Cooking Mamas

Tried and True Family Recipes

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Bacon Cheeseburger Sliders

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Bacon Cheeseburger Sliders

Seasoned mini-burgers topped with cheese, bacon, lettuce, tomato and your choice of dressing!
Course: Entrée
Cuisine: American
Servings: 7

Ingredients

  • 2 lb. ground beef
  • 1 lb. bacon cooked and crumbled
  • 2 T. Worcestershire sauce
  • 1/2 tsp. salt
  • 1/2 tsp. ground black pepper
  • 14 slices cheddar or Colby-jack cheese
  • 14 slider buns

Instructions

  • Spray grill rack with nonstick nonflammable cooking spray. Preheat grill to medium-high heat.
  • In a large bowl, gently combine ground beef, bacon, Worcestershire sauce, salt and pepper. Form mixture into 14 small patties.
  • Grill for 5 to 7 minutes per side or until a thermometer inserted in the center registers 160 degrees. Place cheese slices on patties; remove from grill, and let stand for 10 minutes. Serve on slider buns with your favorite toppings.

Aloha Burgers

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Aloha Burgers

Grilled teriyaki burgers topped with sweet pineapple, sautéed onions, Swiss cheese, lettuce, tomato and crispy bacon...He `ono!
Course: Entrée
Cuisine: American, Hawaiian
Servings: 4

Ingredients

  • 1 (8 oz.) can pineapple slices drain and reserve juice
  • 3/4 c. Yoshida teriyaki sauce
  • 1 lb. ground beef
  • 1 lg. sweet onion sliced
  • 1 T. butter or margarine
  • 4 lettuce leaves
  • 4 onion or sesame seed buns split and toasted
  • 4 slices Swiss cheese
  • 4 strips bacon cooked

Instructions

  • Drain pineapple juice into a small bowl and add teriyaki sauce. Pour 3 tablespoons of teriyaki marinade into a re-sealable plastic bag. Add pineapple slices, toss to coat and set aside.
  • Pour the remaining teriyaki marinade into a saucepan over low heat.
  • Preheat grill. Shape beef into four patties.
  • Grill burgers, covered, over medium heat OR broil burgers for 6 to 9 minutes on each side or until no longer pink. Baste with marinade.
  • Meanwhile, in a skillet, sauté onion in butter until tender, about 5 minutes, set aside.
  • Place pineapple on grill OR under broiler to heat through. Toast hamburger buns.
  • Layer lettuce and onion on bottom of buns. Top with burgers, cheese, pineapple and bacon. Replace tops; serve immediately with a side of marinade.

5 hour Stew

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5 hour Stew

This is my Momma's famous stew I had growing up and it couldn't be easier to make, Enjoy!
Course: Entrée
Cuisine: American
Servings: 4
Author: Diana Hutchins-Reynozo

Ingredients

  • 2 lbs. beef stew meat
  • 2 sm. yellow onions chopped
  • 5-7 potatoes diced
  • 1 slice white bread cubed
  • 1 c. water
  • 1 T. soy sauce
  • 1 c. chopped celery
  • 6 carrots peeled & diced
  • 2 (8 oz.) can tomato sauce
  • 1 tsp. kosher salt
  • 1/8 tsp. black pepper
  • 1 T. granulated sugar

Instructions

  • Preheat oven to 250 degrees. In a large roasting pan with lid, combine all ingredients and cover.
  • Bake for 5 hours. Spoon into bowls and serve with crusty French bread for dipping.

