Posted by Tara on Sunday, December 21st, 2008
Can you believe Christmas is almost here? It sure has come fast this year – faster than I can ever recall. There are too many things I will have to leave undone this year. The Christmas dishes are still in the attic. I never got around to cutting fresh cedar and magnoia greens to decorate the mantle. But I must find time to whip up some of our favorite traditions. Here’s a peek at our holiday menu:
Tuesday lunch with the in-laws – Taco Soup and Sour Cream Cornbread
Christmas Eve Brunch – Ham on Rolls, Hashbrown Casserole, Fresh Fruit, Orange Julius
Christmas Eve Dinner – Herb Roasted Pork Tenderloin, Festive Cranberry Salad, Broccoli Casserole, Corn Pudding, and Red Velvet Cake
Mulled Apple Cider by the fire while Dad read T’was the Night Before Christmas
Cookies and Milk for Santa
Christmas Breakfast – Christmas Breakfast Croissants, Sausage Balls, Sticky Buns
Christmas Dinner – Roasted Turkey, Cornbread Dressing, Festive Cranberry Salad, Creamed Potatoes, Green Beans, Rolls, Coconut Cake, Boiled Custard
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Posted by Tara on Thursday, December 18th, 2008
Festive Cranberry Pineapple Salad
Over the years, I’ve sampled numerous cranberry salads. Some were too tart. Some were too sweet. But this one is just right. Sweet meets tangy for the perfect duo – and the crunch adds a nice pizzazz too. Oh, did I mention it is pretty?? Did I also mention EASY??
- 20 oz can crushed pineapple
- 2-4 oz packages raspberry Jello
- 1 can whole cranberry sauce
- 1 apple cored and diced
- 1 cup walnuts
Drain pineapple and save juice. Add enough water to the juice to measure 3 cups of liquid. Put liquid in a saucepan over high heat. When liquid boils, add the 2 boxes of raspberry jello and remove from heat. Stir about 2 minutes until jello is dissolved completely. Add the pineapple, whole cranberry sauce, diced apples, and nuts. Pour into a 9×9 glass dish – or a pretty crystal bowl. Refrigerate at least 4 hours or until firm.
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Posted by Tara on Wednesday, December 17th, 2008
Fall and winter bring a change of menu at our house. As the chilly wind blows in from the north, a pot of soup is often simmering on the stove – its aroma promising to warm us from the inside out.
Ann’s Taco Soup
- 2 lbs ground beef
- 1 chopped onion
- 2 cans mild Rotel tomatoes
- 3 cans drained kidney beans
- 1 can drained shoe peg corn
- 1 15 oz can tomato sauce
- 1 can beef broth or 2 NO BEEF bullion cubes added with 3 cups water
In a large skillet, brown beef with the chopped onion.
Transfer beef to large pot.
Add Rotel, kidney beans, shoe peg corn, tomato sauce, and beef broth. Bring to a boil, and then reduce heat to simmer. Simmer at least 30 minutes, or longer.
Comments:
This soup could be simmered in a crock pot on low for 4-6 hours.
To avoid MSG, I buy NO BEEF bullion cubes and add extra water to the soup in place of canned beef broth. If using canned beef broth, you may desire to add 2-3 cups of extra water, depending upon how long you simmer the soup.
This soup is hearty, but not heavy and is a good alternative to chili.
MeMa’s Sour Cream Corn Bread
This is absolutely the best cornbread to serve with so many different soups. It can be whipped up in no time, while the soup is simmering. It could also be a meal by itself. My taste buds would have never known about this bread, if it weren’t for my mother-in-law. It’s another one of her recipes I could never do without.
Preheat oven to 425 degrees
Place 1 stick of real butter in 10” iron skillet. Let butter melt as oven preheats and while you are preparing the batter.
In large mixing bowl add:
- 1 cup sour cream
- 2 eggs
- 1 cup Martha White self-rising meal
- ½ medium chopped onion (or use 1 Tablespoon onion powder if you’re in a hurry)
- 1 cup cream style corn (I defrost a package of my fresh frozen garden corn)
Mix until mostly blended. Batter will be lumpy. Add half the melted butter to the batter, leaving the remaining half in the iron skillet. Blend melted butter into batter. Pour batter into the buttery iron skillet. Cook for approximately 20-30 minutes until cornbread turns golden brown on top. Serve warm.
