Mom's Favorite Cookie Recipe

 I'm told these cookies are inspired by a Crumbl cookie flavor: Mom's Cookies.  I can neither confirm nor deny the truth of that assertion.  I can say that the flavor is not currently on the menu at my local Crumbl, nor did it show up in the list of past and present flavors that my search engine coughed up when I asked.  I will also say that these cookies are aptly named because they have quickly become this mom's favorite cookie*.  

Mom's cookies are an oatmeal cookie with chocolate chips, peanut butter chips, and toffee bits.  I hope you try them and love them!

Mom's Favorite Cookies

Makes about 5 dozen cookies

(very slightly modified from here)
(click here to print)

• 1 c softened butter
• 1 1/2 c packed light brown sugar
• 1/2 c granulated sugar
• 2 large eggs
• 2 t vanilla extract
• 2 3/4 c flour (use the scoop and shake method to measure--if you spoon and level, the cookies will spread waaaay too much
• 1 t baking soda
• 1/2 t baking powder
• 1 t ground cinnamon
• 1/2 t salt
• 1 c oatmeal (I used quick oats)
• 1 c semisweet chocolate chips or chunks
• 1 c peanut butter chips
• 3/4 c toffee bits with milk chocolate (like these)

1. Cream together 1 c butter, 1.5 cups brown sugar, and 1/2 c granulated sugar in a large bowl
2. Beat in 2 eggs and 2t vanilla extract.
3. Add 2.75 c flour, 1t baking soda, 1/2t baking powder, 1t ground cinnamon, and 1/2t salt and mix well.
4. Stir in 1 c oatmeal, then stir in 1c semisweet chocolate chips, 1c peanut butter chips, and 3/4c toffee bits
5. Using a medium cookie scoop, scoop cookies onto parchment lined baking sheet, leaving 2 inches in between cookie balls.
6. Bake at 350°F for 10-12 minutes or until edges are set.  Allow to cool on baking sheet for 3-5 minutes before removing to a cooling rack.

You can freeze the unbaked cookie balls so you can have fresh-baked cookies anytime.  You can bake from frozen--just add a minute or two to the bake time.

* I mean it's not far off from my previous favorite cookie, which is also an oatmeal cookie with chocolate and walnuts in it.

Spinach Pie recipe

 I recently enjoyed this heavenly concoction at a friend's house and immediately asked for the recipe.  It's just so delicious.  It's a family recipe, which my friend graciously shared.  I attempted to find it online so I could print it and add it to my recipe binder, but I couldn't find it.  Maybe because it's a family recipe?  So since I was typing it out to print and include it in my recipe binder, I thought I'd share it here as well.

Do not let the spinach scare you.  I'm not lying when I say I don't recall tasting it at all--the Italian sausage and mozzarella cheese make this dish flavorful and creamy.

Spinach Pie

(click here to print)

• 1 lb sweet Italian sausage
• 1/2 c diced onion
• 8 eggs
• 2 ten ounce packages frozen chopped spinach (thawed and drained)
• 16 oz shredded mozzarella cheese
• 1 c cottage cheese
• 1 t salt or garlic salt
• 1/8 t ground pepper
• 1/8 t garlic powder
• 1 t oregano
• 1 unbaked pie crust (omit for a low-carb option)

1. Brown sausage and onion over medium heat until onions are soft and sausage is cooked through.  Set aside to cool.
2. In a large bowl, whisk together eggs.  Add cheeses, seasonings. sausage mixture, and spinach and mix well.
3. Pour into prepared pie crust or greased pie pan or casserole dish.  Bake at 375°F until eggs are set, about an hour.  Cover pie crust during baking if it's browning too quickly.
4. Let the pie cool and set before serving.

Cake Mix Upsize Recipe

Do you have any recipes that start with a cake mix?  I have one, and it's a family recipe and a family favorite.  The past several times I've made Chocolate Caramel Layer Bars, the consistency of the dough has been off.  I suspect it's because cake mixes have gotten smaller in the years since my mother in law shared the recipe with me.  The cake mixes that I currently have in my cupboard* weigh 15.25 ounces, while the standard cake mix when the recipe was written was 18.25 ounces.  Perhaps the missing three ounces of dry ingredients (about 1/6 of the mix!) is responsible for my not right recipe consistency.

I came across a cake mix upsizer recipe (and subsequently found the same recipe on many other websites), and decided to try it.  The problem (not an actual problem) was all of the recipes were written in bulk: quantities of six.  And I rarely need to use a cake mix for a recipe, so I rarely need to upsize my cake mix.  So I did the division for you, to make up the difference for one cake.  And now I'm sharing it here in case you rarely need to upsize a cake mix for a recipe, too.

Here ya go:

For most cakes:

(click here to print)

Add the following to your dry cake mix, then continue with your recipe.

• 3 T flour
• 2T + 2t granulated sugar
• 1/3t baking powder (overfill your 1/4t or underfill your 1/2t)
• a pinch of baking soda (1/24 of a teaspoon to be precise)

For chocolate cakes (including German chocolate and red velvet):

Add the following to your dry cake mix, then continue with your recipe.

• 2 T flour
• 2T + 2t granulated sugar
• 1 T baking cocoa
• 1/3t baking powder (overfill your 1/4t or underfill your 1/2t)
• a pinch of baking soda (1/24 of a teaspoon to be precise)

Remember, this upsizer is only for when you're making a recipe that starts with cake mix, not when you're making a cake with the cake mix--the instructions on the box are written to work with that size cake mix.

I hope y'all find this helpful--let me know if you try it!

