Monday, November 29, 2010

Grandama Blankespoor's Snicker Bars

So the time has come for Christmas goodies. Our family had a sit down over coffee the day after Thanksgiving to discuss who would be making which cookies. As kids we each got to request one kind. Now mom makes the favorites, I make a few differnt ones & the sisters fill in with a mix of old & new & gluten free! My mom's list of old favorites includes very little candy because Grandma always made the candy! Well Grandma's not cooking anymore so I decided to pick up her old recipe & add it to the list thus year. Of course I made the first batch today & I don't think they will last till Christmas!

Snicker Bars

Layer One:
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/2 cup peanut butter
Melt together & spread in a 9x13 inch pan, let cool

Layer Two:
1 cup white sugar
1/4 cup evaporated milk
1/4 cup margarine
Boil 5 minutes, remove from heat & stir in
1 cup marshmallow cream
1/4 cup peanut butter
1 tsp vanilla
Pour over first layer

Layer Three:
One cup crushed peanuts. Spread over layer two

Layer Four:
30 caramels or one bag caramel bits
2 tablespoons water
Melt in the microwave or double boiler & drizzel over the peanut layer

Layer Five: Same as layer one
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/2 cup peanut butter
Melt & spread over the other layers.

Cool & cut into one inch squares.

- Posted using BlogPress from my iPhone

Wednesday, October 20, 2010

Sloppy Genies & Johnny Corn Cakes

So I live in the Saint Louis, MO area. This recipe is adapted from a recipe put out by one of our local grocery stores. I really love that they have a someone cooking fab recipes in the store and handing out samples. I know it's a ploy to sell more product, but mmmmm, several of my latest favorites have come from the shiny recipe cards they hand out!!

This recipe can be tweaked to your liking. I add a bit of chili powder and cumin to the meat mixture and top my serving with black beans, shredded cheese & sour cream. The kids prefer theirs plain!

Sloppy Genies

1 TBS Canola Oil
1/2 cup chopped green onion
2 garlic cloves, minced
1 red or yellow bell pepper diced
16 oz ground turkey
1 can diced tomatoes with garlic & onions
2 TBS Worcestershire sauce
1/2 tsp salt
1/2 tsp Tabasco sauce
1/4 cup chopped fresh cilantro leaves

In a skillet, heat oil over medium high heat. Add onions, garlic & peper and cook until tender, stirring occasionally.

Add ground turkey and cook until turkey is no longer pink, breaking it up as it cooks. Stir in tomatoes, Worcestershire sauce, salt & Tabasco. Reduce heat to low and simmer 4 to 5 minutes until most of the liquid has evaporated. Stir in cilantro.

Johnny Corn Cakes
2-3 TBS oil
2 TBS unsalted butter
1 can (8.5 oz) whole kernel corn, drained
1 package (8.5 oz) corn muffin mix
2 eggs
3/4 cup milk

Preheat oven to 400 F. Place oil in a heave, oven safe cast iron or stainless steel skillet, swirl pan to coat the bottom with oil.

Melt butter & mix with corn, dry muffin mix, eggs & milk. Stir until moistened.

Spread batter in prepared pan. Bake 15-18 minutes or until edges are brown and pull away from the side of the pan.

Cut corn cakes into wedges and serves with meat mixture.

Friday, September 24, 2010

Chocolate Chocolate Chip Cookies

Sometimes mommies need chocolate. This recipe fit the bill for me on day four of my husband being out of town and my son insisting on waking up at 5am AGAIN. And when my husband returned and declared "awesome cookies!", I knew this recipe was a keeper. He hates most of my cookies. :)  


  • 1 cup butter, softened
  • 1 1/2 cups white sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2/3 cup cocoa powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 cups semisweet chocolate chips
  • 1/2 cup chopped walnuts (optional)


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
  3. Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.

Thursday, September 16, 2010

Apple Hand Pies

It's that time of year for me. I want to pick apples. I want to eat apples. I want to drink apple cider. I want to make stuff with apples like pie & crisp & sauce and baked apples and caramel apples. mmmm apples.

Today I was on a search for something the kids could help with so we tried these Apple Hand Pies. They only sort of helped with the pie part but were a great help with peeling the apples. Thanks again to Grandma Sally for giving us the super cool apple peeler! If we do this again I will roll the whole mess of dough out and cut circles with a bowl or something. And apply an egg wash and sprinkle of sugar on the top. Jonah has been up since 5am though so I'm not on my game!


1 1/8 cup flour
1/2 tsp salt
1 tsp sugar
8 T chilled butter, cut into cubes
3 T ice water

Add flour, salt & sugar to the bowl of a food processor and pulse once or twice. Add butter and pulse until it looks like cornmeal. Sprinkle water over the top and pulse until the mixture forms a ball. Add more water if necessary. Form dough into a log and slice into 6 equal portions. Wrap each one in plastic wrap and put in the freezer for at least 10 mintues.


