Catt's Wheat Fudge / No-bake Cookies

This is the first thing I ever made - I think it was in elementary school, and I don't know why it was called Wheat Fudge. What I do know, is you can buy them made my Lofthouse, $3.99 for 8 cookies. Yikes.

Wheat Fudge

2 cups sugar
1 stick margarine
1/2 cup cocoa
1/2 cup milk
3 cups quick oats
1 tsp vanilla
1/2 cup creamy peanut butter

In heave saucepan, combine sugar, margarine, cocoa, and milk. Stir and bring to a boil over medium heat, stirring constantly and boiling for 3 minutes. Remove from heat and quickly fold in peanut butter and vanilla. Next add the oats, stirring rapidly. Drop by spoonfuls onto wax paper. Cool & enjoy!

Great gift item too for the holidays!

Don't be afraid of the love.........of Creme Brulee

Whenever I go to a nice restaurant, I always order the Creme Brulee. It's not anything I thought I could make at home, sort of like how my mom would sweat every time she make homemade custard.

I made this for the first time last Christmas Eve on a whim - and I worried myself sick the entire time it was in the oven. Imagine my surprise when it came out fantastic! It went over so well, while 'Santa' was putting out all the gifts I made a second batch for Christmas Day. It's an adapted recipe from Ina Garten, but I like my own version.

Christmas Creme Brulee

1 large egg
4 large egg yolks
1/2 cup sugar
3 cups heavy cream
2 teaspoons pure vanilla extract
1 teaspoon orange zest
scant amount freshly grated nutmeg (you can use already ground nutmeg, but I like grated my own)

Preheat the oven to 300 degrees.

Add the egg, yolks and sugar in a bowl with the paddle attachment and mix just until blended. In a heavy saucepan, heat the cream just until the cream is hot, not boiling - it will break if it boils.

To the egg mixture, add just a small amount of the heavy cream while mixing on low speed - if you don't, it will scramble your eggs. Slowly add the rest of the cream mixture, the vanilla, orange zest and nutmeg. Pour into 6 clean custard dishes or 8 ramekins. Place the custard dishes or ramekins into a baking pan, then pour boiling water in the pan until it comes halfway up the custard or ramekins. (I am afraid of getting water into my beautiful custard, so I place the pan in the oven, and use a tea pot to pour the water in the pan.)

Bake 40 minutes, remove from the oven, cool about 30 minutes to room temperature then refrigerate until it's firm to the touch.

I use just one teaspoon of white sugar: spread it evenly, then heat with a culinary torch until sugar is caramelized on top. Be careful, don't grab the top of the custard cup or ramekin because it will give you the hurtin' of your life: not that I've grabbed the top and smelled caramelized finger or anything.

Trust me - this will be one of those things that make you look like a star at your own table!

A Thanksgiving Timeline

Sunday


Buy your turkey. Depending on how many people you are having, you can choose your size. You should allow 1.5 persons per pound of turkey. This will allow for leftovers. Remember, you need a covered roaster or cooking bag. And sometimes, it is better to roast 2 small turkeys, as opposed to one large one. Unless there is someone who likes dark meat, a turkey breast is fine. If you are buying a fresh turkey, do not buy it until Tuesday. Tonight, put the turkey in the refrigerator to thaw. Finalize your menu. Make any last trips to the grocery to avoid the rush. While you can certainly start preparing some of your food now and freeze, there is no doubt food is better done the day of.


Monday


Make my Mom's Cranberry Conserve, and store in a covered container until Thursday.

Martha's Cranberry Conserve


4 cups fresh or frozen cranberries
1 Tbsp grated orange peel
2 oranges, peeled sliced and quartered
1 cup raisins
1 1/4 cups water
1 cup chopped pecans
2 1/2 cups sugar


In large saucepan, combine cranberries, orange peel, oranges, raisins, and water. Simmer until cranberries are soft (this takes about 20 minutes, until they split). Add pecans and sugar, stir well, and simmer 10-15 minutes, stirring often. Cool, then spoon into containers and chill. Stays good for about 2 weeks.


Tuesday


Make the cornbread for the dressing, or start drying your bread cubes. Make a mental inventory of what dishes you plan to use, and make sure you will have enough ice, drinks, Today you can also make any cakes or pound cakes you plan to serve. Have someone come over and help you clean the house.


Wednesday


You can make several dishes today. Such as:
Macaroni and cheese
Hashbrown casserole*
Green Bean casserole
Whipped sweet potatoes with marshmallow topping*
Baked Beans
Pumpkin Pie*
Apple Cake*
Dumplings (just cut and place in refrigerator until you need them)
You can also chop the onions and celery for the dressing.

Catt's Hashbrown Casserole


1 - 2 lb bag frozen southern style hashbrown potatoes, thawed (I use cubed but you can use shredded if you prefer)
1 can cream of chicken soup
1 cup sour cream
1 stick butter or margarine
1/2 cup milk
2 cups shredded cheddar cheese (I use sharp, but use your own tastes)
1 tablespoon dried minced onion
salt and pepper to taste
1 cup (about 1 "row") crushed Ritz crackers


Preheat oven to 350.

Grease a casserole dish, a 7x11 works well, or a deep round dish. In a large mixing bowl, combine soup, sour cream, margarine, milk, cheese and onion, 1 teaspoon of salt and 1/2 teaspoon of pepper. Mix (I use a wooden spoon) stirring until creamy. Fold in potatoes until incorporated, making sure not to over mix so the potatoes will hold their shape. Pour into greased dish, top with crushed crackers and a few sprinkles of pepper (optional, I like the smell of the pepper) and bake for 45 minutes or until golden brown and bubbly. *For extra richness, mix the cracker crumbs with 1/2 stick melted butter thoroughly before topping the casserole. It gives the top a nice crunchy but still soft texture.


Catt's Sweet Potatoes


I start out with a large can of sweet potatoes. I boil them until they are hot, and then drain the liquid. In a large bowl, add the sweet potatoes, and a generous amount of butter, at least 1/2 a stick (or more if you prefer.) Add 1/4 cup of packed brown sugar and just a pinch of salt (it brings out the flavor of the potatoes.) As you whip the potatoes, start adding some heavy cream, until they are the consistency you prefer (we like ours firm.) Pour into a greased casserole dish, and top with marshmallows. Bake in a 400-degree oven, just until marshmallows are slightly brown. Serve. Very simple and delicious.



Last year I added Egg Nog instead of heavy cream - they were heavenly!



*You can use fresh sweet potatoes, just bake off 4 - 5 sweet potatoes until soft - peel, dice and proceed. Skip ahead to adding the ingredients and whipping.


This next method is very close to my heart. My mother made these as a newlywed, and she often told me my dad was so impressed. You prepare the potatoes, adding the butter, brown sugar but no milk. They need to be stiff. You take the potato mixture, and form it around a large marshmallow. Roll those in coarsely crushed cornflakes that's been tossed with melted butter, and place on a greased cookie sheet. Bake at 400 degrees, for just about 5 minutes or so. Watch carefully, because if you overcook, the marshmallow will disappear.

Catt's Pumpkin Pie

1 can (15 oz) pumpkin (not pie filling)
2 teaspoons pumpkin pie spice
½ teaspoon salt
2 large eggs, plus 2 yolks
1-cup evaporated milk
1 can sweetened condensed milk
9 inch pie shell, baked

Preheat oven to 300 degrees. In heavy saucepan, heat pumpkin, salt and pumpkin spice to blend, just a few minutes. Add both milks - cook until heated through. Whisk eggs and yolks with a mixer. With the mixer running, add pumpkin, a spoonful at a time at first until you bring the eggs to temperature - then add the rest. Adding the filling too quickly will cause the eggs to cook. Mix until you have a silky texture. Pour warm filling into pre baked pie shell. Bake until set - a knife inserted in the middle will come out clean. Cool an hour, and serve with whipped cream.


My Mamaw's Apple Cake

1 cup cooking oil
2 cups sugar
3 eggs
2 cups self-rising flour
1-teaspoon vanilla
3 cups chopped apples
1-cup nuts
½ cup raisins
1-teaspoon cinnamon
1-teaspoon nutmeg

Combine oil, sugar and eggs. Beat well. Add flour and beat well. Add remaining ingredients and blend well with spoon or spatula. Turn batter into a greased and floured 13x9 inch pan. Bake at 350 degrees for 40-45 minutes. Don't forget the trick of tossing the raisins and nuts with a tiny bit of flour to keep them from sinking to the bottom of your cake!


