Beef Stew from Left Over Pot Roast or Canned Beef

 

I stumbled across this recipe for beef stew about a year ago.
Honestly, my family LOVES the pot roast from Costco. It is already pre-made and comes completely cooked with a fantastic gravy. It comes in a sealed plastic bag which you place in a pot and boil for 15 minutes or so, and it turns into a VERY impressive and quick dinner.

Try as I might, I cannot make a pot roast as good as this one - and it generally feeds a family of four for two meals.

Last year as I was contemplating what to do with my left over potroast and gravy, I stumbled onto a video from Betty on Youtube. While slightly different from my own stew recipe, my family REALLY enjoyed this variation, and I loved how quick and easy it was to make.

Today I made it with a variation - I found a lot of canned roast beef in gravy on sale a while ago which I wanted to try out with this recipe. Additionally, I love to make this in the crock pot rather than stove top.

2 cans canned beef in gravy OR 1 1/2 - 2 c. chopped left over pot roast
2 cans beef bouillon or beef broth
1/2 bag baby carrots, or equivalent 2-4 large carrots, peeled and chopped
1/2 large onion, chopped into large chunks
1/2 can tomato sauce
2 large potatoes, peeled and chopped into chunks (size - your preference)
2 bay leaves
2 c. water

Place chopped carrots, potatoes, and onion into a heavy pot and add bouillon or broth. Bring to a boil, then lower heat and simmer vegetables for approximately 10 - 15 minutes.

While vegetables cook, mix meat, gravy, and tomato sauce and heat over medium until mixture comes to a boil.

Drain vegetables from the broth (reserve broth for another recipe if desired), and combine them along with the meat mixture, bay leaves, and 1-2 cups of hot water in crock pot. Cook for 2-5 hours. Stir occasionally.

Remove bay leaves prior to serving.

Rhubarb Cheesecake Dessert

I thought I'd try out a new rhubarb recipe - this comes from the Taste Of Home Annual Recipes from 1999.

Crust
1 c. flour
1/2 c. packed brown sugar
1/4 t. salt
1/4 cold butter or margarine
1/2 c. chopped walnuts
1 t. vanilla extract

In a bowl, combine flour, brown sugar and salt; cut in butter until mixture resembles coarse crumbs. Stir in walnuts and vanilla. Press into a greased 9 x 13 baing dis and bake at 375* for 10 minutes. Cool slightly.

 

Filling
2 packages (or 16 oz) cream cheese, softened
3/4 c. sugar
3 eggs
1 t. vanilla extract

In a mixing bowl, beat cream cheese and sugar until light and fluffy. Add eggs and vanilla; mix well. Pour over crust. Bake for 20 - 25 minutes or until center is set and edges are light brown. Cool.

 

Topping
3 c. chopped fresh OR frozen rhubarb, thawed and drained
1 c. sugar
1/4 c. water
1 T. cornstarch
1/4 t. cinnamon

In a saucepan, combine rhubarb, sugar, water, cornstarch and cinnamon; bring to a boil over medium heat. Cook and stir until thickened, about 5 minutes. Cool. pour over filling. Chill at least 1 hour.

 

Zucchini-Chocolate Chip Muffins

 

Zucchini is coming out of our garden like crazy right now and I am enjoying trying out new zucchini recipes. Here's one that I liked because it wasn't too sweet, yet the chocolate chips add just the right amount of sweetness, and entice my children to eat them as well. This recipe comes from a Taste of Home Cookbook's 1999 Annual Recipes

1 1/2 c. flour (optional 1/2 wheat flour)
3/4 c. sugar
1 t. baking soda
1 t. cinnamon
1/2 t. salt
1 egg (lightly beaten)
1/4 c. milk
1/2 c. vegetable oil (or substitute with applesauce)
1 T. lemon juice
1 t. vanilla extract
1 c. shredded zucchini
1/4 c. mini chocolate chips
1/4 c. chopped walnuts

In a mixing bowl combine flour, sugar, baking soda, cinnamon and salt.
In another bown combine the egg, oil, milk, lemon juice and vanilla; mix well. Stir into dry ingredients just until moistened.

Fold in zucchini, chocolate chips and walnuts. Fill paper lined muffin cups 2/3 full.
Bake at 350* for 20-25 minutes.

