Fall Fruit

The leaves may not have changed color and the temperature doesn't feel very fall like, but I know fall is here and it's not because of all the pumpkin flavored beverages and baked goods showing up on menus and in the grocery.  I know it's fall because freshly picked, straight from the orchard apples are appearing in the produce department.  These apples are so much prettier and flavorful than the ones I've bought all year that have been in cold storage since they were harvested.

Apples are a staple at our house.  They make a quick and healthy snack and are easy to pack in a lunch box or take on the go.  They're delicious baked, poached  and in a pie.  Apples are wonderful combined with other fruit in a fruit salad and they're the star of the recipe I'm sharing today.

A few years ago on a trip out of town, we ate at a restaurant that had apple salad on the menu.  I'd never eaten it before and was hesitant to order it.  I couldn't fathom how apples could taste good covered with mayonnaise and sour cream.  I ended up ordering the dish and was hooked after one bite. When our very friendly server found out how much I liked the salad, she was more than happy to share the recipe with me.

The dressing -- which I didn't think I would like -- was actually quite tasty. The sour cream contributes to the creaminess, but also adds a subtle tanginess that keeps the salad from being bland.  I use light sour cream, but regular sour cream will add a richer flavor to the dressing.  Depending on the sweetness of the apples you use, you may need to add some sugar, but don't add too much.  You don't want the salad to be too sweet.

I make the salad the way the restaurant did using only apples, craisins -- dried cranberries -- and celery.

Additions can include nuts, raisins  coconut, grapes, mandarin oranges and even pineapple chunks.  Depending on the size of the addition, you may need to cut the ingredients into smaller pieces.  You're pretty much limited by your imagination, the ingredients you have on hand and what your family likes to eat.

For a fancy presentation, serve the salad on a bed of lettuce leaves.  A nice touch for a party is to combine the dressing and apples and put all the additional ingredients in bowls.  That way, people can create and fall for their own one of a kind salad creation.
  

Apple Salad

4 to 6 Servings

1/2 cup mayonnaise

1/2 cup sour cream

sugar to taste

2 apples, diced (unpeeled)

1/2 cup craisins

1 stalk celery, sliced diagonally

Combine the first three ingredients until the sugar is dissolved.  Stir in remaining ingredients.  Refrigerate overnight to allow flavors to blend.

© Margaret's Morsels

Best of 2013

This is the time of year when TV news shows and newspapers have stories that highlight the year in review.  With that in mind, I thought I'd count down the top 10 most viewed recipes I posted during 2013. Some of the top 10 came as a surprise, but none more than the recipe that took the number one spot.  I almost didn't post the recipe because I was afraid it wouldn't appeal to many people.  I'm glad this old family favorite was a hit with my readers!  

10.  Strawberry Delight Cake:  A cake recipe that doesn't require any baking!  It doesn't get much easier than that!

9.  Peanut Butter Fudge:  If you think you can't make candy, think again! There's no cooking involved, unless softening ingredients in a microwave counts as cooking!

8.  Carrot Cake:  This cake takes some time to make, but it's worth the effort!  Unlike most carrot cake recipes, this one doesn't use pineapple.

7.  Chocolate Dream Pie:  A chocoholics dream.  A pie that only uses four ingredients and half of them are chocolate!  

6.  Chicken Parmesan:  This version is baked not fried.  It's also kid friendly, delicious and ready in under an hour!

5.  Salisbury Steak:  A tasty one dish recipe that turns ground beef from ho hum to wow!

4.  Cherry Pie Filling Salad:  This versatile dish can be served as a salad or dessert.  It can also be frozen in paper baking cups for a cold treat on a hot summer day!

3. Unfried Refried Beans:  These beans look and taste like refried beans, but there's a twist.  They're not fried at all!

2.  Eggs Benedict Casserole:  You don't have to poach a single egg to make this version of Eggs Benedict.  With this recipe, it's easy to make brunch for a bunch!

