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by Laurie | Jan 7, 2014 | Main Dishes
2 eggs
2 T. all-purpose flour
1/4 t. baking powder
1/2 t. salt
1/4 t. pepper
6 medium potatoes, peeled and shredded
1/2 C. finely chopped onion
vegetable oil to coat the pan
In a large bowl, beat together the eggs, flour, baking powder, salt and pepper. Mix in potatoes and onion.
Heat oil in a large skillet or I used a large nonstick cooking griddle and just brushed a little oil on it. In batches, drop heaping tablespoons of the potato mixture onto the skillet. Press to flatten. Cook about 3 min. on each side, until cooked through and lightly browned. While waiting to complete the batches you can put the pancakes on a cookie sheet in a 250 degree oven to hold them until all are ready to serve. Top with applesauce and sour cream.
Serves 6
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by Laurie | Jan 7, 2014 | Main Dishes
1 lb. ground beef
1 can Chicken Gumbo Soup
1/4 C. chopped onion
3-5 T. brown sugar
salt and pepper to taste
1/2 C. cheese curds, ground in a food processor
lefse rounds (if the rounds are large you can use a 1/2 for each Kling)
Brown the onions in butter or oil, add beef and brown. Add salt and pepper to taste and add soup and brown sugar. Simmer until most liquid is gone.
To put together: Use lefse as your base and add the meat mixture and cheese to the middle, tuck in ends and roll up.
Can use tomatoes, lettuce and mild taco sauce to make it more like a taco.
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by Laurie | Dec 23, 2013 | Christmas Recipes
1 C. crushed vanilla wafers
1 C. confectioners sugar
1 C. chopped pecans
2 T. cocoa
2 T. light corn syrup
1/4 C. bourbon
1/4 C. granulated sugar
Combine vanilla wafer crumbs, confectioners sugar, pecans and cocoa. Add corn syrup and bourbon and mix well. Shape into 1-inch balls and roll in granulated sugar. Makes 2 dozen. You can use rum or brandy in place of the bourbon.
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by Laurie | Mar 14, 2013 | Main Dishes
2 lb. ground beef
1/2 onion, chopped
1 t. ground black pepper
1/2 t. garlic salt
2 1/2 C. tomato sauce
1 (8 oz.) jar Pace Picante (mild or medium)
1 pkg. Williams Original Chili seasoning
1 (15 oz.) can light red kidney beans
1 (15 oz.) dark red kidney beans
In a large saucepan over medium heat, combine the ground beef and the onion and saute until cooked through. Drain grease.
Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix and kidney beans. Mix well, reduce heat to low and simmer for at least an hour.
Servings: 8
The medium picante is just perfect for us but it has quite a bit of heat. For company, I make a batch with the mild picante so it’s more crowd friendly for those who like flavor but little heat.
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by Laurie | Mar 14, 2013 | Bars, Desserts
2 1/3 C. all-purpose flour
2/3 C. packed light brown sugar
3/4 C. (1 1/2 sticks) butter
1 egg, slightly beaten
2 C. (12 oz. pkg.) semi-sweet chocolate chips, divided
1 C. coarsely chopped nuts (walnuts or pecans)
1 can (14 oz.) Eagle Brand Sweetened Condensed milk
1 3/4 C. Skor English Toffee bits, divided (I use Heath since Skor is hard to find)
Heat oven to 350 degrees. Grease a 13×9 baking pan. In large bowl, stir together flour and brown sugar. Cut in butter until mixture resembles course crumbs. Add egg and mix well. Stir in 1 1/2 C. chocolate chips and the nuts. Reserve 1 1/2 C. of this mixture. Press remaining crumb mixture onto bottom of prepared pan. Bake 10 minutes. Pour Sweetened Condensed milk evenly over hot crust. Top with 1 1/2 C. toffee bits. Sprinkle remaining crumb mixture and remaining 1/2 C. chocolate chips over the top. Bake for 25-30 minutes or until golden brown. Sprinkle remaining 1/4 C. toffee bits over the top. Cool completely and cut into bars. Makes about 36 bars
*I usually use the fat-free Sweetened Condensed milk and it works fine. I’ve used Heath toffee bits with chocolate or just the plain English toffee bits and both are fine but the ones without chocolate will be closer to the original recipe.
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by Laurie | Jan 20, 2013 | Casseroles
1 T. Olive oil
1 onion, chopped
2 cloves of garlic, minced
1 lb. ground hamburger
2 (16 oz.) packages frozen cheese potato pierogies
1 (14 oz.) jar pasta sauce
1 (16 oz.) jar four cheese Alfredo sauce
1/3 C. grated Parmesan cheese
1. Preheat oven to 375 degrees. Spray a 9×13 baking dish with nonstick cooking spray.
2. Brown hamburger and add onion and garlic.
3. Put meat mixture on the bottom of the baking dish and lay pierogies on top. Pour red sauce over the top and then spoon Alfredo sauce over the top. Do not mix.
