Thursday, December 23, 2010


Krumkake and Christmas .... mmmm These bring so many childhood memories! As much as I would like to say they are part of my Danish heritage; they are actually Norwegian.
My Aunt Mary Ann makes them best and much prettier. My Dad gave me this iron in 2001 (he missed his sister's Krumkake - Ha Ha!), and though I have tried tirelessly to make my Aunt's recipe, alas year after year they don't work for me .. maybe because my iron is electric and hers is not? That's what I choose to believe :)

This recipe works nicely with my iron. I found it via Kare11 out of Minneapolis (wouldn't ya know) and it is from the "Scandia Bake Shop" in St. Paul, MN; Nice!!!
You can find Krumkake Irons in department stores or a specialty store.

1/2 cup sugar
1/2 cup butter, melted
3 eggs, well beaten
1/4 tsp. ground cardamom
1/4 tsp. salt
1/2 tsp. almond extract
1/2 tsp. lemon extract
1/2 cup all-purpose flour


In a medium bowl mix all ingredients except flour.
Gradually mix in flour; stir until smooth.
Heat krumkake iron until hot over medium heat (about 6 minutes).
Using about 1 tsp. batter, drop batter onto iron. Close iron.
Bake over medium heat about 30 seconds; turn iron over. Bake until lightly browned.
Remove cookie and roll on a cone or wooden dowel while still warm.
When cool, gently slide cookie off cone.
Repeat until all batter is used.
Store loosely covered at room temperature.

Tuesday, December 07, 2010


Preheat oven to 400 degrees

1/2 cup butter, softened
1/2 cup shortening
1 1/2 cup sugar
2 eggs
2 tsp vanilla
2 3/4 flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt

Cream together butter, shortening and sugar, eggs and vanilla.
Mix in flour, cream of tartar, baking soda and salt, until well blended.
Chill dough for 1 hr - it's easier to work with.

Mix 2 Tbsp sugar, 2 tsp cinnamon and a pinch of nutmeg in a small bowl

Roll teaspoonfuls of dough into balls and roll in sugar and cinnamon mixture; place 2 inches apart on cookie sheet; bake for 8 min.

Remove from oven for 1 minute then transfer to cookie rack to cool.


You can adjust just about everything in this chili to your liking. This is the way I make it.

2 lbs. hamburger browned

1 onion chopped

1 green pepper chopped

1 reg. can chopped tomatoes

1 large can tomato sauce

1 large can (or 2 reg.cans) Chili beans (don’t drain)

1 reg. can light red kidney beans, drained

1 reg. can dark red kidney beans, drained

Couple dashes Tabasco

¼ cup med. salsa (like Pace)

2 Tbls. Chili powder (I know it seems like a lot, but it is Tbls.)

Mix all ingredients together in a large pot, Simmer for 1-1 ½ hrs.

I many times make this in my crock-pot, (be sure it is a large crock-pot, this fills mine to the brim, I think I have a 5 quart pot..), on low for 8 hrs. You can also use a large (Dutch oven) pot on the stove cover and simmer for a couple of hours on low heat, stir it once in a while so it doesn’t burn on the bottom.

Serve with diced onions, shredded cheddar cheese and Frito’s corn chips.

Thursday, October 07, 2010

Aunt Mary Ann's Sugar Cookies

Tons of memories : )

½ cup margarine

½ cup butter (can use all margarine, but she uses ½ butter and ½ margarine)

1 cup oil

1 cup powdered sugar

1 cup granulated sugar

2 eggs

1 tsp. baking soda

1 tsp. salt

1 tsp. cream of tarter

1 tsp. vanilla

4 cups flour

Mix all ingredients together. Chill dough in refrigerator for at least 1 hr. then roll into small balls, place on ungreased cookie sheet. Flatten slightly with a flat bottom glass dipped in granulated sugar.

Bake at 350 degrees 8-9 min. until just turning brown. These freeze well.

Friday, September 17, 2010

Hot Fudge, Butterscotch Caramel Cake

I took this picture with my phone so it is a bit distorted...

Oh but a cake so yummy! Serve it with a big scoop of Vanilla Ice Cream.