Thursday


This is the big day!


8:00 am
Place turkey in covered roaster or cooking bag, with 2 cups of water. Be sure to salt and pepper the turkey inside and out. For a brown skin, rub generously with real butter. Place in 300-degree oven with lid on. The last 45 minutes, increase oven temperature to 350 degrees, remove the lid or cut open your bag. This will allow a beautiful roasted turkey. At this temperature, you are looking at 3-5 hours for a 12-pound, so you will have to adjust your time. While the turkey is sitting waiting for the side dishes to cook, cover it to retain heat.


While your turkey is baking:

Set your table. Get the side dishes you made the day before and let them come to room temperature. Wash your dishes as you go along. Start your green beans. Add onion, bacon and chicken bullion or base, simmer for 45 minutes. Set to the side, and warm them up before serving.

For the dressing: Break up the bread and/or cornbread for the dressing, Sauté onion and celery gently on low heat until transparent. Add to dressing. Sprinkle with ground sage, I use 1 teaspoon, we like sage but it gets overpowering sometimes. Using the stock from the turkey, get the cubes moist. In a separate bowl, whisk 2 eggs with a little milk. Fold into dressing. Turn dressing into well greased casserole dish (here is a trick for a crisp bottom - let the casserole dish sit in the oven with 2 tablespoons butter until melted. Pour dressing into dish.) Bake at 350 degrees for 45 minutes. You can now bake the sweet potatoes, macaroni and cheese or baked beans along with the dressing. Increase oven temperature to 400 degrees if baking more than one thing.

Mashed Potatoes: While the dressing is baking, peel potatoes and boil for 20 minutes - start your potatoes in cold water, and they will cook much better without turning to mush. Drain. Heat heavy whipping cream, salt, pepper and butter in a measuring cup: for 8 potatoes, use 3/4 stick margarine to about 1/2 cup whipping cream (you don't have to use cream, you can use milk.) Start mashing the potatoes using a masher or handheld mixer, adding the liquid slowly until they are the consistency you prefer. Place lid on potatoes to retain heat until ready to eat.

Dumplings: While potatoes are boiling, bring more stock to a simmer and add dumplings. Stir frequently but gently until dumplings sink. Cover until time to serve.



Dumpling method: I use 6 cups of stock (which I make by using chicken or turkey base) to one can of a 10 count buttermilk biscuits. Dredge each biscuit in flour lightly and roll out to a large circle about the size of a saucer; use a pizza cutter and slice each biscuit into strips, turn and cut again until you have squares. Drop the biscuits into the simmering stock one by one, and it will take about 15 minutes. Depending on the type of biscuits you use, it's not a bad idea to have a cup or two of hot stock just in case they start to get too thick. You can just add a little stock at a time until you have the balance you want. And as I said above, if you don't have enough stock from your turkey, you can always use chicken or turkey base, and they also have cartons of stock at the grocery usually in the soup aisle. Cutting your dumplings the night before, and covering with plastic wrap in the refrigerator takes a lot of stress out of your preparation on Thanksgiving Day.

Corn: If you are serving this, prepare it now.


Make Gravy

Remove dressing from oven when bubbly around the edges.
Place the rolls in the oven.
Carve turkey
Take food to the table.

Whew! Eat and enjoy, and let everyone else do the dishes!

Remember, if you are not concerned with bringing a whole turkey to the table, bake it all night using my upside down method. Makes the day less stressful.

Take your turkey, just as you are going to bake it the day of. Place in the oven the night before, on 325 degrees. Let it bake all night, breast side down, in your covered roaster or oven bag. When you get up in the morning, increase the oven temperature to 350 and bake 45 minutes. At this point, is does not matter if you remove lid or not - you are not going to bring the whole bird to the table, but rather just lift the turkey from the bones - it is that tender. Strain the stock. Place the meat in a covered casserole dish and chill. An hour before dinner, remove the turkey. Pour boiling gravy made from the stock over the turkey, and serve. Baking your turkey breast side down all night will not make a presentable brown skinned turkey, but will make the best turkey you have ever eaten. Plus, your stock is right there - no waiting to make the dressing, dumplings, etc.

Good luck! And remember everyone - it's important for you to set traditions for your family! These recipes are simple and easy to follow, which means you will have more time with the ones you love.


And for those of you who request it, my most popular recipe ever:


Catt's Pumpkin Dump Cake


1 (29 oz.) can pumpkin
1 (12 oz.) can evaporated milk
1 cup sugar
1/4 tsp. pumpkin pie spice
1/2 tsp. cinnamon
3 eggs
1 box yellow cake mix
1 cup pecans (chopped)
1 cup butter or margarine (melted)


Beat together pumpkin, milk, sugar, pumpkin
pie spice, cinnamon, and eggs. Pour into
9x12 greased baking dish. Sprinkle
the dry cake mix evenly over the pumpkin
mixture, and then sprinkle on pecans. Drizzle
melted butter over the top. Bake at 350 for
1 hour. Cool. Top with
whipping cream, and enjoy!

Happy Mother's Day!

To all of the mom's out there, I wish you a truly Happy Mother's Day.


As a 46 year old mom of 4, who lost her own mom in '96, this is much a bittersweet day for me. As a matter of fact, my mother often said she thought it was a day invented strictly by the card/flower/restaurant industry, but to certain mother's it was a very hard day almost bordering on cruel. I never knew what she meant, until I had to suffer my first Mother's Day without her. I thought of all the things I wanted her to have and never got: she'd go into a store, and see a beautiful beef roast but it was too expensive so she'd go without. And there was this wonderful chocolate she got just once a year and that was Christmas: it was an orange jel stick covered with dark chocolate. And once she was gone, I cried for those things she wanted but didn't get. I do enjoy the day for my children, even though we don't participate in the commercial aspect of it: no cards, no flowers, no restaurant because not only would it be too expensive, I want them to reflect on what the day is really suppose to be for. So dinner today? Why a beautiful beef roast (gorgeous one, not on sale thank you very much!) cooked slowly all day with some sweet carrots in a deep rich broth: mashed potatoes, and buttered lima beans. We'll 'sop' our plate with a nice crusty piece of bread. For dessert? Orange sticks with chocolate of course.

While being without a mom is certainly a club no one wants to be in, I do remember my mother worrying about the mom's who were alone on Mother's Day, or worse yet the mom's who weren't alone but would set by the phone all day for a call that would never come. I would hug her and say "Happy Mother's Day" and she'd say 'Everyday should be Mother's Day. Indeed.

Mother's Day Dinner

Mother’s Day Dinner

Pork Tenderloin (recipe or method provided)
Dressing
Catt’s Au Gratin Potatoes (recipe included)
Steamed Broccoli
Cottage Cheese with Fresh Fruit, Peaches and Pears are especially good with this
Catt’s Creamy Lemon Pie (recipe provided)
Iced tea

I prepare my pork tenderloin very simple. Just salt, pepper, and sear in a smoking hot skillet. After a few minutes on each side and it has a crust, I throw in a thinly sliced onion, a cup of water with a teaspoon of Kitchen Bouquet and put it in a 400-degree oven, still in the skillet - one pot, one dish to wash. It will take about an hour and a half, and use a meat thermometer to make sure it is done (should register 170.) It makes wonderful gravy.

You can make your own stuffing, but to save time, the boxed dressing is just fine, I buy the pork flavored and here’s the thing: if it keeps the dinner from being stressful, then it’s ok.. Be sure to make this as easy as you can – spending time with your family is the most important! When I make my boxed stuffing, I use 2 cups of water and a whole stick of margarine. I also spoon a little of the gravy from the pork tenderloin onto the stuffing. If you are up to making your own stuffing, that’s fine too.

Catt's Au Gratin Potatoes

2 lbs Yukon Gold Potatoes
2 cups Heavy Whipping Cream
1 minced garlic clove – I use a micro plane grater to make sure this is finely minced, so it melts into the cream
1/2 teaspoon white pepper
Salt to taste

Peel potatoes - sliced very thin, or cut into small cubes. Rinse well. Whisk together cream, garlic, white pepper and salt - add potatoes and stir, making sure each one is coated. Generously grease a casserole dish. Using a slotted spoon, lift potatoes out of cream into dish. Pour the cream over potatoes. Bake at 350 degrees for an hour, or until potatoes are fork tender. Serve steaming hot. Normally I am one to substitute things here and there, but you must use the correct ingredients in this one, and follow the technique precisely. Each potato needs to be covered, so I stir mine around for 5 minutes or so. And I lift mine out with the slotted spoon, just like it says.

