S: Mom's Cookin'
FC: A Collection of Katie's Favorite Recipes | Mom's Cookin' | December, 2001 | Since 1996
1: Bon Appetit! | Katie, these are some of your favorite recipes that you have grown up with. You have become such a wonderful cook and have impressed me with your skills. I am so proud of you. I hope these will bring wonderful memories in years to come. Love you, Mom | Spring, 2011
2: Ingredients 1 pkg of cream cheese 1 large can of cooked chicken 1/2 cup of Ranch dressing 1/2 cup of Buffalo Wing sauce 1/2 cup of Mozzarella cheese | Directions In a bowl, shred the chicken to un-clump. Soften cream cheese in microwave for about a minute. Mix all ingredients together and transfer to a small casserole dish. Bake in a 375 oven for 30 minutes or until warm and bubbly. Serve with tortilla chips. | Buffalo Chicken Dip | February, 2007
3: Gorditas Ingredients 2 cups masa 1/2 cup lard 2 cups chicken broth Refried beans Lettuce, shredded Tomatoes, chopped Monterey Jack cheese, shredded Sour Cream Salsa Directions Put the masa in a bowl, add the lard, and, while mixing with an electric hand mixer, slowly pour warm chicken broth until you get the desired consistency of a soft dough. Keep covered when not working with it to keep it from drying out. Form a 2 tablespoon size ball in your hand and flatten it out. Add it to an already hot skillet and cook about a minute on each side or until slightly golden brown. Top with beans, lettuce, tomatoes, cheese, sour cream and salsa. | YUMMY!!! | Spring, 1997 | April, 1997
4: Mom's Guacamole | Ingredients 4 avocados juice of a lime or two 1/2 onion, chopped 2 cloves of garlic, minced couple ripe tomatillos 1/4 cup of sour cream 1/2 a bunch of cilantro little bit of jalapeño juice splash of milk tablespoon of salt couple dashes of pepper couple dashes of cumin | Directions Add to all ingredients and blend by pulsing the puree button until smooth. Taste and add more lime and salt as necessary. Don't forget to sample often during this process.
5: Mom's Salsa Picosa | Ingredients 6 tomatoes 2 whole garlic cloves 1 whole onion, quartered 12 dried Chile de Arbol, stems removed 2 dried Chile Ancho, stems and seeds removed 2 dried Chile Guajillo, stems and seeds removed 2 tbs salt 1 tsp pepper 1 tsp cumin | Directions In a medium size pan, add all vegetables and chile's except the cilantro. Cover with water and bring to a boil, reduce to medium low and cook for 45 minutes. Put all in a blender, filling the liquid to about 1 inch above the vegetables. Add the cilantro and seasonings. Pulse carefully, as liquid is hot, until it starts to blend smoothly. Blend until all is mixed. Taste and add salt as needed.
6: Soups | Ingredients 1 3lb pork shoulder 1/2 head of garlic shredded cabbage 2 ths salt 4 cans of white hominy tortilla chips Salsa Picosa Limes | Directions In a large pot, add pork, garlic, salt and hominy. Fill the pot with water. Cook for approximately two hours. Remove meat and shred. Serve with Salsa Picosa, lime, shredded cabbage and tortilla chips.... yummy!!!! | Pozole | July, 2005 | egetable Beef Soup Ingredients 2 lbs of beef stew meat 1 large can of diced tomatoes | Pazoli
7: Ingredients 1lb package of ground turkey 2 tbs olive oil 1/2 onion, chopped 3 cloves garlic, minced 4 cups chicken broth 3 cans white navy beans Couple spoonfuls of flour Salt, pepper and dried cilantro to taste Shredded Monterey Jack cheese Sour Cream | Directions In a large saucepan, cook onions and garlic in the oil for about 3 minutes. Add the meat and cook half of the way. Add a couple spoonfuls of flour, spreading evening. Continue cooking until the meat is no longer pink. Add the chicken broth and the beans. Cook on medium for about 45 minutes, stirring occasionally, until the chili has thickened. Serve with shredded cheese and sour cream. | White Chili | De | December, 2011
9: Chicken Noodle Soup | Ingredients Several pieces of chicken with skin and bone 1 cup of chopped carrots 1/2 cup of chopped onion 2 cloves of garlic, whole 1 cup frozen peas 2 tbs salt 1 tbs pepper couple dashes of thyme and dried parsley 2/3 of a bag of egg noodles | Directions In a large pot, add chicken, onion, garlic, celery stalks and spices. Cover with water and bring to a boil on high heat then reduce to medium for about two hours. After 1 hour, add your carrots. Pull the chicken out, remove skin and bones, shred and return to the soup with the noodles and frozen peas. Cook for an additional 20 minutes or until noodles are tender. | Mom says using the center celery stalks with the little leaves on them, provides the most flavor. | HELPFUL HINT: | August, 1999
