Fruit Crisp

This has long been a summer favorite around here. I either make it with peaches or apples, usually fresh from the tree. The recipe comes from my tried-and-true Better Homes and Gardens Cookbook that I've used for 30 years. :)

5 cups sliced, peeled apples, pears, peaches, or apricots; or frozen unsweetened peach slices
2 to 4 Tbsp sugar
1/2 cup regular rolled oats
1/2 cup packed brown sugar

1/4 cup all-purpose flour
1/4 tsp ground cinnamon, nutmeg or ginger (I use cinnamon)

1/4 cup margarine or butter
1/4 cup chopped nuts or coconut (we love the coconut!)
Vanilla ice cream or light cream (optional)

     For filling, thaw fruit, if frozen. Do not drain. Place fruit in an 8x1.5-inch round baking dish (I just use my 8x8 square glass baking dish). Stir in sugar.

     For topping, in a mixing bowl combine oats, brown sugar, flour, and cinnamon (or nutmeg or ginger). Cut in margarine or butter till mixture resembles coarse crumbs. Stir in nuts or coconut. Sprinkle topping over filling.

     Bake in a 375º oven for 30-35 minutes (40 minutes for thawed fruit) or till fruit is tender and topping is golden. (I usually bake for 25-28 minutes in my oven.) Serve warm with ice cream or light cream if desired. Serves 6.

Here are a few options included with the original recipe that I haven't used, but I'll include them just in case:

Microwave directions: Assemble filling as above. Cook filling, covered with vented plastic wrap, on 100% power (high) for 5-7 minutes or till fruit is tender, stirring twice.

     Assemble topping as above. Sprinkle over filling. Cook, uncovered, on high about 3 minutes or till topping is heated through, giving the dish a half-turn once.

Blueberry Crisp: Prepare as above, except, for the filling, combine 4 Tbsp sugar and 3 Tbsp all-purpose flour. Toss with 5 cups fresh or frozen* blueberries.

Cherry Crisp: Prepare as above, except, for the filling, combine 1/2 cup sugar and 3 Tbsp all-purpose flour. Toss with 5 cups fresh or frozen* unsweetened pitted tart red cherries.

Rhubarb Crisp: Prepare as above, except, for the filling, combine 1 cup sugar and 3 Tbsp all-purpose flour. Toss with 5 cups fresh or frozen* unsweetened sliced rhubarb. 

*Note: If fruit is frozen, thaw, but do not drain. 

Mini Pavlovas

I love Pavlova. I've loved it since the first time I had it way back in 1990. Sadly, I've only had it a few times in my life, but that's about to change. I happened upon this recipe last week and it was so much easier to make than my previous experiences that I'm going to be making it regularly. :) The recipe I've made in the past makes one 11" pavlova. This recipe makes eight 3-4" pavlovas and comes together, ready to eat, in just over 2 hours. You're gonna love it! (Recipe from Our Best Bites found here.)

Pavlova:

1 cup sugar
1/2 Tbsp. cornstarch

4 egg whites

1 tsp. vanilla

1 tsp. white vinegar

Whipped Cream:

1 c. heavy cream

1 tsp. vanilla

3 Tbsp. sugar

Fresh fruit for topping (like strawberries, raspberries, blueberries, kiwi...)

Chocolate ganache (see notes)

Preheat oven to 275º. If desired, trace 6-8 circles onto a piece of parchment with a pencil (the top of a large, wide-mouth mason jar or drinking glass works well). Flip paper over and lay on baking sheet. Set aside.

Place sugar and cornstarch in a small bowl and whisk together. Place egg whites in a stand mixer with whisk attachment. Beat for 1-3 minutes, until soft peaks form. with mixer running on medium-high speed, slowly add sugar mixture, one spoonful at a time until all is incorporated. Increase speed to high and continue mixing 3-4 minutes longer, until mixture is smooth and glossy and holds stiff peaks.

Add vanilla and vinegar and mix to combine, scraping down edges with spatula. Place mixture in a piping bag and pipe rounds onto prepared sheet. (Alternately you may simply spoon mixture onto the 8 rounds and shape with a spoon.)

Use a spoon to make a little indentation in the center of each mound, like a bowl. 