Catt's Lemon Pie

1 – 8 ounce cream cheese, room temperature
1 can sweetened condensed milk
1/3 cup lemon juice
1 teaspoon lemon zest
1 teaspoon vanilla
Prepared graham cracker or baked pastry pie shell
1 cup heavy whipping cream, whipped to soft peaks with sugar to taste

Beat cream cheese until creamy. Add sweetened condensed milk and lemon juice. Whip until creamy. Pour into pie shell. Chill for at least an hour, and top with sweetened whipped cream.

Mother's Day Lunch

This would be great to serve after church, or if you have dinner plans you can still make this and please all of the people, all of the time!

Mother’s Day Lunch

Citrus Juice Medley (recipe provided)
Chicken Salad (recipe provided)
Croissants
Platter with swiss cheese, olives, bread and butter pickles
Deviled Eggs (recipe provided)
Cantaloupe wedges
Quick Nut Bread with Cream Cheese (recipe provided)

Citrus Juice Medley

¾ cup grapefruit juice
¼ cup lemon juice
½ cup orange juice
½ cup sugar
1 cup cracked ice

Combine and serve in glasses with lemon wedges

Catt’s Chicken Salad

4-6 chicken breasts
1 rib of celery, diced fine
olive oil
Mrs. Dash
White Pepper
Salt
Parsley, either fresh or dried (remember, dried is stronger so you'll need less)
Mayonnaise to taste

First stew the chicken breasts - rinse chicken, place in heavy pan and cover with cold water. If you are using bone in, stew for 45 minutes to an hour - if you are using boneless, stew 20 minutes. Let cool in the stock/water. When it is cool, remove chicken and chop into bite sized chunks. In a Tupperware dish or a ziplock bag, place chicken, a few teaspoons of olive oil, a tablespoon of Mrs. Dash, 1/2 a teaspoon of white pepper, a tablespoon of fresh parsley or a teaspoon of dried, and a 1/2 teaspoon of kosher salt. Then toss to coat, and refrigerate for at least an hour or overnight. Take the chicken chunks; add your celery (I use only the white part - it looks nice and tastes milder). Then add a dash more of white pepper and kosher salt to taste, and enough mayonnaise to make it hold together. Mix well, and chill for an hour.

Deviled Eggs

Hard boil the eggs: place the number of eggs you need, cover with cold water, bring to boil over medium heat. As the water comes to a boil, cover and remove from heat. Let set for 20 minutes, drain and cool. Then peel the eggs, just mix the yolks with mayonnaise until you have a tight mixture, and add salt and pepper to taste. Fill eggs, and sprinkle with Paprika. If you want to get fancy, you can add tiny dollops of relish on some, or a sprinkle of crumbled cooked bacon to some as well. But honestly - I am a deviled egg purist. I'll take them with a sprinkle of paprika, thank you.

Quick Nut Bread

Mix into a bowl:
2 cups all purpose flour
1/3 cup white or ½ cup packed brown sugar
2 teaspoons baking powder
1-teaspoon salt


Add to the dry mixture:
2 tablespoons butter, melted and cooled
1 egg, beaten until light
1-cup milk and ½ teaspoon vanilla

Beat just until mixed.

Fold in ¾ cup chopped nuts, dates, raisins or mixture.

Pour into greased bread pan and bake about 40 minutes.
Bake this the night before, and slice when cool. Serve on a platter with a dish of cream cheese.

Mother's Day Breakfast 2

This menu will work well for a more elaborate gathering - but if I were you, I'd divvy up the recipes and ask everyone to bring something. That way, you can be sure to enjoy your breakfast too. The Breakfast Casserole should be made the night before.

Mother’s Day Breakfast Menu

Chilled Orange Juice
Pecan Waffles w/ Brown Sugar Butter Sauce (recipe provided)
Banana Slices and Orange sections
Martha’s Breakfast Casserole (recipe provided)
Bacon Muffins (recipe provided)

Pecan Waffles

1-¾ cups cake flour
2 teaspoons baking powder
1-tablespoon sugar
3 egg yolks
7 tablespoons melted butter
1 ½ cups milk
½ cup finely chopped pecans

Sift cake flour, then measure. Re-sift your measured cake flour with the rest of the dry ingredients. Beat the eggs yolks well, whisk in butter and milk. Add to dry ingredients. Beat with a few quick strokes. This will look like muffin batter. Fold in pecans. Make waffles according to appliance directions.

Brown Sugar Butter Sauce

¼ cup butter
1-cup brown sugar
1 cup warm half and half

Cream butter and brown sugar in heavy saucepan. Add half and half. Stir over low hear until it boils. Remove from heat.

At this point, you can add ¼ cup brandy, or just a teaspoon of rum extract.

Makes one cup.


Martha's Breakfast Casserole

12 slices white bread (for a clean cut appearance, you can trim the crusts)
1/4 cup butter softened
1 lb. roll sausage, browned and drained
2 cups shredded cheddar cheese (I occasionally use 3 cups)
4 eggs
3 cups of milk

Spread softened butter on bread. Lay 6 slices butter side up in a greased casserole dish, I use a 9x13. Sprinkle half the sausage and half the cheese. Repeat layers. Whisk eggs and milk together, and pour over layers, making sure every thing is saturated. Cover and chill overnight. Bake the next morning at 350 degrees for 45 - 50 minutes.

Bacon Muffins

1 ¾ cups all-purpose flour
¾ teaspoon salt
¼ cup sugar
2 teaspoons baking powder
2 eggs, beaten in separate bowl
4 tablespoons melted butter
¾ cup milk
6 slices cooked bacon, crumbled

Combine the liquid and the dry ingredients with very quick strokes. Quickly fold in bacon. Fill greased muffin tin 2/3 full and bake at 400 degrees for 20 minutes or until golden.

Mother's Day Brunch Menu & Recipes

Both of the recipes provided can be made the night before, to make it easier to enjoy your day.

Mother’s Day Brunch Menu

Chilled Tomato Juice & Chilled Cranberry Juice
Carrot & Celery Platter
Judy’s Breakfast Casserole (recipe provided)
Fresh Melon Slices & Red Grapes
Martha’s Cheese Grits (recipe provided)
Bagels and Cream Cheese

Judy’s Breakfast Casserole

My sister Judy has made this several times. It is wonderful! And you can make it the night before.

2 large baking potatoes, unpeeled and cubed
¼ cup butter or margarine
¼ cup all purpose flour
1-cup milk
1 cup half and half
4 cups shredded sharp cheddar cheese
1 teaspoon Italian Seasoning
½ teaspoon pepper
12 hard cooked eggs, sliced
1 pound bacon, cooked and crumbled
2 cups soft whole wheat bread crumbs (4 slices bread)
3 tablespoons butter, melted

Cover potato cubes with water in a large saucepan. Boil 15 minutes just until tender. Melt the ¼ cup butter in a heavy saucepan over medium-low heat; add flour, stirring until smooth. Cook, stirring constantly, a few minutes to cook off the flour taste. Gradually add milk and half and half. Cook over medium heat, stirring constantly, until thickened and bubbly. Add cheese, Italian seasoning and pepper stirring constantly until cheese melts. Remove from heat. Layer half each of egg slices, bacon and cheese sauce in a lightly greased 13x9x2 casserole dish. Top with potatoes. Top with remaining egg slices, bacon and cheese sauce. Combine breadcrumbs and 3 tablespoons melted butter; sprinkle over casserole. Cover and chill overnight, if desired. Remove from refrigerator. Let stand at room temp for 30 minutes. Bake, uncovered, at 350 degrees for 30 minutes or until thoroughly heated. Makes 10 servings.


Martha’s Cheese Grit Casserole

My mom made this, a Kentucky favorite. Make it the night before as well.

4 cups water
1-cup grits
1-teaspoon salt
½ stick butter
2 cups shredded sharp cheddar cheese
1 teaspoon minced onion (can use dried, just use ½ teaspoon)
Pinch of minced garlic
Pepper on top

Bring water to a boil, stir in grits, and cook, stirring frequently until thickened. Remove from heat. Add butter, salt, cheese, onion, and garlic. Stir and put lid on pot. After 5 minutes, pour into a greased casserole dish. It will appear a little thin. Refrigerate overnight, and bake the next morning at 350 degrees for 45 minutes.

