First Tuesday Recipes for October

October is my favorite month.

There. I’ve said it. Where I live, most people love summer, but I can’t wait for it to end.

I love fall and everything about it: the cooler weather (but not too cold), the dip in humidity (hear the angels singing?), and the food! It doesn’t get much better than in-season fall ingredients. I’ve got a great fall recipe in today’s selections, plus a couple other creations that are just plain delicious.

First up, the fall recipe. My father gave me this recipe and I keep it in the “Casseroles” section of one of my cookbooks. I use it as a dessert, but it would make a great side dish to turkey or pork.

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Apple-Cranberry Casserole

3 c. peeled, chopped apples, any variety

2 c. fresh whole cranberries

1 1/4 c. sugar

Topping:

1/2 c. brown sugar

1/2 c. butter, melted

1 1/2 c. rolled oats

1/3 c. flour

1/4 t. salt

1/2 c. chopped pecans or walnuts optional

Preheat oven to 350 degrees. In a 1 1/2-quart casserole dish, mix apples, cranberries, and sugar. Mix all topping ingredients, except nuts, until crumbly. Spread over apple mixture.

Bake, uncovered, for 45 minutes. Add chopped nuts to the top and bake 15 minutes longer.

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The next recipe was given to me by my mother-in-law before my wedding. My husband’s family is Swedish, and this is delicious.

Swedish Meatballs

1 c. breadcrumbs

3/4 c. milk

3 T. diced onion

2 T. butter

1/4 t. nutmeg

1 1/2 t. salt

1/8 t. pepper

1 lb. ground beef

1 egg, slightly beaten

10 1/2 oz. (1 can) beef consumme

1 1/2 T. cornstarch

1 1/2 T. cold water

Preheat oven to 500 degrees.

Soften the breadcrumbs in the milk. Saute onions in the butter until light brown. Add this to the breadcrumbs. Add the nutmeg, salt, pepper, ground beef, and egg. Mix lightly with your hands. Form mixture into balls about 1 inch in size.

Place meatballs on greased cookie sheet and bake for 5-7 minutes, until browned. Do not turn them over.

Blend consumme, cornstarch, and water until smooth and thickened. Pour over the meatballs.

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And the last recipe comes from a good friend, Sue Murphy. She tells me the original recipe is from Willow Bird Baking–you can find the recipe here. This is my eldest daughter’s favorite!!

Ice Box Cookie Trifle

3 c. heavy cream

1/4 c. almond liqueur (optional–I used 1/2 t. almond extract instead)

3 T. sugar

2 t. vanilla extract

2-3 packages chocolate sandwich cookies (Oreos work well, as do Famous Chocolate Wafers. If you use Famous, use three packages)

Using a mixer, beat heavy cream, almond liqueur, sugar, and vanilla in a chilled bowl until soft peaks form. In a trifle dish, arrange a single layer of cookies in a circle and put one or two cookies in the middle. Carefully spread about 1/2 c. whipped cream mixture over the cookies. Repeat layers of cookies and whipped cream, ending with a layer of whipped cream on the top. Crumble a few leftover cookies on the top. Cover and refrigerate overnight before serving.

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Enjoy!

Until next time,

Amy

 

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Cover Reveal…Followed by First Tuesday Recipes for September!

It’s here! First my street team saw it, then my newsletter subscribers, and now it’s time to show the rest of the world. The cover of The Worst Noel is here and I love it! Are you ready?

The Worst Noel is available to pre-order as an ebook through all the major online retailers and, through some glitch that is no doubt my fault, as a paperback from Amazon. Other retailers will have the paperback in November.

Want to order a paperback copy? Click here.

Want to order an ebook from Amazon? Click here.

Want to order an ebook from another retailer? Click here.

If you’ve already ordered, THANK YOU! As we get closer to the ebook release date, I’ll be posting more about The Worst Noel, so stay tuned. And feel free to use the share buttons below!

And now for The First Tuesday Recipes for September. If you get my newsletter, you already have the recipe for Muddy Buddies. Here on the blog this month we’ve got a summery salsa, a dessert, and a fabulous side dish that’ll go with almost anything.

