Author: cathysmaha

I am a country girl, born and raised on a farm in Central Iowa. I am the youngest of three children by 9 and 14 years….I was the OOPS! Being younger had its advantages in that I was an Aunt at age 7 and grew up with my niece and nephews. My Father died from a farm injury when I was 12, which forever changed my life and strengthened my bond with my Mother. I tagged along with my Mother to visit older people in our community and learned about their lives in the early 1900s, enjoying the many wonderful traditional foods and family stories. I graduated from a class of 25, which gave me the advantage of being involved in sports and clubs that would not have been possible in a large High School. At that time, Home Ec was still an elective and I loved the cooking lessons (not so hot on the sewing classes). While at the University of Northern Iowa, I began to collect and read cookbooks. Perhaps it was the absence of Mom’s home cooking that drew me to dream about cooking (and eating) wonderful food. After college I moved to St. Joseph, MO and then to Scottsdale, AZ and began to experiment with traditional recipes and discovering those of my own. It was such an adventure to discover new dishes and restaurants in historic St. Joseph, Kansas City, then Scottsdale, Phoenix, San Diego…and the list goes on. In the early ‘80s, I moved to Denver, got married, started my telecommunications sales career and discovered the fabulous restaurants in Denver and Aspen. My career took me to cities never before experienced and the seafood in San Francisco, Cajun fare in New Orleans, Tex-Mex in Dallas, Italian in New Jersey, etc. are experiences I will cherish. In 1986 our first daughter, Megan, was born and then Sarah in 1988. Instead of indulging in dinners out, we were cooking more at home and seeking ways to have good meals with limited time. Dinners went from adult gourmet to more kid friendly meals. Megan’s tastes were more basic while Sarah adopted a gourmet palate at an early age. At age 6 her favorite meal was steamed artichokes and crab legs with drawn butter…still her favorite. Megan’s tastes expanded rapidly when she went to college and started cooking for her roommates and now loves to whip up gourmet dishes. I am blessed to have many gal pals that also share my passion for good food. I love to try new restaurants and look forward to the ‘pot luck’ feasts at our book club meetings and other gatherings. It isn’t just the good food that brings us to together, but the great love and admiration we all have for each other. We are addicted foodies…but we try to remember our 12-step foodie program is needed. God grant me the serenity to only eat the food that I LOVE, the courage to walk away from junk food, and the wisdom to recognize the difference. Oh YEAH!
Cakes · Desserts

Perfect No-Bake Cheesecake with Homemade Lemon Curd

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Daughter Megan did it again with this light, delicious no-bake cheesecake with homemade lemon curd and fresh strawberries. We had family in town for a visit and this dessert was a big hit with everyone. I’ll admit I do not care for traditional cheesecake since it so heavy, but not this version. And who makes their own lemon curd? Yes indeed, Megan does. Perhaps she needs to pursue her dream of a bake shop!

Perfect No-Bake Cheesecake with Lemon Curd

INGREDIENTS:
  • Graham Cracker Crust
  • 2 cups (240g) graham cracker crumbs (about 16 full sheet graham crackers)
  • 1/3 cup (67g) packed light or dark brown sugar
  • 1/2 cup (8 Tablespoons; 113g) unsalted butter, melted
  • 1 and 1/4 cups (300ml) heavy cream or heavy whipping cream
  • Cheesecake
  • three 8-ounce blocks (680g) full-fat cream cheese, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 2 Tablespoons (15g) confectioners’ sugar
  • 1/4 cup (60g) sour cream, at room temperature
  • 2 teaspoons lemon juice
  • 1 teaspoon pure vanilla extract
DIRECTIONS:
  1. Make the crust: Stir the graham cracker crust ingredients together. Pour into a 9-inch springform pan or 10-inch springform pan and pack in very tightly. The tighter it’s packed, the less likely it will fall apart when cutting the cheesecake. I recommend using the bottom of a measuring cup to pack it into the bottom and up the sides. You can watch me do this in the video above. Freeze for 10–20 minutes as you prepare the filling.
  2. Make the filling: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 4–5 minutes. Set aside.
  3. Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and granulated sugar together on medium speed until perfectly smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the confectioners’ sugar, sour cream, lemon juice, and vanilla extract. Beat for 2–3 minutes on medium-high speed until smooth and combined. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.
  4. Using your mixer on low speed or a rubber spatula, fold the whipped cream into the cheesecake filling until combined. This takes several turns of your rubber spatula. Combine slowly as you don’t want to deflate all the air in the whipped cream.
  5. Remove crust from the freezer and spread filling into crust. Use an offset spatula to smooth down the top.
  6. Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 6–8 hours and up to 2 days. For best results, 12 hours is best. I chill mine overnight. The longer refrigerated, the nicer the no-bake cheesecake will set up.
  7. Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean between each slice.
  8. Serve cheesecake with desired toppings. Cover and store leftover cheesecake in the refrigerator for up to 5 days.

