Blog - Meredith Ludwig Curtis

Haystacks

12/28/2012

2 cups semisweet chocolate chips
12 oz peanuts
2 cups butterscotch chips
20-25 oz. chow mein noodles

Melt the chips in a saucepan on low heat. Stir in the nuts and the noodles. Drop by teaspoonfuls on waxed paper-lined cookie sheet. Cool. Store covered in refrigerator.

Curtis Cheese Ball

12/28/2012

8 oz. soft cream cheese
1 envelope onion soup mix
2 Cups Sharp shredded cheddar cheese

Mix ingredients together. Roll into a ball. Chill. Serve with crackers.

Bean Dip

12/28/2012

3 Cans (28 oz.) Refried Beans
5 lb. brick Velveeta Cheese
1 Jar (28 oz.) Salsa
Tortilla chips

In a large crock pot, combine beans, cheese, and salsa. Set to high and let cook until cheese is melted, stirring occasionally. Reduce heat to "keep warm." Serve with tortilla chips

Easter Carrot Cake Recipe

3/19/2012

Carrot Cake

2 Cups Flour
2 Cups Sugar
2 tsp. Baking Soda
4 Large Eggs
1 1/2 Cups Oil
2 tsp. Salt
2 tsp. Cinnamon
3 Cups Grated Carrots

Preheat oven to 350 degrees. Grease and flour 3 round cake pans.

Mix dry ingredients together, then add oil and stir well. Add carrots, each egg one at a time, and mix well. Divide and pour into 3 round cake pans. Bake at 350 degrees for 25 minutes.

Cream Cheese Frosting

1 Box XXX Sugar
1 (8 oz.) Package Cream Cheese
1 Stick Butter, melted
2 tsp. Vanilla
1 Cup Coconut
1 Cup Pecans

Melt butter and add sugar; beat until smooth. Add softened cream cheese and beat again until smooth. Mix in vanilla. Frost cake on tops, bottoms, and sides, putting cake all together. Sprinkle cake with coconut and pecans.

30 Soups for January

1/9/2012

There is a very short window of cold weather here in sunny Central Florida. So, I am taking advantage of the month of January to serve soup every night. There is something wonderful about soup that warms us from the inside out.

I've always wanted to try out different soups and different homemade breads. So, here is my list of soups that I will serve this month. If you are looking for soup/bread ideas, then take advantage of my soup/bread list.

Rob's Fish Chowder

1/9/2012

2 lb. Tilapia
1 lb. Catfish
2 lb. Bacon
4 Stalks Celery
2 Large Sweet Onions (like Vidalia)
5 Pounds Red Potatoes
¾ Cup Flour
1 Stick Butter
1 Gallon Whole Milk
3 Quarts Water
Sage
Marjoram
Thyme
Parsley
Salt

Dice the potatoes, onions, and celery. Boil in the 3 quarts of water.

Fry the bacon (not too crisp), remove from the pan and tear into bite-size pieces. Melt a stick of butter, brown it (until it has a nutty smell). Add the bacon drippings. Mix with the flour (should be equal parts) to form a roux.

Add the water and vegetables to the roux (gradually), stirring constantly. Cut the tilapia and catfish. Add the milk slowly to the chowder, along with the fish and bacon. Season with sage, marjoram, thyme, parsley, and salt to taste. Simmer the soup, stirring frequently to prevent burning on the bottom.

This recipe is from my brother-in-law, Rob Curtis. It is delicious.

Happy Fish Chowder Eating!
Love,
Merey
(Meredith Ludwig Curtis)

Pizza Soup

1/9/2012

1Large Can Crushed Tomatoes (from Sam’s or Coscos)
Water
1 Green Pepper, Chopped
1 Large Onion, Chopped
1 Pound Pepperoni, thinly sliced
2 Pounds Mozzarella Cheese, shredded
Salt, Pepper, Garlic, Italian Seasoning, and Oregano to Taste

Combine ingredients, except cheese, in large soup pot. Fill empty can (from crushed tomatoes) with water and empty into soup pot. Stir ingredients and let simmer for 3 or more hours. Add cheese the last 30 minutes.

Enjoy this soup! It's delicious!
Love,
Merey
(Meredith Ludwig Curtis)

Split Pea Soup

1/9/2012

2 Cups Dried Split Peas
6 Cup Cold Water
1 Meaty Ham Bone
10 Cups Water
1 Cup Onions, Chopped
1 Cup Celery Leaves and Stalks, Chopped
1 Pound Carrots, Chopped

Bring split peas, cold water, and ham bone to a rolling boil. Turn down to simmer for 2 hours. Add onions, celery, and carrots. Simmer 1 more hour and serve.

Enjoy this soup!
Love,
Merey
(Meredith Ludwig Curtis)

French Onion Soup Recipe

1/9/2012

1/2 Cup Unsalted Butter
4 Onions, sliced
2 Garlic Cloves, chopped
2 Bay Leaves
2 Fresh Thyme Sprigs
Kosher Salt & Freshly Ground Pepper
1 Cup Red Wine, about 1/2 bottle
3 Heaping Tablespoons All-Purpose Flour
2 Quarts Beef Broth
1 Baguette, sliced
1/2 Pound Grated Gruyere

Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.

EZ New Year Party Recipes

12/29/2011

We often gather together to welcome in the New Year.

