Sour Cream Blueberry Muffins

Sour Cream Blueberry Muffins

1/2 cup butter, softened
1 1/4 cups sugar
2 eggs
8 oz. sour cream
1 tsp. vanilla
2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup blueberries (can be frozen - if frozen, don't thaw)

Topping:
2 tbsp. sugar
1/4 tsp. cinnamon
1/4 tsp. nutmeg

Line muffin tins with 20 paper baking cups.
Beat butter and sugar. Add eggs, sour cream and vanilla. Add flour, baking soda, baking powder and salt. Stir with a spoon. Fold in blueberries. Pour batter into muffin cups until 3/4 full.
Mix the topping ingredients and sprinkle on top of muffins.
Bake at 400 degrees for 18-20 minutes.

Note: I just made these with raspberries and they were great! I'm also going to try sour cherries.
Submitted by: Joanna Falk


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Peach Cobbler

Peach Cobbler

2 to 3 cups sliced peaches
1 3/4 cups sugar, divided
3 tbsp. butter, softened
1/2 cup milk
1 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. salt, divided
1 tbsp. cornstarch
1 cup boiling water

Options: add blueberries, raspberries or blackberries with the peaches - YUMMY!!

• Place peaches and other berries if desired in a 9x9x2 inch baking pan.
• Combine 3/4 cup sugar and butter, beating until smooth.
• Add milk, flour, baking powder and 1/4 tsp. salt (I usually don't add the salt) to creamed mixture and mix until smooth. Pour batter over peaches.
• Combine 1 cup sugar, 1/4 tsp. salt (again I don't do this) and cornstarch. Sprinkle over batter.
• Pour boiling water over batter.
• Bake at 375 degrees for 1 hour.

Serve warm with ice cream. It can be easily warmed in the oven or microwave.

Submitted by Joanna Falk

Italian Brunch Casserole

Makes 8 servings
Ingredients
1 (8-ounce) package sweet Italian sausage
8 green onions, sliced (1 cup)
2 zucchini, diced (about 3 cups)
1 teaspoon salt
1/2 teaspoon pepper
1 (7-ounce) jar roasted red bell peppers, drained and chopped
1 (16-ounce) Italian bread loaf, cut into 1-inch cubes (about 8 cups)
2 cups (8 ounces) shredded sharp Cheddar cheese
6 large eggs
1 1/2 cups milk
Preparation
Remove and discard casings from sausage. Cook sausage in a large skillet, stirring until sausage crumbles and is no longer pink; drain.
Add green onions and next 3 ingredients to skillet. Sauté 4 minutes or until vegetables are tender. Stir in roasted bell peppers. Drain and cool.
Spread 4 cups of bread cubes in a lightly greased 13- x 9-inch baking dish. Top with half each of the sausage mixture and cheese. Repeat with remaining bread, sausage, and cheese.
Whisk together eggs and milk. Pour egg mixture over bread. Cover and chill 8 hours.
Bake, covered, at 325° for 1 hour or until bubbly and hot. - YUMMY

Submitted by: Joanna

Roasted Tomatoes with Shrimp and Feta

5 large tomatoes, cut into eighths
3 tablespoons olive oil
2 tablespoons minced garlic
¾ teaspoon kosher salt
¾ teaspoon freshly ground black pepper
1½ pound medium shrimp, peeled and deveined
½ cup chopped fresh parsley
2 tablespoons lemon juice
1 cup Feta, crumbled


Preheat oven to 450°F. Place the tomatoes in a large baking dish. Spoon the olive oil and garlic over the tomatoes. Sprinkle with the salt and pepper and toss. Place on top rack of oven and roast for 20 minutes. Remove baking dish from oven and stir in the shrimp, parsley, and lemon juice. Sprinkle with the Feta. Place back in oven for another 10 to 15 minutes or until the shrimp are cooked. Serve warm with crusty bread and angel hair pasta or mashed potatoes.

