Cooking Mamas

Tried and True Family Recipes

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Pineapple Angel Food Cake

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Pineapple Angel Food Cake

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Pineapple Angel Food Cake

Recipe by Jan Hayertz
Course: Dessert
Cuisine: American
Servings: 10

Ingredients

  • 1 (16 oz.) pkg. angel food cake mix
  • 1 (20 oz.) can crushed pineapple in its own juice, un-drained
  • 1 (12 oz.) cont. frozen whipped topping thawed
  • maraschino cherries for garnish

Instructions

  • Preheat oven to 350 degrees.
  • In a large bowl, stir together the cake mix and pineapple until well combined; batter will be frothy.
  • Pour batter into an ungreased 9x13-inch baking dish.
  • Bake for 35-40 minutes, until golden brown. Let cool.
  • Cut into squares and top with whipped topping and a cherry if desired.

Bacon Wrapped Corn On The Cob

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Bacon Corn On the Cob

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Bacon Wrapped Corn On The Cob

Savory bacon wrapped around roasted sweet corn. There's no need for butter, because it's perfectly seasoned! You're sure to receive rave reviews at your next barbeque!
Course: Side Dish
Cuisine: American
Servings: 8

Ingredients

  • 8 ears corn on the cob
  • 1 lb. sliced bacon

Instructions

  • Gently pull back the husk exposing the corn. Do not remove the husk. Remove the corn silk and use a brush to make sure all the silk is removed.
  • Take a strip of bacon and wrap it around the corn. Fold the corn leaves back over, covering the bacon and corn. Tie the leaves with butcher string and repeat the process for each ear of corn.
  • Place the ears of corn on the hot grill and cook, turning occasionally until bacon is cooked and corn is tender, approximately 15 to 20 minutes.

Surf & Turf Kebabs

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Surf & Turf Kebabs

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Surf & Turf Kebabs

Marinated jumbo prawns and tenderlion steak, served over a bed of garlic mashed potatoes!
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Entrée
Cuisine: American
Servings: 4

Ingredients

  • MARINADE
  • 1/4 c. olive oil
  • 2 cloves garlic minced
  • 1 tsp. paprika
  • 1/2 tsp. Worcestershire sauce
  • 1/4 tsp. Tabasco sauce
  • Salt and pepper to taste
  • 12 lg. prawns peeled and deveined, tails intact
  • 3/4 to 1 lb. sirloin steak cut into cubes
  • GARLIC PARSLEY BUTTER :
  • 1/2 c. unsalted butter
  • 2 cloves garlic minced
  • 2 T. Fresh chopped parsley
  • Zest of 1/2 lemon
  • 1 T. lemon juice

Instructions

  • Soak 4 bamboo skewers in water for 30 minutes.
  • Whisk together olive oil, garlic, paprika, Worcestershire sauce, Tabasco and salt and pepper in a non-reactive bowl. Marinate prawns and beef cubes in the sauce.
  • Preheat the barbeque to medium-high.
  • Thread 4 pieces steak and 3 prawns alternately onto skewers.
  • Barbeque for 5-10 minutes until the steak is done and prawns are just cooked.
  • GARLIC PARSLEY BUTTER: Place butter and garlic into a saucepan; sauté 2-3 minutes. Add parsley, lemon juice, and zest; simmer 1-2 minutes. Serve garlic butter with the kebabs for dipping, if desired.

Peach Bread with Pecan Streusel Topping

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Peach Bread with Pecan Streusel topping

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Peach Bread with Pecan Streusel Topping

Our delicious quick bread is bursting with sweet, juicy peaches and topped with a crunchy pecan streusel. Serve for breakfast, brunch or dessert!
Course: Bread
Cuisine: American
Servings: 1 loaf

Ingredients

PEACH BREAD:

  • 1 c. granulated sugar
  • 1/2 c. vegetable oil
  • 1/4 c. peach schnapps or peach nectar
  • 1 tsp. vanilla extract
  • 3 lg. eggs
  • 2 3/4 c. all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. salt
  • 1 1/2 tsp. cinnamon
  • 3 c. diced fresh peaches

