Tastes To Remember: The Round Up

Whenever I come across a recipe that someone is raving about, saying that it's a family favorite, I always want to try it. I just can't help but want to share in the goodness that can come from a recipe that is so good, it's been being made within a family for many years. I think there is something so special and sacred in these kinds of recipes, making them worth writing down and sharing them so others can join in the goodness! This is why I decided to host the blogging event Tastes To Remember. I wanted to give fellow bloggers the opportunity to share a recipe that reminds them of their childhood, as well as to collect a few more recipes that are apparently so good, they have been being made for years. I also love that feeling you get from a certain kind of recipe, you know the one I'm talking about. For example, when you're feeling sad or homesick, and the only thing that'll make you feel better is to make that dish your mom used to make for you when you were a child. That feeling.
And now, I'd like to share with you the wonderful collection of recipes that people so eagerly submitted to the Tasted To Remember event. I hope you enjoy some of these recipes as much as the people who grew up with them!





My lovely friend Marisa, from Saline, Michigan brings us Cozze Siciliane, or rather Mussels Sicilian style. This is one her family's all-time favorite meals, and was usually enjoyed in Sicily before heading out to the beach. This dish can easily be made as an appetizer by simply halving the recipe. Marisa does not have a blog, but if you are interested in this recipe, simply email me at sarahbialock@yahoo.com, and I'd be glad to send you the recipe. Thanks for sharing Marisa!


Elle of Elle's New England Kitchen, comes to us from New Hampshire with her recipe of American Chop Suey. Elle's mother made it for her children when growing up, and then went on to make it for Elle's children when they were young. Elle says this is a great "comfort" food, and also makes an easy dish for a potluck! Thanks for sharing this special recipe with us Elle!




Ruth of Ruth's Kitchen Experiments comes to us from Northern Ireland, and shares this favorite childhood recipe of Baked Apples. Ruth remembers not only her mother cooking for her while growing up, but also her father, who would often make these as a dessert for the family. Ruth says that she likes to add cinnamon to these "bad boys", or even dried apricots or fresh strawberries. Thanks Ruth, for sharing this recipe that has such meaning to you!


Amy of Delicious By Nature joins us from my neighboring state of California. Amy is kind enough to share with us her Family Favorite Nachos, eaten mainly as an afternoon snack while doing homework as a child. Amy points out that we do often get our eating habits from our parents, as Amy's mom loved chips, being one of the reasons this snack was eaten so frequently. As an adult, Amy has worked to lighten this snack up by using brown rice chips and yogurt cheese. Thanks for sharing Amy!


Marc of No Recipes joins this event from New York. Marc shares one of his favorite breakfast recipes, Chilled Cucumber with Sesame Miso Over Rice, or Hiyashijiru. Marc attaches with this dish the memories of hot and humid summers in Japan, spent with helping his grandfather fish and his great-grandmother pick crops. This dish can easily be made with fish or with a muhroom and kelp-base if you're looking for a vegetarian alternative. Thanks, Marc, for sharing with us this refreshing recipe!


Michelle, over at Big Black Dogs, comes to us from Barrington Hills, Illinois. She brings us a rather interesting dish that goes all the way back to her great grandparents, Fried Dandelion Blossoms. When Michelle thinks of her childhood, she immediately thinks of these two special people and the memories she had with them as a young girl. I must say, these look awesome! Thanks, Michelle, for sharing with us and taking us into your childhood.



Cheryl, of Cooking, Duncan Style, joins our event from my future home state, Beaverton, Oregon. Cheryl has fond memories of eating Cheeseburger Macaroni as a child, although she assumes it was from a box. She decided to re-create this comforting dish and make it from scratch. This is an easy recipe to put together and is sure to please anyone looking for a good, comforting meal. Thanks for sharing with us Cheryl!




Fiona, of Recipes2Share.com, is British and currently living in Paris. She shares with us these beautiful Butterfly Cakes, which were a favorite treat of hers growing up. She recently made them for a British Day at her daughter's school, and I'll bet the children just loved them! Thanks for sharing a special childhood recipe with us Fiona!




