Cookbook Review...The Taste of Home Busy Family Favorites


The Taste of Home Busy Family Favorites is a cookbook with 363 recipes that take 30 minutes to prepare.  The recipes use kitchen staples readily available in grocery stores, with no hard-to-find specialty items.  There are lots of choices, and most of the recipes are quick but also from “scratch”.  The book contains 277 entrees, 86 sides and desserts and 231 photos. The book was printed in 2011, so the preparation instructions are right up-to-date.  Many of the pages include tips to make the recipe faster or easier. 

Family Favorites...Chewy Peanut Butter Chocolate Chip Cookies


I bought some peanut butter my husband didn’t like on his toast – so cookies, especially this very easy recipe with peanuts too, were ideal to use it up.  These cookies do spread,  so you have to keep them separated on the cookie sheet.   He had several while they were cooling – a good recommendation, although I find that Robin Hood recipes always work for me.  They suggested using peanut butter chips instead of chocolate chips for an extra hit of peanut flavor, if you like.   We really liked these cookies - better than my usual PB cookie recipe - I think it is the chewy instead of floury texture we liked.                 
 Chewy Peanut Butter Chocolate Chip Cookies
     ½            Cup  Butter – softened (1 stick)
     ½            Cup  Smooth Peanut Butter (5 ounces)
     ½            Cup  Sugar (3 ½ ounces0
     ½            Cup  Brown Sugar – packed (4 ounces)
  1              Large  Egg
  1              Teaspoon  Vanilla Extract
     ¾          Cup  Flour, All-purpose
     ½          Teaspoon  Baking Soda
     ½          Cup  Peanuts -- coarsely chopped
     ½          Cup  Chocolate Chips

Preheat oven to 350°. 
Beat butter, peanut butter, white and brown sugars, egg and vanilla until thoroughly blended.
Combine flour and baking soda.  Add to butter mixture, beating until thoroughly blended.  Stir in peanuts and chips.
Drop dough by heaping tablespoonful’s (I used a size 60 scoop), about 2 inches apart on cookie sheet.  If desired, lightly press down with a fork dipped in flour for a patterned look.  Bake for 10-12 minutes until golden in a preheated 350° oven.  Cool for 5 minutes on cookie sheet, then transfer to rack and cool completely.
  "Robin Hood Baking"
  "3 Dozen"
Per Serving: 100 Calories; 6g Fat (55.3% calories from fat); 2g Protein; 10g Carbohydrate; 1g Dietary Fiber; 13mg Cholesterol; 64mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates.

What Do You Call It Stir Fry/Casserole

 I cleaned out the leftovers in the fridge and made a stir fry/casserole for supper.
Bettie asked "What do you call it?" so that is going to be the name of the dish. 
 Here is a ingredient list and directions, and you can use what you have for leftovers in yours. This turned out so well, that I will make it again and buy the ingredients this time.
If you have some grate your own cheese, much better tasting and better for you.
What do you call it Stir Fry / Casserole
2 Italian sausages (I use mild) out of the casings and cut in slices
⅓ of a bag of stir fry frozen vegetables (mine had broccoli and peppers and carrots)
4 ounces dry pasta (Barilla GF Pasta)
½ cup heavy cream
½ cup Italian cheese shredded ( I used a combo)
⅓ cup sliced fresh or canned mushrooms
Sliced black olives 
 Cook pasta according to package directions and while it is cooking, sauté mushrooms in a small amount of butter, add the sliced Italian sausage brown and cook through till no longer pink inside. 
 Add the frozen stir fry vegetables and cook till tender crisp (see directions on package for time). Add the heavy cream and cheese and heat through.
Serve over hot drained pasta or rice. Garnish with sliced black olives and some chopped parsley or basil.

