1 lb (app 4 C) powdered sugar
1/2 C butter, softened
1 tsp vanilla extract
3 TB milk
food coloring, optional
In a large bowl, beat together sugar, butter, vanilla and milk, until smooth. If necessary, add more milk until frosting is spreading consistency. If desired, add a few drops of food coloring. Stir to blend. Makes enough to fill and frost a 2 layer cake or 9x13 inch sheet cake or 2 dozen cupcakes.
This is the buttercream frosting recipe from the Wilton cake decorating class I took in Utah. It's a very yummy frosting and it works well for smoothing out and using to decorate.
Love Always,
Mommy
Saturday, September 29, 2012
Sweetened Condensed Milk
1 1/2 C powdered milk
2/3 C sugar
1/2 C boiling water
1 tsp vanilla
Using a blender, mix all the ingredients together.
In Turkey, Nette Mireles and I were trying to make something and we didn't have any condensed milk but we found this in one of her cookbooks. It worked great! I love having a good substitution for items in my pantry.
Love Always,
Mommy
2/3 C sugar
1/2 C boiling water
1 tsp vanilla
Using a blender, mix all the ingredients together.
In Turkey, Nette Mireles and I were trying to make something and we didn't have any condensed milk but we found this in one of her cookbooks. It worked great! I love having a good substitution for items in my pantry.
Love Always,
Mommy
Chocolatey Raspberry Crumb Bars
1 C butter
2 C all-purpose flour
1/2 C packed light brown sugar
1/4 tsp salt
2 C (12oz) chocolate chips
1 1/4 C (14oz) condensed milk
1/3 C seedless raspberry jam
1/2 C chopped nuts (optional)
Preheat oven to 350 degrees. Grease 9x13 inch pan. Beat butter in large mixer bowl until creamy. Beat in flour, sugar and salt until crumbly. With floured fingers, press 1 3/4C crumb mixture onto bottom of prepared baking pan; reserve remaining mixture. Bake for 10-12 mins or until edges are golden brown. Combine 1C choc. chips and condensed milk in small, heavy-duty saucepan. Warm over low heat, stirring until smooth. Spread over hot crust. Stir nuts into reserve crumb mixture; sprinkle over chocolate filling. Drop teaspoonfuls of raspberry jam over crumb mixture. Sprinkle with remaining choc. chips. Bake for 25-35 mins or until center is set. Cool in pan on wire rack. Makes 3 dozen bars.
Have no idea where this yummy recipe comes from but these are amazing bars! Just make sure and use seedless raspberry jam! Chocolate and raspberry- one of Mommy's all time favorite combinations. So delicious! Yum!
Love Always,
Mommy
2 C all-purpose flour
1/2 C packed light brown sugar
1/4 tsp salt
2 C (12oz) chocolate chips
1 1/4 C (14oz) condensed milk
1/3 C seedless raspberry jam
1/2 C chopped nuts (optional)
Preheat oven to 350 degrees. Grease 9x13 inch pan. Beat butter in large mixer bowl until creamy. Beat in flour, sugar and salt until crumbly. With floured fingers, press 1 3/4C crumb mixture onto bottom of prepared baking pan; reserve remaining mixture. Bake for 10-12 mins or until edges are golden brown. Combine 1C choc. chips and condensed milk in small, heavy-duty saucepan. Warm over low heat, stirring until smooth. Spread over hot crust. Stir nuts into reserve crumb mixture; sprinkle over chocolate filling. Drop teaspoonfuls of raspberry jam over crumb mixture. Sprinkle with remaining choc. chips. Bake for 25-35 mins or until center is set. Cool in pan on wire rack. Makes 3 dozen bars.
Have no idea where this yummy recipe comes from but these are amazing bars! Just make sure and use seedless raspberry jam! Chocolate and raspberry- one of Mommy's all time favorite combinations. So delicious! Yum!
Love Always,
Mommy
Daniel's Birthday "Cook"
A.K.A. McCormick's Best Chocolate Chip Cookies
From McCormick's
3 C flour
1 tsp baking soda
3/4 tsp salt
1 1/3 C butter, softened
1 1/4 C sugar
1 C brown sugar, packed
2 eggs
4 tsp pure vanilla extract
12 oz (2 C) choc. chips
Preheat oven to 375 degrees. Mix flour, baking soda and salt; set aside. Beat butter, sugars, eggs and vanilla until creamy. Gradually mix in flour mixture. Stir in choc. chips. Drop by rounded tablespoons about 2 inches apart on ungreased cookie sheets. Bake 8-10 mins or until bottoms are browned. Makes 5 dozen.
Variation: Bar Cookies
Grease 15x10 inch jelly roll pan. Prepare dough as above. Spread into prepared pan. Bake for 16-25 mins or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
Daniel didn't want a cake for his birthday. He wanted a cookie. A big, huge cookie! So, we made these. Daniel has continued the tradition and still requests a birthday "cook", cinnamon rolls, or chocolate pie for his birthday. I think he is caked out after all the birthdays and appreciates something different. These are very good and they come together quickly since you can cook all the cookie dough at one time instead of waiting on multiple batches of cookies.
Love Always,
Mommy
From McCormick's
3 C flour
1 tsp baking soda
3/4 tsp salt
1 1/3 C butter, softened
1 1/4 C sugar
1 C brown sugar, packed
2 eggs
4 tsp pure vanilla extract
12 oz (2 C) choc. chips
Preheat oven to 375 degrees. Mix flour, baking soda and salt; set aside. Beat butter, sugars, eggs and vanilla until creamy. Gradually mix in flour mixture. Stir in choc. chips. Drop by rounded tablespoons about 2 inches apart on ungreased cookie sheets. Bake 8-10 mins or until bottoms are browned. Makes 5 dozen.
