Monday, October 3, 2016

Fresh Cranberrry /Orange Relish

Fresh Cranberry/Orange Relish

1 pkg.. (340g) fresh cranberries
1 medium orange
1/2-3/4 cup sugar*

Slice unpeeled orange into eighths; remove seeds. Place half the cranberries and half the orange slices
in food processor container. Process until mixture is evenly chopped. Transfer to a bowl. Repeat with remaining cranberries and orange slices. Stir in sugar to *desired sweetness. Store in refrigerator or freezer. Makes about 2 1/2 cups.

Wednesday, August 12, 2015

Black Magic Cake with Cream Cheese Frosting

Black Magic Cake

1 3/4 cups flour*
2 cups sugar
3/4 cocoa
1 tsp. salt
2 tsp. baking soda
1 tsp. baking powder
2 eggs
1 cup strong liquid coffee (room temp)
1/2 cup vegetable oil
1 cup buttermilk
1 tsp. vanilla

Sift dry ingredients together into mixer bowl. Combine wet ingredients in separate bowl and blend lightly with wire whisk. With mixer on lowest speed, add wet ingredients to the dry. Stop mixer to scrape down sides and bottom of bowl with rubber spatula, then mix for two minutes on medium speed (mixture will be runny and not look like boxed cake mix). Pour into well greased and floured 9x13" pan. Bake 40-45 minutes in preheated 350 degree oven until toothpick inserted in center comes out clean. Cool on wire rack.

*For gluten free cake, use same amount GF flour blend (Pillsbury Multi-Purpose Gluten Free Flour Blend works well).

Cream Cheese Frosting

1 8oz. pkg. cream cheese, softened
1 stick (1/2 cup) soft butter
1 lb. (3 3/4 cup) powdered sugar, sifted
1 tsp. vanilla
milk or cream

Mix all ingredients together and beat well with mixer. Add small amount milk or cream if frosting too thick.

  • This recipe makes more frosting than needed for 9x13" cake.
  • Keep frosted cake refrigerated.

Friday, February 24, 2012

Breakfast Pizza

 (adapted from Pampered Chef recipe)
1 - 20 oz. bag frozen, shredded hash brown potatoes, thawed & broken apart
1 egg
salt, pepper, onion salt - to taste
1-2 tbsp. finely, chopped onion (opt)
Preheat oven to 400 degrees. Place parchment paper on 15" baking stone. Combine potatoes, onion & one egg in bowl. Spread potatoes on stone into 14" circle. Pat down with back of spoon. Season with salt, pepper, & onion salt. Bake for 20 min.
Egg Topping:
6 eggs
1/2 c. milk
1 1/2 c. shredded cheddar cheese
Optional Ingredients:
chopped onions
chopped green or red pepper
sliced mushrooms
bacon, cooked & crumbled
chopped ham
Whisk eggs and milk in bowl. Microwave at 60% power for 3 min. Stir. Cook an additional 3 min. (Microwaves are different - continue cooking until eggs are set but not overcooked.) Stir and spread eggs evenly over baked potato crust. Top with optional ingredients. Sprinkle with cheese and bake additional 10 min. Cut into wedges with pizza cutter. Yield: 6-10 servings.

Friday, February 3, 2012

Monster Cookies (scaled-down version)

1 stick (1/2 c.) butter
1 & 1/4 c. brown sugar
1 c. granulated sugar
3 eggs
1 & 1/2 c. peanut butter (we use creamy)
2 tsp. baking soda
1 tsp. vanilla
1 tsp. light corn syrup
3 & 3/4 c. quick oats
3/4 c. chocolate chips
1 c. M&M candies
Combine and mix first eight ingredients. Add oats and mix well. Add chocolate chips and M&M candy.  Mix by hand to combine. Drop by tablespoonfuls onto ungreased cookie sheet. Bake 350 degrees for 12-13 min. Do not over bake.

  • Cookie dough is very thick. Mix by hand or use heavy-duty mixer like KitchenAid.
  • Always use good quality ingredients: butter, real vanilla, real chocolate chips, etc. Better ingredients = better cookies!
  • We use Pampered Chef tablespoon cookie scoop.
  • For crunchy cookie, bake slightly longer. For soft and chewy, bake 12-13 min. and remove from oven. Allow cookie to cool on cookie sheet 5-6 min. before removing from sheet. Allow cookies to completely cool on wire racks.
  • Freeze cookies after 1-2 days.

Wednesday, January 4, 2012

Oxtail Soup

I remember eating Oxtail Soup as a very little girl. The name made me think that quite possibly there might be some odd animal's tail at the bottom of the pan. I didn't know what an ox was at the time but I do remember the sweet meat in the soup and the aroma that filled my Grandma Mihojevich's house and my own house when my mom made it. Later I figured out that it was a delicious vegetable soup. We celebrated our Mihojevich heritage last summer at our family reunion and recreated many of my grandmother's recipes.  My sister, Nancy, made wonderful Oxtail Soup for lunch. Recently, a friend gave us some beef from his freezer. He mentioned that he had several packages of oxtails. Would I know what to do with them and did I want them? I was so happy to put them in my freezer and yesterday I had the familiar aroma of Oxtail Soup in my house.