* I have cake mixes in my cupboard, despite my general dislike of cake mix ingredients, because every now and then my husband will ask, randomly, if we have cake.  And we never randomly have cake.  But if we have cake mix in the cupboard, I can tell him that yes, we do have some-assembly-required cake.

Italian Sausage Cauliflower Soup: a low carb interpretation of Zuppa Toscana

 I gotta be honest with you.  I'm publishing this recipe mostly because I want to remember what I did this time that made it taste so good.  But if you want to try it too, you should.  It's really yummy.

I first tried Zuppa Toscana on the day our previous slow cooker fell victim to inertia.  So delicious.  On that day, I modified the recipe for stovetop, and the next time I made it, this time in my new crock pot, I discovered that I preferred the stovetop method, although the slow cooker is really convenient.  I think it's because I like a thicker soup than the original recipe provided in the slow cooker.  If you prefer a thinner soup, feel free to add water or additional broth.  Later on, I found a lower carb Zuppa Toscana copycat recipe.  This recipe is inspired by both.

This low carb soup is creamy and thick, with a slight spicy kick from the sausage and crushed red pepper.

Italian Sausage Cauliflower Soup

Makes about 6 servings

Click here to print this recipe

• 1 pound Italian sausage
• 1 medium onion, diced (use more or less to your taste)
• 2-3 cloves garlic, minced
• 1/2 t crushed red pepper flakes (use less or omit if you don't like a spicy kick; use more if you do)
• Salt & pepper
• 16 oz frozen cauliflower florets
• 12 oz frozen riced cauliflower
• 4 c chicken broth or stock
• 1/2-1 c heavy whipping cream
• 10 slices of bacon, cooked and crumbled, or a couple of handfuls of real bacon pieces--measure with your heart
• 2 c chopped kale or spinach, optional 

Instructions

1. In a large pot, sauté 1 lb Italian sausage with 1 diced onion until sausage is cooked through.  
2. Add 2-3 cloves of minced garlic.  Cook and stir for a few more minutes until fragrant.  
3. Add crushed red pepper and salt and pepper to taste*, 16 oz frozen cauliflower florets, 12 oz frozen riced cauliflower, and 4 cups chicken broth.  
4. Bring to a boil; reduce heat, cover and simmer for 20-30 minutes or until tender, stirring occasionally.  
5. Add 1/2 - 1 c of heavy whipping cream, 10 slices of bacon, cooked and crumbled, and kale or spinach, if using.  Heat through.  Serve and enjoy!

* I used 1/2 t pepper and 1/2 T salt, but my homemade chicken stock didn't have any salt in it. 

Low carb chicken pot pie: a recipe

 Friends, we have another keeper!  This time it's a delicious and creamy chicken pot pie, that just happens to be low carb, at about 10 carbs per serving.  Don't worry about the cream cheese and mozzarella in the filling--you can't taste it, but it does serve to thicken the sauce and make it creamier.  I put mine in a bowl, crumbled up the biscuit, and mixed it all together to eat it.  So good!

Low Carb Chicken Pot Pie ( about 6 servings)

Adapted from here

Click here to print

For the biscuits:

• 1 1/2 c almond meal/flour
• 4 egg whites
• 1/3 c butter or coconut oil
• 1 t baking powder
• 1/2 t kosher salt

1. Cut 1/3 c butter into 1 1/2 c almond flour, until butter is pea sized and evenly distributed throughout the flour.
2. In a separate bowl, whisk 4 egg whites until frothy.
3. Add frothy egg whites, 1 t. baking powder, and 1/2 t. salt to the almond flour mixture.  Mix until combined.
4. Cover and refrigerate while preparing the filling.

For the chicken filling:

• 3 T butter 
• 1 small yellow onion, medium diced
• 1 medium-ish turnip or rutabaga, medium dice
• 1/2 cup carrots, medium dice
• 3 cloves garlic, minced
• kosher salt and fresh cracked pepper, to taste
• 1-2 T dried mixed herbs (I used rosemary, thyme, and oregano) OR 1/2 cup mixed fresh herbs, chopped finely 
• 1 cups chicken stock 
• 1/2 cup heavy cream
• 4 oz cream cheese, cut into cubes
• 1/4 cup shredded mozzarella cheese
• 2 c broccoli (fresh or frozen), chopped in small pieces
• 2-3 cups cooked, shredded chicken (use a rotisserie chicken, if desired, for convenience)

1. In a medium pot or Dutch oven, melt 3 T butter over medium heat.  When the butter is melted, add 1 diced onion, 1 diced turnip, and 1/2 c. diced carrots.  Add salt and pepper, and sauté until the veggies are soft, about 8 minutes.  Add 3 cloves minced garlic and sauté for another minute.
2. Add dry or fresh herbs, 1 c. chicken stock, and 1/2 c heavy cream.  Bring to a boil, then simmer on low until sauce thickens a bit, about 8 minutes.
3. Add 4 oz cream cheese.  Heat and stir until melted.
4. Add 1/4 c. shredded mozzarella cheese and stir until melted.
5. Turn off the heat and add 2 c chopped broccoli and 2-3 c cooked chicken.  Taste and adjust seasonings if desired.
6. Pour into a 2 qt casserole dish, and top with biscuit dough--scoop it out in 6-8 mounds, then pat down to flatten.
7. Bake at 375° F until biscuits are golden brown, about 30-35 minutes.

