Fast and Fabulous Brussels Sprouts

I found this recipe on a whim and texted it to my husband to make for dinner that night. It was delicious and turned out great.  Not only will we be making this again, but I want to experiment with some different spices to jazz it up. What we did find out making it was that it is quick, easy, and makes Brussels sprouts that will melt in your mouth. I will add pictures the next time we make it as we ate it so quickly this time, there was nothing left!

1 pound Brussels sprouts, trimmed and halved 
3 Tablespoons butter, melted (I did not melt the butter, but just added it to the slow cooker and it was fine)
1 1/2 Tablespoon Dijon mustard (this was also a ballpark; I think I did 3 squirts)
1/2 teaspoon (2 shakes) tarragon
1/2 teaspoon (a pinch) salt
1/4 teaspoon ground black pepper (do not add more than this because the pepper will overpower the tarragon)
1/4 cup water
Garnish: fresh tarragon (we did not have this but they were still very tasty)


Combine all ingredients except fresh tarragon garnish in slow cooker. Cover and cook 2-2 1/2 hours on high or 4-5 hours on low, or until sprouts are tender. Some sprouts might get brown or crispy. Stir before serving and garnish with tarragon, if desired.



This recipe originates from the Fix-It and Forget-It Best of Fall Recipes: Quick and Delicious Slow Cooker Meals by Hope Comerford.

Woolworth’s Cheesecake - Grandma's Recipes

1 (3 ounce) lemon JELLO

1 cup boiling water 

1 box graham cracker crumbs (3 cups) or more for thicker crust 

1 stick melted butter 

1 (8 ounce) package cream cheese 

1 cup granulated sugar 

5 Tablespoons lemon juice 

1 can evaporated milk, well chilled, OR 1 ½ cups heavy whipping cream

Dissolve JELLO in boiling water. Cool until slightly thickened. Mix ¾ graham cracker crumbs and melted butter until well blended. Press into the bottom of a 9x13 inch pan to form a crust. Reserve any remaining crumbs to sprinkle on top. Beat the evaporated milk or heavy cream until fluffy. In a separate bowl, beat cream cheese, sugar and lemon juice with a mixer until smooth. Add thickened JELLO and slowly mix in fluffy evaporated milk. Spread filling over the crust and sprinkle with reserved graham cracker crust. Chill at least 2 hours and up to overnight. Store in the refrigerator. 

Poppy Seed Roll - Grandma's Recipes

Filling:

1 ½ cups evaporated milk

2 cups sugar

1 stick margarine or butter

1-pound ground poppy seed

1 tsp. vanilla

½ to 1 cup raisins

Dough:

4 ½ cups flour plus more as needed

1 tsp. salt

1/3 cup sugar

1 stick margarine or butter

2 TBSP quick acting yeast

1/3 cup evaporated milk plus extra to brush the rolls before baking

3 egg yolks

¾ cup hot (not boiling) water

Frosting:

1 cup confectioners’ sugar

½ TBSP softened butter

½ TBSP milk

¼ tsp. vanilla

Make the filling:  Pour milk into a large saucepan.  Add sugar and margarine, then bring to a boil.  Turn off heat and add poppy seeds and raisins. Stir.  Cool in the refrigerator for 4 hours. Add vanilla.

Prepare the dough:  Combine the flour, salt, and sugar, place in an electric mixer along with softened margarine and yeast and mix thoroughly until crumbly.  In a separate bowl combine evaporated milk, egg yolks and hot water; pour in mixing bowl with flour mixture and mix well. If too sticky add more flour.  Let the dough rise. Divide dough into 4 equal parts. Shape into balls or cylinders and place on greased baking pan; cover loosely with plastic wrap or a damp towel and allow to rise in a warm place for about 20 minutes.  Gently warm the poppy seed mixture. Divide the filling mixture into 4 equal parts. Warm one fourth of the filling in a microwave before spreading. Keep other dough covered while rolling out dough on a lightly floured surface, forming dough into a thin rectangle about 10” x 17”.  Spread dough with the warmed filling. Starting at one of the long edges, roll up pastry to form a log, then tuck ends under. Place on greased baking sheet. Cover loosely and allow to rise 15 minutes. Repeat with remaining dough. Bake the dough: Preheat the oven to 350. Brush the tops of each roll with some of the extra evaporated milk.  Bake in preheated oven about 30 minutes until golden brown. Let cool completely.

Frost the rolls:  Divide the icing between the rolls spreading smooth to coat.

Serve that day or refrigerate to set icing the cover loosely with plastic wrap and refrigerate overnight. They freeze well. Makes 4 rolls.

