HomeMade-My Kitchen!

My Ham and Bean soup

2012-01-31T14:29:00.000-08:00

Ham and BeanSoup

3 cups great northern beans or the small white ones
about 3 quarts water
1 - 4 lb of left over ham or ham hocks, or bacon,
1 large onion - chopped or dehydrated onions
1 1/2 c. carrots, chopped up
1 c. chopped celery
3 med. sized potatoes - peeled & diced, any kind
1 1/2 tsp. salt
1/2 tsp. pepper1 bay leaf
about 1 t. garlic, minced or pd.
1/2 t. rosemary

Fresh from the garden!

Frying the bacon up!

Be sure to rinse the beans. Put the beans and water in a large pot. Bring to a boil,reduce heat and simmer for 4 to 5 minutes. Remove from the heat. Cover and let stand for a couple hours.Drain, then rinse beans. Cut up the carrots , potatoes and onions. Add about 3 quarts new water, ham , carrots, potatoes, bay leaf, salt and pepper. Bring to a boil; reduce heat; Cover and simmer for 3 to 4 hours oruntil beans are tender. Remove ham from bones, put in the compost pile, cut up the ham and return to pot, add the garlic, rosemary. Cook an additional half hour before serving.

Using canned or jarredgreat white beans or navy or small white beans:

Put enough water to cover ham bone to aboil,

Addbay leaf,
Turndown after starts to boil and simmer for about 4 hours
Cutup onions and celery, fry till a bit soft
Addto the pot after its been cooked for the 4 hours
Alsoadd potatoes, carrots, salt, pepper, rosemary, garlic
Bringto a boil again, and boil for about 7-10 min. till carrots are soft

Whenalmost time to eat, about an hour before or so, add the beans, from jar or can. Bring to a boilagain, turn down and simmer for about 30 min.

Takeout bay leaf and eat!

Greatserved with nice fresh rolls or some nice Italian or french bread!

Lemon Bread!

2012-01-24T07:34:00.000-08:00

This is a very good lemon bread, you can make it as lemony as you like. Great for tea parties or just parties!

LemonBread
2 C. flour
1 t. baking powder
1/2 t. baking soda
1/4 t. salt
1 1/4 C. sugar
1/2 C. soft butter
3 eggs
1/2 C. lemon juice
1/2 C. milk

Heat oven to

350. Stir together flour, baking powder, baking soda & salt.Set
aside. In large mixer beat butter and sugar until fluffy. Add eggs 1 at a time.
Beat well. Gradually beat in lemon juice. Add mix alternatively with dry
ingredients. Stir well. Turn into greased 9x5 loaf pan. Bake 50-55
minutes or until toothpick comes out clean. Remove from oven. Take a toothpick and dot hole in the top of the bread to get the drizzle inside it if you want. Drizzle with
glaze.

**Clear lemon glaze:
Combine 2 T. sugar with 2 T. lemon juice. Heat until sugar dissolves.l

You can also use a pd. sugar glaze over the top.

Snickerdoodles

2012-01-21T08:42:00.000-08:00

When I was in 9th grade(many many years ago), I took a home Ec class and got first prize for the best Snickerdoodles in class! Here's the recipe!
Snickerdoodles

1/2 c. butter, softened
1/2 c. shortening
1 1/2 c. white sugar
2 eggs
2 t. vanilla
2 2/4 c. flour
2 t. cream of tartar
1 t. baking soda
1/4 t. salt
4 T. white sugar
3 t. Gd cinnamon

1. Heat the oven to 400 degrees.
2. Mix together butter, shortening, 1 1/2 c. sugar, the eggs and vanilla.
3. Mix in the flour, cream of tartar, soda, and salt.
4. Shape the dough in to little round balls about 1 1/2 inch's round or you can do them bigger or smaller, just depends on what you want!
5. Mix the 2 T. of sugar and the Cinnamon on together.
6. Roll the balls of dough in the cinnamon, I put the cinnamon/sugar mix in a flat container with sides and pop the balls in and shake it around gently!!
7. Now put them about 2 inches apart on an ungreased cookie sheet.
8. Bake for about 8 to 10 min. Don't let the cookies get to hard while baking, usually 8 minutes does for me.
9. Take them off the cookie pan when done! Enjoy!!

2011-12-02T10:01:00.001-08:00

Avocado Salsa
The lime in this adds so much to the recipe, much better than lemon juice. Give it a try!! We use it on tacos, burritos, sandwiches...................

2 diced avocados
2 T. olive oil
1 T. lime juice-fresh is best!
2 T. diced red onions-the sweet onions work also
1/4 c. diced tomatoes
2 T. minced cilantro
1 minced jalapeno pepper
salt and pepper

Mix all together! Put in refrigerator to blend together.

My French Bread!!!

2011-12-01T15:30:00.001-08:00

Try it! Its very easy and tastes so good!! I first made this recipe when I was about 14 and have been using it every since! You can use it for bread sticks, rolls, in a loaf pan or bake it on a cookie sheet.

My French Bread

1 T. yeast

1 ½ c. lukewarm water
4 c. flour
1T. sugar
2 t. salt

1. Mix yeastwith lukewarm water.

2. add salt andsugar.

3. add 2 c. offlour(can use mixture of different flours), then work the next couple of cupsin with your hands.

4. form intodesired shapes, rolls, loaves in a bread pan, rustic loaves, or bread sticks.Can raise for 30-60 min. however long you want! The longer the better. Tilldoubled.

5. heat oven to400 degrees bake for 25 min.

6. you can alsobeat egg up and brush over top before you put in oven. I also spray the tops ofthe loaves with some water for a harder crust.

7. optional:you can put herbs or garlic in mix or ontop of bread.

Bou'Nelles Banana Nut Bread!

2011-11-23T12:31:00.001-08:00

This is the best banana nut bread (w/o the nuts!) I've ever had, my dd found it in an old bread book years ago. We've been using it for about 25 years now. More done pictures when I bake it!

Bou'Nelles Banana Nut Bread

1/2 c. butter
1c. white or brown sugar
2 lg eggs
2 c. flour ( i sometimes use different flours, also flax is very good in here, exchange about 1/4 c.)
1/2 t. salt
1/2 t. soda
1 1/2 c mashed bananas
1/2 c. walnuts (opt)
1 c. choc chips or butterscotch chips (opt)

1. cream butter sugar and eggs
2. add soda and salt
3. add flour
4. pour into greased pans
5. let stand at room temp. for about 20 min. to settle and combine!

6. bake at 350 for 45 min. to an hour!

Clam Chowder!

2011-11-16T10:20:00.001-08:00

I just recently made about 5 gallons of this for my daughter 3 wedding so will put the pictures on when I get them!

Clam chowderThis recipe makes about 2 quarts, if you don’t want that much or not enough just
adjust it with the liquids.

10 slices of bacon
2 stalks diced celery
1 leek, cut up(optional)I grow them so always have them
½ c. onions if you want, diced up(I don’t use them)I use dehydrated ones
½ c. flour
8 red potatoes (blanched) or you can use russet or whatever you have! Don’t have to peel.
3 cans of evaporated milk or you can use cream or even milk
3 cans of clams I leave the juice in or 2 cups of fresh clams
3 T. butter
4 of those bottles of clam juice , I think they are 8 oz.
1/2 teaspoon thyme(pick this if you have it fresh)(also optional)
1 bay leaf(optional)
Fresh Gd. Pepper and kosher salt
Chopped up fresh parsley ( just go pick some as much as you want)

In a soup pot over medium heat, fry up the bacon until crispy, about 8 or so minutes, Stir in the onions, leeks(if you use some, they are optional), celery, and carrots(also optional). Saute for about 2 minutes till vegetables start to wilt. Season with salt and pepper, add the bay leaf(also optional). Stir in the flour and cook for a couple minutes. Add the potatoes, stir in the clam juice, continue stirring. Bring up to a boil, and reduce to a simmer. Simmer the mixture until the potatoes are fork tender about 12 minutes or so. Add cream/canned milk bring to a simmer, for 2 minutes. Stir in the parsley. Season again with salt and pepper if needed. Enjoy!!
This is not a real thick chowder. Serve with bread!

2011-11-07T21:33:00.000-08:00

This is a very good and easy recipe! Try it!

Apple Butter

Jackie Clay

18 lbs. apples
water
5 c. sugar(or to taste)
4 t. cinnamon
2 t. cloves
3/4 t. allspice

Wash, core,and quarter apples. Place in large stockpot and pour in enough water to nearlycover them. Simmer slowly for 1 1/2 hours. Put pulp through a strainer or foodmill and pour back into large roasting pan. Add sugar and spices. Put in ovenand bake at 300 degrees, stirring occasionally, for several hours. Whenthickened sufficiently, ladle into hot jars, leaving 1/2 in. of head space.Wipe rim of jars clean; place hot, previously-simmered lid on jar, and screwdown ring firmly tight. Process pints or quarts for 10 min. in a boiling waterbath canner.
Tip: You can also boil this down on your stove top, but you must watchvery carefully as it will want to scorch as it thickens. Its easier on a woodrange, as the heat is more evenly spread across the bottom of the pot.

Also : to tell ifits done take a spoon full and put on a clear plate, if there's no liquid itsdone

A simple pie crust!

2011-10-26T11:55:00.000-07:00

This is a very easy pie crust, makes 1 crust right in the plate! I bake it on whatever the pie recipe I'm making says.

Ijust put the ingredients right into my pie plate, mix it up a bit.

             1-1/2c. flour (I've only used white flour so far!)
             4 t.sugar
             1/2 t. salt

now make a little well and dump in the the rest.

1/2 c. vegetable oil (its the only kind I've used so far)
about 2 T. milk (you might need a bit more if its to dry)

I mix with a fork, then do the rest with my hands till it forms a ball. If it seems to crumbly just add a touch more milk to the crust till its nice and smooth and a little oily.

Now you can press the dough towards the edges of the pie plate, till it covers it all. Its ready to put whatever filling you would like in!

I've just made some small pies with the recipe. I had a bit of dough left over so I pressed it into a round shape and put them on the little pies. I didn't have enough so I made a crumble crust with butter, sugar, flour and a bit of cinnamon all mixed up and sprinkled on top

Pacific NorthWest Salmon Burgers!

2011-10-07T17:14:00.000-07:00

1 lb salmon, broken up very small, you can use leftover or cook a couple steaks up to use.
1/2 c. black beans, drained, rinsed and mashed up
1 small clove garlic, finely chopped
2 T. white wine]
1/4 t. cayenne pepper or flakes
2 t. ponzu sauce
2 T. extra virgin olive oil or the oil you have
2 T. finely chopped giner or 1 t. ginger pd
3/4 c. vidalia onions or what you have or 1/4 c. dehydrated onions
zest of 1 lemon
freshly gd. pepper
pinch of salt

Mix all ingredients together in a large bowl. Form patties by hand. About 3/4 inch thick.

Over midium heat, heat olive oil. Cook patties 5 minutes on each side or until golden.
Serve with a whole wheat bun, brown rice and a side of salad.

2011-10-04T21:03:00.000-07:00

EggplantSandwich
This is so good!! Gotta try it, also you can bread the eggplant with crumbs and egg then fry or bake!!

1 whole eggplant
1 teaspoon olive oil, plus more for brushing
Salt and pepper
1 baguette
1 bunch cilantro leaves
2 red bell peppers
2 green bell peppers
2 tomatoes
1 red onion
1/4 cup feta cheese
1/4 cup goat cheese
2 tablespoons fresh chopped oregano leaves

Instructions
Preheat the oven to 375 degrees F.

Slice the eggplant into 15 pieces, brushwith olive oil, place on cookie sheet, and sprinkle with
salt. Bake for 25 minutes and let cool.

Cut the baguette into 1/3's and slice in 1/2 forsandwiches. Slice green and red peppers, discarding
stems and seeds. Slice the tomatoes and red onion and setaside. Mix goat and feta cheese together,
set aside. In separate bowls place oregano, salt, pepperand olive oil.

Spread goat and feta cheese mix on one side of baguetteand brush other side lightly with olive oil.
Spread 5 pieces of eggplant on baguette, generous amountsof red and green peppers, tomatoes, red
onion, and cilantro. Lastly, sprinkle with oregano, salt,and pepper.

Grilled Steak and Potato Kebabs!!

2011-07-19T08:42:00.000-07:00

Grilled Steak and Potato Kebabs!
servings 4

For the chimichurri, puree:
2 c. fresh mint leaves
1 c. fresh parsley leaves
1/2 c. extra virgin olive oil(or whatever oil you have on hand)
2-3 cloves garlic
2 T. each of red wine vinegar and fresh lemon juice( can use bottled also)
1 1/2 t. gd. sumac or minced lemon zest
1-2 shallots
1 t. red pepper flakes

salt and black pepper to taste

For the kebabs, Toss:

6-8 red or yellow new potaatoes, ends removed , cut into 24 (1/2 in thick) slices
4 T. olive oil, divided(or whatever oil you have)

1 1/4 lb. beef tenderlion or top sirlon, cut into 2 inch chunks

Preheat grill for two zone grilling, heating one side to medium and the other to medium-high. Brush grill grate with oil(I just cooked the potatoes first then the meat)

For the chimichurri, puree all ingredients in a food processor, and season with salt and black pepper; set aside.

For the kebabs,toss potatoes with 2 T. oil; thread six potatoes onto each of four skewers so potatoes lay flat. Toss beef with 2 T. oil. Evenly divide and thread beef onto each of four skewers. Season kebabs with salt and black pepper. Grill potatoes, covered, over medium heat until brown and soft, about 7 minutes per side.
Add beef kebabs to grill; cook, covered over medium high heat, to desired doneness(about 3 minutes per side for medium rare). Rest kebabs 5 minutes. While resting, brush kebabs with chimichurri. Serve remaining chimichurri on the side.

*Serve on a nice green salad with some type of lettuce, tomato and red onions sliced thinly. Dressed with an Italian dressing or Vinaigrette.

Smokin!!!!

2011-07-02T09:16:00.000-07:00

My husband Mike decided it was time to smoke a bunch of meat in our big smoker! He has so far, since we moved here, done it once a year. He chose brisket, pork butt, tri tip and chicken. The night be fore we put a rub on all the meat and wrapped it up nice and tight to soak in. Then we put it all in the frig.

My Dry Rub

For the Rub:
1/2 teaspoon cayenne pepper
2 teaspoon ground cumin
4 teaspoon smoky paprika
2 teaspoon dry oregano
2 teaspoon sugar
2 teaspoon salt
25 grinds fresh black pepper
6 tablespoons vegetable oil

Preheat over to 300 degrees F.
Mix the rub ingredients together well in a small bowl.

Remove the membrane from the bone side of the ribs, then rub the vegetable oil onto the ribs. Pour
the rub over the ribs and work the rub fully and evenly into the ribs. Spread the ribs out evenly on
a foil-lined baking sheet.

Bake until tender and juicy on the inside and crispy on the outside, about 2 to 2 1/2 hours. These are also good with my BBQ sauce all over them!

