Perfection Salad

Grandma's Perfection Salad

This Jello salad is made with cabbage, carrots, and pineapple—and if I had known that as a kid, I probably wouldn’t have touched it. I wasn’t a fan of cabbage back then. Luckily, I didn’t find out what was really in this salad until I was much older, which gave me plenty of time to enjoy it and eventually serve it to my own family. The finely shredded cabbage adds a pleasant crunch, while the carrots bring a pop of color that makes this classic salad just as pretty as it is tasty.

 

Ingredients: 

1 c. cabbage, shredded very fine 

1/2 c. carrots, grated

1 8 oz. can crushed pineapple in juice, drain and save juice 

1(3ounce) box lime gelatin or orange

1 c. boiling water

1 c. water, with leftover pineapple juice

Directions

Using a food processor, finely shred the cabbage.  If you don't have a food processor, you can use a box grater.  I sometimes use a sharp knife and cut the cabbage in thin slices, then chop it up fine.

Next, grate the carrots. Add the cabbage and carrots into an 8x8 inch square dish, spreading them out evenly.  

Drain the crushed pineapple, reserving the juice in a measuring cup. Add ice to the juice until it measures 1 cup, then set aside. Spread the pineapple out over the cabbage and carrots.

In a medium bowl, pour in boiling water.  Add gelatin and stir until the gelatin is completely dissolved. Add the pineapple juice and ice mixture. Stir until the ice has fully melted, and the mixture is smooth.

Pour the gelatin mixture evenly over the cabbage, carrots, and pineapple in the dish. Gently stir to distribute the ingredients.

Refrigerate for about 2 hours, or until fully set.

Once firm, cut into 9 equal squares.  Serve chilled and enjoy!

Parmesan and Garlic Bread Rolls

How to Make Soft and Fluffy Garlic Parmesan Rolls

 

Garlic is a favorite in our home, and these homemade garlic Parmesan bread rolls are no exception. Brushed with melted butter and finished with a generous sprinkle of garlic and Parmesan cheese, these soft, fluffy dinner rolls are full of comforting, savory flavor. We make this easy bread roll recipe often, and once you taste how light and delicious these rolls are, they’re sure to become a regular at your table too.

Ingredients for Garlic Parmesan Dinner Rolls

3/4 c. milk
1/4 c. butter or margarine 

3/4 c. very warm water

2 envelopes, or 4 1/2 tsp. yeast
1 Tbs. sugar
4 1/2 to 5 c. all-purpose flour
1/3 c. sugar
1 1/2 tsp. salt
1 egg

For the Garlic Parmesan Topping:

1/4 cup butter or margarine, melted
3 garlic cloves, minced
1/2 c. Parmesan cheese, finely grated

Directions:

When you’re ready to bake, preheat the oven to 375°F and generously grease a 9 x 13-inch baking pan. Set aside.

In a small saucepan, warm the milk and butter over very low heat. Heat just until the milk reaches 120°F—the butter does not need to melt. Remove from heat and allow the mixture to cool to 105–110°F. 

Proofing the Yeast 

As the milk cools, it is time to proof the yeast.  In a medium bowl, combine the warm water, yeast, and 1 tablespoon of sugar. Stir gently, then place the bowl in a warm spot for about 10 minutes, or until the mixture becomes foamy and bubbly.

Kneading and Rising the Dough 

In a large mixing bowl, whisk together 2 cups of flour, the remaining sugar, and salt. Pour in the warm milk mixture and the yeast mixture. Using a wooden spoon, beat for about 2 minutes, until smooth.

Add the egg and 1/2 cup of flour, then beat for another 2 minutes. Continue adding flour gradually until the dough becomes too thick to stir.

Turn the dough out onto a lightly floured surface and knead for 8 to 10 minutes, until smooth and elastic. Add additional flour as needed to form a soft dough—it should feel tacky but not sticky.

Place the dough in a lightly greased bowl, turning once to coat. Cover and let rise in a warm place until doubled in size.