Note: I also add other vegetables - asparagus, zucchini, mushrooms. It's yummy!

Yield: Makes 6 servings

Submitted by: Joanna Falk

Cherry Coke Jello

Cherry Coke Jell-O

Mix: ½ cup boiling water and 6 oz. cherry jello
Add: 1 small can crushed pineapple
1 cup coke – regular not diet
1 -21 oz. can cherry pie filling

Pour into 9x13 inch pan. Let set and make the topping.

Topping: ½ cup powdered sugar
3 oz. cream cheese, softened
2 cups cool whip

Mix and spread on top of jello. Cut into slices and serve.

Submitted by: Joanna Falk - It's from my mom!

Buttery Cupcakes with Twinkie Filling

Buttery Cake Cupcakes

1 ¼ cups cake flour
1 tsp. baking powder
1/8 tsp. salt
½ cup unsalted butter at room temp (1 stick)
1 cup sugar
2 large eggs
1 tsp. vanilla extract
½ cup whole milk

Preheat oven to 350 degrees. Line 12 to 15 muffin cups with liners.
Sift flour, baking powder and salt. Set aside.

Beat butter and sugar until smoothly blended and creamy, about 2 minutes. Add eggs one at a time. Add the vanilla and beat for 2 more minutes. On low speed add 1/3 of the flour, then ½ of the milk, 1/3 of the flour, the remaining milk and finally the last flour mixture. Mix until just incorporated and the batter looks smooth.

Fill the liners with about ¼ cup of batter. Bake just until the tops feel firm and a toothpick inserted in center comes out clean, about 22 minutes. Cool for 10 minutes in pan and then remove them to cool completely.

Fill and frost as desired.


Twinkie Filling
Ingredients
1 cup milk
5 tablespoons flour
1 cup sugar
1/2 teaspoon salt
1/2 cup Crisco
1/2 cup butter , softened
1 teaspoon vanilla

Directions
1 Mix flour with milk and boil until thick.
2 (It will be very thick) Cool.
3 Add remaining ingredients and beat until fluffy.
Use a pastry bag to fill cupcakes or use as filling between a layer cake.

This makes enough filling for about 2 1/2 dozen cupcakes so you can either half the recipe or double the cupcake recipe. This filling is also good in chocolate cupcakes.
Also, you can replace the vanilla for a flavoring like raspberry and tint it pink. I did that for Ava's birthday cake one year and it was yummy!

Posted by: Joanna Falk

Chocolate Ginger Cookies

Chocolate Ginger Cookies
7 ounces semisweet chocolate
1 1/2 cups flour
2 tsp. ground ginger
1 teaspoon baking soda
1 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 Tablespoon cocoa powder
8 Tablespoons butter, room temperature
1/2 cup dark brown sugar, packed
1/4 cup unsulfured molasses
1/4 cup granulated sugar, for rolling the dough balls in.

Chop the chocolate into 1/4 inch chunks or just use chocolate chips (7 oz. is a little more than 1 cup) Set aside.

In a medium bowl, sift together flour, baking soda, ground ginger, cloves, nutmeg, and cocoa.

In the bowl of an electric mixer, cream the butter. Add brown sugar, beat until combined. Add molasses: beat until combined.

Add the flour mixture in batches until fully incorporated. Mix in chocolate. Cover with plastic wrap and refrigerate until firm. (about 1 hour or can be more)

Preheat oven to 325 degrees. Place the sugar in a small bowl. Scoop our dough and make balls of it. Place the dough balls in bowl of sugar and roll to coat. Place on cookie sheet. Bake until surface cracks slightly, 13 to 15 minutes. Let cool for 5 minutes, then transfer to a wire rack to cool completely. Yum!

