Cooking Mamas

Tried and True Family Recipes

Subscribe to Our Newsletter

Beef Tacos with Homemade Taco Seasoning

By Leave a Comment

Print Recipe

Beef Tacos with Homemade Taco Seasoning

Who needs a packet, when you can make your own homemade seasoning?
Course: Condiment, Entrée
Cuisine: Mexican

Ingredients

  • 1 T. all-puropose flour
  • 1 T. chili powder
  • 1 1/2 tsp. cumin
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1/2 tsp. paprika
  • 1/4 tsp. dried oregano
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1/4 tsp. crushed red pepper flakes

Instructions

  • Taco Seasoning: Combine all ingredients in a small bowl, set aside
  • Prepare meat filling for tacos: In a large skillet, brown 1 pound ground beef until crumbly, drain fat. Add taco seasoning to meat with 2/3 cup water, mix thoroughly. Bring to a boil, reduce heat and simmer on low uncovered, 7 to 10 minutes, stirring occasionally.
  • Spoon meat filling into warmed taco shells or tortillas. Top with lettuce, grated cheese, and chopped tomatoes.
  • Garnish with fresh salsa, sour cream or guacamole if desired.

Seasoned Salt

By Leave a Comment

Print Recipe

Seasoned Salt

A blend of salt, pepper, herbs and spices to enhance the flavor of your dishes!
Course: Condiment
Cuisine: American
Servings: 1 cup

Ingredients

  • 1/3 c. salt
  • 2 T. ground black pepper
  • 1 T. chicken bouillon powder
  • 1 tsp. onion salt
  • 1 tsp. onion powder
  • 1 T. garlic salt
  • 1 tsp. ground cumin
  • 1 tsp. dried marjoram leaves finely minced
  • 1 T. dried parsley leaves finely minced
  • 1 tsp. paprika
  • 1/2 tsp. curry powder
  • 1 T. chili powder

Instructions

  • Mix all ingredients together thoroughly.
  • Place in a jar with a tight fitting lid. Keep at room temperature.
  • Use within 3 months.

Perfect Turkey Gravy

By Leave a Comment

Print Recipe

Perfect Turkey Gravy

Pour this delicious gravy over turkey, dressing, mashed potatoes or hot turkey sandwiches!
Course: Condiment
Cuisine: American
Servings: 4 cups

Ingredients

  • 4 c. turkey or chicken broth
  • 1/4 c. turkey drippings (fat) or butter
  • 1/4 c. Wondra quick mixing flour
  • Salt and pepper to taste

Instructions

  • Heat the broth in a saucepan until hot, but not boiling.
  • In a skillet over medium heat, combine the turkey drippings, butter, or a combination of drippings and butter, totaling 1/4 cup, and flour to make a roux, stirring constantly, until it turns a nutty brown and there are no lumps.
  • Slowly add broth whisking constantly for 1-2 minutes, and continue to cook stirring occasionally until you achieve the desired thickness, about 10 minutes. Season with salt and pepper to taste.

Notes

I like to add some chopped-up turkey to the gravy too!

Lemon Loaf

By Leave a Comment

Print Recipe

Lemon Loaf

Our insanely delicious lemon loaf is made with fresh lemons and topped with a scrumptious lemon icing, Enjoy!
Course: Dessert
Cuisine: American
Servings: 2 loaves

Ingredients

LEMON LOAF:

  • 1 1/2 c. cake flour
  • 1 1/2 c. all-purpose flour
  • 2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1 tsp. salt
  • 2 1/4 c. granulated sugar
  • 8 lg. eggs room temperature
  • 1/4 c. freshly grated lemon zest from about 4 lemons
  • 1/4 c. freshly squeezed lemon juice
  • 2 c. unsalted butter melted and cooled
  • 1/2 c. sour cream room temperature
  • 2 tsp. vanilla extract

LEMON SYRUP:

  • 1/3 c. freshly squeezed lemon juice
  • 1/3 c. granulated sugar

LEMON ICING:

