Spinach Brownies

Don't let the title fool you! These are NOT for dessert...but they ARE delicious!

Saute the following in 2 Tablespoons of butter:
* 1 package frozen spinach, thawed and drained
* 1 diced onion
Set aside

Combine the followin dry ingredients in a large mixing bowl:
* 1 cup sifted flour (mom doesn't sift)
* 1 teaspoon baking soda
* dash of salt
Set aside

Mix together the following wet ingredients:
* 2 eggs
* 1 cup milk
* 1/2 cup melted butter (mom suggests using only 1/4 cup melted butter or less)
Add the wet ingredients (not the spinach and onion) to the dry ingredients and stir

Add the sauteed spinach and onion along with 2 cups grated cheddar and 2 cups grated mozzarella cheese to the batter (you can use low-fat varieties of cheese if you like).

Spray a 9X13 inch pan with cooking spray, spread batter into pan, and bake at 350 degrees for 30-35 minutes.

Andrew Rinne's Pizza Dough

Andrew made this for me and another roommate while we lived together our senior year and it was SO good.

Ingredients:

* 1 cup warm water (not HOT though; it'll kill the yeast)
* 1 package or 2 teaspoons active dry yeast
* pinch of sugar
* 3 cups flour (All-purpose flour will work fine, but bread flour is better. Bread flour has more gluten than all-purpose flour, so the dough will be a little tougher and hold its shape better.)
* 2 teaspoons salt
* 1 Tablespoon olive oil

Mix the water, sugar, and yeast in a large bowl. Let stand for 5 minutes or until the mixture starts to bubble. This activates the yeast. Stir in the salt, olive oil, and 1 cup of the flour. Mix until smooth. Add the remaining flour 1/2 cup at a time, mixing thoroughly after each addition. (The dough should come away from the sides of the bowl and be soft, but not very sticky. If the dough is too sticky, you can add extra flour a little bit at a time, until the consistency is right.)

Turn out the dough on a floured surface and knead for several minutes. Place the dough in an oiled bowl and cover. Let the dough rise for 1 to 1-1/2 hours, until it roughly doubles in size. Punch down the dough and put it back on the floured surface. Heat the oven to 500 degrees. Divide the dough into 2 pieces and knead for one or two minutes. Let the dough stand for 10 minutes. (This lets the gluten relax, so it will be easier to roll out.)

Roll the dough out to the desired thickness. If you use a metal pizza pan, spray it with nonstick spray first. Top as desired, and bake for 8-10 minutes if you use a hot pizza stone and 10-12 minutes if you use a metal pizza pan. Check it while it's baking, though because it can vary.

Emily's Pumpkin Bars

My cousin Emily gave me this recipe at one of my bridal showers. They're really, really good, and a great autumn treat!

Ingredients:

* 1 can pumpkin
* 2 cups flour
* 2 cups sugar
* 2 teaspoons cinnamon
* 2 teaspoons baking soda
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 4 eggs
* 1 cup oil

Mix the wet ingredients and add the dry ingredients. Pour into a large baking sheet/bar pan and bake at 350 degrees for 20 minutes.

Frosting:

Mix 1 brick cream cheese, 1 stick of butter, 1/2 a bag-ish of powdered sugar, and a dash of nutmeg, and a dash of vanilla. Spread on the bars once they've cooled off.

Mom and Brian's Wedding Cake (Carrot Cake)

This wedding cake was made by mom's coworker and family friend, Beth Rydberg and was delicious!

Ingredients:

* 1-1/4 cup oil
* 2 cups sugar
* 3 jumbo eggs
* 2 cups flour
* 2 cups shredded carrots
* 1 cup coconut
* 2 teaspoons baking soda
* 2 teaspoons cinnamon
* 2 teaspoons vanilla
* 1 teaspoon salt
* 1 small can pineapple

Mix all ingredients in a large bowl by hand, mixing only until well mixed. Pour into a greased and floured 9X13 pan and bake at 350 degrees for 50-60 minutes. Frost with cream cheese frosting.

Dill Dip

I just like it, is all...

Ingredients:
* 2/3 cup sour cream
* 2/3 cup mayonnaise
* 1 teaspoon fresh, chopped dill
* 1 teaspoon beau monde seasoning
* 1 Tablespoon green onion flakes
* 1 Tablespoon parsley flakes

Directions:
* Mix all together. Let stand 5 hours or overnight in the refrigerator. Serve with fresh veggies.