Beef Barley Casserole: a Recipe

 I made this hearty casserole the other day, and it is definitely a keeper!  I'm on another** use-up-the-half-used-stuff kick, and I had an open box of pearled barley in the cupboard.  You guys.  In 2019, I used up the last of a box of barley that expired in 2011.  And then I bought more barley!  And actually used some.  But not all, of course.  Which is how I ended up with another open box of barley in the cupboard.

When I think of barley, I inevitably think of soup, but I just ... didn't want ... soup.  But barley is a grain, just like rice, and where does rice show up, about half the time?  In casserole recipes.  So I went on the lookout for a barley casserole recipe.  And I found one***.  The problem was, it was more of a side-dish than a main dish.  So I tweaked it a bit to create to this deliciousness that will probably lead to me buying more barley.

This is a filling main dish casserole, with a lovely beef flavor, complemented by the slightly nutty flavor from the toasted barley.  I made mine in a 12" cast iron skillet because my main goal in life is to use as few dishes as possible, but if you don't have an oven-safe stove-top pan, you can transfer it to a greased baking dish before putting it in the oven.  Try it--I think you'll love it.

Beef Barley Casserole  

Adapted from here

Click here to print

1 lb lean ground beef

1/2 cup butter or margarine (1 stick)

1 cup quick cooking barley

1 medium onion, chopped

1/2 cup sliced almonds

1 (2 oz. pkg) onion soup mix

2 cups chicken broth, plus more for baking

1. In a large oven safe skillet or Dutch oven, cook 1 lb ground beef until no pink remains.  Remove from the pan and set aside.  Drain excess fat.
2. In the same pan, melt 1/2 c butter over medium heat. Add 1 c barley and 1 medium chopped onion and sauté until toasted and golden. 
3. Stir in ground beef, 1/2 c sliced almonds, 1 packet dry onion soup and 2 c chicken broth. 
4. Bake at 350°F for 1 hour, stirring every 20 minutes, and adding more liquid* (chicken broth or water) if needed (I used about another 1.5 c of turkey stock).  

* The original recipe says to bake the casserole covered, which would reduce the need for additional liquid, but I really liked my uncovered version.

** I feel like I am almost always on a use-up-the-half-used-stuff kick...

*** I actually found another barley casserole recipe.  It was a tex-mex casserole, and while it sounded good, it just wasn't what I wanted.  

Caramel Banana Muffins

 It started when I watched a Budget Eats video from Delish in which Delish Senior Food Editor June lived off of her leftovers and pantry for a week.  Y'all know that from time to time I like to use up random food odds and ends that I've collected, and that's exactly what June did during this extremely hot week of filming.   She's so good at it.  Seriously.

On the 6th(?) day June decided to make Banana Caramel Teff Cakes.  And I said to myself, "self, we have leftover caramel sauce in our fridge."  And myself replied, "yes, and we also have overripe bananas in the freezer."  

"We should make caramel banana muffins!" we exclaimed in unison.

It happened exactly like that.

And so I found myself googling banana caramel muffins, and I came across this recipe from Midwest Living.  Now, the disadvantage of this recipe is that it uses only a couple of tablespoons of caramel sauce, and we have ... well, we have more than that, but the advantage of this recipe is that it uses a little bit of cream cheese, which I and myself happened to have in our freezer, because of buying 8 ounces and then only using 6 and then letting it sit in the fridge until it was almost not good anymore and then sticking it in the freezer because maybe I/we would use it someday.

Y'all.  These muffins are so good.  Unlike traditional banana bread, these muffins are light and fluffy, more like a cake than a muffin, but also super moist, with just the right amount of banana flavor.  You can skip the topping if you like, but do not skip putting part of the topping mix into the batter.  Mmmm. So good.

Here, without further ado, is the recipe.

Caramel Banana Muffins

Adapted from here

Click here to print this recipe

For the topping (cut in half if you're not going to use the topping as a topping):

• 1/2 c. chopped pecans
• 2 T granulated sugar
• 1 t ground cinnamon

For the muffins:

• 2-3 oz cream cheese, softened (I used 2 oz, because it's what I had, and it turned out great)
• 1/4 c (half a stick) of butter, softened
• 2/3 c. granulated sugar
• 1 large egg
• 1 ripe banana, peeled and mashed (about 1/2 cup)
• 1 t vanilla extract
• 1 1/4 c all purpose flour
• 3/4 t baking powder
• 1/4 t baking soda
• 1/4 t salt
• 2 T caramel flavored ice cream topping, plus more for serving if desired

Directions:

1. Preheat oven to 375°F and line 12 muffin cups (I use silicone muffin liners).  You could grease the cups instead, but be aware that you might decide you hate your life when you try to remove the muffins, and then later, when you attempt to wash the pan.
2. In a small bowl, mix together 1/2 c. chopped pecans, 2 T sugar, and 1 t cinnamon.  Set aside.
3. In a large mixing bowl, mix together 2-3 oz cream cheese, 1/4 c butter, and 2/3 c sugar until combined.  Add 1 egg and mix well.  Add 1 mashed banana and 1 t vanilla extract, and mix until well combined.
4. Add 1 1/4 c flour, 3/4 t baking powder, 1/4 t baking soda, and 1/4 t salt and stir just until combined.  Stir in 1/4 c of the pecan mixture.
5. Spoon half of the mixture into the prepared muffins cups, about 1 rounded tablespoon per cup.  Drizzle with about 1/2 t of caramel sauce (use your heart on this one, friends), then top with the remainder of the batter, distributing evenly among the cups.  Use a spoon or spatula (or your finger--I won't judge) to smooth the tops, taking care to cover all of the caramel sauce.  Sprinkle with remaining pecan topping if using.
6. Bake in a 375° oven for 18 to 20 minutes or until a toothpick inserted in centers comes out clean. Cool in pan on a wire rack for 5 minutes. Remove from pan. Serve warm drizzled with more caramel topping, if you like.

