German Potato Pancakes - Kartoffelpuffer (Nikki/Grandma Doris) ❤️

We had these when I was growing up.  Not too often, but they were delicious!  Usually we had them with sausage and sauerkraut. Often served with apple sauce too.  

A quintessential German treat beloved across every region of Germany, Kartoffelpuffer (German potato pancakes) are not only a favorite dish to serve at home but are also a popular street food found at local Volksfests and holiday events like Fasching, Karneval and Christmas markets. Frankenmuth was our family favorite!

❤️ With love and full tummies ~ Mama Bear  ❤️ 

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From my mom's cookbook in her handwriting: 

Makes 30 servings (4 inch pancakes)

Ingredients :

• 2.5 pounds Russet potatoes
• 1 small onion minced minced onion
• 1 1/2 cup milk
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon butter
• 2 large eggs
• 1/4 cup flour (or more if needed)
• Neutral oil or butter for frying
• Sour Cream or Apple Sauce for topping

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Instructions :

• Thoroughly wring out the liquid in the grated potatoes by placing them in a colander and squeezing them with your hands or by placing them in a clean dish towel and wringing out the liquid.  

• Place the drained grated potatoes in a medium-sized bowl with the grated onion, eggs, flour and salt and use your hands to work it into a tacky mixture.  Add a little more flour if needed.  Do not let the mixture sit for long before using it, use it immediately.

• Heat a few tablespoons of oil in a non-stick pan over medium-high heat and place 1/3 to 1/2 cup of the mixture (depending on size preference) in the hot pan and flatten into pancakes with the back of a spoon.  Fry on both sides for 3-5 minutes until the Kartoffelpuffer are golden.  Place them briefly on paper towels to remove excess grease.

• Serve immediately while hot with applesauce, fruit compote or powdered sugar.  For a savory version serve with herbed yogurt, sour cream or creme fraiche or with meat and gravy as part of a meal.

Source:

Me - adapted from Grandma Doris Beineke's recipe

Frozen Cole Slaw ❤️ (Nikki/Grandma Doris)

 

This is my Grandma Doris Beineke's recipe that I got from my mom's cookbook.  Never thought to try to freeze coleslaw, but why not?  This is a vinegar-based dressing, rather than mayonnaise, which means that your slaw will freeze really well.  A great way to make a big batch and take it out whenever you have a craving for it!

If you are looking for a tried and true coleslaw recipe that is simple to make and tastes amazing, you’ve found it! This recipe gives you a fabulous make-ahead sweet and tangy slaw that stays crisp even after being kept in the freezer!

❤️ With love and full tummies ~ Mama Bear  ❤️ 

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From my mom's cookbook in her handwriting: 

Makes 25 servings

Ingredients :

• 2 heads of Green Cabbage - shredded
• 2 carrots - shredded
• 1 green bell pepper - diced (optional)
• 1 tablespoon salt
• 1 cup white vinegar
• 1/4 cup water
• 2 cups sugar
• 1 tablespoon celery seed
• 1 tablespoon mustard seed

Instructions :

• Shred cabbage with a food processor, or a vegetable shredder.
• Place cabbage and salt in a large bowl. Toss to coat the cabbage with salt and let it sit for an hour.
• Drain and squeeze out the cabbage to thoroughly remove any excess liquid. Place the cabbage back in the bowl.
• Add shredded carrots and chopped bell pepper. Toss to combine.
• While the salted cabbage is sitting, combine vinegar, water, sugar, and celery and mustard seed in a medium saucepan over high heat. Bring the mixture to a boil and boil for 1 minute or until the sugar is dissolved.
• Cool the dressing until it is lukewarm.
• Pour the dressing over the cabbage mixture and stir to combine.
• Place the coleslaw into freezer-safe containers and freeze the slaw.
• When you are planning to use the slaw, thaw it in the refrigerator overnight.

Notes :

How to Thaw Freezer Slaw

When ready to use, thaw the coleslaw in the refrigerator. Once it is thawed, drain excess fluid, and add mayonnaise to suit your taste if you prefer a creamy coleslaw.

