4 cups broccoli florets
1/2 cup GOLDEN raisins
1/2 cup red onion rings
1/2 cup sliced raw mushrooms
6 slices bacon, crumbled - I always add more bacon, I usually double it

Dressing:

3 eggs, beaten
1 cup sugar
1 tablespoon dry mustard
 1/4 tsp. salt
1/2 cup white vinegar
1/2 cup water
1 Tablespoon cornstarch
1/3 cup Hellman's Mayonnaise
3 Tablespoons butter

Mix together broccoli, raisins, mushroom and onion rings.  Set aside.

Mix dressing ingredients ell - eggs, sugar, dry mustard and cornstarch.  Set aside.

Heat vinegar, water and salt to boil.  With whisk, add egg mixture stirring constantly.  Continue to stir and cook until thick on medium low heat.  

Remove from heat and add 3 Tablespoons of butter and 1/3 cup Hellman's Mayonnaise.  DO NOT USE MIRACLE WHIP.

Cool dressing  and refrigerate in quart jar if making dressing ahead.  This make 2/3 quart of dressing and keeps for several days.

This keeps well if you toss ingredients and put in fridge overnight.  I never add bacon until I'm ready to serve it as bacon gets soft.

 

I've made this recipe since the 70's and it's still a family favorite after all these years.  Serve it with mashed potatoes, corn, hot rolls and coleslaw and it's comfort food at it's finest.  

1 (10 1/2 ounce) can Campbell's Condensed Golden Mushroom Soup, divided, you only use 1/4 cup in the Salisbury steak, the rest you. mix with water for the gravy.

1 1⁄2 lbs ground round - I used chuck

1 ⁄2 cup plain dry breadcrumbs

1 large egg, beaten

1 ⁄2 cup chopped onion

salt and pepper

garlic powder - about 1/2 tsp.

1 ⁄3 cup water

Steps

Sauce onion in a tablespoon of olive oil until soft.  If you omit this step they can be crunchy

Combine 1/4 cup of the can of soup with ground beef, bread crumbs, egg, onion, salt, pepper, and garlic salt; mix well.

Shape into 6 patties.

Place in shallow baking dish.  I line with parchment paper for easy cleanup. 

Bake at 350 degrees for 30 minutes.

Drain off fat, if needed

Combine remaining soup and the 1/3 cup water; pour over patties.

Bake an additional 10 minutes or until thoroughly heated.

Notes

We like a lot of gravy so I use an additional can of Golden Mushroom Soup, not listed above.  I add 1/3 cup water to the soup, warm it in a saucepan and pour over the potatoes when we serve it.

Pizza doesn't get better than this!  Many, many years ago we had a neighbor named Jack and he made the BEST pizza!  He perfected his dough and gave me the recipe.  This is Chicago style, decadent pizza and it's beyond delicious.  It's a bit of work, making homemade crust, but so worth the effort and the Cuisinart simplifies things.  Don't be tempted to buy a premade crust for a shortcut, the crust is what makes the pizza so good.

This recipe make 2 pizzas

Pizza Dough

4 cups bread flour

1 pkg. yeast

1.3 cups warm water

2.5 tbs. oil

1 tsp. salt

.5 tsp. sugar

Put the warm water with a 1/2 teaspoon on sugar in the Cuisinart, add one package of Red Star yeast sprinkled on top and let it set for 10 minutes until it starts to form bubbles. The sugar activates the yeast. Once it's active and bubbles, add the flour, salt and oil. Using dough hook, let it spin until all the dough doesn't cling to the sides and it forms a smooth ball, about 8-10 minute.

Dump into an oiled bowl and let it set until doubles. Punch down and you are ready to roll out. 

Sauce for 1 pizza:

8 oz. can tomato paste, thinned with a bit of water

pinch of sugar

1/2 tsp. garlic powder

1 tsp. oregano

add additional spices to taste, Italian seasoning is a good option

If making sausage pizza, brown sausage lightly

Assembly:

Roll out crust in a circle, I use a pizza stone which I sprinkle with cornmeal

Add tomato sauce, preferred meat, sautéed sausage or pepperoni, mushrooms and raw veggies, if desired, then top all with parmesan cheese.

