Baird McClure's Sour Cream Coffee Cake

2 sticks butter

1 1/2 c. sugar

3 eggs

1 c. sour cream

1 tsp. soda

1 tsp. baking powder

2 1/2 c. flour

1 tsp. almond flavoring

1 c. brown sugar

1 tbsp. cinnamon

1/2 c. chopped almonds or pecans

Cream butter and sugar, add eggs.

Add sour cream and flour alternately.

Add the rest of the ingredients. For best results, let stand until batter reaches room temperature.

Grease pan, add half the batter for one cake. Sprinkle cinnamon and sugar. Add the other half for one cake. (makes 3 cakes total). Sprinkle the top with crushed almonds, brown sugar, and cinnamon.

Bake 25 min. @ 350 °. Freezes well.

Baird Mclure was a friend of my Granny B's. I think she lived near us when we had a house on Richardson St.  She was a dear lady and an excellent cook.  Her coffee cake recipe can't be beat!

Nutella Mint Hot Chocolate

1 large spoonful Nutella
1 large piece mint chocolate (my Mom brought us back some fine mint milk chocolate from Seattle. I can't remember the brand, she got it in the airport), but a few Andes mints would work
1 1/4 c. milk
mini marshmallows

1. Melt the nutella for 30 seconds on high in the microwave.
2. Break up the mint chocolate into pieces.
3. Microwave the mint chocolate pieces into the Nutella, for 30 sec. and stir.
4. Add cold milk into the chocolate mixture and stir really well.
5. Heat milk until hot but not boiling. Stir really well.
6. Add marshmallows and enjoy!

I know mint + nutella sounds strange, but it was actually creamy and excellent.

Granny B's Sweet Corn Pudding

Granny B’s Sweet Corn Pudding

1 jiffy corn muffin mix

1 c. sour cream

3 eggs

1/2 stick of butter (original recipe called for 1 whole stick)

1 can creamed corn

1 can whole kernel corn

1/4 c. cheddar cheese (opt).

Mix all ingredients, not cheese

Bake in a 2 qt. Casserole for 40 min- 1 hour, if desired add cheese 

put back for 10 min. in oven to let the cheese melt

3 Types of Stuffed Squash

A few notes on baking squash: First, it's either stuffed, or it's not. Second, make sure you cook until it is totally soft! Undercooked squash is not so good! Thoroughly scoop out seeds and throw them away, or bake them with a little spice (We like wasabi powder), salt, a little olive oil, and pepper. 

Always coat the baking sheet with olive oil, and add a little butter to the cavity of your squash. The time varies depending on the type of squash.. Otherwise, it is as simple as that!

Stuffed Acorn Squash ~ With Apples and Cinnamon

Halve and Bake flesh-side up @ 400° for 1 hr, 15 min.

Add: Baked apples, cinnamon, butter, and a "crust"~ use this recipe for apple crisp

Stir the apple crisp into the the baked squash

Serve with pumpkin muffins

This was delicious!

Stuffed Butternut Squash ~ With Roasted Red and Yellow Pepper

Halve and Bake flesh-side up @ 400°F for 1 hr, 30 min.

Add to the cookie sheet red and yellow peppers, halved and sunny-side up

The peppers will start to brown around the edges- that's fine and makes it taste good. You can wrap them in tin foil (I didn't do this, but I've heard it helps keep them more crisp as they brown).

Dice the roasted red and yellow peppers, add to squash with butter, salt, and pepper.

This made a very nice side to Tomato and Roasted Red Pepper soup!

Stuffed Spaghetti Squash~ With Sun-dried tomato pesto sauce

Halve and bake, flesh side down @375°  for 1 hr, flipping halfway through.

Add store bought sauce-

 this one looks good

I can't find the kind I bought, but it was from Whole Foods. 

Toss baked squash with this, add a little grated parmesan and you're ready to eat!

Enjoy! Bon appetit!