First, thanks to Maggie King for submitting her recipe:

Cucumber and Avocado Salsa

1/4 c. diced and seeded cucumber

1 lg. avocado, peeled, seeded, and chopped

1 sm. Roma tomato, diced

1 1/2 T. red onion, minced

2 t. Serrano chile, minced

1 t. fresh cilantro, minced

3/4 t. salt

2 T. fresh lime juice

Carefully fold all ingredients in a medium mixing bowl, guacamole-style. If doubling, don’t double the lime juice.

Makes about 1 1/4 cups.

Thanks to my mother for this side dish recipe:

German Potato Salad

6 medium potatoes

6 slices bacon

1/2 c. chopped onion

2 T. flour

2 T. sugar

1 t. salt

1 t. celery seed

dash pepper

1 c. water

1/2 c. (you may like a little less) white vinegar

2 hard-boiled eggs, sliced

Cook potatoes until tender, then drain well, peel, and slice. Cook bacon until crisp; drain, reserving 1/4 c. drippings. Crumble the bacon and set aside. Cook the onion in the reserved drippings until tender (and a little browned). Stir in flour, sugar, salt, celery seed, and pepper. Add water and vinegar; cook and stir until thickened and bubbly. Cook and stir 1-2 minutes more. Stir in bacon and potato slices. Heat through, tossing lightly. Add egg slices; toss gently just to mix.

And last, but certainly not least, thanks to Sharon Aguanno for contributing this dessert recipe she found here on allrecipes.com:

Pineapple Upside-Down Cake Foil Packets

1 1/2 T. brown sugar

1 T unsalted butter

1 pineapple ring

1 maraschino cherry

1 shortcake dessert shell

Vanilla ice cream for serving (optional, but why wouldn’t you include it??)

Preheat grill to medium-high or an oven to 450 degrees.

Tear off a 12′ x 12′ square of aluminum foil.

Mound the brown sugar and butter in the center, then top them with the pineapple slice and the cherry.

Top with the dessert shell, flat side up.

Fold in the sides of the foil and seal to form the packet. Grill each packet for 12-13 minutes.

To serve, flip the cakes over. Top with a scoop of vanilla ice cream, if desired.

 

Thanks to everyone who contributed! And thanks for being part of my cover reveal for The Worst Noel. If you haven’t subscribed to my mostly-once-a-month newsletter, click this link.

Until next time,

Amy

First Tuesday Recipes for August

This year is flying by! Summer is half over and before we know it the weather will start to turn cooler (woo hoo!) and the days will get noticeably shorter.

But let’s not rush Mother Nature…it’s still August, and for this month I’ve got a few summery recipes to share with you.

First up is one of Sharon Aguanno’s favorites: Hawaiian Smoked Sausage. She adapted the recipe from one she found here.

Hawaiian Smoked Sausage

3 T. canola oil

1 medium green pepper, cut into 1″ pieces

1 medium yellow pepper, cut into 1″ pieces

3 medium tomatoes, seeded and chopped

1 lb. fully-cooked smoked sausage, sliced into 1/2″ pieces

1 T. cornstarch

1 T. ground ginger

1 T. vinegar

1 T. soy sauce

1/2 c. apricot preserves

2 c. fresh pineapple chunks (drained if canned)

Heat oil in skillet over medium heat. Add peppers, tomatoes, and sausage. Cook, stirring occasionally, for 5-10 minutes or until vegetables begin to soften and sausage is heated through.

Combine all other ingredients except pineapple in a small bowl and stir to combine. Add to sausage mixture; stir until mixture is bubbly and begins to thicken.

Add pineapple to skillet. Reduce heat to low; stir until pineapple is heated through.

Delicious over rice!

 

The next one goes great with anything on the grill (and is good if you have someone in your family who loves corn but doesn’t eat corn on the cob):

Shoepeg Corn Casserole

2 cans (11 oz. each) shoepeg or white  corn, drained

1 can condensed cream of celery soup, undiluted

1 c. sour cream

1 c. shredded cheddar cheese

1/2 c. chopped onion

1/2 c. chopped celery

1/4 c. chopped green pepper

3/4 c. Ritz or other butter-flavored crackers (about 18), crushed

2 T. butter, melted

Preheat oven to 350 degrees.

