Not Yo' Mama's Banana Pudding

My grandchildren love this banana pudding recipe.  They just gobble it up!  The Chessman cookies add a special touch.  You can also use the mini Nilla Wafers if you wish, but everyone likes the pretty look and buttery taste of the Chessman cookies.  It's "plate-lickin" good!

 
2 bags Pepperidge Farm Chessmen cookies
6 to 7 bananas, sliced
1 3/4 cups cold milk
1 (5-ounce) box instant French Vanilla pudding (sugar-free pudding is not recommended)
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container Cool Whip
 
Line the bottom of a 9 x 13 dish with 1 bag of cookies.  Layer the bananas on top.  In a bowl, combine the milk and pudding mix and blend well with a mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.

You may make this the day before so the cookies get a little soft. You also can make it about an hour before you are going to eat it, however,  the cookies will be a little difficult to cut through.
 
Source:  Paula Deen

Eileen

Cookie Dough Dip

I brought this wonderful, creamy dip to a picnic and it was a hit.  This is good served with fruit, Nilla Wafer cookies, graham crackers or pretzels.

  









1/2 cup butter
1/3 cup brown sugar
1 (8-oz) package cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
pinch of salt
3/4 cup mini chocolate chips
shaved chocolate, optional for garnish
 
Melt butter in a small saucepan over medium heat. Add brown sugar and whisk until sugar dissolves and mixture starts to bubble. Set aside to cool, and whisk in vanilla extract.

Cream together cream cheese and powdered sugar for 1 minute, or until well combined and smooth. Add a pinch of salt. With mixer on low speed, slowly pour in brown sugar and butter mixture and mix until combined.

Fold in mini chocolate chips with a spatula.

Transfer dip to a bowl or ramekin.  Sprinkle with additional chocolate chips or shaved chocolate.

Source: Temptations - Tara McConnell

Cindy

Blueberry Chicken Salad

A refreshing and light summer salad.  Serve with Kim's Cheese and Chive Gougères (posted under appetizers)....a great combination.   
 

2 cups fresh blueberries

2 cups cubed (or shredded) cooked chicken breast
3/4 cup chopped celery
1/2 cup diced sweet red pepper
1/2 cup thinly sliced green onions
3/4 cup (6 ounces) lemon yogurt
3 TBS mayonnaise
1/2 tsp salt
Bibb lettuce leaves, optional
chives, chopped, optional

Set aside a few blueberries for garnish.  In a large bowl, gently combine the chicken, celery, red pepper, onions and remaining blueberries.  Combine the  yogurt, mayonnaise and salt; drizzle over chicken mixture and gently toss to coat.

Cover and refrigerate for at least 30 minutes.  Serve on lettuce-lined plates if desired.  Top with reserved blueberries.  May sprinkle with chopped chives, if desired.

Tip:  You can get about 4 1/2 to 5 cups of chicken from a grocery store rotisserie chicken.

Makes 4 servings

Source:  Taste of Home, August/September 2005

Janice

Rhubarb Nut Bread

I look forward to Spring when the rhubarb is in season.   One of my favorite ways to use rhubarb is in rhubarb bread.  This recipe is one of my favorites.  The rhubarb and pecan pieces sprinkled on top of the bread adds a nice tasty treat. 

2 cups (about 3 stalks) rhubarb, coarsely diced (pick the thinner stalks as they are more tender and less fibrous than thicker stalks)
1/4 cup granulated sugar
A little flour for dusting (a tablespoon, or so...enough to lightly dust the rhubarb)
1 tsp ground cinnamon
1 tsp grated lemon zest
1 1/2 cups flour
1/2 tsp baking soda
1/2 tsp salt
1 large egg room temperature
1 cup firmly packed brown sugar
1/3 cup vegetable oil
1 tsp vanilla extract
1/2 cup buttermilk, room temperature ** (see note below)
3/4 cup chopped pecans, reserving some to sprinkle over the top of the bread before baking

Preheat oven to 350 degrees.  Adjust oven rack to middle position.  Grease or spray a 9 x 5 inch loaf pan (or you may use 2 smaller loaf pans)

In a bowl combine the diced rhubarb, sugar, a tablespoon or so of flour, cinnamon and lemon zest; set aside.  Set aside 1/4 cup of the rhubarb mixture and some of the chopped pecans.

