Borscht

 INGREDIENTS

6 c. + beef broth

3 extra beef bouillon cubes (or 3 tsp.)

2 c. cooked, shredded pork or beef

2 beets, peeled & grated

2 carrots, peeled & grated (matchstick carrots work great!)

2-3 potatoes, peeled and cut into bite sized pieces

1 onion, diced

2 cloves garlic, minced

1 bay leaf

3 Tbs. tomato paste

1/2 cabbage, sliced

1 tsp. white vinegar

1 tsp. salt

1/2 tsp. pepper

sour cream- for serving

INSTRUCTIONS

Add the broth, extra bouillon, meat, beets, potatoes, bay leaf, salt, & pepper to a large pot.  Bring to a boil, then lower the heat and simmer.

Meanwhile, heat 1 Tbs. oil in a pan over medium heat.  Add the onion and carrots.  Saute for about 7 minutes, then add the garlic.  Cook for 1 minute more, then add the mixture to the large pot of soup.

To the soup pot, add the tomato paste & cabbage.  Add more beef broth if needed.  Simmer until all the veggies are tender.  15-30 minutes. 

Add the vinegar.  Add more beef bouillon, salt, & pepper as needed.  

Serve with a dollop of sour cream and hearty bread.  We love this soup with molasses brown bread.

adapted from vikalinka.com

Easy Pickled Veggies

INGREDIENTS

1/2 red bell pepper
1/2 green bell pepper

1/2 c. matchstick carrots (or 1 carrot)

1/4 red onion

1/2 c. apple cider vinegar

1/4 c. water

2 Tbs. red wine vinegar

2 Tbs. white vinegar

1/2 tsp. salt

1-2 garlic cloves, smashed

INSTRUCTIONS

Thinly slice all the vegetables and place into a mason jar.

In a small saucepan, combine the vinegars, water, salt, and garlic cloves.  Bring to a simmer then remove from heat and immediately pour into the mason jar with the vegetables.  Cover the jar with a lid.  Allow to sit for 10 minutes.  Veggies are ready to use, or place in the fridge to use later.

These are great with just about anything!  In rice bowls; on a taco or pulled pork sandwich; with scrambled eggs for breakfast...

from thewoodenskillet.com

Lemon Curd

 INGREDIENTS

1/2 c. fresh squeezed lemon juice

1 Tbs. lemon zest

4 egg yolks

3/4 c. sugar

pinch of salt

1/2 c. butter, cold and cubed

INSTRUCTIONS

In a small saucepan, whisk together the lemon juice, lemon zest, egg yolks, sugar and salt.  Cook over medium-low heat, stirring constantly until thick enough to coat the back of a spoon.  About 20 minutes.  (The mixture will bubble slightly, that's okay).  

When the mixture is thick, remove from heat and whisk in the cold butter until smooth.  Cover with plastic wrap touching the curd.  Cool in the fridge.  It is ready to use when completely cooled.  Store in the fridge, leftovers freeze well!

from saracooking.com

Lemon Thumbprint Cookies

INGREDIENTS

1 c. butter, softened
2/3 c. sugar

2 large egg yolks

1 tsp. vanilla

1/4 tsp. salt

2 c. flour

1/2 c. - 1c. lemon curd 

INSTRUCTIONS

Preheat oven to 350 degrees.

Cream the butter and sugar until light and fluffy.  Add egg yolks and vanilla, mix.  Mix in salt and flour gradually until a soft dough forms.

Roll dough into balls, 1 Tbs. at a time, and place on a baking sheet.  Use your thumb or a teaspoon to gently press an indentation in the center of each ball of dough.

Bake for about 10 minutes.  Let cool on the pan for a few minutes before transferring to a cooling rack.  Fill the center of each cookie with lemon curd.

adapted from cookwithmaya.com

Grandma Law's Sugar Cookies

INGREDIENTS

1 c. butter
1 c. sugar

2 eggs

1/2 tsp. baking powder 

1/2 tsp. baking soda 

3 c. flour

INSTRUCTIONS

Sift the flour, baking powder and baking soda.  Cut in the butter.  Whisk the sugar and eggs together, then add to the flour mixture. 

Preheat oven to 375 degrees.

Roll out dough 1/4" thick.  Cut out using your favorite cookie cutters.  

Sprinkle with colored sugar and bake, or bake then cool and frost.

Bake 8-10 minutes.  Don't overcook, if edges are browning, they are too done.

Fried Chicken

INGREDIENTS

Boneless, skinless, chicken thighs, cut into smaller pieces

1-2 c. Buttermilk

1 tsp. Garlic powder

2 c. Flour

1/2 c. Cornstarch

 2 tsp. Onion salt

2 tsp. Garlic powder

1 tsp. Pepper

Crisco- enough for frying

INSTRUCTIONS 

Place all the chicken into a container with a lid.  Sprinkle some garlic powder over the chicken, then pour some buttermilk over the chicken.  Stir to coat the chicken.  Cover and refrigerate overnight or up to 24 hours. 

