Cooking Mamas

Tried and True Family Recipes

Subscribe to Our Newsletter

Slow Cooker Grape Jelly Meatballs

By Leave a Comment

Print Recipe

Slow Cooker Grape Jelly Meatballs

Serve our sweet and sour meatballs over Jasmine rice OR as an appetizer with toothpicks!
Course: Entrée
Cuisine: American

Ingredients

  • 1 (32 oz.) bag frozen meatballs or 2-3 pkg. Little Smokie sausages
  • 1 (12 oz.) jar Heinz chili sauce
  • 1 (16 oz.) jar Welch's grape jelly
  • 1 pinch cayenne pepper (optional)
  • Hot cooked Jasmine rice for serving

Instructions

  • Pour the jelly, chili sauce, and cayenne pepper into a slow cooker, whisk to combine. Add meatballs or cocktail sausages, stir to combine.
  • Cook on LOW for 5-6 hours or on HIGH for 2-4 hours or until jelly is melted and meatballs are heated through.
  • Serve over hot cooked rice OR serve as an appetizer with toothpicks!

Concord Grape Jelly

By Leave a Comment

Concord Grape Jelly

Print Recipe

Concord Grape Jelly

Use our homemade jelly when making Grape Jelly Meatballs!
Course: Canning
Cuisine: American
Servings: 3 pints

Ingredients

  • 3 c. Concord grape juice
  • 5 1/4 c. granulated sugar
  • 1 (2 oz.) pkg. powdered fruit pectin

Instructions

  • Combine grape juice and pectin in a large pot over medium-high heat. Bring to a boil, and stir one minute at a rolling boil. Stir in sugar for a few minutes to completely dissolve. Remove from heat.
  • Ladle the hot jelly into sterile jars, leaving 1/2 inch of space at the top. Wipe rims of jars with a clean dry cloth. Cover with a lid and ring to seal. Let stand 24 hours at room temperature, then refrigerate. Jelly may take up to a week to set. Once set, it is ready to serve. Store in the refrigerator for up to three weeks, once set.
  • Cook's Note: If canning for long term storage, process in a hot water bath for 10 minutes, or contact your local extension for processing times in your area. Processing times may vary based on sugar content and altitude.

Red Currant Jelly

By 10 Comments

Red Currant Jelly

Print Recipe

Red Currant Jelly

Red currant jelly has a distinctive taste, a combination of sweet and tart. Serve as an accompaniment to savory dishes such as roast lamb.
Course: Canning
Cuisine: American
Servings: 8 half pint jars

Ingredients

  • 4 lbs. fresh red currants
  • 1 c. water
  • 7 c. granulated sugar
  • 4 fl. oz. liquid fruit pectin

Instructions

  • Place the currants into a large pot, and crush with a potato masher or berry crusher if you have one. Pour in 1 cup of water, and bring to a boil. Simmer for 10 minutes. Strain the fruit through a jelly cloth or cheese cloth, and measure out 5 cups of the juice.
  • Pour the juice into a large saucepan, and stir in the sugar. Bring to a rapid boil over high heat, and stir in the liquid pectin immediately. Return to a full rolling boil, and allow to boil for 30 seconds.
  • Remove from heat and skim off foam from the top. Ladle or pour into sterile 1/2 pint jars, filling to within 1/2 inch of the top. Wipe the rims with a clean damp cloth. Cover with new sterile lids and rings. Process in a hot water bath for 10 minutes or the time recommended by your local extension for your area.

Spiced Peaches

By Leave a Comment

Spiced Peaches

Print Recipe

Spiced Peaches

These spicy peaches are wonderful over cottage cheese, stirred into oatmeal or baked in cobblers, cakes and muffins.
Course: Canning
Cuisine: American
Servings: 3 quarts or 6 pints

Ingredients

  • 8 lbs. (about 24 small) peaches or nectarines
  • 1 c. sugar
  • 4 c. water
  • 2 c. honey
  • 1 1/2 tsp. whole allspice divided
  • 3/4 tsp. whole cloves divided
  • 3 sticks cinnamon break in 1/2 if using 6 pint jars
  • 3 quart or 6 pint glass preserving jars

