Melting Moments, Mom's Christmas Cookie. Provided by Ruby.

 

Gross Christmas Tree 2020

1/2 # Butter (or more commonly known as, 1 cup of butter) *But double check!

1/3 Cup Powdered Sugar

3/4 Cup Cornstarch

1 Cup Flour

1. Cream together butter and sugar.
2. Sift together cornstarch and flour; then add to creamed mixture.
3. Roll into balls "a little bigger than a marble".
4. Place on cookie sheet and bake in preheated oven.
5. 300 degrees for 30 minutes.
6. Cool and frost with pink, green, etc. icing (Cut-Outs' Frosting).

Thanks, Therese Gross (& Ruby)!

Slow Cooker Korean Beef (Crock Pot)

 

Thomas' 1st Day of School, This Day 12/10/20.

*Serve with Udon Noodles (Asian section) and Su Ching's Broccoli!

 1 C. Beef Broth

1/2 C. Soy Sauce

1/2 C. Brown Sugar, packed

4 Cloves Garlic, minced

1 T. Sesame Oil

1 T. Rice Wine Vinegar

1 T. Fresh grated ginger (OR 1 tsp. ground ginger)

1 tsp. Siracha (I just do a small shake, so as to not make too spicy.)

1/2 tsp. Onion Powder

1/2 tsp. White Peper (I do 1/4.)

3# boneless, stew beef chunks (or beef chuck roast, cut into 1 in. cubes)

2T. Cornstarch

1 tsp. Sesame Seeds, *Optional.

2 Green onions, thin slices, *Optional.

1. Whisk together in a large bowl the fist set of ingredients
2. Place mix in slow cooker, and add beef; stir well.
3. Cook on High 3-4 hours, or Low 7-8 hours.
4. Last 1/2 hour: whisk Cornstarch and 1/4 C. water.  Add to pot, and stir-in.
5. Cover; cook on high until thick.
6. Serve with Sesame Seeds stirred in, and green onion for garnish if you like!

This is a Reynolds' favorite!!

Wreath Cookies, Christmas (Mom's)

 

December 5, 2020; Rita is 6!

Wreaths

1/2 Cup Butter

35 (ish) Marshmallows

1/4 tsp. Green Color

1/2 tsp. Vanilla

3 1/2 to 4 Cups Corn Flakes

Red Hot Dots (or whatever they're called)

1.   In dutch oven melt butter and marshmallows.
2. Stir occasionally.
3. Add Color and vanilla.
4. Stir in Flakes
5. You know the rest...!

*Need water bowl for hands and wax (parchment ?) paper for wreaths

Cream Cheese Dainties, Mom's Christmas Cookie

 Cream Cheese Dainties

1 Cup Butter

6 oz. Cream Cheese

1 Cup Sugar

1/2 tsp. Almond Extract

2 Cups Flour

4 tsp. Baking Powder

1/2 tsp. Salt

2 Cups crushed Rice Crispy's

Maraschino Cherries (1/4's)

 

1. Cream together butter, cream cheese, sugar, and almond extract.
2. Mix: flour, baking powder, salt; combine and mix with 1st mix. 
3. Chill dough (1/2 hour, at least).
4. Crush the Rice Crispy's; shape dough into balls; roll balls in Crispy's.
5. Top with 1/4 cherry.
6. Bake @ 350 degrees for 12-15 minutes (ungreased cookie sheet).

Honey Garlic Boneless Chicken Thighs with Red Pepper & Pineapple.

 Modified recipe from Magnolia Table, Vol. 2.

September 1, 2020: First Day of School

Villa Madonna: Masks in the car!

