Petersen Recipe Blog

Italian Cream Cake

2011-08-01T21:48:00.000-07:00

1 cup butter, softened
2 cups sugar
5 eggs (separated)
1 tsp. baking soda
2 cups cake flour
1 cup buttermilk
1 tsp. vanilla
1 cup chopped pecans
1 cup flaked coconut

Cream butter and sugar, add egg yolks one at a time, beating after each addition. Sift flour and baking soda. Add to mixture alternating with buttermilk, flour to be added first and last. Sit in pecans, coconut and vanilla. Beat egg whites until stiff peaks form. Fold in beaten egg white. Bake in 3 round layer pans at 350 for 30 minutes. Cool and frost with icing, icing recipe below.

Icing:
8 oz. cream cheese, softened
1/2 cup butter, softened
1 box powdered sugar
1 tsp. vanilla

Mix together and spread on cooled cake.

Lemon Sour Cream Pound Cake

2011-06-06T21:10:00.000-07:00

5 large eggs
3 cups flour
1 cup sour cream
1 tsp. vanilla extract
3 cups sugar
1/4 tsp. baking soda
1/2 lbs. butter (not margarine)
1 tsp. lemon extract

Preheat oven to 325 degrees.
Cream softened butter and sugar, add eggs one at a time, beating after each addition. Add remaining ingredients. (If you would like to leave out the lemon, add another tsp. vanilla.) Bake in greased and floured bundt cake pan 1 hour and 15 minutes. Invert 15 minutes after removing from oven and let cool.

Buffalo Chip Cookies

2011-06-02T16:03:00.000-07:00

Buffalo Chip Cookies

Preheat oven to 350 degrees

1 cup Margarine
1 cup Shortening
2 cups firmly packed Brown Sugar
2 cups Sugar
4 Eggs
1 tsp. Vanilla

Cream together.

4 cups Flour
2 Tbsp. Baking Powder
2 Tbsp. Baking Soda

Slowly add to above ingredients and mix well.

2 cups Oatmeal
2 cups Crispy Rice Cereal
2 cups Corn Flakes
2 cups Chocolate Chips
2 cups Chopped Nuts

Add remaining ingredients stirring by hand.

Bake on greased cookie sheet for 13 to 15 min.
Remove from oven and let finish baking on cookie sheet.

Mexican Wedding Cookies

2010-12-22T22:53:00.000-08:00

Mexican Wedding Cookies
AKA: Russian Tea Cakes, Sandies,
these are also known by other names.

1 C. butter, softened
1/2 c. powdered sugar
2 c. flour
1/2 tsp vanilla
1/4 tsp salt
1/2 c. chopped nuts (optional)

Cream together butter, powdered sugar & vanilla. Add flour, salt & nuts, mix well. Chill for 1 hour.
Roll into small balls & bake @ 350 for 12-15 min. When done, cool for 5-10 min & then roll in powdered sugar.

Caramel Apple Salad

2010-12-22T22:52:00.000-08:00

Caramel Apple Salad

Ingredients:
• 1 pkg. butterscotch instant pudding mix (3oz.)
• 1 cup dry roasted nuts
• 1 can crushed pineapple (8oz.)
• 1 cup mini marshmallows
• 3 cups chopped unpeeled apples
• 1 container whipped topping
Directions:
Combine all ingredients in bowl; mix well. Chill until serving time.

Mexican Sloppy Joes

2010-12-22T22:49:00.000-08:00

Mexican Sloppy Joes

My daughter and I made this recipe up one day, it's like a kicked-up version of Frito Pie. Marie & Kaiya Van Orden

