Swedish Apricot Nut Bread

This is my mom’s recipe.  She has made it for several family holiday gatherings.

• 1 c dried apricots
• 1/2 to 1 c brandy
• 1 c sugar
• 2 Tbsp softened butter
• 1 egg, slightly beaten
• 3/4 c chopped walnuts
• Grated rind of 1 lemon (Make sure you only grate the rind/zest and not the white part.  The white part is very bitter.)
• 1/2 c orange juice
• 2 c flour
• 2 1/2 tsp baking powder
• 1/2 tsp salt

Soak apricots in brandy to cover for 2-3 hours.  Drain, reserving 1/4 c brandy and cut each apricot into 6 small pieces.  Cream sugar and butter until light and fluffy.  Add egg and lemon rind and beat until mixture is smooth and well-blended.  Add reserved 1/4 c brandy and orange juice.  Sift flour with baking powder and salt.  Resift into batter gradually, stirring between additions.  Fold in nuts and cut-up apricots.  Butter an 8″ loaf pan, line with buttered brown paper (or parchment paper) and pour in batter.  Let stand 20 minutes.  Bake in prehated 350-degree oven for 1 hour or until top is golden brown.  Turn out of pan while hot, peel off paper and cool on a wire rack.  Let mellow 24 hours before cutting.

Norwegian Christmas Salad

One year my mom and aunts had a bright idea to figure out all of the many nationalities of them and their spouses, and have at least one food from each of the countries for our Christmas meal.  This is one of the Norwegian salads we found.  It’s yummy!

• 1 pkg lime Jell-o
• 1 c hot water
• 1 c crushed pineapple (drained)
• 1 c walnut meats
• 1 (3 oz) pkg cream cheese
• 1/2 to 3/4 c maraschino cherries, chopped
• 1 c whipped cream

Dissolve cream cheese with Jell-o and hot water.  Beat until creamy.  Let stand until it begins to thicken.  Then whip well.  Add whipped cream, cherries, pineapple, and nuts.  It will look kind of runny at this point.  Refrigerate until set.  This can be made the day before serving.

Quick Cranberry Salad

In our family we call this salad “Cranberry Fluff”.  I’m not a big fan of cranberries, but I love this salad.  In fact, for many years this is the only way my mom could get me to eat cranberries.

• 3 c whole fresh or frozen cranberries (fresh chops up better)
• 2 1/3 c miniature marshmallows
• 1/2 c chopped nuts (walnuts or pecans work best, but we've also used sunflower nuts)
• 1 (8 oz) can crushed pineapple, drained
• 8 oz Cool Whip (the Extra Creamy variety is best)

Put cranberries through food chopper, using coarse grind.  Chill 2 hours.  Add marshmallows, pineapple and nuts.  Fold Cool Whip into the cranberry mixture.  Spoon into bowl, cover and refrigerate or freeze in 8″ square baking pan or a jello mold.

Lefse

My Sister-in-law Melinda and Cousin Heidi making lefse in 2007

One tradition we have in my mom’s family around the holidays is making lefse.  For those that aren’t familiar with this delicious Scandinavian tradition, lefse (pronounced LEF-sa) is similar to a tortilla made with potatoes. 

My great-aunt Lois used to make this for the whole family every Thanksgiving and Christmas.  She helped me earn one of my badges in girl scouts by teaching me how to make lefse when she stayed at our house one Christmas Eve.  Unfortunately, Lois passed away before teaching anyone else, so I inherited all of her lefse supplies including her griddle.  Since then I’ve taught the rest of the family, so we’ve made a new tradition of making lefse together every year. 

This is the recipe that came with the lefse griddle.  I’ve updated and simplified the directions somewhat.  The amounts listed are for a double batch.  When we make this for the whole family we normally make 4 double batches so there is enough to enjoy during the family gathering plus enough for each family to take some home.

