Salted Nut Roll Bars

We used to make these salted nut rolls that were SO good, but SO incredibly painstakingly tedious to make. This recipe has taken it's place and we don't look back ~ just forward to the next pan!

1 Can Sweetened Condensed Milk
1 TBsp Butter
1 12oz. Bag Peanut Butter Chips
1 bag Mini Marshmallows
1 12 oz. Bottle Dry Roasted Peanuts

Lightly grease a 9 x 13 pan w/ butter (I just use the wrapper remnants) and spread 1/2 of the peanuts evenly on the bottom.

Melt condensed milk, butter, and chips. Add marshmallows, stir and remove from heat immediately. Marshmallows do not have to be completely melted, it's better if they're not.

Pour melted mix over layer of peanuts and top with the remaining peanuts. Chill

Giada's Lemon Spaghetti

Saw this, had to add it, must try it soon. It sounds so good, light, and fresh! Now, to figure out the best accompaniments...oh, credit where credit due - I saw it on Today show this morning, Giada de Laurentiis, from the Food Network was cooking...

• 1 pound spaghetti
• 2/3 cup olive oil
• 2/3 cup grated Parmesan
• 1/2 cup fresh lemon juice (about 3 lemons)
• Salt and freshly ground black pepper
• 1 tablespoon lemon zest
• 1/3 cup chopped fresh basil leaves

Directions

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.

Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.

Lloyd's "Bam" Spice and Rib Rub

JJ's uncle Lloyd and aunt Marie Anne are more in our good cook clan and they swap BBQ rib-grilling techniques at every meeting. Lloyd has graciously shared many of his recipes - they will soon be posted here as well. This one is a nice mix of the basics with a kick!

5 Tbsp paprika
1/4 cup garlic powder
2 Tbsp onion powder
1 Tbsp seasoned pepper
1 Tbsp cayenne pepper
2 Tbsp oregano
2 Tbsp thyme

Mix together and store in and air tight container. Use this spice by itself by sprinkling on meat and poultry or mix with other ingredients to use as a meat rub -

Refer to following rib rub recipe, say that 10 times, fast!

1 cup brown sugar
1/2 cup white sugar
1/2 cup seasoned salt
1/2 cup Lloyds "Bam" Spice

Mix together and store in air tight container. Rub liberally on meat to be grilled, especially good on pork.

JJ's Favorite Lasagna

- JJ likes it so much, he's even made it...yes, he's ventured into the kitchen to make it (after sending me to the store with the list of ingredients, of course!) Thanks for the recipe Pat!

2 lb Italian sausage

1 clove garlic, minced

1 T Whole Basil

1 1/2 tsp Salt

1 1lb can stewed tomatoes

2 6 oz cans tomato paste

10 oz lasagna noodles

2 eggs

3 cups Ricotta or Cottage Cheese

1/2 cup grated Parmesan Cheese

2 T Parsley Flakes

1 tsp Pepper

1 lb Mozzarella Cheese

Brown meat slowly, drain. Add next 5 ingredients and 1 cup water. Simmer, covered, for 15 minutes, stirring often. Cook noodles in boiling salted water, drain and rinse. Beat eggs; add remaining ingredients to egg mixture, except mozzarella.

Layer half of the noodles in baking dish, spread half Ricotta or Cottage Cheese filling; add half of the mozzarella and half of the meat mixture. Repeat

Bake at 375º for 30 - 45 minutes. (or assemble early and refrigerate, then bake 45 minutes to an hour)

Let stand 10 minutes before cutting and serving. Serves 8-10

Yet Another Taco Dip

Maybe we should have a taco dip tasting party...hmm...what to serve with that?!
I like them and have used them, so, I'm posting them - you may take your choice. oh, and yes, it's also layers.

Mix together the following and spread on serving plate, then refrigerate:

8 oz. cream cheese
8 oz. sour cream
1 pkg. avocado dip
1 tsp salt (at your discretion)
1 TBsp lemon juice

Before serving add by layers:

1/2 head shredded lettuce
4 finely diced tomatoes
1/2 - 1 green pepper, diced
sliced green and black olives to your taste

Final layer:
8 oz shredded cheese - your choice as there are some good blends/options out there these days

Serve with chips

Spinach Shrimp Dip

1 10 oz. Pkg Chopped Frozen Spinach - thaw and drain well
1 Cup Sour Cream
1 Cup Mayo
1 TBsp Horseradish
1 Pkg. Knorr Vegetable soup mix
1 8 oz. can Water chestnuts - drained and chopped
4 TBsp Finely chopped red onion
2 Cups Cooked, peeled baby shrimp

Combine spinach, sour cream, mayo, and horseradish, mix in soup mix, water chestnuts, onion and chill for 2+ hours. Before serving, stir in shrimp gently to mix. Serve with your choice of breads or crackers.

