Chop Suey Caserole

I find this recipe in Mom's recipe box; I suspect Mom found it on a soy sauce label or something similar. Despite the name, it is a very American dish because it includes a can of condensed soup and is a classic American hot dish. In my internet research, I found a number of variations that appear under this name, but I stuck to Mom's version. It is a delicious and filling meal that is quite easy to make.

The prep work for this dish takes a little bit of time because the ground beef needs to be browned. Otherwise, the dish just takes time in the oven. When I made this recipe, I used a smaller dish and had to use two dishes. Next time, I will use one 13x9x2 pan.

Chop Suey Caserole 

• 1 pound ground beef, browned
• 2 cups diced celery
• 1 1/2 cups diced onion
• 1 1/2 cups water
• 1 cup rice, uncooked
• 1/3 cup soy sauce
• 1 can cream of mushroom soup

Combine all the ingredients. Pour into a 13x9x2 baking dish. Bake at 350 for 1 1/2 to 2 hours. Enjoy!

Lemon Kuchen

I don't know what is so good about lemon-flavored sweets, but I always enjoy them. I found this recipe in Mom's recipe box and thought it would be terrific for a dreary winter day. Lemon Kuchen is the German name for this lemon pound cake. This Lemon Kuchen is just delicious. 

The recipe's ingredients are mostly basic ingredients that you may readily have available. When I made this recipe, I did not have a lemon handy for grated lemon peel, so I just used lemon juice in the cake batter. The cake was just fine and had a good lemon flavor. This recipe could be turned into orange pound cake by substituting orange for lemon in the recipe.

Lemon Kuchen 

• 1 cup butter, softened
• 2 cups sugar
• 1 1/2 tsp. vanilla
• 2 Tbsp. grated lemon peel
• 4 eggs, separated
• 3 cups flour
• 2 1/2 tsp. baking powder
• 3/4 tsp. salt
• 1 cup milk

Lemon Glaze frosting

• 1 1/3 cup powdered sugar
• 2 Tbsp. lemon juice
• 1/4 tsp. vanilla
• dash of salt

Preheat oven to 350. Combine butter and sugar. Blend in vanilla and lemon. Add egg yolks, one at a time and mix well after each. Add combined dry ingredients alternating with milk, mixing well after each addition. Fold in stiffly beaten egg white. Pour into a greased and floured bundt or tube pan. Bake for 1 hour and 10 minutes. Allow to cool for 10 minutes, then remove the cake from the pan. Combine the lemon glaze ingredients until well blended. Spread the glaze evenly on the cake. Enjoy! 

Strawberry Cookies

Megan recently hosted a family party for her birthday at her new condo. In addition to the Cannoli Cake that I made for the party, I also made these strawberry cookies. Meg likes strawberries, and I wanted to try a new cookie. This recipe results in delicious cookies and would be good with other fruits, such as raspberries.

This recipe makes delicious and soft cookies. Instead of butter, the cookies use olive oil. And, a little lemon juice is added to the dough. But most importantly, I liked that this recipe uses actual strawberries, not artificial flavoring. Because it was not strawberry season, I used frozen strawberries that worked just fine. I recommend chopping the strawberries into a size similar to chocolate chips. Then reserve some nice pieces to be pushed into the top of each cookie before baking.

Strawberry Cookies 

• 2 eggs
• 3 Tbsp. lemon juice
• 1 cup olive oil
• 1 tsp. vanilla
• 1 1/3 cup sugar
• 3 1/2 cup flour
• 3 tsp. baking powder
• 2 cups chopped strawberries
• powdered sugar for dusting

Preheat oven to 350. Line cookie sheets with parchment paper. In a large bowl, whisk together eggs, juice, oil, vanilla, and sugar. Add flour and baking powder until combined. Gently mix in most of the chopped strawberries, reserving some for pressing into cookies. Form dough into a ball and drop onto cookie sheet. Press a strawberry piece or two into each cookie. Bake for 13-15 minutes. Allow to cool. Sprinkle with powdered sugar. Enjoy!

Cannoli Cake

Cannoli Cake is a special cake version of the popular Italian Cannoli. My family most often gets the cake from Vesuvio Bakery in North Riverside. You can't go wrong with anything from Vesuvio, but this year, for Meg's Birthday, I thought I would try making a Cannoli Cake.

Cannoli Cake is usually done as a layer cake. You could do a pan cake and just use the cannoli filling as a frosting. But a layer cake is special, so I made 3 cake layers for this cake. I used a box yellow cake mix or easily make your own yellow cake. The cannoli filling is what makes this cake. If you plan to use the cannoli filling as a frosting, instead of whipped cream frosting, you might want to preserve some of the filling without chocolate chips for the outer frosting. The recipe makes enough cannoli filling to fill a two-layer cake and frost the cake.

When I made this cake, I tried to make fresh whipped cream frosting. But, I did not leave myself enough time and the frosting was not stiffening enough, so I had to resort to using frozen whipped topping, which worked just fine.