• 1 lb. ground beef
• 2 cans chili with beans
• 1/4 cup mild salsa (or to taste)
• 1 can Niblets corn, drained
• 1 package Frito's Scoops chips (optional)
• 1 package tortillas (optional)
Garnishes:
• Grated cheese (colby jack is good - it's not oily as it melts)
• Sour cream
• Chopped onion/scallions
• Sliced olives
• OR anything you want - get creative!
Crumble ground beef into pan and cook until done (season as desired). Drain beef and return to pan. Add 2 cans chili, salsa (enough to moisten mixture to desired consistency), and corn - heat until warmed through. Serve in tortillas (roll up in burritos) or over Frito's Scoops and top with desired garnishes. Serve with a salad - this is a dinner that can be pulled together in less than 30 minutes! The ground beef mixture freezes well for future meals.
TIP: I like to buy ground beef in bulk - when I get home, I take 1/2 - 3/4 of the package & cook it (seasoned with only salt and pepper) for use in recipes like sloppy joes, spaghetti, tacos, etc. I freeze it in one pound portions - then for a quick meal, I thaw and season it for the recipe - then dinner is on the table even faster!
Also, I usually buy extra-extra lean ground beef, but if ground chuck is on sale, I snag up as much as I can! It has such a great flavor, especially for burgers and tacos!

Neely's Pigs in a Blanket

2010-12-22T22:47:00.000-08:00

Neely's Pigs in a Blanket

Recipe courtesy The Neelys

Ingredients
• 1 (8-ounce) can original crescent dough
• 1/4 cup Dijon mustard
• 20 mini hot dogs or cocktail franks
• 1 egg , lightly beaten
• Poppy seeds or sesame seeds
• Tangy Dipping Sauce, recipe follows
Directions
Preheat the oven to 350 degrees F.
Cut each triangle of crescent roll dough into thirds lengthwise, making 3 small strips from each roll.
Brush the dough strips lightly with Dijon mustard. Put the mini hot dogs on 1 end of the dough and roll up.
Arrange them, seam side down, on a greased cookie sheet. Brush with egg wash and sprinkle with poppy seeds or sesame seeds. Bake until golden brown, about 12 to 15 minutes. Serve warm with the dipping sauce.

Tangy Dipping Sauce:
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 3 tablespoons Dijon mustard
• 1 tablespoon whole-grain mustard
Mix all of the ingredients in a bowl. Cover with plastic wrap and refrigerate until serving. Can be made a day ahead.

Candied Apple Pork Chops

2010-12-22T22:46:00.000-08:00

Candied Apple Pork Chops
From Home Cooking Magazine

Ingredients
2 medium red apples
4 boneless pork loin chops
Cooking oil
2 tablespoons brown sugar
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
Salt and pepper to taste
2 tablespoons butter
3 tablespoons pecans, chopped
Instructions
Core and slice apples. Heat skillet, brush pork chops with cooking oil and cook until brown. Combine brown sugar, nutmeg, cinnamon, and salt and pepper. Add butter to skillet and stir in brown sugar mixture and apples. Cook until apples are tender. Remove apples with slotted spoon and arrange on top of chops. Continue cooking sauce until it thickens. Spoon sauce over apples and chops. Top with pecans.
Serving quantity: Serves 4.

Peppermint Bark

2010-12-22T22:44:00.001-08:00

Peppermint Bark
Recipe courtesy Paula Deen

Crushed candy canes or starlight mints, to yield 1 cup
2 pounds white chocolate
Peppermint oil (NOT EXTRACT!!!!), optional

Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller. Melt the chocolate in a double boiler or the microwave (CAREFUL! White chocolate scorches easily, especially in the microwave. Melt in 30 second intervals, stirring between each interval.) Combine candy cane chunks with chocolate (add peppermint oil to taste at this point if desired – start with 5 – 7 drops to start.) Pour mixture onto a cookie sheet layered with parchment or waxed paper and place in the refrigerator for 45 minutes or until firm. Remove from cookie sheet and break into pieces (like peanut brittle.) This also looks beautiful in chocolate lollipop molds!

