Broccoli Soup

This is an easy and very delicious soup but I love anything broccoli.  This recipe is from my church cookbook that I helped to put together about 20 years ago, and this particular recipe belongs to Karen Biddle.

Ingredients
1 1/2 quarts water
1 bunch broccoli, chopped fine
3/4 cup onion, chopped fine
2 teaspoons of chicken base (you can also use bouillon cubes - if you do you need to use 3-4)
2 teaspoons salt
1 teaspoon pepper
1/4 teaspoon garlic salt
8 ounces of Velveeta cheese, chunked
2 cups of milk, cream or half and half
1/4 cup butter
1/2 cup cornstarch mixed into 1/2 cup coldwater for thickening

Directions
Bring the water to a boil.  Add chicken base, broccoli, and onions and lightly boil for 10 minutes or until tender.  Turn the heat down to medium to medium high and add spices and cheese.  Stir until cheese melts.  Add milk and butter and stir until butter is melted.  Add the thickening mixture and bring to a boil.  Watch carefully because it can burn easily.

Jeanette's Cranberry Salad

My Mom makes this cranberry salad every Thanksgiving.  It is easy, delicious and should not be served only once a year.  This looks very nice in a glass dish because it sets up in two layers.

Ingredients
1 large box of red jello (Mom like cherry but I like strawberry or raspberry, but use whatever you like best)
1 1/2 cup diced celery
1 large can of crushed pineapple (partially drained)
1 can of jellied cranberry sauce
1 cup chopped pecans

Directions
Cut the cranberries into thin slices or take a knife and run it through the cranberries many times to turn it into small chunks which will also allow for easier dissolving.  Prepare jello as directed, except DO NOT use the cold water to set, the cranberries will do that.  If you are having trouble dissolving the cranberries, you can put the mixture into the microwave for short spurts to help the process along.  Try to get the cranberries most to all the way dissolved.  Stir in all other ingredients and refrigerate until set (a couple of hours).

Quick and Easy One Cup Salad

This has been a staple in our home for many, many years.  I even demonstrated how to make this recipe during my Speech class in college.  :)  My family has always loved it, and it is so very easy to make.  Thanks to my Mom for the recipe.

Ingredients
1 can manadrin oranges (drained well)
1 can crushed pineapple (drained well)
1 - 1 1/2 cups mini marshmallows (you can use colored or plain, we only like the plain)
1 cup chopped walnuts
1 - 1 1/2 shredded coconut
1 cup sour cream

Directions
Place all ingredients in a large bowl and mix until well blended.  Serve well chilled.  This recipe can easily be doubled for church or potluck events.

Orange Chicken

This recipe was a lot of work, and I learned a lot while cooking it.  This is a wonderful way to prepare the chicken to be light and crispy but I felt the sauce was too sweet.  I think I would have enjoyed it more with some heat added. So next time, I will add some more hot pepper flakes.  The chicken can easily be used in many other recipes or adaptations.  Thanks to Blog Chef for the recipe.

Ingredients:Chicken-
2 lbs boneless skinless chicken breasts (cut into 1-1/2” cubes)
1 ½ cups all purpose flour
1 eggs (beaten)
¼ teaspoon salt
¼ teaspoon pepper
Oil (for frying)

Orange Sauce-
1 ½ cups water
2 tablespoons orange juice
¼ cup lemon juice
1/3 cup rice vinegar
2 ½ tablespoons soy sauce
1 tablespoon orange zest (grated)
1 cup packed brown sugar
½ teaspoon ginger root (minced)
½ teaspoon garlic (minced)
2 tablespoons green onion (chopped)
¼ teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water

Directions
Step 1: Combine flour, salt, and pepper. Dip chicken in egg mixture and shake in flour mixture to coat. Deep fry chicken in batches at 375 degrees in a deep fryer (or use a wok) until completely cooked.
Step 2: Meanwhile, in a large saucepan combine 1 ½ cups water, lemon juice, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger garlic, and onion. Bring to a boil.
Step 3: Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired add red pepper flakes and garnish with green onions.

