Pear Lime Jello

Try this as a side dish for Sunday dinner anytime of year, or bring it to a potluck.   I got it out of a Taste of Home. We all love it so much that I've added it to our Thanksgiving menu.  It is definitely a keeper.  This is one green Jell-O the kids are sure to eat.

1 can (29 oz) pear halves in juice                     

3 oz. cream cheese, cubed

1 pkg. (3 oz) lime gelatin                                  

1 cup cool whip

Drain pears, reserving juice; set pears aside.   

Measure the juice; add water if needed to equal 1 ½ cups.  Pour into a saucepan; bring to a boil.  Add gelatin; stir until dissolved.  

Gradually add cream cheese, whisking until smooth.  Cover and refrigerate until cool.  Mash reserved pears; fold into gelatin mixture.  Fold in cool whip.  Pour into a 6-cup serving bowl. Refrigerate until set. 

Albondigas Soup

I really love soup.  Monday night is soup night at our house, except for the hot parts of Summer.  This soup is a favorite around here.  This is another recipe from my mom.  I do not know who she got it from.  

Albondigas is Spanish for Meatball.  This is a slightly spicy, meatball stew.  It is really delicious!  

Freezer Meal Directions - Potatoes do not freeze well.  If preparing for the freezer leave the potatoes out, then add when you heat it up, then cook long enough to cook the potatoes.  I prefer to prepare and freeze the meatballs only.  In the original recipe the meatballs are plopped into the soup, raw - after the veggies are in and cooking.  I prepare the raw meatballs then line them on a silpat to freeze.  After an hour of individually freezing I throw the frozen meatballs into a Ziploc bag.  When I am ready to prepare the soup I take the meatballs out of the freezer, prepare the veggies and soup, then plop the still mostly frozen meatballs into the soup.  It works great, and saves me a lot of time at dinner to have the meatballs pre-made.

Soup

2 cans beef consomme soup

2 cans water                                               Carrots

1 Bay Leaf                                                  salt & pepper

celery                                                          potatoes

green bell pepper                                         zucchini

1/4 tsp. cumin                                              onion

1 large can of diced tomatoes

Meat balls

1 1/2 pounds of hamburger (if your family is smaller you can use less - 1 pound.  I use more like 2 pounds.)

3/4 tsp. salt

2 Tbsp. chili powder

1 cup bread crumbs

3/4 cup rice, uncooked

1 egg

Place all veggies in large soup pot, with consomme and water.  Add all soup ingredients and simmer for 1 hour.  If meatballs were not made ahead and frozen, now is when you make them.  Drop meatballs in and cook for another 45-60 minutes.  Stir gently occasionally, so meatballs do not fall completely apart.

Some meatballs will fall apart, as the rice cooks in side them,and as you stir, but it adds a wonderful texture and is really good.  This is less likely to happen if they were previously frozen. 

Beef Balsmaic Sandwiches

We call these 'Crock Pot Sandwiches' to keep things simple.  I have no idea where my mom found this recipe.  She started making it after I was long gone from home, and married.  It has become a family favorite for sure.  My kids get so excited when they come home from school and smell this from the crock pot.  

I keep things simple by serving cut up veggies and or fruit on the side, or coleslaw is really good on the side.  

I have done this as a freezer meal for friends.  I cook it up in the crock pot, then let it sit and cool a bit before transferring to plastic bags and freeze flat.  I like to freeze my leftovers to do sandwiches another night, or make shredded beef enchilada's.  

2 1/2 - 3 pound boneless beef rump roast
1/2 tsp. Italian Seasoning
1/2 tsp. salt
1/2 tsp. garlic powder
Pepper
1 large sweet onion (I use yellow if I have no sweet on hand)
3/4 cup balsamic vinaigrette dressing (I use the low oil Paul Newman's - It's my favorite)
8 Sandwich buns split, ciabatta buns are great.
1/4 cup sun dried tomato spread (I mix a Tbsp or 2 with a 1/4 cup of Mayonnaise.
sliced Provolone cheese

1. Spray large skillet with cooking spray.  If roast comes in netting, do not remove.  Sprinkle beef with seasonings, and brown on all sides.

2. Spray a 5-6 qt. slow cooker with cooking spray.  Place sliced onion on bottom.  Place beef on top.  Pour dressing over the beef and onion.

3.  Cover on low setting and cook for 8-9 hours.

4.  Place beef on large cutting board and cut off netting if necessary.  Cut or shred beef.  Return beef to the crock pot, and the juices.

To Serve - Spread the Sun dried tomato mix on both sides of a toasted bun.

Place some shredded beef and onion on, using a slotted spoon.   Top with a slice of cheese.

