2 eggs
1 1/4 cups plus 2 Tbl. all purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
2 tsp. fresh lemon zest
3/4 cup sour cream
1/2 tsp. pure vanilla extract
1 cup fresh blueberries

Cream butter with sugar in large bowl. Add eggs, one at a time beating after each addition.  Sift together; flour, baking soda and salt then add lemon zest.  Alternately beat sifted ingredients and sour cream into creamed mixture.  Add vanilla and gently fold in blueberries.  Fill greased or paper lined muffin tins half-full.  Bake at 450 degrees for 15 minutes.  Remove from oven and cool on wire rack.  Sit back with a hot cup of coffee and a muffin, ahh!

Vegetable Salad (aunt Shorty and uncle Rod)

3 1/2 cups celery, chopped
1 red bell pepper, sliced
1 medium red onion, chopped
2 Tbl. salt
freshly ground black pepper
1 small package frozen green beans, thawed
1 small package frozen green peas, thawed
4 medium tomatoes, chopped
1 cup sugar
1/2 cup vegetable oil
1/2 cup white vinegar
1/4 cup cold water

Mix celery, peppers, onion and salt.  Cover with cold water and refrigerate 4 hours.  Drain and add beans, tomatoes and peas.  In a shaker bottle, add sugar, oil, and vinegar and shake well to combine.  Pour over salad and refrigerate overnight.

Slav Sauerkraut (sister Sandy and Joe brother-in-law)

3 (15 oz.) jars sauerkraut
1 (15 oz.) can tomato sauce
1 tsp. cinnamon
1 tsp. allspice
1 tsp. nutmeg
1/2 tsp. garlic powder
1/4 cup fresh parsley, chopped
3/4 cup olive oil
1 package beef hot dogs, chopped about 1-inch pieces - I like to make this using turkey dogs, as we don't eat beef or if you wanted you could use smoked sausage or turkey kielbasa

Drain and rinse in cold water 2 jars of sauerkraut.  Drain the 3rd jar (do not rinse) and place all in large saucepan.  Add tomato sauce, olive oil and spices.  Bring to a boil, then reduce to simmer.  Add hot dogs about 1/2 hour before serving.  Joe says to cook this all day.  This was a recipe of Joe's mom and she served it for holidays.  His mama was a very good cook!

Pork Chops (aunt Lucille and uncle Pete)

6 pork chops
2 cans cream of mushroom soup
1 large onion, sliced thinly
1 cup mushrooms, sliced
salt and freshly ground black pepper
2 tsp. ground sage
fresh parsley, chopped (garnish)

Season chops with salt, pepper and sage. In a large saute pan, add a little oil and brown chops.  Add onions, mushrooms and saute.  Add mushroom soup and place all in a baking dish.  Cover and bake 1 hour in 350 degree oven until chops are tender.  Serve with mashed potatoes and spoon some of the gravy over potatoes.  Also a nice tossed green salad and steamed green beans would complete the meal.

Oven Barbecued Chicken (Dorothy and Bob, my parents)

4 lbs. chicken pieces
salt and freshly ground black pepper
Sauce
1 small sweet onion, finely chopped
2 garlic cloves, finely minced
1 1/2 cups ketchup
2 Tbl. yellow mustard
3 Tbl. molasses
1/2 cup apple cider vinegar
2 Tbl. Worcestershire sauce
2 Tbl. low sodium soy sauce
1/2 cup brown sugar, packed

Rinse chicken in cold water and pat dry with paper towels.  Sprinkle well with salt and pepper.  In a saucepan, add a little oil, onions and garlic, cooking until very soft.  Add other sauce ingredients, blending well.  Bring to a simmer and cook for about 15/20 minutes.  Arrange chicken pieces in a large baking pan or roasting pan skin side down.  Brush chicken with half of sauce.  Bake in 350 degree oven for 30 minutes.  Turn the chicken skin side up.  Brush with remaining sauce and bake another 30 minutes or until chicken juices run clean.  Turn on broiler and place chicken under until skin gets crispy and sauce bubbles.  Serve with potato salad, baked beans and hot crunchy garlic bread.  Remember, lots of napkins too!

Chocolate Pecans Pie Bars (aunt Shorty and uncle Rod)

3 cups all purpose flour
2 cups sugar, divided
1 cup butter, soft
1/2 tsp. salt
1 1/2 cups Karo light syrup
6 (6 oz.) squares Bakers semisweet chocolate
4 eggs, slightly beaten
1 1/2 tsp. pure vanilla extract
2 1/2 cups pecans, chopped

Crust - grease bottom and sides of 15x10x1 inch baking pan.  In large bowl of electric mixer, beat butter, flour, 1/2 cup sugar and salt until mixture resembles crumbs.  Press firmly and evenly into pan.  Bake at 350 degrees for 20 minutes.

Filling - In large saucepan stir in corn syrup and chocolate over low heat until melted.  Remove from heat and stir in remaining sugar, eggs and vanilla until blended.  Stir in pecans.  Pour filling over hot crust, spread evenly and bake in 350 degree oven for 30 minutes or until filling is firm around edges and slightly soft in center.  Cool in pan on wire rack.  Slice into squares and enjoy with a glass of ice cold milk or a cup of hot coffee.  Yummm

Pheasant with Mushrooms (sister-in-law Darlene and brother David)  My brother was an avid hunter/fisherman and loved cooking with pheasant

2 pheasant breasts boned into 4 sections
2 Tbl. cooking oil
2 cups Madeira wine
freshly ground black pepper
1/4 cup scallions, chopped including green part
1/2 cup mushrooms, pureed
1/3 cup sour cream

Mix oil, Madeira and pepper and pour over fillets in a bowl.  Cover and refrigerate for 2 hours, turning once.  Place fillets on a piece of aluminum foil covering broiler rack.  Pour the marinate into small pan and place over medium heat.  Cook the scallions for 3 minutes in the marinate.  Add pureed mushrooms and simmer for 5 minutes.  Broil the pheasant 4-inches from the heat for 5 minutes on each side.  Whisk in sour cream to the puree mixture and stir for 1 minute.  Serve pheasant on bed of cooked wild rice and pour sauce over, sprinkle with freshly chopped parsley to garnish.  Serve with a nice glass of red Bordeaux wine.

Mexican Chicken Casserole (cousin Theresa and husband Charles)

1 whole chicken, poached and shredded
2 cans cream chicken soup
1 can green chiles
3/4 cup chicken stock (good quality)
1 large onion, chopped
2 garlic cloves, minced
Package of corn tortillas
1 cup sharp Cheddar cheese, shredded
1 cup Monterey Jack cheese, shredded
fresh cilantro, chopped (garnish)
fresh salsa (garnish)

In a saute pan, add some oil and lightly brown onions, add garlic and cook 1 minute, add green chiles, chicken stock and cream of chicken soup; simmer.  Layer in a 9x13 casserole dish; tortillas, shredded chicken, soup mixture and cheese in that order. Make several layers and bake in 350 degree oven for 30 minutes.  Remove from oven and sprinkle with fresh chopped cilantro.  Serve with refried beans and Mexican rice.  A nice cold beer would be a great accompaniment and Texas Shiner Bock is my beer of choice.

Zucchini Monterey (sister Kristin)

1 1/2 lbs. zucchini, cubed
4 eggs, slightly beaten
1/2 cup milk
1 tsp. salt
dash of red pepper flakes
2 tsp. baking powder
3 Tbl. all purpose flour
1/4 cup fresh parsley, chopped
1 (4 oz) can diced chiles
2 Tbl. pimiento, diced
1 lb. Monterey Jack cheese, shredded
1 1/2 Tbl. vegetable oil
1/3 cup dry bread crumbs
1 Tbl. butter

Steam zucchini in small amount of water until tender, but not overcooked.  Combine eggs, milk, salt, pepper flakes, baking powder, flour and parsley.  Whisk well to remove lumps.  Add chiles, pimiento and cheese and stir thoroughly.  Add steamed, drained zucchini and stir gently.  Grease a 2 qt. casserole and dust with some of the bread crumbs.  Add zucchini mixture and sprinkle with remaining crumbs. Dot with butter and bake in 350 degree oven for 55 minutes. 