• 2 cups water
• 1/2 cup (1 whole stick) butter
• 2 cups milk
• 6 cups Hungry Jack potato flakes (the ones in the red box)
• 2 tsp salt
• 2 c flour

Heat water in the microwave until boiling (usually takes about 8-10 minutes on high).  Meanwhile, combine potato flakes and salt in a very large bowl.  (I use the HUGE Tupperware mixing bowl for this ~ I believe it’s called the Thatsa Bowl or something like that.)  When the water is boiling add the butter to the water and stir until butter is melted.  Add milk to water & butter.  Add to potato flakes & salt in the huge bowl.  Stir until somewhat combined.  Work in the flour with your hands.  When flour is worked in shape into balls.  Some people like to make larger dough balls that take up the whole lefse griddles.  We prefer to make dough balls slightly larger than golf balls so the lefse is a good appetizer size.  Cool dough in refrigerator. (If you have more than one layer of dough balls put a slightly damp paper towel between the layers so it doesn’t dry out.) 

When it’s cooled roll out dough slightly thicker than pie crust on a well-floured pastry board.  Use a lefse spatula to lift the dough off the pastry board and onto a lefse griddle preheated to 500 degrees.  Cook on each side a couple minutes.  Cool on a plate and dust off flour.  Put in a cake taker and freeze until ready to serve - be sure to put a damp paper towel on the stack in the cake taker after every 4 pieces.  Thaw in refrigerator for at least 24 hours before serving.

Notes:

• Don’t use any other brand of potato flakes.  They don’t turn out as well or taste quite as good in the lefse.
• Many people serve lefse with butter and white sugar, but we discovered that it tastes better with butter and brown sugar instead.  This is also great to make a wrap sandwich instead of using a tortilla.  Yes, many Scandinavians eat lefse with lutefisk, but that’s another story. lol
• Make sure to use plenty of flour when you’re rolling out the dough.  It tends to stick to the rolling pin and/or pastry board if you don’t use enough flour.
• I inherited my lefse griddle, but you can buy them at most hardware stores and at Target.  I don’t know if they have the accessories like the lefse spatulas (the long turning sticks), but I recently found a couple websites that have them.  One that looks like they have most of the accessories you’d need as well as several choices of griddles at reasonable prices is www.lefsetime.com.

Peach Salsa Pork

This has a delicious combination of sweet and spicy and is great served over rice.  My husband loves this so much he requests it about once a week or so.

• 1 lb boneless pork loin, cubed
• 1 packet taco seasoning
• 2-3 Tbsp oil
• 8 oz jar salsa
• 4 Tbsp peach preserves

Coat cubed pork loin with taco seasoning and brown in a little oil in a nonstick skillet.  Add salsa and peach preserves to skillet.  Stir to mix well.  Cover and lower heat.  Simmer gently for 15 minutes, stirring often.  Serve over rice.  Makes approximately 4 servings.

Swedish Meatballs

This was my grandma’s recipe.  The directions weren’t very specific in the original recipe so I modified it a bit to clarify them.

• 1/4 c oleo or margarine (I would substitute butter here.)
• 3/4 c chopped onions
• 3 eggs
• 1 1/3 c milk
• 1 1/2 lbs ground beef
• 1 1/2 lbs ground pork
• 1 1/2 tsp allspice
• 1/2 tsp nutmeg
• 1 Tbsp salt
• 2 c crumbled soft bread (You could use breadcrumbs in a can to save time.)
• 1/2 c melted butter
• 1 beef bouillon cube
• 1 c boiling water
• 4 tsp flour
• 2 c light cream
• 1 1/2 tsp salt
• pinch ground pepper

Melt margarine and add onion.  Saute until onion is tender.  Beat eggs and milk together in large bowl.  Add onions to eggs & milk.  Mix in ground beef, ground pork, allspice, nutmeg, 1 Tbsp salt, and crumbled soft bread.  Make small meatballs and place in shallow pans, such as cookie sheets.  Pour melted butter over the meatballs and bake at 350 degrees for 30 minutes.  Turn and bake at 400 degrees for 20 minutes.  Remove meat from pans.  While meatballs are baking, dissolve bouillon cube in 1 c boiling water in medium saucepan.  Whisk in flour, light cream, salt and pepper and stir until lumps are gone and gravy is heated through.  Stir together gravy and cooked meatballs and serve.

Note:  To keep hot while serving I would suggest placing the meatballs in a crock pot on low heat.