Ricki, of Diet, Dessert and Dogs, joins us from Ontario, Canada. After pondering over several of her mother's recipes, she finally decided on re-creating this one, Vegan Farmers Cheesecake. This dessert stretches far back into Ricki's family, all the way to her father's grandmother. No matter what kind of day was being had in this family, Ricki remembers that it could all be made ok when her mother set a slice of this dessert down on the table. Thank you, Ricki, for sharing this beautiful dessert with us.




Nicki Miller-Ka, over at NicSnacks, brings us her recipe of Mother's Tongue Pasta Bake. Nicki claims this is a "designer pasta," with ribbons of green, purple, yellow, and orange streaked throughout it. Nicki makes this recipe as a tribute to her grandmother, a person who has great meaning in Nicki's life. Her grandmother is the reason why Nicki has loved food so much, and why she continues to do so today. Thanks, Nicki, for sharing your meaningful recipe and story with us!


Mansi, from Food and Fun, comes to us from California. Mansi shares with us this recipe that is an excellent choice for a crowd, Tandoori Paneer Tikka, or rather succulent cubes of paneer marinated and grilled or baked in a "tandoori oven", then served with grilled vegetables. She claims that like many Indians, she grew up eating this recipe, both at home and out at restaurants. For this event, she chose to serve it with a mango dressing. Thank you Mansi, for sharing your childhood recipe with us!



Ohio Mom, from Cooking In Cleveland, joins us from Ohio. She brings us her humble entry of Daddy's Biscuits, which she indulged in often as a young child. She remembers eating these baking powder biscuits on Sunday mornings and slathering them with country butter and honey. Thanks Ohio Mom, for sharing your memories with us!







Anna, from Morels & Musings, comes to us from Sydney, Australia. She brings us her childhood recipe of homemade cornbread, which was served alongside Chilli Con Carne for a staple weeknight meal. This bread is soft and sweet, and when served hot, reminds Anna of her mum. Thanks for sharing this great recipe Anna!




Marija, of Palachinka, joins us from Belgrade, Serbia with a recipe for Grandma Jela’s Cake. This cake is actually a family member’s adaptation of a ‘Torte Reform’, one of the most popular cakes in Serbia. Marija remembers eating this cake often during birthdays as a child, and has tasty ingredients such as apricot jam and hazelnuts. Thanks Marija!








Toontz, of Okara Mountain, comes to us from Wisconsin with her memorable recipe of Apple Bars. Toontz remembers coming home from school to a plate of these, freshly made by her mother, served with a big glass of cold milk. Made with okara, these bars are a great treat for those who don’t eat dairy products. Thanks Toontz, for traveling down memory lane for us!








Y, of Lemonpi, joins us from Sydney, Australia with her recipe for Fig Bars/Fruit Pillows. As a young child, she enjoyed eating Arnotts Fruit Pillows, mainly because of the images the name helped to conjure up in her mind. Made with dried figs and orange zest, these are sure to provide a great deal of flavor into a tiny snack! Thanks Y!





Mariana, of History of Greek Food, joins us from Athens, Greece with her memorable recipe for Almond Cream. According to Mariana, her mother used to make this when “…my sister and I were sad. Until the age of 8 years old we both believed that this fine dessert had the magic power to drive the sorrow out of our lives.” Thanks Mariana, for sharing with us that sweet memory.






Shaye, of Smarter Than Pancakes, comes from Indiana with her contribution of Tuna Casserole. One of the first dishes her mother taught her to make, this is a comforting weeknight meal that is easy to assemble with ingredients like canned creamy soup. I’m wondering if most people have a tuna casserole in their repertoire of family recipes, because I know I do! Thanks Shaye, for sharing your memorable dish with us!







Katrina Hall, of She’s in the Kitchen, joins us from New Hampshire. Katrina is new to the blogging world and shares her recipe of Portuguese Kale Soup. Growing up on Cape Cod with her Portuguese step-father, Katrina often enjoyed this heartwarming soup. Linguica is a main ingredient, which is a lean and tasty Portuguese pork sausage. Thanks Katrina, for sharing your soup with us.




Jessica, of The Delish, comes from Pleasant Lake, Indiana with her recipe of Jalapeno Beer Cheese. She says this is reminiscent of all those Friday nights spent at the roller rink, football game, and mall, eating soft pretzels with “cheese product.” I definitely remember that cheese! Thank you Jessica, for taking me back in time with your recipe!









