Wednesday, September 28, 2016

Grandma Vicki's Homemade Tomato Sauce

1/2 cup onion sliced or minced onions
1 lb. ground beef (add half/half ground sausage)
2 cloves minced garlic
2  1lb. can crushed tomatoes
2  8oz. can tomato sauce
1 sm. can mushroom (optional)
1/4 cup parsley
1 1/2 tsp. oregano or sage
1 tsp. salt
1/4 tsp. thyme
1 bay leaf
1 cup water

Cook the onions in a little oil until tender. Add the ground beef and garlic until browned.  Add the other ingredients.  Simmer for 2 hours. Stirring often.  Use with and Italian dish.

Wednesday, November 19, 2014

Apple Pie

One unbaked 9" pie crust (coat pan with flour)
7 cups sliced baking apples (5-6 large apples) (honeycrisp apples)
1/2 cup sugar
2 Tbsp. flour
1 tsp. cinnamon
2 Tbsp. lemon juice

Combine sugar, flour and cinnamon.  Pour over apples.  Coating apples well. Spoon into crust. Pour 2 Tbsp. lemon juice on top of apples.

Topping for 9" pie
1/2 cup sugar
1/2 cup flour
1/2 cup cold butter (1 stick)

Cut with a pastry blender or two forks until mixture is crumbly.

Pat the topping gently over the pie.  Put the pie on a cookie sheet.  Bake it at 400 degrees for 1 hour 15 minutes.

*recipe from Randy's client

Saturday, November 15, 2014

Strawberry jello pretzel salad

2 1/2 cup pretzels (crushed fine)
3 tbsp brown sugar
1 cup butter
1 pkg (6oz – this is the larger one) instant strawberry jello
1 16 oz container fresh strawberries, sliced
1  8 oz pkg cream cheese
1  cup sugar
1/2 tsp vanilla
1 cool whip (8 oz container)
*please note: for best results you must chill between steps. Allow 6-8 hours to complete the entire recipe.
First step, crushed pretzels! You can use any kind of pretzels, but make sure they have some salt on them. Begin by preheating your oven to 350. Then crush your pretzels. I used a ziploc bag  and rolling pin.

Combine pretzels, brown sugar, and melted butter and press into a lightly greased 9 x 13 pan. Bake at 350 degrees for 10 minutes. remove from the oven and allow to cool completely.
Once it is slightly cool I throw my crust in the refrigerator to allow it to get really cold. (anywhere from 30 minutes to an hour)
In the meantime, beat cream cheese, sugar, and vanilla until smooth.  Use a hand mixer for this. you don’t want lumps of cream cheese.  Blend in cool whip with a spatula.  Spread over cooled crust.  Make sure you spread this layer completely to the edges. You want to create a seal so your jello doesn’t leak through. Once this is done, put your pan back in the fridge to chill.
 Next, make your jello according to the package directions minus 1 cup of water.
Once your jello chilled to about the constancy of of jam or pudding (about an hour or two in the fridge) you’re ready!  Spoon your jello over cream cheese layer.  It's done.

Candied Yams (Sweet potato casserole)

6 large sweet potatoes
1 cup brown sugar
1 cup butter
1 tsp. cinnamon
½ bag of mini marshmallows

Peel your sweet potatoes and cut them into cubes. Boil your sweet potatoes until they are soft. Add the butter, cinnamon and brown sugar to the yams, and mash them until smooth. Put the mashed mixture into a casserole dish. Cover the sweet potatoes with the mini marshmallows and bake at 350 for 20 minutes or until the marshmallows are browned.

Tuesday, September 9, 2014

Best Brownies

1/2 cup butter
1 cup sugar
2 eggs
1 tsp. vanilla
1/3 cup unsweetened cocoa powder
1/2 cup flour
1/4 tsp. salt
1/4 tsp baking powder

3 Tbsp. butter, softened
3 Tbsp. unsweetened cocoa powder
1 Tbsp. honey
1 tsp. vanilla
1 cup confectioners sugar

Preheat oven to 350 degrees.  Grease and flour a 8-inch square pan.  In a large saucepan, melt 1/2 cup butter.  Remove from heat, and stir in sugar, eggs, and 1 tsp. vanilla.  Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder.  Spread batter into prepared pan.  Bake in preheated oven for 25 to 30 minutes. Do not overcook.  Top with sifted confectioners sugar or frosting.

To make frosting:  Combine 3 Tbsp. softened butter, 3 Tbsp. cocoa, honey, 1 tsp. vanilla and 1 cup confectioners sugar.  Stir until smooth.  Frost brownies while they are still warm.

*  I prefer without frosting because I don't like them too sweet. 

Monday, April 21, 2014

Creamy Chicken Chili

1 pound boneless, skinless chicken breast cut into 1/2-inch cubes
1 medium onion, chopped
1 1/2 tsp. garlic powder
1 tbsp. vegetable oil
2  (15-oz.) cans small white beans, rinsed and drained
1  (14-oz.) can chicken broth
2  (4-0z.) cans chopped green chilies
1 tsp. salt
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. black pepper
Big pinch of cayenne pepper
1 cup sour cream
1/2 cup heavy whipping cream

In a large pan, saute chicken, onion, and garlic powder in oil until chicken is no longer pink.  Add beans, broth, chilies, and seasonings.  Bring to a boil.  Reduce heat to low and simmer uncovered 30 minutes.  Remove from heat.  Stir in sour cream and whipping cream.  Serve immediately.

Makes 7 servings.

Ritzy Chicken Strips

2 lbs. boneless, skinless chicken tenders
2 cups plain yogurt or sour cream
2 cups broken Ritz crackers
1 cup grated dry Parmesan cheese
1/4 cup parsley flakes
2 Tbsp. garlic powder
1 tsp. each salt and pepper
6-8 russet baking potatoes (opt.)

If desired, place 6-8 scrubbed potatoes in 425-degree oven to bake while preparing and baking chicken.

Dip chicken tenders in yogurt or sour cream and place in a greased 9x13 baking dish.  Place broken crackers in a ziplock bag.  Using a rolling pin or straight-sided drinking glass, roll over bag to crush crackers.  Add Parmesan cheese, spices, salt, and pepper to bag.  Shake bag to blend; spinkle over chicken.  Cover with foil.  Bake at 425 for 30 minutes.  Remove foil; cook an additional 10 minutes.  Serve with potatoes. 

If desired, heat 1 can cream of chicken soup with 1/2 coup can of milk over stove top until warm.  Serve over chicken.