1 box devils food cake mix prepared as directed for two layer cake.
1 jar butterscotch caramel sauce (the thick one)
1 jar hot fudge (Hershey's is really good) warmed slightly (about 15-20 sec) in microwave.

Place first cake layer on a plate; spread 3/4 jar butterscotch caramel sauce over cake then top with second cake layer. Spread slightly warmed hot fudge over top layer, then drizzle remaining butterscotch caramel sauce over all.

All this gooey goodness will drip down the sides and some may spill over the plate..... oh yeah!

Monday, September 06, 2010

Marinated Cucumbers

2 cucumbers, peeled and sliced thin
1/2 onion, thinly sliced
1/4 cup vinegar
1-2 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon celery seed

Stir together vinegar, sugar, salt and celery seed.
Pour over cucumbers and onions.
Refrigerate at least 2 hrs (the longer the better) tossing occasionally.

Thursday, August 26, 2010

Up North There "Goulash"

Don't ask me how the folks up north came up with this, but it is comfort food for sure.
It is the best because you can adjust it to your likes any ol way ya like : -)
I first had this at my friend Marcine Miranda's house at about the age of 12.... her step-mom (Marie if my memory serves me) made this often as she had a crew to feed and mostly boys! Marcine liked to add lots of pepper to it and I believe that is what makes this taste the best. Also have a well buttered slice of white bread along side.... yummy!

1 pound ground beef
1 onion, chopped
2 cups macaroni, prepared as directed on package
1 14.5 oz can diced tomatoes
1 15 oz can tomato sauce
salt and pepper to taste

Fry ground beef and onion together till nicely browned.
Add cooked macaroni, diced tomatoes, tomato sauce, salt and pepper.
simmer slow for 20-30 minutes.
serve with well buttered slices of fresh white bead.


Thursday, August 05, 2010


Sirloin Steaks
1 Tub spreadable butter (like Land O Lakes spreadable butter with olive oil)
1/2 teaspoon (more if you like) Chopped garlic
Italian seasoning
Fresh baby spinach leaves
1/2 Cup fresh grated Parmesan cheese

Preheat oven to 400F

Stir garlic and desired amount of Italian seasoning (I just used about 3 -4 shakes) into butter.
Pound steak to tenderize and flatten to about 1/2 inch.
cut into approximately 2 inch strips.
Spread butter evenly on each strip and top with desired amount of cheese and spinach.
Roll up the steaks into pinwheels and tie with string.

Bake for 20-25 minutes.

Tuesday, July 06, 2010

Friday, July 02, 2010

Spaghetti and Meatballs

I found this recipe in the "Buca di Beppo" cookbook; it has such a nice fresh spin on old Spaghetti and Meatballs and easy too! It has loads of garlic in it too mmmm - trust me you'll love it!

2 1/2 pounds ground beef
1/2 cup grated Pecorino Romano Cheese
3/4 cup dry Italian style bread crumbs
4 large eggs
1/4 cup chopped garlic
2 teaspoons salt

In a large bowl, combine ground beef, Romano cheese, bread crumbs, eggs, garlic and salt; mix well. Shape into meatballs the size of golf balls. Makes about 40 meatballs. Cover and refrigerate for approx 1 hour.

6 garlic cloves, sliced thinly
1 large onion, diced into 1/4 inch pieces
1 celery stalk, chopped
1 carrot, chopped
1/4 cup plus 2 tablespoons olive oil
1/4 cup chopped fresh Italian parsley
2 (28-oz) cans plum tomatoes with juice
salt and pepper to taste

In a large pan sauté over medium heat the garlic, onion, celery and carrot in the olive oil until translucent. Add the parsley. Break up the tomatoes with your hands and add, with all of the tomato juice, to the pan. Add salt and pepper. Bring to a boil, then lower the heat and add the meatballs. Be prepared: sauce will significantly increase in volume, but then it will reduce back by one-third by the end of the cooking time, simmer approximately 45 minutes.

Serves 6

Serve over cooked spaghetti pasta noodles and garnish with fresh chopped basil and grated Parmesan cheese; add a salad and slice of garlic bread - awesome dinner!

Saturday, June 26, 2010

Braised Lamb Shanks

Oh this is really yummy and a must try if you like lamb.