Delicious!

Don't forget to use the leftovers for delicious shredded beef enchiladas! 

Sticky Buns

Also known as Sticky Bums.  When Max was about 3, this is what he called them.  My first General Conference after I was married, I found myself alone and bored while Jason was gone at Priesthood Session.  I decided to make Sticky Buns.  I have only missed making these a few conferences since.  Other times I've made them are usually when my little brother is visiting, and he requests them.  

When I was in HS, my mom made these on occasion, and had them waiting for my friends and I after a date, or after a dance.  We would eat sticky buns and talk to my mom.  I plan to do the same thing when my kids are teenagers, because sticky buns are really good at getting teenagers to talk. 

In a large mixing bowl (free stand mixer with bread hook) - 

2 Cups flour (bread flour)

1/2 cup sugar

1 tsp. salt

2 pkgs. yeast or 2 Tbsp.

In a small saucepan, on the stove top heat to very warm, 120 degrees-130 degrees Fahrenheit.

1 cup water

1 cup milk

1/2 cup margarine or butter (I use margarine)

After it is warmed, slowly add, while mixing, into the flour mixture.

Beat in 1 egg.

Mix in with bread hook, or large wooden spoon, 4-5 cups more flour till dough pulls away from the sides of the bowl.  On floured surface, knead in another cup or so of flour, till dough is soft, and not sticky, but still elastic. (I never knead it, I just use my bread hook to add in flour, till the dough is just right.)  

Place dough in greased (I spray with cooking spray) bowl.  Cover and let rise in warm place for about an hour.

Punch dough down, and let sit for 15 minutes. (This is when I get the pans ready.)  

Prepare 2 9x13 pans - 

Mix - 

1 cup brown sugar

1 cup soft Margarine

1/4 cup light corn syrup (Karo) 

Spread this mix on the bottom and sides of 2 greased (sprayed with cooking spray) 9x13 pans.  Top with 1 cup chopped Pecans. (I only put nuts in one pan, because not all the kids like the nuts, but I sure do!)

On a floured surface roll out half the dough into large rectangle.  Spread with soft butter, and sprinkle with a cinnamon and sugar mix.  Roll up starting with the long side.  Cut into 1 inch pieces (about).  I get 15 rolls in each pan.  Do the other half of the dough for the next pan.  Cover and let them rise for about 1 hour.

 Place the rolls about an inch apart in the pans.

 Bake at 350 degrees for 25-30 minutes.

 Cool for about 1 minute, then invert onto foil covered, large cookie sheets.  I put the cookie sheet over the pan, then grab with hot pads and flip over.  I then use a rubber spatula to scrape all the Carmel left in the pans, onto the rolls.

They are best warm.  Eat soon after baking, pop in the oven to warm for 10 minutes, or microwave for 30 seconds, one at a time.

Pear Pie

I come from a major pie making family.  Thanksgiving is our holiday.  Last year we had 13 pies, and it was just my family, my parents and a few of my siblings.  When we travel to my Grandma Mott's house for Thanksgiving the amount of pies is insane!  My Grandpa was the General Manager of the Frontier Pies Restaurants.  Grandma developed many of the recipe's and was the official pie making trainer.  She traveled from restaurant to restaurant teaching how to make beautiful and delicious pies.  

Several years ago my mom called me up in September and said, "I think we need to add Pear Pie to the Thanksgiving menu."  I said, "I'm on it!"  I searched high and low.  I baked a lot of pear pie's that Fall.  I baked every Pear Pie recipe I could find, until I found this recipe.  I have never baked any other Pear Pie recipe's since.  It is very much like a pear custard in a pie shell.  It is easily my children's favorite pie.  

(I was given this recipe by Beverly Morgan.)

3-4 Fresh Pears, Peeled, cored and sliced thick

single pie crust, unbaked 

1 cup sugar

1/2 cup butter

4 T. flour

2 eggs

1 tsp. vanilla

Place Pears nicely in the unbaked pie shell.  

Mix the rest of the ingredients with an electric mixer, until creamy.  Pour batter evenly over pears and spread so it is smooth on top.  Bake at 325 degrees for about an hour, or until golden brown on top.  

I sometimes need to bake it another 10 minutes.  Make sure it is solid, and not liquid at all in the center.  I can tell this just by moving it slightly to see if it stays firm in the center.

Fresh Apple Cake with Carmel Sauce

Taking a bite of this cake, is like taking a bite of Autumn.  It is my mother in law's recipe, and I try to make it only once a year, because I love it too much.  

