Sauteed Mushrooms

As you know, I love mushrooms.  I put mushrooms on my pizza, in my spaghetti sauce, on chicken or steak, in my eggs, on salads--any food mushrooms go with.  I especially love sauteed mushrooms and found a delicious recipe to share with other mushroom lovers!

Sautéed Mushrooms

8 oz fresh mushrooms, sliced (I used white mushrooms)

1 medium onion, sliced thin

2 Tbsp. butter

1 Tbsp. olive oil

1 tsp. Worcestershire sauce

¼ tsp. garlic powder

Melt butter and olive oil together in a frying pan.  Add mushrooms and onions.  Let them cook slowly, over medium heat, until mushrooms are getting a little brown and onions are soft (about 20 minutes). Add Worcestershire sauce and garlic powder.  Continue to cook until mixture begins to thicken.  Serve with grilled steaks and chicken.  If you have leftovers (which you won’t), put it in omelets.

Walnut Vinaigrette Dressing

My sister always tries to eat healthy and eats lots of salads.  Her trainer gave her this great salad dressing recipe.  I made it in my VitaMix.  It is really good and best of all, good for you!

Walnut Vinaigrette Dressing

1.4 cup balsamic vinegar
1/2 cup water
1/4 cup walnuts
1/4 cup raisins
1 teaspoon Dijon mustard
1 clove garlic
1/4 teaspoon dried thyme

Combine all ingredients in a blender and blend until smooth.

Easy Hot Dog Chili

Last week the Young Single Adults had an activity at the Institute building.  We had hot dogs, then went caroling, and came back for hot chocolate and donuts.  Since we were having hot dogs, I decided to make some hot dog chili.  I wanted a chili that was quick and easy to make and of course, it had to taste good.  Everyone enjoyed it--I even saw a few just putting the chili on the bun without the hot dog.  So next time you serve hot dogs, make it special by making this chili.

Easy Hot Dog Chili

1 pound ground beef
1/3 cup water
2/3 cup tomato sauce
1/2 cup ketchup
2 teaspoons chili powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon (heaping) sugar
1/2 teaspoon onion powder
dash of Worcestershire sauce

In a large sauce pan put the water and ground beef.  Use a potato or avocado masher to break the meat apart while cooking.  When meat is browned, stir in tomato sauce, ketchup, chili powder, salt, pepper, sugar, onion powder and Worcestershire sauce.  Bring to a boil and cook over medium heat about 20 minutes until chili has thickened.

I doubled the recipe and put it in a small crock pot to keep the chili warm.  Everyone said it was really good chili.  I love keeping my Young Single Adults happy and full :-)

Fruit Sushi

My little grandchildren (with the help of their dad) made this Fruit Sushi for Family Home Evening dessert.  I thought it was so cute, and surprisingly it tasted good!  They found the recipe in the June 2011 Friend.  All you need is 1 banana, 1 piece of fruit leather, and some sprinkles.  Wrap the fruit leather around the banana and cut into 1 inch slices.  Use toothpicks to hold it together.  Add a few sprinkles on top and there you have it--Fruit Sushi!

Notice that they served it on their Princess plate :)

Spiced Honey Pretzels

Here's another easy recipe from the 2010 Taste of Home Annual Recipes book. Quick, easy, and tasty!

Spiced Honey Pretzels

4 cups thin pretzel sticks ( I used the square ones)
3 Tablespoons honey
2 teaspoons butter, melted
1 teaspoon onion powder
1 teaspoon chili powder

Line a 15x10x1 inch baking pan with foil; coat the foil with cooking spray.  Place the pretzels in a large bowl.

In a small bowl, combine the honey, butter, onion powder and chili powder.  Pour over pretzels; toss to coat evenly.  Spread into prepared pan.

Bake at 350 degrees for 8 minutes, stirring once.  Cool on a wire rack, stirring gently several times to separate.

