Heidi's Family Recipes - We Like to Eat!

Easy Cheesy Chicken with Wine Sauce

2008-08-25T15:04:00.004-04:00

This is so easy and really, really good. Especially for using such simple ingredients. You can substitute whatever cheese you have on hand.

3 large boneless chicken breasts - filet into 6 pieces total

Lay chicken into buttered casserole dish and cover each piece with a slice of swiss cheese.

Mix and pour over chicken:
1 can cream of chicken soup
1 cup white wine (or white cooking wine)

Mix one stick melted butter with 2 cups Pepperidge Farm stuffing cubes (or whatever stuffing mix) and sprinkle on top.

Bake at 350 degrees F uncovered for one hour.

A Really Good Marinade - Citrus

2008-08-25T14:59:00.003-04:00

For pork or beef:

Mix:
juice of 1 lemon
1/4 cup honey
2 T orange marmalade or apricot preserves
1/4 cup olive oil
1 T salt
1 T dried garlic
1 t rosemary, dried
1 t thyme, dried
1 t sage, dried
1/2 t red pepper flakes
(optional, 1/4 cup chopped dried apricots)

Marinate meat overnight. Pour off extra marinade into saucepan. After meat is done, pour off juices into marinade and simmer until reduced and serve as a sauce for meat.

Thai Peanut Noodles with Shrimp or Chicken

2008-08-04T15:15:00.007-04:00

This is a fantastic meal reminiscent of one of my favorite restaurant dishes, but made with everyday ingredients. Spice it up to your taste, use what protein you like! If you used freshly grated ginger root, it would put it over the top in my book, but I don't bother with that special ingredient, it is really yummy anyhow.

I like it because I can take out some chicken or shrimp and plain pasta for the Certain Little Boy before I add the spicy sauce. No need to make something special for him.

Serves 4.

1 lb cooked, peeled shrimp OR 1 lb chicken, cut into strips (about 2 breasts)
1 cup dressing (see below), divided
3 T peanut butter
1 T soy sauce
1 T honey
1 t ground ginger
1/2 t - 1 t red pepper flakes (use 1/2 t for mild/medium, 1 t for medium/hot)
1 T sesame oil
1 1/2 cup shredded carrot
1 cup chopped green onions, divided
8 ounces cooked pasta, such as liguine
2/3 cup peanuts

Dressing:
1/3 cup cider vinegar
2/3 light olive oil
1/2 t salt
1/2 t garlic
1/4 pepper

OR just use bottled Italian dressing.

Marinate in refrigerator shrimp or chicken with HALF (1/2 cup) of the dressing. If using shrimp, don't marinate for more than 30 minutes.

Mix remaining dressing with peanut butter, soy sauce, honey, ginger, red pepper, and sesame oil until smooth.

If using chicken, first saute chicken and marinade until almost cooked through. If using shrimp, add at same time with carrot & half the green onions. Cook ~ 5 minutes until carrots are soft and shrimp is warmed through.

Toss in cooked pasta, peanut sauce and chicken/shrimp mixture. Sprinkle the peanuts and remaining green onions on top. This would be great served with bean sprouts.

Dump Cake

2008-07-20T17:02:00.002-04:00

Another midwestern favorite which in my family was first made by my grandma. It really more resembles a cobbler. YUM!

21 ounce can crushed pineapple, use juice too

21 ounce can cherry pie filling

1 box of dry yellow cake mix

3/4 cup butter

Layer ingredients in order. Cut butter evenly over top. Bake in 350 degree F oven for about an hour. Top will be nicely browned with the juices of the pineapple and cherries bubbling through.

That's it. Enjoy it!

Recipe: EASY Cake Mix Cookies

2008-03-07T13:49:00.004-05:00

1 box cake mix (any flavor)**
2 eggs
3/4 cup vegetable oil
1 t vanilla extract

Preheat oven to 350 degrees F.
Mix well all ingredients. Roll into tablespoon-sized balls of dough. Roll balls in sugar-in-the-raw (or regular sugar), if desired, and place on baking sheet. Bake for 15 minutes. Let cool on sheet for a few minutes before transferring to wire rack.

