Sweet 'n Hot Mustard

When I was quite small, because I remember the swing of my legs against the chair and looking way up to see my grandpa's face, I was introduced to hot mustard.  It was Thanksgiving day and I was seated next to my Grandpa Murdock who was passing food to me. When the hot mustard came by, he touched only the tip of the spoon to my plate, leaving a tiny puddle, and telling me, "That's all you need."  I tried it with my turkey. I remember how hot it was, but also that I kind of liked it.

I have tried making my own mustard different times, but last fall I found a recipe that has become a staple at our house, and one I now offer to others who enjoy this zesty condiment. We love it on ham, poultry, sub sandwiches and to dunk pretzels in, the ones from the store, or especially the homemade ones. We find new uses for it all the time because it is so good. Awesome with brats, so maybe make some for the summer grilling season and then some more for the turkey and ham holidays. The original recipe came from a Gooseberry Patch cookbook called Celebrate Autumn.  I have made some adjustments.

Sweet 'n Hot Mustard
2 oz. dry ground mustard
1/2 c. white wine vinegar

1 egg, beaten
1 Tbsp. molasses
1 Tbsp. honey
6 Tbsp. sugar
1 c. mayonnaise

In a small bowl, mix dry mustard and vinegar; cover and let stand for 8 hours or overnight.  In a small saucepan, mix egg, molasses, honey, sugar and mustard mixture.  Stir over low heat until thickened (about 5-7 min.). Allow to cool. Stir in mayonnaise; cover and refrigerate. Makes 2 cups.

Notes: This does have a thick, sticky texture. The original recipe stirs in about a teaspoon of mustard seed with the mayonnaise if you would like to try that. I have found it is cheaper to look for the dry ground mustard at places where they sell spices in bulk than to buy it at the spice aisle of the grocery store. If you are a real mustard maniac, and you want to double this recipe, you still only need to use one egg.
Jenny

Refrigerator Pickles

I tried these at a friend's barbecue and they are so yummy!  I was glad they are also SO EASY! They are bright, fresh tasting and keep a good crunch.  This recipe is also great for end of the garden, as it only takes a few cucumbers and a few minutes time.

Refrigerator Pickles
1 c. water
1 c. sugar
2 c. white vinegar
1 Tbsp. salt
1 Tbsp. dried dill weed
1 tsp. minced garlic-optional (I used the kind in a jar- maybe use less if fresh)
cucumbers

Wash and slice cucumbers to fill three jars (mine made 2 pints and one quart). I like to take a thin slice off the ends of the cucumber and then slice into spears, but you could also slice them in rounds. In a microwave safe dish, combine water, sugar, vinegar and salt.  Microwave on high for 2 min. and stir.  Continue heating and stirring until the salt and sugar have completely dissolved.  Stir in dill weed and garlic.  Pour hot syrup over sliced cucumbers and cap with a lid. Place in the refrigerator and wait at least 3 days before eating (this is the hard part!).  The pickles get better over the next two weeks. They should last several months in the fridge.

Notes: You can use whole dill heads if you have them 1-2 heads per jar.  I made two pints and one quart out of the first batch, but packed the pickles different for my 2nd batch and had enough syrup to cover 1 quart and three pints, so your cucumber packing will determine your quantity. I like to put some in quarts because my cucumbers were so long!  I also tried replacing the dill and garlic with celery seed, whole cloves and mustard seed.  That made good pickles too, but I prefer the dill. You could also use whole, peeled garlic cloves in this.

Jenny

Italian Cheese Bread

I have a vague recipe for this posted with my pizza crust, but it is so pretty, I decided it deserved its own post. This can be made in under an hour, so it gets to accompany Italian dishes for week night meals often. Like many of my other recipes, this one is an old one from Taste of Home.  (I should just say here, the original 4-5 years of Taste of Home was magical as the nation sent their favorite recipes to each other, and we were all blessed by it!)

Italian Cheese Bread
In a mixing bowl, combine:
2 1/2 c. flour
1 tsp. salt
1 tsp. sugar
1 Tbsp. quick rise yeast
Stir together.  Add:
1 Tbsp. oil
1 c. very warm water
Stir together to form a soft dough, adding additional flour if needed. Turn onto floured board and knead 1-2 min. until smooth and elastic. Place in a greased bowl, turning once to grease top. Cover and let rise 20 min. Punch dough down and place on baking pan, pat into a 12 inch circle.