Cocktail Meatballs (aunt Shorty and Uncle Rod)

1 lb. ground beef (or you could use ground turkey too)
1/2 cup fresh breadcrumbs
1 small onion, minced
1 egg
1/2 cup cooked rice
2 tsp. brown sugar
1 tsp. fresh lemon juice
1 tsp. garlic powder
salt and freshly ground black pepper

Sauce
1 small bottle ketchup
1 (10 oz.) jar grape jelly
1 tsp. fresh lemon juice
1 small onion, fine dice

Preheat oven to 350 degrees.  In a bowl, add meatball ingredients and form into small balls.  In a large saute pan, add a little oil and brown meatballs, do not over crowd.  You should work in batches.  Remove to baking dish until all meatballs are browned.  For sauce; In a saucepan, add a little oil and add onions, cooking until soft, but not browned.  Add rest of sauce ingredients and heat through.  Pour sauce over meatballs, mixing gently.  Cook meatballs in oven for 30 minutes.  Remove to serving platter and sprinkle with chopped parsley.  Serve with cocktail toothpicks.

When melting chocolate without butter, be certain the pan and utensils are completely dry.  Even the smallest droplet of water can prevent proper melting.

Red Hot Salad (Linda, married to cousin Monty)

2 (3 oz.) packages red jello
1/2 cup red hot candies (cinnamon)
3 cups boiling water
2 cups applesauce
1 Tbl. fresh lemon juice
1/2 cup nuts, chopped (pecans or walnuts)
6 oz. package cream cheese, soft
1/4 cup milk
2 Tbl. mayonnaise
1/2 cup celery, chopped

Dissolve jello in boiling water.  Add red hots.  Stir until melted.  Add applesauce and lemon juice pour into glass dish.  While jello is thickening; mix cream cheese, milk, mayonnaise, celery and nuts together.  Marble through jello.  Stir lightly.  Chill until set.  Can serve with freshly whipped cream on top.  Linda says this is a pretty salad for the holidays.

Fruit Crush (aunt Lucille and uncle Pete)

3 cups water
2 cups sugar
1 (48 oz.) can pineapple juice
1 1/2 cups fresh orange juice
3 ripe bananas, mashed
3 qts. ginger ale, chilled
Maraschino cherries (garnish)

In a saucepan, mix water and sugar and bring to a boil.  Remove from heat and stir in fruit juices and bananas.  Pour into container and freeze.  To serve; defrost 10 to 15 minutes.  Break into small chunks.  Fill tall glasses 1/2 full and top with chilled ginger ale and a maraschino cherry. 

Mexican Beef Casserole (niece Debbie and Jim) 

1 1/2 lbs. ground beef (you can also use ground turkey)
salt and freshly ground black pepper
1 white onion, diced
2 garlic cloves, minced
1 red bell pepper, diced
2 tsp. chili powder
16 oz. tomato sauce
1 (10 oz.) can diced tomatoes (drained)
1 (4 oz.) can green chilies, diced and drained
1 tsp. Tabasco
1 1/2 tsp. oregano
2 cups frozen corn
12 oz. large elbow macaroni
1 1/2 cups Mexican 4 cheese blend
3 scallions, sliced including green part (garnish)
3 Tbl. fresh cilantro, chopped (garnish)

Preheat oven to 350 degrees.  Spray a two quart casserole dish with cooking spray.  In a pot of boiling salted water, add pasta and cook al dente, drain well.  In a large skillet, add ground beef, onions, garlic and bell pepper, season with salt and pepper.  Cook until beef is browned and vegetables are softened.  Drain into a colander and place back into pan.  Add tomato sauce, diced chilies, diced tomatoes, chili powder and oregano.  Simmer for about 20 minutes.  Add corn and cook about 5 more minutes.  Stir in cooked pasta.  Pour into prepared casserole and top with shredded cheese.  Bake for about 30 to 40 minutes or until browned and bubbly hot.  Remove from oven and garnish with scallions and cilantro.  Serve with warm flour tortillas and a tossed green salad.

Brunch Egg Casserole (aunt Jo and Uncle Bill)

8 slices white bread, trimmed and cubed into 1-inch cubes
9 eggs, beaten well
3 cups whole milk
1 cup whipping cream
salt and freshly ground black pepper
2 tsp. dry mustard
2 cups cooked ham, crisp bacon or cooked sausage (or a combo of all)
1 cup sharp cheddar cheese, shredded
3 scallions, sliced including green part
1 cup mushrooms, sliced (optional)
1 green pepper, chopped (optional)
1/4 cup fresh parsley, chopped

If using mushrooms or green pepper add a little oil to saute pan and cook until softened.  In a large bowl add all ingredients except cheese and mix together.  Place in a buttered 9x13 baking casserole dish.  Cover and refrigerate overnight.  Remove from frig and sprinkle with cheese.  Bake in 350 degree oven for 1 hour or until set and firm.  Remove from oven and slice into serving pieces or serve with a large spoon and let everyone serve themselves.  Start the day with fresh orange juice, hash browns and fresh fruit.  This is especially good when company comes.

Cream Cheese Soup (aunt Jake and Uncle Cal)

2 cups potatoes, large dice
1/2 cup diced carrots
1/2 cup celery, diced
1/2 cup onion, chopped
1 cup water
1/4 cup butter
1/4 cup all purpose flour
2 cups whole milk
1 cup chicken stock (good quality)
2 cup fully cooked ham, chopped
1/2 lb. Velveeta cheese, cubed
fresh parsley, chopped
Tabasco, to taste
salt and freshly ground black pepper

In a pot, add some water and steam vegetables, when cooked drain vegetables and place back into pot.  Melt butter in a saucepan and whisk in flour to form a roux, cook for about 1 minute.  Slowly add chicken stock whisking the entire time, add milk making a smooth sauce.  Gradually add this sauce mixture to vegetables, add ham and cheese, stirring constantly and do not boil.  Season with salt, pepper and Tabasco.  If mixture is too thick, slowly add a little more milk or stock.  Taste and adjust seasonings,  sprinkle with parsley.  Serve with hot garlic bread and a tossed salad.

German Chocolate Pie (Brittany, my daughter who at the time was a youngster)

1 1/2 cups sugar
2 Tbl. all purpose flour
3 Tbl. cocoa (good quality)
2 eggs
1/2 cup chopped pecans
1/2 cup sweetened flaked coconut
1 tsp. pure vanilla extract
1 can Eagle brand sweetened condensed milk
1/4 cup melted butter
1 (9-inch) unbaked pie shell

Preheat oven to 350 degrees.  In a bowl, add all ingredients and whisk together until well combined.  Pour into unbaked pie shell and bake for approximately 45 minutes or until set.  remove from oven and place on cooling rack.  To serve; cut into slices and top with dollop of freshly whipped cream and sprinkle with chocolate shavings.

The name Rock Cornish hen comes from the fact that the bird is a cross between two breeds; Plymouth Rock and Cornish.  These hens are best fresh, not frozen.  Find a butcher who specializes in poultry, the difference in flavor is well worth the time to look.

Dream Bars (Sister-in-law Darlene and brother David)

1/2 cup butter

1/2 cup brown sugar, packed

1/2 cup all purpose flour

Mix the above well and press with hands into a 9x12 pan.  Place in 350 degree oven and lightly brown for about 10 minutes.  Remove to cooling rack.

