Chef Mom

Chicken Oporto

2009-09-26T08:46:00.001-07:00

This is a family staple, and probably my favorite chicken dish to make. It is absolutely to die for and easy to boot!

INGREDIENTS

1/2 cup butter
1/2 lb mushrooms, thinly sliced
1/4 cup AP flour
2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
6-8 chicken breast halves
1 1/2 cups heavy or whipping cream
1/2 cup white port wine (I often substitute cooking sherry and it works wonderfully as well)

DIRECTIONS

-In 12-inch skillet over medium-high heat, in hot butter, cook mushrooms five minutes. With slotted spoon, remove to small bowl, set aside.
-On waxed paper or in small flat container (I used a square tupperward container), combine flour, salt, pepper and nutmeg. Use to coat chicken chicken breasts. In same skillet in remaining butter over medium-high heat, cook the chicken breasts until browned on all sides.
-Sitr in cream, port and mushrooms; heat to boiling. Reduce heat to low; cover and simmer 30-45 minutes or until chicken is fork-tender. The longer you have to simmer, the better it tastes!

New Orleans Pancakes

2009-09-26T08:39:00.001-07:00

This recipe comes from a typewritten cookbook I bought for 25 cents at an estate sale. It was written by the Woman's Club of The United States Public Health Service Hospital from New Orleans, Louisiana in 1967 so I figured it would have some great, old school New Orleans-style recipes. And I was right! This is one of my favorites, and I typically have all the ingredients on hand. It makes a pancake that's like a cross between a crepe and a pancake. YUM.

INGREDIENTS

4 Eggs
1 cup cottage cheese or Ricotta
1 cup sour cream
1 Tablespoon sugar
1/2 teaspoon salt
1 light cup flour

DIRECTIONS

Mix all ingredients and drop by large spoonfuls on griddle like pancakes. Serve with jams, jellies, or butter and syrup.

Spinach Parmesan Balls

2009-09-19T10:51:00.000-07:00

These make a great party appetizer, but I really love them as a dinner side. This is a great way to make vegetables palatable, it's inexpensive, uses ingredients you have on hand, and is really very easy!

INGREDIENTS

2 (10 oz) boxes frozen spinach, thawed, drained, squeezed dry
4 T butter, melted
1/2 yellow onion, diced
2 t minced garlic
1/2 t Italian seasoning
2 eggs, beaten
1 cup dry breadcrumbs
1 cup grated Parmesan cheese
1 t black pepper
1 t salt

DIRECTIONS

-Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray
-Stir all ingredients together in large mixing bowl. Form mixture into 1 1/2 inch balls and place one inch apart on baking sheet. (I made larger balls and served two to a plate as a dinner side. They were excellent.)
-Bake 15 minutes, until puffed and slightly brown. Serve warm.

Beef Hash

2009-04-30T05:05:00.000-07:00

Beef Hash sounds kind of yucky. But trust me, it tastes great! My whole family loves this recipe, and it's a great way to make a pot roast (or any beef leftovers) go an extra night. If you don't have leftovers, just buy 6 ounces of deli roast beef. Serve it for breakfast or dinner.

Ingredients

1 cup cubed, cooked beef
1 cup peeled, cubed red potato (any potato will do in a pinch)
1/2 cup chopped onion
1 Tablespoon chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon vegetable oil
1/3 cup milk

Directions

Combine first 6 ingredients. Cook misxutre in hot oil in a large skillet over medium-high heat ten minutes or until mixture is browned and potatoes are tender, stirring occasionally.

Stir in milk, cover, reduce heat, and simmer five minutes.

Noni's Turkey Continental Soup

2008-11-11T07:16:00.000-08:00

Another classic from my amazing mother-in-law, "Noni." Best turkey leftovers EVER. Don't believe me? Try it.

Ingredients

Turkey carcass
1/4 cup butter
1 cup chopped turkey
2 cups turkey broth
1 teaspoon salt
1/4 teaspoon ginger
2 tablespoons chopped onion
1 cup celery
2 cups diced raw potatoes
1 large can evaporated milk
1/4 teaspoon paprika
1/8 teaspoon vinegar
1 can cream-style corn

Directions

-Cut meat from bones. Simmer bones 3 hours in water to cover. Strain for resulting turkey broth.
-In a large saucepan, melt butter. Add chopped turkey, onion, celery, saute until onion is transparent.
-Add everything except milk and corn. Cook until vegetables are tender. Add milk and corn.

Noni's Creamed Corn

2008-11-11T07:13:00.001-08:00

I dare you to find a better creamed corn recipe than this one. Kids love it- adults do, too!

Ingredients

16 oz. frozen corn
1 cup cream
1 tsp Lawry's salt
dash Lawry's seasoned pepper
1 tablespoon sugar
1 tablespoon flour (slightly heaping)
2 tablespoons butter

Directions

-Heat cream in pan. Add corn, sugar, salt and pepper.
-Melt butter in small skillet, add flour and make a roux.
-Add roux to corn and cook until thickened.

Honey and Spice Cranberry Sauce

2008-11-11T07:04:00.000-08:00

A Thanksgiving staple.

Ingredients

1 12-oz bag fresh cranberries
1 3/4 cup apple cider or juice
3/4 cup honey
2 cinnamon sticks, broken in half
1 T grated orange peel
6 whole cloves
1 bay leaf
Pinch of salt

Directions

-Combine all ingredients in a heavy, large saucepan. Bring to boil over medium heat.
-Simmer until berries burst and sauce thickens, stirring occasionally, about 15 minutes.
-Remove sticks, cloves and bay leaf. Refrigerate. Can make up to three days ahead of time.

Roasted Pumpkin Seeds

2008-11-02T07:18:00.000-08:00

Ingredients

-Pumpkin seeds
-salt
-Old Bay seasoning (optional)
-olive oil (optional)
-soy sauce (optional

Directions

Wash seeds. Soak in water for 8-24 hours. Dry with paper towels. (They do not need to be completely dry for this recipe).
Preheat oven to 250 degrees.
Spray a tray with non-stick spray, then spread pumpkin seeds on it and season with Old Bay and salt, or whatever spices you prefer.
Roast in oven for about an hour to 1 hour, 20 minutes, taking pan out every 10-15 minutes to shake seeds around.
Once seeds are done, you might want to drizzle a little olive oil and soy sauce over the seeds, then stir them up. The soy sauce has gotten raves from others online, but I personally haven't tried it yet. I was just happy to find a recipe that didn't scorch my seeds!

