OYSTER CRACKER SNACK

OYSTER CRACKER SNACK

From Lucy Reid

1 (12-14 oz.) pkg. oyster crackers

1 pkg. dry Ranch Dressing

1 t. onion salt or powder

1 t. garlic powder

1 t. dill

1 cup vegetable oil

Put all ingredients in a Ziploc bag and shake to combine.

MAHI STEAK with CHEESE GRITS

MAHI STEAK WITH CHEESE GRITS

From Jonathan Troyer

Thaw Mahi steak.

Let fish sit on counter for 30 minutes to allow it to come to room temperature.

Liberally coat both sides with Kosher salt and ground pepper.

Heat pan to medium heat. 

Once pan is heated, oil pan, just enough to coat surface of pan.

Place fish in pan and leave it alone until you see the fish is cooked halfway through, normally 3-4 minutes.

Flip fish to cook 3-4 more minutes and squeeze 1/2 lime over each Mahi steak. Then place the lime in the pan. 

Place 1/8-1/4 T. of butter per Mahi steak in pan. Once butter melts, spoon the liquid over the fish for the rest of the cooking time, equally coating all steaks.

Serve that magic!

Salt and half some more limes, if desired.

JT: I use Alton Brown's recipe for Cheese Grits to serve with this Mahi steak.

https://www.foodnetwork.com/recipes/alton-brown/cheese-grits-recipe-1915972

CABBAGE ROLL SOUP

CABBAGE ROLL SOUP

From Suzy Reid

4 cups beef broth

1 (8 oz.) can tomato sauce

1/2 cup uncooked long-grain rice

1 bay leaf

3 t. brown sugar

2 t. parsley

2 small spoons olive oil

pinch of salt & pepper 

1 lb. ground beef

1 onion, diced

2 t. small garlic

4 cups green cabbage, chopped

2 carrots, sliced

In a large pot , heat the olive oil and brown the ground beef; season with 

pepper and salt . Cook until beef is browned, about 6 minutes. 

Add the garlic and onion and cook about 4 minutes more.

Add the remaining ingredients.

Bring to a simmer and cook about 26 minutes until rice is tender.

Serve & enjoy! 

DORITO HAMBURGER CASSEROLE

DORITO HAMBURGER CASSEROLE

From Kristin Troyer

1 1/2-2 lbs. ground beef

1 small onion, chopped

2 small cans tomato sauce

1 pkg. taco mix

2 cans cream of chicken soup

16 oz. carton sour cream

1 large bag Nacho Cheese Doritos, crushed

2 cups shredded cheddar cheese

Brown the beef and onion; drain.

Stir into beef mixture the tomato sauce and taco mix.

In a bowl, mix 2 soups and sour cream together.

Spray a 9x13 pan with pam.

Sprinkle a layer of Doritos on the bottom, then a layer of beef mixture, then a layer of sour cream mixture.

Repeat layers finishing with beef mixture.

Top with cheese and bake at 350 for 30 minutes.

ICED TEA

 

ICED TEA

From Judi Troyer

1 gallon filtered water

4-8 Lipton tea bags

1/2 - 3/4 cup sugar

Empty 1  1/2 quarts of water from the gallon into a saucepan. Heat water.

Just before boiling, remove from heat, add tea bags and cover. 

Let steep for 20-30 minutes. Then remove tea bags, add sugar or sweetener and stir to dissolve.

Pour tea through funnel back into gallon jug. 

Refrigerate.

ARTICHOKE DIP

 

MOM'S FAMOUS ARTICHOKE DIP

From Kaylee Reid

Preheat oven to 350 degrees.

1 (8 oz.)  block cream cheese

4 oz. mozzarella cheese, shredded

4 oz. parmesan cheese, freshly shredded

4 oz. mayonnaise

1 (15 oz.) can artichoke hearts, water packed, chopped well

4 cloves garlic

shakes of white pepper

paprika sprinkles

spinach, cooked, optional

Combine all ingredients in mixer bowl and blend until smooth. Some lumps are fine. Spinach may be added to the mixture, if desired.

Place in an 8 x 8 oven-safe dish.

Bake 15 minutes at 350.

Stir and then sprinkle paprika on top.

Bake 15 minutes more to cook through. Dip is finished when bubbling in the oven.

Serve with tortilla chips or French bread rounds.

