Saturday, December 24, 2011

Roasted Brussels Sprouts

Roasted Brussels Sprouts are our favorite holiday vegetable, and super easy to prepare.  Thanks to Sprouts and Trader Joe's, they are available fresh on the stalk!


  • 2 pounds Brussels sprouts
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • fresh ground black pepper

Remove sprouts from stalk, trim ends, remove any yellow leaves.

Slice large sprouts in half.

Toss in oil, salt, and pepper.

Roast in a 400 oven.  Shake pan occasionally, so sprouts brown evenly.  

After 30-40 minutes sprouts should be tender, juicy and golden.


Cinnamon Slices

(re-posted from 2009)

Ruthie, my dear aunt, was my cooking inspiration.

As I dive into this blogging experiment, I will share her recipes.

Cinnamon Slices were mandatory at every family gathering, great for a splurge, as they are labor intensive, carb intensive, and delicious-enjoy.

Cinnamon Slices

  • 1 cup milk, scalded
  • ¼ cup butter
  • 2 eggs
  • ½ cup sugar
  • ½ teaspoon salt
  • 4-5 cups flour
  • 2¼ teaspoons dry yeast
  • ½ cup water, lukewarm
  • ½ butter, melted
  • 1 cup sugar
  • 2 tablespoons cinnamon
Soften yeast in water.  Add butter, sugar, and salt to scalded milk in bowl of mixer.  Allow mixture to cool.  Add 2 cups flour, yeast, and eggs.  Beat well.  Change to dough hook, add enough flour to make a soft dough.  Knead(10 minutes if by hand).  Place in greased bowl, cover, and let rise until doubled.  Punch down and shape.
To shape, flatten quarter sized pieces of dough into irregular ovals.  Dip ovals in melted butter, then cinnamon sugar mixture.  Line up ovals in greased loaf pan, 8½ x 3½ x 2½.  Let rise until doubled.
Bake at 350° for 30 minutes, or until light golden brown.
(I use silver dollar sized balls of dough and bake loaf for 40 minutes.)

Tuesday, December 13, 2011

Swedish Rice Pudding

Thinking of you....sister dear!!


  • 4 cups milk
  • ½ teaspoon salt
  • ⅔ cup rice, blanched*
  • 1 tablespoon cornstarch hydrated in 2 tablespoons milk
  • 2 eggs, beaten
  • ⅓ cup sugar
  • 1 tablespoon butter

Heat milk in double boiler(a heat resistant bowl placed over saucepan with 1-2 inches of water).  Add salt.

Add rice to milk, cook 30 minutes.  Add cornstarch, cook 20 minutes.

Mix in eggs and sugar, cook 10 minutes.

Off heat, add butter.  Serve hot or chilled.

*To blanch rice, place rice in heat-resistant bowl, pour boiling water over rice, drain, shock in cold water.

Wednesday, December 7, 2011

Swedish Sugar Cookies

In memory of  Alex L. Anderson, March 14, 1926-December 5, 2011, proud Swede, patriot, thinker...


  • 1 cup butter
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 teaspoons baking powder
  • 2 cup flour*
  • ½ cup cornstarch
  • pinch salt

Cream butter and sugar together.  Add eggs one at a time, beating well after each addition.  Add vanilla.  Sift dry ingredients together.  Add to butter mixture, combine until dough comes together.  Flatten dough in to two round disks, wrap in plastic wrap, and chill.  Roll dough, cut cookies with festive cookie cutters.  Bake at  350 for 10 minutes.

*For chocolate sugar cookies, substitute 1/2 c. cocoa for 1/2 cup of the flour

Thursday, December 1, 2011

Thumbprint Cookies


  • ½ cup butter
  • ¼ cup sugar
  • 1 egg, seperated
  • ½ t. vanilla
  • 1 c. flour
  • ¼ t. salt
  • ¾ c. nuts, chopped
Cream butter and sugar together, add yolk and vanilla.
Stir in flour and salt until combined.
Roll into balls, dip in egg white, roll in nuts.
Place on greased sheet pan.  Press ball with thumb.
Bake 350  8-10 minutes.
Frost with powdered sugar frosting
or spread jam in each thumbprint whole.

Friday, November 25, 2011

Buttermilk Biscuits


  • 2 cups flour
  • 1 cup pastry flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 16 ounces butter, cut into very cold small cubes
  • 1 c. buttermilk
Preheat oven to 375 degrees.

In a bowl combine dry ingredients, cut butter into dry ingredients with fingers or pastry cutter, so mixture resembles coarse crumbs.  Add buttermilk, stir until incorporated, knead dough briefly. do not over handle dough.

Press dough out into a rectangle on greased sheet pan, cut into squares, separate.  Bake 15-18 minutes.


