Strawberry Bread Is A Perfect Addition To Any Kansas City Holiday Breakfast

Looks like Kansas City is going to have a white Christmas this year.

While we don't always have snow for the holidays in Kansas City, one thing many of us do have is out-of-town guests and holiday meals to prepare.  

At my house, one breakfast item that has always been enjoyed by both my immediate family and other family members and friends is Strawberry Bread - especially with strawberry butter.

While I don't claim that it's healthy, it is easy, it is tasty, and it would make a yummy addition to any holiday breakfast.

By the way, thanks mom for handing this recipe down to me!

Strawberry Bread with Strawberry Butter

1 1/2 cup flour

1 cup sugar

1 1/2 tsp. cinnamon

1/2 tsp. salt

1/2 tsp. baking soda

2 large eggs beaten

1/2 cup oil

1 cup strawberries (can be frozen)

Preheat oven to 350 degrees.

Mix flour, sugar, cinnamon, salt and soda.  

Combine the eggs, oil and berries.  Add to dry ingredients.

Pour the batter into a greased and floured 5" x 9" loaf pan.

Bake for 50-60 minutes or until bread is done.

Strawberry Butter:

1 cup butter

1 cup powdered sugar

10-oz. frozen strawberries

Combine ingredients in mixer or blender.  

Makes about 1 1/2 cups.

Stephenson's "Old Apple Farm" Restaurant Potato Soup Recipe

Stephenson's Potato Soup

For many years, Stephenson's Old Apple Farm Restaurant was a dining institution in Kansas City.  As a kid, I always found it  fun to go there for a fancy dinner, including having one of their delicious apple fritters for dessert.  

The Stephensons opened their original restaurant at 40 Hwy and Lee's Summit Road on April 16, 1946, with ten booths.  They fed 38 people that first day.  Sadly, after 61 years, the business closed in February 2007, ending a culinary era in Kansas City. 

Even though the restaurant no longer exists, many of their recipes live on.  One of my favorite Stephenson's recipes is their potato soup which I continue to make for my family.

STEPHENSON'S POTATO SOUP

(Makes 6 servings)

6 medium potatoes, peeled and diced

2 T. butter

1 medium carrot, diced

1/4 cup finely chopped onion

2 T. flour

4 cups milk

2 T. finely chopped parsley

1 T. salt

1/2 t. seasoned salt

1/4 t. Accent

1/4 t. red pepper

1 chicken bouillon cube

Cook potatoes in boiling, salted water until tender.  Melt butter in 3-quart kettle until golden brown.  Add carrots and onions.  Cover and cook until tender.  Remove from heat.  Blend in flour.  Stir in milk.  Add half of potatoes.  Mash rest of potatoes and add with rest of ingredients.  Heat until steaming hot.

NOTE:  This is an easy recipe to alter. You can add cheese and bacon bits for a topping, or if you really like veggies, add celery or zucchini.  

 

Egg, Sausage, & Spinach Breakfast Bake

The holiday season just wouldn't be complete without out-of-town company.  Whether it's rarely-seen relatives or dearly-missed friends coming to visit you here in Kansas City this time of year, you can start their day out right by serving this flavorful breakfast bake:


Ingredients:

1 lb of pork sausage (TIP:  if you want to reduce the fat calories in this recipe, use sliced-up Canadian bacon instead)

1 small package frozen chopped spinach, thawed and squeezed until dry

6 bacon strips, cooked and crumbled up (TIP: to make it easy, use a jar of real bacon pieces - found by the salad dressing at the grocery store)

1/4 cup finely chopped onion

1/4 cup finely chopped red pepper  (TIP:  chop onion and red pepper quickly by using a small food processor)

1 cup shredded sharp cheddar cheese

1 cup shredded Monterey Jack cheese

10 eggs

3/4 cup milk

1/2 tsp dill weed

1 tsp garlic powder

1 1/2 tsp chili powder

1 tsp pepper

1/4 tsp salt


Directions:

If you are using sausage, cook it over medium heat until it is no longer pink.  If you are using Canadian bacon, you do not need to precook it.  

Spread the sausage or Canadian bacon into a greased 9 x 13 baking pan.  

Next, layer the spinach, bacon, onion, red pepper, and cheeses into the pan.

In a bowl, beat together the eggs, milk, and seasonings.

Pour the mixture evenly over the top of the layered casserole.

Bake at 375 degrees for approximately 30-35 minutes or until a knife inserted into the center of the breakfast bake comes out clean.

Let the breakfast bake sit for a few minutes before cutting into pieces.

Serve to hungry family and guests!

TIP:  If you want to make this dish ahead of time, it keeps well in the fridge or the freezer.  It also tastes great leftover. 

