Alan's Pasta Salad

So, one evening my in-laws are entertaining in their backyard and I bring this pasta salad. My brother-in-law loves the stuff! I think he was on his third helping when he looked down at his plate, spit out his mouthful of salad and announced "There's peas in this stuff!" A bright one he is, one who hates peas.

1/4 cup water
1/2 cup sugar (no, you may not use splenda)
2 cups mayo (light is fine, fat-free even)

Bring the sugar and water to a boil, stirring constantly. Boil for one minute. Allow syrup to cool.

Once cool, stir the syrup into the mayo. Use it as a dressing over whatever ingredients you like. Mine usually includes:

1 lb of spiral pasta (or elbow macaroni)
A diced celery stalk or two, for crunch
A diced carrot or two, for color
Frozen peas (unless I'm making it for Alan)
Shredded or diced cheddar cheese
Crab Meat (when I have some)

I think the original recipe suggested tuna or onion as well. Really, it's hard to screw up the proportions. Feel free to make the dressing in advance for a picnic so it's easier to keep in your cooler.

Green Beans and Mushrooms

I suppose this isn't much of a recipe. But, for someone who's looking for a way to change up canned veggies, here's an option.

2 cans green beans (or a home canned quart)
1 small can sliced mushrooms

Drain one can of green beans and one can of mushrooms, dump all into a microwave-safe bowl. Microwave until heated through (edges of liquid boil.)

Serve with slotted spoon.

"Good Bars"

When I went looking for a recipe for these bars I found plenty of them - in nearly every church cookbook I looked in. Hence, some options and variations.

1/2 butter
1 1/2 - 2 cups graham crackers, crushed (about one sleeve)
1 cup flaked coconut
1 cup (6 0z) butterscotch chips (if you don't have them - use chocolate)
1 cup (6 oz) chocolate chips
1 can sweetened condensed milk

Turn on oven to 300 degrees. Put butter in 13 x 9 inch pan and melt in oven. Add graham crackers and spread in pan.

Option: bake crust in oven for 8 minutes - it makes the crust crispier.

Otherwise, sprinkle coconut and both chips over crust. Add milk over the top. Bake at 300 degrees for 30 minutes.

Allow to cool.

Try to make them last more than 24 hours...

Cherry Cream Scones.

I used to work at a gourmet food store/Farmer's Market in Door County Wisconsin. Carrie supplied these and other amazing treats for the bakery area. I haven't made these in years, but am craving them after hearing about an upcoming tea party.

Cherry Cream Scones

3/4 cup dried cherries
1 cup boiling water
3 cups flour
3 TBSP sugar
1 TBSP baking powder
1/2 tsp. salt
1/2 tsp. cream of tartar
1/2 cup butter, at room temperature
1 egg, separated
1/2 cup sour cream
3/4 cup Half-and-Half
1-1/2 tsp. almond extract
additional sugar



Soak cherries in water for 10 minutes. Drain and set aside. In a large mixing bowl, combine the flour, sugar, baking powder, salt ant cream of tartar. With a pastry blender, cut in the butter. Set aside. In another bowl, combine the egg yolk, sour cream, Half-and-Half and almond extract. Add the flour mixture; stir unti a soft dough forms. Turn out onto a lightly floured surface; knead gently six to eight times. Knead in cherries. Divide dough in half and shape into two balls. Roll each ball into a 6-inch circle. Cut into six wedges. Repeat with remaining ball. Place on lightly greased (or parchment paper lined) baking sheet. Beat egg white until foamy; brush tops of scones and sprinkle with additional sugar.

Bake at 400 for 15-20 minutes. Serve warm.

YIELD: 12 scones.


Recipe source: "Taste of Home's Best Holiday Recipes, 2005", submitted by Carrie Sherrill, Forestville, WI

Lemon Cake

I love this cake - sweet, tart, oh yum.

1 yellow cake mix
1 3 oz package lemon jello (sugar free works too)
2/3 cup vegetable oil
2/3 cup hot water
4 large eggs

Preheat oven to 350 degrees. Grease and flour a bundt cake pan.

Place the cake mix, jello, oil, water and eggs in a large mixing bowl and beat with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl. Increase mixer speed to medium and beat for two minutes more. The batter should look thick and well-blended.

Pour the batter into the prepared pan. Bake until the cake is light brown and just starts to pull away from the sides of the pan - about 40 minutes. Remove the pan from the over and place it on a wire rack to cool for 10 minutes.

