Solomon Recipes

I started this blog so I could pass along family recipes to my children. Most of these recipes are Eaton recipes.

But, no need to share the last name Solomon. The majority of the recipes are made by me, Mother Goose, my Sister in law, Gretchen and two friends Leta and HK. If you would like to be a contributor, just holla!


You can contact me at

Please check my family blog out with a clickety click.

Shhh... if you know us please get to know our blog names! Thanks, Mother Goose!

Thursday, September 25, 2008

Orange Rosemary Ribs

This takes a little time, but is so worth the effort!

2 Racks (5#) baby back ribs
6 tsp fresh rosemary, chopped, divided
2 1/2 tsp klosher salt, divided
2 1/2 tsp minced garlic, divided
1 1/2 tsp red pepper flakes, divided
12 oz orange marmalade
1 Tbls cider vinegar


Preheat the oven to 400 F. Place rack in lower third of the oven. In a small bowl combine 4 tsp Rosemary, 2 tsp salt, 2 tsp garlic and 1 tsp pepperflakes. Set aside.

Bake Ribs:

Rinse ribs, pat dry. Place on heavy duty aluminum foil and rub with combined seasonings; wrap foil tightly around ribs and place on a baking sheet. Roast 1 1/2 - 2 hours, until tender.

Grill Ribs:
In a small bowl whisk marmalade, vinegar and remaining seasonings. Cover and set aside.
Heat grill to medium high. Brush Ribs w/glaze. Remove from foil* and grill until golden brown.

As you can see from the picture, I elected to just open the foil and grill the ribs that way. They were very tender and I was concerned they would fall apart on the grill. The ribs browned just as nicely, and I think it helped retain the moisture.

White Chocolate Cheesecake

I made this for the first time about a year ago, and it has quickly become a family favorite. Make sure to check out the Hints for a Successful Cheesecake at the bottom. :)

10 ounces chocolate sandwich cookies (like oreos)
1/2 cup butter, melted
24 oz cream cheese, softened*
14 oz good white chocolate bar, broken into pieces
1 cup sugar
1/4 tsp salt
4 large eggs
1/2 cup heavy cream
1 1/2 Tbls vanilla extract
1 cup sour cream

Preparation: Preheat oven to 300 F and butter the inside of a 10 inch springform pan. Wrap the bottom of the pan in aluminum foil so that the foil completely covers the bottom and sides and is pressed firmly against the pan. (I use the extra wide foil so this can be accomplished with one solid sheet.)

Make the cookie crust: First crush the cookies in a food processor or with a rolling pin until very fine. Transfer to a small bowl and stir in the melted butter with a fork. Press the mixture into the bottom of the springform pan until you make an even layer. Place the pan in the oven and bake for 10 minutes. Remove pan and set aside.

Make the filling: Melt the white chocolate by placing a bowl over simmering water or using a double boiler. Stir the chocolate until smooth and set aside.

Use a stand mixer with a paddle attachment (or a hand mixer) to beat the cream cheese with the sugar and salt. Continue to beat until smooth, then add the eggs one at a time. After each egg, beat the mixture well and scrape down the sides and bottom of the bowl with a spatula.

Add heavy cream and vanilla. Beat well. Add the sour cream and beat well at slow speed.

Give the white chocolate a final stir to make sure it is smooth and add to the cream cheese mixture. Beat well at slow speed.

Pour into the prepared springform pan.

Make a Water Bath: Place the springform pan into a high sided pan such as a lasagna pan. Place onto middle rack of oven. Add hot water to the lasagna pan. The water should come up the side of the springform pan at least half way.

Bake for approximately 1 hour and 20 minutes (I find I usually end up baking it 5 - 10 minutes longer - just check it closely the last 20 minutes or so). When done, the cheesecake should be mostly solid around the edges but still jiggle a little in the center when you shake the pan. Remove from oven and let the cake stand at room temperature for about an hour.

Remove cheesecake from water bath and place in fridge (still in springform pan). Cool in fridge, uncovered, for at least 4 hours, preferably overnight. When completely cooled you may cover with plastic wrap.

To remove cake from springform pan, run a knife under hot water, then wipe dry. Run the knife around the edge of the cheesecake. Unbuckle the springform and remove the ring. Run the knife under the cheesecake to remove the bottom of the pan. Carefully transfer to a large platter.

*The tub of softened cream cheese does not work as well as the solid bricks of cream cheese softened for an hour or so on the counter.

Hints for a Successful Cheesecake:

1) Always bring refrigerated ingredients (eggs, cream cheese, sour cream, etc) up to room temperature before using

2) Always mix at the slowest speed and for the minimal time that will accomplish the task. Over beating can cause the cake to 'crack' on top.

