This was one of my favorites growing up!! And for me, it never quite tastes the same as when Mom makes it!
Shepherd's Pie
1 lb. hamburger
1 medium onion
1 can creamed corn
3-4 potatoes
milk
butter
Brown hamburger with onion. Mash the potatoes. Warm the creamed corn. Layer the corn, hamburger, then the mashed potatoes in a 9" pie plate. Heat at 350 degrees until hot.
Thursday, October 30, 2008
Tator Tot Casserole
Nothing shouts 1970-something quite like Tator tot casserole. So, I swear this was one of my favorite dinners as a kid. Though looking at the recipe, I honestly am not sure I can bring myself to make it. :) At any rate, the Anderson Family Recipe collection would just not be complete without it!!
Tator Tot Casserole
1 lb. ground beef
1 medium onion, chopped
½ cup milk
1 bag frozen tator tots (2 lbs.)
Grated cheese
Brown 1 lb. ground beef with a medium onion. Season with ground pepper.
In a separate pan, heat 1 can cream of mushroom soup and about ½ can of milk. Stir over medium heat. Add beef mixture.
Line an 8 x 8 inch pan with tator tots. Pour soup mixture over top. Place tator tops on top. Bake at 350° for 20 minutes. Sprinkle with grated cheese and cook 5 minutes longer.
Tator Tot Casserole
1 lb. ground beef
1 medium onion, chopped
½ cup milk
1 bag frozen tator tots (2 lbs.)
Grated cheese
Brown 1 lb. ground beef with a medium onion. Season with ground pepper.
In a separate pan, heat 1 can cream of mushroom soup and about ½ can of milk. Stir over medium heat. Add beef mixture.
Line an 8 x 8 inch pan with tator tots. Pour soup mixture over top. Place tator tops on top. Bake at 350° for 20 minutes. Sprinkle with grated cheese and cook 5 minutes longer.
Snowman Soup
This is a cute "recipe" that can be used as a holiday gift for friends, teachers or others. We usually put the ingredients in a cellophane bag and attach the poem to the bag.
Snowman Soup
1 package hot chocolate
1 Hershey’s kiss
handful of miniature marshmallows
1 candy cane
Was told you have been good this year,
Always glad to hear it.
With cooler weather drawing near,
You’ll need to warm the spirit.
So here’s a little snowman soup,
Complete with stirring stick.
Add hot water; sip it slow,
It’s sure to do the trick.
Snowman Soup
1 package hot chocolate
1 Hershey’s kiss
handful of miniature marshmallows
1 candy cane
Was told you have been good this year,
Always glad to hear it.
With cooler weather drawing near,
You’ll need to warm the spirit.
So here’s a little snowman soup,
Complete with stirring stick.
Add hot water; sip it slow,
It’s sure to do the trick.
Crock Pot BBQ Chicken
Crock pot BBQ Chicken
3-4 chicken breasts (can be frozen)
2 cups ketchup
4 Tbsp. brown sugar
1 Tbsp. Worcestershire sauce
1 Tbsp. soy sauce
1 Tbsp. vinegar
1/2 tsp. garlic powder
Mix all ingredients (except chicken) in crock-pot. Add the chicken, coating each piece in sauce. Cook on high 4 hours. Remove chicken and shred/pull with forks. Return to crock pot and stir in sauce to coat. Serve on buns.
Note: leftovers can be frozen and re-heated for sandwiches, used to make BBQ chicken pizza (put on a pizza crust, top with favorite cheeses, onions, etc.) or used to make BBQ chicken burritos (put on tortillas, add refried beans, cheeses, etc.).
3-4 chicken breasts (can be frozen)
2 cups ketchup
4 Tbsp. brown sugar
1 Tbsp. Worcestershire sauce
1 Tbsp. soy sauce
1 Tbsp. vinegar
1/2 tsp. garlic powder
Mix all ingredients (except chicken) in crock-pot. Add the chicken, coating each piece in sauce. Cook on high 4 hours. Remove chicken and shred/pull with forks. Return to crock pot and stir in sauce to coat. Serve on buns.