Homemade Lemon Curd

INGREDIENTS:

  • 4 large egg yolks (for thicker lemon curd, see Note on eggs)
  • 2/3 cup (134g) granulated sugar
  • 1 Tablespoon lemon zest (about 1 lemon)
  • 1/3 cup (80ml) fresh lemon juice (about 2–3 lemons)
  • 1/8 teaspoon salt
  • 6 Tablespoons (86g) unsalted butter, softened to room temperature and cut into 6 pieces

DIRECTIONS:

  1. Fill the bottom pot of your double boiler with 1–2 inches of water. (Or use the DIY double boiler method listed in the notes.) Place on high heat. Once the water begins to boil, reduce to low heat to keep the water at a simmer.
  2. Place egg yolks, granulated sugar, lemon zest, lemon juice, and salt into the top pot of your double boiler. Using a silicone whisk, whisk until completely blended, then continue to whisk as the curd cooks. Constant whisking prevents the egg yolks from curdling. Whisk and cook until the mixture becomes thick, resembling the texture of hollandaise sauce, about 10 minutes. If curd isn’t thickening, turn up the heat and constantly whisk.
  3. Remove pan from heat. Whisk the sliced butter into the curd. The butter will melt from the heat of the curd as you whisk. Pour curd into a jar or bowl and place a piece of plastic wrap directly on top so it is touching the top of the curd. (This prevents a skin from forming on top.) The curd will continue to thicken as it cools. Once cool, the plastic wrap can be removed.
  4. Refrigerate the curd for up to about 10 days.

Cheesecake Recipe from Sally’s Baking Addiction

Lemon Curd Recipes from Sally’s Baking Addiction

Breakfast · Cakes · Vegetarian

Rhubarb Breakfast Cake

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Rhubarb dishes bring back wonderful memories of my Mother’s baking and cooking. My first harvest of rhubarb inspired me to try new recipes. This breakfast cake is delicious and could easily be made with other fruit as well. After eating the cake, my daughter and I agreed that you could make and skip the fruit..it’s that good!

Rhubarb Breakfast Cake

INGREDIENTS:
  • 1/2 cup half and half, cream, or buttermilk
  • 1 tsp lemon juice
  • 1/2 cup unsalted butter at room temperature
  • 1 cup granulated sugar plus 2 tsp for sprinkling
  • 1 large egg, at room temperature
  • 1 1/2 tsp vanilla extract
  • 2 cups all purpose flour, saving out 1 Tbsp to toss with rhubarb
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 cups thinly sliced rhubarb
DIRECTIONS:
  1. Set oven to 350F Lightly butter a 9×9 square baking pan. I like to line the pan with parchment paper with overhanging ends so I can easily lift out the cooled cake for cutting. That’s optional.
  2. Stir the lemon juice into the half and half and set aside.
  3. Cream the soft butter and sugar in a stand mixer, or with electric beaters, until fluffy and pale yellow. Beat in the egg and vanilla, scraping down the bowl as necessary.
  4. Take 1 Tbsp of the flour to the rhubarb and toss well.
  5. Whisk together the remaining flour, baking powder, and salt.
  6. Add half of the flour mixture to the bowl and blend in. Add all of the half and half, and blend in. Finally add the rest of the flour and blend just until combined, don’t over mix. Fold in the rhubarb. Note: the batter is on the thick side.
  7. Spread the batter into the prepared pan and sprinkle the top evenly with a little sugar. Bake for about 40-45 minutes, or until the cake is turning golden and a toothpick in the center comes out without wet batter clinging to it (moist crumbs are fine.)
  8. Let the cake cool slightly before cutting.

Recipe from theviewatgreatisland.com

Asian Dishes · Salads

Peanut Chicken Spring Roll Bowls

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Peanut Chicken Spring Roll Bowls is a favorite of my daughter, Megan, and she shared the recipe with me. So delicious when I’m craving a Thai/Asian salad.

