Ancho Steak Seasoning

This is a great seasoning for beef, chicken, or pork.  It can be a little bit spicy so if you have family or friends who, like my children, are sensitive to heat, use the seasoning sparingly.  

1/4 c. kosher salt
3 Tbsp. ground ancho chili powder
2 Tbsp. ground cumin
2 Tbsp dried granulate garlic
2 Tbsp. ground black pepper
2 Tbsp. white sugar
1 Tbsp. ground thyme

Mix all ingredients and store in an airtight container.

Excellent Vanilla Icing for Sugar Cookies

Some people love frosting.  Me?  I like it just fine, but not with the same firey passion that my children feel for it.  On a cake, I like just a small amount of frosting, I never want it on a brownie, and on sugar cookies, a nice healthy, not-too-much-not-too-little, portion is definitely appreciated.  Be sure to whip the shortening with your mixer before adding the sugar, to avoid lumps.  If the mixture starts to look too thick while adding the sugar, stop halfway and add half of the milk before incorporating the rest of the sugar.
Because of the shortening, the icing sets up nicely after a little while and you can safely stack the cookies for easy transport or storage without mashing the frosting on the bottom cookie.

4 c. confectioners' sugar
1/2 c. shortening
5 Tbsp. milk

1 tsp. vanilla extract

food coloring, optional

 

1.  In a large mixing bowl whip the shortening until fluffy.  Add the shortening 1 cup at a time until smooth and well incorporated.  Add the milk and extract, mixing until combined.  If desired, add the food coloring.

 

I doubled the batch and had enough frosting for 67 1 1/2" round sugar cookies, with about 2 cups leftover.

 

Katie's Caramel Corn

This caramel corn is really tastey.  The caramel stays soft and chewy instead of becoming hard and jaw-breaking.  Katie gave me this recipe at our recipe night when we brought our guilty pleasures.  She has good taste in what to crave.

2 c. brown sugar
1 c. light corn syrup
1/2 c. butter
1 can sweetened condensed milk
Natural popcorn kernels

If you have a popcorn maker -- this works best.  Pop at lease 4 LARGE bowls full of natural (unbuttered, unsalted popcorn).  Remove unpopped kernels.

If you don't have a popcorn popper, you can use "Homestyle" popcorn, with no butter and lightly salted, pop 6-8 bags of popcorn.

Heat all ingredients (except sweetened condensed milk) on stove, to soft-ball stage (using candy thermometer).  Add sweetened condensed milk.  Reheat to soft-ball stage.  Divide caramel evenly between 4 large bowls, and enlist all available adults to help stir quickly. 
Caution: Warn "Stirrers" about extremely hot caramel.  Stir from the bottom of the bowl, the carmel moves quickly.

Basic Cheese Sauce

I use this as the cheese part of my potato cheese soup. I use 6 medium baking potatoes cut into about 1" cubes, boil them with just enough water to cover. When the potatoes are fork tender I add this cheese sauce and it comes out great.

1/2 c. butter
3 c. chicken broth
2 c. shredded cheddar cheese (sharp cheddar gives better flavor)
salt and pepper to taste
1/2 c. flour
1 c. milk
1/4 tsp. hot pepper sauce

In a large saucepan melt butter, stir in the flour. Add the milk and chicken broth. Stir until thickened. Add the cheese, the hot pepper sauce and salt and pepper to taste; stir until cheese is melted.

All-Purpose Baking Mix

I keep this on hand instead of store bought baking mix. It works just as well and is less expensive. I use it for pancakes, waffles, biscuits, dumplings and any recipe that requires biscuit or baking mix.
I store it in a tall Rubbermaid container with a copy of the recipe taped to the front.

6 c. flour
3 Tbsp. baking powder
1 Tbsp. salt
1 1/4 c. shortening (butter flavored or plain)

Combing flour, baking powder, and salt in large bowl.

Cut in shortening with a pastry blender until mixture resembles coarse corn meal. Store in a container with tight fitting lid. Will keep for up to 2 months.

For biscuits: Stir together 2 1/4 c. baking mix with 2/3 c. milk. Knead 10 times on lightly floured surface, roll out and cut into biscuits or skip the kneading and simply drop dough into an ungreased baking sheet. Bake at 425 for 10 to 12 minutes or until lightly browned. Makes about 10 biscuits.