  • 2 c. confectioners' sugar
  • 4 - 6 T. fresh squeezed lemon juice

Instructions

  • Preheat the oven to 350 degrees. Grease the bottom and sides of two 9 x 5-inch loaf pans; dust with flour, tapping out excess.
  • LEMON LOAF: In a medium bowl, sift together both flours, baking powder, baking soda, and salt; set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, on low speed combine sugar, eggs, lemon zest, and lemon juice. With the mixer still running, drizzle the butter into the bowl. Add the sour cream and vanilla and mix to combine. Transfer the mixture to a large bowl. Remove the bowl from the mixer.
  • Sprinkle the flour mixture over the batter, one third at a time, folding gently after each addition until just combined. Do not overmix.
  • Divide the batter evenly between the prepared pans. Bake in the center of the oven for 20 minutes, rotate the pans, reduce the oven temperature to 325 degrees and bake for another 30 to 35 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 15 minutes.
  • LEMON SYRUP: While the loaf is cooling, make the lemon syrup in a small saucepan over medium heat. Stir together the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat; set aside.
  • Remove loaves to a wire rack on top of a baking sheet. Use a toothpick to poke holes in the tops and sides of the loaves. Brush the tops and sides of the loaves with lemon syrup. Let the syrup soak into the cake and brush again. Let the cakes cool completely.
  • LEMON ICING: In a small bowl, whisk together the confectioners’ sugar and 4 tablespoons of lemon juice. The mixture should be thick but pourable. Add up to another tablespoon of lemon juice if the mixture is too stiff.
  • Pour the lemon icing over the top of each loaf and let it drip down the sides. Let the lemon icing harden for about 15 minutes before serving.

Baked Breakfast Boats

By Leave a Comment

Breakfast Boats

Print Recipe

Baked Breakfast Boats

Hollowed out baguettes, filled with scrambled eggs, ham, Swiss cheese and onion. Perfect for a Sunday brunch!
Course: Breakfast
Cuisine: American
Servings: 4

Ingredients

  • 4 sourdough baguettes (I used two 18-inch long baguettes)
  • 5 lg. eggs
  • 1/3 c. heavy cream
  • 1/2 c. cooked ham, bacon or pancetta finely chopped
  • 4 oz. gruyere or Swiss cheese grated
  • 2 green onions thinly sliced
  • Salt and pepper to taste

Instructions

  • Preheat oven to 350 degrees. Cut a deep “V” through the tops of each baguette leaving about a 1/2 inch on the bottom. remove tops and set aside.
  • In a large bowl, whisk together eggs and heavy cream. Stir in the remaining ingredients and lightly season with salt and pepper.
  • Divide and pour the egg mixture into each baguette boat and place onto a baking sheet.
  • Bake for 20 to 25 minutes or until golden brown, puffed and set in the center. Season with salt and pepper. Allow to cool for about 5 minutes, cut and serve.

Neapolitan Fudge

By 2 Comments

 

Print Recipe

Neapolitan Fudge

Three flavors in one fudge! Tastes like your favorite ice cream!
Course: Dessert
Cuisine: American
Servings: 4 dozen 1-inch pieces

Ingredients

WHITE CHOCOLATE FUDGE:

  • 1 c. granulated sugar
  • 6 T. unsalted butter
  • 1/3 c. half and half
  • 2 tsp. vanilla extract
  • 1 pinch salt
  • 1 1/2 (4 oz.) white chocolate baking bars chopped
  • 1/2 c. marshmallow crème

MILK CHOCOLATE FUDGE:

  • 1 1/2 c. granulated sugar
  • 6 T. unsalted butter
  • 1/3 c. half and half
  • 1 pinch salt
  • 1 1/2 (4 oz.) milk chocolate bars chopped
  • 1/2 c. marshmallow crème

STRAWBERRY FUDGE:

  • 1 1/2 c. granulated sugar
  • 6 T. unsalted butter
  • 1/3 c. half and half
  • 1 tsp. strawberry extract
  • 1 drop red food coloring
  • 1 pinch salt
  • 1 1/2 (4 oz.) white chocolate bars chopped
  • 1/2 c. strawberry marshmallow crème