Taco Dip

Haven't made this one in years, but I remember it being a hit! makes me want to bust out the chips and salsa!

This is a layered dip - as follows:

1st layer:
2 cans refried beans

2nd layer:
8 oz. package softened cream cheese

3rd layer
1 bottle taco sauce

4th layer
2 cups monterrey jack cheese
2 cups cheddar cheese

Heat @ 350º for 20 minutes and serve with chips

Winter Salad with Lemon Poppy Seed dressing

Another Christmas get-together = another recipe to try out. I was silly impressed that I was finally able to use my tupperware 'food processor'. Have I mentioned that I'm glad to be trying the new recipes?

For this salad I took the basics from allrecipes.com, and modified a few things. I also came to realize that Pat would have been able to share it's secrets, had I only a better memory. Good eats all the same!

Dressing:

1/2 Cup sugar
1/2 Cup Lemon Juice
2 tsp Diced Onion -
1 tsp Dijon Mustard
1/2 tsp Salt

2/3 Cup vegetable oil -
1 TBsp Poppy Seed

Blend sugar, lemon juice, onion, mustard and salt. While still blending, slowly add the oil until mix is thick and smooth. Add poppy seeds and blend a few seconds more.

Salad mixings:
1 - 2 heads romaine lettuce
4 oz. Shredded Swiss Cheese
1 Cup cashews, pecans, or walnuts
1 Apple cored and cubed
1 Pear cored and cubed

Dressing can be served on the side or mixed in just before serving.

Here are the things I 'modified':
• I used pecans and thought it was a perfect match to the other flavors;
• I used red onion and think I could have added a dash more;
• I used 2 heads of romaine and about 1/2 bag of spinach leaves;
• I used honey crisp apples and a brown asian pear. (Almost too sweet?)I kept them from browning by dousing in lemon juice.
• Although I like the tupperware mixer, I wonder if the dressing would have separated less if I had a ore vigorous mixer...

Since I was traveling with this, I didn't add the cheese, dressing, or the apples/pears until just before serving. Jos and I ate the leftovers after we got home and I think it would have been just fine had I mixed it all together.

next time I think I'll try EVOO or a different type of oil.

"Good Stuff"

Perfect title for those of us that like the carmel mix of goodness. Given the recent scientific thought about corn syrup, perhaps it's not the best nutritionally...we love it nonetheless

1 Cup Butter
1 1/2 Cup sugar
1/2 Cup White corn syrup
Boil for 3 minutes

Add 1 TBsp Vanilla, cool briefly

Then, pour over:
2 Cups Corn Chex
4 Cups Krispix
2 Cups Pretzels - trees or rings
1 1/2 Cups mixed nuts

Stir til all is evenly covered and spread in pan. When cool, break into bite sized pieces

Savory Squash

I love squash. That said, I try as many variations as I can to convince the rest of my family to join me in my praise for it...This one, I hope, just might do the trick. It's baking away as I type. The smell of the garlic is making me VERY hungry! But my love for garlic will be discusses another day, another recipe.

I got the basic idea for this from allrecipes.com and made a few adjustments.

Of course, all seasonings in this to your taste, but here's what I threw together:

1 1/2 TBsp Basil
1 TBsp Oregano
2 -3 T Olive Oil
1 tsp Salt
1 - 2 tsp Pepper (to your taste)
2 garlic cloves

2 good sized Butternut Squash, peeled and cut into 1" cubes

1/3 cup Parmesan cheese

In large bowl, combine the spices and oil. Toss with squash to coat.

Transfer to shallow, ungreased baking dish. Bake uncovered at 375º for 50 - 55 minutes or until squash is just tender. Stir occasionally for even baking.

Remove from oven and sprinkle parmesan cheese over top - mix if desired.

To peel and cut squash, I poked a few holes in them and put each in microwave for a few minutes. The first one I had in for 5 minutes...too long I think. The second, I put in for 3 and it was just as easy to peel.

I also had 2 small garlic cloves and added a shy TBsp of minced...hence the strong smell wafting through the house...yummm!

The verdict: garlic yes! but basil/oregano = too much . Will try again tho with milder spices - parsley maybe as the original recipe called for. Also, squash was a little too done and after 30 minute transport, we put in to broil for about 5 minutes which added nice firmness to it.

Croque Monsieur with Greens (Fancy ham and cheese sandwiches)

I'm always looking for easy, somewhat healthy things the whole family will like. Here is one of them!

