Recipes

Ingredients
¹⁄₄ cup sugar
4 eggs, well beaten
¹⁄₂ cup butter, softened
5 slices bread, cubed
20 ounces crushed pineapple in juice, drained (Since I tend to make a double batch of this I’ll use one can of crushed pineapple and one can of pineapple chunks.  Either one work well on their own!)

Instructions
1. Preheat oven to 350*F. 

2. Beat sugar, eggs, and butter.  Fold in bread and pineapple.  Pour into 9 by 9-inch baking pan. 

3. Bake for 45 minutes or until fully set and browning on top. 

Comments
Many years ago my parents’ neighbors brought over a ham feast for my family.  The meal included this amazing dish that none of us had ever had before.  We gobbled it up and my mom asked for the recipe so I could make it in the future.  The original recipe was almost a dessert with an entire cup of sugar, but I’ve been decreasing it over the years since and we find ¹⁄₄ cup to be the perfect amount for a dinner side dish.  This pairs surprisingly well with ham and is met with compliments every time I serve it. 

In fact, I often serve ham just to have an excuse to make this!

Shown here with Green Bean Casserole (and store-bought ham).

Person - Nancy Westlake

Ingredients
New potatoes, about 2-3 per person depending on size of potatoes
Olive oil
Kosher salt, black pepper, and herbs (If you’re feeling lazy, McCormick’s Montreal Steak Seasoning works very well!) 
Cheese, shredded (optional)

Instructions
1. Preheat oven to 450*F.  Bring a large pot of salted water to boil.  Add potatoes and cook until fork tender, about 20-30 minutes.  Drain. 

2. Oil a baking sheet and place potatoes on pan, about 2-3 inches apart. 

3. Using a potato masher, fork, or bottom of glass, gently press each potato until it break apart a bit. 

4. Sprinkle potatoes with seasonings and brush generously with olive oil. 

5. Cook potatoes for 30-45 minutes until crispy and sizzling.  Flip once during cooking.  Top with cheese if desired. 

Comments
This is a great and easy recipe from The Pioneer Woman.  I’ve made it a few times now, I even got a potato masher for Christmas specifically with this recipe in mind!  It’s great with or without cheese, with fresh herbs or a prepared spice blend, and cooks up without any hassle at all. 

Shown here with Crispy Garlic Chicken Cutlets.

Internet - Pioneer Woman

Ingredients
1 cup plus 3 tablespoons vegetable oil (I used 1 cup olive oil and 3 tablespoons of garlic olive oil.)
4 cloves garlic, minced
6 cloves garlic, peeled and smashed
6 thin cut boneless, skinless chicken cutlets (about 1 ¹⁄₄ pounds), trimmed
3 slices hearty white sandwich bread, torn into large pieces
1 cup all purpose flour
3 large egg whites
1 tablespoon garlic powder
4 teaspoons cornstarch
Salt and pepper

Instructions
1. Adjust oven rack to middle position and heat oven to 200*F. Combine 3 tablespoons oil, minced garlic, and cutlets in ziptop bag and refrigerate while preparing remaining ingredients. (This is where I used the garlic olive oil.)  Pulse bread in food processor until coarsely ground. Bake bread crumbs on baking sheet until dry, about 20 minutes.

2. Spread flour in shallow dish. In another shallow dish whisk egg whites until foamy. Combine bread crumbs, garlic powder, and cornstarch in third shallow dish. Remove cutlets from bag and season with salt and pepper. One at a time, coat cutlets lightly with flour, dip in egg whites, and dredge in crumbs, pressing to adhere. Place cutlets on wire rack set over baking sheet and let dry 5 minutes.

3. Heat ¹⁄₂ cup oil and 3 smashed garlic cloves over medium heat until garlic is lightly browned, about 4 minutes. Discard garlic and fry 3 cutlets until crisp and deep golden, about 2 minutes per side. Transfer to paper towel-lined plate and place in warm oven. Discard oil, wipe out skillet, and repeat with remaining oil, garlic cloves, and cutlets. Serve. 

Comments
This is another recipe from the 2007 Cook’s Country Annual and we all loved it.  The cutlets had fantastic garlic flavor throughout, but it wasn’t overwhelming at all.  I’m glad I used the garlic oil in the marinade because it certainly added another level of garlicky goodness.  The prep for this recipe was also fairly quick and simple, which is always a plus! 

Shown here with Crash Hot Potatoes.

