Category: RECIPES

BANANA PUMPKIN MERINGUE PIE

When we go antiquing one of my favorite finds are old recipe boxes, BUT they have to be full of lovingly handwritten recipes!  Needless to say between these finds, cookbooks and magazines I have amassed a LARGE amount of recipes to try or if you will, scraps of recipes, hence the new meme name.

Years ago I participated in a meme called Magazine Monday in an effort to clean out magazines and cook booklets hosted over at the now defunct blog Cream Puffs in Venice. I’d love to revive that meme AND clean out ALL my scraps of paper, but as I don’t know how to contact her for her permission to use the meme, I’ve decided to create my own theme called RECIPE SCRAPS and even better it won’t be tied to a specific day 😀  I like not assigning a specific day to this theme AND even better these scraps of paper will go away forever as I try each recipe.

BANANA PUMPKIN MERINGUE PIE
1 pie crust (homemade or store bought – your choice)
1 can Libby’s pumpkin puree
6 bananas
3 eggs
1 cup heavy whipping cream
1/2 cup sugar
1 teaspoon pumpkin pie spice
2 tablespoons unsalted butter, softened
1/2 teaspoon FRESHLY grated nutmeg
pinch FRESH ground salt

  • Preheat oven to 350°.
  • Arrange unpeeled bananas on cookie sheet and roast 10 minutes. Remove from oven and cool before handling.
  • Increase oven temperature to 375°.
  • Line a 9 inch pie plate with pie dough.
  • Lightly brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish.
  • Peel bananas.
  • Add bananas to food processor and puree.
  • Add sugar, eggs, cream, pumpkin pie spice, butter, nutmeg and salt.
  • Add pumpkin and stir until JUST incorporated.
  • Transfer to pie plate.
  • Bake 50 minutes or until set around edges and only slightly jiggles.
  • Cool completely on rack.

MERINGUE
4 egg whites
6 tablespoons powdered sugar
1/4 teaspoon cream of tartar
pinch FRESH ground salt

  • Preheat oven broiler.
  • Beat egg whites until frothy.
  • Add cream of tartar and powdered sugar 1 tablespoon at a time until stiff glossy curled peaks form.
  • Spread on filling being sure to seal the edges to the pie crust.
  • Swirl meringue with the back of a spoon to create decorative peaks.
  • Broil at least 4 inches from the heat source for 5-7 minutes or until lightly golden.
  • Let cool 30 minutes before slicing.

NOTE:

  • Preparing your meringue in a freezer chilled metal bowl with freezer chilled beaters helps with the meringue success.
  • If you have a kitchen torch, you can also use this method as an alternative, but be careful to spread the flame evenly across the entire surface to achieve a uniform look.

ITALIAN DEVIL CHICKEN & TOMATO POTATO CASSEROLE

These two recipes go hand in hand for us.  The marinade on the chicken makes it sooooooooo tender and flavorful too. The tomato potato casserole is good, but add the sauce and it ALL comes together as GREAT & YUMMY! 😀

ITALIAN DEVIL CHICKEN & TOMATO POTATO CASSEROLE

ITALIAN DEVIL CHICKEN
1 pound Chicken tenders
2 ounces avocado oil
3 cloves garlic, minced
Juice of 1 LARGE lemon
2 tablespoons Frank’s Original Hot Sauce
FRESH ground sea salt and black pepper
Wondra flour for dredging
1 tablespoon butter

  • Whisk together the avocado oil, lemon juice, garlic and hot sauce.
  • Season chicken tenders generously with FRESH ground salt and pepper.
  • Add chicken pieces to a shallow dish and pour marinade over top.
  • Cover and chill 4-8 hours or overnight.

 

  • Melt butter in skillet over medium heat.
  • Drain marinade off chicken pieces.
  • Dredge chicken pieces in flour and add to skillet.
  • Sear chicken pieces 2-3 minutes each side until golden and cooked through.
  • Remove chicken pieces and keep warm while preparing sauce.

