Posted in Casserole, Dinner, Food, side dishes, Soup

Easy Spaetzle

While recently visiting family in Ohio, I purchased a few pounds of Spaetzle at a local specialty store. The price was quite expensive so I thought I might try to make them myself. After reviewing a few recipes on-line, I came up with this simple basic recipe. I now freeze batches of this dumpling-like egg noodle for soups, stews, and casserole dishes so we can inexpensively enjoy them year-round.

Easy Spaetzle

  • 4 cups all-purpose flour
  • 2 tsp salt
  • 8 large eggs
  • 3/4 cup evaporated skim milk

Instructions

  • In a large bowl, whisk together the flour and salt. Mix in eggs and milk. Stir until the batter is well combined and develops bubbles. Let the loose batter sit for 5-10 min. Stir again.
  • Bring a large pot of water over high heat to a boil, add 1 tablespoon of salt to the water; reduce temperature to a simmer. Next, place a colander into a bowl to drain the cooked speatzle.
  • Press the batter through a spaetzle maker into the simmering water.
  • Working in batches, after using about 1/3 of the batter, let spaetzle cook until they float to the top. Stir occasionally to prevent sticking to the bottom of the post. Use a slotted spoon to transfer the spaetzle to the colander so that excess water can drip off.
  • Serve the spaetzle immediately or saute them in butter to crisp. If you don’t serve or saute them right away, add 1 or 2 Tbsp of butter to the hot spaetzle to prevent them from sticking together.If desired, freeze in quart-sized freezer bags for later use.
Flour, salt, eggs, and evaporated milk
Prepare a loose batter.
Use a Spaetzle maker working in batches.
Stir in a pat of butter to prevent sticking.
Freeze in quart-sized freezer bags.
Enjoy in your favorite noodle dishes.
Posted in Baked goods, Baking, breakfast, Brunch, cookies, Food, Gifts, holiday, holidays

Easy Cookie Lollipops

These cookies are super cute and quite tasty. I used the Wilton Easy Cut-Out Cookie recipe to make quick work of this project. Just make the dough, pinch off a small ball, form it around the treat stick, and place your cookie cut-out on top. I used three chocolate chips to top the cookie and then popped them in the oven. Here’s the video for the Wilton recipe.

Wrap them up in a bit of cellophane and you have a lovely gift from the kitchen…
Posted in Baked goods, Baking, Bread, breakfast, Cake, Food

Yummy Cake Mix Banana Muffins

Freeze your overly ripe bananas and pull them out for this delicious recipe!

Yummy Cake Mix Banana Muffins

3 overripe bananas, mashed
3 eggs
1/2 cup canola oil
1 (15 oz) box yellow cake mix
1 tsp vanilla extract
optional: 1/2 cup chopped nuts

Preheat oven to 350 degrees. Line muffin pan with muffins liners (or spray with nonstick cooking spray) and set aside.
In a large bowl combine the bananas, eggs and oil/butter until mixture is smooth. Add the cake mix and gently mix until combined. DO NOT over mix. Optional: fold in chopped nuts
Scoop batter into the muffin pan filling the cups 3/4 of the way full (use an ice cream scoop for ease). Top each with a sprinkle of streusel crumble and tap lightly into batter.
Bake for 18 – 25 minutes until a toothpick inserted comes out clean.


Streusel topping –
1 ¼ cup
½ cup light brown sugar tightly packed
⅓ cup sugar
¼ teaspoon salt
6 Tbls.cold butter, cubed

In a medium-sized bowl, whisk or stir together flour, brown sugar, granulated sugar, and salt. Use a fork to cut the butter into the dry ingredients to make course crumbs. Scatter evenly over muffins, pie, or coffee cake before baking. Store left-over streusel in fridge or freezer for future baking projects.

Posted in Baked goods, Baking, Cake, cookies, Food

Gooey Bars

Here’s a traditional gooey bar that uses a cake mix for its base. I’ve added pecans to the cake mix layer as I love the texture of cheese cake with an added crunch.