It’s best to use the thawed coleslaw within 3 days. Any longer and the texture will soften and the flavor will not be as robust.

Source:  Me - adapted recipe from Grandma Doris Beineke

Creamy Cucumbers (Nikki/Muriel) ❤️

We always ate these growing up.  I guess I never knew that my Grandma Wickstrom's sister (Jeanette's) daughter, Muriel Johnson, had the recipe until I was going through my mom's (Lonnie) cookbook.  We spent every holiday and special occasion with them.

These cucumbers are so yummy, especially on a hot summer day. 

This is Lonnie's hand-written recipe from her cookbook: 

❤️ With love and full tummies ~ Mama Bear  ❤️ 

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Makes 4-6 servings 

Ingredients :

• 2 large English or regular cucumbers, sliced (I prefer English)
• 1 large Red onion sliced into thin, long slices
• 1/2 cup white vinegar
• 1 pint sour cream or 1/2 & 1/2 or I like sour cream
• 1 tablespoon fresh or dried dill
• 1 tablespoon salt
• ice cubes

Instructions :

• Slice cucumbers and onions and place in a bowl with sprinkled salt for 2 hours in the refrigerator. 
• Drain off the ice water. 
• Add the vinegar and cream in a separate bowl and mix together with a whisk or fork.  Add dill and some pepper to taste.
• Add the chilled cucumbers with the "dressing" and mix.
• Keep refrigerated until ready to serve.  

Source: Adapted from Muriel Johnson (daughter of my Grandma Wickstrom's sister Jeanette Malm)

Mama Nikki's Vegetable Beef Soup ❤️

 Vegetable soup is one of my favorites.  I made a huge batch the other day and my sister and I brought it to a friend's house to eat while we were baking batches of Christmas cookies.  She loved it so much and asked for the recipe.  Guess what?  I didn't have it on this blog, I always "wing it".  

I went through my mom's cookbook and have been adding family recipes that I grew up eating and this is what my mom wrote down.  Ummm, yeah I do things a little bit differently but I did want to remember my mom's because I did love it growing up and I remember it tasting the same regardless. 

This is Lonnie Beineke's recipe card: 

❤️ With love and full tummies ~ Mama Bear  ❤️ 

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Makes about 8 quarts

Ingredients :

• 5 lb. Beef or Top Round Roast
• 3 - 28 oz. cans diced tomatoes (I use San Marzano)
• 2 - 32 oz. containers beef broth or 5 Tablespoons Better than Bouillon Beef & 64 oz. water
• 2 cans corn (get non-GMO)
• fresh or frozen bag of chopped green beans
• 5 russet potatoes, peeled and diced 
• 1/2 bag frozen peas
• 4 celery stalks, diced
• 4 large carrots, diced
• 1 yellow or white onion, diced
• 1 head of chopped green cabbage or 2 bags Cole slaw cabbage
• 2 Bay leaves
• 1 Tablespoon fresh or dried thyme
• 2 Tablespoons Italian Seasoning
• 3 cloves garlic, minced or 1/2 Tsp garlic powder
• Salt / Pepper to taste
• 3 Tablespoons Olive Oil

Soup Instructions :

For the Meat: 

• Rub salt and pepper on roast. 
• If using a pressure cooker: Put on Saute mode and brown all sides of the beef with the olive oil. Add Italian seasoning and thyme (if dried) or remove the leaves off of the stems if fresh on beef roast. Place garlic, onions, bay leaves, beef roast and 2 cups beef broth in an instant pot and select pressure cook for 1.5 hours.  

• If using a crock pot: brown meat in a pan on all sides and then add the seasonings, garlic, onions, bay leaves and broth. Then place in the crockpot, covered, on low for 8 hours or high for 4.

• If using a stock pot: brown meat in a pan on all sides and then add the seasonings, garlic, onions, bay leaves and broth.  Cover and cook on medium for about 3 hours or more.  

• When meat is fully tender and cooked, take 2 forks and shred beef roast and place aside.