Note: leftovers can be frozen and re-heated for sandwiches, used to make BBQ chicken pizza (put on a pizza crust, top with favorite cheeses, onions, etc.) or used to make BBQ chicken burritos (put on tortillas, add refried beans, cheeses, etc.).
School Lunch Peanut Butter Bars
Chris and Cortney...remember the peanut butter bars served at Burton Elementary? I'm not kidding, Cortney must have found the original recipe with this one! These are truly a walk down memory lane!
School Lunch Peanut Butter Bars
1 cube butter
1 cup sugar
1 cup brown sugar
1 cup peanut butter
2 eggs
1 tsp. soda
½ tsp. salt
1 tsp. vanilla
2 c. flour
2 c. oats
Cream the first 5 ingredients together. Add remaining ingredients. Spread on greased cookie sheet with your hands. Batter is thick. Bake at 325° for 15 minutes. Do not over bake. Frost with chocolate frosting while warm and cut. (see post for chocolate frosting recipe).
School Lunch Peanut Butter Bars
1 cube butter
1 cup sugar
1 cup brown sugar
1 cup peanut butter
2 eggs
1 tsp. soda
½ tsp. salt
1 tsp. vanilla
2 c. flour
2 c. oats
Cream the first 5 ingredients together. Add remaining ingredients. Spread on greased cookie sheet with your hands. Batter is thick. Bake at 325° for 15 minutes. Do not over bake. Frost with chocolate frosting while warm and cut. (see post for chocolate frosting recipe).
Pumpkin Bundt Cake
It just isn't Autumn until you make this cake at least once (or twice)! It is a wonderful dessert to serve to friends or to take to someone. Of course, if you do that, be sure to make a second one for the family! :)
Pumpkin Bundt Cake
1 package yellow cake mix (18 ¼ oz.)
1 package instant butterscotch pudding
4 eggs
¼ cup water
¼ cup vegetable oil
1 cup canned pumpkin
2 teaspoons pumpkin pie spice
Mix dry ingredients first. Add additional ingredients, beat on low 30 seconds. Beat on medium 4 minutes. Pour into a greased and floured bundt pan. Bake at 350º for 50-55 minutes. Cool 15 minutes before removing. Decorate as desired.
Note from Heather: I start checking the cake after about 35 minutes. Depending on your oven it may bake more quickly.
Pumpkin Bundt Cake
1 package yellow cake mix (18 ¼ oz.)
1 package instant butterscotch pudding
4 eggs
¼ cup water
¼ cup vegetable oil
1 cup canned pumpkin
2 teaspoons pumpkin pie spice
Mix dry ingredients first. Add additional ingredients, beat on low 30 seconds. Beat on medium 4 minutes. Pour into a greased and floured bundt pan. Bake at 350º for 50-55 minutes. Cool 15 minutes before removing. Decorate as desired.
Note from Heather: I start checking the cake after about 35 minutes. Depending on your oven it may bake more quickly.
Oven Fried Honey Chicken
Oven-Fried Honey Chicken
1/4 cup honey
2 tbsp. balsamic or red wine vinegar
1 ½ cups dried bread crumbs
1 tbsp. olive oil
6 (4-6 oz) boneless, skinless chicken breast halves
Preheat oven to 375*. In a shallow bowl, whisk together honey and vinegar. Pour bread crumbs into a separate bowl. Set bowls aside. Spread olive oil over foil-lined baking pan large enough to hold all chicken in a single layer. Roll chicken pieces in honey mixture then in bread crumbs and place in pan. Bake 30 minutes or until cooked through. 6 servings, 250 calories each.
1/4 cup honey
2 tbsp. balsamic or red wine vinegar
1 ½ cups dried bread crumbs
1 tbsp. olive oil
6 (4-6 oz) boneless, skinless chicken breast halves
Preheat oven to 375*. In a shallow bowl, whisk together honey and vinegar. Pour bread crumbs into a separate bowl. Set bowls aside. Spread olive oil over foil-lined baking pan large enough to hold all chicken in a single layer. Roll chicken pieces in honey mixture then in bread crumbs and place in pan. Bake 30 minutes or until cooked through. 6 servings, 250 calories each.