Confetti Salad

I love a salad of any kind, and am always looking for something new and different.  I came across this recipe while looking for veggie side dishes.  It is a refreshing new treat.  Thanks The Original Simple Mom for the recipe.  Instead of using cans of beans, I have been buying them in bags, cooking them and freezing them.  You can get the equivilant of 4 cans of beans from one pound of dry beans. 

Ingredients

3 cups cooked rice, cooled (your choice of white, basmati or brown)

1 can (16-oz) red kidney beans (drained and rinsed)

1 can (16-oz) black beans (drained and rinsed)

1 can (16-oz) corn (drained)

4 green onions, sliced

1 small or half a large green or red pepper (finely diced)

1/4 cup fresh cilantro (if available)

Dressing

• 1/2 cup olive oil
• 1/4 cup cider vinegar (or red wine vinegar)
• 1 Tbsp sugar (or your choice of sweetener)
• 1 garlic clove, minced
• 1 tsp salt
• 1 tsp ground cumin
• 1 tsp coriander (optional)
• 1 tsp chili powder
• 1/2 tsp black pepper

Place first set of ingredients into a large mixing bowl. In a separate smaller bowl, whisk together dressing ingredients. Pour over salad in large bowl. Toss to coat. Serve immediately. Enjoy!
This goes together really fast once the rice is made. And if you have leftover rice from a previous meal, so much the better (and faster!). This is an easy dish to play around with … add a can of garbanzos … chop up a cucumber … use different beans … add a little freshly squeezed lime juice. Maybe some diced avocado! 

Chocolate Sandwich Cookies

If you know me, you know that I do not like Oreos at all.  Everyone makes fun of me, but that is okay.  I am who I am.  I was looking for a recipe to make treats for others for Christmas, and I came across this recipe from Our Best Bites.  Their recipe was for a peppermint middle (I wanted it peppermint but my family did not) but I made it vanilla by adding extra vanilla instead of peppermint extract.  They were very easy to make, and were delicious!!  They were way better than the mass produced Oreos.  I hope you enjoy them like my family and friends did.  These are sort of like a whoopie pie cookie, and you can choose to make them small or big.

Ingredients

1 1/2 cups flour, lightly spooned into measuring cups and leveled (don’t scoop!)
3/4 teaspoon baking soda
1/4 teaspoon table salt
1 cup semisweet chocolate chips
3/4 cup packed light brown sugar
5 tablespoons real butter
1 tablespoon water
1 large egg lightly beaten

Frosting Ingredients

1/2 cup real butter (1 stick)
2 cups powdered sugar
1/2 - 1 teaspoon peppermint extract
milk, as needed for consistency
optional: red or green food coloring and sprinkles or crushed candycanes


Directions
To make cookies, preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. Combine flour, baking soda, and salt in a medium bowl. heat chocolate chips, brown sugar, 5 tablespoons butter and water in a medium saucepan over medium heat, stirring until melted and smooth (there will still be grains of sugar though). Transfer mixture to a large bowl and beat in egg. Stir in flour mixture until just combined. Don’t overmix.

If dough is too soft to work with, let it sit at room temp for a few minutes to firm up, or place in the fridge for a few minutes. Gently roll balls, either 1 tablespoon full for large cookies, or about 1/2 inch balls for silver dollar sized cookies. Place about 2 inches apart on prepared baking sheets. Bake cookies until just puffed in teh middle and edges are set but centers are still soft. About 8-9 minutes for large cookies, and about 5 minutes for small ones. If using 2 cookie sheets, rotate them half way through baking. Cool for a couple of minutes on the baking sheets and then transfer to a cooling rack and let cool completely.

To make filling, beat all frosting ingredients together, adding peppermint extract to taste. Add milk by the teaspoonful until a spreadable, but not too soft consistency is reached. Add food coloring if desired. Place frosting in a zip-top bag and cut off a corner. Pipe onto one side of cookie and place another on top. Roll edges in sprinkles or crushed candycanes if desired.

Yield: If you use a tablespoon of dough, it will yield 1 1/2 dozen large sandwiches. If you use a quarter of a standard cookie scoop (about a rounded teaspoon) it will yield 4-5 dozen.