RED ENCHILADA SAUCE

RED ENCHILADA SAUCE

From Rachel Brown

2 T. avocado oil or olive oil

2 T. all-purpose flour

1/4 cup chili powder

1/2 t. garlic powder

1/2 t. ground cumin

1/4 t. dried oregano

2 cups chicken or vegetable stock

fine sea salt, to taste

Heat oil in a small saucepan over medium-high heat.

Add flour and cook for 1 minute, whisking constantly.

Add in the chili powder, garlic powder, cumin and oregano and cook for 1 more minute, whisking constantly.

Gradually pour in the stock, whisking constantly to combine until no lumps remain. 

Continue cooking until the sauce reaches a simmer.

Reduce heat to medium-low to maintain the simmer (the sauce should be bubbling lightly) for about 10-15 minutes, uncovered, until the sauce has thickened slightly.

Taste the sauce and season with salt, if needed. Note: I usually add 1/2 t. fine sea salt - varies with the type of stock used.

Use in your favorite recipe and enjoy!

BAGUETTE

BAGUETTE

From John Troyer

Here is the recipe I followed.  

https://ww2.kqed.org/essentialpepin/2011/09/18/long-proofed-baguette/

I used King Arthur Bread flour and Red Star quick rise yeast.

There are things I did a little differently.

I did not use corn-meal.

Before I added the water, I warmed it a little bit - to about body temperature.

I stirred in about half a teaspoon of sugar to the water and then added the yeast.

I let it get started while I measured the ingredients into the mixing bowl. 

I added a little extra water while the dough was mixing (it was way too dry).

I kneaded the bread dough before I rolled out the baguettes once I took the dough out of the bowl: 

I cut the dough into four equal sections and kept them under plastic wrap to keep them from drying out while I worked on each baguette 

With each section, I flattened it into a small rectangle a little larger than a 3" by 5."

I turned it so it was length-wise (narrow end toward me)

I folded it in half.

Using the heal/palm of my hand I smashed and pushed forward.

Then I turned the dough 90 degrees and repeated the fold and smash 12 times.

To make the inside less dense and chewy, don't fold/smash/push so many times - the inside will turn out more airy, with bigger holes and gaps.

To make the bread really crusty, every 5-6 minutes, while the bread is baking, open the oven door and toss 2-3 tablespoons of water into the bottom of the oven to keep it steamy inside.

PUMPKIN SPICE LATTES

PUMPKIN SPICE LATTE

From Jennifer Johnson

1 cup coconut milk

2 T. pumpkin
1/4 t. vanilla
1/4 t. maple syrup
1/8 t. pumpkin spice

Stir all together on stovetop.

Add 1/4 cup coffee or espresso.

PEANUT BRITTLE CANDY

PEANUT BRITTLE CANDY

From Lucy Reid (Grandma Stevenson)

Put 3 cups sugar in frying pan on slow fire.

(It will lump, then gradually melt.)

When pale coffee color, add peanuts and pour quickly on greased paper or greased tin.

When cold, break in pieces.

HOT BROWN

 

Zino's firehouse in Clifton in the 70s - this was John's favorite dish to order there.

HOT BROWN

From Judi Troyer*

1/2 stick butter

1/3 cup flour

1 quart heavy cream

1 bay leaf

1/2 t. nutmeg

1/2 cup Parmesan cheese, plus 1 T. for garnish

Salt, pepper to taste

14 ounces sliced Roasted Turkey Breast

2 slices Texas Toast with the crust trimmed

4 pieces crispy bacon

2 Roma tomatoes, sliced in half length-wise

1 t. paprika

2 t. chopped parsley

Over medium heat in a pan, melt the butter and then add the flour to make a roux.

Cook for 2 minutes while stirring then whisk in the cream.

Add the bay leaf and nutmeg to the cream and bring the cream to a simmer. Stir often to keep the mixture from burning.

Once it simmers, cook for 2 more minutes. 

Take it off the heat and add the 1/2 cup parmesan and season with salt and pepper.

In two oven safe dishes, place a slice of bread and half the turkey in each.

Cover each with half the cream sauce.

Place the tomato halves alongside the toast and turkey.

Sprinkle each dish with the remaining parmesan and broil until golden and
bubbly.

Remove from the broiler and place 2 slices of bacon on top of each hot brown.

Top with parsley and paprika.

*from GE Monogram newsletter

 

 

 

 

SANTA FE SOUP

 

SANTA FE SOUP - TACO SOUP, MY MOM'S RECIPE

From Kristin Troyer

1 lb. ground beef

onion, about half, diced

1-3 cans beans Note: can be a mixture depending on your taste - I use  kidney, black, pinto or chili beans. Drain all except the chili beans.

