Brownies.

From my Mom

I have a serious weakness for brownies. Especially warm gooey ones like these. My mom has made these all growing up and even though the recipe is so simple, it is still my favorite. I made a rule long ago that I could only make these when we had friends over or else I end up taking a little sliver here and a piece there until the whole pan is gone. It's a very grave problem. But that is what happens when brownies are this good.

Makes enough for me! or 8-10 normal people.

1 cup butter

2 cups sugar

10 Tbsp cocoa (unsweetened)

4 eggs

1 1/2 cup flour

2 cups chocolate chips

Preheat the oven to 350 F (176 C). Cream together butter and sugar. Beat in eggs one at a time and then mix in flour and chocolate chips. Pour batter in a prepared 9x12 inch (23x30 cm) baking pan and bake for 15-18 minutes.

Mom's Chicken Noodle Soup

from Mom

I remember my mom making this growing up, always from scratch and always telling us how simple it was to put together and haw much better homemade was compared to the canned stuff. How right she was! This soup is so delicious and comforting.

Serves 6-8

8-10 cups chicken broth

2 cups carrots, chopped

1 cup celery, chopped

1 onion, diced

2 cups cooked chicken, cut into chunks

1 package of egg noodles

1 Tbsp butter

1 Tbsp flour

1 cup milk

1 Tbsp lemon juice

salt and pepper to taste

Cook chicken pieces through and set aside. In a large soup pot, boil vegetables in broth until they are just beginning to soften.

Meanwhile, in a separate pan create a light roux by melting the butter over low heat, and then gradually adding flour, mixing constantly until incorporated. Then slowly add milk, stirring to get rid of lumps. Once the mixture is smooth, pour into the soup. Add chicken to heat through, and just before serving add the noodles and let simmer until they are just soft. Don't let the noodles sit for too long or they will get mushy. Serve immediately with fresh bread.

Mom's Carrot Cake

from my Mom

This is one of my very favorite cakes and my mom's recipe is my very favorite version.

1 cup oil

2 cups sugar

1 tsp salt

1 tsp vanilla

4 eggs

3 small jars carrot baby food

2 cups flour

2 tsp cinnamon

2 tsp baking soda

Frosting:

8 oz cream cheese

1/2 lb powdered sugar

1/2 cup (113 g) butter

Mix together oil, sugar, vanilla and salt in a large bowl. Then add eggs, beating well after each addition, and mix in the pureed baby food carrots. Sift together the flour, cinnamon and baking soda and add to the wet mixture. Bake in a 9 x 13 inch pan for 30-35 minutes (or until the center comes out clean when you pierce it with a toothpick). Cool well before frosting. Eat chilled.

Mom's Poppyseed Bread

From my lovely Mom

This recipe always reminds me of my mom. This bread is sweet and soft and irresistible. The glaze makes a nice citrus touch which helps the flavor pop.

Makes 2 loaves

1 1/8 cups oil

2 1/2 cups sugar

1 1/2 tsp poppy seeds

1 1/2 tsp vanilla

1 1/2 tsp almond extract

1 1/2 tsp butter flavoring

3 cups flour

1 1/2 tsp baking powder

3 eggs

1 1/2 cup milk

Glaze:

3/4 cup sugar

1/4 cup orange juice

1/2 tsp vanilla

1/2 tsp almond extract

1/2 tsp butter flavoring

Preheat the oven to 350 (176 C). Combine oil, sugar, poppy seeds and flavoring. Beat in the eggs. Then sift together flour and baking powder and add alternately with milk. Once smooth, pour into prepared bread pans and bake for 45 minutes to an hour or until the center comes out clean when pierced with a toothpick.

While baking, mix together the glaze ingredients. (You may not need all of it!) Once the bread is done, stab the top of the warm loaves while still in their pans and pour the glaze on top. Allow to cool completely and serve.

Orange Dream Jello Salad

From Grandma Ilez

This is from Ben's Grandma Ilez, and where I am from having at least a couple of jello recipes handy is basically mandatory. The orange and whipped cream blends flawlessly and provides a light, sweet side to any casual dinner.

2 cups whipped cream

2 boxes orange jello

2 cans mandarin oranges

The day before (or at least several hours before) prepare the two boxes of jello according to the directions on the box. Just before serving, mix together the prepared jello, whipped cream and gently fold in the mandarin oranges. Keep cold until serving.

Mom's Vegetable Soup

from Mom

This is a soup that my family grew up on. It is cheap and easy to make and has lots of lovely vegetables that moms love. It is perfect with a big hunk of fresh corn bread.