Rajani, of The Vegetarian in the Me, comes to us all the way from Dubai, UAE. Her contribution is Tangy Tamarind Salsa or rather a traditional tamarind chutney. This dish is known as Puli Pottichhathu which loosely translates to crushed tamarind. Although it hasn’t been made for her in years, this dish was often made for Rajani by her loving grandmother, who amazingly is 100 years old. Thank, Rajani, for sharing!


Srivalli, of Cooking 4 All Seasons, joins us all the way from India with her recipe for Onion Chapatis, or rather Onions in Indian Flatbread. Though Srivalli doesn’t make these often, she enjoys the memories they give her. Mixed with onions, spices, and rolled out as chapattis, these sure do sound delicious! Thanks, Srivalli, for sharing with us!






Kittie, of Kittens in the Kitchen, joins us from Brighton, UK. She shares with us Chilli Con Carne, a dish that her father used to make when their mother was out of town. You can serve this chili with rice or stuff it inside of pita pockets. Kittie recommends eating this with your hands and in front of the television! Thanks, Kittie, for sharing your childhood recipe with us!



Siri, of Siri’s Corner, joins us from New York with her contribution of Egg Puffs. Siri remembers having these warm, homemade treats as an afternoon snack. Her mother would make them for Siri and her sibling at least 3 times a week! They would often fight over who would get the bigger portion! Thanks, Siri, for sharing your childhood recipe with us!



Johanna, of Green Gourmet Giraffe Blog, comes to us from Melbourne, Australia. She shares her recipe of Mashed Vegetables with Promite. As a child, Johanna’s mother would often mix together mashed potatoes, mashed pumpkin, peas, along with some vegemite. Johanna has re-created this dish using Promite. Thanks, Johanna, for sharing this recipe with us!




Sarah, of What Smells So Good, comes to us from Ontario, Canada with her memorable recipe for Lassy May Cookies. Raisins and molasses are two key ingredients in these cookies, both of which were childhood favorites of Sarah’s. I also give her credit for trying to make these cookies more wholesome, unlike the ‘preservative-packed’ ones she remembers. Thanks, Sarah, for sharing these with us!







For this event, I recently made my mother's Spaghetti & Sauce, which I've been eating ever since I can remember. I posted it just a few days ago, so click here to view the recipe.

A Muffin Kind of Day

Sometimes I just get in the mood to do some major baking. I know some people hate being in the kitchen for a long period of time, or prefer cooking over baking. I really like to do both. After teaching Kindergarteners all week, cooking or baking is what I turn to for relaxation (ok, maybe not the cleaning up part). Being that I was in a baking mood, I decided to make sure my freezer is well-stocked with good breakfast treats that would last me the rest of the school year. After seeing these Blueberry Muffins over at Good Things Catered, I thought they sounded just fabulous, especially since they were made with yogurt, orange zest, and came out looking so big and beautiful! Plus, I am always interested in trying someone's recipe that has been a part of their family for many years. These muffins came out so beautiful, and definitely popped up a great deal during baking! The only thing I would warn about if you are going to try these muffins is to notice the amount of flour the recipe calls for. That's right, 4.5 cups for a batch of 12 (mine made about 16 muffins)! Because of this large amount of flour, these muffins end up coming out more like a biscuit or roll with blueberries in it, rather than what I'm used to in a muffin. However, they were stil very delicious, just a little different. Bill has requested that I make them again, so I'm taking this as a good sign. :)

The other muffins I made were Strawberry Lemon muffins. My lovely friend Marisa recently made them and had wonderful things to say about them, especially their ability to stay good frozen. I can definitely say that this muffin recipe will be a staple in my freezer! The lemon zest and juice really enhances the lemon flavor, and dicing the strawberries helps ensure good strawberry flavor throughout. Plus, they had the right amount of sweetness, and were great with a bit of sugar sprinkled on top before baking! I can't wait to try this recipe out with different combinations and berries and zest.

