Campbell Family Recipes

Apple Pie

11/25/2017

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Ingredients:

2 9” inch pie crusts

Filling:

6-8 Apples, peeled and sliced thinly
1 can sweetened condensed milk (or you can use 1 Cup Sugar or sweetener of your choice, or ½ cup honey)[i]
1 Orange, squeezed
2 TBS flour
½ TBS cinnamon
¼ TSP nutmeg

Directions:

Place apples in medium saucepan and squeeze the juice of 1 orange over apples
Add remaining and cook on medium high heat for 2-3 minutes, turn heat to low or off while oven preheats
Preheat oven to 425°F
Line ungreased baking dish with 1 pie crust, press edges firmly against sides
Gently put filling in pie dish
Lay remaining crust over the top pinching edges together tightly
Cut slits in top
Line edges of crust with aluminum foil
Bake pie for twenty minutes, remove foil and continue baking for additional twenty minutes
Remove from oven and cool for about two hours

[i] Sweetened condensed milk gives the pie a caramel apple taste

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Cranberry Strawberry Pie

12/4/2016

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After Thanksgiving, I had lots of leftover cranberries so I decided to use some of them to make a pie. This is the recipe I came up with. It tasted wonderful and my dessert was a big hit. It is delicious alone or served with ice cream or custard.

Cranberry Strawberry Pie

Ingredients:

2 cups cranberries
1 cup wine or orange juice
1 ½ cup sugar
1 cup strawberries, sliced
2 9 inch pie crusts

Directions:

Preheat oven to 400° Fahrenheit
In medium saucepan stir together wine and sugar
Add cranberries
Stir often over medium heat until cranberries pop for about ten minutes
Add strawberries, put lid on pan and take off heat
Prepare 1 pie crust in pie dish
Add fruit mixture
Cover with second crust.
Crimp edges
Make a few perforations in the top crust
Bake for about 40 minutes

After Thanksgiving, I had lots of leftover cranberries so I decided to use some of them to make a pie. This is the recipe I came up with. It tasted wonderful and the dessert was a big hit. It is delicious alone or served with ice cream or custard.

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Slow Cooker Spaghetti

11/3/2016

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Cooking spaghetti in your slow cooker or Crock pot makes an easy, tasty dinner that you can set and forget. The recipe is flexible and allows you to make your spaghetti the way you like it. I add chocolate to my tomato sauce to take some of the acidic taste out.

Slow Cooker Spaghetti

Prep time: about 20 minutes Cook time: about 6 hours

Ingredients:

12 oz. tomato puree or tomato sauce
2 large tomatoes, diced with juice
1 cup mushrooms, sliced
1 small onion, chopped
1 cup red, yellow, and green peppers, diced
2 cups water
1 lb. ground beef
1 clove garlic, minced
2 tsp Italian seasonings
1 oz. chocolate
2 oz. Parmesan cheese
½ lb. Spaghetti noodles

Directions:

Combine tomato puree, diced tomatoes, mushrooms, onions, peppers, and water[i] in slow cooker
Crumble uncooked beef and stir into mixture
Add garlic, seasonings, chocolate, and cheese stir.
Add spaghetti noodles, stir
Set temperature on low and cook for 6 hours (or high for 3 hours)

This recipe yields enough to feed about 6 people.
Serving suggestions: sprinkle with Parmesan cheese, serve with garlic toast.

[i] Water is necessary as the noodles will absorb it. Though sauce may appear thin, it will become thicker as it cooks.