Prepare in a 9x9 pan or double it and cook 15 minutes longer in a 9x13 pan.  I double the recipe and bake it in the Demarle Sunflower Mold.  I am posting the original recipe, so if needed, double this.

Cake

1 cup sugar

1/4 cup shortening

1 egg

1/2 tsp. salt

1 tsp. baking soda

1/2 tsp. nutmeg

1/2 tsp. cinnamon

1/4 cup chopped walnuts (if doubling, I do not fully double the walnuts.)

2 large apples, peeled and grated

1 cup flour

Mix sugar, shortening and egg till fluffy.  Add apples, then rest of ingredients and nuts.  

Bake at 30 minutes at 350 degrees.  Serve with Carmel Sauce.

Carmel Sauce

4 Tbsp. butter

1 1/4 cup brown sugar

2/3 cup white corn syrup

3/4 cup cream, half and half or canned milk (I usually use half and half)

Melt butter, add syrup and sugar.  Cook till forms very soft ball stage (takes just a few minutes - I just wait for it to bubble)  Then, add the cream.  

Serve warm over cake and ice cream. 

Quick and Easy Black Beans

 This is our favorite side dish!  I make it all the time.  Thanks to a good friend who shared this recipe with me.  She found it on Our Best Bites (linked on my side bar.)  I serve them with my own version of spicy rice.  Together they are great on the side of any Mexican kind of meal.

 2 Cans Black Beans, drained and rinsed
1/2 T olive oil
2/3 C diced onion
2-3 garlic cloves, pressed or finely minced
2/3 C chicken broth (or water, I use broth for extra flavor)
1/4 t cumin
1/4 t coriander
1/4 t oregano
1/2 t salt
1/4 t pepper
1 lime

In a saucepan on the stove, heat the olive oil to med-high heat. Saute onions for about 3 minutes or until they just start to become translucent. Add garlic and saute abut 30 seconds more. Add beans, broth, and remaining seasonings and bring to a boil. Reduce heat to a low simmer and simmer for about 7 minutes, stirring occasionally. 

When they are done cooking, remove from heat and add in a few squeezes of fresh lime juice. Then use the back of a spoon or rubber spatula so smoosh (yes, that’s a technical culinary term) some of the beans. You don’t want to pulverize them, but you want to take a bunch of good smooshes so that some of the beans are smashed, which will thicken the sauce. I like mine on the thicker side so I smoosh quite a bit. They will thicken more upon standing.

If you want a more soupy consistency, just add a little more broth.

Serve as a side dish, or on top or rice, in fajitas or tacos, or on top of chicken or steak.

Mustard Pork Marinade

I am not a mustard lover, but I love this recipe!  That should tell you how dang good it is!  My entire family, including all kids, loves this for dinner.  Not only is it delicious, but it is so easy to prepare and make.  If making it as a freezer meal, reserve some of the mustard mix and freeze in a separate, smaller bag, to thaw and use when the dish is served.

Boneless Pork Chops, Cut up Pork Loin or Pork Ribs (If using pork ribs, boil for 1 hour in salt water to create about 1/2 inch shrinkage.)

¾ cup mustard                                     1/8 teas. Thyme

6 drops liquid smoke                            ½ teas. Seasoning salt

1/8 teas. Garlic powder                        2 T soy sauce

1/8 teas. Paprika                                  3 T Worcestershire sauce

1/8 teas. Oregano                                1 T Apple Cider Vinegar

Mix all together, set aside about 1/4 of mixture to use later for basting and dipping.  If I am doing more than 5-6 pork chops, I double the marinade recipe, so we have more later for dipping and basting. 

After Marinating, grill or broil till cooked all through.

If doing as a freezer meal, put pork in a freezer bag, with the marinade, some being set aside and frozen seperately. 

Tortellini Soup

I got this out of a ward cookbook from Colleen Widmer.  My family LOVES this soup!  It is often made in our house!  I have changed the recipe a bit - the measurements, to fit my family.  This is the recipe as I make it.  When I make it as a freezer meal, I prepare the whole dish without the tortellini.  I thaw the soup and bring to a simmer before adding the tortellini.

1 1/2 lbs. turkey sausage (sweet or mild)               
1 can tomato sauce

2 tsp. minced garlic

1/2 cup chopped onion                                        
1 1/2 cups chopped zucchini

5 cups beef broth (water with beef bouilion)          
3 cups cheese tortellini

1/2 cup water                                                       
1/2 tsp. oregano

1 can chopped tomatoes                                       
1/2 tsp. basil

1 cup peeled, sliced carrots           

Brown sausage, drain off any grease and rinse with hot water to eliminate more fat.  Add garlic and onions to cook and stir a little longer.  Add everything else and simmer for 25 minutes. 