I took this to a Derby Party – only I added ½ pound fried and crumbled bacon. Yum!

Mother's Day Breakfast - Easy Pancakes, Brown Sugar Bacon and Homemade Syrups!

There's nothing wrong with having a pancake breakfast for Mother's Day. It's nice to get all the celebrating out of the way, and if you use these recipes you will look like a master!

When I make pancakes, I do mix the dry to the wet ingredients but I mix it in a large glass measuring bowl which has a lip. It makes it easy to pour on to the griddle. The griddle I use is a nice heavy cast iron griddle, and I use a little butter to grease it. I also use medium heat, as a matter of fact, I use medium to low heat. And I only turn my pancakes once; when the bubbles on the top of the batter start to appear, I flip it and let it cook on the other side just a minute or so. I remove the pancakes to a cookie sheet that is lined with parchment paper, and you can keep them warm in a low oven (I use 170 degrees.) Any pancakes left over can be stored in the refrigerator and warmed up the next few days with great 'just made' results! Also, I've got some suggestions as an alternative to your standard syrup. I don't know what it is, but when you make a special syrup for an occasion, people are so impressed.

Catt's Orange Buttermilk Pancakes (my favorite, I love orange)

2 1/2 cups all purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 teaspoons orange zest
1 cup orange juice
1 cup buttermilk
1 egg, slightly beaten
1 teaspoon vanilla
2 tablespoons cooking oil

Combine all dry ingredients; in a different bowl, mix wet ingredients. Combine the dry and wet ingredients, and whisk just until combined. Keep in mind, the mixture can still be slightly lumpy - it's ok and will actually make the best, fluffy pancakes. Follow cooking instructions above.

The recipe below is the one my mom used as a general rule. It's easy to make, and you can use different syrups to flavor them.

Mom's Pancakes

2 cups Bisquick
1 3/4 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla
1 egg

Mix ingredients just until combined. Cook as above.

This is my recipe for pancakes that taste just like a Snickerdoodle.

Catt's Snickerdoodle Pancakes

2 cups Bisquick
1 cup of milk
2 eggs
1 teaspoon almond extract
Cinnamon sugar to sprinkle after pancakes are cooked

Mix ingredients just until combined. Cook as above. When you remove them from the griddle, sprinkle with cinnamon sugar. These are great served with warm honey.

You can make any pancake special if you serve them with warm, homemade syrups. So easy to put together too.

Lemon / Raspberry Syrup

1 pint raspberries
1 cup corn syrup (I use light colored as opposed to dark, I like the flavor)
2 teaspoons lemon zest

Heat on low heat in a heavy medium saucepan, until heated through.

Homemade Tropical Syrup

1/2 cup orange marmalade
1/2 cup drained crushed pineapple
Sugar, to taste

Heat on low in a heavy medium saucepan, stirring frequently and slowly adding sugar until it's as sweet as you want. This is fantastic served with a side of toasted coconut.

And speaking of toasted coconut.....

Catt's Sticky Bun Syrup

1 jar caramel ice cream topping
1 cup toasted coconut
1 cup toasted pecans

Heat on low in a heavy medium saucepan, stirring frequently.

Don't forget, you can give a jar of homemade syrup as a gift - it's a thoughtful touch and you can be certain it's not something they'll get two of.

One more trick that will impress:

Bacon, regular and Brown Sugar Bacon

Preheat oven to 350 degrees. Line a heavy cookie sheet with parchment paper or foil: lay out bacon, making sure the bacon doesn't touch. Sprinkle half the bacon lightly with dark brown sugar. Bake, watching carefully (it burns quick) until crispy.

Happy Mother's Day!

Menu is up! Weekly Menu #1

Monday

Savory Chicken Sandwiches
Cole slaw
Chips
Cream Topped Grapes

5 bone in chicken breasts, salted and peppered well including under the skin
1 small sliced onion
¼ tsp garlic salt
dash of pepper
½ cup water

Place chicken in a slow cooker or crock-pot. Add rest of ingredients, cover and cook on high for 5 hours, or low for 7 – 8 hours. Remove chicken. Remove skin and then meat from bones; skim grease from drippings in the crock-pot. Return chicken to pot, stir and serve on buns. I have one son that likes barbecue sauce spread on his bun, another wants mayo. It's up to you.

For grapes, combine 1-cup sour cream and ¼ cup dark brown sugar. Spoon over grapes.

Tuesday

Easy Basil Tomato Soup
Grilled cheese (add some slices of ham: I also like to spread a thin layer of Dijon mustard before I grill the sandwiches. )
Easy Lemon Cream Pie

When you buy the ham slices for today, buy the thicker slices for dinner Thursday.

For the soup: use a can of condensed tomato soup, add half heavy cream and half milk and a teaspoon of basil pesto to soup: whisk and cook over low heat until hot (try not to let it boil.) You just need a cup of this, it's rich and a dab will do ya.

For the pie: While the soup is heating, mix together an 8 oz block of cream cheese (set it out in the morning so it's room temp by dinner) and a can of sweetened condensed milk using a beater or whisk attachment. When thoroughly mixed, add 1/3 cup lemon juice (fresh squeezed is best but you can use condensed too) and 1 teaspoon vanilla extract. Pour into a graham cracker crust. Chill for an hour and top with whipped cream.

Wednesday

*~* Danger, Danger! My meatloaf recipe contains a package of onion soup! Sorry, it's how my mom made it, and it takes me back to my childhood - oh, and it's good! *~*

Meatloaf (make extra for Friday)
Mashed Potatoes
Green beans
Cottage Cheese w/ peaches
Rolls
Creamsicle parfait cups

For your meatloaf, just mix 1.5 pounds of ground beef with 1 slice of bread saturated with milk, half a package of dry onion soup mix (save the rest for the sauce), an egg and ½ cup bread crumbs with salt and pepper to taste of course. Mix and shape into a loaf, bake for an hour or until done. For the sauce, use a can of crushed tomatoes, the rest of the dry soup mix and 2 tablespoons brown sugar. You can add additional onion if desired. Drain meatloaf and smother with sauce.

For parfaits, prepare a box of orange jello and pour into parfait glasses the night before, filling only half full. Chill until firm. While the meatloaf is baking, mix a box of vanilla instant pudding according to package directions, and spoon on top of orange jello. Top with whipped cream and serve.

Thursday

Pan Fried Ham
Macaroni and cheese
Steamed Broccoli
Rolls
Pumpkin pie

For the ham, buy enough Virginia Ham at the deli for dinner, and ask them to slice it into thick dinner slices. Pan grill with just a little margarine.

A good stove top macaroni and cheese is easy and can be done almost as quick as a boxed variety: Boil and drain 2 cups uncooked macaroni and leave it in the colander: in the hot saucepan you boiled the macaroni, add 1/4 cup milk, 1/4 stick margarine and 2 cups shredded cheddar cheese (or if you prefer, use 2 cups cubed Velveeta) and stir until the cheese begins to melt over low heat. Add drained macaroni and turn off heat, put a lid on the saucepan and let it sit for about 10 minutes. Stir again, add salt and pepper if needed (boil your macaroni in good salted water and you might not need any.) It's ready to serve.

For an easy pumpkin pie, mix together:
1 – 15 oz can pumpkin
1 can sweetened condensed milk
2 teaspoons pumpkin pie spice
2 eggs
Pour into unbaked 9-inch pie crust. Bake at 425 degrees for 15 minutes, and then reduce heat to 350 and bake 40 minutes longer.

Friday

Time to relax!
Meatloaf sandwiches (from Wednesday)
Chips
A movie!

Coming Wednesday A weekly menu!

Starting Wednesday, I am going to post a menu for upcoming week. It will include recipes, and ideas to keep you at your table for dinner - not at a drive thru.

I know how frustrating it can be to hear "what's for dinner?" every night - hopefully I can help with that.

Catt's Watergate Salad (Blast from the Past!)

This is a compliment to any holiday table! Totally a “blast from the past” because it was a staple on many a 70’s dinner table.

Catt's Watergate Salad

20 oz can crushed pineapple
1/2 cup chopped nuts
16 oz Whipped Cream
1 cup mini marshmallows
1 box instant pistachio pudding mix

Fold all ingredients together and chill.

