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I was craving something chocolate the other day and remembered these quick-to-fix cookies from my childhood.
Bring to a boil in a medium pan and boil one minute:
2 cups sugar, ½ cup cocoa, ½ cup milk, 1 stick butter (1/2 cup), Dash salt
Remove from heat and stir in:
½ cup chunky peanut butter, 1 tsp. vanilla, 3 cups quick oats
Drop by spoonfuls onto wax or parchment paper. Let set until firm. Eat!
This recipe is based on one found in Better Homes and Gardens’ New Junior Cookbook (1989 by Meredith Corp, Des Moines, IA). The original recipe calls for ground turkey which is something I seldom have on-hand, but maybe you do.
In a mixing bowl beat 1 egg. Add ¼ cup dried bread crumbs, 2 Tbsp. milk, 1 Tbsp. dried minced onion, 2 tsp. dried parsley flakes, ¼ tsp. salt, ¼ tsp. dried majoram, and a dash of pepper. Mix in 1 lb. lean ground beef (or ground turkey) with your hands and divide into four parts.
Cut a 4 x 2 x 2” block of cheese (any kind will do, I would imagine) into 4” long rectangles (I used sharp cheddar this time, but string cheese – mozzarella – is great).
Cover each rectangle of cheese with a section of hamburger, molding into a small loaf. Put the loaves onto a parchment paper-covered baking sheet. Bake at 350 degrees for 25 minutes.
With a small spoon, spoon barbecue sauce, ketchup, or jelly over the top of each loaf. I used jalapeno jelly.
Bake an additional 5 minutes.
Serves 4.
Apricots and Blueberries are two of my favorite fruits. The apricots are expensive here, but you only need three of them so it’s doable. I splurge. This dense cake is quick to assemble. If you have the ingredients you can throw together a very nice little dessert for your guests.
This is a recipe by Kelsey Banfield, thenaptimechef found online at Momtastic Food.
Butter and flour 9-inch cake pan if it is non-stick. If it is not non-stick, line the bottom of the pan with parchment paper.
Scatter 3/4 cup diced apricots and 1/2 cup blueberries evenly on the bottom of the pan and set aside.
Mix 1 cup sugar, 1 cup flour, 1-1/2 sticks butter (yes, 3/4# — melted & cooled), 2 eggs, and 1 tsp. almond extract in a large bowl until fully combined. Pour batter over fruit in the cake pan and sprinkle top with sugar.
Bake in a preheated 350 degree oven for 40-45 minutes or until cake tester comes out clean. It will be quite brown from the sugar you sprinkled on top, but that is best in order that the fruity bottom is baked through.
Voila, done! Add a dab of whipped cream and garnish with a blueberry.
This dinner is one that I make fairly frequently. I call it the cowboy dinner. My father spent the first quarter of his life in Texas. That stays with you and a little bit of it gets passed down. I love spicy, smoky, salty foods. The brisket recipe is from my aunt Joyce. It is so simple that you don’t really need a recipe. Simply know that if you put a beef brisket into a Reynolds oven bag and pour over a mixture of equal parts liquid smoke (1/2 bottle) with Worchestershire sauce and let it bake for 4 hours at 300 degrees, you will have a delicious piece of beef. Aunt Joyce served it on New Year’s Day with black-eyed peas (which I cannot abide) and it has become a favorite of mine. She sliced it across the grain. Mine sometimes comes out more like shredded beef instead of sliced beef, but the taste is fabulous so who cares?
I serve my brisket with Ranch Beans, a recipe that originally came out of Sunset Magazine, I don’t know when. The original recipe says that it serves 6, but really I think it serves 12, so I only make a half recipe anymore. That is what I am going to tell you about.
In a few days I look forward to heating up my leftover brisket and ranch beans, rolling them into a tortilla with grated cheese, jalapenos, and spiced sweet potatoes and chowing down. Amazing. Tonight I am serving the brisket and beans with corn bread muffins and BLT salad.
Put 1/2 # dried pinto beans into pan and cover with water to at least 2” above the beans. Bring to a boil and boil 3 minutes. Remove from heat, cover, and let stand at least 1 or up to 4 hours; drain beans and pour into bowl.
In the same pan, stir 1/8# (3-4 slices) chopped bacon over medium heat until lightly browned, about 5 minutes. Discard fat, if any. Add 1/2 small onion and 1 clove garlic; stir and cook until onion is limp, about 5 minutes.