Place pan in oven and decrease temperature to 250º. Bake for 45-50 minutes, until edges are set and sound hollow when tapped. Turn off oven and with oven door cracked open, let pan cool completely. 

Pavlova shells may then be stored in air-tight containers for a day or two, or filled.

To fill, whip cream, vanilla, and sugar until soft peaks form. Spoon into center of each shell and then top with desired fruit. Drizzle with chocolate ganache (instructions below), if desired. 

Chocolate Ganache:

Use equal parts of heavy cream (by volume) and chocolate chips (by weight). I've found that 2 ounces of each is enough for all eight pavlovas.

Instructions: Heat 2 ounces of heavy cream and pour it over 2 ounces semi-sweet chocolate chips. Let sit for about 5 minutes and then whisk until smooth. So easy and SO delish!! 

Photo from Our Best Bites

Sweet Potato Rolls

I requested this recipe from my mother-in-law after she made these for us on one of our visits to Idaho. These rolls are so soft and dense and delicious. As usual, I've tweaked the recipe a bit, so that's what you see below. But I've included the original recipe in the photo, just in case you want the authentic version. :)

1 pkg. (2 1/4 tsp.) instant yeast*
1 1/2 cups warm water
1/3 c. sugar (67g)
1 1/4 tsp. salt
2/3 c. shortening (128g)

2 eggs

1 c. canned yams, drained and mashed 

       OR 1 c. canned pumpkin

6 1/2 to 7 c. flour

Softened butter (for spreading on dough before rolling up)

In a stand mixer, combine water, sugar, salt, shortening, eggs, sweet potatoes and half the flour - Sprinkle the yeast over the flour before mixing. Mix in remaining flour until dough is easy to handle. Either turn out onto a floured board and knead for about 5 minutes, OR knead in stand mixer for 5 minutes. Dough should be smooth and elastic, but not sticky.

Divide dough in half. Roll each half into a 16" circle, about 1/4" thick. Spread with softened butter. Cut into 16 wedges. Roll up, beginning at rounded edge. Place point underneath on baking sheet. Let rise until light. (This sometimes takes a while, 2+ hours. Mine rise more when baking.) 

Bake at 375º for 12-15 minutes.

*the original recipe calls for active dry yeast with instructions on how to properly incorporate it, but I always use instant yeast and I add it when I add the flour. No need to dissolve first.

Frozen Hot Chocolate

Have you ever tried Dairy Queen's Frozen Hot Chocolate? It is one of my favorite treats and, in my experience, it's always available even if it's not on their menu. Full disclosure - this recipe isn't as good as Dairy Queen's. I just can't duplicate that perfectly delicious chocolaty taste. But I did my best and, after several mediocre attempts, came up with a sufficient and surprisingly easy substitute. Plus, I can make this recipe 8-10 times for the price of one DQ serving!

1 c. crushed ice
1/2 c. chocolate milk*
1 packet Swiss Miss Milk Chocolate Hot Cocoa mix**

Combine ingredients and blend until ice is broken down to almost a milkshake consistency (there will still be tiny beads of ice). I use an immersion blender, but a regular blender should work just as well. Recipe can easily be doubled.

*I use the premade chocolate milk from the store. I tried chocolate almond milk and didn't like it quite as much. I haven't tried any of the powdered versions like Nestle, etc.

**I tried other brands and flavors of Hot Cocoa and Swiss Miss Milk Chocolate was always our favorite. But use what you have on hand. A different brand isn't a good enough reason to miss out on this yummy treat!

Chicken Gnocchi Soup - Easy Version

We LOVE gnocchi soup! It is definitely a favorite around here. But the recipe I originally used takes forever to make so we didn't eat it nearly as often as we would have liked. This version of the recipe is a game changer - it literally takes at least 30 minutes off the prep time - and is every bit as good! You really can't go wrong either way, but this one is my current go-to. Yum! (Originally found here.)