Slow Cooker White Beans with Smoked Ham

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Slow Cooker Ham & Beans

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Slow Cooker White Beans with Smoked Ham

Hearty white bean and smoked ham soup, perfect on a cold, blustery day. Serve with some crusty French bread for dippin'.
Course: Entrée
Cuisine: American
Servings: 6

Ingredients

  • 1 lb. navy or great northern beans soaked overnight and drained
  • 1 lg. onion diced
  • 3 ribs celery diced
  • 1 med. carrot diced
  • 2 cloves garlic minced
  • 1 bay leaf
  • 1 lg. smoked ham hock or ham bone
  • 5-6 c. chicken broth or water
  • 1 tsp. Italian seasoning
  • Salt and pepper to taste
  • 1 c. chopped smoked ham
  • sliced green onions for garnish (optional)

Instructions

  • In the basin of a slow cooker, combine the beans, onion, celery, carrot, garlic, bay leaf and ham hock or bone. Pour just enough chicken broth or water over the beans to cover them. Cook on HIGH for 6-7 hours, or LOW for 8-9 hours until beans are soft and beginning to fall apart.
  • Thirty minutes before the beans are done cooking, remove the ham hock or bone, strip off any meat, chop and return to the slow cooker. Discard the bone. Stir in Italian seasoning, salt, pepper, and remaining chopped ham. Serve sprinkled with green onions.

Red Beans and Rice

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Red Beans and Rice

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Red Beans and Rice

Authentic Cajun red beans, rice, and smoked sausage, a Louisiana classic!
Course: Entrée
Cuisine: American
Servings: 8

Ingredients

  • 1 lb. dried red beans, rinsed and sorted
  • 3 T. bacon grease
  • 1/4 c. chopped Tasso, or chopped ham
  • 1 1/2 c. chopped yellow onions
  • 3/4 c. chopped celery
  • 3/4 c. chopped green bell peppers
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 1 pinch cayenne
  • 3 bay leaves
  • 2 T. chopped fresh parsley
  • 2 tsp. fresh thyme
  • 1/2 lb. smoked sausage split in 1/2 lengthwise & cut into 1-inch pcs
  • 1 lb. smoked ham hocks
  • 3 T. chopped garlic
  • 10 c. chicken stock or water
  • 4 c. hot cooked white rice for serving
  • 1/4 c. Chopped green onions for garnish

Instructions

  • Place the beans in a large bowl or pot and cover with water by 2 inches. Let soak for 8 hours or overnight. Drain and set aside.
  • In a large pot, heat the bacon grease over medium-high heat. Add the tasso or ham and cook, stirring, for 1 minute. Add the onions, celery and bell peppers to the grease in the pot. Season with the salt, pepper, and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes. Add the bay leaves, parsley, thyme, sausage, and ham hocks, and cook, stirring, to brown the sausage and ham hocks, about 4 minutes. Add the garlic and cook for 1 minute. Add the beans and stock or water, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender and starting to thicken, about 2 hours. (Should the beans become too thick and dry, add more water, about 1/4 cup at a time.)
  • Remove from the heat and with the back of a heavy spoon, mash about 1/4 of the beans against the side of the pot. Continue to cook until the beans are tender and creamy, 15 to 20 minutes. Remove from the heat and remove the bay leaves. Serve over rice and garnish with green onions.

Mom’s Chili

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Moms Chili

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Mom's Chili

Warm-up with a bowl of my Mom's Chili and our Bacon Cheddar & Chive Corn Muffins.
Course: Soup
Cuisine: Mexican
Servings: 6

Ingredients

  • 1 lb. ground beef
  • 3 T. vegetable oil or butter
  • 1 lg. onion chopped
  • 1 green bell pepper chopped
  • 1 red bell pepper chopped
  • 1 clove garlic chopped
  • 2 (14 oz.) can diced tomatoes
  • 2 (16 oz.) can chili or kidney beans rinsed and drained
  • 1 tsp. cumin
  • 1 tsp. chili powder
  • 2 tsp. salt
  • 1/2 tsp. pepper
  • sour cream garnish
  • Shredded cheddar cheese garnish
  • Chopped green onions garnish

Instructions

  • In a large pot, over medium heat, brown hamburger; drain and set aside.
  • In the same pan sauté onions, peppers, and garlic in oil or butter until tender. Add hamburger, tomatoes, beans, and spices, cover and simmer over low heat for 1-2 hours, stirring occasionally.
  • Ladle into bowls and garnish with a dollop of sour cream, shredded cheddar cheese and green onions.
  • Cook's Note: I like to add 1/4 -1/2 tsp. cayenne pepper for added heat!