Meanwhile, prepare the glaze:

2 cups confectioners sugar, sifted
2 tbsps lemon juice
1 tsp finely grated lemon zest (I've made it without...)

Combine all glaze ingredients in a small bowl and stir with a wooden spoon until well combined.

Run a long, sharp knife aroudn the edge of the cake and invert onto a serving platter. Spoon glaze evenly over warm cake so it drizzles down the side and into the center.

Pizza Grilled Cheese

My dad and husband like cheesy pizzas. I buy mozzarella cheese in bricks and shred them myself (something I learned to do buying cheese directly from the factory as a kid.)

The bricks make a great platform for these sandwiches my kids love.They're a fantastic option on a night when they kids are begging for pizza but you want to eat a little more quickly.

Mozzarella cheese - preferably a slice, but shredded works too
White or wheat bread
Butter
Pizza sauce

Method one:
Make a grilled cheese sandwich as you would any other, and served it with pizza sauce for dipping

Method two:
Spread pizza sauce on the "inside" of the bread, butter the outside. Put mozzarella in the middle, and some pepperoni if you like. Grill as you normally would.

Pirate's Delight

4 tsps dry white wine or chicken broth
12 ounces fresh or frozen cod (I've also used pollack and salmon) thawed and cut into one-inch pieces
1/3 cup crushed saltines (about 8 crackers)
1/2 tsp Italian seasoning
1/8 tsp garlic powder
1/8 tsp paprika
2 tsp olive or canola oil
2 tsps grated Parmesan cheese

Pour wine or broth into a 13 x 9 baking dish coated with nonstick cooking spray. Place fish on top. Combine cracker crumbs, Italian seasoning, garlic powder and paprika; sprinkle over fish. Drizzle with oil. Top with cheese.

Bake, uncovered at 400 degrees for 12 -15 minutes or until lightly browned and fish flakes easily with a fork.

Sour Cream Rhubarb Coffee Cake

1 1/2 cups brown sugar, packed
1/2 cup shortening
1 egg
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup sour cream
1 1/2 cups rhubarb, chopped

1/2 cup granulated sugar
1/2 cup walnuts, chopped
1 tsp ground cinnamon
1 tbsp butter, melted and cooled

Preheat oven to 350 degrees

Grease and flour a 13 x 9 baking pan. In a bowl, beat brown sugar and shortening until fluffy; beat in egg and vanilla. In another bowl, mix flour, soda and salt. Add flour mixture to first bowl, alternately with sour cream. Sir in rhubarb. Pour mixture into prepared pan.

Mix granulated sugar, walnuts, cinnamon and butter in a bowl until crumbly; sprinkle over mixture in pan. Bake 45-50 minutes. Cut into squares.

Easy Strawberry Rhubarb Jam

I have so much Rhubarb in the summer, I need to use it in every way I can. I bought a book called The Joy of Rhubarb by Theresa Millang. This is one of her recipes.

4 cups fresh rhubarb, diced
4 cups granulated sugar
1 cup fresh strawberries, cut into small pieces
1 3-ounce package strawberry flavored gelatin

Mix rhubarb, sugar and strawberries in a large saucepan. Bring to a boil, then reduce heat to medium. Cook, stirring often, 15 minutes. Remove from heat. Stir in gelatin. Pour jam into sterilized jars or freezer containers. Store in refrigerator 2 week or freeze.

Rhubarb Strawberry Jello

This is originally from Country Cooking. I noticed my Rhubarb starting to peek up today. I'll need to be using these recipes soon!

4 cups rhubarb (fresh or frozen)
1 1/2 cups water
1/2 cup sugar
1 6 oz package strawberry Jello (sugar free works too)
1 cup orange juice (or some lemon juice, cut with water)
1 cup sliced fresh strawberries*

Bring rhubarb, water and sugar to a boil over medium heat. Cook until rhubarb is tender, 6-8 minutes. Remove from heat.

Stir in gelatin until dissolved. Add orange juice, mix well.

Chill until mixture begins to thicken. Fold in strawberries. Chill until set. Arrange a few more strawberries on top for looks.

*NOTE: I usually use 2 cups or 1 pound of strawberries.