In a large ziplock bag, mix the flour, cornstarch, onion salt, garlic powder, and pepper.  Adjust the amounts as needed.

Dip each piece of chicken in the flour mixture then set on a pan.  (You can put the chicken right into the hot oil to fry, but it makes it better when you let it sit for a bit first).

Heat the crisco in a deep pot for frying.  Place a few pieces of chicken at a time into the hot oil, careful not to over crowd the pan.  Adjust the heat as needed. 

 (When taking camping, I will set it in the fridge overnight, then freeze the chicken in the buttermilk so it stays cold if keeping it in a cooler while camping).  

Drunken Potatoes

INGREDIENTS

3 lbs. baby potatoes

1 lb. bacon, cut into 1” pieces 

1 large onion, minced

1 large bell pepper, minced

1 jalapeño, minced

1-2 c. chicken broth

1 can Sprite (7-up or ginger ale)

salt

pepper

INSTRUCTIONS

Heat a large Dutch oven type pot over medium-high heat.  Add the bacon.  Cook for a minute or two, then add all the onion and peppers.  Continue cooking until the bacon is crispy and the veggies are tender.  

Add the potatoes, 1 c. chicken broth, and Sprite.  Turn heat down to medium-low, cover, and cook until potatoes are tender.  Stirring occasionally and adding more broth as needed.  Season with salt and pepper.

Easy Cheesecake

 INGREDIENTS

16 graham crackers
1/2 c. butter, melted
1 pkg. Dream Whip*
1- 8oz. pkg. cream cheese
1/2 c. powdered sugar
1 pkg. Danish Dessert*
2-3 c. frozen raspberries or strawberries

INSTRUCTIONS

Crush the graham crackers and mix with the butter.  Gently press into a 9x13 inch pan.  Bake at 375 degrees for 8 minutes.*  Cool completely.

Make the Danish Dessert according to package directions using 1 3/4 c. water.  Mix in the berries and cool.

Make the Dream Whip according to package.  

Mix the cream cheese and the powdered sugar.  Gently mix in the prepared Dream Whip.  Pour over the cooled graham cracker crust.

When the Danish Dessert mixture has cooled, pour over the cream cheese mixture.  Best if chilled 3-4 hours before serving.

*NOTES

You can use 2 c. of cool whip in place of the Dream Whip.

You can use pie filling instead of Danish Dessert and frozen berries.

You don't have to bake the graham cracker crust, it will be more crumbly.

from Grandma Mickelsen

Instant Pot Mac & Cheese

INGREDIENTS

16 oz. elbow macaroni
4 c. chicken broth
4 Tbs. butter
1 c. cream
2 c. sharp cheddar cheese
1/2 c. mozzarella cheese
1/2 c. parmesan cheese
1/2 tsp. garlic salt
1/2 tsp. dry mustard

INSTRUCTIONS

Place macaroni in Instant Pot. Pour chicken broth over macaroni so that all macaroni is covered by liquid.

Cut butter into small pieces and place on top of pasta.  

Place lid on top of Instant Pot and secure in place.

Move vent to SEALING position.

Press MANUAL button and set timer for 4 minutes.

When finished cooking, allow for a 5 minute NATURAL RELEASE, then move the venting to VENTING to quickly release the remaining pressure. 

Remove lid and add whipping cream, and all the cheese. Add in seasonings and mix together until the cheese is all smooth and melted.  Season with additional salt and pepper if needed.

NOTES

You need a total of about 3 cups of cheese. You can use all cheddar cheese if you want.  Or switch it up and try different cheeses!

from sixsistersstuff.com

Poppyseed Chicken

INGREDIENTS

 3-4 chicken breasts, cooked and cut into bit size pieces
1 can cream of chicken soup
1 c. sour cream
1 package Ritz crackers, crushed
4 Tbs. butter, melted
1 Tbs. poppyseeds

Mix the chicken soup and the sour cream.  Stir in the chicken and pour into a baking dish.  

Mix the crackers, butter, and poppyseeds.  Sprinkle on top of the chicken.

Bake, uncovered, at 350 degrees for about 30 minutes, or until crackers are browned and soup is bubbly.

Rice Pudding

6-8 servings

INGREDIENTS

2 c. cooked rice
2 c. milk
1 Tbs. cornstarch
1/4 tsp. salt
1/2 c. sugar
2 eggs
pinch of nutmeg
pinch of cinnamon
1 tsp. vanilla

DIRECTIONS

Combine milk, cornstarch, salt, sugar, egg, nutmeg, & cinnamon in a pot.  Whisk to combine.  Heat over medium heat, stirring constantly, until the mixture thickens.  Turn heat to low, stir in the rice and heat through.   Remove from heat and add vanilla.  Serve warm or cold.

NOTES
This is a great way to use up leftover rice!