Category: Food Stuffs – Recipes

recipes that I have used in my kitchen

Fresh Starts & Family Favorites: My Spring Kitchen Staples

by Mothersense, posted in Food Stuffs - Recipes



Is it just me, or does the first sign of Spring make everything feel a little lighter?
After a long winter of heavy stews and “survival mode” meals, I finally feel the itch to throw open the windows, let the air in, and get creative in the kitchen again. For me, Spring isn’t just about cleaning out the closets; it’s about refreshing the menu with foods that actually feel like sunshine.
Lately, I’ve been digging through my old binders—the ones filled with handwritten index cards, splattered printouts, and those “secret” family variations that you just can’t find in a cookbook. I wanted to share a few of those gems with you today.
The star of the show right now? The Pasta Salad. There is something so nostalgic about a big bowl of rotini chilling in the fridge. It’s the ultimate “fun” food—perfect for a backyard lunch, a quick side for a BBQ, or just a reliable snack when the day gets hectic. I’ve included three different ways to make it, so you can choose your own adventure (the Taco style is a game-changer!).
From my “Lemon Delight” (which is basically Spring in a 9 \times 13 pan) to homemade tortillas that will make you never want to buy the store-brand again, these are the recipes that bring life back to my table.
So, grab your apron, put on your favorite playlist, and let’s make something delicious. Because life is too short for boring food, and “done” is always better than “perfect”—especially when it tastes this good.

🍋 Lemon Delight
A vintage family favorite dessert.
Ingredients
* 1 ½ cups flour
* ¾ cup chopped nuts
* 1 ½ sticks oleo (margarine) or butter
* 1 (8 oz) package cream cheese, softened
* 1 cup powdered sugar
* 1 ½ cups Cool Whip
* 2 small packages Instant Lemon Pudding (not shown in photo, but standard for this recipe)
Instructions
* Prepare the Crust: Mix flour, chopped nuts, and oleo well. Shape into a ball and press into a 9 \times 13 pan.
* Bake: Bake at 350°F for 15 minutes. Cool thoroughly.
* Cream Layer: Mix the softened cream cheese and powdered sugar well. Fold in the Cool Whip. Spread this mixture on top of the cooled crust.
* Pudding Layer: Prepare the lemon pudding according to package directions. Beat until thick and spread over the cream layer. Top with extra Cool Whip if desired.


🥗 Pasta Salad & Variations
One base recipe with three delicious ways to customize it.
Base Ingredients
* 1 pkg pasta (Rotini, Shells, or Elbows)
* ½ cup mayonnaise
* ½ cup Miracle Whip (or salad dressing)
* 1 tablespoon milk
Instructions
* Cook Pasta: Prepare pasta until it is al dente—firm, not mushy. Drain and cool pasta before combining with other ingredients.
* Make Dressing: While pasta is cooking, whisk together the seasoning packet, mayo, Miracle Whip, and milk.
* Combine: Fold in your chosen variations (see below) and the cooled pasta.
Variations
* Ranch Style: Add 1 pkg Ranch seasoning, peas, carrots (mixed veggies), cheese, and bacon bits.
* Italian Style: Add 1 pkg Italian seasoning, peas, carrots, ham or pepperoni, mozzarella or cheddar cheese, parmesan, and diced tomatoes. (Try with Garden Rotini!)
* Taco Style: Add 1 pkg Taco seasoning, corn, peas, carrots, black beans, grape tomatoes, taco meat, and Queso Fresco.


🥨 Homemade Soft Pretzels
Easy to make—best served with cheese sauce!
Ingredients
* ¾ cup water
* 1 tbsp sugar
* 1 tsp yeast
* 2 cups flour
* ½ tsp salt
* 1 tbsp butter
Instructions
* Proof: Mix water, sugar, and yeast. Let sit for 10 minutes.
* Dough: Add flour, salt, and butter. Knead for 10 minutes.
* Rise: Cover and let rise for 1 hour.
* Shape & Boil: Shape into pretzels. Boil in baking soda water for 30 seconds each.
* Bake: Place on a baking sheet, use an egg wash, and sprinkle with salt. Bake at 450°F for 10–12 minutes.


🌮 Homemade Tortillas
By Alyssa Rivers
Ingredients
* 2 cups All Purpose flour
* 1 teaspoon salt
* ½ teaspoon baking powder
* 5 Tablespoons vegetable oil or melted butter
* ⅔ cup warm water
Instructions
* Whisk together flour, salt, and baking powder.
* Add oil and use a fork to combine until crumbly. Add water 1 teaspoon at a time until dough comes together.
* Knead on a floured surface for a few minutes until smooth. Cover and let rest for 30 minutes to 2 hours.
* Divide into 10 portions. Roll out as thin as possible (about 8 inches).
* Cook in a heavy skillet over medium-high heat for 30–45 seconds per side until browned spots appear.


