Pinterest Find: Philly Cheesesteak Stew

Philly Cheesesteak.  Yummm.  Gooey, peppery, cheesy...now in a soup form?!  Found this recipe on Pinterest and can hardly wait to try it!  If you make it first, let me know what you think!

Philly Cheesesteak Stew

• 1 ½ pounds very thinly sliced beef sirloin (I get mine from Trader Joe’s), or ribeye
• Salt
• Cracked black pepper
• ¼ teaspoon onion powder
• 4 tablespoons all-purpose flour, divided use
• Olive oil
• 2 onions, quartered and thinly sliced
• 10 ounces white mushrooms, sliced
• ½ teaspoon dried thyme
• 2 cloves garlic, pressed through garlic press
• 4 cups beef stock, hot
• 4 sourdough bread bowls, centers hollowed out and reserved for dipping
• 4 slices provolone cheese

Add the thinly sliced beef sirloin to a large bowl, and season with a couple of pinches of salt and cracked black pepper, plus the onion powder, and toss to coat; sprinkle over 2 tablespoons of the flour, and again, toss to coat.

-Place a non-stick pot over medium-high heat, and drizzle in about 3-4 tablespoons of oil; once hot, add about half of the sirloin in, and allow it to sear for about a minute or two, then toss/stir, and allow it to sear/brown on the other sides for another 1-2 minutes, and remove onto a plate to hold (the meat may still be a little pink inside); repeat with the remaining half of the sirloin, and set aside.

-Next, add a little more oil to the pot if needed, and add in the sliced onions, along with a pinch of salt and cracked black pepper; allow the onions to caramelize for roughly 6 minutes, stirring frequently to avoid burning them, until golden-brown and softened; then, add in the mushrooms, and allow them to continue sauteing with the onions for another 6 minutes or so, stirring frequently.

-Add in the dried thyme and the garlic, and stir to incorporate.

-Once the garlic becomes aromatic, sprinkle in the remaining 2 tablespoons of flour (the tablespoons  can be a bit “heaping”) over the onion/mushroom mixture, and stir well to combine and blend; next, slowly add in the hot beef stock, stirring all the while to avoid any little flour “lumps” from forming.

-Reduce the heat to medium-low, and allow the stew to simmer gently for about 10 minutes, uncovered, just to “tighten” it up a bit, and to allow the flavors to marry; after 10 minutes, turn off the heat, and add the seared sirloin back in, along with any accumulated juices, and stir to combine; check to see if you need any additional salt/pepper.

-To serve, ladle some stew into your hollowed out sourdough bowls, top with a slice of provolone, and place the bread bowls onto a foil-lined baking sheet and under the broiler for just a couple of moments to melt the cheese and make it gooey.

-Serve with some of the hollowed out, left-over sourdough bread on the side, for dipping.

Cracker Crack, Heath Bar Cookies, Toffee Bars...lots of names for this easy, yummy bar

Heath Bar Candy was my mom's go-to recipe for a quick dessert.  Any really, why not?  Almost every ingredient was standard pantry fare.  Her recipe called for graham crackers, but I prefer the sweet-salty taste of saltines.  Make these next time you are craving a sweet treat!

Heath Bar Cracker Crack

Approximately 40 saltine crackers

1 cup brown sugar

1 cup butter

12 oz bag of chocolate chips

1 cup chopped pecans or walnuts (optional)

Heat oven to 400.  Ine 10x15x1 jelly roll pan with foil.  Arrange crackers on foil-lined pan.  In saucepan melt butter and brown sugar.  Heat to boiling, then boil for 3 minutes.  Pour or spoon sauce over crackers.  Bake approximately 7 minutes, watching carefully to make sure it doesn't burn.  Remove from oven, then immediate sprinkle with chocolate chips, spreading the chips as they melt.  Sprinkle with nuts.  Cool, then refrigerate until hard.  Break into pieces and store in the refrigerator. 

My Mom's Slaw Dressing and other slaw options

Not to be outdone by my Dad's French dressing, here is my mom's recipe for coleslaw dressing.  It was published in the same cookbook as my Dad's.

Slaw Dressing

1 cup sugar
1 cup vegetable oil
1 tsp celery seed
1 tsp dry mustard
1 tsp salt
1 medium onion, grated
1/2 cup white vinegar

Mix together first 6 ingredients.  Slowly add vinegar.  Beat until thick.  Refrigerate.

BONUS: Here's another slaw dressing recipe that's just a little less sweet than Mom's.