1.  Loaf Cake:  This unfrosted, made from scratch, plain pound cake made with my grandmother's recipe was the most popular recipe I posted this year.  It's an oldie, but goodie!

As 2013 draws to a close, I want to thank everyone for reading Margaret's Morsels.  I especially appreciate the comments, emails and feedback. This interaction is what makes sharing the recipes worthwhile!  This year was challenging on several levels and I wasn't able to post as frequently as I wanted.  Hopefully, I'll be sharing a lot more recipes in 2014.  My husband gave me a 35mm camera with lenses and some other blogging necessities for Christmas, so I have some things in mind for Margaret's Morsels in 2014.  In the meantime, 

HAPPY NEW YEAR FROM MY KITCHEN TO YOURS!!!!!

© Margaret's Morsels  

Spotlight on Summer: Picnic Fare and Quick Cooking

Last week, I posted links to previous blogs that contained recipes for cool and creamy foods.  Today, in part two of the series, I'm doing the same thing, but with foods that are good to take on a picnic or can be prepared on busy summer days with very little effort.  Click the words in bold to go to the page with the recipe.

Picnic Fare:

What better way to celebrate summer than with a picnic?  Picnics are fun, but be sure to keep food safety in mind:  keep hot foods hot and cold foods cold!

Chicken Salad:  This has been my favorite chicken salad recipe for over 20 years!  When I take it on picnics, I serve it just like I do at home:  on a plate with croissants on the side.  If you want to use it for sandwiches, keep the chicken salad in the cooler and assemble the sandwiches when you're ready to eat.  This will keep the sandwiches from getting soggy.

Deviled Eggs:  I like to take chicken salad on a picnic, but my mother liked to take fried chicken.  To accompany the chicken, she always took a batch of deviled eggs.  They're better made the day before so you can pack and go the day of the picnic.  Make sure to leave them in the cooler until you're ready to eat.

Fruit Salad:  My grandmother made this simple salad -- apples, bananas, crushed pineapple and orange juice -- for my mom and her siblings; my mom made it for her kids and now I make it for my family.  It's ideal for a picnic because it doesn't contain mayonnaise, sour cream or Cool Whip. Serve it straight from the cooler as a refreshing fruit salad or as dessert.

Peanut Butter Cookies:  No one will ever guess these cookies only use three ingredients.  They bake in just minutes so you can whip up a batch at the spur of the moment.  They're also easy to pack and mess free since they're not frosted.

Mini Mason Jar Cakes:  Mason jars aren't just for canning anymore.  You can use the four ounce jars to make cute desserts -- cakes, cobblers, pies and crisps -- that are wonderful for a picnic or casual get together.  Don't forget to pack spoons!

Fruit Tea:  Soft drinks and Kool-Aid might be easy to pack for a picnic, but they're not as refreshing as an ice cold glass of fruit tea.  This dressed up sweet tea uses lemon juice, pineapple juice and, the secret ingredient, ginger ale!

Quick Cooking:

Life tends to move a little slower in the summer.  The weather is warmer, days are longer and there's more to do outside.  Who wants to be stuck inside cooking?  These recipes let you put dinner on the table without having to do a lot of work or get the kitchen too hot.

Sauteed Pork Chops:  You won't heat up the kitchen when you cook these pork chops.  They cook in just 11 minutes!  The only thing you need other than the ingredients is a skillet with a lid.

Easy Pork Chops and Apples:  This dish is as easy as they come.  You don't even have to brown the pork chops or cut and peel the apples.  Cook a vegetable separately and you've got a meal that's very easy to prepare.  

Hamburger Macaroni Casserole:  A reader once described this dish as homemade Hamburger Helper, but better.  The macaroni doesn't even have to be cooked separately.  Everything is cooked in the same pan and, from start to finish, takes less than 45 minutes to cook.

Marinated Baked Chicken:  This dish takes very little work, but you do need to plan ahead since the chicken has to be marinated overnight.  The marinade is super easy to mix up:  you use equal parts of Italian salad dressing and soy sauce.  The recipe can easily be doubled or, if necessary, halved.