10: Ingredients 1 lb ground beef 1 lb ground pork 3 cloves garlic, minced 1 med onion, chopped 1 box pasta shells | Directions Cook shells according to package, but minus about 3 minutes so shells are not too soft. Mix the rest of the ingredients, except for the tomato sauce, in a large bowl. Spray your casserole dish with oil spray and pour a layer of tomato sauce on the bottom. Once the shells are cool to touch, fill each one with the meat mixture and place in the casserole dish. Cover shells with tomato sauce and about two additional cups of cheese. Bake covered in a 375 oven for approximately 1 hour, removing the cover for the last 15 minutes. | Aunt Liza's Stuffed Shells | October, 1997 | 1 box frozen spinach, thawed 1 egg 1/2 cup bread crumbs 2 cups shredded Mozzarella 2 lg. cans of tomato sauce | 1 tbs. salt 1/2 tbs pepper 1/2 tbs. oregano 1/2 tbs. basil Pam cooking spray
11: Add Mom's Favorite Spinach Salad to this meal. Bag of baby Spinach Can of sliced black olives Couple spoonfuls of Feta cheese One tomato, chopped Always, Ranch Dressing
12: Mom's Meatloaf | Ingredients 1 lb ground beef 1 lb ground pork 1 small onion chopped 2 cloves garlic, minced 1/4 cup bread crumbs 2 onions Salt, pepper, thyme to taste 1 box frozen chopped broccoli, thawed 1 cup Mozzarella cheese Several shakes of Soy Sauce | Directions Mix all ingredients except broccoli and cheese in a large bowl until fully combined. Lay a sheet of wax paper on the counter. Lay out the meat mixture in a large rectangular shape on the paper. Sprinkle chopped broccoli and cheese. From the short end, roll slowly, sealing all edges. Transfer into a baking dish. Cover and cook for 1 hour at 375. Uncover and cook for 15 minutes more. Let sit for 15 minutes before cutting into it. | KATIE'S FAVORITE! | October, 2005
13: Katie's Beans | Put one bag of dried pinto beans in a large pot pull out any small pebbles, cover it with water by about 2", add a small handful of salt and boil for about two hours, adding water as needed. | Cut up a flat steak into bite size pieces, fry them in a frying pan with a little bit of olive oil, salt, pepper, garlic powder and cumin, until done. | Get a bowl full of beans, add some steak, Salsa Picosa and a little bit of fresh cilantro. Yummy!!!
14: Shepard's Pie | Ingredients 1 lb ground beef 1 can of Cream of Mushroom soup 2 cans of green beans 4 baking potatoes 1 small can of evaporated milk 1/2 stick of butter salt and pepper to taste 1 cup of shredded Cheddar cheese | Directions Peel, cut up and cook potatoes in boiling water until soft, about 25 minutes. Drain, add 1/2 can of evaporated milk, butter, salt and pepper. Mix with blender until smooth, adding more milk if it is too thick. Cook ground beef in a skillet until done. Drain and mix in can of soup. Put meat mixture in the bottom of a casserole dish, add drained green beans and top it off with the mashed potatoes. Sprinkle with cheese and bake in a 375 oven for 20 minutes covered and 10 minutes uncovered. | December, 2003
15: Mom's Lasagna | Ingredients 1 lb ground beef small can of tomato paste 1 lb ground pork 1 box of lasagna noodles 1 onion chopped 2 cups of Ricotta cheese 3 cloves garlic,minced 1 cup of Parmesan Cheese large can of petite diced tomatoes 1 egg Pam spray 3 cups of Mozzarella cheese Salt, pepper, oregano, basil and thyme to taste. | Directions In a large frying pan, cook onions and garlic for a few minutes. Add the meat and seasonings till no longer pink. Add the paste and mix thoroughly. Drain the tomatoes most of the way and add. Cook for about 15 minutes on medium. Taste and add more spices as necessary. In a large sauce pan, bring water and chicken broth granules to a boil. Pull off the heat and add pasta. Let pasta sit in water for about 20 minutes. Mix the egg with 3/4 cups Parmesan and Ricotta cheeses. Set aside. Spray your dish with Pam. Pat dry the noodles and layer them on the bottom of your dish. Spread 1/3 of your cheese mix on the noodles, add a layer of meat and sprinkle with Mozzarella and Parmesan. Repeat this two more times ending with your cheese. Bake in a 375 oven for 35 minutes covered, 10 minutes uncovered and let sit for 15 minutes before slicing.