Egg Rolls

I thought I would have to search for years for a fabulous Egg Roll recipe - I didn't. This is Mr. Pederson's recipe. It tastes just like the egg rolls you'll find at a Chinese restaurant: crispy, yet succulent. They look so good on the plate that you have to remind yourself not to bite in until they cool. I've burned my mouth more than once on their hot, fresh goodness. Oh, baby, yummy, yummy, YUMMY!

BTW - I usually double this recipe. HOWEVER, do not fry then freeze - doesn't work.

5 TBSP Oil (Wok or stir-fry oil works great)
1/2 tsp fresh ginger, finely chopped (peel, slice wafer thin, then chop)
1 green onion, chopped fine.
1/2 pound pork shoulder roast or fillet, shredded or minced (ground pork works too)
2 TBSP soy sauce
1 tsp sugar
1 1/2 tsp salt
1/2 tsp + 1 TBSP corn starch
1TBSP Sherry
1/2 head cabbage, shredded
1/4 cup bamboo shoots (canned "planks" cut thin lengthwise)
1/4 cup celery. julienne
1/2 lb fresh bean sprouts
20 egg roll wrappers
2 cups canola oil for deep frying

1) Shred (raw) pork, mix with 1 tsp oil, and 1 tsp corn starch

2) Heat 2 TBSP oil in wok (or frying pan) to 275 degrees. Stir fry ginger and green onion one minute, or until aromatic. (Note: stir fry means to cook while moving.) Add pork mixture from step 1, stir fry at 350 degrees one minute, or until color changes. Add 1 TBSP soy sauce, sherry, sugar and cook one more minute. REMOVE FROM WOK.

3) Heat 2 TBSP oil in wok at 375 degrees (nearly smoking.) Stir-fry cabbage, bamboo, and celery for one minute. REMOVE FROM WOK.

4) Heat 1 TBSP oil to 375 degrees. Stir fry bean sprouts for one minute. REMOVE FROM WOK.

5) Combine the results from steps 1-4 into wok. Add 1 tsp salt and 1 TBSP soy sauce. Stir fry at 375 degrees or until thoroughly heated. Remove to a colander. Drain all liquid and allow mixture to cool.

6) After cooled, add 2 heaping TBSP to each wrapper. Roll lengthwise into "envelope" roughly 4 inches long and 1 inch wide. Dissolve 1 TBSP corn starch in 2 TBSP water. Seal with mixture. *

7) Heat 2 cups oil to 400 degrees (use the wok) deep fry a few at a time for 4 minutes or until golden brown, flipping every 30 seconds. ALLOW OIL TO HEAT BACK UP BETWEEN BATCHES.

To create egg rolls:

Place Egg Roll Wrapper in front of you in a diamond shape.
Place mix on the bottom half of the wrapper.
Pull bottom corner up over mixture.
Fold in right and left corner, roll the whole thing upwards.
Use cornstarch mixture (or just plain water) to act as glue.

Pink Fluff (yep, that's the technical term)

This is my office mate's recipe. Dump. Pour. Stir. You can use the light or fat-free versions of all the ingredients if you prefer.

1 21 oz can cherry pie filling
1 20 oz can crushed pineapple
1 small container cool whip
1 14 oz can sweetened condensed milk

Drain the pineapple.

Dump everything in a bowl, fold it together.

Kids love it!

Potato Chip Chicken

The original recipe was for the microwave... but, I just couldn't do it that way... revised recipe:

1 cup coarsely crushed potato chips
1 tbsp minced fresh parsley
1/2 tsp paprika
1/4 tsp onion powder
4 boneless skinless chicken breasts
2 tbsp mayo

Combine first four ingredients in a resealable bag. Shake to mix.

Brush chicken with mayo

Add each chicken piece to bag individually, shake to coat.

Bake for roughly 30 minutes at 350 degrees. You'll need to use a meat thermometer.

An interesting trick: cook the chicken on top of cooling racks inside of jellyroll pans. While the juices still drip, the bottom of the chicken stays somewhat crispier.

Southern Banana Nut (Pecan) Bread

This is my new favorite banana bread recipe.

1/2 cup butter flavored shortening (I used half butter, half shortening)
1 1/2 cups sugar
2 eggs
1 cup mashed ripe bananas (2 to 3 medium)
1 tsp vanilla extract
2 cups self-rising flour (if you don't have, place 3 tsp baking powder and 1 tsp salt in measuring cup. Add enough all-purpose flour to equal 1 cup. Then, add another cup of AP flour)
1/2 cup buttermilk (if you don't have, use 1/2 tbsp lemon juice or white vinegar and enough milk to make 1/2 cup. Let stand five minutes, then add to the recipe)
3/4 cup chopped pecans

Cream shortening and sugar until light and fluffy. Beat in eggs. Blend in bananas and vanilla. Add flour alternately with buttermilk, beating well after each addition. Fold in pecans.

