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Pioneer Casserole

6/19/2019

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There are two things I want to mention before delving into the recipe.  First, casseroles (ok, hot dishes) are a beloved midwestern tradition.  Second, this recipe is good for using leftover chicken or turkey.  I found this recipe in a Pillsbury cookbook...you know the ones you used to see at the checkout in grocery stores....this one was from around 1980.  It is a trusted and much loved recipe.

6-oz. pkg white and wild rice mix (Uncle Ben's)
2 to 3 cups cubed cooked chicken or turkey
2 tablespoons chopped onion
2 stalks celery, chopped
1 cup chicken stock
1 teaspoon Worcestershire sauce
10 3/4-oz. can condensed cream of chicken, celery, mushroom or golden mushrooms soup
8-oz can sliced water chestnuts, drained
4-oz can mushroom stems & pieces, undrained
1/4 cup toasted sliced slivered almonds

Heat oven to 375 degrees.  Grease 3-quart casserole.  In casserole combine uncooked packet of rice & seasonings with remaining ingredients (except slivered almonds); mix well.  Bake at 375 degrees for 45 minutes.  Uncover; sprinkled with toasted slivered almonds for 15 minutes or until rice is done.

Serves 5 to 6

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Blueberry Lemon Poppyseed Bundt Cake

4/23/2019

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"Blueberry Lemon Poppyseed Bundt Cake" (Photo Courtesy of Wylddane Productions, LLC)
Ingredients Cake
1 cup fresh blueberries
1 box yellow cake mix
4-oz (half of 8-oz package) cream cheese, softened
2 tablespoons finely grated lemon peel (from 2 lemons) SAVE $
1 tablespoon poppy seed
3/4 cup water SAVE $
1/4 cup lemon juice
2eggs

Glaze
1 1/2 cups powdered sugar
2 to 3 tablespoons lemon juice

Instructions

  • 1 Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour. In small bowl, place blueberries. Remove 1 tablespoon dry cake mix; sprinkle over berries, and toss to coat. Set aside.
  • 2 In large bowl, place remaining cake mix, cream cheese, lemon peel, poppy seed, water, 1/4 cup lemon juice and eggs. Beat with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in coated blueberries and any remaining dry cake mix. Pour into pan.
  • 3 Bake 38 to 43 minutes or until toothpick inserted in center comes out clean. Remove from oven. Let stand 20 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
  • 4 Transfer cake to serving platter. In small bowl, beat powdered sugar and 2 tablespoons lemon juice with spoon until smooth and spreadable. If too stiff to spread, add additional lemon juice, 1 teaspoon at a time. Spread over cake. Store loosely covered at room temperature.
Enjoy!
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Cranberry & Pear Holiday Pie

12/22/2018

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Ingredients:

3 cups (12-oz) cranberries
1 1/2 cups sugar
1 can (8 3/4-oz) crushed pineapple, drained (reserve liquid)
Pastry for a 9" two crust pie
3 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 can (15 1/4-oz) pear halves, drained and cut into halves

Directions:

Cook cranberries, 1 1/2 cups sugar, the pineapple and 1/4 cup of the reserved pineapple syrup, stirring constant until cranberries are tender (5 - 10 minutes on medium heat).  Cool.  Prepare pastry as directed except flute bottom crust.  Mix flour, salt, cinnamon and stir into cranberry/pineapple mixture.  Pour into pastry-lined pie plate.  Gently press pear slices spoke-fashion into cranberry mixture.

Heat oven to 400 (F) degrees.  After rolling pastry for top crust, cut into tree and star/snowflake shapes using cookie cutter.  Place these shapes on ungreased cookie sheet, dust with sugar & cinnamon and bake for 7 to 10 minutes until lightly browned.  Cool.  Bake the pie for about 40 minutes in the 400 (F) oven.  When slightly cooled, place Christmas tree/snowflake cutouts on pie.  Cool completely before serving.

​Serve with whipped cream for vanilla ice cream.  Enjoy.
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Minestrone Soup

12/10/2018

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(Photo Courtesy of Wylddane Productions, LLC)
During theses busy and often cold days of December, it is always nice to have an easy supper/lunch recipe at hand.  This is one of those recipes.

