This is so addictive, and it doubles well.
1 bag or box (about 11 oz.) of saltine oyster crackers
1/2 envelope of Knorr Leek Soup mix
1/2 tsp. Lawry’s seasoning salt
1/2 cup vegetable oil (NOT olive oil)
2 tsp. dried dill weed
1/2 Tbsp. lemon pepper
1/4 – 1/2 tsp. chili powder
Dump the crackers into a large mixing bowl. Add everything else and toss to coat everything very, very well. Combine well for a full 3 minutes to make sure all the crackers are coated.
**8-11-09: Updated recipe adjustment to ingredient list: This recipe evolved from one I recently found in a cookbook that just didn’t work because it was too much work and used all the pots in the kitchen! So I personalized it for me you. Just make sure to have egg noodles, dinner rolls and coleslaw on the side. And for those who think it’s a bit too spicy, just plop a blob of sour cream on your bowlful.
1 whole roasted (rotisserie) chicken from your grocer
2 Tbsp. olive oil
1 large yellow onion peeled & diced or sliced
5 cloves garlic, minced
2 tsp. dried oregano
1 tsp. kosher salt
1/2 tsp. ground black pepper
1/8 cup cumin
1/3 cup chili powder
1 oz. semi-sweet chocolate
1 can kidney beans (14 oz. can)
1 can pinto beans (14 oz. can)
1 box (32 oz.) chicken broth
1 can (28 oz.) crushed tomatoes
1/4 cup cornmeal
1/2 – 1 tsp. cayenne pepper (optional because it’ll be really a kick)
Separate the meat from the bones & skin of the chicken, placing the meat in a bowl to set aside and everything else in a large pot; pour in 2 cups water, bring to a boil & simmer 20-30 minutes. Strain broth and set aside – toss everything else out.
Now get out a large pot and add the oil; when hot add everything up to & including the chili powder and cook over low-med heat for about 7 minutes. Add everything else – don’t drain the beans! – the chicken and strained broth. Bring to a boil and simmer for 1 hour. Add more chicken broth, just a bit at a time if too thick.
Meanwhile make your other sides and then dig in!
Yes, this is a bit over the top but it’s an extra special apple pie for those extra special occasions. It’s not a lot of work, just a lot of words.
Graham Cracker Crust
1 1/2 cups graham cracker crumbs
3 Tbsp. white sugar
1/2 tsp. ground cinnamon
6 Tbsp. butter – melted
3/4 cup caramel flavored ice cream topping
1 cup chopped pecans
Preheat your oven to 375 degrees and then make the crust. In a medium bowl, combine the crumbs, sugar, cinnamon and butter. Mix it well with a fork, the press into a 10-inch (or deep dish) pie plate and press up the sides. Bake for 8 minutes. Remove from the oven and let it cool completely – this is very important that it cools completely. Then pour slowly and evenly pour the caramel ice cream topping into the cooled pie shell; sprinkle the chopped up pecans on top. Refrigerate while you make the filling.
Apple Filling:
5 peeled, cored and sliced very thin Granny Smith’s
5 Tbsp. butter
1/2 cup packed brown sugar
1/4 tsp. kosher salt
1 tsp. ground cinnamon
In a large skilled, melt the butter over medium heat then add the sugar, salt & cinnamon. Stir this with a wooden spoon. Add the apples and stir well. Cook this over medium to high heat for about 15 minutes – until apples have softened and are tender. Let cool for 10 minutes then gently pour/spread into the pie shell. Reduce the oven to 350 degrees and begin the Cream Cheese Topping.
Cream Cheese Topping
8 oz. pkg. Philadelphia Cream Cheese
1/4 cup sugar
1 egg
1 Tbsp. lemon juice (fresh is best)
1 tsp. vanilla
With either a hand held mixer or a free-standing mixer, blend the cream cheese with the sugar, scrape down the bowl, then add all the rest of the ingredients. Blend this well for about 1 full minute, then gently spread over the apple pie filling in the pie shell. Place in oven for 30 minutes or until knife inserted near the center comes out clean. Place on cooling rack on counter for a full 2 hours; refrigerator for at least 4 hours. After 4 hours, place on counter for at least 30 minutes before add the Topping.
Whipped Cream Topping:
3/4 cup heavy cream
2 Tbsp. sugar
1/2 cup caramel flavored ice cream topping
1/4 cup chopped pecans
In a medium bowl, place the heavy cream and sugar – whip this until it becomes thick – be careful to not over mix or you’ll make butter! Spread on top of the Cream Cheese Topping on the pie, drizzle (as best you can) the caramel topping over this, then sprinkle on the chopped pecans. Swirl the topping around with a knife as gently as you can to make it decorative. Dig in!
Good old American French Toast. This makes about 8 pieces of toast. Enjoy it with your choice of toppings – we use warmed maple syrup – or we eat it plain. Goes great with hot coffee.
4 large eggs
1 1/2 cups milk
1 tsp. vanilla extract
1 Tbsp. sugar
8 pieces good sturdy white bread, or egg-type bread
Butter
In medium sized bowl, whisk the eggs, milk, vanilla and sugar. Pour this into a pan with sides, such as a 9 x 13 x 2 pan. Place 2 or 3 pieces of bread in this mixture in pan and let sit for 2 minutes on each side.
Meanwhile, in a large nonstick frying pan, melt 2 tablespoons butter over medium heat. When the foam subsides, add the bread slices in a single layer and cook until golden brown, about 4 minutes, then turn and cook the other side about 3-4 minutes more. Repeat with remaining bread.
Life doesn’t get too much better than this!