Combine first 7 ingredients in a large bowl. Transfer to a greased 2-quart casserole dish.

In a small bowl, combine crackers and melted butter; sprinkle over casserole.

Bake, uncovered, for 20-25 minutes or until bubbly.

 

And what would August be without dessert?? My family loves this recipe:

Greek Yogurt Panna Cotta

1 envelope unflavored gelatin

2 T. cold water

1 c. heavy cream

1/3 c. sugar

1 vanilla bean, split and seeds scraped out

One lg. container (about 2 cups) whole milk plain Greek yogurt

Place cold water in a small bowl. Sprinkle gelatin over water (do not stir) and let sit for 5 minutes. The gelatin will be slightly softened.

While the gelatin sits, in a small saucepan mix together cream, sugar, vanilla bean, and vanilla seeds. Bring to a simmer. Remove from heat and stir in gelatin until melted.

In a medium bowl, whisk yogurt by itself until smooth. Remove vanilla bean from cream mixture and whisk cream mixture into yogurt.

Divide mixture among 6 (1/2-cup) ramekins and refrigerate until chilled, 3-4 hours.

Once chilled, run a knife around the inside of each ramekin and invert panna cotta onto a small plate. Drizzle with your favorite fruit compote or homemade syrup.

Enjoy!

Until next time,

Amy

First Tuesday Recipes for July

photo courtesy of Pexels/pixabay

It’s summertime and, according to song, the living is easy. Actually, I don’t think it’s all that easy because I don’t love the heat and humidity. Give me cooler temperatures any day.

But this is the season for al fresco parties and get-togethers, so I’ve got a few recipes today that should make entertaining a little bit easier.

The first one was submitted by Sharon Aguanno–thanks, Sharon!!–and it sounds really good. She adapted it from a recipe she found online. You can read it here.

Crabmeat Dip

Ingredients:

11 ounces cream cheese, softened
1 small onion, finely chopped
5 tablespoons mayonnaise
2 (6 ounce) cans crabmeat, drained and flaked (packaged or fresh will work just as well)
1/8 teaspoon garlic powder
salt and pepper to taste
For additional flavor, try a little Old Bay Seasoning; for a kick, try a little cayenne pepper.
1 (1 pound) loaf round, crusty Italian bread

Directions:

Preheat oven to 350 degrees F.
In a medium bowl, combine the cream cheese, onion, mayonnaise, crabmeat, garlic powder, salt and pepper. Add Old Bay and cayenne if using. Spread mixture into a 1 quart baking dish.

Bake for 20 minutes. While the dip is baking, cut a circle in the top of the bread, and scoop out the inside to create a bread bowl. Tear the removed bread into pieces for dipping.

Remove baked crab dip from the oven; stir well. Spoon the mixture into the hollowed out loaf. Place bread bowl and chunks of bread on a medium baking sheet, and bake for an additional 10 minutes. Serve hot.

 

I have a recipe to share this month that came from my grandmother. I don’t know if I’ve shared it before in my newsletter, but it I have, consider this a sign from the universe that you really need to try it.

Lemon Jell-O Cake

1 small box lemon Jell-O

1 package lemon cake mix

3/4 c. vegetable oil

3/4 c. cold water

4 eggs

Icing:

2 c. powdered sugar

1/4 lemon juice

Directions:

Preheat oven to 350 F.

Using an electric mixer, beat Jell-O, cake mix, oil, and cold water for 5 minutes. Beat the eggs and add to batter; beat again until well-blended. Pour mixture into an ungreased 13 x 9 baking dish.

Bake for 30-40 minutes, until cake tests done. In the last few minutes of baking, mix together the icing ingredients.

While the cake is still hot, prick the top of it all over with the tines of a fork. Spread icing over the top and return to the oven for 2-3 minutes.

 

This next one comes from an old friend.

Tropical Fruit Salad

1 cantaloupe, cut into bite-sized chunks

1 small papaya, cut into bite-sized chunks

2 mangoes, cut into bite-sized chunks

2 kiwi, cut into bite-sized chunks

1 small can crushed pineapple, drained well

Sauce:

2 T. lime juice

1 T. honey

1/4 t. salt

Directions:

Mix fruit in a large bowl. In a small bowl, combine sauce ingredients. Pour sauce over fruit and toss gently to coat.