Variation: Bar Cookies
Grease 15x10 inch jelly roll pan. Prepare dough as above. Spread into prepared pan. Bake for 16-25 mins or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
Daniel didn't want a cake for his birthday. He wanted a cookie. A big, huge cookie! So, we made these. Daniel has continued the tradition and still requests a birthday "cook", cinnamon rolls, or chocolate pie for his birthday. I think he is caked out after all the birthdays and appreciates something different. These are very good and they come together quickly since you can cook all the cookie dough at one time instead of waiting on multiple batches of cookies.
Love Always,
Mommy
Snickerdoodles
Irma Rivera
1 C Crisco
1 1/2 C sugar
2 eggs
2 3/4 C flour
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp vanilla
To Double:
2 C Crisco
3 C sugar
4 eggs
5 1/2 C flour
2 tsp baking soda
1 tsp salt
3 tsp vanilla
Preheat oven to 400 degrees. Mix Crisco, sugar and eggs until creamy. Add flour, soda, salt and vanilla. Roll dough into balls, and then roll in a cinnamon/sugar mixture. Bake on an ungreased cookie sheet for 8-10 minutes. Makes 5 dozen 2in cookies.
Mrs. Rivera was a good friend of ours in Utah. She came to watch Hannah the night Daniel was born. Hannah woke up and was surprised to see Mrs. Rivera there. When Hannah woke up in the morning Daddy was already back home and Mrs. Rivera had gone home. Hannah wanted to know where Mrs. Rivera was. Daddy told her that her brother had been born and asked if she wanted to go see him. Her response? "No, I want to go shovel." We had just bought the turtle sandbox the night before. :) She changed her mind and decided that maybe she would go see her brother after all.
Daddy loves Snickerdoodles and this is the only recipe Mommy has ever used. Snickerdoodles are Daddy's favorite cookies with Honey Cookies coming in a close second. These freeze very well so you can make a huge batch and then put them away for another day. It's always nice to have some dessert in the freezer.
Love Always,
Mommy
1 C Crisco
1 1/2 C sugar
2 eggs
2 3/4 C flour
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp vanilla
To Double:
2 C Crisco
3 C sugar
4 eggs
5 1/2 C flour
2 tsp baking soda
1 tsp salt
3 tsp vanilla
Preheat oven to 400 degrees. Mix Crisco, sugar and eggs until creamy. Add flour, soda, salt and vanilla. Roll dough into balls, and then roll in a cinnamon/sugar mixture. Bake on an ungreased cookie sheet for 8-10 minutes. Makes 5 dozen 2in cookies.
Mrs. Rivera was a good friend of ours in Utah. She came to watch Hannah the night Daniel was born. Hannah woke up and was surprised to see Mrs. Rivera there. When Hannah woke up in the morning Daddy was already back home and Mrs. Rivera had gone home. Hannah wanted to know where Mrs. Rivera was. Daddy told her that her brother had been born and asked if she wanted to go see him. Her response? "No, I want to go shovel." We had just bought the turtle sandbox the night before. :) She changed her mind and decided that maybe she would go see her brother after all.
Daddy loves Snickerdoodles and this is the only recipe Mommy has ever used. Snickerdoodles are Daddy's favorite cookies with Honey Cookies coming in a close second. These freeze very well so you can make a huge batch and then put them away for another day. It's always nice to have some dessert in the freezer.
Love Always,
Mommy
Blueberry Snack Cake
Taste of Home, August/September 2003, pg.34
2 C all-purpose flour
1 1/2 C sugar
1/2 C cold butter
1 tsp baking powder
1 C milk
2 eggs, separated
2 C fresh or frozen blueberries (if using frozen, don't thaw before adding to batter)
In a mixing bowl, combine flour and sugar. Cut in butter until crumbly. Set aside 3/4 C for topping. Add baking powder, milk, and egg yolks to remaining mixture; mix well. Beat egg whites until soft peaks form; fold into batter. Pour into greased 9x13 baking dish. Sprinkle with blueberries and reserve crumb mixture. Bake at 350 degrees for 30-35 mins or until golden brown and a toothpick inserted near the center comes out clean.
Yields: 15-18 servings
Daddy enjoys this dessert very much. It is a good change if you want something that isn't chocolate. There isn't usually a lot of this left to take home if we bring it to church. What's not to like about blueberries and sugar? :)
Love Always,
Mommy
2 C all-purpose flour
1 1/2 C sugar
1/2 C cold butter
1 tsp baking powder
1 C milk
2 eggs, separated
2 C fresh or frozen blueberries (if using frozen, don't thaw before adding to batter)
In a mixing bowl, combine flour and sugar. Cut in butter until crumbly. Set aside 3/4 C for topping. Add baking powder, milk, and egg yolks to remaining mixture; mix well. Beat egg whites until soft peaks form; fold into batter. Pour into greased 9x13 baking dish. Sprinkle with blueberries and reserve crumb mixture. Bake at 350 degrees for 30-35 mins or until golden brown and a toothpick inserted near the center comes out clean.