**Lemon cookies shown.

Recipe: Chocolate Chip Orange Scones

2008-02-13T19:06:00.007-05:00

2 cups flour
1/3 cup sugar
2 t baking powder
1/2 t salt
1/2 cup unsalted butter
2 large eggs
1/4 cup orange juice
1 t vanilla extract
1/2 t freshly grated orange peel
3/4 cup chocolate chips (mini chips would work best)

Preheat oven to 425 F. Grease baking sheet.

In large bowl, mix flour, sugar, baking powder and salt. Cut butter into small pieces then using pastry cutter or two knives, cut into flour mixture looks like crumbs (aka, the butter pieces are very small and well-distributed). Add chocolate chips--use hands to distribute into mixture.

In another bowl, lightly beat eggs, orange juice, orange peel and vanilla. Stir into above mixture as well as you can. Then flour your hands and really knead it all together until everything is well combined.

Pat the dough into an 8 inch diameter circle on your prepared baking sheet. Using a pastry brush, wet the top with either an egg wash or just plain water and then sprinkle with granular sugar. Cut the dough into 8 equal pieces.

Bake 20-25 minutes or until toothpick near center comes out clean. Cool on baking sheet for a few minutes before moving to wire rack. I recommend serving them slightly warm, maybe with a bit of devonshire cream or unsweetened whipped cream.

Recipe: Cherries on a Cloud - Meringue

2008-02-13T10:01:00.002-05:00

6 egg whites (from large size eggs)
1/4 t cream of tartar
1/4 t salt
1 - 3/4 cup sugar (granular or superfine)

Beat egg whites, cream of tartar, salt and sugar in electric mixer until it forms stiff peaks (but don't overbeat).

(For tips on meringue, visit this website).

Form into 6 portions on a silpat-lined baking sheet (or buttered baking sheet). Using your spatula, make an indentation in the middle of each (like with mashed potatoes when you are going to add gravy). You can also make one large meringue if you desire, as pictured below.

Bake for one hour at 250 degrees F. DO NOT OPEN OVEN, just turn off the oven and leave in there for 12 hours.

The meringue will now be dry and crisp on the outside and the texture of marshmallow on the inside. Take out of oven and carefully remove to serving dishes. Just before serving, spoon one can of cherry pie filling evenly on top of each meringue.

If you are going to store the meringue, make sure they are in an airtight container.

This makes a very festive Valentine or anniversary dessert!

Recipe: My Mom's Scones

2008-02-11T13:54:00.001-05:00

2 cups unsifted all-purpose flour
3 t baking powder
2 T sugar
1/2 t salt
4 T butter
2 eggs, beaten (reserve 1 T of egg white for glazing)
1/3 cup heavy cream
2 t sugar to sprinkle on top

Preheat oven to 400°F. In a bowl, combine the flour, baking powder, the 2 T sugar, and salt. With a fork or pastry cutter, cut in the butter until the mixture resembles fine crumbs. Stir in the eggs and cream to make a stiff dough.

Turn out onto a lightly floured board and knead lightly until dough sticks together. Divide into two parts. Roll each part out to make a circle about 6 inches in diameter and about 1 inch thick. With a knife, cut each circle into quarters, making even wedges. Arrange on an ungreased baking sheet about 1 inch apart. Brush tops of scones with the reserved egg white and sprinkle with the 2 t sugar. Bake in preheated oven for 15 minutes or until golden brown. Serve immediately. Makes 8 scones.

Recipe: Salmon Patties

2008-02-11T13:47:00.000-05:00

Salmon Patties

This recipe probably isn't for everyone, but I have always liked it. I guess it it sortof a poor man's salmon cake. And, yes, you really can eat the tiny, soft backbone of the salmon which are full of calcium. Quite honestly, no one would even notice it if you didn't tell them what it was.

1 14.75 oz can of red or pink salmon
12 saltine crackers
1 egg
Paprika
Lemon wedges
Butter

Crumble crackers into flaked salmon (remove any skin, but use liquid, bones, etc.) and bind together with egg. Shape into 8 patties. Sauté in butter until browned. It is important to cook with butter in this recipe or they won't turn out right. Garnish with lemon wedges.