Crock pot Salsa Chicken
Crock-pot Salsa Chicken
2 boneless skinless chicken breasts
1 cup salsa (any kind)
2 Tablespoons brown sugar
1 Tablespoon flour
Bag of Tortilla chips (optional, see below)
Mix everything together in crock pot and cook on high 3 ½ hours or low setting all day. Spicy but sweet. Just double everything to make a larger dinner.
You can use this for tacos, taco salad or just serve over tortilla chips. Easy and very good!
2 boneless skinless chicken breasts
1 cup salsa (any kind)
2 Tablespoons brown sugar
1 Tablespoon flour
Bag of Tortilla chips (optional, see below)
Mix everything together in crock pot and cook on high 3 ½ hours or low setting all day. Spicy but sweet. Just double everything to make a larger dinner.
You can use this for tacos, taco salad or just serve over tortilla chips. Easy and very good!
BBQ Chicken Salad with Cilantro Ranch Dressing
Cort sent this recipe to me recently. It was a major hit at our house!
BBQ Chicken Salad with Cilantro Ranch Dressing
3 Cups thinly sliced Green Leaf Lettuce
¼ Cup corn
¼ Cup black beans
8 grape tomatoes, halved
1 cooked grilled chicken breast
¼ Cup favorite BBQ Sauce
¼ Cup shredded mozzarella cheese
¼ Cup prepared ranch dressing
1 heaping Tablespoon fresh chopped cilantro leaves
1. Place lettuce into a salad bowl. Layer with corn, black beans and tomatoes. Dice cooked chicken breast and mix with BBQ sauce. Top over salad and sprinkle with mozzarella cheese.
2. Place ranch dressing and cilantro leaves into a small bowl to combine. Drizzle over salad and serve.
**This recipe is for 1 large serving, double accordingly**
Cortney's notes: I didn't follow the exact measurements. I just filled a salad bowl with "enough" of all the ingredients so it looked right to me. We had plenty of Roma tomatoes on hand from our farm share so I used those instead of grape tomatoes. I forgot to use the cheese. It was still wonderful. Next time I'll probably do fresh Parmesan or Colby/Jack as Mozzarella is too squishy for me in a salad.
The addition of cilantro was wonderful- it was fun to get a little extra kick every few bites. Enjoy this fun salad- we sure did!
Credit: this recipe came to me from the Picky Palate blog.
BBQ Chicken Salad with Cilantro Ranch Dressing
3 Cups thinly sliced Green Leaf Lettuce
¼ Cup corn
¼ Cup black beans
8 grape tomatoes, halved
1 cooked grilled chicken breast
¼ Cup favorite BBQ Sauce
¼ Cup shredded mozzarella cheese
¼ Cup prepared ranch dressing
1 heaping Tablespoon fresh chopped cilantro leaves
1. Place lettuce into a salad bowl. Layer with corn, black beans and tomatoes. Dice cooked chicken breast and mix with BBQ sauce. Top over salad and sprinkle with mozzarella cheese.
2. Place ranch dressing and cilantro leaves into a small bowl to combine. Drizzle over salad and serve.
**This recipe is for 1 large serving, double accordingly**
Cortney's notes: I didn't follow the exact measurements. I just filled a salad bowl with "enough" of all the ingredients so it looked right to me. We had plenty of Roma tomatoes on hand from our farm share so I used those instead of grape tomatoes. I forgot to use the cheese. It was still wonderful. Next time I'll probably do fresh Parmesan or Colby/Jack as Mozzarella is too squishy for me in a salad.
The addition of cilantro was wonderful- it was fun to get a little extra kick every few bites. Enjoy this fun salad- we sure did!
Credit: this recipe came to me from the Picky Palate blog.
Christian's Fresh Salsa
This recipe came from Christian. ¡Que rico!
