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Tried and True Family Recipes

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Tabbouleh

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Tabbouleh

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Tabbouleh

A delicious Middle Eastern salad, served with pita wedges.
Course: Salad
Cuisine: Greek
Servings: 6

Ingredients

  • 1 c. bulgur wheat
  • 2 c. hot water
  • 3 c. curly leaf parsley finely chopped
  • 1/2 c. fresh mint leaves finely chopped
  • 1 c. green onions sliced thinly
  • 2 lg. tomatoes seeded and diced
  • 1 cucumber peeled, seeded and chopped
  • 2 lg. lemons juiced
  • 1/4 c. Extra virgin olive oil
  • 1/2 tsp. ground allspice
  • 1/2 tsp. salt
  • 1/2 c. crumbled feta cheese

Instructions

  • Place bulgur in a large bowl and cover with hot water. Let stand for 30 minutes.
  • After soaking, squeeze water from bulgur with your hands, getting out as much as possible. Discard soaking water.
  • Combine bulgur with remaining ingredients, except for feta cheese, gently toss to combine.
  • Cover and chill in the refrigerator for a couple of hours. Just before serving, add feta cheese.

Sausage Stuffing

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Sauage Stuffing

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Sausage Stuffing

Nothing beats savory sausage stuffing!
Course: Side Dish
Cuisine: American
Servings: 8

Ingredients

  • 1 lb. sausage roll
  • 1 lg. onion diced
  • 3 stalks celery diced
  • 1 (14 oz.) pkg. cubed stuffing
  • 1 tsp. poultry seasoning
  • 2 1/2 c. chicken broth
  • 1/2 c. butter melted
  • Salt and pepper to taste

Instructions

  • Preheat oven to 350 degrees.
  • In a large skillet over medium heat, crumble sausage. Add onion and celery and cook, stirring occasionally until sausage is brown.
  • Place cubed stuffing in a large bowl and add sausage mixture. Sprinkle with poultry seasoning. Pour broth and butter over the top and toss to combine. Season with salt and pepper if needed.
  • Spoon stuffing into a 9x13 inch baking dish, cover and bake for 45 minutes.

Oyster Stuffing

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Oyster Stuffing

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Oyster Stuffing

Course: Side Dish
Cuisine: American
Servings: 12

Ingredients

  • 2 T. butter or margarine
  • 2 c. fresh mushrooms sliced
  • 1 c. onions chopped
  • 3/4 c. celery chopped
  • 1 (8 oz.) container refrigerated oysters drained
  • 1 c. chicken broth
  • 3 c. crushed herb stuffing mix
  • 1/4 c. Fresh Parsley finely chopped
  • 1 tsp. dried thyme leaves

Instructions

  • Heat oven to 325 degrees.
  • Melt margarine in a large nonstick ovenproof skillet. Add mushrooms, onion and celery, cook and stir over medium-high heat for 3 to 5 minutes or until tender.
  • Meanwhile, in a small saucepan combine oysters and chicken broth. Bring just to a boil. Remove from heat, drain, reserving liquid. Chop oysters coarsely.
  • Stir stuffing mix into cooked vegetables. Add oysters, parsley, thyme and enough reserved liquid to moisten lightly, toss to combine. Cover skillet.
  • Bake with turkey during the last 20 minutes of roasting.
  • Cook's Note: If desired, one 8 oz. can oysters, drained and chopped, can be substituted for refrigerated oysters. Do not add oysters when heating chicken broth.

