Heather's Hash

I made this last night and it was good! And easy!

We're scraping the cupboards here because we don't want to go to the grocery store before we leave TOMORROW for Nashville. Thankfully I had the ingredients for this already around...and it helped me cook up some veggies that I didn't want to waste!

The recipe is in the Family Cookbook, so I won't type it here. But the combination I used was: cubed frozen hash browns, chicken, yellow squash, zucchini, shallots, garlic, and cheese! Throw in some garlic powder, salt, and pepper and it was great!

Bacon Onion Pasta

I just made Auntie's Bacon Onion Pasta last night and Josh almost died because it was so good. I think it is super simple. I just followed her technique. Last night I used: bacon, shallots, frozen peas, bow tie pasta, and a lot of graded Parmesan. It was delicious!

Have you made it? What combination do YOU like??

Love!

Aunt Marg’s Corn Chowder

6 slices bacon, cooked.

Add to same pan, 1 onion, chopped; cook ‘til transparent.

Add 4-5 potatoes, peeled and diced, and enough water to just cover the potatoes.

Simmer 7 minutes or until potatoes are tender.

Add 2 cans of corn soup, or creamed corn.

Add 1 cup fresh or frozen corn, 1 cup chopped broccoli, and ¼ cup chopped roasted red pepper(optional.)

Add about 2 ½ cans of milk.

Salt and pepper to taste.

Stir in 1 cup (or more!) or cheddar cheese.

Pumpkin Chocolate Chip Oatmeal Cookies

aka: Amazing-ness.

In the spirit of Thanksgiving and pumpkin-goodness, I'll share this! These cookies are so incredible, everyone who eats them just can't get enough. I got this recipe from a friend and I've loved making them ever since! Plus, since the pumpkin keeps them so moist, it is so hard (if not impossible) to make them crunchy...and I do love a good soft, moist cookie :)


Pumpkin Chocolate Chip Oatmeal Cookies

2 c. flour
1 1/3 c. oats
1 tsp baking soda
1 tsp cinnamon
½ tsp salt
1 c. butter or margarine
1 c. brown sugar
1 c. packed pumpkin (not pumpkin pie filling!)
1 c. sugar
1 egg
1 tsp vanilla
¾ c. chocolate chips (I always use more!)

Beat margarine and sugars. Add pumpkin, egg and vanilla. Mix together dry ingredients and add to first mixture. Mix in chocolate chips. Bake at 350 degrees for 14-16 minutes.

Herb Rubbed Chicken

I've made this a couple times and it is, of course, delish! It lasts a couple meals too--and whole chickens are kinda cheap per pound, so you're definitely gonna wanna try this!

1. Start with a whole chicken, pat it dry, and place breast up in a roasting pan. Shove a whole apple into the cavity of the bird.(this will keep it moist from the inside)

2. Mix together some dried rosemary, basil, tyme, salt, and pepper(enough to season the whole bird)

3. Rub butter all over the chicken, then top with minced garlic and the herb mixture.

4. Turn chicken over BREAST DOWN and repeat step 3. (cooking poultry breast down allows all the fatty juices to fill the breast, keeping them nice and moist--and VERY yummy!)

5. Keeping the chicken BREAST DOWN, place in oven at 375 for about an hour and a half(consult a roasting guide online or in a cookbook for more accurate time per pound).

6. Pull the chicken from the oven, cover, and allow to sit for 10 min before carving.

7. Enjoy!!!

Pumpkin Pie Cake

Okay Sisters, this is THE dessert of the year! I know Sister Jessica is the queen of pies, so she will especially love this! I've made it twice this year already and almost everyone who eats it says, "Let's to away with the old pumpkin pie and eat this instead!". Everyone is begging for the recipe(which I got from a friend) so I thought I'd better share with you two:)

Crust:

1 box yellow cake mix(set aside 1 cup for topping)

1 egg

½ cup margarine, melted

Mix together and press into a greased 13x9 pan

Filling

1, 30oz can pumpkin pie filling

2-3 eggs

2/3 cup evaporated mils

½ cup brown sugar

½ cup granulated sugar

1 ½ teaspoon cinnamon

Beat well and pour over crust

Topping:

1 cup yellow cake mix

½ cup brown sugar

½ cup chopped nuts

¼ margarine, melted

Combine and sprinkle over filling.

Bake at 350 for 50-60 minutes. Serve with whipped cream. Keep refrigerated(tastes best cold!). ENJOY!!!

Auntie's Helpful Pantry Tips!

