Katie Jansen’s family recipes

April 2012

These are Katie Jansen’s family recipes & this is a post from my former blog:

These recipes were so good they were worth sharing again 🙂




Tuesday, November 18, 2008
Katie Mager’s family’s recipes
Katie was the first to respond to my call for recipes.
Enjoy all of these recipes …
Thanks Katie! I hope to get more great recipes from you in the future to share with everyone:)

Here’s the message from Katie:
Attached are some of my favorite family recipes from my Grammy Payette and her my mom Jeanne.

The baked scallops was my favorite dish that my grammy would make (in New England which is seafood country!)
The balsamic chicken is a healthy one from my mom and Erik LOVES it.
The blueberry muffins is my mom’s and they are amazing halfed and grilled with butter the next day.
My dad’s favorite dessert is Charlie Brown brownies.

Suzi and I make Calico Beans at least once a month in the crockpot with ground turkey so its healthy.
I make the caramel corn every Christmas to put with gifts.

My mom makes monkey bread on holidays and it makes the house smell amazing.

The pecan tarts are a standard of my family’s Annual Christmas baking day.
We do app happy hour a lot at our house while playing cards before dinner and the shrimp wontons are perfect for that.

The spareribs are a classic from my mom. They are sweet and sticky.

My sister bakes these amazing giant marshmallow sandwich cookies. My mom’s frosting gets soooo many compliments (although i prefer the canned) because it tastes just like whipped cream.

Yummy bars were a huge hit with my gymnastics team when we were little. and finally beef stew is a classic from my mom and i make that in the crockpot every few weeks. It freezes well too!


(Please note that Katie lives on the East Coast and if you live in the West and need to adjst for high altitude cooking, please do so).

Combine ¼ cup melted butter with ¼ cup wine;
Wash scallops in milk, drain. Add salt, pepper and garlic powder to taste. Dip each scallop into wine mixture. Roll in Ritz cracker crumbs.
Serve with couscous and wilted spinach to soak up the sauce
4 boneless skinless chicken breasts
½ tsp salt
1/8 tsp pepper
2 tsp olive oil
1 cup seedless red grapes, halved
½ cup fat free low sodium chicken broth
2 tablespoons balsamic vinegar
1 tablespoon brown sugar
¼ cup sliced almonds
Sprinkle chicken with salt and pepper, Heat oil in a large non-stick skillet over medium high heat. Add Chicken, sauté 3 min on each side until browned, Remove chicken, reduce heat, Stir into pan: grapes, broth, vinegar, and sugar. Bring mixture to a boil, cook about 6 min until mixture is reduced to one cup, Return chicken to pan, cook 3 min until done, turning to coat in sauce. Sprinkle with almonds. Serves 4
Bake in 450 oven for 15 minutes

6 tbsp butter
1 cup sugar
2 large eggs
2 cups flour
½ tsp salt
2 tsp baking powder
½ cup milk (I use oj or apple juice)
1 pint blueberries
Cream the butter and sugar very well. Add eggs one at a time and beat well. Sift flour, salt and baking powder and add alternately with the milk (or juice)
Remove ½ cup berries and crush them with a fork, mix into the batter by hand, then fold in remaining blueberries.
Grease or use muffin papers. Fill cups almost full sprinkle sugar on tops.
Bake @ 375 for 30 minutes.
(You can also use this batter to make apple muffins, dice up apples and mix with a cinnamon sugar mixture and add to muffin mixture)

1 stick butter
3 squares unsweetened baking chocolate
4 eggs, beaten
2 teaspoons vanilla
2 cups sugar
1 cup flour, sifted
1 cup chopped nuts
In a large bowl, over a pan of hot water, melt butter and chocolate.
Remove from heat and add beaten eggs, vanilla, sugar, sifted flour and nuts. Stir well (do not use electric mixer, stir by hand) Pour into a greased 13×9” pan. Bake at 325 for about 35

minutes. Center should stay moist. Cool before cutting.