Topping: 
Brush dough with 1/3 c. prepared Italian salad dressing
Combine the following:
1/4 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. dried oregano
1/4 tsp. dried thyme
dash of pepper
1 Tbsp. grated Parmesan cheese

Sprinkle over salad dressing, top with
1/2 c. mozzarella cheese, grated
Bake at 450 degrees for 15 min. Slice with a pizza roller and serve warm.
Notes: You can cut this into sticks or wedges.  I usually knead my dough in the bowl, and leave it in the same bowl for the rise.  I like to bake this on a pizza stone.
Jenny

Brown Sugar Fruit Dip

 This fruit dip is fast and easy to make, and especially nice with tart apples, but good on any fresh fruit.  The recipe comes from an old Taste of Home cookbook.  We recently made it to go with this Kermit the Frog fruit plate for our Muppet themed Founder's Day party. (This Kermit isn't as professional as his online inspiration, but he gave us a giggle anyway.)

Brown Sugar Fruit Dip

8 oz. cream cheese, softened

3/4 c. packed brown sugar

1 Tbsp. vanilla extract

Beat ingredients together until well blended.  Serve with fruit for dipping.  Store leftovers in the refrigerator.

Can be made a few days ahead.

Jenny

Whole Wheat Crackers

I have been experimenting with this recipe, and I have it to where I like it.  I made them first for my daughter who wouldn't eat her tomato soup without crackers, and of course, there were no crackers in the house.  They are quick to put on the table, the recipe is simple and I have enjoyed the results. The crackers are also cheap to make, and I think if you double the batch, it is equivalent to a normal box of wheat crackers.  See what you think.

Whole Wheat Crackers
1 c. whole wheat flour
1/2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. seasoning salt
1/8 tsp. garlic powder
1/8 tsp. onion powder
1/3 c. water
3 Tbsp. vegetable oil

Mix dry ingredients in small mixing bowl.  Add water and oil and stir to combine.  Mixture should form a ball of dough.  Roll dough very thin, directly on a large cookie sheet and cut into strips, then cut across into squares (I use my pizza roller, and then just take a knife to the edges I can't get because of the sides of the pan).  Bake in a preheated 400 degree oven for 8-10 min. or until brown and crisp. (Nobody wants soft crackers!)  Serve warm or cool with soups or dips.

Notes: I have doubled the batch and baked two cookie sheets at once using this tip. You can use white flour with these, you can add pepper or herbs or use olive oil--you could even use a sea salt over the tops.  I'm just beginning to experiment, but I think there are lots of possibilities here.  I like the wheat flour flavor better than white. Do let me know how your experimenting goes!

Jenny

Meatballs for Freezing

With the holidays in full swing, I wanted to post this recipe which is helpful as a quick dinner item or nice to have on hand for making appetizers for company or to take to the holiday parties.  The meatballs take very little time for the payback. Ideas for using them are listed after the recipe.

Meatballs for Freezing
4 lbs of ground beef
2 eggs
2 c. dry bread crumbs or rolled oats
1 onion, chopped very fine
1 Tbsp. salt
1 tsp. pepper
2 c. milk

In a large bowl, with a strong wooden spoon, or using clean hands, mix all ingredients together until evenly combined.  Using a scoop or your hands, form meatballs about the size of a walnut and place on a baking sheets.  You can crowd on as many meatball as you can, they actually shrink a little as they bake. Bake meatballs in a preheated oven at 375 degrees for 25-30 min. until browned.  Let meatballs cool.  Remove from pan with a spatula and transfer to large freezer bags in groups of about 20 meatballs.  I usually get about 4 bags. Squeeze out the air and freeze for up to 3 months.

To Use Meatballs:  You can thaw meatballs in the fridge or in the microwave.  They are ready to add to marinara for spaghetti, or for meatball sandwiches.  You can use them for Swedish meatballs or sweet and sour.  I like to add a package of meatballs to Mandarin Sauce and serve it over rice.  For appetizer meatballs, try one of these combinations in a crock pot:

My friend Emily buys a Smucker's Red Currant Jelly, empties the jar into the crock pot, fills the jar with yellow mustard, and dumps that in too.  Heat and stir to combine.  When the jelly is melted and everything is an even color, add meatballs and heat on low for an hour or two. Yum!

