Creme Brulee

*modified from recipe found on allrecipes.com

• 6 egg yolks
• 6 tablespoons white sugar, divided
• 1/2 teaspoon vanilla extract
• 2 1/2 cups heavy cream

1. Preheat oven to 375 degrees.
2. Beat egg yolks, 4 tablespoons sugar and vanilla in a mixing bowl until thick and creamy.
3. Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture, a little at a time, stirring constantly.
4. Pour the hot mixture into individual serving dishes or ramekins and place in a baking dish. Set the dish with the ramekins in it on your oven shelf, then pour hot water in the dish so the water comes halfway up the sides of the ramekins. Bake 15 to 30 minutes. They are done when you shake the dish gently and the brulees jiggle just slightly in the middle. The jiggle shouldn't be a liquid jiggle, but more of a gelatin-like jiggle.
5. Remove from oven and let the brulees cool in the water bath for about 15 minutes, then remove and put the brulees in the refrigerator to chill. Just before serving, sprinkle the tops with white granulated sugar and shake off the excess. Place under broiler til caramelized or use a propane torch to crisp sugar (will be browned and harden as it cools).

Grilled Ribeye, Mashed Potatoes and Gravy

Grilled Ribeye

ribeye steaks, as many as desired

olive oil

favorite steak seasoning (ours is a homemade blend made by my husband--recipe next time he makes it!)

Rub thawed steaks with olive oil and steak seasoning. For steaks less than 1/2" thick, cook on medium-high heat to desired doneness, turning once. (Cook on low heat for thicker steak.) Use meat thermometer to test temperature for thorough cooking, or make single incision with knife. Approximately 5-10 minutes on each side. Can be done on stove top in buttered frying pan.

Perfect Mashed Potatoes

6 medium potatoes

1/2 cup milk

4 oz cream cheese

1/2 tsp salt

1/4 tsp pepper

2 T butter

Peel, cube and boil potatoes. Potatoes should fall apart when stabbed with fork, but should not be mushy. Drain water. Add remaining ingredients and mash with potato masher (lumpy) or whip with electric hand mixer. For larger quantities, can mix in stand mixer. My mother always saved the butter for last and placed it in the center of the whipped potatoes, making a pool of melted butter for serving.

Gravy

1 cup beef broth

1/4 cup flour

salt & pepper, to taste

Bring ingredients to a boil and simmer to desired thickness, stirring constantly (whisk recommended) to prevent lumping.

Chocolate Caramel Brownies

• Recipe adapted from allrecipes.com
• 
  
• 14 ounces caramels
• 1/2 cup evaporated milk
• 1 (18.25 ounce) package chocolate cake mix
• 1/3 cup evaporated milk
• 3/4 cup butter, melted
• 2 cups chocolate chips

1. Peel caramels and place in a microwave-safe bowl. Stir in 1/2 cup evaporated milk. Heat and stir until all caramels are melted.
2. Preheat oven to 350 degrees F (175 degrees C) Grease a 9x13 inch pan.
3. In a large mixing bowl, mix together cake mix, 1/3 cup evaporated milk and melted butter. Place 1/2 of the batter in prepared baking pan.
4. Bake for 8 minutes.
5. Place the remaining batter into the fridge. Remove brownies from oven and sprinkle chocolate chips on top. Drizzle caramel sauce over chocolate chips. Remove brownie mix from refrigerator. Using a teaspoon, make small balls with the batter and smash flat. Very carefully, place on top of the caramel sauce until the top is completely covered.
6. Bake for an additional 20 minutes. Remove and let cool.

*Notes: My best alterations of this recipe use bittersweet chocolate chips and homemade caramel sauce instead of the above.

Chicken and Dumplings, Chicken Noodle Soup or Chicken Pot Pie

Base Recipe

2 chicken breasts, diced

1 small onion, chopped

2 carrots, chopped

2 ribs celery, chopped

parsley

salt

pepper

Sautee onion, carrots and celery together. Add chicken pieces and cook through. Season to taste with salt and pepper.

For chicken pot pie, sprinkle 1/4 cup flour in pot with base recipe. Pour in milk, just covering filling, approximately 1-2 cups. Simmer until slightly thickened. Pour into unbaked 9" pie shell. Top with unbaked pie shell and seal. Bake 400 for 20-30 minutes, or until crust is golden brown. If edges start to brown early, cover edges with foil.