Yields: 15-18 servings
Daddy enjoys this dessert very much. It is a good change if you want something that isn't chocolate. There isn't usually a lot of this left to take home if we bring it to church. What's not to like about blueberries and sugar? :)
Love Always,
Mommy
Turkey Frame Soup
From Auntie Shea
1 meaty turkey frame
8 C water
1 lg onion, quartered
1/4 tsp garlic salt
chopped cooked turkey
1/4 tsp pepper
1 (14 1/2 oz) can tomatoes, cut up
1 TB instant chicken bouillon granules
11/2 tsp basil, oregano, or thyme crushed
3 C carrots, potatoes, celery, etc.
1 1/2 C medium noodles
Cut turkey frame in half with kitchen shears. Place in large pot. Add water, onion, and garlic salt. Bring to boiling; reduce heat. Cover and simmer for 1 1/2 hours. Remove turkey frame. When cool enough to handle, cut meat off bones; coarsely chop meat. Add enough turkey to equal 2 cups. Set aside. Discard bones. Strain broth. Skim fat from broth. Return broth to pot. Stir in undrained tomatoes, bouillon, herb and pepper. Stir in vegetables. Return to boiling; reduce heat, cover and simmer for 15 minutes. Stir in uncooked noodles. Simmer for 8-10 min more or till noodles are tender but still firm and vegetables are tender-crisp. Stir in turkey; heat through. Makes about 9 1/2 cups. (6 main-dish servings)
A fantastic "after Thanksgiving" way to use up those leftovers. Don't throw that turkey frame away! Auntie Shea is the queen of using every bit of food and not wasting. Serve with warm bread and you have yourself a wonderful meal!
Love Always,
Mommy
1 meaty turkey frame
8 C water
1 lg onion, quartered
1/4 tsp garlic salt
chopped cooked turkey
1/4 tsp pepper
1 (14 1/2 oz) can tomatoes, cut up
1 TB instant chicken bouillon granules
11/2 tsp basil, oregano, or thyme crushed
3 C carrots, potatoes, celery, etc.
1 1/2 C medium noodles
Cut turkey frame in half with kitchen shears. Place in large pot. Add water, onion, and garlic salt. Bring to boiling; reduce heat. Cover and simmer for 1 1/2 hours. Remove turkey frame. When cool enough to handle, cut meat off bones; coarsely chop meat. Add enough turkey to equal 2 cups. Set aside. Discard bones. Strain broth. Skim fat from broth. Return broth to pot. Stir in undrained tomatoes, bouillon, herb and pepper. Stir in vegetables. Return to boiling; reduce heat, cover and simmer for 15 minutes. Stir in uncooked noodles. Simmer for 8-10 min more or till noodles are tender but still firm and vegetables are tender-crisp. Stir in turkey; heat through. Makes about 9 1/2 cups. (6 main-dish servings)
A fantastic "after Thanksgiving" way to use up those leftovers. Don't throw that turkey frame away! Auntie Shea is the queen of using every bit of food and not wasting. Serve with warm bread and you have yourself a wonderful meal!
Love Always,
Mommy
Easy Beef Stew
1 lb hamburger
garlic powder
onion flakes
3 TB flour
2 C beef broth
1 can (14 1/2oz) tomatoes w/ garlic
1 (1 lb) pkg frozen stew veggies
In a dutch oven brown hamburger with garlic powder and onion flakes. Add flour and mix well. Add remaining ingredients. Bring to boil. Cover, turn heat to low and simmer 20-30 mins.
Variations:
Add a can of tomato sauce
Use basil and oregano liberally
Add garlic salt
Add additional beef bouillon for more flavor
Papa, Nama, and Grandpa & Grandma Durst came to visit us in Utah when Daniel was just six weeks old. Daniel decided to show off and learn to roll over while they were there. :) I remember Grandpa and Grandma Durst both holding Daniel and marveling at him. Grandma Durst could get him to stop crying when no one else could. She had the special touch.
This is one meal that we made early in their visit and we just kept adding more ingredients to the leftovers and heating it up again for lunch. This is a wonderful hot meal on a cool day.
Love Always,
Mommy
garlic powder
onion flakes
3 TB flour
2 C beef broth
1 can (14 1/2oz) tomatoes w/ garlic
1 (1 lb) pkg frozen stew veggies
In a dutch oven brown hamburger with garlic powder and onion flakes. Add flour and mix well. Add remaining ingredients. Bring to boil. Cover, turn heat to low and simmer 20-30 mins.
Variations:
Add a can of tomato sauce
Use basil and oregano liberally
Add garlic salt
Add additional beef bouillon for more flavor
Papa, Nama, and Grandpa & Grandma Durst came to visit us in Utah when Daniel was just six weeks old. Daniel decided to show off and learn to roll over while they were there. :) I remember Grandpa and Grandma Durst both holding Daniel and marveling at him. Grandma Durst could get him to stop crying when no one else could. She had the special touch.
This is one meal that we made early in their visit and we just kept adding more ingredients to the leftovers and heating it up again for lunch. This is a wonderful hot meal on a cool day.
Love Always,
Mommy
PePaw's Potato Soup
from PePaw
1 qt chicken broth
3 med size potatoes, peeled and cubed
1/2 onion, cubed
6-8 cloves garlic, minced (optional)
salt to taste
Bring broth to boil. Add potatoes, onion and garlic. After full boil, turn down to low for 1-2 hours (until the potatoes are all mushy). PePaw says, "The secret is to cook it slow" :) Cover with lid so liquid doesn't all boil away.
I remember PePaw making this in his small sauce pan at the house in Ovilla. He never put the garlic in it until Mommy told him how good garlic was for him. PePaw used to make this for Gran Gran when she wouldn't eat anything else. Gran Gran would eat if I fed her but not if her caregivers tried to get her to eat. I know that she knew that I loved her very much even when she was unable to communicate with us. We are so blessed to have such an incredible legacy in our lives. PePaw and Gran Gran were two very incredibly special people and I miss them very much!