In a large bowl, mix together the flour, baking soda and salt; set aside.

In the bowl of your mixer, add the egg and lightly beat.  Add the brown sugar, vegetable oil and vanilla extract.  Mix until well combined.

Add 1/2 of the flour mixture and 1/2 of the buttermilk and beat until smooth.  Add the remaining flour and buttermilk and continue beating until smooth.

Stir in the rhubarb mixture and the chopped pecans.

Pour the batter into the greased loaf pan and then sprinkle remaining reserved rhubarb mixture and some chopped pecans over the top.

Bake for 50 to 55 minutes or until a toothpick inserted in the center comes out clean.

When done, remove from the oven and cool on a wire rack for 10 minutes; remove from pan.  Cool completely before slicing.

This bread freezes well.

**To make buttermilk, add 1/2 TBS of lemon juice to the 1/2 cup of milk.  Stir and let sit for few minutes.

Makes one large 9x5 loaf or 2 small loaves

Source:  www.whatscookingamerica.net

Eileen

Zucchini Walnut and Feta Cakes with Cucumber Yogurt Sauce

These healthy zucchini cakes were exactly what I was looking for when trying to decide what to make for dinner tonight.  I cooked up a double batch and froze them for a night when I'm too busy to cook.

1/2 cup uncooked quinoa

1/4 cup chopped walnuts - (I did not use quinoa or walnuts, I used 1 cup Italian Bread Crumbs instead)

4 1/2 cups grated zucchini (about 2 medium)
1/4 cup green onion - (I used 1/3 cup grated yellow onion)

1/2 tsp kosher salt, divided
3 TBS chopped fresh dill or 1 TBS dried dill weed                           

3/4 tsp freshly ground black pepper, divided 
1/4 tsp cayenne pepper                            

3 ounces feta cheese, crumbled (about 2/3 cup) 
1/4 cup parmesan cheese (my addition)                              

2 large eggs, lightly beaten                               

2 TBS olive oil, divided

1 (6-ounce) container plain nonfat Greek yogurt 
1 cucumber, halved lengthwise, seeded, and thinly sliced (about 1 1/2 cups)

1 garlic clove, minced

4 cups mixed salad greens (about 2 ounces)
 
Place quinoa in a mini food processor; process 1 minute or until finely ground. Add chopped walnuts to processor; process until smooth.  As stated above, I used Italian Bread Crumbs instead of the quinoa and walnuts.

 

Place zucchini in a colander and sprinkle with 1/4 teaspoon salt. Toss well. Let stand 10 minutes, tossing occasion­ally. Press zucchini between paper towels until barely moist. 

 

Combine zucchini, green onions, dill, 1/2 teaspoon pepper, cayenne and remaining 1/4 teaspoon salt, cheeses, and eggs in a large bowl; stir to combine. Sprinkle quinoa mixture over zucchini mixture; stir well to combine. 

 

Heat a large nonstick skillet over medium heat. Add 1 tablespoon oil to pan; swirl to coat. Add 4 (1/3-cup) zucchini batter mounds to pan; flatten into 3-inch cakes. Cook 4 minutes on each side or until browned. Remove from pan; keep warm. Repeat procedure with remaining 1 tablespoon oil and batter to yield 8 cakes total. 

 

Combine remaining 1/4 teaspoon pepper, yogurt, cucumber, and garlic in a small bowl. Divide greens evenly among 4 plates. Top each serving with 2 cakes and about 1/4 cup cucumber mixture. Serve immediately.

Source:  Cooking Light, May 2014

Eileen

Jicama & Carrot Slaw with Honey-Lime Dressing

This is a fresh and easy salad that went really well with Kim's Salsa Turkey Burgers.  Jicama (or Mexican Turnip, pronounced: HIK-ka-ma) is a round starchy vegetable that, served by itself, does not have much flavor.  Jicama somewhat looks like a softball.  Fresh pineapple pieces, radish slices or apple pieces would be a wonderful addition to this salad as well.  This salad only has 54 calories per 1/2 cup serving and only 2.9 g of fat. 