For chicken noodle soup or chicken and dumplings, add 1-2 cups water or chicken broth and allow to simmer for flavors to blend. If doing chicken noodle soup, add noodles 10 minutes before serving. For chicken and dumplings follow biscuit recipe below, then drop by tablespoonfuls on top of soup. Turn heat to low and cover pot with lid. Simmer 15-20 minutes, or until dumplings are cooked through (will be moist on outside, but fluffy inside).

Drop Biscuits

2 cups flour

1 T baking powder

2 tsp sugar

1/2 tsp cream of tartar

1/4 tsp salt

1/2 cup shortening, butter or margarine

1 cup milk

Combine dry ingredients. Cut in shortening until mixture is crumbly. Gently stir in milk. For biscuits, drop 2 inch balls on greased baking sheet. Bake 450 for 10-12 minutes, or until golden.

Chicken Alfredo Pizza

*note about pizza crust: we really love pizza at our house. We use it for "gourmet" twists on leftovers, "easy" dinners, as well as special meals. We are not experts, but we know a good pizza, and for us it's all about the crust. Crispy edges and chewy (but not doughy) crust. We've done a fair amount of experimenting and trial-runs on lots of different recipes. We found one amazing recipe we tried for a special New Year's Eve dinner, and it was definitely wonderful, but it took lots of planning (making dough days in advance) and lots of work (it was a very wet dough). But recently I was in a hurry to start dinner and pulled out my mom's old staple. But I altered it slightly to mimic that super recipe and found something pretty close to perfect!

Perfect Pizza Crust

2 cups warm water

1 T yeast

2 T oil

1 tsp salt

4-6 cups flour (half bread flour and/or whole wheat flour, if desired)

Proof yeast in warm water. Add remaining ingredients and knead 5-10 minutes. Dough should be easy to handle, not sticky, smooth and elastic. Let rise 1-2 hours, or until doubled. Can refrigerate overnight if desired. Divide into two equal balls. Roll out to desired thickness, place on greased pizza pan, and top as desired. Bake at 425 for 10-20 minutes, depending on thickness. Edges should be slightly brown and crispy. This also works to complete all steps except baking, then freezing uncooked. Works just like a store bought frozen pizza.

To make it chicken alfredo, top one large pizza with the following:

1 cup alfredo sauce

1 cup chicken, cooked and cubed

1 cup each shredded parmesan and mozzarella

Chicken and Rice--Many Ways

2 cups rice, cooked

1/2 lb chicken, cooked and diced

1 can cream of chicken soup

1 cup sour cream

1 cup steamed broccoli

optional: french fried onions, cheddar cheese

Combine first five ingredients in mixing bowl and spread into greased 9x13" baking dish. Optionally, top with cheddar cheese and/or french fried onions. Bake 350 for approximately 30 minutes, or until heated through.

Alterations:

-substitute cream of mushroom for cream of chicken. Add 1 small can mushrooms, with liquid, and 1/2 packet of onion soup mix. Sprinkle remaining onion soup mix on top of mixture before baking.

-substitute cream of chicken and sour cream for 1/2 cup plain yogurt, 1/2 cup mayo, juice of 1 lemon, and up to 3 tsp curry powder, depending on desired taste.

-rather than baking, heat chicken in skillet with 1 T olive oil. Coat with flour (about 1/4 cup). Add enough milk or chicken broth (about 2 cups) to just cover chicken in skillet. Cook on medium heat, stirring frequently, until sauce thickens. Serve over rice.

Homemade Graham Crackers II

• I've found this recipe is easier than the recipe I found from Martha Stewart. The process is similar to sugar cookies, but with less sugar.
• 
  
• 1/2 cup butter or shortening
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 cups whole wheat flour
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tsp cinnamon
• 1/4 to 1/2 cup milk
• 
  
• *optional: substitute part of flour for wheat germ, flax seed meal, etc
• 
  
• Cream butter, sugar and vanilla. Combine dry ingredients in separate bowl, then mix into wet ingredients, adding milk a little at a time to achieve consistency similar to play dough. Roll out on floured surface to 1/8" thickness and cut with cookie cutters or use pastry wheel to cut rectangles. Place on greased baking sheets. Bake 350 for 8-10 minutes, or until edges are slightly browned. Optionally, place dough in refrigerator for at least one hour to allow dough to become more firm.

