Asian Sugar Snap Pea Salad with Crispy Wonton Strips

Looking for inspiration, I recently stopped by Publix's sample booth, where I was fortunate enough to catch a bite of this crunchy and refreshing side salad.  I was excited to make and share this with you, as it's an absolutely delicious accompaniment for most any meat or seafood entree.  As usual, I changed it up a little, making it even more simple for you to prepare.

You'll also enjoy this incredibly easy and healthy salad as a wonderful take-along dish.  Pack it up for your next tailgate:  simply prep the night before, toss in the lettuce and top with the crispy wonton strips right before you serve...then enjoy the party!

                                                 Crunch Away!

Easy, Light and Refreshing Watermelon Salad with Goat Cheese

You'll love this easy, light and refreshing watermelon salad for your lazy summer meals.  It also makes a great take-along for those summertime cookouts and get-togethers...we enjoyed it on the Fourth, and don't forget...Labor Day isn't far away!

This salad is fabulous with crumbled goat or feta cheese...I like it best with goat cheese.  Layering the ingredients, rather than tossing them, preserves the color and texture.  Reserve the dressing until right before you serve the salad; because, otherwise, you'll be draining the dressing along with any accumulated watermelon juice.

                                               Cold and Refreshing...

                                            And Pretty Guilt-Free!                               

Sweet Potato Casserole with Crunchy Nut Topping

I get calls this time every year for this fabulous recipe!  I tweaked it from a recipe I got years ago in catering school, and it makes a great take-along dish.

Just for the sake of being more "technically correct," I changed the name to Sweet Potato Casserole instead of Sweet Potato Souffle, as it was originally called.  It must be a "Southern thing":  the term "souffle" was often loosely used in school. 

                                                So Here We Are...

                                     Just In Time For Thanksgiving!

Freezes well - Thaw before adding the topping and cooking.

Serves 6-8

The Filling: 

• 2 c. mashed, cooked sweet potatoes*
• 3/4 stick (6 TB) salted butter
• 1 c. sugar
• 1/2 c. canned evaporated milk
• 2 large eggs
• 1 tsp. vanilla
• 1/2 tsp. nutmeg
• 1/2 tsp. cinnamon
• 1/8 tsp. mace
• 1/4 tsp. salt
• Butter-flavored non-stick cooking spray (for the pan)

*Use about 1 and 3/4 lbs. sweet potatoes: wash and boil or bake whole, with the skin on, until fork tender; place in a bowl of cold water for about a minute, peel and mash - or use a 40 oz. can of yams in syrup (drain well).  I've used either, but my daughter and I have found the canned yams work equally as well as the fresh sweet potatoes.


In a heavy-duty mixer, combine the potatoes with the butter.  Add all the other ingredients and mix well.  Spray a shallow, approximate 9 x 1 1/2 (nine by one and one-half) inches round oven-to-table cookware dish with a butter- flavored cooking spray.  Spoon the mixture into the dish.

The Topping:

You can make a day or two ahead and keep in a container in the pantry, if you like.

• 3/4  c. crushed*  frosted corn flakes - about 1 1/2  (one and one-half ) cups whole flakes 
• 1/2 c. light brown sugar (firmly packed)
• 1/2 stick (4 TB) salted butter, melted
• 1/2 c. coarsely chopped pecans or walnuts 

*Tip:  Crush the corn flakes (not too fine) in the blender, or between two sheets of wax paper with a rolling pin.

Preheat the oven to 350º.
Combine with a fork the corn flakes, sugar and melted butter. Add the nuts and mix well. (My daughter and I traditionally sneak a couple of tablespoons to nibble - the cook's reward - yummy!)  Sprinkle the corn flake topping over the sweet potato mixture and bake for about 25 minutes, or until the topping is golden brown. Gobble Gobble!


What's That Got to do with This?

A sign of the times, or time?
While getting dressed one morning recently, I was "half" watching a rerun of an old "Lassie" TV show from the 1954 series.  "Gramps," played marvelously by George Cleveland, was sitting at the dining room table with his hand to his head, pondering (another) Lassie/Jeff dilemma. I thought he was on his cell phone, until I saw him get up to use the old wall crank phone!  That made me wake up!  

I hope you and yours enjoy a "Norman Rockwell" Thanksgiving like one you know "Gramps," Jeff and his mother, Ellen, would have had!