Love Always,
Mommy
1 qt chicken broth
3 med size potatoes, peeled and cubed
1/2 onion, cubed
6-8 cloves garlic, minced (optional)
salt to taste
Bring broth to boil. Add potatoes, onion and garlic. After full boil, turn down to low for 1-2 hours (until the potatoes are all mushy). PePaw says, "The secret is to cook it slow" :) Cover with lid so liquid doesn't all boil away.
I remember PePaw making this in his small sauce pan at the house in Ovilla. He never put the garlic in it until Mommy told him how good garlic was for him. PePaw used to make this for Gran Gran when she wouldn't eat anything else. Gran Gran would eat if I fed her but not if her caregivers tried to get her to eat. I know that she knew that I loved her very much even when she was unable to communicate with us. We are so blessed to have such an incredible legacy in our lives. PePaw and Gran Gran were two very incredibly special people and I miss them very much!
Love Always,
Mommy
Butter Glazed Carrots
16 oz frozen baby carrots
3 TB butter
3 TB sugar
3 TB water
Cook carrots according to package directions. (Boil app. 20 mins) Drain. Mix remaining ingredients. Pour over carrots. Stir until well coated. Season to taste with salt and pepper.
Such a simple way to dress up a side dish. I can't remember where this recipe came from but I remember making these frequently in Germany. Mommy didn't really know how to cook when I got married and it was so cheap to eat out in Turkey that I didn't do a lot of cooking the first two years of marriage. When we moved to Germany I really started working on my cooking skills. It was very expensive to eat out there! :) I had many friends from Eifel Baptist Church who were very encouraging and I got a subscriptions to Quick Cooking and Taste of Home magazines. I realized that cooking was fun, it didn't have to be hard, and it was a great way to serve my family. I am so glad Hannah has a much better handle on this even now!
Love Always,
Mommy
3 TB butter
3 TB sugar
3 TB water
Cook carrots according to package directions. (Boil app. 20 mins) Drain. Mix remaining ingredients. Pour over carrots. Stir until well coated. Season to taste with salt and pepper.
Such a simple way to dress up a side dish. I can't remember where this recipe came from but I remember making these frequently in Germany. Mommy didn't really know how to cook when I got married and it was so cheap to eat out in Turkey that I didn't do a lot of cooking the first two years of marriage. When we moved to Germany I really started working on my cooking skills. It was very expensive to eat out there! :) I had many friends from Eifel Baptist Church who were very encouraging and I got a subscriptions to Quick Cooking and Taste of Home magazines. I realized that cooking was fun, it didn't have to be hard, and it was a great way to serve my family. I am so glad Hannah has a much better handle on this even now!
Love Always,
Mommy
Dressing for Spinach Salad
Danita Carr
1/4 C oil
2 TB apple cider vinegar
2 TB sugar
1/2 tsp salt
dash pepper
Mix and serve chilled. May need to double recipe!
You children and Mommy like to have salad for lunch sometimes. This is an often requested dressing. It's a good one to have in the refrigerator. Mrs. Carr uses this dressing on her spinach and strawberry salad. So incredibly yummy!
Love Always,
Mommy
1/4 C oil
2 TB apple cider vinegar
2 TB sugar
1/2 tsp salt
dash pepper
Mix and serve chilled. May need to double recipe!
You children and Mommy like to have salad for lunch sometimes. This is an often requested dressing. It's a good one to have in the refrigerator. Mrs. Carr uses this dressing on her spinach and strawberry salad. So incredibly yummy!
Love Always,
Mommy
Mrs. Cummins Potato Salad
Mrs. Cummins from March 6, 2002
8 sm potatoes or 4 lg Idaho's, peeled and boiled
8 eggs, hard boiled, cubed
1 C mayo
1/4 C sugar
1/2 C pickle relish
2 TB milk
1 tsp mustard
Boil potatoes and eggs. While potatoes are still hot, mash them. Stir in hard boiled eggs. In small bowl mix all dressing ingredients. Pour over potatoes and eggs. Stir well. Chill and Serve.
Note: Dressing can be mixed up ahead of time and stored in refrigerator for a month or two.
This is a very different potato salad than what Mommy grew up with. Pastor and Mrs. Cummins liked to eat this while it was hot! This is a very good potato salad and I received many complements when I brought it to Air Force functions.
A good way to peel the potatoes is to score them and boil them then dip them in ice water and slip the skins off. Then finish cooking them.
Love Always,
Mommy
8 sm potatoes or 4 lg Idaho's, peeled and boiled
8 eggs, hard boiled, cubed
1 C mayo
1/4 C sugar
1/2 C pickle relish
2 TB milk
1 tsp mustard
Boil potatoes and eggs. While potatoes are still hot, mash them. Stir in hard boiled eggs. In small bowl mix all dressing ingredients. Pour over potatoes and eggs. Stir well. Chill and Serve.
Note: Dressing can be mixed up ahead of time and stored in refrigerator for a month or two.
This is a very different potato salad than what Mommy grew up with. Pastor and Mrs. Cummins liked to eat this while it was hot! This is a very good potato salad and I received many complements when I brought it to Air Force functions.
A good way to peel the potatoes is to score them and boil them then dip them in ice water and slip the skins off. Then finish cooking them.
Love Always,
Mommy
Pan Gravy
2 TB meat drippings (fat)
2 TB flour
1 C liquid (meat juice and broth)
1/4 tsp salt
1/4 tsp pepper
In saucepan, heat the fat. Stir in flour. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in salt and pepper.
This is a very easy way to create gravy that isn't lumpy. Make sure the flour is incorporated completely into the fat before adding the liquid. To give it a little extra flavor brown the flour in the fat before stirring in the liquid.
To make a cream gravy, substitute whole milk or cream for the meat juice or broth. A basic cream gravy can be used in some many different ways. It is a versatile item that every good cook needs to know how to make.
