Archive for the 'Recipes' Category
One of our faithful readers asked for this recipe… so here it is! This makes a wonderful treat to serve to guests; it looks beautiful but is incredibly simple to put together.
Old Glory Dessert
2 cups sugar cookie dough [or 1 (18 ounce) tube refrigerated dough]
11 ounces cream cheese, softened
3/4 cup powdered sugar
4 1/2 teaspoons lemon juice
1/2 cup fresh blueberries
2 cups fresh strawberries, quartered
Press cookie dough into a greased 15”x10” baking pan. Bake at 350 degrees for 10-12 minutes or until lightly golden brown (do not over-bake). Cool on a wire rack.
In a mixing bowl, beat cream cheese, sugar, and lemon juice until smooth. Set aside 1/4 cup of mixture. Spread remaining cream cheese mixture over crust. Decorate with blueberries and strawberries to resemble a flag.
Cut a small hole in a corner of a pastry or plastic bag. Insert star tip (#16). Fill with reserved cream mixture. Beginning in one corner, pipe stars in the spaces between blueberries. Store in refrigerator until serving.
Notes from TNT:
*As you can see from the photo, piping stars between the berries isn’t always necessary… it does look more esthetically pleasing, though.
*For those of you who are – like us – chocolate fanatics, chocolate-chip cookie dough makes a nice substitution for the sugar dough.
*A few weeks ago, we had fun coming up with a gluten-free, dairy-free version of this recipe, simply by using gluten free, dairy-free cookie dough, and using a natural strawberry jam in place of the cream cheese frosting. It was a sweet treat for those with intense diet restrictions.
Happy Independence Day from the Neely Team!
May each of our hearts turn anew to the One in Whom we have true freedom, that His glory may once again dwell in our land.
“Blessed is the nation whose God is the LORD; and the people whom he hath chosen for his own inheritance.” Psalm 33:12
1 cup whole wheat flour
1/2 teaspoon salt
2 teaspoons baking powder
1 Tablespoon maple syrup
1/4 cup applesauce
1 cup milk
1 teaspoon vanilla extract
In a medium sized bowl mix together the flour, salt, and baking powder. In a separate, larger bowl mix together the maple syrup, apple sauce, milk, and vanilla. Once the wet ingredients are well incorporated, add in the dry ingredients and mix well until combined. Cook according to your waffle maker’s directions. Serve with your favorite waffle toppings and eat with loved ones. Enjoy!
Yield: 6 servings
Recipe from allrecipes.com
Special thanks to our dear friends, the Wilkes Team, for giving us the most amazing Christmas gift of a double waffle maker! What once took hours-and-hours to make for a family of our size now only takes a few minutes! My sweet daughter and I had fun making them together.
For a yummy breakfast treat last Saturday, Kathryn and I made Blueberry Coffeecake together! We found the recipe in No-Guesswork Cooking, one of our favorite recipe books. We mixed it up Friday night and then put it in the fridge. Early on Saturday morning, Kathryn baked it so it was warm and yummy when we were ready to eat. Everyone agreed that it was a delicious recipe and that we should make it again soon!
2 1/2 cups flour (we did 1 cup whole wheat flour; 1 1/2 cups all-purpose flour)
1 1/2 cups sugar (we used evaporated cane juice instead of white sugar)
3/4 teaspoon salt
2 1/2 teaspoons baking powder
2/3 cup butter, softened and cut into Tablespoon-sized pieces
- Combine first four ingredients in a mixing bowl. Cut in butter until mixture looks like crumbs.
3/4 cup milk
1 Tablespoon vanilla extract
1 1/2 cups frozen blueberries
- Add next three ingredients slowly to above crumb mixture, mixing for 2-3 minutes. Scrape bowl and continue mixing on low speed for 2-3 minutes. Fold in blueberries. Pour batter into greased 13”x9” baking pan.
1/3 cup brown sugar
2 Tablespoons + 1 teaspoon sugar
3 Tablespoons all-purpose flour
1/2 teaspoon cinnamon
2 Tablespoons butter, softened
- Combine ingredients in a small mixing bowl. Mix with pastry blender until crumbly.