Moma Toby's Chopped Liver

I know what you're thinking--GROSS!  But have you ever tried Chopped Liver?  Whenever the whole family gets together, my mom always makes chopped liver.  It is so delicious.  Honest!  Even family members who hate liver, love my mom's chopped liver.  I decided to try to make it this past Thanksgiving.  Mom didn't really have a recipe, but she told me how to make it.  I must admit it turned out scrumptious.  Of course mom doctored it up a little when she arrived at my home for Thanksgiving dinner.  She added a little more salt, a little more onion, sugar, etc.  Whatever she did, it was the best chopped liver we have ever had.  (Hope I've inherited "Mom's touch".)

Moma Toby's Chopped Liver

2-3 pounds chicken livers, rinsed well
2- 3 large onions, chopped
vegetable oil
8-10 hard boiled eggs
3 teaspoons sugar
3 or more teaspoons mayonnaise
Salt and pepper to taste

Boil rinsed livers in water.  Add a little salt to the water and boil until livers get tender/soft and well done (about 45 minutes).  Drain livers and rinse again.  Clean grit from the middle (where it connects--Mom says you'll know when you see it).

Saute onions (Mom says lots of onions) in oil (about 1/4 cup) until onions are soft and clear.  Add livers and saute some more.  Mash livers with a fork when done. 
(Poor mom, she never had food processors.  But I mashed them with a fork, because I always do what "mom says"--usually.)

Add hard boiled eggs. (Mom says about 3 - 4 per pound of liver.)  Mash together and add to liver mixture.

Add sugar. (Mom says about 1 teaspoon per pound of liver)
Add Mayo.  (Mom says about 1 teaspoon or more per pound of liver.)
Add salt to taste.
Add more raw onion and mix well.

Mom says to go by taste and add more salt, onion, mayo, sugar, etc.

Serve with crackers--Mom says!

**Best if made a day or two before you serve--Mom says and she's right!

Easy Conversions for Perfect Measures

I knew teaching 3rd grade Everyday Math would come in handy one day.  Here are some easy conversions for perfect measures.

Liquid
1 tablespoon = 1/2 fluid ounce
1 cup = 1/2 pint = 8 fluid ounces
2 cups = 1 pint = 16 fluid ounces
2 pints = 1 quart = 32 fluid ounces
4 quarts (16 cups) = 1 gallon = 128 fluid ounces


Dry
3 teaspoons = 1 tablespoon
4 tablespoons = 1/4 cup
5 1/3 tablespoons = 1/3 cup
8 tablespoons = 1/2 cup
10 2/3 tablespoons = 2/3 cup
12 tablespoons = 3/4 cup
16 tablespoons = 1 cup

Ingredient Substitutions

Don't you just hate when you're going to make something for dinner and you're missing an ingredient?  Then it's a mad rush to the grocery store to pick up what you need and dinner is late.  Not anymore!  Here are some ingredient substitutions that may help:

If you don't have . . .

• 1 cup self rising flour, use 1 cup all purpose flour plus 1 teaspoon baking powder, 1/2 teaspoon salt and 1/4 teaspoon baking soda
• 1/2 cup chopped onion, use 2 tablespoons dried minced onion or 1/2 teaspoon onion powder
• 1 teaspoon baking powder, use 1/2 teaspoon cream of tartar plus 1/4 teaspoon baking soda
• 1 tablespoon balsamic vinegar, use 1 tablespoon cider vinegar or red wine vinegar plus 1/2 teaspoon sugar
• 1 cup buttermilk, use 1 tablespoon lemon juice or vinegar plus enough milk to equal 1 cup (let stand 5 minutes before using) or 1 cup plain yogurt
• 2 cups tomato sauce, use 3/4 cup tomato paste plus 1 cup water
• 1 cup half-and-half or light cream, use 1 tablespoon melted butter or margarine plus enough whole milk to make 1 cup

I'm always missing spices and seasonings too.  So here are some substitutes, but be sure to use only half of what the recipe calls for.  That way you can add more to suit your taste.

If you don't have. . .