*also use for chicken, fish, and any kind of beef!

Next morning which was Saturday we unwrapped it all and lined it up in the smoker.
Put water in the water pan, big alder chips in the chip pan, lit it and let it smoke. About every hour I put some new chips in the chip pan, keeping the temp to 230 degrees for about 8 hours.

After that we took out all the meat double wrapped it in foil, put it all back in the smoker without the chips and let it cook at 230 degree for about 4 hours, till everything was done.

ohhhh it was so good!! I made up a bunch of BBQ sauce and we had a nice BBQ dinner. The rest of the smoked meat I put up in a vacuum sealer for lunches.

My BBQ Sauce!

2 c. ketchup
1/3 c. Worcestershire Sauce
2 1/2 T. liquid smoke
1/2 t. tabasco sauce
1/4 stick of butter
1/2 c. white vinegar
2 T. mustard
1/3 c. finely minced yellow onion
1 cup Brown Sugar(enough for your taste)
3 T. white sugar
2 t. salt

Makes about 4 cups of sauce.

Mix all the ingred. in a pot. Mix well.
Simmer over very low heat for about 15-minutes, stirring occasionally.

I just store it in the frig. since i use it up so fast.
You can also put everything in the food processor and then in the pot to simmer. You can also can it!

Grilled Potatoes and Zucchini

2011-06-16T20:52:00.000-07:00

We went over to our second daughter and her husbands home for a bbq and they grilled some great potatoes and zucchini. Here's the recipe!

Grilled Potatoes

potatoes cut in a bit bigger than usual wedges
Kabsa Masala seasoning or whatever seasoning you want
olive oil
onion pd.
parsley
cumin
Cut the potatoes in the wedges and toss with the olive oil and seasonings, salt and pepper.
Grill till they are done.

When done set in a pan wrapped with foil in a warm oven.

Zucchini Wedges

zucchini-cut in long wedges(big enough so they won't fall through grill)
olive oil
salt and pepper
onion pd.
cumin
Cut up zucchini in the wedges
Cover with olive oil, salt, pepper, cumin and onion pd
Grill on the bbq till done.
Try to grill them when most everything is done since they won't take as long as the potatoes.
Enjoy!!!!

Oven Roasted Green Beans

2011-05-21T10:01:00.000-07:00

Oven Roasted Green Beans
I think I got this from cooks illistrated! They are so good! Forgot to take a picture. Next time I will!

Pre-heat your oven to 450°F
1 pound green beans, snap those ends right off
1 tablespoon olive oil
Table salt and ground black pepper

Adjust the oven rack to the middle position. Line baking sheet with aluminum foil. Spread beans on baking sheet. Drizzle with oil and use hands to toss green beans to coat the evenly with the oil. Sprinkle with 1/2 teaspoon salt, toss to coat. Distribute in one even layer. Roast 10 minutes.

Remove baking sheet and mix up beans. Put back in oven and continue baking 10-12 minutes until the beans are dark golden brown in spots and have started to shrivel.

Adjust seasonings with salt and pepper.

Per Cooks Illustrated: Wrinkles aren't always a sign of overzealous cooking. For roasted green beans shriveled exteriors indicate a successful transformation from bland and stringy to tender and flavorful.

Triple Orange Angel Food Cake

2011-04-15T07:34:00.000-07:00

Triple Orange Angel Food Cake

*This is so good, nice and orangey tasting!

12 servings

1 (15-ounce) can mandarin oranges

1 (16-ounce) box angel food cake mix

1 teaspoon orange extract

1 tablespoon orange zest

1 (8-ounce) container whipped topping or make your own with heavy cream

Preheat the oven to 350 degrees F. Move a rack to the bottom position.

Drain the mandarin oranges and reserve the liquid. Measure the reserved liquid and add enough water to equal 1 1/4 cups. Measure out 1 cup mandarin oranges, reserving the remaining oranges for garnish.

In a large mixing bowl, combine angel food cake mix, mandarin water, orange extract and orange zest. With an electric mixer, beat on low speed for 30 seconds. Scrape down sides of bowl and beat on medium for 1 minute. Pour into angel food tube pan or 13x9 glass baking dish. Carefully place 1 cup of orange segments around top of cake batter. Bake for 35 to 45 minutes, or until top of cake is cracked, dark golden brown, and not sticky.

Remove cake from oven and invert onto glass bottle to cool.

Frost cake with whipped topping and garnish with reserved orange segments.

You don't need to use whipped topping, you can drizzle a bit of pd. sugar, milk and vanilla mixed together over the top also.

** be sure to check out 'Sweet As Sugar Cookies' http://sweet-as-sugar-cookies.blogspot.com/2011/06/sweets-for-saturday-21.html

Louisana Wing Hot Sauce!

2011-03-30T18:49:00.000-07:00

Hot Wings from Louisana Wing Sauce

Needed:
3 lbs. chicken wings, tips clicked, and cut in half at joint, don't use tips in recipe, just set aside
1/3-1/2 c. Louisana Orignal Wing Sauce
3 T. melted butter- to help cool it off if needed!
Montreal seasoning or garlic, pepper and salt mix

1. Pat the wings dry and season with Montreal Seasoning or a garlic, pepper and salt mix.
2. You can either bake, fry, or grill the wings.
3. Mix the wing sauce with melted butter if you want it not so hot.
4. When wings are done cooking toss them in the sauce! Enjoy!

The four pictures above are how to prepare the wings for cooking.

So now you have a pile of wings ready to bake, grill or fry!

Coat them with some montreal seasoning or a garlic pd, salt and pepper mix.

Put in the oven at 350 degrees for about 35 minutes.

Next just put them in the sauce and mix up. Now you can give them a bit of extra flavor by grilling them for about 3 minutes on each side!

The tips that I cut off above I put in a plastic bag for and use it for making chicken stock when I get a full bag.

2011-03-15T14:10:00.000-07:00

Ham and Bean Soup

3 cups great northern beans

3 quarts water

1 - 3 to 4 lb. meaty ham end or several ham hocks , leftover ham from dinner!

1 large onion - chopped

1c. carrots

1 cup finely chopped celery

2 to 3 medium potatoes - peeled & diced

1 1/2 tsp. salt

1/2 tsp. pepper

Rinse the beans. Combine beans and water in a large pot. Bring to a boil, reduce heat and simmer for 4 to 5 minutes. Remove from the heat. Cover and let stand 2 hours. Drain, then rinse beans. Add 3 quarts fresh water, ham & remaining ingredients. Bring to a boil; reduce heat; Cover and simmer for 3 to 4 hours or until beans are tender. Remove ham from bone; discard all boneand excess fat Chop ham and return to pot. Cook an additional 1/2 hour before serving.

Using canned or jarred great white beans or navy or small white beans:

Bring enough water to cover ham bone to a boil,

Add bay leaf

Turn down after starts to boil and simmer for about 4 hours

Cut up onions and celery, fry till a bit soft
Add to the pot after its been cooked for the 4 hours

Also add potatoes, carrots, salt, pepper

Bring to a boil again, and boil for about 7-10 min. till carrots are soft

When almost time to eat, about an hour before or so, add the beans, from jar or can. Bring to a boil again, turn down and simmer for about 30 min.

Take out bay leaf and eat!

Great served with nice fresh rolls or Italian bread!

Be sure to click here http://www.blessedwithgrace.net/category/tempt-my-tummy-tuesday/
for some fantastic recipes and fun

Almost-Famous Molten Chocolate Cake

2011-03-01T20:19:00.000-08:00

Almost-Famous Molten Chocolate Cake

Recipe courtesy Food Network Magazine
my husband loves this! and its not hard to make!
4 servings.

For the Cakes:

•6 tablespoons unsalted butter (2 tablespoons melted, 4 tablespoons at room temperature)
•1/2 cup natural (not Dutch-process) cocoa powder, plus more for dusting
•1 1/3 cups all-purpose flour
•1 teaspoon baking soda
•1/2 teaspoon baking powder
•1/2 teaspoon salt
•3 tablespoons milk
•1/4 cup vegetable oil
•1 1/3 cups sugar
•1 1/2 teaspoons vanilla extract
•2 large eggs, at room temperature

For the Fillings and Toppings:

•8 ounces bittersweet chocolate, finely chopped
•1/2 cup heavy cream
•4 tablespoons unsalted butter
•1 tablespoon light corn syrup
•Caramel sauce, for drizzling
•1 pint vanilla ice cream
Preheat the oven to 350 degrees F. Make the cakes: Brush four 1 1/4-cup brioche molds (or use 10-ounce ramekins or jumbo muffin cups) with the 2 tablespoons melted butter. Dust the molds with cocoa powder and tap out the excess.
Whisk the flour, baking soda, baking powder and salt in a small bowl. Bring the milk and 3/4 cup water to a simmer in a saucepan over medium heat; set aside.
Combine the vegetable oil, 4 tablespoons room-temperature butter and the sugar in a stand mixer and beat with the paddle attachment on medium-high speed until fluffy, about 4 minutes, scraping down the bowl and beater as needed. Add 1/2 cup cocoa powder and the vanilla; beat 1 minute on medium speed. Scrape down the bowl. Add 1 egg and beat 1 minute on medium-low speed, then add the remaining egg and beat 1 more minute.
With the mixer on low speed, gradually beat in the flour mixture, then the hot milk mixture. Finish mixing the batter with a rubber spatula until combined. Divide the batter evenly among the molds, filling each slightly more than three-quarters of the way.

Transfer the molds to a baking sheet and bake until the tops of the cakes are domed and the centers are just barely set, 25 to 30 minutes. Transfer the baking sheet to a rack; let the cakes cool until they pull away from the molds, about 30 minutes.

How To Assemble the Cake:

Make the Filling: Microwave the chocolate, cream, butter and corn syrup in a microwave-safe bowl in 30-second intervals, stirring each time, until the chocolate starts to melt, 1 minute, 30 seconds. Let sit 3 minutes, then whisk until smooth. Reheat before using, if necessary.
Use the tip of a paring knife to gently loosen the cakes from the molds, then invert the cakes onto a cutting board.

Use the knife to cut a 1 1/2-inch circle on the top of each cake, cutting almost to the bottom.

Hollow out the cake with a spoon; save the scraps. Wrap the cakes with plastic wrap and microwave until steaming, 1 minute.

Drizzle plates with caramel, then unwrap the cakes and place on top. Pour about 3 tablespoons filling into each cake.
Plug the hole with a cake scrap. Save or discard any remaining scraps.
Top each cake with a scoop of ice cream. Spoon more chocolate sauce on top, spreading it thin so it hardens into a shell.

My Grandma Ann's Fudge!

2011-02-23T15:39:00.000-08:00

My Grandma Ann's Fudge

be sure to grease a pie plate with butter before you start, set aside

2 c. sugar
3/4 c. milk or canned milk
1/2 c. pd. cocoa

mix all together in pan

cook on med.

to test if its done take a bit out and drop in water , rub it with your finger and if it rolls into a ball its done! or use a thermomiter cook till 234 degrees.

when done take off heat and add:

2 T. butter or marg.
and 1 t. vanilla
about 1 c. small marshmellows or marshmellow cream(optional)
1/2 c. nuts(optional)
mix till its dull looking or getting thicker
pour into pie plate. can put in frig or leave on counter to cool.

Yukon Mike's 'No Knead Bread'

2011-02-19T13:51:00.000-08:00

Yukon Mike’s, No-Knead Bread
No Knead Bread is the easiest, best tasting, moist and chewy white bread recipe you can make. The is no need for a kitchen mixer, just a bowl and spatula, throw in all the ingredients, mix for a minute, cover, let rise for 6-8 hours, dump out onto the counter, deflate the dough (punch down), shape to fit the bread baking pan, place it in the pan, let it rise again and bake.
My recipe differs from the original because I add sugar and use less water and slightly more yeast to speed the rise time. It now takes 8-10 hours start to finish instead of 20 hours.

3 cups all-purpose flour
1½ cups water room temperature
1/3 cup sugar
1¼ teaspoons salt
½ teaspoon instant yeast

In a large bowl combine all the flour, yeast, salt and water about 2-3 minutes. Do not try to knead, just blend until the flour is uniformly moist. The dough will be very goopy and tacky.Cover the bowl with a cloth towel and let rise 8 hours. Dough is ready when the surface is showing small gas bubbles and it’s at least doubled in size.Lightly flour a work surface and dump the dough out of the bowl and onto the work surface.Use enough flour to keep the dough from sticking to work surface or to your hands, gently and quickly deflate the dough and shape to fit into the bread baking pan. Do not overwork or knead the dough at this stage, it is not necessary.Place the dough in a standard, greased bread pan and let rise 1-2 more hours, or until the dough will be about double in size again or has risen about one inch over the top of the pan.Bake at 375 degrees for 29-30 minutes or until the internal bread temperature of 190-200 degrees.Cool on a wire rack.
How come you don’t have to knead “No Knead” bread?

Well let’s look at the reason you need to knead bread?You knead bread dough to produce gluten or actually align the gluten protein structure.I’ll try to explain; imagine the gluten protein as a one inch long piece of thread and there are millions of them in your dough. Now imagine these millions of threads are wadded up into a ball and facing in all directions. Kneading breaks up this ball and aligns them side by side so they will now trap the yeast gasses and allow the bread to rise.So how does No Knead work?It is the extraordinary amount of water in this recipe and the process call “Autolyse”. Autolyse technically refers to the breaking up of cell proteins through enzymatic action. Because of the extra water, the dough is sloppy or not firm and it’s this looseness that allows the Autolyse process that loosens up the wadded up ball of gluten and allows it to realign itself into the structure needed to hold yeast gasses. This is a very slow process hence the long hours of rise time.
http://livingprepared.blogspot.com/2009/05/yukon-mikes-no-knead-bread.html

My Pizza Crust!

2011-02-18T11:07:00.000-08:00

My Pizza Crust!

Mix together:
2 T yeast
3 cups warm water
1/4 c. olive oil (i use whatever oil i have)
1 T honey ( or sugar)
1 t. kosher salt (or any salt you have)

Let rest for about 5 min.

Next:
Add all the 6 cups flours( can use any flours you'd like)

I knead for about 5 min.
Let the dough rest for about 10 min.
Divide into about 3 pizzas, roll out (i use 15 in. pizza pans or stone or cookie sheets)
(I put cornmeal on bottom of pans or stone)
I pre-bake for around 7 min at 425, take out and
top pizzas with what you want!
Bake for about 15 min.

Notes:

Sometimes I add herbs or olives to the dough or parm cheese, yuummm.
Also can freeze dough you have left. either pre baked or just the dough.
I wrap in wax paper and store in zip loc type bags. Defrost completely when ready to use
Can also use for calazones!

Old Time Penuche

2011-02-15T20:09:00.000-08:00

Old Time Penuche
by my grandma
*pictures to come!