Saturday, November 12, 2011

Cowboy Potatoes

This recipe is my tribute to relocation, from warm sea breezes in Florida, to HOT HOT Arizona.  We arrived July 29, 2011,  just in time for the record heat in August,  many days above 110 degrees, ridiculous!  Cooler weather has finally arrived, we may survive...


  • 3 pounds red potatoes, ¼'d
  • ¼ cup olive oil
  • 1 onion, diced
  • 1 teaspoon chopped garlic
  • 1 tablespoon chili powder
  • ¼ teaspoon cayenne(or less)
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • ½ teaspoon ground pepper, fresh ground, 

Preheat oven to 425.  Combine spices.  Toss potatoes in olive oil and spread out on sheet pan.  

Bake for 40-50 minutes until nicely  browned.  

Halfway through baking toss garlic and onion with potatoes, and sprinkle spice mixture.  Allow potatoes to develop nice brown crust, stirring to avoid over browning.

Friday, November 11, 2011

Pumpkin Scones A and B



  • ¼ cup buttermilk
  • ½ cup pumpkin
  • 1 teaspoon vanilla
  • 1 ½ cups self-rising flour(or all purpose flour and 2 teaspoons baking powder)
  • ⅓ cup wheat germ
  • ½ cup brown sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon allspice
  • ¼ teaspoon nutmeg
  • ½ teaspoon ginger
  • 8 tablespoon butter chilled, cut into 1/2" cubes
  • buttermilk for brushing, and raw sugar
Preheat oven to 400 F.  Mix buttermilk, pumpkin, and vanilla, set aside.

Whisk together flour, wheat germ, brown sugar, cinnamon, allspice nutmeg, and ginger.  Add butter, cut in with pastry cutter, or rub with fingers to form coarse meal.  Stir in wet ingredients until dough comes together in small clumps.  Gather dough and form ball.  Press ball into circle on oiled sheet pan. Cut into 8 wedges.  Brush with buttermilk and sprinkle with raw sugar.

Bake 25 minutes or until golden.



  • 2 cups flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 6  Tablespoons butter
  • 1/2 cup canned pumpkin
  • 1/4 cup plain yogurt
  • 1 egg
  • 1 cup powdered sugar
  • 1-2 T milk
Preheat oven 400.

Combine dry ingredients in a large bowl.  Cut butter into small pieces, then cut into dry ingredients with a pasty cutter or rub with fingers to form a coarse meal.

Make a well in the center and add yogurt, pumpkin and egg.  Briefly mix until dough comes together.   Make a ball, then press the dough into a circle on a greased sheet pan.  Cut into wedges and separate slightly before baking.

Bake for 15 minutes.  Prepare glaze by adding milk to powdered sugar.  When scones are cool, cover each scone with glaze.

Sunday, September 11, 2011

Jerk Turkey Burgers

Jerk spices

  • ½ cup quinoa
  • 1 teaspoon garlic, minced
  • ½ onion, small dice
  • 1 teaspoon thyme
  • 1 teaspoon curry powder
  • 1 teaspoon cumin
  • ¼ teaspoon allspice
  • ½ teaspoon ginger
  • 1 teaspoon salt
  • ¼ teaspoon pepper, ground
  • ½  teaspoon paprika
  • pinch cayenne pepper
  • 1 pound ground turkey

Cook quinoa, I use my Tiger rice cooker, I love that machine!  Combine garlic, onion, and spices with quinoa in a large bowl.

Add ground turkey, mix well(I find very clean hands work best).

Prepare grill, or grill pan.  Grill turkey burgers until nicely browned and cooked through.

Serve with or without buns and mango salsa!

Saturday, July 9, 2011

Fresh Fig Tart


  • 20-25 fresh figs, washed and halved
  • 4 ounces goat cheese
  • 4 ounces cream cheese
  • 1 teaspoon vanilla
  • ¼ teaspoon cloves
  • pinch of salt
  • raw sugar
  • 1 unbaked pie crust(sweet or savory)

In the bowl of a mixer, cream the goat cheese and cream cheese together.  Add the vanilla, cloves, and salt.

Pre-bake the pie crust, 15 minutes at 350, cool.

Spread the cheese mixture on the pie shell.  Lightly press the figs into cheese layer.
Sprinkle with raw sugar.

Bake at 350 for 30 minutes, or until lightly brown.

