Recipes - My Granny Rocks!

Pineapple and Lime Jello Dessert

Pineapple Lime jello dessert — Pineapple Lime Jello Dessert

This is an easy recipe, but definitely not quick since it takes time to chill. I usually make it the night before I plan on serving it. I came up with this recipe by combining the best of a couple recipes I liked. The sour cream gives a little tarter flavor than using cream cheese alone. If you don’t have any sour cream, leave it out and it’ll still taste good.

1 prepared graham cracker crust, in 2 qt. pan, See Graham Cracker Crust recipe under Granny JJ’s Recipes.
1     3 oz. package of lime Jello
1¼ cup boiling water
1    8 oz. can of crushed pineapple, optional
1    8 oz. package of cream cheese
1    cup sour cream
½ teaspoon vanilla
3    tablespoons sugar

I put the graham cracker crust in the freezer to chill until I’m ready to use it. Here in Arizona, nothing cools quickly. Trust me on that.

Dissolve jello in boiling water. Stir for at least 2 minutes to make sure jello completely dissolves. Drain syrup from the can of pineapple into jello. Put in freezer to cool.

In mixing bowl, blend cream cheese, vanilla and sugar together until creamy. [This allows the jello a little time to cool in the freezer.]

Reserve ½ cup jello in a glass measuring cup. Add drained pineapple to this reserved jello. Set aside on countertop.
Do NOT refrigerate.

On low speed, slowly blend jello with cream cheese mixture until thoroughly mixed.

Increase mixer speed to medium as mixture slightly thickens. Add sour cream. Continue mixing on medium speed until smooth. Pour into prepared crust. Chill until set (about 45 minutes.)

At this point, I set a timer and go on about my day. If it sits longer in the frig than 45 minutes, that’s okay – just don’t forget about it completely. If you do forget it for a few hours, I’d toss the reserved jello and pineapple mixture and serve as is.

Pineapple Lime Desert Pan — Pineapple Lime Desert – Ready to Chill Until Firm

Pour/float reserved jello mixture on top. Chill until firm.

Substitutions:
Lime jello and pineapple can be replaced with orange jello and shredded carrots or leave out the pineapple and use whatever flavor jello you have on hand. It’s all good.

Graham Cracker Crust

1 package graham crackers, plain or honey
1/2 cup butter, melted*
1/3 cup sugar

Crush graham crackers with rolling pin or by pulsing in your food processor. [I put the crackers in a plastic bag and crush them. It’s easier than digging out my processor or blender.] Transfer crumbs to a 2 qt. pan. Add sugar. Stir to distribute sugar evenly throughout crumbs. Add butter. Mix well. Firmly press cracker mixture against sides and bottom with spoon or spatula. This recipe is enough to make a 1/4 thick crust on bottom and sides of a 2 qt. pan.

* I actually use 1/4 cup butter to reduce the saturated fat. The resulting crust doesn’t hold together as well since it’s not as firmly packed, but tastes just fine.

Depending on what filling you have in mind, cinnamon graham crackers can also be used for a little different taste.

Light and Fluffy Scrambled Eggs

Contrary to popular belief, light and fluffy eggs are easy to make. These definitely aren’t my parents’ eggs. Whenever I fry bacon, I save some of the grease to use for cooking the eggs. [I keep a half pint jar of bacon grease in the frig to add a little splash of flavor to other recipes, too.]

2 tablespoons bacon grease
3-4 eggs
1 tablespoon milk for each egg
Lawry’s seasoning or table salt
Pepper
American cheese slices or shredded cheddar cheese

Chives, optional

Melt bacon grease in saucepan over medium high heat.

Eggs with Seasoning Added — Seasonings added

Combine eggs and milk in bowl.
Beat with fork or whisk until very well blended.
Pour into preheated saucepan.
Sprinkle generously with salt, pepper and chives.
Let sit and cook a few moments.
Gently push eggs around with spatula.
When nearly set, flip to finish cooking.
Put cheese slices on eggs.

Eggs beginning to cook — Push edges to center while cooking.

Turn off burner.
Cover pan and wait a few seconds for cheese to melt.
Serve immediately.

American cheese melts quickly.
The shredded cheddar takes a bit longer.

Eggs with American Cheese — Eggs with American cheese melted

Potato & Corn Chowder

Potato soup generally isn’t real exciting. This recipe will change your mind. One day, I didn’t feel a trip to town just for fresh milk, so as I was tweaking this recipe I substituted evaporated milk. Wallah! This soup has a pleasing, smooth, sweet taste. Pair with Honey/Slightly Wheat Buns for a great meal.

1 medium onion, chopped
¼ cup butter
1 can (14-3/4 oz.) chicken broth
2 cans (14-3/4 oz. each) cream-style corn
4 potatoes, peeled and cut into ¼ – ½” cubes
1 can (12 oz.) evaporated milk
¼ cup water
¾ teaspoon salt
½ teaspoon pepper

Optional – 4 strips bacon, cooked & chopped

In stock pot, sauté onion in butter until tender. Add broth, water and potatoes; bring to a boil. Add corn. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. Reduce heat to low.

