Sunday, February 2, 2014

Lazy, lazy,'s been one hell of a year!!

Super Bowl Dips....February 2nd....

 I can't believe it's been so long since I've been on this excuses but plenty of reasons to talk about. But life is getting better. Lost my Dad this past September and even though he was ready I found I wasn't as ready as I thought I'd be. Besides being one of my biggest food fans I always wondered if the man would go to heaven eating Micky D's Fries or a Burgerville Milkshake. He did love my cookies and there wasn't one time he ever had a complaint about my dinners I fixed him even though it was sometime just a sandwich. He loved the company of his family and I for one am grateful he was able to be with us for the past 20 years. 

Then of course I spent the entire Christmas break after falling and breaking my shoulder, on the couch taking pain meds, feeling sorry for myself. But my amazing kids and hubs picked up the slack and fixed amazing meals and cleaned up the "humble home" from time to time. I still yell "ouch" and they get all testy. Geez a person has to learn their limits!! I noticed though they don't hang around much when I'm in the kitchen anymore...meaning they don't want to "get in my way" ;0)

I got FB message (yes, I'm addicted!!) from one of my adopted daughters...Mandy Murphy this morning. She went to school with my last two daughters. She's in Wisconsin now and we really miss her face. And her sweet doggy Pip!! Wouldn't you know she asked for dip recipes....nothing better than slopping chips into your face on Super Bowl Sunday..;0) 

I'm going to update some of these and hope Mandy gets them today...;0) But then they're a few hours ahead aren't they...;0( Better get crackin'...Happy Eating to all of you....I'll try and be more activated in the future...


Denice's Spinach Dip...

1 pint Sour Cream
2 cups Mayonaise (any kind)
1 package of frozen spinach (thawed and squeezed dry)
1 envelope of Ranch Dip Mix
1-2 envelopes of Knorrs Veg Soup Mix
(Add the second pkg after tasting since it can be too salty) 

Mix all together with an electric beater or whip it....let set in fridge for awhile and dip with breads crackers or veggies. 
Sometimes we use a bread bowl and after eating all the pieces we just devour the bowl itself...;0) Nothing better!!!  

Saturday, July 21, 2012

Alive and Well....just a bit lazy..;0)

I know, I know it's been a long time and I have all sorts of excuses but nothing that makes any sense. Life just gets away for me and I can't seem to catch it while it's flying by. 
Kellie is in the kitchen right now...yes, my kitchen, it works better I guess for her recipes. ;0) We're having a BBQ tomorrow with some friends and of course if I manage to get the bathrooms clean and catch up on the laundry I'll bake something myself. What...I'm not sure.
Been busy doing some catering and had a fun "lunch bag" job for Peggy and the Thunderbird Dance Camp. That was different. After all the great new ideas I fell back to the old reliables. (hey, they work!!) but did do a great yummy chicken salad sandwich on croissant. I'll put that in here this time and then add a few tips on what I figured out to "change it up".
Melissa and Cole Linehan had a beautiful wedding on Memorial Dad and I was very excited to do that meal for her.  She's a former St Francis Student and knows how to eat well ;0)...Carol and I raised quite a few of these kids. And many are still coming up to me and asking for meals!! 
I promise to keep in touch a bit more but poke me often and check to see if I'm alive...;0) Happy Eating everyone!!

Lunch Bag Special....

Chicken Salad Sandwiches:

5 to 6 chicken breasts 
1/2 + of sliced almonds
1 cup dried cranberries
1 cup diced celery
1/2 to 1 cup diced onions..any kind
Mayo..mustard (I used a good deli mustard or dijon')
salt and pepper
Croissants or bread of your choice
Havarti Cheese (or anything you prefer), tomatoes, lettuce, etc.

  • Bake Chicken until done and let cool..I like using breasts with the skin on then slathering it with olive oil, kosher salt and pepper. But the skinless kind works fine too.
  • Cut into small chunks and add following ingredients.
  • I add mayo/mustard to my taste. Some of you don't like a lot. I like a bit of chicken with my mayo...;0) 
  • Mixing it all together, then add salt and pepper to taste.
  • Make your sandwiches as you like. adding the cheese, tomatoes and lettuce.
  • For the lunches I did them the night before and kept them in the fridge. this is a great recipe for showers, parties and such. I buy the mini croissants and they make cute sandwiches. 

