Mama's Favorite Recipes


I love to cook and I love to eat what I cook. Making up fun new recipes or hunting down a goodie but oldie is one of my favorite pass times. On this page I plan to share some of my most treasured recipes. I have made each of these and enjoyed them! I will give credit where it is due when I post recipes. If you have a recipe you think I should try please share it with me at mamareimers@yahoo.com Once it is mama approved I will post it and give you all the credit!



Breakfast Recipes

Breakfast Apple Cobbler

If you are getting tired of pancakes and waffles then try this fun and easy apple cobbler for your next family breakfast!

What you will need

4 apples(4 cups) pealed, cored and chopped
1 cup sugar
1 tsp cinnamon maybe a little more we love cinnamon!
1/4 tsp nutmeg
2 TBSP Butter cut up
1 1/3 cup milk
2 cups Bisquick

Preheat the oven to 350
Put your apples in the bottom of your baking pan I used an 8x12 and it worked great. Then mix the sugar, cinnamon and nutmeg in a large bowl and sprinkle evenly over the apples. My daughter actually did this part for me so I could mix the milk and Bisquick together. Dot the butter over the apples then pour the Bisquick milk mixture over that spread it evenly. Bake for about 40 minutes until topping is golden brown and cooked through. Rotate your pan about half way through baking time to make sure it gets an even browning. Let it cool for a few minutes then serve. We got about 12 servings. It was delicious!


Spinach Quiche tastes great for breakfast, lunch and dinner!

2 Cups shredded cheese I use Cheddar feel free to try others mix it with one or two tablespoons of flour
3 large eggs
3/4 cup of milk
10 oz frozen brick of chopped spinach thawed and all excess liquid squeezed out or as much as possible
A little salt and pepper to taste


Use a wire whisk in a large bowl mix it all together very well then pour into your already made pie crust (please refer to my pie crust recipe if you need to)
Bake at 350 for 1 hour let cool for about 5 to 10 minutes cut and enjoy makes about 8 servings


If you would rather have an egg and cheese only quiche increase your eggs to 4 and your milk to 1 1/8th cups


Lunch Recipes
Dinner Recipes

Slow Cooker Poached Salmon


You will need
1 carrot chopped
1 rib of celery chopped
half an onion chopped
 (personally I plan on using less onion next time it was a bit strong)
1/2 tsp salt
1/4 tsp pepper
1/4 tsp ground thyme
2 TBSP lemon juice
1 cup white grape juice
4 cups water
4 Salmon fillets
1 Slow Cooker liner :)

Mix the chopped veggies with the salt, pepper and thyme
Pour the veggie/spice mix in the slow cooker with
the lemon juice, grape juice and water.
Turn your slow cooker on high and let cook for about 20 minutes.
Clean your salmon so it is ready to put in the slow cooker after the 20 minutes is up.
 I used a bone in skin on fillet but I would suggest using the boneless, skinless fillet to save on time.
Place salmon in slow cooker,
and cook on low for about 45 minutes or until salmon is pink and cooked through.
Other then the strong onion flavor this dish was great! I got the recipe from All You Magazine and tweaked it to suit our needs. Let me know if you try it! We served it with sticky rice and greens.
Oven Fried Chicken
Now the breading is simply my own concoction I mixed about two cups of flour with a lot and I mean a lot of Old Bay seasoning in a big ziplock bag took the freshly rinsed and dried thigh put it in the bag shook it up real good then dipped it in a wash made of 1 1/2 cups milk and two eggs then back into the flour and Old Bay bag for another good shake and onto a plate so I could do the same to all 7 pieces.

After they were all breaded I plopped two pieces into 3 cups of hot oil, too hot it got dark to fast and was still clucking in the center not good! Shoot ok turned down the oil to try again and went back to the trusty internet to search on how to fix this fried chicken mess expressing my frustrations on facebook so friends could share tips as I searched. I found my fix even the two dark pieces turned out great so that is what I am going to share with you.

Fry the chicken on low on my stove top it was the number 3 setting for about five minutes on each side till a nice golden brown while you preheat the oven to 350 degrees. I know what you are thinking oven fried chicken is NOT fried chicken it is just a soggy mess because that is what I was thinking practically in tears as I contemplated scrapping the whole dinner and running to Chick-Fil-A you are just going to have to trust me. As you take the chicken out of the oil put it right into a 13 x 9 x 2 glass pan and once all your chicken is in the pan pour 1/4 cup of water into the pan and pop it in the oven for 35 minutes.