Ginger Echinacea Lemonade/Iced Tea

Honey and Lemon Echinacea Iced Tea

• 5 c. hot water
• 1 tbsp. fresh lemon juice
• ¼ c. honey, divided
• 4 tea bags (I used Celestial Seasoning Perfect Trio- green, black, and white tea)
• 12 drops Golden Echinacea (I used HerbPharm brand)

Put honey and water in stockpot. Bring to a rolling boil, then turn off heat. The minute the water stops boiling, add tea bags and stir. Let steep for 5-6 min.

Meanwhile, squeeze the juice of 1/2 lemon (or about 1 tbsp) when cool. Or make a simple lemonade by stirring honey, ½ c. water, and lemon juice.

Combine tea and lemonade, and refrigerate.  When cold, pour over ice and serve.

Meal Plan

Sunday night: Frozen Pepperoni pizza with salad
Monday LUNCH: vegetable soup and paninis DINNER: baked chicken, french fries, and mixed vegetables
Tuesday: LUNCH: PB&J with tortilla chips DINNER:pork stir fry
Wednesday: LUNCH Quesadillas with tortilla chips and guacamole DINNER: Bean and bacon soup with toast and pretzels
Thursday LUNCH: PB&J with soup DINNER Pasta with green beans and garlic toast
Friday LUNCH: leftovers DINNER: chicken noodle with ham and cheese sandwiches

Thursday: LUNCH: Egg salad sandwich DINNER:Veggie soup with corn and beans, and Bread or Grilled Cheese
Friday: LUNCH: PB&J with tortilla chips, DINNER: Ham and Cheese pasta with veggies
Saturday: LUNCH: Ham and Cheese sandwiches, DINNER: Chicken Stir fry
Sunday: LUNCH: Stuffed shells and asparagus, DINNER biscuits and gravy
Monday: LUNCH: Mexican Salad, DINNER Pad Thai
Tuesday: LUNCH: Quesadillas DINNER: Pasta

Tacy's Cobb Salad

Ok, if your lettuce isn't pre-washed, sort it by hand and rinse. If you have a salad spinner, that is what I recommend using for drying your lettuce. If you don't, a clean paper towel will work.

Tear apart or cut up your lettuce until it is the size you like. Dice up a little bit of cheese. I usually use goat cheese, but if you prefer, Colby or Colby Jack are nice subs. 

Meanwhile, boil an egg. I like mine just set, but not runny, so you want to boil it on Medium heat for 11 minutes, then let it cool for 5 minutes. After it is done cooling, run some cold water over it and peel it under water.

Add some crispy bacon, diced green pepper, and some cloth napkins and you are done!

Meal Plan Summer 2014

Monday~Shish Kabobs on the Grill
Tuesday~ Cheese cubes & Fruit, Motts Applesauce, PB&J
Wednesday~Earth Fare Pizza, corn on the cob and fruit
Thursday~Spaghetti and Earth Fare Tomato Basil Sauce
Friday~Brats with Uncle Evan

Monday~ Whole Roast Chicken
Tuesday~Chicken leftovers
Wednesday~Order pizza
Thursday~This Chicken Cilantro Pasta Salad
Friday~Breakfast for dinner- Eggs, bacon, yogurt, and fruit

Fudgy Brownies

These turned out deliciously fudgy and perfect, simply because I followed Molly's directions for a) how long to cook b)the ratio of chocolate + sugar and c) the number of eggs (4).

If you want to do any of the following.... 1) reduce the calories 2) convert her measurements from ounces to cups 3) use cocoa powder rather than fine quality chocolate, use my recipe.

If you want to do them perfectly, use the following recipe  ;)

1 ¼ cups unbleached all-purpose flour
1 tsp salt
3 tbsp. unsalted butter 
1/2 c. coconut milk
generous pour half and half
6 oz. or about 3/4 c. cocoa powder (
2 cups granulated sugar
4 large eggs

adapted and largely inspired by the recipe from Orangette


These were soooo delicious! My kids gobbled them right up.