For pancakes: Stir together 2 c. baking mix, 1 c. milk and 2 eggs until blended. Do not over mix. Ladle 1/4 cupfuls onto hot greased griddle or skillet and cook until edges are dry and top is bubbly, turn over and cook until golden brown. Makes about 14 pancakes.

For waffles: Stir together 2 c. baking mix, 1 1/3 c. milk, 1 egg and 2 Tbsp. vegetable oil until blended. Pour batter into center of hot greased waffle iron and cook for 5 minutes to until steaming stops. Makes about 12 (4 inch) waffles.

For dumplings: Stir together 2 c. baking mix and 2/3 c. milk just until soft dough forms. Drop by spoonfuls into boiling liquid, cover and cook for 10 minutes without lifting the lid. Makes about 10 dumplings.

Chocolate Frosting

Thank you Taisey for this recipe. It is honestly the best chocolate frosting recipe I've ever had!

1 3/4 cup heavy cream
1/3 cup dark corn syrup
16 ounces semisweet chocolate chips

Place the cream and syrup in a saucepan and bring to a boil. Place the chocolate chips in a bowl and pour the cream mixture into the chocolate, whisking until smooth. Let cool and then transfer to the bowl of an electric mixer fitted with paddle attachment. Beat for about 4 minutes, until fluffy.

Teriyaki Marinade

This is a really good marinade for most meats, or you can follow the instructions to thicken it into a sauce (I serve it with pulled pork over rice, so delicious).

2/3 c. soy sauce
2/3 c. water
¾ c. brown sugar
¼ c. sesame oil
4 cloves garlic, minced
1 to 2 Tbsp. ginger, minced
3 to 4 green onions, chopped

1. Mix all ingredients; taste. Add more of any ingredient if desired. Marinate up to 3 pounds of meat. Marinate chicken 3 to 4 hours, beef 3 to 4 hours, or fish ½ hour. Garnish with slices of red and green bell pepper and more chopped green onions.

To thicken for sauce: Heat ingredients of marinade and 2 Tbsp. of cornstarch dissolved in 2 Tbsp. water.

Montreal Steak Marinade

This is my favorite way to prepare steak

½ c. olive oil
¼ c. soy sauce
2 tsp. Montreal Steak seasoning blend
2 lbs. steak


1. Place all marinade ingredients in a resealable plastic bag and squish around to combine.
2. Pierce the steak several times with a fork and put in the bag with the marinade. Marinate for at least 20 minutes or overnight.
3. Grill steak to desired doneness.

Lemon Curd

You could use lime juice as well, with equally delicious results.
I’ve tried this with salted butter; it doesn’t turn out as well as with unsalted.
I love lemon zest in recipes, since it would get stuck in the strainer when I pass the curd through, I only add half during the cooking process, strain as directed then stir in the remaining zest while the curd is cooling, making sure my beloved zest is available with every bite.  The trick is to cook it to just before it becomes the consistnecy of pudding: not too thin, not too thick, this took about 10 minutes on my mid-priced electric range.

½ c. unsalted butter
½ c. fresh lemon juice
Pinch salt
¾ c. sugar
3 Tbsp. finely grated lemon zest  (I usually add more, but this is what the recipe calls for)
6 large egg yolks

1. Melt butter in a medium saucepan over med-low heat. Remove the pan and whisk in the sugar, lemon juice, zest and salt. Temper in the egg yolks by first ladling a small amount of the hot liquid into the egg yolks and mixing well. Whisk the egg yolk mixture into the sugar mixture until smooth. Cook, whisking constantly until it thickens and leaves a path on the back of a wooden spoon when you drag your finger through it. DO NOT BOIL. Immediately, pour curd through a strainer into a bowl. Let cool to room temperature, whisking occasionally.
2. Refrigerate, covered with plastic wrap placed directly on top of the curd (to keep it from forming a skin) until ready to serve. Keeps for a month in the fridge and for about 3 months in the freezer.

I've also made mini fruit pizza's:  A rolled sugar cookie, a layer of sweetened cream cheese, a slathering of curd (lime or lemon) and 3 raspberries -- so yummy.