🥩 Korean Beef Bowl
A 15-minute dinner that tastes like BBQ.
Ingredients
* 1 lb ground beef
* 3 cloves garlic, minced
* ¼ cup brown sugar, packed
* ¼ cup reduced sodium soy sauce
* 2 tsp sesame oil
* ½ tsp crushed red pepper flakes
* ¼ tsp ground ginger
* 1 tbsp vegetable oil
* 2 green onions, thinly sliced
* ¼ tsp sesame seeds
Instructions
* Whisk together brown sugar, soy sauce, sesame oil, red pepper, and ginger.
* Brown the beef with garlic in vegetable oil over medium-high heat. Drain excess fat.
* Stir in the sauce mixture and green onions. Simmer for 2 minutes.
* Serve over rice, garnished with more green onions and sesame seeds.


🍞 The Best Zucchini Bread
By Holly Nilsson
Ingredients
* 2 cups flour
* 1 ½ cups sugar
* 2 tsp baking soda
* 1 tbsp cinnamon
* 1 tsp salt
* 3 large eggs
* 2 cups grated zucchini (do not squeeze dry!)
* ¾ cup vegetable oil
* 1 tbsp vanilla
* 1 ½ cups chopped walnuts
Instructions
* Preheat oven to 350°F. Prep two 8 \times 4 loaf pans.
* Whisk dry ingredients together.
* In a separate bowl, beat eggs, then add zucchini, oil, and vanilla.
* Combine wet and dry ingredients. Fold in walnuts.
* Bake for 50–60 minutes. Cool in pans for 5 minutes before moving to a wire rack.


🫐 Blueberry Muffins
By Sally’s Baking Addiction
Ingredients
* 1 ¾ cups flour
* 1 tsp baking soda & 1 tsp baking powder
* ½ tsp salt
* ½ cup unsalted butter, softened
* ½ cup granulated sugar & ¼ cup brown sugar
* 2 large eggs
* ½ cup sour cream (or plain yogurt)
* 2 tsp vanilla
* ¼ cup milk
* 1 ½ cups blueberries (Pro Tip: Dust blueberries with flour before stirring into batter!)
Instructions
* Preheat oven to 425°F. Prep a 12-count muffin pan.
* Cream butter and sugars. Add eggs, sour cream, vanilla, and milk.
* Whisk in dry ingredients, then fold in floured blueberries.
* Bake at 425°F for 5 minutes, then reduce heat to 375°F for the remaining 13–15 minutes (this creates those tall “bakery style” tops!).

Out of my head: Cooking

by Mothersense, posted in Food Stuffs - Recipes, Mental Health Recovery, Reclamation

Getting it out of my head: Connecting while cooking

I have been working on getting my recipes out of my head and onto paper. This requires a type of skill that is somewhat foreign to me. I know what to do and how much to add by habit, by reflex even, not by measurement. How do I get the crust of my Lemon Delight just thin enough? I just do. No really, it takes patience and practice to get that little ball of dough flattened out just right to serve as the crust at the bottom of a family favorite dessert. I have to examine whether or not to use the grated frozen butter in my biscuits or if they are good enough just as drop biscuits or pat them out and cut them… Should I share that sometimes I use tarragon in my chicken broth and sometimes I don’t? Do I include it in the recipe if I don’t always use it? It is a labor of love to get my cooking and baking knowledge out of my head and onto paper. I then wondered why I enjoy cooking for people so much. Because I do love to cook and bake. I also had a student ask me once why I didn’t open a restaurant. I think I couldn’t open a restaurant because then the cooking and baking would be an obligation and maybe I wouldn’t love it so much. I don’t ever want to stop loving the cooking and baking that I do for my loved ones. I think that is the secret ingredient in all of my recipes, LOVE. I learned that too, from my Granny and my Mom, and even my Dad the few times he made friend eggs, sausage, gravy and biscuits for breakfast. I’ll get the measurements down eventually. Until then, the following are some thoughts about cooking and why we can use it to connect, especially with the weather getting colder and the holiday season upon us.

Why We Enjoy and Connect with Cooking So Much

Cooking is more than just a means to feed ourselves; it’s a rich tapestry of culture, emotion, and creativity. Whether we’re flipping pancakes on a Sunday morning, crafting a complex dinner for friends, or baking cookies on a rainy afternoon, the act of cooking resonates deeply within us. But what is it about cooking that captivates so many? Let’s explore the reasons behind our love for this age-old practice.