Recipe: Thanksgiving Sage Dressing (Stuffing)

2008-02-11T13:43:00.000-05:00

Thanksgiving Dressing

8 quarts bread, torn up (or cubed)
2-2/3 cups butter or margarine
2 cups onion, chopped
4 cups celery, chopped
3 T. sage
1 T. salt
1 t. pepper
2 eggs
Turkey stock, water or chicken stock

Melt butter/margarine in large pan. Put the onions and celery in it and sauté until soft. Sprinkle sage, salt and pepper over torn-up bread. Pour beaten egg over top. Add the vegetable mixture to it and stir. Add some stock or water until you achieve the correct consistency (should wet all the bread but not be saturated). Bake for about 2 hours in a 325-degree oven or until a brown crust forms on top.

Recipe: Baked Ziti

2008-02-10T16:52:00.000-05:00

Ingredients:
1 lb uncooked pasta (either ziti or small rigatoni)
28 ounce jar pasta sauce, divided in half
1-3/4 cups (15 ounces) ricotta cheese
2 cups shredded mozzarella cheese, divided in half
1 egg
1/2 T dried parsley
1/2 t dried oregano
1/2 t garlic, dry minced
1/4 t salt
1/8 t ground black pepper
Parmesan cheese, if desired.

Directions:
Heat oven to 375 degrees F. Spray 13 x 9 x 2 inch baking dish with cooking spray. Cook pasta according to box recipe. Do not overcook.

In large bowl, mix ricotta cheese, half of the pasta sauce (1 1/2 cups), half the mozzarella cheese (1 cup), egg, parsley, oregano, garlic, salt and pepper. Stir in hot, drained pasta.

Transfer pasta/cheese mixture into prepared 13 x 9 x 2 inch baking dish. Top with remaining pasta sauce and mozzarella cheese. You may sprinkle a bit of parmesan cheese on top, if desired. Cover with aluminum foil and bake for ~30 minutes or until you can hear it bubbling.

This can easily be made ahead and frozen. Just follow recipe, but do not bake. Then thaw overnight before baking.

Recipe: Chocolate Kahlua Bundt Cake

2008-02-08T17:17:00.000-05:00

Chocolate Kahlua Bundt Cake
1 chocolate cake mix
1 pkg. 3 - 3/4 ounce instant chocolate pudding
1 pint sour cream
4 eggs
3/4 cup vegetable oil
1/3 cup Kahlua (or 1/3 cup total of liqueurs, Kahlua and Godiva mixed is very good)
6 ounces Chocolate chips

Combine all ingredients except chocolate chops in mixing bowl until well blended. Stir in chips by hand. Pour into well-greased and floured bundt pan. Bake at 350 degrees F for about 1 hour. Sift powdered sugar on top off cooled cake.

This is a perfect cake to celebrate Valentine's Day and everyone loves it. I would warn, however, that I'm pretty sure that all the alcohol does not burn off while baking, so I wouldn't make this for little kids.

Enjoy!

Recipe: Strawberry Pretzel Salad

2008-02-05T16:12:00.001-05:00

Strawberry Pretzel Salad is a common recipe that many have seen before. Maybe you have even made it before. However, I still come across people who are surprised by the combination, and just about everyone loves it once they try it.

What I have found with these recipes is that they don't explain the process well enough for people who have never seen it made. In my opinion, if the pretzel layer gets soggy from the Jell-O layer, it kind of ruins it. So I'm going to give you the nitty-gritty details on how to avoid this easily, as well as provide directions for the two main varieties (with and without pineapple).

Pretzel Layer:
2 1/2 cups pretzels, broken up a little bit
1 stick of butter (1/2 cup)

Cream cheese layer:
12 ounce bar of cream cheese (can use low-fat variety, if desired), softened to room temperature
1 cup sugar
12 ounce carton of Cool Whip (can use low-fat variety, if desired)

Jell-O Layer:
Version 1 (NO pineapple):
6 oz. box Strawberry Jell-O
1 and 1/4 cup boiling water
12 ounce bag frozen strawberries (keep frozen, but cut in half if they are large)
1 cup cold water

OR

Version 2 (with pineapple)
6 oz. Strawberry Jell-O
1 and 1/4 cup boiling water
1 20 ounce can crushed pineapple
12 ounce bag frozen strawberries (keep frozen, but cut in half if they are large)

Directions:
Distribute pretzels evenly in bottom of 9 x 13 inch glass baking dish. Cut butter over top of pretzels and bake at 400 degrees F for 10 min. Let cool completely. The pretzels generally are now stuck to the bottom of your glass pan. That is a good thing!