Salsa
Gather a bunch of peppers: Jalapeño, serrano, bell (for color/flavor) , whatever you like. Chop them up fine. Add a lot of onion (a yellow or Spanish onion and some green onions). I also like to add some tomatillos for flavor. Mix all that up with a whisk. As it stands it will be too damn hot for most human mouths. Add chopped tomatoes (from the vine or beefeaters mixed with some Roma tomatoes, which are not as watery) and keep mixing. Just keep tasting it until it's what you want. You may want to be careful with how much Jalapeño you add at first because you may have to add a bushel of tomatoes to dilute it if you add too much (and do NOT use habañero peppers unless you really like it HOT, HOT, HOT). And of course you can always add more peppers in. When you've got it about where you want it, squeeze in a whole lime (it accentuates the flavor) and add some salt. Enjoy!
Sorry it's not a precise formula or recipe. Hope it turns out wonderfully!
¡Provecho!
Salsa
Gather a bunch of peppers: Jalapeño, serrano, bell (for color/flavor) , whatever you like. Chop them up fine. Add a lot of onion (a yellow or Spanish onion and some green onions). I also like to add some tomatillos for flavor. Mix all that up with a whisk. As it stands it will be too damn hot for most human mouths. Add chopped tomatoes (from the vine or beefeaters mixed with some Roma tomatoes, which are not as watery) and keep mixing. Just keep tasting it until it's what you want. You may want to be careful with how much Jalapeño you add at first because you may have to add a bushel of tomatoes to dilute it if you add too much (and do NOT use habañero peppers unless you really like it HOT, HOT, HOT). And of course you can always add more peppers in. When you've got it about where you want it, squeeze in a whole lime (it accentuates the flavor) and add some salt. Enjoy!
Sorry it's not a precise formula or recipe. Hope it turns out wonderfully!
¡Provecho!
Pumpkin Cookies with Caramel Icing
These have to be the all-time best pumpkin cookies I have ever had!! I'm not kidding! Cortney contributed this recipe. Try it, you'll love it, too!! :)
Pumpkin Cookies with Caramel Icing
Cookies
1 cup shortening (I used ½ cup margarine and ½ cup butter)
1 cup sugar
1 cup canned pumpkin
1 egg
1 t vanilla
2 cups flour
1 t baking powder
1 t baking soda
1 t cinnamon
½ t ginger
1 t salt
Heat over to 350. Cream shortening and sugar. Add pumpkin, egg and vanilla. Sift and add dry ingredients. Drop by teaspoonful on cookie sheet. Bake 10-12 mins. Yields 5 dozen.
Icing
3 T butter
¾ t vanilla
4 T milk
½ c brown sugar
1 cup powdered sugar, sifted
Combine butter, vanilla, milk, brown sugar. Cook, stirring constantly to rolling boil. Cool. Stir in powdered sugar. Generously frost cookies while warm. Return icing to heat if too thick.
Cookies will appear raised when cooked. Frosting will melt on top of cookie.
Pumpkin Cookies with Caramel Icing
Cookies
1 cup shortening (I used ½ cup margarine and ½ cup butter)
1 cup sugar
1 cup canned pumpkin
1 egg
1 t vanilla
2 cups flour
1 t baking powder
1 t baking soda
1 t cinnamon
½ t ginger
1 t salt
Heat over to 350. Cream shortening and sugar. Add pumpkin, egg and vanilla. Sift and add dry ingredients. Drop by teaspoonful on cookie sheet. Bake 10-12 mins. Yields 5 dozen.
Icing
3 T butter
¾ t vanilla
4 T milk
½ c brown sugar
1 cup powdered sugar, sifted
Combine butter, vanilla, milk, brown sugar. Cook, stirring constantly to rolling boil. Cool. Stir in powdered sugar. Generously frost cookies while warm. Return icing to heat if too thick.
Cookies will appear raised when cooked. Frosting will melt on top of cookie.
Cream of Pumpkin Soup
Okay, I have to admit this one surprised me. So don't move on to the next recipe just yet. I was pleasantly surprised at how incredibly tasty this was!! Clark had four bowls of it the first time I made it!! I did make a few changes to the recipe which I've listed below. Enjoy!