Yield: 1 dozen

Chicken or Turkey and Stuffing Casserole

Yes, another casserole...and we're having yet another one for dinner (the famous zucchini casserole, but then, I've already posted that recipe)

 

I was recently at my mother's and she decided to make this casserole for dinner for everyone. She had to run an errand in the middle and so I got to finish it up.
This recipe is originally titled "Mrs. Johns' Scalloped Chicken".
I was amazed at how no part of this recipe is really very easy (not even the title). As I was helping my mom, I realized that there were many steps that could be revised or eliminated with this recipe which would offer almost the same result. Once we got back home, I decided to try it out. I'm actually going to post this recipe with two variations. The first variation is the condensed books variation, while the second is the super quick cliff notes version for the truly busy! There are also ideas for a third variation of this recipe as well for the day after Thanksgiving Day Casserole.

If you wanted a labor intensive experience, feel free to use a 5 lb. hen, boiled for 2.5 hours with an onion, a carrot and salt. Then take it all apart, grind the giblets in and follow remainder of recipe, substituting any chicken fat for butter. While this probably gives a better flavor, I found it extremely time intensive.


6-10 boneless & skinless chicken thigh fillets
1 1/2 loaves of 2 day old bread torn into bite size pieces
1 1/2 c. butter (divided)
2 large celery stalks chopped
1 medium onion (or 6 scallions with tops) chopped
6 sprigs parsley chopped
1 c. flour
4 c. chicken broth (divided)
2 t. salt
3 eggs (optional for a very creamy experience)
1 t. poultry seasoning (or sage & thyme)

Poach chicken by bringing water to just under a boil and cook for 20 - 25 minutes. Remove from water and chop into 1/2 - 1 inch size pieces.

While chicken is cooking, melt 1/2 c. butter in heavy skillet. Add parsley, onion and celery and sauté over low heat for five minutes. Tear bread into bite sized pieces and add, lightly tossing to coat. Add 1 t. salt, a good dash of pepper, 1 t. poultry seasoning, and 6 T. chicken broth. Set aside.

Melt 1 c. butter in heavy saucepan. Add 1 c. flour and mix to make a roué. Allow to cook for 1 minute stirring constantly. While briskly stirring, add 1 c. milk and remaining chicken broth. Add 2 t. salt. Continue to cook until very thick, stirring constantly. If desired, beat 3 eggs slightly, and add a small amount of sauce - whisking briskly to keep eggs from cooking. Then add eggs to sauce, cooking over low heat for an additional 3-4 minutes stirring constantly.

Finally, add chopped chicken to sauce.

Grease one large or two small casserole dishes. Place 2/3 of the stuffing mixture on the bottom of the dish, and then cover with chicken and sauce.

Cover with remaining stuffing mixture and bake at 375* for 20 minutes or until crumbs are golden brown, and chicken is thoroughly heated.


Variation #2
3 - 4 cans chicken (drained - reserve juices)
1 1/2 packages chicken flavor stove top stuffing
2 cans cream of chicken soup
Milk

Prepare stuffing as directed on package. Set aside.
In a saucepan mix cream of chicken soup, reserved juices and just enough milk to make a very thick yogurt like consistency. Add chicken.

Place 2/3 stuffing mix on bottom of greased casserole dish. Cover with chicken and sauce mixture. Top with remaining stuffing and bake at 375* for 20 minutes until browned and thoroughly heated.

Variation #3
Use this recipe for all of the leftovers from Thanksgiving for this "Day after Thanksgiving Casserole".
Grease a casserole pan and line it with 2-3 c. stuffing.
Mix 3-4 c. chopped turkey into 2 cups of leftover gravy. If mashed potatoes are on hand, cover stuffing with potatoes, then cover potatoes with gravy and turkey mixture. Cover with stuffing and bake until heated.

Chicken Casserole

The following is a recipe I found in a casserole cookbook from the library titled "The Ultimate Casserole Cookbook, Bake Until Bubbly" by Clifford A. Wright. I've really enjoyed trying out some of the recipes in the book and was particularly pleased with this one.

 

While it is simply titled "Chicken Casserole", for me this was reminiscent of Thanksgiving. It was like a stuffing and turkey casserole, yet the flavors seemed simpler than the complex flavors of a stuffing.

On any account, the entire dish was eaten in one setting. As I went to clear the pan from the table, there was just a little bit left and one of our guests asked if I was planning to throw it out, because he would be happy to finish it off - at least he liked it. This is definitely one I will make again and again.

As always, I made a few changes based on what I had on hand and my personal preferences. Here's the final result.

BE AWARE: This recipe needs to sit for the whole day or overnight before it can be cooked.

