Family Recipe: Mom’s Delicious Dirt
My Mom used to make this amazing “Dirt” recipe when we were kids. This recipe uses gummy worms, oreos, lime jello, and cool whip. I have had a variety of different dirt recipes over the years, but this is the one I grew up on. The combination of these ingredients always taste delicious and gummy worms are super fun to eat no matter what! The other day I was trying to figure out what to make for dessert for our Community Group meeting when the girls insisted that I make “Grandma Penny’s Dirt” since we had leftover gummy worms from another event!
Mom’s Delicious Dirt Recipe:
- 1 package of Oreos
- 2 (6 oz) large boxes of Lime Jello
- 1 container Cool Whip
- Gummy Worms
Put the oreos in a ziplock bag and use a rolling pin or another item to crush the whole oreos into small pieces. Take about 1/2 of the crushed oreos and press them into the bottom of a 9×13 dish. Make the lime jello according to the directions on the box. Once it is made pour half of it over top of the layer of oreos and put in the refrigerator to set. Leave the other half of the lime jello in the bowl and put it in the fridge to set. Once the jello is firm mix the container of cool whip into the bowl of jello. Add the cool whip and jello mixture on top of the jello layer in the 9×13 dish. Place the remaining amount of crushed oreos on top of the cool whip and jello layer and add your gummy worms. (If you’re not planning on serving it within the next few hours wait until an hour or two before to place the oreos and gummy worms on top).
The layers of oreos blend really well together and make this a fun treat for kids of all ages! I did take the pictures of the dessert before going to Community Group, however, in our rush to get home and the kids into bed before it was too late I did not get an individual piece shot of the dessert. I am sure before too long the girls will think of another event I will need to make it for and hopefully I can get a snap shot of it at that time.
Family Recipe: Chocolate Chip Banana Bread
Chocolate Chip Banana Bread
We recently had some extra bananas that needed to be used up. For a change of pace I decided to do a Chocolate Chip Banana Bread which was a big hit with the family. The base recipe is our family recipe – Nancy’s Banana Bread with just a few chocolate chips for an added touch. This recipe is easy to put together and tasty too.
Chocolate Chip Banana Bread:
- 2 cups Flour
- 1 tablespoon Water
- 1/2 cup shortening
- 1/4 teaspoon Salt
- 2 Eggs
- 1 teaspoon Baking Soda
- 1 cup Sugar
- 1 cup Chocolate Chips
- 3 Bananas, mashed
Mix all the ingredients together. Place in greased and floured bread pan. Bake at 350 degrees for 1 hour.
You can use either miniature or regular chocolate chips, feel free to use either more or less depending on your family’s preference.
Recipe: Apple Peel Confetti Crisps
Making Apple Peel Confetti Crisps with a variety of different apples
This past fall we went apple picking with the family, even though we have eaten all the apples from that day (we picked a bushel of apples which is approximately 40 pounds) whenever I pick up apples at the store the girls have several favorite recipes that we have tried and enjoy. One of their absolute favorites to eat and take to school is their Apple Peel Confetti Crisps.
It was one of those recipes that pop into my head at the last minute and turn out really well (not all of them turn out so well). As I was peeling some of the apples to make applesauce I noticed we had quite the accumulation of apple skins. I didn’t want all the skins to go to waste so I threw all of them into a big bowl, sprinkled a little bit of cinnamon and sugar on them, stirred and put them into the dehydrator for a few hours. What came out were what the girls named Apple Peel Confetti Crisps, a delightful sweet and crunchy apple peel snack.
- Apple Peels
- Dash of lemon juice
- Dash of Cinnamon & Sugar
Put the apple peels into a bowl. Stir in a little cinnamon and sugar for flavor. Put the apple peels into the dehydrator and cook until crispy. Remove from dehydrator and put into a ziplock bag. If you do not have a dehydrator you can set your oven at 250 and stir occasionally (works great if it is a convection oven).
We stored ours in the refrigerator but they should be fine at room temperature too since they are dried. Several kids in the girls class at school wanted to know if I could pack extra Apple Peel Confetti Crisps in the girls lunches so they could have some too. I was happy to hear the girls did share with their friends. One little boy said it was the best apple skin he had ever tasted and the only thing he would do different is add a little more sugar, ha! Loved that the rest of the first graders enjoyed the goodies as much as my girls.
Start with fresh apples
Peel the apple – Karlie taking a turn at peeling the granny smith apple
Stir a little cinnamon & sugar in with the apple peels
Put the apple peels in the dehydrator and let it run for 4 to 6 hours (or until the peels are crispy like the ones pictured above)
Apple Peel Confetti Crisps ready to eat!