Instructions

  • Prepare boiling water canner. Heat jars and lids in simmering water until ready to use. Do not boil. Set bands aside.
  • Wash, peel and pit peaches. Leave peaches in halves or cut into slices, if desired. Place peaches in an ascorbic acid solution as you prep to prevent browning.
  • Combine sugar, water and honey. Cook until sugar dissolves. Add peaches in syrup one layer at a time and cook for 3 minutes.
  • Pack hot peaches into three quart hot jars leaving 1/2-inch headspace. Add 1/2 teaspoon allspice, 1/4 teaspoon cloves and 1 stick cinnamon to each jar. Ladle hot syrup over peaches leaving 1/2-inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
  • Process filled jars in a boiling water canner for 20-25 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
  • Cook's Note: If preparing six pint jars of peaches add 1/4 teaspoon allspice, 1/8 teaspoon cloves and a 1/2 stick of cinnamon to each jar.

Pearl Onion, Carrot and Zucchini Saute

By Leave a Comment

Print Recipe

Pearl Onion, Carrot and Zucchini Saute

Only 35 calories per 1 cup serving!!
Course: Side Dish
Cuisine: American
Servings: 6

Ingredients

  • 1-1/2 c. frozen whole pearl onions thawed
  • 1-1/2 c. carrots julienne-cut ( 2-1/2x1/4x1/4 inches)
  • 1/3 c. water
  • 1-1/2 c. zucchini sliced & halved
  • 1 T. rice wine vinegar
  • 1/4 tsp. lemon pepper seasoning
  • 1 T. butter optional

Instructions

  • In a medium nonstick skillet, combine onions, carrots and water. Bring to a boil. Reduce heat, cover and simmer 4-6 minutes or until carrots are crisp-tender.
  • Add zucchini, cover and cook additional 1 to 2 minutes or until vegetables are crisp-tender, stirring occasionally. Remove from heat and stir in vinegar, lemon pepper and butter, if using.
  • Cook's Note: If adding butter, it's 52 calories per 1 cup serving.

Lasagna Soup

By Leave a Comment

Print Recipe

Lasagna Soup

All the traditional flavors of lasagna come together in this easy, hearty soup. Serve with a side salad and crusty French bread.
Course: Soup
Cuisine: Italian
Servings: 8

Ingredients

SOUP:

  • 1 T. olive oil
  • 1 1/2 lbs. Italian sausage
  • 1 lg. onion chopped
  • 4 cloves garlic minced
  • 2 tsp. dried oregano
  • 1/2 tsp. crushed red pepper flakes
  • 2 T. tomato paste
  • 1 (28 oz.) can fire roasted diced tomatoes
  • 2 bay leaves
  • 6 c. chicken stock
  • 8 oz. farfalle mafalda (mini lasagna) or fusilli pasta
  • Salt and freshly ground black pepper to taste

CHEESE FILLING:

  • 1 c. whole milk ricotta cheese
  • 1/2 c. grated Parmigiano-Reggiano cheese
  • 1/4 tsp. salt
  • 1/8 tsp. freshly ground pepper
  • 1 pinch Italian seasoning

GARNISHES:

  • 2 c. shredded mozzarella cheese for sprinkling
  • 1/2 c. chopped fresh basil leaves for garnish

Instructions

  • SOUP: Heat olive oil in a large pot over medium heat. Add the sausage, breaking it up into bite-sized pieces. Cook until lightly browned, about 8-10 minutes.
  • Add the onions, cook until tender, about 5-7 minutes.
  • Add the garlic, oregano and red pepper flakes, sauté until fragrant, about 1 minute. Add the tomato paste, stir well to incorporate about 3 to 4 minutes.
  • Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 20 minutes.
  • Add the pasta and cook until al dente, about 11 minutes and remove from heat. Season with salt and pepper to taste.
  • CHEESE FILLING: While the pasta is cooking, prepare the cheese filling. In a small bowl, combine the ricotta cheese, Parmigiano-Reggiano cheese, salt, pepper, and Italian seasoning; set aside.
  • To serve, place a dollop of the cheese filling into individual soup bowls, top with a ladle the hot soup, sprinkle with mozzarella cheese and garnish with fresh chopped basil.