- Sprinkle topping mixture evenly over batter in pan. (Can refrigerate overnight at this point if desired.) Bake at 350 degrees for 35-40 minutes or until cake springs back when lightly pressed in the center. Serve warm and enjoy!
With much excitement, we are grateful to announce the soon release of Tasty Traditions!
Step into the kitchen of a family of twelve, and enjoy some of the same taste sensations that have been their favorites for over 25 years. With over 400 recipes, this collection will bring fresh vibrancy to your every-day meal times. Gather round the table with your family and friends, and enjoy delightful and delicious feasts together!
- over 400 recipes
- easy-to-read layout
- plastic cover on front and back for convenience and durability in the kitchen
- spiral binding
The Neely Team
PO Box 1486
Andrews, NC 28901
Family traditions… aren’t they wonderful?! They give the family unit yet another little bond, an extra piece of security, and over all, family traditions help to build the family’s identity and make them who they are!
I am grateful for parents who have encouraged us to enjoy our family idiosyncrasies, and out of those, have created traditions for us, as well as passed on traditions that their parents established. If you know us very well, you know that we are foody. Meal times are tremendously important… and, well, we just enjoy the variations and excitement life offers in the form of palatable delicacies. Thus, many of our traditions are in that form… food!! Here are two of our favorite recipes that have become holiday traditions over the years:
Dad’s Breakfast Casserole
1 lb. hamburger, cooked and drained
1/2 c. chopped green onions
1 can (4 oz.) mushroom stems and pieces, drained
2 medium tomatoes, chopped
2 c. (8 oz.) shredded mozzarella cheese
1 c. pancake mix
1 c. milk
1/2 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. pepper
In a greased 3-qt. baking dish, layer meat, onions, mushrooms, tomatoes, and cheese. In a large bowl, whisk the pancake mix, eggs, milk, oregano, salt, and pepper; pour over cheese.
Bake, uncovered, at 350 F for 45-50 min. or until top is set and lightly browned. Let stand for 10 min. before serving.
Neely Team opinions: Best when served with piping-hot grits and shredded cheddar cheese. Also, some prefer to delete the mushrooms.
Chef’s notes: Can be made ahead and frozen. Take out of freezer the night before, and then bake in the morning, leaving covered for all but the last 15-20 min.
Fabulous Fruit Bowl
2 c. water
1 1/2 c. sugar
1/3 c. lemon or lime juice
1/2 tsp. salt
3 oranges, peeled, sectioned, and chopped bite-size
3 kiwi, peeled and sliced
2 grapefruit, peeled, sectioned, and chopped bite-size
2 large apples, cubed
1 pint strawberries, sliced
1 lb. green grapes
1 can (20 oz.) pineapple chunks, drained
In a medium saucepan, combine water, sugar, lime juice, and salt. Bring to a boil over medium heat; cook for 20 minutes, stirring occasionally. Remove from heat; cover and refrigerate for 6 hours or overnight. Combine fruit in large bowl; add dressing and toss to coat. Cover and chill for 1 hour.
Neely Team opinions: We aren’t that fond of grapefruit, so we use one can of canned grapefruit in syrup (but drained) instead of 2 fresh ones.
Chef’s notes: The salad doesn’t have to have the extra 1 hour chill if the dressing has been refrigerated for a day or so and is cold. Can also substitute fresh pineapple for canned.
Problem: Taste buds craving oreo truffles, but no recipe was known.
Solution: Check online!!
A little while back, we were staying with a family who served us a delicious candy — oreo truffles!! Ahhh…. I can almost taste them now… they’re just so good, that is, if you like chocolate. If you’re looking for just the perfect snack, appetizer, dessert, hors d’oeuvres, or anything else, this will be sure to sooth an aching sweet tooth. They’re really easy to make, and best when shared with friends and family!! We passed them around at a family get-together around New Years, and one of our aunts suggested that we post the recipe (and insisted on a picture!). Great idea, Aunt Joanna!!