Filling

1 cup brown sugar, packed

2 eggs

2 Tbl. all purpose flour

1 tsp. pure vanilla extract

1/2 tsp. baking powder

1/4 tsp. salt

1/2 cup sweetened flaked coconut

1 cup pecans, chopped

In a bowl, add filling ingredients and mix well.  Pour over lightly browned base and bake for 20 to 30 minutes until set and firm.  Remove to cooling rack and when cooled, dust with powdered sugar or add powdered sugar to a bowl and squeeze in 1 to 2 Tbl. fresh lemon juice and drizzle over top.

Mom's Italian Beef  (Dorothy and Bob, my parents)

4 to 5 lb. rump roast

2 large onions, sliced

salt and freshly ground black pepper

Seasonings

1/2 tsp. onion salt

1/2 tsp. garlic powder

1/2 tsp. dried oregano

1/2 tsp. Italian seasonings

1/2 tsp. seasoning salt

1/2 tsp. dried basil

1 tsp. accent (seasoning)

French baguettes

butter, soft

Preheat oven to 325 degrees.  Season roast well with salt and pepper.  Place roast into a roasting pan, and fill pan 1/2 full with cold water, add onion and cook for 4 hours covered with foil.  Remove from oven and let cool slightly.  Place pan with roast, water and onions into refrigerator overnight. Next day before serving, mix the above seasonings in a bowl.  Pour off broth into large saucepan, add seasonings to pan bringing to a boil.  Slice the beef and put into baking dish.  Cover beef with seasoned broth and bake in 350 degree oven for 20 minutes.  While beef is warming, slice baguettes and brush with butter wrap with foil and place in oven to warm.  To serve; add beef slices to warmed bread.  Pour seasoned broth into serving bowls and dip sandwich into broth.  Serve with crispy french fries, a tossed garden salad and a nice glass of wine. 

Lesia's Crustless Quiche (cousin Lesia)

1 cup mushrooms, sliced
1/2 red bell pepper, chopped
1/2 head broccoli florets
1/2 small red onion, julienned
1 garlic cloves, minced
1 cup fully cooked ham, chopped
1/2 cup whole milk
1/2 cup whipping cream
3/4 lb. Swiss cheese, grated
5 eggs, beaten
Tabasco, to taste
2 Tbl. fresh parsley, chopped
salt and freshly ground black pepper

Preheat oven to 350 degrees.  Steam broccoli until crisp/tender.  In a skillet, add a little oil and butter and saute mushrooms, bell pepper, garlic, onions and spinach, drain into a colander.  In the bottom of a pie pan add cooked vegetables, ham and steamed broccoli.  In a bowl, whisk eggs, season with salt, pepper and Tabasco and whisk in milk/whipping cream.  Pour mixture over vegetables spreading evenly with fork.  Place on a baking sheet.  Bake for about 40 to 45 minutes or until center is firm and top is golden brown.  Remove from oven, let cool for about 10 minutes before slicing and garnish with chopped parsley.  Serve with crispy hash browns, orange juice and fresh fruit.

Spicy Frosted Pumpkin Bars (aunt Jake and uncle Cal)

4 eggs
1 2/3 cups sugar
1 cup vegetable oil
15 oz. can pumpkin
2 cups all purpose flour
2 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground cloves
1 tsp. pumpkin pie spice
1 tsp. salt
1 tsp. baking soda

Frosting
1 (8 oz.) packages cream cheese, soft
1/2 cup butter, soft
2 cups powdered sugar
1 tsp. pure vanilla extract
chopped pecans (optional)

Preheat oven to 350 degrees. Grease a 9x13x2 inch baking pan.  In bowl of electric mixer combine eggs, sugar, oil and pumpkin and beat to light and fluffy.  In large bowl whisk flour, baking powder, spices, salt and baking soda.  Mix the dry ingredients into the pumpkin ingredients, until just combined.  Do not overmix.  Spread batter into prepared pan and bake for about 25 to 30 minutes or until pick inserted in center comes out clean.  Cool on wire rack completely.  For frosting; in bowl of electric mixer, beat cream cheese until smooth. Add sugar and mix to combine, add vanilla and mix.  Spread over cooled bars and sprinkle with chopped nuts if desired.  Aunt Jake always had a pot of fresh coffee brewing, so hot coffee and a pumpkin bar sound delicious.

Cincinnati Chili (Jean, sister-in-law and brother Terry)

1 Tbl. vegetable oil
1 large onion, chopped
2 garlic cloves, minced
2 lbs. lean ground beef - we use ground turkey and ground chicken
1/4 cup chili powder
1 tsp. cinnamon
1 tsp. cumin
1/4 tsp. ground allspice
1/4 tsp. ground cloves
1/2 tsp. red pepper flakes
1 bay leaf
1/2 oz. unsweetened chocolate
1 (15 oz.) can tomato sauce
3 to 4 cups beef stock (good quality)
2 Tbl. apple cider vinegar
1 lb. spaghetti

In a large Dutch oven, add oil and cook onion and garlic until soft.  Add beef and cook in batches if necessary until nicely browned.  If there is too much liquid in pan after cooking beef drain in colander and then place back into Dutch oven.  Add all other ingredients except spaghetti and mix well.  Bring to a boil and reduce to low; cover and simmer 1 1/2 hours, stirring occasionally.  Refrigerate overnight.  When ready to serve remove from frig, remove bay leaf and reheat.  In a pot of boiling salted water, add spaghetti and cook until al dente.  Drain cooked pasta well.  Place pasta on serving platter and add sauce over top.  Serve with a nice tossed green salad and hot garlic bread.

Popsicles both children and adults LOVE them, so try these easy ones.  1 package flavored jello, 1 package Kool-aid, 2 cups hot water, 2 cups cold water, 1/2 cups sugar.  Mix and pour into molds and freeze.  Let your children make them with you so they'll have fun too.

Southern Style Strawberry Cake (cousin Julie and husband Gale)

1 (18.5 oz.) white cake mix
1 (3 oz.) box strawberry jello
1 Tbl. self rising flour
4 tsp. sugar
1/2 package (10 oz.) frozen strawberries, thawed
4 eggs
3/4 cup vegetable oil
1/2 cup water
1/3 cup fresh strawberries, finely diced

Preheat oven to 350 degrees. In a large bowl combine cake mix, jello, flour and sugar.  Mix well.  Add the oil.  Add eggs one at a time, beating well after each addition.  Add the water and frozen thawed strawberries, mix well. Divide the batter evenly into three 8-inch round baking pans which you have oiled and floured.  Bake for 25 to 35 minutes or until pick inserted comes out clean.  Transfer the layers to wire racks. Let them cool in pans for 10 minutes.  After 10 minutes, run a sharp knife around inside edge of pans and unmold onto rack to cool completely before frosting (see recipe below)

Cream Cheese Frosting

2 (8 oz.) package cream cheese, soft
2 (8 oz. ) sticks unsalted butter, soft
2 (1 lb.) boxes powdered sugar
pinch of salt
2 tsp. pure vanilla extract
1 cup sweetened shredded coconut
pink food coloring
6 large strawberries, sliced

In a bowl of electric mixer, beat cream cheese and butter.  Beat until fluffy.  Add one box of powdered sugar, salt and vanilla.  Beat until incorporated.  Add second box of sugar and mix to incorporate.  If too stiff, add a small portion of milk.  Place the coconut into a bowl and sprinkle with two or three drops of pink food coloring.  Mix with hand to distribute the color and wash hands immediately.  Place bottom layer onto cake pedestal, frost bottom layer, add second layer and frost, finally add top layer, frost and decorate the top with shredded coconut and sliced berries. How pretty and pink!