4 tablespoons softened unsalted butter
2 tablespoons all-purpose flour
1 cup half-and-half or whole milk
2 teaspoons Dijon mustard
1/8 teaspoon freshly grated or ground nutmeg
Salt and freshly ground black pepper
8 slices sandwich bread
¾ pound baked ham, thinly sliced
2 cups (1/2 #) shredded Gruyere cheese or Swiss
2tablespoons white wine vinegar
1 teaspoon apricot jam or orange marmalade
2 tablespoons fresh tarragon leaves, chopped (from 2 stems)
3 tablespoons extra-virgin olive oil
6 cups mixed baby greens, any variety

Heat a heavy nonstick pan or a griddle over medium low to medium heat. Heat a small sauce pot over medium heat. Add 2 spoons of the butter and melt. Whisk the flour into the butter and cook for 1 minute then whisk in the half and-half. Season with 1 teaspoon of the Dijon mustard the nutmeg. salt. and pepper and cook for 2 minutes to thicken. Remove from the heat. Spread the bread with the sauce and make sandwiches using a couple of folded slices of ham per sandwich.


Spread the remaining 2 tablespoons of softened butter lightly across the outside faces of each sandwich. Spread the shredded cheese across a plate and press each side of the sandwiches into the cheese then place on the hot pan or griddle. The cheese will brown and form a crisp coating as the sandwich and heats through. Cook for 3 minutes on each side until evenly golden.


In a salad bowl. whisk together the remaining spoon of mustard. the vinegar. apricot jam. and tarrragon. Whisk in the EVOO in a slow stream. Ad greens to the bowl and toss to dress. Season the with salt and pepper and serve on large plates the hot sandwiches alongside.

4 SERVINGS

From Racheal Ray’s 365 Days: No Repeats

Black Bean Salsa

Another from Todd - it is very tasty!

"We’ve been loving this quick and easy dip!"

• 1-2 tomatoes
• 1 can black beans - drained
• 1 avocado - chopped
• 1/2 bunch green onions
• 2 cloves garlic
• 1/4 to 1/2 bunch cilantro

• Dressing:
• 1/4 cup Olive oil
• 1/4 cup red wine vinegar
• Salt & pepper to taste
• 1 tsp cumin

• Add all ingredients and mix.

One new trick I learned - leave the avocado pit in the salsa and it won't turn the avocado brown...nice!

Peanut Butter Snowballs

One of Josie's favorites. And, I kind of think that it isn't all that unhealthy, at least until you get to the powdered sugar...We usually triple the batch as it makes so few! Last night I made a triple batch and it made around 80. (I know, that's a lot...but we travel with our candies to many houses during the holidays). I try to make them uniform in size...but well, that never quite works.

3/4 cup crunchy peanut butter (when tripling - I use 1 1/2 cup of crunchy and 3/4 of creamy)
1/2 cup honey
1 tsp vanilla
3/4 cup powdered milk
3/4 cup quick cook oats
1/4 cup graham cracker crumbs (yeah for the genius who finally put this on the shelves!)

powdered sugar

Mix together and form balls. Roll in powdered sugar and keep chilled.

One thing to look out for with this one is that sometimes the peanuts inhibit stickiness - just keep rolling and sort of pick out a few of the nuts.

Sponge Candy

Woot! I have finally tried to make what is one of my favorite candies! (Next year I'll tackle toffee!) JJ was convinced I was going to blow up the kitchen. Had I actually succeeded at that, my wish for a new kitchen would have had to come true! But, sadly, the kitchen is in tact and the candy turned out pretty well, if I do say so myself.

1 cup white sugar
1 cup dark corn syrup
1 T vinegar (I used apple cider, but I think white would work too)
1 T baking soda
1 lb chocolate bark / candy coating

Butter a 9 x 13 pan (I overdid this part and it released well, but there was a grease to the bottom of the candy that I wiped off with paper towel)

* Bust out your candy thermometer...

Cook sugar, corn syrup & vinegar. Stir only until sugar dissolves. Heat without stirring to 300º - 310º or a small amount forms brittle threads in cold water.
Remove from heat and stir in soda - sprinkle to avoid clumps and stir like crazy. Pour into pan, don't try to spread. Cool completely.

Melt chocolate. Break candy and dip into chocolate and cool

A few thoughts - I was able to use a pretty small, but heavy pan. It didn't expand as I thought it would.

Cranberry Oatmeal Cookies

These are yummy! At first, we thought there wasn't enough mix to support all the extras - raisins, cranberries, and white chocolate chips. In the end I actually added a little more flour and oatmeal. I may tweak it a little more in the next attempt.

1 cup butter softened
1 1/2 cup sugar
2 eggs
1 tsp vanilla extract
2 cups AP flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
2 cups quick-cook oats
1 cup raisins
1 cup coarsely chopped fresh or frozen cranberries
1 TBsp grated orange peel
1 12oz pkg vanilla chips

Cream butter and sugar. Add eggs - 1 at a time, beating well after each (this part we forgot!)
Beat in vanilla.
Combine flower, baking powder, salt, and baking soda and gradually add to creamed mix. Stir in oats, raisins, cranberries, and orange peel. Stir in vanilla chips.