Honey Wheat Jumbo Dinner Rolls

I always do all dinners for any special occasions at my house for our families.  I always make some sort of bread.  As you know by now, I love wheat anything.  I tried these rolls for Christmas dinner, and I really liked the texture and taste.  So I want to share them with you.  Thank you Bread World for the recipe.  This recipe is easily doubled.

Ingredients:

1 cup King Arthur® Unbleached All-Purpose Flour
1-3/4 to 2 cups King Arthur® Premium 100% Whole Wheat Flour
1 envelope Fleischmann's® RapidRise Yeast2/3 cup instant mashed potato flakes
1/2 cup nonfat dry milk
1-1/4 teaspoons salt
1 cup water
1/4 cup orange juice
1/4 cup butter OR margarine, cut into 6 pieces
3 tablespoons honey
1 (8 x 8-inch) pan


Directions
Combine all-purpose flour, 1/2 cup whole wheat flour, undissolved yeast, potato flakes, nonfat dry milk and salt in a large mixer bowl. Heat water, orange juice, butter and honey until very warm (120° to 130°F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining whole wheat flour to make a soft dough.
Knead on lightly floured surface until smooth and elastic, about 5 to 7 minutes. Cover; let rest 10 minutes.
Divide dough into 12 equal pieces; shape into balls. Place in 8 x 8-inch pan. Cover; let rise in a warm, draft-free place for 1-1/2 to 2 hours or until rolls are puffy and touching each other.

Bake in preheated 350°F oven for 15 minutes and then tent with aluminum foil. Continue to bake for 10 to 13 minutes until well browned. Remove from pan and transfer to wire rack. Serve warm.

Cinnamon Rolls

I am not a fan of cinnamon rolls but I LOVE these!  My family loves them too!  They are so awesome and easy to make, I give them away as gifts.  Thanks Paula Deen for the recipe.

Ingredients

Dough:

• 1/4-ounce package yeast
• 1/2 cup warm water
• 1/2 cup scalded milk
• 1/4 cup sugar
• 1/3 cup butter or shortening
• 1 teaspoon salt
• 1 egg
• 3 1/2 to 4 cups all-purpose flour

Filling:

• 1/2 cup melted butter, plus more for pan
• 3/4 cup sugar, plus more for pan
• 2 tablespoons ground cinnamon
• 3/4 cup raisins, walnuts, or pecans, optional

Glaze:

• 4 tablespoons butter
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 3 to 6 tablespoons hot water

Directions

Heat oven to 350 degrees F.

In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.

When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts, pecans, or raisins if desired. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.

Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.

Meanwhile, mix butter, powdered sugar, and vanilla. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls. 

Honey Whole Wheat Sandwich Loaf

Yet another easy bread recipe to add to my list of growing bread recipes.  These recipes help me to move to making fresher, healthier and better tasting bread for my family.  Once again, thanks to The Well Floured Kitchen for this recipe.

 

 

Ingredients

• 6 cups (1 lb 8 oz)White Whole Wheat Flour
• 2 Cups (16oz) Water
• 4 tsp Instant Yeast
• 3 Tbsp. (1.5 oz) Coconut Oil or Butter, Softened
• 3 Tbsp. (2.75 oz) Honey
• 1 Tbsp. Salt

Instructions

• All all ingredients to mixer fitted with the dough hook and stir until combined. Allow dough to rest for 15 minutes.
• Continue mixing for approximately 5 minutes, the dough will start to come together and become smooth (in bakers speak, the gluten will develop). Please note you can make this recipe without a mixer. In fact I recommend you make your first few loafs by hand. It is important to learn how the dough should feel , which is only something that can be learned by trial and error. You knead dough by pushing it away with the heel of your hand, then folding over and starting again. (There are some youtube videos on kneading if you are a visual learner) Your ultimate goal is a dough that is smooth , not sticky or dry. If you knead your dough by hand, it will take a little longer, about 10 minutes. If your dough is dry, add some water 1 tbsp. at a time, if it is too sticky, add flour 1 tbsp. at a time.
• At this point place the dough in a greased covered bowl to rise until doubled in volume, approximately 1-2 hours.
• Punch down the dough and split in half. Shape each half into a loaf: Gently flatten, fold in the sides slightly, then bring the top down, bottom up, pinch the seams and give it a gentle roll to smooth. Place shaped loaf into a greased 8x4 bread pan and cover with plastic wrap. Allow to rise until the dough has doubled again and is about an inch above the pan.
• Place your loaves into a preheated 350° oven for 30-35 minutes, or until the bread has reached a 190° internal temperature. Allow to cool in the pans for 5 minutes, then take them out of the pan to finish cooling on cooling rack.