Broccoli with Lemon:  This recipe starts with fresh steamed broccoli.  If you don't have time to steam the broccoli, microwave a package of fresh broccoli florets that's sold in a microwave-safe bag.  You can mix up the rest of the ingredients while the broccoli is in the microwave.

Potato Salad:  You might not think of this dish as quick, but it can be when you don't have to peel, cut and boil potatoes.  Ore-Ida Steam 'n Mash cut Russet potatoes -- which cook in only 10 minutes in the microwave -- can be substituted for fresh potatoes.  No one will ever taste the difference.

Check back next week for this series finale:  foods that won't heat up the kitchen.

© Margaret's Morsels

Spotlight on Summer: Cool and Creamy

A lot of you are new to Margaret's Morsels.  To help introduce you to the site, I thought I'd compile a list of summertime recipes from previous blogs. The list isn't all inclusive, but includes some of my favorites from five different categories.  To make it manageable, I'm making this a three part series.  Today's recipes are foods that are cool and creamy.  Click the words in bold to go to the page with the recipe. 

Easy Peanut Butter Chip Pie:  This is the recipe that launched Margaret's Morsels.  The pie gets its wonderful flavor from peanut butter chips.  My son came up with the idea of adding Magic Shell topping for a delicious chocolate/peanut butter combination.  No matter how you top it, it's a cool and refreshing dessert on a hot summer day.

Peanut Butter Fudge:  Here's another recipe that uses peanut butter chips, but it also uses peanut butter.  This fudge doesn't require any cooking, unless you count melting ingredients in the microwave as cooking! Since the fudge is stored in the refrigerator, it makes a cool summertime treat.

Quick and Easy Lemon Bars:  This recipe has been in Margaret's Morsels top 10 since it was first posted in 2011.  These are the only lemon bars I've ever made that turn out perfect each and every time.  Storing them in the refrigerator not only keeps them cold, but enhances the flavor.

Lemonade Pie:  This is another lemon recipe posted in 2011 that currently ranks as the sixth most popular recipe on Margaret's Morsels.  The only appliance you need to make this pie is a hand mixer!

Chocolate Dream Pie:  This is a chocolate lover's dream recipe.  The pie only uses four ingredients and half of them are chocolate!  Just like the lemonade pie, the only appliance you need is a hand mixer. 

Banana Cream Supreme:  This isn't a pudding and not quite a pie; it's the best of both!  This no bake dessert is assembled in a spring-form pan with a layer of bananas between the filling.  Although it's delicious in the summer, my teenage son thinks it's also good in the fall, winter and spring!

Cherry Pie Filling Salad:  This first time I ever saw this recipe, I thought it wouldn't be any good.  Boy, was I wrong!  Not only is it delicious, it's versatile and can be served from the refrigerator or freezer as either a side or dessert.

Vanilla Ice Cream:  This is the recipe my mom used to make.  To this day, I think it's the best vanilla ice cream ever!  The only change I've made to the recipe is to replace the raw eggs with egg substitute.

Peach Ice Cream:  This peach ice cream isn't vanilla ice cream with chopped up peaches.  It uses fresh peaches and canned peach nectar. Peaches peak in July and August so this is a great time to make this ice cream.

Orange Peach Soup:  Here's another recipe that uses fresh peaches. This chilled peach soup can be served for brunch, lunch or even supper. It makes a great first course, especially when the meal that follows is light.

Lime Jello Salad:  This has been a family favorite since a friend gave me the recipe over 20 years ago.  If you don't like lime, you can substitute other flavors of jello and fruit.

Fruity Orange Gelatin:  If you prefer jello that jiggles, give this salad a try. Unlike congealed salads made with red jello, there's no mistaking the flavor of this salad.  It only uses five ingredients and three of them are orange!

Cherry Gelatin Fruit Salad:  Here's another jello recipe that jiggles.  This is my most requested congealed salad recipe.  No one will ever guess it only uses four ingredients and all of them are sugar-free!