3) Always use a water bath as described above to bake a cheesecake, even if the recipe does not call for it.

4) Always butter the inside ring of the springform pan. This prevents the cake from sticking to the sides, those preventing cracking when the cake shrinks as it cools.

Sunday, September 21, 2008

Cheesy chicken quesadillas

I found this wonderful recipe on Cynthia's blog. Cynthia and I have very similar taste buds!
Her pictures are better than mine and definitely more appetizing so please check her out for her pictures alone. This takes less than 5 minutes from start to finish.

This recipe calls for a can of Campbells Southwest Style Pepper Jack condensed soup but they have discontinued making this soup. If you can find it follow the recipe. If you can not find this hot commodity please follow my improvised recipe.
CHEESY CHICKEN QUESADILLAS: I found the recipe here.

1 pound boneless chicken breast halves, cubed 1 can (10¾ oz.) CAMPBELL'S Condensed Southwest Style Pepper Jack Soup ¼ cup water 8 flour tortillas (8-inch), warmed Pace Chunky Salsa

Heat oven to 425 degrees. Cook chicken in nonstick skillet until done and juices evaporate, stirring often.

Add water and soup and heat through. Spoon 1/3 cup chicken mixture on half of each tortilla to within ½-inch of edge. Fold over and seal. Add 1 TBLsp oil to hot skillet. brown each side. Cut into wedges and serve with salsa. Prep/Cook Time: 20 minutes Yield: 8 quesadillas

****************************IMPROVISED RECIPE***************************************

1 can condensed cream of chicken soup
2 large can of breast of chicken 12.5 oz can or 2 lb. boneless chicken breast.
1/4 of a block of pepper jack cheese (cubed)
1 Tbl spoon red pepper flake add as much or as little to preference.
Heat ingredients in a pot on stove. Once cheese is melted then spoon on to flour tortillas and fold. Add 1 Tblsp oil to hot skillet. Add flour tortillas to skillet and brown. Flip and brown the other side. Remove and cut into wedges or eat whole with a dollop of sour cream and salsa on the side.

Tuesday, September 16, 2008

Fried dough and calzones

Ever since I was young the town I grew up in had an Italian Festival. It was due to the fact that the majority of the townsmen were all Italian. We were brought up on this stuff and I could smell the aroma of hot oil through the air when the festival was open. YUMM, such great memories. My children really like this and its really easy to do.

Frozen bread dough
confectioners sugar
speghetti sauce
mozzerella cheese

Heat oil in a deep frying pan or iron skillet. Oil should be at least 3 to 4 inches deep. Deep enough to submerge dough completely in oil.
Lightly flour counter and rolling pin. Tear off a piece of dough and roll out slightly. Emmerge into hot oil. Oil should be hot enough that dough cooks fairly quickly. Do not over brown. Quickly brown and cook the other side. Remove and place on paper towels to drain excess oil.
Add butter and confectioners sugar or

sauce and top with mozzerella.

If you would like to bake or fry a calzone. Tear off dough and roll out on floured counter. Add mozzerella to center of dough, or you could add cheese, ham and broccoli. What ever stuffings you would like to add to the middle do so.
Seal edges. Place into frying pan and turn when brown. Keep a constant watch on your heat. You do not want it too hot or not hot enough.

If you choose to bake this. Please set your oven to 375 degrees or 400. Use an egg wash and baste the outside of your calzone, then lightly brush with melted butter. Bake in oven until done. 20 to 30 minutes.

No fuss Fruit pie

Mr. Incredible and family went to eat at a chinese restaurant and they served this really yummy apple dessert. I knew it couldn't be hard to make. So, I went home to do it myself.
I grabbed one can of lucky apple pie filling and one box of Pepperidge farm pastry sheets and a tub of vanilla ice cream. I then decided to look on line to see if they had a recipe! Of course, they did! It can be found here!

I followed the directions on the side of the box.
Thaw: 30 minutes
Bake: 30 minutes at 400 degrees

Nothing could be easier than this fruit pie made with Pepperidge Farm® Puff Pastry Sheets . Add your favorite pie filling—cherry, apple, blueberry or a combination.

1 pkg. Pepperidge Farm® Puff Pastry Sheets (2 sheets)
1 egg
1 tbsp. water
1 can or jar (21 oz.) fruit pie filling, any variety , any variety

THAW pastry sheets at room temperature for 30 min. Preheat your oven to 400°F. Mix egg and water.

UNFOLD pastry sheets. Place 1 pastry sheet on baking sheet. Spread pie filling on pastry to within 1" of edges. Brush edges with egg mixture. Place remaining pastry sheet over pie filling. Press edges together with fork to seal. Brush with egg mixture. Cut several 2" slits in top of pastry.