Prepare the Garlic Parmesan Topping

While the dough rises, melt the butter in a small saucepan and set aside. In a small bowl, combine the minced garlic and Parmesan cheese. Set aside.

Shape and Bake the Rolls

Once the dough has doubled, gently punch it down and turn it out onto a lightly floured surface. Divide the dough into 20 equal portions. Roll each portion into a smooth ball and arrange them evenly in the prepared baking pan.

Brush the tops of the rolls with the melted butter, then sprinkle the garlic-Parmesan mixture evenly over each roll.

Cover the pan with a tea towel, or a sheet of plastic wrap, and let the rolls rise in a warm place for about 30 minutes, or until doubled in size.

Bake at 375°F for 15 to 18 minutes, or until the rolls are golden brown and fragrant. Serve warm and enjoy!

Beef Taco Pie

 Beef Taco Pie

If you are short on time, then this recipe will serve you well for the supper dilemma of what to make. This recipe is a quick and easy way to get supper on the table in a hurry and only uses one skillet to prepare this meal in.  Top it with your favorite toppings of salsa, lettuce, sour cream and you have a great meal.  

This is one of our favorite go to recipes when we don't want to spend a lot of time in the kitchen cooking. 

Ingredients:

1 lb. ground beef

1 onion, chopped

1 red bell pepper, finely chopped

Salt and pepper to taste 

1 Tbs. chili powder

2 tsp. ground cumin

1 tsp. paprika (sweet or smoked)

1/2 tsp. dried oregano

1/2 tsp. onion powder

1/2 tsp. garlic powder

Pinch of cayenne pepper or crushed red pepper flakes

1 can (4.5 oz) chopped green chiles, drained (optional)

2 eggs

1 c. milk

1/2 c. baking mix like Bisquick

3/4 c. shredded Monterey Jack or Cheddar cheese 

3/4 c. chopped tomato

 

Additional ingredients, if desired 

Shredded lettuce

Salsa

Sour cream

 

Directions:

 

Heat oven to 400°F. 

 

In an ovenproof cast iron skillet over medium heat, cook ground beef, onions and pepper until the beef is browned and the onions are translucent. Season with salt and pepper to taste.

 

Stir in chili powder, cumin, paprika, oregano, onion powder, and garlic powder.

 

Top with chiles.

 

In a small bowl, beat eggs and milk together.  Add baking mix, mixing until blended. Pour the mixture evenly over the top of the ground beef mixture.

  

Bake about 25 minutes, or until a knife inserted in the center comes out clean. Sprinkle with cheese. Bake another 2 to 3 minutes, or until cheese is melted. Cool 5 minutes. Serve with lettuce, salsa and sour cream. 

 

Pumpkin Bars with a Crust

 Pumpkin Bars with a Crust: An Easy, Rich Dessert Everyone Loves

Pumpkin desserts aren’t just for one season—they’re delicious any time of year. If you love pumpkin pie but want something a little easier to serve, these pumpkin bars with a crust are the perfect solution. This simple, family-favorite recipe combines a creamy pumpkin filling with an easy homemade crust for a dessert that’s great for gatherings, holidays, or everyday treats. With straightforward steps and familiar ingredients, these pumpkin bars come together effortlessly and always disappear fast.

When you hear the word pumpkin, your mind probably jumps straight to pumpkin pie and Thanksgiving. My family and I absolutely love pumpkin pie, but every once in a while, we like to enjoy those classic flavors in a different way.

Many years ago, a neighbor shared her pumpkin bars with us. They were incredibly delicious, but they didn’t have a crust. Since we’re big fans of a good crust, we decided to make our own. The crust is super easy to put together—so easy, in fact, that my kids were able to make it when they were younger.

This recipe may look a little long at first glance, but don’t let that discourage you. It’s actually very simple to prepare.

In no time, your home will be filled with the cozy aroma of pumpkin and warm spices baking in the oven. These pumpkin bars are rich, flavorful, and absolutely delicious—perfect for sharing (or not 😉).