Dressing:

1 TBS and 2 tsp fresh lime juice
3/4 tsp honey
1/4 tsp ground cumin
1/8 tsp salt
1 TBS and 2 tsp extra virgin olive oil

Salad:

1 lb. jicama, peeled and thinly sliced (match-stick size)
2 - 3 large carrots, shredded
3 TBS minced cilantro
1/2 jalapeno pepper, seeded and minced

For the dressing, in a small bowl, whisk together the lime juice, honey, cumin and salt.  Slowly whisk in the olive oil.  Set aside.

For the salad, in a large bowl, toss together the jicama, carrot, cilantro and jalapeno pepper.  Add the dressing and toss to coat.  Chill until ready to serve.

Serves 6

Source:  www.cookincanuck.com

Janice

Zucchini Casserole

With an abundance of zucchini in my garden, I am on the search for some new recipes.  I found this in one of my cookbooks and thought it sounded delicious.  We all enjoyed it and I will definitely make this again.

 

6 cups thinly sliced zucchini (cut into 1/2 moon slices)

1 small onion, diced

1 clove garlic, diced

2 TBS butter

1 TBS olive oil

1 tsp salt
1/4 tsp pepper

1 - 6 oz package Herb Stove Top Stuffing Mix

1/2 cup melted butter

1 can cream of mushroom soup

1 cup sour cream

1/2 cup shredded mozzarella
1/4 cup shredded cheddar cheese
1/2 cup grated parmesan cheese
 

 

Heat oven to 350 degrees. 

Heat butter and oil in a large skillet.  Add onion and garlic.  Cook for two to three minutes until transparent.  Make sure garlic does not burn.  Add zucchini, cover the skillet and cook over medium heat for 15 minutes.  Stir occasionally.  When done, stir in salt and pepper.

Mix together the Herb Stove Top Stuffing Mix and the melted butter.  Place half of this mixture into a 2 quart casserole dish or a 11 x 7 dish.  Top with half of the zucchini mixture.  Set aside.

Combine mushroom soup, sour cream and mozzarella. Place half of this mixture on top of the zucchini layer.  Spread to cover.

Repeat with the rest of the zucchini mix and the soup mix.  Sprinkle with cheddar cheese.  Top with the remaining stuffing mix.

Bake at 350 degrees for 35 minutes, uncovered.  Remove from the oven and top with 1/2 cup grated parmesan cheese.

Increase oven temperature to 375 degrees and bake an additional 10 to 15 minutes longer until brown. 

Let stand at least five minutes before serving.

Source:  More Family Favorites - Mary Beth Roe

Eileen

Glazed Lemon Zucchini Bread

This lemon zucchini bread is very moist and delicious.  Since I had some fresh blueberries on hand, I added them to this recipe.  The recipe calls this a lemon zucchini bread, but you could certainly consider this a cake and serve it for dessert.

Cake Ingredients:
2 cups cake flour

1/2 tsp salt

2 tsp baking powder

2 eggs

1/2 cup canola oil

1 1/3 cups sugar

2 TBS lemon juice

1/2 cup buttermilk

zest of 1 lemon

1 cup grated zucchini
1 cup fresh blueberries, dusted with flour (my addition)

Glaze ingredients:

1 cup powdered sugar

2 TBS fresh lemon juice

1 TBS milk

zest of 1 lemon (my addition)

Mix the flour, salt and baking powder in a medium bowl and set aside.

In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together. Fold in zucchini until it is mixed well. Gently stir in blueberries, if using. 

Add dry mixture to the wet mixture and blend all together until well combined.  Pour batter into greased 9x5 loaf pan.  Bake at 350 for 40-45 minutes.

While still warm, make the glaze and spoon over the bread. Let the glaze set up before cutting and serving.  Enjoy!

**I doubled the recipe and made this in a bundt cake pan. I baked the cake for about 55-60 minutes.**

Source:  http://lilluna.com

Kimberly

Salsa Turkey Burgers

Tired of eating beef burgers all the time?  Mix it up with this recipe.  Since lean ground turkey tends to get a little dry when cooked, the mushrooms in this recipe will add moisture to the burger.  I served these burgers with the jalapeño popper stuffed zucchini boats.