Peanut Butter Tart (Julia and Jerry)

1 cup crushed chocolate wafer cookies
3 Tbl. sugar
3 Tbl. butter, melted
1 1/2 cups heavy whipping cream
2 Tbl. all purpose flour
pinch of salt
3 egg yolks
1/3 cup sugar
1/2 cup cream peanut butter (do not use natural type)
1 tsp. pure vanilla extract
4 oz. bittersweet chocolate, chopped
5 Tbl. butter, cut into little pieces
1 Tbl. light corn syrup

Preheat oven to 350 degrees.  In a medium bowl, combine crushed chocolate cookies and 3 Tbl. sugar.  Stir in the melted butter.  Press mixture onto the bottom of ungreased 9-inch tart pan.  Bake for about 10 minutes and remove to cooling rack.

Filling; In a saucepan, combine whipping cream, whisk in flour and salt.  Cook over medium , stirring frequently.  In a small bowl, combine egg yolks and 1/3 cup sugar.  Gradually whisk hot whipping cream mixture into egg mixture.  Return egg mixture to saucepan.  Cook and stir over medium heat until mixture is thickened.  Remove from heat and whisk in peanut butter and vanilla.  Pour into crust, cover and chill 4 hours.

Topping; In small saucepan, combine 4 oz. bittersweet chocolate, 5 Tbl. butter and cook over low until melted.  Remove from heat, stir in corn syrup and cook for about 10 minutes.  Pour over filling and tilt pan so it flows over entire tart.  Cover and chill for 2 hours or overnight.  To serve; loosen edge of tart from side of pan and remove side of pan.  With a sharp knife cut slices and garnish with freshly whipped cream.  You can also drizzle a little chocolate sauce on serving plate then add sliced tart.

The Easy Peel - Onions are wonderful, but can be a pain to peel - especially small or pearl onions.  Let onions simmer in boiling water for a few minutes. Drain and cool.  The peels are then easily pulled off.  Did you know the Egyptians supposedly worshiped onions?

Bon Appetit

"Stand fast in the Lord"

Philippians 4:1

Old Screen Doors and Summer Nights

My parents always went on a month long summer vacation every year. We would pack up the family station wagon and off we'd go, most of the time to visit relatives in the Midwest, Texas, Oklahoma or California.  We would always get up very early in the morning because my dad wanted to get through Seattle traffic.  Kristin and I were still in our pj's so before the breakfast stop we had to go to a gas station and change.  Our family had grand adventures and my parents thought it was great fun to stop and see all the road side monuments, parks, etc.  My mom, Dorothy also thought it important to pack a large cooler for stops at parks to enjoy the outdoors and eat breakfast or lunch.  She felt it essential to have fresh air and exercise when travelling.

There was never a summer we didn't first make a stop in Reno, Nevada (Biggest Little City in the World) as my parents enjoyed playing the slots in a few casinos.  At that time, you could take your kids to Harrah's and they had a big movie theater just for kids with all the candy, popcorn and soft drinks y0u wanted.  All you had to do was sign your kids in, let them know when you would be back and your kids were in good hands, you could not leave.  Our travels took us to Yellowstone, The Grand Canyon, The Alamo, Plantations, historic places where presidents grew up or had lived, Mt. Rushmore, Disneyland, Knots Berry Farm, Jackson Hole and the list goes on and on.  Kristin and I were very blessed to have seen all of the fantastic sights this great country has to behold.  By the time Kristin and I were in our teens we had been to almost every state. 

One of my favorite places was Grandma Bowman's (my mom's mother) in Gothenburg, NE. My grandfather has passed when I was about 3 or 4 so I didn't really know him.  My grandma was as night was day from my mom.  She was a spitfire and fun, fun, fun.  Not that my mom's not fun, she's just more conservative.  Gram was about medium height and lushly figured, in an old fashioned soft kind of way.  Grandma lived in a 3-story house with all sorts of places to get lost in.  The house was full of antique furnishings, it had a closed in front porch with a piano, old squeaky 4-poster beds and a wonderful garden outside.  One of my favorite memories was her old screen door that slammed when you went running outside.  I loved that screen door and still to this day when I see an old screen door I get lost in summer memories.  I told Jerry this year for my birthday I want an old squeaky screen door to put on our back patio door. He said that's not a very exciting gift, how about jewelry or clothing?  No, just an old screen door.

"Grandmas are moms with lots of frosting." - Author Unknown

My grandma loved to dance and she was crazy over Elvis.  She was an excellent cook and also wrote romantic poetry about my grandfather. I weep when I read some of her writings.  Her kitchen was large and she has an antique round table that could seat at least 15.  I remember her calling us in for a "light lunch" and you could barely keep your plate on the table it was so overflowing with fresh salads from her garden, crispy fried chicken, potato salad, fresh green beans with bacon and onions, sliced tomatoes from her garden, hot rolls or biscuits, jams, fruit salads, homemade pickles, plus all the desserts; chocolate cake, pies, angel food cake and homemade ice cream.  It really was always a sight to behold when you sat down at grandma's table for a meal.

"When a child is born, so are grandmothers." - Louisa May Alcott

Villa Mae was her name and she drove her car like a race car driver.  She had one of those little compasses on her dashboard and if anyone saw her coming, out of the way they would jump!  I loved riding with her to the grocery store or downtown to get a soda at the local drug store.  My grandparents had 7 children who all in turn had kids so we had lots of cousins and sometimes more than one family would be visiting grams which made it all the more fun.  I also had cousins that lived in the same town as grandma and they were always over so kids were running in and out of that back screen door and banging it all the time. In the evening, we would be outside and the fireflies would appear.  Fireflies and banging screen doors, you just can't beat it for a great summer night.  My mom and grandma were watermelon crazy and every night we would all sit outside around the picnic table and eat big slices of fresh cold watermelon.  The juice would drip down your arm and get sticky.  Mom and I always liked ours with salt on it. At grandma's house Kristin and I shared a big soft 4 poster bed that faced the front of the house.  There was a large tree outside of the window and every night a large hoot owl would perch on a branch and we would fall asleep to its soft hooting noises.  I don't usually live in the past, but I could go for a summer night at grandma's again.

Here are some wonderful recipes of hers and I hope you enjoy them and remember your own fond summer memories.

Grandma's Buttermilk Fried Chicken (grandma always used a big cast iron skillet to fry hers in)

3 lb. fryer chicken, cut into pieces
4 cups buttermilk
2 Tbl. paprika, divided
salt and freshly ground black pepper
2 cups all purpose flour
2 Tbl. garlic power, divided
1 1/2 to 2 cups vegetable oil (grandma used Crisco)

In a large bowl whisk together buttermilk, 1 Tbl. garlic powder, 1 Tbl. paprika, salt and pepper.  Rinse the chicken pieces in cold water and pat dry then place in marinade for at least 4 hours up to 24 hours.  In ziplock or paper bag (grandma use a paper bag) add flour, 1 Tbl. paprika, 1 Tbl. garlic powder, salt and pepper.  Remove chicken from marinade, shaking off excess and place a few pieces in ziplock or paper bag and shake well, remove and shake off excess flour.  In a large cast iron skillet, heat oil over high heat. Add chicken pieces, but do not crowd and reduce heat to medium.  Cook for about 10 minutes on one side, then turn over and cook other side for about 10 minutes or until cooked through.  Remove chicken to drain on paper towels and sprinkle with a little bit more salt while it's hot.  If you need to cook in batches, make sure the heat is back up to high before placing chicken in and then lower to medium.