Submitted by Mary Jorgensen

Blueberry Cream Pie

Blueberry Cream Pie



CRUST:
1-1/3 cups graham cracker crumbs
2 tablespoons sugar
4 tablespoons butter, melted
1/2 teaspoon vanilla extract

FILLING:
1/4 cup sugar
3 tablespoons all-purpose flour
Pinch salt
1 cup half-and-half cream
1 egg plus 1 egg yolk, beaten
3 tablespoons butter
1 teaspoon vanilla extract
1 tablespoon powdered sugar

TOPPING:
5 cups fresh blueberries, divided
2/3 cup sugar
1 tablespoon cornstarch

Combine the crust ingredients and press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 8-10 minutes or until crust just begins to brown. Cool.
In a saucepan, combine sugar, flour and salt. Gradually whisk in cream; cook and stir over medium heat until thickened and bubbly. Cook and stir 1 to 2 minutes more. Gradually whisk half into egg mixture; return all to pan. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in butter and vanilla until butter is melted. Cook 5 minutes, stirring occasionally. Pour into crust; sprinkle with confectioners' sugar. Chill 30 minutes or until set. Meanwhile, crush 2 cups of blueberries in a medium saucepan; bring to a boil. Boil 2 minutes, stirring constantly. Press berries through sieve; set aside 1 cup juice (add water if necessary). Discard pulp. In a saucepan, combine sugar and cornstarch. Gradually stir in blueberry juice; bring to a boil. Boil 2 minutes, stirring constantly. Remove from heat; cool 10 minutes. Gently stir in remaining berries; spoon over filling. Chill 3 hours or until set. Store pie in the refrigerator.

I doubled this recipe and put it in a 9x13 inch pan for a large crowd
Submitted by: Joanna

Rhubarb Coffee Cake

Rhubarb Coffee Cake

Preheat oven to 350 degrees.
Grease a 9x13 pan.

Topping:
¼ cup sugar
¼ cup light brown sugar
3 Tbsp. butter
1 tsp. cinnamon
Mix by hand or with a pastry blender. Set aside.

Mix:
2 cups flour
1 tsp. baking soda
Mix:
1 cup milk
1 Tbsp. white vinegar
Cream:
¾ cup white sugar
½ cup light brown sugar
1 stick butter, softened
Add:
1 egg

Then add the flour mixture just until blended. Add milk and 1 ½ tsp. vanilla until just blended.
Fold in 3 cups rhubarb, chopped. Pour into prepared pan and put topping on it. Bake for 35 to 45 minutes.
It’s yummy topped with strawberries and ice cream.

Submitted by: Joanna Falk

Apple Cake

Apple Cake
　
1 cup vegetable oil
1 ½ cups sugar
½ cup brown sugar
3 large eggs, well beaten
1 tbsp vanilla
2 ½ cups flour
2 tsp baking powder
1 teaspoon ground cinnamon
1 tsp. grated nutmeg
1 tsp. baking soda
1 tsp. salt
3 cups peeled, chopped apples
1 cup chopped pecans (optional)
　
Preheat oven to 350 degrees.　 Generously grease and flour a 10-inch Bundt pan.
　
In a large bowl, mix the oil, sugar, and eggs.　 Add the vanilla.　 Whisk together the flour, baking powder, cinnamon, nutmeg, soda and salt in medium bowl.　 Blend into the oil mixture.　 Fold into the oil mixture.　 Fold in the apples and pecans.　 Pour and scrape the batter into the prepared pan and bake for 55 to 60 minutes　 Cool the cake in the pan for 5 minutes.　 Invert and finish cooling on a rack.　 Drizzle brown sugar icing over the cake.
　
Brown Sugar Icing
　　　　　　　　　　　 1 cup firmly packed light brown sugar
　　　　　　　　　　　 4 tbsp butter
　　　　　　　　　　　 ¼ cup evaporated milk
(I have substituted regular milk but not quite as much)
　　　　　　　　　　　 1 tsp vanilla extract
　
Combine the brown sugar, butter and milk in a small saucepan; bring to a boil, stirring constantly.　 Remove from the heat and stir in the vanilla.　 Beat with a wooden spoon until the icing in cool.　 Drizzle over cake.

