Pork Roast with Peach Glaze

1 boneless pork loin roast (2 lbs)
1 tsp Thyme
2 tsp sea salt

Preheat oven to 350 degrees.  Mix sea salt and thyme in a small bowl.  Place roast in roasting pan.  Tub seasoning mixture all over roast.

Roast for 1/1/2 hours.

Peach Glaze
1/2 cup peach or apricot preserves
2 tsp Worcestershire sauce
3/4 tsp ground ginger

Mix preserves, Worcestershire sauce and ginger in a small bowl.  Spoon over pork during last 10 minutes of cooking.

Remove glazed pork roast from oven and allow to rest for 10 minutes before slicing to serve.

Orange Spinach Salad

I remember thinking when I was a kid that spinach was slimy and gross and, of course, you only ate it if you wanted big muscles like Popeye.  Grandma knew better.  What makes a better and healthier salad than fresh spinach?

1/2 lb bacon cut into small pieces and browned to a crisp
2 peeled tangerines (with seeds removed)
6 cups fresh baby spinach leaves
1/4 cup of your favorite salad dressing (I like Poppyseed)

Toss spinach, bacon pieces and oranges in a large serving bowl.  You may add dressing before serving or set out a variety and let everyone pick their favorite.

Lemon Poppy Seed Cake - The perfect dessert recipe for Spring

The weather is getting warmer :)  I don't know about you, but I'm getting ready for the brighter flavors of Spring and Summer.  This one is sure to become a favorite.

1 package lemon cake mix (regular size - not Jiffy)
1 package (3 oz) Lemon flavor gelatin
1 1/4 cups water
1/2 cup oil
4 eggs
1/4 cup poppy seeds
1/2 cup (4 oz) Cream Cheese spread
2 Tbsp butter (softened)
1 cup powdered sugar
2 Tbsp lemon zest
1 Tbsp lemon juice

Heat oven to 350 degrees.

Beat cake mix, lemon gelatin, water oil and eggs with mixer until well blended.  Stir in poppy seeds.  Pour into well-greased bundt pan.

Bake 50 minutes to 1 hour or until cake is springy to the touch.  Cool in pan 30 minutes.  Invert cake onto wire rack; gently remove pan.  Cool cake completely.

Beat cream cheese spread and butter with mixer on low speed until well blended.  Gradually beat in sugar and lemon juice.  Spread over cake and garnish with lemon zest.

Grandma's Easy Chicken & Dumplings

1/4 cup butter
1 medium onion, chopped
1/4 cup flour
3 cups chicken broth
1 1/3 cups milk
3 cups pulled/shredded chicken (cooked)
1 cup sliced carrots
1 cup sliced celery
1 cup fresh or frozen green beans
1 cup Bisquick
3/4 tsp sage
1/2 tsp garlic powder
1/2 tsp rosemary leaves
1/2 tsp thyme leaves
1/2 tsp ground black pepper
3/4 tsp parsley flakes
1/2 tsp salt

Melt butter in large skillet over medium-high heat.  Add onion and cook until soft.  Sprinkle with flour and stir.  Add chicken broth and 1 cup of milk, stirring constantly to mix and thicken.  Add all of the spices except parsley and mix until smooth.

Stir in chicken and vegetables.  Bring to a boil and then reduce heat to a bubbling simmer.

Mix baking mix and parsley in a medium bowl.  Add 1/3 cup of milk and mix well.  Drop by spoonfuls into soup mixture.  Cook uncovered 10 minutes.  Cover and cook for 10 more minutes.

Oh, this is so good -- totally comfort food!  Great recipe for those really cold winter days or the end of winter days when everyone is fighting off the colds and flu.  Nothing better than Grandma's chicken soup to cure what ails us. :)

Herb Mixture for Cooking

Grandma would use the following spice mixture tied in a cheesecloth to flavor meat, vegetables, and stews/soups.  Tied in a cheesecloth, it made the herb mixture easy to remove after cooking.

1/4 cup dried parsley
2 Tbsp dried thyme
2 Tbsp dried bay leaf
2 Tbsp dried rosemary

Combine parsley, thyme, bay leaf, and rosemary in a bowl.  Place in an airtight container.  Store in a cool, dark place away from heat sources.   Use within 6 months.

Peanut Butter & Marshmallow Brownies

I was so surprised to find this recipe in Grandma's collection.  It uses jarred marshmallow cream.  Such a modern day ingredient.