"There's no place like home except Grandma's." - Author Unknown

Villa Mae's Potato Salad

3 lbs. new potatoes (grandma took them right from the garden)
1/2 cup sour cream
1/2 cup mayonnaise
1 tsp. sugar
2 tsp. white vinegar
1/4 cup bread and butter pickles, chopped fine
3 Tbl. pimentos, drained and chopped
3 stalks celery, chopped fine
6 scallions, chopped fine including green part
2 tsp. celery seeds
1/2 cup fresh parsley, chopped (grandma used curly parsley)
6 hard boiled eggs, sliced (use a couple of them to place on top of salad)
2 tsp. yellow mustard (more if desired)
salt and freshly ground black pepper, to taste

Place potatoes in large pot of salted, boiling water and cook until tender about 30 minutes.  Drain and cool a bit.  Cut potatoes into chunks and place in large bowl and pour vinegar over and gently mix, season with a little salt and pepper.  In another bowl, add the rest of the ingredient's and mix well.  Pour over potatoes, if you need more mayonnaise you can add at this time.  Taste and season with more salt and pepper if needed. Cover and refrigerate for a couple of hours until chilled.  Transfer salad to serving bowl and add extra chopped parsley on top, a sprinkle of paprika and sliced hard boiled eggs.  Note; sometimes she put in fresh chopped radishes from her garden which I love.

Fresh Green Beans with Bacon and Onions

2 lbs. fresh green beans, remove ends (grandma's were straight from the garden)
1/2 package of bacon, chopped
salt and freshly ground black pepper
1 bunch scallions, chopped including green part (once again, directly fro her garden)

In a large pot of boiling salted water, add beans and cook a few minutes until crisp/tender.  In the meantime, add chopped bacon to cast iron skillet and cook until crisp. Add scallions and cook for a minute, remove bacon and scallions to bowl, add drained beans and season with salt and pepper.  Grandma would add a little of the bacon grease and mix in, this of course is optional.  I've also added fresh chopped tomatoes too and it tastes great.

"If God had intended us to follow recipes, He wouldn't have

given us grandmothers." - Linda Henley

Villa's Rhubarb Cobbler

Filling
4 cups fresh rhubarb, diced
1 1/2 cups sugar
2 Tbl. all purpose flour
2 tsp. cinnamon
2 tsp. orange zest, grated

Topping
2 cups all purpose flour
8 Tbl. sugar
1/2 tsp. salt
4 tsp. baking powder
1/2 cup Crisco
2 eggs, beaten
6 Tbl. milk

Arrange rhubarb in the bottom of baking dish.  Mix sugar, flour, cinnamon and zest together and sprinkle on top of rhubarb.

Topping
Sift together the flour, sugar, salt and baking powder; cut in shortening until mixture looks like coarse meal.  Whisk together beaten eggs and milk; stir into flour mixture until dry ingredients are moistened.  Drop by tablespoons over rhubarb mixture; spread dough around to fill in gaps.  Bake in 350 degree oven for 35 minutes or until topping is lightly browned and filling is bubbly.  Serve with vanilla ice cream (grandma's was homemade)  There was always fresh hot coffee brewing or she also had a big pitcher of ice tea in the frig.

"Grandma always made you feel she had been waiting to see just

you all day and now the day was complete."

Grandma's Chocolate Cake

2/3 cup butter, softened
1 3/4 cups sugar
3 eggs
1 tsp. pure vanilla extract
2 cups all purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 1/2 cups buttermilk

Chocolate Frosting - see below

Preheat oven to 350 degrees.  Grease and flour (2) 9-inch round baking pans.  In a bowl of electric mixer, beat butter and sugar together until light and fluffy.  Add eggs one at a time, beating after each addition and then add vanilla, scraping down bowl. In another bowl, combine dry ingredients and whisk together.  Add to butter mixture alternating with buttermilk, beating to incorporate.  Pour batter into prepared pans and bake for approximately 30 to 35 minutes or until wooden pick inserted comes out clean.  Cool on wire racks.  Make frosting.

Melt butter in small saucepan over low heat; add cocoa stirring constantly until smooth and slightly thickened.  Remove from heat and pour into bowl, use spatula to get all of it.  Cool for about 40 minutes or until thick.  Beat in powdered sugar alternating with milk and vanilla. Frost cooled cake.

"Grandmas never run out of hugs or cookies." - Author Unknown

Villa Mae's Easy Dinner Rolls

1 cup water (110 degrees)
2 packages yeast (not quick rise)
1/2 cup butter, melted
1/2 cup sugar
3 large eggs
1 tsp. salt
4 1/2 cups all purpose flour

Preheat oven to 375 degrees.  In a large bowl combine water and yeast and let stand for 5 minutes.  With a wooden spoon, stir in butter, sugar, eggs and salt.  Add flour 1 cup at a time and beat in as much as you can.  Cover and refrigerate for 2 hours.  Grease a 13x9 baking pan.  Turn dough out onto floured surface and divide into 24 pieces.  Roll each piece into a smooth ball and place on prepared pan.  Cover and let rise until doubled, approximately 1 hour.  Place in preheated oven and bake until golden brown, about 15 to 17 minutes.

Grandma's Easy Pickles (good for beginners)

6 large fresh cucumbers, washed and sliced (pick nice ones, not too fat, but not to thin)
4 onions, sliced julienne, semi thick slices
1/4 cup salt
2 cups white vinegar
3/4 cup sugar
1 tsp. celery seed
1 tsp. mustard seed

Very Important Note:  Get you canning jars ready, wash in hot soapy water, rinse in hot water and air dry.  I even use disposable gloves when handling mine, just so no germs get in any contact with jars or food.  Make sure your hands are very clean too.  I can't stress this enough!  If you are hesitant, find a book on canning or check out the local county extension office or go to www.foodsafety.wsu.edu which is Washington State University information web site.  Google canning safety and you will find additional sites.

Wash your cucumbers well in cold water and slice.  Slice onions and place both into glass bowl with salt and let stand for 1 hour.  Next, drain and rinse with 2 cups of cold water. In a non-reactive saucepan, combine vinegar, sugar, celery seed and mustard seeds, bring to a boil and cook 3 minutes.

Pack cucumbers and onions into clean sterilized jars, be sure to wipe up any splashes on jars (keep them clean) and using a funnel, add hot vinegar mixture, leaving 1/4-inch head space.  Once again, wipe off any spills with a hot clean cloth. Make sure your lids are clean and then seal jars and process in boiling hot water bath for 10 minutes.  Cool on counter and store in cool place.  Once opened, store in refrigerator.  I can't stress enough about cleanliness, because if you aren't you have the potential for botulism and you don't want that.  I am a fanatic about clean jars, cleaning any spills.  The applies to jam or anything you are canning.

Bon Appetit

"And this is the promise that He Himself made to us; eternal life."

1 John 2:25

Do you Love a Picnic?

This post is dedicated to our friends Al and Carol from S. CA.  Carol called us yesterday and told us her husband, Al passed away and we will miss him deeply.  All of our love and prayers to you Carol.

I am a woman that loves a picnic, inside or outside, elegant or carefree, tailgate, on the porch or beach side, during the day or at sunset, simple food or over the top gourmet I'll take it all!  Most everyone loves a picnic and using our tried and true family recipes handed down from generation to generation.  Some of my favorite picnics were living in San Diego and meeting friends at the beach in La Jolla Shores and all of us bringing chilled wine, a variety of cheeses, smoked salmon, fresh fruit, French bread and chilled pasta salads while sitting on quilts, blankets or beach chairs enjoying the sunset, the waves crashing and watching our children playing and having fun.  Of course we always included some decadent brownies or cookies to enjoy with a couple of thermoses of coffee as the sun finished setting enjoying great conversation and laughter.

"When friends meet, hearts are warmed."