So, a few weeks ago I was very frustrated by the state of my kitchen...I go grocery shopping every week, yet I always feel like I have nothing to cook!

I realized that I need well-stocked pantry with things I can fall back on to cook in times of cooker's-block, and with things that many basic recipes call for.

But where do I get such a list?? Who else but Aunt Cindy!

So, she was so super helpful as so email me back (about 2 hours after I emailed her) this wonderful list of pantry must-haves. I'm still working on stocking my new kitchen, but I think so far that this has helped me out. Let me know if either of you think of anything you would add! Maybe we can keep a "My Sister's Table" running pantry list!

So, from the mouth of Aunt Cindy here are some helpful pantry tips:

Here are some basics that I keep in my pantry, frig, etc:

FRIG
Mayonnaise
Lemons( I use them just for water, for chicken salad,marinades,salad dressings, oh.... for lots of things!)
Worcestire sauce
Tomato paste in a tube- keeps a long time and is a great addition for pastas, soups, etc.
Dijon Mustard (I use dijonnaise- great for sandwiches, too, and salad dressings)

Keep in a basket in your pantry or I guess you can refrigerate these:
Onions
Garlic
Potatos


SPICES
Fresh ground pepper- you can buy a pepper grinder pretty cheap at homegoods or TJMaxx
Kosher Salt- I buy it by the box and keep a little bowl of it by my stove- I use kosher salt for EVERTHING, including baking! It has more flavor than the iodized salt and therefore you use less.
Cayenne pepper
Red Pepper Flakes (these make a great addition to any pasta sauce)
Garlic powder
Cumin
Cinnamon
Vanilla
Oregano
You can buy spice combinations that are great in salads, on steaks or chicken, or as flavorings in soups.

PANTRY
Pastas of all kinds – I use Gemelli, Penne, Angel Hair (for chili) and egg noodles
Canned Beans: beans are cheap, full of protein, and really versatile!
White canellie or navy beans (work great in white chili!)
Black Beans (can use these to make nachos or in tacos/burritos)
Kidney Beans ( for chili)
Oatmeal- for cookies, ofcourse! 
Brown Sugar, White Sugar
All purpose, Unbleached flour
Cocoa
Red Wine Vinegar (great for homemade salad dressings, or for marinades)
Crisco (buy it in those bars- it will probably stay fresh longer)
Pam (great for everything and then you don’t have to grease and flour when you make cakes- I also use it when I make those egg sandwiches in the microwave)
Chicken Broth (great base for all kinds of soups)
Big Cans of tomatoes (get the ones with the fewest ingredients on the can)- I use these for soups, to make your own tomato sauce –super easy- and for pastas!)
Cream of Mushroom soup – I only use this in a pinch when I need something quick- cut up some chicken, blanch some broccoli, add it to the mushroom soup with a half can of milk, add the broccoli and chicken and a squirt of dijon mustard, and serve over rice!

Appliances Mom said I didn't need but that I now use all the time.

Just proof that each woman's kitchen reflects her own needs and style of cooking. :)

When I got married, Mom told me that I wouldn't need a rice cooker or a food processor. They would just "take up counter space". However, after we wed I wound up getting both of these appliances within a year and use them constantly. I LOVE the rice cooker--makes perfect rice and you don't have to do ANYTHING but add rice and water. Also, in those hot summer months, it help not use the oven.

The food processor is great too(maybe not AS much as the rice cooker). I used it mainly for baby food, but then realized it is GREAT for making lots of other things(chicken salad, guacamole, p.f. changs chicken wraps, comforting chicken soup...) I love that it cuts down the time I spend at the cutting board, and makes things into prefect tiny size that adds the most flavor. I love it.

Mom was right, though, they do take up counter space. But I don't seem to mind (plus, you can always store them when you don't use them:).

Comforting Chicken Soup

This recipe IS in the family cookbook, but I thought I'd post it anyway :) Also, I did something different with it last night that worked out great(or at least Sam and I thought so). Instead of cutting the chicken into cubes, I put it in my food processor and shredded it. Really improved an already delicous soup.

(also, I double this)

2 quarts water

8 chicken bouillon cubes

6 ½ cups uncooked wide egg noodles

2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted

3 cups cubed cooked chicken

1 cup sour cream

fresh parsley

In a large saucepan, bring water and bouillon to a boil. Add noodles; cook, uncovered, until tender, about 10 minutes. Do not drain. Add soup and chicken; heat through. Remove from the heat; stir in sour cream. Sprinkle with parsley. Enjoy!