Cook’s Country 2007

Ingredients
3 slices hearty white sandwich, bread torn into pieces
8 tablespoons unsalted butter, 4 of it melted
¹⁄₄ cup Parmesan cheese, grated
Salt
1 pound elbow macaroni
5 tablespoons all purpose flour
3 (12 ounces each) cans evaporated milk (I used the fat free kind.)
2 teaspoons hot sauce (I used Sriracha.)
¹⁄₈ teaspoon ground nutmeg
1 teaspoon dry mustard
2 cups extra-sharp cheddar cheese, shredded
1 ¹⁄₄ cups American cheese, shredded (I used 7 slices of Kraft singles.)
³⁄₄ cup monterey jack cheese, shredded

Instructions
1. Adjust oven rack to middle position and heat oven to 350*F. Pulse bread, melted butter, and Parmesan cheese in food processor until ground to coarse crumbs. Transfer to bowl.

2. Bring a large pot of water to boil. Add 1 tablespoon salt and macaroni to boiling water and cook until al dente, about 6 minutes. Reserve ¹⁄₂ cup macaroni cooking water, then drain and rinse macaroni in colander under cold running water. Set aside.

3. Melt remaining 4 tablespoons butter in now-empty pot over medium-high heat until foaming. Stir in flour and cook, stirring constantly, until mixture turns lightly brown, about 1 minute. Slowly whisk in evaporated milk, hot sauce, nutmeg, mustard, and 2 teaspoons salt and cook until mixture begins to simmer and is slightly thickened, about 4 minutes. Off heat, whisk in cheeses and reserved cooking water until cheese melts. Stir in macaroni until completely coated.

4. Transfer mixture to 13 by 9-inch baking dish and top evenly with bread crumb mixture. Bake until cheese is bubbling around edges and top is golden brown, 20 to 25 minutes. Let stand for 5 to 10 minutes before serving. 

Comments
This recipe is from the 2007 Cook’s Country Annual and it yet another attempt at finding the best macaroni and cheese recipe out there.  This definitely won on the creaminess factor!  The cheeses blended together well and the flavors were very nice.  While the topping was nice it wasn’t quite as crunchy as I would have liked.  I think I should have processed the bread crumbs a bit less and that would have given me a bit crunchier of a topping?  Something to try next time.  The hot sauce added just a tidge of heat. 

Shown here with Pepper-Crusted Pork Loin.

Cook’s Country 2007

Ingredients
Chicken
6-8 boneless, skinless chicken breasts, cut into small pieces
1 egg yolk
1 tablespoon soy sauce
1 clove garlic, finely minced

Batter
1 cup plus 2 tablespoons all purpose flour
3 tablespoons cornstarch
1 ¹⁄₄ teaspoons baking powder
³⁄₄ cup cold water
2 eggs, lightly beaten
2 teaspoons sesame oil
1 tablespoon sesame seeds

Garlic Sauce
2 tablespoons sesame oil
8 cloves garlic, finely minced
2 tablespoons fresh ginger, finely chopped
1 cup chicken broth
3 tablespoons sugar (Honey also works well.)
4 tablespoons soy sauce
Pepper, to taste

4 cups plus 2 tablespoons peanut, vegetable or corn oil, for frying
1 bunch green onions, chopped
1 tablespoon sesame seeds
2 heads broccoli, cut into florets

Instructions
1. For the chicken: Mix the egg yolk, soy sauce, and garlic in a medium bowl.  Add chicken and mix to coat.  Set aside. 

2. For the batter: Mix the flour, cornstarch, and baking powder in a bowl.  Stir in water, eggs, sesame oil, and sesame seeds. 

3. For the sauce: Heat sesame oil over medium-high heat in a large skillet.  Add the garlic and ginger and cook until fragrant.  Stir in chicken broth, sugar, soy sauce, and pepper.  Bring to a boil, then reduce heat and simmer for 5 minutes.  Pour the sauce into a bowl (or back into the measuring cup used for the broth) and set aside. 

4. Add the chicken to the batter and mix well to coat.

5. Heat oil for frying in a wok or Dutch oven and add the batter-coated chicken pieces, a few at a time, working in batches.  Cook, stirring to separate the pieces, for about 5 minutes or until golden brown and cooked through.  Drain each batch as they cook using either paper towels on a plate or a wire rack set on a baking sheet. 

6. As the second to last batch of chicken is added to the oil, heat remaining 2 tablespoons of peanut, vegetable or corn oil in the large skillet used for the sauce over high heat.  Add the broccoli and cook, stirring, until desired tenderness.  Add the garlic sauce, green onions, and sesame seeds and stir well. 