Recipe: Lasagna
Growing up Lasagna was one of my favorite meals. I didn’t realize that there was so many varieties of Lasagna recipes until I was cooking more on my own! This recipe is an adapted version from the one that my Grandma and Mom use. The main difference is that I use uncooked noodles which helps save me time and extra clean up. I will often make this meal to deliver to someone who has had surgery or a new baby or to put the extra casserole in the freezer for a later date since it is an easy one to double! 🙂
Lasagna:- 1 pound lean Ground Beef
- 1/2 chopped Onion
- 1 (28 ounces) jar Spaghetti Sauce
- 1 (16 ounces) container Cottage Cheese
- 1 cup shredded Parmesan Cheese
- 1 Egg
- 1 (16 ounces) box Lasagna Noodles
- 1 (8 ounces) shredded Mozzarella Cheese
In a large pan cook the ground beef, drain the excess oil. Add the onions and cook until the onions are transparent. Stir in the pasta sauce and heat until bubbly. In large bowl combine Cottage Cheese, Parmesan Cheese, and Egg. Spread a thin layer of meat sauce in the bottom of a 13 x 9 pyrex dish. Place a layer of uncooked lasagna noodles, a layer of cheese mixture, 1/3 cup shredded mozzarella cheese, and meat sauce. Continue layering until all ingredients are used (reserve 1 cup shredded cheese). Bake covered at 350 degrees for 1 hour. Uncover and put the remaining mozzarella cheese over the top and bake for an additional 10 minutes or until the cheese begins to darken.
Family Recipe: Mom’s Baked Steak
Layered and ready to go in the oven for our Baked Steak dinner! A few weeks ago Jake asked me if I could make my “Mom’s Baked Steak” recipe for dinner. Unfortunately I couldn’t find her recipe. She was at a conference that day and was unable to call me until later so we pulled one from online that seemed similar, it was good but not like Moms. I wrote it down this time so the next time I pick up Cube Steak I can make it for him without scrambling around trying to get the recipe! It is a great Fall / Winter Recipe because it cooks for awhile. She does it from memory so it was fun putting together the recipe.
Mom’s Baked Steak:
- 1 pound of Cube Steaks (about 4)
- 1 cup Flour
- Dash of Salt
- Dash of Pepper
- 1 to 3 tablespoon Olive Oil
- 1 can Cream of Mushroom
- 1 can Mushrooms or slice Fresh Mushrooms (optional)
1. Put half a can of the Cream of Mushroom and Mushrooms on the bottom of a 9 x 13 pyrex dish.
2. Put Olive Oil in a pan heat on medium heat. Mix the flour with a dash of salt and pepper. Coat both side of the Cube Steaks with the flour mixture and place in oil for about 30 seconds on each side. (The point is to sear the juices into the cube steak not to cook it).
3. Place the seared Cube Steaks on top of the cream of mushroom sauce in the pyrex. Add the remaining can of Cream of Mushroom and Mushrooms on top of the cube steaks.
4. Cover and Bake at 350 for 2 1/2 to 3 hours until the steaks are tender.
Mom’s Baked Steaks make a great meal for a cooler day! Plus you can have a delicious steak with a less expensive cut of meat. If you want a more hearty meal you can add rice.
Family Recipe: Deannie’s BBQ Brisket
It’s grilling time! I love grilling out with family and friends! There is just something about the BBQ and grilled taste in the warmer seasons. Although, hamburgers and hotdogs are great I enjoy experimenting and trying out new grilling recipes. My Aunt Mary Ann shared Deannie Kelleher’s BBQ Brisket Recipe with me several years ago. If you have a smoker oven/grill this recipe is perfect for you, otherwise you can get tender and tasty brisket by cooking it in your oven. You will need to start this recipe the night before you want to eat it. It is a wonderful recipe for hosting guests because you can start early and have a delicious meal ready when they arrive!Deannie’s BBQ Brisket:
- 1/2 to 1/3 Liquid Smoke Bottle
- Onion Salt
- Garlic Salt
- Celery Salt
- BBQ Sauce (your choice of flavor)
The night before cooking your brisket. Pour liquid smoke over the brisket. Shake a generous amount of onion salt, garlic salt, and celery salt on the brisket. Cover with foil and set overnight in the fridge. Keep covered with foil and sprinkle with black pepper and BBQ sauce. Bake at 250 degrees for about 5 hours. After 5 hours at 250 degrees remove, let cool, slice an add BBQ sauce then return to oven for 30 more minutes.
Picture by McCun934