Mock Turtle Soup - Grandma's Recipes

 ½ cup clarified butter

½ cup flour

2 Tablespoons olive oil 

1 cup yellow onion, diced 

1 cup red bell pepper, diced 

½ cup celery, diced 

1 tablespoon minced garlic 

3 cups canned crushed tomatoes 

3 cups chicken broth

1 pound extra lean ground beef 

4 hard boiled eggs

2 Tablespoons lemon juice 

2 teaspoons cayenne pepper

2 bay leaves

3 Tablespoons Italian parsley, chopped

2 Tablespoons wine vinegar

1 Tablespoon kosher salt

2 teaspoons kosher salt

Brown the clarified butter and flour in a small saucepan, stirring constantly to avoid scorching. Reserve. 

In a soup pot, add oil and sweat the onions, peppers and celery until tender. Add garlic, tomatoes, chicken broth and ground beef. Bring to a simmer for 15 minutes. Add grated eggs, lemon juice, seasonings and vinegar. Continue to simmer. 

Place  small amounts of roux into soup while simmering to flavor and adjust thickness. Once desired thickness is achieved, remove bay leaves and serve in preheated bowls, with a dollop of dry sherry. 

https://www.food.com/recipe/mock-turtle-soup-219275

Lasagna - Grandma's Recipes

½ pound ground beef 

1 cup chopped onion

2 large cloves garlic, minced 

2 teaspoons oregano, crushed 

2 cans (10 ¾ ounces each) condensed tomato soup

¼ cup water 

2 teaspoons vinegar

9 lasagna noodles (about ½ pound), cooked and drained

1 pint small or large curd cottage cheese or ricotta cheese

1 ½ cups shredded Mozzarella cheese 

Grated Parmesan cheese

In saucepan, brown beef and cook with onion, garlic and oregano until onion is tender. Add soup, water and vinegar. Cook over low heat for 30 minutes, stirring occasionally. In a large shallow baking dish, (12x8x2 inches), arrange 3 alternate layers of noodles, cottage cheese, sauce and Mozzarella cheese. Sprinkle with Parmesan cheese. Bake at 350 F for 30 minutes. Let stand for 15 minutes before serving. Serves 6. 

Grandma’s Homemade Ketchup - Grandma's Recipes

46 ounces tomato juice 

½ onion, shredded 

2 Tablespoons salt

½ Tablespoon cinnamon 

½ Tablespoon ground cloves 

¾ cup vinegar

2 cups sugar 

1 ½ Tablespoon 

Cook tomato and onion in a large pot until onions are translucent. Run juice through a sieve and discard onions. Add juice back to the  pot and mix in salt, cinnamon, cloves and vinegar. Boil until reduced by one third. 

Mix together sugar and cornstarch and then add to the liquid mixture. Turn down heat and whisk constantly until thickened. Cool and then refrigerate or can and seal. 

https://www.theseoldcookbooks.com/grandmas-homemade-ketchup/

German Potato Pancakes - Grandma's Recipes

2 ¼ cups peeled potatoes, coarsely shredded

½ cup green onions, sliced 

⅓ cup flour 

1 egg 

½ teaspoon salt 

Pinch of pepper 

Combine all ingredients. Heat 2 Tablespoons oil in a skillet. Pour batter (¼ cup at a time) into the oil. Spread to flatten. Fry on one side then flip to fry on the opposite side. 

Variations:

Add less onion and substitute chopped apple. 

recipesfeed.net/german-potato-pancakes/ 

German Kaffee Kuchen - Grandma's Recipes

 ¾ cup granulated sugar 

1 cup brown sugar 

2 ½ cups flour 

½ teaspoon salt 

1 teaspoon nutmeg

¾ cup salad oil 

1 teaspoon cinnamon 

½ cup chopped nuts 

1 egg 

1 cup sour milk 

1 teaspoon baking soda, dissolved in a little water 

1 teaspoon baking powder 

Preheat oven to 350 F. Mix sugars, flour, salt, nutmeg and oil. Take out ¾ cup of this mixture and add cinnamon and nuts. To the remaining mixture, add egg, sour milk, baking soda and baking powder. Mix well. Pour in greased 9 x 13 inch pan. Sprinkle crumb mixture on top and bake 40-50 minutes.

Family Reunions Mac & Cheese - Grandma's Recipes

One box elbow macaroni pasta

8 ounces shredded cheddar cheese, or cheese of your choice 

8 ounces Velveeta cheese 

2 cups milk 

10 Ritz crackers (approximately)

1 cup shredded cheese 

4 Tablespoons butter (½ stick)

Cook pasta until al dente. Drain pasta then put it back into the pan with the butter until butter melts. Add milk, Velveeta and 8 ounces of shredded cheddar cheese. Melt cheeses then mix well. Pour into greased casserole dish. Crumble crackers and add 1 cup shredded cheese. Sprinkle mixture on top of filled casserole dish. 