Rich, Rustic Mashed Potatoes...Thanksgiving and Family

Finally sharing what I used to refer to as my heart attack mashed potatoes...just in time for Thanksgiving!  They are the epitome of classic, rich mashed potatoes.  While yummy and creamy (but not soupy), they have a real potato taste!  I insist on using Idaho potatoes for this recipe; but my secret for these decadent, rustic mashed potatoes is the type of milk I use.

I call this milk the poor man's rich cream...it's so inexpensive.  As I've told my daughter, this milk should always be on hand...it keeps in your pantry until you open it.  It's a great substitute in any baking recipe that calls for whole milk...just mix half water to half of this milk to achieve the equivalent amount of whole milk you need.  If you like, you can use it as a cream in your coffee.  It has so many options...you'll find it in many of my recipes.  You can even make ice cream with it!  So what is it already...it's evaporated milk!

If you haven't kept evaporated milk as a staple in your pantry before, have I convinced you that you should...it's great in emergencies!  By the way, don't bother buying the light evaporated milk...it's just watered down, and you can do that yourself!  Good grief, I didn't mean to make this post a tribute to evaporated milk!

Back to the mashed potatoes...even with our beloved and traditional Sweet Potato Casserole with Crunchy Nut Topping, our crowd would miss these...

                       Gotta-Have Mashed Potatoes on Thanksgiving...

                                               A Time To Indulge!
                                              

Approximately 6/ea. 2/3 c. servings

Ingredients

• 3 large Idaho potatoes (a little over 2 lbs.)
• approx. 1/2 to 3/4 tsp. table salt (or to taste), plus about 3/4 tsp. for water to boil the potatoes
• approx. 1/2 tsp. freshly ground black pepper (or to taste)
• 1/4 c. (1/2 stick) salted butter (cut into about tablespoon-size cubes)
• about 2 TB evaporated milk (or as needed to achieve desired consistency) Don't use any other milk or cream...this makes the recipe! (But, I think I explained that.)

Garnishes

• 1 TB butter
• sprinkle of paprika
• fresh parsley sprig

Directions

1. Scrub and peel the potatoes completely or partially, or don't peel at all.  (My daughter prefers a little peel left on the potatoes, as I used in the potatoes pictured above.)  Remove any bad spots and cut the potatoes into eighths, or 2" cubes...as uniformly as possible so the potatoes will cook evenly.  (Avoid cutting the pieces too small, or the potatoes may absorb too much water while cooking...I believe I learned that from my brother-in-law many years ago.)
2. Place the potatoes into a sauce pot and cover them with cold (about 6 c.) water.  Sprinkle about 3/4 tsp. salt into the pot.
3. Bring the potatoes to a boil over medium-high heat and cover with a lid.   Boil the potatoes approximately 20 minutes (check after 15 minutes), or until a fork inserted into a couple of potatoes goes in and out easily and the potatoes are tender without being soupy or mushy...don't overcook!  Stir frequently with a wooden spoon to keep the potatoes from settling onto the bottom of the pan.
4. Drain the potatoes immediately...you don't want water-logged potatoes!
5. Place the potatoes back into the sauce pot and immediately sprinkle with the salt and pepper (the seasoning is better absorbed at this point).  Mash* the cut-up butter into the potatoes. 
6. Mash in the evaporated milk, adding a teeny bit more at a time if necessary to achieve a good consistency without being, here again, soupy or mushy.
7. Pile the potatoes high into a bowl and garnish as suggested above:  Make a slight indentation in the center and add about a tablespoon of butter...let the butter melt and drizzle down the potatoes.  For color, sprinkle lightly with paprika and add a parsley sprig on the side of the potatoes.  Serve immediately while warm.*  

*Tips

Potato Mashers:  *I prefer a smooth potato masher similar to OXO's #34581...not trying to sell this particular masher...I just couldn't find a consistent description of the type of masher I use.  Also, I prefer using a masher to using a mixer; and some people even like a little surprise lump here or there in their mashed potatoes.  These potatoes should have body, but shouldn't be stiff either...definitely not soupy or mushy (did I say that already?).

If it's not possible to serve the potatoes immediately:  Before you dish the potatoes into a bowl, you can use a double boiler to keep them warm on low heat for a little while on the stove top.  Just keep the potatoes in the sauce pot before you garnish them.  Then create a double boiler by bringing a little water to simmer in a large sauce pan with high sides and wider than the pot with the potatoes.  Place the sauce pot with the potatoes into the simmering water.  Cover the potatoes and stir them frequently, adding a little https://www.bonniebanters.com/2021/02/amazing-potato-cakes-easiest-and-best.htmlmore evaporated milk if necessary.