Slow Cooker Ratatouille

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Crock Pot Ratatouille

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5 from 1 vote

Slow Cooker Ratatouille

Ratatouille comes from southern France and revolves around fresh vegetables! You can make it a number of ways - Sliced and layered, chopped and tossed, or thrown into a slow cooker, which is one of our FAVORITE ways to cook it!!
Course: Side Dish
Cuisine: French
Author: Mandy Capehart

Ingredients

  • 2 lg. onions peeled & chopped into large chunks
  • 1 lg. eggplant sliced & cut into 2 inch pieces
  • 2 lg. zucchini sliced
  • 2 lg. bell peppers sliced, seeds removed, cut into chunks
  • 3 lg. tomatoes thick slices
  • 6 cloves garlic peeled and crushed
  • dried basil
  • dried oregano
  • sugar
  • 2 T. Fresh chopped parsley divided
  • Salt and pepper
  • 1 (6 oz.) can tomato paste
  • 1/4 c. Extra virgin olive oil EVOO
  • red pepper flakes optional
  • freshly grated Parmesan cheese garnish

Instructions

  • Layer half of your veggies in the Crockpot like so: Onion, eggplant, zucchini, garlic, bell pepper, tomatoes, and garlic.
  • Sprinkle with the following: A few pinches of dried basil, dried oregano, sugar, 1 tablespoon of fresh chopped parsley, salt, and pepper. Dot with 3 oz. (1/2 a can) of tomato paste.
  • Layer the rest of your veggies and repeat the process. Drizzle approx. 1/4 cup EVOO over the veggies and if you like a little heat, add a good amount of red pepper flakes as well! Cover and cook on LOW for 8 to 10 hours.
  • Serve ratatouille with freshly grated Parmesan cheese and some crusty homemade bread. This meal will rock with a Chianti or of course, any classic French wine.
  • Cook's Note: You can freeze any leftovers for up to six months (as long as you get all the air out) or you can add it to some pasta for a quick lunch the next day.

Apple Cranberry Stuffing

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Apple Cranberry Stuffing

Serve this colorful stuffing with holiday turkey, roast chicken or pork.
Course: Side Dish
Cuisine: American
Servings: 8 cups

Ingredients

  • 1/2 c. butter
  • 2 c. celery chopped
  • 1 c. onion chopped
  • 1 tsp. dried thyme leaves
  • 1 tsp. dried rosemary leaves
  • 1 tsp. parsley flakes
  • 2 tart apples cored and chopped
  • 1 1/4 c. dried cranberries
  • 1 tsp. grated orange peel optional
  • 4 c. unseasoned dry bread cubes
  • 1 c. chicken broth

Instructions

  • In a skillet, melt the butter. Add celery and onions; sauté 5 minutes.
  • Remove from heat, stir in thyme, rosemary, parsley, apples, cranberries, and orange peel, if desired.
  • Place the bread cubes in a large bowl, stir in the fruit mixture. Add the broth; toss to combine.
  • Place in a buttered 13x9-inch baking dish. Cover with foil and bake in a 325-degree oven for 35-40 minutes.

Pineapple Cream Cheese Pie

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Pineapple Cream Cheese Pie

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Pineapple Cream Cheese Pie

This pie is so delicious and easy to make, the hardest part is waiting for it to set up!
Course: Dessert
Cuisine: American
Servings: 8
Author: Gordon Gillihan

Ingredients

  • 1 (9-inch) pie shell graham or pastry, baked
  • 1 (20 oz.) can crushed pineapple in its own juice (not in syrup)
  • 1 (8 oz.) pkg. cream cheese softened
  • 1/2 c. sugar
  • 1/2 pint heavy cream

Instructions

  • Drain pineapple and reserve juice.
  • Beat together cream cheese, sugar and 2 tablespoons of the reserved pineapple juice. Add crushed pineapple.
  • In a separate bowl, whip the heavy cream until stiff, fold in cream cheese mixture. Pour into pie shell.
  • Refrigerate 6 hours or overnight.

