Cooking Mamas

Tried and True Family Recipes

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Creamy Orange Slush

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Creamy Orange Slush

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Creamy Orange Slush

Tastes just like an Orange Julius!
Course: Beverage
Cuisine: American
Servings: 2

Ingredients

  • 3/4 c. orange juice concentrate unprepared
  • 1 c. milk
  • 1 c. water
  • 1/4 c. sugar
  • 1/2 tsp. vanilla
  • 8-10 ice cubes

Instructions

  • Combine all ingredients, except ice cubes, in blender. Blend 1-2 minutes, adding ice cubes one at a time, until smooth.
  • Cook's Note: Add a banana to make an Orange Banana Slush

Cranberry Kamikaze

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Cranberry Kamikaze

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Cranberry Kamikaze

"A festive cocktail for entertaining guests!!"
Course: Beverage
Cuisine: American
Servings: 1

Ingredients

  • 1 oz. Vodka
  • 1 oz. orange liqueur
  • 1/2 oz. lime juice
  • 1/4 c. cranberry juice

Instructions

  • Frost the rim of a martini glass with sugar.
  • Pour vodka, orange flavored liqueur, lime juice and cranberry juice over ice in a shaker. Shake until well mixed. Pour into a chilled martini glass.

Coffee Floats

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Coffee Float

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Coffee Floats

"Coffee, chocolate syrup, and vanilla ice cream...nuff said!!"
Course: Beverage
Cuisine: American
Servings: 4

Ingredients

  • 3 c. brewed coffee cooled
  • 1/2 c. chocolate syrup
  • 4 c. milk
  • Vanilla ice cream

Instructions

  • In a large pitcher, whisk together coffee, chocolate syrup, and milk.
  • Scoop vanilla ice cream into tall glasses.
  • Pour coffee mixture over ice cream. Serve with a straw and spoon.

Classic Bloody Mary

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Classic Bloody Mary

Garnished with your favorite Hors d'oeuvres!
Course: Beverage
Cuisine: American
Servings: 1
Author: Pamela Packard

Ingredients

BLOODY MARY:

  • 1 Lime wedge
  • Demitri's Rim Salt
  • 1-2 tsp. Demitri's All-Natural Bloody Mary Seasoning
  • 6-8 oz. tomato juice V8 or Clamato
  • 1-2 oz. good quality vodka
  • Ice

GARNISHES:

  • Celery Sticks
  • Asparagus spears
  • Pickled green beans
  • Pepperoni stick
  • Prawns
  • Olives

Instructions

  • Gently moisten the rim of a 12-16 ounce glass with the lime wedge, then press into a saucer of Demitri's RimShot Rim Salt.
  • Combine Demitri's Bloody Mary Seasonings with tomato juice, vodka and ice in a shaker, and shake.
  • Pour the mixture into the glass and garnish with a celery stick, asparagus spear, pickled green bean, pepperoni stick, prawns, olives or all of the above!! Squeeze the lime wedge onto the top of the drink and serve.

Caleb’s Homemade Cocoa

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Caleb's Cocoa

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Caleb's Homemade Cocoa

Rich, creamy, cocoa topped with your choice of marshmallows or whipped cream, enjoy!
Course: Beverage
Cuisine: American
Servings: 4
Author: Caleb McNutt

Ingredients

  • 4 c. milk
  • 3 T. unsweetened cocoa powder
  • 1/4 c. granulated sugar
  • 1/4 tsp. vanilla extract
  • miniature marshmallows optional
  • Whipping cream optional

Instructions

  • In a medium saucepan, whisk together milk, cocoa, and sugar. Continue to stir over medium heat until scalded and then add vanilla.
  • Pour into mugs and top with miniature marshmallow or whipping cream.

Blackberry Yogurt Smoothies

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BlackberrySmoothies

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Blackberry Yogurt Smoothies

"Start your day with a delicious low-fat, high fiber smoothie!"
Course: Beverage
Cuisine: American
Servings: 4

Ingredients

  • 3 c. (12 oz.) blackberries
  • 1 c. plain low-fat yogurt
  • 1 c. low-fat buttermilk
  • 3 T. honey
  • 1 pinch ground cardamom

Instructions

  • Blend ingredients in a blender on high speed until smooth, and serve.