Mama's Spaghetti and Meat Sauce

Here's my recipe for homemade meat sauce. 

Watch for high quality brands when buying meatballs frozen. It is all.about.the.brand. 

Ingredients:

1/2 diced onion

12 oz crushed tomatoes

fresh greek basil, chopped

fresh greek oregano, chopped

fresh rosemary, remove from stems

5-6 italian style meatballs, halved or chopped into pieces (from frozen)

sugar to taste

garlic salt to taste*

to prepare:

brown onions in olive oil

add crushed tomatoes

add 1/4 chopped fresh or dried herbs

simmer on the stove, slowly

add frozen meatballs

simmer until chopped meatballs are heated through

Serve over whole wheat spaghetti noodles.

*crushed fresh garlic is best, add to onion when onion is almost brown and let it cook for just a minute, that's all folks!

Peanut Butter Granola

Ok, so the title is a nod to one of my favorite bloggers (Hi Megan). I just read her amazing book, and I recommend it for sure! Go get yourself a copy right now!

And the granola? It is my recipe. And it's just stinkin' awesome. (Did I mention it's easy and quick?)

2 c. peanut butter

1 c. honey

4 scant cups quick oats (small rolled oats)

quick handful mixed nuts

a few squirts crisco spray all over top

1. Melt peanut butter on high for 20 sec., Add honey and microwave another 10-15 sec.

2. Add quick oats and stir

3. Add nuts and a few more squirts of honey

4. Add a few more squirts of crisco. 

5. Spread on a cookie sheet and press down a bit with a spoon.

5. Bake in a 350 degree oven for 15 min. Turn down to 325 and bake another 15-20 min. or until lightly browned. You might want to stir about half way through to keep from burning!

YUM!

Mocha Frozen Cappuccino & Coco-Banana Smoothie

So, number one, you need to know that I am addicted to caffeine.

Ok. Now, that we've got that out of the way, lets talk about some recipes I wanted to share with you, dear reader.

The first recipe was inspired by a book,* however, I think it turned out original.  Here's why. The first recipe didn't include cocoa powder, so it wasn't really a Mocha drink at all. I also substituted whole milk for skim, and used instant coffee instead of instant espresso powder. This last change was not a fault at all- the final product had the perfect- in my estimation, of course- amount of coffee flavor. I slightly increased the amount of instant coffee, as well.

Most important I think?  This.was.delicious.  That's really the only fault in our Mocha.

Southern Mocha Frozen Cappuccino

1 c. whole c. Mayfield milk
1 tsp. vanilla extract
1 tbsp. cocoa powder
1 heaping tbsp. instant coffee
2 tbsp. sugar or agave
1/2 c. ice cubes

Blend in vitamix. Start at 1 and slowly but gradually increase to high. Vitamix recommends blending for 5-10 sec. on high.

After trying a version that my aforementioned friend recommended, I changed the amounts (read: added more agave and cocoa powder than she originally recommended!), and came up with this delicious recipe. Cocoa powder may have a little bit of caffeine, but not more than a chocolate chip cookie, right?!

Coco-Banana Smoothie

4 frozen bananas
3 tbsp. agave
3 tbsp. unsweetened cocoa powder
1 can coconut milk

Place all of the above ingredients in Vitamix and run Smoothie program until done.

Delicious!

*A photo of the Basil Lemonade that we made, recipe from the Vitamix cookbook. This particular cookbook came with our Vitamix, and it is entitled Savor: Recipes {by Vitamix.}

Saturday Superfood Smoothies

A friend of mine turned me onto the idea of Vitamix.  After a conversation about how great they are, combined with her generous idea of bringing us smoothies at the playground, I was sold. I asked for one for my birthday this year! I was especially sold as I watched my kids drink kale like it was going out of style.

Here is the recipe that sold us (me) on the idea of purchasing a Vitamix!

Triple Berry Smoothie

1 c. almond milk
2 bananas
1 c. frozen mixed berries
2 handfuls kale or spinach
1 tbsp. agave

Put everything in a vitamix on Smoothie program until done. Delicious and the kids gobbled it up!

