Laura Nielsen's Pumpkin Casserole

 When we were first married we met approximately monthly with other newly married couples for Family Home Evening (FHE), it was a great transition from singles ward FHE to family FHE. We took turns meeting at different homes and had dinner, study and activities together. It was awesome. Some couples came in and out, but the core couples we met with are Chris and Laura Nielsen and Pat and Jill Crist. At an FHE in October/November Laura made this and I have made it every year since. 

A word on pumpkins: my favorite pumpkin for this is what Trader Joe's called a "Cinderella Pumpkin" it is kind of funky-looking and like a sat-on sphere, but when you cut it in half you end up with 2 rounds that I bake and put the casserole in one half and use the other half for whatever I want pumpkin for.

2 1/2 pounds hamburger 
2 cups celery, chopped
2 cups green (and/or other colored) peppers, cupped
1 Tablespoon salt
2 cups onion, chopped
1 can cream of chicken soup
2 cups rice, cooked
2 Tablespoons brown sugar
1 can mushrooms (I usually don't have this and just omit it, or perhaps use freshe mushmooms)
1/4 cup soy sauce (we have been appropriately schooled and so use Aloha shoyu, of course)
1 (or 1/2 in this case) pumpkin

Cut and clean out the pumpkin and bake, I bake both halves of our Cinderella pumpkin on different bun pans for about an hour at 350 degrees. You can cook the rice and prep the veggies and such during this time.

Brown and drain hamburger and add mix in all the other ingredients (other than the pumpkin). I like to prick the pumpkin skin with a fork (or my tomato/onion holder for slicing) it helps you know if the flesh is ready and I think it helps the pumpkin absorb more of the flavor. Fill the pumpkin half with the mixture--it can be a rounded mound--and put it back in the oven to bake, you probably only need about 30 min more or so to make sure everything is warm and ready.

You can serve the pumpkin on the bun pan, or if you're fancy put it on a big tray. Serve it with a big spoon with somewhat sharp edges so you can scoop out some of the pumpkin with each serving.

For 12 servings approx: 430 Calories, 13 g fat (will depend on the amount of fat in your hamburger), 16 g protein, 63 g carb, 38 mg cholesterol, 1400 mg sodium

Waffled Carrot Cake for the Easter Season

 

Prep Time: 5-10 minutes

Cook Time 20-22 minutes

Serves 8-10 waffles

1/2 cup all-purpose flour

1/2 cup brown sugar

1/2 tsp baking powder

1/8 tsp baking soda

1/8 tsp cinnamon

1/8 tsp ground clove

1/8 tsp nutmeg

1 large egg

1/4 cup buttermilk

1/4 cup milk (we used powdered milk and water)

1/2 tsp vanilla extract

1/2 cup shredded carrot

3 Tbsp raisins

3 Tbsp chopped walnuts

Directions 

1. Mix together flour, sugar, baking powder, baking soda, cinnamon, clove and nutmeg (and powdered milk).

2. Whisk together egg, buttermilk, milk (or water), and vanilla extract until smooth.  Add dry ingredients and mix until no clumps remain. mix in carrot, raisins, and walnuts.

3. Add 3 Tablespoons of waffle mix to the Mini Waffle maker* and cook until golden brown on both sides, about 2-3 minutes/waffle.

4. Top with whatever you desire.

*Tip: you may want to use a pastry brush with oil (we used coconut oil) on the waffle plates so they release nicely.

We made these for dessert waffles on Good Friday (3/29/24) as the 'dessert' for our breakfast for dinner with Addie Florshultz and the Portuguese Elders.

SLIDERS, or the next generation version of Mom's Barbecued Hamburgers

 Here is the recipe Mom used, it is in the Blackham Family Cookbook in the Traditional Holiday Dishes section because Mom used to make it for the 4th of July. I remember having these at a 4th of July barbecue in our backyard under the fruit trees.  Of course there was no actual barbecue in sight, we never had one. Mom got this recipe from Marlene Julian. I started making them mini hamburgers/sliders one year for the Bame 4th of July BBQ and fireworks. There was going to be other meat offerings (the Bames have a real barbecue) and we wanted something else, I remembered these from our Blackham family tradition, but with the other options a full-size hamburger would have been too much. Thus our new spin on the family tradition, our version of sliders was born.