STREUSEL TOPPING:

  • 1/4 c. pecans
  • 1/4 c. all-purpose flour
  • 1/4 c. dark brown sugar
  • 1/4 tsp. cinnamon
  • 2 T. unsalted butter

Instructions

  • Preheat oven to 350 degrees. Grease and flour a 9x5x3-inch loaf pan.
  • In a large mixing bowl, using an electric hand mixer, beat together the sugar and vegetable oil. Add Peach Schnapps or peach nectar and vanilla. Add eggs, one at a time, blending well after each addition.
  • In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Slowly add the dry ingredients to the wet ingredients. Beat until well combined. Stir in diced peaches. Spread the batter into the prepared loaf pan.
  • STREUSEL TOPPING: In a small bowl, using a pastry blender or fork, combine all ingredients. Sprinkle over the top of the batter. Bake for about 55 to 65 minutes, until a toothpick inserted into the center comes out clean. NOTE: After 30 minutes of baking, cover the bread with foil to prevent the top from burning.
  • Cool in the pan over a rack for 10 minutes; remove from the pan to cool completely.

Doritos Chicken Casserole

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Doritos Chicken Casserole

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Doritos Chicken Casserole

This delicious casserole comes together quickly. Simply pick up a rotisserie chicken from your supermarket OR use leftover chicken or turkey you have on hand, and you'll have dinner in under an hour!
Course: Entrée
Cuisine: Mexican
Servings: 8

Ingredients

  • 3 c. shredded cooked chicken
  • 2 c. shredded Mexican cheese blend (divided)
  • 1 (10 oz.) can cream of chicken soup
  • 1/2 c. milk
  • 1/2 c. sour cream
  • 1 (10 oz.) can Ro-Tel diced tomatoes with green chilies drained
  • 1 T. taco seasoning mix
  • 1 lg. bag Doritos your choice (I use nacho cheese)
  • Chopped lettuce for garnish
  • Diced tomato for garnish

Instructions

  • Preheat the oven to 350 degrees.
  • In a large bowl, mix together the shredded chicken, 1 cup of cheese, cream of chicken soup, milk, sour cream, Ro-Tel tomatoes, and taco seasoning mix. Stir well.
  • Grease a 2-quart casserole dish. Layer half of the crushed Doritos across the bottom of the dish. Top with half of the chicken mixture. Add another layer of crushed Doritos, and then add another layer of the chicken mixture. Top with remaining 1 cup cheese.
  • Cover and bake for 30-35 minutes, until bubbling hot. Remove from the oven and top with chopped lettuce, diced tomato and more crushed Doritos.

Portobello Mushroom Burger

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Portobello Mushroom Burger

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Portobello Mushroom Burger

Grilled Portobello mushrooms, peppery arugula and roasted red peppers, served on a toasted bun dressed with our homemade Basil Pesto!
Course: Entrée
Cuisine: Italian
Servings: 4 burgers

Ingredients

  • 4 Portobello mushroom caps wiped clean
  • 1/4 c. olive oil
  • Salt and freshly ground black pepper
  • 1/2 c. mayonnaise
  • 1 T. prepared pesto (we used our homemade Basil Pesto Recipe)
  • 2 tsp. coarse-grained mustard
  • 4 hamburger buns split, buttered, and toasted
  • 1 c. baby arugula packed
  • 1 (12 oz.) jar roasted red peppers drained

Instructions

  • Preheat grill to medium-high heat.
  • In a small bowl, combine mayonnaise, pesto, mustard, 1/4 teaspoon salt and 1/4 teaspoon pepper; set aside.
  • Brush mushrooms caps with olive oil; sprinkle evenly with salt and pepper. Grill mushrooms, smooth side down, close the grill lid and grill for 6 to 8 minutes, or until tender. Toast the buns.
  • Spread the pesto mayo mixture evenly over both sides of the toasted buns. Divide arugula evenly over bottom halves of buns. Top with peppers. Place mushrooms caps over peppers. Cover with the top buns.