Stir in milk, salt and pepper. Cook over medium heat for 10 minutes until heated through, stirring occasionally.

Stir in bacon for a nice flavor boost or sprinkle on top of individual serving bowls.

Milk and Seasonings Added — Milk and Seasonings added

Honey Bun with Potato and Corn Chowder. Soup’s on. Let’s Eat!

©2016, My Granny Rocks | Janette Thornton. All rights reserved.

Creamy Chicken Noodle Soup

I was a bit under the weather yesterday, so I turned to an old standby. Nothing makes you feel better than a piping hot bowl of chicken noodle soup. True comfort food. This one starts with a can of chicken broth. It’s easy to double this recipe and throw in more of what you like.

1   boneless chicken breast, raw* or cooked, cubed or shredded
1   14.5 oz can chicken broth
1   large carrot, chopped
1   celery stalk, finely chopped
¼ cup chopped onion
1   teaspoon minced garlic
¼ teaspoon pepper
¼ teaspoon celery or garlic salt
3   large handfuls(cups,) uncooked noodles
1   cup milk
½ cup flour
1   cup frozen peas
Salt and pepper, to taste

Combine chicken, broth, carrot, celery, onion, garlic, pepper and celery salt in large pan. Cover and bring to a boil. Reduce heat and let simmer while the noodles cook. In another saucepan, cook noodles as directed, then drain. I love these Country Pasta noodles. They’re the closest thing I’ve found to homemade. *If using raw chicken, boil in broth until tender, then add carrot, celery, onion, garlic, pepper and celery salt.

Combine milk and flour in jar. Shake well until no lumps remain. Whisk into soup. Return to boil for 5 – 8 minutes, stirring constantly to cook flour and thicken. Reduce heat to medium low. I don’t like mushy peas, so I add them now with the drained noodles. Heat, stirring occasionally, for a few minutes until peas are cooked.

Dish up and enjoy!

Meaty Spaghetti Sauce

This is another adding things you like to a can/jar recipe that I learned from my sister. When comparing the price of tomatoes and tomato sauce vs. the price of a jar of spaghetti sauce, they’re not too far apart. This is perfect when you’re looking for a quick dinner. Week nights, I just don’t have the time (or inclination) to make spaghetti sauce from scratch. I use Angel Hair pasta because it cooks so much quicker.

1-2 jars/cans of your favorite spaghetti sauce
1 lb. lean hamburger, browned
1 teaspoon of minced garlic per jar
¼ cup finely chopped onion per jar

Optional, if you need to make a little larger batch…
1 each 8 oz. can tomato sauce
¼ teaspoon Italian seasoning, oregano or basil

Brown hamburger and onion in sauce pan. Drain off fat and any excess liquid. Add spaghetti sauce and minced garlic, then mix thoroughly. Heat on medium until heated clear through. That’s it. Quick and easy.

Now if you need a little more sauce, especially since the jars are no longer a full quart, add 1 each 8 oz. can of tomato sauce and ¼ teaspoon seasoning. This ratio works well for me. If I add 2 cans, I add ½ teaspoon seasonings.

If your sauce seems too runny, add a few plain instant potatoes and it will thicken right up without affecting the flavor.

Spaghetti with bread for supper tonight!

Peanut Butter Cookies

These cookies are so good. I mean melt in your mouth, can’t stop eating them kind of good. They have just the right blend of sugary peanut flavor. It’s been a while since I made them. Things always tastes better when you haven’t made them recently. Store in airtight container and they’ll stay soft.

1 cup butter-flavored Crisco
1 cup peanut butter, creamy or chunky
1 cup brown sugar, firmly packed
1 cup white granulated sugar
2 eggs
3 cups flour
1 teaspoon baking powder
½ teaspoon salt
1½ teaspoons baking soda

Cream together shortening, peanut butter, brown and white sugars. Add eggs, one at a time, mixing thoroughly after each egg.

Add flour, baking powder, salt and baking soda to the creamed mixture. [If you want, combine dry ingredients in a separate bowl first. I don’t waste my time with this step. I sprinkle the teaspoon measurements, then dump in the flour and call it good. Why get another bowl dirty?]

Preheat oven to 375°. Chill dough slightly, about 15 minutes. Chilled dough is easier to work with. Form dough into 1 ¼” balls by briefly rolling in palms. [I use a small scoop to grab the right amount of dough for uniform balls.] Put about 3” apart on non-stick cookie sheet or lightly grease a cookie sheet if yours aren’t non-stick. Dip a fork in white sugar and flatten the balls, making a crisscross pattern.

Peanut Butter Cookies Baked — Fresh out of the oven

Bake in 375° oven for 8 minutes. Remove cookies sheet from oven and let the cookies finish cooking on the cookies sheet. Transfer cookies to racks to finish cooling.

Makes about 6 dozen.

Chocolate Drizzle for Cookies
½ cup chocolate chips
1½ teaspoons Crisco*

To make a chocolate drizzle, melt chocolate chips along with Crisco in microwave for 20 – 30 seconds, then drizzle over cookies while warm. It may take more or less time depending on the wattage of your microwave.

