Tag Archives: easy

Snickerdoodle Bars

12 Friday Feb 2021

Posted by in Family, Family Favorites

≈ Leave a comment

Tags

, , , , , ,

Snickerdoodles have always been a family favorite.  What do you do when you want a Snickerdoodle but too lazy to make individual cookies?  You find a Snickerdoodle Bar recipe.  I doubled the recipe and made it in a 9 x 13 pan lined with parchment paper.  This recipe is easy and uses ingredients that are in most pantries.  Another recipe that will be made over and over again.

SNICKERDOODLE BARS

  • 1/2 c. Butter, room temp. (can use Vegan butter)
  • 1 Egg room temp.
  • 3/4 c. Granulated Sugar
  • 1/4 c. Brown Sugar
  • 1 tsp. Vanilla
  • 1 1/2 c. Flour
  • 3/4 tsp. Cream of Tartar
  • 1/4 tsp. Baking Soda
  • 1/2 tsp. Salt
  • 3/4 tsp. Cinnamon

Cinnamon Sugar Topping:

  • 2 Tbsp. Granulated Sugar
  • 2 tsp. Cinnamon
  • Allow butter and egg to come to room temperature. Preheat the oven to 350°F and line an 8×8 baking dish with parchment paper. Set aside.
  • In a bowl, mix together butter, granulated sugar, and brown sugar until combined.
  • Add vanilla and egg and stir until fully mixed.
  • Add flour, cream of tartar, baking soda, salt, and cinnamon to the bowl. Fold into the butter mixture until combined. Evenly spread the batter into the baking dish.
  • In a small bowl stir together sugar and cinnamon for the topping. Sprinkle on top of the cookie batter. Bake for 35-40 minutes.

Remove from oven and allow to cool in the pan for about 10 minutes before removing and cutting into 16 squares.

Recipe from Mylifeafterdairy

Beef Macaroni Skillet–blast from the past!

05 Friday Feb 2021

Posted by in Family Favorites, My Roots

≈ 1 Comment

Tags

, , , , , ,

Beef Macaroni Skillet, a  one skillet meal, was a regular menu item when my children were young.  It was a quick meal that I could put together after work.  I haven’t made it in over 20 years and it was a fun walk down memory lane.

My older daughter, Megan, and her girls were here to experience it.  Megan didn’t remember it but liked it as did her two year old daughter.  The five year old didn’t care for it, but then again, she’s in a phase of only liking what she knows.

The original recipe card is in my handwriting, probably around the age of 11 or 12, when I started my recipe box.  It’s funny to look back at it and find humor in the reference to ‘this main dish’.

BEEF MACARONI SKILLET

1 pound ground beef
1 medium onion, chopped
3 cups tomato juice (add more if it becomes too dry)
1 tablespoon Worcestershire Sauce
1 tablespoon vinegar
1/2-1 teaspoon salt
1/8 teaspoon pepper
1 teaspoon dry mustard
1 cup uncooked elbow macaroni

  • Brown beef and onion in a skillet.  Drain fat.
  • Add remaining ingredients and cook, covered, until the macaroni is cooked, about 20 minutes.  Stir occasionally while cooking to prevent from sticking.

Big Country Breakfast Bread Pudding

24 Friday Mar 2017

Posted by in Family Favorites, New Traditions

≈ Leave a comment

Tags

, , , , , , , , , ,

Breakfast casseroles are always a treat and easy peasy when you make it the night before.  This casserole has a wonderful cream cheese surprise in many bites.  Why have I never thought of that?

Serve this dish with a wonderful fruit bowl, a cup of hot coffee (or tea), and great conversation.

BIG COUNTRY BREAKFAST BREAD PUDDING

1 loaf Brioche bread, cubed (I used French Bread)
1 cup heavy cream (I used half & half)
1 /2 cup milk
9 eggs
4 oz. can chopped green chiles
2 c. + 1 c. shredded sharp white cheddar (or any shredded cheese of your liking)
4 oz. cream cheese, cubed
10 oz. browned breakfast sausage (optional)
5 strips of applewood smoked bacon, cooked until crisp, chopped (optional)
1/2 teaspoon salt & 1/2 teaspoon pepper (or 1 tsp. McCormick’s Montreal Steak Seasoning)

  • Spray a 9×13″ extra deep baking dish and place 1/2 to 2/3 of the bread cubes in the dish.
  • Crack eggs into a large mixing bowl, add cream, milk, salt and pepper. Whisk until smooth.  Reserve 1 to 1.5 cups of mixture and pour remaining over the bread cubes.
  • Spread green chiles on top of bread. Sprinkle with 2 cups of shredded cheese.  Lightly press the bread down to aid in absorption of the egg mixture.  Top with cream cheese, sausage and bacon, if desired.
  • Top with remaining bread and pour reserved egg mixture over the bread. Sprinkle with remaining cheese. Sprinkle with a bit more salt and pepper, if desired.
  • The next morning, preheat oven to 375 degrees.
  • Bake on middle rack for 45-55 minutes or until the center is firm. Cover the bread pudding with foil about halfway through the cooking time and remove for the last 5 minutes or so.
  • Serves 12.