Judy's Melting Moments

These tiny little cookies are so good it's not even funny...with my Christmas cookie plates, these always go first. Thank you Judy Vonnahme!

Ingredients:
* 1 cup unsifted flour
* 1/2 cup cornstarch
* 1/2 cup powdered sugar
* 3/4 cup margarine
* 1 tsp vanilla

Directions:
* Mix flour, cornstarch, powdered sugar in a bowl.

* In a large bowl, beat margarine until smooth. Add flour mixture and vanilla. Refrigerate for 1 hour.

* Shape into balls and bake at 375 degrees for 10-12 minutes.

* Dip them in frosting and add sprinkles to make them extra delicious and pretty!

Mama Leo's Rolled Sugar Cookies

This recipe is from my mother-in-law, Maggie, and she even drew pictures of what the cookies might look like on the back of the card!

Ingredients:
* 1/2 cup butter
* 3/4 cup sugar
* 1 egg
* 1/2 teaspoon vanilla
* 2 cups flour
* 1/4 teaspoon salt
* 1/2 teaspoon baking powder
* 2-3 Tablespoons milk

Directions:
* Beat together the first four ingredients, then mix the rest in.

* Roll to 1/8 of an inch thick and cut into shapes

* Bake for 10-12 minutes at 375 degrees.

Drizzle Icing:
* Mix together 2 cups powdered sugar, 2-3 Tablespoons of milk, and 1/2 teaspoon of vanilla. Add food coloring for decorating purposes.

Mama's Monkey Bread

This recipe makes me so happy in so many ways...this has been our Christmas morning tradition for as long as I can remember. We get up, mom and I both make the monkey bread and then we open presents while we smell it baking in the oven! You can cut it like a cake and then the individual pieces break off in delicious sticky finger-ness. :-)

Ingredients:
* 4 tubes biscuits (for vegetarian version -- make sure to check for lard)
* 1-1/3 cups sugar
* 2 teaspoons cinnamon
* 1 stick butter
* 1 teaspoon vanilla

Directions:
* Cut biscuits into quarters. Mix together 2/3 cup sugar and 1 teaspoon cinnamon. Roll each biscuit piece in sugar/cinnamon mixture. Drop into greased bundt pan.

* Combine remaining sugar, cinnamon, butter, and vanilla in sauce pan. Bring to a boil. Pour over biscuits.

* Bake at 350 degrees for about 40 minutes. Turn out onto a plate immediately. Best served warm.

Devil's Food Cookies

I found this recipe in a copy of Light and Tasty, and these cookies are delicious and easy to make!

Ingredients:
* 1 package (18-1/4 oz) devil's food cake mix
* 2 eggs
* 2 Tablespoons butter, softened
* 3 Tablespoons water
* 1/2 cup miniature semisweet chocolate chips (though, I actually prefer regular sized chips)

Directions:
* In a large mixing bowl, combine the cake mix, eggs, butter, and water (the batter will get VERY thick). Fold in the chocolate chips.

* Drop by tablespoonful 2 inches apart onto greased baking sheets. Bake at 350 degrees for 10-13 minutes or until set and edges are lightly browned. Cool for 2 minutes before removing to wire racks to finish cooling.

** We also used this recipe to make ice cream sandwiches with. Get some soft serve ice cream, put a scoop in between two cookies and put in the freezer to set.

Chocolate Chip Bundt Cake

I believe this recipe originally came from a church cookbook that my grandma had. It has become the only birthday cake I ever wanted ever since I first had it. It is DELICIOUS! (If you like chocolate, that is...) This is a really easy recipe to make and it gets more moist in the first couple days after it's made, too.

Ingredients:
* 1 package devils food cake mix --> NOT with pudding in the mix
* 3-3/4 oz. package chocolate fudge instant pudding mix
* 1/2 cup oil
* 4 eggs
* 1 cup boiling water
* 1/2 cup sour cream
* 12 oz. package semi-sweet chocolate chips

Directions:
* Mix the first five ingredients at slow speed with a mixer. Add the sour cream and chocolate chips; mix thoroughly.

* Grease and flour a 12 cup bundt pan. Pour batter into pan and bake at 350 degrees for 45 minutes. Test with a toothpick for doneness - but keep in mind that the chocolate chips melt, so may come off on the toothpick a little. Let set up a little bit before flipping over onto a tray or plate. This cake definitely doesn't need frosting.