SAUCE
4 ounces tomato pesto
1 cup Marsala wine

  • In the same skillet add wine being sure to scrape up all the browned bits.
  • Whisk in tomato pesto and simmer on medium high 5-6 minutes until heated through and slightly reduced.
  • Serve sauce over chicken pieces.

TOMATO POTATO CASSEROLE
potatoes, peeled and sliced thin
Italian Roma tomatoes, sliced thin
Vidalia onion, sliced thin
FRESH ground sea salt and black pepper
Parmesan Cheese, grated
FRESH basil leaves, torn, to taste
5-6 tablespoons Avocado oil
1/4 cup water

  • Spray baking dish with non-stick cooking spray.
  • Arrange potatoes in a layer, followed by a layer of onions and then a layer of tomatoes.
  • Sprinkle with basil leaves, to taste.
  • Season each layer to taste.
  • Repeat layers ending with the Parmesan cheese.
  • Sprinkle oil over cheese layer evenly.
  • Pour water over top.
  • Bake covered for 30 minutes.
  • Bake for another 30 minutes or until tender and cheese is golden.

PEANUT BUTTER BALLS

PEANUT BUTTER BALLS
1 cup sugar
3/4 cup light corn syrup
1/4 cup QUALITY honey
1 cup JIF creamy peanut butter
1 teaspoon vanilla
6 cups rice krispies
Almond Bark (optional)
Sprinkles for decorating (optional)

  • Combine the sugar, corn syrup, honey, peanut butter and vanilla in heavy saucepan, stirring constantly until mixture begins to boil.
  • Remove from heat.
  • Add rice krispies.
  • Using gloved hands lightly sprayed with non-stick cooking spray roll into small balls and place on wax paper.
  • Let cool completely.
  • You can eat them as soon as they cool or decorate them if you choose.
  • Melt almond bark and dip each ball in chocolate before placing on wax paper.
  • Immediately decorate as the almond bark dries very quickly.

NOTE:

  • This recipe is COMPLETELY versatile – change out the cereal for ANY cereal of your choice, cheerios, corn flakes, chex etc… AND/OR you can change out the peanut butter for another nut butter, almond butter, cashew butter…
  • Sprinkles can be anything of your choosing.  I also like using mini chocolate chips and finely chopped honey roasted peanuts.

COWBOY BEANS ala SLOW COOKER and GREEN CHILE CORN BEER BREAD

It’s cold, wet and windy up here in the Pacific Northwest as a series of winter storms have been moving through one after another.  It’s the kind of weather that wants to make you turn over, pull the covers over your head and go back to sleep – the kind of weather that makes me crave serious comfort food.  One of our favorite comfort foods for this weather is Cowboy Beans. The best thing about this recipe is that it cooks ALL day in the slow cooker and the aroma makes the house smell cozy and homey. BE SURE AND SOAK YOUR BEANS OVERNIGHT THE DAY BEFORE YOU WANT TO MAKE THIS RECIPE.

As this recipe cooks your beans will start absorbing the flavor AND the color.  They actually become more and more tasty in the days that follow.  I usually make BEER Bread with this and it’s a HUGE hit.

COWBOY BEANS serves 6
1 pound navy beans
1 small onion, chopped
1 tablespoon garlic powder
1/2 cup dark brown sugar
3/4 pound ground beef
4 slices thick bacon, chopped
1 cup water
3 cups beef broth
1 cup Sweet Baby Ray’s Original BBQ sauce
1/4 cup molasses
1/4 cup apple cider vinegar
1/4 cup Bragg’s liquid aminos

  • Rinse your beans and drain.
  • In a large skillet brown bacon pieces over a medium heat until browned and ALMOST crisp. Remove bacon pieces with a slotted spoon to drain on paper toweling.
  • Add beef to bacon grease browning and crumbling to small pieces until cooked through. This adds are flavor! Drain well of excess grease.
  • In slow cooker whisk together the water, molasses, apple cider vinegar, liquid aminos, brown sugar and beef broth with garlic powder.
  • Stir in beans, ground beef and bacon pieces until well blended.
  • Cook covered on high 6 hours.
  • Stir in BBQ sauce,
  • Cover and cook another 2 hours or until beans are tender.