Cream of Pumpkin Soup
2 Tbsp. butter
½ yellow onion, sliced thin
½ cup carrots, sliced thin
1 rib of celery, chopped
2 cups canned pure pumpkin (not pie filling)
3 cups of chicken broth
White pepper, to taste
¼ tsp. ground ginger
1 ½ tsp. salt
1 cup cream or half and half
½ bunch chives, chopped fine (optional)
In a 4-quart saucepan, sauté the onions in the butter until transparent. Add all other ingredients, except the cream. Bring to a simmer and cook for about 30 minutes, stirring occasionally, until the vegetables are very soft. Place in a blender and carefully puree until completely smooth. Pour back into the saucepan and add the cream. Bring back to a gentle simmer, turn off heat, and adjust the seasonings if necessary. Serve in warm bowls and garnish with chives.
Serves 6.
Heather's notes: I used a whole yellow onion, and about 3/4 cup of carrots. Also, I crushed some fresh garlic cloves in with the other veggies. Instead of measuring (and chancing to waste any precious pumpkin puree) I used 2 cans of pumpkin and 2 cans of Swanson's all natural chicken broth. The proportions seemed fine. Instead of cream or half and half, I used 2% milk which was plenty rich. Also, I like crushed black pepper over white pepper, but that's just a personal preference. The second day we had fried some bacon, which we crumbled up and added to the soup. It proved to be a tasty addition. Overall a wonderfully simple Autumn soup!
Cream of Pumpkin Soup
2 Tbsp. butter
½ yellow onion, sliced thin
½ cup carrots, sliced thin
1 rib of celery, chopped
2 cups canned pure pumpkin (not pie filling)
3 cups of chicken broth
White pepper, to taste
¼ tsp. ground ginger
1 ½ tsp. salt
1 cup cream or half and half
½ bunch chives, chopped fine (optional)
In a 4-quart saucepan, sauté the onions in the butter until transparent. Add all other ingredients, except the cream. Bring to a simmer and cook for about 30 minutes, stirring occasionally, until the vegetables are very soft. Place in a blender and carefully puree until completely smooth. Pour back into the saucepan and add the cream. Bring back to a gentle simmer, turn off heat, and adjust the seasonings if necessary. Serve in warm bowls and garnish with chives.
Serves 6.
Heather's notes: I used a whole yellow onion, and about 3/4 cup of carrots. Also, I crushed some fresh garlic cloves in with the other veggies. Instead of measuring (and chancing to waste any precious pumpkin puree) I used 2 cans of pumpkin and 2 cans of Swanson's all natural chicken broth. The proportions seemed fine. Instead of cream or half and half, I used 2% milk which was plenty rich. Also, I like crushed black pepper over white pepper, but that's just a personal preference. The second day we had fried some bacon, which we crumbled up and added to the soup. It proved to be a tasty addition. Overall a wonderfully simple Autumn soup!
Corn Chowder
I just love this corn chowder. For some reason, though, it always tastes better when it is made by Mom!!
Corn Chowder
1 lb. bacon, fried and drained
5 cups chicken broth (3 cans Campbell’s Heathy Request)
` 6-8 potatoes, diced
1 onion, chopped
4 stalks celery, sliced
2 cans cream corn
2 cans Niblets corn (drained)
1 Tbsp. Worcestershire sauce
2 cups milk or cream
Use broth to cook potatoes and celery until tender.
Trim all fat from bacon and fry.
While potatoes and celery are cooking, sauté onion in small amount of chicken broth.
Add corn, bacon and Worcestershire sauce.
Simmer for 10 minutes.
Slowly add milk or cream (do not boil).
Simmer until warm.
Season with white pepper to taste.
Corn Chowder
1 lb. bacon, fried and drained
5 cups chicken broth (3 cans Campbell’s Heathy Request)
` 6-8 potatoes, diced
1 onion, chopped
4 stalks celery, sliced
2 cans cream corn
2 cans Niblets corn (drained)
1 Tbsp. Worcestershire sauce
2 cups milk or cream
Use broth to cook potatoes and celery until tender.
Trim all fat from bacon and fry.
While potatoes and celery are cooking, sauté onion in small amount of chicken broth.
Add corn, bacon and Worcestershire sauce.
Simmer for 10 minutes.
Slowly add milk or cream (do not boil).
Simmer until warm.
Season with white pepper to taste.