If desired, sprinkle some grated coconut over the top. Serves 6.

 

And last but certainly not least, is one I got from my mother. This gets rave reviews wherever I take it, and with good reason.

Ramen Noodle Salad

1 pkg. beef-flavored ramen noodles

1 bag coleslaw mix

1/2 c. slivered almonds

1/2 c. sunflower seeds

3 T. sesame seeds

Dressing:

flavor packet from ramen noodles

1/2 c. olive oil

3 T. rice vinegar

2 t. sugar

Directions:

Break noodles into small chunks while they’re still in the package. Mix all ingredients together in a large bowl. Combine dressing ingredients and whisk well. Keep salad and dressing separate until time to serve, then toss salad with dressing.

 

Happy Fourth of July to all my American friends!

Until next time,

Amy

 

First Tuesday Recipes for June

The unofficial start of summer may have been over Memorial Day weekend, but according to Mother Nature’s calendar, summer officially starts this month.

In the spirit of lazy summer days, I have three recipes for you this month that are a combination of easy and cool.  Serve them if you have people over, but make sure they’re people you like–because I guarantee they’ll be back after they taste these offerings.

 

Sharon’s Potato Salad

I tried this recipe just a couple days after Sharon sent it to me and it’s my new favorite potato salad. I have one child who hates potato salad and she asked for seconds. It’s that good. A quick note: I only had half an onion, so I used that instead of a whole onion. I also grated it instead of chopping it.

8 Small/medium potatoes

4 hard-boiled eggs, 1 for the top if you want to make it pretty

1 medium onion (optional), chopped

1 cup mayonnaise

1/4 cup milk

3 tablespoons white vinegar

1 tablespoons prepared mustard

2 or 3 Tablespoons sugar

1 teaspoon salt

1/4 teaspoon pepper

Paprika

1 In a large pot, cook potatoes in boiling water until tender. Drain and cool. (I like to refrigerate for at least an hour to keep potatoes firm.) Peel potatoes; cut into bite size pieces. Chop eggs, saving one for the top, and add to the potatoes. Add chopped onion.

2 Dressing: combine mayonnaise, milk, vinegar, mustard, sugar, salt and pepper. Pour over potatoes; toss well. Adjust seasonings if necessary. Spoon into a serving bowl. Garnish with egg slices and paprika. Chill until serving. Yield: approximately 8 servings.

 

Orange Slush: for adults only!

9 c. water, divided

2 c. sugar

2 teabags, your choice of flavor

1 12-oz. container frozen orange juice concentrate, thawed

1 12-oz. container frozen lemonade concentrate, thawed

1 qt. vodka

In a medium saucepan, boil 7 c. water. Add sugar and stir until dissolved.

Heat remaining 2 c. water and add the 2 teabags. Set aside while tea steeps, then discard teabags.

In a 13×9″ baking dish, mix the orange juice concentrate, lemonade concentrate, and vodka. Add sugar water and tea, stir to combine well, and place in freezer. Allow mixture to become slushy, stirring occasionally.

To serve, fill glass 2/3 full with slush, then top with ginger ale or lemon-lime soda.

 

Four-Layer Dessert

Crust:

I stick butter, melted

1 c. flour

1/4 c. chopped walnuts

Filling #1:

1 8-oz. package cream cheese, softened

2/3 c. powdered sugar

1/2 large container Cool Whip

Filling #2:

2 3-oz. packages instant pudding (either chocolate or pistachio are best, in my opinion)

3 c. milk

Topping:

remaining Cool Whip

To make:

Preheat oven to 350 degrees. In a medium bowl, combine topping ingredients until crumbly. Press into 13×9″ dish. Bake for 15 minutes, then allow to cool completely.

In a medium bowl using an electric mixer, mix ingredients for Filling #1 until fluffy. Spread on cooled crust.

In another medium bowl using an electric mixer or whisk, mix ingredients for Filling #2. Spread over first filling layer.

Cover entire dessert with the remaining Cool Whip and chill until ready to serve.