Strawberry Lemon Muffins
1/4 c. vegetable oil
/2 c. milk
1 egg
1 lemon, zested and juiced
1 c. all-purpose flour
3/4 c. whole wheat flour
1/2 t. salt
1 t. baking powder
1/2 c. white sugar
1/4 c. packed brown sugar
1 c. chopped fresh strawberries

Preheat oven to 375 degrees. Line a muffin pan with paper liners. In a bowl, lightly beat together the oil, milk, egg, and lemon juice. In a separate bowl, mix the lemon zest, all-purpose flour, whole wheat flour, salt, baking powder, white sugar, and brown sugar. Mix strawberries into the flour mixture. Stir in the oil mixture just until moist. Fill muffin cups about 3/4 full with the batter. Bake 25 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to cool 10 minutes before removing from the muffin tin.

Source: allrecipes

Blueberry Muffins
4 1/4 c. flour
3/4 c. sugar
1 t. baking soda
3 1/2 t. baking powder
Pinch salt
3/4 pint blueberries
1 1/2 c. water
3 heaping T. yogurt
1 T. butter, melted and slightly cooled
3 T. oil
3 eggs (2 whites, one with yolk)
1/2 t. vanilla extract
1 t. dried orange zest

Preheat the oven to 400 degrees and prepare a nonstick muffin tin with baking spray. In medium bowl, add flour, baking soda, baking powder, and salt and whisk to combine. Set aside. Combine yogurt, water, butter, oil, eggs, vanilla, orange zest and sugar and blend until completely combined. Pour wet ingredients into a large bowl. Add blueberries to dry ingredients and toss to combine. Slowly fold dry ingredients into wet ingredients with a large wooden spoon until just combined (there will be small bits of flour still present). Spoon batter into muffin tins, dividing evenly (you are filling these all the way up. Almost OVER full. Trust me, they are big, but they won't spill over if your baking powder is good.) Sprinkle sugar over tops of each muffin (about 1 tsp per 6 muffins). Reduce oven temp to 375 and bake until toothpick inserted into center of muffin comes out clean, about 20-23 minutes.

Source: Good Things Catered

My Mom's Spaghetti and Sauce

When I think back to my childhood, I can think of a number of dishes my mom made that were wonderful. Among the favorites were tuna noodle casserole, potato balls (These were mashed potatoes shaped into a ball with a harder crust - delicious!), beef brisket with potatoes that were so tender they almost melted when put into your mouth, and a fantasticly fresh vegetable soup. When deciding to host the blogging event Tastes to Remember, which is an opportunity to bring fellow bloggers together to share favorite childhood recipes, I immediatley knew what dish I'd be making. My mother's Spaghetti and Sauce has been a staple in our home ever since I can remember. It's so flavorful and hearty, and yet so simple to make. When my mother recently taught me how to make this dish, I was surprised to find how few ingredients were in the sauce. It's always nice to find out that a dish you love to eat is simple to make. My mother says the trick to this sauce is letting it simmer for a good 2 hours. Now, I know many families have a 'favorite spaghetti' recipe, and it's hard to break from tradition. So no, I am not trying to convince you to replace your favorite spaghetti recipe with this one. But this is a favorite of mine, ever since I was a little girl, and I plan to make it when I have a family of my own one day. Traditional recipes are special like that, you know? If you do try this recipe though, I hope you enjoy it as much as my family does!

If you would like to participate in Tastes to Remember, you have until midnight on May 23rd to send me your recipe and information. I'll be posting the round-up shortly after that. I'm looking forward to sharing the great recipes that have already been submitted!

1 lb. spaghetti

1 lb. lean ground beef

16 oz. fresh mushrooms, sliced

1 T. butter

1 T. olive oil

Small amount of canola oil

Salt, black pepper, oregano

Garlic powder (very generous amount- it's what makes the dish)

1 (28-oz) can tomato sauce

28 oz. water (use the tomato can)

1 (14.5 oz) can tomato paste

In a large skillet, heat the butter and olive oil over medium heat. Throw in mushrooms, and saute for about 10 minutes, until tender.

In a large soup pot, brown the meat in a small amount of canola oil over medium heat. After meat is browned, drain the fat. Add in the cooked mushrooms, tomato sauce, tomato pasta, can of water, salt, pepper, oregano, and plenty of garlic powder. Bring to a boil, and then turn the heat down to medium-low heat. Cook for 2 hours. When sauce is almost done, cook pasta.