BAKE 30 min. or until golden. Cool on baking sheet on wire rack at least 15 min. Cut into squares and serve.
Servings are for 9 people, but 6 if your last name is Solomon. Plate and compliment with a scoop of your favorite vanilla ice cream.

Wednesday, September 3, 2008


Again we had a lot of corn left over. I decided I would make corn fritters! These are really good! You could also add them to corn bread if you were going to have chille!

3 eggs, beaten
2 cups corn (you could mash these slightly)
1/2 tsp. pepper
1 1/4 c. flour, approx
2 tbsp. milk
1 tsp. baking powder
1 tbsp. melted butter
1/2 tsp. salt

Oil for deep frying

Mix together all ingredients EXCEPT add just enough flour to hold fritters together. Drop by tablespoons in hot oil and cook 3-5 minutes. Drain on paper towels.

I did not want to fry the fritters today! So, I chose to use your basic pancake recipe and I added 1 tsp more salt. They were good! Add a little butter and some syrup and you have a meal.

Carrot Muffins (cooked carrots)

Ok, the last of my carrots and recipes
Use cooked carrots once again.!

Carrot Muffins

2 cups warm water
2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup vegetable oil
4 eggs
1 cup brown sugar
4 cups mashed/pureed carrots

Grease muffin cups or line with paper muffin liners.
In a large bowl combine eggs, oil and brown sugar; beat well. Combine egg mixture and flour mixture; Mix dry ingredients and add to wet ingredients. Mix just until blended. Fold in carrots. Spoon into muffin cups.
Bake in preheated oven for 20 to 30 minutes on 350 degrees. Let cool for 30 minutes before frosting or eat plain!

These are scrumptious!

Carrot soup

What to do with left over cooked carrots. Make soup of course! Basically, I just through whatever I had in the spice rack and in the refridge into this dish. A little bit of this a little bit of that. I didn't truly measure. If you like it add a little more or less. This is very adaptable to your taste buds!


2 tablespoons olive oil
2 pounds carrots, peeled, sliced
1 large onion, finely chopped
6 garlic cloves, peeled
1 TBL. ground cumin
1 TBL. Cinnamon
1/2 tsp. ground nutmeg
1 tsp ginger
4 cups (about) swanson chicken broth
1 tablespoon fresh lemon juice
Pinch of sugar

Add whipping cream to soup for a smooth taste.
I put a dollup of plain yogurt on top! This was highly flavored and very good!
I through everything in the pot, used my handy dandy braun mixer and pureed it. I allowed everything to simmer and then added more seasonings if needed.

Carrot Cake (cooked carrots)

I had a lot of left over baby carrots. I decided to make carrot cake. I love carrot cake, however my family not so much.
Your traditional carrot cake starts off with raw shredded carrots but I remember a recipe from my childhood that my mom would always make, and I liked it the best.

Her carrot cake called for junior carrots in a baby food jar. Surely, if I just mashed these cooked carrots it would work. VOILA' it is fantastic!

Please feel free to add any additional items to your carrot cake as you desire. My family does not care for nuts and half of them are allergic to them anyway. I adore walnuts on my carrot cake, but not IN it.


3 eggs
1 tsp baking powder
3 tsp cinnamon
2 tsp baking soda
1/2 tsp salt
2 cups sugar
1 cup oil
2 cups flour
2 junior size baby food carrots BUT
I used 3 cups mashed finely almost puree'd, but leave a bit of texture.
2 tsp. vanilla

Mix eggs, sugar and oil, and vanilla together. Add dry ingredients to bowl.
Fold in carrots and Bake at 350 degrees for 40 to 45 minutes.

Frost with cream cheese frosting.

Tuesday, September 2, 2008

Beef Stroganoff

This is what we always have when we have left over steak! This works well with any cut.

Beef Stroganoff

2 8oz bags of no yolk egg noodles
1 family size can of cream of mushroom
1 small can of cream of mushroom
Fill the large family can 3/4 full of milk
1 small can of mushroom bits
Salt, pepper to taste
2 cloves garlic
2 Tbl. olive oil.

Boil salted water and once water boils add 2 pkgs of egg noodles. While water is boiling prepare steak.
Slice steak into thin strips. Have at least 2 to 3 steaks left over.
Over medium heat lightly toast minced garlic and add meat strips to pan, pour entire can of mushroom bits into pan.
Drain water from noodles and return noodles back to pan. Turn stove on low to med. heat. Add steak and mushrooms to noodles.
Add cream of mushrooms to the top of noodles. Take large cream of mushroom can and fill 3/4 full with milk or heavy cream. Add to noodles. Stir until well blended and heated. If mixture is too thick add additional milk.