Shrimp with Brandy Tomato Sauce

1 lb. large shrimp, peeled, deveined, tails removed
1/2 lb. pasta of your choice (I use penne for this dish.)
1 tbsp. olive oil
1/2 med. onion, chopped
3 cloves garlic, minced
1/2 red bell pepper, chopped
28 oz. can tomatoes (diced, whole, crushed or combination)
1/4 c. dry white wine
1/4 tsp. salt
1/4 tsp. pepper (or more)
2 tsp. dried basil
3 tbsp. brandy
1/2 c. Parmesan or Romano cheese, plus more for serving

1. Heat oil over medium-high heat in a large pan. Add the garlic, onions, and bell pepper and cook until soft.
2. Add the tomatoes, wine, salt, pepper, and basil. Bring to a boil. Reduce heat and simmer 25-30 minutes or until the sauce thickens slightly.
3. Heat brandy in a small saucepan. Do not boil. When steaming hot, add the brandy to the tomato sauce and cook an additional 10 minutes.
4. Cook pasta according to package directions.
5. While the pasta is cooking, add the shrimp to the sauce and stir.
6. Toss the pasta with the sauce and 1/2 c. Parmesan cheese.

Dirty Rice

I use chicken broth instead of water. For a simple meal, I like to put pork chops on top and bake for about an hour or so.

1 c. rice
2 c. water or broth, boiling
1 lb. ground beef
1/2 c. onion, diced
1/2 c. each green and red bell peppers, diced
1 tsp. salt
1/2 tsp. pepper
1 tsp. Cajun seasoning
1/2 tsp. garlic powder

1. Preheat oven to 350 F.
2. Brown ground beef with onion, bell peppers, salt and pepper; drain, but not too dry.
3. Put raw rice and boiling water/broth in a casserole. Add Cajun seasoning and garlic powder. Add ground beef mixture and stir.
4. Bake for 45 min. or until water is absorbed.

White Turkey Chili

I made this today as a trial run for the annual chili cook-off at work on Thursday. I have had this recipe since the mid-90s and am finally getting around to trying it. We baked a turkey breast this morning and made the chili for lunch. I think it will be a great success. I am going to double this recipe as it makes only 4 servings.

1 1/2 c. onion, coarsely chopped
2 cloves garlic, minced
1 tbsp. olive oil
1 Jalapeno pepper, minced
1 can (4 oz.) green chilies, chopped
1 tsp. ground cumin
1/2 tsp. dried oregano
1/4 tsp. cayenne pepper
1/4 tsp. salt
1 c. chicken broth
1 can white kidney (cannellini) beans, drained and rinsed
2 c. cooked turkey, 1/2-inch cubes
1/4 c. cilantro, coarsely chopped
1/2 c. Monterey jack cheese, shredded

1. Over medium heat, sauté onion and garlic in oil for 5 minutes or until onion is tender.
2. Add Jalapeno pepper, chilies, cumin, oregano, cayenne pepper and salt. Cook for 1 minute.
3. Stir in broth, beans and turkey. Bring to boil; reduce heat and simmer for 20-25 minutes or until slightly thickened.
4. Stir in cilantro. Serve and garnish with cheese.

Italian Meatballs

Add the meatballs to a jar of your favorite pasta sauce and simmer until heated through. Serve over cooked pasta along with a side salad and some fresh bread.

1/2 lb. ground pork
1/2 lb. ground beef
2 eggs, lightly beaten
1/2 head garlic, finely chopped
1 c. Italian seasoned bread crumbs
1/2 c. Parmesan cheese
1/2 c. milk
salt & pepper to taste

1. Mix all ingredients together. Shape into balls.
2. Bake in ungreased 9x13 pan at 400 F for 20-25 minutes.

Meatballs

I like baking meatballs instead of frying them in a pan. So much less work and mess.

1 lb. ground beef
1/2 c. dry bread crumbs
1/4 c. milk
2 tbsp. finely chopped onion
1 tsp. salt
1/2 tsp. Worcestershire sauce
1 egg

1. Preheat oven to 400 F.
2. Mix ingredients. Shape into 20 (1 1/2-inch) balls.
3. Place in ungreased 9x13 pan and bake for 20-25 minutes.

Saucy Meatballs

1 can cream of chicken soup
1/3 c. milk
1/8 tsp. ground nutmeg
½ tsp. sour cream

1. Mix ingredients and heat in skillet.
2. Add cooked meatballs and simmer.

Salsa Chicken

I really like this recipe. The chicken stays very moist and is so flavorful. We use a charcoal grill, but you could bake this in the oven if you aren't in the mood to start the grill.