Instructions

  • Line an 8 x 8 x 2-inch or 13 x 9-inch baking pan with heavy-duty aluminum foil, allowing the foil to extend over the sides of the pan. Spray foil with nonstick cooking spray.
  • WHITE CHOCOLATE FUDGE: In a medium saucepan, whisk together sugar, butter, milk, vanilla, and salt over high heat; bring to a boil. Reduce heat to medium, and cook, stirring constantly, until the mixture reaches 234° on a candy thermometer. Remove from heat; add white chocolate and marshmallow crème, stirring until smooth. Spread white chocolate mixture into prepared pan; cover and chill for 1 hour or until set.
  • MILK CHOCOLATE FUDGE: In a medium saucepan, combine sugar, butter, milk, and salt over high heat, whisking often. Bring mixture to a boil. Reduce heat to medium, stirring constantly, until the mixture reaches 234° on a candy thermometer. Remove from heat; stir in chocolate and marshmallow crème. Spread over white chocolate mixture; cover and chill for 1 hour or until set.
  • STRAWBERRY FUDGE: In a medium saucepan, combine sugar, butter, milk, strawberry extract, red food coloring, and salt over high heat, whisking often. Bring mixture to a boil. Reduce heat to medium, stirring constantly, until the mixture reaches 234° on a candy thermometer. Remove from heat; stir in chocolate and marshmallow crème. Spread over chocolate layer; cover and chill until set, about 1 hour. Cut layered fudge into 1-inch pieces. Store in an airtight container at room temperature for up to 1 week.
  • Cook's Note: The fudge pictured above was made in an 8 x8 x 2-inch pan making it almost 2 inches thick. Use a 13 x 9-inch pan if you prefer smaller pieces of fudge.

Homemade Enchilada Sauce

By Leave a Comment

Print Recipe

Homemade Enchilada Sauce

Course: Condiment
Cuisine: Mexican
Servings: 2 cups
Author: Lynne Eshe-Pollock

Ingredients

  • 2 c. water
  • 2 chicken or vegetable bouillon cubes
  • 4 T. chili powder
  • 3 T. all-purpose flour
  • garlic powder to taste
  • onion powder to taste
  • oregano to taste
  • salt to taste
  • 4 T. vegetable oil

Instructions

  • Pulse water, bouillon cubes, chili powder, flour and spices in a blender until smooth.
  • In a saucepan, heat vegetable oil over medium heat.
  • Slowly add blended liquid to oil. Cover and simmer over low heat for 20 minutes, stirring often.
  • Pour sauce over enchiladas.

Fudge Sauce

By Leave a Comment

Print Recipe

Fudge Sauce

Drizzle over your favorite ice cream!
Course: Condiment
Cuisine: American
Servings: 3 cups

Ingredients

  • 1/2 c. butter
  • 1 (6 oz.) pkg, chocolate chips
  • 1 (12 oz.) can evaporated milk
  • 1 1/2 c. confectioner's sugar
  • 1 tsp. vanilla extract

Instructions

  • In a large saucepan, melt butter and chocolate chips over low heat. Add milk and sugar.
  • Bring to a boil over medium heat, stirring constantly for 3-5 minutes.
  • Remove from heat and stir in vanilla. Sauce thickens as it cools

Dan’s Sweet & Spicy Rub

By 9 Comments

Print Recipe

Dan's Sweet & Spicy Rub

Excellent on ribs, chicken and fish!!
Course: Condiment
Cuisine: American
Servings: 2 cups
Author: Dan McNutt

Ingredients

  • 1/2 c. brown sugar
  • 1/4 c. smoked paprika
  • 1 T. black pepper
  • 1 T. salt
  • 1 T. chili powder
  • 1 T. garlic powder
  • 1 T. onion powder
  • 1/2 to 1 tsp. cayenne pepper depends on how hot you like it!

Instructions

  • Combine all ingredients together and transfer to an airtight container until ready to use.

Dan’s Sweet & Spicy BBQ Sauce

By 1 Comment

Dan's BBQ Sauce

Print Recipe

Dan’s Sweet & Spicy BBQ Sauce

Brush our sweet and spicy BBQ sauce on baby back ribs, beef, chicken or fish. If you like your barbeque sauce sweeter, cut the cayenne pepper in half.
Course: Condiment
Cuisine: American
Servings: 1 1/2 cups
Author: Dan McNutt

Ingredients

  • 3 T. olive oil
  • 2 cloves garlic minced
  • 1 c. ketchup
  • 1/4 c. water
  • 1/4 c. vinegar
  • 1/4 c. brown sugar packed
  • 2 T. smoked paprika
  • 1 T. chili powder
  • 1 tsp. cayenne pepper

Instructions

  • Heat olive oil in a saucepan over medium-high heat. Add garlic and sauté until golden brown.
  • Add remaining ingredients, reduce heat to low. Cover and simmer 15 minutes, stirring occasionally.
  • Cook's Note: Sauce thickens as it cools.