 Crust

1 stick butter melted

1 1/4 c. flour

1/3 c. brown sugar

3/4 tsp. cinnamon

1/2 c. finely chopped pecans (optional)

Filling

1 – 29 ounce can of pumpkin or 3 cups pumpkin purée

1 c. firmly packed brown sugar

1/4 c. sugar
2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. cloves
5 eggs, lightly beaten
1– 12 ounce can evaporated milk

Topping

3/4 c. of flour
1/2 c. oatmeal
1/2 c. brown sugar
1/4 c. plus 2 tablespoons cold butter cut into small pieces
1/2 c. chopped pecans (optional)

 

Directions:

 

Preheat oven to 350° F.   A 13×9-inch cake pan, ungreased.

Melt the butter in a small saucepan over low heat so it doesn't burn. Remove from heat. Stir in the flour, brown sugar, and cinnamon.  If you wish to add pecans, this is the time to mix them in as well. Mix thoroughly to combine.

Press the mixture into the cake pan. Set aside while you prepare the pumpkin filling.

 

In a large bowl, combine pumpkin, brown sugar and white sugar together.  Mix well.

 

Stir in the cinnamon, ginger and cloves. 

 

Add the lightly beaten eggs, mixing until the batter is smooth. Continue to stir the pumpkin mixture as you slowly pour in the milk.  Mix thoroughly.

Pour this mixture over the prepared crust.

Bake for 25 to 30 minutes, or until partially set. You do not want the pumpkin completely cooked yet.  

 

While the pumpkin is in the oven, assemble the topping. 

 

Combine the flour, oatmeal, and brown sugar into a medium-sized bowl. 

 

Add the cubed butter.  Using a pastry knife or two knives held together in one hand, cut the butter into the flour mixture until it becomes small particles about the size of peas. At this point, you can add the pecans if you desire.  Set aside.

Remove the pumpkin from the oven at the end of 25 to 30 minutes baking time.  Sprinkle the oatmeal, flour mixture over the top of the partially baked pumpkin. Return the pan into the oven and bake for another 15 to 20 minutes, or until a knife inserted in the center comes out clean.

Allow the pumpkin to cool before serving it with a dollop of whip cream. You can even add a sprinkle of cinnamon over the top, if desired.

 Pull Apart Garlic Bread

 

We love the taste of garlic at our house.  And that is a good thing because garlic is healthy for you.  This is an easy recipe so you can make your own garlic pull apart bread.  This fluffy bread is rich with the flavors of garlic, and butter.  

Garlic has been around for thousands of years. It can help protect you for a cold, It contains allicin, which acts as an antibiotic. It is good for your heart, it can help protect the liver from damage, improve bone health and protect against cancer.  

Dough

1/2 c. warm water
1 pkg. active dry yeast
1 Tbs. honey or sugar
1/2 c. warm milk
3 c.  flour
2 Tbs. butter, softened
1 tsp. salt

Garlic Butter Topping

5 Tbs. butter
2 to 4 cloves garlic, finely minced
1 tsp. parsley
2 tsp. Italian seasoning
1/4 tsp. salt

Directions

Set oven temperature to 350° when ready to bake. One 8 x 4 inch loaf pan, greased or buttered.

In a large mixing bowl, combine water, yeast, and honey.  Place in a warm location for 8 to 10 minutes until foamy.  

Add in milk, 1 cup flour, butter, and salt. Beat with a wooden spoon for 1 to 2 minutes. Gradually stir in the remaining flour until the dough becomes too stiff to stir.  

Turn the dough out onto a lightly floured surface.  

Knead the dough for 8 to 10 minutes until the dough is smooth and elastic.  Add more flour as needed. 

Place the dough into a lightly greased bowl. I use the same bowl that I mixed the dough in. Cover the bowl with a tea towel and place the bowl in a warm location until doubled in size.  This can take about an hour or a little longer depending on how warm the location is.