Crab Cocktail

By 6 Comments

 

Print Recipe
5 from 2 votes

Crab Cocktail

Our light and refreshing Dungeness crab cocktail with homemade cocktail sauce is a GREAT way to kick off any meal!
Course: Appetizers
Cuisine: American
Servings: 6

Ingredients

COCKTAIL SAUCE:

  • 1 c. ketchup
  • 1 tsp. Worcestershire sauce
  • 1 1/2 tsp. lemon juice
  • 1 tsp. horseradish

SALAD:

  • 3 c. fresh Dungeness or King crab meat
  • Lettuce or spinach leaves
  • 1 1/2 c. green bell pepper finely chopped
  • 1 1/2 celery finely chopped

Instructions

  • COCKTAIL SAUCE: In a non-reactive mixing bowl, whisk together all ingredients until well combined. Cover and chill for at least an hour.
  • SALAD: To assemble the crab cocktail, line the serving dish with the lettuce or spinach leaves. Gently stir the crab meat, green pepper, and celery together, so that the large lumps of crab meat are not broken. Heap the crab meat mixture on the greens. Spoon the cocktail sauce over the salad. Serve chilled

Baked Brie with Apricot and Almonds

By 1 Comment

Print Recipe
5 from 1 vote

Baked Brie with Apricot and Almonds

A quick and easy appetizer, ready in 15 minutes!
Course: Appetizers
Cuisine: French
Servings: 8

Ingredients

  • 3 tsp. butter softened
  • 1 (8 oz.) pkg. brie
  • 6 tsp. fruit preserves (apricot, raspberry or peach)
  • 3 tsp. sliced almonds optional

Instructions

  • Preheat oven to 350 degrees. Spread butter on top of brie. Spread preserves on top of butter. Top with almonds.
  • Bake for 10 to 15 minutes. Serve warm with French bread or your favorite assorted crackers.

Mini Cheesecakes

By Leave a Comment

Print Recipe

Mini Cheesecakes

Recipe by my dear friend Shelli - Top these delicious creamy cheesecakes with your favorite fruit filling. Sized for individual serving, they're perfect for any occasion!
Course: Dessert
Cuisine: American
Servings: 18 Mini Cheesecakes
Author: Shelli Burton-Olin

Ingredients

CHEESECAKE:

  • 3 (8 oz.) pkg. cream cheese room temperature
  • 1 c. granulated sugar
  • 5 lg. eggs
  • 1 1/2 tsp. vanilla extract

TOPPING:

  • 1 c. sour cream
  • 1 tsp. vanilla extract
  • 3 T. granulated sugar
  • 1 (21 oz.) can cherry pie filling or fruit filling of choice

Instructions

  • CHEESECAKE: In the bowl of a stand mixer, using a whisk attachment, beat together cream cheese and 1 cup sugar. Add eggs one at a time, beating continuously. Add vanilla, beat until smooth.
  • Line 18 muffin cups with paper liners and fill each one a 1/4-inch from the top. Bake at 325 degrees for 25-30 minutes, until golden brown.
  • TOPPING: In a small bowl, whisk together sour cream, vanilla and 3 tablespoons sugar until smooth, set aside.
  • Remove pans from oven, top each cheesecake with sour cream topping, bake for an additional 5 minutes. Set pans on racks to cool completely. Top with a dollop of fruit filling, if desired.

Notes

Cook's Note: For those that prefer a crust on the bottom, try our Graham Cracker Crust or Oreo Cookie Crust recipes. Simple prepare as directed and add a heaping teaspoon full to each cupcake cup before filling with cheesecake batter. Bake as directed above.