That's it! And it is so much better when it sets overnight. Just give it a quick stir before you serve. And once again, for all of us watching their pennies, this is the same thing I have seen at the groceries for $3.99 a lb. It will sometimes be labeled "Pistachio Salad."

Once a Month Cooking - Beef

I won’t have to cook for a few weeks now.

The other night, I put a 13 pound sirloin tip beef roast in the oven and cooked it all night. Using a tightly covered oval roaster, I added 3 cups of water with 2 tablespoons Kitchen Bouquet, and seasoned the roast with salt, pepper, and Mrs. Dash. I also covered the bottom of the roaster with a sliced onion (or two.) I cooked it on 275 degrees all night, or for 8 hours. This is what I did the next morning:

After the roast cooled, I removed it to a large platter. I left the wonderful stock in the oval roaster. Using plastic kitchen gloves, I pulled the fat from the roast and discarded it, and separated the meat.

1) BARBECUED BEEF One portion I put into a sauce pan, and added a bottle of Kraft Sweet Molasses Barbecue sauce, and brought it to a slow simmer. I freeze this for later. Served on buttered toasted buns with macaroni and cheese and Cole slaw, this keeps me from eating out.

2) ROAST BEEF FOR HOT ROAST BEEF SANDWICHES Another portion I placed in different freezer containers. Using the stock in the roaster, I brought it to a boil on the stove, and slowly added gravy flour until I had nice smooth gravy. I then ladled an ample amount over the beef, saving the rest of the gravy for other dishes. I also freeze this for later. I love this on bread, with mashed potatoes, and buttered peas and carrots. Use an ice cream scoop for the potatoes and you have an authentic “blue plate special” from scratch. And for a fraction of the cost.

3) ROAST BEEF HASH I took another portion of the beef and chopped it finely. In a heavy saucepan using a cup of the gravy, another cup of water and a teaspoon of Kitchen Bouquet, I added the chopped beef, 5 finely diced rinsed potatoes (for quicker results, use a bag of diced frozen hash browns – perfect size!), ½ cup finely diced chopped celery, and ½ cup finely diced onion. Bring to a boil, simmer for 45 minutes. I serve this over biscuits with a green salad.

4) HOMEMADE VEGETABLE SOUP Using a cup of chopped roast beef, I add a cup of diced potatoes, frozen peas, carrots, black-eyed peas, a can green beans, a can of whole kernel corn, a can of diced or crushed tomatoes, a tiny bit of diced celery and ½ cup minced onion. In a heavy saucepan, I cover this with water; add 3 teaspoons of Kitchen Bouquet and a can of tomato paste. Add salt and pepper; simmer for an hour or more stirring frequently. You can add more or less water, depending on how “soupy” you like it. This is wonderful with a grilled cheese, or better yet, a slab of corn bread. You can freeze this, too.

5) BEEF STEW Using the last of my beef, I add it to the rest of the gravy in the oval roaster, along with chopped potatoes, carrots, frozen peas, a little onion, and simmer until the vegetables are tender. I do not freeze this. I don’t like the texture of the potatoes after it has been frozen.

Using Kitchen Bouquet and water, you can make your own stock, regardless of how much you need.

If there is something you do not like, you can always take a can of diced tomatoes, a little onion, and simmer it with the beef, making Swiss steak. My family does not care for this, so I don’t make it. My mother did however, and served it with hot buttered noodles.

Dump Cakes!

If you've ever been to any kind of church or organization pot luck event, you've probably had Dump Cake. My mother, for years, belonged to a group at our church called the "Livewires". It was a senior adult group which met twice a month, took trips, and had potluck luncheons at their meetings. I would go and help out in the kitchen, I baked their turkeys at Thanksgiving, and hams at Christmas. Every luncheon, you could find several Dump Cakes. Not only are they delicious, you can prepare it and bake it off the morning of the event. They are great served alone, but even better with whipped cream or ice cream. Here are my mom's recipe and my pumpkin recipe.

Catt's Fruit Dump Cake

1 can cherry pie filling
1 - 20 oz can crushed pineapple
1 box yellow cake mix
1 1/4 stick margarine, sliced
1/2 cups nuts, chopped (walnuts, pecans, almonds)

Spread pie filling in 9 x 13 greased pan. Scatter pineapple over pie filling. Sprinkle dry cake mix over that. Drop margarine slices over dry cake mix. Scatter nuts. DO NOT STIR.

Bake at 350 degrees for 40 minutes or until brown.

The flavors above are just a suggestion: you can use:

Blueberry pie filling with crushed pineapple and a white cake mix:

Apple pie filling, a can of whole cranberries with yellow or spice cake mix:

Cherry pie filling, omit the pineapple and use a chocolate cake mix, like a black forest cake:

Raspberry pie filling, pineapple or peaches, French vanilla cake mix;

Peach pie filling and some frozen raspberries with a white or yellow cake mix;

You can certainly omit the nuts – or use coconut which gives it a tropical flair.

Melt the butter and pour it over the cake if that's easier for you.

Catt's Pumpkin Dump Cake

1 (29 oz.) can pumpkin
1 (12 oz.) can evaporated milk
1 cup sugar
1/4 tsp. pumpkin pie spice
1/2 tsp. cinnamon
3 eggs
1 box yellow cake mix
1 cup pecans (chopped)
1 cup butter or margarine (melted)

Beat together pumpkin, milk, sugar, pumpkin pie spice, cinnamon, and eggs. Pour into 9x12 greased baking dish. Sprinkle the dry cake mix evenly over the pumpkin mixture, then sprinkle on pecans. Drizzle melted butter over the top. Bake at 350 for1 hour. Cool slightly. Top with whipping cream, and enjoy. This is a great alternative to pumpkin pie at the holidays. If you take this to a party, be sure you take the recipe, because everyone will want to know!

A very special cake recipe

I first wrote this little story back in 2000 when Matthew was just 5. He's now 11, and tomorrow he is having his tonsils removed. We'll be home in no time, I know. But I guess no matter how old I get, I will never get over missing my mom at times like this. Please enjoy the story, and bake the cake!

I know Matthew will never remember my mother. He was not even 11 months old when she died. She was extremely close to all of her grandchildren, but Matthew never really got the chance. His first steps were at her funeral – I always thought of that as ironic. But she loved him so much and when I do still grieve for her, I do it for I know Matthew will never know her. He does not remember when he was 4 months old and so sick with the flu; she sat in my living room and rocked him for 2 days. She rubbed his tummy, and the sickness he felt was second to the pain she felt for him. Jimmy was close to her, she was there when he was born and experienced all the firsts with him. Steven was born after she died, but the entire time I carried him, I imagined her by a quiet stream my pastor mentioned in her eulogy, rocking Steven and getting him ready for the world. I went into labor twice with Steven and had to return home, I joked it was because mom was not ready to let him go. Of all of my children, I always considered Matthew to know of her the least.

Until tonight.

I have gone through her box of recipes no less than 100 times looking for particular dishes. As I was scanning through there today I saw a recipe that had never caught my eye. No name, just some ingredients and the directions. Something would not let me put that card down. I decided to bake it tonight. It smelled wonderful, and I do not remember mom ever making it. It was odd to me too because it had no name. It was not like her to do that. And why had I never noticed? It is in her handwriting and everything. After dinner, I gave each the boys a piece of the cake. It has no icing so I was going to top it with whipped cream - before I could turn around, Matthew had inhaled his! "What is this mom, it is great!" He ate another piece. A half an hour ago, he showed up in the kitchen, still half asleep, asking for more cake. I let him have another piece. And I told him the recipe came from his Mamaw. Just then it hit me - we would name this cake for Matthew. And he too, will have something from her.

Matthew's Memories of Mamaw Cake

1/2-cup margarine or butter
1 cup firmly packed light brown sugar
1 egg
1-teaspoon vanilla extract
1 cup all purpose flour
1/2 teaspoon salt1 cup chocolate chips

Preheat oven to 350 degrees. Grease 8-inch square pan. In small saucepan, melt margarine or butter over low heat. Remove from heat and add sugar stirring until dissolved and smooth. Pour mixture into bowl and beat 1 minute. Add egg and vanilla, continue beating until fluffy. Mix in four and salt, just until blended. Fold in chocolate chips. Bake 25 to 30 minutes or until tooth pick inserted in center comes out clean. Cool slightly and serve. Go make some memories too.