A similar method but different taste is accomplished by using equal parts grape jelly and barbecue sauce.

Notes:  Your meatballs will look much better than mine because you will pay attention to what you are doing and chop your onions very fine.... :) Don't stress about any grease that accumulates in the bottom of your pan, you are going to lift the meatballs out of that.  You can use lean ground beef if you like.

Jenny

Thanksgiving Recipe Ideas

I love Thanksgiving!  The only real preparation it requires is asking who will bring what food and finding a fun puzzle for people to visit over when they aren't wanted in the kitchen.  We eat, talk, laugh and spend time with loved ones.  We pray and thank God for the many blessings we enjoy.  The harvest is in, the winter can come and wrap me up in contemplation.  Today I will post a list of ideas for food from this blog.  May your time with this holiday be blessed.  May you have loving arms around you and enough--which, as Mary Poppins reminds us, is as good as a feast.

Thanksgiving Turkey How-to
Salads:
Pretzel Salad
Broccoli Cauliflower Salad
Almost a Waldorf
Snickers Salad
Vegetable Sides:
Fried Sweet Potatoes
Garlic Mashed Potatoes
Roasted Vegetables
Sour Cream Potatoes
Winter Squash Fritters
Onion Patties
Rolls:
Oatmeal Dinner Rolls
Heavenly Dinner Rolls
Parmesan Rolls
Butternut Squash Bread (this would make gorgeous rolls!)
90-Minute Bread (This is the recipe my family is most familiar with.)
Pies:
Basic Pie Crust tutorial
Cheddar Pear Pie
Swedish Apple Pie
Rhubarb Pie
Luscious Lime Pie
Cream Cheese Pie
Crisp Pie Topping for a fruit pie
Appetizers:
Ham and Cheese Ball
Hot Artichoke Dip
Gorgonzola Dip
Leftovers:
Pot Pie
Soup with Homemade Noodles

There are many other ideas here.  Click the recipe tab or browse by name in the seach box on the right sidebar.
Jenny

Bread Dippin' Cilantro Salsa

This is a nice addition to any parade of traditional creamy dips and crackers.  The name is a bit of a misnomer as the bread doesn't pick up much cilantro when you dip it, best to serve it with a spoon to spread a bit onto your bread.  It is yummy and inexpensive.

Bread Dippin' Cilantro Salsa
1 large bunch (about 4 oz.) cilantro, stems removed
2 green onions, cut into 2 inch pieces
1 Tbsp. malt vinegar or red wine vinegar
1 Tbsp. lemon juice
3 Tbsp. olive oil
5-10 drops Tabasco sauce (to taste)
Pinch of salt
2 Tbsp. water
1 loaf French or Italian bread, cut into bite size pieces

Rinse cilantro; drain but do not dry.  In food processor, with knife blade attachment, pulse cilantro and green onion until coarsely chopped.  Transfer mixture to a small serving bowl and stir in liquids.  Cover and refrigerate up to 2 days if not serving right away.  To serve, spread salsa onto chunks of bread.
Jenny

Ham and Cheese Ball

I made this yesterday for a family gathering and it was Yummy!  Serve with crackers.  You can roll in nuts if you like, or serve it as a spread.

Ham and Cheese Ball
1 pkg. (8 oz.) cream cheese, softened
1 1/4 c. shredded Colby jack or cheddar
1/2 c. ham, chopped very fine
1-2 Tbsp. onion, chopped very fine
1 tsp. honey mustard

Mix all together, form into a ball and chill for 2 hours.  Roll in chopped nuts if desired. 

Jenny

Guacamole

Green dip....my kids think we are from Mars when Nate and I sit around a bowl of this and make it disappear!  I make it with 1 or 2 avocados, just enough to feed us now, as guacamole doesn't stay looking nice very long.  Use this as a dip or condiment on your favorite Mexican dishes.

Guacamole

2 avocados, peeled, seeded and mashed

2 tsp. lime juice

2 Tbsp. sour cream

a dash of Tabasco sauce

1/8 tsp. each onion powder, garlic powder and cumin
salt and pepper to taste

Stir all together.  Taste and adjust seasonings to your liking.  You may also add a chopped, seeded fresh tomato to this.  Serve within an hour.

