Pear-Berry Crisp

Serves 8
1 bag (12 ounces) frozen mixed berries
1/4 cup plus 2 tablespoons all-purpose flour
1/4 cup packed light-brown sugar
5 tablespoons granulated sugar
1/4 teaspoon ground allspice
Salt
1/2 cup rolled oats
4 tablespoons cold unsalted butter, cut into small pieces
3 pounds (5 to 7) ripe pears, peeled and cut into 3/4-inch pieces
1 tablespoon freshly squeezed lemon juice
Vanilla ice cream, or frozen yogurt (optional)
Directions
Preheat oven to 400 degrees. Spread frozen berries in a single layer on a paper towel-lined baking sheet; thaw 30 minutes at room temperature.
Make oatmeal topping: In a large bowl, mix together 1/4 cup flour, light-brown sugar, 2 tablespoons granulated sugar, allspice, and a pinch of salt. Stir in oats. Using a pastry blender, two knives, or your fingers, incorporate butter into flour mixture until large, moist clumps form. Refrigerate.
In a large bowl, combine pears with lemon juice, thawed berries, 3 tablespoons granulated sugar, and 2 tablespoons flour; toss well. Transfer to a shallow 2-quart baking dish. Sprinkle evenly with chilled topping.
Bake until fruit is tender and topping is golden, about 45 minutes. Cool at least 20 minutes. Serve with vanilla ice cream or frozen yogurt, if desired.

Cajun Meatloaf

I normally don't really love meatloaf. This one floats my boat!

2 pounds lean ground beef

1 pound ground pork

3 bell peppers (I used a mixture of red, yellow and orange)

2 medium onions

5-6 ribs of celery

8-10 cloves of garlic

3 eggs

6 T. butter

1-2 c. breadcrumbs

1 t. nutmeg

1 t. black pepper

1 t. cayenne

1 T. worcestershire

1/2 c. milk

1-1/4 c. ketchup

2 T. honey

Preheat oven to 400 degrees. Chop all of the fresh veggies into a small dice and mince the garlic. Over med-high heat melt the butter. Once it begins to brown, add the veggies and garlic. Add about 1 T. salt. After these have cooked a few minutes, add worcestershire, black pepper, nutmeg and cayenne. Next add 1/2 c. ketchup. Continue cooking and stirring for a few more minutes. Remove from heat.

Cool mixture for a few minutes and then add milk. Stir. Next add 1 cup of bread crumbs. Continue adding crumbs until it is a thick paste. In a large mixing bowl, place the ground beef and pork. Whisk 3 eggs and add to meat. Begin adding the veggie mix into the meat until it is blended well.

Spray a sheet pan with cooking spray. Form meat mixture into loaf on pan keeping it about 1 1/2 inches thick. In a small bowl, mix 3/4 c. ketchup with 2 T. honey. Slather over top of meatloaf.

Bake for about 40 minutes.

*This made a HUGE meatloaf. I ended up dividing the meat in half and freezing one half for later use.

Ambrosia Macaroons

1 stick unsalted butter, room temp

3/4 c. sugar

1/8 t. salt

2 t. grated orange peel

3 large eggs

6 cups firmly packed sweetened coconut

6 oz. semi sweet baking chocolate, melted

Preheat oven to 325 degrees. Line 3 large rimmed baking sheets with parchment paper. Beat butter in a large bowl until smooth. Add sugar and salt; beat until blended. Beat in orange peel, then eggs, 1 at a time. Mix in coconut. Drop batter onto sheets by tablespoonfuls, spacing 1 1/2 inches apart. Bake 1 sheet at a time until golden on bottom and browned on top, 23-25 minutes. Cool completely on pans. Drizzle melted chocolate over the top.

