The kitchen diary of Melissa Caress
The lovely Robyn gave me this recipe (& joke). It’s similar to the black bean salsa I make, but with a nice addition of avocado.
1 can black eyed peas ( minus fergie!!!!!) j/k
1 can sweet corn kernels
1 tom
1 avocado
1 bunch of cilantro
1 packet of dry Italian dressing, follow the back of the package but use balsamic vinegar and olive oil
I always double the recipe but still only use 1 dressing mix
We have homemade macaroni & cheese with every important meal – Thanksgiving, Christmas, Birthdays or just to show someone you care. Grandma Caress makes it and the grandkids love it, and the grown-ups usually request it with, “Well I’m not sure so and so (insert 2 year olds name) would eat anything except Grandma’s mac & cheese, so we better make it.”
Method & Ingredients:
1 -Grease 9 x 13 pan
2 -1 lb. pkg. large elbow noodles cooked & drained
3 -In a sauce pan: Add 4 Tbsp. flour to 2 cups cold milk – stir with whisk.
4 – Add 4 Tbsp. butter – cook on medium heat.
5 – Stirring constantly – add 1 cup cheddar cheese & bring to a boil for 1 minute.
6 – Add salt & pepper to taste.
7 – Add noodles & sauce to pan – top with 3 cups cheddar cheese & paprika.
8 – Bake at 350 degrees uncovered for 30 minutes or until bubbly.
Every year for breakfast on Christmas morning my mom makes this. (I don’t think I’ve seen it made for any other day either) For the first 20 years of my life I hated it, because I hated eggs. Note: it has been Matt’s favorite dish his whole life. Around 21 or 22 I became a fan of eggs and now I love this. I think the name is funny, since it doesn’t describe the dish at all.
Ingredients:
9 x 13 pan
12 slices of torn bread
3 cups grated cheddar cheese
1 1/2 lbs. cooked link sausage
1 1/8 tsp. dry mustard
6 eggs
15 oz. milk
Method:
1 – Place torn bread into greased 9 x 13 pan layer with cheese first & sausage second.
2 – Beat eggs, milk and mustard & pour on top.
3 – Refrigerate overnight.
4 – Next morning add the following:
1/2 can cream of celery, 1/2 can cream of chicken, 3/4 cup of milk – pour over top.
Bake at 300 for 90 minutes.
This is one of the items in the Christmas baskets mom makes every year, I don’t think I’ve seen anyone but her make it, which is surprising since it’s a simple recipe and takes almost no time to make. As a side note, I think my mom would like anything with the name Rocky Road.
Ingredients & Method:
Preheat oven to 350 degrees.
12 double graham crackers
2 cups marshmallows
1 cup chocolate chips
3/4 cup salted peanuts
In a sauce pan:
1 stick butter
1/2 cup brown sugar
cook until caramel
Add 1 tsp. vanilla
Drizzle over prepared sheet of graham crackers.
Bake for 10 minutes.
Mom has been making these since I was a kid & they are fabulous and super easy to make.
Ingredients:
2 cans refrigerated biscuits
1 cup sugar
1 cube margarine – melted
1 Tbsp grated orange rind
2 Tbsp orange juice
Method:
1 – In a saucepan melt margarine, add sugar rind & juice.
2 – Separate biscuits – sand on end in a loaf pan (two rows) OR I like to put in a round cake pan & serve them on a cake dish.
3 – Pour sauce over rolls & bake at 350 degrees for 40 – 45 minutes.
4 – While hot, Invert on dish & serve.
Ingredients & Method:
1/2 head cabbage
1/2 pkg. sliced toasted almonds
2-4 green onions
1 pkg Top Ramen – toasted
2 Tbsp. sesame seed
Mix together.
Dressing:
1 1/2 Tbsp. sugar
1 1/2 cups salad oil
1 1/2 tsp. salt
1/4 tsp. pepper
3 Tbsp. vinegar
& add seasoning mix from Top Ramen
optional: mandarin oranges & shredded chicken
This is another super easy recipe; half of the ingredients seem to come from a bag of Top Ramen, but I really like it & it is nice when you add a sauteed chicken. This recipe is courtesy Luann Richardson, she was in the Longwood Ward with us in Florida.
1 1/2 cup mayo
1 1/4 cup sour cream
1 Tbsp Beaumond seasoning
2 Tbsp dehydrated onions
2 Tbsp dill weed
2 Tbsp fresh parsley
This recipe is super easy, but I think a homemade dip trumps a store bought every time. If there’s ever a choice between a ranch dip or dill – I would choose dill every time.
Ingredients & method:
2 cubes of butter
1 2/3 cups brown sugar
1 2/3 cups sugar
2 cups of peanut butter
WHIP TILL MIXED & add:
7 cups oats
1 tsp. baking soda
2 cups M&Ms
1 cup chocolate chips
MIX in mixer
Bake at 300 – 350 degrees (depending on your oven)
Make 6 big cookies per sheet
bake 15-20 minutes
This recipe is from Not Just Yogurt (NJY), in Livermore – my first job; I worked there after school & on the weekends when I was 15 – 17 yrs old. We made fresh bread, cookies & soup. The Monster cookies were the most popular. Karen Cortez was the owner & she was in the Livermore III ward with us, this is her recipe.
Ingredients:
1 3/4 cups flour
1 tsp. baking soda
1/2 tsp. salt – set aside
1/2 cup shortening
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg
2 Tbsp. milk
1 tsp. vanilla
chocolate kisses – 1 big bag
Preheat oven 375 degrees
Method:
1 – Mix together shortening, peanut butter, sugar, brown sugar – cream until fluffy
2 – Stir in egg, milk, vanilla & beat
3 – Stir in flour mixture
4 – Shape into small balls & roll in 1/2 cup sugar
5 – Place about 2 in. apart & bake 7 minutes
6 – Top with chocolate kiss 7 bake 3 minutes more
This recipe is courtesy Linda Fox from the Rowland Heights 1st ward. Mom has made them every year for Christmas since I can remember.
Salad Ingredients:
8 cups coarsely shredded or torn Romaine lettuce
8 large eggs, hard cooked (slice when cooled)
2 pints cherry tomatoes (reserve 8 whole for garnish)
2 cans (11 oz. each) kernel corn, drained
1 can (16 oz.) black beans, rinsed & drained
1/2 cup thinly sliced scallions
2 ripe Haas avocados, peeled, cut in 1/2 inch chunks, toss in 1 Tbsp. lime juice
Dressing:
1 1/2 cups reduced-fat mayo
2/3 cup bottled chunky salsa
2 Tbsp freshly squeezed lime juice
1/2 teaspoon each ground cumin & chili powder
1 1/4 cups cilantro leaves, finely chopped
Garnish:
pitted ripe (black) olives, reserved cherry tomatoes & shredded cheddar cheese
Method:
1 – Lightly pack lettuce in bottom of a transparent 6-quart serving bowl with straight sides (trifle bowl)
2 – Stand a row of egg slices around side of bowl. Lay remainder egg slices over lettuce, then top with a layer of cherry tomoatoes.
3 – In a medium-sized bowl, stir corn, black beans and scallions to mix. Spoon over tomatoes. Top with avocado chunks.
4 – Put dressing ingredients in same bowl (no need to wash) & stir until well blended. Spread evenly over avocado layer to edges of bowl to seal.
5 – Cover tightly with plastic film & refrigerate overnight or up to 2 days.
6 – To serve: Garnish with olives, tomatoes, & cheddar cheese.
This recipe is courtesy Grandma Caress, she loves the way it looks.