Northcott Cookies

Grandma made these for me while I was in college, and they're a great combination of salty and sweet...chewy and crunchy. Yum!

Ingredients:
* 1 cup brown sugar
* 1 cup white sugar
* 1 cup shortening
* 1-1/2 cups flour
* 1/2 teaspoon baking powder
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 2 eggs
* 1 teaspoon vanilla
* 2 cups quick oats
* 2 cups rice krispies
* 1 cup coconut OR nuts OR 1/2 cup of each (optional)

Directions:
* Beat sugar, shortening, and eggs. Add the dry ingredients; mix well. Drop by teaspoon on greased sheet.

* Bake at 350 degrees for about 10 minutes. WATCH CAREFULLY - Don't let them get too brown.

Garden Vegetable Calzones

Peter and I LOVE these. This is a really easy and quick recipe, too!

Ingredients:
* 8 fresh mushrooms, sliced (3/4 cup)
* 1 small zucchini, halved lengthwise, thinly sliced (3/4 cup)
* 1/2 red or yellow pepper, coarsely chopped (1/2 cup)
* 1/4 cup sliced green onions
* 1/4 teaspoon garlic salt
* 1/4 teaspoon dried basil leaves
* 1-10 oz. can refrigerated pizza crust
* 4 oz. (1 cup) shredded mozzarella or provolone cheese
* 1 egg white, beaten

Directions:
* Heat oven to 425 degrees. Spray cookie sheet with nonstick cooking spray.

* In a medium bowl, combine mushrooms, zucchini, bell pepper, and onions. Sprinkle with garlic salt and basil; mix well.

* Unroll dough; place on sprayed cookie sheet. Roll dough into 14-inch square; cut into four 7-inch squares. Place 1/4 cup cheese on half of each square; spread to within 1/2 inch of edge. Top each with 1/4 of vegetable mixture. Fold dough in half over filling; press edges firmly with a fork to seal. Brush each with beaten egg white. With sharp knife, cut 2 or 3 slits in the top of each for steam to escape.

* Bake at 425 degrees for 12-15 minutes or until golden brown.

* You can serve with heated pizza sauce for dipping.

Two-Potato Chowder

This is an interesting take on straight up potato soup; it is a great way to use sweet potato as well as regular potatoes, is very satisfying, and is vegetarian and low in fat and calories!

Ingredients:
* 1 Tablespoon margarine or butter
* 1 medium onion, chopped
* 1 celery stalk, thinly sliced
* 1 garlic clove, minced
* 2 medium potatoes, cut into 1/2 inch cubes (2 cups)
* 2 small sweet potatoes, cut into 1/2 inch cubes (2 cups)
* 1-14 oz. can vegetable broth
* 2 cups milk
* 3 Tablespoons flour
* 1/2 teaspoon salt
* dash of cayenne pepper
* 1/4 cup green onions, sliced (for garnish)

Directions:
* Melt margarine/butter in large saucepan over medium heat. Add onion, celery, and garlic; cook and stir 3-4 minutes, or until vegetables are crisp and tender. Add all potatoes and broth. Bring to a boil. Reduce heat to low; cover and simmer 15-20 minutes, or until potatoes are tender.

* In a medium bowl, combine 1/2 cup of the milk and flour; mix until smooth. Stir in remaining milk, salt, and cayenne pepper until well mixed. Stir into soup; cook over medium heat for 3-5 minutes or until bubbly and thickened, stirring constantly.

* To serve, ladle soup into four individual soup bowls. Sprinkle with green onions.

Mama's Cheesy-Potato Soup

This is one of my favorite meals ever - it's great with a nice green salad and a loaf of bread. This is SUCH a great "cold winter night" meal.

Ingredients:
* 4 cups peeled/cubed potatoes
* 1-1/2 cups chopped onion
* 1-1/2 cups chopped celery and leaves
* 1 Tablespoon salt
* 4 cups water
* 1 stick butter
* 1/2 cup all purpose flour
* 2 teaspoons salt
* 1/4 teaspoon pepper
* 2 teaspoons dry mustard
* 4 cups milk
* 3-1/2 cups shredded sharp cheddar cheese (I think it's best to get it in a block and shred it yourself)
* 2 Tablespoons parsley flakes
* 28 oz. can stewed tomatoes and their liquid

Directions:
* In a large kettle, combine potatoes, onion, celery, ONE teaspoon of salt, and water. Bring to a boil. Reduce heat and simmer uncovered for 15 minutes, or until potatoes are tender.