1 1/2 loaves sourdough artisan bread (I bought this at Costco...the author recommends French country bread) crusts removed and cut into squares, white part diced separately
1/2 t. ground sage (this is imperative for this recipe)
2 c. (about 1 lb) diced cooked chicken breast (I used thighs)
1/2 c. chopped celery
1/2 c. mayonnaise
1/2 c. chopped onion
1/2 t. salt (more as needed)
1/2 t. freshly ground black pepper (more as needed)
2 large eggs
1 1/2 c. milk (the author called for whole, I used 2%)
2 c. shredded cheddar cheese (I used half cheddar, and half Queso ranchero cheeses)

1 recipe of Bechamel (White) sauce - make this just prior to cooking casserole
3 T. unsalted butter (I used salted)
3 T. all-purpose flour (I used wheat)
1 c. chicken broth
3/4 c. whole milk (or 2%)
1/2 c. heavy cream
salt and pepper to taste (omit or alter to taste if using salted butter)

At least 8 hours before you plan to serve this dish, if using sourdough bread, turn the loaf upside down or on it's side. With a sharp knife, remove the entire bottom crust. Slice bottom crust into strips and then 1 inch squares. Gently extract the middle of the loaf and set aside. Cut the rest of the crust into strips and cubes. Keeping them separated from the crusts gently cube the inside parts of the loaf as well. I found that I needed the crust of 1 loaf, and the inside of two loaves.

Spread the crust squares on the bottom of a lightly buttered (I use vegetable oil spray) 9 x 13 x 2 baking dish and sprinkle with the sage.

In a bowl, combine the chicken, celery, mayonnaise, onion, 1/2 t. salt, and 1/8 t. black pepper. Spread this mixture over the bread crusts. Arranged the diced white part of the bread over the chicken mixture. In another bowl, beat the eggs with the milk, then pour over the bread. Cover and refrigerate all day or overnight (mine actually went for about 40 hours and still turned out great).

Preheat oven to 350* F.

To prepare Bechamel Sauce
In a saucepan, melt the butter over medium heat. Add the flour and stir to form a roux. Continue to cook, stirring for about 1 minute. Slowly whisk the chicken broth, milk, and cream into this mixture. Season with salt and pepper. Simmer and stir occasionally over low heat until dense, about 12 minutes.

Pour the sauce over the chicken casserole and bake until bubbly and golden, about 45 minutes. Remove the casserole from the oven, sprinkle the cheese on top, then return to the oven and bake until the cheese melts, 8 - 10 minutes. Serve hot.

I'm Back with Hot Chicken Salad Casserole

 

Hi - I'm back. Remember me? I’ve been away from this blog for so long. I’ve thought about it often, but quite honestly – I’ve been in a cooking rut.

In June, we traveled out of town and then came back with a week to prepare to go to our church’s girls camp and cook for the leaders for 4 days. We thought it would be a fun adventure – and it really was. But I was dead on my feet. Cook, clean, cook, clean…you get the picture. The bad news was that my recipe binder didn’t make it with us. The good news is that I had this blog and with the help of a couple of people, we were able to make almost everything come out right.

Then July hit with camping trips, and an IRS audit. That in itself is enough to make someone decide to eat cereal for dinner for the month. My kids are great foragers…whatever they can find, they’ve been making. They’ve perfected peanut butter sandwiches, tomato soup, mac’ n cheese, toast, cereal, chocolate milk, and anything yummy they could sneak from the pantry while my back was turned as I struggled to re-create my financial life in 2008. Then my husband and kids got sick (probably from that highly nutritious diet I just outlined)anyways, July has been a rough month!

Really, enough about my personal life. What I have been cooking has mainly been from recipes from this blog. I’m just barely starting to feel like I am getting my head above water, and I’m finally inspired to do some new cooking.

I picked up a couple of recipe books at the library yesterday. One focusing on casseroles, and the other on crème brulee. I can’t wait to start playing with them and I am once again inspired to cook.

Tomorrow after church we are having a potluck dinner. I thought I should at least make and effort and so tonight I made ‘Homemade Snickers’ and a ‘Hot Chicken Salad’ casserole.

This casserole comes from another SAA recipe book and it is an old standby. Don't be deceived because it is anything but hot - as in spicy. Think of a chicken salad sandwich...then get rid of the roll and lettuce and heat it up. Then add some super crunch to it - my all time favorite thing about this casserole is the crunch. Every single bite is filled with wonderful crunching.

Now, be forewarned. I am am Mormon, (a member of the Church of Jesus Christ of Latter-Day Saints). For some reason, cornflakes on top of potatoes or casseroles seems to be acceptable in the Mormon culture. I don't understand why. I'd just like to throw out the disclaimer that I do not make it a general practice to put corn flakes on my chicken salad sandwiches (or really anywhere for that matter). However, I thought it would be nice to come home from the potluck with empty dishes, and cornflake casseroles - well, they seem to be typical Mormon potluck fare - and the kids LOVE cornflake casseroles. So, bear in mind that these lovely cornflakes just add to the amazing crunch of this hot salad.