Strawberry Smoothie

1 c. strawberry greek yogurt

1 banana

1 c. frozen strawberries

1 c. almond milk

Put everything in a vitamix on Smoothie program until done. Molly's favorite! :)

Turkey Sloppy Joe's

Turkey Sloppy Joe's

• 2 Tablespoons Butter
• 2-1/2 pounds Ground Turkey
• 1/2 whole Large Onion, Diced
• 1 whole Large Green Bell Pepper, Diced
• 5 cloves Garlic, Minced
• 1-1/2 cup Ketchup
• 1 cup Water
• 2 Tablespoons Brown Sugar
• 2 teaspoons Chili Powder (more To Taste)
• 1 teaspoon Dry Mustard
• 1/2 teaspoon Red Pepper Flakes (more To Taste)
•  Worcestershire Sauce, To Taste
• 1/2 c. Tomato Sauce
•  Salt To Taste
•  Freshly Ground Black Pepper, To Taste
•  Kaiser Rolls
•  Butter

Add butter to a large skillet or dutch oven over medium high heat. Add ground beef and cook until brown. Drain most of the fat and discard.

Add onions, green pepper, and garlic. Cook for a few minutes, or until vegetables begin to get soft.

Add ketchup, brown sugar, chili pepper, dry mustard, and water. Stir to combine and simmer for 15 minutes, adding salt and pepper to taste. Also add tomato paste, Worcestershire, and Tabasco if desired. Taste and adjust seasonings as needed.

Spread rolls with butter and brown on a griddle or skillet. Spoon meat mixture over the rolls,serve with kettle chips.

Adapted from The Pioneer Woman (except she uses beef!)

Teriyaki Salmon and Rice

Teriyaki Salmon

This salmon dish never gets old, and it is my husband's favorite.  A little goes a long way, especially the thicker the salmon.

• 1 tablespoon cornstarch
• 1/4 cup soy sauce
• 1/4 cup brown sugar, packed
• 1/2 teaspoon ground ginger
• 1/4 teaspoon garlic powder
• 2 tablespoons honey
• 2 salmon filets

• 
  
• In a small saucepan over medium heat, add soy sauce, brown sugar, ginger, garlic powder, honey and 1 cup water; bring to a simmer. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature. Marinade overnight if desired.  Grill in a hot pan over high heat. Turn after 2-3 minutes. Sear and then cook to desired doneness.

Serve with rice and veggies, we like edamame.

Mama's Pot Roast

Pot Roast

I used to make this all the time on Sundays. I don't do it as often anymore, simply because Bar-b-q is so much easier! But this is a fun dish and can be added to so many other things as leftovers- Beef Burgundy is one of our favorites for leftovers, as well as a simple stir fry.

Beef broth

3-4 whole carrots, peeled

onion chopped into quarters

3-4 garlic cloves, pressed

3-4 potatoes peeled and sliced thickly 

beef pot roast

salt and pepper to taste
dried rosemary
1 c. red wine, if desired

Combine everything in a slow cooker set on low. Cook 6-8 hours or until roast looks tender and done. You might want to slice meat half way through cooking so that the drippings cook into the meat.

noted: make a pot of garlic mashed potatoes instead of putting them into the slow cooker (saves space  if you have a large roast, as well!)

Serve with green beans, and rolls, and lots of butter. Homemade bread= even better.

This is filling and will please the whole family's palate! 

To make beef burgundy, reheat, add sour cream and mushrooms, serve with egg noodles.

Shrimp Marinade

Shrimp Marinade

I love shrimp. I like making it at home, and even better, love ordering it at seafood restaurants in a scampi. I was excited when I figured out how to make this delicious shrimp dish and turn it into shrimp scampi in one easy step- add butter! :)  This is- again- good for picky eaters. Serve with angel hair pasta or rice. Add big pieces of onion and pepper and cook on skewers to make shrimp kabobs!

juice/zest of one lime

3 cloves garlic, pressed1 jalapeño chopped/diced (optional)
3 tbsp. olive oil
thawed, dry, uncooked, shelled shrimp
butter

Marinate overnight in dressing. Cook on a grill or hot pan in sauce. Add butter at the end for a thicker scampi sauce.