Bake in preheated 400 degree oven for 10 minutes, take out of oven and add mozzarella, the amount you add depends on how much cheese you like, I usually add 1/2 to 3/4 a lb. of cheese per pizza.  Bake an additional 10-15 minute or until edges are brown.

Absolutely, positively, without a doubt,  the best lemon pie recipe of all time.  This famous pie is just perfection.  This the pie your mother and your grandmother made, the one that has been on family tables for generations and often times the old recipes are best, and this is the BEST of the BEST.  You won't find a better lemon pie recipe, I've made it for years and years and it never fails. 

Filling:

1 1/3 cups granulated sugar
6 tablespoons cornstarch
2 cups water
1/3 cup lemon juice
3 egg yolks
1 1/2 teaspoon lemon extract
2 teaspoons vinegar
3 tablespoons butter

Never-Fail Meringue:

1 tablespoon cornstarch
2 tablespoons cold water
1/2 cup boiling water
3 egg whites
 6 tablespoons granulated sugar
1 teaspoon vanilla extract
1 pinch salt

Directions:

1. Bake prepared pie crust according to provided directions. Of course homemade is best and I love the vintage Crisco recipe, but Trader Joes makes a wonderful frozen crust.  You must let it come to room temperature before putting in your pie pan or it will break into pieces.  It's worth the effort, though, Trader Joes crust is the best I've found, but of course Pillsbury works, too.

2. To make filling, mix sugar and cornstarch together in the top of a double boiler. Add the two cups of water. Combine egg yolks with lemon juice and beat until well mixed.

3. Add to the rest of the sugar mixture. Cook over boiling water until thick — about 25 minutes which will eliminate any starchy taste.

4. Add the lemon extract, butter and vinegar, and stir thoroughly.

5. Pour mixture into deep 9-inch pie shell, and let cool.

5. To make meringue, blend cornstarch and cold water in a saucepan.

6. Add boiling water, and cook, stirring until clear and thickened.

7. Let stand until COMPLETELY cold.

8. With electric beater at high speed, beat egg whites until foamy. Gradually add sugar, and beat until stiff but not dry. Turn mixer to low speed; add salt and vanilla.

9. Gradually beat in cold cornstarch mixture. Turn mixer again to high, and beat well.

10. Spread meringue over cooled pie filling.

11. Bake at 350 degrees for 10 minutes or until top is lightly browned.

Note:

If you want a sky-high meringue, like the ones you see in bakeries, just use 6 egg whites (save yolks for another recipe), and double the sugar....I just use the same amount of cornstarch/water mixture when I use 6 egg whites.

#lemonpie #annlanders #dearabby #famouslemonpie #lemonmeringuepie #worldsbestpie #awardwinningpie #yummy #homemade #foodie #jancooksrealfood #jancancook #janspicx #crisco #traderjoes #easterdessert #inagarten

This is my favorite dessert of all time.  This recipe dates back to the 60's and it's positively scrumptious.  Sometimes. you just can't beat old school and nothing compares to this in our family, it's one of those recipes that spans the generations and we will make forever.  It's timeless and it's just sinfully delicious.

Graham Cracker Crust

I make this in the food processor, it's so easy.  No food processor, no worries.  Just put the crumbs in a large baggie and crush with a rolling pin or a glass, then combine with the sugar and melted butter.

1 sleeve of graham crackers broken into pieces
1/3 cup of sugar
1/4 cup of melted butter

Combine all and pulse until combined.  Spray pie pan with cooking spray, and pat in the graham cracker crumbs, using a measuring cup to smooth and get close to the edges.  Homemade crumbs are so good, they are more coarse and gives you more graham cracker flavor.

Bake at 375 degrees for 7-8 minutes until it starts to brown.  

Cool before adding filling

Lemon Cream Cheese Filling

8 ounce) package cream cheese, softened at room temperature
1 can of Eagle Brand sweetened condensed milk, don't get the low fat, go for it with fully leaded original, it's so much better
1/3 cup lemon juice - can substitute ReaLemon
1 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling, chilled

Steps

Beat the cream cheese with a mixer on high until fluffy. Fold in the condensed milk, lemon juice and vanilla by hand, until blended. Pour the filling into the crust and refrigerate for at least 3 hours. Top with the pie filling, chill thoroughly before serving in pan covered with aluminum foil.  I always place toothpicks vertically in the pie so that the foil doesn't smash the cherries. 

