Tag Archives: Family Recipe Fridays

A Quick Announcement

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I just wanted to let you all know that after a lot of thinking, I’ve decided to stop the Family Recipe Fridays carnival.

While I enjoy hosting it, and certainly don’t mind the traffic it brings to my site, it’s just not what I thought it would be. The blog world doesn’t NEED another food carnival on Friday. I thought people really would write posts about their family recipes, and that is not what it has turned in to.

I myself am starting to run out of family recipes to share as well! I think it’s run a good course, and I am so happy with the new food blogs I’ve found through hosting. If you’d still like to share a recipe on Fridays, I hope you’ll visit one of the following carnivals:

Food on Friday at Ann Kroeker. Writer.
Friday Feasts at MomTrends.
Foodie Fridays at Designs by Gollum.

In other news, my 12 Days of Libbie Carnival starts tomorrow! Sometime in the next 12 days, write a new post (or recycle an old one) sharing a sweet memory or something you love about your kid(s). I’ll have a linky up every day so you can join in whenever you want.

Family Recipe Fridays: Oatmeal Chocolate Chip Cookies

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For Family Recipe Friday this week, I am recycling this old post from December 2007.

When I got home from our choir concert tonight I was feeling a little blue. I think the beginning of December Christmas elation has worn off. I am ready to get to PA and see all the fam and actually do the celebrating. This week is the in-between. Hardly anyone is at work, everyone else has more vacation time. No parties. No church. Nothing until we leave next Sunday.

So instead of doing something useful, I wanted to bake. I started with brownies. One of the girls I teach on Wednesday night brought me one of those homemade jar mixes that you add liquid to. They have chocolate chips, white chocolate chips, walnuts…yuummmm.

But that was not labor-intensive enough, so I was scouring the Internet for a shortbread cookie recipe (and considered pound cake, except my loaf pan is dirty) and then just went and stood in the pantry. And I remembered this wonderful oatmeal-chocolate chip cookie recipe I used last year. YES!

It is from The Ultimate Chocolate Cookie Book. I have baked from this with great success–but always laughing, because it has the most pretentiously detailed recipes I’ve ever seen.

One reason I love the recipe is because it says to put two cookie sheets in the oven at the same time! Brilliant! OK, so I could probably always do this, but I don’t ever think of it, so I am very grateful to Bruce & Mike (authors) for that help.

It also happens to be one of Mr. V’s favorite kinds of cookies, and maybe he will forgive me for eating the Subway cookies he left in my purse if I feed him them and send the rest off to school with him tomorrow!! Shh, he hasn’t remembered yet.

So, without further ado, here is the recipe. I’ve deleted some of their superfluous instructions because I don’t want to be here all night!

Chocolate Chips Oatmeal Cookies
Makes about 4 dozen

2 1/4 cups rolled oats (not quick-cooking)
1 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp salt
8 T (1 stick) cool, unsalted butter, cut into small pieces, plus additional for greasing baking sheets
1/2 c solid vegetable shortening (4 oz.)
1 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg, at room temperature (HA! Yeah, maybe it would be at room temperature if I ever thought about cooking in advance)
2 tsp vanilla extract
3 cups semisweet or bittersweet chocolate chips (I used 1 c. mini chocolate chips and 1 c. semisweet baking chocolate I cut into chunks, because that is what I had on hand)

1. Position the racks in the top and bottom thirds of the oven; preheat the oven to 375 F. Lightly butter two large baking sheets; set aside. Whisk the oats, flour, baking soda, and salt in a medium bowl until well combined; set aside.

2. Beat the butter and shortening in a large bowl, using an electric mixer at medium speed, until softened and somewhat creamy, about 1 minute. Add both sugars and continue beating until airy, pale yellowy-brown, but still a little grainy, about 2 minutes (see what I mean?!). Beat in the egg and vanilla all at once.

3. Turn the mixer off, pour in the oat and flour mixture, then beat at a very low speed until just incorporated. The dough should be cohesive but crumbly. Stir in the chocolate chips with a wooden spoon or spatula until distributed throughout.

4. Roll the dough into balls about the size of a walnut and place on the prepared baking sheets, spacing them about 1 1/2 inches apart. Flatten the balls slightly with the back of a spoon–don’t make an indentation or let the sides crack; rather, gently push down just to take the roundness of the tops.

Here are the cookies pre-smash:

5. Bake for 8 minutes, then rotate the sheets back to front and top to bottom. Continue baking for about 8 more minutes, or until the cookies are lightly browned but still soft to the touch. Cool for 3 minutes on the sheets, then transfer the cookies to wire racks and cool completely. Cool the baking sheets for 5 minutes, then butter them again to make additional batches.