Banana Split S’mores

By Leave a Comment

Banana Split Smores

Print Recipe

Banana Split S'mores

It's a two-fer! Banana Split and S'mores combine to make one terrific dessert!
Course: Dessert
Cuisine: American
Servings: 12

Ingredients

  • 12 whole graham crackers
  • 3 (1.55 oz.) Hershey's milk chocolate bars divided into 12 portions
  • 12 lg. marshmallows cut in half crosswise
  • 6 lg. strawberries hulled and thinly sliced
  • 1 lg. banana thinly sliced on the diagonal
  • 12 tsp. strawberry preserves

Instructions

  • Break each graham cracker in half along perforation to form 2 squares. Place 12 of the squares on a flat work surface. Layer a piece of chocolate and 2 marshmallow halves on each cracker.
  • In batches of 4, place them on a microwave-safe plate and microwave for 15 seconds, until marshmallows puff up.
  • Place a few strawberry slices and a banana slice on top of each square. Spread 1 teaspoon of preserves on one side of each remaining graham cracker and place, preserve-side down, over fruit. Press down gently; serve immediately.

Baked Kale Chips

By Leave a Comment

Kale Chips

Print Recipe

Baked Kale Chips

Kale chips are baked not fried, naturally low in calories and can be seasoned with just about anything. Try mixing the salt with Cajun or Creole seasoning OR dusting with Parmesan cheese.
Course: Appetizers
Cuisine: American

Ingredients

  • 1/3 lb. kale torn into bite-sized pieces and tough stems removed
  • 1-2 T. olive oil
  • fine sea salt or kosher salt, for sprinkling

Instructions

  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  • Place the kale leaves into a salad spinner and spin all of the water out of the kale. Dump the water and repeat one or two times more just to make sure that the kale is extra dry. Use a towel to blot any extra water on the leaves. Place the kale on the baking sheet.
  • Drizzle olive oil over the kale leaves and use your hands to toss and coat the leaves. Bake in the oven for 12-20 minutes until leaves are crisp. Take a peek at the 12 minute mark, the timing all depends on how much olive oil you use. Just use a spatula or tongs to touch the leaves, if they are paper-thin crackly, the kale is done. If the leaves are still a bit soft, leave them in for another 2 minutes. Do not let the leaves turn brown (they'll be burnt and bitter) Remove from oven, sprinkle with salt and serve.
  • Cook's Note: Use a salad spinner. If there is moisture on the leaves, the kale will steam, not crisp. Also, do not salt the kale until after they have come out of the oven. If you salt beforehand, the salt will just cause the kale to release moisture, thus steaming instead of crisping.

Grilled Salmon with Wild Blackberry Sauce

By Leave a Comment

Print Recipe

Grilled Salmon with Wild Blackberry Sauce

Two Northwest favorites come together to make one fantastic dish! Our blackberry sauce can be served with any fish!
Course: Entrée
Cuisine: American
Servings: 6

Ingredients

WILD BLACKBERRY SAUCE:

  • 2 T. olive oil
  • 4 shallots minced
  • 1/3 c. granulated sugar
  • 2 1/2 c. fresh wild blackberries cleaned
  • 1/3 c. raspberry vinegar or red wine vinegar
  • 3 T. cream de cassis or chambord
  • Salt and freshly ground pepper to taste

BUTTER SAUCE:

  • 5 T. butter
  • 3 T. fresh lemon juice
  • 2 T. brown sugar
  • 1/2 tsp. red pepper flakes

GRILLED SALMON:

  • 2 1/2 lb. salmon fillet cut into 6 portions
  • Salt and freshly ground pepper for sprinkling

Instructions

  • WILD BLACKBERRY SAUCE: In a medium saucepan, over medium, heat oil and sauté shallots until lightly brown. Stir in the remaining ingredients, bring to a boil. Reduce the heat and simmer for about 12-15 minutes or until the sauce is thick but still chunky. Salt and pepper to taste. Remove from heat, cover, and keep warm. Makes 2 cups.
  • Oil the grill and preheat to medium.
  • BUTTER SAUCE: In a small saucepan, over low heat add butter, lemon juice, sugar, and pepper flakes, stir occasionally until the butter has melted, keep warm.
  • Rinse the fish and pat dry. Cut the salmon into 6 portions. Place on the prepared grill. Brush the salmon fillets with the butter mixture and season with salt and pepper.
  • GRILLED SALMON: Grill the salmon 3-4 inches from heat for 4 minutes, brush again with the butter mixture. Grill for 5 minutes more or until fish flakes when tested with a fork.
  • To serve, remove the salmon fillets to heated individual plates and spoon the warm blackberry sauce over the cooked fillets. Enjoy!