Chili Powder

By Leave a Comment

Print Recipe

Chili Powder

A homemade blending of spices, giving your dishes wonderful flavor and beautiful color.
Course: Condiment
Cuisine: American

Ingredients

  • 3 T. paprika
  • 1 T. ground cumin
  • 2 T. oregano
  • 1 tsp. cayenne pepper
  • 1/2 tsp. garlic powder

Instructions

  • Combine all ingredients, mix well.
  • Place in an airtight container.
  • Adjust the cayenne pepper to taste for a hot or mild blend.

BBQ Sauce

By Leave a Comment

BBQ Sauce

Print Recipe

BBQ Sauce

Homemade sauce for all your backyard barbecuing, and it's ready in a matter of minutes!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Condiment
Cuisine: American
Servings: 3 cups

Ingredients

  • 1 T. olive oil
  • 1 small onion finely chopped
  • 4 cloves garlic minced
  • 1 T. mustard powder
  • 1 tsp. red pepper flakes
  • 3 T. light brown sugar
  • 2 c. ketchup
  • 1/3 c. Worcestershire sauce
  • 1/3 c. cider vinegar
  • 1 T. molasses
  • 1/4 tsp. ground black pepper

Instructions

  • In a medium saucepan, heat oil over medium heat. Add onion and garlic, cook, stirring occasionally, until translucent, about 5 minutes.
  • Stir in mustard powder and red-pepper flakes, cook 30 seconds. Reduce heat to medium-low, stir in sugar, ketchup, Worcestershire, vinegar, molasses, and black pepper.
  • Cook, stirring occasionally until thickened, about 5 to 10 minutes.

Bay Seasoning

By Leave a Comment

Print Recipe

Bay Seasoning

Sprinkle lovingly on seafood, fried chicken, soups, salads, Bloody Mary's, and so much more...
Course: Condiment
Cuisine: American

Ingredients

  • 1 T. celery seed
  • 1 T. whole black peppercorns
  • 6 bay leaves
  • 1/2 tsp. whole cardamom
  • 1/2 tsp. whole mustard seed
  • 4 whole cloves
  • 1 tsp. sweet paprika
  • 1/4 tsp. mace
  • 1 dash salt

Instructions

  • Combine all ingredients in a spice grinder or small food processor, grind well.
  • Store seasoning in a small jar with a tight fitting lid.

Strawberry Rhubarb Crisp

By Leave a Comment

Strawberry Rhubarb Crisp

Print Recipe

Strawberry Rhubarb Crisp

Top with homemade whipped cream or a big ol' scoop of vanilla ice cream!🍓
Course: Dessert
Cuisine: American
Servings: 8

Ingredients

FILLING:

  • 4 c. sliced rhubarb sliced in 1/2 in. pieces
  • 4 c. halved strawberries hulled and halved
  • 3/4 c. granulated sugar or more to taste
  • 2 T. arrowroot powder or cornstarch

CRISP TOPPING:

  • 1 1/4 c. old-fashioned rolled oats
  • 3/4 c. unbleached flour or whole wheat flour
  • 1 c. brown sugar
  • 1 c. butter softened

Instructions

  • Preheat the oven to 400 degrees. Butter a 9x13-inch baking dish; set aside.
  • FILLING: In a large bowl, toss together rhubarb, strawberries, sugar, and arrowroot powder, then pour into the prepared baking dish.
  • CRISP TOPPING: In a separate bowl, prepare the crisp topping by stirring all ingredients together until well combined and crumbly. (I find it easier to use my hands)
  • Sprinkle the topping evenly over the fruit filling and bake for about 35 to 40 minutes or until bubbly and golden brown. Cool completely.
  • Serve topped with homemade whipped cream or a scoop of vanilla ice cream!