Leftovers:  Stir some chopped green onion (stems and all) into the mashed potatoes and refrigerate until cold.  Form the mixture into about 2" patties and fry in a little (equal amount of) butter and olive oil.  You'll find these easy potato patties delicious and worthy of making extra mashed potatoes for leftovers!  Update: You can also try my updated recipe for Amazing Potato Cakes.

Suggested Thanksgiving Theme:  Have each person bring a favorite old family photo, not more than 5" x 6", and share why they love it so much.  Place each photo at their place settings!

Never thought I'd have so much to say about mashed potatoes!  Oh, the older girl in the photo is my mother with her dad and her two half sisters (circa early 1930's, in southern California).

Hope your Thanksgiving is as satisfying as these mashed potatoes...they'll be eating them with their eyes before they even sit down!  Enjoy!

Printable Recipe

Baby Portobello Saute with Feta Cheese

Looking to expand your side dish repertoire?  Here's a fabulous fall and winter accompaniment for your entrees, which just happens to be very easy and healthy too!  It would go great with beef or chicken entrees and creamy pasta dishes also.  This portobello saute is so good, it's hard to stop eating it...but that's okay, because it's so low in calories!

                                      So Good and So Good For You...

                                               It's All In The Prep!                                                                  
                                         

Inspired by recipe for Mushroom Medley by Jenny McGlown, R.D. L.D., CDE, Atlanta, GA

Approx. 2-3 large servings

Ingredients

• 1 TB extra virgin olive oil
• 1 TB water
• 1 tsp. minced garlic
• 1/2 c. diced red onion (about 1/2 onion)
• 1 (8 oz.) pkg. fresh, baby portobello mushrooms, cleaned* and sliced
• 2/3 c. cleaned & diced tomato on the vine (about 1 medium tomato)
• 2 slices crumbled, cooked bacon (I use turkey bacon)
• 1/4 c. low-fat feta cheese
• 1/4 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper

*Tip
Clean the mushrooms by wiping with a damp paper towel or dry mushroom brush--do not wash.

Directions

1. In a large frying pan, saute the garlic and onion in the olive oil and water over medium heat until tender.
2. Add the baby portobello slices and tomato and simmer over medium heat for 6 minutes, stirring occasionally.
3. Turn the burner off and stir in the bacon, feta cheese, salt and pepper.
4. Serve warm.  Leftovers can be refrigerated and reheated on the stove over medium-low heat.

If you've got some hungry diners, they'll enjoy it so much, you just might want to double the recipe!

Printable Recipe

Thought you might enjoy this update of my, now 14 and 1/2 mo. old, granddaughter with her dad (my son-in-law).  Her mom likes to plant a bow on a sprig of what they refer to as her Conan O'Brien hair!

                                   Loving That Wind Against My Face!

                                                Happy Fall Y'All!

Crayons in Summer Salad with Bowties

Keep your summer meals easy and playful with this crayon-colored, bowtie-sporting salad!

I just can't stop myself!  This is another recipe I've created using a Philadelphia Cooking Creme (see my Easy, Breezy Potato Salad with Baby Reds, incorporating a cooking creme, and my White Chocolate Frosting, utilizing a white chocolate cream cheese spread).

                                    Go Ahead, Play with Your Food...
                          

                              
                                        And Color A Summer Salad!


Approximately 12 servings

Ingredients

• 4 1/4 c. uncooked bowtie (farfalle) pasta
• 12 oz. fresh asparagus spears (washed & woody stems removed)
• 1 1/4 c.--approx. 1 large--red bell pepper (cleaned, cored & seeded), cut into about 1 1/4" long & 1/4" wide pieces
• 1 1/4 c.--approx. 1 large--orange (or yellow--I used orange) bell pepper (cleaned, cored & seeded), cut into about 1 1/4" long & 1/4" wide pieces
• 1 1/4 c. cleaned grape tomatoes, cut in half lengthwise
• 1/3 c.--approx. 2 1/4 small stalks--cleaned green onions, thinly sliced (green tops & all)
• 1/3 tsp. freshly ground black pepper
• 2/3 tsp. salt (plus about 1 tsp. salt* to 4 quarts pasta water)
• 1 c. Parmesan & Romano--or Parmesan--cheese (divided)**
• 1 tub (10 oz) Philadelphia Savory Lemon & Herb Cooking Creme