Red Velvet Pancakes with Cream Cheese Glaze

By Leave a Comment

Print Recipe

Red Velvet Pancakes with Cream Cheese Glaze

These beautiful bright red pancakes with a hint of chocolate topped with cream cheese glaze and chocolate sprinkles make for a very decadent Valentine’s Day breakfast or brunch!
Course: Breakfast
Cuisine: American
Servings: 12
Author: Dusty Hutchins McNutt - Cooking Mamas

Ingredients

PANCAKES:

  • 1 1/4 c. all-purpose flour
  • 2 c. red velvet cake mix
  • 1 T. granulated sugar
  • 3/4 tsp. baking powder
  • 1 pinch salt
  • 2 lg. eggs
  • 1 tsp. vanilla extract
  • 2 c. milk

CREAM CHEESE FROSTING:

  • 4 oz. cream cheese softened
  • 1/4 c. butter softened
  • 1 tsp. vanilla extract
  • 2 c. confectioners' sugar
  • 2-3 T. milk more if needed

Instructions

  • PANCAKES: In a large bowl, whisk together all ingredients except for 1 cup milk. Add the remaining milk a 1/4 cup at a time until you've reached your desired pancake consistency (thinner batter for thinner pancakes, thicker batter for thicker pancakes).
  • Heat a griddle or skillet over medium heat. Coat with butter or spray with cooking spray. Once the pan is hot, ladle 1/4 cupfuls of batter onto the pan and cook until bubbles start to form on the top, about 1 to 2 minutes. Flip over and cook for another 1 to 2 minutes or until light brown. Repeat with the remainder of the batter.
  • CREAM CHEESE FROSTING: In a medium bowl, beat together the cream cheese and butter until smooth. Add vanilla and confectioners' sugar one cup at a time, beat until smooth. Add milk 1 tablespoon at a time until you've reached the desired consistency. Using a fork, drizzle over pancakes and top with chocolate sprinkles.

Notes

For an extra special treat, sprinkle pancakes with semi-sweet chocolate chips before turning.

Slow Cooker Swiss Steak

By Leave a Comment

Slow Cooker Swiss Steak

Print Recipe

Slow Cooker Swiss Steak

Tender steak and vegetables slow cooked in gravy then served over creamy mashed potatoes.
Course: Entrée
Cuisine: Swedish
Servings: 4

Ingredients

  • 1 1/2 lbs. top round steak cut into small steaks or 1-inch pieces
  • 1 (8-oz.) pkg. sliced fresh mushrooms
  • 1 c. onion sliced
  • 1 c. celery sliced
  • 1 T. minced garlic
  • 1 (14.5-oz.) can fire-roasted diced tomatoes
  • 1 (8-oz.) can tomato sauce
  • 1/2 c. water
  • 1 (0.87-oz.) pkg. brown gravy mix
  • 1/2 tsp. salt
  • 1/2 tsp. ground black pepper

Instructions

  • In a 4 to 6-quart slow cooker, combine steak, mushrooms, onion, celery, and garlic.
  • In a medium bowl, combine tomatoes, tomato sauce, ½ cup water, gravy mix, salt, and pepper.
  • Pour over steak mixture. Cover and cook on LOW for 8 to 10 hours. Serve over mashed potatoes with a mixed green salad.

Slow Cooker Chicken Cacciatore

By Leave a Comment

Crock Pot Chicken Cacciatorie

Print Recipe

Slow Cooker Chicken Cacciatore

Stewed chicken and vegetables in a rich tomato sauce, served over hot cooked pasta noodles.
Course: Entrée
Cuisine: Italian
Servings: 5

Ingredients

  • 2 lbs. skinless chicken pieces (see Cook's Note)
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • 1 T. olive oil
  • 1 onion chopped
  • 1 green bell pepper sliced
  • 1 (8 oz.) pkg. mushrooms thickly sliced
  • 1 tsp. garlic powder
  • 2 (14.5 oz.) cans diced tomatoes with onion and bell pepper
  • Hot cooked pasta, potatoes or rice