Notes

Recipe Link: Bacon Cheddar & Chive Corn Muffins

Full of Beans Soup

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Full of Beans Soup

A wonderful way to use up left-over holiday ham!
Course: Soup
Cuisine: American
Servings: 10

Ingredients

  • 2 quarts water for soaking
  • 1 (20 oz.) bag dried mixed beans
  • 2 quarts chicken stock or broth
  • 1 lb. smoked ham ham hocks or sausage
  • 1 c. chopped onions
  • 1 c. chopped carrot
  • 1 c. chopped celery
  • 1 (15 oz.) can diced or stewed tomatoes
  • 1 tsp. chili powder
  • 1 bay leaf
  • 1 lemon juiced
  • 1-2 cloves garlic minced
  • Salt and pepper to taste

Instructions

  • Soaking: Place beans in a large pot, cover with 2 quarts of water. Allow beans to soak overnight, or at least 8 hours.
  • To Cook: Drain soaking water, and add 2 quarts chicken stock or broth and meat to the pot of beans. Bring to a rolling boil, reduce the heat and simmer uncovered for 2 to 2-1/2 hours.
  • Add onions, carrots, celery, tomatoes, chili powder, bay leaf, lemon juice and garlic. Simmer for an additional 30 minutes. Remove bones and bay leaf. Shred meat, return to pot. Season with salt and pepper to taste.
  • Cook's Note: Soup freezes well, may need to add more chicken stock when reheating.

Four Bean Salad

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4 bean Salad

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Four Bean Salad

A combination of green, yellow, kidney and garbanzo beans, marinated in a sweet and tangy dressing.
Course: Salad
Cuisine: American
Servings: 8

Ingredients

  • 3/4 c. sugar
  • 2/3 c. white vinegar
  • 1/3 c. vegetable oil
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 (15 oz.) can garbanzo beans (chick peas), drained
  • 1 (15 oz.) can cut green beans drained
  • 1 (15 oz.) can cut yellow beans (wax beans), drained
  • 1 (15 oz.) can kidney beans drained and rinsed
  • 1 sm. onion diced

Instructions

  • In a small bowl, whisk together sugar, vinegar, oil, salt and pepper, until dissolved. Set aside.
  • In a large bowl, gently toss beans and onion together. Pour dressing over all. Refrigerate for at least four hours or overnight, stirring occasionally.

Cowboy Beans

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Cowboy Beans

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Cowboy Beans

Assorted beans, bacon and ground beef in a sweet and tangy BBQ sauce.
Course: Entrée
Cuisine: American
Servings: 8

Ingredients

  • 1/2 lb. hamburger or sausage
  • 1 lb. bacon chopped
  • 3/4 c. onions chopped
  • 1 (15 oz.) can pork and beans
  • 1 (15 oz.) can kidney beans drained
  • 1 (15 oz.) can lima beans drained
  • 1 (15 oz.) can butter beans drained
  • 1/2 c. brown sugar
  • 1/2 c. granulated sugar
  • 1 tsp. salt
  • 1/2 c. ketchup
  • 1 tsp. dry mustard
  • 2 T. vinegar

Instructions

  • Preheat oven to 350 degrees.
  • In a large skillet, brown hamburger and bacon; drain off excess grease. Stir in onions and beans. Add brown sugar, granulated sugar, salt, ketchup, dry mustard and vinegar, gently stir to combine.
  • Pour into a 2 1/2 quart casserole dish; cover and bake for 40 minutes.

