Category Archives: Recipe

Shrimp in Garlic Butter

19 Tuesday Jul 2011

Posted by in garlic butter shrimp, Recipe, shrimp, yummy stuff

≈ 7 Comments

This is a simple and super yummy dish to make. It only takes 20 minutes or less to put the whole thing together.

Ingredients:

1 pound fresh or frozen medium or large sized shrimp
2 Tablespoons butter
3 cloves garlic, minced
2 Tablespoons fresh parsley OR 1 Tablespoon dried

Thaw shrimp, if needed. Peel and devein shrimp, if needed.
In a large skillet, heat the butter over medium high heat.
Add the shrimp and garlic.
Cook, stirring frequently for 1 to 3 minutes or until shrimp are pink.
Stir in the parsley.
Serve.

This will serve 3 to 4.

This goes fabulously with a side of cooked rice.

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Berry Glace Pie

22 Wednesday Jun 2011

Posted by in berry glace pie, fresh strawberry pie, Recipe, strawberry, yummy stuff

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If you love fresh strawberries, this pie is for you. The berries are not cooked. It is super yummy!

A food processor or blender is helpful.

Ingredients:

1 9″ prebaked pie crust
8 cups fresh strawberries- small to medium size
2/3 cup sugar
2/3 cup water
2 Tablespoons cornstarch

Make and bake your pie crust and set aside.
Stem the strawberries and cut any large ones in half.
Take 1 cup of the strawberries and the water and puree them in a blender or food processor.
Measure and if needed add water so that you have 1-1/2 cup strawberry/water mix.
In a medium saucepan, mix the cornstarch and sugar.
Stir in the pureed strawberries.
Cook and stir over medium heat til mixture is thickened and bubbly.
Cook and stir for another 2 minutes.
Cool for 10 minutes without stirring.
Spread about 1/4 cup of the strawberry glaze over the bottom and sides of the baked pastry shell.
Arrange half of the fresh strawberries in the pastry. Put them stem down.
Spoon half of the glaze over the strawberries making sure each piece gets some glaze.
Add the rest of the strawberries to the pie.
Pour the rest of the glaze over the top. Once again make sure each piece gets covered.

Chill for 1-2 hours before serving.

Serves 6- 8

Rhubarb-Strawberry Coffee Cake

18 Saturday Jun 2011

Posted by in coffee cake, Recipe, rhubarb, strawberries, yummy stuff

≈ 2 Comments

This coffee cake is amazing. It smells great while it’s baking and it just makes you not want to wait until it is cool enough to cut.

You can use frozen or fresh strawberries and rhubarb.

Preheat your oven to 350 degrees Fahrenheit.

You will need a 8″ square pan. Do NOT grease.

Ingredients:

3/4 cup fresh or frozen chopped rhubarb
3/4 cup fresh or frozen whole strawberries, stemmed
1/4 cup water
1/4 cup sugar
2 Tablespoons cornstarch

1 1/2 cups flour
3/4 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 cup(1/2 stick)  butter
1 egg
1/2 cup buttermilk or sour milk
1/2 teaspoon vanilla extract

1/4 cup flour
1/4 cup sugar
2 Tablespoons butter

Mix the 1/4 cup sugar and cornstarch. Set aside.
In a medium saucepan combine the rhubarb, strawberries, and water.
Bring to a boil.
Cover and turn down to a simmer and let it cook for 5 minutes or until the fruit is tender.
Uncover and stir in the sugar/cornstarch mix.
Cook and stir over medium heat until the mixture is thickened and bubbly.
Stir and cook another 2 minutes.
Remove from heat.

In a mixing bowl, combine the 1-1/2 cups flour, 3/4 cup sugar, baking powder, and baking soda.
Cut in the 1/4 cup butter until the mixture is crumbly.
Mix the egg, buttermilk, and vanilla extract in a small bowl.
Add it to the flour mixture.
Stir until moistened.
Batter may be lumpy and that’s fine.
Spread half of that batter in the bottom of the baking pan.
Spread the fruit mixture over that.
Drop the rest of the batter in mounds over the fruit.
Set aside.

In a small bowl, combine the 1/4 cup flour and 1/4 cup sugar.
Cut in the 2 Tablespoons butter until it is crumbly.
Sprinkle over the top of the coffee cake.

Bake for 40-45 minutes until the top is golden.

Fantastic served warm.

Makes 9 servings.

Brown Bread

02 Saturday Apr 2011

Posted by in bread, Brown bread, Monroe High brown bread, Recipe, yummy stuff

≈ 2 Comments

If you ever went to Monroe Elementary or Monroe High School in Monroe, IA during the 1970s or 80s than you know all about this brown bread.
This bread’s coloring and sweetness comes from molasses.
It is light and fluffy with a glaze that is brushed on soon after taking out of the oven.

Makes 3 loaves in 8″x4″ loaf pans.