Broccoli with Garlic Butter and Cashews

2008-09-23T08:00:00.000-07:00

Not only will your kids eat their broccoli, they'll beg for more! Can be made without cashews.

Ingredients

1 1/2 lbs fresh broccoli
1/3 cup butter or margarine
1 tablespoon brown sugar
3 tablespoons soy sauce
2 teaspoons white vinegar
1/4 teaspoon pepper
2 cloves minced garlic
1/3 cup salted roasted cashews

Directions

-Remove and discard broccoli leaves and rough ends of stalks. Cut broccoli into spears.
-Cook in a small amount of boiling water eight minutes or until crisp-tender. Drain well, keep warm.
-Melt butter in a small skillet over medium heat. Add brown sugar and next four ingredients.
-Bring to a boil, remove from heat. Stir in cashews. Pour sauce over broccoli and serve immediately.

Durkee's Chicken

2008-09-18T07:17:00.000-07:00

This recipe is both easy and a great money-saver. Buy the largest package of breasts you can find so that you'll have a couple of halves left over; use them in the Chicken a la King recipe the next night. Also, a jar of Durkee's is good for two batches of this chicken! My family loves it!

Ingredients

6 chicken breast halves
1/4 cup AP or whole wheat flour
1/2 cup butter, melted, or 1/2 cup oil
1/2 cup Durkee's Famous sauce (1/2 of a bottle)
3 cups cooked rice

Directions

Place flour in small, flat container, dredge chicken breast halves in it and place in single layer in shallow baking dish.

Blend butter and Durkee's; pour over chicken.

Bake, covered, at 350 degrees for 45 minutes. Uncover, bake 15 minutes more or until brown. Serve chicken atop bed of rice, pour drippings over all.

Chicken a la King

2008-09-18T06:27:00.000-07:00

Here's a perfect use for your leftover chicken dish, and it only takes a few minutes to make. I used leftover Durkee's Chicken to make this one and my family thought it was marvelous.

Ingredients

2 frozen puff pastry shells or 1 package refrigerated croissants
1 1/2 cups coarsely chopped cooked chicken
1 can cream of chicken soup, undiluted
1/4 cup of milk or half and half
1 (2 ounce) jar diced pimiento, drained (I don't use this ingredient)
1 (4-ounce) can or jar mushrooms, drained
1/4 teaspoon pepper

Directions

Bake puff pastry shells or croissants according to package directions.

Meanwhile, combine chicken and remaining five ingredients in a heavy saucepan; cook over low heat ten minutes, stirring often. Spoon into puff pasty shells or over croissant halves.

The Best Egg Salad I've Found Yet

2008-08-31T08:19:00.000-07:00

I made this egg salad for a picnic and it was delicious! Even better the next day.

Ingredients

5 large hard-cooked eggs, mashed into small pieces
2 tablespoons finely chopped celery (optional- I don't use celery)
2 tablespoons sweet pickle relish
2 tablespoons mayonnaise
1 tablespoon sour cream
1 tablespoon grated onion (use a sprinkling of onion powder if you don't have onion on hand)
3/4 teaspoon dried salad seasoning (I used Italian dressing seasoning)
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon ground black pepper
white sandwich bread

Directions

Combine first 11 ingredients in a bowl until blended. Cover and chill 3 hours.

Spread 2 tablespoons egg mixture evenly on bread. If cutting into finger sandwiches, freeze bread 15 minutes to make it easier to slice.

Creamy Spinach Ravioli

2008-07-12T05:43:00.000-07:00

This one is super easy and super fast, and pretty and delicious enough to serve to guests. Big winner here!

Ingredients:

-2 packages refrigerated cheese ravioli
-1/2 cup (1/2 8 ounce tub) cream cheese with chive and onions
-1 cup milk
-1/4 cup plus 2 tablespoons grated Parmesan, divided
-4 cups baby spinach
-2 tablespoons chopped fresh dill
-Grated peel from one lemon
-6 cherry tomatoes, quartered

Directions:

Cook pasta as directed.

Meanwhile, place cream cheese in large skillet. Add milk, cook on medium heat until melted and well blended, stirring frequently. Add 1/4 cup of the Parmesan, spinach, dill and lemon peel. Mix well.

Drain pasta. Add to cream cheese sauce, toss to coat. Serve topped with tomatoes and remaining 2 tablespoons Parmesan cheese.

My Favorite Macaroni and Cheese

2006-10-24T12:58:00.000-07:00

Delicious and easy and in honor of Katie Allison Granju.

Ingredients

1 8-oz. package elbow macaroni, cooked
2 cups cream-style cottage cheese
1 8-oz. carton sour cream
1 egg, slightly beaten
3/4 teaspoon salt
2 cups shredded sharp cheddar cheese
Paprika

Directions

Drain and rinse macaroni, set aside. Blend cottage cheese, sour cream, egg, salt and cheddar. Fold in macaroni. Spoon into lightly greased 2-quart casserole. Sprinkle with paprika. Bake at 350 degrees for 45 minutes. Yum!

Delicious and Quick Mini-Pizzas

2006-07-10T12:23:00.000-07:00

These mini-pizzas are a wonderful last-minute option and they taste great. Most adults won't be able to eat more than two pizzas, since the crust rolls out larger than you'd expect. I've found that one can of biscuit dough is plenty for a family of four.

Ingredients

1 can Grands Biscuits
Pasta/pizza sauce
Monterrey Jack cheese, shredded
Pepperoni

Directions

-Spray nonstick cookie sheet with spray oil. Roll out biscuit rounds into mini-pizza crusts, about 5 inches in diameter, and place on cookie sheet.
-Top crusts with a tablespoonful of pasta sauce, cheese and pepperonis. Bake for about 8-10 minutes, or until cheese is melted and crusts are golden brown.
-Try other toppings if you'd like. Some time, I'm going to try alfredo sauce, cheese and bits of that prepackaged roasted chicken.

An Excellent Lasagna

2006-04-17T14:35:00.000-07:00

This is a very nice, mild lasagna, without being bland. My family absolutely LOVED it. Next time, I will probably make 1 1/2 times the meat sauce called for in the recipe- but it is very good as is.

