Ania got this recipe from her father-in-law, Bill Johnson. He used a local canned chili brand called Hypower, which might have been kickstarted by Iowa-based grocery chain Hy-Vee. We all loved their chili (it was great, for a low-rent canned chili), and for a while, they also had canned tamales that were as good as any we have had in contemporary Tex-Mex restaurants. Doesn’t say … Continue reading Bill’s Chili Dip
For Carla, no peanut butter can ever be too crunchy. Nor can any peanut butter cookie. Preheat oven to 375 degrees. Cream butter and sugars in stand mixer until fluffy. Beat in eggs and vanilla. Add peanut butter and mix until well blended. In separate bowl, mix flour, baking soda and salt. Add flour mixture to the butter mixture and blend well. Last, stir in … Continue reading Crunchy Peanut Butter Cookies
Preheat oven to 350 degrees. Combine all ingredients in large bowl and shape into 1-inch balls. Flatten balls with the tines of fork you have dipped in flour in a criss-cross pattern. Bake at 350 degrees for 10 minutes. Continue reading Grammy’s Peanut Butter Cookies
Laura makes the best cookies, by far. She has the gift. Preheat oven to 375 degrees. Mix butter and peanut butter until smoothly blended. Gradually add sugars, and beat until fluffy. Stir in vanilla and eggs. Mix dry ingredients together in a separate bowl, and add to butter mixture in thirds, mixing thoroughly after each addition. Shape dough into 1-inch balls. Place on baking sheet, … Continue reading Laura’s Peanut Butter Cookies
This is our nephew’s annual choice for his birthday cake. It’s adapted from the Ruggles Grill recipe, which is excellent, but we are happy with the adjustments we’ve made (taking chopped peanuts out of the crust – made it too oily) and swapping regular PBCs out for the seasonal ones that have a better peanut butter to chocolate ratio. Use ONLY a 10-inch springform pan. … Continue reading Reese’s Peanut Butter Cup Cheesecake
Now that hotdish and canned-soup cooking are cool again, here is one of Laura’s favorite recipes from one of her lifelong friends, Salley. Preheat oven to 350 degrees. Brown ground beef. In casserole, combine cooked beef with all other ingredients and bake for 20-30 minutes or until cheese is melted and bubbly. from Salley Imke Brand Continue reading Hamburger Casserole
Until Google, we had no idea why Grammy called this Johnny Marzetti. Now we know it was named for a dish first served at an Italian restaurant in Ohio called Marzetti’s, probably in the 1890s. But we fell off our chairs laughing when we saw it described on Wikipedia as “an American pasta dish in the cuisine of the Midwestern United States.” This very simple … Continue reading Johnny Marzetti
Sauté onion in olive oil until it turns clear. Lower heat, and add turkey; cook through. Drain and rinse beans, and add to turkey along with tomatoes and chili seasoning to taste. Serve with hot pepper sauce, cheese, sour cream, cornbread, and spoons. Definitely don’t leave out the spoons. Continue reading Black Bean and Turkey Chili
In a large skillet or a Dutch oven, brown the ground beef with the green pepper and onion; drain fat. Add tomatoes, crushing with spoon, and spices. Drain and rinse beans and add to chili; heat through and serve. from Salley Cowherd Continue reading Salley’s Chili
There is a good reason why this dish became a cliché in the 1960s and 1970s – everyone served it because it was really, really good … even if the original version did call for Velveeta. Preheat oven to 325 degrees, and grease a 9 x 12 baking dish. Cook broccoli in chicken broth; reserve broth and chop broccoli into chunks. Layer chicken and broccoli … Continue reading Chicken Divan
Around Our Table 