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Grandmother’s Chocolate, Chocolate Chip Muffins

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Yummy chocolate goodness to please every chocolate lover.

Categories: Desserts, Pies, & Cakes

Yield: 12 muffins

INGREDIENTS:

 2 cups flour, all-purpose

2 teaspoons Baking powder

1/2 teaspoon Baking soda

1 square Baker’s chocolate, melted

3/4 cup sugar

3/4 cup semisweet chocolate chips

1 cup Almond Milk

1/3 cup vegetable oil

1 large egg

1 teaspoon vanilla extract

12 paper muffin cups

DIRECTIONS:

1.  Pre-heat oven to 400 degrees.

2.  In a large bowl, add all dry ingredients.

3.  Melt baking chocolate in the microwave for 45 seconds.  Add to dry mix.

4.  Add all liquid ingredients and stir. Leave the batter lumpy.  Add the chocolate chips. Spoon into muffin cups and fill the cups ¾ the way up. Sprinkle some extra chocolate chips on the top.

5.  Bake for 20 minutes. Cool on a wire rack.

Notes: Add some chocolate chips to the top of the batter before baking for extra chocolate goodness.

Source: Recipes from the Vault

Copyright © Jamie Nowinski and Grandmother Wisdom/ Grandmother Musings 2012-2013.

Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Jamie Nowinski – Grandmother Wisdom/Grandmother Musings with appropriate and specific direction to the original content.
 

Grandmother’s Corned Beef and Cabbage

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An easy traditional Irish dish made in the Crockpot that feeds the whole family. 

Servings: 6

Categories: Main Dishes & Meats

INGREDIENTS:

4 pounds corned beef brisket, seasoned
2 bottles Guinness Draught Stout
1/4 cup brown sugar
1 small head of cabbage, sliced
1 medium yellow onion, sliced 1/2″ thick
6 whole carrots, peeled and chopped
10 whole baby red potatoes, boiled

DIRECTIONS:

1. In the Crockpot, place the corned beef, any seasoning that came with it, and the two bottles of Guinness Draught Stout. Add 1/2 cup of brown sugar. Cook on High for 1 hour.

2. After an hour, lower the temperature to low and allow the corned beef to cook for 4-6 hours. Meanwhile, in a large pot, add red potatoes and enough water to cover them. Boil potatoes until done testing with a fork.

3. Remove corned beef and slice. Keep meat on the side while you put the sliced cabbage, carrots, and onion in the Crockpot. Turn temperature up to high and cook an additional 45 minutes, until the cabbage is translucent and the carrots are done.

4. Add sliced meat and cooked potatoes to the cabbage mixture, and heat for about 20 minutes to warm everything. Serve.

Serving Ideas: Serve with soda bread & Butter. Horseradish is also a favorite.

Copyright © Jamie Nowinski and Grandmother Wisdom/ Grandmother Musings 2012-2013.
Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Jamie Nowinski – Grandmother Wisdom/Grandmother Musings with appropriate and specific direction to the original content.

Grandmother’s Sausage, Red Onion, and Red Pepper Pizza with Gluten Free Crust

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Categories: Main Dishes & Meats

Servings: 5

INGREDIENTS:

16 ounces Bob’s Red Mill Gluten Free Pizza Crust

2 large eggs

1 1/2 cups warm water

2 Tablespoons olive oil

15 ounces can of Pastorelli Pizza Sauce

1 package Jennie O Sweet Italian Turkey Sausage Links, cooked, and sliced in thin slices

1 small red bell pepper, cored, seeded, and sliced in very fine slices

1 small red onion, sliced very thin

1/4 cup Fontina cheese, shredded

1/4 cup Asiago Cheese, shredded

1/4 cup Mozzarella cheese, shredded

1 Tablespoon oregano, dried

DIRECTIONS:

1. Prepare crust according to package. Cook sausage on stove top, and then slice into thin pieces.

2. Spread contents of Pizza Sauce evenly on pizza crust from the oven. Layer sausage slices around pizza. Sprinkle Fontina cheese and Asiago cheese over the sausage.

3. Spread red onion and red pepper evenly around the pizza. Sprinkle with mozzarella cheese. Evenly sprinkle oregano over the top of the cheese.

4. Bake at 425 degrees for 16 minutes or until cheese is bubbly and slightly browned.

5. Remove from oven. Let pizza sit for 10 minutes before slicing with a pizza cutter or scissors.

Source: Grandmother’s Recipes– Recipes from the Vault

Copyright © Jamie Nowinski and Grandmother Wisdom/ Grandmother Musings 2012-2013.
Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Jamie Nowinski – Grandmother Wisdom/Grandmother Musings with appropriate and specific direction to the original content.
 

 

Grandmother’s Chicken Pasta Primavera

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Spaghetti with chicken, garlic, peppers, onions, carrots, pea pods, and broccoli. Spiced with Parmesan cheese, red pepper, and garlic.

INGREDIENTS:

2 tablespoons olive oil

2 tablespoons butter

3 breast boneless, skinless, chicken breasts

2 cloves garlic, chopped

1 small onion, sliced and quartered

1 medium green pepper, sliced in strips

1/4 pound fresh pea pods

1/2 pound fresh broccoli florets

2 whole carrots, julienned

1 tablespoon dried oregano

1/2 cup chicken broth

1/4 teaspoon red pepper flakes

4 tablespoons Parmesan cheese, fresh or powdered

16 ounces Whole wheat spaghetti, cooked according to package

DIRECTIONS:

1. Add olive oil and butter to a large skillet, heat to medium. Add chicken breasts and saute until done.  Cut chicken breasts into bite-sized chunks.

