BLP Tortillas

One of my favorite recipes!  

BLP Tortillas

1 cup Ranch dressing
1/4  tsp. Crushed red pepper
8 Tortillas
1 lb. Bacon -- fried
1 Red Pepper -- julienned
 Lettuce

Mix the crushed red pepper with the ranch dressing. Spread dressing mix on tortillas. Layer remaining ingredients on tortillas and wrap.

Bleu Cheese and Teriyaki Meatball Sandwich

This is pretty easy.  Not healthy, but tasty!

Bleu Cheese and Teriyaki Meatball Sandwich

1 lb. Frozen meatballs
6 English muffins
6 slices Swiss cheese
 Bleu cheese dressing
 Teriyaki sauce

Prepare meatballs according to package. Toss with teriyaki sauce to taste. Toast English muffins. Spread with dressing. Top with meatballs, Swiss cheese, and close with other muffin.

Black Bean Slaw with Soy Ginger Dressing

Tangy and crunchy, with a pretty unique flavor.

Black Bean Slaw with Soy Ginger Dressing

1 can Black beans -- drained and rinsed
1 bag Coleslaw mix
2 Granny Smith Apples -- chopped
1 Red Pepper -- chopped
3 1/2 tbsp. Cider vinegar
2 Tbsp. Soy sauce
2 Tbsp. Oil
1/2 tsp. Ginger
2 tsp. Honey
1/4 tsp. Pepper

 In a huge bowl, combine beans, cole slaw mix, apple, and red pepper. In a seal-able container, add remaining ingredients, seal, and shake well to mix. Pour over veggie mix and toss to coat.

Kentucky Mountain Tavern

When I was growing up, "tavern" was another name for "sloppy joe."  Maybe it's a Northwest Iowa thing, I don't know.  Anyway, this is basically sloppy joes.  We had them for supper again tonight, and I decided to post them.  We've had this recipe since the early days of our marriage.  I don't like the taste of beer, but it blends really nicely with everything else in this.

Kentucky Mountain Tavern

2 lbs. Ground beef
1 can Tomato paste
3/4  tsp. Garlic powder
3/4  tsp. Tabasco Sauce (optional)
2 tsp. Paprika
6 tsp. Chili powder
3/4  cup Cornflakes -- crushed
12 oz. Beer
1 tsp. Salt
Hamburger buns or rolls

 Brown meat and drain fat. Add all other ingredients. Simmer for 45 minutes. Add water as needed.  Serve on buns/rolls.

Black Bean Enchiladas

I have no idea how "authentic" these are, but they're yummy :-)

Black Bean Enchiladas

SAUCE
2 Tbsp. Oil
2 cloves Garlic -- minced
2 Tbsp. Flour
1 1/2 Tbsp. Chili powder
1/4 tsp. Cumin
2 cups Chicken broth (or vegetable stock)
1 8-oz. can Tomato sauce

 FILLING
1 can Black beans -- rinsed and drained
1 can Caribbean black bean soup
3 cups Shredded Mexican cheese blend -- divided

6 large Tortillas
1 bunch Green onions -- chopped

In a large mixing bowl, mash black beans. Mix in soup and two cups of cheese. Set aside. In a medium saucepan, sauté garlic in oil. Add the flour, chili powder, and cumin and stir into a paste. Stir in tomato sauce and chicken broth. Bring to boil and stir until slightly thickened. Spread 1/2 cup of sauce on the bottom of a 9 x 13 pan. Fill tortillas with about 1/2 cup of filling, roll up, and place in pan. Pour sauce over tortillas and top with remaining cheese and onions.

Cherry-Chocolate Cake

I made this years ago for a family get-together.  When Tootie asked for a chocolate cake with cherries for her third birthday, I knew just what to make!  I'll be mixing this up for her in a few minutes.

Cherry-Chocolate Cake

1 chocolate cake mix
1 cup water
1 egg
1 can (21oz) cherry pie filling

Preheat oven to 350 degrees. In a large bowl, mix together cake mix, water, and egg until smooth. Fold in cherry pie filling. Pour into a greased 9 x 13-inch pan. Bake 30-35 minutes, or until cake springs back when touched.

Unbelievably Easy Fudge

I found this recipe in a recent issue of Taste of Home, and I couldn't believe it could possibly be any good because it's so simple!  But it actually is rather good.  I've changed it just a teensy bit to make it even easier.  This is not the best fudge recipe I've ever used, but is definitely the fastest and easiest.  If you're daunted by fudge, try this!

Unbelievably Easy Fudge

1 Tbsp butter PLUS a little more for greasing (see instructions)
1 pkg (12 oz) semisweet chocolate chips
1 pkg (11 1/2oz) milk chocolate chips
1 can (14 oz) sweetened condensed milk
1 tsp. vanilla extract

Line an 8" or 9" square baking pan with foil and grease it -- I suggest taking a cold (frozen is great) stick of butter and using it like a crayon to grease the foil.  Set aside.  In a large microwave-safe bowl, melt all the chocolate chips and the 1Tbsp of butter, stirring after 1 minute and then after every 30 seconds until thoroughly melted.  Stir in milk and vanilla until smooth.  Spread into pan and refrigerate until firm.  Lift fudge out of pan, peel off the foil, and cut the fudge into squares.  Store in the fridge.

Caramel Apple Cider

 I based this on a recipe I found here, but tweaked to my own tastes.  The proportions I list here make enough for 3 adult mugs or two adult mugs and three little kid portions.  Adjust to suit your own devices.

Caramel Apple Cider

3 cups apple cider
2 Tbsp. caramel ice cream topping
1/4 tsp. cinnamon

Mix everything together in a saucepan and heat to simmering.  Stir before pouring into mugs.

Chocolate Pudding Fudge

I love fudge.  I love making fudge.  And this is my absolute favorite fudge recipe.  When I was pregnant with my second child during the Christmas season, I ate two batches of this by myself over the course of three weeks.

I got this from a recipe book put out by the Jell-o company, years ago.

Chocolate Pudding Fudge

1 pkg (8 squares) semi-sweet baking chocolate -- divided
1/2 cup butter (1 stick) -- divided
1/3 cup water
1 pkg (4-servng) instant chocolate pudding mix
3 cups powdered sugar

Microwave 4 of the chocolate squares, 6 Tbsp of butter, and the water in large (microwavable!) bowl on high for 2 mins or until the butter is melted.  Stir. Add the pudding mix and stir until well blended. Add the powdered sugar, 1 cup at a time, stirring until well blended after each addition. Press into afoil-lined 9-inch-square pan. Microwave the remaining 4 chocolate squares and 2 Tbsp butter in a medium (microwavable!) bowl on high for 1 1/2 min or until butter is melted. Stir until chocolate is completely melted. Spread over pudding mixture. Refrigerate for 2 hours, or until firm. Cut into 36-48 pieces, depending on how generous you're feeling.

Blissful Cranberry Bars

So... I really love the Cranberry Bliss Bars at Starbucks.  So for our Advent potluck at church last night, I decided to try making them myself.  I started with this recipe, doubled it, and made a couple of changes.  They are delicious!  Friends of ours asked to take some home with them last night because they liked them so well.  I think they're a little better than Starbucks' because they have more frosting and the bars are moister.

I don't usually take time to do pictures for this blog, but since I just made these yesterday and knew I wanted to post the recipe, I grabbed the camera and snapped one.

(Makes about 40 medium-to-large triangular bars, or more than that if you cut them smaller!)

Bars
4 eggs
2 cups sugar
2 cups flour
2/3 cup butter -- melted
1 tsp ground ginger
1 tsp ground nutmeg
1 tsp baking powder
1/2 tsp salt
2 1/2 cups Fresh or Frozen Cranberries (thaw them if they're frozen)
2/3 cup chopped white chocolate (white chocolate chips worked fine)

Preheat oven to 350°F. Grease a 9"x13" baking pan.  Line with parchment paper.  Beat eggs for about 1 minute. Gradually add sugar, beating until thoroughly blended. Stir in flour, spices, and melted butter; blend well. Add cranberries and white chocolate, mixing gently just until combined. Spread evenly in pan. Bake for 40 to 45 minutes or until golden brown and a toothpick inserted into the center comes out clean. Cool before frosting.

Frosting 
8 ounces cream cheese
4 tsp butter
2 tsp orange zest (basically the zest from one good-sized orange)
2 cups powdered sugar
1 1/2 tsp vanilla extract
1/2 tsp orange juice

Garnish 
1 cup dried cranberries -- chopped
1 cup white chocolate -- melted (again, white chocolate chips worked fine for me)

Mix all of the frosting ingredients together and spread a thin layer over the cooled cake. Immediately sprinkle with the chopped dried cranberries.

Melt the 1 cup white chocolate in a small bowl in the microwave for 1 minute.  Stir.  Microwave again for ten seconds at a time as needed until totally melted, stirring between each session in the microwave.  Pour the melted chocolate into a sandwich Ziplock bag. Cut a small hole on a bottom corner of the bag. Pipe the white chocolate over the frosted bars.

To cut, simply lift out the bars by holding the sides of the parchment paper.  Place on a flat surface and cut away!  I cut it into 20 rectangles and then cut those into triangles, and some of them got really big, so I cut those again to make smaller ones.  Size options are always good at a potluck!

I recommend cutting these before the chocolate hardens because once it's hardened, it gets hard to cut nicely.  I ended up with a few ruined ones thanks to it.  (Which means... some left at home to eat with my morning coffee!!!!)