For the Soup: 

• While the meat is cooking, put in a stock pot the carrots, celery and another 1 Tablespoon of olive oil.  Saute for about 7 minutes on medium. 
• Add the potatoes, cabbage and cans of tomatoes and the rest of the beef broth. Cook for 20 minutes or so. 
• Add green beans and cook for another 10 minutes.
• Add shredded meat, corn and peas.
• Cook another 10 minutes.

Notes :

• This is a tough cut of meat but super lean.  I love cooking it in a pressure cooker because it never fails to be tender.  
• You could cut the meat into chunks like a stew and brown it and cook it instead of whole then shredding it (which I would probably do if I was making it in a crock pot or stock pot.)
• If using a chuck roast there is more fat in it so you will definitely need to trim off the fat before adding it to the soup.
• You could easily use chicken for this recipe but the cook times will be way less!

Source :

Mama Bear Nikki ❤️ 

Pear, Pomegranate and Spinach Salad

Pear, Pomegranate, and Spinach Salad is a colorful, healthy, and flavor-packed salad that’s perfect for your holiday menu. Bright spinach is topped with salty feta, tender pear slices, pomegranate seeds, toasted walnuts or pecans for crunch, and a tangy apple cider vinaigrette. This is the perfect Christmas salad, Thanksgiving side dish, or delicious fall lunch.

With love and full tummies ~ Mama Bear 

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Makes 6 Servings

Salad Ingredients :

• 2/3 cup chopped walnuts or pecans , toasted
• 3/4 cup pomegranate arils
• 3 oz feta cheese , crumbled
• 1/2 cup dried cranberries
• 2 Bartlett pears (firm but ripe), cored and sliced
• 9 oz baby spinach

Dressing Ingredients :

• 1/4 cup apple cider vinegar
• 3 Tbsp extra-virgin olive oil
• 1 1/2 Tbsp honey
• 1 tsp Dijon mustard

Instructions :

Whisk all dressing ingredients in a bowl to blend well. Place all salad ingredients in a large salad bowl, drizzle with the desired amount of dressing then toss to evenly coat. Serve immediately.

Fall Salad Variations:

There are so many fun ways to mix up this salad to use seasonal vegetables or to accommodate the dietary needs of your loved ones during the holiday season. Try these variations:

• Try goat cheese for a creamier taste than feta
• Swap the spinach for more mild lettuce, or kale or arugula for a stronger flavor
• Add sharper flavor with red onions or lemon juice
• Use pomegranate juice and maple syrup to create a vinaigrette
• Add roasted sweet potatoes or butternut squash for more fall flavors

Nutrition :

Calories 271 Calories | Fat 17g | Saturated Fat 4g | Cholesterol 13mg | Sodium 204mg | Potassium 412mg | Carbohydrates 30g | Fiber 5g |Sugar 21g

Source:  Cooking Classy

Arugula Salad with Parmesan, Almonds and Cranberries

A super simple salad made with a tasty blend of peppery arugula, sharp Parmesan, flavor concentrated dried cranberries, nutty almonds and a bright dressing.

With love and full tummies ~ Mama Bear 

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Makes 8 servings

Ingredients :

Salad:

• 5 oz. baby arugula (full grown works too)
• 2/3 cup sliced almonds, toasted
• 1/2 cup dried cranberries (sweetened variety)
• 1/2 cup shaved Parmesan (1.5 oz)

Dressing

• 1/4 cup extra virgin olive oil
• 2 Tbsp fresh lemon juice or 2.5 Tbsp balsamic vinegar
• 1 Tbsp honey
• Salt and freshly ground black pepper, to taste

Instructions :

Make the dressing: 

• In a small mixing bowl whisk together olive oil, lemon juice, honey and season with salt and pepper to taste. Chill for 15 minutes if time allows.

To assemble salad: 

• Toss the arugula with about 2/3 of the dressing then on a serving platter or individual salad plates layer half the arugula, half the almonds, half the cranberries and half the Parmesan.

• Repeat layering then drizzle with the remaining 1/3 of the dressing. Serve right away.