Recipe adapted from foodforayear.com

 

 

Chocolate Cake…Vegan and Absolutely Delicious

25 Saturday Feb 2017

Posted by in Gluten Free, New Favorite, Vegan, Vegetarian

≈ 2 Comments

Tags

, , , , ,

Who doesn’t like chocolate cake?  I wanted to make a chocolate cake for a gathering of friends, two of which are Vegan.  We all love to share salads, fruits, pastas, but dessert is always a bit tricky.

This cake was moist, delicious and almost healthy!  I would make it again and again whether my guests were Vegan or not. Even one of my Grand Dogs thought it was worthy of his attention!

CHOCOLATE CAKE…VEGAN AND ABSOLUTELY DELICIOUS

Cake: 

3/4 cup plain flour/GF flour
1/3 cup cocoa powder
2 tsp baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup unsweetened applesauce
1/3 cup unrefined cane sugar/brown sugar
1 tsp. vanilla

Frosting: 

This makes a small amount of frosting as the cake doesn’t need much, but for a full batch

    1 1/2 tbsp. lite Nuttelex or other dairy free butter/margarine alternative
    1 1/2 tbsp. unsweetened cocoa powder
    1/2 cup sifted icing sugar
    1/2 tsp. vanilla

    • Preheat oven to 180°C/355°F.
    • Grease and line a small cake tin (or cupcake tins)
    • In a large mixing bowl combine flour, cocoa, baking powder, baking soda and salt.
    • In a separate medium mixing bowl combine applesauce, sugar and vanilla and pour into dry ingredients.
    • Mix until just combined and pour into cake tin.
    • Bake for 20-35 minutes or until cooked through and a skewer inserted removes clean. If making cupcakes, cook for ~10-15 minutes or until cooked through.
    • For the frosting, cream the butter and sugar until light and fluffy in a mixer, adding in the cocoa and vanilla and mixing until combined. If needed, add a couple of drops of milk/non dairy milk until your desired consistency is reached

    Recipe from Southerininlaw.com

    Roast Beef Perfection…Centerpiece of Holiday Parties

    18 Friday Dec 2015

    Posted by in Family Favorites, Holidays

    ≈ Leave a comment

    Tags

    , , , , ,

    What says the holidays better than a delicious Prime Rib or Cross Rib Roast with Horseradish sauce. The original recipe for closed door cooking of the Prime Rib came from Colorado Cache Cookbook, still my all-time favorite cookbook.  We have served this recipe many times, always a big hit.

    IMG_5620

    This time, however, the balsamic vinegar and rub were new and I loved the results.

    ROAST BEEF PERFECTION

    1 Prime Rib or Cross Rib Roast, any size
    3 tablespoons Balsamic vinegar
    3 tablespoons fresh minced garlic
    2 tablespoons fresh thyme leaves, removed from stems and chopped
    2 tablespoons fresh rosemary leaves, removed from stems and chopped
    1 tablespoon coarse sea or kosher salt
    Freshly-ground black pepper
    1 tablespoon olive oil

    • Preheat oven to 375 degrees.  Place Prime Rib in roasting pan and brush with Balsamic vinegar.  Make a paste of the garlic, thyme, rosemary, salt, pepper and olive oil.  Rub paste mixture over the roast.

    IMG_5611

    • Place roast in oven and cook for 1 hour.  Turn the oven off and KEEP THE OVEN door closed.
    • 45 minutes before serving, turn the oven to 300 degrees. Remove from oven and rest for 5-10 minutes.  The roast will be juicy medium-rare and perfect every time. If you like your Prime Rib cooked to medium, just add 15-20 minutes to the initial cooking time.

    Horseradish Sauce

    1 cup sour cream
    1 tablespoon grated onion
    1 1/2 tablespoon Dijon mustard
    3 teaspoons prepared horseradish

    • Stir together and refrigerate until serving time.

    Recipe inspired by Colorado Cache Cookbook and What’s Cooking America

    Snowman Cheese Dip

    04 Friday Dec 2015

    Posted by in Family Favorites, Holidays

    ≈ Leave a comment

    Tags

    , , , , , ,

    During the holidays there are so many parties and potlucks and it’s fun to make something that people remember. Charlene, an AT&T co-worker, shared this recipe several years ago after she brought this to one of our office potlucks.

    The first time I made it, I had the snowman standing upright. Big mistake, no one wanted to dip into it and have Mr. Snowman tumble. Give Mr. Snowman a rest on a platter and surround him with crackers.  He’ll be a big hit!

    Snowman Cheese

     SNOWMAN CHEESE DIP

    1 tub whipped cream cheese
    2-8 ounce bars cream cheese
    4 ounces dried beef, chopped
    1 teaspoon garlic powder
    1 teaspoon horseradish
    1 tablespoon dried parsley
    bunch of green onions

    • Mix cream cheese bars and chopped dried beef.  Add chopped green onions (white part only). Blend in garlic, horseradish and parsley.
    • Form into 3 balls (small, medium and large) using waxed paper.  Stack into snowman shape using a toothpick to attach. (NOTE:  I lay the snowman down on the platter)
    • Spread whipped cream cheese over snowman using wet knife. Garish and serve with crackers, carrots, pretzels.