Basil Pesto

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Basil Pesto

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Basil Pesto

Toss with your favorite pasta, serve over baked potatoes, or spread on toasted baguettes.
Course: Condiment
Cuisine: Italian
Servings: 1 cups

Ingredients

  • 2 c. fresh basil leaves lightly packed
  • 1/3 c. pinenuts or chopped walnuts
  • 2-3 cloves garlic minced
  • 1/2 c. extra virgin olive oil
  • 1 T. fresh lemon juice
  • 1/2 c. freshly grated Parmesan cheese
  • Salt and freshly ground black pepper to taste

Instructions

  • Place the basil and pine nuts in a food processor; cover with lid and pulse a few times. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.
  • Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

Funnel Cakes

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Funnel Cakes

Who says you have to wait for the county fair to have funnel cakes? Enjoy our homemade funnel cakes year round! Serve warm, dusted with confectioner's sugar, cinnamon sugar or topped with berries and whipped cream!!
Course: Dessert
Cuisine: American
Servings: 15 cakes depending on size

Ingredients

  • vegetable oil for frying
  • 3 lg. eggs
  • 1/4 c. granulated sugar
  • 2 c. milk
  • 3 2/3 c. all-purpose flour
  • 1/2 tsp. salt
  • 2 tsp. baking powder
  • confectioner's sugar or cinnamon sugar for dusting
  • berries and cream optional

Instructions

  • Add 2-inches of oil to the bottom of a large cast iron pot. Heat over medium-high heat.
  • In a large bowl, beat eggs and sugar together. Slowly add milk, beat until combined.
  • In a separate bowl, stir together flour salt and baking powder. Add the dry ingredients to the egg mixture, beat until smooth and creamy.
  • Pour batter into a funnel and use your finger to plug the hole.
  • When the oil becomes hot, hold the funnel over the pot and slowly remove your finger to release the batter, while moving the funnel around to make designs.
  • Brown on both sides, then immediately remove to drain on paper towels. Dust with cinnamon sugar, confectioner's sugar or top with berries and whipped cream, serve warm.

Chicken Souvlaki with Tzatziki Dipping Sauce

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Chicken Souvlaki with Tzatziki Dipping Sauce

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Chicken Souvlaki with Tzatziki Dipping Sauce

Marinated chicken skewers served with homemade tzatziki sauce.
Course: Entrée
Cuisine: Greek
Servings: 4

Ingredients

  • CHICKEN SOUVLAKI:
  • 3 T. fresh lemon juice
  • 3 T. olive oil
  • 4 cloves garlic minced
  • 1 1/2 tsp. chopped fresh oregano or 1/2 tsp. dried oregano
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 1/2 lbs. boneless skinless chicken breasts cut into 1-inch pieces
  • TZATZIKI DIPPING SAUCE :
  • 1/2 c. plain low-fat yogurt
  • 1 T. lemon juice
  • 1/4 tsp. salt
  • 1 clove garlic minced
  • 1/2 c. cucumber peeled, seeded, and shredded

Instructions

  • CHICKEN SOUVLAKI: Combine 3 tablespoons lemon juice, olive oil, 4 garlic cloves, oregano, 1/2 teaspoon salt and pepper in a zip-lock plastic bag; seal and shake to combine. Add chicken to bag; seal and shake to coat. Marinate chicken in refrigerator for 1-2 hours, turning once.
  • Remove chicken from bag; discard marinade. Thread the chicken onto each of 4 (8-inch) skewers.
  • Heat a grill coated with cooking spray over medium-high heat. Add skewers; cook 8 minutes or until chicken juices run clear, turning once.
  • TZATZIKI DIPPING SAUCE: Combine yogurt, 1 tablespoon lemon juice, 1/4 teaspoon salt, and 1 garlic clove and cucumber in a small bowl; stir well.
  • Serve chicken souvlaki as an appetizer with tzatziki dipping sauce OR serve in warm pita bread, with a crisp Greek salad and tzatziki sauce.