Black & White Russians

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White Russian

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Black & White Russians

Sweet, creamy, and boozy, this three-ingredient cocktail is dessert in a glass!
Course: Beverage
Cuisine: Russian
Servings: 1
Author: Cassi Klesick

Ingredients

BLACK RUSSIAN:

  • 1 1/2 oz. Vodka
  • 3/4 oz. Kahlua coffee liqueur
  • Splash of cola

WHITE RUSSIAN:

  • 2 oz. Vodka
  • 1 oz. Kahlua coffee liqueur
  • 1/2 oz. heavy cream

Instructions

  • BLACK RUSSIAN: Pour vodka and Kahlua into an old-fashioned cocktail glass filled with ice. Top with a splash of cola and serve.
  • WHITE RUSSIAN: Pour the vodka and Kahlua into an old-fashioned cocktail glass filled with ice. Top with heavy cream. Garnish with whipped cream and dust with cocoa if desired.

Berry Banana Smoothies

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Berry Banana Smoothie

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Berry Banana Smoothies

"A smooth and creamy combination of berries, banana and orange juice. A great way to fuel your day!"
Course: Beverage
Cuisine: American
Servings: 3 cups

Ingredients

  • 1 c. fresh strawberries hulled
  • 1/2 c. fresh or frozen blueberries
  • 1/2 c. fresh or frozen raspberries
  • 1 med. banana cut into chunks
  • 3 T. orange juice concentrate
  • 3 T. half and half
  • 12 ice cubes

Instructions

  • In a blender, combine all ingredients, cover and blend for 30-45 seconds or until smooth. Pour into chilled glasses. Serve immediately.

Peach Bellini

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Peach Bellini

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Peach Bellini

"Use sparkling juice or seltzer for a non-alcoholic cocktail."
Course: Beverage
Cuisine: French
Servings: 4

Ingredients

  • 4 T. white peach puree
  • 1 bottle Prosecco or Champagne chilled
  • sliced peaches for garnish

Instructions

  • Place 1 tablespoon white peach puree into the bottom of each Champagne flute. Fill the glass with Prosecco or Champagne, and garnish with sliced peaches.
  • Cook's Note: Use sparkling juice or seltzer for a non-alcoholic cocktail.

Tater Tot Casserole

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Tater Tot Casserole

"Wow, this brings back childhood memories! My mom never put mixed vegetables in her recipe, but my friend Terri Cleveland likes the added color and flavor, so it’s entirely up to you." ~Dusty
Course: Entrée
Cuisine: American
Servings: 4
Author: Terri Cleveland

Ingredients

  • 1 lb. lean ground beef
  • 1/2 c. onion chopped
  • 1 (10 3/4 oz.) can condensed GOLDEN mushroom soup
  • 1 (14 1/2 oz.) can mixed vegetables or 1 c. frozen mixed vegetables optional
  • 1 (16 oz.) pkg. frozen tater tots or crispy crowns
  • 1 c. cheddar cheese grated

Instructions

  • In a large skillet brown hamburger with onion, until the meat is no longer pink. Drain off excess grease, season with salt & pepper to taste, spoon hamburger mixture into an 8x8x2-inch baking dish. Cover with vegetables (optional). Spread mushroom soup over hamburger mixture or vegetables. Top with frozen tater tots.
  • Bake at 350 degrees for 1 hour. Sprinkle with cheese and bake for an additional 5 minutes or until cheese is melted.