Scant 3/4 cup mayo 

2 tablespoons apple cider vinegar

1 tablespoon Dijon mustard

1 tablespoon pure maple syrup

¾ teaspoon celery seeds

¼ teaspoon sea salt

Freshly ground black pepper

My Dad's French Dressing

Most of you know that my dad died of cancer when I was just 18.  Hard to believe it will be 29 years this summer.  Sigh.  To keep his memory alive, I have all sorts of mementos - art, letters, books, photos.  Luckily for me and my kids (his grandkids) we also have his recipes.  Several of his own recipes were published in my church's cookbook.  Here is his recipe for French dressing.  I hope you like it.

Dad's French Dressing

1 cup ketchup
2 small cans tomato sauce
1 small can tomato paste
1 1/2 cup vegetable oil
3 tsp salt
1 large grated onion
1 1/2 cup vinegar (brown preferred)
1 1/4 cup sugar
4 cloves diced garlic (4 heaping tsp minced garlic from a jar)

Mix sugar and vinegar separately, then add the rest of the ingredients.  Store in the refrigerator.

Can't Stop Eating Sausage Balls

Balls.  Love 'em.  Laughing right now as I write this thinking of the SNL Schweddy Balls skit.  Classic.

Here in the South, sausage balls are on pretty much every buffet.  Whether it's brunch, tailgate, New Years Eve...they are there!  Fine with me, I love them!  Here's a classic recipe for Bisquick sausage balls.

Bisquick Sausage Balls

3 cups Bisquick mix (I use Aldi's brand)
1 lb bulk hot sausage (like Jimmy Dean's)
10 oz grated sharp Cheddar cheese

Preheat oven 350.  Mix Bisquick, sausage, and Cheddar cheese thoroughly.  Make into small balls.  Bake on a cookie sheet for 20-25 minutes.

Super Easy Cherry or Blueberry Cheesecake

This is the type of cheesecake I grew up on. My mom made it on a fairly regular basis.  It was delicious, so much so that  she it in the church cookbook!  It wasn't until I was in high school that I experienced real New York style cheesecake.  So I wasn't sophisticated...I still had great taste!  This recipe is really delicious and doesn't require a springform pan - yay!  I hope you give it a try sometime!

Easy Cherry Topped Cheesecake

1 package yellow cake mix
2 Tbsp vegetable oil
2 (8 oz) packages cream cheese (softened)
1/2 cup sugar
4 eggs
1  1/2 cup milk
3 Tbsp lemon juice
3 tsp vanilla
1 can (1 lb 5 oz) cherry pie filling or blueberry pie filling

Preheat oven to 300.  Reserve 1 cup of dry cake mix.  In large mixing bowl combine remaining cake mix, 1 egg and oil (mixture will be crumbly).  Press this mixture evenly into bottom and 3/4 way up the sides of a breasted 13x9x2 inch pan.  In same bowl blend cream cheese and sugar.  Add 3 eggs and reserved cake mix.  Beat 1 minute at medium speed.  At low speed, slowly add milk, lemon juice, and vanilla and mix until smooth.  Pour into crust.  Bake at 300 for 45-55 minutes until center is firm.  When cool, top with pie filling.  Chill several hours before serving.  Store in refrigerator.

Chocolate Caramel Brownies...OMG so delicious

By now, y'all have realized I have a thing for brownies.  LOVE them.  My sister-in-law's mom used to make these.  Took all I had not to just linger by the pan and eat them all.  These are always a huge hit...give them a try!

Chocolate Caramel Brownies

1 pkg German chocolate cake (with pudding) mix
6 oz bag chocolate chips
3/4 cup butter, melted
2/3 cup evaporated milk, divided
1 cup pecans or walnuts (optional)
11 oz bag caramels

Preheat oven to 350.  Combine caramels and 1/3 cup evaporated milk and cook over low heat until hot and melted (this can be done in microwave, too).  Mix and set aside.  Grease and flour a 13x9 inch pan.

In large bowl combine cake mix, melted butter and remaining 1/3 cup evaporated milk.  Stir until dough holds together.  Take 1/2 dough and press it into prepared pan.  Bake at 350 for 6 minutes.  Remove from oven and sprinkle with chocolate chips, then drizzle caramel mixture on top.  Spread the remaining dough on top of the caramel (note: it's ok if parts of the caramel topping isn't covered).

Return to oven and bake 15 -18 minutes.   Cool slightly, then refrigerate to set caramel.  Cut into squares.

Super Bowl Worthy Loaded Baked Potato Dip with Waffle Fries

While I LOVE chips and dip, sometimes I feel a little guilty about serving it at a get together.  So instead of serving your favorite dip with plain ole Ruffles, swap the chips with waffle fries.  Genius.  Here's a recipe clipped out of an old Southern Living for a delicious Loaded Baked Potato Dip that would be fabulous with a side of fries!