Make the garlic butter:

In a small saucepan, over low heat, melt the butter. 

Stir in the garlic, parsley, and Italian seasoning. Cook over low heat for 2 minutes, stirring frequently, so the garlic and butter do not burn.  Remove from heat and set aside while you shape the dough.

Turn the dough out onto a lightly floured surface.  Cut the dough into small 1 inch pieces.  Dip the bread into the warm, but not hot, garlic butter. Coat all sides of the dough pieces in the garlic butter, then, place them into the prepared loaf pan. Continue until every piece of dough is coated with the garlic butter and piled into the loaf pan.

Cover the pan with a tea towel and place it in a warm location for about an hour. Let rise until doubled in bulk.  Remove the tea towel.

Place the loaf pan in the oven and turn the oven on to 350°.  Bake for 30 to 35 minutes, or until golden brown.   

Baste the remaining butter mixture over the pull apart bread after you remove it from the oven.  You can also dip the pieces of bread in the butter mixture as well. Let rest for about 10 minutes before removing the pull apart bread from the pan.

Serve and enjoy.  They are always the best while warm from the oven.  

Spicy Mustard Chicken

This chicken recipe is quick and easy to prepare. You can prepare the dish in the morning and allow the chicken to marinate until supper time, or you can prepare the dish when you are ready to start supper.  The baked chicken meat turns out tender, juicy and flavorful from the tangy mustard marinade.

Ingredients

6 to 8 chicken thighs
1 onion, chopped or cut into half rings or 3/4 c. sliced shallots
2 Tbs. spicy mustard *See notes
2 Tbs. tomato paste
2 Tbs. lemon juice
2 Tbs. olive oil
1 tsp. dried thyme
1 to 2 garlic cloves, minced
1 tsp. salt
1/2 tsp.  pepper
1/2 tsp. red chili pepper flakes

Directions

Preheat the oven to 350°. Spray a 9 x 13-inch baking dish.

Put the chicken in the baking dish.

In a small bowl, combine mustard, tomato paste, olive oil, thyme, garlic, salt, pepper, and red chili pepper flake. Mix well.

Pour the marinade over the chicken. Turn the chicken over to coat both sides. Place chicken skin side up in the baking dish.

Scatter the onions over the top, allowing them to go between the chicken thighs.

Bake the chicken, uncovered, for 40 to 45 minutes until chicken is fully cooked, and the internal temperature is 175°F on a meat thermometer.

Serve warm. 

Notes:

I use spicy mustard, but you can use Dijon, or the mustard of your choice.

Onion Dip

 

We love making our own dip and this Onion Dip is no exception.  The ones you buy at the store pale in comparison with this homemade recipe of caramelized onions, cream cheese and sour cream. Years ago, we would take cream cheese and just add a packet of dry onion soup mix. This was good, but this recipe takes it over the top. 

Ingredients

3 Tbsp butter
2 c. onions, chopped
1 to 2 cloves garlic, minced
3/4 tsp. salt
1/2 tsp. black pepper
1/2 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. cayenne pepper
8 oz.  cream cheese
1/4 c.  mayonnaise
1/2 c. sour cream

Instructions

In a skillet, over medium heat, melt the butter. Add the onions.  Season the onions with salt, pepper, onion powder, garlic powder, and cayenne pepper. Cook and stir for about 5 minutes.  Reduce heat to medium low.  Cook, stirring occasionally, until the onions start to brown, then add the minced garlic.  Cook for 20 to 25 minutes until the onions are caramelized. Remove from heat and allow the onions to cool.
 In a medium bow, combine cream cheese, sour cream and mayonnaise.  Mix thoroughly.  The mixture should be smooth. Add the cooled caramelized onions to the cream cheese mixture. Mix until just combined.  Place in the refrigerator and refrigerate for at least 2 hours or longer.  This gives the onion dip a chance for the flavors to mix and mingle. Serve at room temperature with some chips.