A Menu from Mom This Week!:
This week’s Menu of the Week comes from our cookbook, Mom’s Very Best Recipes! Filled with all the homestyle comfort food we’d expect Mom to treat us to, it’s become a customer favorite and a bestseller.
The recipes our contributors shared with us for this cookbook cover everything from Breakfast & Brunch to Dessert…there are 250 delicious dishes to try in all! There are plenty of soon-to-be family favorites, some that you’ll want to try for special occasions and others that you’ll love sharing at potlucks and parties.
Below, you’ll find a sampling of recipes from each chapter…follow us on Twitter and get a recipe EVERY DAY this week too! Click over to our Online Recipe Box for LOTS more from Mom’s Very Best Recipes !
Spiced Zucchini Bars
Erin Carnes of Gaines, Michigan shared this delicious recipe with us. She writes, “This is one of many recipes I got from my mother-in-law. These yummy bars are one of the first things I make when the zucchini is ready to pick in my garden. I love to eat them for breakfast! Double the frosting recipe if you like it extra-thick.” We love the tip about the extra frosting and love that this recipe doubles for breakfast OR dessert. Enjoy!
2 c. all-purpose flour
2 t. baking soda
1/2 t. salt
2 t. cinnamon
3 eggs, beaten
1 c. oil
2 c. sugar
1 t. vanilla extract
1 t. lemon juice
1 c. raisins
2 c. zucchini, grated
3/4 c. chopped nuts
Combine dry ingredients in a small bowl; set aside. In a separate bowl, whisk together eggs, oil, sugar, vanilla and lemon juice. Gradually add flour mixture to egg mixture. Fold in remaining ingredients; pour into a greased and floured 15″x10″ jelly-roll pan. Bake at 325 degrees for 25 to 35 minutes, until lightly golden. Cool; frost with Cream Cheese Frosting. Cut into bars. Makes 3 dozen.
Cream Cheese Frosting:
1/2 c. butter, softened
8-oz. pkg. cream cheese, softened
1 t. vanilla extract
1 c. powdered sugar
Beat all ingredients until smooth.
Chicken Tortilla Soup
This recipe was sent to us by Amber Mayfield of Fort Walton Beach, Florida. It’s a family favorite at her house…she writes, “My husband and daughter really like this soup…it’s so yummy and simple to make, I’m happy to prepare it for them!”
4 c. chicken broth
2 c. cooked chicken, diced
2 15-oz. cans diced tomatoes, drained
16-oz. can corn, drained
16-oz. can pinto or red beans, drained and rinsed
1-1/3 c. salsa
2 T. taco seasoning mix
Garnish: sour cream, shredded Mexican-blend cheese, corn or tortilla chips
Combine all ingredients except garnish in a stockpot over medium heat. Simmer, covered, for 30 minutes, stirring occasionally. Top individual portions with desired garnishes. Serves 6 to 8.
BLT Salad with Basil Dressing
Nancy Willis of Farmington Hills, Michigan sent this deliciously fresh recipe our way. She writes, “My daughter and I like to go to our local farmers’ market each Saturday morning. Together we buy fresh, ripe tomatoes, lettuce and basil for this salad, then go home and make it…enjoy!”
1 lb. romaine lettuce, torn
1 pt. cherry tomatoes, quartered
1/2 lb. bacon, crisply cooked and crumbled, 2 T. drippings reserved
1/2 c. mayonnaise
2 T. red wine vinegar
1/4 c. fresh basil, chopped
In a large salad bowl, combine lettuce, tomatoes and crumbled bacon; set aside. In a small bowl, whisk together reserved drippings, mayonnaise, vinegar and basil. Drizzle dressing over salad and toss well. Top with Homemade Croutons and serve immediately. Makes 4 servings.
4 slices French bread, cubed
1 t. salt
1 t. pepper
1 T. olive oil
In a skillet over medium heat, toss bread cubes with salt and pepper. Drizzle with oil; toss and cook until golden.
Famous White Mac & Cheese
Shared by Shannon James of Georgetown, Kentucky, this recipe is a new twist on an old favorite! She writes, “When my four kids come running in from playing and see that my mac & cheese is in the oven, it puts a smile on everyone’s face.
16-oz. pkg. elbow macaroni, uncooked
2 T. butter
2 T. all-purpose flour
3 c. milk
1 lb. Monterey Jack cheese, cubed
1/2 lb. Pepper Jack cheese, cubed
Cook macaroni as package directs; drain and set aside. Meanwhile, melt butter in a saucepan over medium heat. Stir in flour until combined; add milk and stir until mixture boils. Remove from heat. Add cheese and stir until melted. Combine hot mixture with cooked macaroni; place in an ungreased 13″x9″ baking pan. Bake, uncovered, at 350 degrees for 30 minutes. Makes 8 servings.
Kristin’s Perfect Pizza
Shared with us by Early Bird blogger, Kristin Stone of Davis, California, this recipe is one that we’ve enjoyed at potlucks here in the office! Kristin writes, “My mom used to make this homemade pizza when I was a child and I adored it. Now that I’m an adult, I’ve perfected the no-cook sauce even more. You could also use the dough to make two smaller pizzas or even bread sticks…have fun with it!”
3 c. bread flour
1 t. salt
1/2 t. sugar
1 c. warm water
1 T. oil
1 T. quick-rising yeast
Garnish: favorite pizza toppings
In a bowl, combine flour, salt and sugar. Heat water until very warm, about 110 to 115 degrees. Add water to bowl along with oil and yeast. Knead by hand for 3 minutes; form into a ball. Cover and let rise until double in size, about an hour. Punch down dough; let rest for 4 minutes. On a floured surface, roll out dough about 1/4-inch thick. Place on an ungreased 16″ round pizza pan. Let rise an additional 10 to 15 minutes. Spread Pizza Sauce over dough; add desired toppings. Place in a cold oven; turn to 500 degrees. Bake for 17 to 20 minutes, until golden. Serves 6.
8-oz. can tomato sauce
6-oz. can tomato paste
1-1/4 t. dried oregano
1-1/4 t. dried basil
1-1/4 t. garlic powder
1 t. salt
Stir together ingredients in a medium bowl.
Enjoy mixing and matching these recipes this week! If you have a family favorite recipe you’d like to share, click over to our website and you might just find yourself in a cookbook soon!