Tag Archives: quick

Grandma’s Vanilla Pudding

Posted by Stephanie in Grandma's Recipes and tagged with , , , ,

Vanilla pudding. So simple, yet so versatile. I felt an acute desire to talk to Grandma as I worked on this recipe. I actually made two batches because my first attempt was lumpy. You see, I was having to make up the cooking directions because this recipe came with ingredients only and Grandma’s not here to ask how she made this. I still don’t think I have it down pat. But, I’ll clue you in to how I made this, and if you want to try your own way, go for it!

To dress up my dish of pudding, I sautéed chopped apples and pecans in butter with a few sprinkles of cinnamon and a drizzle of honey. But you could choose to drizzle a puree of frozen berries over top. Or a dollop of fruit jam. Or just eat it plain-jane vanilla. The possibilities are endless. Simple, yet versatile. Not too sweet, leaving room for tastes to shine through. So much about this recipe reminds me of Grandma.

GRANDMA’S VANILLA PUDDING
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2 c. milk
3 Tbsp honey or 1/4 c. brown sugar
2 eggs, well beaten
3 Tbsp cornstarch or 6 T. flour
1 tsp vanilla
Garnish with fruit, coconut etc.
Heat milk in a saucepan over medium-low heat, whisking frequently to prevent scalding. Beat eggs and honey or brown sugar together. When milk is steaming, slowly whisk in egg mixture.
In a small bowl add cornstarch, dip a few spoonfuls of the hot milk/egg mixture into the bowl and using a fork or whisk, mix until smooth. While whisking, slowly pour in the cornstarch mixture and continue to whisk until pudding thickens.
Turn off heat and stir in the vanilla. Pour into several small bowls, or one larger bowl and press a piece of plastic wrap onto the surface. Refrigerate until cool.
To serve, top with desired fruits or nuts.

Grandma’s Easy Chicken Salad

Posted by Stephanie in Grandma's Recipes and tagged with , , , ,

For many summers, we would drive up to Grandpa and Grandma’s and spend a long morning blueberry picking at a nearby blueberry farm. Grandma always packed a picnic lunch and after picking 70+ pounds of blueberries, we’d head to a local park for lunch. Something I’ve always appreciated about Grandma was her care and preparation of balanced meals, the picnic would include fruit, raw veggies, homemade cookies, sometimes chips, and sandwich makings–bread, peanut butter and jelly, condiments, lunchmeat or this chicken salad.

Grandma gave me this recipe at one of my bridal showers. Although the recipe is typed up (her exact recipe is below), in her neat handwriting she signed the bottom corner with Grandma C.

This comes together quickly and is just right for seasonings and flavors. I usually make a fruited chicken salad, so I found this sweet pickle version a lovely change. We enjoyed it with crackers, but it would make a perfect sandwich as well.

GRANDMA’S EASY CHICKEN SALAD
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1/3 c. finely chopped celery
1/4 c. chopped sweet pickle
2 tsp finely chopped onion
1/2 c. mayonnaise
1 Tbsp lemon juice
1/2 tsp salt
dash of pepper
1 1/2 c. chopped cooked chicken

Combine celery, pickle, and onion. Combine next four ingredients; fold into celery mixture along with chopped cooked chicken. Cover and chill.

Grandma’s 5 Cup Salad

Posted by Alaina in Grandma's Recipes and tagged with , , , , ,

First, thank you for your kind thoughts and comments. We had a long but beautiful weekend with our family – lots of tears, lots of laughter, and lots of memories. We have a great big, supportive family and it was truly wonderful to be together even for such a sad occasion. We miss her but we rejoice for her.

_______________________________________________________________________

A few years back, I was planning and hoping to compile a family cookbook and began collecting family recipes. I still hope to do that. Instead, we had the best kind of interruption and found out that #3 was on the way very quickly – surprise! We learned of our youngest in early July and he was born mid August. His adoption was finalized in November. Whirlwind. Sometimes I still think we are recovering and he is 3. :) My sweet Grandparents were some of the first people I called with the news of our eminent arrival. They were excited for us. I have pictures of my grandma holding him when he was maybe 4 or 6 weeks old. She loved babies and she got to see him quite a bit those first few months as we had 3 family weddings within 6 weeks.