Adapted from Martha Stewart Living

Chicken Tettrazini

Chicken Tettrazini

When we lived in Maryland, a good friend of mine introduced me to this recipe. I liked making it as a dish for new Moms, and bonus- my pickiest eater of all, Molly, liked it!

1/2 red pepper, chopped

2-3 breasts cooked chicken, diced

cream of mushroom soup

3/4 c. water

1/2 lb angel hair pasta

Combine all ingredients, in a large pot. Top with cheddar or mozzarella/parm and bake in a 400 oven for 20 min.

Mexican Lasagna

Mexican Lasagna

This is really delicious. I have made it far too many times! I like to serve it when we're expecting just a little company. Wouldn't want to make it for a big crowd. Not enough for me! ;)

Ingredients:

1 lb ground beef
1 jar salsa
6 corn tortillas
1 can refried beans
1 c. sour cream
1 package pre-shredded Mexican blend cheese
Chopped fresh tomatoes and chopped scallions for garnish

1. Preheat oven to 400.
2. Mist a large skillet with Veg. oil cooking spray, and place over medium-high heat. Crumble in the ground beef and cook, stirring and breaking up the lumps with a wooden spoon, until the beef browns all over and is cooked through, 4-5 min. Stir in 1/2 c. of the salsa. Set beef mixture aside.
3. Spread the remaining salsa in the bottom of the 10 in. glass pie pan. Top with 3 of the tortillas. Spread half of the beans over the tortillas, then half of the meat mixture, the 1/2 of the sour cream, then 1 c. of the cheese. Top with remaining 3 tortillas and repeat the layers, ending with all but 1/4 c. of the remaining cheese. Cover the pie pan loosely with aluminum foil. 
4. Bake the lasagna until it is hot throughout and the cheese has melted, 20-25 min. Remove Mexican lasagna from the oven, let it rest for 5 min, then cut it into wedges or spoon servings onto plates, garnished with the remaining 1/4 c. cheese and chopped tomato and scallions. Serves 6-8

Coconut Curry Baked Chicken

Coconut Curry Baked Chicken

This is delicious and you don't have to make additional side dishes, since they are part of the main dish. You might want to have a frozen pizza on hand for picky eaters. It is spicy!

ingredients:

• 1 c. rice
• 1 lb. chicken breasts
• 1 1/2 c. milk
• 1/2 c. coconut milk
• raw cashews, crushed
• curry powder to taste
• salt and pepper
• cayenne pepper for additional spice

preparation:
1. put rice, milk, half and half, and coconut milk, and curry powder in baking dish and stir to combine.
2. add chicken breasts and dot with butter.
3. sprinkle with cashews.
4. bake at 350 for 1 hr.
5. add sliced carrots for last 30 minutes.

Company Chicken

Company Chicken

This is so, so yummy. one of my favorite things to serve my family, but even better to share with guests.  I found this in a favorite cookbook years ago, and I have made it many times and many different ways!

1 lb boneless chicken breasts

1 can cream of mushroom or chicken soup + 3/4 c. milk

diced onion or green onion

bacon bits or salami bits (optional)

Bake on 275 for 3 hours. Or use a slow cooker

Serve with sweet peas and sister shubert rolls

or over rice or egg noodles with fruit salad or raw celery and carrots or a salad

Brownie sundae or apple crisp for dessert.

What to do with your leftovers~  Chicken and Rice Casserole- Very good!

Make 3/4 c. rice and roux with cheddar cheese

Mix into leftover rice, stir with peas and chicken

Top with cheddar, crackers, and melted butter/parmesan

Serve with leftover rolls.