Directions

1. Add about 1 tsp. salt* to cooking water and cook pasta according to package directions, or until al dente (about 11 min.'s).  Drain immediately.  Rinse with cold water and drain again.  Set aside.
2. For the asparagus: Add whole spears to boiling water and cook uncovered about 3 minutes, or until crisp-tender.  Drain immediately.  Rinse with cold water and drain again.  Cut into about 1 1/4" pieces.  Set aside.
3. In a large bowl, mix the bell peppers, tomatoes, green onions, black pepper, 2/3 tsp. salt and 2/3 c. of the cheese**.
4. Add the pasta and asparagus to the bell pepper mixture and gently toss together.  Carefully fold in the cooking creme.
5. Chill at least one hour before serving.  Garnish with the remaining 1/3 c. of cheese**.

Complement your grilled entrees with this refreshing summer salad. Or, add shrimp, chicken, tuna or salmon to this versatile salad and enjoy a one-dish, easy meal!

Printable Recipe

Easy, Breezy Potato Salad with Baby Reds

Paula Deen loves her butter, and I love my cream.  My daughter often laughs at me and says that I always suggest whatever we're eating should have some whipped cream, sour cream or cream cheese (well, not literally everything!).  Adding credence to that, I'm just smitten with the new Philadelphia Cooking Cremes by Kraft (see the White Chocolate Frosting I created using Philadelphia Indulgence White Chocolate Cream Cheese Spread).  I'm all for ingredients that make recipes easier and even tastier, as the Philadelphia Cooking Cremes do.  Oh, I have my more complicated recipes, which I generally reserve for special occasions; but we all want something easy to prepare for our busy, everyday lives...don't we?

This easy potato salad is another magazine inspiration of mine, and I adapted it from a Philadelphia Cooking Creme promotion.  Their recipe called for Kraft Zesty Italian Dressing (if you want to try that), but I really liked a dressing a neighbor gave me which was prepared with Good Seasons Garlic & Herb Salad Dressing Mix by Kraft.  I chose to mix it with white wine vinegar and extra virgin olive oil...yummy!  (Kraft this, Kraft that, they just really need to pay me, huh?)
                       
                                                Summer Time And...

                              

                                   The Potato Salad Should Be Easy!

Serves about 10+

Ingredients

• 3 lbs. baby red potatoes, scrubbed, stems removed, and quartered
• 1/2 c. water
• 1 tsp. salt
• 1/2 tsp. freshly-ground black pepper
• 1/4 c. of dressing prepared from 1 pkg. Good Seasons Garlic & Herb Salad Dressing Mix(ed) with 1/4 c. white wine vinegar, 3 TB water & 1/2 c. extra virgin olive oil (follow directions on the pkg. to mix & store)
• 1 tub (10 oz.) Philadelphia Reduced Fat Italian Cheese & Herb Cooking Creme
• 1 TB sugar
• 3/4 c. (divided) shredded Parmesan & Romano cheese 
• 1 1/2 c. grape tomatoes, washed and halved lengthwise
• 2 stalks (about 1 c.) celery, scrubbed & cut into about 1/2" wide, 1/4" thick slices

Directions

1. Cover the potatoes with the water in a microwavable 2 1/2 qt. dish and microwave on high for 12 to 15 minutes, or until tender.  (I have a 1200 watt microwave; and my potatoes were perfect, with a little bite, after 12 minutes.)
2. Drain the potatoes and immediately, while still warm (to assure better absorption), sprinkle with the salt and pepper.
3. Place the potatoes in a large bowl and toss with the 1/4 c. of prepared dressing.  Refrigerate 1 hour, or until cooled.
4. Gently, but thoroughly, fold into the cooled potatoes the cooking creme, sugar, 1/2 c. of the cheese, tomatoes and celery.
5. Pour the salad into a serving dish and garnish the top with the remaining 1/4 c. of cheese.

Serve this potato salad for the Fourth of July, and enjoy an easy, breezy cookout!

(Don't worry, they won't judge you for making such an easy dish, but they may want the recipe!)    
   
     * * *  H A V E   A   H A P P Y   F O U R T H !  * * *                               
                         

Printable Recipe

Great Balls of Grits!

This is my favorite way to eat grits...buttery and crunchy, they're absolutely delicious!  Show dad he rocks on Father's Day and serve him his favorite omelette along with these...