Anyway, I was looking through the recipes she submitted – some were new to me and others were old standbys. This recipe is the latter. It’s quick, easy, and delicious. I most remember it coming to picnics – we are big on pitch-ins and picnics in our family. Oh and I must mention that one thing I really admired about my Grandma is that she regularly tried new recipes. A funny thing is that she sometimes apologized for her food which was, in fact, nearly always delicious. It was not fake modesty, it was genuine humility – she was definitely not a praise seeker.

So here is her 5 Cup Salad to kick off our time of tribute to one of our favorite cooks and one of our favorite people! I made it just as she wrote and chose to add pecans because I think that is mostly what she did. She really liked nuts. You could easily add both coconut and nuts but then it would be 6 Cup Salad or you could add 1/2 and 1/2 or just pick your favorite.  Also, I used red grapes. I’m pretty sure this salad was served at the funeral dinner on Saturday or at least several like it.

GRANDMA’S 5 CUP SALAD

1 c. mandarin oranges, drained
1 c. pineapple chunks, drained
1 c. seedless grapes
1 c. coconut or nuts
1 c. sour cream

Mix and serve.

(P.S. I’ll add the printable link later – my computer is in the shop and I don’t have a pdf writer on my back up one.)

Overnight Coffee Cake

Posted by Alaina in Holidays and tagged with , , , , , ,

In case you still haven’t set your Christmas breakfast menu, let me offer this delicious coffee cake! My favorite part is that you make it the night before and refrigerate it overnight before baking. In the morning you can stick it in the oven and hit snooze a couple more times or send your significant other down to stick it in while you stay asleep – I would, of course, never  do that (hehehe). This recipe is delicious and you are a total rockstar for effortlessly serving a warm cake.

I like to pair this with egg casserole which can also be made the night before AND they can be baked at the same time. WIN! Now you will actually need to accept an award for your fabulous, organized, awesome breakfast – I promise I’ll keep the easiness a secret from your admirers… :) The awesome thing about this egg casserole is that you can customize it for your taste – you can add veggies, herbs, different meats, or various kinds of cheese – it is an all-time family favorite!

You will thank your self for getting it done the night before and you will love the results! I serve with coffee and tea and with fruit juice and/or fruit salad. Since it’s the holidays, sometimes we will sneak in some of our favorite(!) eggnog from the local creamery or a wonderful champagne cocktail or sparkling wine. Delish!

OVERNIGHT COFFEE CAKE
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3/4 c. (1 1/2 sticks) butter, softened
1 c. sugar
2 eggs
1 tsp. vanilla extract
2 c. flour
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. salt
1 c. yogurt (or sour cream)
3/4 c. packed brown sugar
1/2 c. chopped pecans
1 teaspoon ground cinnamon
1 1/2 cups confectioners’ sugar
3 tablespoons milk

In a mixing bowl, cream butter and sugar. Add vanilla. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda, cinnamon, nutmeg and salt; add to the creamed mixture alternately with yogurt. Pour into a greased 9×13 in. baking dish.

In a small bowl, combine the brown sugar, pecans and cinnamon; sprinkle over coffee cake. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for a few minutes. Combine confectioners’ sugar and milk; drizzle over warm coffee cake.

My Kitchen View: Freezing & Marinade

Posted by Alaina in Kitchen View, Summer Recipes and tagged with , , , ,

I recently spent a few hours putting some meals in the freezer. It’s not generally my style – you may have noticed that there really aren’t many casserole recipes here. However, I like the concept of easy, go-to meals and despite my general lack of excitement about casseroles, I decided I could make it work. So, many of the meals were meat in marinade which means all I need to do is thaw and grill. My kind of summer meal!

The meal round up (my sister helped and we made 26 meals in a matter of a few hours!) included burgers (ground turkey & beef combined), meatballs, taco meat, pizza kits (dough, sauce, browned meat & onions, and cheese frozen together), sweet and sour chicken, pork roasts in marinade, BBQ drumsticks, marinated chicken and pork. So far, we have really enjoyed everything. I plan to do this a few times a year to make life a little easier on the days I work or for when I just need a break from cooking. It’s really makes meals pretty easy – I just add a salad or steamed vegetables and fruit or bread to make a complete meal. 

First, you need to start with fresh meat. DO NOT thaw and re-freeze meat. Add the desired portion into a freezer bag or container and pour in marinade. Clearly label the package and include the date. Place in freezer until ready to use. I try to remember and stick the meat I want for a meal in the refrigerator the day before we are going to eat it.  