🍒
#cherry #cherrypie #cherrycheesecake #cheesecake #food #foodie #yummy #yummyfood #jancooksrealfood #jancancook #janspicx #foodporn #fruit #dessert #delicious #sweets #pioneerwoman

Who doesn't love Dolly and when she talked about making her husband, Carl, this milk gravy on The Today Show, I was all over this recipe like, well biscuits and gravy 😏

I make it often, hubby and I love it.  Don't leave out the thyme, it's what makes this really special. 

Ingredients:

1/3 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 to 1/2 teaspoon freshly ground black pepper
2½ cups whole milk
1/2 cup heavy whipping cream

Biscuits and sausage patties or bacon, for serving

Steps:

In a small bowl, combine the flour, salt, thyme and pepper. Gradually whisk in milk and cream until smooth.

Pour the mixture into skillet or saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes, or until thickened.

Serve over biscuits and sausage patties or top with bacon.

And since this an indulgence with whole milk and whipping cream, I do have a healthier version that I fix regularly, sometimes we have it for dinner.  I'm a fan of CarbMaster 60 calorie per cup milk from Kroger, but you can use Fairlite or fat free milk as well.  Then use Fat Free Half and Half and Jimmy Dean Sausage Crumbles and you really reduce the calories to a more manageable level.  I also have a workaround for the biscuits.  I toast Sara Lee 45 calorie Delightful Multi Grain Bread and serve the gravy on toast points.  Not quite the same as the fully leaded, but still an excellent gravy on toast for a lot less calories.

Healthy Recipe with Nutritional Info:

1/3 cup all-purpose flour - 150 calories
2.5 cups CarbMaster Milk @60 calories per cup - 150 calories
1/2 cup fat free half and half - 71 calories
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 to 1/2 teaspoon freshly ground black pepper

Total - 371 calories

Half Recipe - 185 calories

Optional: Jimmy Dean Turkey Crumbles - 70 calorie per half cup

#dollyparton #countrymusic #dollywood #dolly #nashville #s #country #to #jolene #tennessee #music #queenofcountry #coatofmanycolors #gravy #biscuitsandgravy #countrygravy #countryfood #soulfood #milkgravy

I made after watching Paula make it in a video. It was so good, we loved it and served it with Bob Evans Mashed Potatoes and crusty bread. Yes, mashed potatoes, don't judge 😜 corn is good with this, too. This recipe is very similar to jambalaya without all the creole seasoning, I like it so much better than jambalaya. 

1 cup chopped onion - I used a large onion

1 cup chopped bell pepper - I used a whole yellow pepper

2 tablespoons butter

I used 1/2 lb. of garlic kielbasa, cut a thick piece, then cut the piece into 4ths, just use whole ring if you want more meat

1 (14.5 oz) can with juice crushed tomatoes

1 tablespoon hot sauce - I used Franks. Don't cut back on the hot sauce, this was just the perfect amount, it wasn't hot, just a little spicy. If you like more heat, just serve hot sauce at the table.

1 small 8 oz. can tomato sauce

1 cup water - next time I will use 1-1/8 cup water because my 8 oz. of tomato sauce didn't measure quite a full cup

1 heaping Tablespoon Chicken Better than Bouillon

salt to taste, I didn't add much salt, maybe 1/4 tsp, the bouillon is salty

pepper to taste

1 cup uncooked Instant Rice

Preheat oven to 350 °F. In a saucepan over medium heat, sauté onion and bell pepper in butter. Add sausage; heat until mixture is slightly browned. Add tomatoes, hot sauce, tomato sauce, water and bouillon cubes. Season with pepper and salt as needed. Stir in rice. Pour mixture into a greased 9x 12 casserole and bake uncovered for 45 minutes. She leaves it totally uncovered, I covered for 30 minutes, uncovered for 15 and it was perfect.

 

My friend, Carlene, gave me this recipe years ago and I misplaced it. I’ve searched for a couple of days, finally gave up, and she graciously sent it to me again. I’m not losing it this time, she is a wonderful cook and I posted this so I don’t lose it again.  She covers this when she bakes it, uncovering at end to brown a bit.