Braised Red Cabbage with Currant Jelly

I seem to be in the mood for posting tangy recipes today :-)

Braised Red Cabbage with Currant Jelly

1 medium Red cabbage -- trimmed
1/4 cup Butter -- melted
1/4 cup Water
1/2 tsp. Salt
2 medium Apples -- sliced
1/4 cup Red wine vinegar
1/4 cup Currant jelly

 Slice cabbage into 8 wedges. Place in a greased, 9" x 13" pan. Add water and drizzle with butter. Season with salt. Cover and bake at 325 degrees for an hour. Flip cabbage and top with apples. Drizzle with vinegar. Cover and bake for one more hour. Stir in jelly. Bake at 425 degrees for 15 more minutes.

Black Bean and Goat Cheese Quesadillas

Do you love goat cheese?  I adore goat cheese -- it's so flavorful!  And I love how it enhances the flavors of everything else it's combined with.

Black Bean and Goat Cheese Quesadillas

1 can Black beans -- rinsed and drained
4 oz. Goat cheese
1 7-oz. jar Roasted red bell peppers -- drained
4 10" Tortillas
Cooking spray

Spread an ounce of goat cheese over half of each tortilla. Add a layer of beans and mash slightly with a fork. Add a few strips of roasted red bell pepper. Fold in half. In a large skillet greased with cooking spray, fry pepper side down until lightly browned. Flip and brown on other side.

Beer-Battered Fish

Very tasty, even if you don't like beer.  I don't like beer, but I do like these fish.

Beer-Battered Fish

1 lb. Fish fillets
1 cup + 4 Tbsp. Bisquick -- divided
3/4  cup Beer
1 Egg
1 tsp. Salt
Oil

 Beat egg in a large bowl. Mix with beer and salt. Add one cup of Bisquick 1/4 cup at a time and whisk until smooth. Add more beer if necessary. Heat lots of oil in a large skillet. Roll fish in Bisquick and dip in batter. Place in skillet and add more oil if needed. Cook fish, turning once, until pierced easily with a fork. Cook remaining batter as a pancake.

No-Cook Cranberry Relish

Cowboy made this for us this weekend for the first time, and it is amazing!  Tangy and tart and terrific.

No-Cook Cranberry Relish

12 oz. Fresh cranberries
1 Apple -- cored and quartered
1 Tangerine (unpeeled) -- quartered and seeded
2/3 cup Sugar

 Place all ingredients in a food processor and process to a rough puree.

Caramel Apples with Toasted Coconut

I kid you not -- these are The Best Caramel Apples I Have Ever Eaten.

Caramel Apples with Toasted Coconut

5 medium Apples
5 Apple sticks
1 11 oz. bag Caramel bits
1/2 cup Coconut flakes

 In a medium skillet, toast coconut until brown and fragrant. Set aside. Melt caramels according to package. Spoon caramel over skewered apples. Roll apples in coconut. Refrigerated for one hour before serving.

Pumpkin Penne

This has quite a few ingredients, but none of them take terribly long to prepare.  You'll spend as much time mincing garlic and chopping green onions as you will on the other prep.  Start your water boiling to cook the penne, then start your other prep work, and by the time the noodles are done the rest of the recipe will be too.

Pumpkin Penne

2 cups Chicken pieces
1 lb. Penne rigate -- cooked according to package
2 tbsp. Oil
1/4 cup Green onions -- chopped
3 cloves Garlic -- minced
2 cups Chicken broth
1 can Pumpkin (or 2 cups roasted real pumpkin)
1/2 cup Heavy cream
1 tsp. Tabasco
1/8 tsp. Nutmeg
1/4 tsp. Cinnamon
1/4 tsp. Salt
1/4 tsp. Pepper
1/2 tsp. Sage
 Parmesan cheese

Heat oil in a large skillet. Add onions and garlic and sauté. Stir in remaining ingredients. Heat to boiling and simmer for 5 minutes. Stir in cooked pasta and serve with cheese.

Beefy Mac-and-Cheese

Also a simple recipe -- a nice upgrade to mac-and-cheese that doesn't take a long time or much effort.

Beefy Mac-and-Cheese

1 lb. Ground Beef
1 can Diced tomatoes with green chilis
1 can Mushrooms -- drained
4 oz. Velveeta -- cubed
1/4 cup Butter
1/2 cup Milk
1 box Macaroni and cheese mix

Cook noodles from macaroni and cheese. Meanwhile, brown beef and drain fat. Stir in remaining ingredients, including cheese pack from mac-and-cheese box. Heat to boiling. When noodles are done, add them to meat mixture.

Beefy French Onion Pot Pie

A fairly simple recipe that's really great for a cold fall or winter evening.

Beefy French Onion Pot Pie

1 lb. Ground beef
1 small Onion -- chopped
1 can French onion soup
1 1/2 cups Shredded mozzarella
1 12 oz. tube Refrigerated biscuits

 In a large skillet, brown beef and drain fat. Add onions and sauté. Stir in soup. Bring to boil. Transfer to a 9" deep-dish pie plate. Sprinkle with cheese. Bake at 350 degrees for 30 minutes. Top with biscuits and bake 15 more minutes or until brown.

Our Spaghetti

Everyone makes spaghetti their own way.  Here's ours.  We've changed and perfected this over the past twelve years, and as usual, we're striving for a balance between nutritious, tasty, thrifty, and efficient.  My dear Italian friend is appalled by the fact that I use canned tomatoes and don't simmer this for hours, but like I said, we're aiming for tasty and efficient :-)

Our Spaghetti

1 package frozen Italian-style meatballs -- cooked according to package
1 lb. Spaghetti -- cooked according to package
1 can Spaghetti sauce -- any variety
1 can Tomato paste
1 can Italian Stewed tomatoes OR Italian diced tomatoes
1 can Mushrooms -- drained
1 cup Onion -- chopped OR 2 cloves garlic, minced (or both)
Oil

Put meatballs in oven.  Saute onion/garlic in oil.  Add sauce, paste, tomatoes, and mushrooms. Heat to boiling. Reduce heat and simmer until pasta is done.  Add meatballs to sauce.  Serve.

Pumpkin Pancakes

A tasty variation of pancakes for fall.  Really good with just butter on them, or syrup if you insist.  A few walnuts sprinkled over the top is also yummy.

Pumpkin Pancakes

1 cup Bisquick
1 1/2 tbsp. Brown sugar
1 1/4 tsp. Pumpkin pie spice
1/2 tbsp. Wheat germ
3/4 cup Milk
1/2 cup Pumpkin puree
1 Egg -- beaten
1/2 tsp. Vanilla
1 tbsp. Oil
Butter

In a large bowl, mix Bisquick, brown sugar, pie spice, and wheat germ. In a medium bowl, mix milk, egg, pumpkin, vanilla, and oil. Add pumpkin mix to dry ingredients and stir to combine. Fry like normal pancakes, but spread batter thin (they'll burn otherwise). Serve with butter.

Beef Roast with Cranberry Gravy

Makes a tangy, festive roast with minimal fuss.

Beef Roast with Cranberry Gravy

1 Beef Roast
1/2 tsp. Salt
1/4  tsp. Pepper
1 can Whole-berry Cranberry sauce
1 8-oz. can Tomato sauce
1/2  cup Onion – chopped
1 tbsp. Mustard
1 cup Cranberry juice

Rub roast with salt and pepper. Place in a crock pot. Combine remaining ingredients; pour over roast. Cover and cook on low for 8 hours, adding liquid as needed.

Pumpkin Soup with Shrimp and Lime

I'm in love with pumpkin right now, can you tell?  This is one of my absolute favorite soups -- zesty and unusual and kind of addictive.  Also, it's fairly simple.

Pumpkin Soup with Shrimp and Lime

2 Leeks (white part only) -- coarsely chopped
1 tbsp. Oil
1 can Pumpkin puree
4 cups Chicken broth
1 tsp. Salt
1/4 tsp. Pepper
1 Lime -- grate zest and squeeze juice
1/4 tsp. Cayenne pepper
1 cup Whipping cream
1 lb. Cooked salad shrimp
2 pints Grape tomatoes -- halved

 In a 3 quart kettle, sauté leeks in oil until tender. Add pumpkin, broth, salt, and pepper. Heat to boiling. Add lime zest and juice, cayenne, cream, and shrimp. Cover and simmer for 15 minutes. Stir a few grape tomatoes into each bowl of soup.

Spiced Pumpkin Latte Mix

This is based on a recipe my friend Amanda gave me recently, only I've changed it up so I can make a really big batch and keep it in the fridge to add to my coffee in the morning without hauling out the blender every day.  I make a small (6-oz) cup of double-strong coffee, pour it in my big (16oz?) Lone Ranger mug, and then add about a cup of this.  If it's not sweet enough for you, you could add some sweetener to taste.

Spiced Pumpkin Latte Mix

4 cups milk (you can use almond milk or soy milk -- I use vanilla almond milk for extra flavor)
1 cup pumpkin puree (I use canned pumpkin -- pumpkin pie mix  would give extra flavor)
1/4 cup maple syrup
2 tsp pumpkin pie spice (or a blend of cinnamon, nutmeg, ginger, and cloves)
2 tsp vanilla extract

Pour it all in your blender and blend it until thoroughly mixed.  Taste.  Add more of whatever you think it lacks.  Pour in pitcher and keep in fridge until you're ready to use.

Mandi Cookies

I named these cookies after my college roommate, who gave me this recipe shortly after I got married.  It's the recipe her grandma always uses to make Christmas cut-out cookies, and I think Mandi said it came from an old Betty Crocker cookbook.  She says if you make a double batch of the cookie dough, you should make a quadruple batch of the icing.