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Slow Cooker Chili

6/19/2016

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Chili

Slow Cooker Chili

INGREDIENTS:

1 lb. ground beef
2 cups diced tomatoes
2 oz. tomato paste
1 cup dark red kidney beans
1 onion, chopped
½ cup red and green peppers, chopped
1 envelope chili seasonings
1 clove garlic, minced
1 tsp. chili powder
Hot sauce to taste
1 oz. dark chocolate

DIRECTIONS:

Add all ingredients except beef to slow cooker
(Get all the tomato paste out of can by adding water to the can)
Break beef into small pieces and add to cooker
Stir well

Cook 6-8 hours on low heat

Serve with shredded cheddar and sour cream

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Shrimp and Summer Squash and Zucchini Vegetable “Spaghetti” Alfredo

4/24/2016

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Shrimp and Summer Squash and Zucchini Vegetable “Spaghetti” Alfredo Veghetti Recipe

Shrimp and Summer Squash and Zucchini Vegetable “Spaghetti” Alfredo veghetti recipe 1. Spiral Squash and Zucchini 2. Saute Squash 3. Add Zucchini 4. Saute shrimp in separate pan 5. Serve with Alfredo Sauce

This recipe makes a “pasta” from spiraled summer squash and zucchini. I used the Veghetti spiraler. This healthy dish is also very satisfying, tastes great, and is great way to get kids to eat their vegetables

Ingredients:

1-2 Summer Squash per person
1-2 Zucchini Squash per person
6-8 Shrimps per person, peeled and deveined without tails
Vegetables of your choice, diced (Optional)
Olive or Canola oil
Garlic to taste
Italian seasons to taste
Salt and Pepper to taste
Your favorite Alfredo Sauce

Directions:

Use a spiraler such as the Veghetti to spiral the squash and zucchini into to separate bowls
Heat oil, garlic, and Italian seasonings in skillet
Place summer squash in pan add salt and pepper, cook over medium high heat for approximately 8 minutes, covered. Turn occasionally
Heat oil, garlic and seasonings in separate pan, add diced vegetables and sauté until tender
Add shrimp to vegetable sauté pan, cook til pink and remove from heat
Add zucchini to squash pan turn, cover and cook for 5 minutes
Plate vegetable pasta cover with alfredo sauce and add shrimp and vegetables over top

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Shrimp Tempura

4/15/2016

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This easy recipe uses beer or seltzer water and potato flakes and creates a light and fluffy batter that fries up nice and crisp. You can use the batter to coat vegetables, chicken, or anything you want to fry tempura style. You can use rice flour or any gluten free flour, the less gluten the better in tempura. That's why I supplement the flour with potato flakes

Shrimp Tempura

Ingredients:Batter

1 cup all-purpose flour
1 cup instant potato flakes
1 tsp baking powder
1 egg
1 cup very cold beer or seltzer water
1 tablespoon canola oil

Shrimp

canola oil, for deep frying
½ pound shrimps, peeled and deveined
1-2 TBS Sriracha (Optional)

Directions

Coat shrimps in sriacha and place in refrigerator
Stir the flour, potato flakes and baking powder together in a medium bowl.
Whisk the egg, beer, and oil in a separate bowl, just until blended.
Stir the egg mixture into the dry ingredients until a slightly lumpy batter forms. The batter should be thick enough to coat the shrimp.
Place shrimp in batter and spoon inti heated oil, a few at a time
Shrimp will float to the top, let cook for 1 minute after it reaches the top
Turn and cook an additional minute
Remove from oil, place on paper towel
Serve with sweet and sour sauce or hot mustard

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Cold and Flu Fighting Warrior Soup

2/8/2016

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Are you looking for a natural way to fight a cold or flu? It is important to get plenty to drink and it is important to take in nutrition but you may not have much of an appetite. This broth is a great natural way to fight your illness and take in fluids. Its base can be vegetable, chicken, or beef. Here is the recipe for the beef based. Just change up the bones or use vegetables per your own preference. Check out my Super Veggie Soup for a great way to get nutrients in when you’re not hungry.
Ingredients:

Beef bones (Marow bones are best)
Water 1 ½ to 2 cups per serving
½ small onion[1] per serving
1 clove garlic[2], crushed
½ tsp of horseradish[3]
Dash of cayenne[4] (or more per taste)
Salt and pepper to taste

Directions:

Combine all ingredients in saucepan
Bring to boil
Lower heat to simmer
Simmer for at least 2 hours
Remove bones

This broth brings comfort and gives you fluids and electrolytes. The onions and garlic both act as antiviral and antibacterial. The horseradish is an expectorant and pain reliever and has antibacterial effects. The cayenne opens sinuses, detoxifies, treats fever, sore throat, and upset stomach. The heat of the broth thins mucus.