The best of the best, this tomato bisque soup is the only recipe you will ever need.  ~ Jan

1 gallon, serves 10

1 large onion, chopped
2 ribs celery chopped
2 large carrots, chopped
6 cloves garlic, chopped
1 qt. heavy cream
3 quarts chicken stock quality or broth
1/3 cup sugar or to taste
2 bunches fresh basil
salt and pepper to taste
crushed red pepper, one dash
2 large cans tomatoes, chopped or crushed

cooking wine or sherry -

Preparation time 1 hr.

chop veggies and saute in olive oil with garlic, about 5 minutes. deglaze pan with wine or sherry. add stock and tomatoes, let reduce about 20 minutes. add cream, let come to boil. puree with emulsion blender or in a food processor in batches. thicken with cornstarch slurry or roux. season and add fresh chopped basil at the end. you may at this point leave the soup with texture to it or strain the solids out for a smooth texture.

Per serving, excluding unknown items - 343 calories, 35 grams fat, 90.4% calories from fat, 2grams protein, 6g carbohydrates, 1 gram dietary fiber, 131 mg cholesterol, 48 mg sodium

I made this so often when the boys were little, lost the recipe and thanks to the wonders of the Internet, I just found it again.

We called it Hot Potato Salad, and made it exactly like this using Velveeta.  It was just SO good.

I was thrilled to find this recipe again and to add it here so I will always have it….

INGREDIENTS 

9 medium potatoes, cooked, peeled and diced

1 cup mayonnaise

1 lb Velveeta cheese, diced

1 small onion, chopped

salt

pepper

1⁄2 lb bacon, cooked crisp and crumbled

1⁄2 cup green olives, sliced

DIRECTIONS

Preheat oven to 325F.

Combine potatoes, mayonnaise, cheese, and onion, adding salt and pepper to taste.

Put into greased 9x13 baking dish.

Top with bacon and olives.

Bake 1 hour.

Nutrition

• 9 medium  potatoes, cooked, peeled and diced
• 1 cup  mayonnaise
• 1 lb  Velveeta cheese, diced
• 1 small  onion, chopped
• salt
• pepper
• 1⁄2lb  bacon, cooked crisp and crumbled
• 1⁄2cup  green olives, sliced

This is seriously the best yogurt you will ever put in your mouth!

I’ve been making my own Greek Yogurt for a couple of years now.  I first heard about how to do it from Paula at Salad In a Jar, tried it, and was instantly hooked.  I’ve made it many times now, both with whole milk, 2% and skim, and of course making it with whole milk is by far the best!   It’s high in protein, satisfying, so creamy and smooth, there is no comparison to homemade and the yogurt you buy in the store.  And it’s strawberry season, homemade greek yogurt topped with fresh strawberries and blueberries is completely decadently delicious!

I’ve blogged about it before, and updated it several times after I invested in a Boullion Strainer and a YoGourmet Electric Yogurt Maker.  And somethings are just too good not to share again.

So let’s go back into my archives on this Memorial Day eve, and read again about how to make the most amazing yogurt you will ever put in your mouth.

Try it, you will love it, I pinky swear you will.  ~ Jan

Jan Makes Greek Yogurt

 

 

My neighbor, a German lady who is ninety-three years young, and the most wonderful cook, gave me, with a twinkle in her eye, I might add, her recipe for German Potato Salad.  She’s made it for the past seventy years, always to rave reviews, and is very different in others I’ve tried in the past, as she uses equal proportions of sugar, water, and vinegar.  Most recipes just use a few tablespoons of sugar at the most, she uses a whole cup, but trust me, it isn’t too much.  I also made this using Splenda instead of sugar with great results, but I would suggest the first time, you make it fully leaded.

I know, we all tweak our recipes, but please, don’t change a thing, make this exactly like the recipe and your family will love you forever!  It’s good warm, but better if you make it ahead and let it set at room temperature for a couple of hours.  It’s also great cold.  Oh, what an amazing recipe this is.

~ jan

LeeAnn’s Amazing Potato Salad
4-6 red skinned potatoes, leave the peeling on
1 large onion, diced
1/2 red or orange pepper diced
1/2 green pepper diced
4 hardboiled eggs
6 slices of bacon, diced (cut into small dice, then cut in half vertically so that you have really small pieces)
salt and pepper to taste

1 heaping tablespoon flour
1 cup apple cider vinegar
1 cup water
1 cup sugar

Steam potatoes until tender.  Cook hardboiled eggs.