3 apples
1 T lemon juice
1/3 cup flour
1/3 cup sugar
1 tsp cinnamon

Peel and core apples and slice into thin slices. Mix with flour sugar & cinnamon.

To assemble pies. Roll out each portion of dough until thin. Place a small amount of filling in the center of each one. Fold over dough and press with fingers to seal. Vent each one with two small slits in the top. Bake at 400 degrees for 25 - 30 minutes or until golden.

oh and see that napkin!? I sewed it. It's an attempt to get the kids to use cloth napkins instead of a mountain of paper ones.

Sunday, September 5, 2010

Moroccan Couscous & Chickpea Salad

Mom is cooking this up in her kitchen right this very minute. The cumin and ginger are tickling my nose. This is such a pretty salad that it deserves a photo and we will take one when lunch time rolls around. Also, mom usually makes this with quinoa instead of couscous.

1 cup couscous or quinoa
1/2 cup dried cherries
1 cup boiling water
5 TBLS olive oil divided
1 orange bell pepper cut into one inch sticks
1 large onion sliced
1 1/2 tsp cumin
1/2 tsp ginger
1/4 tsp cinnamon
1 16 oz can chickpeas, drained
1/4 c cilantro, chopped
3 TBL rice wine vinegar
3 TL orange juice concentrate

Place couscous & cherries in bowl. Add boiling water & cover with plastic wrap. (If using quinoa; cook 1 cup quinoa in one cup chicken broth according to package directions)

Saute onion, pepper & spices for five minutes in 2 TBL olive oil.

Add vegetables, chickpeas & cilantro to couscous.

Whisk together remaining olive oil, orange juice concentrate & vinegar. Add to other ingredients and chill.

Mom says this recipe is adapted from one printed in USA Weekend in the summer of 2009

Easy Homemade Granola

Guess this recipe is a shout out to my sister Meagan who is supposed to be posting on this blog since this is her recipe. I'm putting it here since we are at my parents and my daughter Leah declared "I LOVE this granola". That means I'll probably be pressured into making it at our house too. Fresh fruit + yogurt + granola is always a popular breakfast choice in the morning.

3 cups rolled oats
1/2 cup unsweetened coconut
1 tsp cinnamon
1/2 teaspoon salt
1 cup sliced almonds
1/2 - 3/4 cup dried fruit (optional)
1/4 cup vegetable or coconut oil
1/4 cup honey or brown rice syrup
1/4 cup firmly packed light brown sugar
1 tsp pure vanilla extract

Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.

In a large bowl, combine oats, coconut flakes, cinnamon, salt & almonds.

In a medium bowl, stir together the oil, honey, brown sugar, and vanilla. Whisk until completely combined.

Pour the honey mixture over the oats mixture and use your hands to combine them. Gather up some of the mixture in each hand and make a fist. Repeat until all of the oats are coated with the honey mixture.

Pour the mixture onto the prepared baking sheet. Spread it out evenly leaving a few clumps for texture.

Bake for 1 hour, stirring every 15 minutes. After 30 minutes, lower the temperature to 250 degrees. Add fruit in the last 15 minutes of baking. Cool on parchment paper.

adapted from "Baked: New Frontiers in Baking" by Matt Lewis & Renato Poliafito

Wednesday, September 1, 2010

Chicken Divan

So the recipe card I used to make this last night came out of the recipe box I made for my high school home-ec class a long time ago! Guess that means this recipe has been around a while, and I'm sure around even longer than when I copied for the recipe box project since the note on my card says it came from a Mason City cookbook where my parents lived when I was little! SO yeah, old recipe!

This one is easy comfort food for me in the winter and is a good way to use up leftover chicken or turkey. I often divide this into two 8x8 pans and freeze one for later or give one to a friend like I did last night to a friend whose father recently passed away. Her husband said he was never so happy to see a casserole since they have been eating take out and freezer food the past month while dealing with her dad's illness.


2 pkgs frozen broccoli or 2 large crowns of fresh broccoli cooked
2-3 cups cooked chicken
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup mayonnaise
1 tsp lemon juice
1/2 cup cheddar cheese, grated
1/2 -1 cup bread crumbs
melted butter

Cook broccoli and spread in a 9x13 inch casserole pan. Cover with cooked chicken. Combine soups, mayonnaise, and lemon juice; pour over chicken. Spread cheese over the top. Mix bread crumbs with melted butter and spread over cheese. Bake for 30-40 minutes at 350.