Makes 3-4 dozen cookies, depending on how thick you roll them and how big your cookie cutters are.

Mandi Cookies

1 1/2 C. powdered sugar
1 egg
1/2 tsp almond extract
1 tsp cream of tartar
1 C. butter (2 sticks)
1 tsp. vanilla extract
2 1/2 C. flour
1 tsp. baking soda

Cream sugar and butter.  Add egg, almond extract, and vanilla extract.  Mix thoroughly.  Sift in flour, cream of tartar, and baking soda.  Refrigerate for 2-3 hours.

Heat oven to 375.  Divide dough in half, and keep one half in the fridge while you work with the other half.  Roll on lightly floured surface and cut with cookie cutters.  Place on lightly greased or non-stick cookie sheet.  Bake 7-8 minutes, until delicately golden.  Remove to cooling rack.


Butter Icing

2 1/2 Tbsp softened butter
1 1/2 C. sifted powdered sugar
1 1/2 Tbsp cream or milk
3/4 tsp vanilla extract

Blend butter and sugar together.  Stir in the cream/milk until smooth.  Thin with cream/milk if too thick.

Easiest Pumpkin Muffins Ever

These are seriously amazing.  My hubby made them for the first time this morning -- he found the recipe here yesterday while looking for low-fat, low-sodium recipes to make for me while I recover from having my gallbladder removed.  We thought these couldn't possibly work because they have no eggs, but they are delicious!!!

Easiest Pumpkin Muffins Ever

1 yellow cake mix
1 can pure pureed pumpkin (not pumpkin pie mix)

Mix together.  Put in muffiin tins.  Bake at 350 for 20 to 25 minutes.

Makes 12 regular muffins.

Beef and Pesto Panini

I'm not a huge pesto fan, but this has enough other flavors going on that the pesto blends in and isn't so strong as it can be sometimes.  If you have one of those panini press things, you can use that for these.  We just fry them on a skillet.

Beef and Pesto Panini

8 slices Italian bread
2 tbsp. Butter
1/4 cup Basil pesto
1/2 lb. Sliced roast beef
4 slices Mozzarella cheese
1/2 cup Pasta sauce -- warmed

 Spread one side of each slice of bread with butter. Spread 1 tbsp. pesto on other side of four slices of bread. Top with beef, cheese, and remaining bread. Fry like a grilled cheese sandwich. Dip in pasta sauce to eat.

Ramen Stir Fry

One of the first recipes I can remember making once we were married.  It's joyously crunchy!

Ramen Stir Fry

1 lb. Steak – stir fry cut
3 cups Water
2 packages Oriental Ramen
1 lb. Frozen stir fry veggies
1/2 cup Stir fry sauce

Spray a large skillet with cooking spray and brown steak. Remove from skillet. Heat water to boiling in skillet. Break up noodles into water and cook until slightly softened. Stir in veggies, bring to boiling, and cook for 6 minutes. Stir in beef, seasoning packet from Ramen and sauce. Heat through.

Salmon Teriyaki and Asparagus Stir-Fry

A simple, fast, and yummy mix of flavors.

Salmon Tariyaki and Asparagus Stir-Fry

1 lb. Salmon fillets -- cut in 1" cubes
2 tbsp. Oil
1 bunch Asparagus -- trimmed and cut 1" long
2 cloves Garlic -- minced
1/2 cup Teriyaki sauce
1 cup Rice -- cooked
Sesame seeds

In a large skillet, sauté salmon in oil until done. Remove from skillet. Add garlic and asparagus and sauté until asparagus is crisp-tender. Return salmon to skillet. Add teriyaki and heat through. Serve over rice and top with sesame seeds.

Bluebarb Pie

I got this from some magazine a few years ago.  The blueberries keep it sweeter than your usual rhubarb pie.  You may be shocked to learn that I use refrigerated pie crust, but if it's a choice between using one of those and making pie, or not having time to make a pie crust from scratch and thus not having pie, guess which one this busy mommy chooses?  If you want to make a crust from scratch for this, go right ahead.

Bluebarb Pie

1 package Refrigerated pie crust
1 1/2 cups Sugar
3 tbsp. Quick-cooking Tapioca
1/4 tsp. Salt
4 cups Rhubarb -- sliced (approximately 4 medium stalks)
2 cups Blueberries
1 tbsp. Butter
1 tsp. Milk
Sugar

Place on crust in a deep-dish pie plate. Trim to be even with edge. In a large bowl, combine sugar, tapioca, and salt. Add rhubarb and blueberries; toss to coat. Let stand 15 minutes. Transfer to pie crust. Dot with butter. Place the other crust over the filling. Trim, seal, and flute the edges. Cut slits in the crust. Brush with milk and sprinkle with sugar (if desired). Bake at 400 degrees for 40-45 minutes, covering edges with foil during last 15 minutes. Cool on a wire rack.

Baked Carrots and Apples

Simple and satisfying!

Baked Carrots and Apples

1 lb. Carrots -- sliced 1" long
1 (20 oz.) can Apple pie filling
1/4 cup Sugar
1/4 tsp. Paprika

Steam carrots for 12 minutes, until tender. Place in a 1-quart casserole. Stir in apples. Sprinkle with sugar and paprika. Bake at 350 degrees for 45 minutes.

Beef and Eggplant Pie

A savory pie with lots of fun textures.

Beef and Eggplant Pie

2 cups Eggplant -- cubed
1/4  cup Butter
1 lb. Ground beef
1/2  cup Onion -- chopped
1 stalk Celery -- sliced
1 clove Garlic -- minced
8 oz. Tomato sauce
1 tsp. Parsley
1 tbsp. Oregano
1 tsp. Salt
1/4  tsp. Pepper
1 unbaked Pie crust
3/4  cup Shredded Mozzarella

In a small skillet, saute eggplant in butter until tender. In a large skillet, cook beef over medium heat until done; drain. Add onions, celery, and garlic and saute until done. Add the eggplant, tomato sauce, parsley, oregano, salt, and pepper; bring to boil and remove from heat. Prick pie crust with a fork. Add beef mixture. Bake at 375 degrees for 20 to 25 minutes. Sprinkle with cheese. Bake 5 minutes longer. Let stand 10 minutes before serving.

Beer Battered Fish

I made these earlier this week.  The first batch, I forgot to dip in the batter and just fried with dry Bisquick on them.  They were super-tasty that way too!  So if you don't want to use beer or want a lighter taste, try that instead.  I recommend using swai or another mild-flavored fish.

Beer Battered Fish

1 lb. Fish fillets
1 cup + 4 Tbsp  Bisquick -- divided
3/4  cup Beer
1 Egg
1 tsp. Salt
Oil

Beat egg in a large bowl. Mix with beer and salt. Add one cup of Bisquick 1/4 cup at a time and whisk until smooth. Add more beer if necessary. Heat lots of oil in a large skillet. Roll fish in Bisquick and dip in batter. Place in skillet and add more oil if needed. Cook fish, turning once, until pierced easily with a fork. Cook any remaining batter as a weird-tasting pancake.

Beef and Bean Burritos

Pretty standard burrito recipe.  

Beef and Bean Burritos

1 lb. ground beef
1/2 cup Onion -- chopped
1 clove Garlic -- minced
2 tsp. Chili powder
1 tsp. Oregano
1/2 tsp. Cumin
1/2 tsp. Salt
1/4 tsp. Pepper
1 can Refried beans
1 10 oz. can Enchilada sauce -- divided
6 Tortillas

 GARNISHES
Lettuce
Chopped tomatoes
Shredded cheese
Sour cream
Guacamole

Fry beef and drain fat. Add onions and garlic and sauté. Add spices, beans, and 1/2 cup enchilada sauce. Heat through. Spoon about 1/2 cup of filling into each tortilla and wrap up. Serve with garnishes and remaining enchilada sauce.

Bean, Kale, and Egg Stew

Eggs in stew?  Yup!  And the kale gets cooked enough that you don't have to spend five minutes chewing each bite, either.

Bean, Kale, and Egg Stew

2 tbsp. Oil
1/2 medium Onion -- chopped
2 cans Kidney beans -- one drained and rinsed
2 cups Chicken broth (or vegetable broth)
2 tsp. Soy sauce
1/2 tsp. Salt
1/4 tsp. Pepper
1 bunch Kale -- washed, stemmed, and chopped
6 Eggs
Crusty bread -- buttered

In a soup pot, sauté onions in oil until soft. Add beans, broth, soy sauce, salt, and pepper. Heat to boiling. Add kale and stir until wilted. Simmer for five minutes. One at a time, break an egg into a small bowl and gently pour into the stew. Poach eggs in the stew until done. Season eggs with salt and pepper. Ladle eggs and stew into bowl. Serve with crusty bread.

BBQ Shrimp

You make this in the oven, not on the grill.

BBQ Shrimp

2 tbsp. Olive oil
2 tbsp. Butter -- melted
8 cloves Garlic -- crushed
2 Bay leaves
1/2 tsp. Thyme
1 lb. Large shrimp -- peeled and de-veined
1 tsp. Salt
1 tsp. Paprika
2 tbsp. Sherry
1 Lemon -- cut in wedges

 In a small skillet, sauté garlic, Bay leaves, and thyme in butter and oil until fragrant. Toss all but lemons in a 1-quart casserole. Bake at 350 degrees until shrimp turn pink (about 10 minutes). Serve with lemon.