Ingredients:

BREAD-
1 cup warm milk
1 cup warm water
2 packages dry yeast (4-1/2 teaspoons)
1/2 cup shortening
2 eggs
2 teaspoon salt
1/2 cup molasses
1 cup whole wheat meal or oatmeal( Roman meal is a great substitute for the wheat but can be very hard to find)
6-7 cups flour

GLAZE-
1 egg yolk
1 Tablespoon sugar
1 Tablespoon milk

In a large bowl, dissolve the yeast in 1/2 of the warm water.
Add the rest of the liquid, molasses, shortening, eggs, salt, and oatmeal.
Stir well.
Add flour a few cups at a time, stirring well after each addition.
When you can’t stir anymore with a spoon, switch to your hands and mix well.
Turn out onto floured surface.
Knead until you have a soft dough that stays together, adding flour if needed.
Put dough back into the bowl and cover with a towel or plastic wrap.
Let rise.
Punch down.
Divide into three and put in loaf pans.
Let rise.
During the second rising preheat the oven to 350 degrees Fahrenheit.
Bake approximately 30 minutes until bread seems done. Use the thump test.
Mix glaze ingredients together in a small bowl.
Brush glaze over the hot bread.
Remove from pans to cooling rack.

Grilled Pork Tacos

24 Thursday Mar 2011

Posted by in grilled pork tacos, pork, Recipe, tacos, yummy stuff

≈ 1 Comment


These tacos are a great way to use up leftover pork roast or pork chops.
Simple to put together and yummy!
What more could you ask for?

Ingredients:

2 Tablespoons cooking oil
1/2 cup chopped onion
1 garlic clove, minced OR 1/4 teaspoon garlic powder
2 cups cooked and shredded pork
1-1/2 cups shredded cheddar cheese
1/2 cup salsa
1/4 to 1/2 cup sliced black olives
1 Tablespoon butter or margarine
8 to 10 count package flour tortillas

Heat cooking oil in a skillet. Cook the onion and garlic until tender.
Add the pork and cook until it is heated through.
Pour into a bowl.
Heat the tortillas just until pliable.
Divide the pork onto the center of each of the tortillas.
Top with the cheese, salsa, and black olives.
Fold the tortilla over.
Melt the butter in the skillet.
Grill the tacos on each side for 2 to 3 minutes or until the cheese is melted.

Makes 8 to 10 tacos.

Chicken Enchiladas

09 Wednesday Mar 2011

Posted by in chicken, chicken enchiladas, Recipe, yummy stuff

≈ 1 Comment

Chicken enchiladas are so yummy. I first made these years ago when my husband asked for enchiladas. He actually wanted beef, but I could only find this recipe for the chicken variety.
Now, he would just as soon have these.
This makes a big pan so it is great for a big family or even leftovers later on.

Bake it at 350 degrees Fahrenheit.
Grease a 3 quart baking pan.

Ingredients:

1/4 cup chopped onion
2 Tablespoons butter
1/2 an Anaheim chili pepper or a 4 oz. can chopped chili pepper,drained
3 oz cream cheese, softened
1 Tablespoon milk
1/2 to 1 teaspoon ground cumin, depending on preference
2 cups cooked chopped chicken

12 taco or fajita size flour tortillas

10-3/4 oz can cream of chicken soup
1 cup sour cream
1 cup milk
3/4 cup shredded cheddar or Monterey Jack cheese

In a small saucepan, cook the onion in the butter until the onion is soft.
Stir in 1 Tablespoon of the chili pepper.
In a medium bowl, combine the cream cheese, 1 Tablespoon milk, and the cumin.
Add the chicken and onion mixture.
To assemble:
Put about 3 Tablespoons chicken mixture along the edge of a flour tortilla.
Roll up and lay in a greased 3 quart baking dish.
A 9″x13″ cake pan will work. The enchiladas will fit very snugly together.
Continue until all are made and put in pan.
Preheat the oven to 350 degrees Fahrenheit.
Make the sauce:
Mix the 1 cup milk, cream of chicken soup, sour cream, and the rest of the chili pepper.
Spread over the enchiladas.
Cover the pan with lid or aluminum foil.
Bake for 35 minutes.
Uncover.
Sprinkle with cheese and bake another 5 minutes until cheese is melted.

Makes 6 servings.

Pig ‘n Blankets

19 Saturday Feb 2011

Posted by in kids foods, Pigs 'n blankets, Recipe, yummy stuff

≈ 1 Comment

Pig ‘n blankets are easy to make and kids love them. Many adults do too.
Use the ready made biscuit dough or make it from scratch. Great either way.

Preheat your oven to 415 degrees Fahrenheit.