Baked Beans

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Baked Beans

"Our secret family recipe," slow-cooked beans seasoned with bacon, brown sugar, and onion!
Course: Entrée
Cuisine: American
Servings: 8

Ingredients

  • 1 lbs. small navy beans soak overnight
  • 1/2 lb. salt pork cut into 1/2-inch pieces
  • 1/4 lb. bacon chopped
  • 1 med. onion chopped
  • 1/4 c. brown sugar packed
  • 1/4 c. molasses
  • 1 (6 oz.) can tomato paste
  • 1/2 tsp. dry mustard
  • Salt and pepper to taste

Instructions

  • Place beans in a large pot and cover with water by 2-inches. Soak overnight and drain the next morning.
  • Cover the beans with fresh water by 3-inches and simmer until tender, approximately 1 to 2 hours. Drain and reserve the liquid.
  • Place beans, salt pork, bacon, and onion into a 2 1/2-quart bean pot or covered casserole dish.
  • In a medium bowl, whisk together brown sugar, molasses, tomato paste, and mustard, until well combined. Pour over beans and add just enough reserved water to cover, stir well.
  • Preheat the oven to 325 degrees.
  • Cover and bake for 3-4 hours, until beans are tender. Remove the lid about halfway through cooking, and add more liquid if necessary to prevent the beans from getting too dry. Season with salt and pepper to taste.
  • Cook's Note: Beans can also be cooked in a Crock Pot on LOW for 6-8 hours.

White Chocolate Macadamia Blondies

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White Chocolate Macadamia Blondies

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White Chocolate Macadamia Blondies

aka Blonde Brownies, with white chocolate chips, Macadamia nuts, and toasted coconut!
Course: Dessert
Cuisine: American
Servings: 16

Ingredients

  • 1 c. plus 2T. all-purpose flour
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 3/4 c. light brown sugar packed
  • 1/3 c. butter softened
  • 1/2 tsp. vanilla extract
  • 1 lg. egg
  • 1 c. white chocolate chips
  • 1/2 c. macadamia nuts coarsely chopped
  • 1/2 c. toasted coconut

Instructions

  • Preheat oven to 350 degrees Grease a 9-inch square baking pan.
  • Combine flour, baking powder and salt in medium bowl. Beat sugar, butter and vanilla extract in large mixing bowl until creamy. Beat in egg. Gradually add in flour mixture. Stir in morsels, nuts and coconut. Press into prepared baking pan.
  • Bake for 20 to 25 minutes or until golden brown. Cool completely in pan on wire rack. Cut into bars.
  • Cook's Note: I didn't have enough white chocolate chips on hand, so I used half white chocolate chips and half butterscotch chips in the picture above. They turned out really GOOD!

Toffee Squares

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Toffee Squares

Course: Dessert
Cuisine: American
Servings: 24 squares
Author: Shelli Burton-Olin

Ingredients

  • 1 c. butter or margarine room temperature
  • 1 c. brown sugar packed
  • 1 egg yolk
  • 1 tsp. vanilla extract
  • 2 c. all-purpose flour
  • 1 c. semisweet chocolate pieces
  • 1 c. chopped walnuts or pecans

Instructions

  • Preheat oven to 350 degrees. Line a 9x13-inch pan with foil.
  • In a medium bowl, cream together butter or margarine, brown sugar, egg yolk and vanilla until light and fluffy. Add flour, beating until well blended. Spread mixture evenly in foiled- lined pan.
  • Bake 15-18 minutes or until golden. Sprinkle chocolate pieces evenly over cookie surface. Bake 2-3 minutes more or until chocolate melts. Remove from oven and let stand 1 minute. With a knife, spread melted chocolate evenly over top. Sprinkle with nuts. While warm, cut into squares. Cool in pan and store in the refrigerator, if desired.

S’mores Bars

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S'mores Bars

This summertime treat starts with a crunchy graham cracker crust, then a layer of milk chocolate, piled high with lightly-toasted marshmallows, then topped with a mini Hershey candy bar. We're sure you'll say "s'mmmore please!"
Course: Dessert
Cuisine: American
Servings: 16
Author: Cindy Stenson Sutherland

Ingredients

  • 1/2 c. butter softened
  • 3/4 c. granulated sugar
  • 1 lg. egg
  • 1 tsp. vanilla
  • 1 1/3 c. all-purpose flour
  • 3/4 c. graham cracker crumbs
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 6 (1.55 oz.) each Hershey's milk chocolate bars broken into mini bars
  • 3 c. miniature marshmallows