Bake at 350 35-40 minutes or until bubbly and crispy on top. 

Custard Pie - Grandma's Recipes

1 recipe Plain Pastry

4 slightly beaten eggs 

½ scant cup sugar 

¼ teaspoon salt 

½ teaspoon vanilla 

⅛ teaspoon almond extract

2 ½ cups scalded milk 

Nutmeg 

Preheat oven to 400 F. Chill 9-inch pie shell while making filling. Blend eggs, sugar, salt, vanilla and almond extract. Gradually stir in scalded milk. Pour into chilled, unbaked pie shell. Sprinkle with nutmeg. Bake for 25-30 minutes. Pie is done when a knife inserted halfway between the outside and center of custard comes out clean. Remove from the oven. Set on a cooling rack for 15-30 minutes; then chill in a refrigerator. 

Chicken Pot Pie - Grandma's Recipes

1 cup chicken, cooked and cubed 

1 can cream of  chicken soup 

1 package grand biscuits 

Vegetables of your choice, chopped 

½ onion, chopped

Pepper, paprika and garlic to taste

Line greased 8x8 inch  pan with biscuits. Mix chicken, soup and vegetables. Mix in onion and spices. Pour over biscuits in a pan and top with additional biscuits. Bake according to biscuit package directions or until bubbly and golden on top. 

White Frosting Mix - Mix Now, Make Later

Starting ingredients...

2 cups Confectioners sugar -- sifted
3 tablespoons instant nonfat milk powder
6 tablespoons vegetable shortening

What to add...
Add 3 T of Ice cold water and Blend well.

 Add additional water (by tsp) if needed until desired consistency.

Directions...

Blend all until well mixed
Make your own fluffy homemade White Frosting Mix for cakes and whoopee pies!

Taco Salad - Mix Now, Make Later

Ingredients…

Salsa 

Lettuce, cleaned and cut

Tomatoes, cleaned and quartered 

Black beans, drained and rinsed 

Corn salsa - homemade or store bought 

Taco meat 

Cheese, shredded

Tortilla strips or corn chips 

Assembly...

Layer everything in mason jar and secure lid tightly. Store in refrigerator until serving.

https://pocketchangegourmet.com/taco-salad-in-a-jar/

Snow Globe Hot Chocolate - Mix Now, Make Later

Dry ingredients...

Clear, empty Christmas ornament

Your choice of hot chocolate mix

White chocolate chips (optional)

Mini marshmallows

Candy cane spoon or just a regular candy cane

Assembly...

Add 1 serving of hot chocolate mix into ornament

Next add 2 TBS of white chocolate chips

Then add 2 TBS of marshmallows

Include candy cane (may attached with ribbon)

Gifting idea:

Add a ribbon to hang and place ornament in a tissue paper filled holiday mug!

Sausage and Rice Casserole in a Mug - Mix Now, Make Later

Dry ingredients...

1/2 cup instant rice
2 tablespoons Knorr classic white sauce mix
1 teaspoon dried red bell pepper
1/2 teaspoon dried onion flakes
1 teaspoon dried chives
1 teaspoon chicken bouillon

In a small bowl, combine the above ingredients. mix well and place in a sandwich size zip-top bag and seal. Place a sealed bag in a mug with a volume of at least 1 1/2 cups.

Decorate and attach following directions:

What to add...
Sausage and Rice Casserole Mix
3 tablespoons milk
1/2 cup water
1/3 cup sausage, cooked and crumbled.

Directions...
Place Sausage and Rice Casserole Mix from bag in mug.
In a small saucepan over medium heat, combine milk and water. Bring to a boil and pour over ingredients in a mug. Loosely cover with aluminum foil and let sit for 5 to 7 minutes.
Meanwhile, prepare sausage and drain off fat. Stir cooked and crumbled sausage into rice mixture.

Painted Desert Chili Mix - Mix Now, Make Later

 Dry ingredients...

¼ cup dried parsley

2 Tablespoons taco seasoning

2 Tablespoons dried onion flakes

2 Tablespoons taco seasoning

2 Tablespoons cumin

2 Tablespoons paprika

2 Tablespoons white cornmeal

2 Tablespoons taco seasoning

2 Tablespoons garlic granules 

2 Tablespoons chili powder

2 Tablespoons dried parsley

1 cup dried pinto beans 

¼ cup small dried white beans 

¼ cup small dried black beans

1 cup dried kidney beans 

Wet ingredients...

1 medium onion, diced

4 (15 ounce) cans diced tomatoes

1 large can tomato paste

½ cup cider vinegar

½ cup brown sugar

49 ounces tomato juice 

2 pounds ground beef or turkey, browned 

Directions...

Fill remainder of large pot with water and bring to a boil. Let simmer 2 ½-3 hours. Add salt and pepper to taste.