1/3 c. lime juice
2 tsp. fresh chives, minced
2 tsp. fresh ginger, minced
2 garlic cloves, minced
3 tbsp. olive oil
2 tsp. chili powder
1 c. salsa
1 1/2 lbs. boneless, skinless chicken breasts

1. In a small pan, mix together lime juice, chives, ginger and garlic. Add olive oil and chili powder and heat to boiling over medium heat. Stir in salsa. Allow sauce to cool.
2. Place chicken in plastic bag. Add the sauce and let marinate in the refrigerator for at least 2 hours or up to 24 hours.
3. Grill on high heat for approximately 4 minutes on each side, turning once and basting with extra marinade until chicken is thoroughly cooked.

Sweet and Spicy Salmon

2 tbsp. brown sugar
1 tbsp. chili powder
1 tsp. cumin
1/8 tsp. salt
1/8 tsp. black pepper
6 (5-oz.) salmon fillets, skin and pin bones removed
1 tbsp. olive oil

1. Combine brown sugar, chili powder, cumin, salt and pepper.
2. Brush each salmon fillet with 1/2 tsp. of the oil, then rub each fillet with about 1/2 tbsp. of the spice mixture.
3. Grill 5 minutes on each side for medium or an additional 1 to 2 minutes for well done.

Scott’s Green Bean Casserole

We were on a mission to use less creamed soups for better health and came up with this recipe. It has been a family favorite ever since. We serve it at almost every holiday meal.

3 cans green beans, regular cut, drained
1 sm. to med. onion, chopped
8 oz. mushrooms, sliced
1 clove garlic, minced
6 oz. chicken broth
6 oz. whipping cream
1/2 tsp. pepper
6 dashes soy sauce
sm. can French fried onions

1. Place green beans in a casserole.
2. Saute onion, mushrooms, and garlic in olive oil until soft. Add chicken broth and cream. Heat, don’t boil.
3. Pour over green beans.
4. Add soy sauce, pepper, and 1/2 of the French fried onions. Stir to combine.
5. Bake at 350 F for 50 min. Place other 1/2 of French fried onions on top of casserole. Bake for 10 min. more.

Apple Streusel Muffins

Streusel Topping:
1/3 c. rolled oats
1/4 c. flour
1/4 c. brown sugar
1 tsp. cinnamon
1/4 c. butter

Batter:
1 1/4 c. flour
1 c. rolled oats
1/2 c. brown sugar
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. salt
1 c. milk
5 tbsp. butter, melted
1 egg
1 tsp. vanilla
1 med. apple, peeled and chopped

1. Preheat oven to 350 F. Grease 12 muffin cups.
2. Topping: Stir together oats, flour, brown sugar and cinnamon. Cut butter into small pieces, and rub it into oat-flour mixture until texture resembles granola. Set aside.
3. Batter: Stir together flour, oats, brown sugar, baking powder, baking soda, cinnamon and salt in mixing bowl. Whisk together milk, butter, egg, and vanilla in separate bowl. Fold wet ingredients into dry ingredients just until batter comes together. Stir in apple pieces. Spoon batter into muffin cups. Top each with a heaping tbsp. of streusel.
4. Bake 18 to 20 min., or until golden brown and a toothpick inserted in middle of pan comes out clean. Let cool in pan 10 min., and then unmold muffins onto a wire cooling rack.

Patsy’s Beer Cheese Soup

My Aunt Patsy made this for Christmas one year. I absolutely love it. It is a labor of love as you need to stir it for quite awhile, but it is worth the effort.

1/2 cup butter
chopped onion
chopped celery
1 cup flour
4 cans chicken broth
1 1/2 cups half & half
16 oz jar cheese whiz
6 oz beer
bacon (optional)
sour cream (optional)
croutons (optional)

1. Melt butter and sauté chopped onion and celery. Blend in flour and stir until real thick. Add chicken broth. Add half & half and mix over low heat until thick and smooth (takes awhile).
2. Add cheese whiz and beer. Stir until cheese melts. Simmer 15-20 minutes.
3. Crumbled bacon, a dollop of sour cream and/or croutons on top is good!

Dottie’s Wild Rice Baron

This recipe originally appeared in the local paper. I named it after a woman I used to work with who gave it to me. She died from cancer many years ago. I now work in the unit that she used to be in. I make it each year for the Christmas potluck at work. It is a nice way of remembering her during the holidays.