Submitted by: Joanna Falk
　

Mediterranean Dip for Chips

Mediterranean Dip for Chips
2 cucumbers, peeled, seeded and chopped
1 red onion, chopped
2 tomatoes, chopped
½ cup fresh basil, chopped
1 tsp. oregano
2 tbsp. garlic, chopped
½ pound feta cheese, crumbled
6 oz. can black olives, sliced
½ cup olive oil
1/3 cup balsamic vinegar
black pepper
Mix all ingredients together. Makes about 6 cups. Serve immediately with tortilla chips.
It can be easily halved.

Submitted by: Joanna Falk

Mexican Eggplant

6 servings

One large eggplant
1/4 cup vegetable oil
One 15-oz. can tomato sauce
One 4-oz. can mild, chopped green chiles
1/4 cup chopped green onion
1/2 tsp. ground cumin
1/2 tsp. garlic salt
1 cup grated Cheddar cheese (4 ozs)
6-8 ripe olives, sliced
1 cup sour cream



Peel eggplant and slice into 1/2" thick slices. Brush both sides of each slice with oil. Place in a single layer on a greased baking sheet and bake at 450 degrees for 20 minutes. Combine tomato sauce, chiles, green onion, cumin and garlic salt in a saucepan. Simmer uncovered for 10 minutes. In a greased 9 x 13 casserole, layer eggplant, sauce and cheese. Top with sour cream and olives. Bake uncovered at 350 degrees for 20 minutes.

Submitted by Emily Sprague

Clam Chowder

Ingredients:
3 (6.5 ounce) cans minced clams
4-6 slices of bacon
1 cup minced leak (or onion)
1 cup diced celery
2 cups cubed potatoes
1 cup diced carrot
3/4 cup butter
3/4 cup all-purpose flour
1 quart half-and-half cream
2 T red wine vinegar
Salt & Pepper (to your taste)

Directions:
Make bacon in a large skillet, remove once cooked fully. In bacon dripping, saute leak (or onion), celery, potatoes and carrots for apx 5 minutes. Then Drain the juice from the clams into the vegetable mixture along with enough water to cover. Heat until tender.

Meanwhile, in a large, heavy sausepan, melt butter. Whisk in flour until smooth. Wisk in cream and stir constantly until thick and smooth. Stir in the vegetable mixture. Heat through, but do not boil ***keep on very low heat**

Before serving, stir in clams (if they cook too long, they get tough). When clams are heated through, add bacon, vinegar, salt and pepper.

Submitted by: Miriam Pinnow

Sweet Potato Casserole

Sweet Potato Casserole

4 ½ cups cooked and mashed sweet potatoes
½ cup butter, melted
1/3 cup evaporated milk
½ cup white sugar
½ cup syrup
½ tsp vanilla extract
2 eggs, beaten
1 tsp cinnamon
½ tsp nutmeg

Combine all and place into a greased baking dish

Topping
1 cup light brown sugar
½ cup flour
½ cup butter (room temperature)
1 cup chopped pecans

Mix brown sugar and flour, then cut in the butter until crumbly, then add pecans

Top potato mixture and back for 25 minutes at 350

Submitted By: Miriam Pinnow

Grilled Marinated Pork Chops

Marinated Pork Chops

Thick Pork Chops – Bone in
Marinade:
1/3 cup olive oil
3 – 4 T Worsh
3-4 T Soy Sauce
2 T Honey
2 T Dijon
Splash Tobasco

Mix well

Before you put into the marinade, season Pork Chop with:
Season w/ Season Salt
Garlic Salt
Pepper
Onion Powder

Marinade overnight


Grill on, Low direct heat 9-10 minutes each side (350)

Submitted by: Miriam Pinnow

Beef Dip

Beef Dip (cold)