2-3 chicken breasts grilled using Perfect Chicken recipe*, diced

1 stalk celery, chopped

1/2 white onion, diced (yellow or red onion is fine, too)

2 tsp minced garlic

1/2 cup shredded carrots

1 Tbsp olive oil

4 cups chicken broth (4 bouillon cubes + 4 c. water works fine)

salt and pepper to taste

1 tsp thyme

1/4 cup flour

16 oz. potato gnocchi (I literally buy this at Dollar Tree)

2 cups half and half

1 cup fresh spinach, roughly chopped

Heat olive oil in a large pot over medium heat. Add celery, onions, garlic, and carrots. Sauté for 2-3 minutes until onions are translucent.

Add salt, pepper, thyme and flour. Stir to coat veggies. Add chicken broth and stir well. Add chicken. Bring to a boil, then gently stir in gnocchi. Boil for 3-4 minutes more, then reduce heat and simmer for 10 minutes** to finish cooking gnocchi. (**Or cook the gnocchi in a separate pan according to package directions before adding to other ingredients. Then you can skip the last 10 minutes of cooking time.) 

Stir in half and half and spinach and cook another 1-2 minutes until spinach is tender. Taste and add more salt and pepper, if needed. Serve alone or with homemade bread, breadsticks or rolls.

*You can substitute a 12.5 oz. can of chicken breast if you don't have time to make Perfect Chicken. Or make it without the chicken. I did that once on accident and no one noticed! Or just cook the chicken however you like!

Swig Sugar Cookies {Copycat Recipe}

I don't live anywhere near a Swig. I don't think I've ever eaten one of their sugar cookies. But when a young friend requested pink frosted sugar cookies, I made these and they were a hit! I found the recipe here, and altered it a little to come up with what you see below. 

1 c. salted butter (2 cubes)
260 g. sugar (about 1 1/4 cup)
97 g. powdered sugar (about 3/4 cup)
56 g. canola oil (1/4 cup)
59 g. water (1/4 cup)
1 egg
3/4 tsp. baking soda
1/2 tsp. salt
1/4 tsp. cream of tartar (or angel cream)
630 g. flour (just over 4 1/2 cups)

1. Preheat oven to 325º. Line baking sheets with parchment paper or silicone baking mat and set aside. 

2. Cream together butter, sugar, powdered sugar, oil, water and egg until light and fluffy. Add remaining dry ingredients and stir until just incorporated. 

3. Using a cookie scoop (mine is small with a 4 tsp. capacity), scoop cookie dough balls onto lined baking sheet, 12-18 per sheet. Using a flat, heavy bottomed glass, dip the bottom of the glass in sugar then gently flatten the dough balls so they are 1/2 to 2/3 inch thick. Edges will look rough. Bake 10-11 minutes in preheated oven. Cookies should be slightly puffed, but no brown edges. (Centers will be soft, edges cooked.)

4. Cool on baking sheet for 3-5 minutes. Transfer to cooling rack (or a piece of foil on the counter or whatever). Frost when completely cool. If not eating the same day, frosted cookies can be frozen and eaten at your convenience. 

FROSTING:
1/2 c. salted butter, softened (1 cube)
2 Tbsp. milk
1/2 tsp. vanilla
1/2 tsp. almond extract
360 g. powdered sugar (3 cups)
1 drop red food coloring

Mix butter, milk, vanilla, almond extract, and powdered sugar together until light and fluffy. Stir in food coloring (one drop of red makes the perfect soft pink). Frost cookies when completely cool. 

(Makes about 60 cookies, about 135 calories each)

Banana Muffins

My sister-in-law, Brenda, made these for us when we were in Oregon last summer. They are really good and yummy and moist. Sadie loved them! Fortunately, they are super easy to make.

1 c. sugar
1/2 c. oil
1 egg
3 mashed bananas
2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. allspice

Mix sugar, oil, egg, and bananas. Stir in dry ingredients. Fill muffin cups (maybe 2/3 full?) and bake at 350º for 20-25 minutes.

Jeff's Chili

Jeff is a great cook and we have certain favorite meals that are always made by him. Hamburgers, biscuits, fish tacos, and waffles immediately come to mind. Yum!! Here's his latest and greatest contribution. It's delish!