*These are a little tricky to get off the parchment.

creme brulee french toast

1/2 c unsalted butter
1 c packed brown sugar
2 Tbs corn syrup
sliced bread tp cover butter mixture
5 large eggs
1 1/2 c half and half
1 tsp vanilla
1/4 tsp salt
Melt butter, brown sugar, and corn syrup. Pour into 9x13 baking dish. Arrange bread pieces on top. Beat together eggs, half and half, vanilla and salt, pour over bread slices. Cover and chill vernight in refrigerator. Bake uncovered at 350 degrees for 30-40 minutes. This is from the Worldwide Ward cookbook. We had it at Laurel Legacy, and it is fab.

*actually posted by peg

Cowboy Butter

1/2 lb. bacon, diced

1 small onion, diced

1- 6 oz. can tomato paste

1/2 c. molasses

1/2 c. worchestershire sauce

2 T. liquid smoke

2 T. tabasco

1 lb. butter, room temperature

Saute bacon until brown. Add onions and saute until soft. Add remaining ingredients except butter. Simmer for 15 minutes. Remove from heat and blend in food processor while still hot. Add butter a little at a time until blended. Don't over blend. Serve with steak.

Great on top of grilled steak, chops, baked potatoes or baked sweet potatoes.

Steak Marinade

1/2 c. steak sauce (A-1, worchestershire, etc.)

1 T. soy sauce

1/3 c. italian salad dressing

1/3 c. honey

1/2 t. garlic powder

Whisk all together. Pour over steaks in a gallon ziploc bag. Marinate for 24 hours, turning once in a while. Discard marinade and grill steaks.

*This is a great tenderizer for tougher cuts.

Almond Blueberry Cookies

2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2cup unsalted butter
1 cup sugar
1 egg yolk
1/3 cup milk
1 teaspoon almond extract
2 teaspoons lemon zest (about 1 lemon)
1/2 chopped almonds (toasted)
1 cup frozen blueberries (thawed and drained)

In a medium bowl combine flour, baking powder, and salt. In another bowl cream together butter and sugar. Add egg and beat to incorporate. Add milk, almond extract, and lemon zest. Stir in dry ingredients. Fold in almonds, then blueberries. Chill dough in refrigerator for 30 mins. Preheat oven to 375 degrees. Using two small spoons, dollop mix onto cookie sheets. Bake until golden brown around the edges, about 15 mins. Cool cookies on wire rack.

*Note* If you don't thaw the blueberries they mix in better and you don't have to chill the dough. I just let it sit on my counter for about 15 mins and it is perfect. Also I use parchment paper on my cookie sheet and I use my Pampered Chef med scoop instead of two spoons. This works great but you do have to increase cooking time to about 18 mins.

Ricotta Cookies

2 cups sugar
1 cup butter softened
3 eggs
2 teaspoons vanilla
1 teaspoon baking soda
1 teaspoon salt
1 15oz carton Ricotta Cheese

Cream Cheese Frosting

4 oz Cream Cheese
1/2 cup butter
1 teaspoon vanilla
2 cups powdered sugar

In a large mixing bowl combine sugar and butter. Add eggs and vanilla and mix until creamy. Mix dry ingredients together. Add half to wet mixture and beat until well blended. Stir in remaining dry ingredients and ricotta cheese. Drop by rounded tablespoon 2 inches apart on cookie sheet. Bake at 350 degrees for 12-14 mins. *Note* Cookies will not brown on top. Let cool and frost with Cream Cheese frosting.

White Bean Chicken Chili

2 15 oz cans Great Northern Beans (rinsed and drained)
1 large onion (chopped)
1/2 cup real butter
1/4 cup all purpose flour
2 cups chicken stock
2 cups half & half (or 1c milk and 1 c half & half)
1 teaspoon Tobasco
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon pepper
dash of cayenne pepper
2 4oz cans chopped green chilis and juice
1 whole rotisserie chicken shredded (white and dark meat)
8 oz Monterey Jack cheese (grated)

Drain and rinse beans. Saute onion in 2 TBSP butter over med heat until softened but not browned. In a heavy pot melt remaining butter over med-low heat. Wisk in flour. Turn to low and wisk constantly for 3 mins making sure it doesn't turn brown. Stir in broth, half & half, onion. Bring mixture to a boil over med. heat til thickened. If it is too think add more broth. I usually end up adding more. Stir in spices. Add beans, chilis, chicken, and cheese. Cook over med heat for about 10-15 mins or in a crock pot over low heat. Serve with sour cream and tortilla chips.