Rhubarb Fool with Strawberries

Fool is a traditional English dessert.  Originally, you folded cooked fruit into a custard, but modern recipes like this use whipped cream instead.

Rhubarb Fool with Strawberries

3 cups (18 oz.) Rhubarb -- sliced
1/3 cup Sugar
1/4 cup Orange juice
1 dash Salt
1 cup Heavy whipping cream
1 tbsp. Sugar
2 cups Strawberries -- quartered 

In a small saucepan, bring rhubarb, 1/3 cup sugar, orange juice, and salt. Cover and simmer 6-8 minutes or until rhubarb is tender. Cool slightly. Process rhubarb in a blender until smooth. Cover and refrigerate until cold. Just before serving, whip 1 tbsp. sugar with whipping cream until soft peaks form. Lightly fold in rhubarb and strawberries.

Rhubarb Ice Cream

We made this last month, and oh my goodness, is it ever a delightful mix of tangy and sweet!  Plus, you don't need an ice cream maker to make it!  Score!

Rhubarb Ice Cream

18 oz. Rhubarb -- trimmed and chopped
2 cups Sugar
1 tsp. Lemon juice
1 cup Heavy whipping cream
2 tsp. Sugar

Toss rhubarb with two cups of sugar. In a 9 x 13 pan, bake at 375 degrees for 30-40 minutes or until tender. Cool slightly. Place rhubarb in a blender and process until pureed. Place in a container and refrigerate until cold. Stir in lemon juice. In another bowl, beat cream with 2 teaspoons sugar until stiff peaks form. Fold into rhubarb. Freeze for one hour, stirring every fifteen minutes. Freeze overnight.

Rhubarb Apple Pie

Rhubarb is in season!  I made this pie last night :-9  It's a little goopy when it first comes out, but once it's cooled, it sets up nicely.  I think this is the same one I took to a picnic with my friends last summer too.

Rhubarb Apple Pie

1/2 (14.1 oz.) package refrigerated pie dough
3 1/2 cups Rhubarb -- sliced
1 cup Sugar
1 tbsp. Lemon juice
2 Granny Smith apples -- sliced (peeling is optional)
1/2 tsp. Cinnamon
3/8 tsp. Salt -- divided
1 cup Flour -- divided
1/2 cup Brown sugar
6 tbsp. Cold butter -- cut in small pieces
1/3 cup Walnuts -- chopped

Place pie dough on a lightly floured work surface. Roll dough into a 12" circle. Fit dough into a greased, 9" pie plate. Turn edges under and flute. Combine rhubarb, sugar, lemon juice, and apples. Sprinkle the rhubarb mix with cinnamon, 1/4 tsp. salt, and 3 tbsp. flour. Toss to coat. Spoon rhubarb mix into pie crust. Combine remaining flour, 1/8 tsp. salt, and brown sugar in a medium bowl. Cut butter into flour mix. Stir in walnuts. Sprinkle over rhubarb mix. Bake at 425 degrees for 15 minutes. Reduce heat to 375 degrees (do not remove pie). Bake for 30 more minutes or until done. Let stand for 15 minutes.

Bavarian Liver Spread

Yes, I realize not everyone likes liverwurst.  But if you do, this is a fantastic way to fancy up your liverwurst.  

Bavarian Liver Spread

1/2 cup Onion -- minced
1 tsp. Bacon grease (or oil)
1 lb. Liverwurst
4 oz. Cream cheese -- softened
1/2 tsp. Pepper
Rye bread

Saute onions in grease for 8-10 minutes. Meanwhile, mix liverwurst and cheese. Stir in onions and pepper. Spread on a rye bread.

Barbecue Lasagna

An interesting twist on your usual lasagna recipe.  Great for the summer when you're all in the mood for barbecue anyway, or for the winter when you can't grill but miss that tangy taste.

Barbecue Lasagna

1 lb. Ground Beef
1 cup Ketchup
1 Green Pepper -- chopped
3/4  cup Onion -- chopped
1/2  cup Brown sugar
1/4  cup Lemon juice
4 tsp. Cider vinegar
2 tbsp. Worcestershire sauce
1 tbsp. Mustard
1 clove Garlic -- minced
1 tsp. Salt
1/2  tsp. Pepper
1/4  tsp. Chili powder
1/4  tsp. Lemon pepper seasoning
9 Lasagna noodles - cooked
2 cups Shredded Mozzarella
2 cups Shredded cheddar
1 cup Cottage cheese
1 Egg
1/4  cup Parmesan cheese

Fry beef, drain, and set aside. Combine next 13 ingredients in a large skillet. Bring to boil, reduce heat, and simmer for 10 minutes. Spread 1/2 cup sauce in a 9 X 13 pan. Layer 3 noodles, 1/3 of beef, 1/3 of sauce, and 2/3 cup each of cheddar and mozzarella. Repeat layers twice. Combine cottage cheese and egg. Spoon over top. Sprinkle with Parmesan.  Cover with tin foil and bake for 50-60 minutes at 350 degrees.

Berry White Ice Pops

A quick and simple popsicle recipe -- the best kind, right?

Berry White Ice Pops

1/2 cup Whole milk
1 tsp. Honey
1/4 tsp. Vanilla
3/4 cup Frozen mixed berries

 Place berries in popsicle molds, slicing to fit, if necessary. Mix remaining ingredients and pour into molds. Freeze.

Banana Almond Sandwiches

Doesn't get much easier than this!  Still, a little more prep than a PBJ, and nice enough you can serve it to company.  Great for picnics!

Banana Almond Sandwiches

2 Bananas
1/3 cup Almonds -- chopped
1/8 cup Honey

 Mash bananas with a fork. Mix with almonds and honey.  Spread both on bread.

Balsamic Roasted Sausage and Grapes with Linguini

One of our more unique pasta recipes!  

Balsamic Roasted Sausage and Grapes with Linguini

3/4 cup Sweet Italian sausage
3/4 cup Hot Italian sausage
3 cups Seedless red grapes
1/4 cup Balsamic vinegar
2 tbsp. Oil
2 tbsp. Water
1/2 tsp. Salt
1/2 tsp. Pepper
1 lb. Linguini -- cooked according to package -- reserve 1/2 cup pasta water
1/2 cup Pesto
1 bag Spinach salad mix

Place the sausage and grapes in a greased 9 x 13 pan. In a small bowl, combine vinegar, oil, and water. Pour over sausages. Sprinkle with salt and pepper. Bake at 450 degrees for 20 minutes. Turn sausages and bake for 10 more minutes. Allow sausages to cool, and then slice. In a large bowl, combine the linguini, pasta water, and pesto. Toss to coat. Add remaining ingredients, including pan juices.

Baked Turkey Sandwiches

A quick recipe for hot sandwiches.  Nothing fancy, but still tasty!

Baked Turkey Sandwiches

6 Hoagie Rolls -- split
8 oz. Smoked sliced turkey
1 Green Pepper -- sliced
1 small Onion -- sliced
1 can Spaghetti Sauce
6 oz. Velveeta -- sliced

 Spread roll halves with spaghetti sauce. Layer on remaining ingredients and close rolls. Wrap in foil and bake at 400 degrees for ten minutes.

Bedford Falls Cheese Ball

I got this recipe from an It's a Wonderful Life recipe book years and years ago -- I think I re-titled it myself.  It's the first cheese ball recipe we ever made, and even though we've branched out considerably of late, this is still my favorite.

Bedford Falls Cheese Ball

2 (8 oz) pkgs spreadable cream cheese -- softened
1 cup shredded Cheddar cheese
2 small onions -- finely chopped
2 slices ham -- finely chopped
1/2 tsp garlic powder
2 Tbsp green bell pepper -- finely chopped
1 cup walnuts -- chopped

 In a large bowl, mix all ingredients except the walnuts; cover with plastic wrap, and chill for 1 hour. Form cheese mixture into ball and roll in walnuts. Serve with crackers or veggies.

Baked Spaghetti

Remember what I said about casseroles being comfort food?  This is like a meta-comfort food -- spaghetti turned into a casserole!

Baked Spaghetti

1 lb. Spaghetti – cooked according to package
1 lb. Ground beef
1 Green pepper – chopped
3/4  cup Onion – chopped
1 15 oz. can Tomato sauce
1 8 oz. can Tomato sauce
1 3 oz. package Pepperoni
1 can Mushrooms – drained
1 4 oz. can Sliced black olives – drained
1/2  tsp. Basil
1/2  tsp. Oregano
1/2  tsp. Garlic salt
1/2  tsp. Pepper
1/2  tsp. Salt
3 cups Shredded Mozzarella
1/2  cup Parmesan

Fry beef in a large skillet; drain fat. Add green pepper and onion; saute. Stir in tomato sauce, pepperoni, mushrooms, olives, and seasonings; heat through. Spoon 1 cup meat sauce into a 9 X 13 pan. Layer half of spaghetti and half of sauce; repeat layers. Sprinkle with cheeses. Bake, uncovered, at 350 degrees for 20 to 25 minutes.

Baked Veggie Chips

We all like potato chips.  We all know they're not good for us.  And yet, that crunchy, salty goodness lures us in.  Well, these are slightly better for you than store-bought potato chips, and you can adjust the mixture to have more of the veggies you want.  Please note that the amount of oil, cheese, and herbs here is per pound of veggies,not per kind of veggies.