6 lamb shanks
2 Tbls olive oil
10 cloves garlic minced
2 onions chopped
3 large carrots cut into 1/2 inch pieces
1 bottle (750ml) red wine
1 28 oz can whole peeled tomatoes
1 10 oz can chicken broth
1 10 oz can beef broth
5 tsp fresh rosemary
2 tsp fresh thyme
salt and pepper

In a heavy pot heat oil and brown lamb shanks (in batches) on all sides about 8 minutes.
Remove from pan and set aside.
Add onions, carrots and minced garlic to pot and saute unitl golden brown, about 10 minutes or so. Stir in Wine, broth, tomatoes, rosemary and thyme. Return shanks to pot pressing down to submerge. Simmer for 2 hours until tender.

Remove cover from pot; simmer for 20-30 minutes longer. Transfer shanks to platter, place in a warm (200f) oven. Simmer juice in pot until thickened, about 15 minutes. Spoon sauce over shanks. Serve with green peas and mashed potatoes, rice, or polenta. Enjoy!!!

Saturday, June 12, 2010


4 cloves garlic, minced
1 teaspoon salt
1/4 cup fresh lime juice
1 1/2 teaspoons ground cumin
2 tablespoons olive oil

Enough for about 2 lbs. of steak... or chicken (against my husbands wishes)

Whisk together and pour over steak, marinade for at least 1 hour or overnight.

grill or broil as desired. slice against the grain

Sauté onion,assorted sweet peppers.

serve with fresh tortillas, guacamole, sour cream, peco de gallo,

Tuesday, June 01, 2010

Ice Cream Cake

1 Brownie Mix (family size)
3/4 quart ice cream, softened
1 jar hot fudge sauce
15 Oreo cookies (crushed)

Soften ice cream slightly in microwave. Spread evenly in a foil lined round 9-inch pan and refreeze.
Prepare brownie mix as directed on package and pour into two round cake pans. Bake for 22-25 minutes. Completely cool and remove from pan.

Place first layer of brownies on a plate and spread 1/2 the hot fudge sauce on top. Remove ice cream from foil lined pan and put on top of hot fudge sauce, then spread the rest of the sauce on top of the ice cream and top with the second layer of brownies. Frost, and press crushed Oreo's all around then freeze several hours or overnight.

Brandon liked it!

Saturday, May 22, 2010

Sardines on Toast

Fantastic camp breakfast; a great tip we learned from our friend Mike Ponter. Yummy - Thanks Mike!

Tuesday, May 18, 2010

Easy Coleslaw

Super Easy

1 bag (Dole) shredded cabbage
1 pkg. Good Seasons Italian Dressing mix (prepared)

toss together and refrigerate for at least 1 hr.

Sunday, April 04, 2010

Easter Cake

About 25 years ago... Where has the time gone? Yes about 25 years ago while listening to a radio show (Party Line) on KATE am radio out of Albert Lea, MN; A grandma called this cake recipe in and somehow I managed to copy down all the steps. Now I have changed it up just a bit over the years, so it is much easier and quicker; this is a blast to make, and kids really have fun helping.

We were camping when I made the cake this year! I didn't have extra Jelly Beans leftover from Peter Rabbit.... but if you do, it's fun to mix a bit of coconut with a drop of green food coloring and sprinkle that on top then top the coconut with several Jelly Beans. You can use the chick peeps too, but I like the bunnies because they lay flat up against the cake.

1 cake mix (any flavor) baked as directed
1 can frositing (any flavor)

Decorate as desired.... let the kids help they love it.

Tuesday, March 16, 2010

Camping Cupcakes for Fun

Ha ha, who says you can't bake cupcakes in a Nat'l Forest! Only problem is I forgot the frosting... Wait I have "Dark Chocolate Dreams" a peanut butter blended with dark chocolate,that's the ticket! I love camping :-)

Monday, January 18, 2010

Monkey Gland Steak

I know it sounds very odd and somewhat scary; trust me it is nothing like your thinking and extremely tasty!

Monkey Gland Steak

4- sirloin, rib eye or rump steak (round steak)
1 ( 25 ml)Tbs oil
1 onion finely chopped
1 lb (500 g) fresh mushrooms
1/2 cup ketchup
1 1/2 Tbs Worcestershire sauce
1/2 cup (125 ml) chutney

Fry onions and mushrooms in oil for 5 minutes.