8 Boneless, skinless Chicken thighs (approx. 4 oz. each)

2 C. Pineapple, chunked

2 Large Red Peppers, cut in thin strips

Parsley & Sesame Seeds, optional, for garnish

1. Preheat oven to 400 degrees, and position rack 6 inches from broiler unit (assuming it broils from above).
2. In a medium bowl, mix together:
• 1/2 C. Apple Cider Vinegar
• 1/2 C. Honey
• 1 C. Ketchup
• 4 T. butter, melted
• 2 t. Garlic Salt
• 2 cloves garlic, minced (fresh is best)
3. Line a rimmed baking tray with foil, and spray with cooking spray; place thighs on the tray.  Pat dry if needed, and generously sprinkle with salt/pepper.
4. Bake 15 minutes.
5. Remove tray from oven, and use a baster to remove the drippings (cool/toss).  Brush chicken with mixed sauce.  Then flip thighs, and brush 2nd side GENEROUSLY with the sauce (1/2 cup +, at least).
6. Sprinkle top with pineapple and peppers (a little less than 2 cups of pineapple is fine).
7. Bake for 10 more minutes.
8. Turn oven to broil--DO NOT remove pan--and broil until the chicken is charred in several places, 8-10 minutes (10 in my oven, plus I'm paranoid).
9. Transfer chicken, pineapple, and peppers into a large bowl (low/wide bowl is best), and toss with the remaining sauce.
10. Garnish with parsley/sesame seeds if you like!  ENJOY!  

*Serve with rice.  VERY yummy!

Sweet Ham & Swiss Cheese Sliders, Provided by Josie

 

2020

*Angie requested recipe, so as to send a freezer meal to Simpson's 

for their 1st week in their new home!

16 white dinner style rolls (cut in half)

24 slices honey ham

16 slices Swiss cheese

1/4 c. mayonnaise

1.5 T. Dijon Mustard

8 T. butter, melted

1 t. onion powder

1/2 t. Worcestershire sauce

1 T. poppy seeds

1/4 c. brown sugar

1. Preheat oven 400 degrees.
2. On rimmed baking sheet, place bottom half of rolls and top w/ 1.5 slices of ham & 1 slice of Swiss.
3. Spread about 1 t. mayonnaise on each top half of roll, and place on top of ham/cheese.
4. You want rolls snug together, kissing just a bit, so the sauce can soak into all the nooks and crannies.
5. In a small bowl, combine the mustard, melted butter, onion powder, Worcestershire sauce, poppy seeds, and brown sugar.
6. Mix until combined, and evenly pour over the assembled rolls; cover with foil and refrigerate until ready to bake.
7. Bake covered with foil for 10 minutes, remove foil and bake another 5-10 minutes...until the tops are browned, and cheese is good and melted.

Chicken Tikka Masala, by: Angeline

September 2020: 1st Ever Day of Homeschool

1 cup yogurt

1 tablespoon lemon juice

2 teaspoons fresh ground cumin

1 teaspoon ground cinnamon

2 teaspoons cayenne pepper

2 teaspoons freshly ground black pepper

1 tablespoon minced fresh ginger

1 teaspoon salt, or to taste

3 breast halves, cut into bite-size pieces

4 each long skewers

1 tablespoon butter

1 clove garlic, minced

1 jalapeno pepper, finely chopped

2 teaspoons ground cumin

2 teaspoons paprika

1 teaspoon salt, or to taste

1 (8 ounce) can tomato sauce

1 cup heavy cream

¼ cup chopped fresh cilantro

 

Directions

• Step 1: In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and salt. Stir in chicken, cover, and refrigerate for 1 hour.

• Step 2: Preheat a grill for high heat.

• Step 3: Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.

• Step 4: Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 1 teaspoon salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.

Quick Curry Soup, Shared by Ruby (from Mom's teaching file!).

Quick Curry Soup

1T Butter
1 Medium onion
1 t. salt
2 t. curry powder

2 cans cream of chicken soup

2.5 c. milk

1 can mushrooms, stems & pieces

1 can chicken meat (I assume 1-2 cups cooked chicken, diced)

1. Saute the first 4 ingredients for 2 minutes
2. Add the cans of soup and mix until smooth
3. Stir in the milk/mushrooms; bring to boil, and simmer 5-10 minutes
4. Add chicken for last 5 minutes

NOTE:

• Can be eaten as a soup or over rice.
• Top with nuts or raisins for some fun.
• Add more curry powder for more kick.