1 box of brownie mix (I like Duncan Hines Fudgy brownies)
1 jar (7 1/2 oz) marshmallow cream
1 cup prepared creamy chocolate frosting
1 cup creamy peanut butter

Prepare and bake brownie mix according to package directions in a 13 x 9" baking pan.  Evenly drop marshmallow cream onto cooled brownies and spread evenly with a spoon.  Heat the frosting in a small saucepan until it is melted and smooth.  Heat the peanut butter in another saucepan until it is melted and smooth.  Pour melted frosting and then melted peanut butter over marshmallow cream and swirl with butter knife to marble.  Let cool completely on wire rack.

How To Make A Good Stock

I love to make soups.  There is nothing better than a homemade soup when the weather is cold or when the family is under the weather.  I always try to keep soup stock in the freezer for just those moments.

When you have beef or pork meat scraps, try the following:

Place your meat scraps in a large stock pot with 2 Tbsp oil. Sear your meat to give it that roasted flavor.  Add 12 cups of water, 2 Bay leaves, 1 Tbsp Thyme, 2 Tbsp salt, 1/2 tsp cracked black pepper, 3 washed carrots (unpeeled and cut into pieces), 1 bunch of celery (tops and leaves only), 3 potatoes (chunked), 1 pkg chopped Porccinni mushrooms, 1/2 cup red wine.

Bring to a boil and then simmer for two hours to reduce.  Strain broth to remove all solids.  Allow to cool and then pour into freezer safe container to store for future use.

Sweet Potato Salad with Lemony Buttermilk Dressing

3 lbs sweet potatoes (peeled and cut into 1" chunks)
1 lemon
2/3 cups buttermilk
1/4 cup Miracle Whip
Salt and pepper
3 stalks celery, thinly sliced
1/4 cup red onion, minced
1/4 cup loosely packed fresh parsley leaves, chopped

In a 6 quart saucepan, place potatoes and enough water to cover; heat to boiling over high heat.  Reduce heat to medium-low; cover and simmer 8 minutes or until potatoes are just tender.

Meanwhile, from lemon, grate 1 tsp peel and squeeze 1 Tbsp juice.  In large bowl, whisk lemon peel and juice with buttermilk, Miracle Whip, 1/2 tsp salt, and 1/4 tsp ground black pepper.  Stir in celery, onion and parsley.

Drain potatoes; cool 10 minutes.  Add to dressing in bowl and gently stir until potatoes are well coated.

Makes about 8 cups.  Spoon potato salad into large container with tight-fitting lid.  Can be refrigerated up to 1 day.

Quick Berry Cheesecake

2 cups graham cracker crumbs
6 Tbsp melted butter
3 Tbsp sugar
32 oz cream cheese at room temp
3/4 cup sugar
1 1/2 - 2 cups of fresh mixed berries (strawberries, raspberries, blueberries, and/or blackberries)
8 oz of whipped topping

Combine the cracker crumbs, butter and 3 Tbsp sugar.  Mix well and then press into the bottom of a 13 x 9" pan.  Refrigerate while preparing filling.

Beat the cream cheese and 3/4 cup sugar in a large bowl until well blended.  Stir in the berries until well mixed. Whisk in the whipped topping.  Pour mixture over crust.

Refrigerate 4 hours or until firm.  Cut into squares to serve.

Candied Sweet Potatoes

Grandma used lots of sweet potatoes during the fall and winter months.  They stored well in the cellar.  Here is another one of her delicious sweet potato recipes.

3 1/2 lbs sweet potatoes cut into chunks or 1/2" slices
1/2 cup pecans (finely chopped)
6 Tbsp butter, cut into small pieces
2 Tbsp frozen orange juice concentrate (thawed)
1/3 cup packed brown sugar
2 tsp pumpkin pie spice
1/4 tsp cayenne pepper
3 cups miniature marshmallows

Peel and slice the sweet potatoes and place them in a large pot of boiling salted water.  Boil for 10 minutes.  Drain well.

Coat a 2-quart casserole dish with cooking spray.  In a large bowl, stir together the sweet potatoes, pecans, butter and orange juice concentrate until combined.  In a small bowl, stir together the brown sugar, pumpkin pie spice and Cayenne pepper.  Sprinkle over the sweet potato mixture and stir until combined.  Spoon into the baking dish.

Cover and cook on at 285 degrees for 2 - 3 hours.  Sprinkle the marshmallows over the top of the sweet potatoes.  Cover and cook for 15 minutes or until the marshmallows are melted.