There you have it, the most detailed cookie recipe you never knew you wanted.

But it does make a delicious cookie.

Some of these are a little more done than I would have liked. Maybe I did not rotate the sheets well enough or should cook them for 7.34 minutes each time instead of 8.

Join the carnival! Write a post about one of your family’s favorite recipes on your blog and then link up to your specific post here with MckLinky. Then cruise around and check out all the delicious recipes!

Family Recipe Fridays: Beef Stew

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I’ve posted this recipe before, but since most of you probably haven’t found it out there in the VW archives, I thought it needed a second take here for Family Recipe Fridays. With the nippy weather this week, I’m definitely itching to make stews and soups.

This is our very favorite beef stew in the whole world. The first time I made it, scoured from the pages of my Stuffed Cougar cookbook, Mr. V declared it was “better than his mama’s.” Have you ever met a Southern man? THAT IS THE ULTIMATE COMPLIMENT!

The simple ingredients meld together for ultimate yumminess. Try it! I don’t think you’ll be disappointed. And let me know if you do! Also, my friend Meredith made this after I posted the recipe originally. She subbed tomato juice for the wine and she said it was still great. A little mix of red wine vinegar and beef broth would also work.


Little League Stew
adapted from The Stuffed Cougar

1 lb. stew beef, cut into small pieces
4 potatoes
4 carrots
1 onion
1 14.5-oz can diced tomatoes
1 can cream of celery soup
1/2 c. red wine
salt and pepper

Peel potatoes (if needed) and dice potatoes, carrots, and onions. Mix all ingredients together. Either cook in a slow cooker on low for 8-10 hours or in a 300 degree oven for 4 hours.

Serve with a crusty bread or grilled cheese. Be all warm and tingly inside.

Family Recipe Fridays: (Somebody’s) Grandma’s Mac and Cheese

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A couple of years ago I had the privilege of working on a Bible study called No Other Gods by Kelly Minter (as I may have mentioned once or perhaps a dozen times on this blog). It was a new thing for LifeWay, both a young adult and women’s study, complete with recipes and a Web site. I loved it and was so excited to throw myself into the project.

I led a test group for it, I wrote the leader’s guide, I was the copy editor of course, and then I cooked every single recipe in the book. It took me a day and a half and then I served a gigantic and varied buffet to some co-workers.

And then I cried at the dishes.

Anyway, this macaroni and cheese was my favorite recipe from NOGs (although the black beans and brown rice are a close second!). We had a big family dinner at my grandma’s apartment this summer the night before my grandpa‘s funeral and I offered to cook. I made apricot pork loin, salad, green bean casserole, and this mac and cheese. The family then decided I am never to show up without it again. So I think that makes it a family favorite.

Grandma’s Mac and Cheese
from No Other Gods by Kelly Minter

1 lb. ziti or penne rigate
2 10 oz. bars of extra-sharp cheddar cheese (like Cracker Barrel brand)
1 stick butter (1/2 cup)
1 1/2 cups milk
1/4 cup Italian bread crumbs

Slice cheese to medium thickness. Slice butter about the same width as the cheese. Preheat the oven to 350 degrees. Spray a shallow 9×13 dish with cooking spray.

Boil the pasta for 3-4 minutes–you only want to cook it partially. Test by biting one piece: once you can leave an imprint of your teeth, the pasta is done. Drain.

Take the baking dish and place half of the pasta on the bottom of the dish. Dot with half of the butter squares and half the cheese. Add some of the milk–come up to about the pasta layer or a little bit above. Repeat layers once.

Put the dish on a cookie sheet to catch any overflow. Bake in preheated oven for 50 minutes.

After this, top the dish with Italian bread crumbs, then cook for another 10 minutes.

Heaven and Fall in One Little Cookie

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When my husband and I were dating, he introduced me to this, his favoritest cookie in the whole world. And my Mr. V, he is a COOKIE MONSTER. So saying it is his favorite is no small thing.

These cookies scream of Fall and I can’t wait to make my first batch soon.

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Pumpkin Cookies

makes about 3 dozen cookies

2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 cup shortening or butter
1 cup sugar
1 cup pumpkin puree (not pumpkin pie filling)
1 egg
1 tsp vanilla

Sift the first five ingredients together (flour through salt).

In a separate bowl, cream sugar and shortening. Add pumpkin, egg, and vanilla. Beat well.

Add dry ingredients all at once and stir gently to form a smooth batter.