4 ½ c. brown sugar
½ c. margarine
1 t. vanilla
1c. canned milk
¼ t. salt

1. In a large pan ix sugar and butter, canned milk, and salt.
2. Cook over medium fire stirring until sugar is melted.
3. Cook until 238 degrees.
4. Remove from heat.
5. Let stand until lukewarm.
6. Add vanilla and beat until thick and looses its gloss.
Hints: after number 2 only stir when necessary.
Can also add a bit marshmallows or marshmallow cream.
I’ve read that corn syrup will make it creamier, but then you wont have the brown sugar/molasses taste. I’ve never tried it w/ corn syrup.
My grandmother gave this recipe to me when I was younger and I’ve used it for years.

Making Doughnuts one night!

2011-02-12T08:10:00.000-08:00

Here's a recipe I made last night after dinner in the Bread Machine! Its doughnuts! It was very easy thanks to the bread machine! Very quick also after the dough was ready. Mike couldn't wait for them to rise so I fried them before I rose them and it worked fine.

Bread Machine Doughnuts

3/4 cup milk or water
2 large eggs
4 tablespoons melted butter
1 teaspoon salt
1/3 cup sugar
3 1/4 cups all-purpose flour or any other flour
4 teaspoons yeast
vegetable oil (for frying)

1. Place ingredients in bread machine according to manufacturer and set to dough setting.
2. When cycle is done, remove dough, punch down and let rest 10 minutes.
3. On lightly floured surface, roll out dough to 1/2-inch thick.

4. Cut with floured doughnut cutter.
5. Place on lightly greased baking sheet and let rise about 1 hour or until very light.(this i didn't do and they turned out good)
6. Fry in preheated 375*F (190*C) oil, a few at a time, about 1 minute, each side.

7. Drain on paper towel.
8. Glaze or dust with powdered sugar, as desired.
9. Makes about 24 doughnuts.

and here's the glaze I made for the doughnuts

Chocolate Glaze

In a saucepan melt
3 oz. of unsweetened chocolate(i used 9 T. of pd cocoa w/ almost 1/4 c. water, Add a T. at a time , mix till its smooth)

Next add:
4 T. butter over the low heat( keep mixing it gets kinda lumpy but it works, just keep mixing! remember you don't want a lot of liquid cuz you'll be making a lot of frosting if there is to much liquid.)

Remove from heat. Stir in
3 c. of powdered sugar or you might need a bit more
1 1/2 t. vanilla.
Mix till smooth and silky
If the frosting gets to thick just a a bit of water at a time mixing.

When done just dip the doughnuts and twist, set them on a plate to dry.

They were very quick to make(except for the bread machine time!)
You can add sprinkles right after you dip them.
Now if you use the choc. squares like it originally says you wont need to add this much water.
Be sure to visit this fantastic blog

http://momssundaycafe.blogspot.com/

for some great recipes and garden posts!

My Grilled Pizza!!

2011-02-03T07:34:00.000-08:00

My Grilled Pizza!
a fun recipe to make!!I make it on our outside gas grill in the winter time!

4 c. flour or a mixture of different ones
2 T. minced garlic
2 T. minced fresh parsley
2 t. minced fresh thyme
1/2 t. onion powder
2 teaspoon kosher salt or reg. salt
2 t. freshly ground black pepper
1/2 c. water (about)
1 or 2 cup nice spiced up tomato sauce
3 or 4 cups shredded cheese of choice, divided
your choice of toppings!!

In a mixer or by hand blend the flour, garlic, parsley, thyme, onion pd. ,salt, and pepper. Add the water and mix well on a low speed until a dough-like mixture is formed. (The water amount may need to be adjusted so the dough is moist but not wet.) When the dough is ready wrap the dough in plastic wrap or bag and place in the refrigerator for about 30 minutes.

Preheat the oven to 400 degrees F.

Split the dough in fourths or smaller and roll out on a floured surface to about 1/8-inch thickness. Set on to a baking sheet and place in the oven for 10 minutes. Take out of the oven and evenly spread your tomato sauce and part the cheese. Add the rest of the toppings. Bake for a second time until the cheese is melted, 8 to10 minutes. Repeat with the other dough ball.

Or you can grill it! Heat grill up to about 450 degrees

Roll out all of them if possible and put on baking sheets. Place one pizza crust on a clean, oiled and preheated grill. Grill pizza crusts for about 1 minute on until the bottom is brown. With tongs, gently flip it over and grill for an additional 30 seconds.

Remove from grill (or place all ingred. right on grilled pizza and grill for about 2-3 min. watching so it doesn't burn! Its ok if the edges are a little crunchy it adds to the flavor.) and repeat with remaining pizzas. Let cool. Top with your favorite pizza toppings and return to a preheated grill for about 2-3 minutes. Watch carefully to avoid burning. It's best to grill one pizza at a time.
This recipe will make from 4 to 7 rounds, depending on how big you want the crusts!

Blueberry Cobbler Baked in Jars

2011-01-14T11:00:00.000-08:00

Blueberry Cobbler Baked in a Jar
this was fun to make, great when you have company and kids love it! Oh yes and its easy to make! I don't make anything thats hard!
http://www.notmartha.org/tomake/piesbakedintinyjars/

Filling

• 1/3 cup (3.5 ounces) sugar
• 1 tablespoon cornstarch
• pinch ground cinnamon
• pink salt
• 6 cups (30 ounces) fresh blueberries, or 36 ounces frozen blueberries or you can use blackberries
• 1 1/2 teaspoons lemon zest
• 1 tablespoon lemon juice
Biscuit Topping

• 1 cup (5 ounces) all-purpose flour (I used my BFF Sheperd's Grain)
• 2 tablespoons stone-ground cornmeal
• 1/4 cup (1 3/4 ounces) sugar
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt

• 4 tablespoons (1/2 stick) butter, melted
• 1/3 cup buttermilk
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon ground cinnamon (for sprinkling)
• 2 teaspoons sugar (for sprinkling)

I highly suggest weighing or measuring out your frozen blueberries before letting them defrost as it's far, far messier to do this when they are defrosted and have let off a bunch of juice that will stain your fingers, your counter top and everything else.

1. Pre-heat oven to 375 degrees.
2. For the filling:

Stir the sugar, cornstarch, cinnamon, and salt together in a large owl. Add the berries and mix gently with a rubber spatula until evenly coated; add the lemon zest and juice and mix to combine. Divide evenly between 12 half-pint jars. Place jars on a rimmed cookie sheet (lined with foil, if you dislike washing oversized dishes the way I do). Bake until the filling is hot and bubbling, about 25 minutes, 30 if you've used frozen berries.

3. For the biscuit topping:

Whisk the flour, cornmeal, 1/4 cup sugar, baking powder, baking soda, and salt in a large bowl to combine. Whisk the melted butter, buttermilk, and [/b]vanilla together in a small bowl. Mix the 2 teaspoons sugar and cinnamon in a small bowl and set aside. One minute before the berries come out of the oven, add the wet ingredients to the dry ingredients; stir with a rubber spatual until just combined and no dry pockets remain.

4. To assemble and bake the cobbler: remove the berries from the oven; increase the oven temperature to 425 degrees.
Divide each batch of dough into eight equal pieces and place each one in a jar on top of of the hot blueberries. (Heating the berries like this first helps the dough cook from both above and below.)

Sprinkle each mound of dough with the cinnamon sugar. Bake until the filling is bubbling and the biscuits are golden brown on top and cooked through, 15 minutes, maybe 20 if you're using frozen blueberries. Cool on a wire rack 20 minutes before serving or if you're planning on taking them somewhere cool until just sort of warm before placing the lids on.

Cinnamon Rolls! (made various ways!) Easy!!

2011-01-07T13:49:00.000-08:00

Cinnamon Rolls

wish i could remember the site I found this on but i can't, will keep looking, its a great recipe! does very good in the freezer.

3/8 cup milk (heated approximately 1 minute in microwave) (1/2 cup minus 2 T.)
3/8 cup warm water (110 degrees F.)
4 tablespoons butter, room temperature
1 egg, room temperature
1 teaspoon salt
1/3 cup granulated sugar
3 cups bread flour or unbleached all-purpose flour
3 tablespoons dough relaxer (optional)*
3 teaspoons instant active dry yeast
* The Vital Wheat Gluten helps the sweet bread dough rise better, be more elastic, and easier to roll out

Bread Machine Recipe:

Add all the ingredients, except the Cinnamon Filling and the Butter Frosting, in the bread pan of bread machine. Process according to manufacturer's instructions for a dough setting. NOTE: During the dough setting in the bread machine, there is a rise cycle that will rise the dough. When the bread machine has completed the dough cycle, remove dough from pan and turn out onto a lightly oiled surface. (I use a nonstick cooking spray). Form dough into an oval, cover with a plastic wrap and let rest for 10 minutes.

NOTE: Check the dough (don't be afraid to open the lid). It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time). If you can't judge your dough by looking, stick your finger in and feel the dough. It should be slightly tacky to the touch.

Standup Mixer Recipe:
In a large bowl or in the bowl of a 5-quart stand mixer, combine all the ingredients in the order given except the Cinnamon Filling and the Butter Frosting. Using a dough hook, mix everything together until a soft dough forms.
Turn the dough out onto a lightly-oiled surface (I use a nonstick cooking spray), and knead until elastic, approximately 10 minutes. Cover the bowl with plastic wrap and let rise until double in size.

Food Processor Method:
Put dry mixture in processing bowl with steel blade. While motor is running, add liquid ingredients, butter, and egg. Process until mixed. Continue processing, adding remaining flour until dough forms a soft ball.
Turn the dough out onto a lightly-oiled surface (I use a nonstick cooking spray), and knead until elastic, approximately 10 minutes. Cover the bowl with plastic wrap and let rise until double in size.

Butter a 9 x 13 x 2-inch baking pan; set aside.
After dough has risen, roll and stretch the dough into approximately a 15 x 24-inch rectangle.

FILLING RECIPE:
1 tablespoon butter, melted or softened
2 tablespoons granulated sugar
2 tablespoons firmly-packed brown sugar
1 tablespoon ground cinnamon
1/2 cup raisins, optional
Brush the softened butter over the top of the dough with a rubber spatula or a pastry brush. Sprinkle Cinnamon Filling over the butter on the prepared dough. Starting with long edge, roll up dough; pinch seams to seal. NOTE: Rolling the log too tightly will result in cinnamon rolls whose centers pop up above the rest of them as they bake.

With a knife, lightly mark roll into 1 1/2-inch section. Slide a 12-inch piece of dental floss or heavy thread underneath. By bringing the ends of the floss up and criss-crossing them at the top of each mark, you can cut through the roll by pulling the strings in opposite directions. Place cut side up in prepared pan, flattening them slightly.

NOTE: At this point, the cinnamon rolls can be covered with plastic wrap and refrigerated overnight (I've actually made them two days in advance) or frozen for 1 month. Before baking, allow rolls to thaw completely and rise in a warm place if frozen. I have found that I have to take the unbaked frozen cinnamon rolls out of the freezer 10 to 12 hours before planning to bake. I just put the frozen cinnamon rolls (container and rolls) on my counter (not in the refrigerator) overnight for 10 to 12 hours.

If refrigerated, they can be either baked upon removing from the refrigerator or let come to a room temperature (I've done both ways). They do a slow rise overnight and it is not necessary to let them come to room temperature before baking.
Preheat oven to 350 degrees F. Cover and let rise in a warm place for 30 to 45 minutes or until doubled in size. Bake 25 to 30 minutes or until golden brown. Remove from oven and cool on a wire rack for 10 minutes. Spread frosting over the cinnamon rolls while still warm. Serve warm.

FROSTING RECIPE:
2 cups powdered (confectoners) sugar
2 teaspoons pure vanilla extract
4 tablespoons hot water or milk or canned milk or cream!
In a medium bowl, combine powdered sugar and vanilla extract. Add hot water gradually, stirring just enough to give it a thick spreading consistency.
Yields 12 cinnamon rolls.

Pita Bread-Bread Machine

2010-12-29T15:07:00.000-08:00

Basic Pita Bread

1 pound loaf:

3/4 cup milk
1tbsp olive oil
2 cups bread flour
1 tsp sugar
1/2 tsp salt
1 tsp active dry yeast or bread machine yeast

1. Add ingredients to the bread pan according to the manufacturer's instructions. Select the Dough cycle and start.

2. After the cycle is complete, remove the dough from the machine and cover with a large bowl. Let it rest for about 10 minutes.

3. Divide the dough into seven equal portions and shape each into a smooth ball. Place the balls on a lightly floured work surface and use a rolling-pin to roll each ball into a 6 inch circle. Cover the circles and let them rise for about 30 minutes or until they puff slightly.

4. Place 2 to three dough circles on a lightly greased baking sheet. Bake in an oven at 450 degrees for about 3 minutes, turn the dough once, then bake for an additional 3 or 4 minutes, or until the bread is puffed and the tops are beginning to brown.

5. Remove the pita rounds from the oven and let them cool on a rack, and repeat with the remaining dough circles. You should end up with 7 to 10 pita rounds.

Melting Moments!

2010-12-21T07:55:00.000-08:00

Melting Moments
We put these in our Cookie Tins

1 c. all purpose flour
¾ c. cornstarch
¼ t. salt
½ c. powdered sugar
1 c. unsalted butter, room temp
1 t. vanilla
Topping:
¾ c. powdered sugar

In a med. Sized bowl whisk together the flour, cornstatch and salt. Set aside.

In the bowl of your electric mixer, with the paddle attachment, cream the butter and sugar until light and fluffy about 2 min. Beat in the vanilla. Add the flour mixture and beat until incorporated. Do not ov3er mix. Scrape the dough into a bowl, cover and refrig. For at least one hour or until dough is firm.

Preheat oven to 375 degrees and place rack in ce4nter of oven. Line two baking sheets with parchment paper.

When dough is firm form into 1 inch balls and place on prepared baking sheet about 1 inch apart. Bake for about 10 min. or until the edges start to brown. Remove from oven, place on a wire rack, and let the cookies cool on the baking sheet for a few min.

These cookies store very well. Place in an airtight container between sheets of wax paper and they will keep a couple of weeks.
Makes about 3 dozen cookies

Magic Bars!

2010-12-21T07:51:00.000-08:00

Magic Bars
We put these in our cookie tins

½ cup butter
1 ½ cups graham cracker crumbs
1 (14oz.) can Eagle Brand sweetened condensed milk
1 (12oz.) pkg. Semi-sweet choco chips
1 cup coconut flakes
1 cups walnuts chopped finely

Preheat oven to 350F (use 13 X9 in metal or foil trays w/ parchment paper so that you can lift the bar out by the paper to cut). Melt butter in oven. Sprinkle crumbs evenly over butter. Press into an even layer covering the bottom of pan. Pour condensed milk evenly over crumbs. Top w/ ¾ cup of coconut, ¾ cup nuts & choco chips. Using the bottom of a glass, press the toppings into the condensed milk. Top with the remaining ¾ cup nuts & ¾ cup coconut. Press down one more time with bottom of glass. Bake 23-30 min. depending on oven. The bars should be lightly browned. Let cool completely before cutting. Store covered at room temp. or in the freezer.
To cut- cut the bar lengthwise down the middle. Cut each of the halves lengthwise down the middle. Cut off any rounded edges on the top and bottom of the strips. Using a ruler cut each strip into 1in. rectangles.

