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Tuesday, May 11, 2010


Traditionally this is called "Hot Plate", and was made when people lived thru hard times like the depression when they didn't have much to get by on, but it is actually a pretty tasty meal, and can be made on a budget. It's another one of my mom's classic recipes that she made when I was growing up. It's pretty quick and easy to make, I hope you enjoy it.

1 lb. Hamburger
2 Potatoes Cubed
1 can red beans
1 Onion diced
1 Can vegetable Soup
Salt and Pepper to taste

Brown Hamburger and boil potatoes, then mix all ingredients together and simmer for 10-15 minutes. Serve with bread and butter.

Monday, May 10, 2010

Magic Cookie Bars or Hello Dolly Bars

These go by two names that I have heard of, Magic Cookie Bars and Hello Dolly Bars. No matter what you call them, they are delicious, and sinful. Every house should have this recipe in it, especially if you have kids, because they can help you pour in the ingredients and then think it's cool how they turn out once they are all done. I hope you enjoy a pan of these at your house sometime soon.

1/2 C. Margarine or Butter Melted
1 1/2 C. Graham Cracker Crumbs
1 C. Walnuts Chopped
1 C. Semi Sweet Chocolate Chips
1 1/3 C. Flaked Coconut
1 1/3 C. Sweetened Condensed Milk

Pour butter into bottom of 9x13 pan. Sprinkle with graham cracker crumbs. Sprinkle chopped nuts over top of Graham crackers. Scatter chocolate chips over nuts. Sprinkle coconut over chocolate and then pour Sweetened Condensed Milk over top of the Coconut. Bake at 350 for 25 minutes. Allow bars to cool before cutting them.

Sunday, May 9, 2010

Hawaiian Frog Eye Salad

This is a classic that my mom use to make for family parties all the time when I was growing up, and come to think of it, I should make it a little more often as it really isn't that hard to make, and kids always love the "frog eyes" that are in it.

1 C. Sugar
2 Tbsp. Flour
2 1/2 tsp. Salt
1 3/4 C. Pineapple Juice
2 Eggs, beaten
1 Tbsp Lemon Juice
3 Quarts Water
1 C. Mini Marshmallows
1 C. Coconut
1 Tbsp. Cooking Oil
1 pkg 16oz Acini de Pepe
3 cans Mandarin Oranges
2 Cans drained pineapple chunks
1 can Crushed Pineapple, drained
1 small carton Cool Whip

Combine Sugar, flour and 1/2 tsp salt in a pan, gradually stir in Pineapple juice and eggs. Cook over moderate heat, stirring until mixture is thickened. Add Lemon Juice and remover from heat and cool. Bring water to boil with remaining salt and oil. Add Acini de Pepe and cook to rolling boil until done. Drain pasta and rinse then cool to room temperature. Combine egg mixture and pasta, mix lightly but thoroughly. Refrigerate overnight in an airtight container. Add the remaining ingredients, mix lightly then refrigerate until well chilled.

Saturday, May 8, 2010

Apple Muffins

This is another yummy recipe from my mom. Can you tell we confiscated her recipie box? For mother's day we typed up all her recipes, some were looking pretty thrashed, laminated them, put them in a cute box. As a bonus we've been reminded of many childhood favorites, some forgotten some still used regularly. These muffins are best right from the oven with a little butter melted in the middle.

1 egg
1/2 c. milk
1 c. grated apple
1/4 shortening
1 1/2 c. flour
1/2 c. sugar
2 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. salt

Beat egg and stir in milk and grated apple. Melt shortening and add to mixture. Add dry ingredients and stir for 20 strokes, just until all is moistened. Bake at 400 for 25-30 minutes. Yields 12 muffins.

Friday, May 7, 2010

Minestrone Soup

I love soups, and when winter rolls around soup is thing you can never have enough good recipes for and this is another yummy version of Minestrone soup that my mom has had for a long time. I know youa re thinking that it's spring and not the most ideal time to post about soup, but we are still having snow storms here and it has been perfect soup weather, so I hope you enjoy.

2 C. Bulk Sausage or 20 Costco Meatballs cut into fourths
6 C. water
2 (15oz) cans of beef broth
2 Chopped White Onions
16 baby carrots cut in half or fourths
2 large Celery ribs diced
1 28oz can of diced tomatoes
1 28oz can of tomato Puree
1/2 tsp sweet basil crushed
1 tsp. oregano crushed
1/2 tsp parsley
Salt and Pepper to taste
1 can cut green beans, rinsed
1 can kidney beans drained and rinsed
1 can white beans drained and rinsed
1 can black beans drained and rinsed
1 C. uncooked Macaroni

Brown meat in heavy stock pot, drain grease. Add water, beef broth, onions,, tomatoes, carrots,parsley, oregano, celery and basil bring to a boil, then simmer and cover until all ingredients are tender. 30 minutes before serving, add the rest of the ingredients. Top with Parmesan cheese when served.

Thursday, May 6, 2010

Graham Strusel Cake

This is such a yummy cake, and is super easy to make. It's a perfect dessert for any party, or brunch and also comes from my mom. Thanks mom for all of your fabulous recipes.