*Don’t use any other type of oil, butter of lard. It needs to be Crisco to work.

Fresh Pico de Gallo and Salsa

Cooking isn`t an exact science. It`s all about combining flavors you enjoy. I pick recipes that sound good, then tweak them to my family`s tastes. I`ll never forget the summer of perfecting the Margarita, but that`s a story for another day.

I`ve tried many different salsa recipes over the years. This one I created several years ago. I used to pick up a couple of each pepper at the store and start chopping. My tastes have changed, so now I skip the Habanero and Serrano chilies. It`s hard to find flavorful fresh tomatoes locally, so for consistency, I start with a can of petite diced tomatoes. Be sure to refer to the Washing Vegetables and Fruit page under the Granny Knows section before you start chopping.

The following recipe starts off as Pico de Gallo, then with the addition of more tomatoes and sauce, it ends up as Salsa.

1 14.5 oz can petite diced tomatoes (2 cans for salsa)
2 each Hatch green chilies
2 each Hungarian peppers (4, if small)
1 jalapeño or other hot pepper
2 bunches green onions or ½ cup chopped onions
1 cup cilantro leaves
1 teaspoon minced garlic
1 tablespoon lime juice
1 teaspoon olive oil

Put can of tomatoes in large mixing bowl. Add garlic, lime juice and olive oil. After washing peppers, onions and cilantro, let drain. Chop onions and add to bowl. Remove stem end of peppers. I remove the seeds. Some folks leave them in – it’s all a matter of preference. Personally, I don`t like getting pepper seeds stuck in between my teeth. Slice lengthwise.

Next, cut Hatch and Hungarian peppers into narrow strips and chop (or put in your food processor to let it do the work for you.) Add to mixing bowl. Finely chop the jalapeño pepper and add a little at a time depending on how hot you like it. Stir well. Stop here and you have fresh Pico de Gallo.

For Salsa, continue by adding another can of tomatoes and an 8 oz. can of tomato sauce. I use the “no added salt” tomato sauce. Stir well. Store tightly covered in the refrigerator up to 5 days. Salsa always tastes better at room temperature, so let it warm up before serving.

Tater Tot Casserole

This is a no-brainer for a good, filling supper on a cold night. I’m sure there’s hundreds of variations on this recipe. Brown the meat, and a few minutes later, pop it in the oven and you’re done. I usually use 93% lean hamburger, but any ground meat tastes fine – elk, turkey, chicken. This recipe can be easily doubled to make an 11″ x 17″ casserole. For one pound of meat, I use either an 8″ square or 8″ x 10″, 2 qt. baking pan.

1 lb. ground beef
1/4 cup chopped onion (optional)
Salt and pepper
1 10¾ oz. can Cream of Chicken soup
1 teaspoon minced garlic
2 tablespoons water
1 lb. tater tots, frozen

Preheat oven to 350°.

Tater Tot Casserole — Chicken Soup Mixture Next

Brown ground beef in skillet. Sprinkle meat with salt and pepper to your taste as it is browning. Put chicken soup, water and garlic in a small bowl and mix well. [My oven heats up quickly. I start the oven at this point.] Drain fat from browned meat.

Put in greased casserole dish and spread out to form a layer of meat on the bottom. Next, evenly spread the chicken soup mixture over meat. Top with frozen tater tots.

Bake at 350° for 45 minutes or so until tater tots are done and crisp.

Serve immediately.

Oatmeal Chocolate Chip Cookies

These are absolutely the best oatmeal cookies. As with most of my recipes, this makes 5 – 6 dozen medium-sized cookies. I don’t worry about them getting stale since every time I make them, a couple dozen or so leave with my son and grandson. Tightly covered, this recipe does keep well in the frig. You can bake a couple dozen today and bake the rest in three or four days. If refrigerated, let the dough warm slightly on the cookies sheets before baking.

1 cup butter-flavored Crisco
1 cup brown sugar, firmly packed
1 cup white granulated sugar
1 teaspoon vanilla extract
2 large eggs
1¾ cups flour
1 teaspoon salt
1 teaspoon baking soda
3 cups quick cooking or regular rolled oats
1 cup chocolate chips*

*Or ½ cup chocolate chips and ½ cup chopped walnuts or pecans

*Or ½ cup white chocolate chips and ½ cup Craisins

*Or add ¼ teaspoon cinnamon when adding dry ingredients and 1 cup cinnamon chips at the end

Cream together butter, brown and white sugars until fluffy. Mix in vanilla; then add eggs, one at a time, beating slightly after each addition. Do not over beat.

Add flour, salt and baking soda to the creamed mixture. [If you want, combine dry ingredients in a separate bowl first. I don’t waste my time with this step. Why get another bowl dirty? I sprinkle the salt and baking soda, then dump the flour and call it good.] Mix well, then stir in chocolate chips. Drop by teaspoonfuls about 2” apart on non-stick baking sheet. [I actually use a small scoop instead of teaspoons.] Flatten slightly with a fork.

Bake in 350° oven 8 to 9 minutes. Remove from oven to let finish cooking. Cool cookies on racks.