Wednesday, April 16, 2014

Pea Soup

Crockpot Split Pea and Ham SoupIMG_9853
1 16 oz.dried split peas (rinsed)
2 cupsham – diced
1 cupcarrots – chopped
1/2onion – chopped
1 cupcelery chopped
2 clovesgarlic – minced
1bay leaf
2 teaspoonsparsley flakes
1/4 teaspoondried marjoram – crushed
1/4 teaspoondried thyme – crushed
1 tablespoonsalt - not if using broth
1/2 teaspoonpepper
1 1/2 quartswater or chicken broth
Layer in crockpot in order listed.  Pour broth/water over but DO NOT STIR. Cover and cook 8-10 hours on low until Peas are soft.  Remove hambone & bay leaf.
If you make this soup I guarantee you will not be disappointed.  It is far better than the Pea Soup from Andersen’s.

Sunday, April 13, 2014

Salisbury Steak Meatballs

Salisbury Steak Meatballs

5.00 Mitt(s)1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5
Level: Easy


    Just like the salisbury steak we all know and love…but in meatball form! Absolutely delicious.


    • 2 pounds Ground Beef
    • ¾ cups Seasoned Breadcrumbs
    • ¼ cups Brown Mustard
    • ¼ cups Ketchup
    • 1 teaspoon Powdered Beef Base Or Crumbled Beef Bouillon Cubes
    • 1 Tablespoon Worcestershire Sauce
    • ½ teaspoons Salt
    • ½ teaspoons Black Pepper
    • 1 whole Half Stick (1/4 Cup) Land O' Lakes Salted Butter
    • 1 whole Large Onion, Halved And Sliced
    • 2-½ cups Beef Broth
    • 1 Tablespoon Worcestershire Sauce (addition)
    • 1 Tablespoon Ketchup (additional)
    • 2 Tablespoons Cornstarch Mixed With A Little Beef Broth To Make A Thin Paste
    • 1 teaspoon Kitchen Bouquet (optional)
    • 1 pound Egg Noodles, Cooked To Al Dente And Drained
    • Minced Fresh Parsley


    To make the meatballs, combine the first 8 ingredients in a mixing bowl and knead until completely combined. Form into medium-sized meatballs and place on a plate.
    Heat a large skillet or dutch oven over medium heat, and then add 2 tablespoons of Land O Lakes® Butter. When melted, add half the meatballs and gently move around the pan to brown. When brown, remove them to a clean plate and repeat with the rest of the meatballs.
    In the same skillet, add the onions and cook for 3-4 minutes, until golden brown and starting to soften. In a small bowl, mix ½ cup of beef broth with the cornstarch.
    Next add to the skillet 2 cups of the beef broth, Worcestershire sauce, ketchup, and mustard. Stir to scrape the bits off the bottom of the pan. Bring to a gentle boil and add the cornstarch mixture. Return the meatballs to the pan, reduce the heat to low, and allow them to simmer in the sauce for 10 minutes or until meatballs are done and sauce is thick. (Splash in more beef broth if needed for thinning.) To give the sauce a deeper color, add a little Kitchen Bouquet.
    Serve meatballs and sauce over a platter of egg noodles, tossed in the remaining 2 tablespoons of Land O Lakes® Butter and sprinkle with minced parsley.
    Recipe note: Sauce should be thick and glossy!
    Disclosure: This recipe sponsored by

    Sunday, April 6, 2014

    Rhubarb Upside Down Cake

    Rhubarb Upside-Down Cake

    Time: 1 hour 45 minutes
    Andrew Scrivani for The New York Times
    Rhubarb Upside Down Cake


    2 1/2 sticks unsalted butter, at room temperature, more to grease pans
    1 1/2 pounds rhubarb, rinsed and sliced into 1/2-inch cubes (about 4 cups)
    2 teaspoons cornstarch
    1 1/2 cups granulated sugar 1/2 cup light brown sugar
    2 cups cake flour
    1 1/4 teaspoons baking powder
    1/2 teaspoon fine sea salt
    Zest of 1 lemon, grated
    1 teaspoon vanilla extract
    4 large eggs
    1/3 cup sour cream
    2 teaspoons lemon juice.
    1. Heat oven to 325 degrees. Line the bottom of a 9-inch springform pan with parchment paper. Butter the paper and sides of the pan. Wrap two layers of foil under the pan, and place it on a buttered baking sheet.
    2. In a medium bowl, mix rhubarb, cornstarch and 1/2 cup granulated sugar.
    3. Mix the brown sugar and 1/2 stick butter in a pan over medium heat. Whisk until smooth and bubbling, about 2 minutes. Sift together the cake flour, baking powder and salt.
    4. Whip 2 sticks butter in a mixer with a paddle attachment for 2 minutes. With your fingers, blend the remaining 1 cup sugar with lemon zest until the mixture is uniform in color. Cream together with the butter at medium-high speed until it is light and fluffy, about 4 minutes, stopping to scrape down the bowl halfway through. Add the vanilla and mix well. Add the eggs, one at a time, mixing well after each addition. Mix in the sour cream, then the lemon juice. (It’s O.K. if the mixture looks curdled.) With the mixer set to low speed, add the flour mixture, 1/4 cup at a time, until well combined. Scrape down the mixer bowl in between the additions.
    5. Pour the brown-sugar mixture into the cake pan, then spoon in the rhubarb and its juices. Spoon in the batter so it covers all of the rhubarb. Smooth out the top.
    6. Bake for 1 hour and 15 minutes, or until the top of the cake is firm to touch and a toothpick stuck in the middle comes out without any large, moist crumbs.
    7. Place the pan on a wire rack, and cool for 15 minutes. Run a knife around the cake, place a plate on top of the pan and turn it upside-down. Release the cake from the pan while still warm or else it will stick.
    Yield: 8 servings.