Southern Pecan Pie

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Southern Pecan Pie

Thanksgiving wouldn't be complete without mama’s Southern Pecan Pie!
Course: Dessert
Cuisine: American
Servings: 8
Author: Dee Hutchins-Reynozo

Ingredients

  • 1 (9-in.) deep dish frozen pie crust or homemade
  • 1 3/4 c. pecan halves divided
  • 3 lg. eggs slightly beaten
  • 3/4 c. light or dark corn syrup
  • 1/2 c. dark brown sugar packed
  • 4 T. butter melted
  • 1 tsp. vanilla extract

Instructions

  • Preheat oven to 425 degrees.
  • Coarsely chop 1 cup pecans; reserve remaining pecan halves.
  • In large bowl, whisk together eggs, corn syrup, brown sugar, melted butter and vanilla until combined. Stir in chopped pecans. Pour filling into crust. Place pecan halves on top of filling in a decorative pattern.
  • Bake in preheated 425 degree oven for 10 minutes, then lower temperature to 350 degrees, loosely cover with foil and bake an additional 45-50 minutes, until edges of filling are set (center will jiggle slightly).
  • Allow to cool for several hours or overnight on wire rack. Garnish with whipped cream just before serving.

Notes

Pie Crust recipe: Papa's Pie Crust

Peanut Butter Fudge Pie

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Peanut Butter Fudge Pie

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Peanut Butter Fudge Pie

Beat the heat with this NO-BAKE summer treat!!
Course: Dessert
Cuisine: American
Servings: 8

Ingredients

  • 1 Oreo cookie or graham cracker pie crust
  • 1 (8 oz.) pkg. cream cheese softened
  • 1 c. peanut butter
  • 1 c. confectioner's sugar
  • 2 T. milk
  • 1 c. fudge topping divided
  • 1 (8 oz.) container whipped topping thawed and divided
  • Peanut butter and/or chocolate chips for garnish
  • Chopped peanuts for garnish

Instructions

  • Make or buy an Oreo cookie pie crust and freeze until ready to use.
  • In a large bowl, beat cream cheese until fluffy. Add peanut butter, confectioners' sugar and milk, continue to beat until well combined. Fold in half of the whipped topping, set aside.
  • Remove metal lid from fudge topping and microwave for 1 minute on defrost setting. Spread 3/4 cup fudge topping onto the bottom and sides of prepared crust. Pour peanut butter mixture over fudge topping, spread evenly. Freeze for a couple of hours, or until set.
  • Spread remaining whipped topping over pie. Heat remaining hot fudge and drizzle over whipped topping. Garnish with peanut butter and/or chocolate chips, and chopped peanuts, if desired. Serve right away or cover and freeze. Thaw in the refrigerator for 2-3 hours, or on the counter top for 1 hour, before serving.

Peach Pie

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Peach Pie

Reminds me of my childhood in Yakima, WA. In the summer we would pick peaches right off the tree, then grandma would make us this homemade peach pie! 🍑
Course: Dessert
Cuisine: American
Servings: 8

Ingredients

  • 1 recipe All butter pie crust
  • 6-8 (2 1/2 lbs.) peaches peeled, pitted and sliced ½ inch thick
  • 1 c. plus 1 T. sugar divided
  • 3-5 T. potato starch
  • 1 T. fresh lemon juice
  • 1 pinch ground cinnamon
  • 1 pinch ground nutmeg
  • 1 pinch salt
  • 1 T. water

Instructions

  • Preheat oven to 425 degrees.
  • In a large bowl, toss together peaches, 1 cup sugar, 3 tablespoons of the potato starch, cinnamon, nutmeg and salt. Add 2 more tablespoons of potato starch if peaches are really juicy.
  • Spread peaches in an un-baked pie crust. Place top crust over fruit, seal and flute edges. Make several small slits in the top to allow steam to escape or make a lattice top. Lightly brush top with water and sprinkle with remaining 1 tablespoon sugar.
  • Place pie on a heated baking sheet and bake until top crust is golden, about 25 minutes. Rotate baking sheet and reduce oven to 375 degrees and continue to bake until the juices are bubbling and the crust is a deep golden brown, about 25 to 30 minutes longer. Transfer to a cooling rack and cool to room temperature before serving.
  • Cook’s Note: To easily remove peach skins, lower peaches into a pot of boiling water and simmer until the skins loosen, 30 to 60 seconds. Transfer peaches immediately into an ice water bath and let cool about 1 minute. Use a paring knife, remove peach skins.