Chocolate Frosting
Okay, this actually came off of the canister of Hershey's cocoa. It's been used for various different recipes in my house. I always go to this when I need to make chocolate frosting.Plus, if you have any left over, you can frost graham crackers. That is a yummy childhood memory of mine. I always loved it when mom would frost graham crackers for us to snack on or to put in our lunch! :)
CHOCOLATE FROSTING
1/4 cup (1/2 stick) butter or margarine, softened
1/4 cup HERSHEY'S Cocoa
1-1/2 cups powdered sugar
2 to 3 tablespoons milk
1/2 teaspoon vanilla extract
Beat butter in small bowl. Add powdered sugar and cocoa alternately with milk, beating to spreading consistency. Stir in vanilla. Yields about 1 cup frosting.
CHOCOLATE FROSTING
1/4 cup (1/2 stick) butter or margarine, softened
1/4 cup HERSHEY'S Cocoa
1-1/2 cups powdered sugar
2 to 3 tablespoons milk
1/2 teaspoon vanilla extract
Beat butter in small bowl. Add powdered sugar and cocoa alternately with milk, beating to spreading consistency. Stir in vanilla. Yields about 1 cup frosting.
Chicken Corn Chowder
This is a recipe Nichole made at Grandma's one night last November when I was visiting UT. It quickly became one of Mom and Dad's favorites. It is a wonderful Autumn or Winter soup!
Nichole’s Quick Chicken Corn Chowder
(from Cooking Light)
2 Tbsp. butter
¼ cup chopped onion
¼ cup chopped celery
1 jalapeño pepper, seeded and minced
2 Tbsp. flour
3 cups 2% reduced fat milk
2 cups chopped cooked skinless, boneless chicken
1 ½ cups fresh or frozen corn
1 can cream style corn
1 tsp. chopped fresh or ¼ tsp. dried thyme
¼ tsp. ground pepper
1/8 tsp. ground red pepper
1/8 tsp. salt
Melt butter in Dutch oven over medium heat. Add onion, celery and jalapeño; cook 3 minutes (until tender) stirring frequently. Add flour; cook 1 minute stirring constantly. Stir in milk and remaining ingredients. Bring to a boil; cook until thick (approximately 5 minutes).
Nichole’s Quick Chicken Corn Chowder
(from Cooking Light)
2 Tbsp. butter
¼ cup chopped onion
¼ cup chopped celery
1 jalapeño pepper, seeded and minced
2 Tbsp. flour
3 cups 2% reduced fat milk
2 cups chopped cooked skinless, boneless chicken
1 ½ cups fresh or frozen corn
1 can cream style corn
1 tsp. chopped fresh or ¼ tsp. dried thyme
¼ tsp. ground pepper
1/8 tsp. ground red pepper
1/8 tsp. salt
Melt butter in Dutch oven over medium heat. Add onion, celery and jalapeño; cook 3 minutes (until tender) stirring frequently. Add flour; cook 1 minute stirring constantly. Stir in milk and remaining ingredients. Bring to a boil; cook until thick (approximately 5 minutes).
Tuesday, October 14, 2008
Hearty Italian Spaghetti Dinner
This is a wonderful crockpot recipe. Shared, of course, by Cortney. She has told me it is the perfect Fast Sunday meal. I think it is wonderful anytime!!
Hearty Italian Spaghetti Dinner
12 ounces pork loin, lean, boneless -- trimmed of fat, cut into 1 x 1/4" strips
*Cortney’s note- I use pork sausage and it makes this sauce delicious!
1 cup onion -- finely chopped
1/2 cup sun-dried tomatoes -- cut up (optional- I never put them in)
1 tablespoon dried parsley
1 tablespoon dried Italian seasoning
1/2 teaspoon salt
4 cloves garlic – minced (1/2 tsp garlic powder)
28 ounces crushed tomatoes -- with puree, undrained (1 can)
8 ounces tomato sauce -- (1 can)
12 ounces spaghetti -- uncooked
In 3-1/2 or 4 quart Crock-Pot Slow Cooker, combine all ingredients except spaghetti; mix well. Cover; cook on low setting for at least 7 hours or until pork is no longer pink and onions are tender.
