Appetizers · Poultry

Baked Hot Wings

Never have I ever…made hot wings until now. Daughter Megan has a craving for hot wings about a year ago so I bought the fixings. Then, she was pregnant and they sounded disgusting. Now that Baby Callen has arrived, she thought they sounded better and told me of this recipe. Easy peasy and very adaptable to your heat/spice tolerance. Great treat for game day or just because…

Baked Hot Wings

INGREDIENTS:
  • 3 lbs. chicken wings
  • 4 Tbsp. melted butter
  • Salt, pepper, garlic powder, cayenne, paprika

For the Sauce:

  • 2 Tbsp. high temp oil (canola, avocado, etc.)
  • 2-3 Tbsp. chopped garlic
  • 1 Tbsp. crushed red pepper flakes (I used a pinch)
  • 1 tsp. black sesame seeds (optional)
  • 2 Tbsp. barbecue sauce
  • 2 Tbsp. Frank’s hot sauce
DIRECTIONS:
  1. Heat oven to 400 degrees F.
  2. Add the seasonings to the melted butter in a large bowl and toss all the wings until they are coated. Place a wire rack into your baking sheet. Line the baking sheet with foil to make clean up easy peasy.
  3. Bake for 40 minutes or so until they are brown and sizzling and crispy. (I turned up the heat to 450 degrees and baked another 5+ minutes to make extra crispy).
  4. Meanwhile in a large hot skillet, throw in the oil, garlic, red pepper flakes, sesame seeds, barbecue sauce, and hot sauce. Stir until bubbly and glazy, around 2 minutes. Add the crispy wings and toss until totally coated. Serve with blue cheese or Ranch sauce.

Recipe slightly adapted from Jen Hatmaker Facebook post 1/23/22.

Appetizers · New Favorite

Watermelon Goat Cheese Appetizer

Simple combination with an explosion of flavors! I first experienced this appetizer (or salad) at a restaurant with my friend, Jan. It was amazing and, yet, so simple. It was easy to replicate at home with four ingredients: watermelon, goat cheese, pecans and balsamic reduction. Done!

Watermelon Goat Cheese Appetizer

INGREDIENTS:
  • Cubed Seedless Watermelon
  • Crumbled Goat Cheese
  • Chopped Pecans
  • Balsamic Reduction (I used purchased balsamic reduction but you can make your own)
DIRECTIONS:
  1. Cute the watermelon into squares.
  2. Crumble goat cheese on top of each square.
  3. Sprinkle chopped pecans on top of each square.
  4. Drizzle with balsamic reduction.
Family Favorites · New Favorite · Pastas

Pumpkin Pasta with Sausage and Goat Cheese

Pumpkin Pasta with Sausage and Goat Cheese is such a treat.  My daughter, Megan, suggested I make it when I asked what I could make with leftover canned pumpkin.

The recipe is so easy and is plate of fall goodness complimented by a great salad and bread.  Easy peasy dinner that will please a family or guest!

Pumpkin Pasta Dinner with sausage and goat cheese

2 tablespoons olive oil
2 cloves garlic, finely chopped
15-ounce can pumpkin puree or a scant 2 cups of pumpkin puree
A few fresh sage leaves and a few sprigs fresh thyme, finely chopped
1/4 teaspoon ground coriander
1/2 teaspoon chili powder
1/4 teaspoon red pepper flakes
A good pinch of ground nutmeg
1 1/2–2 cups chicken stock
Salt and pepper to taste

Serve with 1 pound al dente linguini pasta, or any cooked pasta you like.

Top with:
Well-browned ground Italian sausage
Goat cheese crumbles
Toasted pine nuts
Parsley
Red pepper flakes

  • To make the sauce, in a medium saucepan heat olive oil over medium-low heat. Add the garlic and cook gently until softened, about 5 minutes. Add the pumpkin puree and chopped herbs.
  • Increase heat to medium and add all of the spices. Stir in 1 1/2 cups chicken stock and allow to simmer for 10 minutes until thickened to your desired sauce consistency. Add more stock as you see fit. Taste and season with salt and pepper (and even more spices) to your taste.
  • Toss boiled pasta in the warm sauce. To serve, top with sausage or sausage alternative, goat cheese crumbled (or parmesan), toasted pine nuts (or any kind of crunch) and chopped parsley.
Appetizers · Breakfast · Czech Heritage and Dishes · New Favorite

Cabbage Pie

Cabbage Pie is a new recipe, similar to a Frittata.  I had cabbage that I needed to use and the other ingredients were on hand.  What a simple, delicious recipe. It’s easy to imagine my ancestors making a similar dish from these simple ingredients. I did not add cheese to my pie. Next time I would experiment with different cheeses and herbs.

