Category Archives: Recipes

Friday is one of my favorite days in writing my blog. I love going through my recipes and deciding which one I’ll be sharing. Sometimes this takes a while as I have a lot of favorite recipes. Many years ago when I was engaged to be married one of the best presents I received was a collection of recipes from my mother-in-law. As a young bride with not a lot of cooking experience it was wonderful to start out married life with a collection of tried and true recipes, many of which were favorites of my husband!

An all time favorite, which I have been making for the last 30 years, is a recipe for Sour Cream Chocolate Bit Cake. This is an easy recipe that can be put together in a matter of minutes; just remember to put your butter in a bowl to soften. It is so delicious warm from the oven! It is also a perfect addition to lunch boxes. Enjoy!!

Now here is my confession! When I went to make this cake I realized I didn’t have any sour cream in the house and I really didn’t want to make the twenty minute drive to the nearest store so I looked up substitutions and found I could use yogurt instead along with an extra teaspoon of baking powder. The result was delicious and probably a healthier version but it didn’t rise as high and all the chocolate chips sunk to the bottom of the cake. Hence the flat looking cake in the pictures! I’ll have to show you a picture of the cake using sour cream another time, or make it yourself and see how beautiful it comes out!

Sour Cream Chocolate Bit Cake

6 Tbsp butter, softened
1 cup and 1 Tbsp sugar
2 eggs
1 ⅓ cup all purpose flour
1 ½ tsp. baking powder
1 tsp baking soda
1 tsp cinnamon
1 cup sour cream
1 pkg (6oz) semi sweet chocolate chips

Mix butter with the 1 cup of sugar until well blended. Add eggs, one at a time. In another bowl stir together flour, baking soda and baking powder and cinnamon. Add to the butter mixture. Mix in sour cream.

Pour batter into a greased and floured 9 x 13 pan. Scatter chocolate chips evenly over the batter, and then sprinkle with the remaining 1 Tbsp of sugar.

Bake at 350 degrees for 35 minutes or until done.

Linked to: TheInspirationNetwork

Barley is another staple I like to keep in my pantry. According to Wikipedia barley is a versatile cereal grain. It serves as a major animal fodder, as a base for malt for beer and certain distilled beverages and as a component of various health foods. It is also used in soups and stews and can even be used in bread! There are two kinds of barley, two row and six row. Two row barley has a lower protein content. I love adding barley to soups and stews. Pearl barley refers to covered barley that has been processed to remove the tough inedible outer hull and then pearled or polished. Barley may be pearled to varying degrees and labeled as regular, fine or pearl. Pearl barley is available in several forms; however, kernels or berries are the most common. Pearl barley may also be purchased flaked, cut or ground. It has a rich nutlike flavor and an appealing chewy, pasta-like consistency. Its appearance resembles wheat berries. Barley’s claim to nutritional fame is based on its being a very good source of fiber and selenium, and a good source of phosphorus, copper and manganese.

Storing barley is very easy. Pearled barley can be kept at room temperature for a longer time since most of the oils which could go rancid have already been removed. It should be stored in an airtight container in a cool, dry place, in warmer months it should be stored in the refrigerator or freezer. If refrigerated or frozen in an airtight container, raw/uncooked badly may be stored for about 6 months.

I adapted this recipe from one I found on the TasteOfHome.com website. It makes a nice big pot of soup and freezes well. Perfect for those cold winter nights. Make a salad to go with it and you’ll have a complete meal!

Cobb Hill Barley Soup

1 pound chicken or turkey Italian sausage
1 medium onion, finely chopped
3 garlic cloves, sliced
4 cans (14-1/2 ounces each) reduced-sodium chicken broth
2 cans (15 ounces each) pinto beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup medium pearl barley
1 large carrot, sliced
1 celery rib, sliced
1 teaspoon minced fresh sage
1/8 teaspoon dried rosemary, crushed
6 cups chopped fresh kale

In a Dutch oven, cook sausage and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the broth, beans, tomatoes, barley, carrot, celery, sage and rosemary. Bring to a boil. Reduce heat; cover and simmer for 45 minutes. Stir in kale; return to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender and kale is wilted.

Makes about 3 quarts of soup.