Sunday, November 13, 2011

It's the Great Pumpkin Cheesecake!!

Is it almost Thanksgiving already?? I should know because my kids are all ready for it. Planning the food and what kind of new dishes they want to try. I can't figure out why anything new should be done. I love the traditional and lots of it.
Right now Kellie is bothering me for my Pumpkin Cheesecake recipe. I gave her some websites to look at the noooo, "I want your recipe!!" Had to look a bit for it. Haven't made it in awhile, and since she wants to do the honors, I say go for it!!
Erin wants to try sweet potatoes this year. We're not a bunch that has them so better late than never I say. As long as the turkey is big enough and plenty of leftovers I'm good.
I promise to be here again soon. Have to check out my recipes and trying to get some pics on this site so it's not all in your mind. ;0)
Happy Eating....

Pumpkin Cheesecake

1 and 1/2 cups graham cracker crumbs
1/3 cup melted butter/marg
1/4 cup sugar

3 (8-ounce) pkg of cream cheese, softened
1 cup granulated sugar
1/4 cu[ packed brown sugar
2 large eggs
1 (15-ounce) can Pumpkin puree
2/3 cup evaporated milk
2 Tbsp cornstarch
1 and 1/4 tsp ground cinnamon
1/2 tsp ground nutmeg

2 cups sour cream, at room temp
1/3 cup gran sugar
1 tsp vanilla

Preheat over to 350 degrees

For Crust...combine graham cracker crumbs, butter and sugar in medium bowl. Press onto bottom and 1 inch up sides of 9-inch springform pan. Bake for 6 to 8 minutes (do not allow to brown) Cool on wire rack.

For Filling
...beat cream cheese, sugar and brown sugar in large mixer bowl until fluffy. Beat in eggs, pumpkin and evap millk. Add cornstarch, cinnamon and nutmeg; beat well. Poor into crust.

for 55 to 60 minutes or until edge is set but center moves slightly.

For Topping
...combine sour cream sugar and vanilla in small bowl, mix well. spread over surgace of warm cheesecake. Bake for 5 minutes. Cool on wire rack.
Refrigerate for several hours or overnight.

For removal of sharp knife under hot water and slide around pan. Release spring and lift side of pan away. I use a large spatula (make sure to slide it under the entire cake before lifting off) for removing the cake from the bottom.

Happy Eating!!!

Sunday, November 6, 2011

Just like Mom made....;0)

Wondering why I can't just sit and do nothing...somedays I actually can but for the most part I feel "lazy"??? Always hoping for a day of "nothingness" and when I do sit to read the paper, drink my cocoa and whatever, I feel kind of bad, not too bad, but bad enough to get off my butt and cook a pot of soup or whatever.
My Mom was famous for doing that. Even if you got it started and then sat down and let it cook the rest of the way you at least felt you did something worthwhile. Well, I have to say it's funny how much I look and act like my mother lately. Tony has been very tactful in NOT mentioning that fact all the time.
But for the most part I don't mind, For all her quirks she was an amazing Mom, loving Grandmother and a great wife. And the woman could make a mean pot of soup. I love cooking soup but am not a fan of ALL of them. Must have been from all those nights my parents made me sit at the table until I ate my dinner. I was such a brat!!
Right now I'm simmering a pot of Beef Stew on the stove. While I had a stroke when purchasing the stew meat, It's one of our faves around here. Mom always used what she had. Pork was then (as is now) a well priced meat and she used that a lot. Pulled pork wasn't that big of a deal, but we ate a lot of soups and sandwiches from that roast...all week!! And I've even used hamburger. It does make a great soup too. is my contribution for this time. Kellie will be happy I finally got something going again. I think she's gonna have to get some pics up for me. Since she's always nagging it's time she does her part since she eats all the food around here too you know!! Love you Jellybean ;0)
And as I say....Happy Eating!!

