Friday, December 23, 2011

Cranberry Nut Bars

1 1/4 C. flour

3/4 C sugar

1/2 C butter

1 C finely chopped nuts, I used pecans or macadamias

2 eggs, slightly beaten

1 1/4 cup sugar

2 Tbls milk

1 tsp finely shredded orange peel; I used lemon because I had it.

1 tsp vanilla

1 C finely chopped cranberries

1/2 C coconut



 Preheat oven to 350 deg., in medium mixing bowl, stir together flour

and 3/4 C sugar.  Using pastry blender, cut in butter until mixture

resembles coarse crumbs.  Stir in 1/2 C of the nuts.  Press flour

mixture into bottom of ungreased 13x9x2 " baking pan.  Bake for 10 to

15 min. until crust is light brown around edges.



Meanwhile, in mixing bowl, beat eggs, 1 1/4 cups sugar, milk, orange

peel (lemon peel) and vanilla.  Pour over hot crust.  Sprinkle with

remaining nuts, cranberries and coconut.  Bake for 30 min. or until

golden.  Cool slightly in pan on wire rack.  Cut into bars while warm. 

Cool completely in pan.  I baked the crust for 15 mins and it seemed

like a little too long so will try 10-12 mins. next time.  I also found

ground lemon peel in the spice dept.; it is easier than shredding the peel.

Remarks: My sister  Nancy made these for a family Christmas party.  The recipe came from our friend Wanda who often serves these in Forida during the holidays.  They are fantastic!

Thursday, December 22, 2011

Mom's Casserole

1 pound ground beef
1 pound spicy sausage
1 large onion
1 large stalk celery
1 green pepper (optional)
1 12 ounce shell macaroni
1 small can pimentos (optional)
2 cans tomato sauce (10 oz cans)
1 can cream of mushroom soup
1 TBLSP Chili Powder
1 tsp black pepper
2 tsp salt ( or less)
1/2 pound mozzarella cheese ( sliced or shredded)

Saute celery, onion, pepper in olive oil or boil in a small amount of water and drain off water when tender.  Cook macaroni per box directions.  Do not overcook macaroni. 

Brown meat, add all ingredients except cheese together in a 9x13 casserole dish and cover with the cheese.  Bake 20-30 minutes.  Cheese should be melted and casserole bubbly.

Remarks:  This recipe originally was given to my mom by a dear friend, Nedra.  This recipe was also my cousin Rick's favorite food my mom cooked.  It was many years after his death before she was able to prepare this casserole again.  It still makes me think of him.  As with most of my recipes:  very easy to assemble and lots of flavor.  This recipe is forgiving,  I have pureed a can of diced tomatoes, I have used 2 cans of tomatoe soup and I have mixed ketchup and water to replace the tomatoe sauce in the past.  Whatever you have on hand.    Enjoy!

Sunday, December 18, 2011

Crock Pot Chicken Cacciatore

Ingredients:
3 lbs chicken, whole or cut up as you wish
1 large onions, sliced (or 2 if you like lots of onion)
2 (6 ounce) cans tomato paste
1 can of diced tomatoes
1 green bell pepper, chopped ( optional)
2-4 cloves of garlic, minced
2 tsp oregano
1 tsp dried basil
1/2 tsp celery powder
1 tsp salt
1/2 cup dry white wine
3 TBLSP Olive Oil
1 tsp crushed red pepper flakes (optional)

Directions:
1. Place onions in bottom of crock pot.  I use extra onions because the husband does not like the green pepper.
2.  Add chicken:  whole boneless, skinless chicken breast is what I use but any combonation of chicken will work.  I have also added frozen chicken in the morning and cooked on the low setting for 7-9 hours and this worked well.
3.  Sir all of the other ingredients together.   I usually add an extra bit of water to get the liquid to cover the chicken and make it the consistency I like.  I have also used a dry red wine and this works great as well.  You could also use chicken broth if you do not like or have the wine.
4.  Pour over the chicken and onions.
5.  Cook on low heat 7-9 hours or high heat for about 3-4 hours.
6.  Serve over pasta or rice.

Remarks:  Easy and Delicious and Full of Flavor!  I think what makes this recipe stand out is the use of wine and the tsp of crushed red pepper flakes.  Try it , you won't be disappointed!

Friday, December 16, 2011

Bourbon Cider Sour

3/4 cup bourbon
3/4 cup apple cider
1/2 cup orange juice
1/4 cup sugar

Shake and serve over finely crushed ice.
Makes:  2 1/3 cups.

Recipe from myrecipes.com

Comments:  Can make a pitcher of these early and serve a crowd.  Delicious!!!!!!