Jenny

Plum Sauce

The first time I had lettuce wraps, my mouth was so happy!  But my favorite bit was the plum sauce the restaurant served alongside.  I found this recipe several years ago and I make a batch every fall for dipping egg rolls and won tons.  The recipe comes from the Ball Blue Book, and the spiced version is from Taste of Home.  My children hate the way it smells while it is cooking, I tell you as a warning not to make it when you have company coming. :)

Plum Sauce

4 lbs. plums
2 c. brown sugar
1 c. white sugar
3/4 c. chopped onion
2 Tbsp. mustard seed
2 Tbsp. chopped green Chile peppers
1 Tbsp. ground ginger
1 Tbsp salt
1 clove garlic, minced
1 c. cider vinegar
(Opt. for spiced sauce: add 1 tsp. cinnamon and 1/2 tsp. cloves)

Pit and chop plums. Combine remaining ingredients in a large sauce pot. Bring to a boil; reduce heat. Add chopped plums. Cook until thick and syrupy, about 1 1/2 hours. Ladle hot sauce into hot jars, leaving 1/4 inch head space. Adjust two piece caps. Process 20 min. in a boiling water canner Yield 4 pints. Note: when cutting or seeding hot peppers wear rubber gloves to prevent hands from being burned. (I prefer the spiced version with the cinnamon and cloves.)

Jenny

Batter for Frying Vegetables

There is a fun place near us that serves deep fried zucchini spears during the summer months.  You can make them at home for so much cheaper!  I first tasted this recipe in New Zealand on cauliflower.  It was so good, I asked my friend for the recipe, and I have battered a great many things with it since then. 

General Purpose Batter
1 c. flour
2 tsp. baking powder
1/2 tsp. salt
1 egg
3/4 c. water
garlic and onion powders to taste (opt.)

Mix dry ingredients in a bowl.  Add egg and water and whisk until smooth. For frying, heat oil in a skillet or deep fryer.  Add chunks of vegetables or other foods to batter.  Using the tines of a fork, lift the food, a piece at a time and let the batter drain back into the bowl for a few seconds, then lower into hot oil and cook until golden brown. Drain on paper towels.

Some suggestions:  I love this for onion rings, zucchini, and par-boiled cauliflower.  I have used it on fish as well. You could try mushrooms, dill pickle slices etc.  If a vegetable is wet, pat it dry before adding it to the batter, so the batter will stick.  Small vegetables could be added to make fritters, you would just drop teaspoons full of batter to fry them.

A note about oil:  I am of two minds about oil, one is, if you are frying something relatively flat, like the zucchini slices you see here, I will use a skillet with just a bit of oil in the bottom, replenishing it as needed.  If I am frying something odd shaped, I heat oil in the smallest saucepan I own and fry things about 4 pieces at a time.  This way I can make the oil deep without using a lot of oil. Truly, I am a tight wad, and I wouldn't want to throw away a bunch of oil.

In case you would like to know, the dipping sauce we like is equal parts ketchup and mayonnaise with a bit of horseradish, stir until uniform in color.

Jenny

Zesty Chicken Wings

This is another recipe to dress up inexpensive cuts of chicken.  I do love the sauce on wings, but I use it on drumsticks the most.  It is from Taste of Home.

Zesty Chicken Wings
1/2 c. corn syrup
1/2 c. ketchup
1/4 c. cider vinegar
1/4 c. Worcestershire sauce
1/4 c. Dijon mustard
1 small onion, chopped fine
3 garlic cloves, minced
1 Tbs. chili powder
16 whole chicken wings (about 3 lbs.)

In a saucepan, combine the first eight ingredients.  Bring to a boil.  Reduce heat; simmer, uncovered for 15-20 min. or until thickened.  Meanwhile, cut chicken wings into three sections; discard wing tips.  Place wings in  a well-greased 15x10 baking pan.  Bake at 375 for 30 min., turning once.  Brush with sauce.  Bake 20-25 minutes longer, turning and basting once or until chicken juices run clear.  Serve with additional sauce if desired.  Yield 10-12 servings.

Notes:  This only yields that many servings as an appetizer. :)

Jenny

Hummus

Can we just say at the outset that it is hard to make hummus look good, much less photogenic?  At any rate, this one is a winner at our house!  Nothing more healthy for you to dip veggies or chips in, but we eat it because it tastes good.