Enough gab...on to the recipe!

2 c. cooked and cubed chicken (3 chicken breasts or 6 - 8 thighs)
1 1/2 c. diced celery
2 c. cooked rice
1 c. mayonnaise. (Do Not use miracle whip, but fat free or lowfat are fine)
2 T. diced onion
2 t. lemon juice
1 can undiluted cream of mushroom soup
2 cans sliced water chestnuts (these are the secret crunch ingredient)
1 t. salt
2 1/2 c. cornflakes
1/2 c. slivered almonds
1/2 c. butter (1 stick)

Mix everything except the cornflakes, almonds and butter together and put into an ungreased casserole dish.

 

(Here it is without the cornflake topping yet)

In saucepan, melt butter. Once melted, add almonds and cornflakes. Toss to completely coat.

Spread cornflake mixture over chicken and rice mixture and bake uncovered for 25 - 30 minutes at 350*.

Cheesy Beans

 

Not your green bean casserole!

Of all of the recipes I've posted, I really can't believe that this one isn't here yet.
This is one of my husband's favorite foods. His all time comfort food - he LOVES these! These are one of our staples for Thanksgiving Dinner.

3 cans green beans - drained
1/2 small jar cheese whiz
2 t. yellow mustard +/-
1 - 2 T. mayonaise

Place all ingredients in sauce pan and mix thoroughly. Heat until sauce is bubbling and begins to slightly thicken. Serve hot.

Babyback Ribs

We went shopping last night for ingredients for our Father's Day dinner. While we originally headed out looking for steaks, we decided to try some babyback pork ribs that were on sale.

I've never made ribs before, so I was a little tentative at first, but we were thrilled at just how easy these were, and how great they tasted. They've been added to our list of easy (and impressive) Sunday-cook-while-we-are-at-church recipes. We also loved that this meal only cost about $8.00 compared to the $25+ steaks.



1 rack babyback pork ribs
1 bottle barbecue sauce (we like hickory flavor)

Line a baking dish/pan with aluminum foil. Cut rib rack in half and fit into baking dish, bone side down.
Pour 3/4 bottle barbecue sauce over ribs and cover with foil, sealing tightly.

Heat oven to 300* and bake for approximately 5 hours or until meat reaches 170* F.

Remove from oven and using a spoon, baste with the juices and sauces which have run onto the sides prior to serving.

Maple Syrup, Berry Syrup

Syrup. I grew up not knowing what commercially sold syrup tastes like. I learned the 2:1 ratio as soon as I started cooking.

Basic syrup
2 c. sugar
1 c. water
maple flavoring
Bring to a boil. Add flavoring.



Berry syrup
4 c. sugar
2 c. water
2 T. corn starch
Fresh or frozen berries 1/2-1 c.

Mix sugar and cornstarch in pan.
Add water, and heat to a boil, stirring occasionally. Add berries, bring to a boil again. Let boil for 2-3 while stirring. Syrup will continue to thicken as it cools.

Strawberry Stuffed French Toast

 

While my photo isn't fantastic, this breakfast really is!

I made this for Father's Day this morning. It is from another SAA cookbook that I've had for years, but never got around to trying out this recipe...oh what we've been missing!

I set out to try out this recipe earlier in the week and got halfway through only to discover that we were out of eggs. The good part of this is that I learned that there were some changes in the recipe that I would want to make.

Here's my version of Strawberry Stuffed French Toast

French or Italian Bread cut into 3/8 - 1/2 inch slices
8 oz. cream cheese (room temp or softened)
1 cup diced strawberries
3 eggs
1/2 c. milk
1 1/2 t. ground nutmeg
1 T. vanilla
1-2 T. sugar

Add strawberries and sugar to cream cheese and thoroughly mix.

Heat griddle or skillet.

In a shallow dish or bowl beat eggs, then add milk, nutmeg, and vanilla. Stir to combine.

Grease griddle or skillet. Cover one slice of bread with cream cheese mixture and top with another slice (yes, a strawberry cream cheese sandwich). Dip into egg and milk mixture, then place on griddle. Repeat with all of the bread.

Turn once thoroughly cooked.
Serve immediately with a berry syrup and whipping cream, or maple syrup.

Smooth and Creamy Mac 'n' Cheese

 

Today I was watching my neighbor's son and the kids wanted mac and cheese for lunch. Growing up, mac and cheese was a staple. Not the stuff out of the boxes, but cook the noodles, add butter, milk and cheese and stir mac and cheese. While that recipe works, in college, my roommate Josie made some mac and cheese which I still remember. She was a farm girl and I was scandalized to see her mixing flour (what? flour?) into her mac and cheese. It was so amazingly creamy, I was stunned.