1 pound stew meat or rib eye steak
1 onion, chopped
1 packet Kinder's chili seasoning, "woodfired chili" flavor
32 oz. Spicy V8 juice (or use regular V8 for a more mild chili)
2-3 cans Bush's chili beans

Saute the onion in a little bit of oil. Cut up meat and add to onions. Season with steak seasoning or salt and pepper. Cook until meat is done, then add chili seasoning, beans and V8.

Cilantro Lime Rice

This rice is so yummy with Cafe Rio style sweet pork tacos. I don't make it every time we have them, but I miss it when I don't. It's super easy, so if you have the ingredients, whip some up and enjoy on your tacos or as a side. 

1 cup white rice

2 cups water

1/2 tsp salt

2 Tbsp lime juice

1/4 cup chopped fresh cilantro

Bring water and salt to a boil. Add rice. Cover and cook until done (about 14 minutes). Add in lime juice and cilantro. Stir to incorporate and fluff with fork. That's all there is to it! Enjoy :)

Cafe Rio inspired Green Sauce

I love this green sauce on Cafe Rio style sweet pork tacos. It's just the perfect finishing touch. I started with a recipe for Creamy Lime-Cilantro Dressing by Our Best Bites, but I've altered a few of the amounts and ingredients over time. This makes more than you need for a batch of the sweet pork, but I've learned that it actually freezes really well! Yay!! Then the next time you're craving sweet pork tacos, you don't have to make a new batch of sauce. :) 

1 pack (1 oz) Hidden Valley Ranch Dressing Mix (honestly, I just use Aldi brand)
ignore directions on packet 
1 cup mayo
1/2 cup buttermilk or milk (I almost always use milk)
2 Tbsp lime juice
2 cloves garlic, roughly chopped
1/2 cup roughly chopped cilantro (or more!)
1/4 cup green salsa* (I often double this one!)

Place all ingredients in a blender and blend it up really well. That's it. 

*I've used various types of green salsa. I've even made my own. Just look for one that has tomatillos as the main ingredient and isn't too hot (a little kick is fine). 

Cafe Rio Style Sweet Pork

We love Cafe Rio. There are a few restaurants we try to fit in every time we travel out west and Cafe Rio is definitely on that list. Their sweet pork tacos are especially delish when you add their yummy green sauce and some cilantro lime rice. I know it looks like a lot of work, but it's really not hard and we almost always have plenty of leftovers so I can freeze some for later or just enjoy sweet pork tacos for lunch the rest of the week. I found this recipe on a blog called The Recipe Society and it's a keeper for sure!

Put a 3-6 lb. pork roast in the crock pot and cover halfway up with water. Cook it overnight*. Discard water. Shred.

When the pork is shredded, combine:

12 ounces of salsa
1 can caffeine-free coke
2 cups brown sugar

Pour over the shredded pork in the crock pot and continue to cook for another 3-4 hours. 

Eat on a tortilla with cilantro lime rice (or just plain rice), black beans, cheese, lettuce, yummy green sauce, and/or whatever you like on your tacos. 

*The problem with cooking this overnight is that the pork is ready pretty early in the day. So sometimes I start the pork at 6 or 7am and cook it initially for 6-8 hours. Add on the extra 3-4 hours with the additional ingredients and you should be able to eat dinner by 6pm. 

Hard Boiled Eggs

This is not rocket science and I'm sure there are a thousand recipes out there for making hard boiled eggs, but this has been my go-to recipe for years, so I'll keep using it. I'm posting it here just to simplify things so I don't have to search for the cookbook* anymore. 

Place desired number of eggs in a saucepan; cover with water. (Water should be at least 2 inches above eggs.) Bring water rapidly to boiling; cover pan and remove it from heat. Let stand for 20 minutes. Cool eggs quickly by filling pan with cold water.

*From the book Where's Mom Now That I Need Her (1993).

Glazed Carrots

This recipe from Lil' Luna has changed my go-to veggie side dish from broccoli to carrots. These are so satisfying and easy to prepare. Yum!

16 oz. bag of baby-cut carrots

1/2 c. water

1 1/2 Tbsp. butter

1 1/2 Tbsp. brown sugar

salt and pepper to taste

Bring carrots, water, butter and brown sugar to a boil in a pan over medium-high heat. Turn to low and simmer for approximately 6 minutes.