Baked Veggie Chips

Per pound of veggies: 
1 tbsp. Oil
1 tbsp. Parmesan cheese
1/4 tsp. Salt
1/4 tsp. Garlic powder
1/4 tsp. Oregano
1/8 tsp. Pepper

Slice veggies 1/8" thick. Place in sealable container and drizzle with oil. Sprinkle on cheese and spices and toss to coat. Arrange in a single layer on a lined cookie sheet. Bake at 375 degrees, turning once.

Baking times are as follows:

Beets = 18 minutes per side
Sweet Potatoes = 16 minutes per side
Potatoes = 14 minutes per side
Parsnips = 12 minutes per side

Baked Rotini and Ham Casserole

Casseroles are the ultimate comfort food for Midwesterners like us.  Even though we don't live in the Midwest anymore, they conjure up long winter evenings spent indoors while the wind and snow howl outside, church potlucks, and family reunions.

Baked Rotini and Ham Casserole

1 can Cream of Celery soup
1 1/4 cups Milk
2 cups Rotini -- cooked according to package
1 1/2 cups Shredded mozzarella
2 cups French fried onions
1 cup Ham pieces
1 Roma tomato -- chopped
1/2 cup Frozen peas -- thawed

In a large bowl, combine soup and milk. Stir in pasta, 1 cup cheese, 1 cup onions, ham, tomato, and peas. Pour into a 2-quart casserole. Bake at 350 degrees for 30 minutes. Top with remaining onions and cheese. Bake until cheese is melted.

Deviled Eggs with Onions

A very traditional-tasting recipe for deviled eggs.  

6 Eggs -- hardboiled and peeled
3 tbsp. Mayo
1/2 tbsp. Onion soup mix
1/2 tbsp. Brown mustard
2 tbsp. Sour cream
2 tbsp. Green onions -- minced

Halve eggs lengthwise. Pop out yolks and mix with remaining ingredients in a ziplock bag until smooth. Snip off a corner and pipe into eggs.

Baked Monte Cristos

Because these are baked instead of fried, they are ever-so-slightly better for you than the usual Monte Cristo sandwiches.  And I admit it -- I mostly like these for the name.  The Count of Monte Cristo is my second-favorite book.

Baked Monte Cristos

12 Slices Bread
6 slices Ham
6 slices Turkey
6 slices Processed Swiss
3 Eggs -- beaten
3/4  cup Milk
1/4  tsp. Salt
3 cups Rice Krispies -- crushed
2/3 cup Sour cream
1/3 cup Strawberry Jam
Mayonnaise
Mustard

Spread mayo on six slices of bread; top with ham, cheese, and turkey. Spread mustard on remaining bread; place over turkey. In a shallow dish, combine eggs, milk, and salt. Dip each sandwich in egg mix and then in the cereal. Line a cookie sheet with greased tinfoil. Arrange sandwiches on cookie sheet. Bake at 425 degrees for 7 minutes. Turn and bake 5 minutes more. Combine sour cream and jam; serve as a dipping sauce.

Bacon Bread

Mmmm, bacon!  Mmmm, bread!  Combine the two for a decidedly non-healthy treat.

Bacon Bread

12 slices Bacon -- cooked and crumbled
2 tubes (12 oz.) Buttermilk biscuits
2 cups Shredded Mozzarella
1 packet Italian dressing mix

Cut each biscuit into quarters. Place half of the pieces in a greased bundt pan. In a large bowl, mix bacon, mozzarella, and dressing mix. Spoon half of bacon mix over biscuit pieces. Top with remaining biscuits and cover with remaining bacon mix. Bake at 375 degrees for 25 minutes. Cool for five minutes before inverting onto a serving plate.

Bacon and Tomato Penne

The easiest way to chop uncooked bacon is to cut it up with a scissors.  I thank the movie Dead Again and my best friend Deb for teaching me that!

Bacon and Tomato Penne

8 slices Bacon -- chopped
1 large Roma Tomato -- chunked
1 8 oz. tub Chive and Onion cream cheese
1 cup Milk
1/2  cup Parmesan
1 tsp. Salt
1 lb. Penne Rigate -- cooked according to package

Fry bacon in a large skillet until crisp; drain fat. Add tomatoes. Stir in all but pasta. Cook and stir until hot and bubbly. Stir in pasta.

Avocado Pasta Salad

It can be hard to pick a good avocado.  My rule is that it needs to be almost totally dark green, and if you squeeze it, it should give a little, but not be mushy under the skin.

Avocado Pasta Salad

1 lb. Penne rigate -- cooked and rinsed
1 cup Italian dressing
4 oz. Crumbled Feta
2 cups Chicken pieces
3 Green onions -- sliced
1 Apple -- chopped
2 Avocados -- peeled and sliced
3/4 cup Walnuts -- chopped

 Combine all ingredients in a large salad bowl.

Aunt Mary's Chicken Casserole

My Aunt Mary gave me this recipe when we were first married.  It has such a rich, tasty sauce!  You could make some rice or noodles to go with this too if you wanted.

Aunt Mary's Chicken Casserole

3 Half chicken breasts – skinned and deboned
1/4 cup Butter
1 can Cream of chicken
3/4 cup White wine
1 can Mushrooms -- drained
1/4 cup Green pepper -- chopped
1 can Water chestnuts -- drained
1/4  tsp. Thyme
Salt
Pepper

Season chicken breasts with salt and pepper. Brown in butter in a large skillet. Remove to a 2-quart casserole and place skin-side up. Slowly add soup to skillet. Keep stirring and add wine, mushrooms, thyme, green pepper, and water chestnuts. Heat to boiling and pour over chicken. Cover and bake at 350 degrees for 25 minutes. Uncover and bake 25 to 35 minutes longer.

Larry's Asparagus Lasagna

My husband made up this recipe himself!  I just made this last night and stuck it in the freezer so I can take it to my brother and his wife when their new baby arrives.

Larry's Asparagus Lasagna

9 Lasagna Noodles - uncooked
1 can Cream of Mushroom
1 can Cream of Chicken (use another Cream of Mushroom instead to make this meatless)
2 cups Milk
8 oz. Sliced fresh mushrooms
1 bunch Asparagus - trimmed and cut 1" long
1 lb. Cottage cheese
2 cups Mozzarella
1/2 cup Parmesan
2 Eggs - beaten
1 tsp. Salt
1/2 tsp. Pepper

 Mix soups, milk, salt, and pepper in a medium pan. Cook and stir until smooth. Mix eggs, cottage cheese, and mozzarella in a medium bowl. Place 1 cup of soup mix in the bottom of a 9 x 13 pan. Layer 3 noodles, 1/2 of cheese mix, asparagus, and 1/3 of soup mix. Repeat layers, using mushrooms instead of asparagus. Add final 3 noodles and remaining sauce. Sprinkle with Parmesan. Cover and bake for 1 hour at 350 degrees.

Asian Chicken Stir Fry

Quick and easy, and a great way to use up leftover chicken.  One of those throw-it-together-after-a-long-day recipes.

Asian Chicken Stir Fry

1 tbsp. Oil
2 cups Chicken pieces
1 can Golden Mushroom Soup
3 tbsp. Soy Sauce
1 tsp. Garlic Powder
1 lb. Frozen stir fry veggies -- thawed
2 cups Rice -- cooked

 Heat oil in skillet and stir fry chicken until browned. Add soup, soy sauce, and garlic. Heat to boiling, add vegetables and cook until tender-crisp. Serve over rice.

Cherry-Plum and Blackberry Cobbler

We have a cherry-plum tree!  Which means it produces plums the size of cherries, basically.  It turns out it's really hard to find recipes for cherry-plums, so I modified a recipe I found here to make it work for these.

Cherry-Plum and Blackberry Cobbler

1 cup water
1 cup sugar -- divided
1 cup flour
1/2 cup butter -- melted
2 tsp baking powder
1/2 tsp salt (only if you don't use salted butter)
1 cup pitted cherry-plums (that's 1 cup AFTER you've pitted them, not before)
2 cups fresh blackberries

Whisk together water, four, butter, baking powder, and 3/4 cup sugar.  Pour into ungreased 8"x8" baking dish.

In separate bowl, mix cherry-plums with 1/4 cup sugar until thoroughly coated.  Stir blackberries in with cherry-plums.  Pour on top of the batter in the baking dish.  Bake at 400 degrees for 25-30 minutes, until top turns golden and it's not jiggly in the middle.

Serve warm or cold, top with ice cream or whipped cream if you want a bigger sugar rush.

I know I don't usually post pictures, but I happened to take one, so here it is:

Cherry-Plum and Blackberry Cobbler, huzzah!

Asian Chicken Pitas

A colorful mix of things to fill pitas.  If you don't like pitas, you could use tortillas instead, I suppose.

Asian Chicken Pitas

1/3 cup Peanut butter
1/4 cup Teriyaki sauce
2 cups Chicken pieces
1/2 cup Pineapple tidbits – drained
1 stalk Celery – sliced
1 can Water chestnuts – drained and chopped
1 Red Pepper – chopped
1/2 cup Onion – chopped
8 Half pitas
1 tbsp. Oil

 Mix peanut butter and teriyaki sauce. In a large skillet, heat the oil, add chicken pieces and saute 5 minutes. Add celery and saute 3 minutes. Add onions and saute 3 more. Add peppers and chestnuts and saute for 3 more minutes. Finally, add pineapple and sauce and heat through. Stuff pitas.

Arugula Salad with Goat Cheese and Cherries

A quick, tasty salad that's perfect for summer!  Would work really well on a picnic.