Notes

You can use sugar or sucanat in place of the honey.

If you are new to whole wheat bread, you can use any ratio of white flour in this recipe, slowly adjust the recipe until you are eventually using all whole wheat.

Remember if your kitchen is very cold you may need an ounce or two more water, if it is very warm, you may need an ounce or two less water.

This bread freezes beautifully, I recommend slicing it first.

Don't throw away stale bread! Grind it in the food processor and store it in the freezer for homemade bread crumbs.

Crusty Whole Wheat Artisan Bread

I am always looking for new and easy bread recipes.  I want to move farther away from mass produced bread and move more toward making my own.  This is a recipe I found from The Well Floured Kitchen.  This recipe does make two loaves of bread.

Ingredients

• 6 Cups (1lb, 8oz) White Whole Wheat Flour (I used 4 cups of whole wheat and 2 cups of unbleached all purpose)
• 1 Tbsp. Instant Yeast (or 1 packet active dry yeast)
• 1 Tbsp. Salt
• 1 Tbsp. Sugar or Honey
• 2 Cups (16 oz) Water

Instructions

• Mix all ingredients together by hand or with a heavy duty stand mixer. If you are using active dry yeast you will need to proof it first with 1/4 cup of the water and 1 tsp. of the sugar. Allow dough to rest for 15 minutes. If the dough seems too dry or wet, adjust now with a bit more flour or water. Knead for 10 minutes by hand or 5 minutes by mixer.
• Cover and allow to rise approximately 1 hour, dough should double in size.
• Punch down the dough, and shape into a circle or oblong loaf.
• Cover and allow to rise again, approximately 1 hour. Preheat oven to 400°.
• Bake for 30 minutes until nicely golden brown, or an internal temperature of 200°

Pumpkin Oatmeal Chocolate Chip Cookies

I was trying to find something slightly health that was easy to fix, and my family would like.  I did some searching and found this great recipe.  This recipe makes about 3 dozen cookies but can easily be doubled to make more.  I hope you enjoy them as much as my family enjoys them!

Ingredients:

3/4 cup softened butter
1 cup packed brown sugar
1/2 cup white sugar
1/2 can of 15 oz pumpkin puree
1 egg
1 tsp vanilla extract
2 cups all purpose flour
1 cup quick cooking oats
1 tsp cinnamon
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup chocolate chips

Directions:

Preheat oven to 375 degrees.

Beat butter, brown sugar and white sugar together in a bowl until creamy.  Add pumpkin, egg and vanilla; mix until smooth.

Add flour, oats, cinnamon, baking soda, baking powder and salt; stir until combined.  Fold in chocolate chips.

Drop 1 - 2 tablespoons of batter onto a parchment lined baking pan and bake until the edges are lightly browned, about 10 - 12 minutes.

Pizza Bites

My family loves Double Kwik pizza rolls but they are way too expensive.  I have tried several different recipes but this one is the closest, and my family loves them.  You can add other ingredients if you want, but we are tradionalists when it comes to pizza rolls.  I hope you enjoy them!