*

And no! I don't have your chili recipe...bring it on!

I love your idea of freezing soups...I want to start getting ideas for meals that will have leftovers. As much as I like cooking sometimes...I know when Josh and I are finally living together, we'll just like to hang out and heat up a quick dinner on lazy nights!

This is fun!

Multi-Layer Dip

I just made this dip for a birthday party at work, and everyone RAVED about it! So I wanted to share it!

You can make this many ways, and many times it is called a 7-layer dip, but for some reason mine is only about 6...add and subtract as you please!

1 can refried beans (if you use vegetarian, they taste as good and aren't made with lard!...a little bit healthier!)
1 packet taco seasoning mix
8 oz. sour cream
1 8 oz. packet of Ranch Dressing dip mix
Aunt Cindy's guacamole (recipe below)
1 large tomato
Red onion to taste
Garlic powder
Fresh ground pepper
Kosher salt
1 regular bag of shredded cheese (I like Mexican 4 cheese)
shredded lettuce (enough to cover the whole dip)

1. Mix the refried beans and the taco seasoning mix; spread over bottom of a large, shallow casserole dish (9X11, I think?)
2. Mix the sour cream and the ranch mix; spread over the refried beans
3. Make the guacamole; spread over the sour cream
4. Cut up the tomato and some red onion, mix with garlic powder, salt, and pepper; spread over the guacamole
5. Spread the cheese over the dip
6. Top with the shredded lettuce!

You're done and it is delicious! Eat with Tostitos!

*Note: I thought it was a little bit salty when I made it, but I think I put too much of my own salt into it...the ranch and the taco mix are salty by themselves, so I would add any more sparingly.

Auntie's Guacamole (this is my rendition of it for this dip...if you're making this by itself, it is mostly the same, you would just probably make more!)
-for this dip, I used 2 avocados...you can use more!
Mash avocados, put in 1 or 2 teaspoons of mayo, a squeeze of lemon juice, and a couple shakes of the following: ground pepper, garlic powder, kosher salt

hi sisters :o)

so no, I do not have a chili receipe! Is the comforting chicken noodle soup in the family cook-book?

Currently I'm reading "How to Cook without a Book" (recommended by Heather Woodfin), and have been learning how to do the frittata. Here is basically how it goes:

Ingredients:
2 table spoons olive oil
Filing ingredient (some sort of vegetable, steamed or sauteed - i'm using alot of potatos and probably corn tonight, maybe spinach if we have any)

pepper
a garlic clove
8 large eggs
3 tablespoons grated parmesan cheese
3 ounces additional cheese (whatever you like)
2 tabel spoons parsley or basil or whatever herb you like.

Instructions:
Adjust the oven rack into the upper-middle position and heat the over to 400 degrees

2. Steam and or saute the ingredients, including the meat (bacon and sausage and kilbasa are REALLY good)

3. Meanwhile beat the eggs in when the cheese and herbs.

4. Once the ingredients are finished cooking, distribute them around the pan (I use a 12 inch pan). Poor the egg/cheese mixture over it. Without stirring, cook until the eggs begin to set around the edges, about a minute. Then move the pan into th eover and back until the eggs are puffed and set, about another 1o minutes.

5. take it out when it is done, and either turn it upside down onto a place (which is what I do, i hold the plate over the pan and flip it over) or slide it out. (have not yet done this successfully).

It makes GREAT leftovers, especially for a quick breakfast.

Heather - how is the bells palsey coming?

Tonight

I'm planning on making Comforting Chicken Noodle soup tonight. My tip for the dish is to make as much as possible and freeze the rest in 2-3 bowl servings. That way, on a night where I can't/don't want to make dinner I just pull a bag of soup out, reheat, and serve.

This works for chili too(a cheap and yummy alternative--do you all have my recipe for it?)

Five Flavor Pound Cake

Sams cousin gave this to me at my bridal shower... I think it is in the family cookbook already, but I just thought I'd share. It's super yummy good.

2 sticks butter

1/3 cup shortening

3 cups granulated sugar

5 eggs

3 cups all purpose flours

½ tsp. baking powder

1 cup milk

1 tsp each: coconut, rum, butter, lemon, and vanilla extracts/flavoring

Cream butter, shortening and sugar until lights and fluffy. Add eggs one at a time. In a separate bowl, combine flour and baking powder. Add to butter mixture, alternating with milk. Stir in flavorings. Spoon mixture into 10 inch greased and floured bunt pan and bake at 350 for an hour and a half. Allow cake to cool in pan for 10 minutes. Enjoy!