CABBAGE PIE

1/2 head green cabbage, thinly sliced
one small onion, halved and thinly sliced
salt and pepper
3 eggs
salt and pepper
1/2 cup to 2/3 cup flour
Shredded cheese (optional)

  • Combine sliced cabbage and onion in a bowl. Add salt and pepper to taste.
  • Beat 3 eggs and add salt and pepper to taste.  Pour egg mixture over cabbage and onions.
  • Add flour to cabbage mixture and stir to combine.
  • Add sunflower or canola oil to a non stick pan.  Heat oil over medium heat.  Add cauliflower mixture.  Cover skillet tightly with aluminum foil.  Place wooden cutting board (or heavy flat pan) on top of skillet.
  • Cook over medium heat for 15-20 minutes, until golden brown.
  • Remove cutting board and foil.  Flip cabbage pie onto plate and place other side down in pan.  Optional:  Sprinkle top with cheese and  cook until cheese is melted and bottom is golden brown.

  • Remove from pan.  Slice into wedges and serve.
  • Optional:  Top with a dollop of sour cream and chopped green onion.

Recipe from Olesea Slavinski on youtube.com

Breads · Family · New Favorite · New Traditions

Crusty No-Knead Bread

Crusty Bread that I don’t have to knead?  Just what I needed to go with the soup I was making.  Honestly, the recipe seemed too easy but it worked perfectly.  I baked the bread in my Lodge Dutch Oven and I baked it according to directions.  The crust was a little too brown, but the interior of the bread was perfect and tasted great!

It is wonderful served with soup and also wonderful as a sandwich.  As long as I plan a day ahead, I can make this bread any time!

CRUSTY NO-KNEAD BREAD

3 cups all-purpose flour
1 ¾ tsp. salt
½ tsp. active dry yeast
1 ½ cups water 
room temperature

  • Form the dough: In a big bowl mix the flour, salt and yeast together. Pour water into the bowl and using a spatula or a wooden spoon mix it until well incorporated. You do not need to activate the yeast before, even though we’re using active dry yeast. The slow rising process will do the trick.
  • Allow it to rise: Cover the bowl with plastic wrap and let it sit on your counter or inside your unheated oven for 12 to 18 hours.
  • Preheat your oven: Preheat oven to 450°F. Add your cast iron pot to the oven as it’s heating and heat it as well until it’s at 450°F. Usually when the oven is done preheating your pot should be hot enough as well. Remove the pot from the oven and remove the lid from it. Use oven mitts, as to not burn yourself.
  • Shape the dough: Flour your hands really well and also sprinkle a bit of flour over the dough. With your floured hands gently remove the dough from the bowl and roughly shape it into a ball. Sprinkle some extra flour directly into the bottom of the pot. Take the ball of dough and drop it into the pot. Cover the pot with the lid and place it back in the oven. Alternatively, you can also place the ball of dough onto a piece of parchment paper, then lift the parchment paper and drop it in the pot, with parchment paper and all. This could also ensure that your bread doesn’t stick at all to the bottom of the pot. I have found that if I use parchment paper, the bread doesn’t brown so much on the sides, but otherwise it’s still crusty and delicious.
  • Finish the bread: Bake for 30 minutes with the lid on, after which remove the lid and bake for another 15 to 20 minutes until golden brown. Remove the bread from the pot, it should fall out easily. Let cool completely before slicing into it and serving.

Recipe from JoCooks.com

Cookies and Bars · Family · Family Favorites

Snickerdoodle Bars

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

Casseroles · Family Favorites · My Roots

Beef Macaroni Skillet–blast from the past!

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.
Breakfast · Family Favorites · New Traditions

Big Country Breakfast Bread Pudding

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

 

 

Cakes · Gluten Free · New Favorite · Vegan · Vegetarian

Chocolate Cake…Vegan and Absolutely Delicious

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 &Delicious

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

    Family Favorites · Holidays · Meats

    Roast Beef Perfection…Centerpiece of Holiday Parties

    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