    Garnishes:

    • rosemary branches or broken pretzel twists for arms
    • black olives cut into pieces for mouth & buttons
    • tiny baby carrot for nose
    • dried cranberries for halo
    • piece of red pepper for heart
    • green onion tops for scarf

    Microwave Mac & Cheese…endorsed by my two year old Grandson

    18 Friday Sep 2015

    Posted by in Family, Family Favorites

    ≈ Leave a comment

    Tags

    , , , , ,

    My Grandson, Evan, loves Mac & Cheese. I’m not fond of the boxed variety and I didn’t want to make a huge batch since I typically don’t typically eat gluten.

    I tried this recipe and was pleased with the results. He ate every bite! My taste test confirms it was delicious. It’s easy, cheaper than boxed, and so much better!

    Microwave Mac ‘N Cheese

    1/2 cup macaroni
    1/2 cup milk
    1/2 finely grated cheddar cheese

    • Combine macaroni and milk in an oversized, microwavable container (I used a pryex 2 cup measuring cup).  Microwave for 1 minute on high.  Stir the ingredients and cooked another minute and stir again. Continue this process until noodles are cooked through.
    • Remove from the microwave and stir in cheese until melted.

    Enjoy!

    Crock Pot Chicken Cream Cheese Chile

    10 Friday Apr 2015

    Posted by in Gluten Free, New Favorite

    ≈ 2 Comments

    Tags

    , , , , ,

    Crock pot meals are the best…easy with so many options.  I love the Salsa chicken recipe that daughter, Megan, shared with me a while ago.  This recipe sounded very similar but with the addition of cream cheese.  YUM!

    I used almost 2 pounds of chicken strips vs. the 2 chicken breasts called for.  It was delicious but in the future I would use about 1 pound of chicken for this recipe. Great over rice, in a burrito, over a baked potato…or invent your own combination!

    CROCK POT CHICKEN CREAM CHEESE CHILE

    2 chicken breasts, still frozen
    1 can Rotel tomatoes
    1 can corn kernels, do not drain
    1 can black beans, drained and rinsed
    1 small can mild green chiles
    1 pkg. Ranch dressing mix
    1 T cumin
    1 t chili powder
    1 t onion powder
    1 8-oz pkg. cream cheese

    • Put the chicken in the crock pot.
    • Top with the tomatoes, corn, the drained and rinsed beans, ranch dressing, cumin, onion and chile powders.
    • Stir to combine, then top with the cream cheese.
    • Cook on low for 6-8 hours, stirring one or twice to blend in the cheese.
    • Shred the chicken into large pieces and serve over rice. Can also serve in tortillas or taco shells.
    Recipe from http://completerecipes.com/Crock-pot-cream-cheese-chicken-chile.html

    Potato Bacon Chowder…Family Fave!

    07 Friday Mar 2014

    Posted by in Family, Family Favorites

    ≈ Leave a comment

    Tags

    , , , , , , ,

    Potato Bacon Chowder is officially a family favorite, shared with me by my sister Carolyn. It’s a quick fix for a weeknight meal and GREAT as leftovers. Need I say more?

    POTATO BACON CHOWDER

    8 slices bacon (cut in 1 inch pieces)
    1/2 cup onion, chopped
    2 cups cubed potatoes
    1 cup water
    1 can cream of chicken soup
    1/2 cup sour cream
    1 3/4 cups milk
    1/2 teaspoon salt
    dash of pepper
    2 tablespoons parsley (chopped)

    • Fry bacon until crisp in a 3 quart saucepan; add onion and sauté 2 to 3 minutes. Pour off fat.
    • Add potatoes and water. Bring to boil; cover and simmer 10 to 15 minutes or until potatoes are tender.

    • Stir in soup and sour cream; gradually add milk.
    • Add salt, pepper and parsley.
    • Heat to serving temperature. Do not boil.

    Easy Peasy Oven Fried Chicken

    24 Friday Jan 2014

    Posted by in Family, Family Favorites

    ≈ 2 Comments

    Tags

    , , , ,

    One of the great cookbooks I received when I was newly married was Betty Crocker’s Dinner for Two Cookbook (love the $2.95 price tag).Dinner for two cookbook

    A favorite recipe that I still refer to is the Oven-Fried Chicken.  I love fried chicken but I don’t enjoy standing over the stove cooking it.  This recipe has the flavor of a true fried chicken but with the simplicity of baking in the oven.

    OVEN-FRIED CHICKEN

    1/4 cup shortening or salad oil
    1/4 cup flour
    1/2 teaspoon salt
    1/8 tablespoon paprika
    1/8 teaspoon pepper
    1 1/2 pounds chicken pieces

    • Heat oven to 425 degrees. In oven melt shortening in baking pan.
    • Mix flour, salt, paprika, pepper in plastic or paper bag; shake chicken, 2 or 3 pieces at a time in bag until coated.
    • Place chicken skin side down in pan.
    • Bake uncovered 30 minutes. Turn chicken, bake until tender, 15 to 30 minutes longer.

    2 Servings