​Ingredients:
2 pounds lean ground beef (I recommend 1 pound sweet Italian sausage and 1 pound lean ground beef)
1 large onion, chopped (about one cup)
1 clove garlic, minced
1 can (28-oz) whole tomatoes
1 can (15-0z) kidney beans, undrained
1 can (12-oz) vacuum packed whole-kernel corn (drained)
2 stalks of celery, sliced (about 1 cup)
2 cups shredded cabbage (about 1/4 head)
2 small zucchini, sliced (about 2 cups)
1 cup uncooked elbow macaroni  (rigatoni would be an excellent substitute and increase quantity to 2 cups)
3 cups beef stock
1/2 cup dry red wine
1 1/2 teaspoons salt
1 teaspoon pepper
1 1/2 teaspoons Italian seasoning

Directions:
Cook and stir meat(s), onion, garlic in Dutch oven until beef is light brown; drain if necessary.  Stir in remaining ingredients (except macaroni/pasta) breaking up tomatoes with fork.

Heat to boiling; reduce heat.  Cover and simmer for about 45 minutes.  Stirring occasionally,  Add macaroni/pasta, cover and simmer for another 20 to 30 minutes.

Enjoy.

​Makes about 12 servings.

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Mincemeat Pie

12/3/2018

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"Mincemeat Pie" (Photo Courtesy of Wylddane Productions, LLC)
During the holidays my mother always baked a mincemeat pie or two.  I loved her mincemeat pies in all of their citrusy fruity goodness.  So, when I found this recipe in a Betty Crocker cookbook titled "Christmas Cookbook", I decided to try it.  It came out not bad at all...actually it is quite good.  It's not the same as my mother's recipe but considering it is made with pre-made mincemeat, you will enjoy it.

Caveat here...I think most people think of mincemeat pie the same way they think of fruit cake...they either love it or hate it.

Recipe:

Heat oven to 425 degrees (F).  Prepare pasty for 9-inch two-crust pie.  Mix one jaro (28-ounces) prepared mincemeat and 1 and 1/2 cups diced and pared tart apples; pour into pastry-lined pie plate.  Cover with top crust that has slits cut in it; seal and flute; sprinkle lightly with house cinnamon/sugar mixture.  Bake until crust is golden brown...about 40 to 45 minutes.  You might want to consider covering the edge with aluminum foil to prevent excessive browning...I did not need to to do that.

Enjoy.
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Holiday Eggnog Pecan Squares

11/19/2018

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(Photo Courtesy of Wylddane Productions, LLC)
! cup all purpose flour
1/3 cup butter, softened
1/4 cup packed dark brown sugar
1 package cream cheese (8-oz) softened
1/3 cup packed dark brown sugar
1 egg (room tem)
2 teaspoons EggNogg
1/2 teaspoon vanilla
1/2 cup chopped pecans

1.  Heat oven to 350 (F) degrees.  Mix flour, butter and 1/4 cup brown sugar until crumbly dough-like.  Press in ungreased baking pan (8x8x2) and bake for 10 minutes.  Remove from oven.
2.  Beat remaining ingredients (except pecans)  in small mixer bowl on low speed, scraping constantly for 30 seconds.  Beat on medium speed, scraping occasionally for 1 minute.  Spread over baked layer; sprinkle with pecans.  Bake until edges are light brown, about 25 to 30 minutes.
3.  Cool, refrigerator at least two hours.  Cut into 1 1/4 square inch bars.  Store in refrigerator.
4.  Makes about 3 dozen squares.

​Enjoy!
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Potato Bacon & Cheddar Soup

10/8/2018

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This is a slow cooker recipe...and it is well worth the wait.  It is perfect for a cool and damp fall day...or in the midst of winter it is good not only for the stomach but for the soul.