For the perfect picnic basket you should always be prepared.  Wet wash cloths or baby wipes are a must.  Plates, utensils, glasses, tablecloths, napkins, corkscrew, and garbage bags are items to remember.  Salt and pepper, sugar, serving utensils, sharp knife, zip lock bags, insect repellent, paper towels, flashlights, light jackets, sunscreen, large beach umbrellas, matches, coolers, ice and freezer packs, blankets, candles (especially for those romantic picnics) and first aid kits are just some of the items you might need to pack.  But most likely you already have down your list of essentials you bring on your picnic.  One of the most important things to remember is always keep cold foods cold and hot foods hot.   I'd advise not bringing home leftovers especially those that have been sitting out too long.  Always remember; "when in doubt, throw it out."  And always remember to leave your picnic site clean that is what the garbage bags are for.

Disposable dishes or china.... well I've used both, but disposable is much easier and they now have such beautiful colors and patterns for disposable.  I also always enjoy a jar or vase full of fresh flowers or if you are on a mountain picnic you could always pick beautiful wildflowers for you jar or vase.

Picnic foods vary from hamburgers, hot dogs and potato salad, to deli sandwiches and beer, or delicious fried chicken, corn on the cob, and pasta salad.  Then there are the gourmet picnics with fine wine, foie gras (my personal favorite), decadent pasta salads, etc. What about a lobster bake on the beach, or a fall picnic in the mountains viewing the changing leaves and indulging in homemade caramel apples.  For a tailgating picnic where it's snowing and you could enjoy hot chili or soup, corn bread with corn and scallions and hot cocoa with marshmallows. 

"You can plan a pretty picnic, but you can't predict the weather."

Another fun picnic Jerry and I enjoyed was with friends, Al and Carol visiting from S. CA in late fall. We lived in WA and took them on a drive over to Port Townsend and I packed hearty rustic sandwiches, pasta salad, chips, cold baked beans (love those) rich chocolate brownies and beverages.  We stopped by the water and bundled up in our coats, threw open the back of our Jeep, took out the lawn chairs and had a picnic.  It was great fun.  Memories are made in moments like these.  We have known this couple for years and Al now has Alzheimer's in a care facility so remembering his laughter and booming voice always makes me smile when I think of this picnic.

"Put your heart, and soul into even your smallest acts, this is the secret of success."

Barb's Pinto Bean Dip (my friend Barb's recipe from Dallas)

1/4 cup extra virgin olive oil
6 sprigs fresh rosemary
1 1/4 cup fresh parsley leaves
1 (15 oz.) can pinto beans, drained and rinsed
2 cloves garlic, chopped
3 Tbl. fresh lemon juice
salt and freshly ground black pepper
crackers, baguette slices, fresh vegetables (for dipping)

In a small pan add olive oil and rosemary simmering for about 15 minutes. Discard rosemary and set aside.  In a food processor, puree pinto beans, garlic, parsley, lemon juice and season with salt and pepper.  While processor is running slowly add rosemary oil in steady steam to incorporate, you might not require all the oil.  Taste and adjust seasonings.  Place dip into bowl and surround with vegetables, crackers and baguette slices.

Grilled Corn on The Cob with Herb Butter

10 fresh ears of corn

Pull husks back from corn.  Remove and discard silk. Brush with 1 Tbl. of flavored butter on each ear of corn.  Pull husks to cover corn.  Tie husk ends with water soaked kitchen string.  Place corn on grill and cook for about 15 minutes, rotating regularly so corn does not burn.

Butter
1 cup butter, soft
2 Tbl. fresh lemon juice
salt and freshly ground black pepper
2 Tbl. fresh parsley, minced
3 Tbl. scallions, finely minced including green part
1/2 tsp. Worcestershire sauce

Blend all ingredients for butter and refrigerate for about 1 hour for flavors to combine.

My friend Debbie in WA (thanks for sharing) gave me her grandma Marc's recipe for potato salad, she made the best.  Marc was our neighbor growing up in Island View in Anacortes, WA until I was in 8th grade when my parents bought another house and we moved.  She was a wonderful cook, as was my mother, Dorothy and every year for my birthday (not on the actual day) Marc would have me over for fried liver and onions (loved it!) her potato salad, and her homemade rhubarb pie. I was in heaven.  I loved her as if she was my own grandma.

Marc's Potato Salad

6 large russet potatoes (2 lbs), peeled
1 1/2 cups mayonnaise
1 Tbl. white vinegar
1 Tbl. mustard (I think she used yellow)
salt and pepper to taste
3 stalks celery, chopped
1 medium sweet onion, chopped (I like red or sweet such as Walla Walla)
6 hard boiled eggs, chopped
Fresh parsley, chopped (garnish)
paprika (garnish)

Place potatoes in boiling salted water and cook until tender, about 25 minutes. Cool and cut into large cubes, season with a little salt.  In a large bowl whisk, mix mayonnaise, vinegar, mustard and season with salt and pepper.  Add cooled potatoes, celery and onions and toss. Stir in eggs.  Cool in frig covered for a few hours.  Remove from frig and taste, if it needs more salt add and stir.  If you like you can garnish with fresh chopped parsley and sprinkle of paprika.

Zippy Chicken Pasta Salad

16 oz. penne or curly pasta
Tabasco, (we like ours spicy)
1/2 cup olive oil
2 Tbl. fresh lemon juice
1 tsp. Slap ya mama seasoning (optional, but I like it)
1/2 tsp. EACH garlic powder, onion powder and celery salt
4 cups cooked chicken, chopped (this is where rotisserie chicken from the grocer comes in handy)
3 cups blue cheese, large crumbles (I like Maytag)
1 bunch scallions, sliced on diagonal including green part
4 celery stalks, sliced on diagonal
salt and freshly ground black pepper
Fresh parsley, chopped for garnish

In large pot of boiling salted water add pasta and cook al dente.  Drain and rinse in cold water to refresh.  Drain again, drizzle with a little olive oil and toss to combine.   In a large bowl; whisk hot sauce, oil, lemon juice, Slap ya mama, garlic powder, onion powder and celery salt until combined.  Place well drained pasta into a large bowl and stir in chicken, blue cheese, scallions, celery and season with salt and pepper.  Slowly mix in dressing to desired amount.  Refrigerate for a couple of hours, saving any leftover dressing as you might need it.  When ready to serve place on platter and sprinkle with chopped fresh parsley.  To transport for picnic, add to plastic container with lid and keep well iced then at picnic you can place on platter or serving bowl or use from container.

Bulgur Salad

3/4 cup bulgur
1 small red onion, finely diced
4 plum tomatoes, finely diced
1/2 green pepper, seeded and chopped
1 cup fresh parsley, chopped
1/4 cup fresh mint leaves, chopped
1 English cucumber, sliced in half lengthwise and chopped
4 scallions, thinly sliced including green part, plus 1/2 cup for dressing
1/4 cup fresh lime juice
1 Tbl. honey
1 serrano chilie, seeded and minced
1/2 cup extra virgin olive oil
salt and freshly ground black pepper

Place bulgur in large bowl and pour 3 cups boiling water over, cover bowl and let sit until tender about 20 minutes.  Drain well, squeezing out as much water as possible.  Dry out bowl and return bulgur to bowl and mix in onions, tomatoes, green pepper, parsley, mint, cucumber and scallions.  For dressing; in a blender add honey, lime juice, serrano and 1/2 cup chopped scallion and blend until smooth.  With motor running stream in oil, season with salt and pepper, taste and adjust flavors.  If dressing is too thick add a little cold water.  Pour dressing over salad and mix well.  Refrigerate until ready to serve.