20 oz lean ground turkey

1/2 cup finely chopped mushrooms
1/2 cup chopped fresh cilantro
1 egg
3-4 TBS salsa (I used hot salsa)
1 TBS chopped canned jalapeños
1 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
3/4 cup dry bread crumbs

Combine all ingredients together in a large mixing bowl.  Mix gently until just combined.  Form mixture into 6 patties, about 1/2 inch thick. Cover and refrigerate until ready to grill.  (To save yourself some time, these burgers can be made and formed into patties one day ahead.  Just cover with plastic wrap and refrigerate until you are ready to grill.)

Preheat grill to high. Brush grill rack lightly with oil. Grill burgers for about 5 minutes per side, or until cooked through and no longer pink in the center. 

Serve burgers on lightly toasted buns with sliced tomatoes and lettuce or any of your favorite burger toppings.  I topped mine with salsa. Sliced avocado would be good too!

Makes 6 servings

Kimberly

Jalapeño Popper Stuffed Zucchini Boats

If you like jalapeño poppers, you will love this recipe.  All of the flavor of a jalapeño popper, but much better for you!  Since I like spicy food, I modified this recipe slightly to include fresh jalapenos and pepper jack cheese.  However, if you prefer yours more mild, I'm sure they will be just as delicious.
  

 
 
 
 
 
2 medium zucchini (about 3/4 pound)
6 tablespoons reduced-fat shredded Cheddar cheese  (I used pepper jack cheese)
2 tablespoons light tub-style cream cheese
2 tablespoons light sour cream
1 1/2 teaspoons finely chopped jarred jalapeño peppers
1 jalapeño pepper, finely chopped (my addition)
4 tablespoons panko breadcrumbs

Preheat the oven to 400°F.

Slice the zucchini in half lengthwise. Using a spoon, carefully scoop out the seeds to form zucchini boats. Place on a microwave-safe plate and microwave on high for 1 minute. Blot any moisture from the zucchini with a paper towel, and set aside.

In a medium bowl, place Cheddar cheese (or pepper jack cheese), cream cheese, sour cream, and jalapeños, and stir well with a fork until smooth. Spread about 2 tablespoons cheese mixture in each of the zucchini boats.

Place the stuffed zucchini on a baking sheet, sprinkle each boat evenly with 1 tablespoon of the breadcrumbs, spray well with cooking spray, and bake for 25 minutes, or until the crumb topping is golden brown.

Makes 4 servings

Source:  Eat What You Love - Marlene Koch

Kimberly

Butter Cream Frosting

When I was asked to bring dessert for our Independence Day picnic, chocolate cupcakes with homemade butter cream frosting sounded perfect.  I combined several recipes to come up with this one. 

3 cups powdered sugar
1 tsp egg white powder (optional)
1/8 tsp salt
1 cup un-salted butter, softened
2 to 3 TBS heavy cream
1 1/2 tsp vanilla extract

In a bowl combine the powdered sugar, egg white powder and salt; add the butter and beat until blended.

Add the cream and vanilla extract and beat for an additional 3 to 5 minutes or until smooth and creamy.

You may need to refrigerate the frosting for 5-10 minutes before frosting your cupcakes.

Frosts 12 cupcakes

Kimberly

Creamy Finger Jello

Since kids of all ages seem to enjoy finger Jello, I usually make finger Jello for our family picnics.  I decided to try a new recipe this Memorial Day.  It was a hit!

12 oz Jello, any flavor (I used raspberry)
2 1/2 cups boiling water
1 cup cold milk
1 (3.4 oz) box of instant vanilla pudding

Mix together the Jello and boiling water until the Jello is completely dissolved, about 2 minutes.  Set aside for 30 minutes.

Beat the milk and vanilla pudding mix together until smooth.  Quickly pour the pudding mixture into the Jello and mix well until completely blended.

Pour into a lightly greased 9 x 13 pan.  Chill until set and cut into squares.

Source:  Grandma Emma's Miller Family Cookbook

Kimberly

Rhubarb Upside Down Cake

For Father's Day, I decided to make my dad this rhubarb upside down cake.  It was so easy and delicious.  Make sure the platter you use to turn this out onto is big enough to catch any rhubarb topping that may drip down from the top of the cake.
 

5 cups rhubarb, diced
3 oz. pkg raspberry jello
1 cup sugar
3 cups miniature marshmallows
1 yellow cake mix

Lightly grease the bottom of a 9 x 13 cake pan.  In a bowl, combine the rhubarb, raspberry Jello and white sugar; stir in the marshmallows. Pour rhubarb mixture into the bottom of the prepared cake pan. Set aside.

