Wash spinach thoroughly – yes, even the prewashed leaves that come in a bag. Set aside to dry. Coat the bowl of your crockpot with a splash or two of olive oil, then add the (washed) potatoes and garlic. Pour over half the Italian dressing, half of the oregano, basil, and onion powder, 1/3 of the grated cheese, and a pinch of salt. Lay the … Continue reading Crockpot Italian Chicken
Preheat oven to 350 degrees; grease a 9×13 metal baking pan. You’ll be finishing the topping under the broiler, so don’t use a glass pan. Put dates in a small bowl, and pour boiling water over them. Let stand until cool. In a separate bowl, mix flour, baking powder, soda, salt, and nuts. In yet another bowl, cream ¼ cup butter and white sugar together; … Continue reading English Cake
Full disclosure: we’ve made nameless chicken a LOT, but no longer have an actual recipe for it. These are the exact ingredients, which are probably good things to include in a cookbook. Whatever your opinion of canned soup and otherwise processed foods, we reply only this: when you want a hot, creamy, salty comfort food dinner, this is exactly what you want. Preheat the oven … Continue reading Nameless Chicken
Hey, here’s another way to use up some of that excess garden zucchini. Preheat oven to 350 degrees. In large bowl, toss all ingredients except cheese together. Place into buttered 9 x 13 baking pan. Bake at 350 degrees for 20 minutes. Remove from oven, sprinkle with the jack cheese, and return to oven to bake for an additional 10 minutes or until cheese melts … Continue reading Summer Vegetable Bake
Also called seven-layer salad, this showed up at a lot of our (indoor) summer celebrations. Straight from the 1960s, it’s too high in calories and cholesterol to be a good-for-you vegetable salad. But’s it’s delicious. In large glass bowl or trifle dish, layer from bottom: 3 cups lettuce; eggs (stand some on end around the edge of dish to decorate); peas; remaining lettuce; bacon; cheese; … Continue reading 24-Hour Salad
from Ania’s friend Sylvia Bishop Preheat oven to 325 degrees; generously butter a tube or Bundt pan. Cream sugar and butter; add yolks. Add flour, then buttermilk, soda, vanilla, and 1 teaspoon lemon juice. Beat egg whites on high speed until whites reach stiff peaks. Gently fold egg whites into batter. Pour batter into pan and bake at 325 degrees for 1 hour 15 minutes. … Continue reading Lemon Buttermilk Cake
Preheat oven to 350 degrees. Combine eggs, sugars, peanut butter, butter, and vanilla; beat on medium speed until well blended. Add flour, baking powder and salt, and continue mixing until smooth. Spread evenly in buttered 9-inch square pan, and sprinkle the chopped peanuts over the top. Bake at 350 degrees for 30 minutes – be careful not to overbake. Continue reading Peanut Butter Blondies
Preheat oven to 350 degrees. Melt chocolate and butter over low heat, stirring constantly. Gradually add honey to eggs, then add chocolate and vanilla. Add flour and baking powder to chocolate mix, and stir until dry ingredients are moistened. Pour half of the chocolate mix into buttered 9-inch square pan, and bake at 350 degrees at 10 minutes. While brownies are baking, combine cream cheese, … Continue reading Cheese Marbled Brownies
These aren’t really crispy – they’re a thin, cake-like brownie with a crisp nut topping. But this is what she called them, so we’re sticking to that. Whatever they are called, they’re delicious. (TBH, Carla usually makes a double recipe because a single doesn’t last long enough.) Preheat oven to 350 degrees. Cream butter and sugar until fluffy. In a coffee cup, mix cocoa powder … Continue reading Grammy’s Crispy Brownies
If you love reading about food, we presume you have already read Rick Bragg’s The Best Cook in the World. If you have not, do so now. Elsewhere, Bragg has written about the glory of his mother’s cathead biscuits, but for reasons best known to himself, did not include the recipe for them in that book; so far, we haven’t located it in his other … Continue reading Cat Head Biscuits
Around Our Table 