Recipes

Tasty Tuesday–Thanksgiving Leftovers Casserole

Thanksgiving is almost here! It’s hard to tell if we like the holiday meal better, or all the leftovers meals that follow. Today, I’m sharing my favorite of our leftovers dinners (other than turkey soup)…it uses four different Thanksgiving foods (all of which I make from scratch)! I’ll be honest, though, and admit that I always end up making a fresh batch of mashed potatoes for this recipe, because we never have leftovers of those! Also, the amounts are fairly flexible, so if you have a little less stuffing, or a little more turkey, you can still make it work.

  • 4 cups leftover prepared stuffing
  • 3/4 cup whole berry cranberry sauce
  • 4 cups leftover cooked turkey (about 1 lb.)
  • 1 1/2 cups mayonnaise
  • 3/4 cup grated Parmesan cheese
  • 2 cups leftover mashed potatoes
  • 2-3 Tbsp. Italian seasoned dry bread crumbs

Preheat oven to 350. Grease a 9×13 pan. Spoon in stuffing, then top with cranberry sauce and turkey.
Combine mayonnaise with cheese. Evenly spread 1/2 of the mayonnaise mixture over turkey. Top with potatoes, then evenly spread with remaining mayonnaise mixture. Sprinkle with bread crumbs.
Bake 40 minutes or until golden brown and heated through. Let stand 10 minutes before serving.

Tasty Tuesday–Diet of Worms a.k.a Dirt Dessert

It’s been a good 20 years since I first made this popular-with-children dessert, but I never even thought of renaming it for the Diet of Worms until CPH made the suggestion this fall. So, here’s my familiar recipe, with a new name, just in time for Reformation Day!

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  • 1 family-size package Oreo cookies
  • 8 oz. cream cheese, softened
  • 1/2 cup butter, softened
  • 1 cup powdered sugar
  • 4 cups milk
  • 8 oz. Cool Whip (can use chocolate)
  • 2  3.9 oz. packages instant chocolate pudding
  • 1/2 tsp. vanilla
  • Gummi worms

Crush Oreos in a bag with a rolling pin, or pulse in food processor until fine crumbs. Put 1/3 of the crushed Oreos into a glass trifle bowl. Add a few “worms” to the “dirt.” Set aside.
Mix butter, cream cheese, sugar, and vanilla until smooth and well blended. Set aside.
Combine milk and pudding mix as directed on pudding box. Let stand about five minutes, then fold Cool Whip into the pudding.
Fold together pudding mixture and butter-cream cheese mixture.
Layer half of the pudding mixture on top of the cookie crumbs in trifle bowl. Add another 1/3 of the Oreos with “worms,” then remaining pudding mixture. Top with remaining Oreos and “worms.”
Chill for 3 to 4 hours before serving.

Tasty Tuesday–Cheddar and Beer Fondue

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Last week I shared my homemade pretzel recipe, so I figured it would only be fitting to share the fondue we like to dip them in this week. Other things we like to dip, besides the pretzels, include baby gherkins, cooked brat pieces, and rye bread.

  • 10 ounces shredded sharp Cheddar cheese
  • 6-8 ounces shredded Gruyère cheese
  • 1 rounded tablespoon all-purpose flour
  • 1 cup German lager beer
  • 2 tablespoons spicy brown mustard
  • A few drops Tabasco
  • 1/4 tsp. Worcestershire sauce

Combine cheeses in a bowl and toss with flour. Add beer to a small pot and bring up to a bubble over medium heat. Reduce the heat to simmer and add cheese in handfuls. Stir constantly, melting the cheese in batches. Stir in a figure-eight pattern with wooden spoon. When the cheese has been incorporated fully, stir in the mustard, hot sauce and Worcestershire sauce. Transfer fondue to warm fondue pot.