From the Garden...Green Peas and Pearl Onions


This is one of my favorite vegetable combinations…pretty, tasty and almost everyone likes it.  It's great for a nice holiday side dish.  "The Ultimate Southern Living Cookbook" gives this recipe for creaming them; if you need a gluten-free sauce, simply eliminate the flour and use ¾ cup heavy cream instead of the 1 cup of milk.  It will thicken on its own to a nice sauce if cooked 3 minutes or so.  The nutmeg adds a nice flavor – if you don’t use many spices, try this one.
Green Peas and Pearl Onions
  3        Cups  Green Peas -- shelled
     1/2 Pound  Frozen Pearl Onion
  2        Tablespoons  Butter
  2        Tablespoons  Flour, All-purpose
  1        Cup  Milk
     3/4 Teaspoon  Salt
     1/8 Teaspoon  Pepper
            Pinch  Nutmeg
Shell and wash peas (3# yields 3 cups); cover peas and onions with water in a large saucepan and bring to a boil.  Cover, reduce heat and simmer 12-15 minutes or until peas are tender; drain.
Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth.  Cook 1 minute, stirring constantly.  Gradually add milk, cook over medium heat, 3 minutes or until thickened and bubbly, stirring constantly.
Stir in salt, pepper and nutmeg.  Spoon sauce over vegetables, toss gently.
Six servings
Per Serving: 140 Calories; 6g Fat (34.6% calories from fat); 6g Protein; 18g Carbohydrate; 4g Dietary Fiber; 16mg Cholesterol; 333mg Sodium.  Exchanges: 1 Grain(Starch); 1/2 Vegetable; 0 Non-Fat Milk; 1 Fat.

Corn and Noodle Casserole


  This is a recipe we thought most people would like doubled or tripled at a buffet or pot luck meal; or for a pleasant family meal. You have your vegetable and pasta in one…we enjoyed this with liver and onions and a green salad one day, and with pork chops baked in the oven at the same temperature and a salad on another day.  It’s nice to have at least one of your dishes baking while you prepare the rest of the meal, and I usually have all of the ingredients on hand.                      
Corn and Noodle Casserole Recipe
  1            can  whole kernel corn -- (15-1/4 ounces) well-drained
  1            can  cream-style corn -- (14-3/4 - 15 ounces)
  1            cup  cooked wide egg noodles -- 1 1/2 ounces uncooked noodles
  1            small  onion -- chopped
  1            small  carrot – shredded (or finely chopped)
  1            Large  Egg – beaten (optional)
     1/4      cup  Cubed Process American Cheese
     1/4      teaspoon  salt
     1/4      teaspoon  pepper
     1/3      cup  crushed saltines (about 10 crackers)
  1            tablespoon  butter -- melted

In a bowl, combine the first eight ingredients. Transfer to a greased 1-qt. baking dish. Toss cracker crumbs and butter; sprinkle over the top. Bake, uncovered, at 350° for 45-50 minutes or until heated though. Yield: 4-6 servings.

Country Cooking

Use It Up...Freezing Peppers

One of my go-to freezer items is frozen sweet bell peppers.  I keep both pieces for stir-frying and diced peppers to add to many recipes.  I use them so much I keep them in a special plastic box in my freezer so I can find them easily.  They stir-fry or cook just like fresh ones...I can't tell the difference.  I also add them to vegetables like green beans, peas or corn to brighten them up...heat them together.
They are so simple to do…no blanching or fussing needed.  Just slice off the top of the pepper (I save the top ring for salads or dices), then slice down the sides, leaving the seeds and center of the pepper intact, ready to discard.
I either bag the slices for stir-fries, or dice the slices and freeze them flat in freezer bags.   I usually just break off what I need...this works best when they are flattened thinly in the bag.  I freeze them flat on a tray until they are frozen hard, then put the bags in my freezer box.
When I have them, I freeze garden peppers, and when I run out I purchase peppers on sale and freeze them. 
No wasted produce and a head start on food preparation…a real win-win.
A small pepper is about 1/4 cup, a medium pepper about 1/2 cup and a large pepper about 1 cup chopped.
Try your peppers in some of these recipes.
























Sunday in Iowa


This windmill and water tank are on the grounds of Wahl Museum, the Iowa Mennonite Museum & Archives in Kalona, Iowa

Cookbook Review...Better Homes and Gardens Complete Step-by-Step Cook Book


I’m not sure where I purchased the Better Homes and Gardens Complete Step-by-Step Cook Book used, but I haven’t been sorry.  The idea behind this big book is to explain cooking techniques - 122 of them – so cooks could get out of their “same old thing” cooking rut. 
Each technique in the book is explained with a classic recipe with photos of each step.  Each section is rounded out by additional recipes that use the same technique so you can practice.  If you want to cook from scratch more often, a book like this will make you more successful. 
The book covers everything from meat, poultry and seafood cooking techniques, eggs, sauces, soups, vegetables, fruits and salads, including homemade mayonnaise and salad dressings, breads of all kinds, every type of cake, cookies, pies, candy, ice cream, desserts and more.
Published in 1978, this is a book I’d like to see updated for today’s cooks.  But nevertheless, it’s a good book, with more illustrations of the steps you need to know than many cookbooks out there.