1 medium onion, diced

2 cloves garlic, minced

2 cups sliced carrots

1 lb ground beef

2 cups tomato juice

6 cups beef broth

2 cups potatoes, diced

1 cup peas

1 cup corn

In a large soup pot, saute the onion, garlic and carrot with the ground beef until beef is cooked through. Drain grease and add the tomato juice and beef broth along with the potatoes. Simmer for 10 minutes, then add the peas and corn and simmer for an additional 10 minutes.

Carrot and Molasses Muffins

from Mom

This is a very wholesome muffin. I grew up eating them, so I am used to the flavor, but Ben said they have a decidedly "healthy" taste... I'm not sure if that is a good thing or not, but if you put a little butter and honey on them I think they are fabulous.

1 slightly beaten egg

1 cup bran cereal

2 medium carrots, grated

1/2 cup yogurt

1/2 cup tomato juice

1/2 up molasses

1/4 cup oil

1 1/2 cups flour (I used whole wheat)

1 1/2 tsp baking soda

1 cup rasins (optional)

Preheat the oven to 400 (204 C). Combine the egg, bran, carrots, yogurt, tomato juice, molasses and oil and let sit for 10 minutes until the bran cereal is soft. Mix well. Then add the flour and baking soda and spoon into a prepared muffin tin. Bake at 400 for 18 minutes.

Chicken Enchiladas Verdes

Adapted from Mom

Enchiladas are one of my favorite meals. It reminds me of mom and living in my childhood home, and it is great comfort food. I have changed her original recipe over the years to add more spice and heat, but it still has the same elements and tastes great.

Serves 4

1 Tbsp butter

1 onion

2 garlic cloves

2 tsp chili powder

1 Tbsp dried cilantro (or 1 bunch of fresh), divided

1 can green chilies

2 cups cubed chicken

1 can of Cream of Chicken soup *

16 tortillas

1 cup cheese

1/2 cup sour cream

1 can green enchilada sauce

1 bell pepper, diced

Preheat the oven to 350 (176 C)

Saute onion, garlic, chili and half of your cilantro in butter until clear and fragrant. Add chicken pieces, cook through. Add cream of chicken soup, can of green chilies and sour cream, stir until smooth.

Pour 1/2 the can of green enchilada sauce on the bottom of your baking dish (I ended up using one 9x13 inch casserole pan). Take one tortilla at a time, add a scoop of creamy chicken filling and roll it up inside of the tortilla. Start lining up the filled and rolled tortillas in the casserole dish and keep squeezing them in until they are packed tight and you are out of sauce. Pour the rest of the enchilada sauce on top of the dish and sprinkle with 1 cup of cheese, the rest of your cilantro and diced bell pepper.

Bake at 350 for 30 minutes. Serve with fresh salsa.

*if you need to make your own cream of chicken soup like I do in Finland, here are the ingredients:

4 Tbsp flour

4 Tbsp butter

1/2 tsp salt

1 cup milk

1 cup chicken stock

Melt butter in a sauce pan and whisk in flour. Then add salt, milk and broth slowly and heat until liquid is smooth.

Mint Chocolate Brownies

from my Mom

This is the richest brownie you will ever eat. They are designed for serious chocolate lovers, and even those of you who love chocolate will only be able to have a little before overdosing. Growing up I preferred these to any other dessert and it was great to try out on my own. Be sure to have people over to share with!

Brownies:

1 cup butter (softened)

2 cups sugar

10 Tbsp cocoa (unsweetened)

4 eggs

1 1/2 cups flour

1/2 package chocolate chips (about 1 cup)

Mint Frosting:

2 cups powdered sugar

2 Tbsp milk

1/2 tsp mint flavoring (about 1 cap full)

2 caps green food coloring (optional, I didn't have any...)

Chocolate Covering:

2 cups chocolate chips

2 Tbsp butter

3 Tbsp milk

Preheat oven to 350 (176 C). Cream butter, sugar and cocoa. Beat in eggs and mix in flour until just combined. Fold in chocolate chips and bake for 15-18 minutes in a greased 9x12 inch dish. The brownies are done when you can pull out the dish and the brownies are not jiggly in the center. Let cool.

In a separate bowl, mix powdered sugar, mint, food coloring and once the brownies are at room temperature, spread the frosting on top and set aside.