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Posted by Tara on Monday, December 15th, 2008
Organic Pumpkin Bread (Wheat and Gluten Free)
Don’t be afraid to vary the kind of flour used in some recipes. This is my mother’s original pumpkin bread recipe, which I traditionally make around Thanksgiving and Christmas. Since I am trying to reduce inflammation in my body – I am eliminating wheat from my diet. The original recipe called for 3 cups of plain white flour. I substituted half oat and half spelt flour. I was amazed at the taste of the pumpkin bread – and I do not miss the wheat! I was able to find all organic ingredients too. However you can easily use plain white flour and regular ingredients if you cannot find the organic ones.
This recipe will fill 2 regular loaf pans. However, I like to make the mini loaves and give as gifts. The recipe will make around 8 mini loaves, depending on the size of the little pans.
Sift together in large bowl these dry ingredients:
- 1 ¾ cup organic oat flour
- 1 ¾ cup organic spelt flour
- 2 teaspoons baking soda
- 2 Tablespoons cinnamon
- 1 ½ teaspoons nutmeg
- ½ teaspoon cloves
In another bowl mix these ingredients:
- 3 cups organic sugar
- 1 cup olive oil
- 4 organic eggs (slightly beaten)
- 1 can organic pumpkin (or 2 cups frozen puree)
Add to liquid mixture:
- 2/3 cup water
- 1 teaspoon vanilla
- 1 cup chopped pecans or walnuts
- 1 cup chopped dates
Now add liquid ingredients to the dry ingredients. Stir until well blended.
Bake at 350 degrees. The large loaves will take 50-60 minutes. The mini loaves will need at around 25-30 minutes. Bread is done when a clean toothpick insert in the middle comes out without batter on it.
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Posted by Tara on Sunday, December 14th, 2008
Fruit Dip Fluff
I love this dip because it works for most holidays and seasons. Many of our Christmas Eve’s are low key around here. I usually make trays of goodies the whole family can munch on throughout the day. Usually there’s a fire going too. But don’t limit this dip just to Christmas. It is refreshing on hot summer days too. And it may also be varied for fall by adding ½ cup of canned pumpkin to the mix.
- 1 8 oz cream cheese – softened
- 1 7 oz jar marshmallow cream
- Juice of 1 orange
- Zest of 1 orange
Beat the cream cheese with mixer until “creamy”
Add orange juice and zest
Gently fold in the marshmallow cream
Store fruit fluff in an airtight container. Keep refrigerated until ready to serve.
Serve with sliced strawberries, apples, pineapple, grapes, kiwi, pretzels, or even cubes of pound cake.
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Posted by Tara on Saturday, December 13th, 2008
Christmas Peppermint Bark
Here’s another quick and easy Christmas recipe which is elegant on a pretty dish or in a clear jar. Our kids like to help make this and we often put this in jars and give as gifts.
You will need: 
- 1 pound of white almond bark
- 2 packages peppermint sticks – crushed (or use 2 12” peppermint sticks)
I’ve tried crushing the peppermint a couple of different ways. You may be able to locate crushed peppermint candy in a specialty store. I prefer to get the large 12” sticks which are about an inch thick. I wrap one in a cheese cloth and hammer away until the candy is crushed – then repeat with the other candy stick. This time, I used 2 packages of small peppermint sticks. Surprisingly, it was a bit harder to crush. I’ve also crushed the peppermint sticks in my food processor. The 12” ones must be broken into smaller pieces before they will fit into my food processor. But they were easier to crush in the food processor than the small sticks. I don’t really know why – perhaps the bigger peppermint sticks are more brittle??
Melt almond bark in a large microwave safe dish a minute at a time. Stir after each minute. Continue microwaving bark until it is melted and smooth, but be careful not to over cook.
Add the crushed peppermint to the melted almond bark and stir until well blended. Pour mixture onto wax paper and spread into a thin rectangle. Let cool until hardened. I use my Pampered Chef cutter with the serrated edges to cut the peppermint bark into 2×2 inch squares. Serve or package as a gift. Store in an airtight container.
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Posted by Tara on Monday, December 8th, 2008
Herb Roasted Pork Tenderloin
I just love crock pot meals. They are simple and easy. Often when I have a busy day scheduled, I’ll prepare a crock pot meal before leaving home. Nothing says “Welcome back!” like the aroma from a slow simmered meal in the crock pot.