Tuesday, August 31, 2010

Grilled Salmon with Fresh Lime Cream

Many thanks to my friend Ronda for sharing this recipe. Would have taken a photo but it just doesn't always happen when I'm trying to get two hungry little people and a busy husband to the table. This wasn't a huge hit with the kids but they both tried. Paul declared it a winner though.

Also, I'm thinking I could bake this salmon in the winter when I don't feel like messing with my grill.

Grilled Salmon with Fresh Lime Cream

1 tsp grated lime peel
1/4 c lime juice
2 tbs honey
1 tbs fresh dill or tsp dried
2 tsp canola or soybean oil
1 1/2 lb salmon fillets cut into 6 pcs
1/2 tsp salt

Fresh Lime Cream
1/3 c fat free mayo
1 tsp grated lime peel
2 tsp lime juice

Arrange salmon skin side up in 8 in glass backing dish, pour marinade (in smal bowl mix lime peel lime juice, honey dill weed and oil) over it and turn to cover all sides cover with plastic wrap and refrigerate 20-30 minutes or more.

Brush grill rack with oil& heat grill for direct heat. Remove salmon from marinade sprinkle with salt and place on grill skin side down grill. Cook over medium heat 10-15 min until done.

Mix lime cream ingredients with wire whisk serve with Salmon
- Show quoted text -

Sunday, August 29, 2010

Turkey Burgers with Sour Cream Guacamole



  • 1 cup bread crumbs
  • 1 pound ground turkey
  • 1 (15-ounce) can pinto beans, rinsed and drained
  • Palmful chili powder
  • 1 1/2 teaspoons, half a palmful, cumin
  • 1 1/2 teaspoons coriander, half a palmful
  • 1 tablespoon grill seasoning
  • 1 tablespoon canola oil
  • 1 ripe avocado
  • 4 clove garlic, grated or finely chopped
  • 1 lime, zested and juiced
  • 1 jalapeno or serrano pepper, seeded and finely chopped
  • 1 small red onion, finely chopped
  • 1/2 cup sour cream
  • 4 red leaf lettuce leaves
  • 1 ripe tomato, sliced
  • 4 whole grain buns


Combine bread crumbs, meat and beans with 1/2 red onion, spices, 2 cloves of garlic and grill seasoning. Form 4 big patties from the meat and bean mixture then heat 1 tablespoon oil, a turn of the pan, in a large skillet over medium-high heat. Cook patties 7 to 8 minutes on each side. (I wanted to cook these on the grill so I wrapped the patties in tin foil to keep them from falling apart.)

While burgers cook, combine avocado with garlic, lime zest and juice, jalapeno and red onion. Mash to roughly combine, then stir in the sour cream.
Place burgers on buns with lettuce and tomato and top with sour cream guacamole and pepper co-jack cheese.


Adapted recipe, original is courtesy of Rachael Ray

Tuesday, August 24, 2010

Greek-Style Beef Kabobs with Tzatziki

Oh poor neglected recipe blog. We are cooking, really we are. I promise. Good stuff too. This one has become my new "company" recipe for summer. Pretty easy and super tasty. Sorry there is no photo, trust me, it's good.

Also, I have served this with a Greek style salad (tomatoes, onion, feta) and pitas and made sort of a make shift gyro out of it. Pita chips would make a good side dish as well.


2 small lemons
2 garlic cloves, minced
3 T olive oil
1 T fresh dill, plus extra for garnish
2 tsp dried oregano
1/2 tsp kosher salt
1/2 tsp black pepper
1 1/2 lbs thick cut sirloin steak
bamboo or metal skewers

Grate the peel of one lemon and add 1 tsp of grated peel to a large ziplock plastic bag. Next, add 1 TBS lemon juice to bag. Also add garlic, oil, dill, oregano, salt & pepper.

Cut steak into chunks about 1 to 1 1/2 inches thick. Add to bag with marinade. Seal bag and mix ingredients to combine. Refrigerate at least 30 minutes and up to an hour.

Thread steak on to skewers and grill 5 to 6 minutes on each side.


1/2 English cucumber peeled and grated (I used a regular one, just scoop out the seeds)
1 1/2 tsp kosher salt, divided
16 oz Greek yogurt
2 garlic cloves, minced
2 TBS fresh dill
1/4 tsp black pepper

Grate cucumber and mix with 1 tsp salt. Place in a strainer over a bowl and let stand for 30 minutes. Lightly press cucumber in strainer to remove as much liquid as possible; discard liquid.

Place cucumber in a small bowl and add 2 TBS lemon juice. Stir in yogurt, garlic, dill, pepper, & remaining salt. For best results refrigerate at least 8 hrs or up to 2 days to blend flavors.

2010 Schnucks Cooks