Arugula Salad with Goat Cheese and Cherries

1 bag Baby arugula
4 Hardboiled eggs – sliced
1 cup Dried cherries
1 Red bell pepper – thinly sliced
4 oz. Goat cheese crumbles
Honey mustard dressing

 Toss first 5 ingredients together and serve with dressing.

Artichoke Stir Fry

A vegetarian stir fry!  The artichokes and lemon give it a nice zing.  We're not vegetarians, but we try to make meatless meals several times a week.  Saves money, gets us extra helpings of vegetables, etc.

Artichoke Stir Fry

2 cups Broccoli flowerets
2 cups Cauliflower flowerets
1 medium Onion - sliced
3 tbsp. Oil
2 cups Zucchini - sliced
1 can Quartered artichoke hearts - reserve juice
1 cup Chicken broth (or vegetable broth)
1 tsp. Lemon zest
2 tbsp. Lemon juice
2 tsp. Basil
1/2 tsp. Pepper
1 tbsp. Cornstarch
4 cups Egg noodles - cooked according to package

 Mix cornstarch, artichoke juice, lemon juice, lemon zest, and spices in a small bowl. Set aside. Heat oil in a large pan over medium high. Add broccoli, cauliflower, onions, and sauté until crisp-tender. Move to edges of pan. Add zucchini and artichokes. Saute until zucchini starts to turn color. Move to the edges of the pan. Stir sauce and add to the center. Cook and stir until thickened and bubbly. Mix with veggies. Serve over noodles.

Real Southern Banana Pudding

This is a traditional Southern dessert.  When we first moved to North Carolina and someone asked if we liked banana pudding, I said "No!" because I thought they meant banana-flavored pudding, which is disgusting.  Real banana pudding is basically a trifle and uses actual bananas and vanilla-flavored pudding.  I make this to take to potlucks a lot, or to send to work with Cowboy when they have some shindig or other.  I got this basic recipe from the Salem Hospitality Cookbook, though I've tweaked it a bit.

Real Southern Banana Pudding

2 (3oz) pkgs cook-and-serve vanilla pudding mix
8 oz sour cream (lite is fine)
9 oz Cool Whip (lite is fine)
1 box vanilla wafers
6-8 bananas – slice them as you go

Mix dry vanilla pudding mix, sour cream, and Cool Whip with a spoon or spatula. Line bottom of a large serving bowl or trifle dish with vanilla wafers. Add a layer of pudding mix, top with slices of bananas. Repeat layers, ending with a layer of pudding mix.

Baked Cabbage

An easy side that is super tasty without being super complicated.

Baked Cabbage

1 medium Cabbage - chopped
1/3 cup Butter - melted
1/4 cup Onion - chopped
1/2 tsp. Garlic salt
1/4 tsp. Pepper

Mix cabbage and onions in a 2 quart casserole. Drizzle with butter and sprinkle with spices. Cover and bake at 350 degrees for 20 minutes.

Artichoke Chicken Saute

When I was little, I loved rereading favorite stories in my Highlights magazines.  One of them was about a little girl named Darcy who went to a dinner with her parents where the hosts served artichokes.  She had never had them and didn't know how to eat them.  I thought they sounded and looked delicious, but it wasn't until I was grown and married that I actually got to eat them.  These are canned, not fresh like in that story, but still tasty!

Artichoke Chicken Saute

1 small Onion – sliced
1 medium Red pepper – julienned
2 tbsp. Butter
2 cups Chicken pieces
1 can Artichoke hearts – drained and quartered
8 oz. Sliced fresh mushrooms
1/2  cup White wine
1 1/2 tsp. Italian seasoning
1 tsp. Chicken bouillon granules
1/2 tsp. Salt
1/4 tsp. Pepper
2 tbsp. Cornstarch
1 cup Whipping cream – divided
4 cups Egg noodles – cooked according to package

In a large skillet, sauté onions and red pepper in butter for 3 minutes. Add chicken pieces, artichokes, mushrooms, wine, Italian seasoning, bouillon granules, salt, and pepper. Cook and stir for 3 minutes. Combine cornstarch and 1/4 cup whipping cream; stir into skillet. Add remaining cream. Bring to boil; cook and stir for 2 minutes. Serve over noodles.

Chipotle Deviled Eggs

The great thing about these is you can make them a little spicier or less spicy, depending on how much chipotle powder you sprinkle on.  Great for families like ours, where we grownups like stuff with a little kick, but our kids don't like anything spicier than mustard.

Chipotle Deviled Eggs

8 Hardboiled eggs – halved lengthwise
1/3 cup Mayo
2 tsp. Capers
2 tsp. Brown mustard
1/4 tsp. Salt
1/4 tsp. Pepper
Chipotle powder
Parsley

Pop yolks out of eggs. Place in a resealable bag and add mayo, capers, mustard, salt, and pepper. Seal bag and mash and mix yolks. Snip off a corner of the bag and pipe into egg whites. Sprinkle with parsley and chipotle powder to taste.

Moroccan Lifdowish

This looks rather odd on paper, but it's amazingly tasty in a sweet, simple way.  Every time we make it, I say a line from the movie Sabrina (1995):  "It was Moroccan.  On the floor, with lots of cinnamon."

Moroccan Lifdowish

7 cups Water
6 tbsp. Butter
1/2 cup Onion – chopped
3 tsp.Dried parsley
1/2  tsp. Pepper
1 1/2  tsp. Salt
1 lb. Fine spaghetti
1 cup Honey
1 tbsp. Cinnamon

Bring first six ingredients to boil in a large pot. Add spaghetti and cook until tender. Drain. Pour spaghetti onto a platter. Drizzle with honey and dust with cinnamon. Serve.

Armenian Eggplant Casserole

This recipe says "casserole," but it's more like a cooked salad.  It's fantastic both hot and cold, and I love to make it the day before a picnic and then take it along cold.  Unusual and addictive -- a big favorite here.  I've taken it to several potlucks too, and had it be a big hit there.  You can eat it with rye bread as your main dish (the rye is awesome for sopping up the juices, you see), or let it be a side dish.

Armenian Eggplant Casserole

1 large Eggplant – diced
4 medium Tomatoes – diced
1 medium Onion – sliced
1 Green pepper – diced
½ tsp. Pepper
1 ½ tsp. Salt
¼ cup Oil
1 clove Garlic – minced
½ tsp. Basil
Rye bread (optional)

Heat oil in large skillet. Add onions, green pepper, garlic and eggplant. Stir over medium heat until eggplant is soft. Add tomatoes, salt and pepper. Season with basil. Put in a 3-quart casserole dish and bake at 325 degrees for 40 minutes. Serve with rye bread either hot or cold.

Apricot Beef Stir Fry

The apricots punch this up from your run-of-the-mill stir fry into something interesting.

Apricot Beef Stir Fry

1 can Apricot halves – halved
2 tbsp. Corn starch
3/4 cup Beef broth
2 tbsp. Soy sauce
1 lb. Steak – stir fry cut
1 tbsp. Oil
1 bunch Broccoli – cut into florets
1 small Onion – stir fry cut
2 Roma tomatoes – chunked
 Egg noodles – cooked according to package

 Drain apricots and reserve 1/4 cup juice. In a small bowl, combine cornstarch, juice, broth, and soy sauce; set aside. In a large skillet, stir fry beef in oil until done. Add broccoli and onion, cover and cook 2 min. Add sauce, bring to boil, and stir 2 minutes. Add apricots and tomatoes and heat through.

Apple Turkey Curry

Another recipe from Cowboy's childhood.  It's a great way to use up leftover turkey or chicken pieces.  And you can use white rice instead, if you'd rather, but then don't start cooking it so early.  Brown rice takes a really long time to cook, but white rice is more like 15 minutes.

Apple Turkey Curry

1/3 cup Oil
1/2 cup Onion – chopped
4 medium Apples – chopped
2 cups Turkey (or chicken) pieces
4 tbsp. Flour
1 tsp. Salt
1 1/2 tsp. Curry
1 cup Milk
1 cup Chicken broth
1 1/2 cups Brown rice

Start cooking brown rice according to package before doing prep work. Sauté onion and apple in the oil for 5 minutes. Add turkey and heat through. Remove from heat. Add flour, salt, milk, broth, and curry. Stir. Cook until thickened. Set turkey mixture over a pan of hot water, cover, and cook for another 15 minutes. Serve over rice.

Asparagus, Bacon, and Cream Cheese Pizza

We had this for the first time about a week ago, and oh my goodness!  So savory and tasty!

Asparagus, Bacon, and Cream Cheese Pizza

1 Pizza crust
1 tbsp. Olive oil
1 1/2 cups Shredded mozzarella
1/2 bunch Asparagus - trimmed and cut 1" long
4 strips Bacon - cooked and crumbled
1/2 cup Chive and onion cream cheese
1/4 tsp. Crushed red peppers

 Brush pizza crust with olive oil. Top with mozzarella, asparagus, and bacon. Drop teaspoonfulls of cream cheese over pizza. Sprinkle with red pepper flakes. Bake at 400 degrees for 12 minutes or until done.

Green Enchiladas

This is one of my absolute favorite recipes.  I love moist, nearly soggy tortillas, I love cheese, I love sour cream -- yum yum!  Cowboy doesn't really care for these, but he very sweetly keeps the recipe around so we can have them once every year or two, usually on or around my birthday.  

Green Enchiladas

1 cup Sour Cream
1 jar Green salsa
6 medium Tortillas
2 cups Chicken pieces
1 cup Shredded Monterey Jack

Whisk sour cream into salsa in a large bowl. Dip each tortilla into sauce to coat both sides. Place 1/3 cup chicken into each tortilla; roll up. Place seam-side down in a 2-quart casserole. Pour remaining sauce over enchiladas and sprinkle with cheese. Bake uncovered at 350 degrees for 15 minutes.