Drop by tsp 2" apart.
375º 10 - 12 minutes

A few thoughts: I used 1/2 cup fresh cranberries because the dough didn't seem like it could support full cup. In future, I will add all. Also, it was first time cutting fresh berries and wasn't quite sure what to do with the tiny seeds - didn't seem to bother recipe tho!
I also turned the oven to 365º and went 11 minutes, we must have a hot oven!

Hope you enjoy these!

Saffron Orzo

Here’s a good basic orzo recipe I like:

Saffron Orzo:

• 4 cups chicken stock

• 1 teaspoon saffron threads

• 1 pound dried orzo

• 1/4 cup extra-virgin olive oil

• 1/2 lemon, juiced

• 1 teaspoon salt

• 1 teaspoon freshly ground black pepper

• 1/4 cup chopped flat-leaf parsley

In a large pot, bring the chicken stock to a boil over high heat. Reduce the heat to low, bringing the stock to a simmer. Add the saffron, stir, and allow the saffron to bloom - about 5 minutes. Return the heat to medium and the stock to a boil, then add the orzo and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain orzo and transfer to a large bowl. Add the olive oil, lemon juice, salt, pepper, and parsley. Toss to combine.

Yield: 6 servings

Stuffed Pasta Shells

Proven to be another favorite at the Liebenow house

1/2 lb ground beef, or Italian sausage

1 package frozen spinach, drained and chopped

1/2 lb cottage cheese

3 cloves garlic - chopped

Juice from 1/2 lemon

1/4 cup Parmesan or Romano cheese, grated

Jumbo pasta shells (~18-20)

Salt & pepper

1 tsp oregano

1 beaten egg

Spaghetti sauce

Swiss & or Mozzarella cheese

Cook approximately 18-20 jumbo pasta shells, drain and place in cold water.

Brown Gr. Beef, - drain. Mix together the following: Spinach, cottage cheese, garlic, lemon, juice, Parmesan cheese, salt and pepper, and egg. Add ground beef.

Drain chilled shells. Stuff shells with mixture. Arrange in cooking pan. (Pyrex) Cover with approx. 1 Tbsp spaghetti sauce per shell. Cover with swiss of mozzarella cheese. Dust with oregano. Bake at 350 for 1/2 hour.

Grilled Sweet & Hot Garlic Shrimp

Awesome and quick response! The following posts are a few recipes from Todd & Mary. I'm still not sure this is the best way to do this kind of collection, but I'm working on it

;) This one sounds so delish!! We'll have to try it soon!


Grilled Sweet & Hot Garlic Shrimp

24 fresh shrimp, peeled & de-veined

1/8 lb butter

2 cloves garlic, minced

1/2 tsp curry powder

1/2 tsp lime or lemon pepper

1 tsp Soy sauce

1/2 cup sweet chili sauce

Fresh cilantro to taste as garnish

Juice of 1 lime

Melt butter, add garlic, and saute. (don't burn it, though)

Remove from heat, and add remaining ingredients. Mix well.

Can then either brush onto shrimp skewers for grilling, or add shrimp to saute pan, and continue to cook until done.

*Great on salads with fresh raspberries, bacon bits, slivered almonds, topped with fresh strawberry dressing.

*Try as tacos or fajitas. Red bell peppers, cheese, romaine, and sour cream rolled in flour tortillas. Yummy!

Jen and Tony's "Easy Peasy" Fudge

I'm always leery of melting chocolate. Without a double boiler and without fail, I end up making a few ruined batches of yuck...

I'm told this one works without fail =)

Fudge (5 pounds)

Place in large bowl:
12 oz chocolate chips
12 oz semi sweet chocolate
1-cup nuts
1 lg jar marshmallow cream
1 tsp vanilla

Place in Kettle:
1/4 1b butter
4-1/2 cup sugar
1 lg can carnation milk

Bring to boil for 5 minutes

Pour over ingredients in bowl and mix well.

Pour into greased cookie pan with sides,cool.

First day, First blog. I've joined a new age in communication. All inspired by my quest to retain family recipes. Each year during the holiday season I am on the phone to my mom no less than 3 times a day, asking for recipes that I can't seem to find, or can no longer read. Each year I tell myself the same thing: I really need to get a recipe book! This year, I have decided to follow through with that! Yeah!

It is my hope that this blog will be filled with the family favorites of old, in addition to the new ones we try and enjoy.

Though it might take me a while to figure out how best to format the page, I hope they find it useful as well!