Cannoli Cake 

• Yellow Cake mix or make your own
• 15 ounces ricotta, drained overnight
• 16 ounces mascarpone cheese
• 3 cups powdered sugar
• 1 tsp. vanilla
• 1/2 tsp. lemon juice
• 1/2 tsp. cinnamon
• 1/4 tsp. salt
• 10 ounces mini chocolate chips
• Whipped cream frosting

The day before making the cake, drain the ricotta overnight in the refrigerator using cheesecloth lining a strainer. Bake the cake using the type of pan. I used 3 eight inch round pans. 

While the cake cools, prepare the cannoli filling. Blend the ricotta and mascarpone cheese in a bowl with an electric blender until well combined. Beat in the powdered sugar, vanilla, lemon juice, cinnamon, and salt. Fold in chips.

Assemble the cake by spreading the filling between the cake layers. Frost the cake with the whipped cream frosting. Enjoy!

Layer Bars

This recipe is a classic recipe that is also known as Seven Layer Magic Bars. The recipe is super easy and requires no mixing. Instead, the seven ingredients are layered into a pan before baking. This recipe could not be easier. And the resulting bars are so delicious.

When I made this recipe, I used the classic ingredients, but the flavors could easily be changed. You could use any type of cookie crumb instead of graham cracker crumbs. You could use different flavor chips. You could leave out the coconut or nuts, if you prefer. You could even add dried fruit. But the sweetened condensed milk is the magic ingredient that should not be changed because it makes the bars come together. You can use any type of chopped nuts; I used slivered almonds because I had them on hand.

Layer Bars 

• 1/2 cup melted butter
• 1 cup crushed graham cracker crumbs
• 1 cup coconut flakes
• 1 cup chocolate chips
• 1 cup butterscotch chips
• 1 cup chopped nuts
• 1 can (14-15 ounces) sweetened condensed milk

Pour butter into 9x13x2 pan. Sprinkle a layer of crumbs over the butter. Then, sprinkle the coconut, chocolate chips, butterscotch chips, and nuts. Pour milk over all and spread evenly. Bake at 350 for 30 minutes. Allow to cool before cutting. Enjoy!

Eggnog

Eggnog is a Christmas and New Year's Eve classic. Mom often bought eggnog around Christmas each year. I always loved its rich creamy taste. Then, as an adult, I found that adding eggnog to coffee is an excellent treat. I had been wary of making eggnog because many recipes do not cook the eggs, so I have relied on store-bought eggnog. This year, I did some internet searching to create a recipe using cooked eggs. This recipe makes a delicious and thick eggnog that is better than store-bought eggnog.

The name eggnog likely relates to Old English origins of either a wooden cup that it had been served in or the strong alcohol used. Because I got hooked on eggnog as a kid, I never really had a taste for adding rum, whiskey, or brandy to the eggnog. But this eggnog could easily be mixed with whatever alcohol you might like. But, I do like a Tom and Jerry, an eggnog-related drink served at Miller's Pub only in December.

Eggnog 

• 2 cups milk
• 1 tsp. vanilla
• 2 eggs plus one egg yolk
• 1/3 cup sugar
• 1 tsp. cornstarch
• grated nutmeg, to taste

Heat 1 1/2 cup milk and vanilla in saucepan; simmer over medium low heat. In a bowl, whisk eggs, egg yolk, sugar, and cornstarch until light yellow. Gradually pour warm milk over egg mixture, whisking constantly. Then pour mixture back into pan. Heat on low and stir constantly with a wooden spoon until eggnog thickens, about 7 to 10 minute. Remove from heat and stir in 1/2 cup milk. Garnish with nutmeg. Serve warm or cold. Enjoy!

Butterscotch Cookies

Mom's recipe box has many cookie recipes. So each year at Christmas, I look for an interesting recipe. This year, I found two different index cards with this same recipe, so I thought that it must be good. I was not disappointed. These cookies are delicious. Butterscotch is created using butter and brown sugar. The addition of cinnamon to these cookies make them a great Christmas cookie.

The recipe calls for adding chopped walnuts. I left the nuts out, but I am sure the nuts would be good in the cookies. The dough requires refrigeration, so plan ahead. Once the dough is formed into logs, the dough could be stored in a sealed container in the refrigerator for at least a few days.

Butterscotch Cookies 

• 1 1/2 cup butter, softened
• 1 cup packed brown sugar
• 1 cup sugar
• 3 eggs
• 5  cups flour
• 1 tsp. baking soda
• 1 tsp. salt
• 1 tsp. cinnamon
• optional: 1 cup walnuts

Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating thoroughly after each addition. Add flour, salt, baking soda, and cinnamon. Beat until blended. Stir in nuts, if desired. Chill for an hour or two until dough can be handled. Form dough into 2 to 4 logs of the desired diameter for the cookie. Wrap each log in wax paper. Refrigerate for several hours. Slice the logs about a quarter inch thick. Place each cookie on an ungreased cookie sheet. Bake at 350 for 12 to 15 minutes, until delicately browned. Allow to cool. Enjoy!