PBJ on Whole Wheat Bread

Whole Wheat Bread

1 T active dry yeast

5 cups warm water, divided

1 T + 2/3 cup honey, divided

2/3 cup canola oil

2 tsp salt

6 cups wheat flour

4 to 6 cups bread flour

In a large mixing bowl, dissolve yeast in 3/4 cup warm water and 1 T honey. Add the remaining water and honey, the oil, salt, whole wheat flour and 3 cups bread flour. Mix until smooth. Stir in enough remaining bread flour to form a soft dough (dough will be slightly sticky). Turn onto a lightly floured surface; knead until smooth and elastic (about 5 minutes). Place in a bowl coated with cooking spray, turn to coat top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch down dough. Shape into four loaves. Place into four 9x5" loaf pans covered with cooking spray. Place directly in cold oven. Turn oven to 350. Bake approximately 30 minutes, or until lightly browned. Cool completely on wire racks before slicing.

*My recipe for homemade strawberry jam comes from the insert in the fruit pectin box. The only insert I currently have on file is a full-sugar recipe, and I prefer the less-sugar option. Just wanted to make you aware that there is the option, and since you'll be buying the pectin anyway, just know I use the recipes right inside the box! Hopefully next time I make jam I'll try to remember to save the recipe.

Enchiladas/Chimichangas

Use your leftover meat to prevent trips to the real drive-through...

1 lb chicken, pork, beef or turkey cooked and shredded

2 cups beans, any variety, cooked (can use canned; rinse and drain)

1 can diced green chiles

1 T chili powder

1 tsp oregano

2 cups cream base: any combination of refried beans, sour cream, plain yogurt, cream of chicken soup

8-10 tortillas, any variety, soft taco size

shredded cheese, optional

enchilada sauce, optional

salsa, optional

Enchiladas:

Combine all ingredients but tortillas (cheese optional) in large mixing bowl. Reserve 1/2 cup cream base if desired. Divide filling between tortillas and roll to close. Place seam side down in greased 9x13" baking dish (or two 8" dishes). Optionally, top with enchilada sauce, reserved cream base or cheese. Bake 350 until heated through (about 30 minutes) or freeze for later use.

Chimichangas:

Use only half cream base or omit completely from filling. Fill and roll, then place seam-side down on greased baking sheet. Brush with melted butter. Bake 400 until crispy, about 15-20 minutes. Serve with sour cream, salsa, enchilada sauce, cream base, etc.

Pork Roast

3 lb pork roast (shoulder/butt/picnic)

1 large/2 small onions

salt, pepper

Place pork roast in bottom of slow cooker. Cut onion(s) into quarters and separate slices. Place around and on top of roast. Sprinkle with salt and pepper (approximately 1/2 tsp of each, or to taste). Cook on high 4-6 hours, or low 8-10 hours. Pork will fall apart when pulled with serving fork. Serve as is, or shred for other uses.

Spaghetti with Meat Sauce

8 oz spaghetti noodles

olive oil

1 lb ground beef/turkey

1 small onion, chopped

garlic, oregano, sage, rosemary, thyme, salt

tomato base options: 28 oz tomato sauce or 2-11 oz cans tomato soup base--thin with milk if using soup

Bring large pot of water to boil. Add spaghetti and boil until al dente, 8-10 minutes. If spaghetti finishes before sauce, drain and add 1-2 T olive oil to prevent sticking.

Meanwhile, brown ground meat in large skillet. Add chopped onions and cook until onions are tender. When meat is cooked and onions tender, sprinkle with spices to taste (start with 1/2 tsp of each, if you need a quantity). Add tomato base and let simmer until desired thickness.

German Pancakes

Recipe from The Essential Mormon Cookbook

1/4 cup butter

1 1/2 cups milk

3/4 cup flour

1/3 cup sugar

3 eggs

1/4 cup teaspoon salt

optional:

strawberries, sour cream, brown sugar

cinnamon-sugar apples, already cooked

Preheat oven to 400. Put butter in 9-inch glass pie plate. Place in oven for 5 minutes, or until butter melts and bubbles. While butter is melting put milk, flour, sugar, egs and salt into blender. Blend on medium speed until smooth. Remove pie plate from oven. Adjust heat to 450. Immediately pour mixture into pie plate. Return pie plate to oven. Bake 20 minutes. Reduce oven temperature to 350; bake 8-10 minutes more until edges are puffed and browned. Remove from oven.

Serve with syrup, or optional toppings. Another option for the cinnamon sugar apples is to pour them into the bottom of the pie plate before adding batter, then baking.

Can double and bake in 9x13" pan.

