My Mom’s Macaroni Salad
Mom’s Macaroni Salad
I am going to a big family cookout today. When I thought about what dish I would bring, I ended up choosing this salad right away. Feeling nostalgic, I guess. For summer cookouts, we always had this salad. Long enough ago that it was called macaroni, not pasta. I loved it then, and I love it now. I won’t say I don’t make other pasta salads. I do. I make all sorts of combinations, but this is the salad that brings me home. Mom used mostly mayo, with a little salad dressing like Spin Blend. She felt it gave the salad just a little more zing. I use straight mayo, but that part of the recipe is flexible. She added quite a few hard cooked eggs and I think they add a richness to the dish. My dad would cut up the celery and green onions for her. Mom liked the veggies cut into a fairly small dice in this dish, and Dad had great knife skills. I love the image of them cooking together. So here it is- a family recipe wrapped up nicely with some memories, too.
My Mom’s Macaroni Salad
1 lb. uncooked pasta, shells are preferred
Salt and pepper
Mayonnaise, about 1 cup
Salad dressing, like Miracle Whip, about ½ cup or more mayo
3-4 ribs celery, sliced thin
4-5 green onions, trimmed and sliced thin
8-12 hard-cooked eggs, cooled and peeled
Cook pasta according to package directions, but do not overcook. Rinse with cold water and drain well. Place drained pasta in a large bowl and sprinkle with salt and pepper to taste. Add dressings and vegetables and stir until well mixed. You may want to add more dressing to suit your taste. Chop eggs and stir into salad. Adjust seasonings if needed and chill before serving. Serves 8-10.
Cinnamon-Vanilla Peach Preserves
Cinnamon Vanilla Peach Preserves
After getting some peaches from a friend, I decided to make preserves with some of them. The peaches were so juicy and perfectly ripe. They smelled amazing. I knew I would not be able to eat them all. I used a basic preserve recipe, but added some vanilla and cinnamon for added flavor. I also used pectin in this batch. You can make peach preserves without added pectin, but because these were so ripe, I knew they would set better with the pectin. There is less pectin in very ripe fruit. The end result was just what I was going for. Pieces of peach, suspended in a soft gel, lightly flavored with the vanilla and cinnamon. I may have to make another batch.
Cinnamon-Vanilla Peach Preserves
4 c. sliced peaches, about 2-3 lbs. of fresh
6 T. pectin
2 T. lemon juice
1 T. vanilla extract
3-4 (4-inch) cinnamon sticks
7 c. sugar
Note: Before starting the preserves have your canning supplies ready including clean jars, lids, rings, water bath canner, funnel and ladle.
Prepare peaches by scalding in boiling water for a minute. Place in cold water, then slip off the skins. Cut in half and remove the pits and any fibrous parts near the pits. Slice peaches and place peaches and any juices in a large pot. Add the pectin, juice, vanilla and cinnamon sticks and bring to a boil, stirring often. Add the sugar and cook over high heat, stirring often, until mixture comes to a boil that you can’t stir down. Stir constantly for 1 full minute.
Remove from heat and remove the cinnamon sticks. Skim off any foam, if needed. Ladle hot preserves into clean, hot jars, filling to ¼-inch from the top. Wipe rims and screw on lids until comfortably tight. Repeat until the jars are filled. Place jars in water bath canner filled with boiling water. Water must cover the jars by at least an inch or two. Cover pot. Once water returns to the boil, start timing. Process for 10 minutes, turn off heat and leave jars in pot for 5 minutes longer. Remove jars to counter with a towel on it, or a cooling rack. Keep out of drafts. Allow jars to cool, check seals. Makes about 9 half pint jars.
Adapted from Ball Blue Book
Blueberry Cinnamon and Vanilla Jam
Blueberry Cinnamon Vanilla Jam
With an abundance of fresh berries, I just had to make some blueberry jam. I have added vanilla before, but I decided to add cinnamon to this batch, as well. I love the way berries taste with cinnamon. The new flavor combination was a great choice. So tasty. The recipe is pretty basic- blueberries, sugar and lemon juice. You don’t need pectin in this recipe. The vanilla and cinnamon just add a little something special. So here is the recipe.