Loaded Baked Potato Dip

1 (2.1 oz) package fully cooked bacon slices
1 (16 oz) container sour cream
2 cups (8 oz) shredded sharp Cheddar cheese
1/3 cup sliced fresh chives
2 tsp hot sauce

Microwave bacon according to package instructions until crisp; drain on paper towels.  Cool 10 minutes; crumble.  Stir together bacon and next 4 ingredients.  Cover and chill 1 - 24 hours before serving.  Serve with crispy waffle fries.  Store leftovers in refrigerator up to 7 days.

Whiskey Sour Slush...Serve this at your Super Bowl Party

Ok, I'll admit that I'm known for my bourbon based beverages.  However,  I like whiskey too.  In fact,  I've been on a whiskey sour kick lately (with extra fruit, thank you very much).  Here's a great recipe for whiskey sour slush.  I know y'all will love it!

Whiskey Sour Slush

6 oz can orange juice, frozen
6 oz can lemonade, frozen
48 oz can unsweetened pineapple juice
2 1/2 cups whiskey
1 1/2 quart ginger ale

Mix all ingredients and place in the freezer.  Stir occasionally.  To serve, scoop slush into cup and top with more ginger ale (or Sprite).

Best Chocolate Swirl Cheesecake - Easier than You Think!

Folks always believe that cheesecake is a difficult dessert to make.  It really isn't that hard.  You do need a springform pan, but besides that you should have almost everything else in your refrigerator or freezer.

I can't tell you how many times I've made this chocolate swirl cheesecake recipe.  It's consistently good.  I've always use Trader Joes semi-sweet chocolate chips for this recipe, but suspect it would be good with Nestle or Hershey or Aldi brand too.  I hope you give this recipe a try!

Chocolate Swirl Cheesecake

1 package (6 oz) semi-sweet chocolate morsels
1 1/4 cup + 2 Tbsp sugar, divided
1 1/4 cup graham cracker crumbs
1/4 cup melted butter
2 pkg (8 oz each) cream cheese, softened
1/2 cup sour cream
1 tsp vanilla
4 eggs

Preheat oven to 325.  Combine chocolate chips and 1/2 cup sugar in small bowl.  Heat in microwave until chocolate melts (30 seconds, then 15 second intervals) and mixture is smooth.  Set aside.

In small bowl, combine graham cracker crumbs, 2 Tbsp sugar, and melted butter.  Mix well.  Pat firmly into a 9" springform pan, covering the bottom and 1 inch up sides, set aside.

In a large bowl, beat cream cheese until light and creamy.  Gradually beat in 3/4 cup sugar.  Mix in sour cream and vanilla.  Add eggs, one at a time, beating well after each addition.

Divide batter in half.  Stir melted chocolate mixture into one half.  Pour into crumb lined pan; cover with plain cheesecake batter.  With a knife, swirl chocolate through plain to marbleize.

Bake for 50 minutes or until only a 2-3 inch circle in the center will shake.  Cool at room temperature, then refrigerate until ready to serve.

Overnight Crock Pot Steel Cut Oatmeal

My kids like hot breakfasts.  Normally, I make them bacon and eggs.  Last night I decided to try something new:  crock pot oatmeal.  I have to admit it was good!  Keith, Anna, and I loved it.  (The boys, who aren't oatmeal fans, preferred their regular breakfast. Oh well.)  This was quick and easy...give it a try!

Overnight Crock Pot Oatmeal

2 apples, cored and sliced or (12 oz bag frozen fruit)
1/2 cup brown sugar
2 tsp cinnamon
1 cup steel cut oatmeal
4 cups water

Place sliced apples in crock pot, then cover with remaining ingredients.  Cook on low for 8 hours.

Note: Do not substitute regular oats for the steel cut oatmeal - will not turn out right.

Cucumber Sandwiches help fight the wintertime blues

Yes it's cold and gross outside.  I'm thumbing my nose at it.  Take that Mother Nature, you're not going to get the best of me!  In fact, I'm making cucumber sandwiches.  Yum and yay for me!

Since cucumbers are available year round, cucumber sandwiches are easy to make anytime.  Here's the recipe I like best:

Cucumber Sandwiches

8 oz package cream cheese, softened
4 oz package Hidden Valley Ranch dressing mix
1 medium cucumber, sliced
1 package "party rye" (mini loaf of rye bread)

Dill for garnish

Mix together softened cream cheese and ranch dressing mix.  Spread evenly on rye slices and top each slice of bread with one slice of cucumber; sprinkle with dill.  Chill and serve.

