Category Archives: Recipes
This page is devoted to Tausend’s Treats; a virtual cookbook of commonly used recipes in the Tausend household. As a champion of technology who loves to cook, I thought it would be a good idea to make my recipes available on the Internet. In doing so, I can guarantee access to my favorite recipes no matter whose kitchen I’m in! In addition, it’s always good to share recipes and what better way then via the Internet?
When there’s a nip in the air and boots and sweaters are making a reappearance, it’s the perfect time to simmer a pot of chili. This recipe yields a full 5.5 quart slow cooker, enough for 10-12 servings.
2 pounds ground beef chuck
1 pound of stew beef or beef sirloin (chopped)
2 (15 ounce) cans pinto beans, drained
1 (15 ounce) can Kidney beans
1 (28 ounce) cans diced tomatoes with juice
1 (6 ounce) can tomato paste
1 (28 ounce) cans crushed tomatoes
1 large yellow onion, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
6 mushrooms, chopped
1 zucchini, chopped
2 cups corn (frozen, or canned and drained)
4 cubes beef bouillon
1/2 cup beer
1/8 cup chili powder (can double)
1 tablespoon minced garlic
1 tablespoon dried oregano
1 teaspoons ground cumin (can double)
1 teaspoon white sugar
1 (8 ounce) package shredded Cheddar cheese (shredded for topping)
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon dried basil
2 teaspoons garlic powder
1 teaspoon crushed red pepper
Garnish- shredded cheddar cheese; serve over cooked rice if desired.
Add the beef to the slow cooker and cook on high while you prepare the remaining ingredients. By the time you’re done chopping, the beef should be brown (roughly 30 minutes), it’s okay if it is not browned completely. Add all additional ingredients to slow cooker, stir. Cook on high for 2 hours , then adjust heat to low for additional two hours. Add salt and pepper to taste. Vegetables should be tender, but not mushy.
*This is a sweeter/ subtle chili. For a more traditional chili taste, double the chili powder and cumin. For a spicier kick, add: 2 t hot pepper sauce (Tabasco), 1 t cayenne pepper, 2 green chile peppers (seeded and chopped).
- 3 to 4 pound pork loin roast
- 3 tablespoon Dijon mustard
- 4 tablespoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 gala apples, cored and thickly sliced
- 1/2 cup apple cider or apple juice
1. In a bowl, stir to combine mustard, honey, salt and pepper. Evenly spread the mustard mixture over the entire roast and place it in the slow cooker.
2. Place apple slices on top of the pork loin and pour cider over the apples. Cover and cook on high for 4 hours or on low for 8 hours. Serve.
Caramelized brussels sprouts or sauteed green beans make an excellent side dish.
This chocolate cream pie is easy to make and the filling is good enough to eat on its own as pudding.
1 Graham Cracker Pie Crust
3/4 C Sugar
1/3 C Cocoa
1/3 C Cornstarch
1/4 t Salt
3 Eggs, beaten
3 C Milk
3 T Butter
2 t Vanilla
In a medium sauce pan, stir together sugar, cocoa, cornstarch and salt. Combine the eggs and milk in a bowl, slowly stir into the sauce pan. Blend well. Cook over medium heat, stirring constantly with whisk until it thickens and begins to boil. Remove from heat. Add the butter and vanilla, mix until smooth. Poor into pie. Press plastic wrap over the top and refrigerate for 8 hours.
Gardens are in full bloom. With plenty of zucchini squash being plucked from the green gardens, you may have more of the vegetable then you know what to do with. Giving the extra produce to your neighbors, friends, and family are a great option. Another is baking zucchini bread.
3 C Flour
1 t Salt
1 t Baking Soda
3 t Ground Cinnamon (if not using chocolate chips)
1 C Vegetable Oil
2 1/4 C brown sugar
3 t Vanilla
2 C Zucchini, grated
1 C Walnuts
1 1/2 C Chocolate Chips
Preheat oven to 325. Grease 2 – 8X4 bread pans.
Mix together the flour, salt, baking soda and cinnamon in a large bowl. In a separate large bowl, cream together the eggs, oil, brown sugar, and vanilla. Slowly add in the dry ingredients and mix until well blended. Fold in the zucchini and the optional walnuts and chocolate chips. Pour the batter into the two bread pans. Bake for 40-60 minutes or until an inserted toothpick comes out clean.
I shred the zucchini, measure out the correct amount and freeze in freezer safe bags. I use these pre-measured packs to make fresh zucchini bread through the winter. Alternatively, I use these for additions to pasta dishes and sauteed dishes.