A Recipe For A Simple And Delicious Side Dish Made With Your Fresh Summer Vegetables

Summer Vegetable Medley

Summer Vegetable Medley

If you are a person who loves veggies and has been either going to the local Kansas City farmers' markets or maybe you have a garden of your own, here is a quick side dish recipe that will put many of your delicious vegetables to use:

 
1 yellow summer squash, sliced
1 zucchini, sliced
1 onion, sliced
1 red pepper, cut into strips
1 green pepper, cut into strips
2Tbsp butter or a Tbsp oil
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1/2 cup grated Parmesan cheese


In a large hot skillet place butter (or oil), squash, zucchini, onion, red pepper, and green pepper.


Saute for 8-10 minutes, or until tender.


Stir in garlic salt and pepper.


Sprinkle with Parmesan cheese.




This recipe is so easy and tasty.  Plus, it is very versatile.  You could add eggplant, mushrooms, yellow pepper, corn, or even some fresh spinach at the very end. You are only limited by your imagination and your taste buds.


This simple summer side dish serves approximately six people and takes less than half an hour to prepare and cook.  You will also find it goes with just about anything.  Enjoy!

Jack Stack Barbecue Cheesy Potato Bake Recipe

A helping of Jack Stack Cheesy Potatoes on my plate

 

A Helping of Jack Stack Barbecue's Cheesy Potato Bake Makes Any Meal Better

One of my all-time favorite barbecue restaurants in Kansas City is Jack Stack Barbecue, and one of my favorite dishes when I go there is their classic Cheesy Potato Bake.  

I ran across the recipe for this yummy dish a few years ago, and every time I make it for friends and family, it is devoured!

Jack Stack Cheesy Potato Bake Recipe

2 1/2 cups heavy cream

1 cup aged cheddar cheese sauce

1 cup freshly grated Parmesan Cheese

1/2 cup freshly grated cheddar cheese

1/2 cup freshly grated Jack cheese

2 tablespoons minced garlic 

2 teaspoons onion powder

1/2 teaspoon garlic salt

2 teaspoons black pepper

2 teaspoons kosher salt

2 1/2 pounds red potatoes 

Minced fresh parsley for garnish

Preheat the oven to 375 degrees.  

In a large bowl combine the heavy cream, cheese sauce, cheeses, garlic, onion powder, garlic salt, black pepper, and kosher salt.  Mix well.

Wash and slice the potatoes into 1/8 inch-thick slices and place immediately into the sauce mixture.  Mix by hand to coat all the surfaces of the sliced potatoes.  

Place the mixture in a 9 by 13 inch baking dish and cover tightly with aluminum foil.  Bake for about one hour.

Uncover and bake for 20 to 30 minutes longer, until the top is golden brown.  

Let cool, garnish with fresh parsley, and serve.

NOTE:  I personally do take some shortcuts with this recipe, and it always turns out fine.  I use a jar of Old English cheese for the aged cheddar cheese sauce.  I often use the Kraft powdered Parmesan Cheese, plus I toss in prepackaged, shredded cheddar and Jack cheese. For the garlic, I normally use the minced garlic in a jar.   I have also used other types of potatoes besides red potatoes, so if regular baking potatoes is what you have on hand, they work fine.  

All that being said, it probably does taste better with the fresher ingredients, but when you have a hungry family waiting to eat, sometimes it is just easier to take the quicker route and to use what you have on hand.

Hope you enjoy this recipe!

 

Mom's Mouth-Watering Chicken Pot Pie Recipe

Nothing Better Than Mom's Homemade Chicken Pot Pie

Growing up in Kansas City was a great experience.  So was eating my mother's cooking when we gathered around the dinner table each night.

One of my favorite dishes has always been her delicious and easy chicken pot pie recipe, which I made sure to get a copy of when I moved out on my own.  

Over the years, it has proven to be a big hit with my own family as well.

Mom's Chicken Pot Pie

1 cup chopped onion                                                                        2 cups chicken broth

1 cup chopped celery                                                                        1 cup half and half

1 cup chopped carrots                                                                       1 t salt

2/3 cup butter or margarine                                                               1/4 t pepper

1/2 cup flour                                                                                       4 cups chopped cooked chicken

1 pie crust (partially thawed)

Saute onion, celery, and carrots in butter for ten minutes.  

Add flour to vegetables and cook for one minute, stirring constantly.

Combine chicken broth and half and half.  Gradually stir the mixture in with the vegetables.

Cook over medium heat until thick and bubbly.

Stir in salt and pepper.

Add chicken and stir well.

Spray a 2-qt round casserole dish with Pam, then pour entire mixture into the dish.

Top with the pie crust.  Cut thin slits into the top of pie crust.

Bake at 400 degrees for 40 minutes or until golden brown.

Note:  This is also an easy recipe to alter.  You may add other vegetables if you wish.  If can be made healthier with substitutions like no-fat half and half or less salt and butter.  You can even top the pot pie with strips of phyllo dough for a different taste.

Enjoy!