1 lb Oreo cookies (3 sleeves)
8 oz. cream cheese, room temperature
1/2 tsp. vanilla extract (or 1 tsp. mint, or almond)
1 lb. chocolate (dark or milk)
1/2 lb. white chocolate
1. Grind cookies to a fine powder in food processor. With a mixer, blend cookie powder, cream cheese, and vanilla extract until thoroughly mixed (there should be no white traces of cream cheese).
2. Roll into small balls and place on waxed paper lined cookie sheets. Refrigerate for 45 min. (or freeze for 15 min.).
3. Dip balls in melted chocolate; place on lined cookie sheets.
4. Drizzle melted white chocolate over chocolate balls. Let cool.
5. Store in refrigerator.
Other thoughts on this delicious treat:
~ We like to also dip in white chocolate and drizzle with dark.
~Can also roll truffles in various mixtures: chopped nuts, chocolate sprinkles, multi-colored candy sprinkles, chocolate shavings, colored sugars, etc.
For those who would like to know the nutrition facts, it was included with the recipe. (These might fluctuate based on the size ball.)
Serving Size: 1 ball
Calories from fat: 70
Total Fat: 7.8g
Saturated Fat: 4.4g
Total Carbs: 13.1
To celebrate today, Kathryn and I made this yummy recipe (from a sweet lady at our church). We had lots of fun doing it together! It is easy and doesn’t take very long. Enjoy!
Creamy Almond Cheesecake
1 3/4 c. graham cracker crumbs
2 Tbsp. sugar
6 Tbsp. melted butter
2 (8 oz. each) pkg. cream cheese
2/3 c. sugar
1 Tbsp. all-purpose flour
2 tsp. lemon juice
1 tsp. vanilla extract
1/2 tsp. almond extract
Press cracker crumbs, butter, and sugar into a pie pan (or a spring-form pan) and bake at 325 F for 10 min.
Meanwhile, process cream cheese, sugar, and flour in food processor for 30 sec. or until smooth. Add eggs and process 30 sec. Add lemon juice and extracts and process 15 sec. or until blended. Pour into hot crust. Return to oven – bake 30-35 min. Refrigerate uncovered 5 hrs. or overnight.
Optional berry topping:
2 c. strawberries, washed, stemmed, and halved
1 1/2 c. blueberries
1/4 c. raspberry or blackberry jelly, melted
After cheesecake is cold, arrange strawberries in 2 rows around outside of edge. Place blueberries in center. Gently brush berries with melted jelly. Store in refrigerator.
Notes from Chef Hannah: To make graham cracker crumbs, put the crackers in a plastic bag and beat them with a hammer (but put the bag on a cutting board first so you don’t mess up your counter top!). Be sure to lick the food processor bowl and spatulas. The filling is very yummy! If you use a spring-form pan instead of a pie pan, it takes a little longer to bake.
So much has been happening… and we have a whole list of blog posts that need to go up……
But we had to stop here for a moment and give you these simply scrumptious sauce recipes we tried tonight! In a flurry of trying to get dinner for a hungry bunch of people and running into a few difficulties (i.e. missing ingredients ), Jessi, Amanda, and I had an absolute blast researching, dreaming, concocting, mixing, and revising them. The final results were a hit! The first one is out of From the Kitchen of Two Sisters cookbook with some of tweaking. We call it Shanghai Surprise Sauce because we didn’t know how it would turn out – – but thankfully it ending up being a pleasant surprise, though not quite like we expected! The second one is a delectable replica of a normal Chinese sweet-n-sour sauce that we found on the internet – – contorted to Neely specs as well. Serve both sauces hot (but separately, of course ) over Basmati rice and chicken with steamed or sautéed vegetables on the side. Enjoy!!
Chef’s Notes: You can substitute white rice for Basmati. To prepare the chicken, we sauteed it in olive oil and a little salt. If you have any left-over rice after this meal, serve it for dessert with Cool-Whip and your typical ice cream toppings. Voted by the Neely Team as quite yummy!
