Each Monday on the Pure Purpose blog, I feature This Week’s 7, a simple list about an everyday topic, giving you ideas and encouragement. When I recently returned home after two weeks of busy travel, my husband and daughter surprised me with one of my favorite childhood recipes: my Grammy’s lasagna. I started reminiscing about the scrumptious tastes and smells of my childhood. Today I’m sharing seven recipes. There are definitely more, but I hope these will stir up some memories for you and that you’ll share a recipe or two. In the process, you’ll share a taste of your childhood.
Mom’s Chili
Okay, so I wasn’t much of a chili fan when I was little, but I loved the smell, and I grew to love the taste. I now enjoy filling my own house with the scent of spices warming the air.
Brown 1 1/2 pounds ground beef and drain well. Place in crock pot with 4 cans drained red beans, 1 large bottle of vegetable juice (such as V-8) and 1 chili brick (This is the “secret” ingredient that makes the chili so great. Sorry if you can’t get one near you, but Carl’s in Carlinville, IL, makes the best!). Add chili powder to taste.
Roast
It’s simple but delicious. Place a beef roast and pork roast together in a crock pot, along with one package of onion soup mix, and simmer them overnight (for a noon meal) or all day (for an evening meal). There’s something about the combination of the two that seasons both just right. A couple hours before serving, add peeled potatoes and carrots. Add a green vegetable and homemade biscuits, and you have a complete meal! I often use the leftover beef to make italian beef and the leftover pork for barbecue.
Marshmallow Puffs
This was a favorite recipe from 4-H. I didn’t mind practicing them over and over!
Dip a large marshmallow in melted butter and cinnamon and sugar and completely wrap it in a crescent roll, making sure all the edges are sealed. Dip the top (smooth side without the gathered edges) in melted butter and place in a greased muffin tin. Sprinkle cinnamon-sugar on the top and bake at 375 degrees for 12-15 minutes until golden brown. Let cool slightly before eating (but they’re best when they’re warm and nearly burn your mouth as the melted marshmallow oozes!).
Taco Pie
Place four crescent rolls in the corners of a square baking dish (leaving a diamond-shaped space in the center). Pour 2 pounds browned ground beef seasoned with taco seasoning on top of the crescent rolls. Sprinkle with shredded cheese. Top with four more crescent rolls placed in the same design as the bottom. Bake at 375 degrees until the top crescent rolls are golden and cheese is melted.
Hot Chocolate Mix
Another 4-H recipe. Mix 1 pound instant chocolate drink mix (such as Quik), 2 cups powdered sugar, 6 ozs. dry coffee creamer and 8 quarts powdered milk. Store in airtight container. Add several teaspoons to hot water to enjoy!
Brownies Cookies
These cookies made my college care packages very popular in my dorm! Mix 1 package fudge brownie mix, 2 eggs and 1/4/ cup oil. Drop by teaspoon on a greased cookie sheet. Bake at 350 degrees for 8-10 minutes. Remove when still soft, and cool slightly before removing from cookie sheets. You can enjoy these plain or sprinkle with powdered sugar or ice with fudge frosting when cool.
Grammy’s Custard
Custard was one of my favorite snacks at Grammy’s house. I’ve met several people who say they don’t like custard, but once they taste Grammy’s, they change their minds!
Heat 2 1/2 cups half-n-half in a saucepan. Mix 1/2 cup sugar, 4 slightly beaten eggs and 1 teaspoon vanilla in a separate bowl and then add half-n-half. Place entire mixture in round cake pan and sprinkle with nutmeg. The custard will bake best and be creamiest if the round cake pan is placed in a larger pan of hot water while baking, but it’s easy to spill the water or splash it into the mixture, so be careful. Bake at 425 for 10-15 minutes until slightly firm (it will still wiggle until it sets for several minutes after removing from oven).