Boozy Baked Beans

1 package smoked thick cut bacon, sliced into pieces
1 large sweet onion, chopped
1 red bell pepper, seeded and chopped
1 jalapeno, seeded if desired and minced
2 garlic cloves, minced
2 (15 oz.) cans red kidney beans, drained and rinsed
2 (15 oz.) cans cannellini beans, drained and rinsed
1 (15 oz.) can black beans, drained
1 (15 oz.) can butter beans, drained and rinsed
1 cup thick sweet barbecue sauce
1/2 cup ketchup
1/4 cup molasses
1/4 cup Bourbon
2 Tbl. yellow mustard
salt and freshly ground black pepper
1 tsp. Slap ya mama
1 tsp. garlic powder
1 tsp. onion powder
1 bay leaf

In a large saute pan, add sliced bacon and cook until browned and just crispy. Remove to paper towels to drain.  Remove most of the fat and add onion, bell pepper, garlic and jalapeno cooking until softened.  Add all other ingredients and stir until warmed through.  Taste and adjust flavors, then pour beans into a large baking dish and place in 350 degree oven cooking for about 1 1/2 hours. You might want to place baking dish onto a baking sheet in case any of the juices bubble over.  Remove from oven when ready and take out bay leaf. Note:  If you would like you can also add some browned hamburger or ground turkey. 

Potato and Corn Chowder

6 russet potatoes, peeled and large dice
3 cans sweet corn, drained (you can use fresh or frozen)
2 small can diced green chilies
1 large onion, small dice
2 cloves garlic, minced
1 tsp. ground cumin
2 Tbl. fresh cilantro, chopped
salt and fleshly ground black pepper
1 tsp. Slap ya mama seasoning
Tabasco - I like a lot
5 cups chicken stock - good quality
1 1/2 cups heavy whipping cream
3 scallions sliced for garnish
Roux or instant mashed potatoes (for thickening) I find using the potatoes works very well

In a heavy pot add small amount of oil and add onion and garlic cooking until softened.  Add cumin and cilantro.  Add potatoes and chicken stock and cook until potatoes are tender about 20 minutes.  Add corn, chilies and season with Slap ya mama, salt, pepper and Tabasco. Add cream and turn down to a simmer cooking until thickened.  Whisk in roux or a little of the instant potatoes at a time and stir to desired thickness. If taking on your picnic, pour into thermoses and garnish at picnic site.  Note; you can also add cooked chicken or shrimp to this soup.

Orange Chili Cole Slaw

1 large head Napa cabbage, shredded
4 carrots, shredded
2 granny smith apples, sliced julienne
1 medium red onion, thin julienne slices
1 cup whole pecans, lightly toasted and coarsely chopped
1 bunch of fresh mint
Dressing
1 Tbl. Dijon
1 Tbl. hot water
1/3 cup extra virgin olive oil
1 tsp. honey
1/2 tsp. cayenne
1/2 tsp. ground cumin
zest of 1 orange
3 Tbl. fresh orange juice
1/2 cup sour cream
salt and freshly ground black pepper

Slaw; in a large bowl, add cabbage, apples, carrots, onions, mint and pecans, mixing together. Dressing: in a small bowl combine mustard and water.  Whisk in olive oil and add honey, cayenne, cumin, orange juice, zest and sour cream blending well. Taste and season with salt and pepper, adding more cayenne if desired.  Pour over slaw and toss well to coat, but remember, don't overdress the slaw or it will get soggy and no one wants to eat soggy slaw!

Herbed Goat Cheese (used a couple different ways)

1 lb. goat cheese
2 Tbl. EACH fresh thyme, parsley, dill, and basil chopped and mix together

Roll the log of goat cheese in chopped fresh herbs.  Sometimes I add to the herbs 1/4 cup finely chopped sun-dried tomatoes in oil to the mixture and roll.

This can be used as an appetizer and served with sliced French baguettes, or made into appetizers by stirring together the cheese with the herbs and sun dried tomatoes adding some freshly ground black pepper.  Spread on baguette slices and top with finely minced red onion and thinly sliced smoked salmon. - love!

Hood River Grilled Vegetable Sandwich - Jerry and I used to go to Hood River, OR to a boutique hotel that had a charming bistro.  They served a grilled vegetable sandwich that was fantastic.  Here is my version and these are great picnic food, wrapped in parchment paper and tied with brown kitchen twine with a sprig of fresh rosemary tucked in makes a great looking presentation

Crusty Ciabatta, Italian or French Bread, sliced in half
Herbed Goat Cheese (recipe from above)
Vegetables thinly sliced and grilled such as; eggplant, bell peppers, zucchini, onion, portobello mushroom, etc.
Avocados, peeled, pitted and thinly sliced
Olive oil and balsamic vinegar
Salt and freshly ground black pepper

You can either grill the bread and serve warm or not.  I personally like the vegetables grilled then chilled before I place on sandwich.  In a bowl whisk a little olive oil and balsamic vinegar together.  Brush on vegetables and season with salt and pepper.  Grill on each side until you have a nice char.  Remove and place in frig.  Take your bread and spread with herbed goat cheese, add sliced avocados, tomatoes and lettuce if desired then pile on the vegetables. Wrap and bring to picnic.  Or if you like you can prepare at picnic on the grill and serve warmed.

BLTA Sandwich with Rosemary Mayonnaise

Mayonnaise
6 Tbl. olive oil
2 tsp. fresh rosemary, finely chopped
2 garlic cloves, minced
1 1/2 cups mayonnaise
salt and freshly ground black pepper
2 tsp. fresh lemon juice

In a small saucepan, add oil, rosemary and garlic over low heat, stirring and cooking about 5 minutes, do not burn or brown.  Remove from heat and cool completely, remove rosemary.  In a bowl, add mayonnaise, salt and pepper and whisk in lemon juice, add cooled olive oil mixture and stir until smooth.

Sandwich - 6 sandwiches

12 slices crusty style Italian bread
1 1/2 cups blue cheese, good quality (I love Maytag) or sometimes I use Havarti cheese
Lettuce (I like butter or Romaine)
4 or 5 large ruby red tomatoes, thick cut
Thick cut smoked bacon, cooked crisp (we like a lot, but make what you enjoy)
Tabasco (I love it on these)
Avocados, peeled, pitted and sliced thinly
salt and freshly ground black pepper

Spread rosemary mayonnaise on each side of bread.  Add cooked bacon slices, crumbles of blue cheese, top with avocado slices, sprinkle of Tabasco, tomatoes and lettuce, add salt and pepper if desired.  Add top layer of bread, slice in half and place in parchment paper attaching each piece with a cocktail toothpick (you know the ones with the little frilly ends), pack for your picnic and you will most definitely enjoy!

Picnic Chicken

5 lbs. chicken, bone in and skin on (rinsed under cold water and patted dry with paper towels)
2 Tbl. salt
3 Tbl. brown sugar
2 Tbl. chili powder
2 Tbl. paprika
2 tsp. freshly ground black pepper
1/2 tsp. cayenne pepper
olive oil
Fresh parsley, chopped (garnish)

Combine in a bowl the salt, brown sugar, chili powder, paprika, black pepper and cayenne.  Lightly rub chicken pieces with a little oil.  Coat the chicken pieces with spice mixture, distributing evenly.  Transfer chicken to wire rack which you have set over a large baking sheet lined with foil.  Refrigerate for 8 hours. 

Preheat oven to 425 degrees.  Roast chicken in oven for about 15 to 20 minutes.  Increase the temperature to 500 degrees and continue roasting until browned and crisp.  Remove from oven when cooked and let cool.  Pack in plastic covered container iced to picnic.  To serve, sprinkle with a little parsley.

Delicious Decisions Picnic Hamburgers - because isn't that what most people want to sink their teeth into at a picnic; grilled burgers?