Instructions

  • Sprinkle chicken pieces with salt and pepper. In a large skillet, heat oil over medium-high heat. Cook chicken in hot oil until browned.
  • In a 4 to 5-quart slow cooker, combine onion, bell pepper, and mushrooms. Place chicken pieces on top of the onion mixture. Sprinkle chicken with garlic powder. Pour tomatoes over the chicken. Cover and cook on LOW for 7 hours.
  • Remove chicken from the slow cooker. Skim fat from the surface of the liquid in the slow cooker, if desired. Serve chicken and vegetable mixture over hot cooked pasta, potatoes, or rice.
  • Cook's Note: We used 2 skinless chicken breasts and 3 skinless chicken thighs.

Sweet Tea Pears

By 2 Comments

Sweet Tea Pears

Print Recipe

Sweet Tea Pears

Course: Canning
Cuisine: American
Servings: 3 quarts
Author: Renee Jones-Thomas

Ingredients

  • 10 Bartlett pears
  • 5 c. water
  • 2 c. granulated sugar
  • 3 Tazo Vanilla Rooibos tea bags

Instructions

  • Prep 3 quart jars. Peel, core and halve the pears. If you'd like, float them in water mixed with Fruit Fresh or lemon juice, to help retain their color while prepping. Drain and pack them into the jars.
  • Meanwhile, bring the sugar, tea bags and water to a rolling boil. Do not let it reduce. Pour the hot syrup into the jars filled with pears, leaving 1/2 inch headspace. Run a knife or a jar scraper to dislodge any bubbles while turning the jar slightly. Seal. Process in a hot water bath for 25 minutes.
  • Note: This recipe yields a bit more syrup than you will probably need. While 10 pears fit into 3 quart jars, you might have some leftover. There should be enough syrup leftover to can a pint of extra pears if needed.

Notes

Cook's Note:  I used passion tea (pictured here). I liked the red color and the tea tasted good before packing the pears, so hopefully it works as well as the vanilla tea.

Wild Blackberry Jam

By Leave a Comment

Print Recipe

Wild Blackberry Jam

A quick and easy jam to spread on toast, scones, pancakes, or drizzle over vanilla ice cream!
Course: Condiment
Cuisine: American
Servings: 3 half pints

Ingredients

  • 4 c. blackberries
  • 1 c. granulated sugar
  • 2 T. cornstarch
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. ground allspice
  • 1/2 tsp. lemon juice

Instructions

  • Mash blackberries in a saucepan with a potato masher. Stir in sugar until juices form; place about 1 tablespoon blackberry juice into a small bowl and stir in cornstarch. Pour cornstarch mixture into saucepan.
  • Bring berries to a boil, stirring often, until jam is thickened, about 15 minutes. Remove from heat, stir in cinnamon, allspice and lemon juice, allow to cool. Transfer jam to a bowl, cover, and refrigerate until chilled.

Zucchini Parmigiana

By Leave a Comment

Print Recipe

Zucchini Parmigiana

Sauteed zucchini, onions, and peppers covered in pasta sauce, melted Mozzarella and Parmesan cheese, then topped with fresh basil, Enjoy!
Course: Side Dish
Cuisine: Italian
Servings: 4

Ingredients

  • 1 sm. red pepper chopped
  • 1 sm. onion chopped
  • 1 lb. (3-4 sm.) zucchini thinly sliced
  • 1/2 c. spaghetti sauce
  • 3/4 c. mozzarella cheese shredded
  • 2 T. grated Parmesan cheese
  • 4 T. chopped fresh basil divided

Instructions

  • Saute peppers and onions in a large nonstick skillet sprayed with cooking spray over medium heat for about 5 minutes, stirring occasionally. Add zucchini; continue to cook and stir for about 2 minutes.
  • Stir in spaghetti sauce; cover and cook about 8 minutes or until vegetables are crisp-tender, stirring occasionally.
  • Sprinkle with cheeses; cover and cook about 1 minute or until mozzarella is melted. Top each serving with 1 tablespoon chopped fresh basil.