Pina Colada Cake (or as my family calls it, Hawaiian Wedding Cake)

I love this cake.  Hence, there is coconut, so my kids do not.  Needless to say, I don't make it often.  Luckily my sister does make it!  Woohoo!  Usually it's made for a dessert for brunch or a shower.  It's really moist and delicious...if you like pina coladas, you will love it!

Hawaiian Wedding Cake

1 yellow cake mix, made as directed on box
8 oz package cream cheese
1 small package vanilla instant pudding
1 cup milk
16 oz can of crushed pineapple
12 oz container of Cool Whip
1 cup sweetened, shredded coconut

Make yellow cake as directed on box.  Bake in a 13x9x2 pan and cool.  Mix cream cheese, vanilla pudding, and milk.  Spread this mixture on the cake.  Next drain the can of pineapple and spread onto pudding layer.  Finally, spread the Cool Whip on top and sprinkle with coconut.  Cover with plastic wrap and refrigerate a few hours before serving.

Pannekoeken...a big baked pancake

Everyone who grew up in Edina (and surrounding suburbs) knows what a pannekoeken is.  We ALL ate at Pannekoeken Huis.  For those not from Minnesota, a pannekoeken is a Dutch baked pancake.  It's fantastic topped with powdered sugar, syrup, fruit...whatever you would put on a regular stack of pancakes.

Pannekoeken

1 Tbsp butter
1/2 cup flour
1/2 cup milk
2 eggs
1/4 tsp cinnamon or nutmeg
syrup or powdered sugar for topping

Preheat oven to 450.  In medium-sized bowl, whisk together flour, milk and eggs.  Put butter in pie plate (pyrex is best, but metal will do) and place in oven.  Watch closely until the butter melts.  Pour egg mixture into the pie plate.  Sprinkle with cinnamon or nutmeg.  Bake 15 minutes and serve immediately.  Top with syrup or powdered sugar.

Mmmmm...Beer (Cheese Soup with Potato and Bacon)

My first experience with beer cheese soup was at the Byerly's supermarket restaurant.  It was topped with popcorn and I thought it was divine!  I still love it - especially by a roaring bonfire on chilly night with my awesome friends.  This is a great recipe from the Brown Eyed Baker that I think you'll love!

Cheddar and Ale Soup with Potato and Bacon

4 slices thick-cut bacon, diced
1 medium onion, minced
1 small shallot, minced
1 medium potato (Yukon Gold preferred) peeled and cut into a 1/4 inch dice
1 medium carrot, minced
1 small stalk celery, minced
1 garlic clove, minced
2 Tbsp all-purpose flour
1 1/2 cups (12 oz bottle) light colored ale
1 cup chicken stock
2 1/2 cups half-and-half
1 bay leaf
pinch cayenne pepper
2 Tbsp dry sherry
12 oz sharp white cheddar cheese, shredded (3 cups)
1 Tbsp minced fresh thyme leaves
salt and pepper to taste

Fry bacon in large stockpot or Dutch oven over medium heat until crisp, 5 - 10 minutes.  With a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside.  Add the onion and shallot to the pan containing the bacon drippings and cook, stirring occasionally, until softened, about t4 minutes.  Add the potato, carrot, celery, and garlic and cook until the garlic is fragrant, about 1 minute.  Add the flour and cook, stirring to coat the vegetables, until the mixture begins to brown on the bottom of the pot, about 2 minutes.  Gradually whisk in the ale, chicken stock, and half-and-half.  Add the bay leaf and increase the heat to medium high.  Bring to a boil, then reduce the heat to medium low, and simmer until the vegetables soften, about 3 minutes. Remove pot from heat.  Stir in the cayenne and sherry and allow to cool slightly, about 2 minutes.  Slowly whisk in the cheese and thyme until the cheese melts.  Crumble, then stir in the bacon.  Season with salt and pepper to taste.

Tastes Like Corner Bakery's Roasted Potato Salad

In Chicago in the '90s was a chain called the Corner Bakery.  It was owned by the same company that owns Maggianos.  It was like a Panera, but much better!  One of my favorite items to get at the Corner Bakery was their roasted potato salad.  It was offered as a side with sandwiches.   Yummy!  Here's a recipe from a 2005 edition of Southern Living for a roasted potato salad that tastes a lot like the Corner Bakery original.  Enjoy!