Pizza Bites

makes 48 bites divided into 3 trays, prep 20 min, cook time 20 min

• 2 recipes pizza dough (or 2 cans refrigerated pizza dough)
• 8 oz block mozzarella cheese
• 4 oz thin sliced pepperoni
• 1 tsp Italian seasoning
• 1 tsp Garlic Salt 
• 1/4 cup butter
• 3 tbsp grated Parmesan cheese
• pizza or marinara sauce

1. Prepare pizza dough, recipe on my blog, and roughly chop pepperoni. Cut block of mozzarella into 48 cubes.
2. If you are going to bake some (or all!) right away preheat oven to 400°F. Grease 3 pie pans.
3. If using refrigerated pizza dough: roll one dough out into a large rectangle and cut into 24 pieces. Repeat with 2nd pizza dough. If using homemade dough just pinch off walnut sized pieces as you go.
4. In each dough piece place a couple pieces of chopped pepperoni and a cube of cheese. Seal dough around meat and cheese and place seam side down in pie pan.
5. Repeat, placing approximately 16 dough balls in each pie plate.
6. Once assembled, combine butter and spices and brush over the dough. Sprinkle with Parmesan cheese.
7. Now you can cover with plastic wrap and refrigerate or freeze or you can bake right away.
8. When ready to bake: bake at 400°F for 16-20 min. Serve with warm pizza or marinara sauce.

Basic Pizza Dough

My family LOVES pizza!  But I hate the expensive price of restaurant pizza and frozen pizza is yucky! :)  I have used many recipes over the years, and but this one is the best.  It is very easy to make and very versatile.  You can use it for mini pizzas, pizza bites, grilled pizza, cast iron skillet pizza, breakfast pizza, anything you can imagine.  I hope you enjoy it as much as my family does.  I mostly double my recipe each time.

Basic Pizza Dough

makes 1 recipe pizza dough, prep 10 min, rise time 1 hour

• 1 pkg active dry yeast (or 2 1/4 tsp loose yeast)
• 1 cup warm water
• 1 tbsp olive oil
• 1 tsp salt
• 2 3/4 cup flour

1. Combine yeast and warm water, stir to dissolve.
2. Let this sit for several minutes, until you see bubbling of the yeast.
3. Add oil, salt, and flour. Stir to combine.
4. Once dough starts to come together, turn out onto a floured counter and knead to thoroughly combine-until dough is smooth and elastic. If it is uncooperative let it rest for a few minutes and come back to it.
5. Place dough ball in a greased bowl and cover loosely. Allow dough to rise until doubled, approximately an hour, if your house is warm.  If your house is cooler, like ours, rise time will be longer, even two hours or more.

I am all about saving money and buying the least processed items that I can.  By doing this, I save money, I know what is in my food and I feel that I am feeding my family food that is a little more healthy.  I use Bisquick for my oven fried chicken, sausage balls and a few other favorites.  Plus it is easy to whip something up for dessert or anything with a little bisquick on hand.  I make mine with lard instead of shortening.  Lard is all natural and is more easily processed by the body.  It is says it lasts for four months, mine never lasts more than a few weeks.

Homemade Bisquick Mix

 

 

6 cups all-purpose flour

3 tablespoons baking powder

1 tablespoon salt

1 cup vegetable shortening

Directions:

1. Sift flour, baking powder and salt three times into a large bowl.
2. Cut in shortening with a pastry blender until mixture resembles fine crumbs.
3. Store mixture in airtight container in the refrigerator up to 4 months.
4. Use whenever your recipe calls for "Bisquick mix".

 

 

 

Breakfast Casserole Bites

With school starting back and life getting busy, this is the perfect way to start the day.

Ingredients

• 2 pieces whole-wheat sandwich bread
• 8 eggs
• ½ cup milk
• salt and pepper, to taste
• 4 oz grated cheese, sharp cheddar recommended
• ½ lb cooked and crumbled breakfast sausage or bacon
• Also need: Foil muffin holders for baking

Instructions

1. Preheat the oven to 350 degrees F.
2. Distribute 12 foil muffin holders into a muffin baking pan. If the foil holders are lined with paper either don’t use those or make sure they are on the outside as shown in the picture.  Be sure to spray oil in the tins or you can grease muffins tins very well and not use the liners at all.
3. Cut the sandwich bread into half inch squares and evenly distribute them on the bottom of the muffin cups.
4. In a mixing bowl or large measuring cup that has a pour spout thoroughly whisk together the eggs and milk. Add a few dashes of salt and pepper if desired.
5. Evenly distribute the egg mixture into each muffin cup. It’s okay if the bread pieces float to the top.
6. Sprinkle an equal amount of both the grated cheese and the crumbled bacon (or sausage) into each muffin cup on top of the egg mixture.
7. Bake at 350 for 15 minutes or until eggs are set.
   Enjoy or freeze (in-between sheets of wax paper) for another day!