Grilled Banana Boats

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Grilled Banana Boats

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Grilled Banana Boats

A great dessert to make when camping, backpacking or barbecuing!
Course: Dessert
Cuisine: American
Servings: 4

Ingredients

  • 4 lg. bananas unpeeled
  • 1/2 c. semisweet chocolate chips divided
  • 1/2 c. trail mix divided
  • 1/2 c. miniature marshmallows divided

Instructions

  • Place each banana on a 12-inch square piece of foil; crimp and shape foil around bananas so they sit flat.
  • Cut each banana lengthwise about 1/2 inch deep, leaving 1/2 inch uncut at both ends. Gently pull each banana peel open, forming a pocket. Fill pockets with chocolate chips, trail mix and marshmallows.
  • Grill bananas, with grill covered, over medium heat for 4-5 minutes or until marshmallows are melted and golden brown.

Slow Cooker Pasta E Fagioli

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Crock Pot Pasta E Fagioli

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Slow Cooker Pasta E Fagioli

"Pasta e Fagioli" simply means "pasta and beans."
Course: Soup
Cuisine: Italian
Servings: 8

Ingredients

  • 1 lb. lean ground beef, turkey or sausage
  • 1/2 yellow onion chopped
  • 1 1/2 carrots chopped
  • 2 stalks celery chopped
  • 1 (14.5 oz.) can diced tomatoes un-drained
  • 1 (16 oz.) can dark red kidney beans drained and rinsed
  • 2 c. beef stock
  • 1 1/2 tsp. dried oregano
  • 3/4 tsp. pepper
  • 2 1/2 tsp. chopped fresh parsley
  • 1/2 tsp Tabasco sauce
  • 1/2 jar spaghetti sauce
  • 8 oz. (1/2 box) ditalini pasta or elbow macaroni

Instructions

  • Brown beef, turkey, or sausage in a skillet over medium-high heat. Add to the Crock Pot.
  • Toss in chopped onions, carrots, celery, un-drained tomatoes, drained beans, beef stock, oregano, pepper, parsley, Tabasco, and spaghetti sauce.
  • Cook on LOW for 7-8 hours or HIGH for 4-5 hours.
  • Cook pasta according to package directions; drain and stir into soup.
  • Serve in bowls topped with fresh grated parmesan cheese.

Fresh Fruit and Yogurt Cones

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Fresh Fruit and Yogurt Cones

Here's a quick and easy dessert the whole family will love. Simply fill ice cream cones with yogurt and use whatever fresh fruit you have on hand, Enjoy!
Course: Dessert
Cuisine: American
Servings: 1

Ingredients

  • 2 oz. vanilla yogurt
  • 4 T. mixed fresh fruit
  • 1 Keebler Ice Cream Waffle Cone

Instructions

  • Fill a waffle cone with a spoon full of vanilla yogurt, then a layer of mixed fruit. Add another spoonful of yogurt, then top it off with fruit. Enjoy!
  • FRESH FRUIT SUGGESTIONS: Sliced strawberries, raspberries, blackberries, blueberries, sliced bananas, pineapple, mandarin oranges, kiwi and grapes.

Tzatziki Potato Salad

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Tzatziki Potato Salad

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Tzatziki Potato Salad

Yukon Gold potatoes, English cucumbers, garlic, dill and mint, tossed in a creamy yogurt dressing.
Course: Salad
Cuisine: Greek
Servings: 6

Ingredients

  • 3 lbs. Yukon gold potatoes peeled and cut into 3/4-inch cubes
  • 3/4 c. Greek yogurt
  • 1/4 c. mayonnaise
  • 1 English cucumber peeled and cut into 1/2-inch cubes
  • 1 clove garlic minced
  • 1/4 c. coarsely chopped mint
  • 1 T. chopped dill
  • Salt and freshly ground pepper to taste

Instructions

  • Bring a large saucepan of salted water to a boil. Add the potatoes and cook over high heat until tender, about 9 minutes. Drain, gently shaking out the excess water. Spread the potatoes on a baking sheet in a single layer and freeze for about 10 minutes, just until no longer warm.
  • Meanwhile, in a large bowl, whisk the yogurt with the mayonnaise until smooth. Add the cucumbers, garlic, mint and dill. Fold in the potatoes, season with salt and pepper and serve.
  • Cook's Note: Additions - Red onion, Kalamata olives or feta cheese.