Family Favorites...Crisp Oat Pecan Cookies


  I wanted to make some cookies today, and did not want to go to the store, so the recipe had to be something I had in the pantry.
 This recipe in the Taste of Home Winning Recipes was for a cookie mix in a jar. Those are not my favorite type of mixes but the recipe looked interesting. I made it up using their ingredients and normal cookie directions and they are very good. 
  The recipe mix just made one batch of cookies so I wouldn’t bother to make a mix out of it. Do give it a try though as you will never have anyone guess that there are Rice Krispies in the dough. The cookies are light and crisp and crunchy. Just hit the spot and everyone said to make them again, so will keep them in my list of cookie recipes we like.
 Here is my adaptation of Oat Pecan Cookies.
Crisp Oat Pecan Cookies
1 cup flour
½ teaspoon baking powder
½ teaspoon baking soda
¾ cup old fashioned or regular oats (not instant)
1 cup crisp rice cereal
½ cup chopped pecans
½ cup softened butter
½ cup granulated sugar
½ cup packed brown sugar
1 egg
1 teaspoon vanilla extract
  Mix the flour, baking powder and baking soda, oats, rice cereal and pecans in small bowl; set aside.
  Beat butter till soft, add sugars and beat till light and fluffy. Beat in the egg and vanilla. Gradually add the the dry ingredients to the butter, egg mixture. Blend till combined.
  Drop by rounded teaspoonfuls on greased or parchment lined cookie sheets.
Bake in 350°F. Oven for 8 to 10 minutes. Do not overbake as they will be hard. They should be brown and look slightly damp. 
  Leave cookies on cookie sheet for a few minutes, then cool cookies on wire racks.
To use as a mix in a jar
Combine flour, sugar, baking powder, baking soda. In a 1 quart jar layer the flour mixture, brown sugar, oats, pecans and rice cereal. Packing well between each layer. Cover and store in a cool dry place for up to 6 months. 

To make cookies, cream the butter beat in egg and vanilla. Gradually add cookie mix until well combined. Bake as above.

Baked Chicken Fingers


I am always on the lookout for recipes that I can eat as a Celiac and the rest will enjoy.
This recipe from Better Homes and Gardens Comfort Foods cookbook caught my eye. They are using pretzels or tortilla chips. I made them using GF potato chips as I had them on hand. They were excellent, easy to make and just enough different to give us a new dish. 
 I bought chicken tenders from our local grocery store, but cutting boneless chicken breast into strips is simple and fast. Serve them with your favorite dipping sauce and they are much better and cheaper than your local fast food place.
Baked Chicken Fingers
1 egg lightly beaten
¼ cup sour cream
¼  teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
1 ¼ to 1 ½ pounds skinless boneless chicken breast halves
3 tablespoons vegetable oil
2 cups crushed pretzel twists or 4 cups of your favorite chips crushed (GF if you need to)
  Preheat oven to 425°F. In a medium bowl combine egg, sour cream, salt, garlic powder and pepper. Cut chicken lengthwise into ¾ inch thick strips, pound between pieces of plastic wrap to an even thickness. Add chicken to egg mixture in bowl; stir to coat.
Brush a 15x10x1 inch baking pan with the oil; set aside.   Place crushed chips or pretzels in a shallow dish. Dip chicken into bowl, into coating, pressing strips to help coating adhere. Place on oiled pan and bake in hot oven for 10 minutes (425°F.) turning over after the first five minutes. Serve with your favorite dipping sauce.

From the Garden...Green Peas with Bacon


I’m always on the look-out for pretty side dishes and new ways with vegetables.  This recipe from “Southern Living Comfort Food " caught both Myrna’s and my eye.  My husband loved ‘em…what’s not to like…bacon, orange, mint and peas.  This would be a very nice vegetable for entertaining or a family treat.  I used bacon from my brother-in-law’s homestead hog that was processed at the Leighton Locker in Leighton, Iowa.  Check out orange zest HERE.
 Green Peas with Bacon
  4    slices  bacon
  2    teaspoons  bacon drippings -- save in skillet
  2    each  shallots -- sliced
  1    teaspoon  orange zest
  1    cup  orange juice -- fresh
  2    pounds frozen green peas -- thawed*
  2    tablespoons  mint -- fresh, chopped
  1    tablespoon  butter
 Cook bacon in a large skillet over medium heat until crisp.  Remove and crumble bacon.  Remove 2 teaspoons drippings in skillet.
Sauté shallots in hot drippings over medium high heat for 2 minutes or until tender.  Stir in orange zest, orange juice, pepper and salt.  Cook, stirring occasionally, for 5 minutes or until reduced by half.  Add peas and cook 5 minutes.  Stir in mint and butter.
Transfer peas to a serving dish, sprinkle with crumbled bacon.
*6 cups shelled fresh sweet green peas may be substituted.  Cook the peas in boiling water to cover 5 minutes; drain and proceed with recipe as directed.
12 servings
Per Serving: 96 Calories; 3g Fat (27.9% calories from fat); 5g Protein; 13g Carbohydrate; 4g Dietary Fiber; 5mg Cholesterol; 133mg Sodium.  Exchanges: 1/2 Grain (Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat.