Candy Cane Truffles

2010-12-22T22:41:00.000-08:00

Candy Cane Truffles
Serving: 36 Prep time: 30 minutes Chill time: 4 ½ hours
INGREDIENTS
8 ounces chocolate chips
½ cup heavy cream
2 teaspoons peppermint extract
½ cup cocoa powder for dusting
½ cup crushed candy canes or peppermints
INSTRUCTIONS
1. Place the chocolate chips in a small mixing bowl.
2. In a microwave-safe glass measuring cup, combine the peppermint extract and heavy cream, then heat in your microwave on full power for 1 minute.
3. Pour the hot peppermint-cream mixture over the chocolate chips, then whisk (don’t beat) until smooth and well blended. Cover the mixture and refrigerate until firm, at least three hours.
4. Line your baking sheet with parchment or wax paper. Using a teaspoon, drop small, rounded spoonfuls of the mixture onto your prepared baking sheet.
5. Place your baking sheet in the freezer for approximately 45 minutes, or until the rounds are firm. Remove your sheet from the freezer and quickly roll each spoonful into a ball with clean hands.
6. Place the cocoa powder in a small dish. Gently roll each chocolate ball in the dish to coat it with cocoa powder.
7. Chill the chocolate pieces in the freezer until firm.
8. Next, place the crushed candy canes or mints in a small dish. Remove the chocolate balls from the freezer and roll each in the crushed candy canes.
9. Chill the truffles again until firm and repeat candy cane coating for a second time.
10. Store the truffles in an airtight container in the refrigerator and let stand at room temperature for at least 10 minutes before serving. Place the truffles in paper candy cups and serve.
Tip: Stored in an airtight container, your truffles will last up to 2 weeks in the refrigerator or an entire month in the freezer. Be sure to let truffles stand at room temperature for at least 15 minutes before serving.
Presentation Tip: Add dimension and whimsy to your dessert presentation with stackable cake stands and footed trays. Try mixing and matching assorted sizes, styles and colors for a funky, stylish effect. Get eclectic by browsing local flea markets and vintage shops for one-of-a-kind pieces. If you’re giving treats to family, friends or neighbors, pump up the charm and place them in a gift-wrapped box or bag.

Clam Chowder

2010-10-03T18:13:00.000-07:00

New England Clam Chowder

2 teaspoons olive oil
1 cup diced onion
1/2 cup diced celery
2 cups (1/2-inch) cubed peeled Yukon gold or baking potato (about 3/4 pound)
1 cup water
1/2 teaspoon dried thyme
1/8 teaspoon black pepper
1 (8-ounce) bottle clam juice
1 bay leaf
1 cup 2% reduced-fat milk
1 tablespoon all-purpose flour
1 (6 1/2-ounce) can minced clams, undrained
Chopped fresh parsley (optional)

Heat olive oil in a large saucepan over medium heat. Add onion and celery, and sauté 5 minutes or until onion is soft. Stir in potato and next 5 ingredients (potato through bay leaf). Bring to a boil; cover, reduce heat, and simmer 12 minutes or until potato is tender.
Combine milk and flour in a small bowl, stirring with a whisk until smooth. Add flour mixture and clams to saucepan, and bring to a simmer. Cook 2 minutes or until mixture begins to thicken, stirring frequently. Discard bay leaf. Ladle soup into bowls; garnish with chopped parsley, if desired.

Yield: 4 servings (serving size: 1 1/4 cups)

Paradise Cake

2010-09-12T16:21:00.000-07:00

Paradise Cake

1 Pkg. Yellow Pudding Cake Mix
1 11 oz. can Mandarin Oranges, with juice
4 Eggs
1/2 cup Vegetable Oil

Topping:
1 20 oz. can Crushed Pineapple, with Juice
1 3 oz. pkg. Instant Vanilla Pudding
1 8 oz. carton Cool Whip, thawed

Preheat oven to 350 degrees, grease 9x13 baking pan. Combine Mandarin Oranges with juice, eggs and oil in mixing bowl; mix well. Add cake mix and stir until well blended. Pour into prepared baking pan. Bake for 30 minutes or until done. Leave in pan to cool.

Make topping by combining pineapple with juice, pudding and whipped topping. Spread onto Cooled cake in pan.

Refrigerate until ready to serve.

(I found this in the Lion House cookbook.)

Brownie in a Mug

2010-02-13T22:25:00.000-08:00

I think everyone would have all these ingredients in their food storage: flour, sugar, cocoa, salt, powdered milk, oil, vanilla, chocolate chips!