Here are some recipes that are easy to make and yummy to eat!

Bean Dip
EZ Cheese Ball
Haystacks

Christmas Recipe: Honey Butter Fruit Cake Balls

12/18/2011

½ Cup Butter, softened

½ Cup Honey

1 tsp Grated Orange Peel

1 tsp Vanilla

Dash Salt

1 tsp Cinnamon

½ tsp Allspice

½ tsp Nutmeg

Dash Ground Cloves

1 Cup Pecans, finely chopped

1 Cup Dates, chopped

1 Cup Candied Cherries

½ Golden Raisins

½ Candied Pineapple

2 Cups Fine Graham Cracker Crumbs

In a large mixing bowl, cream butter and honey until light and fluffy. Add orange peel, salt, vanilla, and spices; mix thoroughly. Add fruits and nuts; stir in. Add graham cracker crumbs. Let stand for 3-4 hours so flavors can blend. Shape into small balls. Store in tightly covered container in refrigerator, separating layers with waxed paper.

Christmas Recipe: Candy Cane Cookies

12/18/2011

Candy Cane Cookies

This is a yummy cookie recipe that looks so pretty on a plate of cookies. I love to serve this at Christmas teas.

1 ¼ Cup Sugar
1 Cup Butter
1 egg
½ Cup Milk
1 tsp Vanilla
1 tsp Peppermint Extract
3 ½ Cup Flour
1 tsp Baking Powder
¼ tsp Salt
½ tsp Red Food Color (plus more to the color you desire)

Cream together sugar and butter. Add egg, then milk, vanilla, and peppermint extract. Stir in flour, baking powder and salt. Divide dough in half.
Stir food color into one half. Cover and refrigerate at least 4 hours. Preheat oven to 375 º F. For each candy cane, shape one rounded tsp dough from each half into 4-inch rope by rolling back and forth on clean surface. (Don’t use flour or it won’t stick to the other half) Place one red and white rope side by side; press together lightly and twist.
Place on prepared cookie sheet; curve top of cookie down to form handle of cane. Bake 9 to 12 minutes or until set and very light brown. Remove from cookie sheet to wire rack and cool completely.

Spiced Apple Cider

11/20/2011

Here is a delicious warm drink.

Enjoy it on a chilly autumn evening.

Enjoy it after a yummy Thanksgiving meal with dessert.

Or drink it with breakfast.

Or drink it around a campfire.

Apple cider just says fall.

Here is the recipe...

Spiced Apple Cider

1 Gallon Apple Cider
1 Sweet Apple, Sliced
2 Lemons, Sliced
4 tsp. Grated Orange Zest
1 Tbsp. Whole Cloves
1 Tbsp. Whole Allspice
3 Whole Cinnamon Sticks

Place in a cheesecloth and tie closed cloves, allspice, & cinnamon sticks.

Put cheesecloth filled with spices and all other ingredients in a crock pot and simmer on low for 4-6 hours with lid on. Remove bag of spices, and apple and lemon slices, before serving.

Enjoy!
Meredith Curtis

Holiday Recipes: Pumpkin Muffins

11/20/2011

I found a recipe for pumpkin muffins as a young bride preparing for her first Thanksgiving meal far away from home.

I adapted the recipe to make it moister.

These taste like mini pumpkin pies! Yummy.

These muffins have become part of our traditional Thanksgiving meal.

Here is my recipe. Enjoy!

Pumpkin Muffins

2 Large Eggs
1 (16 oz.) Can Pumpkin
½ Cup Milk
⅓ Cup Butter, Melted
¼ Cup Granular Sugar
½ Cup Brown Sugar
1½ Cup Flour
2 tsp Baking Powder
2 tsp Pumpkin Pie Spice
½ tsp Salt
½ Cup Nuts
½ Cup Raisins

Preheat oven 400°F. Beat together eggs, pumpkin, milk & melted butter in a large mixing bowl. Combine sugars, flour, baking powder, pumpkin pie spice, and salt in a separate bowl. Add liquid ingredients to dry ingredients all at once. Stir in raisins and nuts. Bake 25 minutes.

Happy Thanksgiving!
Meredith Curtis

Holiday Recipes: Turkey

11/20/2011

It's time for Thanksgiving again and one of my favorite things to eat: turkey. I don't know which is better: the Thanksgiving feast or the leftover turkey sandwiches with a glass of milk.

So many happy memories of Thanksgiving with my Dad's side of the family growing up and then, for years, we would travel home to my parents to share Thanksgiving with them. I will miss them this year and think about them as we enjoy the traditional roasted turkey.

Holiday Turkey

Frozen or Fresh Turkey (2 pounds per person will give you plenty to eat and leftovers)
1 Large Onion
5 Cloves Garlic
Salt, Pepper, & Garlic Powder to Taste

If frozen, thaw turkey in the refrigerator. Allow 1 day for every 4-5 pounds. That means it would take 3 days to thaw a 15 pound turkey.

Remove the neck and giblets. Rinse the cavity well. Place in large roasting pan. If stuffing the turkey, lightly spoon stuffing into the bird’s cavity. Pack stuffing loosely. If not, place a large onion and 5 cloves of garlic inside the cavity to add flavor to the bird. Sprinkle skin with salt, pepper, and garlic powder. Cover bird with foil