The result is a super crispy outside, a moist juicy inside, perfectly cooked piece of fried then baked chicken! It was delicious my entire family loved it and my husband had two pieces. So what I thought was going to be a complete disaster turned out to be something  wonderfully delicious that I plan on making again. The next time I buy the wrong kind of chicken I may just find a way to cure world hunger but if not at the very least I now have another great recipe to add to the family favorites.

Lasagna
1 lb lean ground beef
1 lb Italian sausage
3 8oz cans tomato sauce
2 6 oz cans tomato paste
2 clove minced garlic (I use the already minced in a jar kind it was a little over 1 tsp)
2 tsp sugar
1 tsp Italian seasoning
1 tsp salt
1/2 tsp pepper
3 eggs
heavy dash of Italian seasoning
24 oz small curd cottage cheese
8 oz ricotta cheese
1/2 cups shredded Parmesan cheese
9 lasagna noodles
6 slices provolone cheese
4 cups shredded mozzarella cheese

In a large skillet brown the beef and sausage until cooked through and drain. Add in tomato sauce, tomato paste, garlic, sugar, Italian seasoning, salt and pepper. Bring to a boil reduce heat and simmer uncovered for one hour stirring occasionally. After about 30 minutes it starts to smell really good so go ahead and taste it!

 Prepare your lasagna noodles at this time as directed on the package and store them on a plate in the fridge until it is time to use them.

While the noodles boil make your cheese filling. In a large bowl combine your eggs with the heavy dash of Italian seasoning and whisk. Mix in the cottage cheese, ricotta and Parmesan. Store covered in the fridge until meat sauce is done.

Once the meat sauce is done preheat your oven to 375. Side note I boiled the noodles first then started the meat sauce and made the cheese filling so we made cookies during the remaining 30 minutes the meat sauce had left to cook so our oven was already at 375 and ready to go. Now you get to layer your lasagna.
 
Start with one cup of meat sauce spread thin over the bottom of your 13x9x2 pan do not worry about getting close to the sides focus on the middle of the pan and it will spread real well. Next layer with three noodles, the provolone cheese, 2 cups of the cottage cheese mixture and one cup of mozzarella. For the mozzarella I used a 1/2 cup measuring cup as my scoop and took two generous scoops spread evenly over the cottage cheese mixture. Another layer of three noodles, 2 cups of meat sauce, remaining cottage cheese mixture and another generous one cup layer of mozzarella. Top with last three noodles, meat sauce and mozzarella your pan will be very full.

Cover with aluminum foil tent it up a bit so the cheese does not stick to it and bake for 50 minutes. To keep any cheese fat from boiling over onto the bottom of your stove place a cookie sheet on the rack beneath the rack you have the lasagna on and it will catch all the drips. I thought of that a few minutes to late but my stove did ok a bit smoky but it was only one or two small drips. Uncover the lasagna and bake an additional 20 minutes till it is heated through. Let it stand about 15 minutes or so before you cut into it and serve.

Salmon Cakes

  • 1 15 ounce can Salmon drained skin and bones removed
  • 1 cup seasoned bread crumbs
  • 1 egg 
  • squirt of mustard
  • dash of salt/pepper
  • Oil ( enough to fry with)
Using your hands or a fork mix together all of the ingredients in a medium size bowl until well blended. Shape into 6 patties. If you need more just double the recipe. Heat oil in a large frying pan. Fry each patty about two minutes on each side or until a nice golden brown color. Set on paper towel to drain and enjoy.

Turkey Chili
  • 2 Pounds Ground Turkey (this is usually $1 a pound at the Commissary)
  • 4 Cans of mixed beans Dark Red Kidney, Light Red Kidney, Black whatever your family prefers drained and rinsed
  • 2 15 ounce cans of tomato sauce
  • 1 packet McCormick Original Chili Seasoning or your favorite chili seasoning
Brown ground turkey in a large pot until no longer pink breaking it up into small pieces as it browns then drain out any fat. Stir in chili seasoning, both cans of tomato sauce and the 4 cans of beans bring to a boil. Turn down to a simmer and cover let the chili simmer for about 15 minutes stirring frequently. Remove from heat and let cool for about 5 minutes. I like to serve this over rice with a little bit of shredded cheese and sour cream on top or as the meat in a taco salad. My husband enjoys eating his chili with a tortilla and sometimes for lunch on a cold day I love mine over a nice hot baked potato. This chili tastes great anyway you can think of to serve it so give it a try and let me know how it goes.
Dessert Recipes


Mama's Apple Dessert
This recipe is a combo of two different dessert recipes that I thought sounded great together so I tried it and everyone loved it. First I started with the recipe for Glazed Cinnamon Apples that came in my box of Reynolds Slow Cooker Liners. Then I made shortcakes as in Strawberry Shortcakes minus the strawberries found on the back of the box of Bisquick. I did my own little twist to it and that is what I will share with you.