Here is where I sometimes venture off the directions for a bit. Not all baby-cut carrots are created equal. Sometimes they are thin and petite. In that case, skip this paragraph. The recipe, as written, will work just fine. But sometimes baby-cut carrots are short but very fat and will take longer to soften up. In that case, I cover the pan and simmer (on low or medium low) for an additional 6 minutes or so. Then remove the lid and continue on with the final phase. 

Turn back to high and cook until all the water is evaporated and carrots are tender, usually another 5-6 minutes. I like to stir occasionally to give every carrot a turn in the sweet glaze. Remove from heat. Sprinkle on a little salt and pepper and enjoy!

According to Lil' Luna, this makes 4 servings (94 calories each).

St. Patrick's Day Pistachio Cake Mix Cookies

I'm a fan of cake mix cookies. They are so easy to throw together and I love the chewy, moist texture. This particular recipe also adds a box of instant pistachio pudding mix and they are green so they are perfect for St. Patrick's Day. That's pretty much the only time they are on my radar so we usually only make these once a year, but they are worth the wait! (I found this recipe here.)

1 box white cake mix (I prefer Duncan Hines)

1 small box instant pistachio pudding

2 eggs

1/2 c. vegetable or canola oil

3/4 tsp. almond extract

a few drops green food coloring (optional)

1 c. white chocolate chips

        Preheat oven to 350º. Combine cake mix and pudding mix. Add the eggs, oil, almond extract, and food coloring. Mix well. The dough will be stiff. Stir in white chocolate chips. Roll into 1" to 1 1/2" balls (or use a cookie scoop). Place on silicone baking mat (or lightly greased baking sheet). Bake for 9-11 minutes.

Grandma Stowell's Chocolate Chip Cookies

Jeff's grandma, Mary Helen Stowell, always (Always!) had these cookies waiting in her cookie jar every time we made the 4 hour drive to her home our first year or so of marriage. These have long been the favorite of at least a few of my kids and the recipe has been hanging in vinyl lettering on the door of my kitchen for ages. 

1 ½ c. shortening
1 ½ c. white sugar
1 ½ c. brown sugar
2 tsp. vanilla
1 tsp. water
4 eggs
4 ½ c. flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
One bag semi-sweet chocolate chips
        Combine shortening, sugars, vanilla and water. Beat until creamy. Add eggs and beat. Add dry ingredients and mix well. Add chocolate chips. Bake at 350° for 9 minutes. Recipe may be halved. (Certain family members prefer these without chocolate chips, i.e., “Chocolate chip cookies with no chocolate chips.”)

Fudge Cookies (Cake Mix Cookies)

I've had this super easy and quick recipe for years and I've made it dozens of times. The recipe is quite versatile and the cookies are always moist and delicious. My friend, Leona, who gravitated to recipes using 5 ingredients or less, shared this with me and I'll be forever grateful!

1 package Devil’s Food cake mix (I prefer Duncan Hines)
2 eggs
½ c. oil
1 c. chocolate chips
        Mix together cake mix, eggs and oil. Stir in chocolate chips. Shape stiff mixture into small balls or use cookie scoop. Bake at 350° for 9-11 minutes. 

        Tip: You can try using different flavors of cake mix or chips. Roll the cookies in powdered sugar after baking or spread a melted Hershey kiss on top. Our favorite is piping melted Candy Cane Kisses over the top at Christmastime….or in July if you still have the kisses left because you bought so many extras. ;)

(Marta's) Coconut Crispy Chocolate Chunk Cookies

These might be my favorite. I mean, I have seasonal favorites like Peppermint Balls at Christmas or Pumpkin Chocolate Chip cookies and Chewy Gingersnaps as soon as fall weather hits, but these are always a good idea. Sadie, who is not a dark chocolate fan, prefers them with no chocolate chips so I'll sometimes bake a pan full before adding those. Either way, the combination of flavors is SO good! (I have made minor modifications to the original recipe which I found here.)