Beef Stew

Get your large stockpot on the burner and start it up people!!

I crank it on med-high and use veg oil for the meat and when it's hot I throw the following in and stir it until browned.

2 to 3 pounds of stew meat
1 med onion - chopped
a few stalks of chopped celery (optional)

Then add...
2 to 3 Tbsp Flour and cook until juices soaked up.
2 to 3 cups of water
2 to 3 Tbsp Beef Base (you can get this at Costco or Cash and Carry)
2 - 3 cloves of garlic (chopped or minced)
a couple bay leaves
salt and pepper
Or any other ingredients you like with, mushrooms, etc...

Let the meat simmer for an hour or so....or at least the time it takes to enjoy the rest of the wine you didn't put into the pot!! ;0)

I usually add carrots first, let them cook for a bit, and then add potatoes. Lots of them. I don't have a specific amount but we like lots of spuds since we have a gravy fetish here.
You might need to add more water but I have been adding a large can of tomatoes or sauce to the pot and it gives it a good flavor. Or so my guy says...

After it's all in the pot, put the lid on and simmer until veggies are tender. If you like a thicker broth you can thicken it. Either a pack of gravy mix or flour/water or cornstarch/water mix. (equal parts) Whatever you prefer.

I use my 12 qt stockpot for stews and soups. But have been known to pull out the big one (16 qt) and scare the hell out of Tony. He thinks he has to eat it all. There is such a thing as giving some away to special people. Poor guy...;0)

If you freeze this, don't put the potatoes in, they turn to mush in the freezer. Add them later or you can do pasta or rice if you like instead.

Now that fall is here and winter isn't far behind, I hope everyone stays warm and cozy this year. Happy Eating!!

Wednesday, October 5, 2011

This one is for you Jamie...

Well Jamie threw out the gauntlet and now I have to answer back. No, it's not hard to do dumplings, although it took me a few years to do them. Don't know why I didn't until the piggy kids started asking for them.
I use a basic soup or stew and plop them on top with my cookie scoop. Either until the bowl of mix is gone or the pot is covered ;0) And if you don't do homemade soup, find some soup starter or the Bear Creek brands. They work great too. It's just a matter of preference.

Example: Tonight I made a HUGE pot (about 12 qts) of chicken stock to freeze (meat, veggies and broth). I took out about 3 large freezer containers and will put them in the freezer for later use. No pasta since it breaks down and gets gross. I put all that stuff in when I thaw it out.

That left at least half a pot which I brought up to a boil. I use my cookie scoop for "dumping" them in the pot. ;0)

Recipe for Denice's Dumplings...

One & 1/2 cup flour
2 tsp baking powder
1 tsp salt
2 tsp parsley (optional)
1 cube softened butter or marg
3/4 cup of milk

Mix until just wet and lumpy. Use scoop and gently set into boiling mixture. I do enough to cover the pot and let it cook for 10 minutes uncovered..when that cycle is done put lid on and time for another 10 minutes. Then it's ready to eat. Bisquick has a great dumpling recipe too. I just use the one from my recipes. Either way you have a winner.

***Of course you'll run out of dumplings before soup so you can use the left over for more dumplings if you want or add noodles for later. We like it a lot!! Happy Eating...;0)

Saturday, October 1, 2011

The long hot summer....

Yes, it's me...I know my daughter will be so happy to see me here again. Been busy doing daycare this year and it's working out okay. I am in Granny-land and the babies are liking it just fine. ;0)
Between waiting for the weather to warm up and then whining because it was hot for a week. We Oregonians just aren't happy all the time are we?? But my garden this year isn't happy either since the local deer family (5-6 of them) like to come up and munch to their hearts content and leave me with nothing to can. I did get tomatoes from Lewis' and a plenty of red spuds for a couple months. But when they weren't eating they were lounging in the neighbors yard, fertilizing with natural ingredients and prancing with my cats. Stupid animals. Don't they know if they lay still they won't get hungry and leave the garden alone! Tony of course won't put up a fence since it gets in his way of tilling. Can't make those 90 degree turns with the tiller when you have something in your way...;0/
I did accomplish a major project...I compiled Grandma Meeuwsen's recipes for a family cookbook. It felt so good to have it done and give it to the family. I hope we can add our own recipes to it so the next generation will have something to look back on and enjoy.
Well, enough about me...I do have a couple "snacks" you can try. Found these in my stash and I know my Mom used them both. I promise to be better about keeping tabs on all of you...
Happy Eating!!!