* Meanwhile, in a medium pot, melt the butter, add the flour, 2 teaspoons of salt, pepper, and mustard, stirring to make a smooth paste. Gradually stir in the milk; cook over medium heat until bubbly, stirring constantly. Add the cheese and stir until melted. Then, pour the cheese mixture into the potato mixture, and mix well. Add the parsley flakes, stewed tomatoes and their liquid; stir, and continue to cook over low heat until hot enough to serve.

DELICIOUS Meat and Tofu Marinade

This recipe is from my grandma, and is wonderful for tofu, turkey/chicken breasts, and pork. As with all marinades, the longer you marinate it, the better. This is a great marinade for grilling or broiling.

Ingredients:
* 1/4 cup white wine or cooking sherry
* 1/4 cup soy sauce
* 1/4 cup vegetable oil
* 2 Tablespoons lemon juice
* 1/4 teaspoon ground ginger
* 1 clove of minced garlic, OR 1/4 teaspoon garlic salt or garlic powder
* 2 Tablespoons minced, dried onion
* 1/4 teaspoon black pepper

Directions:
* Mix all ingredients together and marinate for a good long time (the longer, the better!), and cook meat/tofu as desired.

Bublanina

This is a light and tasty fruit dessert. It's also Czech, so a plus with me! It's also a very pretty dessert, if you're into food aesthetics.

Ingredients:
* 1 cup butter
* 1-3/4 cups sugar
* 4 eggs
* 1 teaspoon vanilla
* 3 cups flour
* 1/2 teaspoon salt
* 1-1/2 teaspoon baking powder
* cherry pie filling (Can be done with other fruit fillings, but I don't know why you would!!)

Directions:
* Cream butter and sugar and add eggs and vanilla. Combine dry ingredients and add to batter.

* Spread into a bar pan, reserving 1-1/2 cups of the batter. Spread the pie filling over the top of the batter. Drop the remaining filling sporadically over the filling. It won't cover it completely.

* Bake at 350 degrees for 40 minutes.

Town Babi's Kolaches

This is the recipe for my Great-Grandmother's Kolaches. The four traditional fillings in our family are cherry (my favorite), apricot, prune, and poppyseed, but any fruit filling can be used, as well as cottage cheese and meats. I'd stick to the fruits, though. :-) The instructions are all in Town Babi's words, as the recipe was given to me.

Ingredients:
* 1/3 cup sugar
* 2 packages dry yeast
* 1-1/2 cup lukewarm milk
* 1/2 cup lard or part butter (melted) - as a vegetarian, my mom will use a different solid fat here
* 1 egg, beaten, with (3/4 tsp. to 1 tsp.) salt
* 3-1/4 to 3-1/2 cup flour
* you can buy pie filling, or make your own! (Our classics are cherry, apricot, prune, and poppyseed)

Directions:
* In a large mixing bowl, mix sugar, yeast, and milk. Set in a warm place until it bubbles up. Add the rest of ingredients using enough flour to make soft (elastic) dough. Beat well, quite a few minutes. Put bowl in a warm place. Let rise until it's doubled in size.

* Spoon dough and make into balls a little bigger than a walnut. Grease dough and place on greased pans as you're making the balls. Let rise until light, then make a dent in the middle and put your fruit filling in. Let rise again, not as long a time as before - you can tell by the texture of the dough.

* Bake at 425 degrees for 10-15 minutes on top rack of oven. They must be watched closely to bake quickly and yet be done. Don't over bake! Grease the tops once more, then put on racks to cool.

This is a nice recipe for young mothers as they are easier to handle somehow, and it doesn't take as long to make them. (These are Town Babi's words -- I definitely don't agree that it doesn't take as long.)

This wasn't on the recipe, but my Babi always put a crumbly topping on them before baking - mix flour, sugar, and butter until you get the crumbly consistency you want (a little more flour than sugar), and sprinkle on top of the fruit filling before you bake.

Welcome!

So, my dear friend, Laura Harrington, inspired me to begin a food blog to put some of my favorite recipes online. I thought this would be a good way to keep them documented, share them with friends, and get comments, suggestions, or more recipes! I'd love for this to be fairly interactive, so don't hesitate to...you know...interact! :-)