Italian Cauliflower (or Pasta) Salad

 Today I'm sharing a recipe that I've been making about once a month lately.  It stores well and makes a great side dish or even a light lunch, and is an easy way to eat your veggies.  The dressing works well for pasta salad, too.  Feel free to add or subtract veggies or meats as desired.

Italian Cauliflower (or Pasta) Salad

Modified from here

Click here to print

For the Salad:

• 1 pound cauliflower florets (about half of a medium cauliflower head) or pasta, cooked according to package instructions, and cooled
• 6-8 ounces mozzarella cheese, cut into 3/8" cubes
• 1 cup grape tomatoes, cut into quarters
• 1/2 c. ripe olives, cut into slices or quarters
• 1 c. chopped spinach or kale, optional
• 4 ounces salami slices, diced
• 4 ounces pepperoni slices, quartered
• 1/4-1/2 cup diced red onion
• 1/4 cup pepperoncini, diced

For the dressing

• 1/2 cup olive oil
• 4 T lemon juice
• 1 teaspoon salt
• 1 teaspoon oregano*
• 1 teaspoon basil*
• 1 teaspoon rosemary*
• 1-2 cloves garlic, minced

Instructions

• Chop the cauliflower into bite-sized pieces and place in a large microwave-safe bowl. Add 2 tablespoons of water, cover with plastic wrap, and microwave for 3-5 minutes or until as tender as you'd like. Drain the liquid from the bowl.  Allow to cool.
• Add the salad ingredients to the bowl with the cauliflower and mix.
• In a small bowl, whisk together the 1/2 c. olive oil, 4 T. lemon juice, 1 t. salt, 1 t. oregano*, 1 t. basil*, 1 t. rosemary*, and 1-2 cloves minced garlic until well combined. Taste and add additional lemon, herbs, or salt as desired.
• Pour the dressing over the cauliflower salad and toss to coat.
• Cover the bowl and refrigerate for 2 hours to allow the flavors to meld before serving.

* Substitute 1 T Italian seasoning for the oregano, basil, and rosemary, if desired.

Zesty Salsa: a Recipe

 Hi again, everyone.

You didn't think I'd leave you hanging, did you?  Here's my salsa recipe!  It's modified from Ball Blue Book of Preserving.  

Mod-i-fied.  

So use at your own risk.

I hardly ever put the cilantro in.  It's such a small amount, it hardly seems like it would make an impact.  But I happen to have some cilantro right now, so I put it in this time.

Zesty Salsa

(click here to print this recipe)

Makes 8-9 pints

• 10 c. chopped, seeded (I stopped seeding the tomatoes years ago, but feel free to take them out if they bother you, peeled, cored tomatoes (about 6 pounds)--measure after chopping)
• 5 c. chopped and seeded bell peppers (about 2 pounds--any color you want)
• 5 c. chopped onions (about 1.5 lbs--I chop these in the food processor, and it ends up being less than 5 cups)
• 2.5 c. chopped jalapeno peppers (about 1 pound.  I also chop these in the food processor.  The more seeds and membranes you leave in, the hotter the salsa will be.  I remove the seeds and membranes from about half of my peppers.  The salsa's spiciness also depends on how spicy your peppers are, so don't blame me if your salsa ends up too or not enough spicy)
• 6-8 cloves garlic, minced
• 2 T cilantro, minced
• 3 t salt
• 1.25 c apple cider vinegar or white vinegar (or a combination)
• 6 oz tomato paste

1. Combine all ingredients except tomato paste in a large saucepot.  
2. Bring mixture to a boil.  Reduce heat and simmer for 10 minutes.  
3. Add tomato paste and stir.  Continue to simmer, stirring occasionally, until the salsa reduces to your desired consistency.

To can (please note: these are not thorough canning instructions.  These are canning instructions for people who already know how to water bath can):

Ladle hot salsa into hot jars, leaving 1/4" headspace.  Adjust lids and rings. Process in a water bath canner for 15 minutes.

Enjoy!

Croutons: a "recipe"

Three things happened.

One. Bubby kept saying we should make croutons (and by we, he meant me).
Two. We ran out of croutons.
Three. No one ever wants to eat the heels of the bread, which means they leave the heels in the bread bag.  Forever.  Until I deal with them.  And by deal with them, I mean throw them away.

So I made croutons out of the bread heels, and now I will never have to feel guilty about throwing them away again.

If you also don't want to have to feel guilty about throwing away bread, whether it's the heels, stale French bread that your fantasy self urged you to buy, or that lone leftover hot dog bun, read on.

Croutons

To print this recipe, click here.

Ingredients

• Bread, cut into cubes 
• Olive oil 
• Spices and/or seasonings (I used Italian seasoning, garlic powder, salt, and pepper)

1. Preheat oven to 400°F and line a baking sheet with parchment paper (the parchment paper really isn't necessary, but it sounds fancy, right?)
2. Place cubed bread (I used 5 bread heels, that weighed 4.5 ounces) in a large bowl and drizzle with olive oil (I used about 1.5 T).  Add seasonings (I used 1 t Italian seasoning, 1/2 t garlic powder, 1/4 t salt, and 1/8 t pepper).  Toss to coat.
3. Pour bread mixture onto prepared pan in a single layer.
4. Bake, flipping once (honestly, have you ever tried to flip a bunch of little things on a baking sheet?  How to you keep track of which ones have been flipped?  Just give it a good stir.  It'll be fine), until crispy--the amount of time will depend on the size of your cubes (mine took about 12 minutes).
5. Cool completely and store in an airtight container.