Notes

All Butter Pie Crust - https://www.cookingmamas.com/all-butter-pie-crust/

Oreo Cookie Pie Crust

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Oreo Cookie Crust

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Oreo Cookie Pie Crust

Course: Dessert
Cuisine: American
Servings: 1 pie crust

Ingredients

  • 18 Oreo cookies
  • 3 T. butter melted

Instructions

  • Place cookies in a large re-sealable plastic bag, press the bag to remove excess air, then seal bag. Use a rolling pin to crush cookies into fine crumbs. Add melted butter, squeeze bag to evenly moisten crumbs.
  • Press crumb mixture on the bottom and up the sides of a 9-inch pie plate or spring form pan sprayed with cooking spray. Use the bottom of a dry measuring cup to help firmly press in place. Use immediately or refrigerate until ready to fill.
  • Cook's Note: You can also use a food processor to crush the cookies into fine crumbs. Add melted butter, pulse to combine. Proceed to step two.

Mock Apple Pie

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Mock Apple Pie

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Mock Apple Pie

An apple pie with no apples in it? I promise you'll never miss them!!
Course: Dessert
Cuisine: American
Servings: 8

Ingredients

  • 2 (9-inch) pie crusts
  • 36 (Ritz) buttery crackers coarsely broken
  • 1 3/4 c. water
  • 2 c. sugar
  • 2 tsp. cream of tartar
  • 2 T. lemon juice
  • Zest of one lemon
  • 2 T. butter or margarine
  • 1/2 tsp. ground cinnamon

Instructions

  • Preheat oven to 425 degrees. Roll out half the pastry and line a 9-inch pie plate. Place cracker crumbs in prepared crust; set aside.
  • Heat water, sugar and cream of tartar to a boil in saucepan over high heat; simmer for 15 minutes. Add lemon juice and peel; cool. Pour syrup over cracker crumbs. Dot with butter; sprinkle with cinnamon.
  • Roll out remaining pastry; place over pie. Trim, seal and flute edges. Slit top crust to allow steam to escape. Bake for 30 to 35 minutes or until crust is crisp and golden. Cool completely.

Gazpacho Soup

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Gazpacho Soup

This cold refreshing vegetable soup is light and satisfying, especially on a hot summer day! Gazpacho can be pureed in a food processor or blender if desired, but we prefer chunky, Enjoy!
Course: Soup
Cuisine: Mexican
Servings: 4

Ingredients

  • 3 c. fresh tomatoes peeled, seeded & diced
  • 6 green onions chopped
  • 1 stalk celery finely sliced
  • 1 English cucumber peeled and coarsely chopped
  • 1 lg. clove garlic minced
  • 1 T. fresh cilantro chopped
  • 2 c. tomato juice or vegetable juice
  • 2 T. red wine vinegar
  • 2 T. lemon juice
  • 1-4 dashes Tabasco some like it hot!
  • 1/2 tsp. dried basil
  • Salt and pepper to taste

Instructions

  • In a large bowl, prepare and combine all ingredients. (Gazpacho can be pureed in a food processor or blender if desired, but we prefer chunky.)
  • Cover and chill for at least two hours.
  • Serve in chilled bowls. Garnish with a dollop of sour cream and diced avocado, if desired.

Meatless Mincemeat Pie

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Meatless Mincemeat Pie

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5 from 1 vote

Meatless Mincemeat Pie

It isn't the Holidays without my Mama's Mincemeat pie!
Course: Entrée
Cuisine: American
Servings: 8
Author: Dee Hutchins Reynozo

Ingredients

  • 1 (18 oz.) jar prepared mincemeat pie filling (without meat)
  • 2 lg. Granny Smith apples peeled, cored, and chopped
  • 1/2 c. golden raisins
  • 1/2 c. dried cranberries
  • 1 1/2 c. walnuts chopped
  • 1/2 c. brown sugar packed
  • 1 T. lemon juice
  • 1/4 c. rum or apple juice
  • 1 recipe Papa's Pie Crust or All Butter Crust (Makes 2 pie crusts)