Hey gang,

I remembered this recipe from when mom taught, and we made it a few times when I was still in hs. 

We made it last night and was really good! Light curry flavor (we actually added more) and I added carrots to the onion step and frozen peas at the end for more veggies/heartiness. 

Also, original a soup, we made rice and made it more a rice dish, lasts longer. 

A quick and easy soup meal as our weather changes!

--Ruby

Meat Sauce (Spaghetti), Pioneer Woman's Recipe (Thanks, Josie!)

https://www.thepioneerwoman.com/food-cooking/recipes/a11690/spaghetti-sauce/

2020, Summer Introduction

Ingredients:

5 lb. ground beef

3 tbsp. olive oil
2 whole large yellow onions, diced

2 whole green bell pepper, seeded and diced
6 cloves garlic, minced

1 c. white wine (or low-sodium beef broth, if you prefer)

2, 28-ounce cans of crushed tomatoes
1, 14-ounce can of crushed tomatoes
1, 4-ounce can of tomato paste
1 jar good store-bought marinara sauce

1 tsp. ground oregano
1 tsp. ground thyme
4 whole bay leaves
2 tbsp. Sugar
2 tsp. kosher salt

1/4 c. finely minced fresh parsley (or 3 tablespoons of parsley flakes)
1 whole rind from one wedge parmesan (optional)


Garnish:

Extra minced parsley, for serving
extra parmesan cheese, for serving



Directions:
IMPORTANT: This recipe can easily be halved! I just like to make a ton so I can freeze it.

1. In a large pot over medium-high heat, brown the ground beef until totally browned. Remove meat from pot with a slotted spoon and put into a bowl. Set aside.

2. Discard any grease in pot, but do not clean the pot. Drizzle in olive oil. When it is heated, throw in the diced onion and diced bell pepper. Stir it around for 1 1/2 minutes, then add the garlic. Stir and cook for an additional minute.

3. Pour in the wine and allow it to bubble up and reduce for about 1 1/2 minutes. Add crushed tomatoes, tomato paste, and marinara sauce. Stir to combine, then add oregano, thyme, sugar, salt, bay leaves, and crushed red pepper (if using). Stir, then add cooked ground beef and stir to combine. Place the lid on the pot and allow to simmer for 1 hour, stirring occasionally. Add a little water or some low-sodium broth if it needs more liquid.

4. After an hour, add the minced parsley and the rind from a wedge of Parmesan (or grated Parmesan if you prefer--or both!) Stir to combine, then put the lid back on and allow it to simmer for another 30 minutes or so. Discard bay leaves before serving.

5. Serve a big bowl of oiled noodles and spaghetti sauce so guests can serve themselves. Top each serving with minced parsley and grated Parmesan (or Parmesan shavings) and serve with a big piece of garlic-cheese bread. Amen.

Classic WISCONSIN Corn & Beef Casserole, posted by Angie.

Adelaide & Thomas, Covid-19 April, 2020.

Classic Wisconsin Corn & Beef Casserole

1lb Ground Beef

1 Small Onion - Chopped  

Salt and Pepper to Taste 

1 Can cream of Chicken Soup 

1 Can Whole Kernel Corn, drained 

Any cheese as desired to drizzle on top  

3/4-1 Cup of Cooked Egg Noodles (Any type of Noodle would work) 

Reserve 1 Cup Pasta Water (flavored with Salt) 

350 for 30 minutes or until heated through 

1. Brown Beef & Onion, flavor with Salt and Pepper (Drain excess Fat).  Brown in a large pot so you can add all other ingredients at the end 
2. Cook Noodles, flavor water with salt.  You'll save 1 cup of the Pasta Water 
3. When Beef and Onion are cooked and drained
4. Mix and add everything else: Soup, corn, noodles, Pasta Water
5. Put mixture in a buttered casserole dish of your choosing. 
6. Sprinkle with Cheese, as much as desired. 