Zuppa Toscana

This recipe is very close to the one made at Olive Garden - one of the reasons Olive Garden is my favorite restaurant!  I used the sweet Italian sausage when I made this the other day, and have also made it with just the spicy Italian sausage.  I would suggest using half sweet and half spicy sausage for a better balance.

• 1 lb Italian sausage
• 2 lg russet baking potatoes, sliced in half then in 1/4″ slices (I used smaller potatoes that we had from the garden, the equivalent of about 2 1/2 large potatoes.)
• 1 lg onion, chopped
• 1/2 can bacon bits (Oscar Mayer Real Bacon Bits is best)
• 2 cloves garlic, minced
• 2 c kale or swiss chard, chopped
• 2 cans chicken broth
• 1 qt water
• 1 c heavy whipping cream

Cook sausage in a 300 degree oven for approximately 30 minutes.  Drain sausages on paper towels and cut into slices.  Place onions, potatoes, chicken broth, water, and garlic in a large saucepan or Dutch oven and cook on medium heat until potatoes are tender.  Add sausage and bacon.  Salt and pepper to taste.  Simmer for another 10 minutes.  Turn to low heat.  Add kale and cream.  Heat through and serve.  Makes 4-6 servings.

Puppy Chow

This is one of the tastiest, most addictive snacks I’ve tasted.  It’s great for pot lucks.  This recipe says to use Crispix cereal, but you could substitute a variety of Chex cereals also.

• 9 cups Crispix cereal
• 1 cup semi-sweet chocolate chips
• 1/2 cup peanut butter
• 1/4 cup butter (You can substitute margarine, just don’t use the reduced-fat kind.  It can cause the chocolate mixture to be clumpy and won’t coat the cereal evenly.)
• 1 tsp vanilla
• 1 1/2 cups powdered sugar

Pour cereal into a large bowl and set aside.  In a 1-qt microwave-safe bowl, combine chocolate chips, peanut butter, and butter.  Microwave on HIGH 1 to 1 1/2 minutes or until smooth, stirring after 1 minute.  Stir in vanilla.  Pour chocolate mixture over cereal, stirring until all pieces are evenly coated.  Pour cereal mixture into a large resealable plastic bag with powdered sugar.  Seal securely and shake until all pieces are well coated.  Spread on waxed paper to cool.  Makes 9 cups.

Chicken Fajitas

This recipe also works for beef fajitas - I just normally make it with chicken.  This is one of our favorite meals.

• 3 medium or 2 large boneless, skinless chicken breast halves
• 1 medium to large onion
• 3 bell peppers (My husband isn’t really into green peppers so we usually stick with the red, orange and yellow, but you can use any bell peppers you like.)
• 1 packet fajita seasoning (The brand isn’t real important.  I’ve used Lowry’s and Carlita’s and been happy with both.)
• olive oil or vegetable oil
• soft tortillas
• sour cream
• cheddar cheese

Cut bell peppers, onion, and chicken into strips.  It’s a matter of personal preference how wide your strips are, but I normally cut the peppers & onions into 1/4 to 1/2 inch strips and the chicken into 1/2 to 1 inch strips.  Heat oil in 12″ nonstick skillet.  When oil is hot, saute peppers and onion in skillet until tender.  Remove to a bowl & set aside.  In the same skillet, cook chicken until no longer pink (you may have to add a little more oil to the pan).  When chicken is done, add the peppers and onions back to the skillet and combine with chicken and cook a couple minutes longer.  Add the fajita seasoning and stir to coat.  Cook about 1 minute more and remove to serving bowl.  To serve, spread a small amount of sour cream on a soft tortilla.  Top with chicken & pepper mixture.  Sprinkle a little cheddar cheese on top.  Roll up like a burrito or taco and enjoy!

Melt-In-Your-Mouth Sausages

This is an awesome meal made in the crock pot.

• 2 lbs Italian sausages
• 48 oz spaghetti sauce (2 regular jars)
• 1 (6 oz) can tomato paste
• 1 large onion, thinly sliced
• 1 Tbsp grated Parmesan cheese
• 1 tsp parsley flakes
• 1 c water

Place sausages in skillet and cover with water.  Simmer for 15 to 20 minutes and drain.  Meanwhile, place remaining ingredients in slow cooker.  Add sausages.  Cover and cook on LOW for 4 hours.  Increase temperature to HIGH and cook for 1 hour longer.  Serve in hot dog buns or cut into bite-size pieces and serve over pasta.