Ingredients

1 pound ground beef
1 clove garlic, minced
1 teaspoon dried parsley flakes
1 teaspoon dried basil
1 (16-oz.) can tomatoes, undrained
2 (6-oz.) cans tomato paste
1/2 (16-oz) package dried lasagna noodles
2 large eggs, beaten
2 (12-oz) cartons ricotta cheese
1/2 teaspoon pepper
1/2 cup grated Parmesan
1 lb thinly sliced mozzarella

Directions

-Brown ground beef in a large skillet, stirring until meat crumbles, drain. Add garlic and next 4 ingredients, partially cover and simmer 15 minutes or until sauce is thick, stirring occasionally.
-Cook lasagna noodles according to package directions, drain.
-Combine eggs and next three ingredients, stirring well.
-Spread about 1/2 cup meat sauce in a greased 13x9-inch baking dish. Layer half each of noodles, ricotta mixture, mozzarella cheese, and meat sauce. Repeat layers. Cover and bake at 350 degrees for 30 minutes. Let stand 10 minutes before serving.

Serves: 6-8

Yummy Low-Cal Fish and Chips

2006-03-04T09:18:00.000-08:00

*If you want to make this dish really low-cal, skip the butter and spray the pan with cooking spray instead, as the original recipe directed me to do. The potatoes won't come out as good, though.
Otherwise, prepare as directed and lay off the potatoes if you're watching calories. The fish is still low-cal even as prepared below, because by the time you put it on the baking pan, most of the butter has been absorbed by the potatoes or run to the sides of the pan. Kids LOVE this meal, too! I serve it with salad.

Ingredients

2 large baking potatoes
2 pouches Extra Crispy fish or chicken coating (I've had best results by far with Kraft Oven Fry Extra Crispy Chicken)
1 package Italian Seasoning powder
1-1 1/2 pound cod, haddock or halibut (I use cod)
1/4 cup mayonnaise
1 stick butter
Garlic Salt

Directions

-Heat oven to 400 degrees. Melt butter in oven on large, shallow baking pan with sides. Cut potatoes lengthwise into eight wedges. Cut wedges in half. Arrange on pan, sprinkle with 1/2 Italian seasoning and garlic salt to taste. Bake 20 minutes.

-Meanwhile, reserve 1/4 cup of coating for potatoes. Place remaining coating in shallow bowl.

-Dip fish fillets in mayonnaise, dredge in coating.

-Remove potatoes from oven, turn over and move to sides of pan, leaving space in center for fish fillets. Sprinkle potatoes with remaining Italian seasoning and with reserved coating.

-Add fillets to pan, cook 15-20 minutes or until fish flakes easily with a fork. Serve with tartar sauce.

Homemade Tartar Sauce

Ingredients

1 cup mayonnaise
1 Tablespoon sweet pickle relish
1 Tablespoon minced onion
2 Tablespoons lemon juice
Salt and pepper to taste

Directions

-Mix mayo, relish and onion. Stir in lemon juice. Season to taste.

-Refrigerate at least one hour before serving.

Company Beef Stroganoff

2006-02-11T08:07:00.000-08:00

I've tried about five beef stroganoff recipes and every one of them sucked. But I kept looking- I knew that somewhere, somehow, I was going to find a good, nay, a great Beef Stroganoff recipe. And here it is. The best Beef Stroganoff- ever.

Ingredients

1 pound beef tenderloin, cut into thin, bite-sized pieces (I used thinly sliced sirloin tip).
2 tablespoons butter
1/2 pound fresh mushrooms, sliced
1/2 cup minced onion
1 can beef consomme
2 tablespoons ketchup
1 minced garlic clove
1 teaspoon salt
3 tablespoons flour
1 cup sour cream

Directions

-Melt butter in pan. Add mushrooms and onion. Cook until tender (about 5 minutes). Remove mushrooms and onion.
-Add beef and brown.
-Reserve 1/3 cup consomme. Add to pan remaining consomme together with ketchup, galic and salt. Stir. Cover and simmer 15 minutes.
-Add remaining consomme and flour. Stir.
-Add onion and mushrooms. Heat to bubbling, stirring constantly for one minute. Reduce heat to low.
-Stir in sour cream. Keep on low so sour cream does not bubble.
-Serve over rice or noodles (I used a bag of egg noodles. Delish).

Mediterranean Shrimp Scampi

2006-01-07T09:38:00.000-08:00

Easy? Check. Low-cal? Check. Inexpensive? Check. Delicious? Check.

Ingredients

1 tsp olive oil
5 minced garlic cloves
1/2 cup fresh chopped parsley
1 can petite diced tomatoes, drained
1 1/2 lbs 31-40 count shrimp
1 cup crumbled feta
8 oz. thin spaghetti noodles, cooked
4 tablespoons chopped green olives (optional)
Chardonnay

Directions

-Preheat oven to 400.

-In dutch oven or heavy saucepan, heat oil on medium heat. Add garlic, saute 30 seconds. Add 1/4 cup parsley and tomatoes, add enough Chardonnay to simmer. Reduce heat and simmer about 10 minutes.

-Add shrimp, cook until opaque- about five minutes. Add a little more Chardonnay if needed.

-Blend mixture with cooked spaghetti noodles. Pour into baking pan. Cover and bake 10 minutes.

-Add five Tablespoons of green olives and feta. Mix. Top with fresh chopped parsley. Pour remaning broth over all.

Champagne Shrimp and Pasta

2006-01-01T16:25:00.000-08:00

This is my New Year's Eve special. It is FABULOUS and quick and easy. It tastes like something you'd eat in a four-star restaurant.

Ingredients

8 oz. angel hair pasta
1 tablespoon extra virgin olive oil
1 cup fresh sliced mushrooms
1 1/2 lbs medium shrimp, peeled and deveined
1 1/2 cups champagne
1/4 teaspoon salt
2 tablespoons minced shallots
2 plum tomatoes, diced
1 cup heavy cream
salt and pepper to taste
3 tablespoons chopped fresh parsley
freshly grated parmesan cheese

Directions

-Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water 6 to 8 minutes or until al dente; drain.

-Meanwhile, heat oil over medium-high heat in a large frying pan. Cook and stir mushrooms in oil until tender. Remove mushrooms from pan and set aside.

