Grandma Puls Blintzes

 She was my Great Grandma and a great cook and seamstress. 

1 cup flour 

dash salt

1/8 tsp sugar

1 egg + 2 yolks

1 1/2 cups milk

1 stick butter

Whisk all ing and refrigerate 30 minutes. 

Melt butter and brush on an 8" pan.

Add 1/8 cup batter to pan. Fry 1 side until browned.

Remove from pan and stack using parchment paper to separate.

Uncle Rons Marinade

 This recipe was given to me almost 40 years ago from the man who would eventually become my daughters godfather. It was created by his father who was a chef. 

2 tsp salt

3 tsp black pepper

2 Tbsp garlic powder

3 Tbsp oregano

1 cup vegetable oil

8 Tbsp worcestershire sauce

3 pounds beef stew meat

White wine

Mix all but the wine in a screw top jar. Shake well and refrigerate up to 2 weeks. 

I use beef stew meat for my kabobs. Add meat to marinating bowl and top with marinade and enough white wine to cover the meat. 

Refrigerate up to 3 days. To make the kabobs use whatever vegetables you like. I use cherry tomatoes. whole mushrooms, bell peppers, red onion cut in chunks.

Grill or broil to  your liking. I serve with rice pilaf! 

 The Best Carrot Cake

• 3 C Shredded carrots
• 1 TB Lemon juice
• 1 Can crushed pineapple drained
• 3 C Flour
• 2 C Sugar
• 2 tsp baking powder
• 2 tsp baking soda
• 2 tsp cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp ground nutmeg
• 1/2 tsp ground allspice
• 1 1/2 C vegetable oil
• 5 Eggs
• 2 tsp vanilla

• Heat oven to 350
  Combine all ingredients in bowl. Beat till mixed with hand mixer. 

  • Butter 2  8" round cake pans. Pour the mixture into them. Bake for 50 minutes, testing with a toothpick to make sure they are cooked (if they are wet when inserted and removed, continue baking for a few minutes).
  • Remove the cakes from the oven and let them rest for a few minutes before removing them from the molds, then take them out and let them cool. When cooled add a layer of cream cheese frosting. Top with remaining cake layer and slather remaining frosting over entire cake!

Strawberry Cream Pudding Pops

1 pkg instant vanilla pudding
1 cup milk
6 oz yogurt
1 3/4 cup chopped berries
3 T sugar

Make a puree with berries and sugar. You need 1 cup. Add pudding, yogurt and milk in blender with the puree. Pulse until combined well. Put in molds and freeze.

Mexican Rice

3 Tbsp vegetable oil
1 tsp garlic powder
1/2 tsp salt
1/2 tsp cumin
1/2 cup tomato sauce
14 oz hot chicken broth or water
3 Tbsp chopped cilantro
1 cup long grain rice

Heat oil on medium heat. Add rice and cook til browned.
Add hot broth, cover, cook on medium low heat appx 15 minutes. In a small bowl combine all but cilantro. Add this to rice, stir, cover and cook 10-15 minutes. Top with cilantro and serve.

My Favorite Cole Slaw

1/2 cup plain greek yogurt
1/2 cup mayo
1/4 cup buttermilk
1 1/2 Tbsp apple cider vinegar
2 Tbsp lemon juice
1/3 cup sugar
1/2 tsp salt
1/2 tsp celery seed
1/8 tsp pepper
2 Tbsp minced onion
16 oz shredded cabbage
4 oz shredded carrot

Combine all but cabbage and carrot. Mix well and refrigerate for one hour. Add cabbage and carrot. Mix well and put back in the fridge until ready to serve.

The Best Peach Pie, Courtesy of Kim Olsen (Minnie Klindt)

CRUST:

1 1/4 cups all purpose flour
3/4 tsp salt
1/2 cup butter
2 Tbsp sugar
Blend well. Pat into 9" pie pan

FILLING:
1 large can peaches, drained. Put on crust.

MIX:
1 egg or 2 egg yolks
2 Tbsp flour
1/2 cup melted butter
2/3 cup sugar
Pour over peaches.

Bake at 400 degrees 15 minutes then reduce to 300 degrees and bake for 50 minutes or until top of pie is brown.

Copycat Lawsons Dip (Hubbys Favorite)

8 oz onion and chive cream cheese
8 oz sour cream
3 Tbsp Hidden Valley Ranch salad dressing powder

Combine all. Refrigerate until ready to use.

Incredible Cough Syrup

1/4 tsp cayenne pepper
1/4 tsp ground ginger
2 Tbsp water
1 Tbsp apple cider vinegar, preferably Braggs
1 Tbsp honey

Combine all. Put in a container of choice. Use 1 Tbsp as needed. This stuff really works!!

Copycat Starbucks Frappuccino

3/4 cup strong coffee
3 Tbsp sugar
1 cup milk
2 cups of ice
3 Tbsp chocolate syrup, if desired
3 Tbsp caramel syrup, if desired

Combine all into a blender. Blend until ice is incorporated. Top with whipped cream.

Strong Coffee
2/3 cup coffee ground
3 cups water
1 tsp cinnamon, if desired
3 Tbsp brown sugar, if desired

Combine all into what ever container you wish to use. Refrigerate over night. In the morning strain the ground from the liquid. I use a metal strainer lined with a coffee filter. Keep in the fridge.