Drop by teaspoonful on an ungreased cookie sheet. Bake 10 to 12 minutes at 350.

Frosting

3 T butter
1/4 cup milk
1/2 cup brown sugar
1 cup powdered sugar
3/4 tsp vanilla

Combine butter, milk, and brown sugar in a small saucepan. Bring to a boil slowly and let boil for two minutes, stirring constantly. Cool completely.

After cool, stir in powdered sugar and vanilla.

One and a half recipes of frosting will ice two recipes of the cookies.

(Ice the cookies once they are slightly cool. Don’t put away until icing is well set.)

SNV31083

Family Recipe Friday posts:
Yellow Squash Casserole at Frugal Antics of a Harried Homemaker
Smoky BBQ Brisket at Cozy Kitchen by the Sea
Creamy Cabbage at The MawMaw

 

Recipe submitted to Share Your Life at Kelly’s Korner, What Did You Bake Today?, and It’s a Blog Party.

Family Recipe Fridays

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Y’all. I am still battling this nasty ear infection. I took a whole round of antibiotics and it just came back. And worse. I can barely get off the couch without feeling woozy tonight, so here’s the MckLinky if you want to post, but I just don’t have a recipe to share tonight. I’m going to bed.

Family Recipe Fridays: Breakfast Casserole

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I am not a huge breakfast person. I never ate breakfast regularly from the time it was up to me until I was married at 22. But once I started actually rolling out of bed before 9 AM, I found breakfast was necessary to get through the day. After nearly five years of being at work at 7:30 AM, breakfast is starting to grow on me.

Mr. V eats a brown sugar and cinnamon pop-tart every single day for breakfast. It just baffles me. I am not someone who can eat the same thing every day. I need variety. I also need protein. I can’t make it to lunch on a bowl of cereal or a doughnut.

This is the easiest breakfast casserole in the world–and it’s tasty! My mom made this all the time when I was growing up. You can fancy it up by adding different flavors of sausage or cheese or integrating spices, but I like it nice and plain.

Breakfast Casserole

1 lb. bulk breakfast sausage
6 slices of bread, buttered on one side
1 dozen eggs
2 c. shredded cheddar cheese

Lay the bread slices butter-side down in a 9×13 casserole. (You just need one layer, so if they don’t all fit, cut them in half or pieces to fit.)

Brown the sausage and drain. Sprinkle over the top of the bread.

Beat the eggs until fluffy. Pour into casserole.

Top with the cheese. Refrigerate overnight. In the morning, cook one hour at 350 or until eggs are set.

See? Easy peasy lemon cheesy. Or something like that.

Last week I made Kate’s Country Breakfast Casserole and it was pretty darn good, too, if you’re looking to try something a little less ordinary! Cumin and potatoes jazz it up well.
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Join in! Write a post about a recipe your family loves or one that has been passed down through your family. Then link to that SPECIFIC POST using MckLinky here. Click through the links and see the deliciousness awaiting you!

Egg picture from Stock Exchange user superfloss

Family Recipe Fridays: The Best Pizza in the World

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My friend Megan came over Tuesday night, and I am officially declaring what we made The Best Pizza in the World. I just had it for lunch today, validating that title. It is ah-mazing.

Pizza is, of course, completely customizable, so it almost seems silly to post a recipe. But this combination is exceptional. Especially for a girl whose hubby would not touch this with a ten-foot pole. Hey, there are some merits to having him away. (NOT worth it, by the way. Miss him terribly.)


The Best Pizza in the World

1 recipe pizza crust–make your own or buy dough somewhere. We used an herb crust from Trader Joe’s and I may never go back
Homemade Pesto (recipe follows)
1/4 onion, cut into rings
1 small Japanese eggplant, sliced thin
1 roasted red pepper, diced
10 small grape tomatoes, halved
1 handful spinach leaves
6 slices fresh mozzarella
1/4 cup crumbled goat cheese
2 T freshly grated Parmesan

Grill the onion rings and eggplant after brushing with olive oil until well done (on a grill pan, or you can roast them in the oven).

Roll out dough into a large oval on a pizza stone. Spread pesto over the top to within an inch of the edges. Place onion, eggplant, roasted red pepper, and tomatoes over the sauce. Top with spinach leaves and goat cheese. Lay mozzarella slices evenly over the top. Sprinkle with Parmesan.

Bake at 425 for about 18 minutes or until the crust is crispy. Enjoy this special treat!