Taco Pizza

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Taco Pizza

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Taco Pizza

"This recipe combines two of our favorite meals, TACOS & PIZZA!!"
Course: Entrée
Cuisine: Mexican
Servings: 12 slices

Ingredients

  • 1 lb. lean ground beef
  • 1 pkg. taco seasoning mix
  • 1 (12-inch) prepared pizza crust (I used Boboli thin crust)
  • 1 c. Mexican style shredded cheese or cheddar shredded
  • 1 c. lettuce chopped or shredded
  • 1 lg. tomato chopped
  • Crushed Doritos or taco shells
  • Salsa

Instructions

  • Preheat oven to 400 degrees. In a large skillet over medium heat, cook ground beef, drain off excess grease, add taco seasoning and prepare as directed on the package.
  • Spread taco meat evenly over pizza crust. Sprinkle with cheese. Bake 8 to 10 min. or until crust is golden brown and cheese is melted.
  • Top with lettuce and tomatoes, then sprinkle crushed Doritos or taco shells over pizza. Drizzle with salsa. Cut into 12 slices.
  • Cook's Note: Taco Supreme Pizza - Top with sliced green onion and sliced black olives just before serving. You can also spread a layer of refried beans over the crust before adding ground beef mixture or try spreading a layer of nacho cheese sauce in place of shredded cheese.

Taco Macaroni Skillet

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Taco Macaroni Skillet

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Taco Macaroni Skillet

"A quick and easy dinner, the whole family will enjoy."
Course: Entrée
Cuisine: Mexican
Servings: 4

Ingredients

  • 1 lb. lean ground beef
  • 2 c. water
  • 1 (14.5 oz.) can diced tomatoes un-drained
  • 1 (4 oz.) can diced green chilies
  • 2 tsp. chili powder
  • 1 1/2 c. ( 6 oz.) dried elbow macaroni
  • 2/3 c. evaporated milk
  • 1 c. cheddar cheese shredded
  • Additional shredded cheddar cheese (optional)

Instructions

  • Cook beef in a large nonstick skillet over medium-high heat, stirring frequently, until no longer pink, drain.
  • Stir in water, tomatoes with juice, chilies and chili powder. Cook until mixture comes to a boil.
  • Add pasta, return to a boil. Reduce heat to low, cover. Cook, stirring occasionally, for 14 to 16 minutes or until pasta is tender.
  • Stir in evaporated milk. Remove from heat, stir in 1/4 cup cheese. Sprinkle additional cheese over top. Cover and let stand for 5 to 10 minutes before serving.

Taco Bake

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Taco Bake

"Makes an easy weeknight meal for busy families. You'll have dinner on the table in 30 minutes!!"
Course: Entrée
Cuisine: Mexican
Servings: 4

Ingredients

  • 1 lb. ground beef
  • 1 (10.7 oz.) can tomato soup
  • 1 c. thick and chunky salsa mild or medium
  • 1/2 c. milk
  • 6 flour tortillas cut into 1 inch pieces
  • 1 c. cheddar cheese shredded & divided

Instructions

  • Preheat oven to 400 degrees.
  • In a large skillet over medium heat, cook the ground beef until browned. Drain off excess grease.
  • Stir in tomato soup, salsa, milk, tortillas cut into 1 inch pieces, and half of the cheese. Spoon mixture into a greased 2-quart shallow baking dish and cover with foil.
  • Bake for 30 minutes. Sprinkle with remaining cheese.

Mama’s Swedish Meatballs

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Swedish Meatballs

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Mama's Swedish Meatballs

Meatballs smothered in a rich and creamy gravy, served over a bed of wide egg noodles. Makes a wonderful appetizer too!
Course: Entrée
Cuisine: Swedish
Servings: 6

Ingredients

MEATBALLS:

  • 3 T. olive oil divided
  • 1 yellow onion diced
  • 1 lb. ground beef
  • 1 lb. ground pork sausage
  • 1/2 c. seasoned bread crumbs
  • 2 lg. eggs
  • 1/4 tsp. ground allspice
  • 1/4 tsp.. ground nutmeg
  • Kosher salt and freshly ground black pepper to taste

SOUR CREAM SAUCE:

  • 1/4 c. unsalted butter
  • 1/3 c. all-purpose flour
  • 4 c. beef broth
  • 3/4 c. sour cream room temperature
  • kosher salt and freshly ground black pepper to taste
  • 2 T. chopped parsley for garnish, divided
  • Hot cooked wide eggs noodles for serving