Spinach and Broccoli Enchiladas with Spanish Rice

Wow. I think I need I minute to compose myself before I tell you about this meal. Being somewhat dissappointed in the new layout of one of my favorite cooking magazines, Healthy Cooking (was called Light & Tasty before they recently changed), I'd kind of given up on them. Then, I got the new issue, and found this recipe. I thought it sound very good, so I gave it a try. Both Bill and I could not stop talking about how delicious these were while we were eating them! The cottage cheese gives good flavor the crunch of the broccoli adds a nice twist on enchiladas! I always know that a recipe is a keeper when I'm already planning on making in the next coule of weeks. However, since this recipe was in a "healthier" magazine, I often find that the amount of cheese and sauce they call for is really only for 1 enchilada! So, for this recipe, I added more shredded cheddar cheese, and I would definitely recommend doubling the amount of picante sauce. As I was following the directions, it said, "Now add remaining picante sauce over the folded enchiladas," and I seriously had about 2 T. of sauce left to spread over 8 enchiladas. Yeah right. So, I had to go scrounging for leftover salsa. I followed the rest of the directions as is, and they turned out soooo tasty! I also served them with some homemade spanish rice, which can be found below. I hope you enjoy these as much as we did!

1 medium onion, chopped
1 t. olive oil
1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry
1 c. finely chopped fresh broccoli
1 cup picante sauce, divided
1/2 t. garlic powder
1/2 t. ground cumin
1 c. (8 oz.) cottage cheese
1 c. shredded cheddar cheese, divided
8 flour tortillas (8-inch)

In a large nonstick skillet over medium heat, cook and stir onion in oil until tender. Add the spinach, broccoli, 1/3 c. picante sauce, garlic powder and cumin; heat through.
Remove from the heat; stir in cottage cheese and half of cheddar cheese. Right in the skillet, divide the mixture into 8 parts. Spoon each part onto a tortilla, fold, and lay seam down in a 13-in. x 9-in. x 2-in. baking dish coated with cooking spray. Spoon remaining picante sauce over the top.
Cover and bake at 350 degrees or until heated through. Uncover, sprinkle with remaining cheddar cheese. Bake 5 minutes longer or until cheese is melted.

Source: Healthy Cooking June/July 2008


This was fun to make, as I'd never made homemade spanish rice before. Although this was good, I do not think I'll stop at this recipe. It just wasn't good enough - I think I'll keep trying recipes for this kind of dish until I find one that is amazing! But it was a good place to start. :)

1/4 cup olive oil (I do not think this much is necessary, I'd say just 1 T.)
2 onions, finely chopped (I used half of one)
2 green bell peppers, seeded, ribs removed, and diced (I just used one)
2 ribs celery, finely chopped
3 cloves garlic, minced
1 cup long-grain white rice
One 8-ounce can tomato sauce
2 cups water
1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon cumin (optional)

Heat the olive oil in a large frying pan over medium heat, then add the onions, green peppers, and celery and sauté until soft, about 3 minutes. Add the garlic and cook for another minute while stirring. Add the rice and stir together to mix. Add the tomato sauce and the water carefully. Season with the salt and pepper, and add the cumin, if using. Bring to a boil, lower the heat, cover, and simmer for 20 to 25 minutes, until the rice is done, stirring once or twice.

Source: Epicurious

Pasta Salad with Shells & Basil

This has been a staple in our summer meals for years now. I came upon this recipe in college and we've been enjoying it ever since. It's perfect right when the weather starts to warm up, and the best part of this dish is the crunch. The peas, celery, red pepper and onion provide the perfect crunch, plus, the peas usually get tucked inside the shells, which I really enjoy. It makes eating this dish a little more fun. I know that you might be thinking that 8 ounces of pasta is not enough. This meal usually provides us (two people) with about 5-6 meals. There are just so many veggies in it that it makes up for the small amount of pasta. So go, make this tonight, you'll love the crunch!

