All posts by Cheryl Creamer

Cookies

Chocolate Pinwheels

Ingredients:

  • 1/2 cup butter
  • 3/4 cup granulated sugar
  • 2 teaspoons vanilla
  • 1 egg
  • 1-3/4 cups sifted all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • (1) 1-ounce square unsweetened chocolate, melted. *NOTE:  3 level tablespoons unsweetened cocoa powder plus 1 tablespoon shortening or oil equals a 1 ounce square of unsweetened chocolate.

Directions:

Cream butter, sugar and  vanilla till light and fluffy; beat in egg.  Sift together dry ingredients; mix into creamed mixture.  Divide dough in half; mix chocolate into one part. Make pinwheels or other shapes. Wrap in waxed paper. Chill thoroughly. Slice thin; bake on ungreased cookie sheet in moderate oven(375 degrees) 8 to 10 minutes. Makes 4-6 dozen

Pinwheels:

On waxed paper, roll each half of dough into 12×10 inch rectangle. (piece dough together if necessary, to make rectangle. Brush one layer with milk; place other layer on top; peel off waxed paper. Roll as for jelly roll. Slice and bake as directed above.

Half-and-half:

Make two rolls, 2 inches thick- one plain and one chocolate. Wrap in waxed paper; chill. Cut each roll in half lengthwise. Brush cut surfaces with milk. Press plain and chocolate halves together to make rolls. Wrap in waxed paper; chill again. Slice thin. Bake as directed.

Checkerboards:

Slice chilled half-and-half rolls of dough lengthwise through both plain and chocolate.  Brush cut surfaces with milk. Turn one half end for end; seal the two halves together. Slice and bake as directed above.

Ribbons:

On waxed paper, roll plain and chocolate dough each into 8×7 inch rectangle. Cut each in half lengthwise.  Peel off waxed paper. Stack plain and chocolate strips in alternate layers, brushing between layers with milk. Press together; wrap in waxed paper; chill 2 1/2 hours or overnight. Slice crosswise and bake.

Casseroles

Cheese, Potato and Smoked Sausage Casserole

Ingredients

  • 3 cups Idaho potatoes, boiled and cut into cubes
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 2 cups milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cups sharp cheddar cheese, shredded
  • 1 pound smoked sausage
  • 1/8 teaspoon paprika

Directions

Cut sausage into 1/2 inch pieces and cook in skillet 15 minutes or until slightly brown. Place potatoes in a 2 quart casserole dish. Add the meat and toss to mix. Mix all ingredients except 1/2 of the sharp cheddar and paprika over medium heat until warm and smooth. Pour over potatoes and meat then sprinkle the remaining cheddar and paprika on top. Bake 350 degrees 35-40 minutes.

Main Dishes

Lasagna

Ingredients

  • 1 to 1 1/2 pounds sweet Italian sausage
  • 1 onion, chopped
  • 2 garlic cloves
  • splash of olive oil
  • 2 teaspoons oregano
  • 1 teaspoon of basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (14.5 oz) can diced tomatoes with basil, garlic and oregano
  • 2 (15 oz) cans tomato sauce
  • 1 (6 oz) can tomato puree
  • 2 cups ricotta cheese
  • 8 ounces of grated parmesan  cheese
  • 2 tablespoons chopped parsley leaves
  • 2 eggs, lightly beaten
  • 9 lasagna noodles, cooked according to package directions
  • 1 pound mozzarella cheese, grated

Directions

Brown meat with a splash of olive oil in a large skillet. Add onions and garlic and cook until transparent. Add the next 7 ingredients and simmer on low for 30-45 minutes. In a small bowl combine ricotta cheese, parmesan, and parsley. Add in the beaten eggs and mix well. In a 9 by 13 inch pan place 3 noodles on the bottom, top with 1/2 of cheese mixture and 1/3 sauce. Repeat with another layer of noodles, cheese and sauce. Top with last 3 noodles, remaining sauce and mozzarella cheese. Bake covered 350 degrees for 45 minutes. Uncover pan and cook another 15 minutes until cheese is lightly browned.

 

 

  • Sauces

    Spaghetti Sauce

    Ingredients

    • 1 to 1 1/2 pounds sweet Italian sausage
    • 1 large onion, chopped
    • 3 garlic cloves, minced
    • 1/4 cup olive oil
    • 1 tablespoon dried basil
    • 1 teaspoon dried oregano
    • 1 teaspoon salt
    • 1/2 teaspoon pepper
    • very small pinch of red pepper flakes
    • 3 (14.5 oz.) cans of diced tomatoes with basil, garlic and oregano, drained
    • 24 ounces of crushed tomatoes with puree
    • 48 ounces of tomato sauce

    Directions

    Brown the sausage, onion and garlic with the olive oil in a large skillet.  Add the remaining ingredients to a large crock pot with the browned meat mixture. Stir well and turn to low for 8 hours. Serve over spaghetti noodles.

    Note

    This sauce can be assembled the day before. Just place the crock pot in the refrigerator for the night and in the morning place the pot in its holder and cook for the day!mmmmmm Smells so good when you get home from work!