Since then, I've learned a little more about cooking and understand the theory behind a good roux. (I really love to write and use that word by the way). Here's my recipe for homemade mac and cheese. And please note - this is not a baked mac and cheese, rather a stovetop version.


3-4 quarts boiling water
2 1/2 c. macaroni noodles (uncooked)
1 t. salt
2 T. butter
2 T. flour
1/4 - 1/2 c. milk
2 c. shredded cheese (I use whatever is on hand)


Add salt to boiling water and then add noodles. Cook 15-18 minutes until done.
Drain noodles into a colander and set aside.

Working quickly, place pan back onto the stove and melt butter. Once melted, mix in flour and briskly stir until incorporated. Stir briskly for another minute, then add 1/4 c. milk and shredded cheese and mix into a smooth paste. Add noodles and coat thoroughly, adding milk as needed to thin the consistency.

Serve immediately.

Note - finely chopped onions add a fantastic crunch and flavor to this mac and cheese.

Refried Beans

 

Here is Maria's basic recipe for Refried Beans

1 lb. pinto beans - rinsed and sorted
1/4 onion - diced
Salt to taste
1 c. oil or lard (Maria thinks the lard gives a better flavor than the oil, but I haven't gone there)

Place beans in bottom of large pot and fill 3/4 full with water. Add onion and bring to a boil. Allow to cook (boiling) for two hours or until soft. Once soft, add salt to taste.

In a separate large pan heat oil/lard on high until it is very hot (this is key). Strain cooked beans into a separate bowl or pan, but reserve the juices/bean broth. Once the oil is very hot, quickly drop beans (no liquid) into hot oil and cover with a lid. Allow to boil for 2 minutes. Remove lid and stir. Using the bottom of a glass or strong cup begin to gently mash the beans as they continue to cook - take care not to burn yourself on pan sides or bottom.

 

Add juice if necessary - adjusting the viscosity according to your personal preferences. These beans may be slightly chunkier than processed and prepared refried beans. If a smoother texture is desired, after straining beans, blend, adding liquid as needed, then add to hot oil and stir and cook until incorporated.

 

Note that beans generally thicken as they cool.

Chicken Enchiladas in a Tomatillo Sauce

 

Thanks to my good friend Maria for sharing this recipe with me today. She calls these 'enchiladas suisas', or Swedish Enchiladas.

Enchiladas
Meat from 1 rotisserie chicken - shredded
12 flour tortillas

Tomatillo Sauce
2 lbs. tomatillos (the little green tomatoes with the husks)
2 tsp. chicken bouillon
1/4 of an onion
2 garlic cloves
1 c. cilantro
1 c. sour cream

Garnish
Shredded cheese
1/4 c. chopped red, green, and yellow peppers

After husking and rinsing, boil tomatillos in a saucepan until they become soft - approx. 10-15 minutes.

Remove tomatillos with a slotted spoon and place in blender along with onion, garlic, and cilantro. Blend until smooth. Blend in bouillon and sour cream. Set aside.

Place shredded chicken inside tortillas and wrap 'burrito' style, placing in a large, oiled/sprayed baking dish or pan.
Pour half of the tomatillo sauce over the enchiladas and garnish with shredded cheese and peppers.

Bake at 350* for 15-20 minutes - just long enough to melt the cheese and heat everything through.

Serve with remaining tomatillo sauce if desired.

Fried Chicken

Several years ago my sister was sharing a recipe with me and she said, 'then you fry it, just like when you make fried chicken'. At that moment, I realized that I didn't know how to make fried chicken.

 

Fast forward about nine years. Two months ago my daughter asked me if she'd ever had fried chicken. Sure I replied, at KFC. She asked why I'd never made it for her. Good question I thought. My answer was simple - I'd tried it a few times, a few different ways and never like how it turned out...as such, I never make it.

At that moment, I decided to go on a fried chicken recipe quest.

I spent two full days (it seemed like at least) watching youtube video tutorials and visiting several different websites trying to figure out which recipe was really the best. Then, I set out trying some of the different recipes, and I think I've finally perfected one that my family likes. My daughter ate two whole pieces of this the other night as she closed her eyes in bliss, informing us that THIS is her comfort food.

As I sifted through all of the recipes, I think I liked Alton Brown's the best. However, I don't always have buttermilk on hand and 24 hrs. to plan ahead. The rest of his recipe was super simple - which I adapted and really works for us.