Small Batch Strawberry Freezer Jam (no pectin)

Hubby likes strawberry jam.  He keeps saying that we should make some.  And by we, he means me.  He's the only person in our house who eats it, though, so if I made a regular size batch of strawberry jam, it would literally take years for our family to eat it all.  And by our family, I mean Hubby.

The reason it's hard to make a smaller batch of jam or jelly is because most of the recipes call for pectin.  And pectin is most readily available in premeasured boxes.  And the recipes are written to use a whole box.

So I've been on the hunt for a small batch strawberry jam recipe, and I finally got to try it last week.  This recipe takes advantage of the strawberries' natural pectin to thicken the jam, which means you can make as little or as much as you like.

Small Batch Strawberry Freezer Jam

Inspired by this recipe

Makes about 1 cup of jam--recipe can be doubled, tripled, or quadrupled. 

To print this recipe, click here.

1 c. crushed strawberries (measure after crushing)
2 T. bottled lemon juice
3/4 c. sugar

• In a small saucepan, mix together strawberries, lemon juice and sugar.
• Over medium-high heat, bring to a boil, stirring occasionally.
• Reduce heat to medium-low, and simmer, stirring occasionally to prevent sticking, for 20 minutes, or until the mixture thickens.  It thicken as it cools, so don't think you have to cook it until it's the consistency of jam.  It should coat the spoon, though.
• Remove from heat; skim foam if desired. Pour into storage container(s).  If you're freezing the jam, use a jar with straight shoulders, and leave half an inch of headspace to allow for expansion.  Allow to cool; cover and refrigerate or freeze.

Let me know if you try it!

Shepherd's Pie: a Recipe

Shepherd's pie was the first food that AKD ate with us as a family, and it remains one of his favorites.  I like it, too, because it's pretty easy, and a complete meal in and of itself.  While technically, shepherd's pie is made with lamb, and the same recipe made with ground beef is cottage pie, to me and my family this will always be shepherd's pie.

I'm a little surprised that I haven't shared the recipe with you before now, but better late than never, right?  Also, AKD's going to be responsible for feeding himself starting in September, and he wanted the recipe.  In honor of AKD, I've included the ingredient amounts in the instructions.  So. much. easier.

Here it is:

Shepherd's Pie

(makes ...a lot... we like leftovers of this meal, but it's super easy to cut the recipe in half or freeze half)

(to print this recipe, click here)

2 lb ground beef (I use 93% lean)
1/2 c. flour, or proportional amount of another thickening agent
2 c. beef broth (or 2 c. water with 2 beef bullion cubes dissolved in it)
Two 16 oz bags of frozen mixed veggies (or equivalent amount of cooked veggies of choice)
About 4 c. mashed potatoes (I loosely follow this recipe, but instant works, too)

• In a large skillet, brown 2 lb ground beef.  Do not drain.
• Add 1/2 c. flour or equivalent amount of another thickening agent.  Stir to distribute, and cook over medium high heat, stirring, for a minute or so.
• Slowly add 2 c beef broth, stirring constantly until combined.  Bring to a boil and simmer, stirring occasionally until gravy is thick.
• Add two 16 oz bags of mixed veggies and stir to combine.  Cook, stirring occasionally, until heated through.
• Pour mixture into a 9x13 pan, 2.5 qt dish, or two 8x8" pans.
• Top with about 4 c. mashed potatoes.  Some folks put the potatoes just around the outside edge, but we spread them over the entire surface.  
• Bake at 400°F for 40-45 min or until potatoes start to brown.  This almost always bubbles out of the pan, so place a large baking sheet under to catch drips.
• To freeze, prepare as listed, including baking.  Let cool completely, then wrap well and freeze.  To bake, cover with foil and reheat at 350°F for an hour, or until hot.

Taco pasta salad: a recipe

I've been making batch lunches for my two oldest boys, since everyone's home, and leftovers don't last very long around here.  And they're hungry!  Everyone insists on eating every 5 hours or so.  A couple of weeks ago, I made taco pasta salad, and they liked it.  This salad can be served warm or cold, and it's a fun salad to bring on a picnic.  Here's the recipe.

Taco Pasta Salad

(adapted from here)

1 lb pasta (I used rotini, but use what you like)
1/3 c. olive oil
3 T. lime juice
1/2 t. ground cumin
1 lb meat, taco seasoned (I used ground beef, but feel free to use what you like)
1 (15-oz.) can corn, drained
1 (15-oz.) can black beans, drained and rinsed
1 c. halved or quartered cherry tomatoes
1 c. diced bell peppers (I used yellow and red)
1 c. sliced black olives
2 c. shredded or cubed cheese (optional--I used sharp cheddar)
4 green onions, thinly sliced and/or 1/2 medium red onion, diced

1. Cook and drain the pasta according to package directions.  Cool if you're serving this salad cold.  Place pasta in a large serving bowl.
2. Whisk together 1/3 c. olive oil, 3 T lime juice, and 1/2 t. ground cumin.  Pour over the pasta and toss to coat.  Alternately, use about 1/2 c. of your favorite prepared salad dressing.
3. Add remaining ingredients to the pasta and gently stir (I left out the cheese since one of the people who were going to eat this don't like cheese.  The other person just added some to his portions)

The Taco Pasta Salad will keep for about a week in the fridge.  Individual portions can be heated up if desired.