Peanut Butter Cup S’mores

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Peanut Butter Cup Smores (3)

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Peanut Butter Cup S’mores

Peanut butter, chocolate and marshmallow, smothered together between two graham crackers squares.
Course: Dessert
Cuisine: American

Ingredients

  • marshmallows
  • graham crackers
  • Reese’s Peanut Butter Cups

Instructions

  • Stoke up a fire and grab yourself a skewer.
  • Stick a marshmallow on the skewer and toast to desired done-ness.
  • Place a peanut butter cup on a graham cracker square. Place the perfectly roasted marshmallow on top of the peanut butter cup. Top with another graham cracker square and sandwich together.
  • Let sit for a few minutes, to allow the chocolate to melt just a bit. Now devour!
  • Cook's Note: To prepare indoors, place a graham cracker square on microwave safe plate. Top with a peanut butter cup and one marshmallow. Microwave for 10 seconds. Remove from the microwave and top with another graham cracker square and sandwich together.

Chocolate Caramel Heath Bar Cake

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Chocolate Caramel Heath Bar Cake

aka "Better Than Sex Cake" Chocolate cake topped with caramel, sweetened condensed milk, hot fudge, whipped cream, and Heath bars. Is this cake really better than sex, you decide!
Course: Dessert
Cuisine: American
Servings: 12

Ingredients

  • 1 box German chocolate cake mix or other chocolate cake mix
  • 3/4 c. caramel or butterscotch topping
  • 3/4 c. sweetened condensed milk
  • 3/4 c. fudge topping melt in microwave, if too thick
  • 1 bag Heath chocolate covered toffee bits or Heath Bars, crushed
  • 1 (8 oz.) tub whipped topping

Instructions

  • Bake cake according to package directions in a 13x9x2-inch pan. Cool completely, but do not remove the cake from the pan.
  • After the cake has cooled, poke holes in the top of the cake using the handle of a wooden spoon. (a straw works nicely too.!)
  • Pour (one at a time) butterscotch, sweetened condensed milk and fudge topping over the top of the cake, allowing each flavor to soak in before adding the next.
  • Frost the cake with the whipped topping.
  • Drizzle the top with more caramel sauce and sprinkle with toffee bits.
  • Refrigerate until ready to serve.

Slow Cooker Beef Burgundy

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Slow Cooker Beef Burgundy

aka Boeuf Bourguignon - Layered with flavor, this dish would make Julia Childs proud!
Prep Time1 hour
Cook Time9 hours
Total Time10 hours
Course: Entrée
Cuisine: French
Servings: 6

Ingredients

  • 8 oz. bacon chopped
  • 4 lbs. beef stew meat preferably chuck
  • Salt and pepper
  • 1 lg. onion finely chopped
  • 2 lg. carrots peeled and finely chopped
  • 8 cloves garlic minced
  • 2 tsp. chopped fresh thyme leaves
  • 4 T. tomato paste
  • 2 1/2 c. Pinot Noir divided
  • 1 1/2 c. low sodium chicken broth
  • 1/3 c. low sodium soy sauce
  • 3 bay leaves
  • 3 T. Minute Tapioca
  • 2 c. frozen pearl onions
  • 5 T. unsalted butter
  • 1 T. granulated sugar
  • 1/2 c. water
  • 1 (10 oz.) pkg. white button mushrooms quartered
  • 1/4 tsp. salt
  • 3 T. minced fresh parsley leaves
  • Hot buttered egg noodles for serving

