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Nancy Holte

Encouraging women to grab hold of God's plan for their lives

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Food Glorious Food

Favorite Family Recipes

July 2, 2020

During quarantine actor John Krasinski did a weekly show on Facebook that he called Some Good News. If you didn’t see them, and you need a laugh, you can find them on Facebook, or on You Tube. In one of the episodes John asked people to share their favorite family recipe.  When I heard him ask the audience to send in their recipes I thought, “I wonder what our favorite family recipe is? I couldn’t think of a thing that we all anticipate having for special family occasions. I couldn’t even think of a family favorite from my youth.

I would say that if my brothers and I were to come up with a family favorite meal it would probably be waffles. For many years that was a Sunday night dinner tradition. While other families were having pot roast and potatoes, we were having waffles. We felt like the lucky ones. I don’t know that my mom had an official recipe she used, but I’m going to guess that Bisquick was involved—so clearly not a recipe I need send to John Krasinski.

My favorite “food memory” from my youth was cinnamon toast. My mom made THE BEST cinnamon toast I’ve ever had. She’d make a big pan of it in the oven under the broiler. She’d toast/broil one side of the bread, flip it over, lightly butter the other side and sprinkle it with cinnamon sugar before putting it back under the broiler. I think there are two reasons her cinnamon toast was particularly good; she used white bread and a high sugar to cinnamon ratio. When Mom broiled the cinnamon sugar side of the bread it would get an awesome, crystallized sugar crunch on it. I try to recreate it sometimes and never seem to quite make it taste the same as my mom did. Maybe because I’m using wheat bread.


All this thinking about my favorite family recipes got me thinking that it would be fun to see if there was a particular meal my kids remembered as special. So, I sent them a text asking them what their favorite meal was that I made when they were kids. My oldest son took about five seconds and replied with “popcorn.” I don’t actually ever remember serving popcorn for dinner but then again, it’s not out of the realm of possibility. Hey, it’s got to at least be equal to waffles in nutrition, right?

My youngest son’s reply was lasagna. I should have guessed that. He would always ask for it on his birthday. Poor guy, now that he’s an adult his birthday celebration usually coincides with our Thanksgiving celebration, so his birthday meal is turkey and we throw a candle into the pumpkin pie.

Our middle son couldn’t really think of a family favorite. He’s a better cook than I am so I’m sure he’s got a few favorites of his own, but he said that as far as my meals went his favorite was either lasagna or hamburger pie. Two votes for lasagna! We may have a winner! I’ve gotta say though, even though the hamburger pie isn’t what we’d now call super healthy, I still think it’s super delicious.

I’ve attached both of the recipes for you in case you’d like to try them. Both came from friends many years ago. You’re on your own for the cinnamon toast, popcorn and waffles.

What are some of your family’s favorite recipes? I’d love to know.



The Best Chocolate Chip Cookies EVER!

July 10, 2019

Life has been a bit of a blur lately, which hasn’t left me much time for blogging. I’ve had lots of deep thoughts to share but not much time to write them down. So, instead of deep thoughts today, I’m going to share with you a fantastic new recipe I found for chocolate chip cookies. I would love to tell you where I found this recipe, but I’ve searched quite awhile to find the original post, and I can’t find it. If you know the girl who originally posted it, please let me know, as I’d love to give her the credit. It was one of her first blog posts.

My History with Chocolate Chip Cookies

I’ve long been a fan of the Original Tollhouse Chocolate Chip Cookie recipe. I found I liked it the best when made with Crisco instead of butter. Then I heard that I should use butter because it’s better for you than shortening, so I did that for a while. However, I was never happy with the outcome (probably because that’s not the way mom made them). Then I decided that cookies, in general, aren’t very good for you, so why bother trying to make them healthy. I don’t make them very often so I decided it’s best just to enjoy them when I would go to the trouble of making them.

Why I’m Changing Recipes

As committed as I was to the Nestle Tollhouse recipe, when I found I found this new recipe, which incorporates both butter and shortening, I decided to give it a try. I mean they’re chocolate chip cookies, how bad could they be? I think it’s the combination of both butter and shortening that gives these cookies a crispy outside and a chewy inside, but I really don’t know a thing about the science of baking so don’t quote me on that. All I know is they’re delicious! My friends who have tried them have given me rave reviews.

It’s usually best, when trying a new recipe, to make it exactly the way it’s written the first time you make it. But, my friend told me the other day that she likes to make her chocolate chip cookies with dark chocolate chips. So, if you’re a dark chocolate fan, I’ve no doubt they’d be a great substitution.

Let me know if you decide to try these. I’d love to hear your thoughts.