Blueberry Cinnamon Vanilla Jam
9 c. crushed blueberries
6 c. sugar
¼ c. lemon juice
3 cinnamon sticks ( 4 inch)
1 T. vanilla
Pick over berries removing any stems. Rinse, drain and crush. Place berries, sugar, lemon juice, cinnamon and vanilla in a large saucepan and heat slowly until sugar has melted. Bring up heat and cook over high heat, stirring often. Stir more as mixture thickens. It will take 20-30 minutes to get to the gel stage. To check for gel stage: dip a metal spoon in blueberry mixture and hold it up sideways. Allow mixture to drip off and when two drops come together to form one larger drop- you are at gel stage. You can also use a candy thermometer. When the jam reaches 220 degrees- or 8 degrees over the temp of boiling water- you are at gel stage. Use a pair of tongs to remove the cinnamon sticks and discard them. Ladle hot jam into clean, hot jelly jars. Fill to within 1/4 inch of the top. Wipe rims and place on lids prepared according to directions on box. Screw lids comfortably tight. Place jars in boiling water bath with water at least 1-2 inches over the tops of the jars. Cover pot and start timing when water returns to the boil. Process 15 minutes. Remove jars to towel, cutting board or cooling rack in a draft-free location. Check seals once jars are cooled. Makes 8-10 jelly jars.
Source: Adapted from Ball Blue Book
A Trio of Sorbets
A Trio of Sorbets
I remember making melon balls for fruit salad, when I was a kid. My mom showed me how. It always seemed like a special occasion when we made them. I will admit, I haven’t made melon balls in a long time, but I still like the way they look.
I used melon balls at the inspiration for this dish. Funny thing is- there isn’t any melon in them. I made three different sorbets- strawberry, mango and kiwi. Each one is meant to resemble a different melon. They can be served alone and make a light, wonderful dessert. You can add a scoop of ice cream or whipped cream, if you like. You can also add some to a glass of lemonade or a summer cocktail, just for fun.
This dessert is easy to make and a nice alternative to ice cream. Don’t get me wrong, I love ice cream, but sometimes I want something lighter. Nice for those who are lactose intolerant, too.
Strawberry Vanilla Sorbet
2 c. fresh or frozen strawberries (allow frozen berries to thaw a little first)
1/4 c. sugar, or to taste
3 T. fresh lemon juice
1 t. vanilla
Place ingredients in food processor and process until smooth. Place in shallow pan and freeze. If you are using frozen berries re-freezing will take only about 1 hour. Up to 30 minutes before serving remove sorbet from freezer and allow to soften enough to break into chunks. Place in processor and blend again until very smooth. Return to freezer until needed.
Mango Honey Ginger Sorbet
2-3 large, ripe mangoes, seed and peeled
1/4 c. honey, or to taste
2-3 t. fresh grated ginger
Place ingredients in food processor and process until smooth. Place in shallow pan and freeze. Up to 30 minutes before serving remove sorbet from freezer and allow to soften enough to break into chunks. Place in processor and blend again until very smooth. Return to freezer until needed. For an even smoother sorbet, you can blend it another time.
Kiwi Lime Sorbet
6 kiwi, peeled
juice of 1 lime
1/4 c. sugar, or to taste
Place ingredients in food processor and process until smooth. Place in shallow pan and freeze. Up to 30 minutes before serving remove sorbet from freezer and allow to soften enough to break into chunks. Place in processor and blend again until very smooth. Return to freezer until needed.
To serve the sorbets, use a cookie scoop to make the “melon” balls. I made them as I was serving them, but you can also make the balls and return them to the freezer until ready to serve.
Cherry Bombs
Cherry Bombs
These little treats make a great addition to your 4th of July party. They are simple to make, with only three ingredients. You can throw them together in no time at all. I think of the cherry bombs as a type of candy. A simple, sweet treat that can be served just as they are. They can also be used to top a cake or other dessert. You can even garnish a cocktail with them. I did the same thing with strawberries, but “strawberry bombs” did not have the same ring to it.
To make the cherry bombs, you will need cherries, white chocolate and blue sugar. If you don’t have blue sugar, you can put granulated sugar in a bag, add a few drops of blue food coloring, seal the bag and shake it up. The sugar will turn blue. Wash and dry off some large, sweet cherries. Melt white chocolate, stirring until smooth. Dip the cherries in the white chocolate, then the blue sugar. Place on wax paper to firm up. Store in fridge.