The Best Sugar Cookies

1/2 cup butter
1/2 cup lard or shortening
1 cup sugar
1 cup confectioners sugar
2 eggs
1 tsp cream of tartar
1 cup vegetable oil
4 1/2 cups all purpose flour
1 tsp salt
1 tsp baking soda
1 tsp vanilla

Combine all in mixing bowl. Beat until combined. Wrap dough in plastic wrap and chill. Roll into balls and flatten. I use a cup dipped in flour. Top with sprinkles or sugar. Bake a 350 degrees for 9-10 minutes on ungreased cookie sheet.

The Best Peanut Butter Cookies

1/2 cup butter
1/2 cup lard or shortening
1 cup brown sugar
1 cup peanut butter
1 cup sugar
2 eggs, beaten.
3 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla

In bowl mix butter, lard, brown sugar, sugar and eggs. Add peanut butter, baking soda, salt and vanilla. Mix well. Roll into balls, using a fork to flatten. Bake at 350 degrees for 10-15 minutes.

Grandma Helens Pistachio Cake

1 box white cake mix
2 packages pistachio pudding
5 eggs
1/2 cup water
1/2 cup vegetable oil
1/2 cup milk
1 1/2 tsp vanilla

Combine all ingredients in mixing bowl. Beat 5 minutes on high speed. Pour into greased and floured bundt pan. Bake 350 degrees for 65-70 minutes. Dust with confectioners sugar before serving.

Grandma Chickies Pumpkin Bread

1 cup sugar
1/2 cup brown sugar
1 cup pureed pumpkin
1/2 cup vegetable oil or butter
2 eggs
1/2 tsp ginger
2 cups flour
1 tsp baking soda
1/2 tsp salt
3/4 tsp nutmeg and cinnamon
1/4 cup water

Combine first 5 ingredients in mixing bowl, blend well. Add remaining ingredients, mix well.
Pour into a greased loaf pan. Bake for 1 hour @ 350 degrees. You can add nuts, raisins or craisins if desired.

Grandma Janet's Hamburger Dip

1 1/2 pounds ground beef
1 can cheddar cheese soup
1 small can tomato paste
1/2 green pepper, small dice
1 4 oz can chopped green chiles

Brown meat and veggies. Drain off excess fat. Add remaining ingredients. Simmer and serve warm with doritos.

Awesome Nachos

Fill your plate with your favorite tortilla chips and top with spicy

grilled chicken, black beans, salsa, sour cream, jalapeños, pepper jack cheese., Broil until cheese is melted. Top with guacamole.

Five Easy Topping to Dress Up Chicken

Dress up grilled or fried chicken breasts and elevate your meal. Try to following:

1) Top with your favorite bbq sauce, crumbled bacon and a slice of cheddar cheese.

2)  Top with Alfredo Sauce, grated parmesan cheese and fresh chopped parsley.

3) Top with a few slices of deli ham, a slice of swiss cheese and chopped chives.

4) Top with jarred roasted red peppers, greek olives and feta cheese.

All these can be made low cal by making common sense substitutions!

Grandma Puls' Kolacky Recipe

3 oz cream cheese, room temp

1/2 c butter, room temp (do not use margarine)

1 c flour

1/2 c of your favorite jam

Confectioners sugar for sprinkling

With mixer cream the cheese with butter until smooth. Add flour slowly until well blended. Roll dough into a ball, cover with plastic wrap and refrigerate for up to 2 weeks.

On floured surface, roll dough to 1/8" thickness. Using a small round cookie cutter or juice glass cut rounds in the dough then put on ungreased cookie sheet. Top with 1/2-1 tsp of jam. Bake at 350 degrees 10-12 minutes. Put on cooling rack. When cool sprinkle with confectioners sugar. 

Deep Fry Batter

1 1/2 c flour
1 1/2 tsp salt
3/4 c milk
1/2 c + 1 Tbsp hot water
3 T veg oil

Combine all. Mix well. This can be used right away but I always make it the day before and keep in a covered bowl in the fridge. This creates the lightest crispiest batter I've found. I've also experimented with different flours using 1 cup all purpose, 1/4 cup whole wheat and 1/4 cup rye flour. So good!

Coke Brined Grilled Chicken

FOR THE CHICKEN AND BRINE--

1 whole chicken (4-6 lb.)
1 liter coca-cola
1/2 cup kosher salt
FOR THE RUB
Combine -- rub over chicken and grill:


1/4 cup vegetable oil
2 tablespoons brown sugar
1 tablespoon kosher salt
1 tablespoon garlic powder
1 tablespoon ground black pepper
1 tablespoon dry mustard
2 teaspoons paprika
1 SERVE WITH:
Bourbon BBQ or Sweet Carolina Dipping Sauce

Spatchcock the chicken. Poke about 6 holes in the underside of each chicken half--this helps the brine to soak deeply into the meat. Combine the Coke and salt in a large resealable plastic bag, stirring to dissolve the salt. Place the chicken halves in the brine, seal the bag, and refrigerate for 2 hours. Preheat the grill to high.

Combine the rub ingredients in a bowl. Remove the chicken from the brine and pat dry with paper towels (discard the brine). Rub the paste over the chicken, then let it stand for 15 minutes.

Turn 1 side of the grill to low (maintain high heat on the other side). Arrange both chicken halves on the low-heat section, skin side down. Top the halves with a cast iron skillet and a brick. Cover and grill for 10 minutes, then rotate the chicken 45°. Reposition the skillet and brick on the chicken; grill for 10 more minutes, or until skin is crispy and brown.

Flip the chicken over and grill, without weight, for 20-30 minutes, or until it's 180° in the thigh.

Serve chicken with dipping sauces.

Source:

"CuisineAtHome, June 2007, pg 7"