Peanut Chicken Spring Roll Bowls

INGREDIENTS:
  • 4 cups shredded romaine or cabbage
  • 4 carrots, shredded
  • 4 green onions, chopped
  • 1/2 cup fresh cilantro or Thai basil, chopped
  • 1/2 cup diced mango
  • 2 Persian cucumbers, thinly sliced
  • 1/3 cup pickled jalapeños, chopped (optional)
  • 1/3 cup peanuts, chopped
  • 4 ounces vermicelli rice noodles, cooked
  • 1-2 cups cooked shredded chicken
  • 1 avocado, chopped
PEANUT DRESSING:
  • 1/2 cup creamy peanut butter
  • 1/3 cup tamari or soy sauce
  • 1/4 cup toasted sesame oil
  • 1/4 cup rice vinegar
  • 2-3 tablespoons chili sauce (sambal oelek)
  • 2 tablespoons honey
  • 3 tablespoons lime juice
  • 1 tablespoon fresh grated ginger
DIRECTIONS:
  1. 1. In a large bowl, combine the lettuce, carrots, green onions, cilantro, mango, cucumbers, jalapeños, and peanuts.
  2. To make the dressing. Combine all ingredients in a food processor and blend until smooth. Add water, as needed to thin.
  3. Pour 1/2 the dressing over the salad and toss to combine. Divide the salad between bowls. Top each with noodles, chicken, and avocado. Drizzle over more dressing. Tip: I take scissors and cut the noodles up, then toss everything together with the dressing.

Recipe from HalfBakedHarvest

Beverages · Czech Heritage and Dishes · Garden · Health · Home

Linden Flower Infusion and Tea

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In 1988, we bought our home with a beautiful tree in the front yard. The Linden tree has provided beautiful shade for our front yard, a marvelous climbing tree for my children and grandchildren, amazing fragrance when the tree is in bloom, pollen for the honeybees, symbolic heart-shaped leaves, and now a wonderful source for a Linden infusion and tea.

I have felt a tremendous kinship to this beautiful tree for years. Little did I know that dried Linden leaves have medicinal beneficial. Benefits of the tea or infusions are reduced stress and anxiety and help with gut issues.

The Linden tree is a beloved symbol of the Slovak people, part of my heritage. In the book, ‘Slovakia, The Legend of the Linden” written by Zuzana Palovic and Gabriela Bereghazyova, shares the history and symbolism of this beautiful relationship. On page 5 of their book, is a beautiful description:

“INTRODUCTION: THE SACRED LINDEN CODE The land we know as Slovakia is protected by an all-powerful symbol, the Linden tree and its heart-shaped leaf. For centuries, the sacred icon has represented the heartfel essence of hte Slovak people. It is a code that captures th narrative of a nation. The heart-shaped emblem masterfully unites the humanity, geography and heritage of the region.”

If you are fortunate enough to have access to a Linden tree, take advantage of the few days that the tree blooms and collects blossoms to dry and enjoy as a tea or infusion. It’s worth the trouble.

Linden Flower Infusion and Tea

INGREDIENTS:
  • Dried Linden Flowers
  • Boiling Water
DIRECTIONS:
  1. Linden Flower Infusion: Place 1/2 to 1 ounce of dried Linden flowers in a 1 quart Ball jar. Boil water and slowly fill Ball jar. Cap and let steep for 24 hours. After 24 hours, strain. Optional: Bring liquid to a second boil. Cool. Use the infusion over the next 2-3 days. (Note: I wonder if the infusion could be frozen for later use.)
  2. Linden Flower Tea: Place 3 tsp. of dried Linden flowers in a tea infuser. Add 1 cup boiling water and let steep for 10 minutes. Optional: Enjoy with lemon or honey.

Eagle Song Gardener Luli’s Homestead Global Slovakia and the Legend of the Linden Wikipedia/Tilia or Linden

Breakfast · Cookies and Bars · Gluten Free

Banana Breakfast Cookies

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Very ripe bananas were on hand and this recipe was on my list. I chose to double the recipe (based on 4 ripe bananas) and chose to make the cookies smaller. I pressed the dough down before I baked them with a spatula. I found that a longer baking time was needed to assure that the cookies browned on the bottom and weren’t gooey.

They were delicious and the grandsons gave a ‘thumbs up’ to these cookies. Don’t tell them they are fairly healthy!