Notes :

Make Ahead

• The dressing can be made up to 5 days ahead and stored in the fridge.
• Ingredients can also be prepped several days in advance just wait to toss dressing with salad until you’re ready to serve (otherwise the leaves will wilt and get soggy).

How to Toast Almonds in the Oven

• To toast the sliced almonds preheat the oven to 350 degrees.
• Spread almonds out even on a baking sheet.
• Toast in oven until just barely golden brown, about 6 to 8 minutes (for more even cooking you can toss halfway through).
• Let cool before using.

Source:  Cooking Classy

Green Beans Gremolata KETO (Ina) *

 

I am not a fan of mushy green beans or those in the can.  These green beans are so flavorful and easy to make.  The perfect addition to any dinner or Holiday. The key to the best green beans are to blanch them.  The bonus is the gremolata topping to make this extra special!

With love and full tummies ~ Mama Bear 

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Ingredients :

• 1 pound French green beans, trimmed
• 2 teaspoons minced garlic (2 cloves)
• 1 tablespoon grated lemon zest (2 lemons)
• 3 tablespoons minced fresh flat-leaf parsley
• 3 tablespoons freshly grated Parmesan cheese
• 2 tablespoons toasted pine nuts (or almonds)
• 2½ tablespoons good olive oil
• Kosher salt and freshly ground black pepper

Instructions :

• Bring a large pot of water to a boil. Add the green beans and blanch them for 2 to 3 minutes, until tender but still crisp. Drain the beans in a colander and immediately put them into a bowl of ice water to stop the cooking and preserve their bright green color.

• For the gremolata, toss the garlic, lemon zest, parsley, Parmesan, and pine nuts in a small bowl and set aside.

• When ready to serve, heat the olive oil in a large sauté pan over medium-high heat. Drain the beans and pat them dry. Add the beans to the pan and sauté, turning frequently, for 2 minutes, until coated with olive oil and heated through. Off the heat, add the gremolata and toss well. Sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper and serve hot.

Source: Ina Garten

Crock Pot Mashed Potatoes *

There’s nothing quite like a warm, creamy bowl of mashed potatoes to complete a meal, and when you can make them in a crockpot, they become even more irresistible. Crock Pot Mashed Potatoes are the epitome of comfort food — they’re easy to prepare, full of rich flavor, and the perfect side dish for any occasion, from a weeknight dinner to a holiday feast.

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Serves: 12

Ingredients :

• 5 pounds cubed Russet or Yukon Gold potatoes peeled, washed and cut into chunks
• 1 cup salted butter divided
• 32 ounces chicken broth
• 8 ounces cream cheese softened, regular or ⅓-less fat
• 1 cup heavy whipping cream
• 1 teaspoon salt or to taste
• Garnish options: chopped fresh parsley, sliced chives, or pats of butter.

Instructions :

• Place the peeled and cut russet potatoes into a crockpot.
• Pour broth over the potatoes and half of the butter, cubed.
• Cover the crockpot and cook on high heat for 3-4 hours, or on low heat for 6-7 hours, until the potatoes are tender and easily mashed with a fork.
• Once the potatoes are fully cooked, carefully drain any excess broth from the crockpot, and add the remaining butter, cream cheese, and heavy whipping cream. Cover and cook on high for 10 minutes. 
• Add salt. Using a potato masher or an electric mixer, mash the potatoes directly in the crockpot until smooth and creamy. Taste and adjust the salt as needed. Cover and keep potatoes on the warm setting until ready to serve.
• Garnish the top of potatoes with fresh chives, parsley, or extra butter, if desired.

Why you will Love this recipe :

• Hands-Off Cooking: Set it and forget it! The crockpot does all the work, freeing up oven space and allowing you to focus on other dishes or simply relax.
• Creamy and Delicious: The combination of butter, cream cheese, and heavy whipping cream makes these creamy potatoes incredibly rich and velvety.
• Perfect for Entertaining: These slow cooker mashed potatoes can stay warm in the crockpot, making them ideal for serving during large gatherings or a holiday meal.
• Versatile Garnishes: Whether you prefer a sprinkle of chives or a pat of butter, you can customize this easy slow cooker dish to your liking.
• Make-Ahead Friendly: You can easily prepare this make-ahead crockpot mashed potatoes recipe in advance, which is a lifesaver during busy cooking days.
• Lighter Version: Substitute half-and-half or whole milk for the heavy cream for a lighter version. You can also use low-fat cream cheese or greek yogurt.