• Ground allspice, use ground cinnamon, nutmeg, or cloves 
• 1 teaspoon dry mustard, use 1 tablespoon yellow mustard
• Paprika, use just a "titch" (got this word from Brandi) of cayenne pepper
• Ground cloves, use ground allspice, cinnamon or nutmeg
• Chili powder, use a dash of bottled hot pepper sauce plus equal measures of ground oregano and cumin
• 1/8 teaspoon ground cayenne pepper, use 2 to 3 drops of bottled hot pepper sauce
• Ground cumin, use chili powder
• 1 teaspoon pumpkin pie spice, use 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground allspice, and 1/8 teaspoon ground nutmeg
• 1 teaspoon poultry seasoning, use 3/4 teaspoon dried sage and 1/4 teaspoon dried thyme
• 1 tablespoon Cajun seasoning, use 1/2 teaspoon each of white pepper, garlic powder, onion powder, ground red pepper, paprika and ground black pepper
• Fresh herbs, use 1/2 to 1 teaspoon dried herbs

Boiled Peanuts

One of the staple foods in the South is definitely boiled peanuts or as they say in the South "bald" peanuts.  It is definitely easier to buy them than to make them yourself, but they are so good when you make them fresh.  If you have a pressure cooker, you can make them in half the time.  I don't have one so I boil my peanuts 7 to 8 hours.  It's very simple to make boiled peanuts because you all you do is boil them, duh!  It just takes time to boil them.  So start them early in the morning so you're not waking up in the middle of the night to check on them.

Boiled Peanuts

2 pounds of fresh green peanuts
8 - 10 cups water
1/2 cup salt

Put green peanuts in a large pot.  Add water to cover the peanuts.  Add the salt and bring to a boil.  Cover and reduce heat to low or medium low.  Boil for 7 - 8 hours until peanuts are softened.  You will need to add more water when you check them since the water evaporates ( and you need to check them often).  You can add a little more salt if needed, but be careful--you want the peanuts salty, but not too salty.  After about 6 hours of cooking, I will taste a peanut to see if it is soft or if it needs a little more salt.  You just have to keep checking and tasting until they are cooked they way you like them.  When done, pour into a colander to drain off water.  Let cool.  Of course you have to eat some while they are cooling, and if there are any left, store in refrigerator :-)

**Remember:  You must use fresh green peanuts.  You can't boil roasted peanuts.

Tanji's Black Bean and Corn Salsa

We went to Brian and Brandi's for a 4th of July cookout and Brandi made a delicious bean and corn salsa.  She got the recipe from her good friend Tanji, so I'll call it Tanji's Black Bean and Corn Salsa.  Thanks Tanji and thanks Brandi for sharing the recipe. Yum!

Tanji's Black Bean and Corn Salsa
In a large bowl put:
2 cans black beans, drained and rinsed
1 can corn, drained and rinsed (I used white corn)
2 large chopped tomatoes (I used a can of petite diced tomatoes)
1 chopped purple onion
1/4 cup fresh cilantro, chopped
2 avocados, chopped (add this right before serving)

Marinade (mix together, then add to salsa)
3 - 4 Tablespoons lime juice
2 Tablespoons olive oil
1 Tablespoon red wine vinegar
1 teaspoon salt
1/2 teaspoon pepper
(Add more salt and lime to taste if you like)

Serve with you favorite tortilla chip.  Brandi said this salsa is great with lime chips but they break easily.  Hey, a broken chip tastes just as good as a whole one.  Right?

Homemade Tartar Sauce

We had fish for dinner tonight and I had a taste for tartar sauce.  I hate the taste of tartar sauce you buy at the grocery store.  So I decided to make my own, and it was YUMMY!  My recipe only makes a small amount which was great because I thought no one else would eat it.  I was wrong.  I should have doubled it.

Homemade Tartar Sauce

1/4 cup mayonnaise
1 teaspoon sweet pickle cubes or relish (I used the cubes)
1/2 teaspoon pickle juice
1 teaspoon minced onion
2 teaspoons lemon juice
salt and pepper to taste

Mix all ingredients together in a small bowl.  Set in refrigerator at least an hour before serving. (Mine was in the fridge for only about 20 minutes and it was still good.)

Peanut Butter Icing / Frosting

We just had a family reunion for my husband's side of the family.  I love family reunions because there is always such good food.  Trouble is, I never get the recipes.  Well, next year we plan to bring the recipes along with the food.  I did get one recipe from my daughter-in-law, Brandi.  She made brownies (from a box) with Peanut Butter Icing / Frosting.  Man, it was the talk of the reunion--it was delicious!  So whether you call it Icing or Frosting, this recipe will be on your list of favorites.