2 c. raw wild rice
4 c. water
2 tsp. salt
2 lb. ground beef
1 lb. mushrooms (fresh)
1/2 c. celery, chopped
1 c. onion, chopped
1/2 c. butter
1/4 c. soy sauce
2 c. sour cream
2 tsp. salt
1/4 tsp. pepper
1/2 c. slivered almonds (save some for garnish)

1. Gently cook wild rice in water and 2 tsp. salt (covered) for 45 min. Drain, if necessary.
2. Brown ground beef.
3. Rinse mushrooms, cut off tips of stems, slice caps and sauté with onions and celery in butter for 5 minutes.
4. Combine soy sauce, sour cream, salt and pepper. Add cooked wild rice, beef, onion, mushrooms and celery mixture and almonds. Toss lightly.
5. Place mixture in lightly greased, 3-quart casserole. Bake in moderate oven (350 F) for about an hour, uncovered. Add water, in necessary, and season to taste. Stir several times. Garnish with reserved almonds.

Tater Tot Hotdish Plus

This is comfort food at its finest.

2 (16 oz.) cans green beans/mixed vegetables
2 lbs. ground beef
1/2 pkg. dry onion soup mix
1 can French fried onions
1 can cream of celery soup
1 can cream of chicken or mushroom soup
1 can evaporated milk
American cheese, slices
1 bag of regular or mini Tater Tots

1. Spray a 9x13 pan with no stick spray.
2. Brown ground beef; drain.
3. Mix together or layer in pan the green beans, ground beef, onion soup mix, French fried onions, and creamed soups mixed with evaporated milk.
4. Layer cheese on top of soup mixture. Layer tater tots on top of cheese.
5. Bake at 350 F for 45 min.

Cranberry Bread

I have had this recipe in the folder of "recipes to try someday" for 20 years or more. Cranberries are readily available this time of year. I absolutely love it. It is very easy plus it makes the house smell wonderful while it bakes.

2 c. flour
1 c. sugar
1 1/2 tsp. baking powder
1 tsp. salt
1/2 tsp baking soda
1/4 c. butter
1 egg, beaten
1 tsp. orange peel
3/4 c. orange juice
1 1/2 c. golden raisins
1 1/2 c. fresh or frozen cranberries

1. Preheat oven to 350 F. Grease and flour a large loaf pan.
2. Sift flour, sugar, baking powder, salt and baking soda into large bowl.
3. Cut in butter until crumbly.
4. Add egg, orange juice and orange peel all at once. Mix just until incorporated. Batter will be thick.
5. Fold in raisins and cranberries.
6. Bake for 1 hour and 10 minutes. Turn out onto a wire rack to cool.

Cranberry Sparkle

I'm starting to think about the holidays. This is a very nice easy punch recipe.

1/4 c. lemon juice
1 1/2 qt. cranberry juice cocktail
1 1/2 c. orange juice
1 qt. ginger ale

1. Blend all ingredients well. Garnish with citrus slices or lemon sherbet.

Apple Pie

We have two apple trees in our yard. We got our first crop of apples this fall and have made a few pies. We freeze them before baking and then thaw completely and bake for the holidays. Maybe someday I will make pie crust from scratch. I own a rolling pin.

1 box Pillsbury(R) refrigerated pie crusts
6 cups peeled, sliced apples
1 tbsp. lemon juice
1/2 c. sugar (3/4 c. if the apples are really tart)
2 tbsp. flour
1 tsp. Penzeys Apple Pie Spice OR 3/4 tsp. cinnamon + 1/8 tsp. nutmeg
1/4 tsp. salt

1. Preheat oven to 425 F. Place one pie crust in ungreased 9-inch pie plate. Press firmly against side and bottom.
2. In large bowl, gently mix apples and lemon juice. Add sugar, flour, spices and salt and gently mix again. Spoon into crust-lined pie plate.
3. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.
4. Bake 40-45 minutes or until apples are tender and crust is golden brown.

Pumpkin Cake with Cream Cheese Frosting

4 eggs
1 c. oil
2 c. sugar
1 c. pumpkin
2 c. flour
2 tsp. baking powder
1 tsp. soda
1/2 tsp. salt
2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg

1. Mix eggs, oil, sugar, and pumpkin in large bowl.
2. Add flour, baking powder, soda, salt, cinnamon, ginger, and nutmeg. Mix well and put in greased 9x13 pan. Bake at 350 F for 45-50 min.

4 oz. pkg. cream cheese, softened
3 tbsp. butter
1/2 tbsp. milk or cream
1/2 tsp. vanilla
2 c. powdered sugar

1. Beat cream cheese, butter, milk, and vanilla until soft. Add sugar until correct consistency. Frost cake.

Oven Stew

I didn't have five hours and so turned it up to 350 F and did it in a little over two hours. I used a bag of baby carrots to make this even easier.