Lemon Bars!

2010-12-21T07:46:00.000-08:00

Lemon Bars

We also use these for our cookie tins! (scroll down on link to see containers)

Preheat oven to 350 degrees F (177 degrees C) and place the oven rack in the center of the oven. Butter, or spray with a non stick vegetable spray, an 8 x 8 inch (20 x 20 cm) pan.

2 cups flour
1 cup butter
1/2 cup powdered sugar
Mix thoroughly and press into 9x13 pan ungreased. Bake 20 minutes at 350 degrees.

Next:
Mix and beat 4 eggs, 2 cups sugar, 6 T. lemon juice and a dash of salt.
Fold in 1/4 cup flour, 1 t. baking powder.
Pour onto hot crust and bake for 25 minutes longer.
Cut squares and sprinkle with powdered sugar.

Haupia Pie

2010-11-16T12:40:00.000-08:00

Haupia pie

1 9-inch pie crust
1 can coconut milk
1 cup sugar
1 cup milk
1/2 cup cornstarch
1 cup water
7 oz. semi-sweet chocolate
1-1/2 cups heavy whipping cream
1/4 cup sugar
Shaved chocolate, for garnish

Directions:
Preheat oven to 350°F. Bake pie crust until golden
brown, about 15-20 minutes. In medium bowl, whisk
cornstarch and water. In medium saucepan, whisk
coconut milk, milk and sugar. Bring mixture to a
boil, stirring often. Reduce to simmer and whisk
in cornstarch mixture until thickened. Set aside. *
Microwave chocolate pieces for 1 minute or until
melted. Pour half the haupia into a bowl. Mix the
remaining haupia with the melted chocolate and pour
on bottom of pie crust. Layer white haupia on top.
Cool the pie in refrigerator for minimum of 1 hour.
In a mixer, whip heavy whipping cream with 1/4 cup
sugar until stiff peaks form. Garnish the pie with
whipped cream and shaved chocolate. Chill for 1 hour.

My Homemade Herbed Stuffing Mix

2010-11-16T09:03:00.000-08:00

Homemade Herbed Stuffing Mix
I use about 25-30 slices of bread(i save my ends and old bread and freeze till i make this)
2 t. onion pd.
2 1/2 t. Garlic (from garden)
4 T. Dried parsley flakes (dried from garden)
1 t. Ground sage (dried from the garden)
4 T. Instant minced onion (dehydrated from garden)
2/3 c. Vegetable oil
pepper

Heat the oven to 300. Cut the bread up into cubes.
Place the bread cubes in a single layer on two cookie sheets.
Toast this in the oven for about 45 minutes, stirring occasionally.
While the bread is toasting mix up the oil and the minced onion, onion pd., parsley, garlic, sage and pepper.
Take out the toasted bread cubes from oven. I put the cubes in a bowl, and pour the liquid mixture on cubes, toss lightly. Now put the seasoned bread cubes into a large airtight container. Be sure to label. Store in a cool, dry place. Use within 4 months. Makes about 10-12 c of Stuffing Mix.

heres the recipe:

1 1/2 t. instant chicken bouillon(you can use canned also, leave out the 3/4 c. water then.)
3/4 c. boiling water
1 cube butter or marg
4 lg. stalks celery, finely chopped(from the garden)
7 c. stuffing mix

Dissolve bouillon in boiling water. Melt butter in a frying pan. Saute celery until tender. In a large bowl, combine stuffing mix, bouillon water and celery. Toss lightly . I use for stuffing trukey or chicken! also can preheat oven to 350 degrees and put mix in lightly buttered casserole. Bake 30 min. I sometimes add broccoli, cranberries, mushrooms, etc use your imagination!!! experiment!
this is an inexpensive recipe! you can grow the herbs, vegetables and make the bread!

debbie

Family Style Green Beans!

2010-11-16T08:59:00.000-08:00

Family Style Green Beans
8 oz. fresh green beans or the pkg kind
2 slices bacon, cut up
1 med. Onion cut into thin wedges about 1 cup
1/2 c. sliced fresh mushrooms
1 1/2 c. chopped tomatoes or one can of 14.5 oz. diced tomatoes
1/4 t. salt if you do not use canned tomatoes only

Get bean ready and cook till tender'
Fry bacon till crisp, set aside
Cook onion in the fat and add mushrooms, and tomatoes
Cook till done, I add the green beans last
Heat all together till nice and hot
To serve put on plate and sprinkle bacon on top

Pumpkin Cranberry Bread

2010-11-16T08:42:00.000-08:00

Pumpkin Cranberry Bread
3 cups all-purpose flour
5 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups granulated sugar
2 c. of pumpkin
4 eggs
1 cup vegetable oil
1/2 cup orange juice
1 cup fresh or frozen cranberries

1 Preheat oven to 350 degrees F (175 degrees C). Grease
and flour two 9 x 5-inch loaf pans.
2 Combine flour, pumpkin pie spice, baking soda and salt
in large bowl. Combine sugar, pumpkin, eggs, vegetable
oil and orange juice in large mixer bowl; beat until just
blended. Add pumpkin mixture to flour mixture; stir just until
moistened. Fold in cranberries. Spoon batter into prepared loaf pans.
3 Bake for 60 to 65 minutes or until wooden pick inserted
in center comes out clean. Cool in pans on wire racks for
10 minutes; remove to wire racks to cool completely.

Extra Moist Zucchini Bread!

2010-11-16T08:36:00.000-08:00

Extra Moist Zucchini Bread
3 eggs, beaten
1 c. salad oil
2 c. sugar
2 t. vanilla
2 c. zucchini, grated
1-81/2 oz. can crushed pineapple, drained
2 c. flour
2 t. baking soda
1 t. salt
1/2 t. baking powder
1 t. cinnamon
1/4 t. nutmeg
1 c. walnuts (oppt.)
1 c. rasins ( oppt.)

yield: 2 loaves or a cake or muffins

Beat first 4 ingred. until thick and foamy. Stir in zucchini and pineapple. In a separate bowl, combine dry ingred. Add to zucchini mixture and stir. Then fold in nuts and raisins. Divide batter between 2 greased and floured 5x9 pans. Bake at 350 degrees for 1 hour.

Applesauce Bread

2010-11-16T08:31:00.000-08:00

Applesauce Bread

1 1/2 cups whole wheat flour
1/2 cup honey
1/2 t. baking powder
1/2 t. baking soda
1/4 t. sea salt
1 t. cinnamon
1/2 t. nutmeg
3/4 cup applesauce
2 eggs
1/4 cup butter, melted
Mix dry ingredients. Make a well in the center and add applesauce, eggs and butter. Stir well. Pour into a buttered bread pan or stone. Bake for 45-55 minutes at 350 degrees, or until a toothpick inserted in the middle of the loaf comes out clean.

Turkey Grilling!!!

2010-11-16T08:02:00.000-08:00

Grilling Technique for a turkey
http://www.reluctantgourmet.com/grilled_turkey.htm

16 lb.or less turkey
seasonings of your choice

Start out by preheating your grill to 350 degrees F.
now season your bird, using your favorite rub or some montreal seasoning, get it under the skin and all over the bird.

Timing the rotations -
there is a lot of flipping and flopping and turning that goes on with this technique so be prepared with some oven mitts or gloves or something so you don't burn your hands. The formula for determining when to rotate your turkey is thus:

Take the weight of the turkey and multiply it times 12 minutes per pound and divide by 3. Therefore a 12-pound turkey would calculate as follows: 12 lbs x 12 min./lb = 144 minutes divided by 3 = 48 minutes per rotation. well not really, but read on.

Now to start!
Stage One -
On the side of the grill that is not on, place the turkey on its side so the wings and thighs are facing down and the legs are pointing to the back of the grill. Allow cooking for 48 minutes but being sure to monitor the grill temperature so it doesn't get too hot or too cool.

Stage Two -
When this is done, flip the bird over so the other wings and thighs are facing down with the legs now pointing to the front of the grill. Allow this to cook for anther 48 minutes while you are either watching the game or preparing one of your many many side dishes.

Stage Three -
Flip the bird so it's on its back with the breast facing up and the legs facing the back of the grill. In this position you will cook the bird for half the amount of time or 24 minutes. I was so worried about keeping the grill at a constant 350 degrees F and it turned out it just worked itself out perfectly.

Stage Four -
Rotate the bird so its legs are facing the front of the oven and grill for approximately 24 more minutes. I say approximately because we want to start checking the bird with our instant thermometers and continue grilling until the breast meat reaches 165 degrees F.

To give the bird an incredible color, the recipe in Cuisine suggests you coat the bird with sugary glaze during Stage 4. But watch it carefully it will darken quickly.

Hints:
• When purchasing a whole turkey or turkey breast to be cooked on a grill, the structure is as important as the weight. Generally, a turkey that is broad and flat will fit better under the covered grill top than one that protrudes too high in the breast area. Remember there should be at least one-inch of space between the turkey and the lid.
• Turkeys weighing 16 pounds or less are the recommended size for safe grilling.
• Do not stuff the turkey.
• To reduce sticking, apply a thin coating of non-stick vegetable cooking oil to the unheated grill rack. Brush the outer surface of the turkey with a light-flavored cooking oil such as canola or lightly spray with a non-stick vegetable cooking oil.
• If uncertain about which temperature to use for searing, remember the leaner the poultry (cutlets), the higher the heat can be, or the fattier the poultry (thighs), the lower the heat should be.
• When using a sauce or glaze containing sugar, wait until the last 10-15 minutes to apply the sauce. The sugar will caramelize and burn the surface if applied too early.

All preheating and cooking should be done with the lid in the closed position. When preheating, turn the burners to high and close the lid. Preheating usually takes 10-15 minutes and the grill temperature should be about 500ºF. The temperature is then lowered for most grilling.

Puff Pastry Brie!!

2010-11-15T17:26:00.000-08:00

Puff Pastry-Wrapped Brie
Serves: 6
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1 (8 ounces) Brie cheese round
1 egg
1 tablespoon water

Heat the oven to 400°F. Unfold the pastry sheet on a lightly floured surface. Place the cheese in the center. Fold the pastry up over the cheese to cover. Trim the excess pastry and press to seal. Reserve the pastry scraps for decoration.

Beat the egg and water in a small bowl with a fork or whisk. Brush the seam of the pastry with the egg mixture. Place seam-side down onto a baking sheet. Decorate with the pastry scraps, if desired. Brush with the egg mixture.

Bake for 25 minutes or until the pastry is golden brown. Let stand for 20 minu

My Salsa

2010-11-15T16:41:00.000-08:00

My Salsa!!!

cut up any size you want!

tomatoes
red onions
clelanto

mix all together
add:
a bit of lemon juice
a bit of garlic pd
a bit of red dried peppers
a bit of kosher salt and grind some pepper!

if you dont have enough tomatoes add a can of diced tomatoes!
mix all up and set in frig for a couple hours so the flavors will blend together!
serve! with chips or bread or crackers or put it in your tacos, or chili or?

Clam Dip

2010-11-15T16:32:00.000-08:00

Clam Dip

4 oz. cream cheese
6.5 oz. minced clams in the can or fresh ones chopped up small
2 tsp. worcestershire sauce
a few drops of Tabasco pepper sauce
2 or 3 T. finely chopped parsley
bit of clam juice from the clams
bit of salt,pepper and garlic pd

Add minced clams to softened cream cheese. Add remaining ingredients and mix together; Refrigerate. Best served with Ritz crackers.

Lemon Cake

2010-11-10T10:06:00.000-08:00

Lemon Cake
Ina Garten

2 sticks unsalted butter, at room temperature
2 1/2 cups sugar
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup plus 3 1/2 tablespoons freshly squeezed lemon juice
3/4 cup buttermilk, at room temperature
1 teaspoon vanilla extract
2 cups confectioners’ sugar, sifted.

1. Heat oven to 350 degrees. Grease and flour two 8 1/2-by-4 1/4-by-2 1/2-inch loaf pans, and line the bottoms with parchment paper.
2. Cream butter and 2 cups sugar in the bowl of an electric mixer fitted with a paddle attachment for about 5 minutes, or until light and fluffy. Mixing at medium speed, add eggs, one at a time, and lemon zest.
3. Sift together flour, baking powder, baking soda and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, buttermilk and vanilla. Add flour and buttermilk mixtures alternately to butter and sugar mixture, beginning and ending with flour. Divide batter evenly between pans, smooth tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
4. Combine 1/2 cup sugar with 1/2 cup lemon juice in a small saucepan, and cook over low heat until sugar dissolves.
5. When cakes are done, let them cool 10 minutes. Invert them onto a rack set over a tray, and spoon lemon syrup over cakes. Let cakes cool completely.
6. For glaze, combine confectioners’ sugar and remaining 3 1/2 tablespoons lemon juice in a bowl, mixing with a whisk until smooth. Pour over top of cakes, and allow glaze to drizzle down the sides.
Yield: 2 cakes.

German Cabbage Soup!

2010-11-02T08:21:00.000-07:00

German Cabbage Soup
10 cups

Sauté in 2 T. butter:

1c. yellow onion, diced
½ t. caraway seeds

Add, Cover and cook:2 T. butter
8 c. green cabbage, cored and chopped

Deglaze with:½ c. dry sherry or chicken broth or red wine vinegar
¼ c. fresh lemon juice or use the bottled kind

Add, boil, and then simmer:51/2 c. vegetable broth or chicken broth
2 c. red potatoes, diced
¼ c. carrot, peeled, grated
½ t. black pepper
Salt to taste

For the Roux, combine:6 T. salted butter, melted
½ c. all- purpose flour

Whisk into roux, add to soup with:
2 c. skim milk, warmed or any kind of milk you have!

Combine, garnish soup with: (opt)½ c. sour cream
¼ c. prepared horseradish
1 T. chopped fresh chives
1/8 t. kosher salt
1/8 t. cayenne

*very good!! nice and filling

My Apple Crisp!

2010-10-26T07:25:00.000-07:00

Apple Crisp!

5 apples (about 2 lbs) peeled, cored, and thinly sliced
3 to 4 T. white sugar(depending on how sweet your apples are)
1 t. gd. cinnamon
1/2 t. kosher salt
1/2 c. light brown sugar
1/2 c. oatmeal(uncooked)
1/3 c. flour(your favorite kind)
4 T. cold unsalted butter, cut into small pieces
1. Heat your oven to 350°F . Lightly butter or spray an 8-by-8-inch baking dish.
2. Mix the apples, white sugar, cinnamon, and 1/4 t. of the salt in a bowl and toss to coat. Place apple mixture in the baking dish, now set aside.
3. Mix together brown sugar, oats, flour, and remaining 1/4 teaspoon salt in a bowl until evenly combined. using your hands, blend in butter pieces until small peas form and butter is mixed in. (kinda like pie dough)
4. Sprinkle the topping evenly over apples and bake until topping is crispy and apples are tender, about 50 minutes.
*this is also good with peaches!
*this can also be done in a dutch oven- what i do is double recipe and put about 12 briquettes on bottom and 18 on top, check it a couple times, should be done in about an hour!! tastes good over a camp fire!