Gooey Bars

  • 1 package yellow cake mix
  • ½ cup butter, melted
  • 4 large eggs, divided
  • 2 teaspoons vanilla extract, divided
  • 1 cup pecans, chopped
  • 1 (8 ounce) package cream cheese
  • 3 cups confectioners’ sugar

Preheat oven to 350 degrees.

In a large bowl, combine cake mix, melted butter, 1 teaspoon vanilla, and 2 eggs. Pat into a 9×13-inch pan. Evenly press chopped pecans into batter.

In a clean bowl, mix cream cheese, remaining 2 eggs, and remaining 1 teaspoon vanilla with an electric mixer. Slowly beat in confectioner’s sugar. Pour over cake layer.

Bake 35-40 minutes; cool completely before cutting.

Posted in Baked goods, Baking, cookies, Food

Ranger Cookies

This is a great alternative to the Cowboy Cookie recipe that I’ve made for years. The addition of coconut adds moisture and a unique flavor to the batter.

Ranger Cookies

1 cup butter, softened
1 cup sugar
1 cup brown sugar, packed
2 eggs
1 teaspoon vanilla or vanilla paste
2 cup flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup old fashioned oats
2 cup Rice Krispies cereal
1 cup chocolate chips
1/2 cup coconut
1 cup nuts


Preheat oven to 350 degrees. Cream butter and sugars together. Add eggs and vanilla; continue to mix until eggs are fully incorporated.
In a bowl combine flour, baking soda, baking powder and salt. Add the flour mixture to the mixer and blend until smooth.
Fold in oats, rice cereal, coconut, and chocolate chips. Use a round ice cream scoop to drop round mounds balls on a cookie sheet. Flatten each ball with clean, damp fingers. Bake for 12-15 minutes.
Cool slightly and move to cookie rack to cool completely. Store in airtight container.

Posted in Baked goods, Baking, Casserole, Casseroles, Dinner, Food

Spicy Cabbage Roll Casserole

Whenever I make traditional cabbage rolls, I feel that they are too bland. I changed up my original recipe by adding zesty bulk sausage and red pepper flakes. I especially like this deconstructed version as it’s so easy to pull together for a comforting meal.

Spicy Cabbage Roll Casserole with Rice

1 head cabbage, cut, cooked & drained
1 pound zesty bulk sausage, browned & drained
32 oz. crushed tomatoes
1 medium onion, chopped
1 teaspoons salt
1 teaspoons black pepper
2 teaspoons sugar (or, sweetener)
1/2 crushed red pepper flakes
1/2 teaspoon garlic powder
2 cups sharp cheddar cheese, divided

Preheat oven to 350 degrees.
Mix all ingredients together, except 1 cup of the cheese. Pour into a greased 13″x9″ baking dish. Top with the remaining cup of cheese and bake for 20-25 minutes. Serve over plain white or beef flavored rice.

Posted in Baked goods, Baking, Bread, breakfast, Brunch, Cake

Easy Maple Glazed Donuts

My daughter works in the healthcare industry and we all know how busy healthcare workers are right now. I thought it would be fun to bake up a batch of mini-donuts for the folks that work in her department. I’m told these were a big hit.

These couldn’t be any easier to make. The maple glaze is ABSOLUTELY DELICIOUS!

I found the recipe here:

Posted in Baked goods, Baking, Bread, breakfast, Brunch, Casserole, Casseroles, Uncategorized

Blueberry French Toast Casserole

I visited a local blueberry farm this weekend. The large, flavorful berries were so irresistible, I bought far more than I needed. I gave some to my girls and froze a bunch for blueberry pie. Using one of my favorite cookbooks, I’ve adapted a blueberry recipe that I found for a delicious breakfast casserole. Be sure to assemble the casserole base the night before your breakfast. When you wake in the morning, just add the toppings and pop in the oven. Delicious!