NOTE: BE SURE AND SOAK YOUR BEANS OVERNIGHT THE DAY BEFORE YOU WANT TO MAKE THIS RECIPE!

These beans make for wonderful leftovers too.  We really like them over hamburger patties like the old chili sizes from Bob’s Big Boy.

GREEN CHILE CORN BEER BREAD

3 1/2 cups self-rising flour
2 tablespoons sugar
1 teaspoon sea salt
1 small can chopped green chiles, drained WELL
1 can Green Giant white shoepeg corn, drained WELL
12 ounces Beer
1 stick butter, divided 6 + 2, melted

  • Preheat oven to 350°.
  • Whisk together flour, sugar and salt.
  • Add 6 ounces melted butter and beer.
  • Add green chiles and corn.
  • Knead together uniformly, but DO NOT OVERWORK.
  • Form into a well oiled loaf pan.
  • Pour remaining 2 ounces of butter over top.
  • Bake 50-60 minutes until cooked through.

SALTED PUMPKIN CARAMELS

I was recently hunting for a gift idea for a friend and thought she might like a digital candy thermometer (she’s a baker and makes the most wonderful cupcakes). So I sent her a quick text to start the conversation. It went like this:

ME: Do you have a candy thermometer I could borrow?
H: No I don’t… if a recipe requires me to use a thermometer, I find another recipe 😀
ME: LMBO 😀 😀 😀 😀 That’s great unless you’re actually making something that needs to be a specific temperature to set up.
H: You’re more adventurous!… if it requires a certain spice or ingredient, I just won’t make it.

LOL I had to come up with another idea 😀
SALTED PUMPKIN CARAMELS
1/2 cup butter
1 1/2 cups sugar
1 teaspoon pumpkin pie spice
1/4 teaspoon allspice
1/4 teaspoon cinnamon
14 ounce can sweetened condensed milk
1 cup light corn syrup
1/2 cup canned pumpkin
FLAKY Sea Salt
finely Chopped nuts (optional)

  • Line 9 x 9 inch pan with foil.
  • Spray foil with non-stick cooking spray. Set aside.
  • In a 3 quart pan melt butter over medium heat.
  • Whisk in sugar, pumpkin pie spice, allspice and cinnamon until well blended.
  • Whisk in corn syrup, sweetened condensed milk and pumpkin.
  • Attach your candy thermometer to the side of the pan and get ready to stir for quite awhile.
  • Stir constantly until you reach 248 degrees a.k.a. firm ball stage.
  • Remove from heat and quickly add nuts if your using them.
  • Pour into prepared pan.
  • Immediately sprinkle with salt.
  • Let stand 2 hours or until firm.
  • Use the foil to lift the caramels from the pan.
  • Using a BUTTERED knife cut into 3/4 inch squares.
  • Wrap in individual non-stick foil or waxed paper and twist ends.

NOTES:  If you want a bit of a change up stir in some chopped honey roasted peanuts or pecans at the last minute before poring into cooling pan.

BRIGADEIROS

I found this recipe over at Rebecca’s blog and was intrigued so I did a little history.

The Brigadeiro is a traditional Brazilian dessert created in the 1940’s.  It is made of condensed milk, butter and cocoa powder and then rolled in chocolate sprinkles. While it is uncertain of when and where the recipe was actually created, there is some history that the name originated in 1945 after WWII.  Eduardo Gomes, whose military ran was Brigadier. He was campaigning for president in Brazil and his slogan was “Vote for the Brigadier who is handsome and single!”