Roasted Potato Salad

2 Tbsp olive oil

2 lbs small red potatoes, diced

1/2 medium sweet onion, chopped

2 tsp minced garlic

1 tsp coarse salt

1/2 tsp ground black pepper

8-10 bacon slices, cooked crisp and crumbled

1 bunch green onions, chopped

3/4 cup ranch dressing

salt and pepper to taste

Preheat oven to 425. Place oil in 15x10 jellyroll pan; add potatoes and the next 4 ingredients, tossing to coat. Arrange potato mixture in a single layer.  Roast at 425 for 35-40 minutes, stirring occasionally.  Transfer into a large bowl.  Allow to cool slightly.  Toss together potatoes, bacon, green onions, and dressing.  Cover and chill until ready to serve.  

Mouth Watering Blue Cheese and Olive Cheese Ball

I love olives.  They don't have to be fancy.  In fact, the cheap green ones stuffed with red pimentos will do just fine.  Just typing about olives makes me crave them. Oh my!

I have a large Christmas party each year and this year intended to make this cheese ball.  Alas, I forgot to make it.  But, that doesn't mean that it isn't delicious!  Here's the recipe, I hope you like it!

Olive and Blue Cheese Ball

1 (8 oz) package cream cheese, softened
3 Tbsp butter, softened
1 cup crumbled bleu cheese
1 Tbsp chopped fresh chives
1/2 cup chopped green olives
3/4 cup chopped walnuts for rolling

In a mixer, combine all ingredients except walnuts.  Remove and form into a ball.  Roll in walnuts.  Wrap with plastic wrap and refrigerate at least 30 minutes.  Serve with crackers.

Taste of the '80s Layered Salad

I can't remember where I read this, but someone recently wrote an article about the best salad he had ever tasted.  Intrigued, I read further.  His remarkable salad was a layered salad, like what you, me, and every other kid of the 70s and 80s had at every picnic and family reunion.  Don't get me wrong.  It is an excellent salad. But new...uh, no.

The layered salad recipe I make is from my tried and true Edina Morningside Community Church Cookbook.  The recipe was submitted by my band teacher's wife.  Yep.  I hope you like it as much as I do.

Layered Salad

1 head iceberg lettuce, torn apart
1 cup diced celery
2 green peppers, diced
1 medium onion, chopped
2 carrots, shredded
1 box frozen peas (or I small bag)
8 strips bacon, fried crisp and crumbled
1 cup mayonnaise + 2 Tbsp sugar
1 1/2 cup shredded cheddar cheese

In a 9x13 baking dish (nonmetal) or large bowl, place a single layer of each of the first 7 ingredients.  Top with sweetened mayonnaise.  Sprinkle with cheese.  Do not toss.  Cover with plastic wrap and refrigerate overnight.  Toss before serving.

Homemade Beer Cheese Spread for a Crowd

This recipe for beer cheese spread from an old Southern Living makes a ton.  Don't let that stop you from making it - it will keep in the freezer for a month (in the refrigerator for 2 weeks).

Beer Cheese Spread

1 (2 lb) block sharp Cheddar cheese, shredded
1 small onion, minced
2 garlic cloves, minced (or 2 heaping tsp minced garlic from a jar)
1/2 tsp hot sauce
1/4 tsp ground red (cayenne) pepper
1 (12 oz) bottle amber beer at room temperature
salt and pepper to taste

Beat together first 5 ingredients at low speed with a heavy duty electric stand mixer until blended.  Gradually add beer, beating until blended after each addition.  Beat a medium high speed 1 minute or until blended and creamy.  Season dip with salt and pepper to taste. Cover and chill 2 hours.  Store in the refrigerator for up to 2 weeks or in the freezer up to 1 month.

Oven Baked Mushroom Risotto - Easy and Delicious

We have steak on a fairly regular basis (can't beat Aldi's price for petit filet mignons).  Normally, I serve the steaks with sautéed mushrooms, bread, and a green salad.  If I'm feeling fancy, or if we're having guests for dinner, I'll add this to the menu.  This creamy risotto bakes in the oven...yes, it is baked.  No need to stir for what seems like hours.  If you like mushroom risotto, I encourage you to give this recipe a try!

Oven Baked Mushroom Risotto

1/2 oz dried porcini mushrooms
2 cups boiling water
1 medium onion, finely chopped
5 Tbsp butter
8 oz dark-gilled fresh mushrooms
6 oz uncooked arborio or canaroli rice
5 oz dry madiera (or other dry wine)
salt and pepper to taste
2 Tbsp grated parmesan
2 oz Parmesan cheese, shaved

Soak the dried mushrooms in the boiling water in a bowl for 30 minutes.  Drain the mushrooms and chop in 1/2 inch pieces.  Place in a paper towel-lined sieve over a bowl and press to remove the excess moisture, reserving the mushrooms and liquid.  Chop the mushrooms fine.