 

This time of year I am always trying to think of things I can make to give as presents. One idea is a good homemade Italian Salad Dressing Mix. This can be made up and placed into a jar. Include a recipe for salad dressing and for a marinade and the gift recipient will have two ways to enjoy your gift! Here is my homemade alternative to packaged store-bought Italian dressing mixes, it makes about 2/3 cup:

1 ½ Tbsp dried oregano
1 ½ Tbsp dried basil
1 ½ Tbsp garlic salt
1 ½ Tbsp onion powder
1 ½ Tbsp salt
¾ Tbsp paprika
¾ Tbsp dried dillweed
¾ Tbsp dried rosemary
½ tsp freshly ground black pepper
Dash of cayenne pepper

Combine all herbs and spices thoroughly.

To make an Italian salad dressing, combine 1 ½ Tbsp of the herb mix with ¼ cup vinegar, 2 ½ Tbsp water, and ¾ cup oil in a jar with a tight fitting lid. Shake well. Let stand for at least one hour to blend flavors.

To make a marinade, combine 1 ½ Tbsp of the herb mix with ½ cup red wine, 2 tsp thyme, ½ pound sliced fresh mushrooms and l large onion, sliced. Delicious on steak!

I love leftover turkey. Unfortunately this year we won’t have any leftover turkey since we’re spending the holiday with my daughter and her husband on the west coast. However this is one of my favorite recipes, it’s adapted from a recipe I found on the TasteOfHome.com website and works perfectly with leftover turkey! It also freezes well.

Curried Turkey Vegetable Soup
Makes about 2 quarts and serves about 6

2 medium onions, chopped
2 tablespoons canola oil
2 to 3 tablespoons all-purpose flour
1 teaspoon curry powder
3 cups reduced-sodium chicken broth
1 cup diced potatoes
1 celery rib, sliced
1/2 cup thinly sliced fresh carrots
2 tablespoons minced fresh parsley
1-1/2 teaspoons minced fresh sage
2 cups cubed cooked turkey breast
1-1/2 cups fat-free half-and-half
1 package (9 ounces) fresh baby spinach, coarsely chopped
1/4 teaspoon salt
1/4 teaspoon pepper

Directions: In a Dutch oven, sauté onions in oil until tender. Stir in flour and curry until blended. Gradually stir in broth. Add the potatoes, celery, carrots, parsley and sage. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables are tender. Stir in the turkey, half-and-half, spinach, salt and pepper. Cook and stir until spinach is wilted and soup is heated through. Serve hot.

This simple recipe makes enough to give as a gift or to just keep on hand for those cold winter months.

10 2/3 cups dry milk
6 oz non-dairy coffee creamer
1 lb Nestle’s Quik
1/3 cup confectioners sugar

Combine all ingredients and store in an airtight container. To use mix ½ cup with 1 cup of hot water.

For the cheapest way to make a single serving of hot chocolate use the following recipe:

For one serving of Hot Chocolate combine:

1/3 cup dry milk
1 tsp cocoa
1 tsp sugar

Add to 1 cup of ot water.

 

 

When I saw this recipe in the November issue of Sunset magazine I knew I had to try it. It is a very easy, no bake recipe, which makes a delicious, fall dessert. It’s pretty from the top and even prettier when you cut a slice! I tried it last weekend and it was a hit. Perhaps this will be a new tradition for our Thanksgiving table!

Pumpkin Chocolate Icebox Cake
Serves 12 (depending on the size piece!)

Ingredients:

3 packages (8oz@) of cream cheese, room temperature
1/2 cup packed dark brown sugar
1/2 cup granulated sugar
1 can (15 oz.) pumpkin
2 tablespoons half-and-half
1/8 teaspoon salt
3/4 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
28 chocolate graham cracker sheets (12 oz. total)
Unsweetened cocoa powder, for dusting

Beat cream cheese and sugars in a bowl with a mixer on medium speed until smooth. Then beat in pumpkin, half-and-half, salt, pumpkin pie spice, and vanilla until smooth and fluffy. Lay enough graham crackers in a 9- by 9-in. pan to cover bottom (cut to fit if necessary). Spread a quarter of pumpkin mixture over crackers with an offset spatula. Layer 3 more times, ending with pumpkin mixture. Cover; chill overnight. Set leaf cutouts (trace them on paper) on top and dust with cocoa, then remove. Cut cake into squares.

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