The first time I made this, I bought the whole fryer and tried to figure out how to cut it up (I know - who doesn't know how to properly cut up a chicken?...ME!) It was interesting to say the least and I honestly didn't think it was worth the time and the effort (and I hope my mother doesn't read this because she'd be appalled!)

The second time I made this, I purchased thigh fillets - deboned and skinned from the grocery store on sale. I let them rest in milk for maybe 10 minutes. They only took about 20 minutes to cook, which was GREAT!

The picture shown above was made with frozen (de-boned and skinned) thigh fillets. I microwaved them for a couple of minutes to help the defrosting process, then soaked them in milk. Some of the milk froze onto them, but they seem to turn fantastic nonetheless!

Here's our family's favorite recipe for Simple Fried Chicken

8 boneless & skinless thigh fillets (we like the thighs because they are more flavorful and less dry)
1 c. flour
2 t. seasoning salt
1 1/2 t. garlic powder
1/4 t. crushed basil
1/4 t. crushed oregano
1 1/2 t. paprika
black pepper
2 c. milk

Place chicken in milk and allow to soak for 10-30 minutes.

Combine all other ingredients in a ziplock bag and shake to incorporate.
Place chicken pieces one at a time in bag and gently toss to coat.

Melt 1/3 c. shortening in cast iron pan (cast iron allows for better heat distribution and better cooking), and heat oil to medium high heat. Place flour & spice coated chicken pieces in pan.

Slide digital thermometer probe into the middle of one of the pieces and cover pan with a splatter screen (I highly recommend a silicone splatter screen. I recently purchased one and I AM IN LOVE WITH IT!) Once chicken has reached an internal temperature of 160*, using tongs, carefully turn chicken pieces over and replace splatter screen. Once chicken has reached an internal temperature of 170*, turn off heat and remove from pan onto serving dish. Cover with foil and allow to rest for approximately 10 minutes.

Make sure to only turn chicken ONE time. Also, regulate heat. If it gets too hot, the oil will begin to smoke and the chicken will burn so watch carefully and adjust as needed.

Butterfinger Bars

Several months ago, we stopped by my parent’s house for a visit. Almost everyone was there and so my mother pulled out the heavy artillery. She had tubs of baked goodies for everyone to munch on while we all visited. I blithely grabbed a square ‘something’ that looked almost like a brownie, but not quite, but enticing nonetheless because it was frosted. As I bit into it – I was transported. Yes, as in Star Trek – ‘beam me up Scotty’ transported…back to my elementary school. I was eating a much coveted, often traded (at very high stakes), always anticipated ‘Butterfinger Bar’. I couldn’t believe it.

 

Over the years I have searched for this specific recipe. I found some that professed to be the real thing, but I always came away disappointed. But now unbelievably, my mother had them there on a tray in front of me. I quickly noted where they all were on the tray and sneaked back into the kitchen to hide them all so that I could hoard them all before my siblings all happened upon my discovery.

I demanded to know where my mother had gotten the recipe and began negotiations to obtain the recipe (er..begging). Unfortunately, my mother said that she did not (oh fie!) have the recipe, and that she got the treats from a family member. Cousin, aunt, niece…she just couldn’t remember. Oh the agony!

While I left slightly disgruntled, my tummy was full and happy.

Long story short, I contacted a cousin and hit pay dirt on the first try! She did not make the Butterfinger Bars, her sister did. She however, also had the recipe and would be happy to send it to me…after she got home from work. What a great cousin! I am now the proud owner of the recipe for Butterfinger Bars, and can now transport myself back to elementary school whenever I want!

I made these this morning and found that due to my altitude I needed to make a few adjustments. So, here is the recipe, worked for a 6,000+ altitude. I hope you enjoy them as much as I do.

Cream
3/4 cup butter softened
3/4 cup peanut butter
1/2 cup sugar

Mix in
1 tsp soda
1 1/2 cup brown sugar
1/4 tsp salt
2 eggs
2 tsp vanilla

Add
1 3/4 cup flour
2 cups quick oats.

Spread into greased 11x17 bar pan. Bake at 350* for 12-17 minutes or until light brown (don't over bake).
Watch these carefully. For lower altitudes, bake at 325* for 10 – 15 minutes. When baked at 325* at a higher altitude, these take 22+ minutes. Take them out when they are light brown and puffy - just past the stage when you aren't sure if they are really done or not.

Spread
½- 1 c. peanut butter over top while still hot.

Let cool.
Spread with chocolate frosting.

Chocolate Frosting:
4 cups powdered sugar
2 tea vanilla
1/2 cup butter softened
2 tbsp milk
2 tbsp cocoa

Mix all ingredients until smooth and creamy adding milk as needed for spreading consistency.