In a saucepan, begin to melt the chocolate chips on low heat. Mix in the butter and milk and when the consistency is smooth, pour the mix on top of the mint frosting. Let the chocolate cool and harden, and serve.

Mom's Sweet Corn Bread

from my Mom

This is seriously the best corn bread you will ever have. It is sweeter than typical corn breads, and it is delicious served warm with butter and honey.

Thanks Mom, for passing on this one on. It is one of my favorites.

3/4 cup butter (168 grams)

1 1/2 cup sugar

1 cup corn meal

1 Tbsp baking powder

4 eggs

2 cups flour

1 cup milk

1 tsp vanilla

1 tsp salt

Preheat oven to 350 (176 C) and lightly grease a 9 x 13 inch pan.

In a large mixing bowl, cream together butter and sugar. Add corn meal and baking powder and mix well. Separate the yolk from the eggs and add the yolks to the corn mixture. (Set aside the egg whites). Add in the flour, vanilla, milk and salt, mix until batter is smooth.

Beat the egg whites until stiff and fold into the batter gently until just combined. Pour into prepared baking dish and bake for 25 minutes or when a toothpick comes out clean when you stick it in the middle.

Chocolate Zucchini Bread

adapted from Allrecipes

There is no better way to eat a zucchini than chocolate zucchini bread. My mom would give this to us when we were kids and it was so good we didn't even know it had veggies smuggled inside. I like this particular recipe because the applesauce cuts down on the oil and it is easy to substitute whole wheat flour without affecting the taste. It comes out soft and moist, with subtle hints of chocolate sprinkled throughout.

I made two loaves and froze one of them. It was so good that it only lasted in the freezer one night before Ben and I decided we may as well eat that one too.

Makes 2 loaves

6 Tbsp Cocoa

2 Tbsp butter, softened

3 eggs

1 1/2 cup white sugar

1 cup applesauce

2 cups grated zucchini

2 cups flour (I used 1/2 white, 1/2 whole wheat)

1 tsp baking soda

1 tsp salt

1 tsp cinnamon

1 tsp vanilla

1 cup chocolate chips + 2 Tbsp flour

Preheat oven to 350 degrees (175 C). Lightly grease two 9 x 5 inch loaf pans.

In a large mixing bowl, cream together butter, cocoa, and sugar. Then add zucchini, applesauce, eggs, and vanilla. Sift together flour, baking soda, salt, and cinnamon and add it to the wet mixture. Coat chocolate chips in 2 Tbsp flour (so they don't all sink to the bottom) and then gently fold 3/4 cup into the mix. Pour the batter into prepared loaf pans and sprinkle remaining 1/4 cup chips on top. Bake in oven for 60-70 minutes, or until a toothpick inserted in the center of the loaf comes out clean.

Kate's Tortillas

From my sister Kate

I have tried many flour tortilla recipes and none of them come out as soft and pliable as these ones. I really like how simple the ingredients are and the fact that it doesn't use butter or lard. It does take a bit of practice to make them look good, but by the time we had rolled out a few we were definitely getting the hang of it.

Makes about 8 nine inch tortillas

2 1/4 cup flour

1 1/2 tsp salt

3 tsp oil

3/4 cup (approx) hot water

Mix together flour and salt, then blend with oil. Slowly add the hot water, a little at a time until the dough starts together. Knead dough until it becomes smooth and stretchy, but not sticky.

Cut the dough into about 8 segments and roll them out on a floured surface until very thin, almost transparent.

Heat a frying pan on high. Take the tortilla and cook it on the frying pan for only 10-15 seconds and then flip it over. Wait an additional 10-15 seconds, take the tortilla off the heat and set it aside.

Kaaliruoka (Cabbage Meal)

from my Finnish Mother in Law, Ulla

This is a dinner that Ben remembers from his childhood. It is so filling and simple, I can see her whipping this up for her 8 hungry kids after a long day teaching ballet. Thanks for the idea Ulla!

1 lb ground beef

1/2 white cabbage, chopped into bite sized pieces

1 medium onion, minced

2-3 cloves garlic, minced

1 Tbsp brown sugar

2-3 cups rice

1 beef bullion cube

1 Tbsp dried parsley

salt and pepper to taste

Cook rice (enough for about 3-4 cups... this isn't an exact science) with beef broth or a beef bullion cube. Brown hamburger along with the onion and garlic in a large pot. Drain grease and return to pot along with the chopped cabbage, and parsley. Cook for a couple of minutes until the cabbage starts to soften. Stir in cooked rice along with salt, pepper and brown sugar. Serve (it was great with tomatoes!)