Easy Red Beans and Rice with Sausage


This is a great recipe from “Conecuh Sausage", whose ads run in Southern magazines like “Taste of the South” and “Southern Living”.  You can use pints of your own home canned beans or tomatoes, or use 2 cups of cooked beans for each pint called for.  I have used Andouille sausage for an authentic taste, and smoked brats when that was all I had on hand…good too.  It’s actually perfectly good without any sausage at all; it’s then a great quick pantry meal.  I always have the ingredients for “the Trinity”, celery, onion and green peppers on hand.  I freeze garden peppers already chopped for recipes like this all winter long.
 In less than half an hour you have a filling, tasty meal that doesn’t require heating the oven.  We usually serve it with a chopped salad and fruit for dessert.

Easy Red Beans and Rice with Sausage
  3        Tablespoons  Oil -- divided
  1        Pound  Smoked Sausage -- sliced 1/2" thick
     ½    Cup  Onion -- chopped
     ½    Cup  Celery -- chopped
     ½    Cup  Green Pepper -- chopped
  2        Teaspoons  Garlic -- minced
  15      Ounces  Kidney Beans, Canned -- dark red
  15      Ounces  Kidney Beans, Canned -- light red
  15      Ounces  Canned Tomatoes -- diced, undrained
  2 ½    Teaspoons  Creole or Cajun Seasoning
  1        Teaspoon  Thyme -- or 1 tbsp. fresh, chopped
  2        Teaspoons  Paprika
                        For Cooked Rice
  1 ½    Cups  Rice -- uncooked
  3        Cups  Water

Prepare rice according to package directions.  While rice is cooking, prepare sausage-bean mixture.  Keep rice warm until served.
In a large Dutch oven, heat 1 tbsp. oil over medium-high heat.  Add sausage; cook, stirring occasionally, until browned.  Remove from pan using slotted spoon.
Add remaining oil, onion, celery, green pepper and garlic to pan.  Cook, stirring frequently, until tender, about 10 minutes.
Add beans, sausage, tomato and seasonings; simmer 10 minutes.  Serve with rice.

8 Servings

Use It Up...Tomatoes in Freezer Tomato Soup

Tired of canning tomatoes, running out of jars, but still have plenty in the garden?? Here’s a great recipe – just like those expensive cartons of tomato soup, but you control the ingredients and use up those sun-warmed garden tomatoes.  I grow a flower box of basil just to use in tomato recipes like this.
Freezer Tomato Soup
1 pound onions -- thinly sliced
1/4 cup olive oil
6 pounds tomatoes -- peeled and quartered
Homemade chicken broth or water, Add to Tomatoes to Make 13 Cups total
2 (6 oz) cans tomato paste
1/4 cup fresh basil -- snipped
1 teaspoon thyme -- crushed leaf type
1 teaspoon Sugar -- or Splenda
1 teaspoon salt
1/2 teaspoon hot pepper sauce**
Cook onion in hot oil until tender. Stir in all ingredients. Bring to boil, reduce heat, cover and simmer 40 minutes, stir occasionally. Puree mixture with blender stick. until the consistancy you like, or run through your blender in batches after cooling some. I leave ours a little chunky.  Cool, pour into freezer containers, ( I use quart freezer bags) and freeze.
To serve, thaw, cover and cook until heated through. If still frozen, cook as directed over medium-low heat for 20-25 minutes, stirring occasionally.
"Yield: "6 Pint Jars" or 12 cups
COST in Summer 2010: Cost with garden tomatoes and basil is $ 6.05 or 68 cents per pint with purchased onions.
Per 1 cup Serving: 122 Calories; 6g Fat (37.4% calories from fat); 3g Protein; 18g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 634mg Sodium. Exchanges: 0 Grain(Starch); 3 Vegetable; 1 Fat; 0 Other Carbohydrates.
**Louisiana Hot Sauce (800 299-9082) www.brucefoods.com is Gluten Free