4. Cover with foil and bake for 40 minutes, then uncover, sprinkle with Parmesan cheese and bake 10-15 minutes longer.
*You could add cheddar cheese or mozzarella cheese, if desired.
Serves 8
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by Laurie | Jan 7, 2013 | Breakfast
2 3/4 C. all-purpose flour
1/4 C. sugar
3/4 t. salt
1 T. baking powder
1/2 t. ground nutmeg
1/2 C. butter, cut into pats or small cubes
1 C. Cinnamon flavored chips
1 Lg. egg
1 t. vanilla extract
3/4 C. cold eggnog
Topping:
1 T. eggnog
2 T. white sugar
1. In a lg. mixing bowl, whisk together all the dry ingredients.
2. Work in the butter just until the mix is unevenly crumbly.
3. Stir in the cinnamon chips.
4. In a separate mixing bowl, whisk together the egg, vanilla and eggnog.
5. Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.
6. Transfer the dough to a lightly floured work surface.
7. Divide the dough in half. Roll and pat each half into a circle.
8. Using a knife that has been run until cold water, slice each circle into 8 wedges. Alternately, use a 2 1/4″ round cutter.
9. Put wedges on a lightly greased or parchment lined baking sheet, keeping them at least 1/2 inches apart.
10. Brush the scones with eggnog and sprinkle sugar on top.
11.For best texture and highest rise, place scones in the freezer for 30 minutes. Preheat oven to 425 degrees.
12. Bake scones for 17-20 minutes.
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by Laurie | Jan 7, 2013 | Casseroles
1 pkg. Zatarain’s Spanish Rice
1 can petite diced tomatoes
1 lb. ground chicken
1/2 med. onion, chopped
1-2 cloves garlic, minced
1 lg. can green enchilada sauce
1 1/4 C. shredded Sharp Cheddar cheese
10 flour tortillas
Prepare the rice mix according to directions.
Preheat oven to 375 degrees. Lightly grease a 9×13 baking dish.
Brown the chicken, onion & garlic together. Cook and stir until chicken is completely cooked. Mix the prepared rice mix, half of the enchilada sauce, chicken and half of the cheddar cheese. Spoon mixture into the tortillas and wrap them. Arrange in the prepared dish. Cover with the remaining enchilada sauce and cheese.
Bake 15 minutes or until sauce is bubbly & cheese is melted.
*You can add a can of green chilies, or substitute spicy tomatoes to increase the heat. Current recipe is mild.
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by Laurie | Jan 5, 2013 | Breakfast
1 1/2 C. rolled oats
1 C. flaked coconut
2-3 T. flaxseed meal
1/2 t. salt
3/4 C. chopped pecans
1/2 C. dried blueberries
3 very ripe bananas, mashed
1/4 C. coconut oil, warm enough to be liquid
1 T. agave nectar
1-2 T. blueberry pancake syrup
1 t. vanilla extract
Preheat oven to 350 degrees. Combine oats, coconut, flaxmeal, salt, pecans and blueberries. Stir in bananas, oil, agave, syrup and vanilla until well combined.
Press mixture into a round cookie cutter (3″) and place on a cookie sheet that has been sprayed with cooking spray Repeat with remaining mixture.
Bake at 350 degrees for 25 minutes or until golden. Cool on pan.
Yield: about 12 cookies
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by Laurie | Jan 5, 2013 | Main Dishes
3 oz. cream cheese, softened
1/4 C. green salsa
1 T. fresh lime juice
1/2 t. ground cumin
1 t. chili powder
1/2 t. onion powder
2 cloves garlic, minced
2 T. sliced green onions
2 C. shredded cooked chicken
1 C. shredded Mexican flavored cheese
small flour or corn tortillas
kosher salt
cooking spray
Preheat oven to 425 degrees.
In a large bowl, mix the cream cheese, salsa, lime juice, ground cumin, chili powder, onion powder and garlic. Once combined, stir in green onions. Add the chicken and cheese; mix thoroughly.
Warm tortillas in the microwave to soften them so they roll easily.
Spoon 2-3 T. of the chicken mixture onto the lower third of a tortilla. Roll tortilla tightly.
Place rolled tortilla seam side down on the baking sheet. Repeat until mixture is gone. Make sure the taquitos are not touching each other. Spray tops with cooking spray and sprinkle kosher salt on top.
Bake for 15-20 minutes or until crisp and golden.
Serve with salsa, sour cream or guacamole.
To Freeze: Before baking, flash freeze the taquitos in a single layer on a baking sheet then place in a freezer bag and store up to 3 months. To bake a frozen taquito (no need to thaw first), Preheat oven to 425 degrees and b bake for 20 minutes.