2 ¼ cups flour
1 tsp baking soda
1 cup butter, softened
¼ cup granulated sugar
¾ cup firmly packed brown sugar
1 tsp vanilla
1 (4 oz) package Jello instant vanilla pudding
2 eggs
1 (12 oz) package chocolate chips
1 cup nuts, optional
Preheat oven to 375
Mix flour, baking soda
Combine butter, sugars, vanilla and pudding mix in a large bowl.
Beat until smooth and creamy
Beat in eggs
Gradually add flour mixture
Stir in chips and nuts (batter will be stiff)
Drop by rounded teaspoons about 2” apart on ungreased
baking sheet
Bake for 8-10 min
*Use chocolate instant pudding for choco/choc chip cookies
Calico Beans
1 large size can baked beans
1 regular size can navy beans
1 regular size can great northern beans
1 regular size can butter beans
1 regular size can pinto beans
1 regular size can kidney beans
1 regular size can green beans or wax beans
1 regular size can stewed tomatoes/can substitute Rotel to make more spicy
1 regular size canned corn
1 chopped green pepper
1 cup chopped onion
1 lb. Hamburger/ground turkey
½ lb. Bacon (regular or turkey)
¾ cup brown sugar
1 cup ketchup
2 tsp. Apple cider vinegar
1 tsp. Dry mustard powder
Salt/Pepper to taste
Fry Hamburger and onions until done and tender.
Fry bacon, and crumble.
Combine all ingredients in a crock pot, and cook on low heat 6-8 hours.
You can modify the beans based on your preference.

1 stick butter
1 cup brown sugar
¼ cup Karo light syrum
pinch of salt
¼ tsp baking soda
enough popped corn to fill a large brown grocery bag 1/3 full
Place first 4 ingredients in a 1-2 quart bowl in microwave
Bring to a boil (about 2 min)
Stir until completely blended
Return to microwave and return to a boil, boil 2 min ( may need to reduce cooking level to prevent boil over)
Remove (careful, bowl can be very hot)
Add baking soda
Pour over popped corn in bag
Shake well
Cook 1 ½ min in microwave
Remove and shake well
Cook 1 ½ min again
Remove and shake well
Cook 30 sec more
Remove and pour out on counter covered with wax paper

4 tubes Pillsbury buttermilk biscuits
¾ cup sugar
1 tsp cinnamon
1 stick butter or margarine
1 cup sugar
1 tsp cinnamon
Cut biscuits into quarters. Shake in brown paper bag with ¾ cup sugar and 1 tsp cinnamon which you already shook in sack. Drop coated quarters into well-greased bundt pan. Bring butter, 1 cup sugar and 1 tsp cinnamon to a boil in a saucepan; pour over biscuits.
Bake at 350 for 35-40 min. Cool for a few minutes in pan then turn out onto a plate

½ cup butter, softened
3 ounces cream cheese, softened
1 cup flour
Beat butter and cream cheese in medium bowl with an electric mixer on medium to high speed for 30 seconds, Stir in flour til combined
Cover and chill for 1 hour or until dough is easy to handle
Divide dough into 24 equal portions. Roll each portion into a ball, press each ball evenly against the bottom and up the sides of an ungreased 1 ¾” muffin cup (use the small muffin pans) Then fill with 1-2 rounded tsps of filling. Bake in a 325 oven for 25-30 minutes.
Cool slightly in pans, Remove tassies from pans. Cool completely on wire racks.
Beat 1 egg, ¾ cup packed brown sugar, 1 tablespoon melted butter, 1 tsp vanilla in small bowl.
Stir in ½ cup chopped pecans.

1 cup chopped cooked shrimp
½ cup flaked coconut
3 ounce cream cheese, softened
1 jar zesty shrimp sauce or cocktail sauce
60 wonton wrappers
vegetable oil
¼ cup honey
Combine shrimp, coconut, cream cheese and ¼ cup shrimp sauce in medium bowl, mix well. Place about 2 tsp shrimp mixture onto one corner of one wonton wrapper; moisten edges with water, fold in half to form a triangle. Press firmly to seal. Repeat with remaining wonton wrappers and shrimp mixture.
Pour oil into a large skillet to ¼ inch depth. Heat over high heat for 1 minute. Fry wontons for about 30 seconds on each side or until golden brown. Remove from skillet and drain on paper towels.
Combine remaining shrimp sauce with honey. Serve with wontons. Preparation tip: Wonton filling may be made 1 day ahead, cover and refrigerate. Fill wontons 1-2 hours ahead, fry just before serving.