Homemade Pesto

1/2 cup basil leaves
2-3 T minced garlic
1/4 cup freshly grated Parmesan cheese
a handful toasted walnuts or pine nuts
extra virgin olive oil

In a mini-chopper, food processor, or blender, process all ingredients except oil. Stream in some oil, process again. Keep adding oil until the mixture moves freely when you pulse it. (This video does a pretty good job of showing what I mean).

Taste and see how you like it. You can always add more of something to make it to your taste!

Join the carnival! Write a post about a family recipe you have, click on MckLinky and add the PERMALINK to your post, and then click around to visit the other recipes here. What a good start to the weekend! If you don’t have a blog, feel free to add your recipe in the comments.

Family Recipe Friday: Turkey Pecan Salad

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My mom has been here all week, which means: FOOD! For free! And I don’t have to make it!

I think if you’re a regular reader you’ve surmised that my mom is a very good cook and I have a lot of happy food-memories. I love her enchiladas, potato soup, and cabbage rolls.

This one is another Mom classic from my growing-up years. My directive for this week is: YOU MUST TOAST THE PECANS. It makes a huge difference. Enjoy this delicious summer salad! She often serves it with a Waldorf salad on the side.


Turkey Pecan Salad

1 lb. turkey breast, cubed (can use smoked deli meat, cut 1-inch thick)
about 2 cups pecan halves, toasted in a 350 degree oven for 10 minutes
3 stalks celery, coarsely chopped

Toss above ingredients together. Mix dressing. Stir in dressing just before serving. Serve on a bed of lettuce or in pita pockets.

Dressing:

1 cup mayonnaise
1 T Worcestershire sauce
1 T sugar
a pinch white pepper

Gluten Free Meal Plan via Musings of a Housewife

Family Recipe Fridays: Basic Soups

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To me, there is nothing more comfortable than homemade soups–especially on a cold night, but anytime, really, as a comfort food.

One of my co-workers recently had surgery and is having a tough recovery. My first instinct was to say, “I’ll bring soup! What kind of soup do you want?” He wanted chicken noodle.

I am no chicken noodle connoisseur, but I think the one I made tonight is pretty excellent. The secret is this: USE THE INNER LEAVES OF THE CELERY. And yes, I stole that directly from Rachael Ray–and my mother. Who might have also stolen it from Rachael. But it gives the soup an entirely different flavor that is so … right!

My mom’s potato soup has the same secret. It is one she served often when I was growing up, and it’s taken me years to get it right. Sometimes it’s right, sometimes it’s not, but it always makes me feel like home.

Jessie’s Easy Chicken Noodle Soup

extra virgin olive oil
2 onions or shallots
2 carrots, scrubbed
2 stalks celery and some of the inner leaves
2 T fresh parsley, chopped fine, or 2 tsp. dried
1 can chunk white chicken, drained, or 1-2 chicken breasts, cooked and shredded
salt and pepper
4-6 cups chicken broth (I use water and chicken base)
10 oz. egg noodles

Coat the bottom of a heavy-bottomed dutch oven or stockpot with olive oil. Dice onions, carrots, celery, and parsley and saute in the oil until very soft (10-15 minutes). Sprinkle with salt and freshly ground pepper.

Add chicken and broth. Bring to a boil; lower heat and simmer for a while–at least half an hour.

Bring it back to a boil and add egg noodles. Boil until soft, about 5-6 minutes.

Serve with saltines.

Mom’s Potato Soup

1 yellow onion
3 stalks celery and some of the inner leaves
3 T butter
4-6 potatoes, peeled
4 strips bacon, fried crisp
chicken broth
2 c. milk
salt and pepper

Dice onion and celery. Melt butter in a dutch oven or stockpot. Saute onion and celery in butter until soft. Add salt and pepper.

Meanwhile, dice the potatoes. Add to the veggies in the pot. Add stock until the potatoes are almost all covered with liquid. Bring to a boil and let cook until potatoes are tender, 15-20 minutes.
Turn back the heat to medium-low and add the milk. Let simmer for a few minutes. Crumble the bacon into the soup and stir in. Garnish with cheese and green onion if desired.

My mom always makes little “rivels,” tiny dumplings for the soup. This is a very approximate recipe because I haven’t made this in a while. So you just kinda have to make it into a batter you can make into tiny dumplings.

1 egg
flour
1/2 tsp. baking powder

Whisk egg. Add baking powder. Keep adding flour until it is crumbly. Drop by teaspoonfuls into simmering soup. Let cook about 10 minutes.

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Have a recipe you want to share? Write a blog post about a family favorite recipe and add it here using MckLinky. Please link to the PERMAPOST for your recipe. If you link to your main blog page, the link will be deleted. If you need help with this, e-mail me.

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