1 large can of diced tomatoes, or Rotel

1 can corn, drained

1 pkg. taco seasoning

1 pkg. ranch seasoning

Water

In a large pot, brown ground beef and cook onions. Drain.

Add beans, tomatoes, corn, both seasoning packets and add water as desired to make it like soup.

Simmer until everything is warmed.

Serve with shredded cheddar cheese, sour cream and tortilla chips.

LOW CARB ZUCCHINI CASSEROLE

 

LOW CARB ZUCCHINI CASSEROLE*

From Kristin Troyer

2 medium zucchini, quartered and chopped (about 4 cups)

2 T. butter, cut into small pieces

3 large eggs

1/4 cup heavy cream

1/4 cup chopped onion

1/2 t. salt

1/2 t. pepper

1  1/2 cups shredded cheddar, divided

1/4 cup grated Parmesan cheese

1/4 cup finely crushed pork rinds or parmesan crisps

Preheat oven to 350. Grease a 9-inch round or 8-inch square baking dish.

Bring a large pot of lightly salted water to boil.

Add the zucchini and cook until just tender, about 4 minutes.

Drain well in a colander.

Spread the zucchini in the dish and dot with pieces of butter.

In a large bowl, whisk together the eggs and cream. 

Stir in onions, salt, pepper and half the cheddar cheese.

Pour mixture over zucchini.

Sprinkle top with the remaining cheddar, the parmesan and the pork rinds.

Bake 35 minutes until bubbly and nicely browned.

Sprinkle with chopped basil, if desired.

*from the blog "All Day I Dream About Food"

DEER HUNTER'S SPECIAL BREAKFAST

DEER HUNTER'S SPECIAL BREAKFAST

From Kristin Troyer

1 bag frozen southern style hash browns

1 lb. breakfast sausage

10-12 eggs, stirred ready to scramble 

salt, pepper to taste

Cook hash browns according to package directions. Note: I usually cook them in a large electric skillet with some vegetable oil.

Meanwhile, brown and crumble sausage in a separate pan.

Once hash browns and sausage are cooked, combine the two in the skillet. 

Pour in scrambled eggs and continue cooking until eggs are cooked through.

Add salt, pepper to taste.

Serve in a bowl with cheddar cheese on top or use as filling in a burrito.

(called "Deer Hunter's" because it's something hunters could eat while hunting - makes a LOT of food)

TACO RING

TACO RING

From Lucy Reid

2 tubes crescent rolls

1 lb. ground beef

1 pkg. taco seasoning mix

shredded lettuce

cheese

onions

diced tomatoes

sour cream

taco sauce

This one is a pampered chef recipe.

It is so easy and quick.

Take 2 tubes of crescent rolls and lay them around the edge of a round pizza pan with the points hanging over the edge.

Roll the dough to blend together and form a ring.

Prepare 1 lb. ground beef and add a package of taco seasoning.  Prepare as per package instructions.

Spread taco meat on prepared dough and bring the points of the dough to the center of the pan covering the meat mixture.

Bake according to roll instructions.

Cut in slices and serve with shredded lettuce, cheese, onions, diced tomatoes, sour cream and taco sauce.

CREAMY JALAPENO DIP

CREAMY JALAPENO DIP   (copycat of Chuy's Dip)

From Kristin Troyer

1 cup mayo

1/3 cup sour cream

1/3 cup buttermilk

1/2 t. garlic, minced

4 oz. can green chilies

4 oz. can jalapenos

1/3 cup chopped cilantro

1 pkg. ranch dip mix

Put all ingredients in a food processor or blender.

Blend til smooth.

Serve with tortilla chips.

SAVORY ROASTED SWEET POTATOES

SAVORY ROASTED SWEET POTATOES

From Kristin Troyer

2 large sweet potatoes

1 T. olive oil

1 t. paprika

1 t. thyme

1/2 t. parsley

1/4 t. salt or seasoned salt

Note: I usually season by feel so you can add more or less as you like. I also add a little garlic powder. 

Preheat oven to 450. 

Spray baking sheet with non-stick cooking spray (or just use foil on pan).

Dice sweet potatoes into bite-sized pieces. 

Add potatoes to mixing bowl and toss with oil until coated. 

Add in seasonings and toss again.