***If doing a freezer meal simmer for 10-15 minutes in order to half cook the vegetables before cooling and freezing in a freezer bag.  When ready to prepare, thaw, heat and add tortellini.  Simmer for another 15-20 minutes.                        

Strawberry Cheese Cupcakes

The most delicious cupcakes ever made!  I got the recipe from a Betty Crocker grocery stand cookbook.  I made them several years ago for my sisters August Birthday.  I recently made them again for Maxwell's Birthday.  They are pretty to look at and yummy for kids and adults.  I highly recommend this crowd pleaser.

1 package (Betty Crocker Super Moist) yellow cake mix

8 oz. Sour Cream

1/2 cup vegetable oil   ***I have used 1/2 cup applesauce as a substitute.

1/2 water

2 eggs

3 Tblsp. Strawberry Jam

3 oz. Cream Cheese, cut into 24 pieces

Sliced Fresh Strawberries, if desired

1. Preheat oven to 350 degrees.  Line 24 muffin cups with paper baking cups.  

2. Mix cake mix, sour cream, oil, water and eggs in a large bowl.  Divide batter evenly between the 24 muffin cups.

3. Place strawberry jam in small bowl, stir until smooth.  Place 1 piece of cream cheese on top of batter in each cupcake; press in slightly.  Place 1/4 tsp. of jam over cream cheese on each cupcake.

4. Bake 18-24 minutes or until tops are golden brown and spring back when touched.  Some preserves may show in tops of cupcakes.  Cool 10 minutes.  Remove from pan to wire rack.  Cool completely, about 30 minutes.  Frost with frosting.  Just before serving, garnish with with sliced strawberries.  Store covered in refrigerator.











***The original recipe suggests using a store bought, ready to spread, cream cheese frosting.  I prefer to make my own.  Also, for this recipe I prefer something lighter than straight cream cheese frosting.  I use  Whipped Cream Frosting.

 

It is always fun to watch the surprise on peoples faces when they bite into this yummy cupcake!

Perfect Birthday Party Treat for August!

Sturdy Whipped Cream Frosting

 I got this recipe on allrecipes.com.  I really love using it for so many things.  It is light and fluffy with a hint of cream cheese. 

1 (8 ounce) package reduced-fat cream cheese, softened

1/2 cup white sugar 

1 teaspoon vanilla extract

1/2 teaspoon almond extract (I sometimes use other extracts.  For example when making Strawberry Cheese Cupcakes I use Lemon Extract.)

2 cups heavy cream

1. Combine the cream cheese, sugar, vanilla extract and almond extract in a large mixing bowl or the bowl of a stand mixer. Fit the mixer with the whisk attachment and mix on medium speed until smooth. While the mixture is still whipping, slowly pour in the heavy cream. Stop and scrape the bottom of the bowl a couple of times while you continue whipping until the cream can hold a stiff peak.

Weekly Menu for August 7-13

Sunday - Maxwell's 8th Birthday Dinner!
           Lasagna, Garlic Bread, Caesar Salad,
           Sweet Hot Cucumber Salad,
           Steamed Broccoli & Cauliflower

           Birthday Dessert - Grasshopper Brownies

Monday - Orange Chicken on Rice Pilaf with Basmati Rice,
                 Corn on the Cob,
                 Sauteed zucchini and mushrooms

Tuesday - Babysat for a friend, pulled a delicious freezer meal out.
                Indonesian Beef Curry with Basmati Coconut Rice
                Naan Bread
                Zucchini, green salad and Edamame

Wednesday - Calzones & Homemade pizza with the left over dough.

Thursday - Missionaries over for dinner
                fish tacos, black beans & rice, watermelon & peaches

Quesadillas

Friday - Quesadillas

Saturday - Lily and I went out with my Parents and Sisters.
             Jason and the boys fended for themselves.

Indonesian Beef Curry with Coconut Basmati Rice

Indian food is very much liked in our family.  Our kids love it, and we love it!  This recipe is Indonesian Curry which is different from Indian, but similar in a lot of the spices and flavors.  Besides the delicious flavor, my favorite things about this recipe are, it is a Cooking Light recipe (May 2008), and this makes a great freezer meal!  Also, this makes a great leftover for lunch the next day.  I like to double this, so we have lots of extra.

