Birchermuesli

This recipe is a great, delicious version of Mueslix that you just have to make!! A few years ago we were in Chicago and stayed at the Drake Hotel. This cold oatmeal was set out in beautiful glasses on a buffet that also included meats and cheese along with typical continental fare. It was so delicious that I looked forward to having it each and every morning. When we returned home, I emailed the chef and he was kind enough to share the recipe! I will provide what was sent to me and below, I will share my version. So very good!

The recipe:

Birchermuesli
A Swiss Health Food Item; Breakfast, Lunch or Dinner; Summer or Winter

For Ten People:

2 Cups oatmeal  (I used Quaker quick oats)
3/4 cup whole milk  (I used skim)
1 cup finely grated hazelnuts or almonds (I used almonds)
1/2 c sugar
2 lbs. apples-grated with the skin on*
2 lbs. pears- grated with the skin on. *
1/2 cup lemon juice
1/2 cup plain yogurt (I used vanilla)
Honey to taste ( I did not use this)
Seasonal fresh fruit: berries, peaches and cherries
1/2 cup raisins  ( I did not use)

Whipped cream, rasberries, mint leaf-to garnish ( I did not use)

1. Soak the oatmeal in the milk for about 15 minutes
2. Add nuts and sugar
3. Mix apples, pears, lemon juice and yogurt and add to the oatmeal milk mixture
4. Add a little honey and some seasonal fresh fruit
5. Garnish with whipped cream rosette, rasberry and mint leaf
6. Enjoy your meal "en guete"!

* Dr. Bircher created this dish and he insisted on using apples and pears with the skin on.

** In my latest version I used 2 apples, 2 pears, a generous handful of blueberries, a handful of both red and green grapes, which were sliced.

Bean Burritos

I have been so caught up with Olympic Fever, that I have not posted anything on here for quite a while! Sorry about that.

Since I am feeding my sport fix right now, easy recipes are definitely being made to feed everyone else! In fact, Cracker Chicken is in the oven as I type. This has me thinking of another easy meal that we like to have...it's one of those recipes that can be made in a flash and if there are any leftovers, can be easily made into another meal or hearty snack.
The original recipe for Bean Burritos according to my recipe card shows baking at the end. I have not done this step in years, but will share the recipe in its entirety in case you opt to do that. It is good either way!

The Recipe:

1/2 Medium onion, finely chopped
2 cloves garlic, minced
1 (19oz.) can Black Beans, undrained
1 Cup Salsa
2 TBSP Cilantro (fresh), chopped (if dried, 1 TBSP)
1 tsp Chili powder
1 tsp Cumin
2 TBSP Canola (or vegetable) oil
4 Burrito size tortillasft
3/4 Cup shredded cheddar cheese
Sour Cream (optional)

In medium skillet, heat oil over medium heat. Add onion and cook until tender. Add garlic and cook 1 minute. Stir in beans (and liquid), 1/2 Cup salsa, cilantro, chili powder & cumin; bring to boil. Reduce heat to low and simmer 10 minutes. Meanwhile, preheat oven to 350 degrees. Spray 8" square baking dish with non-stick spray.  Spoon 1/2 Cup bean mixture into center of tortilla and roll. Put seam side down in dish. Repeat. Sprinkle with cheese. Bake 8-10 minutes, until cheese is melted. Serve with remaining salsa and sour cream.

Again, I have not baked these. I actually place the cheese inside, roll and serve as is. You can have the sides and even include guacamole if you like. I usually have about 1 1/2 cups of this left over and I will make nachos the next day by placing tortilla chips on plate, top with bean mixture and cheese. Cook in oven or microwave until cheese is melted.

Chocolate Chip Cake

This was not on the family favorite recipe list...but it is now! I was looking for a quick easy dessert to serve after dinner last week to celebrate the end of mid-term exams.  I pulled out a cookbook that I have had for ages Kitchen Keepsakes by Bonnie Welch & Deanna White. My husband and I used to go to Vermont every weekend to explore antique shops and would always stop in The Jelly Mill establishment while in Manchester. This is where I purchased this cookbook and have kept it handy because my favorite apple pie recipe is included, which I will share later.

This was a last minute idea, so I do not have pictures, but I will take them the next time I make this cake. And there will be a next time!

The recipe:

1 1/2 Cups boiling water
1 Cup oatmeal ( I used Quaker Oats- Quick Oats)
1 Cup Brown Sugar
1 Cup sugar
1/2 Cup shortening ( I use Crisco)
2 eggs
1 1/2 Cup Flour
1 tsp. baking soda
1/2 tsp. salt
1 Tbsp. cocoa ( I use Hershey's)
1 Cup chocolate chips (I use Nestle Toll House)
1/2 cup nuts, chopped (optional)

Pour boiling water over oatmeal in small bowl and let stand 10 minutes.  Cream sugars & shortening in separate bowl; add eggs and beat until smooth.  Add oatmeal and mix well. Add flour, soda, salt and cocoa. Beat 1 minute. Stir in 1/2 cup chocolate chips ( I used the mini chips). Pour into greased and floured 8 x 12" pan.  Sprinkle with 1/2 cup chips ( I used mini) and 1/2 cup nuts*** over top.  Bake in 350` oven for 35-40 minutes.

***I have this after the nuts because I do not like chopped nuts in my cakes. So this is purely a preference thing and I just wanted to let you know that the original recipe did include them.