 

Tasty Tuesday–Homemade Pretzels

I mentioned that we had our family Oktoberfest celebration recently. The format changes some from year to year (we picked pumpkins this year, which was a nice, new addition), as does the date (anywhere from late September to, well, any point in October), but the children have a favorite activity that we make sure to do every year…make pretzels! It’s a fun, child-friendly activity, and everyone can enjoy the results (they’re especially delicious with the cheddar and beer fondue I also make every Oktoberfest!). If you’re interested in adding this tradition to your family’s celebration, here’s the recipe I use:

  • 4 tsp. active dry yeast
  • 1 tsp. white sugar
  • 1 1/4 cups warm water
  • 5 cups all-purpose flour
  • 1/2 cup white sugar
  • 1 1/2 tsp. salt
  • 1 Tbsp. vegetable oil
  • 1/2 cup baking soda
  • 4 cups hot water
  • 1/4 cup kosher salt, for topping

In a small bowl, dissolve yeast and 1 teaspoon sugar in 1 1/4 cup warm water. Let stand until creamy, about 10 minutes.

In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add 1 Tbsp. vegetable oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two more tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with plastic wrap and a towel and let rise in a warm place until doubled in size, about 1 hour.


Preheat oven to 450 degrees. Grease baking sheets.


In a large bowl, dissolve baking soda in 4 cups hot water; set aside. When dough is done rising, turn out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape (other fun shapes can be made, as well). Once all of the dough is shaped, dip each pretzel into the baking soda-hot water solution and place pretzels on baking sheets. Sprinkle with kosher salt.


Bake in preheated oven until browned, about 8 minutes.

Tasty Tuesday–Beignets

I made beignets last Tuesday for our family Mardi Gras celebration (my first attempt at frying doughnuts of any kind), and I was pleasantly surprised by how easy it was, as well as how much fun! Make the dough a day ahead and refrigerate it for best results.

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  • 2 1/4 teaspoons active dry yeast
  • 1 1/2 cups warm water
  • 1/2 cup white sugar
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup evaporated milk
  • 7 cups all-purpose flour
  • 1/4 cup shortening
  • 1 quart vegetable oil for frying
  • 1/4 cup powdered sugar for dusting

In a large bowl, dissolve yeast and 1 tsp. sugar in warm water. Let stand 5-10 minutes. Add remaining sugar, salt, eggs, and evaporated milk; blend well. Mix in 4 cups of flour and beat until smooth. Add the shortening, and then the remaining 3 cups of flour. Cover and chill overnight or for up to 24 hours.
Heat oil to 360 F. Roll out dough 1/8 inch thick. Cut into 2 1/2 inch diamonds or squares. Fry until golden brown. Drain on paper towels.
Dust hot beignets with powdered sugar.. Serve warm.

Tasty Tuesday–Pasta e Fagioli

Pasta e Fagioli (from Giordano’s!) was one of my favorite soups when I was a child. I decided to try to replicate it at home. Maybe it’s just because it’s been so long since I had it, but I think I did a pretty good job, and all of the children loved it!

  • 3 Tbsp. olive oil
  • 1 onion, diced
  • 6 cloves garlic, minced
  • 1/2 cup red wine
  • 1 29 oz. can tomato sauce
  • 6 cups water
  • 1 tablespoon dried parsley
  • 1 1/2 Tbsp. dried basil
  • 1 Tbsp. dried oregano
  • 1 tsp. salt
  • 1 15 oz. can cannellini or Great Northern beans
  • 1 15 oz. can navy beans
  • 1/3 cup grated parmesan cheese
  • 1 pound ditalini (or other small) pasta

In a large pot over medium heat, cook onion in olive oil until translucent. Stir in garlic and cook until tender. Add wine and reduce. Reduce heat, and stir in tomato sauce, water, parsley, basil, oregano, salt, cannelini beans, navy or Great Northern beans and parmesan cheese. Simmer 1 hour.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Stir into soup and heat through..

Tasty Tuesday–Minestrone

I made minestrone for the first time last week, and it was delicious! I improvised a lot on the recipe I was using, and ended up changing it so much that it’s no longer recognizable. I don’t know what the original was supposed to taste like, but I really like what I came up with!