Instructions

  • Combine the jar of mincemeat, apples, raisins, cranberries, walnuts, brown sugar, lemon juice, and rum or apple juice in a glass or plastic bowl, mix well. Cover and refrigerate overnight.
  • The next day, remove the mincemeat filling from the refrigerator and let come to room temperature.
  • Preheat oven to 425 degrees. Set a rack in the lower third of the oven.
  • Meanwhile, prepare the pastry according to directions.
  • Stir the mincemeat filling and pour into the prepared pie plate. Top with the second pie crust, crimp the edges, make slits, or make a lattice top if desired.
  • Note: I used a decorative leaf cutter to vent this pie crust.
  • Bake for 40 minutes or until golden brown. Watch carefully, you may need to cover the edges of the pie with foil to prevent burning.
  • Allow to cool completely before cutting.
  • Top with vanilla ice cream or whipped cream if desired, Enjoy!

Notes

Papa's Pie Crust Recipe: http://www.cookingmamas.com/papas-pie-crust.html
All-Butter Crust Recipe: http://www.cookingmamas.com/All-butter-crust-pie-crust.html

Lemon Meringue Pie

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Lemon Meringue Pie

A flaky pastry, filled with sweet and tangy lemon curd, topped with fluffy toasted meringue peaks, Enjoy!
Course: Dessert
Cuisine: American
Servings: 8

Ingredients

PASTRY:

  • 1 (9-inch) unbaked pie crust homemade or store-bought

FILLING:

  • 1 1/2 c. granulated sugar
  • 1/3 c. plus 1 T. cornstarch
  • 1/2 c. water
  • 3 lg. egg yolks lightly beaten
  • 3 T. butter
  • 1/2 c. lemon juice freshly squeezed
  • 2 tsp. lemon zest
  • 2 drops yellow food coloring

MERINGUE:

  • 3 lg. egg whites
  • 1/2 tsp. cream of tartar
  • 6 T. granulated sugar
  • 1/2 tsp. vanilla

Instructions

  • PASTRY: Preheat the oven to 400 degrees. Bake the pie crust for 10 minutes.
  • FILLING: Whisk together 1 ½ cups sugar, cornstarch, and water in a saucepan over medium heat, stirring constantly, until the mixture thickens and boils. Remove from the heat, whisk in egg yolks one at a time, stirring constantly. Add the lemon juice, lemon zest, and 2 drops of food coloring. Pour the filling into the pie crust.
  • MERINGUE: In a mixing bowl, using an electric hand mixer, beat the egg whites and cream of tartar until foamy. Beat in 6 tablespoons of sugar, one tablespoon at a time; continue beating until stiff and glossy. Add the vanilla; beat until combined. Spread the meringue over the hot pie filling, carefully sealing it to the edge of the pie crust.
  • Bake for 10 minutes or until it starts to brown a little. Cool completely, then refrigerate until ready to serve.

Key Lime Pie

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Key Lime Pie

A sweet graham cracker crust, filled with tangy Key lime custard, topped with homemade whipped cream, Enjoy!
Course: Dessert
Cuisine: American
Servings: 8

Ingredients

GRAHAM CRACKER CRUST:

  • 1 1/2 c. graham cracker crumbs
  • 6 T. unsalted butter melted and cooled
  • 5 T. granulated sugar divided

KEY LIME FILLING:

  • 1 (14 oz.) can sweetened condensed milk
  • 4 lg. egg yolks
  • 1/2 c. freshly squeezed Key lime juice
  • 1 T. Key lime zest plus more for garnish
  • 1 1/2 c. heavy cream chilled
  • 1-2 Key limes thinly sliced for garnish, if desired