Quick and Easy Lasagna

 

(Photo disclaimer - this photo is not indicative of the yumminess of this recipe. I forgot to take a photo when the lasagna was fresh and steaming hot from the oven. This is my left-overs for lunch photo)

I always thought that lasagna was a difficult, time intensive, and intimidating dish. About 12 years ago, I learned that lasagna could be made without pre-cooking the noodles (or purchasing fancy 'no-cook noodles'). I also learned that I could use prepared spaghetti sauce to speed up the preparation time and ease as well.

This is the recipe I've developed over the years for quick and EASY lasagna. I like to add spinach to mine, but it is just as easy to leave out. The juices from the spaghetti sauce hydrate the noodles so that this turns out perfectly, with minimal mess or fuss. This can be made and refrigerated 24 hours in advance and baked just prior to serving.

Spinach Lasagna
(Serves 12 - 14)

2 large boxes lasagna noodles (uncooked)
1 4 lb. jar Prego traditional spaghetti sauce
1 lb. cottage or ricotta cheese (or half cottage and half ricotta)
2 c. mozzarella cheese – shredded
½ c. parmesan cheese
2 eggs
2 t. dried basil
1 t. parsley
1 t. garlic powder
Fresh spinach
1-2 lbs. sausage, cooked and drained (or substitute w/ hamburger, add 1 t. fennel while cooking)

While meat is cooking, in a medium sized bowl, mix cottage/ricotta cheese, 1 c. mozzarella cheese, ¼ c. parmesan cheese, eggs, basil, garlic, and parsley together.

Spray large glass cooking pan with cooking spray (or two 9x13 pans) and apply a thin layer of spaghetti sauce. Place a layer of uncooked noodles on top of sauce. Cover with a layer of the cheese mixture. Add a layer of fresh spinach, and top this with a layer of spaghetti sauce. Repeat several times. After last layer of noodles is placed, cover with a final thin layer of spaghetti sauce and then sprinkle with remaining mozzarella cheese, and parmesan cheese.

Bake uncovered at 350* for 1 hour so that the cheese melts and begins to form a slight crust. Place foil over lasagna (so that the cheese doesn't burn)and allow to cook for an additional 30 minutes. Remove foil and cook for an additional 10 minutes. (Before removing from oven, pierce with a knife to ensure that the noodles are completely cooked).

Remove from oven and allow to sit for 10 minutes prior to serving.

Jenny's Gingersnaps

 

Many years ago a friend presented me with a plate of these cookies and I couldn't believe how yummy they were. Here's my twist on her recipe.

Yield 7 dozen (this recipe is easily halved)

Cream together
1 c. butter
1 c. shortening

Mix in
4 c. sugar
4 eggs
½ c. molasses

Add
2 t. salt
2 T. baking soda
2 T. ginger
1 ½ T. cinnamon
2 t. ground cloves
7 c. flour

Roll into balls (walnut-golf ball size.) Roll in sugar.
Bake at 350* for 12-15 minutes, or until cracks appear. Bake longer for crispy cookies, and shorter for soft and chewy. Remove from oven and immediately place on cooling rack for cooling.

Store in airtight container with a slice of bread to retain softness

Creamed Tuna on Toast

This is the first meal I remember making as a child for my family. There were lots of us and boy, did I make a lot of toast! For me, this is a very simple, satisfying, and quick meal as well as a comfort food. I was surprised when my kids asked for it for dinner last night - apparently they love it!

 

Argo's Classic White Sauce

Prep Time: 5 minutes
Cook Time: 5 minutes
Yield: 4 cups

4 tablespoons Argo Corn Starch
1 quart milk
8 tablespoons butter OR margarine
1 teaspoon salt
1 teaspoon black pepper

Stove Top: Combine corn starch and milk in a small saucepan; stir until smooth. Add butter, salt and pepper. Stirring constantly, simmer over medium heat for 1 minute.


Microwave: Combine corn starch and milk in a 2-quart microwave-safe bowl; stir until smooth. Microwave on HIGH (100%) for 2 minutes; remove and stir. Microwave 1 to 2 minutes more, or until mixture thickens and boils for 1 minute. Remove from microwave. Stir in butter, salt and pepper.

After preparing the white sauce, add two cans of drained tuna and 1 can drained peas (or 1 1/2 c. frozen).
Once the tuna and peas are heated, spoon over slices of lightly buttered toast and serve.

Tammi's French Bread Pizza Dough and French Bread

My friend Tammi made this pizza for us and shared the recipe.

 

Here's her recipe with a few slight modifications.