This slogan gave him enormous success especially among women. Many of his most devoted voters decided to try and promote his campaign by organizing fundraiser parties to give him more visibility. Instead of traditional merchandising it was decided to sell candy. But, there was a significant problem everywhere – a lack of fresh milk and sugar in this post war era. It was decided to use condensed milk and mix it with butter and chocolate.

This new creation, specifically these candies were come to be known as “The candy of the Brigadeiro” in his honor. While the candy was a success, the candidate was not.  The name was then shortened to BRIGADEIROS in the 1950’s.

BRIGADEIROS
1 can Nestle’s La Lechera sweetened condensed milk
2 tablespoons butter
4 tablespoons cocoa
Candy Quick, optional
Sprinkles

  • Put all ingredients in a pan and cook over medium-low heat, stirring constantly until you can see the bottom of the pan between swipes across middle (about 15 to 20 minutes); continue to cook until almost solid (about another 5 minutes).
  • Pour mixture into buttered plates to cool.
  • Using buttered hands, pull away pieces of the candy and roll into balls.
  • Roll each ball in candy sprinkles of choice to complete.

NOTES:

  • I also coated each one in candy quick to give it a hard shell before decorating.
  • Rebecca’s recipe stated that Nestle’s La Lechera sweetened condensed milk was the brand to use for best results, but out of curiosity I tried the La Lechera AND Eagle brand with very little difference in FLAVOR ONLY.  Texture wise, Nestle’s La Lechera was DEFINITELY the best though!
  • You can also use Nesquik chocolate or strawberry flavored drink mixes, peanut butter powder or espresso powder for different flavors… There really appears to be lots of ways to flavor and decorate Brigadeiros!   For one version I added a couple drops of peppermint extract.  Our favorite version trades 1 1/2 tablespoons of the cocoa powder for peanut butter powder.

DUCHESS POTATO CASSEROLE

Duchess potatoes in the traditional sense can be a lot of work to make them look right so this casserole is a real time saving alternative that looks just as pretty!
DUCHESS POTATO CASSEROLE
3 1/2 pounds Yukon gold potatoes, peeled and sliced 1/2 inch thick
2/3 cup half and half
1 LARGE egg separated plus 2 egg yolks
10 tablespoons unsalted butter, melted
Pinch of ground nutmeg
1 3/4 teaspoons FRESH ground sea salt
Pinch of FRESH ground black pepper

  • Preheat oven to 375°.
  • Grease a 13×9 baking dish.
  • Place potatoes in a large saucepan covered 1 inch by cold water. Bring to a simmer over medium-high heat and simmer 20 minutes or until tender.
  • Drain potatoes.
  • Whisk together the half and half, egg yolks, salt, pepper and nutmeg. Set aside.

 

  • Rice the potatoes into the sauce pan.
  • Stir in 8 tablespoons of the melted butter.
  • Stir in half and half mixture.
  • Transfer the potatoes to the prepared baking dish and spread into an even layer.
  • Combine the egg white with the remaining 2 tablespoons of melted butter and pinch of salt.
  • Pour over potato mixture, spread smooth. At this point you can draw a pattern or just leave plain.
  • Bake 45-50 minutes until golden brown. Rotate baking dish half way through.
  • Cool 10 minutes before serving.

CHICKEN CONTINENTAL – YET ANOTHER VERSION

This is yet another version of my grams old recipe.

CHICKEN CONTINENTAL
1 1/4 – 1 1/2 pounds chicken tenders
1/3 cup seasoned flour
1 can cream of chicken soup
1 1/3 cups chicken broth
1 1/2 cups minute rice (white or brown)
1 bunch green onions, sliced
4 large mushrooms, chopped
2 tablespoons butter

  • Pre-heat oven to 375°.
  • In a large skillet, heat butter until sizzling over medium-high heat.
  • Dredge chicken pieces in seasoned flour.
  • Quick sear chicken pieces for 1-2 minutes on each side, set aside.
  • Add onions to butter in skillet and saute’ until beginning to soften.
  • Add mushrooms and saute’ a minute or so more.
  • Whisk together the soup and broth. Add to skillet and stir well.
  • Stir in rice.
  • Season to taste.
  • Add the majority of the rice mixture to a greased shallow baking dish.
  • Layer chicken on top in a single layer.
  • Top with remaining rice mixture.
  • Cover and bake 25-30 minutes until chicken is cooked through and rice is tender.