2. While chicken is cooking, prepare the spaghetti according to package directions. Add broccoli to boiling spaghetti water in the last two minutes of cooking.  Drain and set aside.

3. Add green pepper, garlic and onion to chicken and cook on medium heat until the onions are translucent.  Add carrots and pea pods, cook for 3 minutes or until pea pods are tender.  Add 1/2 cup of chicken broth and 1/4 teaspoon of red pepper flakes. Heat until boiling.

4. Add spaghetti,  broccoli, and Parmesan cheese to chicken mixture.  Toss until well combined.

5. Serve immediately.  Add a little more Parmesan cheese and red pepper flakes on top, if desired.

Servings: 6

Serving Ideas: Serve with Grandma’s Garlic Bread.

Categories: Main Dishes & Meats

Copyright © Jamie Nowinski and Grandmother Wisdom/ Grandmother Musings 2012-2013.
Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Jamie Nowinski – Grandmother Wisdom/Grandmother Musings with appropriate and specific direction to the original content.

Grandmother’s Garlic Bread

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Homemade Garlic Delight to serve with pasta, steak, or eat alone.

Servings: 4

INGREDIENTS:

2 rolls Turano French Bread Rolls , Sliced in half

2 Tablespoons butter, softened

2 teaspoons garlic powder

1 Tablespoon oregano, dried leaves

DIRECTIONS:

1. Preheat oven to 400 degrees.  Slice two French bread rolls in half.

2. Butter the four slices generously.Place on a baking sheet.

3. Sprinkle the garlic powder evenly on each roll.  Then, top each roll with oregano.

4. Bake for 5-10 minutes in the oven, until tops are browned but not burnt.

5. Remove from oven and slice each half in half. There will be eight halves to serve with you meal.

Copyright © Jamie Nowinski and Grandmother Wisdom/ Grandmother Musings 2012-2013.
Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Jamie Nowinski – Grandmother Wisdom/Grandmother Musings with appropriate and specific direction to the original content.
 

Grandmother’s Lasagna

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Grandmother’s Lasagna is the perfect food!  Layers of yummy cheesy goodness to warm your healthiest appetites. Great for crowds, holidays, and potlucks. Easy to make and easy to eat.

Servings: 8

Categories: Main Dishes & Meats

Copyright: March 18, 2012

INGREDIENTS:

1 pound lean ground beef

5 links Turkey Italian Sausage, hot or mild, casings removed

2 jars Your favorite traditional spaghetti sauce

1 16 oz. small curd cottage cheese

1 large egg

1 package Lasagna noodle

32 ounces shredded mozzarella cheese

1 cup grated Parmesan cheese dry

1 tablespoon oregano

DIRECTIONS:

1. Brown ground beef and sausage together in a large pan until cooked.  Add the two jars of spaghetti sauce and simmer for 20 minutes.

2. In a pot of boiling water, cook the lasagna noodles according to package directions.

3. In a medium bowl, mix the container of cottage cheese and egg together. Set aside.

4. In another medium bowl, mix the oregano and the mozzarella cheese together and set aside.

5. In a 9×13-inch baking pan, ladle enough of the meat sauce to lightly cover the bottom of the pan.  Place 3 or 4 noodles side by side in the pan.  You may need on more to fit the bottom of the pan.

6. Layer meat sauce over noodles, then a few tablespoons of cottage cheese mixture, add a few handfuls of mozzarella cheese over the cottage cheese, finally sprinkle the Parmesan cheese generously.

7. Continue on repeating the layers, ending with mozzarella cheese.   Usually, you will have 3-4 layers.

8. Place non-stick tinfoil over the pan and bake in a 350 preheated oven for 1 hour.  Take the tinfoil off and cook until cheese is brown.   Take out of the oven and let it sit for 20 minutes before serving.  Cut into squares.

Notes: Let lasagna sit for 20 minutes after it is removed from the oven before cutting and serving.

Freezes well.

Serving Ideas: Serve with a green salad and garlic bread.

Copyright © Jamie Nowinski and Grandmother Wisdom/ Grandmother Musings 2012-2013.
Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Jamie Nowinski – Grandmother Wisdom/Grandmother Musings with appropriate and specific direction to the original content.
 

Grandmother’s Ginger Lemonade

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Refreshing lemonade to make at anytime of the year, but especially to cool off when the temperatures rise.

INGREDIENTS:

1 cup sugar (can reduce to 3/4 cup)

1 tbsp chopped, fresh ginger

1 cup water (for simple syrup)

1 cup Lemon Juice

4 cups Water, Cold to dilute

DIRECTIONS:

1. Make simple syrup by heating the sugar, adding a tablespoon of chopped, fresh ginger, and water in a small saucepan until the sugar is dissolved completely.

2. While the sugar is dissolving, use a juicer to extract the juice from 4 to 6 lemons, enough for one cup of juice.

3. Add the juice and the sugar-water to a pitcher. Add 3 to 4 cups of cold water, more or less to the desired strength. Refrigerate 30 to 40 minutes. If the lemonade is a little sweet for your taste, add a little more straight lemon juice to it.

4. Serve with ice, sliced lemons.

Servings: 6

Serving Ideas: Add sliced strawberries or blueberries to the final lemonade.

Copyright © Jamie Nowinski and Grandmother Wisdom/ Grandmother Musings 2012-2013.
Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Jamie Nowinski – Grandmother Wisdom/Grandmother Musings with appropriate and specific direction to the original content.
 
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