Teriyaki Burger

1 1/2 lbs. ground beef or turkey
3/4 cup teriyaki sauce
Mayonnaise
1 can pineapple slices
1 large red onion, thinly sliced
salt and freshly ground black pepper
lettuce
Good quality buns
Slices of Swiss cheese
Strips of bacon, fully cooked until brown and crisp
butter for buns

Drain pineapple into a bowl, add teriyaki sauce and mix.  Place pineapple and 3 Tbl. pineapple teriyaki mixture into zip lock bag.  Turn to coat and set aside.  Place ground beef into a bowl and season with salt and pepper mixing in some of the remaining pineapple teriyaki sauce just to moisten and form into thick patties.  Preheat grill and butter buns. Place burger patties on hot grill and cook to desired doneness, tuning to get great grill marks.  Place buttered buns on grill to toast.  Remove pineapple from bag and place on grill browning on each side.  Place cheese slices on burgers to just melt.  Spread mayonnaise on buns, add grilled pineapple slices, burger, bacon, onion and lettuce.  Sink your teeth into that deliciousness!  Note:  you can also grill the onion slices if desired.

Turkey Burger

1 1/2 lbs. ground turkey
1 pinch cinnamon
2 Tbl. chipolte pepper in adobo finely minced
1 sweet onion, sliced and take 4 Tbl. and mince finely
2 garlic cloves, minced
1/2 tsp. ground cumin
salt and freshly ground black pepper
Accompaniments;
sliced ruby red tomatoes
lettuce
sliced avocado
Sharp cheddar cheese slices
buns
butter
Condiments; mustard, ketchup, etc.

In a bowl, add ground turkey, cinnamon, chipolte peppers, 4 Tbl. minced onion, minced garlic, cumin, salt and pepper.  Mix and form into patties.  Place on hot grill and cook to desired doneness.  Top with cheese.  Butter buns and lightly toast buns. Add condiments of your choice.

Gorgonzola Burger with Herb Mayonnaise

1 1/2 lbs. ground beef, ground turkey, ground pork, ground lamb or chicken (or combo)
1 cup Gorgonzola cheese, crumbled
3 scallions, finely chopped including green part
2 Tbl. brandy
2 tsp. Dijon
1/4 cup dry breadcrumbs
1 tsp. dried thyme
mushrooms, sliced and sauteed
salt and freshly ground black pepper
buns
butter
Condiments
Herbed Mayonnaise (recipe to follow)

In a bowl mix Gorgonzola and scallions; set aside.  In a saute pan, add some butter and saute mushrooms, add brandy and saute until mushrooms are browned and brandy has evaporated.  In a bowl add ground beef, Dijon, thyme, salt and pepper, mixing well. Form into thin patties and to one patty add mixture of cheese and scallions, top with second patty and seal.  Heat grill, place burgers on and cook to desired doneness. Butter buns and lightly toast on grill.  Add herbed mayonnaise to buns, some of the cooked mushrooms, condiments and burger patty. 

Herb Mayonnaise
1 cup mayonnaise
2 Tbl. EACH fresh basil, fresh parsley and fresh chives, minced
2 Tbl. extra virgin olive oil
2 small garlic cloves, minced
2 tsp. fresh lemon juice
2 tsp. Dijon
Tabasco to taste

Add ingredients to bowl and mix together, taste and adjust seasonings.  Spread on buns.

Rhubarb Cake - love this

3/4 cup butter
1 egg
2 cups sugar
2 1/2 cups all purpose flour
2 1/2 cups fresh rhubarb, chopped
1 cup buttermilk
1 tsp. pure vanilla extract
1 tsp. baking soda
1/4 tsp.salt
1 tsp. cinnamon
1/2 tsp. freshly grated nutmeg
Topping
1/3 cup brown sugar, packed
1/3 cup pecans, chopped
1 tsp. cinnamon

Preheat oven to 350 degrees.  In a bowl add flour, baking soda, salt, cinnamon and nutmeg, whisking together.  In a bowl of electric mixer beat butter and sugar to incorporate.  Add egg and vanilla mixing well.  Add buttermilk and dry ingredients mixing well to incorporate.  Stir in rhubarb and pour into a 9x12 greased and lightly floured pan.  In a small bowl, mix topping ingredients together and pour evenly over cake. Bake for approximately 45 minutes or until pick inserted comes out clean.  Remove from oven and place on cooling rack. 

Dorothy's Ranger Cookies - my wonderful mom's recipe

1 1/4 cups all purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup butter, soft
1/2 cup sugar
1/2 cup brown sugar, packed 
1 egg
1 tsp. pure vanilla extract
2 cups Rice Crispy cereal
4 oz. sweetened shredded coconut
1 cup pitted dates, chopped

Preheat oven to 375 degrees.  Add dry ingredients to a small bowl and stir.  In a bowl of electric mixer cream butter, add sugar and vanilla and beat until fluffy; add dry ingredients and mix to incorporate.  Stir in Rice Crispy cereal, coconut and chopped dates.  Drop by spoonfuls onto ungreased cookie sheets and bake for about 8 to 10 minutes or until lightly brown.  Remove to cooling rack and cool 1 minute on pan before removing.  I always double the batch as these go fast!

Picnic Caramel Apples

8 craft sticks
8 crisp sweet apples
4 cups sugar
2 Tbl. corn syrup
1 cup water
2 cups unsalted butter, cut into pieces and room temp.
2 cups heavy whipping cream
pinch of salt
wax paper

Insert sticks firmly into apples.  In a heavy bottomed saucepan with high sides, add sugar, corn syrup and water.  Stir with wooden spoon to mix and cook over medium heat.  Do not stir again until syrup becomes a deep golden amber color.  Remove from heat and with a clean wooden spoon beat in butter, then stir in cream.  Add salt.  Dip apples into caramel swirling and tilting pan so apples are completely coated.  Place apples on wax paper to harden. 

Note: Other items to add to apples if desired, but I personally just enjoy the caramel version.  Sprinkles, mini chocolate chips, mini white chips or mini butterscotch chips, chopped nuts, chopped pretzel pieces, melted chocolate or white chocolate, chopped dried cranberries or shredded coconut.

Peanut Butter Bars - love these!

20 peanut butter sandwich cookies
1/4 tsp. salt
1/2 cup butter, melted
2 cups powdered sugar
1 1/3 cups creamy peanut butter
1/2 cup butter, soft
1/2 cup burnt peanut candy, finely crushed (one of my favorite candies), plus extra for Topping
1 cup semisweet chocolate chips
1/2 cup cream peanut butter

Line a 13x9x2 baking pan with foil, extending over the edges; set aside.  In a food processor combine peanut butter cookies and salt.  Cover and process until fine crumbs form.  Add melted butter and process with several pluses just to combine.  Press mixture into the bottom of prepared pan.  In large bowl of electric mixer add powdered sugar, 1 1/3 cups peanut butter, and softened butter creaming until smooth.  Stir in the finely crushed burnt peanuts.  Drop mixture by spoonfuls over crust; carefully spreading with an offset spatula to an even layer. 

In small saucepan melt chocolate and 1/2 cup peanut butter over low, stirring occasionally.  Spread evenly over bars and sprinkle with extra crushed burnt peanuts candy.   Cover and chill about 1 hour or until set.  To remove, lift edges of foil and remove bars from pan.  Place on cutting board and cut into bars.  Store in refrigerator between layers of wax paper in airtight container.  These go fast, so I would advise making a couple of pans.

Lemon Shortbread Cookies

1 cup butter
2 tsp. fresh lemon zest
1/2 cup powdered sugar
2/3 cup cornstarch
1 cup all purpose flour
Frosting
1/4 cup butter, melted
2 Tbl. fresh lemon juice
Zest of one lemon
2 1/2 to 3 cups powdered sugar

Preheat oven to 325 degrees.  In bowl of electric mixer, cream butter, sugar and lemon zest. Stir in flour and cornstarch. Drop by spoonfuls onto a baking sheet.  Bake for about 15 minutes, remove and cool on wire rack.  Combine the ingredients for frosting and mix well.  Spread on cooled cookies.

"Quiet, loving acts bring comfort."

Bon Appetit

"In Your presence is fullness of joy." - Psalm 16:11