1 12 oz microwavable mug
2 T flour
4 T sugar
2 T baking cocoa
1/4 teas Salt
1 egg ( or 2 T water)
3 T powdered milk
3 T oil ( or melted butter)
1 teas vanilla
1/2 cup chocolate chips

Mix flour, sugar, cocoa and salt (you can leave out the salt with salted butter) in the mug. Stir well. Add the egg, milk, oil and vanilla, and stir until well mixed. Place the mug in the microwave and cook on high for one minute. Add the Chocolate Chips and microwave for one more minute. Remove and it will still cook while cooling. Cool at least 5 minutes. Serve warm with whip cream if desired. Serves two. ( take turns eating your half!) You can add a candy heart on top.
You can also use small bowls instead of cups. Optional nuts-- or you could use unwrapped candy kisses. Very good. This could be doubled and made in two cups.

Dinner Rolls

2010-02-04T22:30:00.001-08:00

(or as I have lovingly called them, "Patti's Rolls)

1 cup Warm Water
2 Tbsp Dry Yeast
1 Tbsp Sugar

Sprinkle yeast over warm water and stir in sugar, let stand for 10 minutes.

1 cup Warm Water
1/2 cup Sugar
1/2 cup Shortening
1 tsp. Salt
3 eggs (slightly beaten)
6 cups All Purpose Flour

Mix last 6 ingredients, well. Add yeast mixture, mix well in a large bowl. Let stand in a warm draft-free place. Let raise in large, greased bowl covered with a dish
cloth until double in size.

You can roll and cut these out to make crescent shaped rolls or most any shape you wish. Bake on greased pan at 400 degrees for 8-10 minutes, after removing from oven butter the tops of the rolls.

This recipe can also be used for scones or to make into a loaf of bread.

*Thank you to my Sister-in-law Patti for giving me this recipe, I have used it many times over the years!*

Belgian Waffles

2010-02-04T22:18:00.000-08:00

2 1/2 cups All Purpose Flour
2 Tbsp. Sugar
1 tsp. Salt
1 package Active Dry Yeast
2 cups Warm Milk
4 large Eggs (separated)
1 tsp. Vanilla Extract
1/2 cup Melted Butter

Combine sugar, flour and salt into medium size bowl, set aside. Stir together dry yeast and milk (105 to 115 degrees F) in medium bowl, let stand 5 minutes to dissolve yeast. Stir in 4 egg yolks, slightly beaten and vanilla extract until blended. Stir in dry ingredients until smooth, then stir in melted butter. With a rubber spatula, gently fold in 4 egg whites, beaten until stiff. Cover and let stand in a warm, draft-free place, 45 minutes. Heat waffle baker. Lightly coat grids with cooking spray. Bake waffles according to manufacturer's directions until crisp. Serve with maple syrup or toppings of your choice. Enjoy!!!!

*The leftovers are also good toasted.*

Yummiest Ever Baked Mac and Cheese

2010-01-17T10:22:00.000-08:00

*Thank you Jeremy for sharing this yummy recipe with the family!*

1 lb elbow macaroni
2 (10 3/4 ounce) cans cheddar cheese soup
2 (12 ounce) cans evaporated milk
5/8 cup butter (1 1/4 sticks)
1 teaspoon salt
1 teaspoon pepper
6 cups shredded cheddar cheese (medium or sharp, or a combination)
dried parsley (for sprinkling on top)

Directions:
1. Preheat oven to 350.
2. Cook pasta according to pasta directions just until done - you don't want it mushy, because it will absorb a little of the cheesy liquid in the oven.
3. Combine soup, evaporated milk, butter, salt, and pepper in a large microwaveable bowl. Cover with plastic wrap, leaving a small vent, and cook for 6-7 minutes until the butter is melted and the mixture is warm-to-hot throughout. (If making a half batch, 4 minutes in the microwave should do it).
4. In a large baking dish (minimum 9x13, smaller if halving the recipe), spread 1/3 of the cooked noodles. Top with 1/3 of the sauce. Sprinkle with 1/3 of the cheddar.
5. Repeat layers twice, ending with the cheese.
6. Bake for 40-45 minutes.
7. When it comes out of the oven, sprinkle with a little dried parsley if desired. This gives it visual interest, and you can also pretend it's healthier.
8. Let stand for 5 minutes before serving.
(from recipezaar.com)

