My favorite family recipes

Pineapple Cooler September 26, 2012

Filed under: Uncategorized — cablefamilycooks @ 2:25 pm


  • 1 large (about 4 pounds) fresh pineapple
  • 1 1/4 cup(s) sugar
  • 11 sprig(s) fresh lavender, rosemary, or lemon verbena
  • 1/4 cup(s) fresh lemon juice


  1. Cut the peel from the pineapple, remove the core, and cut the fruit into 1-inch pieces.
  2. Place the fruit in a food processor fitted with a metal blade and pulse until the pineapple is crushed but not pureed. Transfer to a large nonreactive pot, add the sugar, 4 cups water, and 3 herb sprigs.
  3. Bring to a simmer over medium-high heat. Reduce heat to medium-low and cook for 15 minutes. Strain the mixture through a fine mesh sieve.
  4. Gently press the solids to extract the juice. Cool and stir in the lemon juice. Serve over ice garnished with the remaining herb sprigs.

Grasshopper Mint Pie September 23, 2012

Filed under: Uncategorized — cablefamilycooks @ 10:53 am

1 (8 oz.) package cream cheese

1/3 cup sugar

3 drops green food coloring

1 T. creme de menthe flavoring

1 tub Cool Whip

1 cup chopped mint cookies

1 chocolate or Oreo cookie prepared pie crust


Blend cream cheese and sugar until mixed well.

Add food coloring and creme de menthe flavoring, mix well.

Fold in Cool Whip and chopped mint cookies.

Pour into pie crust.

Cool in refrigerator for 3 hours or overnight.



Butternut Squash Soup September 22, 2012

Filed under: Uncategorized — cablefamilycooks @ 3:26 pm

Ryan and I went to the farmers market today.  They had all kinds of great vegetables there!  We bought a butternut squash and I knew right away what I was going to do with it… I was going to make butternut squash soup!  I’ve always wanted to make it, so I figured today (a cold, fall day) would be the perfect day to try it.  I took a few different recipes and combined them to make this delicious soup.


Butternut Squash Soup

1 medium sized butternut squash

3 T. butter

1/2 onion, chopped

2 cloves garlic, chopped

5 1/2 cups (or 45 ounces) chicken broth

1 medium carrot, chopped

2 medium potatoes, cubed

1/4 tsp. allspice

1/4 tsp. ginger

1/8 tsp. nutmeg

salt and pepper to taste

1 cup milk

2 oz. cream cheese


-Preheat the oven to 350 degrees.

-Cut the squash in half.  Drizzle olive oil over the squash.  Sprinkle salt and pepper over it.

-Place squash face-down on a baking sheet.  Bake for 50 minutes or until tender enough to poke with a toothpick.

-Meanwhile, melt butter in a large pot.

-Add onion and garlic.  Saute until tender.

-Pour the chicken broth into the pot.  Add potatoes and carrots.  Bring to a boil.

-Cook for 20 minutes, or until vegetables are tender.

-Add squash and mash with the potatoes until the chunks are small.

-Use an immersible hand blender to puree the soup, or transfer to a blender or food processor in batches, and puree until smooth. Return to the pot.

-Season soup with the allspice, ginger, nutmeg, salt, and pepper.

-Stir in the milk and cream cheese.

-Heat through but do not boil.

-Ladle into bowl and enjoy!





Skinny Spaghetti September 13, 2012

Filed under: Uncategorized — cablefamilycooks @ 2:12 pm

The idea of this recipe is to replace a sauce with a dry “sauce”.  It tastes just as good but without all the extra calories! 


Skinny Spaghetti

1 lb. pasta

1/2 c. bread crumbs

1/2 c. olive oil

1 T. parsley

1 T. lemon juice

2 chopped garlic cloves

Salt, to taste

Pepper, to taste


Cook pasta, drain.

Stir all other ingredients into the pasta.



Dill Dip

Filed under: Uncategorized — cablefamilycooks @ 2:05 pm

Dill Dip

1 cup mayonnaise

1 cup sour cream

1/2 T. parsley

1/2 T. seasoning salt

1 1/2 T. dill

1 1/2 T. grated onion
Mix all ingredients together and serve with rye bread or veggies.


I made this dip for a Cable family get-together and everyone thought it was delicious!  This recipe will definitely be added to our next cookbook.