Banana Breakfast Cookies

INGREDIENTS:
  • 1 1/2 cup oats
  • ½ cup peanut butter
  • 2 over ripe mashed bananas
  • ¼ teaspoon salt
  • ½ cup chocolate chips optional, + 2 tablespoons for topping
  • ¼ teaspoon cinnamon optional
  • 1 teaspoon vanilla, optional
DIRECTIONS:
  1. Preheat your oven to 350 degrees. Prepare a sheet pan with parchment paper, and set aside.
  2. In a mixing bowl combine oats, mashed bananas, peanut butter, cinnamon, and salt. Mix together with rubber spatula and add ½ cup chocolate chips. Mix again.
  3. Divide the dough into seven cookies and place them in the parchment paper pan. Press down on the cookies to make a cookie shape and about ½ inch thick. Top cookies with extra chocolate chips if desired.
  4. Bake cookies for 8-10 minutes. Allow to cool before serving. Enjoy!
  5. Note: You can store the cookies in the fridge for up to 3 days in a tight container or you can freeze them for up to 2 months.

Recipe from kitchenfunwithmy3sons.com

Desserts

Rhubarb Strawberry Crumble Bars

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My rhubarb plant finally produced enough fruit to make a dessert and the crumble bars hit the mark. In my rush to make the recipe I forgot to pulse the crust in the food processor but the results were still delicious, although a bit chewier than the original recipe. Delicious topped with whipped cream or ice cream!

Rhubarb Strawberry Crumble Bars

INGREDIENTS:

Crust:

  • 1 1/4 cups old-fashioned rolled oats
  • 3/4 cup white whole wheat flour
  • 1/2 cup packed light brown sugar
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup unsalted butter, melted
  • 1/4 cup chopped pecans

Fruit Filling:

  • 1 1/4 cups finely chopped strawberries
  • 1 1/4 cups finely chopped rhubarb
  • 1/2 cup granulated sugar
  • 1 tablespoon cornstarch
DIRECTIONS:
  1. Preheat oven to 375 degrees F. Spray an 8×8 baking pan with cooking spray.
  2. Combine oats, flour, brown sugar, baking soda and salt in the bowl of a food processor. Pulse twice to combine. Add butter, pulse until well incorporated. Measure our 1 cup of oat misture and reserve for topping. Transfer remaining dough to prepared baking pan. Press down firmly to form an even crust.
  3. In a medium bowl, combine strawberries, rhubarb, sugar and cornstarch. Spread the fruit filling over the crust.
  4. In a small bowl, combine the reserved oat mixture with the chopped pecans. Sprinkle the topping over the fruit filling.
  5. Bake for 40-45 minutes, or until the top is golden brown and the filling is bubbly in spots around the edges. Transfer the pan to a rack and let cool completely before cutting into bars.

Recipe from United Healthcare RENEW magazine

Appetizers · Family · Family Favorites · Fish · Sandwiches

Maryland Crab Cakes with Remoulade Sauce

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Crab and Crab Cakes are a family favorite! Oh, the memories of visiting the crab houses in Maryland with family, hammers in hand with bibs on all. Or on Sarah’s 4th Birthday when she requested crab and artichockes for her birthday dinner. Be careful when introducing young kids to expensive food…they might just like it!

Crab Cakes are easy to make and delicious alone or on a bun with Remoulade sauce. This family favorite will be returning soon.

Maryland Crab Cakes

INGREDIENTS:

1 pound jumbo lump, handpicked Maryland crabmeat (I purchased crab meat from Costco)
½ cup breadcrumbs
1 egg, beaten
5 tbsp mayonnaise
1 tbsp finely chopped parsley
1 tbsp Worcestershire sauce
1 tsp prepared mustard
1 tbsp Old Bay Seasoning or J.O. Crab Seasoning

DIRECTIONS:

Combine breadcrumbs, egg, mayonnaise, parsley, Worcestershire sauce, mustard, and crab seasoning and mix well.

Pour mixture over crabmeat and fold in taking care not to break up the lumps.

Form into six cakes and pat until just firm, then deep fry in 350°F corn oil 2-3 minutes until golden brown.

Recipe from visitmaryland.org

Remoulade Sauce

  • ⅔ cup mayo
  • 1 Tablespoon dijon mustard
  • 1 Tablespoon lemon juice
  • 1 Tablespoon chopped chives
  • 1 teaspoon worcestershire sauce
  • 1 teaspoon lemon zest
  • ½ teaspoon smoked paprika
  • ⅛ teaspoon cayenne pepper
  • salt & pepper to taste

Stir all together to combine.  Chill.