    Beverages

    Best Ever Ginger Drink

    Ingredients

    • 2 cups fresh ginger, peeled and sliced thin
    • 6 cups water
    • 1 to 1 1/2 cups honey, to taste

    Directions

    Peel ginger with a potato peeler and slice it into thin pieces. Set aside. Boil 6 cups of water in a saucepan. When water is boiling turn it off, remove from heat and add the ginger into the pan.  Let it steep for about an hour or longer. Strain the water into a large bowl  and add the honey. Stir until the honey is mixed in. Store in a pitcher in the refrigerator.

    Notes

    This drink can be served hot or cold. If you pour it over ice and mix with sparkling water it tastes just like ginger ale!!  Next time you have a cold or the flu, mix a little lemon in and heat it up!! It works wonders.

    Soups

    Grandma Carlson’s Minestrone Soup

    Ingredients

    • 2 slices bacon cut into 1-2″ pieces
    • 1 chopped onion
    • 1 tablespoon chopped garlic
    • 2 tablespoons olive oil
    • 28 ounce can Italian style tomatoes
    • 2 cans beef broth
    • 1 package Italian style green beans
    • 1 can garbanzo beans
    • 1 sliced zucchini
    • 1 chopped green pepper
    • 2 tablespoons basil
    • 2 ounces uncooked pasta

    Directions

    In a large pot, brown bacon, garlic, onion in olive oil. Add tomatoes, beef broth and bring to a boil.  Add green beans, garbanzo beans, zucchini, green pepper and basil. Simmer for about 30 minutes. Add pasta and cook until tender.

    Side Dishes

    Grandma Carol’s Baked Beans

    Ingredients

    • 1 pound lean bacon
    • 1 large onion, chopped
    • approx. 4 pounds canned pork and beans
    • 1 12 ounce bottle Heinz Chili sauce
    • 1 to 1 1/2 teaspoons yellow mustard

    Directions

    Cut bacon into 1 inch pieces. In a large pot fry bacon with onion until crisp. Drain off some of the grease. Add pork and beans and stir well. Add a full bottle of chili sauce and mustard. Stir mixture and simmer 2-3 hours. Serve hot.

    Main Dishes

    Garlic-Cream Chicken Florentine

    Ingredients

    • 4 boneless, skinless chicken breasts, cut into 1-inch cubes.
    • 1/2 teaspoon salt
    • 1/2 teaspoon pepper
    • 4-5 garlic cloves, minced
    • 4 tablespoons butter
    • 1/4 cup all-purpose flour
    • 3 cups milk
    • 4 cups fresh baby spinach

    Directions

    Sprinkle chicken with salt and pepper.  In a small skillet, saute the chicken and garlic in butter until chicken is no longer pink. Stir in flour and coat the chicken. Slowly add milk, stirring constantly. Bring to a boil; lower heat and simmer until thickened. Add spinach turn off heat and cover. Let set for 5 minutes until spinach has softened, stir it and serve over cooked noodles.

    Desserts

    Mom’s Caramel Corn

    Ingredients

    • 1 cup butter
    • 1/2 cup light corn syrup
    • 1 teaspoon baking soda
    • 2 cups brown sugar
    • 1 tablespoon vanilla
    • 6 quarts of popped corn

    Directions

    Melt butter, stir in syrup, sugar into a sauce pan and bring to a boil. Boil 5 minutes. Remove from heat and add soda, vanilla and pour over popped corn. Stir well. Bake on a cookie sheet (I use a disposable foil roasting pan) at 250 degrees for 1 hour, stirring every 15 minutes. Let cool-break apart. Store in an airtight container.

    Main Dishes

    Beef and Broccoli Stir-Fry

    Ingredients

    • 1/2 cup soy sauce
    • 2 tablespoons lemon juice
    • 3 tablespoons cornstarch
    • 2 tablespoons firmly packed dark brown sugar
    • 2 cloves garlic, crushed
    • 1 teaspoon black pepper
    • 2 tablespoons vegetable oil, divided
    • 2 pounds top sirloin, sliced 1/4 inch thick
    • 1 medium onion, thinly sliced
    • 6 cups broccoli, cut
    • 2 teaspoons grated fresh ginger root, or 1 teaspoon ground ginger

    Directions

    In a small bowl, combine soy sauce, lemon juice. cornstarch, dark brown sugar, garlic and pepper. Set aside
    Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add beef and stir-fry until almost cooked through, about 2 minutes. Transfer beef to a plate and cover to keep warm.
    Heat remaining oil in skillet. Add onions and stir-fry for 5 minutes. Cut broccoli into florets ( should yield about 6 cups) and add to skillet with 1 1/2  cups water. Bring to a boil, cover, reduce heat and simmer for 3 minutes.
    Return beef to skillet with soy sauce mixture; add ginger.  Bring to a boil and cook, stirring constantly, until sauce thickens, about 2 minutes. Serve hot over rice or noodles.

    Serves 6