Spinach Quiche

Quiche is a dish my mom always made really well. It's pretty easy to put together and a great way to get kids to eat vegetables.
I found that this is a great way to clean out the fridge when you have just a little bit of everything left over. This is a very flexible recipe and feel free to add or remove vegetables according to your tastes.

This recipe makes enough for 2 pies, and I split them into one pie and a muffin tin of mini quiches. It's great for breakfast, parties or dinner.

1 Tbsp olive oil
3 cloves garlic, minced
1 small onion, diced
1 cup chopped spinach (fresh or frozen)
1/2 cup diced mushrooms
1 medium zucchini, diced
3 tomatoes, diced
1/2 cup diced ham
8 oz Feta
1 cup Swiss cheese
8 eggs
1 3/4 cups milk
salt and pepper to taste
2 (9 inch) deep pie crusts

Preheat oven to 375.
In a medium skillet saute garlic and onion until lightly browned. Stir in spinach, mushrooms, feta, zucchini, diced tomatoes, diced ham and 1/2 cup cheese. Stir often until mixture is combined and heated. Spoon mixture into pie crust.

In a medium bowl, whisk together eggs and milk. Season with salt and pepper, add 1/2 cup cheese. Then pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.

Bake for 40-45 minutes, until it is set in the center. Allow to stand for 10 minutes before serving.

Almond Salad with Honey Mustard Dressing

from my lovely Mom

As a kid (and into my late teens) I refused to eat salads because I considered "bunny food" to be beneath me. However, I always made an exception for this one. It's salty and sweet, colorful and delicious. Thanks mom.


Large bowl of leafy greens
4-5 medium chicken breasts
2 cans mandarin oranges
1 cup of chopped almonds, lightly toasted and salted

Honey Mustard Dressing:
3/4 cup light mayonnaise
1/4 cup vegetable oil
1/4 cup honey
1/4 cup mustard
pinch of salt

Cook chicken and cut into chunks. Toast almonds in a bit of butter or olive oil and salt. Toss all ingredients together. Mix dressing well (until smooth) and serve on the side. This is better the first day, so I wouldn't put it all together until right before you eat. Enjoy!

Chicken Pot Pie

adapted from my mom

My mom used to make the best chicken pot pies, and they were always so good that there were never any leftovers. The secret, she would always say, is the homemade pie crust. I was all ready to roll out the dough when I looked up the calories in a pot pie with homemade crust. It was a little disheartening. So this time I did an experiment with one pot pie with the double pie crust, and one with a low fat biscuit crust (topping only).

I can't lie, the pie crust is better. It is sinfully good. But the biscuit crust wasn't bad at all, and I would have to admit that it is less time consuming than the flaky butter crust.

This is, sadly, the best picture I could get of our wonderful dinner.

So I suppose you can try out both and see what you think. Maybe use the calorie laden crust for special occasions, and the lower calorie one for more frequent use?
Either way, this dinner is a keeper.

4 pie crusts to make 2 pies (top and bottom)
* or you can try out the biscuit crust for lower calories

1 lb chicken chunks
1 cup sliced carrots
1 cup peas
1 cup corn
1/2 cup celery, sliced
1/2 cup potatoes, diced
1/3 cup butter
1 medium onion
2-3 cloves garlic, minced
1 tsp parsley
2/3 cup flour
1 tsp salt
1/2 tsp pepper
3 1/2 cups chicken broth
1 1/2 cup milk

In a large pot, combine chicken, carrots, peas, celery, potatoes, and corn. Add enough water to cover and boil for 15 minutes. Remove from heat, drain, and set aside.

In a large saucepan over medium heat cook onions and garlic in butter until soft. Stir in the flour, salt, pepper, and parsley. Then slowly add the chicken broth and milk. Simmer over medium/low heat until thick. Remove from heat and add in the chicken/vegetable mixture.

Pour the chicken mixture in the bottom pie crust. Cover with top crust and seal edges. Make several small slits in the top to allow the steam to escape.

Bake for 30-35 minutes until pastry is golden brown and the filling is bubbly. Cool for 10 minutes before serving - the insides will be very hot!

*Tips: Prebake the bottom pie crust to keep it from getting soggy. To do this, place a piece of parchment paper on top of the bottom crust and fill it with beans or rice so it will keep its shape. Bake for about five minutes.

Shepards Pie

from mom

This is a cheap and easy dish, and very filling.