Mom's Navajo Tacos

My Mom and Grandma

This recipe is from my Mom and Dad's time living on the Navajo Indian reservation in Shiprock, New Mexico. Also known as, the place where my older brother was born!

Mom's Navajo Tacos

2 c. oil
4c. flour (can be whole wheat)
3 tbsp. baking powder
1 tbsp. salt
2 c. warm milk
ground beef
taco seasoning
black beans
mexican cheese


1. Heat oil in deep skillet.
2. Combine dry ingredients, add milk and knead in bowl.
3. Pat out with hands until flat, putting a small hole in each piece of fry bread.
4. combine ground beef, beans, and taco seasoning.
5. Top each piece of fry bread with beef/bean mixture and add mexican cheese, broil to melted in an oven.

Serve with delicious toppings of your choice.

toppings: salsa, sour cream, black olives, green chiles, avocado, etc.

Tried-and-true Asian Chicken

{photo to come}
1 lb. boneless, skinless chicken breasts
1 c. regular, uncooked rice

1/2 c. soy sauce
1/2 c. brown sugar (or honey)
1 1/4 tbsp. red wine vinegar
2 tsp. vegetable oil
1/2 tsp. minced garlic
3/4 tsp. ground or finely minced ginger

Mix soy sauce, sugar, vinegar, oil, garlic, and ginger to make the marinade. Combine marinade and chicken in 1-gallon bag. Keep overnight in fridge or freeze.

From thaw, Bake in a preheated oven 350, for 35 min. Prepare rice according to package directions.

Serve chicken over rice.

Good with easy french bread and a spinach salad.

Adapted from Once-a-Month-Cooking

Very Simple Gingerbread Cake with Whipped Cream

First whip up this Yellow Cake, but substitute molasses for orange juice, and use only 3 eggs.

Or use a package yellow cake mix, but it will need molasses as well.

Then add a package of Jello's Gingerbread pudding, plus about 1 1/2 c. milk.

Top with whipped cream.

Yummy!

Really Good Carrot Soup

Really (Really) Good Carrot Soup

For soup:
2 Tbsp olive oil

• 2 lb carrots, chopped
• 1 large onion, chopped
• 4 cloves garlic, smashed
• Kosher salt
• 1 pinch red pepper flakes
• 4 cups chicken, turkey, or vegetable broth (homemade or reduced-sodium canned)
• 2 cups baby spinach leaves, sliced

For meatballs:

• ½ lb ground turkey
• ¼ cup grated ­Parmesan or pecorino cheese
• ¼ cup bread crumbs
• 2 Tbsp milk (or water)
• 1 clove garlic, minced
• Kosher salt and freshly ground pepper

1. Make soup: Warm oil in a large pot over medium heat. Add carrots, onion, garlic, ½ tsp salt, and red pepper flakes and sauté, stirring, until vegetables begin to brown, about 15 minutes. Stir in broth, scraping up any bits stuck to bottom of pot. Cover pot and simmer until carrots are tender, stirring occasionally, about 30 minutes.
2. Meanwhile, make meatballs: Mix all ingredients in a medium bowl, season with salt and pepper, and roll into 1-inch balls, spreading them out on a platter. 3. Puree soup in a blender, or with an immersion blender, until smooth. If using blender, return soup to pot. Bring to a simmer. Add meatballs and let simmer until meatballs are cooked through, about 10 minutes. Add spinach and simmer until wilted, about 1 minute. Season servings with salt and pepper to taste.
   from Parade Magazine online, created by author of Smitten Kitchen blog

Pan-Fried Brussel Sprouts

ingredients:

3-4 tbsp. coconut oil
1/2 lb brussel sprouts
about 3 glugs balsamic vinegar
1 tbsp. brown sugar

1. wash and cut off ends/stems
2. add to 3-4 tbsp. very hot melted coconut oil
3. fry to crispy, a couple of minutes
4. cover and let steam 3-5 min.
5. add balsamic reduction (slow cook with brown sugar until less acidic)