1 1/2 lbs. stew meat, beef or pork or boneless chicken thighs, cubed
6 c. peeled, cubed potatoes (or small red potatoes unpeeled)
2 med. onions, cut into chunks
4 c. carrots, peeled and cut into 3 inch rounds
2 c. celery, cut into chunks
1 (15 oz.) can diced tomatoes
1 tsp. salt
1/2 tsp. black pepper
1 tsp. oregano
1/2 tsp. garlic powder

1. In a large oven-safe pan, combine all of the stew ingredients. It is not necessary to brown the meat.
2. Cover and bake at 250 F for 4 to 5 hours.

Stuffed Green Peppers

This recipe is a classic. I have tried updated versions, but always end of up going back to this one. I do use brown rice.

6 large green peppers
1 lb. ground beef
2 tbsp. chopped onion
1 tsp. salt
1/8 tsp. garlic salt
1 c. cooked rice
1 can (15 oz.) tomato sauce
3/4 c. shredded mozzarella cheese

1. Cut thin slice from stem end of each pepper. Remove seeds and membranes; rinse. Cook peppers in enough boiling water to cover for 5 minutes; drain.
2. Cook and stir ground beef and onion until light brown; drain. Stir in salt, garlic salt, rice and 1 c. of the tomato sauce; heat through.
3. Stuff each pepper with the ground beef mixture; stand upright in 8x8 baking dish. Pour remaining tomato sauce over peppers. Cover; cook in 350 F oven 45 minutes. Uncover; cook 15 minutes longer. Sprinkle with cheese.

Quick Chicken Cacciatore

4 boneless/skinless chicken breast pieces
2 med. zucchini, peeled and sliced
1 small onion, cut into large pieces
1 c. fresh mushrooms, cleaned and sliced
3 tbsp. olive oil
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. garlic powder
1 tsp. oregano
2 tsp. basil
1/4 tsp. fennel seed, crushed
1 tbsp. water
1 (14 oz.) can diced tomatoes
1 (8 oz.) can tomato sauce

1. Preheat oven to 375 F.
2. In a small bowl, mix together the salt, spices, and water and set aside.
3. Wash chicken, pat dry. Heat a large skillet over medium-high heat. Add 1 tbsp. of the olive oil. When hot, add chicken breasts. Cook 2-3 minutes per side until nicely browned. Remove to a plate.
4. Adding the remaining 1-2 tbsp. olive oil as needed, quickly brown the zucchini, onion, then mushrooms. Keep the pan good and hot; the object is to brown the veggies without cooking them all the way through.
5. Mix together the spice mix, diced tomatoes, and tomato sauce.
6. Pour half the tomato mixture into a 9x13 glass pan. Add the vegetables to the pan. Place chicken over the vegetables. Pour the remaining tomato mixture over the chicken.
7. Cover the pan and bake 30-40 minutes.

Week Night Bolognese

2 tbsp. olive oil
1 lb. lean ground beef
4 cloves minced garlic
1 tbsp. dried oregano
1/4 tsp. crushed red pepper flakes
1 1/4 c. dry red wine, divided
1 (28 oz.) can crushed tomatoes
2 tbsp. tomato paste
1 tbsp. kosher salt
1 1/2 tsp. black pepper
12 oz. dried pasta such as orecchiette or small shells
1/4 tsp. ground nutmeg
1/4 c. chopped fresh basil
1/4 c. heavy cream
1/2 c. freshly grated Parmesan cheese, plus extra for serving

1. Heat the olive oil in a large skillet over medium-high heat. Add ground beef and cook, crumbling with a wooden spoon, until meat has lost its pink color and started to brown.
2. Stir in the garlic, oregano, and red pepper flakes and cook for 1 more minute.
3. Pour 1 c. of the wine into the skillet and stir to scrape up any browned bits.
4. Add the tomatoes, tomato paste, salt, and pepper, stirring until combined. Bring to a boil, lower the heat, and simmer for 10 min.
5. Bring a large pot of water to a boil, add a tbsp. of salt, a splash of olive oil, and the pasta, and cook according to package directions.
6. While the pasta cooks, finish the sauce. Add the nutmeg, basil, cream, and ¼ c. wine to the sauce and simmer for 8 to 10 min. stirring occasionally until thickened.
7. Add cooked, drained pasta to sauce along with the Parmesan cheese and toss well. Serve with additional Parmesan on the side.