The Best Chocolate Chip Cookies

Ingredients:

  • ½ C. butter, softened
  • ½ C. vegetable shortening
  • 1 C. white sugar
  • 1 C. brown sugar
  • 2 large eggs, room temperature
  • 2 t. vanilla
  • 2 C. chocolate chips
  • 1 t. salt
  • 1 t. baking soda
  • 3 C. all purpose flour

Directions:

  1. Preheat oven to 375°
  2. Combine dry ingredients together in a small bowl.
  3. In stand mixer with paddle attachment blend together the butter and shortening.
  4. Add eggs and vanilla, mix to combine.
  5. Add dry ingredients and mix until there’s no more visible flour.
  6. Bake 8-10 minutes until just set.
  7. Cool.

What’s for Dinner?

April 8, 2019

Do you ever get tired of eating the same old thing? Chicken, fish, beef—cooked the same old way, every single time. Well, I do so I decided it was time to look for some new, healthy options. Though I’ve lost over 25 pounds in the past couple of years, I’d still like to lose some more but I was bored my current food choices. Currently, I am following the Noom “lifestyle change” program. It’s going great on the days when I stay serious about changing my lifestyle, but wow, it’s easy to get sucked back into the not-so-healthy lifestyle. That’s why I decided to start trying some new recipes that have less fat and calories, and fit into my new healthier lifestyle. With a goal of trying one new recipe each week, I’ve found some really delicious dishes. Don’t think for a minute, that these taste like diet food, because really, I’d rather be fat than eat bad food. I thought I’d share some of the recipes I’ve found with you in case you, too, are suffering from “boring dinner syndrome.”

If you know me, you know I’m not a fan of spending lots of time in the kitchen, henceforth; all of these dishes are fairly easy to make. Click on the recipe title to find the recipe and photo credits.

Apricot Balsamic Chicken

Apricot-Balsamic-ChickenThis chicken dinner cooks up quickly but needs to be done at the last minute, so that is the downside. I recommend chopping and measuring everything in advance so you don’t end up scrambling around measuring ingredients and letting your chicken overcook in the process. This has been known to happen in our house and overcooked chicken is not very tasty. If you don’t have fresh thyme, just use some dried—it’s not as good, but it’ll suffice and save you a bunch of money.

Slow Cooker Cider-Braised Pulled Chicken-Apple Sandwiches

Image 4-7-19 at 1.04 PMDo you have a crowd coming? These cider-braised pulled chicken apple sandwiches are my new go-to make ahead meal for when our kids/grandkids come for the weekend. It freezes well so you can either throw it all in a large Ziploc, or measure it out into smaller bags to create easy-to-grab individual meals. I don’t, however, suggest making them and then eating them every day for a week while you recover from Influenza A. Just saying. And though I like the chicken better on a bun, it’s also tasty served alone, or on a salad. I’ve been known to completely forget to add the rosemary and vinegar at the end, and no one was the wiser. The cabbage/carrot topping provides a healthy way to add some crunch to the sandwich.

Honey Garlic Shrimp

HONEY-GARLIC-SHRIMP-6I’ve never been a fan of shrimp in the past but it’s my new favorite, easy-to cook-dinner. This is another recipe where I advise you to do your chopping and measuring in advance. The only thing I did differently with this recipe is use small deveined, peeled, tails off shrimp rather than the jumbo shrimp it calls for. And if you don’t like spicy, go easy on the red pepper flakes. I used ¼ teaspoon and it still had quite a kick to it for my sensitive palate. Serve it over riced cauliflower for a really low-cal option, or regular rice if you just don’t care. Weight Watchers (now called WW) also has a fabulous Shrimp Scampi recipe. It’s a little time consuming to make, but wow it’s delicious!

Broiled Steak and Peppers with Easy Spicy Green Sauce

Image 4-7-19 at 1.02 PMIf you don’t like cilantro, you won’t like this recipe but it’s one of my favorites. The first time I made it with the peppers and they burnt to a crisp. So now, I just make it with just the steak and put the sauce (which is not shown in the picture) over the top. And don’t worry about it being too spicy. I use a mild salsa verde and it’s not spicy at all—just delicious!

What’s your favorite healthy dinner option? I’d love to try it! Let me know what you think if you decide to try any of these.

Cover photo by Alyson McPhee on Unsplash

Angel Food Deliciousness

March 19, 2018

When I was a kid I spent a lot of time with my neighbors, Ernie and Linda Bontrager, and their girls, Alicia and Kristin. They were like a second family for me, and many of my homemaking skills were learned from Linda.