                                               Great Balls of Grits!

Serves about 6

Ingredients

• 5 c. water
• 1 c. old fashioned grits
• 1/2 tsp. salt
• 4 TB butter with salt (1/2 stick), room temperature  - cut into chunks

For The Skillet

Butter-flavored cooking spray

Approx. 6 TB butter with salt, divided

 

Directions

The Grits
Bring water to a brisk boil in a medium saucepan.  Slowly stir in the grits and salt.  Reduce heat to low and simmer uncovered until thickened (about 15-20 minutes), stirring often.  Remove from the stove and immediately stir in the 4 TB of butter.   Refrigerate overnight.

The Grits Balls

1. Use a medium ice cream scoop to shape the grits into balls...set aside or freeze (keeping the balls separated) one layer at a time.  (The grits balls can be cooked frozen.)
2. Spray a large, non-stick skillet with the butter-flavored cooking spray.  Add 4 TB of the butter to the pan and melt over medium heat.  Keeping them separated, add the grits balls to the pan.  Flatten the balls a little into patties with a silicone spatula as you go, keeping the round shape best as possible, and cook until the butter is absorbed (about 15 minutes). 
3. Carefully flip the patties with the spatula and add 2 more TB of butter to the pan.  Saute another approximate 15 minutes, or until golden brown each side.  Serve warm.

(I doubt you'll have any, but leftovers can be kept in the fridge about one week:  just reheat in a non-stick skillet sprayed with a butter-flavored cooking spray.)

Include these on a Father's Day brunch buffet for a real conversation item!  See the bottom of this link for a yummy omelette suggestion.  (They also make a great side dish for any meal!)

  Grits Fun Facts
 
Here's a photo taken a couple of months back of my grandchildren with their dad...he's the best!

                                             Enjoy Father's Day!

Printable Recipe

Crunchy Carrot Salad with Golden Raisins and Walnuts

If you're looking for a super-easy salad as a side or take-along dish, look no further!  Carrot salad seems to be a Southern staple, and I know you'll enjoy my crunchy version with a unique twist of sweet, golden raisins and walnuts.  As an extra bonus, this delicious salad is loaded with healthy nutrients!

                          As Bugs Bunny Would Say..."Carrots Are Divine!"         

            And They Are, Especially With Golden Raisins And Walnuts!

Serves 4 to 6

Ingredients

• 3 c. coarsely shredded carrots (about 6/ea. whole carrots)*
• 1 TB sugar
• 1/8 tsp. salt (or to taste)
• 1/ea.  8 1/4 oz. can crushed pineapple, well drained (about 3/4 c. after drained)
• 1/2 c. golden raisins
• 1/2 c. coarsely chopped walnuts (optional)
• 1/4 c. mayonnaise*

*Tips:  Use prepackaged grated carrots to make it even easier, and I prefer Hellmann's light mayonnaise.

Directions

Toss all ingredients gently, but thoroughly.  You'll enjoy watching your fans multiply (like rabbits) after they munch on this delicious salad!

Printable Recipe

What's That Got to do with This?

My daughter recently taught my 2 1/2 year-old grandson to make cookies for the first time.  Snickerdoodles were the cookie of choice that day...sorry, they disappeared before I got a photo of the gorgeous delectables!

                                          Cooking Is In Our Blood...

 

                                  And We Start Early Around Here!

Simply Nuts for Roasted Corn Salad

I decided I'd like to try to emulate this crunchy and nutty roasted corn salad when I fell in love with it at Fresh To Order Restaurant.  When I made it the first time, I tried to keep it extra simple by using canned corn kernels...wasn't quite what I wanted.  So, I roasted some corn on the cob in the oven (see my super-easy recipe below) and was much happier with the results!  In addition, I decided the taste and color were better preserved by not tossing the salad with dressing or oil. (The little bit of oil applied to the corn before roasting is just enough oil for the salad.)  Also, keeping the onions and seasonings to a minimum emphasized the flavor of the roasted corn.

I know you'll find this salad absolutely delicious as I did!  Because it's so filling, you really don't need very much as a side dish.  The generous serving of nuts makes it wonderful and unusual (you could omit them if necessary).
 
                                          So Crunchy and Satisfying...

 

              

                              You'll Go Nuts for This Roasted Corn Salad!