2 cups cooked ham
8 med potatoes – peeled & sliced thin
1 med onion – peeled & sliced into rings
1/3 cup flour
2 cups milk
2 Tbsp. diced butter
Preheat your oven to 350 degrees. Grease a 2-3 quart casserole.
Layer as follows: ham, potatoes, onions, and sift some flour over this layer; repeat about 2 more times. Season all over with sprinklings of kosher salt and ground black pepper. Pour the milk slowly over all and with a spatula press down gently to make sure it gets around evenly. Dot butter over the top. Cover with foil and bake for 1 hour and 15 minutes; uncover and bake 15 minutes more.
A fancier version of basic iced tea. Looks nice in a glass pitcher. Add some fresh mint, if you wish.
4 tea bags of your choice
4 cups boiling water
1 thawed can frozen cranberry-raspberry juice
Cold water
Place the tea bags in a pot and add the boiling water. Cover and steep for 5 full minutes. Remove and toss out the teabags. Cover and refrigerate the tea for several hours. When you are ready to serve it, combine the thawed juice and 4 cups cold water in a pitcher, add tea and stir. Serving with some fresh mint leaves is optional, but good.
Easy and inexpensive – other than someone else making it for you – what could be simpler?
A whole chicken cut into 8 pieces OR your choice of pieces
2 cups buttermilk
1 cup unseasoned bread crumbs OR matzo meal (I used matzo)
1 packet Good Season’s Salad Garlic & Herb Salad Dressing
2 Tbsp. dried parsley
4 Tbsp. melted butter
Preheat your oven to 400 degrees. Take out a rimmed cooking sheet. Rinse chicken & pat dry. Pour buttermilk into a pie plate or bowl; on another pie plate or plate, add the breadcrumbs/matzo with the salad dressing and parsley and mix well with a fork.
Dip each chicken piece in buttermilk; coat with the dried mixture and place skin-side up on the cooking tray. Drizzle butter over all – you can use more butter if you wish. Place in the oven for 50 minutes, or until done.
You don’t have to just dip bread chunks into this, you can dip veggies, or sturdy chips – whatever you choose. My sister Sandy tweaked this recipe from a grocery store flier. You’ll be glad she did. You can halve this.
2 Round Breads – check your local grocery store bakery
2 8 oz. containers sour cream – (NOT lite or low-fat)
Mayo
2 Tbsp. dill weed
2 Tbsp. Beau Monde**- (see below)
1/4 lb. Virginia ham shaved – asked the deli to do this for you OR
1/4 lb. chipped beef – (use whichever one you prefer)
Hollow out the breads and tear up the pieces into chunks. Into a large bowl, empty the containers of sour cream, fill one with mayo and empty that into bowl. Then add the rest of the ingredients and combine well. Fill the bread(s) and serve.
You can make the filling and place in a serving bowl and keep all the bread torn up on the sides, etc. Make this how it works for you.
**What’s Beau Monde?
It’s a delicious spice that is essential for this dip. If your local grocer doesn’t carry it (mine doesn’t) you can get it at Target, or you can make your own. Here’s how: Beau Monde is a combination of salt, onion and celery seeds. Mix equal amounts of each together and there you have a Beau Monde substitute.
Our family loves eating this bread as an alternative to regular sandwiches. Serve some greens with it and you’re all set. Double the recipe if needed, it goes fast!
1 one pound loaf frozen bread dough, thawed per package directions
5 Tbsp. softened butter
1 tsp. Italian seasoning
1/4 tsp. seasoned salt
8 thinly sliced pieces of pepperoni (from Deli Dept.)
8 thinly sliced pieces of provolone cheese
Preheat your oven to 350 degrees, take out a large, rimmed, baking sheet and line with either foil or parchment paper then set aside.
Combine the butter and spices in a small bowl. On a floured surface, roll the bread dough into the largest rectangle you can – if it becomes too difficult to roll out, let it rest for about 5 minutes, then try again. You’re aiming for about a 15 x 10 inch rectangle.
Spread the seasoned butter mixture over the rolled out dough, then arrange the pepperoni & cheese on top. Starting at the longer side, roll up the dough, pinch ends to seal, then place on the baking sheet seem side down, gently press down on loaf with your hands to flaten it slightly. Bake until browned, about 30 minutes. Let stand for about 5-10 minutes before slicing.
This is so refreshing in the warmer months or after almost any hot meal. I served it after a meal of lasagna, bean salad, and fresh bread. You’ll need a food processor or blender, plus the patience for at least a twelve-hour freeze time. This is my bow to cookbook author Ellen Wright – which you must read, she is wonderful. This recipe doubles beautifully.
2 15 oz. can pitted apricots – do not drain
2 15 oz. jars apricot preserves
1/2 cup freshly squeezed lemon juice
Cold heavy cream
A plastic container with a lid that is freezer safe
First of all, I cannot stress enough to buy a couple of fresh lemons for the juice – please don’t use the little plastic lemons or the stuff in a container; the flavor is too bitter and harsh for this dessert.
With that being said, place the preserves and the lemon juice in a medium saucepan and on med-high, heat until warmed through. Remove from heat; strain and press down to release all the good juices – toss out the extra in the strainer, set the strained stuff aside.
Empty one can of un-drainded apricots into the food processor and blitz until smooth; empty contents into a bowl then blitz the other can, leaving it in the processor bowl. In intervals, add some of the apricot/lemon mixture to the processor bowl and pulse to combine. As you do this, empty the contents into the plastic container. When all finished, put the lid on tight and place in the freezer for at least twelve hours; twenty-four hours would be even better.
Using an ice cream scoop, place two scoops in a decorative serving dish or cup and pour a little bit of the heavy cream onto each – at least a couple tablespoons.
Oh! This is heaven!