Stir in 1 Tbsp. chili powder. Add beans, 1-3/4 cups water, and pepper to taste.
Cover and simmer until beans are tender to bite, about an hour.
Add 4-oz. (half of an 8-oz. can) tomato sauce. If beans are soupier than you like, boil, uncovered, over high heat until liquid evaporates to suit your taste;
stir occasionally and reduce heat as mixture thickens. Add salt to taste.
Ranch Beans Ingredients
½# dried pinto beans
1/8# bacon, diced
½ of a small onion, chopped
1 clove garlic, minced
1 Tbsp. chili powder
Dash pepper
½ can (4-oz.) tomato sauce
Salt
This recipe is based on one found in my church’s old cookbook. It was submitted by my friend Jonna’s sister. Everyone at my house loves this. I don’t make it often because it takes awhile to prepare and bake. The original recipe calls for a 5-1/2 oz. pkg. dry hash brown potatoes with onion. Betty Crocker brand used to make it, but it was discontinued. I’ve tried several other brands of dried hash browns and as long as you keep it to approximately 5 oz or an amount that the package says serves 4 people, you’ll be fine. I like to add a pinch of dried toasted onion, too.
Prepare about 5-oz. dried hash browns according to package directions. While that is underway, start preparing the next part.
In a large saucepan make a roux of 4 Tbsp. butter, 1/4 cup flour, 1/2 tsp. salt and 1/8 tsp. pepper
Stir in 2 cups milk. Cook and stir constantly until thick and bubbly. Remove from heat. Stir in 1 cup sour cream and 2 Tbsp. snipped parsley or parsley flakes.
Stir the hash browns into the sour cream sauce.
Pour into greased 9×13″ baking dish and smooth it with spatula to evenly distribute in the dish.
Layer 8 slices Canadian bacon or ham lunch meat or leftover ham slices along the center of the dish decoratively. I used ham lunch meat rounds, folded into quarters, for today’s illustration.
Bake at 350 degrees for 20 minutes.
Remove from oven and, using a tablespoon, press 8 indentations into the hash browns.
Carefully crack an egg into each indentation.
Sprinkle with salt and pepper.
Bake an additional 10-15 minutes until eggs are set. Serves 4 hungry people or 8 other types. Really good with a bit of Tabasco splashed on top.
Gold Rush Brunch Ingredients
Apx. 5-oz. dried hash brown potatoes with onion
4 Tbsp. butter
1/4 cup flour
1/2 tsp. salt
1/8 tsp. pepper
2 cups milk
1 cup sour cream
2 Tbsp. snipped parsley (or parsley flakes)
8 slices Canadian bacon or bacon lunch meat
8 eggs
This recipe is based upon one found at Taste Of Home. I’ve never met anyone who didn’t like these very much. I like to serve these with enchiladas and rice.
Cut jalapeños in half lengthwise and scoop out the seeds into the trash. Place the jalapeños into an ungreased 15×10” baking pan or on a baking sheet.
In a small bowl combine 8-oz. container herb and onion cream cheese, 1/4 cup cheddar cheese and 1/4 cup chopped green onion.
Spoon into the jalapeño halves.
Top with shrimp in a decorative manner.
Bake at 400 degrees for 18-22 minutes or until jalapeños are tender. Yield 18 appetizers.
Jalapeño Cheese Boats Recipe
9 jalapeño peppers
1 8-oz. container spreadable herb and onion cream cheese
¼ cup shredded sharp cheddar cheese
¼ cup sliced green onions
¼# small cooked shrimp (salad shrimp)
Cut jalapeños in half lengthwise and scoop out the seeds into the trash. Place the jalapeños into an ungreased 15×10” baking pan or on a baking sheet. In a small bowl combine cream cheese, cheddar cheese and onions. Spoon into the jalapeño halves. Top with shrimp in a decorative manner. Bake at 400 degrees for 18-22 minutes or until jalapeños are tender. Yield 18 appetizers.
This is bread stuffed with pizza filling. These travel nicely or go great in the lunchbox for a hearty meal.
Dough: Sprinkle 1 pkg (2¼ tsp.) active dry yeast over 1 cup warm water and let stand about five minutes to soften. Stir in ½ tsp. salt and 2 tsp. olive oil. Gradually mix in 2½ to 3 cups flour to make a soft dough. Knead until smooth, adding more flour as needed. Place in greased bowl; turn dough to grease the top. Cover and let rise in warm place until doubled (about 1 hour).