16: Ingredients 2 cans green beans, drained 1 can of Cream of Mushroom soup 1/2 cup milk 1 tsp Soy sauce Couple sprinkles of pepper 1 1/2 cups French Fried Onions Directions Mix everything except the onions in a casserole dish. Cover and bake for 30 minutes at 350. Sprinkle onions on top and cook for another 10 minutes uncovered. | Green Bean Casserole
17: Mashed Red Potatoes | Ingredients 1 5lb Bag of Red Potatoes 1 Small container of Sour Cream 3 Slices of Bacon, cooked & chopped Couple of Green Onions, chopped 1/2 stick of butter Ranch Dressing | Directions Wash potatoes. Put in a large pan, cover with water and add several shakes of salt. Boil on medium high for about 30 minutes. Drain the water and put in a mixing bowl. Add butter, several large spoonfuls of sour cream, green onions, bacon and several squirts of Ranch Dressing. Sprinkle in some salt and pepper and mix until good consistency, but make sure there are a couple of lumps in the potatoes still. Taste and add anything that needs more. | December, 2003
18: Ingredients 2 packages of chopped frozen broccoli 1 can cream of mushroom soup 1 cup mayonnaise 2 eggs 1 medium onion, chopped 1 cup shredded cheese Directions Cook broccoli and drain. Combine all ingredients and put into an 8"x8" casserole dish. Sprinkle with extra cheese. Melt the half a stick of butter and mix with the dressing, then sprinkle on top of the casserole. Bake in a 350 degree oven for 45 minutes. | Topping 1/2 package of Pepperidge Farm Herb Dressing 1/2 stick of butter | Broccoli Casserole | September, 2008 | September, 2008
19: February, 2005 | Ingredients 1 bag of frozen hash brown squares 1 stick of butter, melted 1/2 onion, chopped 1 can of Cream of Celery soup 1 cup Sour Cream 2 cups shredded Cheddar Cheese 1 1/2 cups crushed Corn Flakes Directions In a large bowl, mix all ingredients except the Corn Flakes. Add a good amount of salt, pepper and garlic powder. Put into a casserole dish and sprinkle the Corn Flakes on top. Bake at 375 for 1 hour covered and 15 minutes uncovered. | Hashbrown Casserole
20: Desserts | 3 eggs, beaten 1/2 block of cream cheese 1 cup of sugar 1/2 stick of butter 1/2 cup of flour 1/2 tsp vanilla 1/2 cup of pumpkin 1/2 cup cool whip 1 tsp. baking powder 1 cup powdered sugar 1 tsp cinnamon 1/2 tsp nutmeg | Heat oven to 375 degrees. Beat eggs on high for 5 full minutes. Add in all ingredients on the left side, mix well. Grease and flour a jelly roll pan. Spread batter across, smoothing it to make it even. If you want to add chopped nuts, sprinkle it onto the batter before cooking. Cook for about 7 minutes (depending on your stove) or until the edges appear slightly golden and they have pulled away from the edge of the pan. Let cool for 3 - 5 minutes. Using a spatula, scrape underneath the cake to loosen it from the pan. Then invert onto a towel. Roll it up and let it sit until it is completely cool. Bring all the ingredients on the right side to room temperature (about an hour)). Blend well. Unroll your cake and spread the filling across evenly. Roll back up and store in the refrigerator until you are ready to eat. | Pumpkin Roll | Directions | Ingredients
21: Grandma Warneking gave me these two recipes not long after I left home. They are two of my mother's favorite cookies that she made with her mom growing up, and then taught me how to make them when I was a girl. Over the years, I have made these for you. I know the Russian Teacakes are your favorite, but I remember that you always loved the Surprise Cookies also. Especially the ones with the cherries in them, but not the ones with the raisins. | December, 1997