6 slices thick bacon cooked and crumbled
6 cups peeled and diced potatoes
5 cups chicken stock
2 cups diced onions
1 small clove of garlic, minced
1/2 cup celery, diced
1/2 cup shredded carrots
2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
12-oz. can evaporated milk
8-oz, shredded cheddar cheese
​Chopped fresh parsley for garnish

1.  Combine all ingredients except evaporated milk and cheddar cheese in slow cooker.
2.  Cook on High (yes, High) for 7 - 8 hours or until vegetables are tender.
3.  Stir in evaporated milk and cheddar cheese until cheese is melted...heat thoroughly.
4.  Serve...garnish with fresh parsley (if desired).

​Makes 8 to 10 servings.

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Oat & Honey Granola Pie

9/30/2018

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Crust:

Your favorite single pie crust recipe or 1 Pillsbury pre-made crust

Filling:

1/2 cup butter, melted
1/2 cup packed light brown sugar
3/4 cup light corn syrup
1/8 teaspoon salt
1 teaspoon vanilla
3 eggs
4 Oats & Honey Crunch Granola Bars, crumbed
1/2 cup chopped walnuts
1/4 cup uncooked old fashioned oats
1/2 cup semi-sweet chocolate chips

Directions:

1.  Heat over to 350 (F).  Place crust in 9-inch glass pie pan.
2.  Combine butter, brown sugar, corn syrup, salt, vanilla and eggs...Beat until smooth.  Fold into this mixture the crushed granola bars, walnuts, oats, and chocolate chips.  Pour into pie crust line pan.
3.  Bake at 350 (F) for 40 to 50 minutes or until filling is set and crust is golden brown.
4.  Cool at least 30 minutes before serving.  Serve warm, at room temperature or chilled.  Serve with whipped cream or vanilla ice cream if desired.

​8 servings


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French Beef Stew

9/30/2018

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(Photo courtesy of Wylddane Productions, LLC)
(Photo Courtesy of Wylddane Productions, LLC)
I am not sure why this is called "French Beef Stew"?  Maybe because Dijon Mustard is added at the finish?  Regardless, this recipe makes a delicious stew and I consider it to be a "keeper recipe" to be made time and time again.  It is perfect for fall and winter months.

Ingredients:

1 1/2 pounds stew beef, cut into 1-inch cubes
1/4 cup all-purpose flour
Salt & Pepper to taste
1 clove of garlic, minced
2 tablespoons olive oil
2 cans (14 1/2-ounce each) stewed tomatoes (undrained)
​2 cups beef stock
1 can (4-ounces) mushroom stems and pieces (drained)
4 medium carrots, peeled and cut into 1-inch chunks
2 medium potatoes, peeled and cut into 1-inch chunks
​2 teaspoons sugar
3/4 teaspoon dried thyme, crushed
1/4 to 1/2 teaspoon ground nutmeg
2 tablespoons Dijon mustard

Directions:

1.  Combine meat, flour, salt & pepper in large food storage bag; toss to coat evenly.
2.  In 6-quart sauce pan or Dutch oven, brown meat in hot olive oil.  Add minced garlic, stir, and cook about 2 minutes longer.
3.  Add all remaining ingredients except mustard.  Bring to a boil; reduce heat to medium-low/low (depending on your stove).  Cover and simmer 1 and 1/2 hours or until beef is tender.
4.  Blend in mustard.  Garnish and serve with warm crusty bread or cornbread muffins.

​Makes 6 to 8 servings
​
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Crabapple Liqueur

9/30/2018

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(Photo Courtesy of Wylddane Productions, LLC)
YIELD:
   About 1 quart
 
INGREDIENTS:
  • 4 quarts crabapples, washed, stemmed and coarsely chopped in food processor
  • 4 cups sugar
  • 3 cups vodka

DIRECTIONS:
  1. Fill 1 (4-quart) mason jar with tight-fitting lid with prepared crabapples.
  2. Add the 4 cups of sugar and three cups of vodka.
  3. Store the jar on its side, turning once every day for 16 days to help the sugar to dissolve.  (I did not store the jar on its side but left it upright and mixed the ingredients once a day)
  4. After 16 days, filter out the fruit bits and bottle.
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    Family, friends and home are the treasures that bring me the most pleasure.  Through my blog, I wish to share part of my life and heart with readers.

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