Serves 4 to 6

Ingredients

• 2 c. kernels from roasted corn on the cob (about 3 ea. fresh corn cobs)*
• 3/4 c. long strips of coarsely grated carrot (I used prepackaged)
• 1/4 c. chopped sweet red bell pepper
• 1/2 TB chopped red onion
• 1 TB (tops only!) chopped green onion
• 1/2 tsp. sea salt
• 1/4 tsp. freshly ground black pepper
• 1/2 c. canned, salted mixed nuts (reserve and add right before serving)

*The Oven-Roasted Corn on the Cob

Preheat oven to 375º.  Shuck and clean the corn on the cob (three each for this recipe). Apply a little olive oil to a paper towel and rub on each corn cob (I got this idea from my son-in-law!).  Place the corn cobs on a foil-lined baking pan with shallow sides.  Roast the corn on the middle rack in the oven about 35 minutes or until the corn is a light-golden brown.  (Flip the corn over halfway through roasting time to assure browning on both sides.)

Directions

Cut the corn from the cobs and mix with all the other ingredients, except the nuts.  (You can refrigerate this salad about a day ahead without the nuts.) Toss the nuts into the salad right before serving.  Enjoy every crunchy bite!

Printable Recipe

What's That Got to do with This?

Well, this sweet girl (and her brother) have been keeping me busy lately...not as busy as her parents, of course!  This photo was taken at two weeks.  My precious granddaughter is now almost seven weeks old. As you can see, she's very prissy.  She was 5 lbs., 13 oz. at birth; and now at almost seven weeks old, she weighs about 10 lbs!  This girl didn't waste any time putting on the weight!

                              She may be a redhead like...guess who?

 I know you love to eat darling, but you may have to wait a while for that corn salad!

Simple Side Salad with Avocado

If you want easy - this is it!  This salad is simple enough for everyday, yet elegant enough for guests.  It would be fantastic with steak or roasted chicken, in addition to many other entrees.

                                     Making Taste Buds Happy!

Ingredients

Per Serving

• 1/2 ripe avocado (sliced lengthwise)
• 5 to 6 grape tomatoes (sliced lengthwise)
• Salt
• Freshly ground black pepper
• Caesar salad dressing

Directions

Lay the sliced avocado in the same direction on a salad plate.  Scatter the sliced tomatoes over the avocado.  Sprinkle with the salt and freshly ground black pepper.  Drizzle with your favorite Caesar salad dressing.  Smile as you serve your salad with ease.  Enjoy!

Printable Recipe

Satisfying Spatzle Casserole With Swiss Cheese

I was inspired to make this classic German dish when I recently ran across the noodles in a specialty grocery store (ok, Aldi). This hearty casserole is good as a winter side dish to beef or poultry, or just served with a salad for lunch. We enjoyed it this week with corned beef brisket and red cabbage.  There are many versions of this side dish, here's mine: 
   
                                         The Perfect Take-Along Dish

Approximately 8 servings

Ingredients

• One 17.6 oz. bag spatzle (Swabian egg noodles)
• 1 TB plus 1 tsp. salt (divided)
• 1/8 tsp. freshly ground black pepper
• 1/4 tsp. plus 1/8 tsp. nutmeg (divided)
  
• 1/4 c. plus 2 TB butter (divided)
• 2 c. chopped onions (frozen are fine)
• 8 oz. shredded Swiss cheese (divided)

Directions

1. Preheat oven to 350º.
2. Bring 4 quarts of water to a boil.  Add the noodles to the boiling water with a 1 TB of the salt.  Lightly boil for 12 minutes.  Drain in a colander.  
3. Place the noodles in a large mixing bowl and sprinkle with 1 tsp. of the salt, pepper and 1/4 tsp. of the nutmeg and gently toss.
4. Melt 1/4 c. of the butter and add to the noodles.  Thoroughly, but gently, toss the butter with the noodles.
5. Saute the onions in the remaining 2 TB of  butter until slightly brown and translucent.
6. Gently mix the onions into the noodle mixture.
7. Spray a 8" x 12" glass baking dish* with a butter-flavored cooking spray.  Spread one-half of the noodle mixture into the dish and sprinkle one-half of the cheese on top.
8. Spread the remaining noodle mixture on top of the first layer and sprinkle the other half of the cheese on top of this.  Evenly sprinkle the remaining 1/8 tsp. of nutmeg on top of the cheese.
9. Bake approximately 25 minutes or until hot.  Serve warm.  Enjoy!

*Tip:  If you want to make one-half a recipe, use a one or one & one-half qt. baking dish.  This casserole also freezes well; just thaw before cooking.  