  • 3 tablespoons olive oil
  • 2 onions, chopped
  • 2 cups chopped celery
  • 5 carrots, chopped
  • 6 cloves garlic, minced
  • 1/2 cup red wine
  • 1 14.5 oz. can chicken broth
  • 1 14.5 oz. can beef broth
  • 2 1/2 cups water
  • 4 cups tomato sauce
  • 1 16 oz. can kidney beans, drained
  • 1 15 oz. can green beans, undrained
  • 1 6 oz. bag baby spinach
  • 5 zucchini, chopped
  • 1 tablespoon dried oregano
  • 1 1/2 tablespoons dried basil
  • salt and pepper to taste
  • 1 cup seashell pasta
  • Extra virgin olive oil and grated parmesan cheese to taste

In a large stock pot, heat olive oil over medium-low heat. Add onions, celery, and carrots, and salt. Saute until soft. Add garlic and continue to saute for 2 to 3 minutes. And wine and reduce.
Add chicken and beef broth, water, and tomato sauce, and bring to a boil, stirring frequently. Reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper. Simmer for 45-60 minutes..the longer the better.
While soup is simmering, fill a medium saucepan with water and bring to a boil. Add pasta and cook until al dente. Drain.
Add pasta to soup and heat through. To serve, ladle into bowls and top with olive oil and parmesan cheese, as desired.

Tasty Tuesday–St. Patrick’s Day

Here’s a list of all of the St. Patrick’s Day inspired recipes I’ve shared. Less than a week to go!

Tasty Tuesday–Irish Beef Stew

Since St. Patrick’s Day is next week, I thought an Irish recipe would be appropriate. Bonus points because this recipe has Guinness in it!

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  • 2 pounds chuck roast, cut into 1-inch cubes
  • 3 tablespoons vegetable oil, divided
  • 2 tablespoons all-purpose flour
  • 1 pinch salt and ground black pepper to taste
  • 1 pinch cayenne pepper
  • 2 large onions, chopped
  • 1 clove garlic, crushed
  • 2 tablespoons tomato paste
  • 1 1/2 cups Guinness
  • 2 cups chopped carrot
  • 1 tablespoon chopped fresh parsley for garnish

Toss the beef cubes with 1 tablespoon of vegetable oil. In a separate bowl, stir together the flour, salt, pepper, and cayenne pepper. Dredge the beef in this to coat.
Heat the remaining oil in a deep skillet or Dutch oven over medium-high heat. Add the beef, and brown on all sides. Add the onions, and garlic. Stir the tomato paste into a small amount of water to dilute; pour into the pan and stir to blend. Reduce the heat to medium, cover, and cook for 5 minutes.
Pour 1/2 cup of the beer into the pan, and as it begins to boil, scrape any bits of food from the bottom of the pan with a wooden spoon. This adds a lot of flavor to the broth. Pour in the rest of the beer, and add the carrots. Cover, reduce heat to low, and simmer for 2 to 3 hours, stirring occasionally. Taste and adjust seasoning before serving. Garnish with chopped parsley.

Tasty Tuesday–White Russian Cake

For the Closing Ceremonies of this year’s Russian Olympics, I tried a new twist on my standard booze soaked cake…a White Russian cake. I used a premixed White Russian cocktail from Kahlua, but you could also substitute vodka and Kahlua in the proper proportions. I think this was one of the best cakes I’ve ever made!

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Cake:

  • 1 (18.25 ounce) package white cake mix
  • 1 cup Coffe-Mate Italian Sweet Créme non-dairy coffee creamer
  • 1 cup White Russian mix
  • 3 eggs
  • 1/3 cup vegetable oil

Filling/Frosting:

  • 1 (3.5 ounce) package instant white chocolate pudding mix
  • 1 cup Coffe-Mate Italian Sweet Créme non-dairy coffee creamer
  • 1/4 cup White Russian mix
  • 2 cups heavy cream, whipped

Preheat oven to 325. Grease and flour three 8- inch pans.

Mix together the cake mix, 1 cup creamer, 1 cup White Russian mix, eggs and oil until blended. Distribute cake batter evenly between the cake pans. Bake in the preheated oven for 15-20 minutes, making certain the cake layers do not overbake. Allow to cool completely before filling.

To make the White Russian whipped cream filling: Combine pudding mix, 1/4 cup White Russian mix and 1 cup creamer. Set aside for 5 minutes until thickened. Fold the whipped cream into the White Russian mixture. Use to fill and frost top of the cake. Refrigerate until ready to serve.