Curry - 

Cooking Spray             
1 1/2 lbs. lean top round, cut into thin slices (I also use petite sirloin)

1 1/2 Tbsp. canola oil  
1/2 cup thinly sliced shallots (I use minced onion)

2 Tbsp. minced, fresh ginger

6 garlic cloves, thinly sliced (I use 6 tsp. bottled, minced garlic)

2 serrano chiles, thinly sliced (I mince them - wear food prep gloves)

2 tsp. ground coriander   1 1/2 tsp. ground cumin

3/4 tsp. salt                     1/2 tsp. ground cloves

1/2 tsp. black pepper      3 cardamom pods, crushed (I use 1 tsp. ground cardamom)

1 stick of cinnamon         1 cup vegetable broth

1 Tbsp. lime juice

Rice - 

1 1/4 cups water

1 cup uncooked basmati rice

1 cup light coconut milk

1/4 tsp. salt

To prepare curry - 

Heat a large skillet, coated with cooking spray.  Cook beef, in single layer.  Do one 1/2 at a time if needed.  Cook for about 3-4 minutes.  Place beef in bowl on the side.

Reduce heat, add oil to pan.  Add Shallots, ginger, garlic, and chili's.  Cook 4 minutes stirring occasionally.  Stir in Coriander, cumin, salt, cloves, pepper, cardamom and cinnamon stick.  Cook 30 seconds, stirring constantly.  Return beef to pan, and add broth. 

Cover, reduce heat. (**This is when I let it cool and freeze it flat in a Ziploc bag.**)  Simmer 35 minutes or until beef is tender.  Uncover and cook for 10 more minutes, or until sauce is thick.  Discard Cinnamon stick and add in lime juice.  

To Prepare Rice - 

Bring all ingredients to a boil.  Cover and turn heat down and simmer for 18 minutes.    Take off heat and let sit for 5 minutes.  Fluff with a fork.

Nutritional Information - Serving Size 2/3 cup rice and 1/2 cup Curry

Calories  280, Fat  9.4g, Protein  27.9, Carbs  18.6,  Fiber  1g.

Orange - Chocolate Chip Cookies

I was really excited to try this recipe.  I made some adjustments to the original that I found on Allrecipes.com.  For the original check out this link. 

I didn't use as much vanilla extract, and I added in some shortening taking away some of the butter.  I really like shortening in my cookies.  The original said that these become crispy as they cool.  I like a little crisp to the outside with the inside chewy.  That is what shortening helps to accomplish.  Also, I used semi-sweet chocolate chips, instead of white chips.  I just prefer them.  I think that dark chocolate would also be delicious with the orange flavor of these YUMMY cookies!

I can't wait to make these for Christmas.  The Orange-Chocolate combo always reminds me of Christmas.

I got 36 cookies out of this batch.  My family LOVED them.

Ingredients

• 1/2 cup butter, softened
• 3/4 cup shortening
• 1 1/3 cups white sugar
• 1 tsp. vanilla extract
• 1 egg
• 3 cups all-purpose flour
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 2 tablespoons orange zest
• 1 cup semi-sweet chocolate chips

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper, or use a Silpat.
2. In a bowl of mixer, cream butter and shortening on medium speed, adding sugar gradually. Add vanilla and egg. Add flour, baking powder, salt, and orange zest. When dough is mixed well, add in chocolate chips.
3. Drop dough by spoonful onto baking sheet, spacing 1 inch apart, flattening slightly with back of spoon. Bake at 350 degrees F (175 degrees C) 10 to 12 minutes or until beginning to brown. Allow to cool completely on cooling rack.

Grasshopper Brownies

I found this recipe in High School, and my family loved it.  My own children love it now.  For the brownie layer I either use a box mix or have used my own 'from scratch' recipe.

Bake a pan of brownies, let cool completely.

Cream Cheese Mint layer -

Beat - 1/2 cup margarine (softened)

           3 oz. cream cheese (softened)

Add - 2 1/2 cups powdered sugar

           2 tsp. peppermint extract

           a few drops of green food coloring

Spread cream cheese layer over cooled brownies.

Melt in a small saucepan, stirring constantly till smooth -

           1 cup semi sweet chocolate chips

           1/3 cup margarine

Cool slightly then smooth over the cream cheese layer.

Refrigerate at least 1 hour before cutting into bars.

Sweet Hot Cucumber Salad

 I love to make this and eat this year round.  It is especially good with fresh cucumbers from the garden.  It is a great side to any meal.  I've even served it for Thanksgiving.

1 cup vinegar                     1/4 tsp. cayenne pepper

3/4 cup water                     dash of Parsley

3/4 cup sugar                      1/8 tsp. black pepper

1 tsp. salt                            Dash of Basil

3-4 sliced cucumbers

Very refreshing side dish!

Heat to boiling all ingredients except cucumbers.  Pour hot liquid over sliced cucumbers.  Put in refrigerator to cool for several hours.  Serve chilled.