Place potatoes on baking sheet and bake 30-35 minutes or until tender. Note: I flip mine half way through baking.

CINNAMON BREAD

CINNAMON BREAD

From Niki Reid

Yields 2 loaves

2 cups warm water

1 T. yeast

1/4 cup sugar

2 t. salt

1/4 cup avocado oil

5 cups flour

1/2 cup powdered sugar

1 T. cinnamon

Place warm water in mixing bowl.

Sprinkle sugar and yeast over water and let stand 5 minutes.

Add flour, oil and salt.

Knead 2-5 minutes.

Let rise until doubled in size (about 1 hour).

Divide dough in half.

Roll each half out to about 9 x 15 (or wide as your bread pan x 15).

Sprinkle generously with powdered sugar and cinnamon.

Roll up tightly, place in greased pans seam side down. Note:  I usually put a little square of parchment in the bottom of the pan, also.

Let rise until nearly doubled in size (30-40 minutes).

Bake at 350 for 30 minutes or until golden.

Turn onto cooling rack for about 30 minutes before slicing.

 

KOREAN BEEF

 

KOREAN BEEF

From Rachel Brown

1 T. sesame oil

1 lb. ground beef

3 cloves garlic, minced

1/4 cup brown sugar

1/4 cup soy sauce (or coconut aminos or Bragg's Liquid Aminos)

1/2 t. fresh ginger, minced (or a few shakes of ground ginger)

1/2 - 1 t. crushed red pepper to taste

salt, pepper to taste (not much salt needed, taste first!)

1/2 cup sliced green onions

Heat a skillet over medium heat. Brown the ground beef in the sesame oil. 

Add the garlic toward the end of browning and cook for a couple of minutes.

Drain the fat.

Add the brown sugar, soy sauce, ginger, salt and pepper and red pepper. 

Simmer for a few minutes to blend the flavors. 

Serve over steamed rice and top with green onions.

Note: we use quinoa instead of rice - you can also make this into lettuce wraps!

BANANA BREAD BROWNIES

BANANA BREAD BROWNIES WITH BROWN BUTTER FROSTING

From Abby Reid

3 ripe bananas, mashed

2 eggs

1.5 cups sugar

1 cup sour cream or plain whole fat greek yogurt

1/2 cup butter, softened

2 t. vanilla extract

2 cups all-purpose flour

1 t. baking soda

3/4 t. salt

1/2 cup walnuts, optional

Preheat oven to 375.  Grease 13 x 9 pan.

Beat sugar, sour cream/yogurt, butter and eggs til creamy.

Add bananas and vanilla.

Add flour, baking soda, salt. Blend for 1 minute.

Stir in walnuts.

Spread batter evenly into pan. 

Bake 25 minutes or until golden brown.

BROWN BUTTER FROSTING

1/2 cup butter

3 cups powdered sugar

1.5 t. vanilla extract

3 T. milk

Heat butter in pan over medium heat. Turn off when it turns a brown color.

Whisk in powdered sugar 1 cup at a time, adding milk as it thickens. 

Add vanilla.

Pour frosting over warm banana brownies and smooth with a spatula.

Let cool before cutting & enjoy!

SKILLET SPANISH RICE

Aunt Barbara and Uncle Bill

 

SKILLET SPANISH RICE

From Aunt Barbara Thompson

1/4 cup pure vegetable oil

1 medium onion, sliced

1/2 medium green pepper, chopped

1/2 lb. ground beef

1 cup regular rice, uncooked

2 (8 oz.) cans tomato sauce

1  3/4 cups hot water

1 t. prepared mustard

1 t. salt

dash pepper

Heat oil in skillet. Add onion, green pepper, beef and rice.  Stir over high heat until lightly browned.

Add tomato sauce and other ingredients.  Mix well,

Bring quickly to a boil. Cover tightly and simmer 25 minutes.

Makes 4 servings.

1/2 cup grated cheese may be added just before serving.

Note: If using packaged, pre-cooked rice, use only 1  1/2 cups water for 1 1/2 cups rice and simmer uncovered, only 5 minutes.

This is one of those recipes that tastes better the next day!