                             Baby It's Cold Outside - Let's Have Spatzle!

Printable Recipe
 

Holiday Mincemeat Salad

This is another recipe I got from catering school, and the story is that the school secretary created it. If that's true, she should have been teaching the course!  It's one of the best and most unique recipes that was presented during school, and I've been making it every Thanksgiving since.  As a friend suggested, because of it's crimson red color, it would be great for Christmas.  I'm providing you with more in-depth directions and hints from my experience after having made it for so long; and also, I know a lot of today's cooks have not had that much experience in working with gelatin.

Many people do not understand what mincemeat is. Today's product does not contain meat at all. The name, as explained @crosseandblackwell.com, goes back to medieval England, where meat pies were stretched to feed more by including raisins and currants.  By the 1800's, meat was no longer an ingredient, and the minced fruit filling was used in pies and desserts.

Serves 12

Ingredients

• 2 ea. 3 oz. pkgs. (or one 6 oz. pkg.) cherry gelatin
• one 8 oz. can crushed pineapple - drain and save juice (mix saved pineapple juice with water to equal 3 1/2 cups liquid)
• 1 envelope unflavored gelatin plus 1/4 cup cold water
• 20.5 oz jar Crosse and Blackwell Mincemeat with Rum and Brandy*
• 1 small, unpeeled red delicious apple, cored and cubed (to retard browning of the apple, combine with the drained, crushed pineapple)
• 1 cup coarsely chopped pecans

• 1 cup of sour cream (served as an optional side for topping)  

*Tip:  Only use Crosse and Blackwell Mincemeat with Rum and Brandy - Don't compromise on quality in this recipe - This is the best brand, and you want the Rum and Brandy flavor!  Sometimes all the stores may have available is the 29 oz. jar - In this case, just measure out 2 cups and save the rest to use as a condiment or side dish.

Also, consider yourself forewarned - This is a seasonal item - I encourage you to play it safe and stock up now for the following year Thanksgiving and/or Christmas!  It has a very long shelf life.  I typically can find it at Publix during season, but it may not be on the shelves until after Thanksgiving.


Directions

1.  Heat the 3 1/2  cups liquid (pineapple juice mixed with water) to boiling and pour into an approximate 9" x 13" glass dish (using a shallow dish like this will help the gelatin to set more quickly).  With a wire whisk, stir and thoroughly dissolve the cherry gelatin into the hot liquid. Set aside.


2.  In a small custard or similar cup, stir the unflavored gelatin into the 1/4 c. cold water.  After soaking for about five minutes, the gelatin should be thick and well absorbed into the water.  In a small saucepan, bring about one inch of water to a simmer, remove from the stove and set the cup of thick gelatin in the water (the water should come no higher than about half way up the cup).  Stir the gelatin in the cup over the hot water in the pan until the gelatin is thoroughly dissolved.


3.  Whisk the dissolved unflavored gelatin into the liquid cherry gelatin.  Put in the refrigerator and let set until egg-white consistency.  This could take maybe an hour or so.  It's important the gelatin mixture be set to egg-white consistency so the other ingredients will not settle to the bottom and will be well incorporated into the salad, yet you don't want it to set so firmly you can't mix the other ingredients in easily.


4.  Remove the gelatin mixture from the refrigerator, add all the other ingredients and pour into an approximate 8 cup (2 qt.) mold** which has been sprayed with a butter-flavored cooking spray. (This is another recipe where my daughter and I traditionally steal maybe a 1/4 cup for ourselves - soooo good!)  Return the mixture to the refrigerator and set until firm - I generally make the day before and let set overnight. (You could make and set two nights ahead if it helps you).

**I found the fluted plastic mold, which I use exclusively for this recipe, at a dime store (which would now be a dollar store?) years ago - I guess that means I have another vintage piece! Also, this recipe fills about 14 one-half cup individual molds or 21 one-third-cup molds (don't use over one-half cup size individual molds).

5.  To unmold:  Let the mold sit briefly in the sink in a little warm water (about a couple of inches up from the bottom of the mold). Watch carefully - You don't want it to sit in the warm water too long, or it will start to melt.  After removing from the water and drying the mold, I then (and this is one of my biggest tips!) use a plastic collar stay, because it's so thin, to gently run around the edges of the mold to release the salad.  If you can't get your hands on a plastic collar stay (they're like gold to me!), just carefully use a very thin bladed knife. 