Cookies and Bars

Chocolate Cookies

cathysmahaLeave a comment

Chocolate Cookies…yummy, soft and crispy on the edges. While this recipe is delicious, I chose to skip the espresso powder and cardamon. Lord knows, my grandkids don’t need to have caffeine/energy. I only wish I could bottle and use the incredible amount of energy they have. Needless to say, the sugar rush was enough for all of us. Delicious!

Chocolate Cookies

INGREDIENTS:
  • 2 cups unsalted butter, room temperature
  • 3 1/2 cups brown sugar, loosely packed
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 1/4 all-purpose flour (470 grams)
  • 1 cup dark cocoa powder (100 grams – I like this best with dark cocoa powder, but regular cocoa powder will work, too)
  • 1–2 tablespoons espresso powder (optional, but recommended if you’re using regular cocoa powder to give the flavor more depth)
  • 1 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • extra cane or granulated sugar for rolling
  • 1 teaspoon ground cardamom (optional)
DIRECTIONS:
  1. Preheat oven to 350. In the bowl of a stand mixer, cream butter and sugar until fluffy and light. Add eggs and vanilla, mixing gently until just combined.
  2. Add flour, cocoa powder, espresso powder, baking soda, and salt. Mix until combined into a soft dough.
  3. Form into balls (about ¼ cup per cookie / ball). Roll each ball in the extra sugar (mixed with cardamom, if you want). Bake for 10-12 minutes (I recommend 6-8 at a time on the baking sheet, so you’ll need to bake in batches). Remove from oven and let them rest – you want the cookies settle down a bit and give you crisped edges with thicker, soft-baked centers.

Recipe from PinchofYum

Meats · Sandwiches

Crock Pot Italian Beef Sandwiches

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Italian Beef Sandwiches has been on my to-do list for months. I recently made the beef but altered the recipe to remove the pepperocini spice to accomodate my grandkids. The result was delicious! This sandwich reminds me of a French Dip and more beef broth could be added, or served separately, for a dipping sauce. A side of caramelized onions would take this sandwich over the top. Everyone in the family enjoyed it and the recipe will be in my crowd-pleasing rotation.

Crock Pot Italian Beef Sandwiches

INGREDIENTS:
  • 3 lb. chuck roast, trimmed of all visable fat and cut into large chunks
  • 1 envelope Good Seasons Zesty Italian salad dressing mix
  • 1 envelope Ranch Dressing
  • 1 envelope Beef Au Jus seasoning
  • 14.5 oz. can beef broth
  • Provolone cheese slices
  • 8 oz. Giardiniera (Chicago-Style Italian Sandwich Mix), drained (optional)
  • Pepperoncini peppers (optional)
  • Hoagie buns
DIRECTIONS:
  1. Add contents of 3 seasoning envelopes into 5.5 – 6 quart crock pot. Add beef broth and stir to combine. Place chuck roast into the bottom of a 5.5 – 6 quart crock pot, then spoon some of the seasoning over the top of the roast. OPTIONAL: If you like more spice, you can add 8 oz. pepperoncini pepper slices and a splash of juice.
  2. Place lid on crockpot and cook on low for 9 hours, or until meat shreds easily with a fork. Shred, then place meat back into crock pot and cook on low for 1 additional hour.
  3. Split bun since in half then scoop the shredded meat on top and add provolone cheese slies. Top or serve separately with additional pepperoncini peppers and Giardiniera, if desired.

Recipe slightly adapted from IowaGirlEats

Cookies and Bars · Family Favorites

Snickerdoodles

cathysmahaLeave a comment

Snickerdoodles aren’t a fancy cookie but, oh my, are they good! I have fond memories of eating these cookies made by my sister and my Mom. Now they are favorite for my family, too.

Snickerdoodles

INGREDIENTS:
  • 1 1/2 cups sugar
  • 1 cup shortening
  • 2 eggs
  • 2 3/4 cup sifted all-purpose flour
  • 2 teaspoon cream of tartar
  • 1 tablespoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup sugar
  • 1/2 teaspoon cinnamon
DIRECTIONS:
  1. Preheat oven to 400 degrees.
  2. Cream sugar, shortening and eggs.
  3. Sift flour, cream of tartar, soda, and salt; add to creamed mixture.
  4. Mix until well blended. Chill if desired.
  5. Combine 1/2 cup sugar and cinnamon separately.
  6. Form dough into small balls the size of a walnut and roll in cinnamon sugar.
  7. Place on an engrossed cookie sheet about 2 inches apart. Bake for 8-10 minutes.
  8. Cool for 10 minutes on baking sheet before moving to cooling rack.

Recipe from our family recipe box.