Enjoy! --Angie

Blackberry (Apple) Crumb Pie, from 2020 Easter feast in the Morris Household

• 

  Easter 2020, Ruby & Jack!

• "I made this for Easter using Mom's crust and subbed half the blackberries for orchard apples!  It was a huge hit...really, really good!"  --Ruby Morris

• Crumb Topping Ingredients: 

• 1 1/4 cup all purpose flour
• 1/4 cup granulated sugar
• 1/4 cup light brown sugar
• 1/4 teaspoon salt
• 1 stick unsalted butter, melted
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract

• 
  

• Blackberry Filling Ingredients:

• 6 cups blackberries
• 1 cup granulated sugar
• 1/4 cup light brown sugar
• 1/2 teaspoon salt
• 1 tablespoon lemon juice
• 3 tablespoons flour
• 3 tablespoons unsalted butter, softened

For The Crumb Topping:

Step 4

In a medium sized bow, add the flour, sugars, salt, and cloves. Stir.

Step 5

In a separate the bowl, add the melted butter, vanilla and almond extracts and stir. Pour the liquid ingredients into the bowl of dry ingredients. Stir with a fork until blended and crumbly.

For The Blackberry Filling:

Step 6

In a large bowl, mix the blackberries, sugars, salt, lemon juice and flour. Crush some of the berries with the back of a spoon so they release their juices. Stir.

Step 7

Pour berry mixture into a dough lined pie pan. Top with the 3 tablespoons of butter.

Step 8

Place an even layer of the crumb topping on top of the berries. Bake at a 350F oven for about an hour and 20 minutes. You may need to cover the crumb topping with foil half way through so it doesn’t burn. Once baked let rest.

*If you want Ruby's/Mom's Crumb Crust instead, click this link.

**Click here for full, online recipe!

Aunt Lu's White Bread, provided by Bernadette.

August 2018, Aunt Lu Menghini & Joseph Prochaska!

Bernadette says it makes 6 loaves, so she cuts in half for her 4 pans.

Steak Marinade that Rob doesn't want to Forget, 2020 (Corona-times).

April 4, 2020: 39 Great Years!

During 2020 Corona Quarantine.

INGREDIENTS FOR MARINADE:

1/3 c. soy sauce

1/2 c. olive oil

1/3 c. fresh lemon juice

1/4 c. Worcestershire sauce

1 1/2 T. garlic powder, OR 1 T. minced garlic

3 T. dried or fresh basil

1 1/2 T. dried parsley flakes*

*You can substitute 2-3 Tbsp Italian Seasoning for the "basil and parsley."

1 tsp. ground white pepper, or black if "white" is not on hand

1/4 tsp.  hot pepper sauce (optional)

1 tsp. dried minced garlic (optional)

CLICK HERE to see the Allrecipes post for this.

Keta Salmon with Sitka Spice Rub, Rob's find!!

A Rob & Marya Lent favorite, 2020.

2 Salmon Fillets, thawed
1 T. Olive Oil

RUB:
2 T. brown Sugar
2 T. paprika
2 tsp. salt
1 1/2 tsp. black pepper
1/2 tsp. thyme
pinch of ground coriander
pinch of ground cumin
dash of cayenne pepper

1. Preheat oven ot 350.
2. Coat a non-stick pan with olive oil and heat medium.
3. Season fillets with rub and place them in the pre-heated pan.
4. Sear each side for 1-2 mins.
5. Transfer to oven safe dish and place in 350 degree oven for 3-4 mins...or until flakes easily.

Corona (2020) Chicken Chili; Crock Pot Soup, Posted by Ruby Morris

Picture and post: April 2, 2020.

Great use of canned goods and super good! 