Here’s one way to roast pork tenderloin:
In large crock pot add:
-
3-4 large carrots – peeled and sliced
-
4 medium potatoes – peeled and sliced
-
1 yellow onion – peeled and quartered
Then lay a 2-3 pound pork tenderloin on top of the vegetables. Season tenderloin by sprinkling the following herbs on the top and sides of the meat:
Place lid on crock pot and let simmer overnight, or all day. I cooked this one on High for about 8 hours. It was perfect.
Enjoy!
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Posted by Tara on Saturday, December 6th, 2008
I don’t make a breakfast menu. Many mornings start with a protein shake from organic whey powder, frozen berries, pineapple, juice, and a shot of cream. Sometimes we mix up a mocha shake with leftover coffee, protein powder, cream, and ice. Be looking for our breakfast shakes in a separate post! Here’s a run down of our plans and meals for the week:
Sunday- Aunt Ann’s Taco Soup and Sour Cream Corn Bread
Sunday PM – Adult Christmas Potluck Dinner at Church – I’m taking Herb Roasted Pork Tenderloin, with Veggies and if time permits, a Red Velvet Cake.
Monday – PM Breakfast for Dinner – home made Wamlet, or Waffles, Syrup, and fruit. Don’t know what a ‘wamlet” is? Tune in later….
Tuesday – Busy Busy day. Dr. Appointment AM. Need a sweet treat for youngest child’s home school Christmas Party in afternoon. Peanut Butter Balls will do nicely (note to self -make on Monday, get kids to help). PM meal – my mother-in-law’s Italian Spaghetti, big tossed salad. I can put the spaghetti sauce ingredients in the crock pot first thing Tuesday morning. I can’t wait for Tuesday!
Wednesday – PM Stromboli – it’s quick, it’s easy, and most of all, it’s Delicious! Great winter dish to whip up on church night. Serve with left over soup (if there’s any left).
Thursday – something simple because Super Friday is tomorrow. Hamburger Steak, Baked “Taters, Green Beans. Middle child can make this meal.
Friday – Rosemary Chicken over Angel Hair Pasta, Steamed Broccoli Parmesan, Tossed Salad
Saturday – Dear Hubby has his BIG CISA exam today so he will need a wholesome breakfast. Southwestern Omelet topped with cheese, sour cream, and salsa.
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Posted by Tara on Friday, December 5th, 2008
Christmas Chutney Star
Here’s another quick and easy holiday dish that will tickle your taste buds. Need an appetizer for a Christmas or New Year’s Eve Party? Then keep these 3 ingredients on hand along with your favorite crackers and pretzels. Allow about 5 minutes tops to prepare this, but enjoy it all evening.
I usually mix the chutney in one of my larger Tupperware bowls that has a lid. Not all my bowls have lids anymore, but that’s beside the point. This way, you can mix and store the chutney right up until serving time.
Mix Together:
Store in airtight container until ready to serve.
Take 1 8 oz package of cream cheese and cut into 5 wedges to form a star. Arrange the wedges on a pretty dish in the shape of a star. For easier serving, let the cream cheese star come to room temperature. Then pour chutney over the star. Serve with crackers or pretzels, dip style. Warning, this is addictive. Bet you can’t eat just one cracker.
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Posted by Tara on Sunday, November 30th, 2008
Hey there, and welcome to TARACOOKS.COM. This web-site evolved from my love of cooking, and my family’s love of eating. My family has urged me for quite a while to write a cookbook, or do something special with my recipes. So I have heeded their request and with my hubby’s help (THANKS HONEY!) have launched TARACOOKS.COM.
I hope these recipes will call to your heart (or better yet, your tummy) and inspire you to slow down and renew your love of real food. Most recipes here at TARACOOKS.COM are prepared “from scratch.” I try to minimize the amount of hydrogenated fats and preservatives my family eats and eliminate those bad guys from my cooking. Remember a home baked dessert is a better choice health wise, than one purchased from the frozen food section containing hydrogenated oil, and a long list of additives we cannot spell or pronounce.
It is my heart’s desire that many of my recipes will be simple enough for everyday living. May serving real, home cooked food be the norm, not the exception at your dinner table. Drop in anytime and see what’s for dinner.
See ya in the kitchen!
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