Mix the cake ingredients as directed on box. Pour the cake batter over the top of the rhubarb mixture in the cake pan.  Bake at 350 for 45-50 minutes or until done in the middle. Cool in pan for 10 minutes, then invert cake onto serving dish so that rhubarb is on top.

Serve with whipped cream if desired.

Source:  Grandma Emma's Miller Family Cookbook

Kimberly

Grilled Portobello Turkey Stuffed "Pizzas"

I love portobello mushrooms, so I am always looking for new ways to cook with them.  These "pizzas" are delicious and healthy.  In fact, my family told me I could make these again any time.

4 medium portobello mushrooms, 4 to 5 inches in diameter

1/2 tsp canola oil
8 oz lean ground turkey
3/4 cup marinara sauce
1/2 tsp dried oregano
1/4 - 1/2 tsp red pepper flakes (my addition)
1/2 cup shredded part-skim mozzarella cheese
4 slices green bell pepper, cut into 1/4 inch rings (I prefer red bell pepper)

Preheat grill to 350. Set out 4 (12 x 12 inch) pieces of aluminum foil. Remove the mushroom stems by gently snapping them off. With a tablespoon, gently scrape the gills from the underside of the mushrooms. Spray the tops of the mushroom caps with cooking spray, and place each cap, sprayed-side down, on a piece of foil.

Heat the oil in a large nonstick skillet over medium-high heat. Crumble the turkey in the pan and cook, stirring often, until starting to brown, about 5-7 minutes. Stir in the marinara sauce, oregano and red pepper flakes (if using) and cook for 3-5 minutes. Remove from heat.

Spread 1/4 of the meat mixture on each mushroom cap, top each with 2 tablespoons of mozzarella cheese and a bell pepper ring. Loosely wrap the foil around the mushroom caps and grill for 10 minutes, or until the mushroom is cooked.

Source:  Eat What You Love Everyday - Marlene Koch

Kimberly

Balsamic Vinaigrette

My garden has given me an abundance of lettuce and arugula this year.  Rather than buying salad dressings, I prefer to make my own. This way I can adjust the ingredients to my taste.  This recipe, however, did not require any adjustments.
  

 
 
 
 
 



 
2 TBS balsamic vinegar
2 TBS extra virgin olive oil
2 TBS water
1 clove garlic, minced
1 tsp Dijon mustard
1 TBS grated Parmesan cheese
Pinch of salt
Pinch of pepper
 
Whisk together, or vigorously shake, the above ingredients.  Adjust salt and pepper to taste.
 
Makes 4 servings
 
Source:  Eat More of What You Love - Marlene Koch
 
Kimberly

Parmesan-Crusted Zucchini Fries

Since I have an abundance of zucchini in my garden this year, I decided to make these fries.  I'm sure glad I did!  I like the fact that they are baked and not fried.  Plus, they are delicious. 

1/3 cup (about 1 1/2 oz) finely shredded fresh Parmesan cheese
1/3 cup panko breadcrumbs
1/2 tsp garlic powder
1/2 tsp dried basil
1/8 tsp ground red pepper
1 large egg, beaten
1/4 cup flour
3 small zucchini (1 1/4 lbs)
Cooking Spray
1/2 cup spaghetti sauce

Preheat oven to 450.

Combine the Parmesan cheese, breadcrumbs, garlic powder, dried basil and ground red pepper in a small shallow bowl.  Place the egg in a separate bowl.  Place flour in a Ziploc bag. 

Trim the ends from the zucchini; cut each zucchini in half crosswise. Quarter each zucchini half length-wise to make 24 zucchini sticks. 

Place a few of the zucchini sticks into the bag of flour; seal the bag and shake it. When taking the zucchini sticks out of the bag, shake off any extra flour.

Dip the zucchini in the egg; dredge in panko mixture, pressing to coat.

Place the zucchini on a baking sheet coated with cooking spray.  Coat the tops of the zucchini with cooking spray.

Bake at 450 for 20 minutes or until golden brown.  Serve immediately with pasta sauce. 

Makes 4 servings

Source:  Cooking Light Crave!