Instructions

  • Preheat the oven to 375 degrees.
  • GRAHAM CRACKER CRUST: Combine graham-cracker crumbs, butter, and 3 tablespoons sugar in a medium bowl; mix well. Press into a 9-inch pie plate and bake until lightly browned about 10-12 minutes. Remove from the oven, and transfer to a wire rack until completely cooled.
  • Lower the oven temperature to 325 degrees.
  • KEY LIME FILLING: In a medium bowl, gently whisk together condensed milk, egg yolks, Key lime juice, and zest. Pour into the prepared, cooled crust. Return the pie to the oven, and bake until the center is set but still quivers when the pan is nudged, about 15 to 17 minutes. Let cool completely on a wire rack. Refrigerate until ready to serve.
  • Just before serving, combine the heavy cream and the remaining 2 tablespoons of sugar in the bowl of an electric mixer fitted with a whisk attachment. Whisk on medium speed until soft peaks form, 2 to 3 minutes. Spoon over cooled pie; garnish with lime zest and lime slices if desired. Serve immediately.

Grasshopper Pie

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Grasshopper Pie

An Oreo cookie crust, filled with cool creme de menthe, chocolatey creme de cacao, cream cheese, sweetened condensed milk, and lemon juice is sure to become your new favorite holiday pie!
Course: Dessert
Cuisine: Irish
Servings: 8

Ingredients

OREO COOKIE CRUST:

  • 2 c. (20 cookies) Oreo Sandwich Cookies finely crushed
  • 1/4 c. butter melted

FILLING:

  • 1 (8 oz.) pkg. cream cheese softened
  • 1 (14 oz.) can Eagle Brand sweetened condensed milk
  • 3 T. lemon juice from concentrate
  • 1/4 c. green crème de menthe
  • 1/4 c. white crème de cacao
  • 1 (4 oz.) container frozen non-dairy whipped topping thawed (1 3/4 cups)

GARNISHES:

  • Chocolate curls for decoration
  • Oreo cookies

Instructions

  • OREO COOKIE CRUST: In a large bowl, combine cookie crumbs and butter. Press the mixture firmly on the bottom and up the sides to the rim of a buttered 9-inch pie plate. Chill.
  • FILLING: Meanwhile, in a large mixer bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and liqueurs. Fold in whipped topping. Chill for 20 minutes. Pour chilled filling into the crust. Chill or freeze for 4 hours or until set.
  • GARNISHES: Top with a dollop of whipped cream and a whole Oreo cookie or chocolate curls. Refrigerate or freeze leftovers.

Notes

A prepared spring-form pan or tart pan with a removable bottom may also be used.

Graham Cracker Crust

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Graham Cracker Crust

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Graham Cracker Crust

Why buy a pre-made crust when it's so easy to make a homemade one?
Course: Dessert
Cuisine: American

Ingredients

  • 1 1/2 c. graham cracker crumbs
  • 1/4 c. granulated sugar
  • 6 T. butter melted

Instructions

  • In a large bowl, mix together graham cracker crumbs, sugar, and melted butter. Press mixture into the bottom and up the sides of a 9-inch pie plate.
  • For baked pies, preheat oven to 350 degrees and bake crust for 7 to 9 minutes. Cool before filling.
  • For no bake refrigerator or freezer pies, no baking is necessary, chill the crust before using. Makes one 9-inch crust
  • Cook’s Note: Add a little cinnamon, nutmeg, or allspice to the crumb mixture for a spiced flavor. For Peanut Butter Graham Cracker Pie Crust, substitute 1/3 cup smooth or crunchy peanut butter for the butter.

Frozen Lemonade Pie

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Frozen Lemonade Pie

This cool refreshing no-bake pie is the perfect summer treat. Pucker up and enjoy!
Course: Dessert
Cuisine: American
Servings: 8

Ingredients

  • 1 graham cracker pie crust
  • 1 (6 oz.) can frozen lemonade concentrate keep frozen
  • 1 (14 oz.) can sweetened condensed milk chilled
  • 1 (12 oz.) cont. Cool Whip thawed

Instructions

  • In a large bowl, beat together condensed milk and frozen lemonade, fold in Cool Whip.
  • Pour into graham cracker crust. Freeze for at least 3-4 hours until firm or overnight.
  • Garnish with lemons and whipped cream, if desired.

Notes

Recipe Link: Graham Cracker Crust