7. When all chicken is cooked, add the chicken to the broccoli mixture and stir to coat.  Serve with rice. 

Comments
This recipe originally came from Craig Claiborne’s New New York Times Cookbook, which was one of the first cookbooks I owned.  I’ve been making it for years and it’s seen quite a bit of modification and tweaking.  It’s a longtime family favorite and one of those recipes I pull out when I’m trying to impress company.  The first few times I made it I felt like I checked every single piece of chicken to make sure it was cooked through, now I feel secure in the knowledge that 5 minutes will do the trick!

Craig Claiborne’s New New York Times Cookbook

Ingredients
4 teaspoons kosher salt
¹⁄₂ teaspoon pepper
2 teaspoons onion powder
1 teaspoon garlic powder
³⁄₄ teaspoon cayenne pepper
1 teaspoon dried oregano
3 large russet potatoes (about 1 ³⁄₄ pounds), cut into wedges
¹⁄₄ cup vegetable or peanut oil plus 3 quarts for frying
1 ¹⁄₂ cups all purpose flour
¹⁄₂ cup cornstarch
1 cup buttermilk
¹⁄₂ teaspoon baking soda

Instructions
1. Combine salt, pepper, onion and garlic powders, cayenne, and oregano in small bowl.

2. Toss potato wedges with 4 teaspoons spice mixture and ¹⁄₄ cup oil in large microwave-safe bowl; cover tightly with plastic wrap. Microwave on high until potatoes are tender but not falling apart, 7 to 9 minutes, shaking bowl (without removing plastic) to redistribute potatoes halfway through cooking. Slowly remove plastic wrap from bowl (be careful of steam) and drain potatoes. Arrange potatoes on rimmed baking sheet and cool until potatoes firm up, about 10 minutes. (Potatoes can be held at room temperature for up to 2 hours.)

3. Heat remaining 3 quarts oil in large Dutch oven over high heat to 340*F. Meanwhile, combine flour and cornstarch in medium bowl and whisk buttermilk and baking soda in large bowl. Working in 2 batches, dredge potato wedges in flour mixture, shaking off excess. Dip in buttermilk mixture, allowing excess to drip back into bowl, then coat again in flour mixture. Shake off excess and place on wire rack. (Potatoes can be coated up to 30 minutes in advance.)

4. When oil is ready, add half the coated wedges and fry until deep golden brown, 4 to 6 minutes. Transfer wedges to large bowl and toss with 1 teaspoon spice mixture. Drain wedges on baking sheet lined with paper towels. Return oil to 340*F and repeat with second batch of wedges. (Covering the pot will help it come back to temperature more quickly.  For the record, I didn’t actually use a thermometer.)  Serve with extra seasoning on side. 

Comments
This recipe is from the 2007 Cook’s Country Annual and, supposedly, recreates the crunchy fries from KFC.  I can’t comment on how well they achieve that goal, but they were certainly tasty!  This recipe did end up making about twice as many potatoes as we were able to eat so, in the future, I’ll halve everything if it’s just the three of us.  It was also fairly time intensive which I hadn’t really expected. 

I think that, post frying, I’d also spread these out and shake the seasoning over them for a more even flavor. 

Shown here with Slow Cooker BBQ Shredded Beef Sandwiches.

Cook’s Country 2007

Ingredients
1 (5 pound) boneless beef chuck-eye roast, trimmed and cut into 4 pieces
4 slices bacon, chopped fine
1 onion, chopped fine
2 tablespoons chili powder
1 tablespoon paprika
1 ¹⁄₂ cups brewed coffee
1 ¹⁄₂ cups ketchup
¹⁄₄ cup dark brown sugar, packed
2 tablespoons brown mustard
1 tablespoon hot sauce (I used Sriracha.)
1 tablespoon cider vinegar (I used some amazing Red Apple Balsamic Vinegar.)
1 teaspoon liquid smoke
Salt and pepper
Sandwich rolls, split

Instructions
1. Place beef in slow cooker insert. Cook bacon in large skillet over medium-high heat until crisp, about 5 minutes. Using slotted spoon, transfer bacon to slow-cooker insert. Pour off all but 2 tablespoons fat from pan and cook onion in remaining bacon fat until softened, about 5 minutes. Add chili powder and paprika and cook until fragrant, about 30 seconds. Stir in coffee, ketchup, sugar and 1 tablespoon mustard and simmer until reduced slightly, about 10 minutes. Add half of sauce to slow-cooker insert and refrigerate the remaining half. Cover and cook on LOW heat until meat is tender, 9 to 10 hours (or cook on HIGH for 5 to 6 hours).