Love Always,
Mommy
2 TB flour
1 C liquid (meat juice and broth)
1/4 tsp salt
1/4 tsp pepper
In saucepan, heat the fat. Stir in flour. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in salt and pepper.
This is a very easy way to create gravy that isn't lumpy. Make sure the flour is incorporated completely into the fat before adding the liquid. To give it a little extra flavor brown the flour in the fat before stirring in the liquid.
To make a cream gravy, substitute whole milk or cream for the meat juice or broth. A basic cream gravy can be used in some many different ways. It is a versatile item that every good cook needs to know how to make.
Love Always,
Mommy
Heise Meatballs
Kathy Heise
2 lb ground beef
1 8oz carton sour cream
1 envelope onion soup mix
1 1/2 C bread crumbs
1 egg, slightly beaten
1/3 C flour
1 tsp paprika
1/4 C butter
2 cans cream of chicken soup
1 1/2 C milk
hot cooked rice or noodles
Mix ground beef, sour cream, onion soup mix, bread crumbs and egg together in large bowl. Form mixture into balls and roll in flour mixed with paprika. Heat butter in large skillet, and brown meatballs. Blend soup and milk together and pour over browned meatballs. Cover and simmer for 20 mins. Serve over hot rice or noodles.
In the Crockpot:
Brown meatballs. Cover with soup mixture. Put on low for 2 1/2- 8 hours.
Serves 6-8
Uncle Jean-Luc used to ask for the "meatballs with cheese in them". This is what he meant. I never could get him to remember that there isn't any cheese in these. :) It has been a long time since we have had these. I used to make them frequently. I think it's time to make them again. It works well to take to church too.
Love Always,
Mommy
2 lb ground beef
1 8oz carton sour cream
1 envelope onion soup mix
1 1/2 C bread crumbs
1 egg, slightly beaten
1/3 C flour
1 tsp paprika
1/4 C butter
2 cans cream of chicken soup
1 1/2 C milk
hot cooked rice or noodles
Mix ground beef, sour cream, onion soup mix, bread crumbs and egg together in large bowl. Form mixture into balls and roll in flour mixed with paprika. Heat butter in large skillet, and brown meatballs. Blend soup and milk together and pour over browned meatballs. Cover and simmer for 20 mins. Serve over hot rice or noodles.
In the Crockpot:
Brown meatballs. Cover with soup mixture. Put on low for 2 1/2- 8 hours.
Serves 6-8
Uncle Jean-Luc used to ask for the "meatballs with cheese in them". This is what he meant. I never could get him to remember that there isn't any cheese in these. :) It has been a long time since we have had these. I used to make them frequently. I think it's time to make them again. It works well to take to church too.
Love Always,
Mommy
Baked Spaghetti
Quick Cooking Magazine. July/August 2005
16 oz spaghetti
1 lb ground beef
3 TB minced onion
26 oz spaghetti sauce
1/2 tsp Lowery's salt
2 eggs
1/3 C grated Parmesan cheese
5 TB butter, melted
15 oz ricotta cheese
4 C mozzarella, shredded
Preheat oven 350 degrees. Cook spaghetti according to package directions. In a large skillet, cook beef. Rejuivinate minced onion in twice as much cold water for 10 mins. Add onion to beef. Stir in spaghetti sauce and seasoned salt; set aside. In a large bowl, whisk the eggs, parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat. Mix in ricotta cheese. Place half the spaghetti mixture in a greased 9x13 dish. Top with half the meat sauce and half the mozzarella. Repeat layers. Cover and bake @ 350 degrees for 40 mins. Uncover and bake 20-25 mins longer or until cheese is melted.
Yield: 8-10 servings
This is kind of like a fast version of lasagna. Mommy used to take it to church in Virginia when we had access to an oven at church. I think I need to make this for dinner again. It's fun to revisit old favorites.
Love Always,
Mommy
16 oz spaghetti
1 lb ground beef
3 TB minced onion
26 oz spaghetti sauce
1/2 tsp Lowery's salt
2 eggs
1/3 C grated Parmesan cheese
5 TB butter, melted
15 oz ricotta cheese
4 C mozzarella, shredded
Preheat oven 350 degrees. Cook spaghetti according to package directions. In a large skillet, cook beef. Rejuivinate minced onion in twice as much cold water for 10 mins. Add onion to beef. Stir in spaghetti sauce and seasoned salt; set aside. In a large bowl, whisk the eggs, parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat. Mix in ricotta cheese. Place half the spaghetti mixture in a greased 9x13 dish. Top with half the meat sauce and half the mozzarella. Repeat layers. Cover and bake @ 350 degrees for 40 mins. Uncover and bake 20-25 mins longer or until cheese is melted.
Yield: 8-10 servings
This is kind of like a fast version of lasagna. Mommy used to take it to church in Virginia when we had access to an oven at church. I think I need to make this for dinner again. It's fun to revisit old favorites.
Love Always,
Mommy
Swedish Pancakes
2 C milk
4 eggs
1 TB veg. oil
1 1/2 C flour
3 TB sugar
1/4 tsp salt
Lingonberries or raspberries
seedless raspberry jam, warmed
whipped topping
In a blender, combine the first 6 ingredients. Cover and process until blended. Heat a lightly greased 8in nonstick skillet; pour 1/4 C batter into center of skillet. Lift and tilt pan to evenly coat bottom. Cook over med. heat until top appears dry; turn and cook 15-20 seconds longer. Repeat with remaining batter, adding oil to skillet as needed. Stack pancakes with waxed paper or paper towels in between. Fold pancakes into quarters; serve with berries, jam and whipped topping. Makes a lot! :)
Yield: 20 pancakes
Oh yum! These are incredible! I love these with raspberry jam or real maple syrup. We ate something similar in Holland. They would make these with any kind of topping you can imagine. Lots of different kinds of "pancakes" with meat and an assortment of veggies. I don't have any idea where I got this recipe but we have been making these for years.