Catt's Cream of Coconut Cake

I love this cake! I know it's a variation of the "Better than....." cakes, but I like this one more than any I've tried. At the end of this recipe, I'll post some variations too. This cake is very rich - just a small square will satisfy you!

1 (18.25-ounce) box white cake mix
1 (16-ounce) can coconut milk
1 (14-ounce) can sweetened condensed milk
1 (16-ounce) container whipped topping
1 (8-ounce) bag sweetened flaked coconut

Prepare and bake white cake mix according to package directions in a 13 x 9 baking pan. Remove cake from oven and while still hot, using the end of a wooden spoon, a skewer or a fork, poke holes all over top of the cake. Whisk coconut milk and sweetened condensed milk together. Pour over the hot cake. Cool completely then frost with the whipped topping and sprinkle with the flaked coconut. Cover and store in refrigerator.

This Cream of Coconut Cake makes a lovely Christmas dessert. I like to decorate with red and green cherries. Because of the coconut, it looks like snow.

I've also made this cake using a devils food cake mix; whisk together caramel ice cream topping and sweetened condensed milk, pouring it over the warm cake. Frost with whipped cream, and top with Heath Bit's. It's so good, trust me - take either of these recipes to a pot luck dinner or any gathering and you'll have to make sure you take the recipe. You'll be the hit of the party!

Catt's Easy Lemon Pound Cake

I have a pound cake recipe that's delicious, but here's one you can go right to your pantry and make.

Catt's Easy Lemon Pound Cake

l pkg. 2 layer lemon cake mix
l (3.4 oz) lemon OR vanilla instant pudding
4 eggs
l/3 c. veg. oil
l c. water

Preheat oven to 350.

Grease and flour bundt or tube pan. Combine cake mix, pudding, eggs, water and oil in a large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into pan and bake 50 to 60 minutes. Cool in pan for 25 minutes and then invert onto a dish or serving plate. Cool completely.

For Glaze: You can heat either vanilla frosting or lemon frosting in microwave on high power for l0 to l5 seconds. Drizzle over cake. You can also make your own using powdered sugar and lemon juice. However, I prefer to sprinkle the cake with powdered sugar and not use a glaze.

I've used different flavors for this pound cake, depending on what I have in the pantry: I've used chocolate cake mix with chocolate pudding: white cake mix with vanilla pudding: Duncan Hines makes a pineapple cake mix, it's good using vanilla pudding - it's perhaps my favorite one so far. I've also used an orange cake mix with vanilla pudding. Just play with it, and use what you have on hand. That's the key to quick recipes: while it's not what some may say 'from scratch' it's all about cooking at home, not buying it from the store already made. This way, you can control the flavors and customize it with what your family likes.

Martha's Jumbo Chocolate Chip Cookies

My mother started baking these after having a large cookie from the mall. You can bake them smaller though, by using a tablespoon instead of a 1/4 measuring cup.

3/4 cup butter, softened
1/4 cup shortening
3/4 cup sugar
3/4 cup firmly packed brown sugar
2 eggs
1 teaspoon vanilla
2 1/4 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 12 oz package chocolate chips (I use Nestle mini semi sweet chocolate chips - I prefer the even small distribution of chocolate, plus they remain creamy in the cookie.)

Cream butter and shortening, gradually adding sugars, and beating well at medium speed until light and fluffy. Add eggs and vanilla, beating well. Sift flour, soda, and salt, then and add to creamed mixture, mixing well but not over mixing. Stir in chocolate chips. Drop dough by 1/4 cup onto greased cookie sheet. Lightly press down. Bake at 350 degrees for 15 - 17 minutes until light brown.

Martha's Peanut Butter Cookies

I am not sure where this recipe originated, but it is an old one. It pretty much follows along the same lines as the old time peanut butter cookies.

My mother made the best cookies. She took careful time to roll each one the same size, and of course, I was almost 30 and still bringing her cookies to work with me, like a big kid! When she fixed them for me to take someplace, she put them in a box - I mean a box like you get from Dillard's, with the tissue paper and everything. She layered them in just right. Folded lots of tissue paper on top and then off to work I went. I remember one of the men could not figure out what bakery I got them from and he was so surprised when I told him my mother made them. And they do taste just like a bakery cookies. I make a lot of these at the holidays of course, and the last couple of years my mom was alive, she got fancy and dipped them half way in chocolate - talk about rich! She baked them for her Senior Adult class, and everyone got a dipped cookie. When I run into some of the ladies, they still talk about how wonderful the cookies were. I hope they become a part of your family traditions!

1 cup Crisco Shortening
1-cup brown sugar
1 cup white sugar
1-cup peanut butter
2 eggs
2 ½ cups flour
2 teaspoons soda
2 teaspoons vanilla

Preheat oven to 350 degrees.Cream shortening. Add sugars and cream. Add peanut butter and eggs, mixing well. Sift flour, soda and vanilla, then mixing to cream mixture just until combined. Roll into balls (I use a little over a tablespoon) and place on cookie sheet, 12 to a sheet. Using a fork, flatten crosswise. (I dip my fork in sugar so it does not stick and the extra sugar on the cookie doesn't hurt.)

Bake for 10 minutes, or until lightly brown. Watch them close, they will burn easily. Cool on racks, and enjoy!

You can take these cookies, when cooled, and dip half the cookie in dipping chocolate (you can get chocolate bark for this.) They are so good, but actually, I prefer them plain.

Catt's Oatmeal Raisin Cookies

I think these cookies just smell like the holidays! I love them, the combination of the orange, cinnamon and nutmeg fills your house with the most wonderful aroma. I took them to a cookie contest at church once, with the dipping half of the cookie in white chocolate then sprinkling them with pecans, and they won first place. They were really gorgeous!

1-cup butter or margarine, room temperature
1 1/2 cups sugar
1 egg
1/4 cup pure orange juice or apple juice
2 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon grated orange peel (I would omit this ingredient if you use apple juice instead of orange juice)
3 cups quick cooking oats
1-cup raisins
1 cup chopped pecans (optional - I don't use them)

Cream butter; gradually add sugar beating at medium speed until light and fluffy. Add egg, beat well. Add juice, orange peel and vanilla, beating well. Sift in a separate bowl; flour, soda, salt, cinnamon, and nutmeg . Add to creamed mixture, beating just until mixed. Fold in oats, raisins and nuts if desired (unless you like female cookies as we do.) Mix just until blended. Drop by rounded tablespoons onto parchment paper on cookie sheet. Bake 350 degrees for 13 minutes or until lightly browned. Remove to wire racks and cool. If you don't want to use juice, use water.

When they are cool, for extra decadence, dipped half in white chocolate, let dry on wax paper. Before the white chocolate dries, sprinkle lightly with finely chopped pecans. Talk about professional -they look like they came from a gourmet shop!

Catt's White Chocolate Chip cookies

Catt's White Chocolate Chip Cookies

3/4 cup butter or margarine
1/4 cup shortening
3/4 cup white sugar
3/4 cup packed brown sugar
2 eggs
1 tsp vanilla extract1
/2 tsp almond extract
2 1/4 cups all purpose flour
1 tsp baking soda
1/4 tsp salt
1 bag white chocolate chips
1/2 cup macadamia nuts (optional)

Preheat oven to 375.

Cream margarine, shortening and sugars - add eggs, and extracts. Sift flour, baking soda, and salt - then mix into creamed mixture just until blended. Stir in chips and nuts (you can omit the nuts if you prefer female cookies.)

Bake at 375 degrees for 10 minutes or until lightly browned. I use a cookie scooper to get mine out, if you want big cookies you can use an ice cream scooper. For small cookies, you can get 12 on each sheet: but if you are using the ice cream scoop for larger cookies, you will only get 6 on each cookie sheet. Also - I use a 'Airbake' cookie sheet or food service cookie sheet and parchment paper. They make the bottom of your cookies as pretty as the top. I use the Kroger "better for baking" because it is 80%, and makes the best cookies.

Catt's Lemon Bars

This are just so good, they are almost refreshing.