2. Using slotted spoon, transfer meat to large bowl and cover with foil. Transfer cooking liquid to large skillet, skim fat, and simmer over medium-high heat until reduced to 1 cup, about 15 to 20 minutes. Off heat, stir in reserved sauce, remaining mustard, hot sauce, vinegar, and liquid smoke.

3. Pull meat into large chunks, discarding any excess fat or gristle. Toss meat with 1 ¹⁄₂ cups sauce and let sit, covered, until meat has absorbed most of sauce, about 10 minutes. Season with salt and pepper. Serve on rolls, passing remaining sauce at table. 

Comments
This recipe is from the 2007 Cook’s Country Annual and Art was kind enough to let me give it a try.  He’s not a fan of pot roasts and this came pretty close!  But he loved the barbecue sauce so he was a happy enough camper.  Lance and I both thought the meat was great and I wouldn’t hesitate to say that this is the best rendition of barbecue I’ve ever gotten out of a crock pot. 

Shown here with Crunchy Potato Wedges.

Update: Leftovers the following day were even better!

Cook’s Country 2007

Ingredients
1 pound potatoes, small potatoes such as new, red or yukon gold are best
Salt and freshly ground black pepper
1-2 tablespoons olive oil

Instructions
1. Preheat oven to 425-450*F.

2. Cut each potato into 8 wedges. Toss with olive oil, salt and pepper.  

3. Spread potatoes on a baking sheet and roast for 45-60 minutes until nicely browned and crisp. Stir after 20-30 minutes for even roasting.

Comments
This is a very basic recipe for roasted potatoes that is easy to modify depending on what flavors you’d like to have.  You can easily add other spices before roasting or toss with a nice flavored oil once they’re finished before serving.  It’s important not to disturb them too much during cooking, they’ll release when they’re ready!

Shown here with Sautéed Chicken with Pesto-Mushroom Cream Sauce.

Unknown

Ingredients
3-4 boneless, skinless chicken breasts, about 1 ¹⁄₂ pounds
Salt and pepper
3 tablespoons olive oil
16 ounces mushrooms, sliced thin
6 cloves garlic, minced
1 cup half and half
¹⁄₂ cup chicken broth
¹⁄₄ cup basil pesto
2 tablespoons lemon juice

Instructions
1. Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Cook chicken until golden brown, about 3 minutes per side. Transfer to plate and tent with foil.

2. Add remaining oil to skillet and cook mushrooms until browned, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add half and half, broth, and chicken to skillet and bring to boil. Reduce heat to low, cover, and simmer until chicken is cooked through, about 15 minutes.

3. Transfer chicken to serving platter and tent with foil. Return skillet to high heat and simmer until sauce is thickened, about 5 minutes. Off heat, stir in pesto and lemon juice and season with salt and pepper. Pour sauce over chicken. Serve

Comments
This recipe is from the 2007 Cook’s Country Annual.  We all decided that it would be excellent over rice or egg noodles, but it was also great with the roasted potatoes seen here.  It was a very simple recipe to prepare and only took about 30 minutes from start to finish.  Make sure to use fresh pesto from the refrigerated aisle, not the jarred kind.  

Shown here with Roasted Potatoes.

Cook’s Country 2007

Ingredients
Cake
1 ¹⁄₂ cups all purpose flour
2 teaspoons baking powder
¹⁄₄ teaspoon salt
³⁄₄ cup sugar
¹⁄₄ cup butter
1 egg, beaten
¹⁄₂ cup milk
1 teaspoon vanilla

Topping
¹⁄₂ cup brown sugar
2 tablespoons all purpose flour
2 teaspoons cinnamon
2 tablespoons butter, melted
¹⁄₂ cup nuts, chopped (Optional.)

Instructions
1. Preheat oven to 375*F.

2. Mix all dry cake ingredients. Cut in butter until crumbly. Stir in egg, milk and vanilla. Pour ¹⁄₂ batter into a greased 8 by 8-inch pan.

3. Mix topping ingredients and sprinkle it on top of batter. Drop remaining batter by the spoonful over the top of the topping.

4. Bake 25-30 minutes, or until done.  (If it still wobbles when you shake the pan gently, it’s not quite done.)  

Comments
This recipe has been in my family for forever.  My grandma made it when my mom was a child.  My mom made it when I was a child.  Now my mom and I make it together on Christmas morning.  We make two of them, one with nuts and one without.  It also doubles very well and can be made in a 9 by 13-inch pan.  We don’t have many traditional Christmas foods in my family, but the holiday wouldn’t be the same without this one.  

The first year I was living in England my parents mailed me a box that had an 8 by 8-inch baking pan and this recipe on a card so that I’d be able to carry on the tradition with my new family.  :)

Person - Mom