22: Trepanka | Ingredients 6 cups of shredded butternut squash 1 egg 3 tbs sugar 1/2 tsp salt 1 cup milk 1 1/2 cup flour 1/2 stick butter (cold) brown sugar white sugar | Directions Mix in a large bowl the squash, egg, 3 tbs sugar, salt, milk and flour. Spray a large jelly roll pan with oil. Spread the mix into the pan evenly. Cut the cold butter into small squares and put on top of the mix. Sprinkle with brown sugar, white sugar and cinnamon (or NOT!!!). Bake in a 450 degree oven for about 10 minutes or until it starts to turn golden brown. Let cool before eating (if you can). | October 2001
23: Ingredients 1 chocolate pie crust 1 package of cream cheese 1 cup of peanut butter 1 cup of sugar 1 tbs butter 1 tbs vanilla 1 cup heavy whipping cream | Directions Let the cream cheese and butter come to room temperature. Mix the cream cheese, eggs and sugar until creamy. Add the peanut butter, butter and vanilla and mix well. Beat the heavy whipping cream till stiff peaks form. Fold whipping cream into the mix and spoon into the chocolate crust. You can decorate with chocolate shavings or crushed Reese's peanut butter cups. Chill at least four hours before serving. | Peanut Butter Pie | December, 2000
24: Chocolate Chip Cookies | Ingredients 1 cup butter, softened 3/4 cup brown sugar 3/4 cup white sugar 1 tsp vanilla 2 eggs | Directions Heat oven to 375 degrees Mix butter, sugars and vanilla in a large bowl until creamy. Add one egg at a time and mix for one minute. In a separate bowl, mix together four, baking soda and salt. Slowly add your flour mixture to your butter mixture. Stir in the chocolate chips and nuts. When baking cookies, always chill your dough and your pans. Put a rounded table spoon (not tablespoon) of cookie dough on your pan, separating by about two inches. Place pan in freezer for about 10 minutes. Bake for 7 minutes and check. If the cookie is just turning a golden tan on the edges, they are done. Leave the cookies on the pan for another 5 minutes, then transfer them to a wire rack to cool completely. | 2 1/4 cups flour 1 tsp baking soda 1/2 tsp salt 1 package chocolate chips 1 cup chopped walnuts (not NOT!!!) | June, 2003
25: Grandma Nyquist's Pumpkin Pie | Using a cold metal bowl, mix a small container of whipping cream with a cup of powdered sugar. Beat on high until stiff peaks form. | Fresh Whipped Cream | Ingredients 1 1/2 cup pumpkin 2/3 cup sugar 1 tsp cinnamon 1/2 tsp ginger 1/2 tsp nutmeg 3 eggs 1/2 cup evaporated milk 1/3 cup milk | Directions Mix pumpkin, sugar, cinnamon, ginger and nutmeg. Add eggs, mixing after each one. Add both milks and mix. Pour into pie crust, cover edges with foil and bake for 25 minutes at 375 degrees. Remove the foil and bake another 25 minutes.
26: December, 2008
27: Mom's Tips to Making Things Taste Better | ~ Always under cook cookies by 1 - 2 minutes. This helps them to stay chewy. ~ Cook pasta and rice in chicken broth. It gives a much better flavor than just plain water. ~ Add a box of instant pudding to all cake mixes. This makes it really moist. ~ The best turkey and chicken rub ever is equal amounts of Salt, Paprika and Olive Oil. ~ When making a casserole dish (especially ones with meat), make it the day before, giving the flavors time to blend. ~ Leave lumps in your mashed potatoes. ~ Always use real French bread when making French Toast. ~ When in doubt, ask Katie... she's gonna be a better cook than her mom some day.