Filling:
1 lb ground beef
1/2 medium onion, diced
2 cloves of garlic, minced
1 1/2 c beef broth
1 Tbsp flour
1 1/2 tsp wine vinegar
carrots (sliced)
peas
corn
salt and pepper to taste

Topping: (mashed potatoes)
6-8 large potatoes
1/3 c butter
1/4 cup milk
salt and pepper to taste
1/2 packet of ranch (optional)
cheese to sprinkle on top (optional)

First, boil the potatoes until they are soft enough to mash. Also, boil all vegetables until just softened. Saute onion, garlic and brown meat, then drain the grease. Add broth and flour until thickened. Add vegetables, seasonings and vinegar to the meat mixture. Pour meat mix into a baking dish and set aside.

Preheat the oven to 350. Mash the potatoes until soft, add butter, milk and seasonings until the consistency is smooth and creamy. Plop the mashed potatoes on top and spread out until meat mixture is covered completely. Sprinkle with cheese and bake until mashed potatoes are golden brown.

Serves 8

Taco Soup

from a Relief Society program

This soup is so easy and you can add or substitute many of the ingredients depending on your preferences and what you have on hand.  It's a perfect meal when you don't have much time, plus it's a great way to use food storage.  

2 garlic cloves

1 medium onion

1 Tbsp olive oil

1 lb ground beef 

1 can black beans

1 can kidney beans

1 cup corn, drained

1 packet of taco seasoning

1 14 oz  can Mexican style tomatoes

1 14 oz can of diced tomatoes

1 14 oz can tomato juice

1/2 cup vegetable broth

1 packet ranch dressing mix (optional)

1-2 chili peppers (optional, if you want some heat)

corn chips

sour cream

In the bottom of your soup pot, brown the ground beef, garlic and onion.  Drain excess fat, and add tomato juice, canned tomatoes, beans, corn, seasonings and simmer on low heat for about an hour.  Serve with a side of corn tortilla chips and a dollop of sour cream.  

Bran Muffins err... Bran Bread

adapted from Cookie Baker Lynn

I grew up with my mom's amazing Bran muffins, but her recipe requires a food processor (something I don't have at the moment) so I rooted around for a recipe that would be easier to prepare, healthy, and still pack a flavorful punch.  I found this recipe, baked it as a loaf (I don't have muffin tins either...) and it turned out lovely.  

2 cups bran cereal

1 1/4 cups milk

1 1/4 cups flour (whole or white)

1/2 cup honey (or sugar)

1 Tbsp baking powder

1/4 tsp salt

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp cloves

1 egg

1/4 cup vegetable oil

1 large banana, mashed

Feel free to add raisins, nuts or other berries if desired.  As you can tell, you can make this recipe as healthy as you want depending on the ingredients that you choose.  

Preheat oven to 400 (350 if you are baking a loaf).  In a larch mixing bowl, combine bran cereal and milk.  Let stand for a few minutes to soften the cereal.  Stir together flour, sugar, baking powder, salt and spices in a small bowl and set aside.  Turn back to the cereal mixture and mix in the egg and oil, beating well.  Mash the banana and add it to the wet mixture.  Stir in flour mixture and pour the batter into a prepared muffin tin or bread loaf.  

Bake for 20 minutes at 400 or until golden brown (for muffins)

Bake for 50 minutes at 350 or until golden brown (for bread)

Best served warm, with butter.  Enjoy!

Mom's Chocolate Chip Cookies

from my Mom...

Whenever I feel homesick for my mom (which happens more frequently now that I live on a different continent...)  I have an irresistible urge to eat her cooking.  One fare that always hits the spot are these cookies.  This formula has been perfected through trial and error and taught to all members of my family.  I know that both of my rowdy teenage brothers know this recipe by heart.  

1 cup Butter (softened)

1 cup Sugar

1 cup Brown Sugar

2 eggs

2 tsp. Vanilla

2 1/2 cups  Oatmeal (made into a powder in the blender)

2 cups of Flour

1 tsp Baking Powder

1 tsp Baking Soda

3/4 bag of Semi Sweet Chocolate Chips

Cream together butter, sugar, brown sugar.  Fold in eggs and add vanilla.  Sift together dry ingredients and slowly add them to wet mixture.  Then add chocolate chips and form into golf ball sized balls on a baking sheet.  Put them in at 375 for 6-7 minutes.  Do not over-cook!  Even if they look a little soft, they will firm up as they cool, and then they will be soft and chewy for days.  If they last that long...

 

Makes about 2 dozen cookies