While the dough is rising, prepare the filling.
Sausage Filling:
In a wide frying pan over medium heat, cook 12 to 16 oz. Italian sausage. Add 1 small sliced onion, 1 minced garlic clove, 1 small sliced bell pepper, and 1 small thinly sliced carrot. Cook, stirring, until vegetables are limp.
Stir in 1 8-oz. can tomato sauce, 1 2¼-oz. can sliced black olives, 1 tsp. dry basil, ½ tsp. each oregano and sugar, and ¼ tsp. red pepper flakes. Reduce heat and simmer, uncovered, for about 5 minutes. Let cool.
When ready to assemble the Calzone, stir 2 cups (8 oz.) shredded mozzarella cheese and ½ cup grated Parmesan cheese into the filling. Salt and pepper to taste. Divide the filling into four portions.
After dough has risen, punch it down and divide into four portions.
On a lightly floured board, roll out each portion into a circle, about 8½ inches across. Spread ¼ of the filling over half of each dough circle. Fold the plain half over the filling, then press the edges together.
Roll ½ inch of pressed edges up and over; then seal and crimp with a fork.
Transfer Calzones to parchment-lined baking sheets and prick the tops with a fork and brush lightly with olive oil.
Bake at 400 degrees for 15 to 20 minutes or until well browned. Serves 4.
Calzone Recipe
Dough:
Sprinkle 1 pkg (2¼ tsp.) active dry yeast over 1 cup warm water and let stand about five minutes to soften. Stir in ½ tsp. salt and 2 tsp. olive oil. Gradually mix in 2-½ to 3 cups flour to make a soft dough. Knead until smooth, adding more flour as needed. Place in greased bowl; turn dough to grease the top. Cover and let rise in warm place until doubled (about 1 hour).
Sausage Filling:
In a wide frying pan over medium heat, cook 12 to 16 oz. Italian sausage. Add 1 small sliced onion, 1 minced garlic clove, 1 small sliced bell pepper, and 1 small thinly sliced carrot. Cook, stirring, until vegetables are limp. Stir in 1 8-oz. can tomato sauce, 1 2¼-oz. can sliced black olives, 1 tsp. dry basil, ½ tsp. each oregano and sugar, and ¼ tsp. red pepper flakes. Reduce heat and simmer, uncovered, for about 5 minutes. Let cool.
When ready to assemble the Calzone, stir 2 cups (8 oz.) shredded mozzarella cheese and ½ cup grated Parmesan cheese into the filling. Salt and pepper to taste.
After dough has risen, punch it down and divide into four portions. On a lightly floured board, roll out each portion into a circle, about 8½ inches across. Spread ¼ of the filling over half of each dough circle. Fold the plain half over the filling, then press the edges together. Roll ½ inch of pressed edges up and over; then seal and crimp with a fork.
Transfer Calzones to parchment-lined baking sheets and prick the tops with a fork and brush lightly with olive oil. Bake at 400 degrees for 15 to 20 minutes or until well browned. Serves 4.
I’ve been to Spain a few times, but never eaten Paella there. That’s to explain I don’t know if this recipe is authentic or not, but I surely do like it. It’s based upon one found at All Recipes. I’ve eaten Paella before here in the US, but never really had a taste for it. Something about canned peas and chicken just doesn’t look very appetizing. I think Paella may have been seen as a dish that could easily be stretched for cost savings and became something most Spaniards would never recognize. This recipe turned my thinking on its head. It’s really, really good. Now I make this all the time. Sometimes, I split the recipe in half because this one will feed 6-8 people. In what you see pictured here today, I only used 1# chicken, yellow onion, and green bell pepper. I used jumbo prawns and cut them in half before adding to the skillet. The saffron threads . . . well, I use this yellow powder that I bought on Grenada in the Caribbean and it says “saffron powder.” I suspect that it is not the hugely expensive saffron, but don’t have a clue what it really is and I don’t care that much. It makes a lovely yellow color and I’m still alive so far. The original recipe calls for 1 tsp. of crushed red pepper flakes, but I’ve reduced it to 1/2 tsp. One was too spicy for some in my household.
Mix together: 2 Tbsp olive oil; 1Tbsp. paprika; 2 tsp. dried oregano; and Salt and pepper.