Love Always,
Mommy
4 eggs
1 TB veg. oil
1 1/2 C flour
3 TB sugar
1/4 tsp salt
Lingonberries or raspberries
seedless raspberry jam, warmed
whipped topping
In a blender, combine the first 6 ingredients. Cover and process until blended. Heat a lightly greased 8in nonstick skillet; pour 1/4 C batter into center of skillet. Lift and tilt pan to evenly coat bottom. Cook over med. heat until top appears dry; turn and cook 15-20 seconds longer. Repeat with remaining batter, adding oil to skillet as needed. Stack pancakes with waxed paper or paper towels in between. Fold pancakes into quarters; serve with berries, jam and whipped topping. Makes a lot! :)
Yield: 20 pancakes
Oh yum! These are incredible! I love these with raspberry jam or real maple syrup. We ate something similar in Holland. They would make these with any kind of topping you can imagine. Lots of different kinds of "pancakes" with meat and an assortment of veggies. I don't have any idea where I got this recipe but we have been making these for years.
Love Always,
Mommy
Teriyaki Marinade
1 envelope Italian Salad Dressing Mix (1/4 C)
1/4 C cider vinegar
1/4 C oil
1/4 C soy sauce
2 TB honey
To Double:
1/2 C Italian Salad Dressing Mix
1/2 C vinegar
1/2 C oil
1/2 C soy sauce
1/4 C honey
Combine ingredients in a gallon size ziplock bag. Mix well. Add 1 1b of chicken, beef, or veggies. Marinate at least 1 hour. Do not marinate meat and veggies together. Discard marinade after use.
Putting chicken in this marinade in the morning and letting it sit in the refrigerator all day is an easy way to get some dinner prep completed ahead of time. The marinated chicken fries up deliciously. I usually fry it in some oil and a little bit of the marinade. Occasionally I have made a batch of the marinade to warm up and serve over the chicken and some rice. It makes the chicken "black" and Daniel loves "burnt chicken". :)
Love Always,
Mommy
1/4 C cider vinegar
1/4 C oil
1/4 C soy sauce
2 TB honey
To Double:
1/2 C Italian Salad Dressing Mix
1/2 C vinegar
1/2 C oil
1/2 C soy sauce
1/4 C honey
Combine ingredients in a gallon size ziplock bag. Mix well. Add 1 1b of chicken, beef, or veggies. Marinate at least 1 hour. Do not marinate meat and veggies together. Discard marinade after use.
Putting chicken in this marinade in the morning and letting it sit in the refrigerator all day is an easy way to get some dinner prep completed ahead of time. The marinated chicken fries up deliciously. I usually fry it in some oil and a little bit of the marinade. Occasionally I have made a batch of the marinade to warm up and serve over the chicken and some rice. It makes the chicken "black" and Daniel loves "burnt chicken". :)
Love Always,
Mommy
Chicken Fried Rice
Mommy Invented
2 C cooked chicken
8 cloves garlic, minced
1/2 C minced onion
3 eggs, beaten
4 C cooked riced, COLD
1 C peas and carrots, cooked
1 TB olive oil
1/2 C soy sauce
1/2 C white cooking wine
Heat oil and soy sauce in large skillet. Add cooking wine. Stir fry the rice. Push rice aside and scramble the eggs. Mix in chicken and veggies. Push to side, and brown onion and garlic.
We love chicken fried rice. Our family has graduated to our two largest cast iron skillets for this meal. It freezes well and warms up nicely if there are any leftovers. Daddy likes to put crushed red pepper on this and he can really spice it up! Mommy likes to add more soy sauce. Lately we have been leaving out the egg so Joshua can enjoy this with us. This is so very yummy! I hope you can enjoy it with your family as well.
Love Always,
Mommy
2 C cooked chicken
8 cloves garlic, minced
1/2 C minced onion
3 eggs, beaten
4 C cooked riced, COLD
1 C peas and carrots, cooked
1 TB olive oil
1/2 C soy sauce
1/2 C white cooking wine
Heat oil and soy sauce in large skillet. Add cooking wine. Stir fry the rice. Push rice aside and scramble the eggs. Mix in chicken and veggies. Push to side, and brown onion and garlic.
We love chicken fried rice. Our family has graduated to our two largest cast iron skillets for this meal. It freezes well and warms up nicely if there are any leftovers. Daddy likes to put crushed red pepper on this and he can really spice it up! Mommy likes to add more soy sauce. Lately we have been leaving out the egg so Joshua can enjoy this with us. This is so very yummy! I hope you can enjoy it with your family as well.
Love Always,
Mommy
Slush Punch
Kelly MacQueen
1 C sugar
2 C water
46 oz. HiC Punch (fruit punch)
1/2 C pineapple juice
1 can frozen lemonade
2 liter 7-Up
Boil the water and sugar until sugar is dissolved. Add HiC punch, pineapple juice, and lemonade. Freeze. Add a 2 liter bottle of 7-Up to thawed slush. Yummy!
Kelly MacQueen was Mommy's roomate in college. Daddy, Mommy, Todd, and Kelly used to all hang out together. Daddy and Todd were roommates for awhile. Todd & Kelly got married 3 weeks before Daddy & Mommy did. We had such wonderful times with the MacQueens. Kelly brought this punch to a peer counseling function in college and it was so incredible!