Combine ketchup, Worcestershire sauce and chutney.

add to onions and mushrooms and simmer a few minutes

Pour sauce over meat and cover with foil; place in a 375 f (190 c) oven until meat is tender - approximately 30-40 minutes.

South African Green Bean Salad

2 lbs. fresh green beans, trimmed
1/2 cup oil
4 Tbs fresh lemon juice
1 tsp salt
1/2 tsp fresh ground pepper
1 cup onion, thinly sliced
1/2 cup stuffed green olives, sliced

Steam green beans until tender.

In a large bowl whisk together oil, lemon juice, salt and pepper.
Add onion, olives, hot green beans and toss to coat.

Serve immediately

Grampa's Pumpkin Dessert

My dad gave me this recipe.
He has made this many times for a restaurant near his home in Puerto Vallarta, Mexico.

Grampa's Pumpkin Dessert

1 (15 oz) can pumpkin puree
1 (12 oz) can evaporated milk
3 eggs
1 cup sugar
4 tsp pumpkin pie spice
1 (18.5 oz) box yellow cake mix
3/4 cup butter, melted
1 1/2 cups chopped walnuts (I used pecans because my husband is a tad allergic to walnuts)

Preheat oven to 350 F (175 C)
Grease a 9X13 baking pan

In a large bowl mix together , pumpkin, milk, eggs, sugar and pumpkin pie spice. Mix well, and pour into pan.
Sprinkle dry cake mix over the top, scatter nuts over cake mix, then drizzle melted butter over nuts.

Bake for 1 hour or until knife inserted near center comes out clean.

Sunday, January 17, 2010


a nice Indian flat bread to go with a pot of Curry perhaps.....

1 (.25 oz) dry active yeast
1 cup warm water
1/4 cup sugar
3 Tbs milk
1 egg, beaten
2 tsp salt
4 1/2 cups bread flour

3-4 cloves minced garlic
1/4 cup melted butter

In a large bowl dissolve yeast in warm water. Let stand about 10 min. to activate yeast.
Stir in sugar, milk, egg, salt. Add flour to make a soft dough. Knead for approx 8-10 minutes until smooth and elastic. Place in a well oiled bowl, cover with a damp cloth, allow dough to rise to double its size - approx. 1 hr .
Punch down dough and knead in garlic. Pinch off pieces of dough (about golf ball size) and roll into balls. Place on tray and cover with a damp cloth, allow to rise for approx. 30 min or until doubled in volume.

Heat grill pan - I used my electric Cuisinart Griddler

Flatten one ball of dough into a circle and grill for approx. 2-3 min. brush uncooked side with butter, the flip over and grill another 2-3 min., brush the cooked side with butter and flip again for 2-3 min. until nicely browned.

Saturday, January 16, 2010


Preheat oven to 400 F

1 package frozen Pepperidge Farm puff pastry sheets- thawed

1 Tbs (15 ml) oil
1 tsp (5 ml) finely grated ginger root
1 onion, diced
2 green or red chilies, diced
1 carrot, peeled and grated
2 cloves garlic, crushed
1/2 cup (124 ml) frozen peas, thawed
2 potatoes, boiled, peeled and diced
1/2 tsp (3 ml) salt
1/4 tsp (1 ml) fresh ground pepper
1/2 tsp (3ml) cumin
1 tsp (5 ml) curry powder
1/2 tsp (3 ml) ground coriander
1/2 cup (125 ml) water

Heat oil in frying pan. Add ginger, onion, chilies, carrots, and garlic. Saute for a few minutes, the add peas, potatoes, seasonings and spices. Add water and simmer for about 10 minutes. Cool

Carefully separate puff pastry sheets and roll with a rolling pin to flatten, and widen slightly. Using a pizza cutter, cut into three strips and cut each strip into 3 squares.

Place a spoonful of cooled filling onto square of puff pastry and fold in half to make a triangle. Moisten edges of pastry and press with a fork to seal.

Brush each Samoosa with egg wash. (1 egg and 1 tbs water beaten)

Bake for 20 minutes.