CREAM WAFER COOKIES from Teresa Arnold

2009-11-04T21:13:00.000-08:00

1 cup soft butter
1/3 cup whip cream
2 cups flour
Mix butter, cream and flour ---- chill.
Heat oven 375 degrees
Divide dough into thirds --- work on one of the thirds at a time ---- and put the other two in the refrigerator.
Roll one of the thirds of dough out 1/8 inch thick on floured surface --- cut into rounds ---- place rounds on wax paper and coat both sides well with sugar.
Place on ungreased cookie sheet --- prick each round four times with fork.
Bake seven to nine minutes ---- let cool.
Get the next "third" of dough from the refrigerator and do the same thing.
Get the last third from the refrigerator and do the same thing.
--------------------------------------------------------------------
SUGAR FILLING
1/4 cup soft butter
3/4 cup confection sugar
1 egg yolk
1 teaspoon vanilla
Mix together and place between two rounds ----tint with food coloring if desired

Corn Casserole from Teresa Arnold

2009-11-04T21:11:00.000-08:00

2 cans cream corn
2 eggs
1/4 Cup corn meal
2 cups grated cheese
l tablespoon garlic salt
6 tablespoon Wesson oil
2 small cans chile green chopped (This is pretty hot, use your own judgment)
Mix all ingredients except chilies and cheese - put layer corn mixture in greased baking dish, then layer chilies and cheese. Top with remaining corn mix. Bake 350 degrees.

Angel Biscuits

2009-11-01T22:43:00.000-08:00

1 pkg dry yeast (2 1/2 tsp = 1 pkg yeast)
1/2 cup warm water
5 cups flour
1 teaspoon baking soda
2 cups buttermilk**
3 Tablespoons sugar
1 Tablespoon baking powder
1 teaspoon salt
1/4 cup + 2 Tablespoons shortening

Dissolve yeast in warm water, let stand 10 minutes.
Sift flour, sugar, baking powder, salt and soda in large bowl.
Cut in shortening.
Stir in buttermilk and dissolved yeast mixture until moistened. Roll out on floured surface, being careful not to over handle the dough. Cut into biscuits and bake in greased pie pan at 400 degrees for 15 minutes.

*Dough can be stored in covered plastic container for up to one week.

**I usually use powdered buttermilk, follow directions on the can. Mix the dry buttermilk in with the dry ingredients and then add the water with the yeast mixture.

Easy Pudding Dessert

2009-11-01T22:10:00.000-08:00

(AKA: Filthy Wilma)
Crust:

1 1/4 cup flour
1 cube butter or margarine, softened

Mix with fork until fine texture, add 1 cup chopped walnuts or pecans (optional), mix together. Press mixture into bottom of 9x13" pan. Bake at 350 degrees for 15-20 minutes. Cool.

First filling:

8 oz. cream cheese, softened
1 cup powdered sugar
1/2 of large cool whip

Mix well and spread over cooled crust.

Second Filling:

1 small package chocolate instant pudding
1 small package vanilla instant pudding
2 1/2 cups milk
1 teaspoon vanilla

Mix well and spread over first layer, top with remaining cool whip and sprinkle chopped nuts or shredded chocolate. Chill and cut into squares.

* I have substituted sugar free pudding for the regular pudding and have substituted Splenda (not Splenda for baking) for the powdered sugar.

**I have also omitted the chocolate pudding, used 2 vanilla puddings and added sliced strawberries. Or one vanilla and one lemon pudding, or one vanilla and one butterscotch pudding. There are several possible variations.