Blueberry French Toast Casserole

1 loaf stale bread or buns, sliced
2 cup fresh or frozen blueberries
6 large eggs
4 tablespoons sugar
2 1/2 cups milk
1 teaspoon almond extract
1 teaspoon butter extract


STREUSEL TOPPING
1/2 cup packed light brown sugar
1/2 cup flour
4 tablespoons butter, cold and cubed
3/4 cup walnuts, chopped

Grease a 9×13 inch pan with nonstick spray. Line prepared baking pan with bread, filling all the cracks. Set aside.
Whisk the eggs, milk, sugar, and extracts together until well combined. Pour over the bread. Cover the pan tightly with plastic wrap and place in the refrigerator overnight.
Preheat oven to 375 degrees. Remove pan from the refrigerator. Sprinkle blueberries evenly over the top.
Prepare the topping: Combine the brown sugar and flour together in a medium bowl. Cut in the cubed butter with a pastry blender or your fingers. Sprinkle the topping evenly over the soaked bread. Top with walnuts.
Bake for 45-55 minutes or until slightly firm and golden brown on top.

Posted in appetizers/snacks, Food, Gardening, Salad, salads

Fresh Broccoli Salad

Looking over the side items in the deli case this week, I spied a tasty looking broccoli salad that I’d never purchased before. Although, I had tasted a similar salad during the county fair a few years ago. I had judged the 4-H home food preservation project and a kind group of volunteers had brought lunch in for those of us judging throughout the day. I told one of the volunteers that the broccoli salad was delicious and she replied, “It’s from Walmart, the best!”
This Father’s Day, I’m making my own version of this salad as all of the kids are home to celebrate and the steamy hot temperatures remind me to fill the table with cold salads, fresh fruit, grilled chicken, and icy beverages.
Happy Father’s Day to my sweet hubby, J. A wonderful father to our 3 children…

Fresh Broccoli Salad

For the salad: 6 cups broccoli florets
⅔ cup raisins
½ cup cooked and crumbled bacon
½ cup sunflower seeds
⅓ cup onion, diced finely 1 cup bow tie pasta, cooked, rinsed and cooled 1 cup sharp cheddar cheese, shredded thick


For the dressing:
¾ cup mayonnaise
¼ cup sour cream
1 ½ Tablespoon vinegar
3 Tablespoons sugar
¼ teaspoon salt
¼ teaspoon pepper


In a large bowl, combine broccoli florets, raisins, bacon, sunflower seeds, onion, pasta, and shredded cheese. In a medium sized bowl, whisk together mayonnaise, sour cream, vinegar, sugar, salt, and pepper until well combined. Pour dressing over broccoli mixture and toss well. Keep refrigerated until serving.

Posted in appetizers/snacks, Chicken, Dinner, Main Dish, Salad, salads, Uncategorized

Chili Lime Chicken Salad

There’s a wonderful Mexican restaurant that I often visit when I head down to Purdue University for a day on campus. This salad is meant to mimic the delicious chili lime salad that is offered on their daily menu. The flavors are amazing as the mixture of the sweet mango and the chili garlic sauce play with the acidity of the lime to combine for a burst of flavor. I often make this at home for a week night meal. While we enjoy this recipe, I sure wish I had the original … it’s just so good!

Chili Lime Chicken Salad

For the salad:

In a large bowl, mix together:
3-4 cups romaine lettuce, chopped
1 1/2 cups cooked chicken, diced
1 large mango, diced
1 avocado, diced
3 green onions, chopped
1 cup English cucumber, diced
3 Roma tomatoes, diced and lightly salted

For the dressing:

Using an 8 ounce mason jar with a tight fitting lid. Add 1/3 cup light olive or canola oil and mix in the following items:

3 tablespoons fresh lime juice
1 tablespoon finely grated fresh ginger
1 ½ teaspoons chili garlic sauce
2 teaspoons sugar
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper

Combine all dressing ingredients in the mason jar. Shake until completely combined; taste. If needed, add more of any ingredient to suit your tastebuds. Refrigerate before pouring over salad.

To add a bit of crunch, crush 1 cup of tortilla chips to sprinkle over the dressed salad. Serve cold.