Sunday, April 17, 2011

Ginger Molasses Cookies

  • 1 ⅓ cup brown sugar
  • ½ cup molasses
  • 2 sticks and 6 tablespoons butter
  • 1 teaspoon salt
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 3 cups flour
  • ½ teaspoon cardamom
  • ½ teaspoon clove
  • 2 ½ teaspoons ginger 
  • 2 teaspoons fresh ginger, minced

Cream butter, brown sugar, and molasses. Add vanilla, fresh ginger, and salt, mix. With mixer blade stopped add dry ingredients to bowl.  Mix briefly.  Form into logs, wrap in plastic, chill.  Slice into 1/4" thick slices.  Place on greased sheet pan. Sprinkle with raw sugar.  Bake at 350 for 10 minutes.

Sunday, April 10, 2011

Carrot Whole Wheat Muffins

  • 4 cups grated carrots
  • 4 eggs
  • 1 ⅓ cup brown sugar
  • 1 t vanilla
  • ¼ cup wheat germ
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 2 teaspoon baking powder
  • pinch salt
  • ⅓ cup vegetable oil
  • 2 cup flour
  • 1 cup whole wheat flour
  • 6 oz pineapple juice
In the bowl of a mixer combine carrots, eggs, and brown sugar.  Add vanilla.  In a separate bowl, combine cinnamon, baking soda, baking powder, salt, and flours.  Add dry ingredients alternately with vegetble oil and pineapple juice. Mix only until combined.

Pour into greased muffin tins, and bake at 375 for 17-20 minutes.

Saturday, March 12, 2011

My Inner Indian


  • 3 pounds potato, large dice
  • 1 head cauliflower, cut into large bite sized pieces
  • 4 tablespoons olive oil
  • 1 teaspoon cumin seeds

     Indian Spice:

  • 1 tablespoon olive oil
  • 1 onion, small dice
  • 3 cloves garlic, minced
  • 2 large jalepenos, small dice
  • 1" chunk ginger, small dice
  • 1 teaspoon cumin
  • ½ teaspoon cayenne
  • ½ teaspoon turmeric

    On a large sheet pan, toss cauliflower in 2 tablespoons of olive oil and 1/2 teaspoon cumin seeds.  On a separate sheet, toss potatoes in 2 tablespoons of olive oil and 1/2 teaspoon cumin seeds.  Bake at 425.  Cauliflower will get nicely browned in about 25 minutes.  Potatoes will be golden in about an hour.

    While the potatoes and cauliflower are roasting, prepare the Indian Spice mixture.  Saute onion in olive oil until translucent, add garlic and spices.  Continue cooking for about 10 minutes.  

    Toss cauliflower and potatoes with spice mixture.  Serve.

    Homemade Taco Seasoning

    Our family loves tacos and we try to limit our consumption of processed foods.  This homemade taco seasoning is an easy healthy substitute for packaged taco mix.  Enjoy!


    • 2 tablespoons chili powder(I use chipotle chili powder)
    • 1 ½ teaspoon salt
    • 1 teaspoon garlic powder
    • 1 teaspoon corn starch
    • 1 teaspoon cumin
    • ½ teaspoon cayenne
    • 2 teaspoons paprika
    • 1 teaspoon oregano
    • ½ teaspoon onion powder, optional
    Combine and use to season meats and vegetables!

    Saturday, February 12, 2011

    Cheesy Skillet Cornbread

    Cornbread is the perfect accompaniment to most soups, stews, and chili.  Our family enjoys this cheesy cornbread even on its own, as a snack.  The buttermilk adds a nice tang, yummy!


    • 1½ cups cornmeal
    • 2½ cups flour
    • ½ cup sugar
    • 2 teaspoons baking powder
    • ¼ teaspoon cayenne
    • 2 eggs
    • 2 cups buttermilk
    • ½ cup butter, melted
    • 1 teaspoon salt
    • 1½ cup shredded cheese

    Combine dry ingredients in large bowl.  Make a well in the center.

    Mix eggs and buttermilk, in well.  Stir into dry ingredients.  Add melted butter.  Stir until mixed.

    Bake in large, greased, oven-proof skillet at 375, for 30 minutes.  

    Sprinkle cheese on top, and bake another 5-10 minutes.

    Sunday, February 6, 2011

    Chicken Hash

    This dish has become our Christmas morning tradition, although we have it as often for supper as breakfast, throughout the year!  It is a perfect combination of veggie goodness, as much chicken as an individual desires, and those delectable eggs!  We have gluten free folks and everyone is happy with this meal.


    • 1 large onion, sliced
    • 3 peppers, various colors, sliced
    • 2½  pounds red potatoes
    • 3 boneless skinless chicken breasts, cooked
    • olive oil
    • salt, pepper to taste
    • 12 eggs

    Saute onion, add peppers.  Cook briefly.  Heat oven 400.  

    Quarter potatoes, toss in olive oil, season, bake until roasted.

    Per order, toss peppers and onions, potatoes, and 1/2 sliced chicken breast in saute pan.  Heat through.  Place in bowl.  Top each serving with 2 poached eggs.