Category Archives: Recipes

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.

Linked to: TheINspirationNetwork, CallMePMC

Making your own laundry detergent is one way to save money on an ongoing basis. The recipe basically uses three items: a soap of some sort, washing soda and borax.

The most typical type of soap used is Fels Naptha. This is an old fashioned type of soap usually found in the laundry aisle. You can also use Ivory.

Washing soda is not to be confused with baking soda; they are not the same thing! It is a white powder and its purpose is to help remove dirt and odors. The brand to look for is Arm & Hammer Washing Soda. You can usually find it in the laundry section at the grocery store.

Borax is a naturally occurring mineral, used as a whitener and deodorizer. The brand to look for is 20 Mule Team, this should also be found in the laundry section. That’s it! Mixed with water you can make a liquid laundry detergent or don’t add water and just have a powder form, whatever your preference. The recipe I used also called for baking soda, which is also used as a deodorizer.

Homemade Laundry Detergent Recipe

1 bar of Fels Naptha soap, shaved
4 cups of hot water to melt the soap
3 gallons of hot water
1 cup of borax
2 cups of washing soda
1 cup of baking soda
1 large container about 4-5 gallons size

Here’s what you do: 
Grate the soap into a saucepan. Add 4 cups of hot water to the pan.  Simmer on low until the soap melts completely into the water. Add borax, washing soda and baking soda to the hot water. Simmer on low until it dissolves with the soap. If the mixture is not melting, add more water if needed. Add 3 gallons of hot water to your large container.  I used a large 5-gallon bucket. Add the mixture to the hot water. Mix with a large spoon until it
completely dissolves, let cool overnight. You will notice that it turns into a thick gel.

I do have an HE washing machine so after reading numerous recommendations I will only use a small amount. This is a low sudsing detergent and should work fine! Due to the gel like consistency I read that the mixture should be stirred well each time before using. I will fill a large Mason jar or old laundry detergent bottle with 1/2 – 3/4 of the liquid mixture and the rest with water. I will shake it really well before each use and should not have any problems with my HE washer doing it this way. It smells wonderful!

This recipe was introduced to me by my sister over a year ago, the minute I tasted it I knew it was a keeper. I think this is one of the most delicious ways to enjoy Butternut Squash! The recipe was adapted from a recipe found on the Epicurious.com web site. When my sister made it she substituted yogurt for the heavy cream and it was delicious! Enjoy!!

Butternut Squash Lasagna
Serves 6

3 pounds butternut squash, quartered, seeded, peeled, and cut into 1/2-inch dice (about 9 1/2 cups)
3 tablespoons oil
4 cups milk
2 tablespoons dried rosemary, crumbled
1 tablespoon minced garlic
1/2 stick (1/4 cup) unsalted butter
4 tablespoons all-purpose flour
nine sheets dry no-boil lasagne pasta
1 1/3 cups freshly grated Parmesan (about 5 ounces)
1 cup heavy cream
1/2 teaspoon salt

Preheat the oven to 450°F and oil a large shallow baking pan.

In a large bowl toss squash with oil until coated well and spread in one layer in pan. Roast squash in oven for 10 minutes and season with salt. Stir squash and roast 10 to 15 minutes more, or until tender and beginning to turn golden.

While squash is roasting, in a saucepan bring milk to a simmer with rosemary. Heat milk mixture over low heat 10 minutes and pour through a sieve into a measuring cup.

In a large heavy saucepan cook garlic in butter over moderately low heat, stirring, until softened. Stir in flour and cook, stirring, 3 minutes. Remove pan from heat and whisk in milk mixture in a stream until smooth. Return pan to heat and simmer sauce, whisking occasionally, about 10 minutes, or until thick. Stir in squash and salt and pepper to taste. Sauce may be made 3 days ahead and chilled, its surface covered with plastic wrap.

Reduce temperature to 375°F. and butter a baking dish, 13 by 9 by 2 inches.

Pour 1 cup sauce into baking dish (sauce will not cover bottom completely) and cover with 3 lasagne sheets, making sure they do not touch each other. Spread half of remaining sauce over pasta and sprinkle with 1/2 cup Parmesan. Make 1 more layer in same manner, beginning and ending with pasta. In a bowl with an electric mixer beat cream with salt until it holds soft peaks and spread evenly over top pasta layer, making sure pasta is completely covered. Sprinkle remaining 1/3 cup Parmesan over cream. Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes. Remove foil and bake lasagne 10 minutes more, or until top is bubbling and golden. Let lasagne stand 5 minutes. Serve and enjoy!

 

Linked to: RealFoodFriday 

 

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