Here is a marinade recipe that made a lot – I was able to use it on about 5 or 6 packages of meat (good thing we liked it! :) ). I used it on pork chops and chicken breasts. We’ve tried it on the pork and it was wonderful! We sauteed some baby bella mushrooms in butter and topped the pork chops with them for serving. Delicious!

MARINADE (adapted slightly from from allrecipes.com)
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1 1/2 c. canola oil
3/4 c. soy sauce
1/2 c. Worcestershire sauce
1/2 c. red wine vinegar
1/3 c. lemon juice
2 Tb. dry mustard
1 tsp. salt
1 Tb. black pepper
1 1/2 tsp. finely minced fresh parsley (or 1 tsp. dried parsley)

In a medium bowl, mix together oil, soy sauce, Worcestershire sauce, wine vinegar, and lemon juice. Stir in mustard powder, salt, pepper, and parsley. Use to marinate meat before cooking as desired.

Market Fresh: Pearl Onions

Posted by Alaina in Market Fresh and tagged with , , , , , , , ,

Generally speaking, I have not been a recent fan of Taste of Home but the March issue had surprising number of recipes I was interested in trying (and so I must give them a little credit!). It featured several onion recipes and I tried the glazed pearl onions with great success. they were very easy, a little high in sugar & fat, and very good. :) They are a wonderful side dish and wold be especially good served with steak.

 

GLAZED PEARL ONIONS – adapted very slightly from Taste of Home, March 2011
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1 package (16 ounces) frozen pearl onions, thawed
2 tablespoons butter
2 tablespoons brown sugar
1 tablespoon Dijon mustard
2 tablespoons minced fresh parsley

In a large skillet, saute onions in butter until tender. Add brown sugar and mustard; cook 2 minutes longer. Sprinkle with parsley. 6 servings.

Baker’s Delight: Salted Toffee-Chocolate Squares

Posted by Alaina in Baker's Delight and tagged with , , , , , , , , ,

Honestly, I just didn’t know what to make for today. It’s been a long couple of weeks filled with illness at our house and my desire to cook and bake has been almost non-existant. And so, I looked at magazines and websites looking for something that would inspire me. I wrote to one of my friends that I was at a loss…and then, I happened to pick up my May 2010 issue of Everyday Food. I turned to the back for the index and instead, I came across this recipe. I had everything on hand and decided to give it a shot.

Oh. My. Goodness. These are amazing. They combine so much yumminess into one cookie that I can hardly stand it! They certainly aren’t on the “healthy list” but they are worth the splurge. The coarse salt is just the perfect flavor addition – makes all of the flavors come alive. I had to walk away from the pan of cookies; in fact, I had to go upstairs so I would not eat more. So, without further ado, here is the amazing and easy recipe!

SALTED TOFFEE-CHOCOLATE SQUARES
(Everyday Food, May 2010)
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13 graham crackers
1 bag (8 ounces) toffee bits
1 1/2 cups coarsely chopped toasted natural almonds
1/2 cup sugar
1 cup (2 sticks) unsalted butter
3/4 cup (4 ounces) bittersweet chocolate, chopped, or chocolate chips (I used mini chocolate chips)
3/4 teaspoon coarse salt

Preheat oven to 350 degrees. Line a rimmed baking sheet with foil. Place graham crackers in a single layer on sheet, edges touching. Sprinkle toffee bits and almonds over graham crackers.

In a small saucepan, bring sugar and butter to a boil over medium-high. Reduce heat and cook at a rapid simmer, swirling pan occasionally, until mixture is syrupy, 2 minutes. Immediately pour over graham crackers. Bake until sugar topping is bubbling, 12 minutes. Remove from oven and immediately sprinkle chocolate and salt over graham crackers. With a sharp knife or pizza cutter, cut into 2-inch squares. Let cool completely on sheet on a wire rack. (Store in an airtight container, up to 1 week.)

Read more at Marthastewart.com: Salted Toffee-Chocolate Squares Recipe – Martha Stewart Recipes

Healthy Living: Black Bean Dip

Posted by Alaina in Appetizer, Healthy Living and tagged with , , , , , , , ,

Looking for a healthy dip alternative? I was - I wanted a guilt free dip that I could enjoy with vegetables or for a treat with tortilla chips. This recipe is the result and I was so pleased with the delicious, easy, healthy dip created with such simple ingredients!