Cranberry Lime Punch

This is great for Christmas parties!  I don't know if you could replace the white wine with a sparkling white grape juice for a non-alcoholic version, but you could try.

Cranberry Lime Punch

1 cup Fresh cranberries – rinsed
2 cups Water
1 bottle White wine
1 can Limeade concentrate
1 Apple – diced
1 Orange – peeled and diced
1 Lime – peeled and diced
2 liters Lemon-lime soda

Refill
1 bottle White wine
1 can Limeade concentrate
2 liters Lemon –lime soda

 Cook cranberries in water until berries pop. Drain water. Mix all ingredients in a punch bowl and stir to combine. To refill punch bowl, add refill ingredients only.

Hot and Spicy Chex Mix

This definitely has a kick to it!  Not little-kid-friendly.  So if you have little kids who routinely gobble all your Chex Mix before you can eat it, this is a good way to stop that from happening.

Hot and Spicy Chex Mix

3 cups Corn chex
3 cups Rice chex
2 cups Wheat chex
1 cup Pretzels
1 cup Mixed Nuts
1 cup Cheese crackers
6 tbsp. Butter
1 tbsp. Worcestershire sauce
1 tbsp. Tabasco
1 tsp. Seasonall
1 tsp. Cayenne pepper

Mix first six ingredients in a microwavable bowl. Melt butter and stir in remaining ingredients. Pour over chex mix and toss to coat. Microwave two minutes, stir, two more minutes, stir, and one final minute.

Apple and Cheese Quesadillas

These are so quick and tasty!  I made them when we had a bunch of friends over one day last year, and all the kids kept asking for more and more. 

Apple and Cheese Quesadillas

5 large Tortillas
1/4 cup Sugar
1/4 tsp. Cinnamon
3 cups Apples – sliced thin
3 1/2 cups Shredded cheddar
Non-stick cooking spray

In a large bowl, mix cinnamon and sugar. Spray large skillet with cooking spray, cook apples on medium until tender. Add apples to bowl and mix until coated. Clean skillet and spray lightly with cooking spray. Place 1 tortillas in skillet and top with cheese to within 1/2" of edge. Top with 1/5 of apple mix. Heat for 2 minutes on medium. Carefully fold tortilla in half and remove from skillet. Repeat with remaining tortillas, spraying skillet between tortillas.

Apricot Almond Sandwiches

These are ridiculously good.  Especially on fresh bread.  You can use fresh apricots instead if they're in season, but they need to be very, very ripe so they're soft enough to mash up nicely.

Apricot Almond Sandwiches

1 (15 oz.) can Apricots – drained

1/4 cup Almonds – chopped

Bread

Mash apricots with a fork or in a blender.  Stir in almonds.  Spread on bread.  Devour.

Apple-Spice Cake

I got this recipe from a book called something like 101 Things To Do With a Cake Mix.  I've only made this once, but it was yummy!

Apple-Spice Cake

1 spice cake mix
3 small apples—peeled, sliced, cored, and cut into small pieces
1 can (14oz) sweetened condensed milk
1 cup sour cream
1/4 cup lemon juice
1 tsp. ground cinnamon

Preheat oven to 350 degrees. Prepare cake mix batter according to the package directions. Stir apple pieces into batter, then pour into a greased 9 x 13-inch pan. Bake 28-30 minutes, or until toothpick inserted into center comes out clean.

Combine sweetened condensed milk, sour cream, and lemon juice. Take cake from oven and spread sour cream mixutre over top of cake. Return to oven; bake 8-10 minutes longer, or until done. Sprinkle cinnamon over the top. Cool. Refrigerate leftovers.

Cajun Deviled Eggs

We took these to the Easter breakfast at church yesterday.  They have a nice little kick to them, but aren't too spicy.

Cajun Deviled Eggs

6 Hardboiled eggs
3 Tbsp. Mayo
1 tsp. Mustard
1/2 tsp. Cajun seasoning -- plus a little more to taste

Slice eggs in half lengthwise. Pop yolks out and place in a Ziplock sandwich bag. Add remaining ingredients to bag. Seal bag and mix yolks into a paste. Snip off a corner of the bag and pipe yolk mix into egg whites.  Sprinkle more Cajun seasoning on top if desired.

Aloha Burgers

Oh my goodness, are these ever tasty!  We love to make these when we have company over for lunch -- they look impressive and are such a unique combination of flavors.

Aloha Burgers

4 slices canned pineapple – reserve juice
3/4 cup Teriyaki sauce
1 lb. Ground beef
1 medium Onion – sliced in rings
4 large Hamburger buns
8 slices Block swiss cheese
4 slices Bacon – fried

Drain pineapple juice into a small bowl. Add teriyaki sauce. Place 1/4 cup sauce in a plastic, sealable container with pineapple slices. Turn to coat and set aside. Shape beef into 4 patties, place in skillet and pour remaining teriyaki mix over patties. Marinate 10 minutes, turning once. Fry hamburgers in sauce until no longer pink and remove from skillet. Fry onion in same pan – when almost done add pineapple and heat through. At this point, toast the tops of the buns and layer cheese over the bottoms and nuke for 30 seconds until warm and slightly melted. Top with burgers, pineapple, bacon, and onions.

Almost Meat Loaf

Cowboy thinks meat loaf is boring.  I love it.  We compromise by him finding unusual meat loaf recipes.  This one happens to be meatless -- but it's quite tasty!

Almost Meat Loaf

16 oz. Small Curd Cottage Cheese
4 Eggs - beaten
1/4 cup Oil
1 envelope Onion soup mix
1/4 tsp. Garlic powder
1 cup Walnuts - chopped
2 cups Corn flakes

 Mix all ingredients in a large bowl. Pour into a greased loaf pan. Bake at 350 degrees for 50 minutes.

Three Rice Recipes

We like our rice kind of clumpy, not loose and dry. But not sticky like at an Oriental restaurant either.  Here are all three of our rice recipes -- mostly we make the combo of white rice and barley, as barley has 5 times as much fiber and some additional nutrients.

Hot Buttered White Rice and Barley

3/4 cup medium white rice (not long grain)
1/4 cup barley
1 Tbsp. butter
1 tsp. salt
2 1/3 cups water

Put all ingredients in a pot over high heat.  Heat to boiling, stirring occasionally.  Reduce heat to medium low, cover, and cook, stirring occasionally, until liquid is absorbed and holes appear between the grains of rice.


Hot Buttered White Rice

1 cup medium white rice (not long grain)
1 Tbsp. butter
1 tsp. salt
2 cups water

Put all ingredients in a pot over high heat.  Heat to boiling, stirring occasionally.  Reduce heat to medium low, cover, and cook, stirring occasionally, until liquid is absorbed and holes appear between the grains of rice.


Hot Buttered Brown Rice

1 cup brown rice
1 Tbsp. butter
1 tsp. salt
2 1/3 cups water

Put all ingredients in a pot over high heat.  Heat to boiling, stirring occasionally.  Reduce heat to medium low, cover, and cook, stirring occasionally, until liquid is absorbed and holes appear between the grains of rice.

Dutch Almond Bars

My Dutch grandma made these all the time -- one of my fondest memories of staying with her and Grandpa every summer is snack time, when Grandma would pull the Tupperware container of these bars out of its storage place in the oven and share them out among all involved.  Yeah, she stored cookies and bars in her oven, so you had to be sure you took stuff out of it before you preheated it when you were ready to bake.  Limited counter space in their little kitchen, you see.

Anyway, I just made these tonight, and am taking them to the Easter breakfast at church tomorrow :-)

Dutch Almond Bars

Crust:

3/4 cup shortening
1 1/2 cups flour
3 Tbsp. sugar

Mix this together with a hand mixer or pastry mixer until crumbly.  Pat in the bottom of a 9"x13" pan.  Bake at 350 for 20 minutes.

Filling:

6 eggs -- beaten
2 cups sugar
2 cups flaked coconut
2 Tbsp. almond flavoring

Mix this together and spread over baked crust.  Return to oven and bake for 25-30 minutes or until lightly browned and not gloppy in the middle.  Do not overbake.  Allow to cool completely before cutting.

Asparagus Wraps

Another of my favorite recipes!  If you don't have a microwave steamer, please get one -- they're soooooooo handy!  But you can use a stovetop steamer basket if that's what you have.

Asparagus Wraps

1/2 cup Mayonnaise
1/2 cup Sour cream
1/4 cup Green Onions – chopped fine
1/2 tsp. Basil
1 Tbsp. Lemon juice
1/2  tsp. Salt
1 bunch Asparagus – ends snapped off
1 package 8" Tortillas
2 cups Chicken pieces
1 pint Grape tomatoes – cut in half

Steam asparagus in the microwave (or on the stove) for 4 minutes. Rinse with cold water until cool. Meanwhile, combine mayo, sour cream, green onions, basil, lemon juice, and salt. Spread sauce on tortillas and fill with remaining ingredients.

Backyard Red Potatoes

Okay, so grilling season isn't quite here.  But it won't be long!  So I'm posting this anyway.  And yeah, I have a deep dislike for potatoes, but these are really tasty.  Even I eat them without fussing!