4 pkgs budding dried beef or corned beef
1 pkg hidden valley dried ranch dip
2 tbs dill weed
2 8 oz cream cheese
1 cup sour cream
½ cup mayo
1 bunch green onion

Combine all
Serve with Bagles (I like the onion one's)
This is a big hit at parties, everyone wants the recipe

Submitted By: Miriam Pinnow

Frosted Brownies

Frosted Brownies

Batter:
3 Tbsp cocoa powder
1 stick butter
1 cup sugar
2 eggs
1 tsp. vanilla
¾ cup flour

Preheat oven to 350 degrees. Grease a 9x9 or 8x8 inch baking pan.
Melt the butter and cocoa powder together. Add 1 cup sugar. Stir in 2 eggs and 1 tsp. vanilla. Stir in ¾ cup flour. Bake at 350 degrees for 18-20 minutes.
Cool.


Frosting:
3 Tbsp. cocoa powder
3 Tbsp. butter, melted
2 Tbsp. milk
1 tsp. vanilla
2 cups powdered sugar

Melt the butter with the cocoa powder. Add the milk and vanilla. Stir in the powdered sugar. Spread on cooled brownies.
Cut into squares and enjoy!!

submitted by: Joanna

Spinach Bisque

1 1/2 cups water
3 cubes chicken bouillon
1 (10 ounce) package frozen chopped
spinach
3 tablespoons butter
1/4 cup all-purpose flour
3 cups milk
1 tablespoon dried minced onion (or 2 T fresh onion)
salt and pepper to taste


In a medium saucepan, combine water, bouillon, and spinach. Bring to a boil, and cook until spinach is tender.

Melt butter in a large saucepan over medium heat. Stir in flour, and cook for 2 minutes. Gradually whisk in milk. Season with minced onion, salt, and pepper. Cook, stirring constantly, until thickened. Stir in spinach mixture.

Submitted by: Miriam Pinnow

Suggestion

I think we should include the name of the poster on each recipe - at the bottom or top so we know who submitted it. Then we know who to compliment after we make all these delicious recipes.

Joanna

Parmesan Broiled Tilapia

1/2 cup Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
2 pounds tilapia fillets

**For a little added spice, I put some cheyenne pepper in it**

Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

Submitted by: Miriam Pinnow

Spicy Chicken with Broccoli

Spicy Chicken with Broccoli

2 whole chicken breasts cut into strips 2 inches x ½ inches

In a bowl combine 2 tsp. cornstarch
½ tsp. salt
¼ tsp. white pepper or black pepper

Put the chicken into the cornstarch mixture and refrigerate 20 minutes.

1 lb. broccoli cut tops off into little pieces and cut the stems into long strips and then into
1 inch pieces

Boil a pot of water and add the broccoli for 1 minute after the water has come to a boil. Drain and put into a cold bath to stop the broccoli from cooking.

Submitted By: Miriam (although this is actually Krista's recipe) :)

3 green onions – with tops, cut into 1 inch pieces

Mix the following: 1 tsp. read pepper flakes
2 Tbsp. black bean sauce
2 Tbsp. garlic
1 tsp. ginger root, finely chopped
1 tsp. sugar

Heat 3 Tbsp. vegetable oil until hot in a wok or fry pan.
Add Chili bean sauce and cook 10 seconds
Add chicken for 2 minutes.
Add broccoli and green onions for 1 minute.

Serve with white rice.

Meatloaf

Meatloaf

Mix:
½ cup catsup
1/3 c. tomato juice
½ tsp. pepper
2 eggs, beaten
3/4 cup bread crumbs
¼ cup finely chopped onion
2 tsp. yellow mustard

mix into 1 ½ lbs ground beef

Line the pan with foil.

Topping:

¼ cup barbeque sauce
½ tsp. mustard
2 tsp or tbsp brown sugar, Krista wasn’t sure which it was, knowing how we cook we’ll just toss some in anyway.