Pull out your crock pot and box of liners! You will need to mix in a medium bowl 
  1. 6 large apples peeled, cored and cut into 8 wedges each
  2. 1 TBSP fresh lemon juice
  3. 1/2 cup sugar
  4. 1/2 cup light brown sugar
  5. 2 TBSP flour
  6. 1 tsp cinnamon
  7. 1/4 tsp nutmeg
Pour all of that into your slow cooker and drizzle it with 6 TBSP melted butter YUM! Slow cook it on low for 3 hours. It will turn into a soft mush of delicious apple goodness.

In the mean time prepare your shortcakes. Preheat your oven to 425 degrees



Stir together

  1. 2 1/3 cups Bisquick
  2. 2/3 cup milk
  3. 3 TBSP sugar
  4. 3 TBSP melted butter
Stir it until you get a soft dough then drop by rounded tablespoon onto ungreased cookie sheet. I got 7 scoops that made really nice sized shortcakes but the box says it makes 6 servings. Bake 10 to 12 minutes they are done when golden brown.

To finish the dessert split the shortcakes in half spoon the cooked apples onto the bottom half of the shortcake and put the top half on top. Put a couple scoops of vanilla bean ice cream on top and you will have one very pleased family eating dessert.




Pie Crust

In a small bowl put 1 and 1/3 cups of flour 1/2 teaspoon salt and half a stick of Crisco (1/2 cup) With a pastry knife cut it up into small pieces. Add 4 measured tablespoons of cold water and mix it together with a fork then add 1 tablespoon cold water mix add another tablespoon of cold water and mix by this point you should have a nice firm dough. If you have a firm dough after only 4 or 5 tablespoons then stop adding water you do not want it sticky. It will resemble a lump of play dough :) Next lay out a length of wax paper and lightly flour it then (my secret touch) if this is a desert (did I spell that right?) pie crust lightly sprinkle cinnamon and sugar over the dusting of flour. Flour your hands grab your dough out of the bowl and gently work the dough with the palm of your hand into a flat somewhat circle on the floured surface. Dust that lightly with flour and place another length of wax paper over it and grab your rolling pin. (Shake it at your husband to warn him if this does not turn out right he better not make fun of it!) Then start rolling away I usually roll out the short width of the wax paper first then go long ways trying to start in the middle where the dough is the thickest and roll out. Once you have it long enough so that your pie pan flipped over on top of the dough has a couple inches of dough past the edges of the pan you are good. Gently peel back that top layer of wax paper and lightly dust your now flat dough using the wax paper fold the dough in half and peel back the wax paper from the top half then slid your hand underneath the still wax papered bottom half and turn it over into your pie pan peel off the wax paper that is now facing up and gently pull back the top half of the dough so that your entire pan is covered. If it rips as you pull it over it is ok just press it back together :) It happens to me all the time just try using a little less water or dust with a little more flour next time and that should help. Now press your dough into your pie pan releasing all of the bubbles by pushing them to the sides of the pan and up then make your crust. I like to roll mine up trimming off the extra dough as I roll. Do not make it to thick or it will be gooey in the center (trust me I know!) You will have some excess dough to fix any little oops and there you go. Practice makes perfect I had to make lots of pies before I finally hit my groove. I was taught this recipe with only 3 tablespoons of water and it never worked for me once I increased the water bingo I had perfect pie crust. Now if you have a wonky stove like me put foil on your crust while it bakes pulling it off for the last 15 minutes or so this will keep it from burning :)



1 1/3 cups flour




1/2 teaspoon salt




Use the stick not the tub!




1/2 cup of crisco




Little pieces aren't they cute




Cold Water 4-6 Tablespoons




Firm think play dough




Dust flour sugar and cinnamon




palm it out and dust with flour




roll it giving it a couple more inches then your pie pan in length




Take off the wax paper and dust




fold in half




Transfer to your pie pan and remove the bottom half of the wax paper




press it in releasing bubbles




make your crust and there you go


Cake In A Jar

Ok I found this recipe while searching the internet for things to send to my husband and his crew while overseas. I had to make a few changes but they turned out great! They shipped so well and all of the K9er's loved them.