Beat softened cream cheese with sugar. Add Cool Whip and whip together.

Drop dollops of the cream cheese mixture on top of the pretzels. Using a small spatula, gently spread the mixture, being careful not to upset the pretzel crust too much. Make sure to completely cover the pretzels with no gaps where the Jello could seep through. Pay special attention in sealing the edges. CHILL! I recommend putting it in the freezer while you complete the next step.

Note: If you really love the cream cheese layer and don't mind the calories, you certainly can make make a larger batch of this part so you have plenty. That also makes it easier to cover the pretzel layer.

In a large bowl, dissolve Jell-O completely with boiling water.

For Version One (pictured, no pineapple), now add frozen berries and cold water.
OR
For Version Two (with pineapple), now add both frozen berries and entire can (undrained) of pineapple.

For both versions, stir gently until the Jell-O mixture starts to thicken. This won't take long because your berries were frozen. Don't let let it totally thicken. Pour over chilled cream cheese layer. Spread berries out a little bit if they aren't distributed well.

Chill in fridge for at least an hour and enjoy as a fun, casual dessert! Or put it out with a pot-luck picnic and pretend that it really is a salad! It doesn't last long in my house.

I like to make this for Valentine's Day (anything red is good) and also for the 4th of July (my glass pan is blue, so I get the red, white and blue theme there).

Recipe: Scrambled Egg Casserole

2008-02-04T17:21:00.000-05:00

Scrambled Egg Casserole
Serves 10-12
18 eggs
1 cup + 2 T Half & Half
3 T butter
1 can cream of mushroom soup**
6 oz drained canned mushrooms or equivalent of fresh mushroom**
5 oz (1 - 1/4 cup) shredded sharp cheddar
3-4 slices bacon, cooked and crumbled

Beat eggs with cream. Scramble in butter at a low temperature in a large skillet. Put the scrambled eggs in a 3-quart shallow casserole. Pour on soup, mushrooms and cheese. Top with bacon. Bake at 250 degrees for 45-60 minutes.
Can prepare ahead, refrigerate and then bake 1 and 1/2 hours. Can be held in oven additional 30-45 minutes.

**You can easily substitute another type of canned cream soup and omit mushrooms if these are a no-no in your house. We routinely do make another half casserole this way.

Spinach Feta Salad with Orange & Cranberry

2008-02-02T13:53:00.000-05:00

Fresh baby spinach, washed and dried
Canned mandarin oranges, drained well
Dried sweetened cranberries
Bacon, cooked crisply and chopped into small pieces
Crumbled Feta cheese

Dressing suggestions:
mild balsamic viniagrette
raspberry viniagrette

Of course you can leave out an ingredient if you like, or you could add one too. Try adding toasted almonds or using blue cheese instead of feta.

Chocolate Cherry Cake

2008-02-02T13:49:00.000-05:00

Chocolate Cherry Cake
This is a long time family favorite.

Cake:
1 package fudge cake mix (the dry mix ONLY)*
21 ounce can cherry pie filling**
1 teaspoon almond extract
2 eggs

Preheat oven to 350 degrees F. Grease 13x9 pan with solid shortening. Stir above ingredients together by hand and pour into greased pan. Bake 25-30 minutes, or until edges pull in at the sides. You can use toothpick test too, so long as you don't pick a cherry.

Here is a photo before frosting. Very rustic looking because of the cherry indents.

Frosting:
1 cup sugar
5 T butter
1/3 cup milk
6-oz semi sweet chocolate chips (1 cup)

In a small saucepan, combine sugar, butter and milk. Boil stirring constantly for 1 minute. Remove from heat. Stir in chocolate pieces until smooth. Pour over warm cake and let cool.

Here it is after frosting. The frosting is nice and glossy and fudge-like when it cools.

*Please, do not mix up the cake mix according to the package directions. You really only want to use the dry mix.
**As a variation, you can use Raspberry pie filling. In my opinion, it's not nearly as good as cherry, but still pretty stinkin' good.