Catt's Lemon Bars

2 1/2 cups flour, separated and sifted in one 2 cup increment, and a 1/2 cup increment
1/2 cup powdered sugar
3/4 cup butter or margarine
1/2 teaspoon baking powder
4 eggs, beaten
2 cups sugar
1/3 cup lemon juice
(I use a fresh lemon, and I zest it too and add that to the mix, too. But if it is the difference between using lemon juice out of the bottle and not making the lemon bars because you don't have a fresh lemon, please...use the juice from the bottle. Just as long as you make them. )

Combine 2 cups of the flour, 1/2 cup powdered sugar and margarine and mix until blended.
Press dough into 9x 13 greased pan, bringing edges up a bit. Bake 20 minutes in a 350 degree oven until lightly browned. Combine remaining flour, baking powder, eggs, sugar, and lemon juice (and zest if you have it) until mixed well, and pour over baked crust.

Return to oven and bake until set, about 25 - 30 minutes. Let cool for about 20 minutes, then dust them lightly with additional powder sugar, if desired.

Catt's Dill Dip

Catt's Dill Dip

1 cup mayonnaise
1 cup sour cream
2 Tablespoons dried minced onion
1 tablespoon parsley
1 teaspoon dill weed
1 teaspoon Beau Monde

Whisk together all ingredients. Let sit overnight, so the flavors can marry.

Serve in a hollowed round loaf of pumpernickel bread, or in a green pepper and a red pepper, which have been hollowed out also. Can also serve with crackers and vegetables even though I have to tell you, the best thing to dip in this is bread cubes. I just take a loaf of french bread and cut it into bite sized cubes. Yummy!

My Mom's Stuffed Green Peppers

No hamburger and rice for my mom's, this is the best winter comfort food.

If you have some wonderful green bell peppers, here is the best recipe to enhance the flavor. This is not your typical ground beef/rice filling, my mom used leftover roast and it is so good. The smell throughout the house was enough to make your mouth water. Enjoy!

Martha's Stuffed Peppers

Leftover beef roast, chopped fine (usually 2 cups is good)
1 can crushed tomatoes (I usually use a 15 oz can, include the juice)
small chopped onion, chopped fine
I can shoe peg corn*
Peeled potatoes, chopped fine

Mix together in large bowl. Using a tablespoon, stuff inside green peppers that has tops removed and insides cleaned. Mom also rubbed the inside of the pepper with salt and black pepper before she stuffed them. Place in dutch oven (or crock pot even though be warned, your peppers might be a bit pungent if you cook them too slow in the crockpot.) Any left over beef mixture, spread around the bottom of the pan under and around the peppers. Simmer until green peppers and potatoes are tender, about 30 - 40 minutes. Please remember, the ingredients in the green peppers should be diced finely, they cook better that way.

These are wonderful. Mom always served them with cornbread. Absolutely wonderful.

*Shoe peg corn is a white, small kernal corn. You can buy it in cans, but you can buy it frozen as well. Either will work in this recipe, and it really gives the dish a nice balance of colors!

Catt's 70's Style Crockpot Mushrooms

Can you just picture these in your avocado green crock pot?

Rinse 3 pounds mushrooms, and trim off just the very end of the stem (leave stem intact, just remove the rough part) and leaving mushroom whole. Drain well. In slow cooker or crock pot, put one stick of butter in the bottom, and add mushrooms - your top to the crockpot may even be askew, that's ok, they will cook down momentarily. Sprinkle generously with garlic salt. Cook on high 3 hours or low for 6 hours. Serve. Watch them disappear.

These go great with http://mymotherstable.blogspot.com/2007/01/catts-spicy-swedish-meatballs.html

Catt's Famous Hashbrown Casserole

Simply put, most requested recipe ever.


Catt's Hashbrown Casserole

2 pounds frozen hashbrowns, Southern Style (diced) thawed
1 can cream of chicken soup
1 cup sour cream
1 stick butter or margarine, melted
1/2 cup milk
2 cups shredded cheddar cheese
2 Tablespoons dried minced onions
1 sleeve Ritz crackers, crushed and tossed in melted butter

Preheat oven to 350. Grease a casserole dish. (I use a 7x11.)

In a large mixing bowl, combine soup, sour cream, melted butter, cheese and onions. Mix until creamy. Add potatoes, fold in until thoroughly coated. Pour into casserole dish and bake 30 minutes. Cover with crushed crackers, and continue baking for 30 minutes or until bubbly.

You can make this in a half size disposable steamtable pan, and take it to a pot luck. Make sure you take the recipe though, everyone will want it.

Catt's Authentic AuGratin Potatoes

Easiest recipe ever, and you'll swear there is cheese in here somewhere.

Catt's AuGratin Potatoes

2 lbs Yukon Gold Potatoes
2 cups Heavy Whipping Cream
1 teaspoon minced garlic clove (optional)
1/2 teaspoon white pepper
Salt to taste

Peel potatoes - slice very thin, or cut into small cubes. Rinse well.
Whisk together cream, garlic, white pepper and salt - add potatoes and stir, making sure each one is coated. Generously grease a casserole dish. Using a slotted spoon, lift potatoes out of cream into dish. Pour the cream over potatoes. Bake at 350 degrees for an hour, or until potatoes are fork tender. Serve steaming hot.

Catt's Spicy Swedish Meatballs

Blast from the past, we had these at every Christmas party, NYE and Superbowl Party...of course, with our Superbowl Party, we cheer for the clock. Is the Superbowl football?


Catt's Famous Appetizer Meatballs,

1 bottle Good Quality Ketchup (Heinz, Red Gold)
1 bottle Chili sauce or Cocktail Sauce
1 jar red currant jelly
1/4 cup packed brown sugar

In sauce pan on top of stove, whisk together first 4 ingredients. Add meatballs to slow cooker or crock pot and pour sauce over meatballs, cook on high 4 hours or on low up to 7 hours. Delicious, really good served with the 70's style slow cooker mushrooms.

You can make your own meatballs, or use the frozen kind. You'll need at least 40-50 meatballs. For the holidays, substitute a can of cranberry sauce or a small jar of grape jelly instead of the red currant jelly.

Catt's Famous No Peek Casserole

This is one of only 2 dishes I use cream soup for. It's just an old standard, and as with some childhood memories, you just can't gourmet the recipe!


Catt's Famous "No Peek" Casserole

2 - 3 lbs beef cut into bite sized pieces (inexpensive cuts work great!)
1 can cream of mushroom soup
1 package dry onion soup mix
1 can mushrooms
2/3 cup milk

Brown meat, lower heat and add the rest of the ingredients. Mix well. Pour into a lightly greased, tightly covered casserole or roaster (very important!) and bake for 2 1/2 hours at 300 degrees. Don't Peek! Remove from oven and serve over hot noodles or rice. Crusty bread is a must!

Like the recipe says, you can use inexpensive beef for this. And, your house will smell delicious! I made this usually on a Sunday, and my mom would walk in the house and say "ah, this must not be a pay week." I could throw this together with the stuff I had from the pantry.

Pantry Bean Chowder

Catt's Bean Chowder

This is so easy, I am almost ashamed to post it. 10 years or so ago, I went into a local salvage store and was able to get canned northern beans, potatoes, carrots, butter beans, and other canned goods for pennies a can. I put together this recipe as a result of that great find, and I am glad I did. It is one I repeat and people who come to my house to visit request it. My mom loved it, and she said it is not a soup at all, more like a chowder. (Please, so there is no bloodshed, do not call it a stoup.)

In the morning, before I left for work, I would dump in the crock pot:
2 cans Northern Beans
1 can Butter Beans
1 can potatoes, diced into small cubes
1 can carrots, diced into small cubes
enough cups of chicken stock or broth (made with bullion, or base) to cover
1 tsp minced onions
1/4 cup chopped celery (optional)
1 cup diced smoked sausage, ham, or kielbasa
salt and pepper to taste

I turn it to low and cook it all day. If it was a Saturday, I cooked it on high for about 3 hours. When it was done, I served it over fried cornbread. Sometimes, I had a nice cold bowl of cole slaw, the chowder and the slaw paired well with the different textures.

I know it is an easy one, but I have to tell you, I got these canned goods for $1 per case of 12. It made a great winter meal, considering I got the corn meal cheap also, and since at that time I was a single mom, I could not beat the price. To this day, when I get the canned goods 4/$1, I still make this at least once a week.