Apple Pie Filling

2010-09-24T07:43:00.000-07:00

Apple Pie Filling
This is from 'Growing and Canning your own food'

6 qt. peeled, apples
5 c. apple juice or water
5 c. sugar or to your taste
1 T. cinnamon
2 1/2 c. water
1 1/2 c. clearjel( ordered online, health food stores or food coops)
3/4 c. lemon juice

blanch sliced apples in a large pot in a gallon of water for one min. after the water begins to boil. Drain and keep slices covered and hot
combine apple juice or water sugar, cinnamon, and water in a large saucepot and bring to a boil, stirring freq. Mix clearjel with lemon juice and add to pot of syrup. Boil 1 min. , stirring constantly. Dont let it get very thick. Add apples and ladle quickly into hot qt. jars to within 1/2 in. of the top. Wipe rim clean, place hot, previously-simmered lid on, and screw down ring firmly tight. Process qts. for 25 min. in a boiling water bath. the clearjel works better than cornstarch.

Apple Butter!!!

2010-09-24T07:29:00.000-07:00

Apple Butter

this is so good! and i didnt have to stand there and stir it all the time!

13 lbs. apples or so
water
3 c. sugar(or to taste)
2 t. cinnamon
1 t. cloves

Cut the apples in half. Toss in large stockpot and pour in a bit of water to nearly cover the bottom. Simmer slowly for 1 1/2 hours. Put pulp through a strainer or food mill and pour back into large roasting pan. Add sugar and spices. Put in oven and bake at 300 degrees, stirring sometimes, for several hours. When thick and theres no liquid left when you put a spoonful on a plate , ladle into hot jars, leaving 1/2 in. of head space. Wipe rim of jars clean; place hot, previously-simmered lid on jar, and screw down rings firmly . Process pints or quarts for 10 min. in a boiling water bath canner.

Chocolate Mousse Pie!

2010-06-09T12:11:00.000-07:00

Chocolate Mousse Pie

this pie is so good! one of our favorites! and easy to make!

1 pie
2 cups semisweet chocolate chips
1 quart, plus 3 tablespoons heavy cream
1 tablespoon chocolate creme liqueur (ive not used this)
1 teaspoon vanilla extract
3 cups powdered sugar
1 premade pie shell
Chocolate chips, for topping
Preheat oven to 350 degrees F.
Prick holes to bottom of pie shell. Bake in oven for 11 minutes or until golden brown. Let cool.
In a medium saucepan over medium-low heat, add chocolate chips, 3 tablespoons heavy cream and chocolate liqueur. Cook until smooth, about 1 minute. Add vanilla extract. Mix and let cool.
In a mixing bowl combine sugar and 1 quart heavy cream. Whip as if you were making whipped cream. Slowly fold the chocolate sauce into the cream.
Next pour the mousse mixture into the pie shells. Add chocolate chips to the top of the pies. Wrap the pie and freeze for a few hours or overnight.

My Blueberry Cobbler

2010-05-19T09:42:00.000-07:00

My Blueberry Cobbler
This was so good!!

2 1/2 cups fresh or frozen blueberries
1 teaspoon vanilla extract
1/2 lemon, juiced
1 cup white sugar, or to taste
1/2 teaspoon all-purpose flour or whole wheat flour
1 tablespoon butter, melted
1 3/4 cups all-purpose flour or whole wheat flour
4 teaspoons baking powder
6 tablespoons white sugar
5 tablespoons butter
1 cup milk
cinn/sugar mix for the top

Lightly grease an 8 inch square baking dish. Place the blueberries into the baking dish,
and mix with vanilla and lemon juice. Sprinkle with 1 cup of sugar and 1/2 teaspoon of flour,
then stir in the tablespoon of melted butter. Set aside.

In a medium bowl, stir together 1 3/4 cups of flour, baking powder,
and 6 tablespoons sugar. Rub in the 5 tablespoons butter using your
fingers, or cut in with a pastry blender until it is in small pieces.

Make a well in the center, and quickly stir in the milk. Mix just until
moistened. You should have a very thick batter, or very wet dough. You may
need to add a splash more milk. Cover, and let batter rest for 10 minutes.

Preheat the oven to 375 degrees F. Spoon the batter over the
blueberries, leaving only a few small holes for the berries to peek through.
Sprinkle the cinn/sugar mix over top.

Bake for 20 to 25 minutes in the preheated oven, or until the top is golden brown.

*serve with fresh-made whip cream!
*you can also use canned blueberries, dont use the first 6 ingred. if you do.

2010-05-05T16:49:00.001-07:00

GLAZED ORANGE SCONES

2 C. ALL PURPOSE FLOUR
2 t. BAKING POWDER
½ t. salt
1/3 c. sugar
½ c. butter
1/3 c. milk
2 T. plus ½ t. grated orange rind, divided
1/3 c. orange juice
1/3 c. sifted powdered sugar

Preheat oven to 375 degrees

Combine first 5 ingred. In a large bowl. Cut in butter with a pastry blender until mixture resembles coarse meal. Combine milk, 2 tablespoons orange rind, and 1/3 c. orange juice; add to flour mixture, stirring with a fork just until dry ingred. Are moistened.

Drop dough by spoonfuls into 8 mounds on a lightly greased large baking sheet, leaving 1 inch of space between scones. Bake for 8 to 10 min. or until golden. Transfer to a wire rack, and let cool.

Combine remaining ½ t. orange rind, remaining 2 tablespoons orange juice, and powdered sugar; drizzle over cooled scones Yield: 8 scones.

2010-05-04T12:43:00.000-07:00

BAKED Cheesey SPAGHETTI

1 lb. hamburger or elk or venison
salt
pepper
4 garlic cloves

2 -3 T. honey
Italian seasoning
canned spaghetti sauce or your own spaghetti sauce
1 lb. cooked spaghetti
Cheese, (shredded) colby or American or what you have

Cook spaghetti. Fry hamburger. Add all four seasonings. Fry until done. Drain grease. Add spaghetti sauce and stir.
Put some sauce and cheese in bottom of caserole dish, next add a bit of noodles, then sauce and cheese, continue on till your done and ending with sauce on top. or you could lay the noodles in the caserole and Pour sauce over spaghetti then sprinkle cheese on top to cover sauce. Or mix it all together and then put it in the caserole dish!" top with cheese!
Bake preheated oven 350 degrees until cheese is melted.

My RoastedChicken Salad!!

2010-04-05T17:05:00.000-07:00

Roasted Chicken Salad!!

Catch one of your chickens kill and dress it or buy one at the store
go out to your garden or yard and gather whatever herbs you have
wash the herbs off
dice them up small
add them to about 1/2 c. some kind of oil(cooking, not car!hahaha)
add some pepper and sea salt or whatever you have
after your chicken is washed up be sure to pat dry it off
now take the herbs/oil mix and rub it all over the bird, under the skin, inside the cavity
set it in your roasting pan
be sure to heat the oven(first step!) to about 350, cook 20 min. per pound.
take it out when juices run clear and nice and browned, and the parts come off easily.
let it cool or you'll burn your fingers! when cool start taking it apart, pulling the meat off the bones, in big chunks
set aside
either go out to the garden and pick your lettuce or buy some
tear it into salad form, adding any vegetables
lay the chicken on top and dress with your favorite salad dressing!
add some homemade croutons!
great tasting and easy dinner! serve with some french bread(homemade of course!)

My honey/Red wine Salad Dressing

2010-03-25T17:13:00.000-07:00

My honey/Red wine Salad Dressing

2 T. sesame oil(opt)
3/4 c. oil
3/4 c. red wine vinegar
4-5 T honey(add it to your taste) if this isn't sweet enough add some white sugar
1/4 c. balsamic vinegar
1/8 t. garlic
3 t. mustard(whatever kind you have, it brings the rest of ingred together!

mix oil together, add vinegar, honey garlic, and mustard, whip together till blended!
serve on fish, greens, salad,
fresh herbs can also be added along with dried!

How to Manage Mushrooms!!

2010-03-23T09:26:00.001-07:00

Mushrooms

My mushrooms use to get all slimy before i could use them all, so I did some thinkin!haha and this is what i do now and it works!

I put my mushrooms into a brown paper bag in my fridge.
This way they can dry out before they go slimy if i dont use them fast enough. I can reconstitute them in some hot water or just crumble and add
directly to my sauces, soups etc. When they dry out like this they will last a long time!

debbie

Simple Cherry Pie!

2010-03-23T09:18:00.000-07:00

Simple Cherry Pie
Serves about 8

this is sooo good! not sure where i got it from, but you can also use apples or peaches in place of the cherries.

4 c Cherries, well drained
1 t vanilla
1/4 c white sugar
2 T cornstarch
Half pkg frozen puff pastry, thawed
1 egg, lightly beaten

In large bowl, stir cherries with vanilla. In another bowl, stir sugar with cornstarch; stir into cherries until blended.

On lightly floured surface, roll puff pastry into thin 14-inch circle. (Edges will not be even.) Lift onto ungreased baking sheet. Spoon cherry mixture into centre; gently fold up edges of pastry to partially cover the filling, leaving centre uncovered. Brush pastry with egg. Bake on rack below centre of 400°F oven until pastry is golden and filling is bubbly, about 40 minutes. Let cool before cutting.
You can also drizzle a bit of pd sugar icing over the top or serve with whip cream.

Creamy Rice Caserole!

2010-03-13T16:30:00.000-08:00

Creamy Rice Caserole

1 lb. elk, turkey or beef hambruger
2 c. rice
*3 T. onion soup mix (recipe below)
4 c. water
1 15 oz. can cream of mushroom soup (you can make a cream sauce and add mushrooms)
*also can add broc., cheese, green beans

Fry up the hamburger and drain out the grease if there is any, i leave a little in for flavor. Add rice, onion soup mix, water and mushroom soup, then bring to a boil. Cover and simmer for about 20 minutes, till the rice is done.

Onion Soup Mix

4 t. beef bouillon
8 t. dried onion
1 t. onion pd.
1/4 t. pepper
1 t. parsley
mix all and store in labeled jar

EASY WHITE SAUCE

1 c. milk or Half and Half
2 T. butter, softened
2 T. all-purpose flour
1/4 t. salt
1/8 t. black pepper

Bring the milk to a simmer in a 2-quart saucepan or fry pan over medium heat. Meanwhile, in a small bowl, blend the butter and flour together with a spoon to form a smooth paste.
Using a wire whisk, vigorously beat the butter-flour mixture, 1 rounded teaspoonful at a time, into the hot milk. Cook, stirring constantly, over moderate heat for 2 to 3 minutes, or until the sauce is smooth and thick. Season with the salt and pepper. Makes 1 cup. You can also add mushrooms to this.

My Banana Bread!!

2010-03-12T10:19:00.000-08:00

Banana Nut Bread
We've used this banana bread recipe for years!!! its our favorite! One of those from grandma ones!

1/2 c. butter
1c. white or brown sugar
2 lg eggs
2 c. flour ( i sometimes use different flours, also flax is very good in here, exchange about 1/4 c.)
1/2 t. salt
1/2 t. soda
1 1/2 c mashed bananas
1/2 c. walnuts (opt)(yuk!!!)
1 c. choc chips or butterscotch chips (opt)( i dont use these either!)

1. cream butter sugar and eggs
2. add soda and salt
3. add flour
4. pour into greased pans
5. let stand at room temp. for about 20 min. to settle and combine! my grandma says this is importlant!
6. bake at 350 for 45 min. to an hour!

My Baked Spaghetti!!

2010-03-10T18:36:00.000-08:00

My Baked Spaghetti

box of spaghetti noodles
1 jar of prepared spaghetti sauce or the canned kind
1 jar of whole or diced tomatoes or the canned kind
1 sm. can tomato paste
1 T. beef paste, bouillon or 1 cube
2 T. honey or if no honey use brown sugar!
lots of any type of cheese-3 or 4 cups
1 lb elk, beef, venison, chicken or turkey hamburger
salt and pepper to taste
2 t. garlic pd
8x11 baking dish

1. Bring water to boil for the spaghetti noodles. Add them when boiling
2. Fry hamburger, add salt, pepper, and garlic pd.
3. Add spaghetti sauce, whole tomatoes, and tomato paste to hamb. mix, stir it up real good!
4. Add the beef bouillon an honey, mix
5. Cook mixture on top of stove for about 1/2 hour
6. Grate what ever cheese you choose, and whatever amount you choose
7. When noodles are ready, drain and put back in pot, add sauce mix. Also add about 2 cups of the cheese. Mix well.
8. Pour in a baking pan, put in oven for 1/2 hour, cover with foil.
9. You can also add onions and mushrooms, serve with green salad and garlic bread

Garlic Bread

1 c. mayo
1 cube butter or marg.
5 cloves garlic, diced small
1 loaf of sourdough, French or Italian bread
Mix all together, spread on bread. Broil in oven for about 2 minutes! Watch, don't burn it!

Crusty Bread Boat w. Crab and Artichoke Spread!

2010-03-04T16:58:00.000-08:00

heres a very good recipe!

from cookbook called

come on over!

Crusty Bread Boat w. Crab and Artichoke Spread!

1 french bread or sour dough long loaf, made or bought
1 pkg (3 oz.) cream cheese
2 T. mayo
1 T. white wine(i do leave this out if i dont have it) and worcestershire sauce
1/4 t. crushed red pepper flakes
1 small clove garlic, finely chopped
1 c. shredded asiago cheese( if i dont have i use english cheese)
1 can (14 oz. ) artichoke hearts, drained , chopped
6 oz. crab meat (real crab or the imitation kind)
1 T. chopped fresh parsley

1. in a med. microwavable bowl, mix all ingred. except parsley and bead, set aside.

2 cut 1 inch from top of bread. Cut top into 1 inche piece; place in serving basket. With sharp knife,cut around inside of loaf, leaving 1/2 inch thinck sides. Remove bread, leaving inside of loaf hollow. Cut removed bread into 1 inch pieces; place in serving basket.

3. microwave cream cheese mixture on med. for 3 to 4 min. stirring twice, until hot. Spoon hot mix into hollwed out loaf. Sprinlke with parsley. serve spread with bread pieces.

Dry Rub Ribs!

2010-02-22T15:05:00.000-08:00

Dry Rub Ribs

2 pounds baby back ribs

For the Rub:
1/4 teaspoon cayenne pepper
1 teaspoon ground cumin
2 teaspoon smoky paprika
1 teaspoon dry oregano
1 teaspoon sugar
1 teaspoon salt
25 grinds fresh black pepper
3 tablespoons vegetable oil

Preheat over to 300 degrees F.
Mix the rub ingredients together well in a small bowl.