(kind of messy to make but oh so worth it)
1 cup ketchup
½ cup vinegar
½ onion, chopped
¼ cup dark molasses
¼ cup honey
¼ cup currant jelly
2 tablespoons soy sauce
1 tablespoon chopped garlic
1 teaspoon dry mustard
1 teaspoon ground ginger
3 – 3.5 lbs spareribs, cut into 2 rib sections
Combine all ingredients except spareribs in a heavy pot or dutch oven. Bring to a boil over medium-high heat, stirring occasionally. Add spareribs and stir to coat with sauce. Cover pot and simmer until spareribs are almost tender, rearranging ribs in sauce occasionally, about 45 minutes.
Preheat oven to 350. Place ribs on baking sheet. Set in oven to bake.
Meanwhile boil barbecue sauce until reduced to 2 cups, about 10 minutes. Spoon enough sauce over each rib section to coat thickly. Bake until ribs are glazed and very tender, about 20 minutes longer, serve ribs hot, passing remaining sauce separately.

2/3 cup butter
1 ¼ cups sugar
¼ cup light corn syrup
1 large egg
1 tsp vanilla
2 cups flour
½ cup unsweetened cocoa
2 tsp baking soda
¼ tsp salt
24 large marshmallows
Preheat oven to 350
Beat butter and 1 ¼ cups sugar in large bowl until light and fluffy. Beat in corn syrup, egg and vanilla. Gradually add combined flour, cocoa, baking soda and salt. Beat until well blended. Cover and refrigerate dough for 15 minutes or until firm enough to roll into balls.
Place some sugar in a shallow dish, Roll tablespoons of dough into 1 inch balls, roll in sugar to coat.
Bake 10-11 minutes or until set. Remove cookies to wire rack; cool completely.

To assemble sandwiches, place one marshmallow on flat side of one cookie on a paper plate, Microwave on HIGH 12 seconds or until marshmallow is hot. Immediately place another cookie, flat side down, over marshmallow, press together slightly.
Makes about 2 dozen sandwich cookies

1 cup milk
5 tbsp flour
Cook together to form a thick paste, set aside to cool
In a large bowl, combine:
1 stick butter, softened
1 cup sugar
½ cup Crisco shortening
1 tsp vanilla
Mix together, add “flour mixture” and beat at high speed for at least 15 minutes

1 (14 ounce) pkg caramels
1 (5 ounce) can evaporated milk
1 pkg german chocolate cake mix
¾ cup butter, melted
1 large egg
1 (6 ounce) pkg semi sweet chocolate chips

Beef (cut into cubes) you can buy steak already cubed or buy a sirloin and cube, (I use tenderloin)
Dust with flour and brown in frying pan
Place into slow cooker
Add to slow cooker:
carrots (I use a bag of frozen cut carrots sometimes or cut fresh ones)
Onion (chopped)
1 clove garlic, minced
Potatoes, diced
Cover with beef broth, or vegetable broth, (can use canned)
Add a bay leaf, salt & pepper, a squirt of ketchup, a little red wine if desired or a splash of worcestershire sauce.
Cook on low about 6-8 hours
Before serving, if broth isn’t thick enough, mix some flour and water in a cup and add to beef  stew, stir.
Preheat oven to 350
Cook caramels and ¼ cup evaporated milk over low heat, stirring occasionally until smooth
Set aside
Combine cake mix, butter, egg, and remaining evaporated milk
Spoon half of batter into a greased 13×9 in pan, spreading evenly
Bake for 6 min
Remove from oven
Sprinkle chocolate chips over cake
Spoon caramel on top
Spoon remaining cake batter on top of caramel
Bake 20-25 minutes
Cool and cut into bars

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