-Combine shrimp, champagne and salt in the frying pan and cook over high heat. When liquid just begins to boil, remove shrimp from pan. Add shallots and tomatoes to champgne; boil until liquid is reduced to 1/2 cup, about 8 minutes. Stir in 3/4 cup cream; boil until slightly thick, about 1 to 2 minutes. Add shrimp and mushrooms to sauce and heat through. Adjust seasonings to taste.

-Toss hot, cooked pasta with remaining 1/4 cup of cream and parsley. To serve, spoon shrimp with sauce over pasta and top with Parmesan cheese.

Yummy Breaded Chicken Drumsticks

2005-12-14T11:13:00.000-08:00

I make this one for the girls a lot. It's cheap and easy and I always have the ingredients on hand. You will be surprised how good these drumsticks taste. Very low-cal, too.

Ingredients

1/2 cup dry breadcrumbs
2 t. onion powder
2 t. curry powder
1/2 t. dry mustard
1/4 t. salt
1/4 t. galric powder
1/4 t. paprika
1/4-1/2 t. ground red pepper
1/4 c. milk
12 drumsticks, skinned
cooking spray

Directions

-Combine first eight ingredients in a shallow dish.
-Dip chicken in milk, coat with crumb mixture and place in 13x9 dish coated with spray. Coat chicken with cooking spray.
-Bake at 375 degrees 1 hr and15 minutes, or until done.

Turkey (or Ham or Chicken) Tetrazzini

2005-11-26T19:25:00.000-08:00

Bye bye leftover turkey (or chicken or ham). Hello yum. I usually don't like tetrazzini much, but this one rocks. And it's even better the second day. Leftover leftovers. It just doesn't get any better than that.

Ingredients

1 can cream of mushroom soup
1 jar alfredo sauce
2/3 cup milk
3 1/2 cups chopped cooked turkey, chicken or ham
12 0z. thin spaghetti, cooked
1 (8 oz.) package sliced mushrooms
1 1/2 cups shredded baby (or regular) swiss
1 cup shredded Parmesan, divided
1/2 cup crushed garlic and onion croutons
1/4 teaspoon Paprika

Directions

-Whisk together soup and milk in large bowl. Whisk in Alfredo sauce. Stir in turkey and next three ingredients. Stir in 1/2 cup Parmesan cheese. Pour into lightly greased baking dish.
-Stir together remaining Parmesan, crushed croutons and Paprika. Sprinkle over casserole.
-Bake, covered, at 375 degrees for 30 minutes. Uncover and bake 15 more minutes or until golden brown and bubbly. Let stand 10 minutes before serving.

Easy Yeast Rolls

2005-11-25T08:14:00.000-08:00

I made these for Thanksgiving and I swear I'm only doing homemade bread from now on. They are fabulous, cheap and just as easy as frozen rolls, really.

Ingredients

1 cup warm water (105-115 degrees- I just ran it to feel like bathwater and it was fine)
2 packages active dry yeast
1 stick butter, melted
1/2 cup sugar
3 eggs
1 teaspoon salt
4-4 1/2 cups unbleached, all-purpose flour

Directions

-Combine warm water and yeast in a large bowl. Let the mixture stand until yeast is foamy, about five minutes.
-Stir in butter, sugar, eggs and salt. Beat in flour, 1 cup at a time, until dough is too stiff to mix (more or less flour may be needed). Cover and refrigerate 2 hours or up to four days.
-Grease a 13 x 9 inch baking pan. Turn the chilled dough onto a lightly floured board. Divide dough into 24 equal-sized pieces. Roll each piece into a smooth round ball; place balls in even rows in the prepared pan. Cover and let dough balls rise until doubled in volume, about one hour. (I didn't do this last step- instead, I just made the rolls only slightly smaller than normal size and they expanded a bit in the oven and were wonderful).
-Preheat oven to 375 degrees. Bake until rolls are lightly browned, 12-15 minutes. Brush warm rolls with melted butter, if desired.

Cranberry Apple Casserole

2005-11-21T06:45:00.000-08:00

My mom brought this for Thanksgiving several years ago and I've been making it ever since. It's one of her friend's family recipes and you won't believe how good it is- and how simple it is to make. Tastes like a dessert, really. I LOVE it- and normally, I can't stand cranberries!

Ingredients:

3-4 sliced, unpeeled apples
1 (12 oz) bag cranberries
1/2 cup white sugar
1/2 cup brown sugar
1 cup oatmeal (the real kind, not instant!)
1 cup chopped pecans
1 stick melted butter

Directions:

-Layer 1/2 cranberries, then 1/2 apples, then 1/2 sugars, then 1/2 oatmeal. Repeat layers. Drizzle butter over the top.
-Bake 45 minutes at 350 degrees.
-Five minutes before removing from oven, sprinkle nuts on top and finish baking.

Party Potatoes

2005-11-21T06:40:00.000-08:00

This ain't your ordinary mashed potaters. Save this recipe for special occasions. It's one of my Thanksgiving staples.

Ingredients:

1 (5 lb) bag white potatoes, peeled and boiled
1 (8 oz) package cream cheese, softened
1/2 cup butter, melted
1 (8 0z) carton sour cream
1 small onion, grated
1/4 cup chopped chives
Salt and pepper to taste
1/2 pint unsweetened whipping cream, whipped
6 oz. Cheddar cheese, grated
1/2 lb bacon, fried, drained and crumbled (use turkey bacon if you want to make this slightly more healthy)

Directions:

-Drain potatoes, cream.
-Mix with cream cheese, butter, sour cream, onion, chives, salt and pepper.
-Spread in greased 13 x 9 inch casserole dish.
-Ice with whipped cream. Sprinkle with cheese and bacon.
-Bake at 350 degrees for 20 minutes. If not browned on top, place under broiler.

The Thanksgiving Dish Everyone Raves About- Sausage and Wild Mushroom Stuffing

2005-11-20T20:46:00.000-08:00

I have honed my Thanksgiving dishes down to only the very best. I still try a new one each year, but I'm only including the tried and true favorites on this blog. This stuffing is pretty much guaranteed to be the very best thing on the table. It ROCKS. And it's easy. And everyone will talk about it and beg you for the recipe.