NOTES:  Sometime I add chopped carrots, garlic and bacon pieces.  If I add the bacon I cook it first and trade out some of the bacon grease for the butter to add in the flavor.

WINTER PORK ROAST – CRANBERRY ORANGE

WINTER PORK ROAST

3 pound boneless pork loin roast
avocado oil
FRESH ground sea salt and black pepper, to taste
1/2 + 1/4 cup orange juice
1/4 cup apple cider vinegar
8 ounces sweet orange marmalade or apricot pineapple jam
8 ounces whole cranberry sauce (canned is okay, but I prefer fresh)*
FRESH cranberries, for garnish
sliced oranges, for garnish

  • Preheat oven to 375°.
  • Pat pork roast dry.
  • Rub with avocado oil.
  • Season to taste with FRESH ground sea salt and black pepper on all sides.
  • Sear each side over high heat for 2 minutes per side.
Place in roasting pan.
  • While searing the pork, start your sauce.
  • In a medium bowl, stir together 1/2 cup orange juice, apple cider vinegar, apricot pineapple jam or orange marmalade, and cranberry sauce.
  • Pour sauce over the pork.
  • 
Roast for 60-80 minutes (140°-145° in the most central part of the pork), basting every 20 minutes with the sauce mixture.
  • Remove from oven and place pork on a foil tented plate to cool/rest for 10 minutes.
  • While pork is resting, add remaining 1/4 cup orange juice to the juices left over from cooking to a saucepan.
  • Bring sauce to a boil and then reduce to a simmer while pork rests.
Slice and serve pork, drizzled with more sauce and garnished with orange slices and fresh cranberries.
  • Enjoy!

NOTES: * I always make a HUGE batch of homemade cranberry sauce over the holidays so I have some in the freezer. Cranberries are hard to come by the rest of the year.

MONGOLIAN BEEF ala INSTANT POT

MONGOLIAN BEEF serves 6

2 pounds flank steak, sliced into thin strips across the grain
1/3 cup cornstarch
2-1/2 tablespoons olive oil
3/4 teaspoon minced fresh ginger root
2 teaspoons freshly minced garlic
3/4 cup soy sauce (I used low sodium)
1 cup water
1 cup packed dark brown sugar
1/4 cup Hoisin sauce
1 cup shredded or julienned carrots
Sliced green onions and sesame seeds, for garnish
Cooked white rice

  • Place flank steak strips in a 1 gallon resealable bag.
  • Add cornstarch, seal bag and shake to coat evenly.
  • In a medium bowl, add ginger root, garlic, soy sauce,  water, brown sugar and Hoisin sauce stirring well to combine.
  • Set your Instant Pot to the saute setting.
  • Add olive oil.
  • When olive oil is heated, add beef and saute for 2-3 minutes, stirring frequently.
  • Pour mixture over beef and stir to combine.
  • Add carrots and stir again.
  • Turn Instant Pot off.
  • Place the lid on and lock.
  • Steam release knob should be set on “sealing”.
  • Cook on manual setting (high pressure) for 10 minutes.
  • Allow the pressure to naturally release for 10 minutes, then quick release remaining pressure.
  • Carefully remove lid and stir.
  • Serve over cooked white rice and top with sliced green onions and sesame seeds.

NEW ENGLAND STYLE BAKED STUFFED CLAMS

One of the wonderful things about living near the coast is FRESH seafood!!  Start with steamed clams and mix them with the veggies and seasoned crumbs. They bake to perfection every time!