3 frozen chicken breast

1 box 32 oz chicken broth

1 can diced tomato

4 cloves minced garlic

one onion chopped 

1 can cannelini beans

1 can garbanzo beans

1-2 jalapeno seeded, diced

1/2 tsp both cumin, 

1/2 tsp paprika

shake of oregano

1/4 tsp chili powder

salt, pepper (more s/p to taste)

Lime/cilantro/avocado, garnish

1. Put ALL except lime in crock pot for 6 hrs on low. 
2. When done, juice a lime in and garnish top with cilantro and avocado if u have.

Super delicious! --Ruby Morris

Chicken Soup with Cabbage: Soup for 2!

Made in 2020, March 26th: during Covid-19 "Social Distancing"

CLICK HERE for the full, original recipe (aka, make your own real chx broth)!

Ingredients:

• 4 cups water/broth/bouillon
• 1 cup cooked chicken, chopped
• 1-2 carrots, peeled & chopped
• 1 cup chopped cabbage
• 2 Stalks chopped celery
• 1/2 medium onion, chopped
• 1/8 cup white wine, *optional
• 1 T. dried dill weed
• 1 T. butter
• 1 clove minced garlic
• 1/2 T. dried parsley
• 1/2 T. ground dried Thyme
• 1 tsp. ground white pepper (a nice kick)
• 1 Bay leaf

DIRECTIONS:

1. Bring broth or water/bouillon to a boil/dissolve.  
2. Reduce to medium, and add all ingredients.
3. Cook over medium heat until vegetables have softened, about 30 minutes.

IF CROCK POT suggestions:

*Add everything and cook all day.

• Use bone in chicken thighs; last hour remove, take off all bones and yucky stuff; shred and return chicken to pot.
• Instead of all chicken stock, use 3/4 chicken stock, and 1/4 water
• stir in 1/2 T. before serving; then adjust as you like.

Thai Noodles with Vegetables and Chicken, posted by Ruby Morris

https://www.anediblemosaic.com/thai-inspired-soy-sauce-noodles-with-vegetables-and-chicken/ 

Awesome thai recipe, tastes like a restaurant.

Ingredients

Sauce:

• 3 cloves garlic grated or crushed
• 1 tablespoon fresh-grated ginger
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons oyster sauce
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 1 tablespoon fish sauce
• 1/2 teaspoon crushed red pepper flakes more or less to taste

Noodles:

• 1/2 pound thin Asian egg noodles or any noodles you like, cooked to al dente and drained
• 3 tablespoons sesame oil
• 1 pound thinly sliced green cabbage
• 1 large onion halved and thinly sliced
• 1 medium-large red bell pepper thinly sliced
• 1 pound cooked and sliced boneless skinless chicken breast or use leftover or rotisserie chicken

Optional Garnish Ideas:

• 2 scallions green and white parts, thinly sliced
• 2 tablespoons peanuts finely chopped
• Crushed red pepper flakes to taste
• Fresh lime wedges

US Customary - Metric

Instructions

• Whisk together all ingredients for the sauce and set aside.
• If you’re using thin Asian egg noodles, bring a medium-large pot of water to a boil. Once boiling, salt the water and then add the noodles. Cook until they’re al dente, about 3 to 4 minutes. Drain immediately.
• Heat the sesame oil in a large, deep skillet over medium-high heat. Add the cabbage, onion, and red bell pepper and cook until tender, about 8 minutes, stirring occasionally.
• Stir the sauce, chicken, and noodles into the vegetables and cook until everything is warm, about 2 minutes, stirring frequently.
• Serve with any garnishes you like.

--i used rice noodles

-seems like a lot of cabbage (I used half a head) but that tastes like noodles too when all cooked down, dinner would feed a big fan

--the sauce basically flavors the noodles etc as almost an aftertaste (it's not saucy in the end) but is so dang fresh and delicious

--had to buy fish sauce and oyster sauce but any walmart will have these easily (or amazon!)