Thursday, November 17, 2016

Chestnut Stuffing

This is an old family recipe that we've been making for years.  It's my favorite non-dessert holiday food.

Chestnut Stuffing
  • 2 cups butter, melted
  • 3/4 c whole milk or half and half
  • 1 1/2 tsp celery salt
  • 1 Tb (or more) poultry seasoning
  • 2 Tb finely chopped parsley
  • 18 cups white bread in 1/2 inch cubes, without crusts, from about 33 ounces of bread
  • 3 cups chestnuts, chopped

Combine butter, milk, celery salt, poultry seasoning, and parsley.  Place two thirds of bread cubes and chestnuts in a large bowl.  Drizzle butter mixture over bread cubes while gently mixing with hands.  Add remaining bread cubes and continue to mix gently.  Taste and add additional spices as needed.

Place stuffing mixture in a 9x13 casserole dish.  Bake.

Sunday, July 3, 2016

Pepperoni Bites

My mom used to make these when we were kids.  I think she used frozen bread or pizza dough, but it's simple enough to make yourself using this no-knead recipe.

Pepperoni Bites

  • 3 cups all-purpose flour
  • 1/4 teaspoon active dry yeast
  • 1 1/2 teaspoons salt
  • 1 cup water
  • blocks of mozzarella cheese
  • pepperoni slices

Combine flour, yeast, and salt in a large bowl.  Add water and stir until dough is fairly uniform.  Cover bowl with plastic wrap and leave out on the counter for 18-24 hours.  At this point you can use the dough right away, or put it in the fridge to use later.

When you are ready to make the pepperoni bites, cut the mozzarella into cubes weighing roughly 1/2 ounce each (e.g. cut an 8 oz block into 15 or 16 pieces).

Flour the work surface and scrape the dough out, and flour the top as well as your hands.  Grab a small amount of dough, about the size of a golf ball, and flatten it.  Place a slice of pepperoni on top, and then a piece of cheese.  Fold the dough around the pepperoni and cheese and make sure all holes are sealed.  I prefer to use the minimum amount of dough needed to cover the pepperoni and cheese.

Place the dough balls on a foil lined and greased baking sheet.  They can be baked right away, or frozen for later.  To freeze, put the whole baking sheet into the freezer; when they are fully frozen, peel off the foil and put them in a freezer bag for storage.  They can be baked directly from frozen.

Bake at 350 degrees for 8-10 minutes, long enough that the dough is fully cooked but the cheese hasn't totally leaked out.  Serve with marinara.

Thursday, June 23, 2016

Basic Quiche Recipe

From Betty Crocker, adapted by Linda Bauman.

Basic Quiche
  • 12 slices bacon
  • 1 c shredded cheese
  • 1/3 c onion, diced small
  • 4 eggs
  • 2 c milk
  • 3/4 tsp salt
  • 1/2 tsp sugar
  • 1/8 tsp cayenne

Put crust in 9" deep dish pie plate, and partially bake.  Fry up bacon until crisp and drain on paper towels.  Layer bacon in partial baked crust with onion and cheese.  Combine remaining ingredients and pour into pie pan.  Bake at 425 for 15 minutes, then turn the oven down to 300 and bake 30 minutes more.

Sunday, May 15, 2016

Farmer's Breakfast Casserole

Recipe provided by Carol.  I don't know where she got it from.

Farmer's Breakfast Casserole

4 cups frozen shredded hash browns
1 1/2 cups shredded cheese (cheddar or jack)
1 1/2 cups cubed or deli ham (fully cooked)
9 eggs
1 (12 oz) can evaporated milk, or 1 1/2 cups whole milk
1/3 cup chopped green onions
Salt and pepper to taste


Put frozen hash browns in 9 x 13-inch baking pan.
Cover with cheese and follow with ham.
Sprinkle with green onions.
Beat eggs and milk together and pour over other ingredients.
Season to taste. Cover and refrigerate overnight.

Bake at 350 degrees F for 55 to 60 minutes.

Monday, January 4, 2016

Brie with Caramel, Fruit, and Nuts

Brie with Caramel, Fruit, and Nuts
(Courtesy of Trader Joes)
  • Wedge of softened triple cream brie
  • Fleur de sel caramel sauce, warmed
  • Chopped candied pecans
  • Triple blend dried berries
Mix caramel sauce, pecans, and dried fruit.  Pour over brie.  Serve with crackers.