1 1/2  lb hamburger

1 beaten egg

2 tablespoons onion, finely chopped (can use dehydrated onions)

3/4 cup bread crumbs

3/4 cup evaporated milk

1 1/2 teaspoon salt

1/8 teaspoon pepper

Sauce:

3 tablespoons vinegar

1 cup catsup

1/2 cup water

6 tablespoons chopped onion

1 bay leaf

1/2 teaspoon dry mustard.

Mix hamburger, form into patties and brown in a pan with hot oil. Mix sauce in a pot and simmer for 5 minutes. Remove bay leaf. Layer hamburger patties in the sauce and simmer for 30-60 min. There is a note that Cream of Mushroom soup may be used in place of the sauce, but I don't remember experiencing that option.

Here's what we do as an updated version: We mix the hamburger mix and then with 1 oz or so size scoop put them on a griddle and smash them to flatten with a flat glass cup, sometimes we use parchment paper between if it gets sticky and cook the mini burgers on both sides (I don't add oil).  Then I layer them in a crock pot with barbecue sauce (we usually have Sweet Baby Ray's on hand). We just use barbecue sauce we have on hand. Set the temperature on the crock pot to low if it will be a few hours until you eat or on high if it will be only an hour or so.

We love them with King's Hawaiian rolls, but you can make your own rolls or mini-hamburger buns or you can even cut up a hot dog bun into 2 or 3 pieces to be the bun for your mini-burgers. Serve with additional barbecue sauce and can add pickles and/or cheese.

We like to make them in a larger than needed batch and freeze the pre-cooked mini-hamburger patties for future use.

Carrot Pineapple Cake

The original recipe calls for 1 1/2 cups oil. Lemon glaze recommended (3/4 cup powdered sugar 1/4 cup grated carrots and 1 Tbsp lemon juice). Also works well in cake pans with cream cheese for our classic Easter rabbit head-shaped cake. This was a favorite at the Blackham home, I think we got the original recipe from Aunt Mary.

Serves 16

3 cups cake flour

2 cups sugar

2 teaspoons cinnamon

1 1/2 teaspoons baking soda

1 1/2 teaspoons salt

1 teaspoon baking powder

1 can crushed pineapple, (8 oz)

3 each eggs

1 cup cooking oil

2 teaspoons vanilla

1 1/2 cups walnuts, chopped

2 cups carrots, grated

Mix together dry ingredients. Drain pineapple; reserve syrup. Add pineapple syrup to dry mixture, add eggs, cooking oil, and vanilla; beat 3 minutes. Stir in pineapple, nuts, and carrots. Bake in greased and floured 12-cup bundt pan at 325 degrees for about 1 1/2 hours or until cake tests done. Cool in pan 10-15 min; turn out on wire rack or serving plate.

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Per serving: 336.2 Calories; 16.2g Fat (42.7% calories from fat); 3.6g Protein; 45.4g Carbohydrate; 34mg Cholesterol; 356mg Sodium

Deaun's Famous Sugar Cookie Recipes

 3 cups flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 cup butter (2 sticks)

2 eggs

1 cup sugar

Sift flour, baking soda, baking powder.  On low speed mixer cut in butter until cornmeal texture.  In small mixing bowl beat eggs and add sugar. Beat well.  Blend egg/sugar mixture into the flour/butter mixture.  Chill 2 hours.  Roll out on lightly floured surface to 1/8 inch thick.   Cut with floured cookie cutters.  Bake in 375 degree oven for 8-10 minutes.

Deaun Wilkinson is a wonderful woman who lived in our ward.  She was Aria's Activity Day leader.  Her youngest daughter Jamie Wilkinson Webster now lives in the family home and continues to make her mom's sugar cookies.  This is how they make the cookies, but it also works to mix them the more traditional way.  The salt in the butter is enough salt for the cookies.