Ingredients:

1/2 pound ground pork sausage
1/2 teaspoon salt
1/2 cup butter
1 bunch green onions, sliced
2 pounds mixed wild mushrooms (shiitake, portobello, enoki, crimini) sliced
1 large onion, sliced
1 (14 1/2 oz.) can chicken broth
1 (8oz) package herb-seasoned stuffing mix (I use Pepperidge Farm)
1/2 t. pepper
1 t. sage
1 t. rosemary
1 t. thyme

Directions:

-Brown sausage in large skillet or saucepan. Drain and set aside.
-Melt butter in skillet. Add mushrooms and onions, saute until tender. Stir in sausage, broth and remaining ingredients.
-Spoon 4 cups of stuffing into turkey if desired.
-Place remaining stuffing into 13x9 greased baking dish.
-Bake at 375 30-45 minutes or until lightly browned.

Garlic Shrimp on Couscous

2005-11-17T05:53:00.000-08:00

I just tried this recipe two nights ago and it is fabulous. It's definitely special enough to serve to company, but easy and fast enough for your family. It also reheats well. Some of the ingredients sound slightly exotic, but I was able to find all of them in my oh-so-standard supermarket.

Ingredients

1 1/2 lbs. (31/40) shrimp, peeled and deveined
1 Tablespoon olive oil
4 cloves garlic, minced
1 teaspoon dried tarragon, crushed
1/2 teaspoon dried thyme, crushed
1/4 teaspoon Old Bay seasoning or celery salt
1 (5.6 oz) package toasted pine-nut-flavored couscous
1 soup can chicken broth
1 (8 oz) jar oil-packed dried tomatoes, drained and chopped
2/3 cup sliced green onions
1/3 cup lemon juice
1/4 cup butter, melted
1 (6 oz) package fresh baby spinach
12 pitted olives, halved (optional)
1 Tablespoon fresh parsley (optional)
Shredded Parmesan cheese

Directions

-Place shrimp in large self-sealing plastic bag or large bowl. Add oil, garlic, tarragon, thyme and Old Bay. Toss shrimp in mixture to coat evenly. Marinate in refrigerator for one hour.
-Prepare couscous according to package directions, using 1 1/4 cups chicken broth in place of water. Stir tomatoes and onions into couscous. Set aside.
-In bowl, combine lemon juice and melted butter. Set aside.
-In a large skillet, cook and stir shrimp with marinade over medium heat for 3-5 minutes or until shrimp turn opaque.
-Pour half of butter mixture over shrimp.
-Line bottoms of individual bowls with baby spinach. Spoon couscous mixture over spinach. -To serve, arrange shrimp on couscous, spoon remaning butter mixture over all. Sprinkle with olives, parsley and Parmesan if desired.

Yield: 4 servings

Taco Casserole

2005-11-12T20:00:00.000-08:00

Here's a great, easy dinner that my whole family loves. Trust me, it's even better than it looks. You won't be disappointed...

Ingredients

1 lb lean ground beef
8 oz. macaroni
1/2 cup chopped onion
1 can condensed tomato soup
1 (14.5 oz) can diced tomatoes
1 package taco seasoning
2 oz. shredded Cheddar cheese
2 oz. shredded Monterrey Jack cheese
1 cup crushed tortilla chips
1/2 cup sour cream
1/4 cup chopped green onions

Directions

Preheat oven to 350 degrees.
Cook pasta in a large pot of boiling water until al dente. Drain.
In a large skillet, cook and stir ground beef and chopped onion over medium heat until brown. Mix in tomato soup, diced tomatoes and taco seasoning mix. Stir in pasta.
Spoon beef mixture into a 9x13" baking dish.
Bake 30-35 minutes, until the cheese is melted.
Sprinkle crushed tortilla chips over individual portions (or over entire casserole if it's for a party and won't be reheated- I learned the hard way that the chips become soggy if you have leftovers). Serve with chopped green onions and sour cream, if desired.

Incredible Chicken and Broccoli Pot Pies

2005-10-31T11:18:00.000-08:00

These come from my mom's personal cookbook. I finally tried them last night and they are surprisingly wonderful. Pretty, too. The cheese sauce is my own recipe.

Ingredients

2 cans of Pillsbury Grands biscuits
2/3 cup shredded cheddar cheese
2/3 cup Rice Crispies
2 tablespoons margarine
1 cup cooked cubed chicken or turkey (I used Tyson's pre-grilled chicken as a shortcut)
1 can condensed cream of chicken or cream of mushroom soup
1 pakcage frozen hopped broccoli, cooked and well-drained
1/3 cup sliced almonds
Cheese sauce

Directions

Heat oven to 375 degrees. Separate biscuit dough and place each biscuit in greased muffin cup; press dough to cover bottom and sides, forming 1/4-inch rim.
Spoon about a tablespoon of cheese, then a tablespoon of cereal into each cup; dot each cup with margarine.
Combine chicken, soup and broccoli; spoon about 1/3 cup over cereal. Sprinkle with almonds.
Bake at 375 degrees for 20 minutes or until biscuit cups are deep, golden brown. Top with cheese sauce if desired.

Cheese Sauce

Ingredients

1 tablespoon butter
1 tablespoon flour
1/4 teaspoon salt
dash pepper
1/4 teaspoon paprika
1/2 cup half-and-half or milk
1/2 cup shredded cheddar
1/8 teaspoon dry mustard

Directions

In heavy saucepan over low heat, melt butter.
Add flour, salt, pepper, and parika to melted butter. Over low heat, stir together until smooth.
Gradually stir in milk, cook stirring constantly until thickened and smooth.
Add cheese and mustard to hot sauce, stir until well-blended. Serve immediately. Also great over vegetables.

Too Good to be Meatloaf

2005-10-21T05:26:00.000-07:00

I've never liked meatloaf- until I found this recipe. This meatloaf has become a staple in my house. I even serve it when friends come over. My husband loves meatloaf and orders it often, but he says this is hands down the best meatloaf in the world... and I'm inclined to agree with him.

Ingredients

1 1/2 pounds ground chuck
1 cup soft bread crumbs
1 egg, beaten
2 teaspoons prepared mustard
1 1/2 teaspoons salt
1 teaspoon horseradish
1 teaspoon Worcestershire
1/2 teaspoon thyme leaves
1/4-1/2 teaspoon rosemary leaves, crushed
1/8 teaspoon pepper
1 (8-ounce) can tomato sauce
1 1/2 cups shredded Cheddar cheese

Barbeque sauce ingredients

1 clove garlic (whole or minced)
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon pepper
1/8 teaspoon oregano
1/2 cup tomato sauce
1-2 tablespoons honey

Directions

Combine all ingredients except cheese and Barbeque sauce. Shape into 14x10" rectangle on sheet of waxed paper. Sprinkle meat mixture with cheese. Beginning at short end of rectangle, roll in jelly roll fashion (lift waxed paper to aid in rolling). Press together ends and edges to seal.
Bake at 350 degrees for 45 minutes.