Berry Cheesecakes with Shortbread Stars
Berry Cheesecakes and Shortbread Stars
I am in charge of dessert for the 4th of July and this is what we will be having. I already knew I would make the mini cheesecakes- they were requested, after all. It made sense to top them with the blue and red berry mixture to fit into the theme for the day. I originally planned to make tiny stars to put on top of the cheesecakes. Several frustrating hours later, I was unable to find my mini star cookie cutter. I ended up going with the larger star cutter instead. I have to say, I was happy with the way they came out. These desserts can be served together, or on their own.
Berry Mini Cheesecakes
12 vanilla wafers
2 (8 oz.) pkgs. Cream cheese, softened
½ c. sugar
2 t. vanilla
2 eggs
Topping
1 c. fresh strawberries, stemmed and chopped
1 c. blueberries, rinsed and drained
½ c. sugar, or to taste
Preheat oven to 350 degrees. Line 12 muffin tins with paper or foil liners and place a vanilla wafer in each one. Prepare the filling. Beat the cream cheese with the sugar until well blended. Beat in vanilla, then eggs. Remove muffin pans from the oven. Spoon the cheese mixture into the muffin tins and bake for 20 minutes, or until set. They will be pretty full and will puff up while baking. They will also settle when cooling. Combine strawberries and blueberries with the sugar. You might need less sugar if the berries are sweet. Chill until ready to use. Once cooled, arrange berries on the top of each little cheesecake. Chill before serving. Serve with cookies on the side- or on top of the cheesecakes. Makes 12.
Shortbread Stars
1/2 c. butter, softened
1/4 c. powdered sugar
1 t. vanilla
1 c. flour
star shaped sprinkles and blue sugar
In small bowl combine, butter, sugar and vanilla until smooth. Stir in flour. Chill dough 30 minutes. On floured surface, roll dough about 1/8 inch thick and cut into star shapes. Place on ungreased baking sheet and decorate with sugar and star shapes sprinkles. Bake in a preheated 300 degree oven for about 15 minutes. Edges should be golden. Cool on a rack. Makes a couple dozen stars.
Fresh Berry Crumble
Fresh Berry Crumble
When I need a last minute dessert I will often make a fruit-based crumble or a cobbler. I normally have some sort of fresh fruit around. If not, I have frozen fruit or homemade pie filling. This time I started with fresh berries- a mix of blueberries and raspberries. I topped it with an oatmeal crumble mixture and popped it in the oven to get all toasted and bubbly. Great for dessert as is, or topped with ice cream. Not too sweet, it could easily work for a brunch, too.
Fresh Berry Crumble
3-4 c. fresh berries – use any combination you like. I used blueberries and raspberries*
¾ c. sugar
¼ c. lemon juice
Zest of a lemon
2 T. cornstarch
3-4 T. water
1 c. rolled oats
2/3 c. flour
½ c. brown sugar
2 t. cinnamon
½ t. salt
¼ c. butter
3 T. half and half – you could also use milk or whipping cream
In medium saucepan combine berries with ¾ cup of sugar, ¼ cup lemon juice and the zest of a lemon. Bring to a boil and add cornstarch mixed with 3 or 4 tablespoons of cold water. Bring to a boil, stirring often. Mixture should be nicely thickened. Depending on the berries I sometimes use a little more cornstarch. Place fruit filling in a deep dish 9-inch pie pan. In mixing bowl combine the oats, flour, sugar, cinnamon and salt. Cut in the butter. Drizzle the milk over the oat mixture and stir to blend. Place oat mixture over the berry filling. Bake in a preheated 375-degree oven for 30-35 minutes- or until bubbly and the crumble topping has become golden. Serve warm or cold. Tastes great plain but also good topped with ice cream or whipped cream. Serves 4-6.
*Note: You can also make the filling using frozen berries.
Firecracker Chicken Appetizer
Firecracker Chicken Appetizer
Sometimes the best recipes happen when you don’t have time to plan. This is one of those recipes. Even better because it only uses 4 ingredients. I needed an appetizer, but didn’t have extra time for prep. I also did not have time to go to the store, so used what I had on hand. I had some boneless chicken breasts. I cut them into strips and poured a bunch of hot sauce over them. Put them in the fridge to marinade overnight. The next day I just tossed the chicken strips in breadcrumbs and fried them in a little oil. Served with extra hot sauce on the side, they were a big hit.