Let me know what you think if you try it!

Strawberry Fluff: a recipe

The other day AKD mentioned that he thought it would be good to have strawberry fluff: like green stuff, which some people call Waldorf salad, or caramel apple salad, but with strawberries.  My personal strawberries aren't ready yet (I saw a few flowers the other day), but somebody's are, because I've been seeing them for cheap at my grocery store...or, more accurately, in my grocery store's sales flyer.

So I decided to look online for a strawberry fluff recipe.  And I found a few, but they all contained cream cheese, which sounded delicious to me, but was a no-go for AKD.  So I had to make my own recipe.

All of the people (who tried it) liked it.  Strawberry fluff won't replace caramel apple salad or green stuff in our menu plans, but we will definitely be adding it to the rotation.

In the tradition of green stuff, strawberry fluff is light and slightly sweet, with just a little bit of crunch, a perfect summer side dish or dessert when strawberries are in season.  Here's the recipe.

Strawberry Fluff

Click here for a printable copy

• 20 oz can crushed pineapple, undrained
• 1 pkg (3 oz) strawberry flavored gelatin
• 1 pkg (3.4 oz) instant vanilla pudding
• 1 lb strawberries, hulled and chopped, about 2 cups
• 1 c. mini marshmallows
• 1 c. chopped walnuts (optional. Substitute pecans, pistachios, cashews, or macadamia nuts if desired)
• 1 pkg (8 oz) whipped dairy topping, thawed
• (optional) crushed pretzels for garnish

Mix together crushed pineapple with juice, strawberry flavored gelatin, and instant pudding mix.  Add strawberries, marshmallows, and nuts, and stir to combine.  Fold in whipped dairy topping.  Top with additional whole or chopped nuts, if desired, or top with crushed pretzels just before serving.

Bread Machine English Muffins

Yup.  I made English muffins, friends.  Finally.

I saved a recipe, printed from some website, for years, intending to make English muffins.  I bought muffin rings...in 2013 (thank you, Amazon, for keeping track of that for me).  I almost got rid of those muffin rings while decluttering my kitchen too many times to count.  It took a pandemic for me to finally make the English muffins.

It turns out, English muffins are super easy to make, even if you don't have muffin rings.  With just a few ingredients and some patience, you too can make fresh, delicious English muffins in a few hours. I used my bread machine to mix, knead, and raise these, but you can definitely do these things by hand if you don't have a bread machine.

Here's the recipe:

English Muffins

adapted from here

1 c. milk
3 T. butter, melted and cooled
1 egg
1/2 t. salt
2 t. sugar
3 c. all purpose flour
1 1/2 t. yeast
cornmeal (for dusting)

• Add ingredients, except for cornmeal, to bread machine in the order listed.
• Start the dough cycle.  After about 5 minutes, lift the bread machine lid to check on the ingredients.  If needed, scrape down sides.  If the dough seems too dry, add water, 1 t at a time until it comes together.  If the dough seems too wet, add flour 1 t at a time.
• When the dough cycle is complete, on a surface lightly dusted with cornmeal, pat the dough into a rectangle about 1/2 inch thick, and cut into rounds using a cup, a biscuit cutter, a muffin, ring, or even a tuna can.  You can gather up scraps and cut more rounds, for a total of 8-10.  Alternately, divide the dough into 8 equal portions, and pat each portion into rounds about half an inch thick, then dip both sides in cornmeal.
• Cover and let rise for 20-30 minutes.
• Heat a cast iron skillet or electric griddle over medium-low heat.
• Cook the muffins, until they are golden brown, about 5-7 minutes per side.
• Cut with a serrated knife and serve warm.  Any extras can be frozen, and heated in the toaster or microwave.

Mayo

I made mayonnaise, y'all.

I never much liked mayo.  Looking back, that could be because I didn't realize that mayonnaise and "dressing" (think Miracle Whip), are not the same thing.  I definitely didn't like "dressing," and I still don't.  I probably assumed I didn't like mayo because I for sure didn't like "dressing." Did you know it has corn syrup in it?  Yuck. 

The turning point in my attitude toward mayo may have come when my aunt strongly suggested  that I try (read: didn't give me a choice and ordered for me) a hamburger topped with mayo and green olives, when I was out to lunch with her one day.  It was delicious.  Then came Whopper Wednesday when I was at school--Whoppers for $1, every Wednesday, complete with mayo.  It was a thing.  So good--the food and the memories.  Now, it's the Deluxe Butterburger from Culvers.  Mmmm.  Love them.  Kind of obsessed.

I still don't eat a whole lot of mayo, but it's an ingredient in a few of my favorite lunch prep items, and I do like to smear some on my hamburgers from time to time.  Always with olives, of course.

I've wanted to make my own ever since I discovered how simple mayonnaise is to make.  And I was planning to, the last time we ran out of store bought mayo.  But I forgot.

This time?  I didn't forget.

It was even easier than I thought it would be, and I thought it would be pretty darn easy.  The hardest part was scraping the finished mayo out of the blender into the jar.* 

Now, there is a raw egg in there, which would make me nervous if I didn't have chickens--I doubt Toasty Crunch is gonna try to kill me by poisoning me with salmonella, since I bring her food.  If you don't have chickens, or think your chickens might try to poison you, you can use a pasteurized egg.** 

I used olive oil, because that's what I had, but next time, and there will be a next time, I will endeavor to use avocado oil.  In fact, I've already got avocado oil on my shopping list, because you never know when you're going to have a mayo emergency.