Ten minutes before meatloaf is ready, brown garlic in olive oil. If you've used a clove, discard garlic. Add other ingredients to oil (use splatter guard, because it will bubble), simmer until bubbly.

Pour sauce over meatloaf, bake 15 minutes more. Let stand ten minutes before serving.

Prep/ Cook time: 1 hr. 15 minutes
Serves: 6

Hummingbird Cake

2005-10-13T19:19:00.000-07:00

This is, quite simply, the best cake ever made. Moist, dense, rich, heavy cake with an amazing frosting. Bake this when you want to stun someone with your insane Marthaness.

Ingredients:

3 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
3 eggs, beaten
1 1/2 cups vegetable oil
1 1/2 teaspoons vanilla extract
1 (8-ounce can) crushed pineapple, undrained
1 1/2 cups pecans, lightly toasted and chopped
5 very very ripe bananas, mashed

Directions

In a large mixing bowl combine the dry ingredients. Add the eggs, vegetable oil, stirring until the dry ingredients are moistened. Do not beat. Stir in the vanilla, pineapple, one cup of pecans and bananas. Spoon the batter into two well-greased and floured 9-inch cake pans. Bake at 350 degrees for 25 to 30 minutes or until a cake tester inserted into the center comes out clean. Cool in pans for ten minutes, remove to racks and cool. Spread with frosting.

Cream Cheese Frosting

Ingredients:

2 (8 ounce) packages cream cheese, softened
1 cup butter, softened
2 (16-oz) packages confectioners' sugar, sifted
2 teaspoons vanilla extract
1/2 cup pecans, lightly toasted and chopped

Directions:

In a bowl, combine the cream cheese and butter, beating until smooth. Add the confectioners' sugar, beating until light and fluffy. Stir in the vanilla and pecans.

Million Dollar Deep Dish Pizza

2005-10-04T04:54:00.000-07:00

This recipe was adapted from the Pillsbury Bake-Off million dollar prize winner last year. She made paninis that were good enough to slap your mama. But the mess made in cooking and eating them would make your mama slap you. After a few tries, I found a deep dish pizza recipe and threw all the panini ingredients in.
Voila! It tastes spectacular and it's loaded with spinach and protein, so it's really good for kids. This is the only spinach dish my girls will eat, by the way.

Ingredients

1/2 cup mayonnaise/horseradish mix
2 Tbsp olive oil
4 Tbsp sugar
4 boneless, skinless chicken breast halves, cooked and chopped (I run the chicken through te food processor, and for convenience, I get three packages of Perdue Short Cuts roasted chicken and use this)
2 bags fresh spinach or 2 10-oz. packages of frozen spinach
2 cloves minced garlic
1 chopped red onion
4 Tbsp vinegar (cider, red wine or Balsamic. I use cider)
3 Tbsp dried Italian seasoning
1 cup Monterrey Jack shredded cheese
2 rolls of refrigerated pizza dough

Directions
-Heat oven to 425 degrees. Coat cast iron skillet or other heavy ovenproof skillet with cooking spray. Place one roll of dough inside skillet. Bake five minutes. Remove from oven.
-Meanwhile, sautee spinach until wilted or cook until thawed if frozen. Drain well.
-Heat olive oil in skillet or saucepan until hot. Add onion, cook and stir 2-3 minutes or until crisp-tender. Stir in sugar and vinegar. Reduce heat to low, simmer 3-5 minutes or until most of the liquid has evaporated, stirring occasionally.
-In large bowl, mix chicken, spinach, onions, cheese, mayo/horseradish mix and minced garlic. Spoon mix into pizza crust. Top with second pizza crust, bake 15-20 minutes at 425 degrees. Let stand 10 minutes.

Serves: 6-8
Prep time: 20 minutes
Cook time: 25 minutes

Buttermilk Chicken for Mamaloo

2005-09-30T08:59:00.000-07:00

I found this recipe in a cool old family cookbook at my husband's best friend's mother's vacation house in the country. It's easy and delicious- and since the chicken takes 2 hours to bake, it gives you a great excuse to say "Can't leave the house- I'm cooking dinner"- then curl up with a good book while the chicken bakes in the oven.

Ingredients

1 stick butter
2-3 lbs chicken breasts or thighs
self-rising flour
salt
1 can cream of mushroom soup
1 small container of buttermilk

Directions

-Melt butter in 350 degree oven in baking pan.
-Combine flour and salt- I think I used a half teaspoon of salt and a small bowl of flour- enough to coat the chicken.
-Dip chicken in buttermilk, then dredge in flour/salt mixture.
-Place chicken in pan. Bake 1 hour at 350 degrees.
-Turn chicken over in pan. Mix soup and one soup can of buttermilk. Pour over chicken. Bake another hour.

Honey Cream Filled Crescents

2005-09-21T05:55:00.000-07:00

I'm posting a lot of breakfast recipes on this site, but I ended up making these yesterday for my playgroup out of desperation (I had all the ingredients on hand) and they were superb. They got raves and were all eaten up (I made two batches) and they are just sooo easy.

Ingredients:

4 oz. softened cream cheese
3 tablespoons honey, divided
1/4 cup sliced almonds
1 pkg refrigerated crescent rolls
Dash of ground cinnamon

Directions:

-Preheat oven to 375 degrees. Mix cream cheese and 2 tablespoons of the honey. Stir in almonds.

-Unroll crescent roll dough, separate into 8 triangles. Spread one rounded tablespoon cream cheese mixture onto each triangle, roll up loosely, starting at the shortest side of triangle, rolling to opposite point (like you would normally roll up a crescent roll). Place rolls on baking sheet, curve each into crescent shape. Sprinkle with cinnamon.

-Bake 12 to 14 minutes or until golden brown. Serve rolls warm, drizzled or brushed with remaining honey.