Crab Dip

Not muss, no fuss...just mix it up and eat it with crackers or whatever you like.

6 to 8 oz cream cheese
1 can tomato soup
1/2 cup mayonaise
1/2 + of crab (you could probably use canned or imitation)
2 tsp lemon juice

Mix it up and enjoy...

Stuffed Mushrooms

You will need..24 med mushrooms
1 small onion - finely chopped
1/4 @ grated cheddar cheese
1 tsp worchestershire sauce
dash tabasco
pinch of Italian seasoning
1/2 tsp each - salt and pepper
1/4 tsp garlic salt
3 Tbsp bread crumbs

Add following to caps:
1/2 cup butter - melted
1/2 tsp worch sauce
dash tabasco
add paprika

Chop stems finely
Put 1/2 tsp melted butter mixture into mushroom caps

Then add the rest of ingredients into caps and broil until browned and bubbly.

Happy Eating!!!

Tuesday, June 7, 2011

Never enough Potato Salad !!

I don't care how you do it but when mixing potato salad...the bigger the bowl the better. Because by the time you get all the ingredients added you always have too much and never enough room to stir it together. My mom used to use this old crisper bin from her fridge because there was nothing bigger than that!
Before I got married Tony saw her mix it up one day and he couldn't get over the amount she made. His words.."why doesn't she make a normal size salad?" Men are like that, always assuming you start out big and end up even bigger. I know I try to start with a "normal size salad" but it never seems to look like it'll feed enough.
But my sweetheart of a mother-in-law taught him a lesson at our wedding rehearsal dinner when she brought out this nice "normal size" bowl of macaroni salad (I'll put that one on later) to have us taste test it. Of course he couldn't keep his mouth shut and after noticing Mom's sneaky smile I knew she had a surprise for him! Out of the fridge she whips this huge bowl of salad for the evening meal and I was vindicated. He didn't say too much about my salad making habits after that. ;0)
After many years of making it various ways and not liking the taste I finally got smart and kept it simple. It works best for us. Not a lot of fussy stuff but good flavor and plenty of dressing on it. We Meeuwsen's like a bit of potato with our dressing ;0). I like it best overnight then if it gets too dry then add more dressing to it.
I make it for many of the receptions at Roy since I can't eat too many store brands anymore due to so much of it over the years.
There's a lot of flexibility to salads. Everyone like different flavors in the dressings and such. My family like a sweeter salad, but I do like a good dill taste to mine also. Either way, it's not summer without it!!

Happy Eating...

Denice's Potato Salad

10 # red potatoes (cut into dices and boil until tender)
18 large eggs - hard boiled and chopped
1 small red onion
1-2 cups chopped celery
**1 small jar of sweet relish (or dill if you prefer)
Lots of salt and cracked pepper
Other options..seasoning salt, chopped dill, garlic or other flavors you like.

Cook all above ingredients and pile into largest bowl you have ;0)

I let the spuds cool down a bit but not totally. It mixes better if they're a little warm.

Dressing: 1+ quart of Mayo (or Miracle Whip if you like) a couple good squirts of mustard (any kind will do), a couple spoonfuls of vinegar**, salt+ pepper.

**Note: your relish has vinegar in it already but if you want more then do so.

Ina Garten says a cooks best tool are "clean hands"...and I use them for mixing this mess ;0). It's messy but oh so good!! You can make extra dressing in case it looks dry the next later and may need more.

This recipe makes a large bowl. Just thought you'd like to know that ;0)

Stay tuned because my Mom's Macaroni Salad is next..

Happy Eating...