I remember watching Linda pack extravagant picnics for dinner at the Hollywood Bowl—I was usually the babysitter for such events. The food that woman could get into a picnic basket was nothing short of gourmet, and place settings always made for, what I’m sure, was a very romantic evening. I also remember when Linda would suddenly decide that some Cockeyed Cake was in order—an easy, quick cake that’s all made and baked in one pan. She’d whip it up in minutes, bake it and serve it with vanilla ice cream while it was still warm. But lately, I’ve been thinking about, and craving Linda’s Angel Food cake. It’s super easy to make.

Sunday night we had Paul, Erin, and the kids down for dinner. Our granddaughter Amelia isn’t terribly fond of cake—which I can’t possibly begin to understand—but she will eat angel food. So, I figured this would be a good time to make little piece of heaven. And, it was a hit.

All that said, I thought I should probably share the recipe with you, because seriously, I’ve never known anyone else who makes this cake, and that’s just sad. So, without further ado . . . here’s the secret of ANGEL FOOD DELICIOUSNESS.

Start by making (or buying) an angel food cake. I used a box mix, but feel free to make yours from scratch, if you’re a purist. In my opinion, however, that just requires way to many egg whites—and too much time.

Allow the cake to cool completely. Then prepare the frosting:

Ingredients:

  • 1 pint of whipping cream
  • 2 XL Hershey bars (When I was a kid they made giant Hershey bars that were about twice the size of the Hershey bars now labeled XL, so I just used two to approximate the amount of chocolate-about 8 ounces—I didn’t say this was a low-calorie cake.)

Directions:

  1. Melt chocolate in a double boiler (or the microwave).
  2. Whip cream to form stiff peaks.
  3. Fold the melted chocolate into the whipped cream.
  4. Cut the angel food cake in half horizontally to form two layers. (You’ll want to remember which side goes where when you move the top layer off so your cake isn’t lopsided—which won’t affect the taste, just the presentation.)
  5. Liberally frost the top of the bottom layer and place the top layer back on the cake.
  6. Liberally frost the top, sides, and center of the angel food cake.

That’s it unless you’re like me and now need to wipe the spills and crumbs away from the bottom to make the cake platter look pretty. I suggest a dry paper towel (or two, or three) for that job.

Now, here’s the tricky part. You need to get this sweetness into the refrigerator to set for a few hours before serving. (It required some major rearranging on my part to get it to fit—kind of like getting the turkey into the refrigerator to thaw at Thanksgiving. I have a cake platter with a cover that I use, but if you’re going to finish it off that night, it might be okay without the cover.

This is about the easiest cake you’ll ever make, with the possible exception of cockeyed cake. And, I found the link to that recipe here.

Enjoy!

 

Chocolate Caramel Rocky Road

December 4, 2017

On Saturday a friend, who clearly thought it would be fun throw a little temptation my way, sent me a picture of the peanut clusters he’d just made. I showed the picture to John who said, “I bet those would be great with marshmallows in them.” (He’s a sucker for anything with marshmallows and chocolate together.) So, I decided to look on Pinterest for some inspiration for what is basically Rocky Road candy with peanuts instead of walnuts. I found a recipe that called for chocolate chips, butterscotch chips, mini marshmallows, and peanuts. With that recipe in mind I headed to the grocery store for the ingredients.

In the baking aisle, I was reaching for the Ghirardelli Semi-sweet Chocolate Chips when my eyes fell upon the Ghirardelli Caramel Flavored Chips. Whereas John is a sucker for marshmallows, I’m a sucker for all things caramel and chocolate (with some salt thrown in for good measure). “Forget the butterscotch chips,” I told myself, “give the caramel chips a try.”

Thus, I made my way home with the ingredients for my new creation, Chocolate Caramel Rocky Road. And, before I decided to share my new taste treat with you I made the grand sacrifice of eating two of them just to be sure I was sharing a good recipe. If you happen to be going to a cookie exchange in the next couple of weeks, these would be perfect. They’re quick and easy to make but every bit as good as one of those cut-out sugar cookies that are so time consuming.

I must add a bit of a warning here. If you’ve recently poured roasted pumpkin seeds into your can of peanuts by mistake, you might consider starting with a new can of peanuts. (And yes, that did actually happen to me, except I didn’t use a new can so there are a few pumpkin seeds mixed into my rocky road clusters.)

Here’s the recipe:

Ingredients:

  • 1 Cup Ghirardelli Semi-sweet Chocolate Chips
  • 1 Cup Ghirardelli Caramel Flavored Chips
  • 1½ Cups miniature marshmallows
  • 1½ Cups peanuts

Directions:

  1. Put chocolate and caramel chips into a 4-cup measuring bowl or similarly sized microwave safe bowl.
  2. Cook on high in 30-second increments, stirring after each one until melted.
  3. Add in marshmallows and peanuts.
  4. Stir until well combined.
  5. Put by spoonful onto wax paper. (I used a large cookie scoop, which made the process super quick.)
  6. Let cool.
  7. Store in an airtight container, preferably in the refrigerator.