Centering over your serving platter, carefully invert the mold and give it a little tap.  Holding the mold to the platter with both hands, shake a little if necessary to release the congealed salad.  As everyone applauds your successful release of the salad, have a sip of wine and pat yourself on the back!

Surround the salad with pretty greens or parsley. You can serve sour cream as an optional side for topping. Congratulations upon creating a great centerpiece!

Now honestly, if you know how to make it, this is a very easy recipe; and my intentions were to hopefully make it just that for you!   Enjoy and Happy Holidays!

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                                             Thanksgiving 2010        

A Little Anecdote:  I have to tell you I can be very tenacious at times, and I was just that recently when I tried to pick up a jar of my mincemeat at the grocery store which I frequent.  The Rum and Brandy Flavor was not on the shelf, and I was told "they only put out what they were sent."  I explained how important it was to my recipe which I made every year for Thanksgiving! 

There was a lot of back and forth with the stock clerk and the assistant manager (I had asked for the manager!) for longer than I want to admit.  Then I "pulled one" for which my husband was famous:  the dreaded "I would like to have the district manager's name and phone number!"

The assistant manager told me I could go to customer service and fill out a special request for this item.  I explained that I just wanted the D.M.'s contact information to lobby for my product and I would fill out the request after I finished my shopping. Well, not two minutes later, the assistant manager appeared with a jar of my precious Crosse and Blackwell Rum and Brandy Mincemeat in each of his hands!  Wow! How magical!  He said he dug a little deeper "in the back" and discovered it.  Well, how about that - I learned from the pro - my husband!

Disclosure:  I have not been compensated in any respect by Crosse and Blackwell or Publix, or communicated with either regarding endorsement.  I just feel that strongly about the product brand and know Publix is one store that generally stocks it - in season, of course.  (Naturally, I'd be happy if I did hear from them!) 

Fabulous Southern Yellow Squash Casserole

My brother asked me for a yellow squash recipe, so I said I'd just blog my favorite.  There are many varieties of summer squash, and they are harvested from early summer through fall.

The following recipe is my version of a recipe shared with me by my baby nurse.  Yes, I had a baby nurse for a couple of weeks after my first was born! I quoted Prissy from Gone with the Wind:  "I don't know nothin' 'bout birthin' no babies" (nor taking care of them). All right, I also had her after my second was born; apparently "givin' birth" affected my memory for taking care of a newborn.



Serves 6-8

Ingredients

• about 2 1/2 lbs (6 or 8 ea.) yellow summer squash
• 1/2 c. chopped onion (frozen is fine)
• 1/4 c. butter
• 1 tsp. salt
• 1/8 tsp. fresh ground black pepper
• 1/4 tsp. nutmeg
• 2 eggs, beaten
• 1/2 c. shredded Cheddar (or mixed Cheddar/Colby) cheese 
• 1 1/2 c. crushed butter or whole wheat crackers (divided*)

Directions

1.  Heat oven to 350 degrees. Wash the squash, slice into about 1/2" slices and boil in water until tender (or until a fork is easily inserted). Drain the squash very well in a colander. Using a heavy-duty mixer with a large bowl, mix the squash and onion with the butter, salt, pepper and nutmeg.  Add the eggs, cheese and 1/2 c. crackers*.

2.  Spray a shallow, approximate 9 x 1 1/2 (nine by one and one-half) inches round oven-to-table cookware dish with a butter-flavored cooking spray. Pour the squash mixture into the cookware.  Top with the remaining 1 c. crushed crackers* and bake approximately 35-40 minutes or until the topping is golden brown.  Enjoy!

What's That Got to do with This?

My Storage Cabinet:  It happens every time, never fails - After dinner with my daughter recently, I started to reach for the perfect container and lid to store a leftover in the fridge; and I found myself pulling everything out.  "As usual," some pieces just fell on me.  Well, "as usual," this was the last time this was going to happen to me!  I proceeded to reorganize the whole cabinet, "as usual."  This project took me at least 45 minutes! You see, I'm a confessed (somewhat neat) pack rat.

My daughter and her (neat) husband bought me a whole new set of containers hoping I would toss my cream cheese containers, jars, etc. However, you see,  I really do need all this to send things home with people. My rule is that if it doesn't fit in the cabinet, I don't keep it.  That cabinet sure is getting tight though.  Guess who shows up at Thanksgiving with all the containers for taking home leftovers?


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