Sour Cream Cherry Cheesecake:  The kitchen won't get hot when you make this cheesecake.  The crust is the only thing that needs to be baked and that only takes 10 minutes!  The rest of the cheesecake is made by doctoring up a package of cheesecake mix.  I use cherry pie filling on top, but you can use your favorite flavor.

Check back next week for part two of the series.

© Margaret's Morsels

A Bowl Full of Cherries

I've posted a lot of recipes that came from my mother.  Today, I thought I'd share one that was given to me by my mother-in-law.  Ironically, I'd seen the recipe in a cookbook years earlier, but dismissed it thinking it wouldn't be any good.  Boy, was I wrong!

Cherry pie filling salad only uses five ingredients.  One of them -- sweetened condensed milk -- is prominently featured in the recipe and the reason I dismissed the recipe in the first place.  It's not that I don't like sweetened condensed milk -- I use it in other recipes -- but I couldn't imagine a salad made with milk.  After all, sweetened condensed milk is, as the name says, milk that has been thickened by removing the water and then sweetened with sugar.

The sweetened condensed milk 

is combined with lemon juice,

crushed pineapple

and cherry pie filling.

My mother-in-law used regular cherry pie filling, but I use lite which has fewer calories and less sodium, carbs and sugar than regular pie filling. When it's mixed with the other ingredients, you won't even be able to taste the difference.  Once these ingredients are thoroughly combined,

a carton of Cool Whip is folded into the mixture.

To make this salad a little healthier, I use Cool Whip Lite which has less fat than regular Cool Whip.  Refrigerate the salad several hours or overnight until it's thoroughly cold.

Although it's called salad and could be served as such, my mother-in-law served it as a dessert.  I serve it that way too, but with a twist.  I like to freeze it in individual paper baking cups.  If you want to freeze it, make sure to use regular or low-fat Cool Whip.  The fat in the Cool Whip helps make the salad firm when frozen.  You don't need to refrigerate the salad first if you're going to put it in the freezer.

Line a muffin tin with paper baking cups.  You'll need 30 if you want to freeze the entire salad.  Spoon the mixture into the cups, filling almost all the way to the top.

Use a spoon to smooth the top and put the pan in the freezer overnight.

The next day, remove the baking cups from the pan and store them in a covered container in the freezer.

One advantage of using low-fat Cool Whip is that, when frozen, it's not rock hard.  You can take it out of the freezer and serve it immediately without having to wait for it to soften.  If you use regular Cool Whip, remove the desired number from the freezer and let them soften a few minutes at room temperature before serving.

You can skip freezing the salad and serve it straight from the refrigerator.  I serve part of it this way and freeze the rest.  When the temperature goes from hot to scorching in the summer, these individual frozen treats are much more refreshing than a popsicle or scoop of ice cream.

Cherry Pie Filling Salad

4 to 6 Servings or 30 Servings if Frozen

1 (14 oz.) can sweetened condensed milk

1/4 cup lemon juice

1 (20 oz.) can crushed pineapple, drained

1 (21 oz.) can cherry pie filling

1 (8 oz.) carton Cool Whip, thawed*

Mix the first four ingredients.  Fold in Cool Whip.  Mix well and refrigerate. Store leftovers in the refrigerator.

To freeze, put paper baking cups in a muffin pan.  Spoon the mixture into the  cups, filling almost all the way to the top.  Use a spoon to smooth the top and put the pan in the freezer overnight.  The next day, remove the baking cups from the pan and store them in a covered container in the freezer.

*If freezing the salad, use regular or low-fat Cool Whip, not fat-free.