Saute the onion in the butter in a saucepan over low heat for 5 minutes.  Add the fresh mushroom and chopped porcini mushrooms.  Sweat for 20 minutes.  Stir in the rice, wine, reserved mushroom liquid,   salt, and pepper.  Bring to a simmer.

Spoon into a 9 inch baking dish that has been warmed in a 300 degree oven.  Place on the center rack and bake for 20 minutes.  Stir in the grated parmesan cheese.  Bake for 15 minutes longer.  Remove from oven.  Before serving, sprinkle with shaved Parmesan cheese.

Pinch Me, I'm Dreaming of Crab Bites

I love crabmeat.  When we lived in Fairfax, Virginia we would often venture to Annapolis, MD for crab on the Chesapeake.  We'd sit at picnic tables and pound the crabs with wooden hammers.  One special memory was of my middle son Jon's birthday...must've been about 3.  The entire restaurant was pounding and singing happy birthday.  Awww.

One of my favorite appetizers features yummy crabmeat.  While it's OK to make this recipe using canned crab meat, it is 150% better if you use crab meat from the butcher/fishmonger.

Crab Bites

1 lb crab meat (special or backfin is best, canned is OK)
1 cup butter, softened
2 (6 oz) jars Old English Cheese Spread
5 Tbsp mayonnaise
1 1/2 tsp seasoned salt
1 tsp garlic salt
16 English muffins, halved

Drain and flake crabmeat, removing any bits of shell.  Beat crabmeat and next 5 ingredients at medium speed with an electric mixer until blended.  Quarter muffin halves and arrange on baking sheet.  Spread crab mixture generously on muffin quarters.  Freeze at lease 30 minutes.  Place in heavy duty Ziploc bag and freeze up to 6 months.

Broil frozen crab bites 3-5 minutes when ready to serve.  Serve hot.

Louisville's Favorite Cheese Spread - Yum, yum, yum

Keith and I lived in Louisville for a year-and-a-half.  And what a year-and-a-half it was.  My middle son, Jon, was born there.  We had an epic Kentucky Derby experience.  We bonded with our neighbors through the terror that was 9/11.  Louisville has a special place in my heart.  

While in Louisville, I was a member of the Junior League of Louisville (surprise, surprise - ha).  And, of course, JLL had a fabulous cookbook, Splendor in the Bluegrass.  One recipe that I keep going back to again and agin is Katherine Doll's Cheese Tort.  I'm not sure if she is still in business, but 15 years ago, this was a staple at every get together.  I still make it today.  First, it looks impressive....3 layers, oh my.  Second, and more importantly, it's really, really easy to make.  Here's the recipe:

Katherine Doll's Cheese Torte

8 oz cream cheese, softened

1/4 cup minced baby spinach

1 1/2 Tbsp chutney

2 cups shredded cheddar cheese

2/3 cup mayonnaise

1/2 cup pecan pieces

1/4 cup chopped white onion

dash of tobacco

Combine 4 oz of cream cheese with the minced spinach in a bowl and mix well.  Sire the chutney into  the remaining cream cheese in a separate bowl.  Combine the cheddar cheese, mayonnaise, pecans, onion, and Tabasco in a third bowl and mix well.

Line a 2 cup container or mold with plastic wrap.  Add half of the Cheddar cheese mixture and smooth the top.  Next spread on the spinach mixture; smooth and add the chutney mixture.  Top with the remaining Cheddar cheese mixture.  Chill, covered, 8-10 hours or overnight.

When ready to serve, invert on platter and remove wrap.  Serve with assorted crackers.

Sweet and Savory Wings

I'll be the first to admit that I'm not much of a wing girl.  They're far too messy for my taste.  However, I'm willing to forgo good manners for these delightful morsels.  The key is to cook them low and slow.  Enjoy!

Sweet and Savory Wings

20 chicken wings cut in 2 (or bag of drummies)
3/4 cup pure maple syrup
1/4 cup soy sauce
1 clove garlic minced (or 1 heaping tsp minced garlic from a jar)
1 pinch of dry mustard
1/4 tsp ginger

Preheat oven to 325. Mix marinade.  Pour over chicken and bake for 3 1/2 hours, basting occasionally.

Homemade Chicken Noodle Soup...Warms your Body and Soul

Goodness gracious...it is COLD here in Nashville today.  When I drove my little guy to school my car thermostat read 6 degrees!  Yikes!  Between the frigid temps, crazy flu bugs, and rampant cold viruses, a cup of chicken noodle soup, aka Jewish penicillin, is needed more than ever.  So, today I'm making a big ole pot of chicken noodle soup.  It's quick and easy: chicken (shredded rotisserie chicken works great), egg noodles, canned chicken stock, onion, celery, carrot, salt, pepper, and a few herbs.  Heat it up and you're good to go. Make some for dinner tonight!