Cookbook Reviews...Perfect Baking Every Time

Perfect Baking Every Time sounds like a great title for a cookbook on baking, doesn’t it? This is another of the small paperback cookbooks sold in grocery and other stores by companies such as Betty Crocker and Pillsbury
 I have a weakness for cookbooks on baking and tend to buy them if they are the small paperback ones for just a few recipes I will use. This one published in 1990 by Betty Crocker had several I have used. 
 A lot of them featured fall fruit such as Apples and pumpkin. The blurb says they are for people who are short of time to bake and that these recipes are foolproof using the best of the harvest and Gold Medal flour.
 I like them because they are from scratch and not a lot of convenience foods.
 The book lists a chart of how to pick a apple for eating and baking. This is always a nice extra. Now there are more types of apples on the market than listed here and some of those listed are hard to buy any more unless you are near a apple orchard.
 We have featured several recipes from this cookbook and encourage you to try one or more. They are for those of us short of time. (which is most of us)

Family Favorites...Caramel Apple Ice Cream

Extra Caramel sauce over the ice cream
to serve
 Caramel Apples go with Fall, so this recipe from Eagle Brand for Caramel Apple Ice Cream is a natural for the lovely weather of Fall. 
  Several years ago a restaurant  in town served apple pie with cinnamon ice cream and this reminds me of it. Just be sure you chop the apples finely and watch how much cinnamon you are putting in. I buy a better grade of cinnamon so use a little less than the recipe calls for. You can taste as you go, easier to add than to take away.
  The ice cream is creamy and with the caramel stirred in, really tastes like a caramel apple. Bettie’s daughter who really likes cinnamon ice cream thought it was very good.
Caramel Apple Ice Cream
Servings: 1 ½ quarts    
Ingredients:
2 cups finely chopped, peeled cooking apples
2 tablespoons butter melted
1 cup apple juice or cider
¾ teaspoon or to taste ground cinnamon
1 (14 ounce) can Sweetened Condensed milk
1 ½ cups half and half cream
⅓ cup caramel flavored ice cream topping
Instructions:
Cook apple in melted butter in large skillet over medium heat until tender; about 10 minutes, stirring occasionally. Stir in apple juice and cinnamon; cover and simmer 5 minutes.
Whisk sweetened condensed milk and cream in medium bowl until well blended. Stir in apple mixture. Chill in freezer for 25 minutes or longer till well chilled.
Churn in ice cream maker according to manufacturer’s instructions. Spread in a 8 by 9 inch square pan. Cover and freeze until firm, about 3 hours. Scoop ice cream and mound in the pan. Drizzle caramel topping over entire surface, allowing caramel to seep into ice cream. Pack ice cream into a freezer container and freeze until ready to serve.

Lime Meringue Pie


Made a Lime Meringue pie today using a recipe from my Kitchen Aid Mixer book. I have made a lime meringue pie before but this was so much simpler and turned out very well. Two larger limes gave me enough juice and I used my recipe for Meringue already posted here. The meringue calls for one more egg white than the filling did for egg yolks so I will save the extra yolk and fix it for breakfast in some scrambled eggs.
 Bettie and Lyle both enjoyed the pie and I saved some of the filling for myself a small dish. Sadly no pie crust for Celiac sufferers. This is really an easy pie to make so if you have a couple of limes do give it a try. Remember that it will not be very green unless you add food coloring to the filling as lime juice is only faintly green.
Lime Meringue Pie
1 ½ cups sugar
¼ cup plus 2 tablespoons cornstarch
¼ teaspoon salt
½ cup lime juice
½ cup cold water
3 eggs separated (save whites for meringue)
2 tablespoons butter
1 ½ cups boiling water
1 teaspoon grated fresh lime peel
Green food coloring (optional)
 Combine the sugar, cornstarch, and salt in 2 quart saucepan. Add lime juice, water and egg yolks; blend well. Add butter and gradually add the boiling water (too fast will cook the egg yolks). 
 Bring mixture to a boil and then cook on medium heat until thick, about 3 minutes. Remove from heat, cool for a few minutes and pour into a 9 inch baked pie crust.


 Make meringue using your egg whites and your favorite recipe or try the recipe for meringue for pie that I use. Cool completely before serving.