Crustless Pumpkin Pie

2009-10-25T13:33:00.000-07:00

Crustless Pumpkin Pie

1 POINT per serving

Ingredients:

1 can pumpkin (15 oz)
1 can evaporated skim milk (12 oz)
3/4 cup egg substitute (or 3 egg whites)
1/2 tsp salt
3 tsp pumpkin pie spice
1 tsp vanilla
2/3 C. Splenda (or sugar) or to taste

Instructions:

Combine all ingredients and beat until smooth.

Pour into a 9" sprayed pie pan

Bake at 400 for 15 minutes, and then at 325 for 45 minutes or until a knife inserted in center comes out clean.

Serves 8
Whole Pie: 8 points (or ONE pt. for 1/8 pie)

TIP!
Top this pie with a little fat free Cool-Whip for even more of a treat! Counts as a vegetable serving and high in fiber!

Clam Chowder

2009-10-22T12:44:00.000-07:00

Whoopie Pies

2009-10-22T12:42:00.000-07:00

Whoopie Pies

½ c. Crisco shortening
2 Eggs
4 Tbsp. Cocoa
1 tsp. Baking Soda
1 tsp. Vanilla
1 c. Sugar

Combine ingredients and mix well.

Add:
2 c. Flour
1 tsp. Salt
1 tsp. Baking Powder
½ c. Milk

Blend well with the above ingredients and mix well.

Drop by large spoonfuls on cookie sheet, being sure to leave plenty of room to spread. Bake at 350 degrees for 8-12 min. Remove from cookie sheet and cool.

Filling:
¾ c. Crisco Shortening
2 c. powdered sugar
1 tsp. Vanilla
Dash Salt
2 Egg Whites (Beaten stiff)

Beat the egg whites and put aside. Mix the first four ingredients until well blended, then add the egg whites and blend until smooth.

Then layer the filling between two cookies.

Store on Waxed Paper. These refrigerate and freeze well.

Bran Muffins

2009-10-22T12:41:00.000-07:00

Bran Muffins
Servings 12 Points 1

2 cups All Bran or Fiber One cereal
1 cup skim milk
3/4 cup canned pure pumpkin
2 teaspoons pumpkin pie spice
1 egg or egg beaters
1/2 cup brown sugar
1 1/4 cup flour
1 Tablespoon baking powder
1 teaspoon salt

Preheat oven to 350 degrees (pull out one wire rack first for cooling later). Mix cereal & milk; let rest 5 minutes. Add pumpkin, egg, spice & brown sugar. Stir. Add flour, salt and baking powder. Mix together. Spray muffin tin with cooking spray. Bake for 20 minutes or until toothpick comes out clean. Optional: Dice an apple or two and add to the mix.

New Blog

2009-10-21T20:31:00.000-07:00

Here's my first recipe. I roasted and blended some zucchini and onion with the tomatoes and then added a can of non-fat evaporated milk and some parmesean cheese as well. It added a little more to the soup, plus I was trying to use some extra vegetables I had on hand.
Enjoy!

Hot or Cold Roasted Tomato Soup

2009-10-21T20:27:00.000-07:00

Hot or Cold Roasted Tomato Soup

2 pounds Roma (plum) tomatoes, quartered
3 tablespoons olive oil
4 cloves garlic
1 quart chicken stock
1/4 cup chopped fresh basil
1/2 tablespoon balsamic vinegar
salt to taste
ground black pepper to taste

DIRECTIONS

Place the tomato halves, cut side up, on a baking tray with the garlic cloves. Drizzle with the oil, and sprinkle with salt and pepper. Roast at 375 degrees F (195 degrees C) for 1 hour.
Snip the ends off the garlic cloves, and squeeze the insides into the bowl of a food processor along with the entire contents of the baking tray. Add stock, basil, and vinegar; blend until smooth. Season to taste. Serve either hot or cold.

Please Share Your Recipes

2009-10-20T22:28:00.000-07:00

Hello Family & Friends!!

I have had requests to share some of my recipes and I know many people have recipes I would love to try. I would like to invite you to share your recipes with us. If you are interested in posting/sharing your recipes, please send your recipes to me at japetersen63@gmail.com and I'll post them to the blog.

I look forward to trying your recipes.
Happy Cooking!!
Jean