BLACK BEAN DIP
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2 cans black beans (1 drained, 1 not)
1/2 c. cilantro
1/2 tsp. lime zest
juice of 1 lime
1 jalapeno, cut into large chunks
1/2-1 tsp. salt

Combine all ingredients in a food processor or blender. Process until smooth and creamy. Chill before serving or serve at room temperature. Serve with prepared vegetables or tortilla chips. Enjoy!

Crock Pot Cooking: Dessert

Posted by Alaina in Crock Pot and tagged with , , , , , , ,

I love my slow cookers (yes, I have two). One of my goals has been to make sure and put dinner in the crock pot at least once a week when I work. The wonderful food fills the house with delicious smells while slowly cooking to perfection. It takes little effort and generally yields great results. Planning ahead also means saving time in the evening and means less temptation to order out thus saving money. We’ve enjoyed various soups, chicken, and roasts.

Yesterday, I used my crock pots for Sunday dinner. It made for a very nice but easy dinner. I decided on a Chicken Rice Soup for the main dish since I had left over chicken already on hand. It was quite good with a basmati/wild rice mix in it. 

When we got home from church, I quickly made pretzel shaped rolls (from my pizza dough recipe) and a salad to accompany it. 

But I also decided to try making a dessert…Hot Fudge Cake to be exact. I saw the recipe in Fix It & Forget It Lightly and was intrigued. This deliciously moist pudding cake creastes it’s own hot fudge sauce underneath. I served it warm with fresh whipped cream but vanilla ice cream would also be good. I decided that some fresh raspberries or a raspberry puree would have made it just about perfect. It was very easy and took a little under two hours on high until it was done. So, it you want a yummy, fudgey, easy dessert, you should definitely give this rich cake a try. If I were to make it again, I would reduce the amount of sugar – it’s quite a lot. But for an occasional dessert treat, I was willing to overlook that. :)

SLOW COOKER HOT FUDGE CAKE
Fix It & Forget It Lightly
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1 ¾ c. brown sugar, divided
1 c. flour
3 Tb. plus ¼ c. cocoa powder, divided
1 ½ tsp. baking powder
½ tsp. salt
½ c. milk
2 Tb. butter, melted
½ tsp. vanilla
1 ¾ c. boiling water

In a mixing bowl, mix together 1 c. brown sugar, flour, 3 Tb. cocoa powder, baking powder, & salt

Stir in milk, butter, and vanilla.

Pour into slow cooker sprayed with non-stick spray.

In a separate bowl, combine ¾ c. brown sugar and ¼ c. cocoa powder. Sprinkle over batter in the slow cooker. Do not stir.

Pour boiling water over mixture. Do not stir.

Cover. Cook on high 1 ½ – 1 ¾ hours, or until toothpick inserted into cake comes out clean.

Weekend Fare: Waffles & Syrup

Posted by Alaina in Weekend Fare and tagged with , , , , , , , ,

These delicious waffles and warm, buttery, rich, homemade syrup make for a wonderful Christmas breakfast or brunch or even just a lazy winter morning treat. We picked up our Belgian waffle maker on a black Friday sale for $10 and it’s awesome! This recipe made not quite enough for my hungry crew. :) I would probably make half again more.

BELGIAN WAFFLES - adapted from allrecipes.com
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4 egg yolks
2 tsp. vanilla extract
2 c. buttermilk
1/2 c. butter, melted
2 c. all-purpose flour
1 Tb. baking powder
1 tsp. baking soda
1 Tb. white sugar
1/2 tsp. salt
1/2 tsp. ground cinnamon
4 egg whites

Preheat your waffle iron.

In a medium bowl, whisk together the eggs, vanilla, buttermilk and butter until well blended. Combine the flour, baking powder, baking soda, sugar, salt and cinnamon; stir into the buttermilk mixture. In a separate bowl, whip the egg whites with an electric mixer until stiff. Fold into the batter.

Spoon batter onto the hot waffle iron, close, and cook until golden brown. Waffles are usually done when the steam subsides.

BUTTERMILK SYRUP - allrecipes.com

1/2 c. butter
1 c. sugar
1 c. buttermilk
1 Tb. vanilla extract
1 Tb. corn syrup
1/2 tsp. ground cinnamon
1/2 tsp. baking soda

Bring butter, sugar, buttermilk, vanilla extract, corn syrup, and cinnamon to a simmer in a large saucepan over medium-high heat. Once simmering, whisk in baking soda, and cook for 10 seconds before removing from heat. Serve warm.