Put over the top. Bake at 400 degrees for 45 minutes. It will take a little bit longer if you prepare it ahead of time.

Submitted By: Miriam (again Krista's recipe that was on my computer)

Different Kind of Salsa

16oz black beans
drained16oz shoe peg corn
drained1 red pepper
chopped fine1 avacado
chopped fine1 small red onion
chopped fine1/2 cup cilantro
1 bottle (16oz) Wishbone Italian dressing
***1 T sugar***
I use only about 1/3 of the dressing bottle.
mix all ingreds together and ENJOY! chips, on top of grilled chix, or salads

Submitted By: Miriam Pinnow

Joanna's Original Chicken, Artichoke & Broccoli Casserole

Chicken, Artichoke,& Broccoli Casserole


2 – large chicken breasts, cooked and chopped
2 – small head of broccoli steamed and chopped
1 can artichoke hearts chopped
1 red bell pepper, roasted & chopped
1- 8 oz. pkg mushrooms, sliced and sautéed
½ lb. angel hair pasta cooked and drained (I break the pasta in thirds)
1 small can fried onions

Sauce:
1 small onion, chopped
2 cloves garlic, crushed
2 tbsp. butter
3 to 4 tbsp. flour
1 ½ to 2 cups chicken broth
½ cup cooking sherry
1/3 cup grated cheddar cheese
¼ cup asiago & Parmesan cheese + some for topping
pepper to taste
　
　
Sauté onion, garlic and butter in a pan until tender (5 to 10 min). Add flour to coat the onion mixture. Slowly add the chicken broth and then the cooking sherry. It should be slightly thickened. Then stir in the cheeses until they are melted.
In a 9x13 inch pan, layer pasta, then the chicken mixture and top it with the sauce. Sprinkle it with a little more Parmesan cheese and then spread 1 small can of French’s fried onions on the top.
Bake at 350 degrees for about 30 minutes.

Note: The 1st time I made this I used leftover rotisserie chicken.

Ok, I just figured out how we can put things into different categories. When you add your recipes, on the bottom of the post (where you are typing) you can label it, the label will then show up on the left side and then you can click on that label and pull up everything under that label (does that make sense?) So, Naomi, I just changed your Salsa label to Appetizer. I am thinking this will work.

Also, we can do family posts on this, pictures, exciting news, fun stories or old pictures, etc. . . so, if you want to, it would be fun to keep in touch this way also (we can do a post label).

I apologize for any grammatical mistakes, I just type things as I think of them :)

Love to all!!!

Miriam

Salsa Verde

First off, great idea Miriam! Here's a new favorite from our farm share box.

Salsa Verde

1 lb tomatillos (about 4), hulls & stems removed, halved or quartered
1 medium yellow onion, quartered
2-3 cloves of garlic, peeled
2-3 jalapeno peppers, stems removed & cut in half lengthwise (remove seeds to reduce the heat)
1/4 cup fresh cilantro, chopped
1/2 lime, juiced
1 Tbsp salt

Directions
Roast tomatillos, onion, garlic, and jalapenos in a baking pan at 450 degrees for 6-8 minutes, stirring once or twice, until tomatillos are soft & everything is starting to char. Cool roasted veggies a bit & throw them and the rest of the ingredients into a food processor & pulse until smooth. (I use a little food processor and did this in batches) Stores in fridge for about a week (unless Harrison is around, then it disappears - quickly)

Serve with chips, tacos, or over grilled chicken, steak or fish.

Recipe from Driftless Organics Newsletter, posted by Naomi Skye

Ok, this is the official start of the family cookbook, via the web. I hope this works out for everyone. I think it's going to be a fun and hopefully easy way to get everyone involved in creating the new family cookbook/website. I am going to forward the blog info with passwords, etc. . . so that everyone can start adding. Our family is getting so big that maybe this will be a easy way to spread our cooking skills around.

Let's have fun with this :)

Miriam