Backyard Red Potatoes

2 1/2 lbs. Red potatoes - halved lengthwise
1 medium Onion - sliced 1/2" thick
1/2 cup Olive oil - divided
1 tsp. Salt - divided
1 tsp. Pepper - divided
3 tbsp. Balsamic vinegar
3 tbsp. Lemon juice
1 tbsp. Dijon mustard
2 tsp. Sugar
2 cloves Garlic - minced
1/4 tsp. Tarragon (originally 4 tsp.)

Cook potatoes in boiling water for ten minutes. Drain and cool slightly. In a large bowl, combine potatoes, onion, 1/4 cup oil, 1/2 tsp. salt, and 1/2 tsp. pepper. Toss to coat. Arrange cut-side down on grill. Grill until lightly browned and tender. Chop onions. Return onions and potatoes to bowl. Meanwhile, in a small bowl, mix remaining ingredients. Pour over potatoes mix and toss to coat.

Blueberry Banana Muffins

This has a lot of ingredients, but that's because it's trying to be kinda healthy, what with the whole wheat flour and the wheat germ and stuff.  If you don't want to buy buttermilk, use the old trick of pouring a tablespoon of lemon juice into a cup measure and then filling the rest of the cup measure up with milk, then letting it sit for just a couple minutes so it will sour.

Blueberry Banana Muffins

3/4 cup Flour
3/4 cup Whole wheat flour
3/4 cup Sugar
1/4 cup Oat bran
1/4 cup Quick oats
1/4 cup Wheat germ
1 tsp. Baking powder
1 tsp. Baking soda
1/4 tsp. Salt
1 cup Blueberries
1 Banana
1 cup Buttermilk
1 Egg
1 tbsp. Oil
1 tsp. Vanilla

 In a large bowl, combine first nine ingredients. Gently stir in blueberries. Set aside. In a medium bowl, mash the banana with a fork. Stir in remaining ingredients. Pour into dry ingredients and stir to combine. Spoon into 12 muffin cups (muffins cup will be full). Bake for 15-18 minutes at 350 degrees.

Asparagus and Chickpea Spaghetti

Yeah, we love asparagus.  I'm trying to post all our asparagus recipes yet this spring so you can use some of these while it's still in season.

Asparagus and Chickpea Spaghetti

1 lb. Spaghetti - cooked according to package
1 medium Onion - thinly sliced
1 bunch Asparagus - bias cut 1" long
4 oz. jar Sun dried tomatoes in oil - reserve oil
1 tsp. Salt
1/2 tsp. Pepper
3 cloves Garlic - minced
1 can Chickpeas - drained and rinsed
3/4 cup Chicken broth (or vegetable broth)
1 tbsp. Basil
4 oz. Crumbled Feta

Toss onion and asparagus with 2 tbsp. oil from the tomatoes, salt and pepper. Roast at 350 degrees for 20 minutes, stirring once. Place remaining oil in a large skillet. Sauté garlic in oil for 30 seconds. Add all but feta and simmer for 2-3 minutes. Toss with spaghetti and top with feta.

Almond Beef Stir Fry

This is quick and tasty, great for when you don't have a lot of time or energy but want a nice mix of meat and veggies.

Almond Beef Stir Fry

1 cup Rice – cooked according to package
2 Tbsp. Oil
1 lb. Steak – stir fry cut
1 lb. San Francisco style vegetables -- thawed, if frozen
3 Tbsp. Soy sauce
1/2 cup Slivered almonds - toasted
1 Tbsp. Honey
Salt
Pepper

Heat oil in skillet. Add steak and season with salt and pepper to taste. Stir fry over medium high. Add remaining ingredients and heat through. Serve over rice.

Asparagus Berry Salad

This is one of our absolute favorite recipes.  Our family of 5 will eat the whole thing for a meal, no problem.  And our kids are only 2, 4, and 6!  We eat it several times every spring.  This is one of the tastiest salads I have ever had, and I love serving it to guests.  In fact, I was thinking we'd have it with our Easter meal this year.

Asparagus Berry Salad

1 lb. Asparagus - trimmed and cut into 1" pieces
3 tbsp. Olive oil - divided
1/4 tsp. Salt
1/4 tsp. Pepper
1 bag Salad greens
1 lb. Strawberries - trimmed and quartered
1/4 small Onion - sliced thin
1/2 cup Chopped Walnuts - toasted
2 tbsp. Sherry
2 tsp. Sugar

In a seal-able container, toss the asparagus with 1 tbsp. oil. Spread on a cookie sheet, sprinkle with salt and pepper. Bake at 400 degrees for 15 minutes, stirring occasionally. In a large bowl, mix greens, strawberries, onions, walnuts, and asparagus. In a small bowl, whisk sherry, sugar, and remaining oil. Drizzle over salad and toss to coat.

Buffalo Chex Mix

Cowboy loves Chex mixes.  He experiments with them quite a bit. This one is supposed to mimic the taste of buffalo wings.

Buffalo Chex Mix

8 cups Mixed Chex cereals
2 cups Parmesan Cheez-Its
2 cups Pretzels
2 cups Unsalted peanuts
6 tbsp. Butter - melted
3 tbsp. Tabasco
1 packet Ranch dressing mix
2 tsp. Celery salt

Mix cereals, pretzels, and crackers in a large microwavable bowl. Mix remaining ingredients and pour over Chex mix. Stir. Microwave 2 minutes, stir, 2 more minutes, stir, one final minute, stir and allow to cool.

Apple Green Bean Saute

This is colorful and fun -- a big hit with kids who like green beans, but not so much with those who don't.

Apple Green Bean Saute

1 lb. Fresh green beans - trimmed and sliced bite-sized
1 large Apple - chopped
1 tbsp. Oil
1/2 cup Walnuts
1/2 cup Honey
2 tbsp. Sesame seeds - toasted

Saute green beans and apples in oil until crisp-tender. Stir in walnuts and honey and stir to coat. Sprinkle with sesame seeds.

Banana Latte Smoothie

This is a bigger hit with grownups than kids because of the coffee flavor.  You could leave the coffee out and just have a banana smoothie with lots of protein.

Banana Latte Smoothie

1 cup Vanilla ice cream (or frozen yogurt)
1 cup Vanilla soy milk
1/2 cup Soft tofu
1 1/2 tsp. Instant coffee granules
2 Bananas

Mix all ingredients in a blender until smooth.

Apple Pie Aunt Bea

I got this from an Andy Griffith Show recipe book years and years ago, hence the title.  You could totally use a premade pie crust for this if you want to save some time and effort.  It seems to make enough crusts for 2 pies, but I don't remember if it makes enough filling for 2 or not.  I do remember making 2 of these at a time, so I'm guessing it does.

Apple Pie Aunt Bea

Crust: 

1 tsp salt
2 cups all-purpose flour
3/4 cup shortening
8 tsps water

In a mixing bowl, combine the salt and flour, and cut in the shortening. Add the water and mix well with the flour. Divide into parts (makes 2 double or 4 single crusts).

Filling: 

4 or 5 medium apples -- peeled, cored, and thinly sliced
cinnamon
¾ cup sugar
2 tsp all-purpose flour
¼ cup butter
evaporated milk

Preheat oven to 350. Roll out 1 pie crust thin enough to fit in a 9-inch pie pan. Put apple slices in the pie shell allowing the apples to go past the rim. Sprinkle cinnamon liberally on top. In a small bowl, mix the sugar with the flour and sprinkle on top of the apples. Melt the butter and pour on top of the sugar mixture. Roll out the top crust and cut a few slits in it for steam to escape. Put on the top crust. Crimp and flute the edges. Brush the top with evaporated milk. Bake for 45 minutes to 1 hour.

Apple Bacon Cheese Waffles

This is one of Cowboy's favorites from when he was a kid.  You can make it with homemade waffles too, but they're often bigger than the frozen kind, so you'll need to adjust accordingly.

Apple Bacon Cheese Waffles

6 Frozen waffles
6 strips Bacon
1 large Apple – cored and sliced in 6 rings
8 oz. Velveeta – sliced

Fry bacon and toast waffles. Place waffles on a cookie sheet, and layer bacon, cheese, and apples on waffles. Broil waffles until cheese is melted and apples begin to soften.

Alien Heads with Hats (Brussels Sprouts with Orecchiette)

We eat this by itself as a main dish, but it would make a fine side dish beside some kind of tasty meat too.  We got the habit of calling Brussels sprouts "alien heads" back in college, and our kids think Orecchiette looks like little hats.  They fit perfectly on top of the Brussels sprouts, hence the alternative name of this recipe.

Alien Heads with Hats 
(Brussels Sprouts with Orecchiette)

2 lbs. Brussels sprouts
5 tbsp. Oil
1 tsp. Salt - divided
1 tsp. Pepper – divided
1 lb. Orecchiette – cooked (reserve 1 cup pasta water)
1 bunch Green onions – chopped
3 cloves Garlic – minced
1/4 cup Butter
1/2 cup Chicken broth (or vegetable broth)
1/2 cup White wine
4 oz. Cream cheese
1 tbsp. Parsley
Grated Parmesan

Trim Brussels sprouts and halve. (Quarter large ones and keep small ones whole for a consistent size.) Toss with 3 tbsp. oil, 1/2 tsp. salt and 1/2 tsp. pepper. On a cookie sheet, roast at 400 degrees for 30-40 minutes, stirring occasionally, until tender.

Meanwhile, sauté onions and garlic in butter until onions are wilted. Stir in wine and broth and simmer until reduced by half. Add salt, pepper, parsley, reserved pasta water, and cream cheese. Cook and stir until cheese is melted. Add Brussels sprouts, pasta, and remaining oil. Serve with Parmesan.