Shanghai Surprise Sauce
Start by making soy sauce…
6 beef bouillon cubes
4 tsp. balsamic vinegar
2 tsp. molasses
1/4 tsp. ground ginger
Pinch of black pepper
Pinch of garlic powder
1 1/2 c. water
In a saucepan over medium heat, stir together all ingredients. Boil together until liquid is reduced to about 1 cup, about 15 min.
1/2 c. olive oil
1 1/2 tsp. ground ginger
1/4 tsp. salt
1 tsp. minced garlic
2 Tbsp. honey
1 Tbsp. cornstarch – mixed with 1/4 c. water
Bring soy sauce and other ingredients to a boil again on high for 1 minute, stirring constantly with a wire whisk.
Chef’s disclaimer: We have not used the soy sauce substitute in anything but the Shanghai Surprise Sauce, and we even forgot to try it before we added the extra ingredients. Ooops! So, if you try it with something else and like it, drop us a comment.
Sweet and Sour Sauce
2 1/2 Tbsp. cornstarch
2/3 c. distilled white vinegar
4 tsp. olive oil
1 3/4 c. unsweetened pineapple juice
1/4 c. ketchup
1/2 c. brown sugar
In medium saucepan over med-low heat, whisk cornstarch and vinegar. Add remaining ingredients and bring to a boil, stirring often. Cook until thick.
This is a recipe for an apple crisp that uses zucchini. We wanted to find a new way to use zucchini because we have a lot of it. This recipe made it taste just like apples! (Daddy didn’t even notice the difference!! )
8 c. zucchini, peeled and cut to look like apple slices
1/2 c. lemon juice
1/2 c. white sugar
2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
1/4 tsp. cloves
Stir together in large saucepan. Cook mixture until soft/like stewed apples (about 10-15 minutes). Pour into 13”x9” glass baking dish.
1 1/3cup brown sugar
1 cup flour
1 cup dry oatmeal
2 tsp. cinnamon
1 1/2 tsp. nutmeg
1/2 tsp. ginger
1/2 tsp. cloves
2/3 c. soft butter
Stir with a fork until completely mixed and crumbly. Spread on top of zucchini mixture. Microwave on high for 5-6 minutes. Rotate halfway through cooking, and cut through topping in several places to let juices come through. Serve warm with ice cream or whipped cream. Serves 12-16.
* We chopped our zucchini into bite-size pieces instead of slices. And if the zucchini is really big, scoop the seeds out. One of our zucchini was a big, tough one, over a foot long and really big around (the size we would normally throw in the mulch bucket), but we cut the seeds out, and no one ever knew the difference.
* You can also bake this instead of microwaving it. Bake at 350 degrees for 30-45 minutes, or until hot and bubbly.
*Light and dark granulated cane juice (Sucanat) can be substituted for the white and brown sugar.
On Monday, Kathryn and I had fun putting up 8 gallons of strawberries together! This is how we did it:
Step 1: Put strawberries in a large dishpan, and fill with cold water. Let them sit for a few minutes.
Step 2: Drain the berries in a colander.
Step 3: Stem them. We used sharp knives. Take as little of the berry as possible.
Step 4: Put strawberries through the food processor with a slicing blade. Or, you can quarter them.
Step 5: Put 4 c. of sliced berries in a glass measuring cup and stir 1/4 c. of sugar. Be sure to stir gently or they will get mushed.
Step 6: Pour strawberries into a labeled quart-sized FREEZER plastic bag and gently squeeze air out. Make sure you don’t get any juice on the zipper of the bag, or it will not seal and the berries will leak in your freezer!
Step 7: Place bags on a flat tray in a single layer and put in the freezer. When they are frozen, you can take the tray out.
The berries are now ready to be used in your favorite dessert or salad. We like to use them, along with a quart of frozen peaches, 1 cup of frozen blueberries, and 3-4 fresh bananas, to make a yummy breakfast.
“Who can find a virtuous woman? … She worketh willingly with her hands. She is like the merchants’ ships; she bringeth her food from afar. (Proverbs 31: 10, 13, 14)