Instructions

  • Cook bacon in large skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towel-lined plate and refrigerate. Pour half of bacon fat into small bowl; set skillet with remaining bacon fat aside.
  • Dry beef thoroughly with paper towels. Season beef with salt and pepper; place half of beef in slow cooker. Heat skillet containing remaining bacon fat over medium-high heat until just smoking. Cook remaining beef in single layer until deep brown on all sides, about 8 minutes. Transfer browned beef to slow cooker.
  • Add reserved bacon fat to now-empty skillet and heat over medium-high heat until shimmering. Add onion, carrots, and 1/4 teaspoon salt and cook until vegetables begin to brown, about 5 minutes. Add garlic and thyme and cook until fragrant, about 30 seconds. Add tomato paste and stir until beginning to brown, about 45 seconds. Transfer mixture to slow cooker.
  • Return now-empty skillet to high heat and add 1 1/2 cups wine, chicken broth, and soy sauce. Simmer, scraping up brown bits, until pan bottom is clean, about 1 minute. Transfer wine mixture to slow cooker
  • Stir bay leaves and tapioca into slow cooker. Set slow cooker on LOW, cover, and cook until meat is fork-tender, 8- 9 hours.
  • Meanwhile, about a 1/2 an hour before the stew is done cooking, bring frozen pearl onions, unsalted butter, sugar and water to boil in large skillet over high heat. Cover and simmer over medium-low heat until onions are tender, about 5 minutes. Uncover, increase heat to high, and cook until liquid evaporates, about 3 minutes. Add mushrooms, and 1/4 tsp. salt and cook until vegetables are browned and glazed, about 5 minutes. Stir the onions and mushrooms into the stew.
  • Discard bay leaves and stir in reserved bacon. Bring remaining 1 cup wine to boil in large skillet over high heat and simmer until reduced by half, about 5 minutes. Stir reduced wine and parsley into stew and adjust seasonings. Serve over buttered egg noodles. Bon Appetit!
  • Cook's Note: Make sure to use the LOW setting on your slow cooker; the stew will burn on the HIGH setting.

Shrimp Scampi

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Shrimp Scampi

Shrimp sautéed with white wine, lemon, butter and garlic, served over spaghetti, linguini or angel hair pasta.
Course: Entrée
Cuisine: Italian
Servings: 4

Ingredients

  • 1 lb. med. shrimp peeled and deveined, tails intact
  • 1 T. olive oil
  • 2 T. chopped garlic
  • 1 1/2 c. white wine
  • 1/2 fresh lemon juice only
  • 1 tsp. Italian seasoning
  • 1/2 c. butter room temperature
  • 1 T. chopped parsley
  • Salt and pepper to taste
  • 1/2 c. grated Parmesan cheese
  • Hot cooked pasta spaghetti, linguini or angel hair pasta for serving

Instructions

  • Heat olive oil in a cast iron skillet over medium-high heat. Add shrimp and cook until tender and no longer translucent, about 2-4 minutes, reduce heat to medium. Remove shrimp to a bowl and set aside.
  • Add garlic and cook 2-3 minutes. (Do not allow garlic to brown, it will taste bitter.) Add white wine, and lemon juice. Cook until wine is reduced by half. After it has reduced, add Italian seasoning.
  • Reduce heat to low, and add butter. (If pan is too hot, the butter will separate.) Add shrimp back to the pan with sauce. Add parsley and season with salt and pepper, to taste. Sprinkle with grated Parmesan and serve immediately over spaghetti, linguini or angel hair pasta.

Sweetened Whipped Cream

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Sweetened Whipped Cream

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Sweetened Whipped Cream

Course: Dessert
Cuisine: American
Servings: 2 cups

Ingredients

  • 1 c. heavy cream
  • 1 T. granulated sugar
  • 1 tsp. vanilla extract

Instructions

  • Chill a deep bowl and beaters at least 10 minutes before preparing the whipped cream.
  • Pour the cream into a well-chilled bowl. Using an electric hand or stand mixer, beat until soft peaks form.
  • Add sugar and vanilla, beat until peaks return. Do not over-beat, cream will become butter!