Mozzarella Chicken

Here’s a great fast dinner idea.  This chicken is really good served over a bed of spaghetti noodles with a side of your favorite veggies.

• 1 c bread crumbs
• 3 Tbsp Parmesan cheese (grated)
• 3 Tbsp fresh chopped parsley
• 4 chicken breast fillets
• 1 c flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1 beaten egg
• 3 oz Italian salad dressing (I actually prefer the Zesty Italian Dressing.)
• 1/4 c margarine or butter (The original recipe calls for margarine, but I prefer the taste of butter better.  Go with what you like here.)
• 4 slices mozzarella cheese (You can substitute shredded mozzarella.)

Combine bread crumbs, Parmesan cheese, and parsley in bowl; mix well.  In a separate bowl, combine the flour, salt and pepper.  Dredge chicken in flour mixture.  Dip into egg; coat with crumb mixture.  Melt margarine or butter in skillet.  Brown chicken in skillet with margarine or butter.  Place in 8×8″ baking dish.  Pour salad dressing over chicken.  Top with cheese slices.  Bake at 350 degrees for 15 minutes or until cheese melts.

Italian Stuffed Chicken Breasts

This recipe takes a little extra preparation time, but it’s well worth the effort.  It tastes delicious and it’s fairly low in fat and calories.  Enjoy!

• 1 tsp olive oil, divided
• 3/4 c minced onion, divided
• 1/4 c (1 oz) chopped prosciutto or lean smoked ham
• 1 Tbsp grated fresh Parmesan cheese
• 1 Tbsp dry bread crumbs
• 1 1/2 tsp minced fresh rosemary, divided
• 4 (4 oz) boneless, skinless chicken breast halves
• 1 c low-salt chicken broth
• 1/4 c dry white wine
• 1 garlic clove, minced
• Rosemary sprigs, optional for garnish

Heat 1/2 tsp oil in a large nonstick skillet over medium heat.  Add 1/2 c onion.  Saute 4 minutes.  Combine onion, prosciutto, Parmesan cheese, bread crumbs, and 1 tsp rosemary in a bowl.  Stir well and set aside.  Cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket.  Stuff about 3 Tbsp onion mixture into each pocket. 

Heat 1/2 tsp oil in skillet over medium-high heat.  Add chicken.  Saute 6 minutes on each side or until chicken is done.  Remove chicken from skillet.  Set aside and keep warm.  Add 1/4 c onion to skillet and saute 3 minutes.  Add 1/2 tsp rosemary, chicken broth, wine and garlic.  Bring to a boil.  Cook 5 minutes or until reduced to about 3/4 cup.  Return chicken to skillet; cover and simmer 2 minutes or until thoroughly heated.  Serve sauce with chicken.  Garnish with fresh rosemary sprigs, if desired.

Connie's Apple Dip

Our friend Connie used to bring this dip with apples to my aunt & uncle’s annual pool party.  She finally had to start making double and triple batches because it’s so good many years it was gone before it ever made it out of the kitchen. :)  It tastes like there’s caramel & peanut butter in it, but there’s none of either in the dip.  I brought it to a family gathering recently and so many people asked for the recipe I decided it was time to post it here.  Enjoy!

Here’s the recipe for a single batch.  Depending on the size of your group you may want to double or triple the recipe.

• 8 oz cream cheese, softened
• 1 Tbsp vanilla
• 1/3 c brown sugar, packed
• Peanuts
• Apples

Cream together cream cheese, vanilla & brown sugar until combined.  Chop peanuts and sprinkle on top.  I didn’t list an amount for the peanuts because it’s up to your individual taste how much of the peanuts you want to use.  I just sprinkle enough on so it covers the top of the dip.  Cut up apples and serve with the dip.  Again, it’s up to you whether you use the Red Delicious apples or Granny Smith ones.  I’ve used both and they both taste great with this dip.