8 oz. uncooked small pasta shells

2 c. frozen peas

1 c. thinly sliced celery

1/2 c. chopped red pepper

1/4 c. chopped onion

2/3 c. miracle whip

1 T. red wine vinegar

1 T. dried basil

1 t. Dijon mustard

1/4 t. salt

1/4 t. black pepper

*I usually add 1 small can of tuna, drained*

Cook pasta, adding the peas during the last 2-3 minutes of cooking time. Drain and rinse in cold water. In a large bowl, combine the pasta, peas, celery, red pepper, and onion. In a small bowl, whisk the miracle whip, vinegar, basil, mustard, salt and pepper. Pour over pasta mixture and toss to cat. Cover and refrigerate for at least 1 hour before serving.

Source: Light & Tasty

Pork Chops and Pierogies!

Oh my. This is one of my favorite dishes, and has been since the very first time it was introduced to me. My dear friend Marisa cooked this dish up for us one night back in college, as it was and still is a favorite of both her and her husband. I was immediately impressed by the flavor of this dish, which I really think is due to the cider vinegar. My favorite part of this dish is the onions. I'm disgustingly in love with those suckers, so it's no surprise I love this dish, what with its huge rings of sauteed sweet onions. This is one of those recipes that sticks around, one that I will be making for as long as I can cook!

8 frozen potato & onion pierogies (1 box) 2 pork loin chops (3/4 inch thick) I usually use about 6 thin chops
Salt, divided Black pepper, divided
1 lg. red sweet onion, sliced into rings
1/4 c. sugar
1/4 c. cider vinegar

Cook pierogies according to package directions. Meanwhile, sprinkle pork chops with salt and pepper on both sides. In a large skillet, cook chops in 2 T. of butter over medium heat until juices run clear; remove and keep warm. In the same skillet, saute onion in remaining butter until limp. Sitr in the vinegar, sugar, and remaining salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain pierogies. Add pork chops and pierogies to skillet; stir to coat.

Source: Taste of Home

Carmelized Onion Pizza with Mozzarella & Cherry Tomatoes

Have you ever carmelized onions before? If you haven't, and you enjoy onions, then I suggest you try this technique as soon as possible. I absolutely love onions, and often get into trouble with Bill for putting too much into various dishes. I have been meaning to make this for a while, and was so excited when I learned that I'd be carmelizing 3 pounds of onions. That's right. But don't be overwhelmed. The carmelizing process takes all of the bite away from the onions and gives you this incredibly sweet flavor instead, making it possible to put 3 whole pounds of onions on some pizzas. This was also the first time I'd ever used a brick of cheese on a pizza, cutting it into cubes first, rather than using the standard shredded. I suggest doing this. The cubes of cheese spread out very nicely and evenly while baking. There is no sauce on this pizza, but the carmelized onions sort of take the place, making this pizza mouth-watering and delicious. Now, turn off the computer and make this pizza. Go!

For the pizza dough, I use this recipe. It yields 2 pizzas, and turns out great each time.

For the toppings:

2 T. butter

2 T. olive oil

3 lbs. yellow onions, thinly sliced

1 t. sugar

Sea salt and freshly ground black pepper to taste

2 t. red wine vinegar

2 T. semolina flour

6 oz. (I used more) grape tomatoes

12 oz. mozzarella cheese, cubed

Parmesan cheese

I also always add crushed red pepper flakes and some italian seasonings to my pizzas

Heat the butter and olive oil in a large saucepan over medium-high heat. Add the onions and stir to coat. Reduce the heat to medium-low, cover the skillet, and cook for 10 minutes, or until the onions have softened. Remove the cover, add the sugar, and season lightly with salt and pepper to taste. Simmer for 35-40 minutes, or until the onions are a rich, golden brown. Remove from the heat and stir in the vinegar. Let the mixture cool.

Having made the pizza dough already, form the dough into 2 pizzas. Place on 2 baking sheets, and spread the onion mixture over the dough. Arrange the tomatoes and mozzarella cheese in an alternating pattern over the onions.

Bake for 15 minutes, eat, and enjoy!

Source: Tomatoes & Mozzarella by Hallie Harron and Shelley Sikora

I've also just received this award from Dell, over at Cooking and the City. Thanks Dell!

I'm going to pass this award on to a few fellow bloggers:

*Ariella, of Baking and Books

*Pam, of Sidewalk Shoes

*Lori, of Made Healthier