Homemade Chicken Noodle Soup

1 Tbsp olive oil
1 Tbsp butter
1 medium onion, diced
4 carrots, diced
3 celery stalks, diced (leafy greens ok)
2 quarts chicken stock (or 1 quart chicken/1 quart vegetable)
1 tsp dried thyme (or basil or oregano...whatever you have on hand)
1 tsp dried parsley (or a few tablespoons of minced fresh)
1 bay leaf
salt and pepper to taste
8 oz wide egg noodles
Meat from 1 rotisserie chicken (or 2 lbs baked chicken breast, shredded)

In a large stock pot, heat oil and butter.  Add onions, carrots, and celery and sauté until soft but not brown.  Add stock, herbs, and bay leaf and bring the mixture to a boil.  Remove bay leaf.  Add noodles and simmer for about 5-6 minutes or until the noodles are soft.  Add the shredded chicken and heat a few minutes longer.  Season with salt and pepper to taste.  Enjoy!

Note: If the soup becomes too thick, feel free to add a few cups of water or white wine before you add the chicken.

One Pot Hot Chocolate

It's cold out. Ugh.  Although I grew up in Minnesota, I am not a cold weather person (that's why I left - wink, wink).  While, it's not quite Minnesota cold today, it's getting there.  One way to make it through the coldest of days is with hot chocolate.  Of course, you can always make it packet by packet for each person in the family.  Or you can just make a big ole pot for the whole crew to enjoy.  Trust me, option 2 tastes so much better!  Here are 2 recipes to choose from (make whichever you want depending on what you have in your pantry).

Easy Hot Chocolate

1 large can evaporated milk
2 cans water
3/4 cup sugar
1 tsp vanilla
2 heaping Tbsp cocoa

In saucepan, combine evaporated milk, water, sugar and vanilla.  In small bowl, combine cocoa with just enough hot water to dissolve cocoa.  Add to milk mixture and heat to desired temperature.

Paul Deen's Creamy Hot Chocolate

1 (14 oz) can sweetened condensed milk
1/2 cup unsweetened cocoa
1 1/2 tsp vanilla extract
1/8 tsp salt
6 1/2 cups hot water

In a large saucepan, combine sweetened condensed milk, cocoa, vanilla, and salt.  Heat to medium and gradually stir in hot water.  Heat thoroughly, but DO NOT BOIL.  Serve.

I like to top my hot chocolate with mini marshmallows.

You can store this in the refrigerator for a few days.

Ramen Noodle Broccoli Slaw...Could Eat the Whole Bowl at One Sitting!

Ramen noodles.  A friend of mine has been talking about them lately, and boy are they craveable.  While I enjoy hot Ramen (it reminds me of college), what I really like is Ramen Noodle Slaw.  So delicious!  Here's the recipe, so you can enjoy it too!

Ramen Noodle Broccoli Slaw

2 pkg Ramen oriental noodle soup (beef flavor)
1 cup sliced almonds, toasted
1 cup sunflower seeds
1 bunch chopped green onion
1 - 1 1/2 lb broccoli slaw mix (can sub regular cabbage slaw)
2 flavoring packets from soup mix
1 cup oil
1/2 cup sugar
1/3 cup vinegar

In large salad bowl, layer the following: Layer 1: Crushed noodles (bottom). Layer 2: Slaw. Layer 3: Almonds and sunflower seeds. Layer 4: Green onion.  Mix together the 4 remaining ingredients.  Pour the liquid over the layers.  You can marinate 24 hours, but it's not required.  Stir well before serving.

What I'm Craving...King Ranch Chicken Casserole

I love a good casserole (or should I say "hot dish" since I'm from Minnesota).   Having lived in Arkansas for several years with lots and lots of Texas transplants, I came to love a Tex-Mex casserole called King Ranch Chicken.   Not sure of the heritage of this creamy enchilada-like concoction, but that doesn't matter.  What does it that it's really yummy and perfect for cold winter days!

This recipe for King Ranch Chicken comes from a community cookbook put together by parents at Central Park Elementary in Bentonville, Arkansas (my kids' old school - go Gators!).  Enjoy!

King Ranch Chicken Casserole

4 large chicken breasts, cubed
1 can chicken broth
1 (14.5 oz) package nacho cheese Doritos
1 can cream of mushroom soup
1 can cream of chicken soup
1 medium onion, chopped
1 bell pepper, chopped
3 tsp chili powder
1 can Ro-Tel
16 oz graded cheddar cheese

Preheat oven to 350.  Dip 1/2 bag of Doritos in chicken broth and line in bottom of large casserole pan.  Top with half of all the following: cubed chicken, soups, onion, pepper, and chili powder.  Pour on 1/2 Ro-Tel and sprinkle with half of the cheese.  Repeat for another layer.  Bake for 30 minutes at 350.  