Blackberry Cobbler

This is a wonderful and delicious recipe that can be used with any other fruit, not just blackberries.  Sometimes I double the recipe which is easily done.  Thank you Pioneer Woman for your inspiration.  You can eat this alone or top with ice cream or even cream.

Ingredients:

• 1 stick Butter
• 1-1/4 cup Sugar
• 1 cup Self-Rising Flour
• 1 cup Milk
• 2 cups Blackberries (frozen Or Fresh)

 Directions:

• Melt butter in a microwavable dish. 
• Pour 1 cup of sugar and flour into a mixing bowl, whisking in milk. Mix well.
• Then, pour in melted butter and whisk it all well together. 
• Butter a baking dish.
• Now rinse and pat dry the blackberries. 
• Pour the batter into the buttered baking dish. 
• Sprinkle blackberries over the top of the batter; distributing evenly. 
• Sprinkle ¼ cup sugar over the top.
• Bake in the oven at 350 degrees for 1 hour, or until golden and bubbly. 
• If you desire, sprinkle an additional teaspoon of sugar over the cobbler 10 minutes before it’s done.  (I always do!! )

Honey French Dressing

I just love to make my own dressings because I know what is in it, and I can adjust the flavors to match what I want.  This is one of the best dressings I have ever made.  I got this recipe from Taste of Home.  I hope you enjoy it as much as I do.  I use it for a salad and to also dip my veggies in for a snack.

Ingredients:

• 3/4 cup honey
• 1/3 cup ketchup
• 1/3 cup cider vinegar
• 1/3 cup chopped onion
• 3 garlic cloves, minced
• 1 teaspoon salt
• 1 teaspoon paprika
• 1/2 teaspoon celery seed
• 3/4 cup vegetable oil

Directions:
In a blender or food processor, combine the first eight ingredients; cover and process until blended. While processing, add oil in a steady stream. Process until thickened. Store in the refrigerator in a canning jar or a glass jar you have saved from something else.  
 

Rhubarb Crisp

I love the rhubarb, anytime, anyway!!  But one of my favorite ways is in a crisp.  This is such a versatile recipe that you can really use any fruit.  This is quick and easy to make.  I hope you enjoy it as much as I do.

Ingredients:
5 cups chopped rhubarb
1 cup brown sugar, firmly packed
2/3 cup unbleached all purpose flour
2/3 cup quick cooking oats
1/2 tsp cinnamon
3 Tbls butter

Directions:

Place the chopped rhubarb in an 8" x 8" greased baking dish.
In a bowl, combine the brown sugar, flour, oats and cinnamon.
Cut in the butter with a pastry blender or two knives until mixture resemble coarse crumbs.
Sprinkle the above mixtur over the rhubarb, and pat down lightly.
Bake at 350° F for approx. 30 minutes or until the topping is lightly browned.
- See more at: http://www.rhubarb-central.com/rhubarb-crisp.html#sthash.ZSB1G95Y.dpuf

1.  Place rhubarb in 8x8 greased pan.
2.  In a bowl, combine the flour, sugar, oats and cinnamon
3.  Cut in the butter using your hands or a pastry blender
4.  Sprinkle over the rhubarb and then pat down with your hands.
5.  Bake at 350 degrees for about 30 minutes or until golden brown.