© Margaret's Morsels

Celebrate Mom

Mother's Day is big business in the restaurant world.  According to the National Restaurant Association, Mother's Day is the most popular day to eat out.  This is precisely why I don't want my family to take me out to eat on Mother's Day!  While I appreciate the sentiment, I'd rather go out to eat when it's not as crowded, prices aren't inflated and restaurants aren't in a hurry to turn the table and seat the next patron.  If, for one reason or another, your mom feels the same way, fix her a home cooked meal instead.  If that thought scares you because you're not a cook, check out the recipes below.  This baker's dozen includes recipes for the novice as well as the experienced cook and those in between.  Click on the words in bold to see the recipe.  If none of these are mom's cup of tea, check my blog for lots more recipes.  

Bright and Early:

Baked Omelet Roll:  Six ingredients, a blender, 13 x 9 x 2-inch pan and spatula are all you need to make this impressive looking dish.  You can add meat, vegetables or cheese as a filling, but make sure whatever you use is fully cooked.

French Toast Souffle:  Although the word "souffle" may sound intimidating, this recipe is really easy to prepare.  You don't even need a souffle dish! It's baked in a 13 x 9 x 2-inch baking dish.  When baked, it makes a delicious sauce that can be spooned on top instead of using syrup.  It has to be assembled and refrigerated the night before it's baked.

Salads:

Chicken Tender Salad:  A bed of salad greens topped with chicken tenders, bacon, hard-boiled eggs, tomatoes, shredded cheese, croutons or potato sticks and some dressing would cost upwards of $8.00 in a restaurant.  This homemade version -- which can be made with a package of salad mix and a box of frozen chicken tenders -- tastes just as good and is a fraction of the cost.

Chicken Salad:  This is the best chicken salad I've ever eaten!  It takes time to make, but it's worth the effort.  It's best when made a day ahead of time so the flavors have time to blend.  Add some celery sticks, croissants and a congealed salad to round out the meal.  To impress mom, place scoops of chicken salad on a lettuce lined platter and top each scoop with a sprig of parsley.

Cherry Gelatin Fruit Salad:  This recipe only uses four ingredients and all of them are sugar-free!  It can be made using a decorative mold, individual molds or a 2-quart serving bowl.  It's a nice accompaniment to chicken salad.

The Main Event:

Easy Pork Chops and Apples:  There's no need to peel apples or brown pork chops with this recipe.  Spread canned apple pie filling in a baking dish, add the pork chops and top everything with packaged stuffing mix. Serve a vegetable or two on the side and you've got a meal that was easy to prepare.

Broccoli Quiche:  You don't have to make the pie crust, cook the broccoli or, if you don't mind spending a little extra, grate the cheese to make this quiche.  Add a green salad and some fresh fruit and you've got a meal mom will love.

Baked Ziti:  If you can boil water, you can make this pasta dish.  It's so tasty, mom will never guess it only costs .67 cents a serving!  Add a green salad and some garlic bread and you've got a filling meal.

On the Side:

Potatoes O'Brien:  This recipe uses frozen steak fries instead of fresh potatoes.  This makes the dish quick to prepare because you don't have to peel potatoes.  It also makes cooking time minimal.  This is delicious served with a baked omelet roll.

Macaroni and Cheese:  This side dish is tastier than anything you get from a box!  The hardest part of the recipe is boiling water.  You don't even have to cook the sauce on the stove; the ingredients are mixed up in a bowl.

Bread Basket:

Cinnamon Muffins:  This was the first Mother's Day recipe I ever posted on my blog.  These muffins start with a package of yellow or white cake mix and require more mixing than measuring!  The muffins can be made in a regular size muffin tin or miniature ones.

Sweet Endings:

Lemonade Pie:  You won't need any measuring cups or spoons to make this no bake pie.  You will, however, need a can opener and an electric mixer.  Unlike a lot of no bake pies, this pie gets it creaminess not from Cool Whip, but from cream cheese.  You need to allow four hours for it to firm up in the freezer before it's served.

Sour Cream Cherry Cheesecake:  Mom will never guess this cheesecake isn't made from scratch.  A package of no bake cheesecake mix is doctored up and the result is a cheesecake that tastes homemade.  If you don't like cherries, substitute your favorite flavor of pie filling instead.

© Margaret's Morsels