Kimberly

Roasted Beets and Sautéed Beet Greens

I bought some beautiful beets at the farmer's market so I decided to have beets and beet greens for dinner tonight.  I read an article from the CDC (Center for Disease Control & Prevention) that states beet greens are high on the list of Powerhouse Vegetables.  Watercress was number one on the list, followed by Chinese Cabbage, Chard, Beet Greens and Spinach.  Beets and beet greens are very high in potassium, magnesium, fiber, phosphorus, iron, vitamins A, B & C, beta-carotene, beta-cyanine and folic acid. Wow! This was a very healthy and satisfying meal of beets and greens.

1 bunch beets, with greens (I used 4 beets)
olive oil
2 cloves garlic, minced
2 TBS onion, chopped (I used more)
salt and pepper to taste
1 TBS red wine vinegar
I added a slice of cooked bacon at the end....only because I had it in the fridge

Preheat the oven to 350 degrees.  Wash the beets thoroughly, leaving the skins on, and remove the greens and stems.  Rinse greens and stems.  Place the beets in a small baking dish or roasting pan and toss with 2 TBS of olive oil.  If you wish to peel the beets, it is easier to do so once they have been roasted.

Cover and bake the beets for 45 to 60 minutes or until a knife can slide easily through the largest beet. 

I was a little pressed for time so instead of roasting my beets I peeled and cut them into small pieces, put them in a microwave safe dish and added a very little bit of water (a couple teaspoons).  I covered with Saran Wrap and cooked on High in the microwave until tender.

When the roasted beets are almost done, heat 2 TBS of olive oil in a skillet over medium-low heat.  Add the garlic and onion, and cook for a minute.  Tear the beet greens into 2 to 3 inch pieces.  Cut the stems into 1 inch pieces.  Add the beets and stems to the skillet.  Cook and stir until the greens are wilted and tender.  Season with salt and pepper.  Sprinkle with red-wine vinegar.

Source:  www.kitchme.com Janice

Apple Salad

There is a restaurant that we like to go to that serves a delicious apple salad that is dressed with vanilla yogurt.  They put golden raisins in their salad, however, I decided to change it up a bit and add dried cranberries instead.  This is a very light and delicious healthy salad.

4 cups apples, diced small (do not peel)
dried cranberries
sliced almonds
vanilla yogurt

Mix apples, cranberries and almonds together.  Add enough vanilla yogurt to coat as desired.

You may also use any of the following:  diced pears, golden raisins, dried blueberries, dried cherries, chopped pecans...the sky is the limit!

Makes 1 1/2 quarts

Serves 6-8

Janice

Make Ahead Grilled Brats and Beer...Wisconsin Style!

Nothing says a Wisconsin picnic like Brats soaked in beer and onions.  They are very juicy and full of flavor.  I like to make the brats ahead of time so someone isn't stuck grilling and unable to join in on the picnic.



12 - 24 fresh Johnsonville bratwursts (not pre-cooked)
3 - 4 large onions
2 TBS olive oil or 2 TBS margarine
6 (12 ounce) cans beer (any style)
2 cans beef broth
6 cloves garlic, minced
1 TBS hot sauce
2 tsp celery salt or onion salt
2 tsp pepper

Place brats in large saucepan and cover with 2 cans of beer and 1 can of beef broth.  Bring to boil.  Lower the temperature and simmer for 10 minutes.

Meanwhile, sauté sliced onions in olive oil or margarine.  Cover and cook slow, turning onions often until tender.  Do not caramelize.

Drain bratwurst.  Discard the beer/broth mixture.  Place the brats on a hot gas or charcoal grill.  Brown evenly on both sides.  Watch them carefully.  The sausage fat can cause flare-ups.  Remove from the grill when browned. Do not overcook.  They only need to be browned because they will cook more later.

Combine the cooked onions with the brats in a crock pot.  Mix together 4 cans of beer, 1 can of beef broth, garlic, hot sauce, salt and pepper. Add to the brats and onions.  (If you only make 12 brats, you may not need all 4 cans of beer...use enough to cover the brats).

Refrigerate.  Remove from the refrigerator two hours before eating.

Reheat in a crock pot on high for about 2 hours.

If you plan to serve immediately after grilling, heat the remaining beer, onions, and remaining ingredients before adding the grilled bratwurst. 