Ingredients:

1 package hot dogs
1 batch biscuit dough or a can of biscuit dough.
2 or 3 slices American cheese, depending on how many hot dogs in the package

Make the biscuit dough and divide it so you have a piece for each hot dog.
Or, if using canned biscuit dough just separate the pieces- 1 biscuit per hot dog.
Make slits in each one of the hot dogs. Don’t go all the way through. You just want a deep pocket to hold the cheese.
Slice the cheese into thin pieces. You will want to slice it into 3 or 4 pieces per slice. So if you have 7 or 8 hot dogs you need 2 slices. If 10 or 12 hot dogs you will need 3 slices.
Carefully put the cheese into the hot dog slits.
Flatten out each piece of biscuit dough.
Lay the hot dog cheese side down and close the dough around the hot dog.
Work it to smooth it out.
You can cover the whole hot dog or leave ends uncovered- your choice.

Bake on a baking sheet for 12-15 minutes until the blankets are golden.

Oatmeal Whoopie Pies

20 Thursday Jan 2011

Posted by in cookies, oatmeal, oatmeal whoope pie, Recipe, whoopie pies, yummy stuff

≈ 1 Comment

I never met a whoopie pie I didn’t like and the oatmeal variety is no exception.
Just one will do you, as it is pretty filling.
Filling and very yummy!

Preheat your oven to 350 degrees Fahrenheit.
Grease a few cookie sheets.

Ingredients:

Cookies-

1-1/2 cups brown sugar
1/2 cup shortening
1/4 cup(1/2 stick) butter, softened
1 teaspoon salt
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
2 eggs
3 Tablespoons milk
2-1/2 cups flour
2 cups oatmeal

Filling-

1 egg white
2 Tablespoons flour
2 Tablespoons milk
1 teaspoon vanilla extract
1-3/4 cup + 1 Tablespoon powdered sugar, divided
3/4 cup shortening

First you need to assemble the cookies.
In a bowl, cream together the brown sugar, shortening, butter, salt,cinnamon, nutmeg, baking powder, baking soda, and vanilla extract.
Beat in the eggs and milk until the batter is smooth.
Stir in the flour and oatmeal.
Drop the batter by tablespoon onto the greased cookie sheets. Make sure you get an even number.
Bake for 8-10 minutes until set.
Remove from oven and leave on the baking sheet for 5 minutes before putting on a baking rack to cool.
While the cookies cool, make the filling.

In a large bowl, beat the egg white, flour, milk, vanilla extract, shortening, and 1 tablespoon powdered sugar.
When that is well blended, beat in the remaining 3/4 cup shortening.

To assemble, spread cookie with filling and top with another cookie.
You should end up with about 20 oatmeal whoopie pies.

Turkey/Chicken Pot Pie

13 Monday Dec 2010

Posted by in chicken, chicken pot pie, Recipe, turkey, turkey pot pie, yummy stuff

≈ 1 Comment

If you have never had a homemade pot pie, you are in for a treat. It is comfort food that warms you up on a cold day.

This is a good way to use up leftover turkey or chicken. You can also use cubed chicken breasts or cook 2-3 chicken hindquarters, take it off the bone and chop.

You need pastry for 9″ two crust pie.
You also will need a 9″ square pan.
Preheat your oven to 425 degrees Fahrenheit.

For the filling:
a heaping half cup of frozen peas and a heaping half cup of frozen carrots
you can also use a 10oz. bag of mixed peas and carrots.
3 Tablespoons butter
1/3 cup flour
1/4 cup onion, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1-3/4 cup chicken or turkey broth-canned, homemade, or use water and bouillon granules
2/3 cup milk
2-1/2 to 3 cups chopped turkey or chicken

Roll the pie dough out into a big enough square so you can just put it into the pan, add the filling and fold the top over. It might have a couple uncovered spots near the middle. But you need to slash holes in the top crust anyway so this works out well.

To make the filling,
Melt the butter in a saucepan and add the onion and cook til tender. Add the flour, salt and pepper.
Let it get bubbly and take off the heat. Add the milk and broth and put back on heat.
Bring to a boil. Let it boil 1 minute and keep stirring.
Stir in the turkey and carrots and peas.
Pour the filling into the crust and flip the crust over the filling.
Make air holes if you need.

Bake for about 35 minutes.

Let it sit for about 5 to 10 minutes before cutting into so the filling won’t all run all over.

It serves 6 good size servings.

Southwestern Dip

02 Thursday Dec 2010

Posted by in Dip, Recipe, sour cream, Southwestern dip

≈ 1 Comment

This dip is super easy to make. Just put everything into a bowl and stir. There ya go.

Ingredients:

1-1/2 cups sour cream
1/2 cup mayonnaise
1 teaspoon ground cumin
1/4 teaspoon garlic salt
1/4 teaspoon dried minced onion
1/4 teaspoon paprika
1 cup shredded cheddar cheese
1(4 oz.) can chopped green chilies, drained or 1/4 cup chopped fresh chili

In a bowl add the sour cream, mayonnaise, and spices.
Stir thoroughly.
Mix in the chilies and cheese.
Chill for 2-4 hours in the fridge to blend the flavors.

Serve with tortilla chips.

Makes a little over 2 cups dip.