Chicken for Everyday

For this, you can use either boneless or bone-in. I used the boneless, because Iwas able to get it for $1.66 a pound. I bought 2 bags at Aldi's, they were 3 lb bags for $4.99. So I started with 6 pounds of boneless chicken breasts.I cooked it the way I cook most meats in large quantities: in a large oval roaster, with a tight-fitting lid. I put it in at 5:00pm, and it was ready to use at 9:00pm. I cooked it at 300 degrees, with a cup of water, salt and pepper. That was it. Halfway through the cooking time, I took it out and, using a spatula, I broke it up in pieces and let it continue to cook in the wonderful juice it had in it.When it was done, I let it cool slightly. Then, using the freezer plastic ziplockbags, I separated it into 6 packages. At this point you can leave out what you want and freeze the rest for easy meals. And don't forget to distribute the stock-- it will need stock to thaw it out so it does not become dry. If for some reason you do not have enough stock, you can always make a cup of stock using buillon or, my personal favorite, chicken base. Then just add it to the freezer containers. Here are some ideas:

Chicken Lasagna:
2 cans spaghetti sauce
Oven-ready noodles
Ricotta cheese with an egg and mozzarella cheese mixed all together.
Spoon some of the sauce in a casserole dish. Lay noodles on top. Distribute thawed chicken meat over noodles. Cover with sauce. Add more noodles, then all of the ricotta cheese mixture. Add more noodles, and cover with the rest of the sauce. Top with fresh Parmesan cheese and bake at 400 degrees for 45 minutes or until bubbly.

Cream of Chicken:
Add the chicken to a saucepan. Add half a cup of stock, which has 2 teaspoons of flour whisked in (stock make from buillon or base). Cook until hot. Add 1/3 cup heavy cream, give a quick stir, and serve over toast, biscuits, or buttered noodles. Good side dishes with this are steamed broccoli, glazed carrots, or a tossed salad. You can also stir in some mushrooms.

Chicken Tettrazini:
This could not be easier! Take the Cream of Chicken and, instead of serving, stir in a can of mushrooms, pimentos and a handful of cooked spaghetti. Pour into greased casserole dish, smother with cheddar cheese, and bake until bubbly.This is one of our favorites!

Chicken Barbecue
Thaw the chicken, add bottled barbecue of your choice, and serve. What is easier?

Chicken and Dumplings
Bring to a boil 6-8 cups of chicken stock ( you can make this from buillon or base.) While that is cooking, take a can of 10 biscuits, flour each biscuit and flatten out until each one is thin. Using a pizza cutter, cut each biscuit into strips, turn and cut again to make small squares. Drop each piece individually into boiling stock. When you are through dropping the biscuits in, give it a quick stir, and simmer gently uncovered and stirring frequently. After 10 minutes, add a bag of the thawed chicken. Simmer an additional 10 minutes and serve.

Chicken Fajitas
Put chicken in crock pot (frozen is ok) with a sliced onion, sliced green pepper, salt and pepper. Cook on low for 2 hours. Serve in warm tortillas with sour cream, lettuce, and salsa. If you like it crisp (as I do), you can stir fry the veggies then add the chicken, thawed, after you remove the veggies.

Chicken and Dressing
Prepare boxed cornbread-style stuffing mix, using 2 cups of water and a whole stick of margarine. When it is done, pour into a greased casserole dish. Top with chicken, a cup of stock (made from-- well you know by now-- buillon or base), dot with margarine, and bake until bubbly, about 30 minutes.

White Chili
Take 2 cans of Northern beans; add chicken and a can of sliced green chilis. Bring to a boil, reduce heat and simmer. Serve in bowls with a sprinkle of cheddar cheese, a dollop of sour cream, and a spoonful of salsa. This is so good and easy it is a sin.

"Homemade" Chicken Noodle Soup
Cook a bag of noodles. Cover with enough water to make a soup. For each cup of water you used, use a buillon cube or a teaspoon of chicken base. Add a finely diced carrot, a small amount of diced celery, salt, pepper, and a bag of your chicken (give it a few quick dices so the pieces are spoon sized). Simmer for 20 minutes, and serve. Your family will never want canned soup again. And why would they?

See how many meals you can use this in? And the chicken is already cooked so meal time is a breeze-- and most of the items are things already in your pantry. Cost-efficient, satisfying, and most of all, home-cooked. What can be better?

YOLANDA’S YUMMIEST SWEET POTATO PIE

INGREDIENTS:
· 2 Pillsbury unbaked 9-inch pie shells
· 2 large cans Bruce’s Cut Sweet Potatoes, drained
· 1 stick of sweet cream butter, softened
· 1/3 cup Karo Dark Corn Syrup
· 1 tablespoon molasses
· 1/2 cup dark brown sugar
· 1 can Sweetened Condensed Milk
· 2 large eggs, beaten
· 2 teaspoons vanilla extract
· 1/8 teaspoon salt
· 2 tablespoons ground cinnamon
· 1 tablespoon ground nutmeg
· 1 pint Heavy Whipping Cream
· ½ cup confectioners sugar


DIRECTIONS:

1. PREHEAT oven to 425° F.

2. PRICK entire bottom of pie shells with fork, and BAKE for 15 minutes. Allow to cool.

3. MICROWAVE sweet potatoes and butter in large bowl for 3-4 minutes. Mash thoroughly
with fork. Stir in Karo syrup, molasses, brown sugar, condensed milk, and eggs. Stir in
vanilla extract, salt, cinnamon and nutmeg.

4. POUR mixture into prepared pie shells.

5. BAKE at 425° F for 15 minutes. Reduce heat to 350° F and continue to bake for 30 to 40
minutes, or until knife inserted near center comes out clean. Cool on wire rack for 2 hours.

6. WHIP heavy cream together with confectioner’s sugar until soft peaks form.

My Sister's Oatmeal Carmelitas

This is the best thing I have, without a doubt, eaten in my life. When my sister makes them and brings them to my house, I forget the cheesecakes, cookies, fudge, and pies. I eat only these.


But I think it is what I am reminded of when I eat them. As I take a bite, I can see myself back in the late 60's and early 70's. I was in about the 4th grade I think. I had a teacher who was a little standoffish. Around thanksgiving, I took a box with a new dessert my sister had made, called Oatmeal Carmelita's. My teacher at the end of the day called me aside and told me she wanted to talk to my mother when she came to pick me up. So she walked out with me to the car, and asked my mother to make some of those bars for her to mail someone, she had someone very special. My mom agreed and my teacher said she would pay for all the ingredients, and anything else she wanted to make was ok. So off we went, and my sister and mother got busy. They baked cookies, made fudge, and then my sister made the Oatmeal Carmelita's. So when my mother came to get me from school a few days later, my mom walked in with a big box of goodies. My teacher had some money in her hand, and my mother was telling her the best way to package them. My mother was somewhat of an expert, my brother had just returned from a few years in Japan in the Air Force.

After the conversation, my mother asked her whom she was sending these too. And I will never forget my teacher’s response. She said, "My younger brother is in Vietnam. He will be there for the holidays, and a lot of the guys are getting homemade things to share on Christmas Day. I thought there would be perfect for him, because after all.........we worry about him, you know? My mother makes herself sick every time it is on the news. We will miss him this year, and I want him to know how much we are thinking of him." The tears welled up in my mother's eyes. She was lucky enough to have her son home, and her heart went out to my teacher. As my teacher pushed the money in my mother’s hand, I watched my mother gently push the money back, and she reached out and hugged my teacher. She would not take any money, and when my teacher insisted, she told my teacher to instead save it for when her brother comes home, and buy him an extra special Christmas gift. My teacher cried, and later told me what a wonderful mom I had.



As if I didn't know.

Oatmeal Carmelita's


1 cup all purpose flour, sifted
1 cup quick cooking oats
3/4 cup firmly packed brown sugar
1/2 tsp baking soda
1/4 tsp salt
3/4 cup margarine
1 cup chocolate chips
½ cup nuts (walnuts or pecans)
3/4 cup caramel ice cream topping
3 tbsp flour



Combine flour, oats, brown sugar, soda, salt and margarine. Blend well at low speed to form crumbs. Press half the crumbs into an 11 x 7 inch pan. Bake at 350 degrees for 10 minutes. Sprinkle with chocolate chips and nuts. Blend caramel topping and 3 tbsp flour. Pour over chocolate chips and nuts to cover. Sprinkle with remaining crumbs. Bake 20 - 25 minutes, until done. If you have any doubts about the way your oven heats, start checking this after 15 minutes. I also line my pan with parchment paper, and I let it hang over the sides - that way I can chill them, lift it out with the parchment paper, and cut them in squares using a pizza cutter.

And just to show you how darn cute I was, I called these "carmel eaters" when I was a kid.