[1] http://www.medicalnewstoday.com/articles/276714.php

[2] http://naturalsociety.com/benefits-of-garlic/

[3] http://www.lifeextension.com/magazine/2009/11/horseradish-protection-against-cancer-and-more/page-01

[4] http://www.globalhealingcenter.com/natural-health/benefits-of-cayenne-pepper/

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Brussel Sprouts with Balsamic Vinegar Glaze

12/19/2015

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Ingredients:

1 pound of brussel sprouts, halved and stem removed
2 TBS olive oil
Salt and Pepper
1 cup of balsamic vinegar
¼ cup bacon, diced[i]

Directions:

Preheat oven to 425º F
Toss Brussel sprouts in 2 TBS olive oil and salt and pepper
Place on baking sheet
Sprinkle bacon over sprouts
Bake for about twenty minutes stirring or flipping once for even cooking and caramelization
Pour vinegar into small saucepan
Simmer over low heat until it reaches a syrupy consistency and coats a spoon. (Watch it closely, it may burn quickly).
Remove Brussel sprouts from oven, toss in 1-2 TBS Balsamic Vinegar glaze
Serve hot

[i] Optional

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Chocolate Pumpkin Layered Cheesecake

11/27/2015

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Chocolate Pumpkin Cheesecake

Ingredients:

15 oz can of pumpkin
8 oz package cream cheese, softened
1/2 cup + 2 Tbs brown sugar, packed
1 tsp pumpkin pie spice
2 large eggs beaten slightly
1 graham cracker 9 inch pie crust or gingersnap pie crust
1 cup cold milk
1 Box of Jell-O Chocolate Mousse

DIRECTIONS:

Preheat oven to 350ºF
In large bowl mix cream cheese and brown sugar on medium speed with electric mixer
Beat in pumpkin and pumpkin spice
Stir in eggs by hand
Pour mixture into pie crust
Bake for one hour
Let cool in oven for 30 minutes
Remove from oven and cool completely, about an hour
Put cold milk in a bowl
Add Jell-O Chocolate Mousse
Use electric mixer, beat on low for 30 seconds
Increase speed to medium and mix for an additional 4 minutes (Do not under mix)
Spread mousse over pie in a thick layer
Refrigerate for an hour
Serve

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Salmon Patties

9/4/2015

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Salmon Patties are an easy to prepare and healthy meal

If you're looking for an easy to make quick and healthy meal here it is.

Salmon Patties

Ingredients:
·         1 6 oz. can of skinless boneless salmon

·         1 TBS mustard or mayonnaise

·         1 small onion, chopped

·         1 stalk celery, chopped

·         2 eggs, beaten

·         ½ cup breadcrumbs

·         1 TBS Parsley, chopped (optional)

·         1 TBS oil

Directions:
1.       Drain Salmon,

2.       Sauté ½ the onion

3.       Combine salmon, mustard[1], onions, celery, eggs, breadcrumbs, and parsley in bowl

4.       Mix well

5.       Form patties

6.       Brown patties about 3-5 minutes per side, turning only once while cooking

[1] In lieu of mustard or mayonnaise use ½ the liquid from canned salmon

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<<Previous

Apple Pie

Cranberry Strawberry Pie

Slow Cooker Spaghetti

Slow Cooker Chili

Shrimp and Summer Squash and Zucchini Vegetable “Spaghetti” Alfredo

Shrimp Tempura

Cold and Flu Fighting Warrior Soup

Brussel Sprouts with Balsamic Vinegar Glaze

Chocolate Pumpkin Layered Cheesecake

Salmon Patties

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