Notes, Tips and Variations :

• Cut Potatoes Evenly: Cut the potatoes into even-sized chunks to ensure they cook at the same rate.
• Make It Vegan: Replace butter with vegan butter, cream cheese with a dairy-free alternative, and chicken broth with vegetable broth.
• Seasoning Boost: Incorporate fresh or dried herbs like rosemary, thyme, or dill for an earthy, aromatic flavor. You can also add onion powder, white pepper, or black pepper.
• Chunky or Smooth: For chunkier mashed potatoes, mash lightly with a potato masher; for ultra-smooth potatoes, use a hand mixer, potato ricer, or immersion blender.
• Garlic Mashed Potatoes: Add minced cloves of garlic or garlic powder to the potatoes before cooking for a delicious garlic flavor.
• Cheesy Mashed Potatoes: Stir in shredded cheddar cheese or Parmesan cheese before serving for a cheesy twist.
• Bacon-Infused: Mix in crispy bacon bits for a smoky, savory addition.

Storage and Freezing :

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the crockpot, microwave, or on the stovetop with a splash of cream or milk to restore creaminess.
You can freeze mashed potatoes in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating.

Nutrition:

Calories: 393kcal | Carbohydrates: 36g | Protein: 7g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 707mg | Potassium: 881mg | Fiber: 2g | Sugar: 3g | Vitamin A: 870IU | Vitamin C: 11mg | Calcium: 73mg | Iron: 2mg

Source:  Dinner321

Nonna's Parmesan Crusted Pork Chops with Potatoes, Peppers & Onions (Antoinette) 🇮🇹 KETO

 

This 70-year-old recipe takes me back to where it all began! 🇮🇹❤️ Mom’s Parmesan Crusted Pork Chops with Potatoes, Peppers & Onions is more than just a meal; it’s a cherished tradition that brings family and friends together. Each delicious bite is a reminder of love and togetherness. Let’s create new memories with this timeless classic at your next gathering! 👩‍🍳🍽️

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Prep Time:10 Minutes
Cook Time: 10 Minutes
Serves: 4

Ingredients :

• 4 1/2 “ Pork Chops (bone in or boneless)
• 1 Cup grated Parmesan cheese
• 1 Large Egg
• 1/4 cup Half & Half or water
• 1 tbsp. garlic powder
• 1 Large Red Pepper (sliced thin)
• 1 yellow pepper (sliced thin)
• 1 Large Onion (sliced thin)
• 1 cup Extra Virgin Olive Oil (EVO)
• 2 tblsp. Italian seasoning
• 12 small potatoes (sliced in halves)
• 1 tblsp. chopped fresh parsley
• salt & pepper to taste

Instructions :

1.) Boil the potatoes for 15 minutes

2.) Whisk the egg in a shallow bowl and add half & half or water

3.) In a large bowl, mix Parmesan cheese, garlic powder, 1 tblsp. Italian seasoning, salt & pepper to taste.

4.) Dip each pork chop into grated Parmesan cheese mixture, then dip into egg mixture,then dip again into grated Parmesan mixture.

5.) Heat 1/2 cup EVO and place pork chop into a 12” skillet and slowly saute 5-7 minutes on each side.

6.) Place cut up peppers & onions in a separate bowl and sprinkle with 1 tblsp. Italian seasoning, salt & pepper to taste.

7.) Drain the boiled potatoes

8.) In a large deep 12” skillet, medium heat,1/2 cup EVO and place potatoes, peppers & onions, stir all together and saute for 15 minutes, stirring occasionally.

9.) Place the cooked potatoes, onions, & peppers on a large platter and place cooked pork chops on top and garnish with cut up fresh parsley.

Serve Warm.

Buon Appetito! 🇮🇹

Antoinette