Cook spaghetti as directed on package. Drain. Serve sauce over spaghetti.
The pork loin can be substituted for any meat of your choice. We’ve used pork sausage which is soooo good! We’ve also used really thin steak meat- yum!
Hearty Italian Spaghetti Dinner
12 ounces pork loin, lean, boneless -- trimmed of fat, cut into 1 x 1/4" strips
*Cortney’s note- I use pork sausage and it makes this sauce delicious!
1 cup onion -- finely chopped
1/2 cup sun-dried tomatoes -- cut up (optional- I never put them in)
1 tablespoon dried parsley
1 tablespoon dried Italian seasoning
1/2 teaspoon salt
4 cloves garlic – minced (1/2 tsp garlic powder)
28 ounces crushed tomatoes -- with puree, undrained (1 can)
8 ounces tomato sauce -- (1 can)
12 ounces spaghetti -- uncooked
In 3-1/2 or 4 quart Crock-Pot Slow Cooker, combine all ingredients except spaghetti; mix well. Cover; cook on low setting for at least 7 hours or until pork is no longer pink and onions are tender.
Cook spaghetti as directed on package. Drain. Serve sauce over spaghetti.
The pork loin can be substituted for any meat of your choice. We’ve used pork sausage which is soooo good! We’ve also used really thin steak meat- yum!
English Toffee
Another Cortney specialty! I tasted this English toffee last year and it is simply divine!!
English Toffee
-Cortney Frandsen~ handed down to me by my mother-in-law
In a 350˚ oven, toast raw almonds. Spread a single layer of whole, raw almonds on a cookie sheet and back about 15-20 minutes. Stir nuts around a couple of times to keep them from burning. Cool nuts completely. Chop almonds fine. I put them in a blender to chop. (Cortney’s note from 2006- our blender turned them into powder, so I gave my husband a cutting board and knife and set him to work. Cortney’s note from 2007- buy a food chopper- we used the one that OXO makes and it worked quite nicely)
In a heavy saucepan, melt 1 cup butter (it must be butter- no substitutes). Add 1 cup packed brown sugar. Cook and stir mixture over medium heat until it is well blended and boils. Coo for one minute with a lid on to wash sugar crystals off the sides of the pan. Take lid off and continue cooking until mixture is crunchy when a small amount is dropped in cold water. This takes about 10-15 minutes. The biggest problem people have with making toffee is that they don’t cook it long enough and it comes out chewy and not crunchy. (Cortney’s note- watch it carefully that it also doesn’t burn)
Sprinkle chopped almonds in the bottom of a 9 X 13 inch baking dish (either glass or metal). Pour toffee mixture over nuts. Place 3- 1.55 oz Hershey chocolate bars over toffee mixture in pan and allow to melt. When melted, (it will take only a couple of minutes to melt) spread chocolate evenly over toffee. Sprinkle more nuts on top of chocolate. Cool completely (but not in the refrigerator as it will cause the chocolate to break off the toffee) and break into pieces. Left over nuts can be stored in the freezer.
English Toffee
-Cortney Frandsen~ handed down to me by my mother-in-law
In a 350˚ oven, toast raw almonds. Spread a single layer of whole, raw almonds on a cookie sheet and back about 15-20 minutes. Stir nuts around a couple of times to keep them from burning. Cool nuts completely. Chop almonds fine. I put them in a blender to chop. (Cortney’s note from 2006- our blender turned them into powder, so I gave my husband a cutting board and knife and set him to work. Cortney’s note from 2007- buy a food chopper- we used the one that OXO makes and it worked quite nicely)
In a heavy saucepan, melt 1 cup butter (it must be butter- no substitutes). Add 1 cup packed brown sugar. Cook and stir mixture over medium heat until it is well blended and boils. Coo for one minute with a lid on to wash sugar crystals off the sides of the pan. Take lid off and continue cooking until mixture is crunchy when a small amount is dropped in cold water. This takes about 10-15 minutes. The biggest problem people have with making toffee is that they don’t cook it long enough and it comes out chewy and not crunchy. (Cortney’s note- watch it carefully that it also doesn’t burn)
Sprinkle chopped almonds in the bottom of a 9 X 13 inch baking dish (either glass or metal). Pour toffee mixture over nuts. Place 3- 1.55 oz Hershey chocolate bars over toffee mixture in pan and allow to melt. When melted, (it will take only a couple of minutes to melt) spread chocolate evenly over toffee. Sprinkle more nuts on top of chocolate. Cool completely (but not in the refrigerator as it will cause the chocolate to break off the toffee) and break into pieces. Left over nuts can be stored in the freezer.