2 C. Graham Cracker Crumbs
3/4 C. Melted Margarine
1 1/2 tsp. Cinnamon
3/4 C. Brown Sugar

Mix together and set aside

1 Sour Cream White cake Mix
1 C. Water
1/3 C. Oil
3 Eggs

Place 2 C. batter in a 9x13 pan, then 2 C. graham cracker mixture, then rest of batter and top it with the rest of the Graham Cracker mixture. Bake at 350 for 45-50 minutes.

Wednesday, May 5, 2010

Chicken and Asparagus Stir-Fry

This is a recipe that my mom got from some people who live in their neighborhood. It is so yummy, and makes my mouth drool just thinking about enjoying this right now. In a few months we will have fresh veggies right out of the garden and will be enjoying this regularly. If you love veggie stir fry, you could make this with tofu, it would probably be good with shrimp or beef as well, I prefer to make it with Chicken and hope you will enjoy this too.

4 Chicken Breasts, sliced
1 bunch asparagus cut into 3 inch pieces
1 red bell pepper cut into bite size pieces
1/2 lb. fresh mushrooms cut in half
1/2 yellow onion sliced
2 Tbsp. Oil
6 C. Water (to par-boil asparagus)
1 C. Cold Water
2 Tbsp. Cornstarch
1 Tbsp. Oyster Sauce (optional)
1/2 tsp. Salt

3 Tbsp. Sugar
5 Tbsp Soy Sauce
1 Clove garlic minced
2 tsp. Cornstarch

Stir chicken into marinade; let meat marinate for ate last 1 hour in refrigerator. Par-boil asparagus for 2 minutes. Drain and set aside.

In a large skillet heat 2 Tbsp. Oil. Pour Chicken mixture into pan along with peppers, mushrooms and onions, stir-fry for 7-8 minutes until chicken and veggies are cooked. Mix 2 Tbsp cornstarch, 1/2 tsp. salt and 1 Tbsp. oyster sauce into 1 C. cold Water and add to pan and bring to a boil. Quickly stir in asparagus and serve over hot rice.

Tuesday, May 4, 2010

Honey Lime Enchiladas

My family loves these enchiladas. Try them for Cinco de Mayo. You'll love 'em!

6 tablespoons honey
5 tablespoons lime juice (4-5 small limes)
1/2 tablespoon chili powder
1/2 teaspoon garlic powder

2-3 chicken breasts
8-10 flour tortillas (good with corn tortillas, too)
2 cups monterey jack and Colby Jack cheese, mixed and shredded
2 (10 oz) cans ounces cans green enchilada sauce
1 cup heavy cream

Mix the first four ingredients and toss with cooked, shredded chicken. Let it marinate for at least 1/2 hour (I tossed mine together in a Ziploc bag in the morning and let it sit in the refrigerator all day). Combine the enchilada sauce and cream. Pour about 3/4 cup on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese and 1-2 tablespoons of the mixed sauce (green enchilada sauce and heavy cream) and roll. Fill pan with rolled enchiladas. Pour remaining sauce on top of the enchiladas and sprinkle with leftover cheese. Bake at 350 degrees for about 25 minutes.

Sausage Cabbage Soup

This is a great one for cold weather, which we seem to be having plenty of right now.
The soup is flavorful and delicious.

1 1/2 lbs. sausage fried (I prefer ground country sausage)
1 Tbsp olive oil
3 C. cabbage
1/2 large onion.

Add onion, oil and cabbage to cooked sausage and saute until soft.

1 can black beans-drained
1 can stewed tomatoes
9 cups water
1 Tbsp. chicken bouillon
1/2 tsp oregano
1/2 tsp. basil
2 large bay leaves
1/4 tsp pepper

Add all ingredients and simmer on stove top for 1 hour or in a crock pot for 3-4 hours.

Monday, May 3, 2010

Mom's Sugar Cookies

These are my favorite all time sugar cookies! They are my mom's recipe, and what I love about them is the hint of almond. When my mom makes them she usually adds some almond extract to the frosting as well, and I must say some of my fondest memories around different holidays was making these, cutting them out, and decorating them with candy.

1 C. Margarine
1 1/2 C. Sugar
2 Eggs
1 tsp. Vanilla
1 tsp. Almond Extract
4 C. flour
1/4 tsp. Salt
1 tsp. Baking Powder
4 Tbsp. Milk

Cream sugar and margarine, then add eggs and flavorings. Add the dry ingredients next followed by the milk. Chill mixture in refrigerator for at least 1 hour. Roll dough out to 1/4-1/2 inch thickness according to your desired thickness, and cut cookies out into shapes. Bake at 375 for 10-12 minutes. Makes 4 dozen

Sunday, May 2, 2010

Coconut Pecan Frosting

This is my mom's recipe, and it is fabulous, there is nothing better than homemade coconut pecan frosting, especially on top of a german chocolate cake.

1 C. Evaporated Milk
3 Egg Yolks
1 tsp. Vanilla
1 C. Chopped Pecans
1 C. Sugar
1/2 C. Butter or Margarine
1 1/2 C. Coconut

Combine all ingredients except for coconut and nuts. Cook over medium heat until thickened, about 12 minutes. Add coconut and nuts, beat until thick enough to spread.