Pumpkin Pancakes

 1 1/2 cups milk (or 1/2 cup powdered milk and 1 1/3 cups water)

1 cup pumpkin puree

1 egg

2 Tbsp vegetable oil

2 Tbsp vinegar

2 cups flour

3 Tbsp brown sugar

2 tsp baking powder

1 tsp baking soda

1 tsp ground allspice

1 tsp cinnamon

1/2 tsp ground ginger

1/2 tsp salt

In a bowl, mix together the milk, pumpkin, egg, oil and vinegar.  Combine flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl.  Stir into the pumpkin mixture just enough to combine.

Heat a lightly oiled griddle or frying pan over medium high heat.  Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.  Brown on both sides and serve hot.  

Of course we make them with chocolate chips and sometimes also sprinkle sunflower seeds or chopped walnuts or pecans on top before you turn them.  They are delicious with maple or buttermilk syrup, jams or even caramel syrup and whipped cream.

Makes 6 pancakes

278 Calories, 7.2 g fat, 40 mg Cholesterol, 608 mg Sodium, Total Carbs 45.6g, Dietary fiber 2.6 g, Protein 7.9 g.

Eggnog Panettone French Toast made by Karissa for Michael who said it was delicious

EGGNOG PANETTONE FRENCH TOAST Hilton Christmas Breakfast

Orange Cream

½ cup heavy cream 1 tablespoon powdered sugar Zest of 1 orange 1 tablespoon squeezed orange juice


French Toast

½ loaf of panettone (GOOD panettone) 1 ¼ cup milk ¼ cup granulated sugar ¼ cup packed light brown sugar ½ teaspoon salt ½ teaspoon vanilla extract ½ teaspoon ground cinnamon ¼ teaspoon imitation rum extract ¼ teaspoon nutmeg 3 eggs


Directions

1. Make the orange cream. Whisk together orange cream ingredients to stiff peaks. Refrigerate until ready to serve. 2. Make the French toast. Whisk together the milk, sugar, brown sugar, salt, vanilla, cinnamon, rum extract, nutmeg, and eggs until smooth. 3. Prepare a large skillet by spreading a bit of butter across it.  4. Dip pieces of panettone (about 1 inch thick) in the French toast mixture and place on the pan. Cook each side of the bread until golden brown. 5. Serve! Place a dollop of orange cream on each piece of French toast and serve with maple syrup.

Slow Cooker Rice Pudding

Slow Cooker Rice Pudding Recipe

8 cups milk (I used half soy milk, and half fat free cow's)
1 cup long grain white rice
1 cup sugar

then:
1/4 cup heavy cream or half and half
3 eggs
2 teaspoons vanilla
1/2 teaspoon cinnamon
1/4 teaspoon salt

The Directions.

I used a 4 quart slow cooker. Spray the stoneware insert with cooking spray, then combine the milk, rice, and sugar. Stir well and cook on low for 4-6 hours, or high for about 4. It took longer than I expected for my rice to become bite-tender---I did low for 3 hours, then high for another 2.

When the rice is tender, mix in a large mixing bowl, the eggs, cream, vanilla, cinnamon, and salt. Scoop a 1/2 cup of the hot rice mixture into the mixing bowl and whisk. Keep adding 1/2 cup at a time of the rice and milk mixture into the egg bowl until about half of the milk and rice mixture is gone from the slow cooker. Then pour everything back into the pot. Stir well. This is called "tempering your eggs"---you have to do this step, or your eggs will scramble on you when you add them to the crock.

Cover and cook on high for 1 hour. Stir well, then take the lid off of the cooker and unplug it. When the rice pudding is room temperature, you can refrigerate it. Some people like their pudding hot or warm, and some prefer it chilled----it's completely up to you.