Instructions

  • MEATBALLS: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onions, cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Remove from heat.
  • In a large bowl, combine cooked onions, ground beef, ground pork, bread crumbs, eggs, allspice, and nutmeg; season with salt and pepper. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4 to 1 1/2-inch meatballs, forming about 40 meatballs.
  • Add 1 tablespoon olive oil to the skillet. Working in batches, add half of the meatballs, cook until all sides are browned, about 4-5 minutes; transfer to a paper towel-lined plate. Repeat with remaining meatballs.
  • SOUR CREAM SAUCE: Melt butter in the skillet. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in beef broth, cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in sour cream; season with salt and pepper and 1 tablespoon parsley.
  • Stir in meatballs and cook, stirring occasionally, until heated through and thickened, about 5-8 minutes.
  • Meanwhile, cook wide egg noodles as directed on package and drain.
  • Serve meatballs with sauce over wide egg noodles garnished with remaining parsley.

Stuffed Green Peppers

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Stuffed Green Peppers

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Stuffed Green Peppers

"Mom always added 1 lb. cooked ground beef to her Spanish Rice."
Course: Entrée
Cuisine: Mexican
Servings: 4

Ingredients

  • 2 T. vegetable oil
  • 2 T. onion chopped
  • 1 1/2 c. uncooked white rice
  • 2 c. chicken broth
  • 1 c. chunky salsa
  • 4-6 med. green bell peppers

Instructions

  • Spanish Rice: In a large skillet over medium heat, sauté onion in vegetable oil, cook until tender, about 5 minutes. Add rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutes or until liquid has been absorbed.
  • Preheat oven to 350 degrees. Prepare peppers by slicing off the stem end of the peppers, saving the tops. Using a spoon, carefully remove the core and seeds.
  • Fill the peppers with Spanish rice, gently pressing down with the back of a spoon. Put the tops on the peppers and arrange them standing up in a 9x9 inch baking dish. Pour 1 cup of water into the baking dish to create steam.
  • Cover with foil and bake for 45 minutes. Uncover and cook another 15 minutes.
  • Cook's Note: You can add 1 lb. lean ground beef to oil and onion, cook until no longer pink, if desired.

Steak (Diane) Diana

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Steak Diana

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Steak (Diane) Diana

"Aptly named after my mom, Diana!"
Course: Entrée
Cuisine: American
Servings: 2

Ingredients

  • 2 steaks your choice for grilling
  • 1/2 c. butter
  • 3/4 lb. sliced fresh mushrooms
  • 1 1/2 c. sliced green onions
  • 1/4 c. chopped parsley
  • 1 T. lemon juice
  • 1 T. Worcestershire sauce
  • 2 tsp. dry mustard
  • 1 tsp. salt

Instructions

  • Grill steaks seasoned with salt and freshly ground black pepper to your preference. Let rest. Prepare Steak Diana Sauce below.
  • Steak Diana Sauce: In a small skillet melt butter over medium heat. Sauté mushrooms, green onions and parsley. Add lemon juice, Worcestershire sauce, dry mustard and salt, sauté about 10 minutes. Plate the steaks and smother with the sauce. Enjoy!

Spanish Rice

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Spanish Rice

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Spanish Rice

"Add one pound of ground beef to make this a one dish meal."
Course: Side Dish
Cuisine: Mexican
Servings: 5

Ingredients

  • 2 T. olive oil
  • 2 T. chopped onion
  • 1 1/2 c. uncooked jasmine white rice
  • 2 c. chicken broth
  • 1 c. chunky salsa

Instructions

  • In a large skillet over medium heat, sauté onion in olive oil, cook until tender, about 5 minutes.
  • Stir in rice, chicken broth, and salsa. Reduce heat, cover and simmer 15-20 minutes or until liquid has been absorbed.
  • Cook's Note: You can add 1 lb. lean ground beef to oil and onion, cook until no longer pink, if desired.