Remove the membrane from the bone side of the ribs, then rub the vegetable oil onto the ribs. Pour
the rub over the ribs and work the rub fully and evenly into the ribs. Spread the ribs out evenly on
a foil-lined baking sheet.

Bake until tender and juicy on the inside and crispy on the outside, about 2 to 2 1/2 hours. These are also good with my bbq sauce all over them!

Oregon Crab Cakes!!

2010-02-11T16:07:00.000-08:00

Oregon Crab Cakes!
we catch a lot of crab this time of year and always looking for a good
crab recipe, heres one we like!

2 tablespoons canola oil
1/4 c. red onion
1 stalk celery, finely diced
1 pound lump crabmeat
2/3 cup mayonnaise
1 teaspoon Dijon mustard
2 tablespoons chives, finely minced
2 tablespoons parsley, chopped
5 cups panko bread crumbs(about)
Salt and pepper, to taste
1/2 c. flour
3 eggs, beaten

Heat oil in a sauté pan. Add onions and celery and sauté until onions
is translucent. Remove from heat and set aside.

In a large bowl, mix crabmeat, mayonnaise, mustard, chives,
parsley, and 1 cup panko with the onion/celery mixture.
Add salt and pepper to taste. Form into 2-inch cakes.

Roll cakes first in flour, then in beaten eggs, then in
the remaining 4 cups of panko, each time shaking off excess.
Heat oil, and sauté the crab cakes until golden brown.
Drain on paper towels.

make a nice sauce for the crab cakes! and enjoy!

Shrimp Stir-Fry w/ Lemon Rice!!

2010-02-01T08:07:00.000-08:00

Shrimp Stir-Fry with Lemon Rice
*this is very good!! a whole meal!

Prep: 15 min, Marinate: 15 min, Cook: 20 min.
• 1 cup chicken stock
• 1 cup water
• 1 cup long grain rice (i use whatever rice i have)
• 3 Tbs. lemon juice
• 2-1/2 Tbs. cornstarch
• 1/2 cup cold water
• 2-1/2 Tbs. soy sauce
• 2-1/2 tsp. sugar
• 1 Tbs. curry powder
• 2 Tbs. peanut oil (i use peanut when i have it but really any oil will do)
• 1 lb. medium shrimp, peeled and deveined
• 1 Tbs. plus 1 tsp. dry sherry or chicken stock
• 2 tsp. Oriental sesame oil (i use just plain sesame oil)
• 6 ounces snowpeas\cooked
• 2 cloves garlic, minced
• 3 scallions, thinly sliced
Combine stock and water in a saucepan over medium-high heat. Stir in rice and pepper to taste and bring to a boil. Immediately reduce heat to low. Cover and simmer 20 minutes, or until rice is tender and liquid is absorbed. Remove from heat and let sit 5 minutes, covered. Sprinkle lemon juice over rice and fluff with a fork. While rice is cooking, dissolve 1-1/2 Tbs. cornstarch in 3 Tbs. cold water in a bowl. Add half the soy sauce, 1 tsp. sugar, curry powder and half the peanut oil. Mix thoroughly. Stir in shrimp and toss to coat. Marinate 15 minutes. Combine remaining cornstarch and cold water with sherry, sesame oil, remaining soy sauce and remaining sugar in a jar with a tight-fitting lid. Shake vigorously and set aside. Heat remaining peanut oil in a wok or heavy nonstick skillet over high heat. Stir-fry snowpeas 2 minutes, or until almost tender. Discard all but 2 tsp. oil from skillet. Add shrimp, marinade and garlic and stir-fry 1 minute over high heat. Add soy sauce and cornstarch mixture and sauté 1 minute, or until sauce begins to thicken. Remove from heat. Stir in scallions. Serve over rice.

Sesame Green Beans
Prep: 5 min, Cook: 10 min.
• 1 lb. green beans, trimmed and cut into 1/2 inch pieces
• 2 Tbs. sesame seeds
• 2 Tbs. soy sauce
• 2 tsp. Oriental sesame oil (again i just use plain sesame oil)
• 1/8 tsp. nutmeg
Place green beans in a steamer basket over boiling water. Cover saucepan and steam 8-10 minutes or until almost tender. Heat a heavy nonstick skillet over medium high heat. Add sesame seeds. Shake skillet constantly until sesame seeds are golden. Reduce heat to medium low and stir in soy sauce, oil and nutmeg. Add green beans and toss.

Asiago and Cheddar Potato Rolls!

2009-11-20T08:55:00.000-08:00

Asiago and Cheddar Potato Rolls

found this on internet and its good!!!

1/2 cup warm water
1 C. evaporated milk
2 T. sugar
1 T. salt
2 T. yeast
3 T. melted unsalted butter
5 drops hot sauce
5 C. bread flour
2 C. shredded unpeeled, washed, red-skinned potatoes
2 C. shredded sharp orange cheddar cheese
1 C. shredded Asiago cheese
2 T. melted butter (for greasing pan)
1/4 C. corn meal
Process all ingredients except potatoes and cheeses on "dough" cycle. Reserve 1/2 cup of cheddar for garnishing.

Add potatoes and cheeses near the end of the cycle, or knead them in by hand once machine kneading is complete.

If dough is not allowed to rise in the machine, allow it to rise in a greased bowl, deflate, and let it rest for 15 minutes.
Divide dough into rolls (12 to 16) and place on a baking sheet.

Brush with melted butter and sprinkle tops lightly with corn meal.

Place entire baking sheet in a large plastic bag and let rolls rise 30 minutes.
Preheat oven to 400°F.
Make a shallow slash on top of each roll.

Bake for 15 minutes, then reduce heat to 375°F. and sprinkle remaining 1/2 cup of cheese on top of bread.

Bake another 10 minutes or until rolls are nicely browned and cheese is melted.

My English Toffee!!

2009-10-30T12:58:00.000-07:00

My English Toffee

1 stick of butter plus 6 T. of butter
1 cup sugar
2 tablespoons cold water
1/2 c. pecans or almonds in a plastic bag using rolling pin!

1 t. vanilla extract
Dash salt
1 (6 oz.) bag semisweet chocolate chips or thin chocolate bars

Generously butter a cookie sheet.

Put butter, sugar, and water in a heavy pan or skillet over medium-high heat

Bring to a bubbling boil, stirring constantly with a wooden spoon, about 10 minutes.
Remove spoon from pan, and cook to a very brittle stage (300 degrees to 310 degrees F on a candy thermometer).
Or, make a cold water test: candy will separate into hard, brittle threads when dropped in cold water. Remove from heat and add nuts to mixture.
Add vanilla
Pour onto prepared cookie sheet and spread to 1/4-inch thickness.
Cool slightly, top with chocolate chips or chocolate bars, and spread as it melts.
Cool completely and break into pieces. Store in an airtight container.
very easy to make and its goes fast, so have everything ready!

Very Good Pot Roast!!!!!

2009-10-15T11:53:00.000-07:00

Pot Roast w/ Mushrooms
i found this on foodnetwork site, its very good in crock or oven.
6 servings

1 (3-pound) boneless chuck roast
1 1/2 teaspoons House seasoning, recipe follows
1/4 cup vegetable oil
1 onion, thinly sliced
3 bay leaves
3 or 4 beef bouillon cubes, crushed
2 garlic cloves, crushed
1 (10 3/4-ounce) can condensed cream of mushroom soup( can also make mushroom sauce.)
1/2 cup Chardonnay(I use other wine if I don’t have chardonnay or leave it out)
Sprinkle roast on all sides with house seasoning. Using a skillet over high heat, sear roast until brown in oil. Place roast in a slow cooker, and layer onions, bay leaves, crushed bouillon cubes, garlic, and cream of mushroom soup. Add the Chardonnay and cover with enough water to cover all of the ingredients. Cook on the low setting for 8 hours.
Note: I also just cook it in the oven for about 3 hours depending on size of roast.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months

Pumpkin Bisque

2009-10-08T08:51:00.000-07:00

Pumpkin Bisque

1/4 cup butter
4 scallions (separate the bulbs and greens)
3 cups pumpkin puree
1/4 cup honey 1/4 tsp. salt
1/2 tsp cinnamon 1 cup light cream/evaporated milk (I used just raw milk)
1/4 tsp allspice

In a saucepan, melt butter and lightly cook the chopped
scallion bulbs over low heat. Add the pumpkin, honey,
chopped scallion greens and seasonings. Simmer for 10
minutes, stirring often. Stir in cream and continue
stirring until bisque is hot, but do not allow soup to boil.
Serve immediately with a handful of chopped toasted pumpkin
seeds or almonds sprinkled on top of each serving.

Pumpkin Pancakes!!!!

2009-10-07T14:24:00.000-07:00

Pumpkin Pancakes

Its time for pumpkins now, there almost like having zucchini!!
abundance! i found this recipe at http://missourifamilies.org/features/nutritionarticles/harvesttohealth/pumpkin.htm

1/2 cup regular, uncooked oats
1 cup buttermilk
2 eggs
1 tablespoon vegetable oil
1/2 cup pureed pumpkin
1/3 cup low-fat or skim milk
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1/2 cup whole wheat flour
1/3 cup all-purpose flour
2 tablespoons wheat germ
1 tablespoon sugar

Combine oats and buttermilk and let stand for 15 minutes to soften. Mix eggs, oil, pumpkin, and milk and blend well. Combine dry ingredients and mix with the egg mixture. Add oats and buttermilk and blend until batter is fairly smooth. Add extra milk if batter is too thick. Bake on lightly greased griddle.Makes: 4 servings.

Making Pear Sauce my Way!!!

2009-09-18T17:08:00.000-07:00

Making Pear Sauce my way!
I dump a whole lota pears , skins and all in a large water bath canner, with enough water to just cover bottom of pot.
Turn the fire on med low and let soften for a while, check and try to stir every once in a while.
After about an hour or so they are soft enough to run through the food mill
Taste to see if you need any honey or sugar, or anything else you like to put in pear sauce.
Gather all your canning stuff!!! Well really you should have it all ready to go!
I use pear sauce the same as i do apple sauce.
prcess pints for 20 minutes.

*pear sauce is also good dried in a food dyhydrator as fruit leather.
When down drying, roll it up in Saran Wrap and store in ziplocs.

Basic Cheese Strata!!!

2009-09-18T17:06:00.000-07:00

Basic Cheese Strata
This is a good comfort food! So nice and cheesy!!!

6 slices white bread flour
3 cups shredded mild cheddar
3 eggs
2 cups milk
1/4 teaspoon seasoned salt
1 teaspoon dry mustard
1 4 ounces can diced green chiles

Cut bread into small cubes. Layer bread and cheese
in a buttered 6- or 7- x 10-in. baking dish. Beat
together eggs, milk, salt and mustard. Pour over
cheese and bread. Cover and refrigerate overnight.
Bake uncovered in a preheated 350ºF for 45 minutes
or until light and fluffy. Serve immediately.
6 servings.
*also good with vegetables and sauage in it

My Shish Kobobs!!

2009-09-11T10:21:00.000-07:00

This is how I make my Shish Kabobs!

I start out by marinating the meat for a day. For this recipe I used a chuck roast and chicken breasts and cut
them up in squares. Tossed them in a Ziploc bag with homemade bbq sauce for the beef and homemade teriyaki sauce for the chicken!

The next day i cut up Vegetables, mushrooms, garlic, red and green peppers, cherry tomatoes, limes, red onions, and a pineapple(leaving the skin on). The vegetables are from my garden, so the meal wont be costing very much!! If you want, you can also marinate the vegetables for an hour or so, any longer they seem to break down and get soft.

Soak the skewers for a few hours if you remember!!

When everything is all ready and assembled on your counter start kabobing!

After everything is skewered i run my sauce brush over the meat and vegetable with some of the marinade!

Now you can either grill the kabobs or cook them in the oven. My grill is broke(dh says i used it to much! hahah!) so i had to cook mine in the oven and our smoker. For the oven i cooked at 35o degrees for 25-30 minutes, and put it on broil at the end to get it crispy and carmelized looking for about 5 min. watching carefully!

*During the cooking time I spread some marinade over the kabobs a couple more times as they were cooking.
Gee i just realized I forgot to take a done picture!!hahahah next time!!

debbie

Canning Japanese Apples??

2009-09-11T10:14:00.000-07:00

hahahah i accidently put my kitchen note on my homeschool blog!!hahahaha

A friend just gave me 3 plastic gallon bags of APPLES!!!! so guess what i'm gona be doing!!! these are japanese apples, i dont know anything about them so i better do a bit of research first!!

debbie

next day!
well these apples are hardly soft at all!! not sure what i'm gona do with them! heres a picture of them, maybe there not apples at all!! what are they??????????

My Whole Lotta Bread Recipe!!

2009-09-04T15:45:00.000-07:00

My whole lotta bread recipe!!
6 loaves.

First I Measure into a bowl:
1 c. warm water
2 tsp. sugar

Then I add:
2 tbsp. yeast
And stir it up a bit.

I let it stand for about 10 min or so. So that it gets nice and soft

In a large bowl I add:
1 1/2 c. milk ( or use pd milk)
4 1/2 c. water
1/2 c. melted margarine or oil
1/2 c. sugar
2 tbsp. salt

Mix this up good and add yeast mix.

Mix in:
7 c. flour( you can mix up the flours also by using what you want, experiment!)

mix in 7 more cups of flour!

and finally! Stir in:
4 c. flour

this can be turned out on a clean table top and mixed! The kids loved kneading it this way.

Now knead until smooth and elastic. Cover this and let rise until doubled. Punch down gently and let rise again. You can now divide the dough how you want it, in bread pans, on a cookie sheet or rolls, hamb. Buns, use for fried bread etc!. let rise for about 30 min. in warm area! i brush the tops with butter before I put them in oven. Bake for 1/2 hour or until done at 375 degrees F.

*You can put any kinda herbs in this dough also! Cheese, etc!

debbie

My Smoked Salmon!!

2009-09-03T12:20:00.000-07:00

My Smoked Salmon!!
its salmon season here so heres what i do with some of the salmon we catch!

catch 25 lb. salmon!
fillet it
cut up in 4-6 inch pieces long , about 2-3 inches wide
set a very large bowl on counter
put in:

2 c. brown sugar
2 c. white sugar
1/4 c. kosher salt or normal salt
mix fish pieces all up in it! coating very good!

next:
pour about 4 - 6 c. of teriyaki sauce (scroll down) on top just to cover
mix up real good with hands!
cover and put in frig overnight.

next morning:
take the pieces out of brine and rinse
have smoker all ready to go
set salmon pieces on racks
mix:
4 T. honey
1/2 c. teriyaki sauce

spread on fish and sprinkle with some fresh pepper!

put in smoker for required time!

debbie

My Canning Plum Jams!!!!