Stir in 2# boneless, skinless chicken, cut into 2” pieces. Place into refrigerator.
Heat 2 Tbsp. olive oil in large skillet. Stir in 3 cloves garlic, crushed; ½ tsp. dried red pepper flakes; and 2 cups short-grain white rice (I always use Jasmine rice). Cook, stirring, to coat rice with oil, about 3 minutes.
Stir in 1 pinch saffron threads; 1 bay leaf; ½ bunch flat-leaf Italian parsley, chopped; 1 qt. chicken stock; and
zest of 2 lemons.
Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.
Meanwhile, heat 2 tablespoons olive oil in a separate large skillet over medium heat. Stir in marinated chicken and 1 Spanish onion; cook 5 minutes.
Stir in 1 bell pepper, sliced and
1# Chorizo sausage; cook 5 minutes.
Stir in 1# shrimp, peeled and deveined and cook, turning the shrimp, until both sides are pink.
The rice has finished cooking.
Now pour the meat and fish over the top of the rice. Enjoy!
Paella Recipe
2 Tbsp olive oil
1Tbsp. paprika
2 tsp. dried oregano
Salt and pepper
2# boneless, skinless chicken, cut into 2” pieces
2 Tbsp. olive oil, divided
3 cloves garlic, crushed
½ tsp. dried red pepper flakes
2 cups short-grain white rice
1 pinch saffron threads
1 bay leaf
½ bunch flat-leaf Italian parsley, chopped
1 qt. chicken stock
2 lemons, zested
2 Tbsp. olive oil
1 Spanish onion, sliced
1 red bell pepper, sliced
1# chorizo sausage, casings removed and crumbled
1# shrimp, peeled and deveined
- In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.
- Meanwhile, heat 2 tablespoons olive oil in a separate large skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink.
- Spread rice mixture onto a serving tray. Top with meat and seafood mixture.
My husband and I picked apples this morning. I’m in Alaska and they’re a little on the small side. Then I came home and picked raspberries from the back yard. The recipe is based on one from Martha Stewart. So, I went a little rogue with the recipe, but that’s okay. Who knows how many raspberries I threw in there. It looks pretty ugly, but I just tasted some of the dripping and it’s heavenly.
I don’t usually peel these little apples, but this time I did. The ones I picked were nearly normal sized and I didn’t know if the peel would be tough, so I peeled.
Apple-Razzie Pie Ingredients
2-3/4 lb. pie apples, peeled, cored, sliced ½”
12-oz raspberries
1 cup sugar
¼ cup flour
2 Tbsp lemon juice
Pinch of salt
Pie crust (2) for 9” pie
2 Tbsp. butter
1 egg yolk
1 Tbsp. cream
More sugar to sprinkle
Here’s what you do, preheat oven to 375 degrees F. Mix together the apples, raspberries, sugar, flour, lemon juice, and salt.
Pour into pie crust. Dot with butter. Cut slits in top crust. Put on top crust.
Mix together egg yolk and cream. Brush over top crust. Sprinkle with more sugar.
Bake on bottom rack of oven (set the pie on a baking sheet to catch the overflow drips) for 1 hour ten minutes to 1 hour twenty minutes. I baked mine for 1 hour and 25 minutes. You’re looking for the juice bubbles to burst slowly. Mine seems perfect. Can hardly wait to try it.
I have made these brownies since the recipe first appeared in Taste of Home many years ago. Brownies are a fallen soufflé, so when you see a brownie recipe using a lot of eggs you know it’s correct. The reason I like this recipe is that it’s “speedy” and it’s easy!
Speedy Brownies Recipe
Into large bowl, combine:
2 cups sugar
1-3/4 cups flour
½ cup baking cocoa
1 tsp. salt
5 eggs
1 cup vegetable oil
1 tsp. vanilla
Beat until smooth. Pour into greased 9×13” baking dish. Sprinkle with 1 cup chocolate chips. Bake at 350 degrees F for 30 minutes. Let cool and serve. Tastes great served warm with vanilla ice cream.
I have also sprinkled the top with butterscotch chips, milk chocolate chips, and white chips. All are delicious!
Pour batter into greased 9×13″ baking dish.
Sprinkle with one cup chocolate chips (or any kind of chips).
Bake at 350 degrees F for 30 minutes. No need for frosting.
Foods Passion 