NEW ENGLAND STYLE BAKED STUFFED CLAMS
8 LARGE quahogs or cherry stone clams
3 tablespoons unsalted butter
1/2 Vidalia onion, finely diced
1 LARGE clove garlic, minced
1/4 red pepper, finely diced
1 cup FRESH seasoned breadcrumbs
2 tablespoons finely minced FRESH parsley
Juice of 2 lemons, divided
1/4 cup finely grated Parmesan
1/8 teaspoon sweet Paprika

  • Preheat the oven to 350°.
  • Wash the clams free of any grit.
  • Steam clams in around 1 inch of boiling water until they open up, about 8-10 minutes.
  • Remove clams from the water (reserve a couple tablespoons of clam water).
  • Allow the clams to cool before taking them out of the shell – if the “foot” gets stuck, don’t worry about it since it’s not as tender anyway.
  • Split the shells open and keep 8 of them for stuffing.

 

  • Heat the butter in a skillet over medium high heat until onion is soft.
  • Add the garlic and peppers cooking another minute before adding the breadcrumbs.
Add the bread crumbs and blend well.
  • Add parsley, 1/2 of the lemon juice, Parmesan and paprika mixing well.
  • Add a tablespoon or two of the clam water to bind the mixture.
Divide the mixture between the 8 shells you held back and press it so it holds together.
  • Put them in a baking dish and bake for about 20 minutes until they gently brown on top.
  • Drizzle with lemon juice just before serving.

NOTES:

  • If clams don’t open on steaming, don’t use them, this means they were already dead.
  • When I make the bread crumbs I start with 2-3 slices of buttered sourdough sprinkled with lemon pepper, baked to toast in the oven and then ground in a food processor.

BBQ APRICOT PINEAPPLE CHICKEN

BBQ APRICOT PINEAPPLE  CHICKEN adapted from Carrie at Northwoods Scrapbook

BBQ SAUCE
Avocado oil
1 cup finely chopped yellow onion (1 small onion)
1 tablespoon minced Fresno chile, seeds removed (1 chile)
4-6 cloves garlic, minced
13 ounce jar apricot-pineapple jam
1/2 cup fresh orange juice (1 large orange)
1/4 cup apple cider vinegar
1/2 cup jalapeño ketchup
2 tablespoons honey
1 tablespoon Worcestershire sauce

  • Heat 1 tablespoon avocado oil in a medium saucepan over medium heat.
  • Add the onions and cook until soft, 3 to 4 minutes.
  • Add the chile and garlic; cook an additional 2 minutes.
  • Stir in the jam; cooking until the jam melts, 3 to 4 minutes more.
  • Add the orange juice and cider vinegar, bring to a simmer.
  • Add the ketchup, honey and Worcestershire.
  • Adjust the heat to medium-low and simmer, stirring often, until thickened, 10-15 minutes.
  • Remove from the heat and let cool for 5 minutes.
  • Transfer the sauce to a blender and puree until smooth.
  • Add salt to taste.
  • Remove 1 cup for basting the chicken; reserve the rest for serving.

CHICKEN
2 tablespoons smoked paprika
1 teaspoon each FRESH ground sea salt and black pepper
16 bone-in, skin-on chicken thighs
Avocado oil
Chopped fresh parsley, for garnish

  • Preheat the oven to 375°.
  • In a small bowl, stir together the smoked paprika, 1 tablespoon salt and 1 teaspoon pepper.
  • Pat dry chicken breasts.
  • Coat chicken breasts on both sides with avocado oil.
  • Generously sprinkle both sides with seasoning mix.
  • Place the chicken thighs on two foil-lined baking sheets.
  • Bake until the chicken is cooked through, 35 minutes.
  • Turn the oven to broil.
  • Generously baste the chicken pieces with BBQ sauce and broil until the sauce has caramelized and chicken is cooked through.
  • Remove to a platter, let rest for 5 minutes
  • Sprinkle the chicken with parsley.
  • Serve with the reserved BBQ sauce.