Heat oven to 400*

In medium sized bowl dissolve:
2 T. yeast
½ c. warm water
1 T. sugar
Set aside and allow to proof for approximately 10 minutes

Meanwhile, boil:
1/3 c. Crisco
2 c. water

Add to mixing bowl with:
3 c. flour
1 ½ t. salt
3 T. sugar

Mix using dough hooks. Allow to cool for a few minutes, and then add an additional 3 c. flour and mix. Add yeast mixture and mix for an additional 4-5 minutes.

Roll out onto greased baking stone or pizza pan. Divide in half for thin crust or use entire amount for a deep dish, thick crust pizza.

Bake dough for approx. 12 minutes. Remove from oven, add pizza sauce, cheese, toppings. Return to oven for approximately 15 minutes or until done.


French Bread Variation:
Allow dough to rise for 10 minutes, then punch down for 1 minute. Repeat three times.
Separate into 6 balls for braided loaves, or divide into two balls and roll each into a rectangle, then roll into a loaf. Allow to rise for 20-30 minutes on greased pan.

Bake at 400* for 25 minutes.

Chocolate Eclairs

My grandma used to make eclairs for special occasions. I begged her to make these for my wedding reception - which she willingly did. I should have just asked her to make me a lifetime supply, forget the guests! I love these babies. Really, they are the same thing as cream puffs, solely differing in shape.

I was running through some old photos and realized I made these, took photos, and then forgot to post the recipe. I've tried several recipes, and found that the following from a Better Homes and Gardens cookbook is my favorite.

 

1 c. water
1/2 c. butter
1/8 t. salt
1 c. flour
4 eggs
Whipped cream, pudding, or ice cream for filling
Chocolate glaze

In a medium saucepan combine water, butter, and salt. Bring to boiling. Add flour all at once, stirring vigorously. Cook and stir till mixture forms a ball. Remove from heat. Cool for 10 minutes. Add eggs, one at a time, beating well with a wooden spoon after each addition.

Spoon dough into a decorating bag fitted with a large plain round tip (1/2 inch opening). Pipe 12 strips of dough, 3 inches apart, onto a greased baking sheet, making each strip 4 inches long, 1 inch wide, and 3/4 inch high. Bake at 400* for 30-35 minutes or until golden. Cool on a wire rack.

*Cream Puffs variation - Drop dough by 12 heaping tablespoons onto a greased baking sheet. Bake as above.

Fill with whipped cream or pudding and frost with chocolate glaze. I recommend a vanilla pudding filling.

Chocolate Glaze
4 oz. semisweet chocolate or chocolate chips
3 T. butter or margarine
1 1/2 c. powdered sugar
dash of salt
3 T. hot water

Melt chocolate, and butter/margarine over low heat stirring frequently.
Remove from heat. Stir in sifted powdered sugar and hot water. Stir in additional hot water, if needed to reach drizzling consistency.

Spoon/drizzle over eclairs or cream puffs.

Pumpkin Spice Rolls

This is a pumpkin spice twist on classic Cinnamon Rolls.

 

¼ c. warm water
2 ½ t. yeast
¼ t. sugar
¼ c. melted butter
2 eggs
1 c. canned pumpkin (or home processed pumpkin)
½ c. warm milk
1 pkg. (3.4 oz) instant pumpkin spice or vanilla pudding
2 T. sugar
1 t. salt
¼ t. nutmeg
¼ t. cloves
¼ t. cinnamon
5 ¼ c. flour

Mix ¼ t. sugar, yeast and warm water in a small bowl and set aside to proof until doubled.

Meanwhile, combine all other ingredients in mixing bowl, except for flour, and add proofed yeast mixture. Mix in flour until the dough is sticky, but cleans the side of the mixing bowl.

Place in greased bowl, cover with greased plastic wrap and let rise in a warm place until doubled.

 

Punch down and if desired, allow to rise again. If time does not permit an additional rise, roll out onto a floured surface in a rectangle.


Filling
1 c. brown sugar, firmly packed
2 T. cinnamon
1/3 c. butter softened in microwave for 10-15 seconds

Spread butter all over dough. This is easily done with a hand, or cover hand in a sandwich baggie to ease in clean up. Mix sugar and cinnamon together in small bowl, and spread over buttered dough.

Beginning on the long side, roll up tightly. Use a long strand of dental floss or thread and grip on both ends. Slowly guide the floss/thread underneath the roll and bring up at approx. 1-2 inches. Bring hands up, cross hands and pull tightly until the floss/thread is taut and has sliced the roll. Repeat this process.

 

Place slices on greased pan approximately 2-3 inches apart. Cover with greased plastic wrap and allow to rise until doubled – approx. 1 hour.

 

Bake at 375* for 15 minutes.

Frost while still warm with Cream Cheese Frosting