Homemade Energy Bars

Easy to make and less expensive than commercial energy bars, these cost only 25 cents per bar, or $4 for the entire recipe

½ c. salted dry-roasted peanuts
½ c. raisins, craisins or other dried fruit
½ c. roasted sunflower seed kernels
2 c. raw oatmeal, quick or old fashioned oats
2 c. toasted rice cereal, such as rice crispies
½ c. peanut butter, crunchy or creamy
½ c. packed brown sugar
½ c. light corn syrup
1 tsp. vanilla

1. In a large bowl, mix together the peanuts, raisins, sunflower seed kernels, oatmeal and toasted rice cereal. Set aside.
2. In a medium microwaveable bowl, combine the peanut butter, brown sugar, and corn syrup. Microwave on high for 2 minutes. Add vanilla and stir until blended.
3. Pour the peanut butter mixture over the dry ingredients and stir until coated.
4. Spoon into an oiled 9X13 inch pan. Press down firmly. (It helps to coat your fingers with cooking spray).
5. Let stand for an hour to harden, then cut into 16 bars.

Yield: 16 servings

Fruit Dip

This is orangey-fruity-heavenly-fluff

6 oz. frozen orange juice
½ c. sugar
1 Tbsp. cornstarch
12 oz. cool whip, defrosted

1. Combine all ingredients but the whipped topping in a saucepan. Cook to thicken.
2. Allow to cool completely then fold in the cool whip.
3. Serve with your choice of fruit, it is especially good with strawberries.

Diane's Yummy Apple Dip

Easy, Easy, Easy

1 c. butterscotch chips
1 can sweetened condensed milk
1 tsp. cinnamon
2 tsp. apple cider vinegar

1. Place all ingredients in microwave save dish.
2. Microwave for thirty seconds, stir.
3. Repeat step two until desired consistency is reached.

Cream Cheese Frosting

Use this one for Best Carrot Cake Ever and Ultimate Sugar Cookies

½ c. butter, softened
8 ounces cream cheese, softened
4 c. confectioners’ sugar
2 tsp. vanilla extract


1. Beat softened butter and cream cheese until well blended. Add powdered sugar and vanilla. Beat until creamy.

Yield: 2 cups

Cranberry Relish

1 lbs. fresh or frozen cranberries
1 c. sugar
1 10 oz. jar orange marmalade
1 c. walnuts, chopped (optional)

1. Pour cranberries in oven safe dish, pour sugar over top, mix together. Bake at 350° for 1 hour, stirring every 15 minutes.
2. Remove and cool slightly. Stir in marmalade and nuts. Refrigerate until cold.

Carne Asada Marinade

¾ c. olive oil
4 Tbsp. fresh lemon juice
2 cloves garlic, finely chopped
Salt and pepper to taste

1. In a medium bowl, mix olive oil, lemon juice, garlic, salt and pepper. Place beef into the mixture. Rub mixture into the meat. Cover the bowl and allow beef to marinate in the refrigerator at least 2 hours before grilling as desired.

Alfredo Sauce

As good as Olive Garden’s Alfredo Sauce, and without the inconvenience of having to go there.

1 pint heavy cream

1 stick of butter
2 Tbsp. cream cheese
½- ¾ c. parmesan cheese
1 tsp. garlic powder

1. In a saucepan combine butter, heavy cream and cream cheese. Simmer until melted and mixed well.
2. Add parmesan cheese and garlic powder. Simmer for 15-20 minutes on low.

Mango Salsa

We served this on top of the lemon salmon burgers, super tasty!

2 or 3 ripe mangos, peeled and diced
Juice and zest from 2 limes
1/2 red and green bell peppers, diced
1/2 small onion, finely diced
1 Tbsp. cilantro, if desired
1/2 jicama, peeled and diced
salt and pepper to taste

Toss all ingredients together. And voila! yummy!

Mint Dressing for Fruit

½ c. sour cream
2 Tbsp. chopped fresh mint
2 Tbsp. chopped cilantro
2 Tbsp. olive oil
2 Tbsp. cider vinegar
1 tsp. sugar
1 tsp. lemon juice
½ tsp. ground cumin

1. Mix all ingredients in a bowl, refrigerate for several hours before serving. Drizzle over fresh fruit.

Maple Sugar Frosting

Maple-Sugar Frosting

2 ¼ c. confectioners’ sugar
½ c. dark brown sugar
8 Tbsp. unsalted butter
1/8 tsp. salt
½ c. maple syrup
1 tsp. vanilla
2-4 Tbsp. whole milk

In a medium bowl with a mixer set on medium speed, beat sugars, butter, and salt until combined. Continue beating and add the maple syrup in a slow stream. Add the vanilla. Increase the speed to medium high and continue to beat until light and fluffy. If necessary, add up to 4 Tbsp. of milk to achieve a smooth spreading consistency.