Ingredients:

  • 1 (18.25 ounce) package yellow cake mix (or whatever type you’d like to cook)
  • 5 straight-sided wide-mouth pint canning jars with lids and rings


Directions:

  1. Prepare the cake according to package instructions, or use any cake recipe.
  2. In pint size, straight-sided wide-mouth jars, put 1 cup of batter in each greased jar. Make sure to keep the rims of the jars clean. Put in preheated oven 350 degrees F (175 degrees C). Place jars on a cookie sheet to keep from tipping over while baking.
  3. Bake for 30 to 35 minutes, or until a toothpick inserted into cake comes out clean.
  4. While they are baking, have your jar lids boiling in a pan of water. When the cake is done, take one jar out at a time and add the hot lid and screw on your jar ring and let set and cool.
  5. It will seal as it cools. Place the jars on the counter and listen for them to ‘ping’ as they seal. If you miss the ‘ping’, wait until they are completely cool and press on the top of the lid. If it doesn’t move at all, it’s sealed. After the jars have completely cooled give the lid an extra twist to make sure it is on good and tight.
  6. After it cools it will pull away from the jar and when you are ready to eat, open and pop out the cake and enjoy.
  7. Unsealed jars should be stored in the refrigerator and eaten within 2 weeks. Sealed jars may be stored in a freezer.
I’d like to add, you can send your man pre-made frosting in the little containers so he can have frosting with his cake. Be sure to include plastic ware in-case he gets them while he’s “out working.”



Pumpkin Pie Cupcake

1 1/2 cups flour

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1 1/4 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp ground cloves

3 eggs

1 cup pumpkin

1/2 cup canola oil

1 c sugar



Combine all ingredients do not over mix

preheat oven to 350

fill cupcake tins 1/2 full then bake about 18 minutes they are done when tooth pick comes out clean



I used the left over pumpkin in the can for pumpkin pancakes!



Frost these cupcakes with

Pumpkin Butter Cream Frosting

1 cup softened butter

3 cups icing sugar

1/4 tsp ginger

1/4 tsp cloves

1/4 tsp nutmeg

1/2 tsp cinnamon

1/2 tsp vanilla

1 TBSP Milk

Red and Yellow food coloring 1:5 ratio

mix together on low then medium speed for 2 minutes





Wade Family Apple Cake

1 1/2 c sugar

1 c veg oil

3 lrg eggs

2 c all purpose flour

2 tsp cinnamon

1 tsp baking soda

1 tsp vanilla

1/2 tsp salt

3 c chopped apples (usually 3 apples)

1 c chopped walnuts

1 c chocolate chips

 Preheat oven to 350 grease and lightly flour a 13x9 baking pan set on the side

Wash your apples core them peel them and chop them set aside

In a nice big mixing bowl mix together the sugar eggs and oil. Add in the rest slowly except the apples, nuts and chocolate. Mix well then stir in the apples, nuts and chocolate by hand making sure it is all mixed in well. Pour into your waiting pan and bake 45 minutes. Check it after about 40 minutes though. It is done when a tooth pick inserted in the center comes out clean. The cake will be moist but should not be gooy. Let it cool for at least 30 minutes then cut out a corner eat it savor it enjoy it no one has to know! I like it with a glass of milk and no frosting is required.



Chocolate Velvet Pie
I call it a Mock Godiva Chocolate Cheesecake because it reminds me of the Godiva Chocolate cheesecake I had from the Cheesecake Factory. However it is actually called Chocolate Velvet Pie  the recipe is actually found on the back of some Nestle Toll House packages and it is so simple.

All you need is 1 3/4 cup melted milk chocolate morsels,  8 ounces softened cream cheese and 1 tsp of vanilla mixed together until well blended. Then whip up a cup of heavy whipping cream and mix that into the chocolate mixture again until well blended. Spoon all of that into a chocolate cookie crumb crust (Oreo makes a great one) cover and chill for about two hours.

I serve it with some homemade whipped topping:
1 cup heavy whipping cream 1/2 tsp vanilla and about 2 tsp sugar whip it into submission and you have a heavenly dessert.A tip about making your own whip use a metal bowl that has sat in the freezer for a bit so it is good and cold. It helps you get a better whip!


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