Hummus
1 can garbanzo beans (15 oz), drained
1/4 c. olive oil
1 Tbsp. lemon juice
1 tsp. cumin
1-2 cloves minced garlic (to taste)

Blend together in a food processor.  Refrigerate before serving.  Serve with tortilla chips or cut vegetables.

Jenny

Hot Artichoke Dip

This one is addicting. It was introduced to me by my friend, Keri.
Hot Artichoke Dip

1 14 oz. can artichoke hearts
1 1/2 c. grated Parmesan cheese
1 1/2 c. mayonnaise
1 8 oz. package cream cheese
1 4 oz. can chopped green chilies
toasted almonds

Soften cream cheese, mix with mayonnaise.  Add other ingredients, sprinkle almonds over top and microwave until hot.  Serve with tortilla chips or spread on baguette slices.
Note: I have substituted mozzarella for most of the parmesan with good results.

Jenny

Onion Patties

This one is from Recipezaar posted by Kittencal.  I love these yummy fritters!

Onion Patties

2 med. onions, finely chopped (about 2 c. chopped onion)
¾ c. flour
1 ½ Tbsp. sugar
2 tsp. baking powder
1 ½ tsp. seasoning salt
1/8 tsp. cayenne pepper
½ tsp. Garlic powder
Black pepper
¾ c. milk
1 egg (opt)
Oil for frying

Mix batter ingredients first, then add chopped onions. Heat oil in a skillet and drop batter by tablespoon into oil to fry. Drain on paper towel.

Jenny

Texas Caviar

The bold, sweet flavor will make your taste buds sing!

Texas Caviar

Chop the following into small cubes, (dice) and place in a large bowl:
2 bunches green onion
2 green peppers
1 yellow pepper
2 red peppers
3 stalks celery
¼ c. fresh cilantro, chopped

Add: 1 small can jalapenos
2 cans black-eyed peas, drained
1 can black beans, drained
1 16 oz. pkg. frozen corn, thawed

Dress with the following:
1 c. sugar
¼ c. oil
¾ c. apple cider vinegar
Cracked pepper to taste

Combine in saucepan on med-low heat until sugar is dissolved (does not have to boil). Allow to cool, then combine. Store in refrigerator. Serve with tortilla chips.

Jenny

Bruschetta

Make this when the tomatoes are garden fresh! Serve on slices of baguette. Start with a little garlic, some heads have stronger flavor than others! You can always add more.

Bruschetta

2 ½ c. chopped, seeded tomatoes
¼ c. chopped onion
½ c. chopped, seeded cucumber
1 garlic clove, minced
1 tsp. Italian seasoning
2 Tbsp. olive oil
1 tsp. dried basil
1 Tbsp. balsamic vinegar
½ tsp. salt
Ground pepper

 Chop tomato, cucumber and onion into uniform sizes. Mix all ingredients and chill 1 hour. Adjust seasonings.

Notes:  This is inspired by an appetizer I fell in love with at the Olive Garden.  They add mozzarella cheese and broil theirs--yum! But this is simple for hot weather.  It is important that you taste for seasoning after the mix has had an hour to blend. You can add more garlic after that.

Jenny

Black Bean Dip

Kristyn’s Yummy Black Bean Dip

1 can black beans, drained
¼ c. salsa
4 oz. cream cheese
1 clove garlic

Process all in a food processor until smooth. Serve with tortilla chips.
Jenny

Gorgonzola Dip

This recipe was given to me by my friend Molly.  It is so yummy, I always think I could swim in it!  This makes a big bowl of dip, you can cut the recipe in half if you like.  It is good with veggies and crackers.  Use wedge Gorgonzola if you can get it.  Crumbles will make the dip go runny after a couple of days.  It will keep in the fridge for about 10 days and you can thin it with a little milk for salad dressing.

Gorgonzola Dip
8 oz. cream cheese, softened
1 c. mayonnaise
1 c. sour cream
Milk for thinning
½ tsp. garlic salt
1 tsp. onion powder
1 tsp. lemon juice
1 c. crumbled blue cheese, we like Gorgonzola
1 tsp. sugar
Salt and pepper to taste

In a 2 quart mixing bowl, beat cream cheese with a mixer until smooth, add mayo and sour cream. Mix until smooth. Stir in remaining ingredients, using a little milk to thin to desired consistency. Let set for ½ hour in refrigerator for flavors to blend. Serve with crackers, chips or vegetables for dipping.

Jenny