Almond Vanilla Breakfast Ring

2005-09-13T05:57:00.000-07:00

I'm making this today for my new playgroup. It's about the best breakfast recipe I know of. Easy to make, but tastes like the most delicious, difficult gourmet pull-apart bread.

Ingredients

1 cup firmly packed brown sugar
1/2 cup butter
1/2 cup sliced almonds
1/2 teaspoon almond extract
24 frozen unbaked yeast dinner rolls
2 Tablespoons vanilla or butterscotch instant pudding

Directions

-Heat brown sugar, butter, almond extract in microwave on high for one minute. Stir until blended, microwave one minute more or until bubbly.

-Arrange frozen rolls in lightly-greased bundt pan. Drizzle sugar mixture evenly over rolls. Sprinkle with pudding mix and almonds. Cover and let stand at room temperature three hours.

-Bake uncovered on lower oven rack at 350 degrees for 30-35 minutes. Remove from oven and let stand 10 minutes.

Invert pan onto lightly greased plate. Serve warm.

For Indigo- Easy Cheesy Bacon Bites- An Appetizer

2005-09-09T10:16:00.000-07:00

These work well as an appetizer or as a fancy bread to go with a simple main course. Whatever you do with them, they're friggin' delicious.

Ingredients

4 oz. cream cheese, softened
2 tablespoons chopped onion or garlic
1 pkg refrigerated crescent roll dough
1/4 cup bacon pieces
1 /8 teaspoon pepper

Directions

-Preheat oven to 375 degrees. In small bowl, combine cream cheese, bacon, onion/garlic and black pepper. Mix well.
-Unroll crescent dough. Separate into two large rectangles on cutting board. Press perforations together to seal. Spread cram cheese mixture on each rectangle. Starting at longest side, roll up each rectangle in jelly roll fashion, press seams together to seal.
-Cut each roll into 16 slices with serrated knife. Place slices, cut side down, on baking sheet. Bake 15-17 minutes or until golden brown.

Yield: 32 appetizers

*As an alternative filling, use 1/4 cup Parmesan, 4 teaspoons of Rosemary and 1/2 cup softened cream cheese.

Barbeque Pasties

2005-09-08T05:12:00.000-07:00

If you don't have much time or energy, these are a perfect meal option. They take almost no time to make and are obscenely good. Babies and kids especially love these. Be careful not to overcook them.

Ingredients

-1 container Lloyd's Shredded Barbeque (or any other brand you can find in the supermarket meat section)
-1 can Pillsbury Grands Buttermilk or Southern Style Biscuits
-1 cup shredded Cheddar cheese

Directions

-Heat oven to 350 degrees. Grease large cookie sheet. Separate dough into eight biscuits. Roll out each biscuit to form 5 inch round. Place on cookie sheet.

-Spoon about 3 tablespoons barbeque onto half of each biscuit round. Top with 1 tablespoon cheese. Fold dough over filling, press edges with fork to seal.

-Bake 13-15 minutes or until dough is cooked, but not too brown.

Prep time: 10 minutes
Cook time: 15 minutes
Serves: 4-6

Fabulous Deep Dish French Toast

2005-09-01T07:25:00.000-07:00

This is the best french toast ever made. Make it the night before, refrigerate and pop in the oven the next morning. Great for house guests or special occasions, it has a bread pudding-type consistency.

Ingredients

8 slices bakery-quality white bread
2 eight oz. packages cream cheese
A dozen eggs
2 cups milk
1/3 cup maple syrup

Directions

Cube bread, place half in lightly greased 9 1/2" x 13" pan.
Cube cream cheese, place on top of bread. Cover with remaining bread.
Mix eggs, syrup and milk and pour over bread.
Refrigerate overnight.
Bake at 375 degrees for 45 minutes.

Prep time: 10 minutes and overnight refrigeration
Cook time: 45 minutes
Serves: 8-10 people

Boyscout Burgers

2005-08-31T08:49:00.000-07:00

You'll never go back to ordinary burgers again. Great on the grill or sauteed on the stove, topped with a little smoked gouda and sandwiched in King's Hawaiian buns if you can find them. WOW!

Ingredients

for hamburger patties:

2 lbs. ground beef
1 egg
1 medium onion, finely chopped
1/2 cup crumbs (may be made from 8 Saltines)
1/4 cup ketchup
2 Tablespoons brown sugar
1 teaspoon mustard

for hamburger sauce:

1/4 cup ketchup
3 Tablespoons brown sugar
1 teaspoon dry mustard
1/4 teaspoon nutmeg

Directions:

Combine burger patty ingredients and form patties 3/4" to 1" thick.
Combine ingredients with sauce and coat one side of patties.
Cook with sauce side to fire or pan. Add sauce second time before turning. Cook 7-8 minutes on each side, about 4 inches from medium flame if you're grilling. Turn carefully with two spatulas.

Prep time: 10 minutes
Cook time: about 15 minutes
Serves: 4-6

Ritzy Chicken

2005-08-29T07:27:00.000-07:00

This recipe is in honor of MommaK, who wrote a little blurb this morning about cooking and not always having the best results. I know how you feel! So here is one of my favorite foolproof recipes. It's pretty enough for company, yet cheap and easy enough to feed your family on an ordinary night. And it tastes GREAT.

Ingredients

2 cups Ritz cracker crumbs (I use one individually-wrapped "package" from a Ritz box of four)
3/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley (or 1 tablespoon dried parsley)
2 teaspoons salt
1/8 teaspoon pepper
1/8 teaspoon minced garlic
1 cup butter, melted
1/3 cup sherry (I use cooking sherry from the supermarket)
8 boneless chicken breast halves

Directions

With food processor, blend Ritz crackers, cheese, parsley, salt, pepper and garlic. Place in shallow dish.
Mix butter and sherry in second shallow dish.
Dip each chicken piece in butter mixture, then roll in crumb mixture. Arrange in shallow foil-lined pan. Drizzle remaining butter mixture over chicken, then sprinkle with remaining crumb mixture. Bake, uncovered, for one hour at 350 degrees.
Serve over angel hair pasta or rice.

Serves: 4-6
Prep time: 10 minutes
Cook time: 1 hour

Thai Shrimp and Noodles-or how I trick the kids into eating their broccoli

2005-08-26T07:12:00.000-07:00

I love this recipe. It's quick, easy, cheap and a great one-dish dinner. You got your protein, your starch and your vegetables. And did I mention it tastes GREAT? I get serious cravings for this all the time and its sweetness makes the girls and the baby love it, too. I bought a few special ingredients just for this dish, but now I have them on hand every time I make it.