Caramel Chex Mix

1/4 C. Butter
1Tbs. Karo Syrup
1C. light Bown Sugar, Packed
4C. Rice Chex Cereal

Butter cookie sheet. Heat Butter and syrup in a skillet ove low heat until butter is melted. Stir and add brown sugar. Heat until mixture is foamy. Cook 2 more minutes. Add cereal all at once and stir until each piece is coated. Pour onto cookie sheet. When cool break into pieces. Makes 5 cups. NUMMMMMMMY!

Easy Key Lime Pie

1 prepared nilla wafer or graham cracker pie crust

1 can sweetened condensed milk

3/4 c. lime juice, fresh or bottled

1/2 c. sugar

4 large egg yolks

pinch salt

lime zest (optional)

In a medium bowl, combine milk, lime juice, sugar, egg yolks and salt. Whisk until smooth. Pour into crust. Bake at 350 degrees for 20-25 minutes until filling is set around edges but slightly loose in the center. Cool at room temperature and then refrigerate for 2 hours. garnish with zest and serve.

Chicken and herb dumplings
2 1/2 to 3 lbs chicken, whole or cut up (may also just use the parts you like)
1 tsp salt
1/4 tsp pepper
2 whole cloves
8-10 small pearl onions, skinned
1 clove garlic minced
1/4 tsp marjoram
1/4 tsp thyme
1 bay leaf
1 c sour cream
1 c bisquick
1 tbs chopped parsley(may use dried)
6 tbs milk
Remove chicken skin and sprinkle with salt and pepper, put in crock-pot, insert cloves in one onion, put all onions in pot. Add spices and 1/2 c water Cook on low for 5-6 hours, remove bones, bay leaf and cloves, stir in sour cream,turn heat to high. Mix parsley, milk and bisquick until biscuit dough forms, drop by teaspoon fulls around the edge of the pot, try to leave some space in between for the steam to cook them. Cover and cook on high for 30 minutes. If your crock pot has a plastic lid, it won't get hot enough inside to cook the dumplings, line it with tin foil.

Thai Beef Wraps

Ingredients: 1 pound ground beef

1 small red pepper, seeded & thinly sliced

3 scallions or green onions, thinly sliced

2 T. finely chopped ginger

2 cloves minced garlic

1/2 t. red pepper flakes

1 T. sugar

3 T. soy sauce

1 t. sesame oil

12 large Boston or Butter lettuce leaves, rinsed and patted dry

1 cucumber, peeled and thinly sliced

1 bunch each mint and cilantro leaves, chopped

1 lime, cut into wedges

Directions: Brown hamburger over med-high heat until cooked through. Add pepper, scallion, ginger, garlic, pepper flakes and sugar. Cook for 5 minutes, stirring occasionally. Turn off heat, stir in the soy sauce and sesame oil. To serve, top lettuce leaf with cucumber, mint and cilantro. Place 1/4 c. of beef mixture on top. Squeeze lime over top, roll and eat.

Side notes: I doubled this recipe for my fam. This is really good but kind of messy. I thought this filling would be awesome in egg rolls. I used a mixture of red, yellow and orange mini peppers and it was really good. The sesame oil, mint and cilantro really make this. Don't skimp on these.

Recipe Blog

I am starting this blog for the Adams family mom and girls. It is intended for us to post recipes we like, new recipes we love, etc. It's so when we get in a cooking rut we can go here and peruse and hopefully find something good to make. AND I think it's unfair that you all make fabulous things for which I never get the recipe! PLEASE PLEASE help me keep it up. I think it will be fun if we all contribute. I have added all of you as people who can post here.

(Tyson came up with the tag line of 'Adams family num-nums'. He is very proud. I hope you also got the 'crock' pun. If you didn't, you don't belong here.)