2009-08-31T17:39:00.000-07:00

Plum Jam

6 cups crushed plums (about 3 1/2 lbs plums)
1 package powdered pectin
8 cups sugar

To prepare fruit
Sort fully ripe plums, wash, cut into pieces, and remove pits.
Crush fruit.
To make jam
Measure crushed plums into a pot.
Add pectin and stir well.
Place on med/high heat and, be sure to stir!!!
Bring to a full boil with bubbles over the entire area!
Try not to get any on you , they hurt!!
Add sugar, keep right on a stirring, and heat again to a full bubbling boil.
Boil hard for 1 minute.
Remove from heat; skim.
Pour immediately into hot, sterile canning jars to 1/4-inch from top.
Seal, and process 5 minutes in boiling water bath.
This recipe yields about 9 half-pint jars.
Enjoy on a piece of nice warm homemade bread!! theres a recipe on here! try it while your making your jam!
This makes about 4 1/2 pints!!

My Wild!!! Plum Jam (Freezer Jam)

3 cups wild plums (nice and smashed or run though your sieve!)
6 cups sugar
1 box powdered pectin
1 cup water

Mix the fruit and sugar together.
Let stand about 20 minutes, stirring occasionally, getting it mixed in .
Boil powdered pectin and water rapidly for 1 minute, stirring constantly.
Remove from heat.
Add the fruit and stir about 2 minutes will do it.
Pour into jars; tighten lids.
Let stand at room temperature for 24 hours until set.
Store in freezer or refrigerator for up to a year!!! yummmmmm
7 to 9 half-pints.

Teriyaki Chicken on a Stick!

2009-08-18T11:25:00.000-07:00

Teriyaki Chicken on a stick!
30 skewers

Marinade:
2 c. teriyaki sauce (recipe is onsite if you need one)
4 T sesame oil
1/4 t minced garlic
1 lemon, juiced
1 T. sugar
2 lb boneless, skinless chicken thighs ( i use chicken breasts also, flattened)
1 T. sesame seeds, toasted

Soak the skewers in water for 1 hour or longer if you want to keep from burning later. Mix all marinade ingredients together in bowl or plastic bag large enough to hold all of the chicken. Cut chicken into 1/2-inch strips and toss in the marinade, cover, and refrigerate for at least 1 hour, can marinate longer if you want.

heat 375 degrees F.

place 1 chicken strip on each skewer towards the end of the stick(so you can grab onto it!), and line up on a sheet pan. Place in oven and bake for about 30 minutes, or until fully cooked through. Sprinkle with sesame seeds before serving.

you can also put some vegetables on the skewers! garlic, lemons, limes, round tomatoes, onions, mushrooms, etc. just baste with some teriyaki sauce or a sauce you like!!

also you can grills these on the grill! very good!
debbie

Antipasto Potato Salad

2009-08-05T15:06:00.001-07:00

This is a great side dish!! We serve it with briskett and baked beans!

Antipasto Potato Salad

2 lbs. small red-skinned potatoes, unpeeled!
1 can (15 oz.) artichoke hearts, drained and rinsed(icut them in half)
1/2 C. ripe olives, sliced (can use different types of olives)
thinly slice a red onion, about ¼ of it
2 T. chopped fresh parsley from the garden!
2 oz. pepperoni or salami, sliced (opt.)
I also sprinkle some parm. Cheese all over it!
a little basil or savory is good in here also! experiment with the herbs you have

Dressing
1/3 C. white wine vinegar
1/2 t. dried oregano or fresh
1/2 t. kosher salt or just plain salt
1/2 t. black pepper
1/4 t. mustard
3 T. olive oil or vegetable oil
2 garlic cloves, peeled, minced

Bring you potatoes to a boil and simmer about 20 minutes or until potatoes are tender. Drain the potatoes, cool slightly and cut into quarters. Cut the artichoke hearts into quarters.

In a large bowl, place the potatoes, artichokes, olives, onion, parsley and pepperoni. Toss gently.

In a bowl, whisk together all the dressing ingredients.

Pour the dressing over the salad and toss to coat. Serve the salad warm or cover and chill until serving time.
Makes 8 servings. yummm

Peach Iced Tea

2009-07-10T08:50:00.000-07:00

Peach Iced Tea

4 orange pekoe tea bags
4 cups cold water
5 (5-ounce) cans peach nectar (about 3 1/3 cups), chilled
1/4 cup chilled simple syrup or to taste

Simple syrup:
1 1/3 cups sugar
1 1/4 cups water

Peach slices for garnish

Place tea bags in a quart-size glass measure or heatproof bowl. In a saucepan bring water just to a boil and pour over tea bags. Steep tea 5 minutes and strain through a sieve into a heatproof pitcher. Cool tea and chill, covered, until cold, about 1 hour. Stir in nectar and syrup. Serve tea over ice in tall glasses and garnish with peach slices and basil sprigs.

To make simple syrup: In a saucepan bring sugar and water to a boil, stirring, and boil until sugar is completely dissolved. Let syrup cool and chill, covered. Syrup may be made 2 weeks ahead and chilled, covered.
6 servings

My French Fries!!

2009-06-25T11:02:00.000-07:00

My French Fries!!!

Now this is what i do to make french fries! we like them a bit crispy!

i use:

white potatoes

yams

or
sweet potatoes

paper bag- to drain the fries on
salt- to put on the fries when done
oil- to fry the potatoes in!
fryer- to fry the potatoes in!

1. I have a little fryer with a basket so i use that. i pour some canola,vegetable, corn or peanut oil in my basket to the line. Set the temperture to 325

2. Next I cut up a bunch of potatoes or yams or sweet potatoes, you can peel them or leave the skins on , i cut with a knife. but if you have a french fry cutter or processor use that! its faster!

3. I lay all the potatoes on a flour sack towel and kinda dry them out, they seems to fry better when their dry and not damp.

4. when the oil is ready i put a handful in the basket, basket into the oil for about 2-3 min. i dont want them crisp or fully cooked yet, so i take them out and either drain them in the basket over the oil or just toss them on the paper bag to rest. depends on how many i'm making.

5. now i wait for about 15 min. go fry your fish and chips or cook your steak or change your laundry or get on the internet for 15 min! before you go increase the temp. of the oil to 375!

6. after the 15 min. i put the potatoes back in the basket and lower them down into the oil again for about 4-5 min. i fry until they are chrispy lookin and nice and brown!

7. lift the basket out, dump them on the paper bag and salt them! now they are ready to eat ! nice and brown and crispy!

ohhhh there so good! i serve them with ketchup or mayo and a bit of ketchup mixed together!
These are good with hamburgers, on top of steaks, with fish, a side for chicken use your imagination!!!

*this can also be done with just a pot! use tongs or splotted spoon to take out the fries.

debbie

My Freezer Strawberry Jam!!

2009-06-19T11:10:00.000-07:00

My Freezer Strawberry Jam!!

4 c. ripe strawberries
4 c. granulated sugar
1 box Sure-Jell powdered pectin
3/4 c. water

First wash and hull the berries; crush them completely, a few at a time,sometimes i use a fork or a potatoe masher! (Should end up with about 2 cups.)

In large bowl, mix together the berries and sugar. Let stand 10 minutes.

Next combine pectin and water in saucepan. Bring to boil and boil 1 minute, stirring constantly.

Stir the hot pectin into the fruit bowl and continue stirring. Don't worry if the sugar is'nt completely dissolved.

Now ladle the jam into freezer containers, could be plastic containers or small jars. I buy my plastic containers at walmart for a good price. Put lids on immediately.

Let stand at room temperature for about 24 hours or until set, jiggle it to tell.

Next you can either refrigerate it for a few weeks or freeze for up to a year.

*now make a loaf of bread!!!

debbie

My Strawberry cheese cake!!

2009-06-10T14:00:00.000-07:00

My Strawberry cheese cake

1 graham cracker pie crust,use the box or ready made shell
1 8 oz package cool whip
1 c. powdered sugar or less
1 pkg cream cheese
1 can pie filling or fresh strawberries
1t. lemon juice

To make the cream cheese more mixable warm the cream cheese for about 20 seconds or so in the. Mix the softened cream cheese, all the cool whip, powdered sugar and lemon juice until nice and smooth. Spread into the pie crust. Set in the frig for a bit until firm.

You can us canned pie cherries or strawberries on top. The best to use are fresh strawberries, either sliced or whole, sprinkle with a bit of sugar. You can also use the small tart shell for the filling.

My Mississippi Mud Brownies!!!!

2009-05-27T11:25:00.000-07:00

Mississippi Mud Brownies

4 1-oz. squares unsweetened chocolate( i use 12 T. pd cocoa, and 1/4. oil)
1 C. butter
2 C. sugar
1 C. all-purpose flour
1/8 t. salt
4 large eggs, lightly beaten
1 C. chopped walnuts or pecans
2 1-oz. squares unsweetened chocolate( 6 T. pd. cocoa)
1/2 C. evaporated milk
1/2 C. butter
1/2 t. vanilla extract
4 1/2 to 5 C. sifted powdered sugar
3 C. miniature marshmallows

Combine 4 sq. or 12 T. chocolate and 1 cup butter in a large saucepan and cook over low heat, stirring until chocolate and butter melt. Remove from heat. Combine 2 cups sugar, flour and salt, add to melted chocolate mixture. Add eggs and pecans, stir until blended. Spoon batter into a lightly greased and floured 13 x 9 x 2-in. pan. Bake at 350°F, 25-30 minutes or until a wooden pick inserted in center comes out clean.

Frosting:

Combine 2 sq. or 6T. chocolate, milk and ½ cup butter in a heavy saucepan. Cook over low heat, stirring often, until chocolate and butter melt. Remove from heat. Transfer to a medium bowl. Stir in vanilla. Gradually add powdered sugar, beating at low speed of an electric mixer until frosting is smooth. Sprinkle marshmallows evenly over warm brownies. Quickly pour frosting over marshmallows, spreading evenly. Let cool, and cut into bars.
about 2 dozen.

1. this is like a texas brownie but without the marshmellows!
2. these went fast at a party we just had adutlts and kids!!

Enchilada Sauce

2009-05-14T09:47:00.000-07:00

Enchilada Sauce

1 (15 oz.) can tomato sauce
1 1/2 t onion powder
2 t garlic powder
1 T chili powder
1/2 t dried oregano
1/4 tsp. cumin
1/2 t salt (to your taste)
Mix all of the ingredients pot. While its cooking stir over med.
Heat until nice and thick. Makes 2 cups. Use like you would the stuff
you buy in cans at the store!

debbie

My Chinese Chicken Salad!!

2009-05-05T14:55:00.000-07:00

CHINESE CHICKEN SALAD

2 each meaty chicken breasts, shredded
1 head iceberg lettuce
2 to 3 stalks green onion
3 tbsp. sliced almonds, toasted
1/4 c. cilantro, coarsely chopped (optional)
1 tbsp. toasted sesame seeds, optional
1/4 pkg. maifun (rice stick noodles) OR 1 can fried Chinese noodles (ex. Chun King)

DRESSING:

1/8 c. sesame oil
1/8 c. salad oil
2 tbsp. sugar
3 tbsp. rice vinegar (if white vinegar, can use less)
1/2 tsp. salt1/8 tsp. pepper

The secret is in the chicken and the lettuce. If you cook the chicken breast with a little teriyaki sauce, it adds a little zing to the salad, but most times it's just easier to throw it in the microwave and not worry about an extra sauce. After it's cooled a bit, tear apart the meat with your fingers (it's easier than with a knife) into small, thin strips. That way, there's chicken in every bite. The lettuce should be cut (not torn) into 1/4 inch strips. If they're too long to eat gracefully (after all, this isn't spaghetti), cut them into two or three pieces.

Slice the green onion (the green and white part, on the diagonal for a true Japanese cut); toast the sliced almonds (if you're in a hurry, just throw them in); clean, pick and chop the cilantro (also known as Mexican or Chinese parsley); and toast the sesame seeds until they turn golden brown and start popping (you can do them together with the almonds if you want).
For authentic noodles, deep fry the maifun rice noodles. Use a small saucepan to use less oil but make more batches, or use a large saucepan to make fewer batches but use a lot more oil. Heat the oil; throw in a few noodles to test the temperature, the noodle should puff up immediately. Break up the noodles and put in a little bunch at a time because it puffs up to more than five times its size. (You'll get the hang of it after it's exploded a few times.)

Combine all ingredients for the dressing in a bottle that you can shake well.
Just before serving, mix the dressing with the salad ingredients, then fold in the rice noodles carefully. If you pour the dressing on the noodles, it will get soggy right away. If you're serving this for a large party or buffet, it's better to prepare a few small batches so your guests will get fresh noodles and greens rather than wilted and soggy ingredients.

SLOPPY JOE STUFFED PEPPERS

2009-05-01T16:08:00.000-07:00

SLOPPY JOE STUFFED PEPPERS

1 pound ground beef
1 ounce onion, chopped, about 2 tablespoons
1 stalk celery, chopped
1 clove garlic, minced
1/2 cup tomato sauce
1 teaspoon granular Splenda
1 1/2 teaspoons white vinegar
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon mustard
1/2 teaspoon salt
1/8 teaspoon pepper
8 ounces cheddar cheese, shredded
3 green peppers, halved lengthwise

Brown the ground beef, onion, celery and garlic;drain fat.

Stir in all remaining ingredients except the cheese and green peppers. Simmer 10 minutes.

Meanwhile, parboil the peppers in a little boiling water 3 minutes; drain. Place peppers in a baking dish. Stir half the cheese into the hamburger mixture; fill peppers with meat. Top with remaining cheese. Bake at 350º 15-20 minutes until hot and bubbly and peppers are tender. Makes 6 servings Can be frozen

My Chicken Casserole!

2009-04-16T09:05:00.000-07:00

The ingredients!!

My Chicken Casserole!

3 to 4 cups cooked chicken (chicken breasts or whole chicken)
salt and pepper
8 oz. fine noodles or spaghetti, cooked and drained
5 tablespoons butter
8 big mushrooms sliced
1/4 cup all-purpose flour
1 cup light cream or half-and-half or pd. milk
2 cups chicken broth (canned or pd.)
1/4 cup dry sherry (opt)
1/3 cup grated Parmesan cheese or jack cheese

Preheat oven to 350°.
Cook spaghetti or noodles according to package directions, when done mix a bit of butter over them and set aside. Meanwhile, in skillet, melt 2 tablespoons butter over medium-low heat; sauté chicken take out and cut up into small pieces,

next saute sliced mushrooms in same pan until golden. Deglaze fry pan with sherry,add rest of butter, add mushrooms back in along with some pepper , mix up! add flour, mix up till smooth, next add broth, still mixing, add cream (might not need the whole cup) still mixing,

last add the chicken! Mix up for a bout 5 min. to get all the chicken juices mixed in with the sauce and sauces thickens!

I then toss the noodles in a big bowl, pour on the sauce and mix up real good add a bit of the chesse to mix, pour into buttered casserole dish, top with remaining cheese! Bake at 350° for 30 minutes, until hot and bubbly.