Roasted Vegetable Hash (Sweet Potato)

Roasted Vegetable Hash

½ tsp chili powder

½ tsp coarse sea salt

½ tsp cracked pepper

¼ tsp ground turmeric

5-6 cups coarsely chopped vegetables such as peeled sweet potatoes, carrots, parsnips, potatoes, and /or boiling onions cut in wedges

3 cloves garlic, peeled and cut in half

2 tbl olive oil

1 cup packed spinach leaves

Preheat oven to 425.  In a small bowl, combine chili powder, salt, pepper, and turmeric.  In large roasting pan toss vegetables and garlic with olive oil.  Sprinkle with chili powder mixture; toss again to distribute seasonings.  Roast vegetables uncovered for 30 to 35 minutes or until lightly browned and tender stirring once or twice.  Remove from oven.  Add spinach; toss just until spinach is wilted.

DUP Ladies' Sweet Potato Casserole

I have 2 different recipe options that I take my pick or mix/match ingredient list.  I don't remember exactly which way I have done it when and honestly I probably do a combination of both and use as many yams as I want to fill the pan, so I'll share both ingredient lists.  You can certainly reduce the butter to cut down on the fat and calories. UPDATE: in 2021 Lara introduced a recipe variant with 1/2 cup shredded coconut in the topping. Definitely do that if possible!

6 large yams*
1 cup sugar
1/2 cup melted butter
4 eggs
2 tsp vanilla
Topping:
1/3 cup melted butter
1/2 c. flour
1 cup brown sugar
1 cup chopped pecans (I have been known to use walnuts--don't judge)

OR
4 cups mashed sweet potato/yams*
1/3 c. melted butter
2 Tbsp sugar
2 eggs
1/2 cup milk
Topping:
1/3 cup pecans, chopped
1/3 cup brown sugar
2 Tbsp flour
2 Tbsp butter

Mix yams, butter, sugar; beat in eggs (and milk).  Pour into 2 quart casserole (I use a regular size cake pan).  Combine pecans, brown sugar, and flour.  Stir in melted butter and sprinkle over the mixture. 
Bake at 325 for 1 hour.

*Prep tip: I have found that baked yams taste better than boiled yams and discovered that you can cook yams in the skin in a crock pot and it's basically like baking them, but so much easier! Just scrub and put them in a crock pot and turn it on high or low, depending on how much time you want them to cook (all day or overnight on low and high for part of the day). You can usually tell when they are done because they smell amazing, but check and make sure they are soft. Turn off the crock pot and take off the lid and when they are cool enough to handle you can pretty much slip off the peels and trim off any unsightly parts and then mash them when they are warm. If I am not using them immediately I toss them in a gallon ziploc bag and mash them with my hands, you can do this days before or you can freeze mashed yams in the bag for future use.

Miriam's Cranberry Relish Za-Za-ZING

4 cups cranberries (or 2 bags)
4 tsp. fresh grated ginger root
1-2 jalapeno peppers (use part or all of the seeds if you dare)
1/2 C. red onion, finely chopped
4 Tbsp. fresh lime juice (fresh really does make a difference)
4 oranges, peeled, membranes removed
4 finely chopped stalks of celery
1 cup sugar
fresh mint leaves, chopped

Make it at least a day ahead so the flavors have a chance to develop.  Make extra to use with leftovers, with turkey sandwiches, perhaps even with chips or crackers.  It will keep for at least a week in the refrigerator.  It also freezes well.

I blend the cranberries and chopped pepper in a food processor.  The food processor slice blade works for the celery, cut the stalks in half the long way first if you want smaller slices.  I use a microblade or fine grater for the ginger root.  I use my mandolin to finely chop the red onions.  Juice your own limes.  I have found it's easiest to cut the oranges and scoop out the fruit like you would a grapefruit and then squeeze in the juice.  Stir it all together and toss in the snipped/chopped mint leaves.  I typically double or triple the recipe so there is enough to share with friends and neighbors, it will take more than an hour to put together.

Cousins together for Thanksgiving 2016 in Las Vegas, missing a few--Nathan in the shower and Amanda on her way still.