Love Always,
Mommy
1 C sugar
2 C water
46 oz. HiC Punch (fruit punch)
1/2 C pineapple juice
1 can frozen lemonade
2 liter 7-Up
Boil the water and sugar until sugar is dissolved. Add HiC punch, pineapple juice, and lemonade. Freeze. Add a 2 liter bottle of 7-Up to thawed slush. Yummy!
Kelly MacQueen was Mommy's roomate in college. Daddy, Mommy, Todd, and Kelly used to all hang out together. Daddy and Todd were roommates for awhile. Todd & Kelly got married 3 weeks before Daddy & Mommy did. We had such wonderful times with the MacQueens. Kelly brought this punch to a peer counseling function in college and it was so incredible!
Love Always,
Mommy
Sore Throat Tea
Mommy Invention
3 TB lemon juice
2 TB honey
8 oz boiling water
Combine lemon juice and honey in a mug. Pour in boiling water and stir until honey dissolves.
Sore throats aren't any fun but this can help ease the soreness. The hot drink feels good on a sore throat. Sip this slowly for best results.
Love Always,
Mommy
3 TB lemon juice
2 TB honey
8 oz boiling water
Combine lemon juice and honey in a mug. Pour in boiling water and stir until honey dissolves.
Sore throats aren't any fun but this can help ease the soreness. The hot drink feels good on a sore throat. Sip this slowly for best results.
Love Always,
Mommy
Oatmeal Apple Crisp
Velma Durst aka Grandma Durst
Darrel Durst aka Papa
RaShell Southerland aka Mommy
Hannah Southerland
4 C sliced apples
1 TB lemon juice
1/3 C flour
1 C oats
1/2 C brown sugar
1/2 tsp salt
1 tsp cinnamon
1/3 C melted butter
Place apples in a shallow greased baking dish. Sprinkle with lemon juice. Combine dry ingredients in a small bowl. Add melted butter and mix until crumbly. Sprinkle over apples. Bake at 375 degrees for 30 minutes.
Your Great Grandma Durst was an amazing cook. She made the most delicious food. She could cook, bake, can... you name it, she could do it. She is famous for her flakey pie crusts and incredible pickles. I wish we lived closer so you could get to know her better. She and Grandpa Durst were married when she was 16 and Grandpa was 17 years old. They were married for 76 years before Grandpa passed away in 2011. We have been given an incredible legacy of faithfulness from both Grandpa & Grandma Durst and PePaw & Gran Gran.
Love Always,
Mommy
Darrel Durst aka Papa
RaShell Southerland aka Mommy
Hannah Southerland
4 C sliced apples
1 TB lemon juice
1/3 C flour
1 C oats
1/2 C brown sugar
1/2 tsp salt
1 tsp cinnamon
1/3 C melted butter
Place apples in a shallow greased baking dish. Sprinkle with lemon juice. Combine dry ingredients in a small bowl. Add melted butter and mix until crumbly. Sprinkle over apples. Bake at 375 degrees for 30 minutes.
Your Great Grandma Durst was an amazing cook. She made the most delicious food. She could cook, bake, can... you name it, she could do it. She is famous for her flakey pie crusts and incredible pickles. I wish we lived closer so you could get to know her better. She and Grandpa Durst were married when she was 16 and Grandpa was 17 years old. They were married for 76 years before Grandpa passed away in 2011. We have been given an incredible legacy of faithfulness from both Grandpa & Grandma Durst and PePaw & Gran Gran.
Love Always,
Mommy
Cookie Dough Brownies
Taste of Home June/July 2001 pg. 28
Brownie Layer
1 C chocolate chips
1/2 C butter, softened
1 C sugar
3 eggs
1 tsp vanilla
1 1/4 C flour
1/4 tsp baking soda
3/4 C chopped walnuts (optional)
Melt the chocolate chips. Cool slightly. In a mixing bowl cream butter and sugar. Add eggs and vanilla; mix well. Stir in melted chocolate. Combine flour and baking soda in small bowl. Add to batter. Stir in walnuts. Spread into a greased 9x13" baking pan. Bake at 350 degrees for 16-22 minutes or until toothpick inserted near the center comes out clean. Cool on a wire rack.
Cookie Dough Layer
1/2 C butter, softened
1/2 C packed brown sugar
1/4 C sugar
3 TB milk
1 tsp vanilla extract
1 C flour
1 C chocolate chips
In a mixing bowl, cream butter and sugars. Beat in milk and vanilla. Gradually add flour. Stir in chocolate chips. Drop by tablespoonfuls over cooled brownies; carefully spreading over top.
Cut into squares. Store in refrigerator. Yields: 4 dozen
Mommy used to make these in Germany to bring to church. They are really yummy! Make sure the brownie layer is completely cooled before spreading the cookie dough on the top. These look impressive and taste impressive as well!
Love Always,
Mommy
Brownie Layer
1 C chocolate chips
1/2 C butter, softened
1 C sugar
3 eggs
1 tsp vanilla
1 1/4 C flour
1/4 tsp baking soda
3/4 C chopped walnuts (optional)
Melt the chocolate chips. Cool slightly. In a mixing bowl cream butter and sugar. Add eggs and vanilla; mix well. Stir in melted chocolate. Combine flour and baking soda in small bowl. Add to batter. Stir in walnuts. Spread into a greased 9x13" baking pan. Bake at 350 degrees for 16-22 minutes or until toothpick inserted near the center comes out clean. Cool on a wire rack.