Firecracker Chicken
2 lbs. boneless chicken, I used breasts, but thighs would be good
3/4 c. hot sauce, plus extra when serving
2 c. bread crumbs
2 c. oil, for pan frying
Cut chicken into strips and place in a bowl. Pour over the hot sauce and stir to coat evenly. Cover and chill overnight, or even for a couple of days. Place bread crumbs in a plastic bag. Place a small handful of chicken in the bag and shake to coat. Place on a plate and continue with the rest of the chicken. Heat oil in skillet to 350- 375 degrees. fry chicken in several batches- you don’t want to crowd them in the skillet- that will make the oil col down too much. Fry for a minute or two per side. Remove to platter lined with paper towels and cook the rest of the chicken. Keep chicken warm until ready to serve. serve with extra hot sauce on the side. Serves 8 or more as an appetizer, but can be served as a main dish, too.
Homemade Chocolate “Shell” – It’s Magic
Chocolate “Shell”
I used to love getting a chocolate dipped ice cream cone when I was a kid. The ice cream shop near my house had them. I watched as the soft serve was swirled onto the cone, then dipped into a vat of melted chocolate goodness. Like magic, the chocolate hardened, and made this lovely crisp shell. Then they came out with the squeeze bottles of the stuff. Just a drizzle onto your ice cream and the chocolate hardened like, well, magic. There are a lot of recipes out there, and I tried a few. All tasted fine, but some just worked better than others. I played around and found the mix that worked best for me. It is very easy to make- just three ingredients.
Homemade Chocolate Shell
1 c. chocolate chips- I used dark chocolate chips
3/4 c. coconut oil- I used the unrefined
1/2 c. powdered sugar
Heat all together until melted. I melted mine in a microwave for 1 minute, but you could also melt over a double boiler. Stir until smooth. Store at room temp. To use, drizzle over ice cream, wait about 10-20 seconds- and it will harden.
Blueberry Cheesecake Pie
Blueberry Cheesecake Pie
This dessert came about by accident. A very happy accident, indeed. I had been canning blueberry pie filling, and had some left over. It wasn’t quite enough for another jar or a whole pie. A carton of ricotta cheese I had in the fridge, inspired me to combine two of my favorite desserts into one, fruit pie and cheesecake! I used the ricotta to make a cheesecake-like layer and then used the pie filling as a topper. It worked out great. This would also be a nice dessert for the 4th of July. Just serve with sliced strawberries and some whipped cream.
Blueberry Cheesecake Pie
Pastry for 2 crust pie- recipe- The crust recipe I used is at the bottom of the page
Cheesecake filling:
1 (15 oz.) carton ricotta cheese, full fat preferred
½ c. sugar
2 eggs
Zest of half an orange
Combine cheese and sugar and mix until smooth. Stir in eggs and zest and set aside.
Blueberry filling:
1½c. blueberry pie filling- I used homemade
Roll out half of the crust and place in 8 or 9-inch pie pan. You can roll out the top crust ahead of time, or even cut into strips for a lattice top. Cover remaining crust to keep it from drying out. Spoon cheese mixture into prepared crust. Spoon the blueberry pie filling over the cheese mixture. Top with the second crust or place strips on in a lattice design. If using a whole crust cut in decorative slits for ventilation. Moisten then crimp edges and shape decoratively or use a fork to seal. Place pie in lower half of hot oven. Bake in a preheated 425-degree oven for 15 minutes. Reduce heat to 375 and bake an additional 40-50 minutes or until crust is brown and juices begin to bubble through the slits. It edges start to brown too quickly, cover them with foil. Cool, then chill, before serving.
Flaky Pie Crust
2 c. flour
1 t. salt
3/4 c. shortening, chilled – I used chilled coconut oil- you can also use butter or lard
1 T. cider vinegar
4-5 T. cold water
Combine flour and salt and cut in shortening. Toss in vinegar and water 1 tablespoon at a time until dough holds together. Use a fork to toss the ingredients together and as soon as the mixture holds together stop adding water. Makes 2. Chill well before using.