THE BEST CHEWY OATMEAL RAISIN COOKIE

THE BEST CHEWY OATMEAL RAISIN COOKIE

From Lucy Reid (passed along by Dale McClure)

Original Source: The Girl Who Ate Everything

Prep: 10 minutes Cook: 15 minutes Total: 25 minutes

 2 cups all-purpose flour

 ½ teaspoon baking soda

 ½ teaspoon salt

 ¾ cup unsalted butter, melted (1 ½ sticks)

 1 cup packed brown sugar

 ½ cup white sugar

 1 tsp. cinnamon

 1 Tablespoon pure vanilla extract

 1 egg

 1 egg yolk

 1 ½ cup old fashioned oats

 1 heaping cup raisins

 ½ cup chopped walnuts or pecans (optional)

 Preheat the oven to 325 degrees. Line cookie sheets with parchment paper.

 Melt butter and let cool slightly.

 Mix flour, baking soda and salt; set aside.

 In a medium bowl, cream together the melted butter, brown sugar and white sugar until

well blended. Beat in the cinnamon, vanilla, egg, and egg yolk for 2-3 minutes until light and creamy. 

Mix in the flour mixture until just blended. 

Add the oats, nuts, and raisins - mix until just blended.

Place ¼ cup balls of dough onto parchment line cookie sheet and bake for 14-16 minutes. 

Do not overbake. (I’m at sea level so if you aren’t you may need longer.)

The edges should look brown and the center still slightly soft. Let the cookies rest

on the cookie sheet for a couple of minutes before transferring to a cooling rack.

Make sure when you measure your flour that you don't pack it into the measuring cups. Spoon the flour into your measuring cup. This can make the difference between a fluffy and a chewy cookie.

If you make smaller cookie; bake less time.

HOT FUDGE SAUCE

HOT FUDGE SAUCE

From Lucy Reid (Grandma Stevenson)

1/2 cup butter
4 squares bitter chocolate
3 cups sugar
1/2 t. salt
1 large can evaporated milk 

Melt butter over low heat.  Add chocolate and melt.

Add sugar gradually, stirring continuously.  Add salt.

Slowly stir in milk.

Continue to stir until all the sugar has dissolved.

Makes 1 quart.  May be kept for weeks in the refrigerator.

BUTTERSCOTCH SAUCE

BUTTERSCOTCH SAUCE

From Lucy Reid (Grandma Stevenson)

2 cups brown sugar
1/2 cup canned milk
1/4 t. salt
1/3 cup light corn syrup
1/3 cup butter

Combine all and bring to a boil, stirring all the time.

Cook rapidly for 3 minutes or to 220 degrees on a thermometer.

Makes 2 cups.

NIKI'S CHEESEBURGER RING

NIKI'S CHEESEBURGER RING

From Niki Reid

1 lb. ground beef

2-3 Tablespoons of Mustard

1 cup shredded Cheddar cheese (4 oz)

Dill pickle slices

2 cans (8 oz. each) Pillsbury™ refrigerated crescent dinner rolls

Shredded lettuce, chopped tomatoes, onion

Sesame Seeds

Heat oven to 375°F. 

In 10-inch nonstick skillet, cook beef until no longer pink. 

Add 2-3 Tablespoons of mustard.

Unroll both cans of dough; separate into 16 triangles. 

Take the triangles and lay them around the edge of a round pizza pan with the points hanging over the edge and the other ends facing the center. They will form a 5-inch circle in center. Dough will overlap. Dough ring should look like the sun.

Spoon beef mixture on the half of each triangle closest to center of ring. 

Top with shredded cheese and pickles. 

Bring each triangle tip up over filling, tucking dough under center layer of dough to secure it. 

Repeat around ring until entire filling is enclosed (some filling might show a little).

Brush top with an egg wash and sprinkle with sesame seeds.

Bake 20 to 25 minutes or until dough is golden brown and thoroughly baked. 

Cool 5 to 10 minutes before cutting into serving slices.

Serve with choice of toppings…diced onion, shredded lettuce, diced tomatoes.

PIZZA STUFFED PEPPERS

PIZZA STUFFED PEPPERS

From Kristin Troyer

3-4 bell peppers (any color), cut in half longways and deseeded

Mozzarella cheese

Pizza sauce

Various toppings, prepared (we like sausage and pepperoni)

Parmesan cheese

Italian seasoning

Preheat oven to 400 degrees. 

Line baking sheet with parchment paper.

Place bell pepper halves on baking sheet and bake 20 minutes.  Dump out any liquid after this first bake and return peppers to pan.

Layer each cup with toppings, sauce, parmesan, Italian seasoning and mozzarella. I like to try to squeeze two layers of each. Top last layer with mozzarella.

Bake 20 more minutes until cheese is golden brown.