 

I hope you enjoy this month’s selection of recipes. I’m always looking for new stuff, so if you have anything to share, please let me know! I’d love to feature your recipes in upcoming posts.

Until next time,

Amy

First Tuesday Recipes for May

It’s the first Tuesday of the month again–that means it’s time to share a few recipes that readers have sent me. I’ve got a few of my own, too.

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The first recipe this week comes from my friend Sharon, who shares the recipe she uses for blueberry sauce. Sharon loves the sauce on pancakes, waffles, and ice cream, but her favorite way to have it is over lemon cake. She found the recipe on allrecipes.com. And when I read the recipe, I had to try it. It’s every bit as good as Sharon says.

Blueberry Sauce

2 c. fresh or frozen blueberries

1/4 c. water (room temperature)

1 c. orange juice (I used the kind without pulp)

3/4 c. sugar

1/4 cup ice water

3 T. cornstarch

1/2 t. almond extract

1/8 t. cinnamon

In a saucepan over medium heat, combine blueberries, 1/4 c. room-temperature water, orange juice, and sugar. Stir gently and bring to a boil.

In a small bowl, combine cornstarch and 1/4 c. ice water. Gently stir mixture into blueberry mixture. Simmer until mixture is thick enough to coat the back of a spoon, about 3-4 minutes. Remove from heat. Stir almond extract and cinnamon into sauce.

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My friend Maggie King, author of the Hazel Rose Book Group mysteries, featured a recipe on her blog that she invited me to share with you. I haven’t had a chance to try this one, but I’m going to.

Pumpkin Brownies/Pumpkin Chocolate Chip Cake

2 c. flour

2 c. sugar

1/2 t. cinnamon

1 c. vegetable oil

2 t. baking powder

2 t. baking soda

1 c. chocolate chips

1 c. chopped nuts (optional)

1/2 t. salt

2 c. solid-packed pumpkin

Preheat oven to 350 degrees. Combine all ingredients and mix (using a spoon, not an electric mixer). Pour batter into 13×9″ baking dish or 10″ tube pan.

Bake, uncovered, for 15 minutes, then run a table knife through the batter to marble. Continue baking, uncovered, for another hour, or until cake tests done.

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I got this one from an old friend. It’s a breeze to make and my family loves it.

Sherry Chicken

4 chicken breast halves, boneless, skinless

1 can Cream of Mushroom soup, undiluted

1 t. grated onion

1 pint sour cream

1 c. dry sherry

generous dash paprika

Preheat oven to 350 degrees. Place chicken in 13×9″ glass baking dish. In a medium bowl, mix remaining ingredients, except for paprika. Pour mixture over chicken, sprinkle with paprika, and bake for 1 hour and 15 minutes, basting often.

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I hope you enjoy these! There’s also one coming out today in my newsletter (Rhubarb Cake, anyone?) and I posted three recipes recently in my blog on Novel Spaces. You can find it hereIf you haven’t signed up for my newsletter, you can do so very easily by visiting my website at www.amymreade.com and clicking on the “Newsletter” tab.

If you try any of these recipes, let us know! And if you have a recipe you’d like to share, email me at amymreadeauthor@gmail.com and I’ll put your recipe in the next First Tuesday recipes. Thanks to those who contributed this month!

Until next time,

Amy

 

 

 

 

First Tuesday Recipes for April

photo courtesy of stux/pixabay

I hope everyone had a joyous Easter, a blessed Passover, or a happy celebration of spring (or fall, if you’re in the southern hemisphere) this past weekend. We were shoveling snow just a week and a half before Easter, so it was nice to have weather that was just a bit warmer.

I’ve got some good recipes to share with you this month, and they come highly recommended from people who’ve tried them and loved them, including me.

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The first recipe comes from my friend Sharon, who emailed me to tell me that she served a delicious German red cabbage to her family. She found the recipe on the Taste of Home website. You can find it here. Sharon recommends using Gala apples because of their natural sweetness and also increasing the amount of apple in the recipe.

Incidentally, my aunt gave me a subscription to Taste of Home for Christmas and I find a lot of great recipes in it each month.