Chocolate Earthquake Cake

I got this recipe from my mom and it’s wonderful!  Note from Mom: Do not try to squeeze this into a smaller pan!  You want an earthquake, not a volcano!

• 1 c chopped nuts
• 1 (3.5 oz) can sweetened flaked coconut
• 1 box German Chocolate cake mix, batter prepared according to package directions
• 1/2 c butter
• 8 oz cream cheese, softened
• 1  (l lb) box or bag powdered sugar

Preheat oven to 350 degrees.  Grease a 9×13″ cake pan.  Cover the bottom of the pan with the nuts and coconut.  Pour the cake batter on top.  Melt the butter in a bowl, add the cream cheese and powdered sugar.  Stir to blend.  Spoon over unbaked batter (you don’t have to stir it in).  Bake 40-42 minutes.

Note:  You cannot test for doneness with a toothpick or cake tester, as the cake will appear sticky even when done.  The icing sinks into the batter as it bakes, forming the white ribbon inside.

Pumpkin Gingerbread Flan Cake

I’m not normally a fan of gingerbread, but I love this cake!

• 1 pkg (14.5 oz) gingerbread cake mix
• 1 pkg (3.4 oz) butterscotch instant pudding
• 3/4 c cold milk
• 1 can (15 oz) solid pack pumpkin
• 1 container (12 oz) Cool Whip, divided
• 1/2 c pecans, chopped
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cinnamon

Preheat oven to 350 degrees.  Lightly spray 2 flan pans with vegetable oil or cooking spray.  Place parchment paper circles in the bottom of each pan.  Prepare cake mix according to package directions, divide batter evenly between the flan pans.  Bake 20-25 minutes or until a cake tester or toothpick inserted in the center comes out clean.  Remove to cooling rack, cool in pans 10 minutes.  Turn out onto rack to cool completely and then put each cake on a serving plate.  In medium bowl whisk pudding into milk.  Whisk in pumpkin, mix until smooth.  Gently fold in 3 cups of the Cool Whip.  Divide pudding mixture evenly between the cakes.  Chop pecans and sprinkle evenly over each flan cake.  Fill decorator tube (or plastic bag with a hole in the corner) with remaining Cool Whip.  Pipe Cool Whip around the edge of each flan.  Combine cinnamon and nutmeg and sprinkle over the Cool Whip.

Makes 16 servings (8 servings per flan cake).

Grandma Olive's Mayonnaise Chocolate Cake

Grandma Olive used to make this cake quite often when I was younger.  It sounds strange to add mayo to cake, but it’s REALLY good!  Note: Be sure you use Miracle Whip and not regular mayonnaise - the Miracle Whip is sweeter.

Cream together: 1 c Miracle Whip and 1 c sugar
Add: 1/2 c cocoa and 1 tsp vanilla
Combine in separate bowl and add to the creamy mixture: 1 c warm water, 2 tsp baking soda
Add 2 c flour (1 c at a time).  Blend well.

Butter angel food cake pan or bundt pan and dust with cocoa.  Add cake mixture to pan.  Bake at 350 degrees for 40 minutes.  Turn cake out of pan onto serving platter immediately after taking out of the oven and add topping (see below).  Let cool and serve.

Topping: Mix together 1 c brown sugar and 1 c chocolate chips.  Spread on cake.  The chocolate chips will melt on the warm cake as the cake cools.

Karen's Swiss Scalloped Corn

My aunt Karen used to make this corn for our family gatherings and everyone enjoys it.  My dad loves it so much he came up with a “loving” nickname for it that I can’t share here.  Any family members reading this - this is the “O” corn. ;)  When Karen got tired of always making this and wanted to make something else to bring to family holidays she gave the recipe to me.

Note:  Amounts given here are for a single recipe.  I usually make a double batch in a 2-qt casserole or the Pampered Chef Stoneware Baking Bowl.

Cook 3 slices bacon and crumble into baking dish.
Stir in 2 cans (15 oz each) whole kernel corn, drained.

In a separate bowl combine:

• 1 c shredded Swiss cheese (you can substitute mozzarella)
• 1/2 tsp onion powder
• 1/8 tsp black pepper
• 1 1/2 tsp flour blended with 1 beated egg (combine before adding to bowl)
• 1 can (5 1/2 oz) evaporated milk (Don’t use sweetened condensed milk)

Stir contents of bowl into bacon and corn.  Sprinkle topping on top (see below).