This is the recipe that I used.  Don't let the long list of ingredients (is 8 long?) intimidate you.  Really, all you need is oil, an egg, and acid.

Let me know if you try it!

***************

*One more reason I (occasionally) wish I had an immersion blender.  I could have just made the mayo in the storage container, which would have eliminated the need to transfer, and would have resulted in less waste.

**I don't know how egg pasteurization works.  How do they pasteurize without cooking the egg?  I guess I'll have to find out, and I may or may not report back.

We need one of each: Random Thoughts with Scarlet

Speaking of Just Dance...ok, we weren't.  Just go with me, here.

Y'all!  Not only did I finish 1st in three different songs the other day, I also finished first in a tournament (which is three songs in a row--highest cumulative score wins).  Eek!  My theory is that all the really good dancers have moved on to Just Dance 2020, but that doesn't make me any less geeked when I see my name on top of the leader board. 

So if the really good dancers have moved on, does that mean that there's another World Dance Floor out there, where all the really good dancers are dancing to 2020 songs?  How long will my 2019 World Dance Floor continue to exist?  Dunno.  I'll keep you posted.

*****

People!  Rocky laid an egg.  What. Is. Going. On?  I am not prepared for these already-molted chickens to lay eggs again until spring(ish).  I am not complaining, because eggs are delicious; I'm surprised.

*****

Speaking of chickens, I could spend hours looking at chicken breeds online.  I know that I could, because I do.  Some of them have feathers on their feet and/or legs!  Some of them have crests, muffs, or beards!  Some of them have five toes!  Five!  Some of them lay blue eggs, or chocolate brown eggs, or pink eggs!  Pink!  They're all so wonderful--I'll take one of each, please.

*****

Speaking of wanting one of each, the other day Hubby said we needed more chickens.  I couldn't agree more.  We're gonna need a bigger coop.

*****

I've mentioned that I've distilled my Warm Me Up Sausage Quiche down to the four essential ingredients, and I try to always have those four ingredients in the house.  I almost always have those ingredients, but they're not always in usable form--the sausage is raw and frozen and the cheese is ungrated, in blocks.  Well, yesterday I decided to cook a bunch of sausage and grate a bunch of cheese, so now I have three bags of cheese and sausage in the freezer all measured out and ready to be made into quiche (along with a baked quiche in the fridge).  I'm so excited to have streamlined the quiche process even more!  Batch cooking to the rescue!

Here's my current recipe:

• Mix together 6 eggs, slightly beaten, 8 oz shredded cheese (I usually use sharp cheddar), 6 oz breakfast sausage, cooked and crumbled (about 8 oz raw), and one 7 oz can diced green chilies.
• Pour into a greased 9" square baking pan and bake in a preheated 400°F oven, for about 30 minutes, or until cooked through and no longer jiggly.

*****

The Just Dance 2019 World Dance Floor still exists.  In addition to all of the accolades mentioned above, I've become Dancer of the Week for three songs!  That means that I achieved the highest score for each of those songs in the past seven days.  Of course, my titles were short-lived, but it was super exciting to see my name up there.

*****

I've been making lots of Cricut projects, but I haven't been very good at taking pictures of them.  Whoops.  Here are a few of the projects you haven't seen yet:

 This is actually a reversible sign.  I took the "gather" picture before I put the frame on.

 I love these pantry labels.  Side note: who else has four or more different types of flour in their pantry?  I actually have six, but only four of them are in labelable containers.

My Cricut project list just keeps growing, so stay tuned!

Strawberry Lemonade Concentrate for Canning or Freezing

Our strawberry harvest this year is by far the best harvest we've had since we planted the strawberry patch a few years ago.  I think it's partly because the patch is well-established, and partly because I've done a better job protecting the berries from rodents and birds this year, and partly because of the weather.

This year, for the first time, I've been harvesting enough strawberries that we can't eat them all before they go bad.  That's why I decided to make them into strawberry lemonade concentrate.  Sure, I could freeze them, but I think my family will enjoy them more this way (and if you're like me, harvesting your own strawberries, you can freeze them until you get enough to make the strawberry lemonade.

This is a super simple recipe, with only 3 ingredients.  It tastes sweet and tart, just perfect to sip while sitting in the porch spring on a hot summer evening.  I canned my strawberry lemonade concentrate, because I have way more shelf space than I do freezer space, but if you don't want to can it, you could certainly freeze it.  Enjoy!

Strawberry Lemonade Concentrate

(to print this recipe, click here)

6082752

Ingredients (About 6 pints)

• 6 c. strawberry puree (3-4 pounds strawberries)
• 4 c. lemon juice (bottled is fine)
• 6 c. granulated sugar

Instructions

1. Wash, hull, and puree the strawberries in a blender or food processor, measuring to make 6 cups of strawberry puree.
2. Add the strawberry puree, lemon juice, and sugar to a non-reactive pot and stir.
3. Heat over medium-high heat, stirring occasionally, to 190°F. Remove from heat, and skim any foam.

If canning

Ladle hot liquid into about 6 pint jars or 3 quart jars, leaving 1/4" head space. Process in a boiling water canner for 15 minutes.

If freezing

Allow to cool. Ladle into freezer containers and freeze.

To reconstitute

Add 3 jars water, sparkling water, or lemon-lime soda to one jar concentrate. Taste, and add more water or sugar if desired.

Powered by Recipage

Bread Machine Copycat Texas Roadhouse Rolls

Hi friends.  I figured it was time to share my go-to roll recipe with you, since it shows up so often in my menu plan posts.  It's been a long time since I've been to Texas Roadhouse, so I don't know exactly how close these come to their rolls, but I do know that they are pretty darn delicious. 