2 sticks butter, softened
1 ½ c. brown sugar
¾ c. granulated sugar
2 eggs
2 tsp. vanilla
2 ¼ c. flour (sometimes I need a little extra flour, no more than ¼ c.)
1 tsp. baking soda
¾ tsp. salt
2 ¼ c. Crispy Rice cereal
1 ¾ c. chocolate chunks (or chips), preferably dark
1 ½ c. sweetened coconut flakes
        Preheat oven to 350°. In mixing bowl, beat butter and sugars on medium-high until fluffy, about 3 minutes. On low speed, beat in eggs one at a time. Add vanilla. Add dry ingredients, careful not to over-beat the batter. Mix in Crispy Rice, chocolate chunks and coconut on low speed just until well dispersed. Eye ball it and see if you need any more of the marvelous mix-ins.
        Roll dough into balls, a bit smaller than ping pong ball size. (I use my cookie scoop.) Bake on ungreased cookie sheets for 9-11 minutes (9 minutes in my oven), just until the golden softly set up stage. Let them cool on the sheet for a minute or two.

Peppermint Balls

These are one of my favorite Christmas treats! Once Halloween is over, I start making these and I don't stop until New Years. The recipe makes a small batch, but believe me, it's much safer that way. (Yes, you can double it.) These cookies are so pretty with the glaze and candies sprinkled on top, and they are just so, so good!

½ c. butter

¾ c. powdered sugar

1 egg

½ tsp. vanilla

½ tsp. peppermint extract OR 10 drops (approx. 1/16 tsp.) peppermint oil 

1 ½ c. flour

2 tsp. baking powder

½ tsp. salt

¼ c. crushed peppermint candies* (like candy canes or starlight mints)

        Preheat oven to 350°. Cream ingredients together, stirring in crushed candy last. Form into balls and bake for 9-11 minutes until barely browning around edges. Do not overbake. Allow to cool and then glaze with a powdered sugar & milk or water mixture. (I use 1/2 c. powdered sugar with 2-3 tsp. milk for the glaze. Stir well and add a drop or two of peppermint oil, if desired.) Sprinkle with some crushed peppermint candies. 

        Note: I used to use peppermint extract, which is what the original recipe called for. Now I always use peppermint oil and I add a drop or two to the glaze as well. I poured my oil in a bottle with a dropper which made it so much easier to use and measure. 

*I usually use Brach's Crushed Candy Canes. 

Best Peanut Butter Chocolate Chip Cookies

We love these cookies! Whenever I make cookies, I leave a few out on a plate and put the rest in a gallon ziplock in the freezer. That keeps me from eating them all. With these, my kids actually prefer them frozen. I got this recipe years ago from my friend, Dana, and it's been our favorite peanut butter cookie recipe ever since. 

1 c. peanut butter
1 c. butter
1 c. sugar
1 c. packed brown sugar
2 eggs
1 ½ tsp. baking soda
1 tsp. baking powder
½ tsp. salt
2 ½ c. flour
2 c. milk chocolate chips (I use semi-sweet)
        Cream butter, peanut butter, sugar, brown sugar and eggs together. Add dry ingredients. Mix and add chocolate chips. Scoop onto ungreased baking sheet. Bake at 375° for 7½ - 10 minutes. Makes 5 dozen.

Gluten-Free Old Fashioned Peanut Butter Cookies

This recipe from Real Simple is not my go-to peanut butter cookie recipe, but it works well when you need a gluten free treat. 

2 c. creamy peanut butter (not all-natural variety)

1 ½ c. sugar

½ c. packed brown sugar

2 eggs

2 tsp. baking soda

2 tsp. vanilla

½ tsp. salt

          Heat oven to 350°. Beat the peanut butter, and sugars on medium-high speed for 2-3 minutes or until light and fluffy. Reduce speed to low and beat in the eggs, baking soda, vanilla and salt. (I added chocolate chips to part of the batter.)

          Roll heaping tablespoons of the dough into balls (or use a cookie scoop) and place them on parchment-lined baking sheets, spacing them 2 inches apart. Press down with a fork to 3/8” thickness to make a criss-cross pattern on top of each cookie.
            Bake, rotating the baking sheets halfway through, until edges are set, 10 to 12 minutes. Cool slightly on baking sheets then transfer to wire racks to cool completely. Store in airtight container for up to five days.