Before serving, I prefer to remove the onions and place them in a separate bowl.  You may leave the brats in the crockpot to keep warm, or place them on a platter.


Source:  This is a combination of about three recipes and some of my own additions.  So, I guess it is somewhat my own creation.

Janice

Vanilla Ice Cream

I have been making homemade ice for many years.  I remember as a kid making it using a hand-crank ice cream maker and snow.  I'm so glad someone invented the electric ice cream maker!  However, it was a lot of fun sitting on the kitchen floor and taking turns churning, even though Dad did most of the work.  I use Eggbeaters instead of real eggs because I do not cook my ice cream on the stove and I don't want to risk anyone getting sick.  

Eggbeaters equivalent to 6 eggs
2 1/4 cups sugar
6 cups heavy whipping cream
3 cups whole milk
1 1/2 tsp vanilla

Whisk Eggbeaters until light and fluffy, about 2 minutes.  Slowly, whisk in the sugar.  Whisk until blended, about 1-2 minutes.  Add cream and milk.  Blend.  Pour into ice cream maker and churn per instructions for your maker.

After the ice cream is done churning, add any additional candies etc. that you like. 
Ice cream will be soft.  Freeze overnight before serving.

Some of our family favorites are:  Chocolate Heath Bits, Mini Chocolate Chips, Mint Chocolate Chip, Butterfinger candy bars, Recess Peanut Buttercups, Chocolate Chip Cookie dough (I called Pillsbury and they said their refrigerated dough is safe to eat raw), caramel and/or chocolate fudge Smucker's ice cream topping swirled into the ice cream. 

For the Butterfinger I use 10 of the .75 oz bars or 12 of the .65 oz size bars for a 1/2 gallon of ice cream. (break the candy bars into pieces)
For the Recess Peanut Buttercups I use about 12 Peanut Buttercups (cut into pieces) for a 1/2 gallon of ice cream.
For the Heath Bits, I use about 8 oz for a 1/2 gallon. 
For Mint Chocolate Chip, I use 2 cups Mini chocolate chips,  2 tsp peppermint extract and 1/2 tsp green food coloring for 1 gallon. (add the extract and food coloring before you place into the electric ice cream maker.  Fold in the chocolate chips after the ice cream is finished churning).

**The picture above is vanilla ice cream with Smucker's Caramel swirled into the churned ice cream.  I place the ice cream in the Tupperware container and gently swirl the caramel throughout the ice cream with a spoon.  The caramel tends to sink to the bottom more than the chocolate fudge does so you may need to remove the ice cream from the freezer after about 2 or 3 hours or so and gently fold the caramel throughout the ice cream again so it isn't all sitting on the bottom of the container.


Makes 1 gallon
 
Source:  Ben and Jerry's Homemade Ice Cream & Dessert Book 

Janice

Beef Stroganoff

I have been making this recipe since I was a newlywed.  It has been a family favorite for over 50 years now.  Serve this with green beans or asparagus and a salad and you have a wonderful meal. I usually double this recipe, so I have left overs.

1 lb Sirloin or Top Round Steak - 1/4 to 1/2 inch thick (I prefer Sirloin)
1 cup water
1 envelope dry onion soup mix
1 TBS Worcestershire sauce
1 (3 oz) can sliced mushrooms, do not drain
1 (8 oz) pkg sliced mushrooms (optional)
2 TBS flour
1 cup sour cream
8 oz. egg noodles, cooked according to package

Trim fat from meat; reserve fat.  Cut meat diagonally across the grain in 1/4 inch wide strips (very thin).  Heat fat in fry pan.  When you have almost 3 TBS of fat, remove the trimming.  (If you do not want to fry the fat, you can heat 3 TBS oil.)  Add the meat and brown quickly.  Add water, dry onion soup mix and Worcestershire sauce.  Simmer for 10 minutes or until meat is tender.  Add canned mushrooms (including the mushroom liquid) and fresh mushrooms (if using).  Simmer for an additional 5-7 minutes. 

Blend sour cream and flour together.  Add to the meat mixture.  Cook and stir until mixture thickens slightly.  The sauce will be fairly thin. 

Serve over hot egg noodles.

Serves 4
 
Source: Better Homes and Gardens - 1958

Eileen