We use these as hamburger buns, and also serve them anytime a meal calls for rolls.  I've made them smaller to use as slider buns, and I've made them oblong to use for hot dogs or subs.  It does require a bit more effort to make these than it does to just buy buns or rolls, but that effort is more than worthwhile.

Bread Machine Copycat Texas Roadhouse Rolls

(To print this recipe, click here)

6082508

Ingredients (serves 12)

• 1 1/2 T melted butter
• 1 c milk, scalded, then cooled
• 1/4 c water
• 1 egg
• 3 1/2 c flour (I use 2 c white whole wheat + 1 1/2 c bread flour)
• 1/4 c sugar
• 1 t salt
• 2 t yeast

Instructions

1. Add ingredients to bread machine in the order suggested by the manufacturer. For me, it's wet ingredients first, then dry ingredients, with the yeast on top. (And yes, you do want to scald the milk. Something about proteins and enzymes)
2. Set bread machine to the dough cycle and start. Don't forget to check back after about 5 minutes to make sure everything's mixing correctly. Scrape down the sides, and add water if the dough is too dry, or flour if the dough is too wet.
3. When the dough cycle is complete, punch down and turn out dough onto a floured surface. Cut into 12 even-sized pieces. Let rest for 10 minutes.
4. When the resting period is done, shape into rolls and arrange in a greased 9x13" pan.
5. Cover loosely with a towel and let rise until double. The length of time will depend on the temperature of your kitchen, but I generally let them rise for 30-60 minutes.
6. Bake in preheated 350°F oven for 15-20 minutes, or until golden brown. Baste with melted butter, if desired (I never do).

For the authentic Texas Roadhouse experience, serve with Cinnamon Honey Butter.

Mix together 1/2 c. softened butter, 1/4 c. powdered sugar, 1/4 c. honey, and 1 t. cinnamon.

Powered by Recipage

Allllll the apples ~ and ~ Apple Pie Filling Recipe

Y'all.  We preserved apples this weekend.  So many apples.  As I mentioned, we decided to make some apple treats besides applesauce this year.

First, I made six half pints of caramel apple jam,

and I started a batch of apple cider vinegar with the scraps.

Why yes, I am using a pteranondon jelly glass as a fermentation weight in my apple cider vinegar.

The next day, I thought I was making apple cider, but it turns out I was actually extracting pectin.  Whoops.  I guess that's what I get for listening to random strangers on the internet rather than using a tested, trusted recipe.

This apple cider looks suspiciously like applesauce.

Oh wait.  I'm a random stranger on the internet.  For some of you, anyway.  Don't listen if I try to tell you how to make apple cider, kay?

Improvised jelly bag.  I wasn't ever going to finish that quilt anyway.

So, yeah.  I've got about a gallon of apple pectin.  Or apple juice concentrate?  It's slippery.  And does not taste like apples.  But at least it's a pretty color.

Next, we started in on the applesauce.  We ended day two with 25 pints.  We decided to do mostly pints this year because they're a better size for giving away as gifts.

Applesauce.  It felt like waaay more than this.

Day three, I made a batch of apple pie filling.  I had been planning on using a random stranger's recipe, because it sounded good, but after the apple cider pectin debacle, I reverted back to a recipe given to me by a friend a couple of years ago (recipe below--I don't know if you can trust me on this or not--it's one of those handed down recipes that has been used for years, but it's not necessarily approved by the USDA).

Apple Pie Filling.  So pretty.

Then we made another 6 quarts, 10 pints, and one half pint of applesauce, for a grand total of 10.375 gallons of applesauce, to round out this years' apple preserving.

We are done.  But y'all.  We made all that with the apples from just one of our two apple trees.  I might grab some off the other tree to make muffins or apple crisp, but we're going to #feedthewildlife with most of the rest of the apples.  The deer, turkeys, bears, and chickens will thank us.

Here's that recipe--enjoy!

Apple Pie Filling (for canning)

(Click here to print)

6082442

Ingredients (Makes 7 Quarts)

• Apples, peeled, cored, and chopped (enough to fill 7 quart jars with one inch headspace)
• 4 1/2 c. sugar
• 1 c. Clear Jel (a modified corn starch that's safe for canning--you want the "cook type", not instant)
• 1 T ground cinnamon
• 1/4 t ground nutmeg
• 1 t salt
• 10 c. water
• 3 T bottled lemon juice

Instructions

1. Peel. core, and chop the apples. I used our apple peeler to peel, then our apple slicer/corer to core and slice.
2. Fill seven quart sized canning jars with apple chunks, just up to the neck.
3. In a large saucepan, stir together sugar, clear jel, cinnamon, nutmeg, and salt. Add water and stir.
4. On medium high heat, cook and stir until the mixture boils and thickens (this took a lot longer than I was expecting, but be patient--it'll happen).
5. Remove from heat and stir in lemon juice.
6. Add hot syrup to apple-filled jars, using a bubble popper or the handle of a wooden spoon to help the syrup move down and fill all the air pockets. Leave 1 inch headspace, making sure all the apples are covered in syrup.
7. Process in water bath canner for 20 minutes.

To Use

• One quart will fill a 9" pie. Bake according to recipe instructions.
• Apple Pie Filling also makes a delicious Apple Crisp. Just follow your favorite recipe for the topping.
• Apple Pie Filling can be used to top ice cream or other desserts.
• If you have extra syrup, you can use it to top ice cream or pancakes.

Powered by Recipage