Saute diced bacon until crisp and remove with slotted spoon.  Saute onion, red and green pepper in bacon drippings until limp and tender.  Add heaping tablespoon of flour and stir until incorporated into the drippings.  Add water, sugar and vinegar and cook for several minutes until it thickens slightly. (Mixture won’t be thick, it will be slightly runny).  Taste and correct with salt and pepper to taste, I use probably an additional 1/2 teaspoon of salt and a teaspoon of freshly ground pepper.

Slice potatoes thinly, then cut in half so they are smaller bites (I don’t remove the skin) and chop eggs.
In 9x13 pan or large casserole dish, spread out potatoes, then sprinkle eggs on top of the potatoes, then sprinkle the reserved bacon on top and pour the bacon drippings, peppers, onions, water sugar and vinegar over the potato mixture.  Let it sit for a bit for the flavors to marry.  This is great warm, at room temperature, or cold.

When we were in Nashville for Christmas, we stopped by Gigi’s Cupcake Shop.  The family tried different flavors, Wedding Cake, Italian Crème, Kentucky Bourbon, but I decided on this Chocolate Salted Caramel one.  Ladies, I kid you not, this was hands down, the best cupcake I’ve ever put in my mouth.

I’ve searched the net looking for a similar recipe, and  put a few together to come up with my own very similar version.  I simplified it a bit by using a dark chocolate cake mix, after all, it’s not about the cake anyway, it’s all about the toppings, and Betty Crocker happens to be a great cook.  This recipe is labor intensive enough, make it easy on yourself and just use a mix for the cupcakes.

~ jan

Betty Crocker Dark Chocolate Cake mix, made as per directions on box in lined cupcake pans.

Caramel Filling for Cupcakes:

2-1.2 cups sugar
2.3 cup water
1 tablespoon light corn syrup
3/4 cup heavy whipping cream
2.5 teaspoons sea salt

Directions:

Heat sugar, water and corn syrup in heavy saucepan over medium high heat, stirring occasionally until syrup is clear.  Then clip a candy thermometer to the side of the pan.

Now cook without stirring until it comes to a boil, washing down sides of pan with a wet pastry brush as needed.  Boil, gently swirling pan occasionally, until mixture is carmelized and reaches 360 degrees.

Remove from heat, slowly pour in cream, stirring with a wooden spoon until smooth.  Stir in sea salt.

Take a knife, cut a cone-shaped piece (about 1/2 inch deep) from the center of each cupcake and discard the cut out piece.  Spoon 1-2 teaspoons of warm Salted Caramel Filling into each hollowed-out cupcake.  The caramel will sink into the cupcake, go back and fill with a bit more.  Sprinkle a pinch of sea salt over filling.

Caramel Buttercream Frosting:

1/4 cup sugar
2 Tbsp. water
1/4 cup heavy cream
1  1/2 tsp. vanilla
3/4 cup (1.5 sticks) salted butter, room temperature
2 1/2 cups powdered sugar

Briefly stir together granulated sugar and water in a small saucepan and bring to a boil over medium-high heat and continue to cook without stirring until mixture turns dark amber, this should take six or seven minutes.

Remove from heat and slowly add in cream and vanilla.  Beat with a wooden spoon until completely smooth and let cool.

Beat the butter on medium-high speed until light in color and fluffy, about 3 minutes. Reduce speed and add powdered sugar. Mix until well combined. Turn off the mixer, and slowly add caramel. Beat frosting on low to combine, and then increase to medium-high and beat until airy and thoroughly mixed, about 2 minutes.

These cupcakes look best when piped through a bag.  Use a swirl (1M tip).  If you pipe the cupcakes, it takes a lot more frosting, but that’s what makes them special, so double your recipe and pile them really high with the frosting.

For the finish -

Chocolate Ganache

9 ounces bittersweet chocolate, chopped
1 cup heavy cream
1 tablespoon dark rum (optional)

Directions

Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.

Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.

Frost the top of the buttercream topped cupcakes with the Ganache, as shown in photograph, and top with a smattering of sea salt. 

And there you have it, absolute, total perfection.  Not hard to make, just time consuming, and always more fun if made with a girlfriend.

Totally different, totally decadent, completely addictive cupcakes, what more could you ask for…

Recipe Source: Food Network Fans