This is one of my favorite recipes from my grandma’s Thanksgiving menu. Every time I make them (and not just for the holidays) I think of home and family and love.
3 C canned sweet potatoes, drained and mashed
1/2 C sugar
1/2 t salt
1 stick butter
1/2 can condensed milk
1 t vanilla
1 c brown sugar
1/3 cup melted butter
1 c walnuts
Preheat oven to 350. Mix the first list of ingredients together in a large bowl until blended well. Place in an oven safe bowl or pan.
Mix the topping ingredients together in a small bowl. Spread over the potato mixture.
Bake for 45- 60 minutes, until the topping is golden brown and the center of potatoes are hot.
This dish serves enough for 8-10 people.
We work really hard, juggling careers, academics, and side projects. I like to treat us to a weekend breakfast, the go to recipes are pancakes or fruit filled crepes (recipe to come). But one of my favorite things about making pancakes for two on Saturday…. I can save some batter and have pancakes for two on Sunday!
(Don’t have buttermilk? Mix 1 3/4 C milk with 3 T white vinegar and let stand 5 min)
1 1/4 C Flour
1/4 C Sugar
1 t Baking Powder
1 t Baking Soda
1/4 C Oil or melted Butter
Mix flour, sugar, baking powder, and baking soda in a medium bowl. Add in buttermilk, egg, and oil. Mix. It’s okay if there’s lumps. Spoon onto hot griddle (medium heat), flip when bubbles appear on the top and the edges become cakey. Cook for 2-4 minutes.
My favorite- serve with fresh fruit or jam topping.
One of my favorite desserts is Apple Crisp. Below is the recipe I use, but in all honesty, sometimes I make the crumble topping and store it for individual servings in an airtight container in the fridge. When I have a hankering for a treat, I’ll slice up just one or two apples, sprinkle them with a bit of sugar and water, add it to a bake safe ceramic bowl and sprinkle some of the topping on top. Bake for about 15-20 minutes and I have a mini dessert I don’t have to share!
But for those of you who are not gluttonous/selfish like I, here is the full recipe, that’s sure to please:
• 10 C apples, peeled, cored and sliced. I prefer a mixture of Macs, Fuji, Pink Lady, and Granny Smith
• 1 C white sugar
• 1 T all-purpose flour
• 1 t ground cinnamon
• 1/2 C water
• 1 C quick-cooking oats
• 1 C all-purpose flour
• 1 C packed brown sugar
• 1/4 t baking powder
• 1/4 t baking soda
• 1/2 C butter, melted
• 1/2 C Nuts, optional
1. Preheat oven to 350 degrees F (175 degree C).
2. Place the sliced apples in a 9×13 inch pan. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all.
3. Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda, nuts and melted butter together. Crumble evenly over the apple mixture.
4. Bake at 350 degrees F (175 degrees C) for about 45 minutes or until the topping is golden brown and a fork enters through the apples with only a little resistance.
Serve warm a la mode, with whipped cream, or drizzled with caramel.
A fall favorite. Also an homage to Farmer Boy’s apple & onions.
• 2 tablespoons butter
• 1/2 large onion, chopped finely
• 2 Granny Smith apples, peeled, cored and sliced thin
• 3 tablespoons olive oil
• Salt and pepper
• boneless pork chops
In a large skillet, heat the butter over medium-high heat. Add the onion and apples. Saute until softened. Remove from the skillet and set aside. Salt and pepper the pork chops. Add oil to the skillet. Grill the pork chops, after flipping them once, add the apples and onions to the skillet an continue cooking the pork chops until both sides are browned and the apple garnish are sizzling.
Tip: Don’t overcrowd the pan, make sure there is 1/4 inch space around each pork chop in order to get the nice golden brown color. This tip is useful for any stove top cooking. The more food you add to the pan, the more likely you are to smother the food, causing it to “sweat” and steam instead of brown.
Although I’ve been anxious to go to a Farmer’s Markets here on the West Coast, we haven’t been able to. However, I have been able to test out some fresh salsa and guacamole recipes! I’m typically not a fan of guacamole, the smooth texture is bothersome to me, but making it myself means I can add some variance to it.
3 avocados – peeled, pitted, and mashed
2 lime, juiced or about 4 oz juice
1 teaspoon salt
1/2 cup diced onion
3 tablespoons chopped fresh cilantro
1 tomatoes, diced
1 teaspoon minced garlic
In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Refrigerate before serving.
A tip for leftovers-
Add 3 T salsa or guacamole, 1 slice of provolone cheese, cooked boneless chicken or turkey to a pita bread and bake on 350 for 10-15 minutes. A delicious and healthy dinner!