Mom's Pecan Pie

I can't take any credit for this recipe, because I don't like pecan pie so I never make it. But my mom sent me her recipe, and it's pretty simple, so I wanted to record this here...

Ingredients:

• 3 eggs, slightly beaten
• 1 cup Karo syrup light
• 1 cup sugar
• 2 Tbsp. butter, melted
• 1 tsp. vanilla
• 1 - 1 ½ cups of pecans
• 9" pie crust 

In large bowl, stir first 5 ingredients until blended.
Stir in pecans.
Pour into crust.
Bake at 350 degrees for 50 minutes or until knife comes out clean.
Cool.

Super Simple Cheesecake

A friend was in the mood for cheesecake, so I offered to share my mom's recipe. Considering the Christmas season is a great time for cheesecake, I thought I'd post it here and share it with anyone who wants it. It is so freaking delicious and shockingly easy to make. I love, love, love this cheesecake.



Oh, and in the spirit of full disclosure, I think my mom got this recipe from an old neighbor, but my mom made it for us all the time and then shared the recipe with me, so I consider it "Mom's" Cheesecake.

Ham Steak

Probably the easiest thing I cook, a ham steak is a simple and inexpensive meat to prepare for dinner, and goes great with macaroni and cheese, so it's popular with kids.

1. Take ham steak out of package and place in a glass baking dish. 
2. Sprinkle brown sugar on both sides. 
3. Bake in a 400 degree oven for ~15 minutes.
4. Serve!

Parmesan Oven Fries

This is a super-easy method of making delicious oven fries, without all the fat in french fries, courtesy of my grandmother.

1. Cut up potatoes into small cubes/chunks. 
2. Pour ~2 TB of olive oil into a jelly roll (or similar) pan, and spread it around.
3. Mix ~1/2 cup of flour and ~1/2 cup of grated Parmesan cheese in a bowl. (Use more for larger batches.)
4. Put potato chunks in bowl, about a handful at a time, and mix them around in the flour/cheese, then put them in the pan, spread around in one layer.
5. Bake in a 375 degree oven for approximately 30 minutes, checking and "tossing" potatoes periodically, to make sure they are cooked evenly.
6. Sprinkle remaining cheese/flour mixture on the top, and bake for 10 more minutes.

My daughter goes nuts over these, and my very picky husband likes them a lot too!

Salmon Croquettes

This is a Southern favorite, simplified for my Midwestern taste buds. ;-)

1. Drain 1 can salmon (soup can size) and mix in a bowl with 1 egg and some cracker crumbs. (We use crushed Saltines with unsalted tops.)
2. Shape salmon mixture into 4-5 patties.
3. Bread patties by dipping into egg, and then cracker crumbs.
4. Fry on medium heat for approx. 5 minutes each side, until patties are golden brown. 
5. Place patties on paper towels and blot to remove excess oil.

This goes great with mac and cheese (see recipe) or potatoes of any kind.

It's also tasty cold, so it makes a great leftover to pack in school lunches.

Super-easy Creamy Mac Cheese

Okay, so it's probably not any better for you than Kraft Mac & Cheese, but it's just as easy and it sure tastes a heck of a lot better. Nobody would guess it has only 3 ingredients. :-) And my almost 2-year-old just announced that it's "delicious!"

1. Prepare 1/2 box of your desired noodles according to package directions. (You can leave them a little firmer than usual, since they will be going in the oven still.)
   TIP: Regular elbow macaroni, rotini, and shells are all good choices, but you can use whatever you like of course. 
2. Put cooked noodles, 1 small jar of Cheez Whiz, and 1 jar of milk (I recommend 2% or whole) in a casserole dish and cover with a lid or aluminum foil. 
3. Bake in a 350° oven for 20-30 minutes, stirring occasionally.
   TIP: I usually leave it covered almost the whole time, but you can leave the cover off for the last 10 minutes or so if you prefer a more baked look to the top.

This goes great with ham steak, salmon croquettes, or chicken fingers, among other things.

Even quicker/easier method!
If you are really in a rush, you can mix the noodles, Cheez Whiz, and milk in the same saucepan that you boiled the noodles in on the stove, at a Low-Med temperature, stirring frequently. This somehow isn't quite as good as baking it, but it will work.

Chicken with Broccoli Rice Casserole

I've made this a ton of different ways over the years, so I'm going to list my favorite, along with some suggested alternatives...

1. Remove giblets from a whole chicken and rinse under cool water. Season with butter, salt, and/or pepper, if desired. Place the chicken in a roasting pan and put it in the oven at 350° for 20-25 min. per pound, or until a meat thermometer reads 180° in the thickest part of the thigh (being careful not to hit bone).
2. After the chicken is in the oven, make 2 cups rice (prepared), according to the package directions. (For instant rice, this is usually 1 c. of rice in 1 c. of boiling water.) 
3. Grease the bottom and sides of a casserole dish with butter or margarine. Add rice, 1 can of cream of celery soup, 1 can of milk (I recommend 2% or whole for cooking), and approximately 2 cups of frozen broccoli. 
4. Place casserole in the oven with the chicken when the chicken has about 30 minutes left.
5. Take the chicken out of the oven and let it sit for 10 minutes before carving.
6. Take the casserole out after the chicken has rested, then carve the chicken and serve with the casserole.

Variations:

• Bake chicken breasts or other pieces instead of a whole chicken.
• Steam fresh broccoli and serve on the side instead of putting it in the casserole.
• Add chicken to the casserole itself by using pre-cooked chicken pieces (either chicken you've cooked yourself previously or pre-packaged chicken). This works great for a quick crockpot meal that you can bring to a pot-luck. It's also a good way to use up leftover chicken - just tear it up and add it to casserole the next night!