Ingredients

8 oz. spaghetti, broken in two
1 1/2 pounds frozen broccoli florets
1 lb shrimp, peeled
1/3 cup creamy peanut butter
1/4-1/3 cup soy sauce
3 Tablespoons rice wine vinegar
2 Tablespoons toasted sesame oil
1 Tablespoon chili oil (or one Tablespoon cooking oil with a dash of Tabasco)
1 Tablespoon grated ginger (or a liberal sprinkling of powdered ginger)
3 garlic cloves, minced
4 green onions, chopped
1/3 cup chopped cashews or almonds

Directions

In dutch oven, bring water to a boil and add pasta. Cook four minutes.
Add broccoli, cook two minutes.
Add shrimp, cook 2-3 minutes or until pink.
Meanwhile, in bowl, combine peanut butter and soy. Stir in vinegar, sesame oil, chili oil, ginger and garlic.
Drain spaghetti mixture. Stir in sauce.
Chow down.

Prep Time: 5 minutes
Cook time: 12 minutes
Serves: 4

Crispy Roast Chicken

2005-08-25T08:15:00.000-07:00

This recipe isn't hard, but it looks very impressive. Tasty and low-cal too. And I like having roast chicken for leftover sandwiches and other recipes. It's in honor of Penny Pressed. Read her blog on chicken today and you'll see why!

*Bonus Points: Cut two heads of garlic in half, drizzle with one tablespoon of olive oil. Put the heads next to the chicken while it's roasting. Spread the soft roasted garlic onto crusty french bread as a side with this dish. Mm Mm good. If you like garlic, that is.

Ingredients

1/3 cup chopped onion
1/3 cup scraped diced carrot
1 Tablespoon chopped fresh (or 1/2 Tablespoon dried) parsley
3 Tablespoons dry white wine (I just use the cheap supermarket cooking white wine)
1 (3-3 1/2 lb) broiler-fryer
1/4 cup butter or margarine, melted
2 teaspoons chopped fresh (or 1 teaspoon dried) basil
2 teaspoons chopped fresh (or 1 teaspoon dried) oregano
2 teaspoons chopped fresh (or 1 teaspoon dried) thyme
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

Combine first five ingredients, gently toss. Set aside. Remove giblets and neck from chicken, reserve to send COD to Penny Pressed. Rinse chicken, pat dry with paper towels. Lightly stuff body cavity with reserved vegetable mixture. If you want tie ends of legs together with heavy string. Lift wingtips up and over back of chicken, tucking wingtips under chicken.
Place chicken, breast side up, on a rack in a shallow roasting pan. Combine butter and next five ingredients. Brush chicken with butter mixture. Roast at 375 degrees one hour or until a meat thermometer inserted in thigh is at 180 degrees. Serve on a platter.

Prep time: 25 minutes
Cook time: 1 hour
Serves: 4

Day-Old Spaghetti

2005-08-24T07:31:00.000-07:00

This is a combination of a family recipe and a dish I had at an Italian restaurant on Catalina Island. The result, I think, is unbeatable. My husband hates spaghetti, but he loves this dish. Make this the day before for an easy supper the next night- or make it the same night if you don't have time. This is always the dish I make for new moms and shut-ins, too.

Ingredients

1 large onion
Garlic Salt
olive oil
Montreal Steak Seasoning
minced garlic
1 large jar of pasta sauce
1 lb ground beef
2 cups sliced fresh mushrooms
2 cups Monterrey Jack cheese
3/4 box angel hair pasta

Directions

Dice onion and blacken in dutch oven or large saucepan in small amount of olive oil (I think blackening the onion is one of the secrets to this turning out so good).
Add a heaping teaspoon of minced garlic.
Add in the ground beef, sprinkle liberally with garlic salt and steak seasoning and brown.
Add the pasta sauce, bring to a simmer and add the mushrooms. Allow to simmer until mushrooms are tender, about 8 minutes.
Meanwhile, cook 3/4 of a box of angel hair pasta al dente. Drain pasta.
In large bowl, mix together pasta and spaghetti sauce.
Dump the whole thing into a lasagna pan, cover with 2 cups Monterrey Jack cheese. Refrigerate overnight if you have the time.
When ready to serve, cook spaghetti at 350 degrees for 30 minutes, or until heated through.
Yum!

Prep time: 30 minutes
Cook time: 30 minutes
Serves: 6

Scrumptious Pumpkin Bread/Muffins

2005-08-23T07:45:00.000-07:00

This is my mother-in-law's recipe and man, is it ever good. Here's my favorite part-- Every slice is more than a full serving of Vitamin A (the vegetable vitamin) and beta carotene for the day- So my baby, who won't touch carrots, is getting her beta carotene groove on because she can't get enough pumpkin bread. If you really want to make this special, add yummy drizzly icing (see recipe posting below).

Ingredients

3 1/2 cups flour
3 cups sugar
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1 1/2 teaspoons salt
4 beaten eggs
1 cup vegetable or corn oil
2/3 cup water
1 large can or 2 small cans pure pumpkin

Directions

Mix in one bowl all dry ingredients (flour, sugar, baking soda, salt, cinnamon, nutmeg).
Mix in one bowl all wet ingredients (eggs, oil, water, pumpkin).
Pour wet ingredients into dry and blend.
Pour into loaf pans (This makes one large and one small loaf or three small loaves or 24 regular-sized muffins).
Cook at 350 degrees for about one hour (small loaves take a little less time, large loaves take a little more time- I insert a long toothpick into the center to make sure it's done) or 25 minutes if making muffins.
Enjoy!

Prep time: 10 minutes
Cook time: 1 hour
Serves: 12 or more

Yummy Drizzle Icing

2005-08-23T07:41:00.000-07:00

Send your favorite pumpkin or banana bread over the top with this cream cheese drizzly icing.

Ingredients

3-4 Tablespoons cream cheese (room temperature)
3 Tablespoons milk
1 cup powdered sugar
1/2 teaspoon vanilla

Directions

Use wire whisk and beat cream cheese and milk until smooth. Add powdered sugar and vanilla and mix until incorporated. Spread over just-baked banana or pumpkin bread. Now that's good eats.