Peanut Butter Icing / Frosting

1 cup peanut butter
2/3 cup softened butter
2 Tablespoons milk
1/2 teaspoon vanilla
3 cups powdered sugar

Beat peanut butter, butter, milk and vanilla together.  Add powdered sugar and beat well.  If necessary, add a "titch" (as Brandi says) of milk to consistency.

Guacamole

My daughter, Charen, makes the best guacamole.  All she does is peel an avocado and remove the seed.  Then she mashes the avocado in a bowl and adds salt, pepper, and garlic powder to taste.  I love to put it on my tacos.  Hey, did you know that if you save the avocado seed and put it in the middle of the guacamole, it will keep the guacamole from turning brown?  Of course, we eat it so fast it doesn't have time to turn brown!

Snowman Pancakes

We got an early Valentine's surprise--SNOW! Do you believe it? Snow in South Carolina? Well, it does happen every once in a while and when it does we celebrate and have a "Family Snow Day"! The best part is making and eating snowman pancakes. Just use my "Mom's Pancakes" recipe and pour two circles of the mix. The top one is smaller than the bottom. Add chocolate chip eyes, mouth and buttons, and you have snowman pancakes!


Here are some pictures for you to enjoy. Let it snow! Let it snow!
Let it snow!

Playing in the beautiful blanket of snow!

Eating the snow. Ummm, tastes so good!

Making a snow angel!

Building a snowman!

Enjoying the snowman pancakes!

Even Grandma Cleo loved the snowman pancakes!

Hope each of you have a

Happy Valentine's Day!

Creamy Noodles and Rice

I found this recipe on the back of a Campbell's Noodle Soup with Real Chicken Broth box. I do use Lipton's Chicken Noodle Soup with Chicken Broth, too. Sorry, Campbell's. Either one works great. It's a delicious side with your favorite meat and vegetable.

Creamy Noodles and Rice

1 tablespoon butter

3 medium carrots, chopped (I use my peeler and get the pieces of carrot really thin.)

1 small onion, chopped

2 1/2 cups water

1 pouch dry noodle soup mix (Campbell's or Lipton)

2/3 cup uncooked regular long-grain rice

1/3 cup grated Parmesan cheese (I always forget to put this on it, but it tastes good anyway.)

In a 2 quart saucepan over medium heat, melt butter. Add carrots and onion and cook until tender. Add water, soup mix and rice. Heat to boiling. Reduce heat to low. Cover and cook 20 minutes until rice is tender and liquid is absorbed. Stir in cheese (this is the part I forget to do) and it's ready to serve.

Mom's Sweet Potatoes

Our favorite food at Thanksgiving (besides the turkey) is sweet potatoes--especially the way I make them. We need to call them Sweet, Sweet Potatoes. But the Sweet is what makes them so good. Here is my recipe. I can taste them now!

Mom's Sweet Potatoes

Boil 4 - 6 sweet potatoes (with skin still on) until soft when pricked with a fork--about 30 - 45 minutes. Let the sweet potatoes cool, then peel and mash in a large bowl. Skins should peel off very easily.

Add and mix in the following ingredients:

(I use a hand mixer to mix it.)

1 cup sugar

1/2 teaspoon salt

2 beaten eggs

1/3 stick of butter melted

1/2 cup milk

1 teaspoon vanilla

Put mixture in a greased 9x13 pan. Cover with mini-marshmallows. Bake at 350 for 30 minutes until marshmallows are melted and browned. Then take a spoon and mix the marshmallows into the sweet potatoes. Put more marshmallows on the top and bake again (about 20 - 30 minutes) until marshmallows are melted and browned.

By the way, can anyone tell me why my picture turned out flipped like it is. I couldn't get it turned around. Does anyone know how I can correct this problem? Thanks!

Homemade Cranberry Sauce

Last Thanksgiving my daughter-in-law, Mandy, taught me how to make homemade cranberry sauce. It was so easy and sooooo good! And you gotta have cranberry sauce at Thanksgiving!