This cake came out warm and gooey and was very good! I believe my family invented their own favorite take on this too-

Take 1 scoop of vanilla ice cream and place in bowl with 1 piece of cake. Microwave for 15-20 seconds. Mash and stir the ice cream and cake together. Apparently, this made "THE best dessert EVER".

Butternut Squash Soup

This recipe is for those cold days where you are craving a good soup to warm you up.  This goes great with a salad or sandwhich and is perfect for lunch or light dinner. The great thing about this creamy soup is there is no cream in it! This is one of many on the list of favorites in our house.

The Recipe:

1 - 2 Butternut squash, peeled, seeded and cut into big cubes**
4-8 Cups chicken broth
1 onion chopped
4 Tbsp butter
1-2 tsp. dill (optional)
pinch of nutmeg, garlic powder & pepper
Croutons (garlic flavor)

** If you need to save time on the peeling and cutting, grocery stores now carry pre-cut squash in the produce section.

Boil squash in chicken broth until mushy. Remove squash from broth with slotted spoon and put in blender or food processor. RESERVE ALL BROTH. Meanwhile, saute onion in butter until tender. Pour cooked onions and butter into blender or FP with cooked squash and add 1 cup of reserved broth. Puree until smooth. Slowly add puree to rest of broth. Add a pinch of dill (opt), nutmeg, pepper & garlic powder. Stir and heat through. Serve with garlic croutons.

Buffalo Chicken Dip

I originally got this recipe from my sister-in-law and I made this for a neighborhood party about 4 years ago. Believe it or not, it has been on every party table since. It is easy, quick and so good! There are many versions of this out there, but this is how I put it together.

The recipe:

2 boneless, skinless, chicken breast halves, sliced into thin cutlets.
1 (8oz.) pkg cream cheese softened.
1 bottle Franks Buffalo Wing Sauce
Cheddar & Monterey Jack cheese, shredded
Olive oil
Salt and pepper

Pour about 1 Tbsp olive oil into frying pan. Place thin sliced chicken into pan and salt and pepper each piece. Cook until golden brown. Turn and repeat with salt and pepper and until chicken is golden brown. Remove from pan and set aside. Repeat until all chicken is cooked. Cut into bite sized pieces ( or shred with two forks) and place into a dish or zip-lock bag. Cover with 1/2 bottle of Franks Wing sauce. Marinate at least 1 hour or over night. Spread softened cream cheese in bottom of 9x11" pan. Top with marinated chicken and top with shredded cheese. Bake in 350' oven for 15 minutes or until cheese is melted.

Serve with Tostitos Multigrain Tortilla Chips.

Mexican Pork Roast

This recipe is from a friend I met in Northeast PA many years ago.  Back then, computers were getting fancy, so blogs were not as popular. Having family recipes put into book form was. My friend Lisa compiled recipes from brothers, sister, mom and grandma and created The LaFrance Collection. Many good recipes in this book, but one that I make the most often is this pork roast. It is perfect for a special family meal or to serve at a dinner party. Very, very good.

The recipe:

4-5 lb. boneless center cut pork roast
1/2 tsp. salt
1/2 tsp. garlic salt
1 tsp. chili powder (divided)
1/2 C. apple jelly
1/2 C. ketchup
1 Tbsp. vinegar

Preheat oven to 325'.  Place pork, fat side up on roasting rack in large pan.  Combine salt, garlic salt and 1/2 tsp. chili powder and rub into roast. Cook in oven for 2-2 1/2 hours, or until done.  In small saucepan, combine jelly, ketchup (I use only Heinz brand), vinegar ( I use apple cider vinegar) and remaining 1/2 tsp. chili powder. Bring to a boil, reduce heat and simmer uncovered for 2 minutes.  Pour mixture over the top of the cooked roast and cook additional 5 minutes.

Cracker Chicken

This recipe originated from a Pittsburgh Steeler's cookbook that my husband had when we met. The cookbook is full of favorite recipes from the "Steel Curtain" days. I do not have it readily available at the moment, but when I do find it, I will let you know which player's spouse had shared the original recipe of "Poppy Seed Chicken".

I started making this recipe when the kids were young and soon found that poppy seeds are expensive! So, I tweeked the recipe a little. It is the most requested special birthday dinner from daughter and now son. When they see me putting this together, they always exclaim "YES! It's Cracker Chicken night!".

The Recipe

2 Boneless Chicken Breast halves, cooked and cut in bite-sized pieces
1 can Campbell's Cream of Chicken Soup
1 (8 oz.) container sour cream
3 Tbsp. butter, melted
1 sleeve Ritz Crackers, Crushed (in sleeve)

Cook Chicken Breast. If you have left over chicken, this works well too. Place cut chicken in bottom of 9x13' pan.

In separate bowl, combine soup and sour cream. Crush crackers in their sleeve (makes easy for clean up!). Pinch off about a 1/4 of the sleeve(will use this as topping) and pour the remainder in the soup mixture. Melt butter and pour about 2 Tbsp. in the soup/cracker mixture (keep last Tbsp for top). Mix all together.  Spoon mixture over the chicken and spread out to cover chicken. Top with remaining crushed crackers and melted butter.

Bake in preheated 350' oven for 30 minutes. Serve over rice.

** I have used many combinations with this versitle recipe! If I do not have Crm. of Chicken soup, I have substituted Cream of Mushroom. No Ritz? I've used Town House or Club Crackers. No butter? I've used margarine. We like to eat this over rice, but you can also serve over egg noodles if you prefer that. We also like to have with peas, but again, any vegetable will do.