Topping:

• 1/4 c dry bread crumbs
• 1 Tbsp melted butter
• dash paprika

Microwave 10-12 minutes on high or until cooked, let stand 5 minutes to set -OR- Bake 30-45 minutes at 350 degrees or until done.

Chocolate Coconut Bars

One of the guys I used to work with brought these in to share one day and I absolutely loved them!  The funny thing is I don’t normally like coconut but it’s delicious in these bars.

• 2 c graham cracker crumbs
• 1/2 c melted butter
• 1/4 c sugar
• 2 c flaked coconut
• 1 can (14 oz) sweetened condensed milk
• 1/2 c chopped pecans
• 1 (7 oz) plain chocolate candy bar
• 2 Tbsp creamy peanut butter

Combine graham cracker crumbs, butter and sugar.  Press into a greased 9×13″ pan.  Bake at 350 degrees for 10 minutes (slightly less if pan is glass).  Meanwhile, in a bowl, combine coconut, milk and pecans.  Spread over crust.  Bake at 350 degrees for 15 minutes.  Cool completely.

In small saucepan, melt candy bar and add peanut butter over low heat.  Stir until smooth.  Spread over bars.  Cool.  Cut into squares and enjoy!

Apple Craisin Lettuce Salad

This is a favorite at potlucks and family gatherings.

Salad:

• 2 (10 oz) pkgs hearts of romaine (already chopped)
• 1 (6 oz) pkg or 1 1/2 c original Craisins (sweetened dried cranberries) 
• 1 1/2 c salted cashews (the small can is about the right amount)
• 1 large apple, peeled, cored and finely chopped
• 1 (8 oz) pkg shredded swiss cheese (can substitute mozzarella)

Toss all salad ingredients together in a very large bowl (I use the huge Tupperware mixing bowl).  Just before serving, toss with the dressing.

Dressing:

• 1/2 c sugar
• 1/3 c lemon juice
• 1/2 tsp salt
• 1 1/2 Tbsp Dijon mustard
• 2/3 c extra virgin olive oil
• 1 Tbsp poppy seeds

Combine all ingredients for dressing.  (I use the Tupperware shaker to combine the dressing ingredients - the one that you use to mix flour or cornstarch and water when you’re making gravy.)   Do not add dressing until just before serving!  You can make the dressing ahead of time, but make sure the dressing is at room temperature before adding to salad - the olive oil tends to solidify somewhat in the refrigerator.

Wild Rice Soup

This is supposedly close to the recipe that the Byerly’s store makes in their deli.  We love it!  It’s pretty fast and easy to make, but you’ll want to cook the wild rice ahead of time.  It says to make in a stock pot, but unless you’re making a double or triple batch, a large saucepan such as a Dutch Oven is plenty big.  Enjoy!

• 2 Tbsp butter
• 1 Tbsp chopped onions
• 1 Tbsp sliced green onions
• 3 Tbsp slivered almonds
• 1/3 c finely diced carrots
• 1 Tbsp finely chopped celery
• 2 c cooked wild rice
• 1/2 tsp sugar
• 1/2 tsp turmeric
• 2 bay leaves
• 4 c low-sodium chicken broth
• 1/3 c chopped ham
• 1 boneless, skinless chicken breast, chopped
• pepper to taste
• In cheesecloth or a tea ball combine: 1 sprig each fresh or 1 tsp each dried parsley, marjoram, thyme and basil
• 1/2 c half-and-half

In a stockpot (or large saucepan), melt butter.  Add the onions, green onions and almonds and saute until vegetables are slightly softened, 3-5 minutes.  Add carrots, celery, wild rice, sugar, turmeric, bay leaves, chicken broth, pepper, and herbs in tea ball or cheesecloth.  Bring to a boil, reduce heat and simmer for 10 minutes.  Add ham and chicken breast and cook for 10 minutes.  Remove the tea ball with the herbs.  Add half-and-half and cook until heated through.  Remove bay leaves and serve.  Makes 4-6 servings.