Homemade Cranberry Sauce

1 bag fresh cranberries (12 oz.)

1 cup sugar

1 cup water

Bring water and sugar to a boil in a medium sauce pan. Add cranberries and return to a boil. Reduce heat and boil gently for 10 minutes, stirring occasionally. Pour sauce into a bowl, cover and cool completely at room temperature. Refrigerate until serving time.

**By the way, the recipe is on the back of the bag of fresh cranberries. I always wondered what you did with those cranberries in the bag :-) Duh!

Giblet Gravy

You have the turkey and stuffing recipes, now you need the gravy--Giblet Gravy!

Giblet Gravy

Boil the giblets in salted water for about 45 - 60 minutes. Chop and set aside.

Put the broth from the turkey (add Swanson's chicken broth if needed), in a pot. Add the chopped giblets and 2 - 4 chopped hard boiled eggs. Heat and bring to a boil. Add 1/4 to 1/3 cup gravy flour ( I use Wondra) to thicken. Stir and keep warm to serve with your turkey and stuffing and put some on your rice. Ummmm!

Turkey Stuffing and Dressing

Dressing? Stuffing? What's the difference? Well, dressing is made outside the turkey and stuffing is stuffed inside the turkey. I always do it both ways. My sister-in-law makes the best dressing, but every time I make it, it's just not as good as hers. But my stuffing is pretty good. My family likes it because it is so moist--after all it is baked inside the turkey with all those delicious turkey juices. Here are the recipes. Choose one or make both. See which one your family likes best.

Turkey Stuffing

1 small bag (8 oz) of Cornbread Stuffing (I use Pepperidge Farm)

2 - 3 Tablespoons butter

1 onion chopped

1/2 cup chopped celery

salt and pepper to taste

1/2 cup dried cranberries

hot water

Put the cornbread stuffing in a large bowl. Saute the onion and celery in the butter until onions are clear. Add to the stuffing and toss together. Put in cranberries and toss again. Add salt and pepper and enough hot water to get the stuffing mixture to stick together (about 1-2 cups). Then stuff the mixture into the breast cavity of the turkey. Pack tightly. When your turkey is cooked, take out the stuffing and put in a serving bowl. You can microwave it before serving.

Aunt Elaine's Dressing

Make cornbread below:

2 cups self rising white cornmeal

1 cup self rising flour

1 egg

Milk (about 1 - 1 1/2 cups--consistency is a little thicker than pancake batter

Put some butter and cornmeal in skillet to prepare for baking. Heat 1/4 cup oil in an iron skillet. add cornbread mixture. Cook in oven at 400 degrees. When brown on top, flip over (take a plate to flip it) and brown other side.

In a large bowl, crumble cornbread and add 8 oz. package of herb stuffing mix. Saute 2 cups chopped celery and 2 cups chopped onion with a stick of butter. Add 1 raw egg. Add enough turkey broth (use Swanson Chicken broth if need extra) to make mixture moist so that it sticks together. Put in 9 x 13 pan. Bake at 350 until bubbly and brown (about 30 -45 minutes).

Roasted Pumpkin Seeds

Now, what did you do with all those pumpkin seeds you dug out of your Halloween Jack-O-Lanterns? I bet you threw them away like I usually do. Well, this year I decided to try to roast them. My husband loves pumpkin seeds, so I made them especially for him. They were delicious. Saved me a lot of money, too--pumpkin seeds are about $5.00 a pound at the health food store.

Roasted Pumpkin Seeds

2 1/2 - 3 cups raw pumpkin seeds

3 Tablespoons melted butter

1/2 teaspoon garlic powder

1/2 teaspoon salt

1 Tablespoon seasoned salt

Preheat oven to 300 degrees. Mix all ingredients above until pumpkin seeds are evenly coated. Spread in an even layer on a cookie sheet. Bake for 1 hour and 15 minutes, stirring every 15 minutes until toasted. Cool completely on the baking sheet. Put in a serving dish and enjoy!

**Let the pumpkin seeds dry overnight before roasting. I rinse them off and then put them on a paper towel on a cookie pan to dry out. Thanks, Brandi, for reminding me to make note of this :-)