Cookie Dough Layer
1/2 C butter, softened
1/2 C packed brown sugar
1/4 C sugar
3 TB milk
1 tsp vanilla extract
1 C flour
1 C chocolate chips
In a mixing bowl, cream butter and sugars. Beat in milk and vanilla. Gradually add flour. Stir in chocolate chips. Drop by tablespoonfuls over cooled brownies; carefully spreading over top.
Cut into squares. Store in refrigerator. Yields: 4 dozen
Mommy used to make these in Germany to bring to church. They are really yummy! Make sure the brownie layer is completely cooled before spreading the cookie dough on the top. These look impressive and taste impressive as well!
Love Always,
Mommy
Mom's Potato Salad
Brenda Durst aka Nama
RaShell Southerland
Hannah Southerland
5 lb bag of potatoes
12 eggs, boiled, peeled, and cut up
sm jar sweet pickles, finely chopped
salt
pepper
Cook potatoes and eggs. Combine with the sweet pickles in a large bowl. Add mayo until mixture is creamy. Add mustard in a spiral from the outside of the bowl to the inside of the bowl two times. Cover the top of the bowl with salt and pepper. Stir well and taste. Make adjustments as necessary.
Auntie Shea gave us this recipe. As you can see, Auntie Shea and Mommy have very different approaches to cooking! :) This is really a flexible recipe that does go off of taste. Mommy and Auntie Shea grew up eating this potato salad. There have been several pregnancies that Mommy has craved this! It is some good eating. Daddy really likes this recipe and so does Pastor Carr. The lack of "crunchy" is a plus- no raw onion or celery.
Love Always,
Mommy
RaShell Southerland
Hannah Southerland
5 lb bag of potatoes
12 eggs, boiled, peeled, and cut up
sm jar sweet pickles, finely chopped
mayo
mustardsalt
pepper
Cook potatoes and eggs. Combine with the sweet pickles in a large bowl. Add mayo until mixture is creamy. Add mustard in a spiral from the outside of the bowl to the inside of the bowl two times. Cover the top of the bowl with salt and pepper. Stir well and taste. Make adjustments as necessary.
Auntie Shea gave us this recipe. As you can see, Auntie Shea and Mommy have very different approaches to cooking! :) This is really a flexible recipe that does go off of taste. Mommy and Auntie Shea grew up eating this potato salad. There have been several pregnancies that Mommy has craved this! It is some good eating. Daddy really likes this recipe and so does Pastor Carr. The lack of "crunchy" is a plus- no raw onion or celery.
Love Always,
Mommy
Banana Pudding
Original Nilla Banana Pudding
3/4 cup sugar, divided
1/3 cup all-purpose flour
Dash salt
3 eggs, separated
2 cups milk
1/2 teaspoon vanilla extract
45 NILLA Wafers, divided
5 ripe bananas, sliced (about 3 1/2 cups), divided
Additional NILLA Wafers and banana slices, for garnish
1. Mix 1/2 cup sugar, flour and salt in top of double boiler. Blend in 3 egg yolks and milk. Cook, uncovered, over boiling water, stirring constantly for 10 to 12 minutes or until thickened. Remove from heat; stir in vanilla.
2. Reserve 10 wafers for garnish. Spread small amount of custard on bottom of 1 1/2-quart casserole; cover with a layer of wafers and a layer of sliced bananas. Pour about 1/3 of custard over bananas. Continue to layer wafers, bananas and custard to make a total of 3 layers of each, ending with custard.
3. Beat egg whites until soft peaks form; gradually add remaining 1/4 cup sugar and beat until stiff but not dry. Spoon on top of pudding, spreading evenly to cover entire surface and sealing well to edges.
4. Bake at 350°F in top half of oven for 15 to 20 minutes or until browned. Cool slightly or refrigerate. Garnish with additional wafers and banana slices just before serving.
If you really want to make Daddy happy, made a double batch of this! Banana Pudding is one of Daddy's all time favorite desserts. He loves a good banana pudding. Like all good southern boys, he can tell you which restaurants have good banana pudding and which have less than stellar banana pudding, but his favorite banana pudding ever is this recipe. So, run to the kitchen and mix a batch up for Daddy! :)
Love Always,
Mommy
3/4 cup sugar, divided
1/3 cup all-purpose flour
Dash salt
3 eggs, separated
2 cups milk
1/2 teaspoon vanilla extract
45 NILLA Wafers, divided
5 ripe bananas, sliced (about 3 1/2 cups), divided
Additional NILLA Wafers and banana slices, for garnish
1. Mix 1/2 cup sugar, flour and salt in top of double boiler. Blend in 3 egg yolks and milk. Cook, uncovered, over boiling water, stirring constantly for 10 to 12 minutes or until thickened. Remove from heat; stir in vanilla.
2. Reserve 10 wafers for garnish. Spread small amount of custard on bottom of 1 1/2-quart casserole; cover with a layer of wafers and a layer of sliced bananas. Pour about 1/3 of custard over bananas. Continue to layer wafers, bananas and custard to make a total of 3 layers of each, ending with custard.
3. Beat egg whites until soft peaks form; gradually add remaining 1/4 cup sugar and beat until stiff but not dry. Spoon on top of pudding, spreading evenly to cover entire surface and sealing well to edges.
4. Bake at 350°F in top half of oven for 15 to 20 minutes or until browned. Cool slightly or refrigerate. Garnish with additional wafers and banana slices just before serving.
If you really want to make Daddy happy, made a double batch of this! Banana Pudding is one of Daddy's all time favorite desserts. He loves a good banana pudding. Like all good southern boys, he can tell you which restaurants have good banana pudding and which have less than stellar banana pudding, but his favorite banana pudding ever is this recipe. So, run to the kitchen and mix a batch up for Daddy! :)
Love Always,
Mommy
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