Pour into two greased 8x4x2-inch loaf pans. Bake at 350 degrees for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before moving to wire racks to cool completely.

Now, this is the point where I stopped, but here's the rest of the recipe.

Topping:
1/4 to 1/3 cup mashed banana
1 1/4 cups confectioners sugar
1 tsp lemon juice
Additional chopped pecans

Combine banana, confectioners sugar, and lemon juice in a small bowl. Spread over loaves, sprinkle with pecans.

New York Cheesecake

I freely admit, you can find this recipe on the side of the major brand-name cream cheese box. But you know what? It's really good. It has just the right weight in your mouth, and when properly paired with a fruit topping, the creamy swirl is amazing. At my son's baptism, my husband's grandmother asked if the cheesecake was store-bought. Nope!

1 cup crushed graham crackers

3 Tbsp. sugar

3 Tbsp. butter or margarine, melted

5 pkg. (8 oz. each) cream cheese, softened (I've used up to two low-fat)

1 cup sugar

3 Tbsp. flour

1 Tbsp. vanilla

1 cup Sour Cream (full-fat)

4 eggs

1 can pie filling

Heat oven to 325°F. Put a pot of water on to boil.

Mix crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of springform pan. Bake 10 min.

Meanwhile, beat cream cheese, 1 cup sugar, flour and vanilla with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

Add boiling water to a baking dish and place it in the lower section of the oven. Place cheesecake on the center rack.

Bake 1 hour or until center is almost set. Cool completely. Refrigerate 4 hours. Remove spring form and serve with pie filling.

Individual Cheesecakes

These are a great potluck treat.

3 - 8 oz bricks of cream cheese (one could be low-fat) softened
2/3 cup sugar
1 tsp vanilla
3 eggs
24 vanilla wafer cookies (Ritz also work in a pinch)
24 cupcake liners
1 can cherry or blueberry pie filling

Beat cream cheese and sugar well, about 3 minutes. Add vanilla and eggs and beat until blended.
Place liners in pans, with one cookie, flat side down, in each. Fill with with mixture until 1/4 inch from the top.
Bake at 350 degrees for 25 minutes. Don't over bake.
Cool on rack. Spoon pie filling over top.

Classic Vanilla Buttercream Frosting

When I started this blog, the idea was that I'd just write about the food I'd prepared that day. Well, today I'm really doing that. Just finished making Banana Cake for a church function. Usually, I cheat and use canned frosting. None in the house... thus.... Classic Vanilla Buttercream Frosting... I have to admit, after snitching some, I'm wondering why I ever use the canned stuff anyway.

3 cups powdered sugar
1/3 cup stick butter or margarine, SOFTENED
1 1/2 tsp vanilla
1 to 2 tbsp milk

In your stand mixer, using the whisk attachment, mix the powdered sugar and butter on low speed. Add vanilla and 1 tablespoon milk. Keep whipping slowly. When all the ingredients seem to be well combined (and, um, won't go poof!) switch to the fastest speed and beat until smooth and spreadable.

If you end up with little crumbles, instead of frosting, add small amounts of milk until the frosting becomes silky.

If you add too much milk, add a little more powdered sugar. The key is small amounts.

Also, if your butter was too cold, the sugar won't properly mix with the butter, and you'll end up with little lumps in the frosting. Just wait until the butter warms up, then beat it again.

Puppy Chow

My mom made so much of this stuff when we were kids. I think she even recently made a batch to give one of our childhood friends at his wedding. Hope she shared the recipe...

9 cups Chex cereal
1 cup chocolate chips
1/2 cup peanut butter
1/4 cup margarine
1/4 tsp vanilla
1 1/2 cups powdered sugar

Put cereal in a large bowl. Pour powdered sugar into a zip-top bag.

Melt chocolate chips, peanut butter, margerine and vanilla over medium heat. Pour over cereal. Stir until evenly coated.

Pour into the zip-top bag and shake until evenly coated. Spread on wax paper to cool. Store in airtight contianer (we always used ice cream pails.)