*depending on what kind of broth you use: add salt if you use your own canned broth, but if you use pd. chicken broth don’t add salt!!

My Salad Dressing!!

2009-04-15T14:46:00.000-07:00

I'm experimenting!!! adding pictures, my dh gave me his old camera! sure hope it works!

My Salad Dressing

1 c. mayo
¼ c. sour cream
½ t. garlic pd
¼ onion pd
1 t. minced dried onion (opt)
1T. parsley
2 or 3 T buttermilk(milk plus vinegar)
Salt to taste

Mix all together! Store in lidded container.

Makes 1 ¼ c.

My Baking Powder Biscuits!!

2009-04-07T16:53:00.000-07:00

My Baking Powder Biscuits

2 cups sifted flour
1 teaspoon salt
4 teaspoons baking powder
1/3 cup shortening
2/3 cup milk

1. Measure flour, salt and baking powder into bowl.
2. Cut shortening into 4 or 5 pieces and drop in bowl.
3. If using kitchen aide hook up the paddle and click it on to the first click for about 1 min. or until you think its cut in there! kinda looks like your making pie dough..
4. Add milk and mix on fisrt click until the dough sticks to the paddle.
5. Don't overbeat.
6. Turn dough onto lightly floured board. Knead dough lightly until smooth, about 20 seconds.
7. Pat or roll to 1/2 inch thickness. Cut with 2-inch biscuit cutter.Place biscuits on greased baking sheets and brush with melted butter or margarine. Bake at 450 degrees F. for 12 to 15 minutes. Remove and serve immediately.Yield: 1 dozen biscuits maybe!!hahaha depends on how big you make them!
*NOTE: you can also add cheese or herbs to this recipe!!!

*SECOND NOTE: you can also roll the dough out like you would for cinnamon rolls , spread on some butter, sprinkle on cinnamon/sugar, roll up and cut with sharp knife like you would cinnamon rolls and lay on cookie sheet to cook. 450 degrees for 10 to 12 min. till light colored!
then take off, set on plate and drizzle pd. sugar, milk and vanilla or lemon flavoring on them(mixed together!)! ohhh theses are soooo good!

debbie

My Bbq sauce!

2009-04-03T16:20:00.000-07:00

My bbq sauce!
Makes 3 1/2 cups

2 c. ketchup
1 c. water
1/2 c. apple cider vinegar
7 T. light brown sugar
3 T. sugar
2 t. fresh ground black pepper
2 t. onion powder
2t. ground mustard
1 T. lemon juice
1 T. Worcestershire sauce
2 t. liquid smoke(opt.)

In a pot, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for about 45 min. Store in a mason jar with lid in frig. I always double recipe.

Chocolate Chip Cookies

2009-03-25T19:25:00.000-07:00

Chocolate Chip Cookies
2/3 c. shortening
1/2 c. sugar
1/2 c. brown sugar
1 egg
1 t. vanilla
1 1/2c. Flour
1/2 t. soda
1/2 t. salt
1 pkg (6 oz.) semi sweet chocolate
chips or butterscotch chips

Heat oven to 375 degrees. Mix shortening, sugars, egg,
and vanilla thoroughly .measure flour by dipping method.
or by sifting. Stir dry ingred together. (For a softer rounded
cookie add 1/4 c. more flour) Blend in. Mix in chips. Drop
rounded t. of dough about 2"apart on ungreased baking sheet.
Bake 8 to 10 min. or until browned.
Makes 4 to 5 2" cookies.
*Another way to make these cookies is to melt the choc. Chips
And mix in with the batter gently for about 30 seconds. Cook the
Same way.

My No Bake Cookies!!

2009-03-25T19:14:00.000-07:00

No Bake Cookies

2 cups white sugar
1/4 cup unsweetened cocoa powder
1/2 cup milk
1/2 cup margarine
1 teaspoon vanilla extract
1 pinch salt
1/2 cup peanut butter
3 cups quick cooking oats

In a saucepan over medium heat, combine the sugar, cocoa, milk andmargarine. Bring to a boil, stirring occasionally. Boil for 1minute, then remove from heat and stir in the vanilla, salt, peanutbutter and oats.Drop by rounded spoonfuls onto waxed paper. Allow cookies to coolfor at least 1 hour. Store in an airtight container.

My HomeMade canned Pumpkin!

2009-03-17T16:36:00.000-07:00

Canning pumpkin

You will need about 2 lb. per quart. Make sure the pumpkin
is completely ripe.

Wash, cut open, take out the seeds(use for pumpkin seeds- clean seeds, soak in salt water brine overnight, strain, put on cookie sheet cook in 350 degree oven for 20 minutes or till dried. )

Back to pumpkins !

Lay pumpkin on a cookie sheet and put in oven at 350 degrees until its soft enough to cut. About 20-30 minutes.

Take out, cool, cut in cubes and put in quarts, fill with water leaving 1 ½ in headspace.
Process in pressure cooker
Quarts: 55 minutes at 10 lbs. pressure
Over 1000 ft. do it at 15 lbs pressure

The reason I cut them into cubes is if you puree the pumpkin it gets so dense that it might not can properly. Although I do can it pureed its *not recommended by the canning people*.

I use this canned pumpkin just like the pumpkin you buy in the cans in the store.

My HomeMade Canning Beans

2009-03-17T16:28:00.000-07:00

Canning Beans

I use pinto, kidney, navy, and turtle beans.
10 lbs. of pinto beans will process about 21 quarts

The day before canning I clean and start soaking my beans in lots of water. Soak them overnight. (10-12 hr.) You can use 5 gallon bucket to soak or whatever you have

Next day: toss any beans that are floating. Rinse the beans with water.

Pack the beans loosely in jars, leaving a 1 ½ in. head space. Be sure not to over pack them! The lids will buckle.

You can add 1 t. salt to each quart if you want to. You can even add bits of bacon or onion to the middle of jars.

Add warm water to the beans leaving 1 ½ in. headspace. Use a spatula to get out all the air pockets.

Put on your lid as directed in our canner guidelines

Process for 1 hour and 30 minutes at 10 lb pressure (pints are 1 hour 15 minutes) at 10 lb. pressure.

When you take out the beans they may look a bit different than you expect, but this is normal. When they cool and seal they will look better. When they are cooled a bit it helps to shake the beans around if they look like they are in a clump at the bottom.

I use these for chili, baked beans, taco salad, bean soups, etc.very convenient.

My Chinese ColeSlaw!!

2009-03-12T19:40:00.000-07:00

My Chinese ColeSlaw!

slice up enough cabbage for about 3 c. , toss in a bowl!
cut up very small, some red onion about 1/4 cup, also toss in bowl!
grate up 1 carrot enough to give the cabbage some color and toss in bowl!
crunch up a ramon noodle package put in separate bowl and set aside. be sure to take out the packet!

pour in a jar w/lid:
3/4 c. oil
1/4c. rice vinegar
1T. sugar or more
the ramon noodle packet
a splash of balsamic vinegar if you want! good flavor

now put lid on and shake!!!!!

open jar and pour over cabbage mix and toss in the ramon noodles, set in frig for an hour to meld the flavors together!
you can also leave out the noodles and put them on when you serve the coleslaw to keep it crunchy!
serves 3 or 4

2009-03-11T16:06:00.000-07:00

Tiny Fudge Tarts

1 1/2 cups flour
1/4 teaspoon salt
1/2 cup butter or margarine
3 tablespoons water
1 teaspoon vanilla

Fudge Filling (See below)

Heat oven to 350. Mix flour and salt. Cut in butter. Sprinkle with water and vanilla. Mix well with fork. Using 1/2 of dough at a time, roll out 1/16" thick on cloth-covered board generously sprinkled with sugar or just roll out like you would pastry dough. Cut in 2 1/2" squares. Spread 1 level tsp filling in center of each square. Bring corners to center. Seal together. Place sealed side up or down on ungreased baking sheet. Bake 15 to 20 minutes. Makes about 2 1/2 dozen.

Fudge filling:

Mix the following ingredients thoroughly:
1/4 cup butter or margarine,
1 egg yolk,
1/2 cup sugar,
1 tsp vanilla,
1/4 cup cocoa
1/2 cup finely chopped nuts or flaked coconut if you want! i dont add these!

My HomeMade Chocolate Syrup

2009-03-05T15:05:00.000-08:00

My HomeMade Chocolate Syrup

1/2 cup cocoa
1 cup granulated sugar
1 cup water
1 teaspoon vanilla extract
1 dash salt

Combine the cocoa, sugar, and salt in a saucepan. Add water,and mix until smooth. Bring this mixture to a boil and boil forone minute. Remove from the heat and cool. At this point addthe vanilla.

MY HomeMade Canning or Freezing Peppers!!!

2009-03-04T12:21:00.000-08:00

Heres a recipe i use for my jalapenos and banana chiles, and even my sweet peppe

MY Canning or Freezing Peppers!!!

some carrots slices or the baby carrots
onion slices
1/2 t. salt per pint
1 clove garlic, cut up
winegar and water in equal amounts

1. i prick the chiles in a couple places. Pack them into clean pint jars.add a few carrot slices and onion pieces. add salt and garlic but you dont have to.
2. cover ingred. with equal amounts of vinegar and water, leave about 3/4 in. headspace.Be sure to wipe th rim of jars with a clean cloth. put the lids on and tighten a bit only.
3. process for 15 min. in hot water bath canner.
4. take out and enjoy!!

also heres a way to freeze them!!

Before freezing peppers, wash them good and steam blanch them using a tall pot, about 1/3 full of boiling water, and a metal strainer.
Set the peppers in the strainer, set the strainer in the pot, and now put the lid of the pot to hold in most of the steam.
After six minutes of steaming, dunk the peppers in a bowl of ice water and stir them around until they are thoroughly chilled. This stops the cook of the peppers.
Once the peppers are well chilled, drain them, dry them off, put them in a plastic freezer bag, and freeze them.

Minestrone Soup!!

2009-03-02T15:13:00.000-08:00

Winter Minestrone

2 tablespoons olive oil
1 onion, chopped
2 carrots, peeled, chopped
2 celery stalks, chopped
3 ounces thinly sliced pancetta, coarsely chopped or just plain old bacon
2 garlic cloves, minced
1 pound Swiss chard, stems trimmed, leaves coarsely chopped or spinach
2 russet potato, peeled, cubed
1 (14 1/2-ounce) can diced tomatoes
1 fresh rosemary sprig
1 (15-ounce) can cannellini beans, drained, rinsed or just any white beans already cookedwhite beans
2 (14-ounce) cans beef broth
1 ounce piece Parmesan cheese rind
2 tablespoons chopped fresh Italian parsley leaves or from the garden
Salt and pepper

Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, celery, pancetta, and garlic. Saute until the onion is translucent, about 10 minutes. Add the Swiss chard and potato; saute for 2 minutes. Add the tomatoes and rosemary sprig. Simmer until the chard is wilted and the tomatoes break down, about 10 minutes. Meanwhile, blend 3/4 cup of the beans with 1/4 cup of the broth in a processor until almost smooth. Add the pureed bean mixture, remaining broth, and Parmesan cheese rind to the vegetable mixture. Simmer until the potato pieces are tender, stirring occasionally, about 15 minutes. Stir in the whole beans and parsley. Simmer until the beans are heated through and the soup is thick, about 2 minutes. Season with salt and pepper, to taste. Discard Parmesan rind and rosemary sprig (the leaves will have fallen off of the stem.) Ladle the soup into bowls and serve.

No knead Bread!!

2009-02-28T07:34:00.000-08:00

No-Knead Bread
I found this on internet a couple years ago, and its one of my favorites, i also make it with my sourdough starter and different flours

Yields one 1 1/2 pound loaf

3 cups all-purpose or bread flour, more for dusting (also can use flax or other flours added as part of the 3 cups)
¼ teaspoon instant yeast(i use regualr yeast)
1¼ teaspoons salt
1 1/2 c. water
Cornmeal or wheat bran as needed.

1. In a large bowl combine flour, yeast and salt. Add 1 1/2 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

MyGranola!!

2009-02-18T11:23:00.000-08:00

MyGranola !!

4 cups barley, wheat or some rolled oats or mix em up!
1/2 cup sunflower seeds,pumpkin seeds(shelled of course!!) or other seeds!
1/2 cup honey, maple syrup, apple juice, orange juice or a thick syrup made from 1/2 cup brown sugar and 2-3 T water
1/4 cup canola oil
1 teaspoon vanilla or any other extract
3/4 cup raisins or other dried fruit (opt)
1/2 cup walnuts or peanuts or almonds or? (opt)
1/2 teaspoon salt

Preheat the oven to 325 degrees.

1. In a large bowl, I mix all the dry ingred. together except for the dried fruit.
2. In another bowl mix the sweetener, oil, and extract together.
3. Next add the liquid to the dry ingredients and mix completely!
4. Now spread the granola on a cookie sheet.
5. Bake at 325 degrees for ten minutes.
6. Use a spatula to turn the granola on the cookie sheet. Put the granola back in the oven and bake for another ten minutes or until its lookin dry and starting to brown.
7. Take the granola from the oven and stir in the fruit! your done!!

Hint!:the granola will become crisper as it drys. Next store in container in cupboard!!
yummm
debbie

Seasonings!!

2009-02-13T13:53:00.000-08:00

"Old Bay" Seasoning
1 Tbs celery seeds
1 Tbs whole black peppercorns
6 bay leaves
1/2 tsp whole cardamoms
1/2 tsp mustard seeds
4 whole cloves
1 tsp sweet Hungarian paprika
1/4 tsp mace

Put it all in a grinder, i use my old coffee grinder!
store in closed container.

Baking Powder
1 cup baking soda
1 ½ cups cream of tartar
¼ cup cornstarch

Mix together. Store in an airtight container

My HomeMade Seasoning for Meat!

4 t. garlic pd
3 T. kosher salt
2 t. ground pepper

mix all together and store in baggy or spice jar.
To use: rub on any kind of meat you are cooking about 1/2 hour
before cooking it!

Kalua Pig

2009-02-05T10:30:00.000-08:00

Kalua Pig

4-5 pound pork butt
2½ tablespoons Hawaiian salt (substitute kosher salt)
2 tablespoons liquid smoke
1 banana leaf (substitute 5 or 6 whole, unpeeled bananas or just use foil)
5 or 6 ti leaves (substitute aluminum foil)

Make several shallow long cuts along the roast or poke all over with a fork. This allows the salt and liquid smoke to seep into the meat. Rub with salt and liquid smoke. Wrap the roast with banana leaf . Cut the ribs from the ti leaves and wrap over the banana leaf. also you can use foil for both banana and ti leaves, . (Ti leaves can often be bought from the local florist). Tie good with twine. Roast in a 325-350 oven for about 45 minutes per pound. When meat is done, remove coverings and shred pork. I cook my pig in those foil deep pans so i can just throw them away when done.