Variations: You can also use crushed pretzels in place of the peanuts (you’d still want to leave out the pumpkin seeds, however.) In the picture with this article the peanut rocky road clusters are on the left and the pretzel rocky road clusters are on the right.

I let John try one of my creations last night. When I asked him if he thought they tasted okay, he said, “They’re good, but I’d leave out some of the peanuts and add more marshmallows. So, if you’re a sucker for marshmallows, like my husband, feel free to adjust accordingly.

Peggy’s Pumpkin Pie

November 13, 2017

Pumpkin pie is pretty much a standard dessert at Thanksgiving. I’m sure there are plenty of people who opt for something else but at our house there would be a revolt if there weren’t any pumpkin pie.

When I was growing up pumpkin pie was always part of the Thanksgiving menu, but my mom wasn’t much of a baker, so the pie was always purchased at a local deli. I always enjoyed it and thinking back I realize that my mom was smart not to stress herself out over dessert every year.

But then there was the first year we had Thanksgiving with my husband’s sister, Peggy, and her family. She not only made homemade pumpkin pie, she made it with real pumpkin! Not that the stuff you buy in cans isn’t real but Peggy’s pumpkin was of the straight from the garden variety. Seriously! I thought I’d died and gone straight to pumpkin pie heaven. We spent many Thanksgiving holidays with Peggy’s family and she always made the pies-no matter which of us hosted. But as our kids got older and started getting married it became harder to get together which meant, I had to figure out how to make-or buy-my own pies.

Of course, I had the option to follow in my mother’s footsteps and order the pies at the local bakery, but to be honest; I was spoiled at this point so I called Peggy for her recipe, which she graciously shared. Admittedly, I sometimes use Festal or Organic canned pumpkin instead of cooking my own. And, it’s good, but if I have the energy I start with a little sugar pie pumpkin. The good thing is you can do this weeks in advance and freeze it so it’s not so stressful when it comes time to make the pie. After a bit of trial and error I found the easiest way to cook the pumpkin is to put it in a casserole dish whole (maybe with a titch of water in the casserole). Bake it for 2 hours at 375°. Cut it in half, scoop out the seeds and discard, scoop out the flesh and stick it in baggies for freezing (let it cool first). It’s easy peasy if you use this method. If you cut it up first you risk slicing your thumb open and yes, I know this from experience.

Peggy’s crust is to-die-for also but admittedly, sometimes I cheat and buy the pre-made Pillsbury crusts to save time. They aren’t as good but they’ll do in a pinch. One year my son and I worked on the pies together. We made the crust, and because I have a love for uncooked crust, I tried a small bite of the dough before we added the pie filling. It was horrible! As it turns out, we’d forgotten the salt. (Don’t do that!) We had to throw that batch out and start again. Imagine how frustrated we were when we realized we’d forgotten the salt a second time! We hadn’t rolled it out yet though so we tried adding it at that point, but with no success. As they say, the third time’s a charm and though we weren’t laughing much then, it’s funny in our memories!

With permission from Peggy, I am happy to share this amazing pie recipe with you along with a confession. This recipe makes two pies and one year our mouths were watering on Wednesday night when we pulled them out of the oven. We were all struggling with the wait for Thanksgiving day when I said, “You know, we only need one pie for tomorrow. There’s really nothing stopping us from having a piece tonight.” And we did!

Peggy’s Pumpkin Pie

Crust:

  • 2 C. flour
  • 1 t. salt
  • 1/3 C. plus ¼ C. Crisco (a crazy way to measure I know but Peggy says it’s what works!)
  • Blend above to pea size pieces – Add 1/3 C. COLD water.

Roll out of floured pastry sheet until it’s just big enough to cover your pie pan. “Flute” the edges as best  you can but unless you’re entering it in the fair, no one’s going to judge your lack of perfection.

Filling:

  • 1 large can pumpkin (29 oz.)
  • 6 eggs
  • 1 C. sugar
  • 1 C. brown sugar

Mix Together then add:

  • 1 t. salt
  • 1 ½ t. cinnamon
  • ½ t. ginger
  • ½ t. nutmeg
  • ¼ t. cloves

Mix well again and add:

  • 2 C. carnation evaporated milk (more than one can–but not two)

Pour into pie filling and bake at 425° for 15 minutes. Turn oven down to 350° for about 30 minutes until it doesn’t jiggle in the middle. And, you should get something that looks like this:

DSC_2780

Here’s to some pre-Thanksgiving pie, whether you buy it at the bakery or make your own!

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