Eggnog Fruit Salad
This is another fun holiday recipe. I think Mom got the recipe from Aunt Shauna. If you like eggnog, you will love this!!
Eggnog Fruit Salad
1 cup dairy eggnog, chilled
2 1.3 oz. envelopes Dream Whip Topping mix
¼ tsp. nutmeg
4 cups fruit drained - peaches and pears in bite-sized pieces, pineapple chunks, mandarin oranges and one or two bananas.
1 cup dairy eggnog, chilled
2 1.3 oz. envelopes Dream Whip Topping mix
¼ tsp. nutmeg
4 cups fruit drained - peaches and pears in bite-sized pieces, pineapple chunks, mandarin oranges and one or two bananas.
You can also use fruit cocktail.
1/3 cup walnuts
In a small bowl combine eggnog, dessert topping mix and
nutmeg. Beat at high speed with electric mixer until soft peaks
form, about 5 minutes. Combine fruit and nuts. Fold into eggnog mixture.
Cover and chill for several hours.
1/3 cup walnuts
In a small bowl combine eggnog, dessert topping mix and
nutmeg. Beat at high speed with electric mixer until soft peaks
form, about 5 minutes. Combine fruit and nuts. Fold into eggnog mixture.
Cover and chill for several hours.
Easy Caramel Rolls
This is a Christmas tradition! I'm sure we all remember the scrumptious taste of the hot caramel rolls on Christmas morning....and licking every bit of caramel off of our fingers! :) YUM!
Put rolls in buttered Bundt pan, sprinkle pudding,
Easy Caramel Rolls
18 Frozen Rhodes Rolls
½ box Butterscotch pudding (not instant)
½ cup chopped nuts
½ cup brown sugar
¾ stick butter
pinch of cinnamon
½ box Butterscotch pudding (not instant)
½ cup chopped nuts
½ cup brown sugar
¾ stick butter
pinch of cinnamon
Put rolls in buttered Bundt pan, sprinkle pudding,
nuts and cinnamon over rolls.
Melt butter and brown sugar and pour over rolls.
Let stand overnight.
Bake at 350° for 30 minutes.
Cover with foil for the last 15 to 20 minutes.
Caramel Apple Salad
This is one of Cortney's specialties! I love eating it at family gatherings. In fact, I love it so much, we served it at Clark's baptism. It is a wonderful Autumn salad...okay, it's truly great anytime!
Caramel Apple Salad
(from the Among Friends, Keeping Good Company cookbook
with recipes by Roxie Kelley)
1 (3.4 oz) pkg vanilla instant pudding
1 cup milk
1 (8oz) carton whipped topping
6-8 Granny Smith apples,
cored and cut into chunks
6 regular size Snickers candy bars, cut into bite-size chunks
Fall-colored candy sprinkles or chocolate curls (optional)
Mix milk and pudding until blended. Fold in whipped topping. Add apples and candy bar pieces and mix well. Chill until ready to serve. Serves 8-10.
Cortney's notes: I like to use more Snickers bars than it calls for- no one has objected so far. Also, this salad needs to be eaten the day it is made. It will keep until the day after, but does not keep well any longer.
Mix milk and pudding until blended. Fold in whipped topping. Add apples and candy bar pieces and mix well. Chill until ready to serve. Serves 8-10.
Cortney's notes: I like to use more Snickers bars than it calls for- no one has objected so far. Also, this salad needs to be eaten the day it is made. It will keep until the day after, but does not keep well any longer.
Anderson Family Cookbook
I thought this would be a fun place for us to post revisions to the original "Anderson Family Cookbook." It will also give us the opportunity to share any other family favorites, or new recipes we like.
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