1. Creativity and Self-Expression

At its core, cooking is an art form. It invites us to express ourselves through the colors, flavors, and textures we combine. Each dish we create tells a story, reflecting our preferences, experiences, and even our moods. From experimenting with spices to plating a dish beautifully, cooking allows us to unleash our creativity and try something new. The kitchen becomes our canvas, and the ingredients are our paints.

2. Connection to Culture and Tradition

Food is deeply intertwined with culture and history. Recipes are often passed down through generations, carrying with them the memories and traditions of our families. Cooking traditional dishes can be a way to connect with our heritage, celebrate our roots, and share these experiences with others. This sense of connection can be profoundly comforting, reminding us of home, family gatherings, and shared celebrations.

3. Mindfulness and Presence

In a fast-paced world filled with distractions, cooking offers a chance to slow down and be present. The process of chopping vegetables, stirring a pot, or kneading dough engages our senses and demands our attention. This mindfulness can be therapeutic, providing a break from daily stresses and allowing us to focus on the moment. The rhythmic motions of cooking can create a sense of calm, turning a mundane task into a meditative practice.

4. Nourishment and Care

Cooking is an act of nourishment—not just for ourselves but for others as well. Preparing a meal can be a way to show love and care for those around us. Whether it’s a family dinner, a potluck with friends, or a meal for someone in need, cooking allows us to nurture relationships and foster connections. Sharing food is a universal gesture of hospitality and community, creating bonds that go beyond mere sustenance.

5. The Joy of Discovery

Each culinary endeavor is an opportunity for discovery. Trying out new ingredients, techniques, or cuisines can be an exciting adventure. Cooking teaches us about the world, as we explore different cultures through their food. It challenges our palates and expands our culinary horizons, encouraging us to be adventurous and embrace change. This joy of discovery keeps cooking fresh and exciting, always inviting us to learn more.

6. Sense of Accomplishment

There’s a unique satisfaction that comes from creating something from scratch. The aroma of a dish as it cooks, the beautiful presentation of a plated meal, and the smiles of those who enjoy it all contribute to a sense of accomplishment. Cooking can boost our confidence and reinforce our skills, reminding us that we have the power to create something delicious and meaningful.

7. Community and Togetherness

Cooking often brings people together. Whether we’re cooking with family, hosting a dinner party, or participating in a cooking class, the kitchen can be a gathering place. Sharing the experience of preparing a meal fosters communication, teamwork, and collaboration. These moments create lasting memories and strengthen our bonds with others.

Wrapping it up.

Cooking is a multifaceted experience that goes beyond just preparing food. It allows us to connect with ourselves, our culture, and our loved ones. Whether we’re seeking creativity, mindfulness, or a sense of accomplishment, cooking fulfills a deep human need for connection and expression. So, the next time you find yourself in the kitchen, take a moment to appreciate the joy and richness that cooking brings to your life. Embrace the process, savor the flavors, and celebrate the connections you create along the way. Happy cooking!

Monkey bread or Pull Apart bread

by Mothersense, posted in Food Stuffs - Recipes
1/2 cup granulated sugar
1 teaspoon ground cinnamon
2 cans (16.3 oz each) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
1 cup packed brown sugar
3/4 cup butter or margarine, melted
  • Heat oven to 350°F. Lightly grease 12-cup fluted tube cake pan.
  • 2In large plastic food-storage bag, mix granulated sugar and cinnamon. Separate dough into a total of 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan. Mix brown sugar and butter; pour over biscuit pieces.
  • 3Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.
For the best results, keep the biscuit dough in the refrigerator until just before you use it. Warm dough might get sticky and be hard to handle.
found this at http://www.pillsbury.com and it was so oooey gooey and delicious and we plan to add walnuts the next time!!, I suggest using a sheet pan instead of the traditional bundt and turn it out like a pineapple upside down cake

Mississippi Mud cake

by Mothersense, posted in Food Stuffs - Recipes

2 c. sugar

1 c. oil

4 eggs

1 1/4 c. flour

1/3 c. cocoa (Hershey’s, not the kind that you make choc milk, the baking kind)

1 c. pecans

1/4 tsp. salt

3 T vanilla

Cream sugar, oil and eggs together by hand. Add flour, cocoa, salt. Add vanilla and nuts. Mix well by hand. Spray 9 x13 pour in mixture. Bake @ 350 for about 30 mins . Cool 10 mins then spread a jar of marshmellow cream on top. I let this set up for awhile.

ICING

1 stick butter

1 bag of powder sugar

1 c. pecans

1/2 can evaporated milk

1/2 c. cocoa

1 tsp. vanilla

Melt butter, milk and vanilla. I just heat in small saucepan until melted and heated thru. Pour over cocoa. Start out with maybe 1/2 bag of powder sugar and you can always add more if needed. Should be somewhat of a thick icing. Spread over marshmellow cream.