Instructions

  • Preheat oven to 350 degrees. Grease and line the bottom an 8-inch square baking pan with parchment paper.
  • In a large bowl with an electric mixer, cream together butter and sugar, add egg and vanilla, beat until smooth.
  • In another bowl, combine flour, graham cracker crumbs, baking powder and salt. Slowly add flour mixture to the butter mixture and beat until blended. Press 2/3 of the dough into prepared pan. Bake for 15 minutes.
  • Remove pan from oven. Lay mini chocolate bars over baked layer (reserving 16+ pieces for garnish). Sprinkle marshmallows over the chocolate bars. Scatter bits of remaining dough over the marshmallows. Bake for another 10 to 15 minutes or until lightly browned.
  • Cool completely in pan. Top with reserve chocolate bars. Remove from pan and cut into 16 bars.
  • Cook's Note: To make cutting bars easier, after cooling at room temperature, refrigerate bars for a couple of hours, then remove from pan and cut into 16 squares.

Scotcharoos

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Scotcharoos

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Scotcharoos

Peanut butter, chocolate and butterscotch, the ultimate rice crispy treat!!
Course: Dessert
Cuisine: American
Servings: 20 -24

Ingredients

  • 1 c. light corn syrup
  • 1 c. granulated sugar
  • 1 1/2 c. peanut butter
  • 6 c. crisp rice cereal
  • 1 c. butterscotch chips
  • 1 c. semi-sweet chocolate chips
  • Sprinkles if desired

Instructions

  • Generously butter a 9 x 13-inch baking pan, set aside.
  • In a large pot, mix together corn syrup, sugar, and peanut butter. Cook over medium heat, stirring until peanut butter melts. Bring mixture to a boil. Remove from heat, and stir in crisp rice cereal.
  • Transfer mixture into prepared pan. With your hands well buttered, pat it down into pan.
  • In a medium saucepan, over medium low heat, melt chocolate chips and butterscotch chips until smooth. Spread over top of bars and let bars cool. Cut into squares.

Salted Caramel Peanut Bars

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Salted Peanut Bars

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Salted Caramel Peanut Bars

Chewy marshmallow caramel bars loaded with crunchy salted peanuts!
Course: Dessert
Cuisine: American
Servings: 16

Ingredients

  • 2 1/4 c. coarsely chopped roasted salted peanuts divided
  • 1 (14 oz.) bag soft caramel squares unwrapped
  • 1 c. mini marshmallows

Instructions

  • Lightly coat an 8 inch square baking dish with cooking spray. Line with parchment paper, leaving a 1-inch overhang on all sides, then lightly coat parchment with spray. Cover paper with 1 1/4 cups peanuts.
  • In a medium pot, combine 1 tablespoon water, caramels and marshmallows over medium. Cook, stirring frequently, until caramels and marshmallows melt and mixture is smooth, about 8 minutes. Immediately pour over peanuts. Then top with remaining 1 cup peanuts Let cool until set, about 2 hours, then cut into 16 bars. (Store in an airtight container with parchment between the layers, up to 2 days.)

Salted Caramel Shortbread Bites

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Salted Caramel Shortbread Bites

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Salted Caramel Shortbread Bites

A delicious shortbread cookie topped with sweet, salty, caramel and a hint of orange.
Course: Dessert
Cuisine: American
Servings: 64 one inch squares

Ingredients

  • SHORTBREAD :
  • 10 T. salted butter melted
  • 1/2 c. granulated sugar
  • 1/4 tsp. sea salt
  • Zest of 1/2 orange
  • 1 lg. egg yolk whisked
  • 1 2/3 c. all-purpose flour
  • CARAMEL TOPPING :
  • 14 T. butter
  • 3/4 c. light brown sugar
  • 1/2 c. granulated sugar
  • 3/4 c. light corn syrup
  • 1 tsp. sea salt
  • 1/4 c. heavy cream
  • 1 1/2 tsp. pure vanilla extract
  • 1/2 tsp. orange extract
  • sea salt for sprinkling