Plan for Cold Days with Best Ever Burgundy Beef Stew

According to the weatherman, this week we're supposed to have the coldest weather of the season.  To me, nothing tastes better than a hot bowl of hearty beef stew to ease the chill of the cold.  I'm kind of a picky stew person - I don't like it when everything congeals into a big mushy mass.  That's why I always make my stew in on the stove.  My go-to stew recipe is courtesy of my favorite cookbook: What Can I Bring by the Junior League of Northern Virginia.  It's fantastic.  Please note that this stew is a two-step process...you need to marinate the meat either in the morning or the night before.  I hope you give it a try!

Burgundy Beef Stew

1 cup Burgundy or other dry red wine (or whatever red wine you have on hand)
1 (8-ounce) can tomato sauce
2 Tbsp red wine vinegar
3 garlic cloves (or 3 heaping tsp minced garlic from a jar)
2 bay leaves
1/2 tsp ground pepper
1/2 tsp ground allspice
1 lb beef stew meat, cut in 1-inch pieces
1/4 cup olive oil
2 (10 1/2 oz) cans beef broth
1 (9 oz) package green beans (I often go larger on this)
1 medium onion, coarsely chopped
3 carrots, peeled and sliced
2 Tbsp all-purpose flour
2 Tbsp water

Combine first 7 ingredients.  Place stew meet in large ziploc bag and pour in combined ingredients.  Chill at least 8 hours or overnight.  Remove beef from marinade, reserving marinade for later.  Remove and discard bay leaves.

Brown beef in hot oil in large Dutch oven over medium heat; drain and return beef to Dutch oven.  Add reserved marinade and broth to beef and bring to a boil; cover, reduce heat, and simmer 1 1/2 hours.  Add green beans, onion, and carrots, stirring well.  Cover and cook 30 minutes or until vegetables are tender.

Combine flour and 2 Tbsp of water, stirring until smooth; add to soup, stirring well.  Cook until soup is thickened.  Serve with crusty bread and a green salad.

This Chicken Tetrazzini Tastes like a Hug

In my sweet neighborhood folks look after each other.  If there is a birth, sickness, or death, we will be there with meals and love.

When one of my neighbors needs support, I often bring folks this recipe for Chicken Tetrazzini based on the one in the Jr. League of Northern Virginia cookbook.  It's warm, creamy, and comforting...tastes like a hug feels.  I encourage you to make it for a friend.

Chicken Tetrazzini

1/4 cup butter
1/4 cup flour
1 cup chicken broth
1 cup whipping cream
2 Tbsp sherry
salt and pepper to taste
pinch of ground nutmeg
2 cups cooked cubed chicken
1 cup sliced fresh mushrooms
8 oz spaghetti, cooked
1/2 cup grated Parmesan cheese

In large pot melt butter.  Whisk in flour to make a roux, then whisk in chicken broth, cream, and sherry.  Season with nutmeg, salt, and pepper.  Bring to a boil and boil for one minute.  Add chicken, mushrooms, and spaghetti, stirring well.  Transfer to a greased 9x13 inch baking dish.  Sprinkle with Parmesan cheese and chill for several hours or overnight.  Bake at 350 for 30 minutes.

Happy New Year Hoppin' Jon!

Cheers and Happy New Year!  If you're feeling a little foggy this morning (like me!) here's a great dish that will insure a happy tummy and, better yet, good fortune in the new year!  I've been making New Year's Day hoppin' Jon since we moved to the South in 2000.  I love it!

This recipe is from the label of the Bush's Blackeye Peas with Bacon can.  It's my favorite...hope you like it too!

Hoppin' Jon 

1 cup chopped onion (yellow or white)
1 red bell pepper, chopped
1 green bell pepper, chopped
1 cup chopped cooked ham (leftover from Christmas, of course)
2 Tbsp oil
2 cans blackeye peas with bacon (or any other variety)
1/2 to 1 tsp hot sauce
3 cups cooked white rice
salsa (optional)
sour cream (optional)

In a large skillet (I actually use my Dutch oven), heat oil.  Add onions, peppers and ham, then cook until crisp tender (I tend to cook longer, since my family likes their onions soft).  Drain blackeye peas, reserving 1/2 cup liquid.  Add blackeye peas, reserved liquid, and hot sauce to ham mixture; stir to combine.  Spoon over rice.  Top with salsa and sour cream.