Tag Archives: Cooking

Milano Cookie Salad

3 Aug
Raspberries

Image via Wikipedia

Here is a recipe that I think sounds great.  I made a few changes to a recipe my mother gave me and it really ends up being a whole new recipe.

  • 2 c. buttermilk
  • 1 (12-oz.) pkg. Cool Whip
  • 1 pkg. vanilla instant pudding
  • 2 c. fresh raspberries
  • 1 c. miniature marshmallows
  • 15 Pepperidge Farms Original Milano cookies – chopped
  • Bar of dark chocolate shaved

Beat together buttermilk, Cool Whip and pudding.  Add raspberries and marshmallows.  Two hours before serving, add chopped cookies, reserving some to sprinkle on top.  Add shaved chocolate to garnish.

Dark chocolate and raspberries, mmm-mmm good!

Vermicelli Picnic Salad

21 Jun
I tried this recipe, this past weekend at my in-laws.  My mother-in-law wanted to try it, and I really loved it.  It is light and flavorful.  I am making the whole batch for myself, so I can take it to work for lunch.  My husband won’t try it, my daughter tried it and I don’t think she cared for it too much, my middle son seemed to like it.  It is one of those recipes you can change without worrying about ruining it.
  • 1 – 1 lb package vermicelli – prepared as package directs
  • 2 tsp. Accent
  • 1 Tbsp. vegetable oil
  • 1 Tbsp. lemon juice
  • 1 c. chopped green onions
  • 1/4 c. diced red bell pepper
  • 1/2 cup green olives finely chopped
  • 1 small jar pimentos, drained
  • 2 c. chopped celery
  • 1/2 c. finely chopped black olives
  • 3 Tbsp. Miracle Whip
  • 3 Tbsp. zesty Italian dressing
  • salt and pepper to taste

Mix together first 4 ingredients and refrigerate overnight.  Next day, add the remaining ingredients and mix together.  Refrigerate.

I did add in the red bell pepper, because I think it will taste great in this salad.  You could really add or take out whatever you like.  I am making this in a few days, and I will try to re-post a picture of the salad when it is done.

Scalloped Potatoes

28 Mar

One of my favorite comfort foods is Scalloped Potatoes. My grandma used to make these and add chunks of ham to it, it was so good. This is one thing that I really miss during the holidays, these and her stuffing were the best. I haven’t had stuffing that tastes as good as hers did for years. Then again, I rarely get to go home for the holidays. Anyway here is the recipe. You can add ham to it, trust me it makes it that much better.

  • 6 c. sliced, peeled potatoes (rinse one time)
  • 2 pt. whipping cream ( I didn’t say these were guilt free)
  • 1 1/2 c. milk
  • salt & pepper to taste
  • 1/4 onion chopped

Put sliced potatoes and onions in greased pan.  Do not add salt.  Cover potatoes with cream.  Add milk to cover potatoes.  Then stir to separate.  Bake at 350 F covered for 1/2 hour.  Then uncover and remove starchy film.  Then stir and bake uncovered 1 1/2 hours.  Add salt and pepper when done.  Ham can be added, but heat the ham in microwave and add just before serving.  Serves 8.

 

I don’t think I need to add any nutritional value, especially when you see the 2 pints of whipping cream.  This is one of those dishes that you eat and don’t care about the nutritional value.

 

 

Asparagus Souffle

1 Feb

I love asparagus.  When I was a girl, I remember going to my grandma’s house out in the country, walking through the woods with my mom and sisters and finding wild asparagus.  Just the other night I made fresh steamed asparagus with béarnaise sauce for my kids, they devoured it and my kids are picky.  I wish I would have had my husband pick up another bunch for this lovely little recipe.

  • 3 tbsp. olive oil
  • 3 tbsp. whole-wheat flour
  • 3 tbsp. nutritional yeast
  • 1/2 c. milk powder
  • 3 tbsp. fresh parsley, minced
  • 1 c. milk
  • 4 eggs, separated
  • 2 1/2 c. asparagus cooked and cut up

Blend oil, flour, yeast, milk powder and parsley in top of double boiler.  Gradually add liquid milk.  Blend.  Set on bottom of double boiler, to which hot water has been added.  Cook, stirring until mixture thickens slightly.  Cool to lukewarm.  Gradually beat in egg yolks.  Add asparagus.  Fold in stiffly beaten egg whites.  Turn into oiled casserole or oiled individual custard cups.  Bake at 325 F. for about 45 minutes until souffle is set.  Makes approximately 6 servings.


Zagatwine club

Cajun Chicken with Yogurt Dipping Sauce

28 Jan

Speaking of Cajun style food, I have a neighbor from Louisiana, who makes the best hot crab dip.  I will get the recipe from her and post it on here soon.  I ate the whole container (granted it was small) in one sitting by myself.  It was delicious!

Cajun Chicken

  • 6 boneless/skinless chicken breast halves
  • 1 T. olive oil
  • 1/2 tsp. celery salt
  • 1/2 tsp. garlic salt
  • 1/2 tsp. lemon pepper
  • 1/2 tsp. cayenne pepper
  • 1/4 tsp. paprika

Flatten chicken to 1/2 in. thick.  Brush with oil.  Mix seasonings together and rub onto chicken.  Marinate 2 hours or overnight.  Fry or grill.  This chicken also makes a good hot sandwich.

Dipping Sauce

  • 1 (6 oz.) plain yogurt
  • pinch chopped mint
  • 1/4 c. chopped tomato
  • 1/4 c. chopped green pepper
  • salt and pepper to taste

Mix all ingredients together and serve. Mint.

Cheese and Veggie Soup

27 Jan
vegetables

Image via Wikipedia

This recipe comes from a cook book I received as a gift from my mother-in-law.  This recipe reminds me of a soup that they served at the Dairy Queen, when I was in high school.  It was so good!  Especially on a cold winter day.

  • 4 c. water
  • 16 oz. frozen California blend vegetables
  • 2 c. chopped celery
  • 1 c. chopped onions
  • 2 1/2 c. hash brown potatoes, frozen
  • 4 chicken bouillon cubes
  • 1 lb American cheese, grated
  • 2 cans cream of chicken soup
  • 1 c. milk
  • 2 T. bacon bits

In a 6-quart covered kettle, boil water, vegetables, celery, onions, hash brown potatoes and bouillon cubes together until tender, about 20-30 minutes.  Beat vegetable mixture with a hand mixer if small chunks are desired.  Add grated cheese.  In a separate container, mix the soup and milk until smooth; add this mixture to soup.  Heat soup until cheese is melted.  When serving, sprinkle the top of each bowl of soup with bacon bits.  Makes 10 servings.

Nutritional info:

  • Calories:        320.4
  • Fat:                     21.5 g
  • Protein:            14.9 g
  • Carbs:               17.5 g
  • Cholesterol:       53 mg
  • Sodium:          1210 mg

Caese’s Party Bread

27 Jan
A slice of pumpernickel bread

Image via Wikipedia

This is from a cook book from my parent’s church in northern Minnesota.

  • 1 loaf cocktail pumpernickel bread
  • 1 pkg. Italian dressing
  • 1 (8-oz.) box cream cheese
  • 1 cucumber

Mix cream cheese and dry Italian Dressing together until spreadable.  Spread on slices of bread, top with a cucumber slice and enjoy.  Great anytime appetizer, even better on a muggy Minnesota summer day.