Instructions

  • Line an 8 x 8 x 2-inch pan with parchment paper, allowing two sides to hang over, making it easier to remove the bars once cooled.
  • SHORTBREAD: In a large bowl, whisk together the melted butter, sugar, salt and orange zest. Add egg yolk, continue to whisk until combined. Stir in flour with a heavy spoon or your hands. Pour dough into prepared pan and press down evenly with your hands until the pan is covered. Refrigerate for 30 minutes to one hour.
  • Preheat oven to 350 degrees. Remove shortbread from the refrigerator and bake for 25-28 minutes, until lightly browned. Allow shortbread to cool while you are preparing the caramel.
  • CARAMEL TOPPING: In a heavy-bottomed pot, combine the butter, brown sugar, sugar corn syrup, sea salt, and heavy cream. Bring to a boil and stir until sugars are dissolved and the mixture is well combined. Using a candy thermometer, heat caramel to 230 degrees. Remove from heat and stir in vanilla and orange extracts.
  • Allow caramel to cool for a couple of minutes, then pour over the shortbread base. Sprinkle with sea salt, then refrigerate for several hours. Once chilled, cut into small squares, serve and enjoy!
  • Cook's Note: Store leftovers in the refrigerator.

Rocky Road Brownies

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Rocky Road Brownies

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Rocky Road Brownies

These are very messy, but oh so GOOD!
Course: Dessert
Cuisine: American
Servings: 16

Ingredients

  • 1 (12 oz.) pkg. semisweet chocolate chips
  • 1/2 c. butter
  • 1 c. sugar
  • 1 1/4 c. flour
  • 1 tsp. vanilla
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 3 eggs beaten
  • 2 c. miniature marshmallows
  • 1 c. semisweet chocolate chips
  • 1 c. nuts chopped

Instructions

  • Preheat oven to 350 degrees.
  • Heat 2 cups chocolate chips and butter in a saucepan over low heat, stirring constantly, until melted, remove from heat. Stir in sugar, flour, vanilla, baking powder, salt and beaten eggs.
  • Spread batter in an un-greased 13x9 inch baking pan. Bake 27-32 minutes or until center is set.
  • Immediately top with marshmallows, 1 cup chocolate chips and nuts, pressing into brownies slightly. Set oven temperature to broil. Broil brownies 4 inches from heat 1 to 2 minutes or until marshmallows are puffed and light golden brown. Cool completely in pan on a wire rack.
  • Cook's Note: Place bars in the refrigerator after cooling completely. This will make it easier to cut the bars. I like to use a plastic knife to cut the brownies into bars.

Raspberry Bars

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Raspberry Bars

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Raspberry Bars

A buttery shortbread crust, filled with raspberry jam, topped with an oatmeal-coconut-pecan crumble.
Course: Dessert
Cuisine: American
Servings: 15

Ingredients

  • 1 1/2 c. all-purpose flour
  • 1 c. brown sugar packed
  • 1 tsp. salt
  • 1/2 tsp. baking powder
  • 3/4 c. cold butter cut into chunks
  • 1 c. rolled oats old fashioned or quick oats
  • 1 c. sweetened shredded coconut
  • 1/2 c. walnuts or pecans, chopped
  • 1 (10 oz.) jar raspberry jam

Instructions

  • Preheat oven to 375 degrees. Grease a 9x13 inch baking dish.
  • Combine flour, brown sugar, salt and baking powder in a food processor, pulse to combine. Add butter and process for 20 seconds. Pour the flour mixture into a large mixing bowl. Add oats, coconut and nuts, stir to combine.
  • Firmly press about ¾ of the crumb mixture into the bottom of the baking dish. Spread raspberry jam evenly over the crust. Sprinkle the remaining crumb mixture over the top, and lightly press it into the jam.
  • Bake 35 to 40 minutes or until the top is lightly browned. Cool at room temperature before cutting into bars.