    Sunday, January 26, 2014

    Chicken Cabbage Stir-Fry by Sandy



    ~ 3 chicken breast halves
    ~1 teaspoon vegetable oil
    ~3 cups green cabbage, shredded
    ~ 1 tablespoon cornstarch
    ~1⁄2 teaspoon ground ginger
    ~1⁄4 teaspoon garlic powder
    ~1⁄2 cup water
    ~1 tablespoon soy sauce


    1. Cut chicken breasts into strips.
    2. Heat oil in a frying pan.
    3. Add chicken strips and stir fry over medium-high heat, turning constantly until done.
    4. Add cabbage and sauté 2 minutes until cabbage is crisp-tender.
    5. Mix cornstarch and seasonings; add water and soy sauce, and mix until smooth.
    6. Stir sauce into chicken/cabbage mixture.
    7. Cook until sauce has thickened and chicken is coated, about 1 minute.
    8. Refrigerate leftovers within 2 hours.

    Wednesday, January 15, 2014

    Meatball Stroganoff

    Written Method:
    I start off with our favorite brand of frozen Italian style meatballs (my kids LOVE the Rosina brand).  I brown them in a little olive oil in a black iron skillet.  This is where you get all the good flavors - from the fond (the brown bits that stick on the bottom) that gets stuck in the skillet.  [I don't think this would work as well in a non-stick skillet b/c it releases too much of that goodness.]

    After they are browned up nicely, deglaze the pan with about 2 cups of beef broth (I like Swanson's brand).  Bring to a boil.  Season generously with salt and pepper, dried herbs (parsley, oregano, basil).  When it starts reducing, add about 2/3 cup sour cream (I use Daisy light) and about a cup of heavy whipping cream.  These will make the sauce creamy and silky and also act as a thickener.

    Meanwhile, boil water in a separate pot and add the wide egg noodles (I use No Yolks).  Boil until they are still just a bit al dente, drain briefly and add to the simmering sauce.  They will finish cooking in the sauce and also soak up a lot of that goodness.

    The result is a nice, creamy sauce - slightly tangy from the sour cream, a little herbaceous from the nice green herbs, a little beefy from the stock.  Yum! 

    Saturday, November 2, 2013

    Salted Caramel Pumpkin Parfaits

    Salted Caramel Pumpkin Parfaits
    40 gingersnaps, chopped 
    1 - (5.1 ounce) package Jell-o vanilla instant pudding
    1 - (15 ounce) can pumpkin puree
    2 cups cold milk
    1 1/2 tablespoons pumpkin pie spice
    2 - (10 ounce) containers Cool Whip Cream Cheese Frosting, thawed

    For the Salted Caramel:
    2 cups granulated sugar
    12 tablespoons unsalted butter, room temperature, cut into cubes
    1 cup heavy cream, room temperature
    1 tablespoon sea salt

    First prepare the salted caramel: 
    Add the sugar in an even layer to a 2-3 quart saucepan over medium-high heat. When the sugar begins to melt, use a whisk to stir the sugar until it is completely melted. Continue cooking the sugar until it becomes deep amber in color and reaches a temperature of 350 degrees. I recommend using a thermometer! As soon as the sugar hits 350 degrees, carefully add the butter all at once, whisking until the butter is melted. Be careful, the caramel will bubble up at this point! You can switch to a wooden spoon now if the sugar is getting stuck to the whisk. Remove the pan from the heat and slowly pour in the heavy cream. Stir until the cream is incorporated into the sauce and the caramel is smooth. Add the sea salt and stir to combine. Allow the caramel to cool for 10-15 minutes in the pan before using. 

    Then assemble the parfaits:
    In a large bowl, combine the instant pudding mix, pumpkin pie spice, and milk, and beat with a whisk for 2 minutes. Gently fold in pumpkin puree and set aside. Layer about 2 tablespoons of the gingersnaps into the bottom of 8 half pint jars. Top the gingersnaps with a layer of the pumpkin pudding you prepared earlier. Then add a layer of the cream cheese frosting. Drizzle with a spoonful of the salted caramel sauce. Repeat the layers twice with remaining ingredients. Garnish the tops of the parfaits with extra salted caramel and gingersnaps. Refrigerate for about 2 hours before serving. 
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    Tuesday, October 29, 2013

    Cranberry Shortbread

    1  Cup/2 sticks (230g/8.1 oz) unsalted butter, room temperature
    3/4 cup (95g/ 3.3oz) sifted icing/confectioner's sugar
    1 teaspoon pure vanilla extract
    2 cups (250g/8.8oz) sifted plain/all-purpose flour
    1/2 teaspoon salt
    1/2 cup (50g/1.8 oz) dried and coarsley chopped cranberries
    2/3 cup (80 g/2.8 oz) white chocolate- chopped, plus extra for topping

    1. Preheat oven to 325 degrees Farenheit/ 180 degrees Celsius.
    2. Put butter, sugar, vanilla, salt and flour in a large mixing bowl with paddle attachment.
    3. Mix together until just combined, not too creamy- just starting to come together.
    4. Stir in dried cranberries and white chocolate with a wooden spoon.
    5. Press dough evenly into an 8 inch square baking pan.
    6. Bake in oven on centre rack until firm and lightly golden, about 30 mins.
    7. Let cool on a wire rack.
    8. Remove shortbread from pan and transfer to your work bench. Using a 2 inch circle cookie cutter, cut out circles by pressing into shortbread. Trim any cranberries from edges with a sharp knife. Store in an airtight container for up to a week.
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