German Red Cabbage

1 medium onion, halved and sliced

1 medium apple, sliced (peeling the apple is optional)

1 medium head red cabbage, sliced/shredded (you should have appr. 8 cups)

1/3 c. sugar

1/3 c. white vinegar

3/4 t. salt (optional)

1/4 t. pepper

Coat a Dutch oven with cooking spray. Combine onion and apple in Dutch oven and cook over medium heat, stirring frequently, until onion is tender (about 5 minutes).

Add remaining ingredients to Dutch oven. Cook, covered, until cabbage is tender, stirring frequently (about an hour). Serve warm or cold. Sharon says this recipe is excellent with pork or German sausages.

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This recipe comes from my grandmother, who got it from her mother. I have a copy of the recipe hand-written by my grandmother in an heirloom book of recipes that I received as a wedding shower gift. This recipe is great for Easter because it pairs so well with ham.

Pineapple Casserole

Melt 1 stick butter and pour into a 2-qt. casserole dish.

Cut each of 4 slices white bread (Wonder or similar type is fine) into 16 small cubes (I stack them and cut the stack). Add the cubes to the melted butter.

Lightly beat 2 eggs in a small bowl and add 3/4 c. sugar; mix well. Add mixture to bread and butter mixture.

Add a 20-oz. can of pineapple tidbits/chunks with juice to mixture in casserole dish. Mix everything together well.

Bake for one hour at 375 degrees.

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The next recipe this month comes from my friend Jenny. I hope she won’t mind me sharing here that she was my roommate while I was in law school. She was a graduate student at the time, working toward her Ph.D., and she’s now a professor in Florida. She emailed me to let me know this recipe is one of her family’s favorites from Penzeys Spices. You can find the recipe on Genius Kitchen–click this link to be redirected. I’m using Jenny’s recommended tweaks in the recipe below.

Gingered Tuna Salad

2 tsp. curry powder

1 T. olive oil

1/3 c. mayonnaise

1 T. rice vinegar

1 t. Dijon mustard

1/4 c. red onion, minced

3 T. crystallized ginger, chopped

1/4 c. pecans, chopped

dash cayenne pepper

2 cans tuna, drained

baby spinach

In a small saucepan, combine the curry powder and oil. Saute over low heat for about 5 minutes, stirring often.

In a medium bowl, combine mayonnaise, rice vinegar, and Dijon mustard. Whisk well to combine.

Add curry powder/olive oil mixture, onion, ginger, pecans, and cayenne pepper to mayonnaise mixture. Whisk well to combine.

Add tuna to above mixture and combine with a fork to coat tuna with dressing. Serve on a bed of baby spinach.

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Another one from Sharon, this time a dessert. I saw a picture of this on Facebook and it looked wonderful! I can’t wait to try it myself. She found this recipe online, too. You can read the original version here.

Pineapple Bars with Coconut Drizzle

Crust and Topping:

1 1/2 c. flour

1/2 c. sugar

12 T. chilled butter, cut into cubes

Filling:

2 eggs

1 c. sugar

1/3 c. flour

1/2 c. sour cream

pinch salt

1 can (16 oz.) crushed pineapple, drained well

Drizzle:

1 c. confectioners’ sugar

2 T. half-and-half

1 t. coconut extract

Make crust and topping:

Coat 13×9″ baking dish with cooking spray. Preheat oven to 350 degrees.

In medium bowl combine crust ingredients. Beat until mixture is crumbly. Reserve 1 c. crust mixture and set aside. Press remaining crust mixture into baking dish, using your fingers to press evenly. Bake 15 minutes.

Make filling:

While crust is cooking, whisk eggs in a large bowl. Add 1 c. sugar, 1/3 c. flour, sour cream, and salt; mix well. Gently fold in pineapple. While crust is still hot, spoon pineapple mixture over crust. Sprinkle top with reserved crust mixture.

Bake 1 hour or until top is lightly browned, then cool for 15 minutes.

Make drizzle:

In a small bowl, mix drizzle ingredients together. Drizzle mixture over bars.

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I hope you enjoy these! If you try any of them, let me know what you think. And if you have a recipe you’d like to share, email me at amymreadeauthor@gmail.com and I’ll put your recipe in the next First Tuesday recipes. Thanks to those who contributed this month!

Until next time,

Amy