Oxtail Soup
3-4 lbs. meat - oxtail, chuck roast, short ribs, shanks - anything with a bone
Put in crock pot; cover with beef stock.
Add: 1 - lg. can (28 oz) undrained tomatoes
2 bay leaves
1/2 tsp. each Italian seasonings & parsley
salt & pepper to taste (be generous)
2-3 med. onions, diced
4 carrots, diced                                                                                             3 lg. stalks celery, diced
1/2 head cabbage, shredded coursely
3/4 c. pearl barley (dry) - leave out for gluten-free
Simmer overnight on low. (If not using crock pot, stovetop 2-3 hrs.)
Pick out bones, skim fat, shred meat & return meat to pot.
Add any combo of the following to cook quickly: frozen corn, peas, green beans, sugar snap peas, lima beans.
Note: My sister, Nancy's secret ingredient: 2-3 tbsp. pesto added to pot.

Saturday, April 2, 2011

Peanut Chicken & Lemon Rice

My daughter, Kim, spent about six years living and teaching English in China. She loved trying  new and different foods China living had to offer.  Kim would try scary and unidentifiable foods at least once! I remember seeing a photo of a chicken foot floating in the soup pot.  Brian and Victoria Rice taught at the same university with Kim and several other Americans.  This became a little family away from home and  Victoria would make sure they celebrated American holidays together and had their favorite American foods.  This Peanut Chicken recipe came from Victoria. Kim kept telling me how delicious it was so she made it for us when she came back home.  I don't think it's a genuine Chinese dish but I'll always associate it with Kim, the Rices and China.

Peanut Chicken 
1 cup peanut oil*
1/2 cup white wine vinegar*        *see note
1/2 cup soy sauce
1/2 cup lemon juice
12 cilantro sprigs
8 cloves garlic, finely chopped
1 tsp. crushed red pepper
1 cup chunky peanut butter
6 whole chicken breasts

Mix ingredients together in large bowl. Add chicken to sauce and marinate in refrigerator 2-3 hours or overnight. Remove chicken and broil 10 minutes on each side. Check for doneness.

*This is how the original recipe was given to me. I cut the amount of oil to 1/2 cup and the vinegar to less than a 1/4 cup.

Set aside some of the sauce before adding raw chicken.  It's good on white rice.
Chunky peanut butter works the best.
Finely chopped cilantro would taste good on the finished chicken.
I didn't marinate chicken. I put everything in a crock pot and cooked on High for about 3 hours.
Notes from Victoria:
  • Add the following ingredients to above recipe: 1 tbsp. Hoisin sauce, 4 tsp. fresh & finely chopped ginger, & 1 tbsp. (not tsp.) crushed red pepper.
  • There's also a Lemon Rice that goes along with the Peanut Chicken.
Lemon Rice (serves 6)
3 1/2 c. water                                                                                                                                             2 c. long grain white rice
1/2 c. lemon juice
1 tsp. salt
2 tsp. butter
Bring all ingredients to a boil, simmer 20 min. Add 2 tsp. fresh lemon rind and 1/2 c. angel flake coconut.

Thursday, March 31, 2011

Sweet & Sour Chicken

I cut this recipe out of a magazine many years ago.  The first time I tried it my family declared it a winner. The bread is Udi's Multi Grain gluten free bread.  I found it in Kroger's bakery.  It has become my new favorite bread.

 Sweet & Sour Chicken (4-5 servings)
1 lb boneless chicken breasts, cut into cubes
2 tbsp oil
2 cups broccoli florets
1/2 cup red pepper strips
1 cup matchstick carrots (or strips)
1 garlic clove, minced
1 tbsp cornstarch
1/4 cup soy sauce
1 - 8 oz can tidbit size pineapple in juice
3 tbsp apple cider vinegar
3 tbsp brown sugar
1/2 tsp ground ginger
Brown chicken in hot oil in large skillet or wok.  Add vegetables and garlic. Cook and stir 1-2 minutes. Mix cornstarch with soy sauce; add to pan with pineapple and juice, vinegar, sugar, and ginger. Bring to a full boil.
Serve over white rice.

Double the soy sauce and cornstarch for more sauce.
Fresh pineapple works well but don't omit pineapple juice.
Fresh grated ginger works but start with small amount. Add more to taste.
Have all ingredients prepped before cooking begins.

Both my daughters love this recipe. Kara made it for her family the same day I posted this recipe. :D

Kim started craving this dish and made it the next day. :D