Whole Wheat Pancakes and Homemade Syrup

Pancakes

2 cups flour (up to 100% whole wheat optional, depending on taste. recommend 50% for kids)

2 T sugar

4 tsp baking powder

1/2 tsp salt

1 1/2 cups milk

2 eggs

1/4 cup oil or melted butter

Whisk dry ingredients together in medium mixing bowl. Combine wet ingredients in glass measuring cup, then gently mix with dry ingredients until just moistened--there will be lumps. Bake on preheated griddle (greasing/buttering optional) until lightly browned.

Syrup (from The Complete Tightwad Gazette)

3 cups sugar
1 1/2 cups water
3 tbsp. molasses
1 tsp. vanilla
2 tsp. butter flavoring
1 tsp. maple extract

Bring all ingredients to a rolling boil, stirring until sugar dissolves. Turn off burner but leave pot on burner until bubbling stops.

French Toast

1/4 cup flour

1 cup milk

3 eggs

1 tsp vanilla

1 tsp cinnamon, or to taste

12 thick slices (or about 1 loaf--we like Texas toast sliced from the grocery store or thickly sliced homemade)

Preheat griddle on low-medium heat. Whisk first 5 ingredients together in shallow dish. Dip slices in dish, one at a time, turning to coat both sides. Sprinkle with additional cinnamon if desired. Bake on preheated griddle, (greasing/buttering recommended if yours sticks or for flavor) turning once to lightly toast both sides.

Empanadas or Mini Chicken Pot Pies

This is clearly not a chicken pot pie, but the method is the same. Both meals are most easily done with leftovers or extras from another meal, such as spaghetti (ground beef) or chicken noodle soup.

Fillings:

Empanadas (simple)

1/2 lb ground beef

1 small yellow onion, chopped

optional--

hard boiled eggs, chopped

sliced olives

bell peppers, chopped

Brown ground beef and sautee onions with beef. Add in additional ingredients if desired.

Chicken Pot Pie

2 chicken breasts, diced

1 small onion, chopped

2 carrots, chopped

2 ribs celery, chopped

parsley

salt

pepper

Sautee onion, carrots and celery together. Add chicken pieces and cook through. Season to taste with salt and pepper.

Crust:

2 cups flour

1 tsp salt

2/3 cup shortening

4-6 T ice water

Mix flour and salt in large mixing bowl. Cut in shortening until mixture becomes crumbly. You can use two knives, a fork or a pastry knife. Add in just enough water to moisten dough, mixing gently with fork until it holds together.

Divide dough into 8 balls. Roll out into circles, about 1/4" thickness. Place about 1/4 cup filling in center of each circle. Fold circle in half and press edges closed, sealing tightly. Place on large baking sheet. Bake at 425 for 15-20 minutes, or until edges are slightly browned. Serve immediately, or let cool completely and freeze. To reheat, microwave 1 minute, or until heated through.

Fried Rice

2 cups rice, cooked

1 cup cubed ham (optional)

1 cup frozen mixed vegetables

2 eggs, beaten

1 T soy sauce, or to taste

Lightly toast rice in skillet prepared with light drizzle of oil. Mix in ham and vegetables, and cook, stirring occasionally, until warmed through. Add eggs, cooking over medium heat until eggs are cooked, but not dry. Sprinkle with soy sauce, or serve separately.

Hot Dogs and Chips

Homemade Hamburger/Hot Dog Buns *not pictured*

1 cup warm water

2 eggs

1/3 cup + 2 T oil

1/4 cup sugar

1 tsp salt

4 cups flour *can use whole wheat

1 1/2 tsp yeast

If using bread machine, place ingredients in machine in order recommended by manufacturer. Turn on dough setting and let cycle run. Otherwise, combine water and yeast in mixing bowl and let rest 10 minutes, or until frothy. Add remaining ingredients and mix well. If using dough hook, run on low speed 3-5 minutes. Otherwise, knead by hand until dough is smooth and elastic. Cover and let rise 1 hour, or until doubled in size.

Sprinkle large working surface with flour. Punch down dough. Divide into 18 equal portions. Form into balls for hamburger buns, or long rolls for hot dog buns. Place on greased baking sheet, at least 2 inches apart. Press hamburger buns flat. Let rise, covered, 30 minutes. Preheat oven to 375 and bake 10-15 minutes, or until golden brown.

Corn on the Cob

1 cob corn/person

salt (1 tsp or to taste)

large pot

Bring large pot of water to boil. Salt water if desired. Shuck corn by peeling off outer leaves and threads. Wash in cool water. Break cobs in half if desired (great for little hands). Drop cobs in boiling water and cover. Cook 20-30 minutes, or until corn is cooked and tender.