Slow Cooker Mixed Berry Cobbler

By Leave a Comment

Slow Cooker Mixed Berry Cobbler

Print Recipe

Slow Cooker Mixed Berry Cobbler

A fun way to make cobbler using a variety of frozen fruit!
Course: Dessert
Cuisine: American
Servings: 8

Ingredients

  • FILLING;
  • 1 (10-oz.) bag frozen strawberries
  • 1 (10-oz.) bag frozen blueberries
  • 1 (10-oz.) bag frozen blackberries or raspberries
  • 1/3 - 2/3 c. sugar depending on your preferred sweetness
  • 1/2 c. buttermilk baking mix such as Bisquick
  • TOPPING :
  • 2 1/4 c. buttermilk baking mix such as Bisquick
  • 1/2 c. granulated sugar divided
  • 4 T. butter melted
  • 1/2 c. milk
  • 2 tsp. ground cinnamon

Instructions

  • Spray the insert of a slow cooker with nonstick cooking spray.
  • FILLING: In a large mixing bowl, toss together frozen fruit, sugar and 1/2 cup baking mix. Transfer the fruit to the slow cooker.
  • TOPPING: In another large mixing bowl, stir together 2-1/4 cups baking mix, 1/4 cup sugar, melted butter and milk with a wooden spoon. With your hands, drop bits of dough on top of the fruit in the slow cooker.
  • In a small mixing bowl, stir together the remaining 1/4 cup sugar and ground cinnamon. Sprinkle the cinnamon sugar on top of the dough and place the lid on the slow cooker.
  • Cook on HIGH and for 3-1/2 to 4 hours until the topping has puffed and the fruit is bubbling. Serve warm with whipped cream or ice cream.

Plum Cobbler

By Leave a Comment

Plum Cobbler

Print Recipe

Plum Cobbler

Sweet juicy plums covered with a biscuit topping and whip cream.
Course: Dessert
Cuisine: American
Servings: 6

Ingredients

  • FILLING :
  • 2 lbs. ripe plums washed & quartered
  • 3/4 c. light corn syrup
  • 1/2 c. granulated sugar
  • 1 T. cornstarch
  • 1/2 tsp. ground cinnamon
  • TOPPING :
  • 1 1/4 c. buttermilk baking mix such as Bisquick
  • 1/2 c. chopped nuts
  • 1/3 c. milk
  • 1/4 c. granulated sugar

Instructions

  • Filling: Combine syrup, sugar, cornstarch, and cinnamon, blend well. Add plums and toss to coat. Spoon into a buttered 8x8x2-inch baking dish. Bake at 400 degrees for 15 minutes.
  • Topping: Meanwhile combine all batter ingredients, beat with a wooden spoon just until combined, about 20 strokes. Drop batter by spoonfuls onto the hot plums. Bake 15 to 20 minutes longer. Serve with sweetened whipped cream or ice cream.

Pear Crisp

By Leave a Comment

Pear Crisp

Print Recipe

Pear Crisp

Sweet juicy pears topped with a crunchy buttery topping.
Course: Dessert
Cuisine: American
Servings: 12

Ingredients

  • FILLING :
  • 8 med. ripe pears peeled and thinly sliced
  • 1/4 c. orange juice
  • 1/2 c. granulated sugar
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground allspice
  • 1/4 tsp. ground ginger
  • TOPPING :
  • 1 c. all-purpose flour
  • 1 c. quick cooking or old fashioned oats
  • 1/2 c. brown sugar packed
  • 1/2 tsp. baking powder
  • 1/2 c. cold butter cubed
  • fresh mint optional
  • Additional pear slices optional

Instructions

  • FILLING: In a large bowl, toss pears with orange juice; place in a buttered 13x 9-inch baking dish. In a small bowl, combine the sugar, cinnamon, allspice and ginger; sprinkle over pears.
  • TOPPING: In a large bowl, combine the flour, oats, brown sugar and baking powder; cut in butter until crumbly. Sprinkle topping over pears.
  • Bake at 350 degrees for 35-40 minutes or until topping is golden brown and fruit is tender. Serve warm. Garnish with mint and additional pears if desired.