5 cups chopped rhubarb
1 cup brown sugar, firmly packed
2/3 cup all-purpose flour
2/3 cup quick-cooking oats
1/2 tsp. cinnamon
3 tbsps. butter - See more at: http://www.rhubarb-central.com/rhubarb-crisp.html#sthash.ZSB1G95Y.dpuf

5 cups chopped rhubarb
1 cup brown sugar, firmly packed
2/3 cup all-purpose flour
2/3 cup quick-cooking oats
1/2 tsp. cinnamon
3 tbsps. butter - See more at: http://www.rhubarb-central.com/rhubarb-crisp.html#sthash.ZSB1G95Y.dpuf

5 cups chopped rhubarb
1 cup brown sugar, firmly packed
2/3 cup all-purpose flour
2/3 cup quick-cooking oats
1/2 tsp. cinnamon
3 tbsps. butter - See more at: http://www.rhubarb-central.com/rhubarb-crisp.html#sthash.ZSB1G95Y.dpuf

5 cups chopped rhubarb
1 cup brown sugar, firmly packed
2/3 cup all-purpose flour
2/3 cup quick-cooking oats
1/2 tsp. cinnamon
3 tbsps. butter - See more at: http://www.rhubarb-central.com/rhubarb-crisp.html#sthash.ZSB1G95Y.dpuf

New Potatoes and Gravy

I had never had this recipe until the other day when Dean asked me to make something his Granny Florie used to make, new potatoes with gravy.  I searched and searched and found this recipe from Mark Sohn.  It was easy to make and he said tasted just like Granny's, which made me smile. :)  These are so good with other "country" foods like meatloaf, green beans and corn bread.

Ingredients:
3 pounds new potatoes, cut into 1-inch pieces
Water to cover the potatoes
2 teaspoons salt
2/3 cup flour
2/3 cup milk
1/2 stick butter
1 teaspoon pepper
1 teaspoon salt

Directions:
1. Prepare the potatoes for boiling. Place them in a saucepan and add water until the potatoes are covered. Add the salt. Bring to a boil, reduce the heat, and simmer the potatoes about 20 minutes, or until they are fork tender.
2. As the potatoes simmer, pour the flour into a medium-size mixing bowl. Slowly starting in the center, use a whisk to pour and mix in the milk. Do not pour the milk in all at once. At first, with a small amount of milk, the flour will ball up, get sticky, and then, as you slowly add additional milk, it will soften. Finally, it will be about the thickness of pancake batter. This is a cold roux. Now pour about half of the water from the potatoes into the cold roux and whisk.
3. With the potatoes still simmering, add the butter, salt and pepper, and then slowly pour the roux into the pot. Add just enough of the roux to thicken the water to the consistency of gravy. If the gravy is too thin, add more roux; if it gets too thick, add milk or water.

Taco Seasoning Mix

Making my own mix allows for me to know what is in my food.  This is a quick and easy recipe that can be stored in a jar and used at a later time.

Ingredients:
4 Tbls chili powder
3 Tbls and 1 tsp paprika
3 Tbls cumin
1 Tbls and 2 tsp onion powder
2 tsp salt
1 tsp garlic powder
1/4 tsp cayenne pepper
1/2 tsp red pepper flacks
2 Tbsp corn starch

Directions:
1.  Mix all ingredients together.
2.  For each 1 lb of ground beef, use 2 Tbsp and 3/4 cup water.
3.  Like all other taco mixes: brown beef, drain, mix in seasoning and water, bring to boil, turn down heat and simmer for about 10 - 15 minutes.

** I like a stronger taste, so I use 3 Tbsp or more of seasoning.  Do what you like - there are no rules! :)

Self Rising Flour

Self Rising Flour

I only buy unbleached American grown and processed flour.  I like King Arthur and anything that is locally grown.  I also only use Rumford baking powder because it does not contain aluminum and it is a non GMO product.  So when I need self rising flour, I make my own.

Ingredients:
1 cup all purpose unbleached flour
1/2 tsp salt
1 1/2 tsp baking powder

Directions:
Mix all together and use.  This can easily be doubled for larger recipes.

Shrimp Sauce

Once again, I will say that I will make things from scratch because I try to stay away from processed foods that contain preservatives and other junk that we do not need to eat.  I love shrimp sauce on my homemade fried rice.  :)

Ingredients:
1 1/4 Cup Hellman's Mayo
1/4 cup Water
1 Tablespoon Contadina Tomato Paste (unseasoned)
1/2 teaspoon Garlic Powder
1 teaspoon Sugar
1 teaspoon Paprika
pinch of Cayenne
(You can also add a pinch of ground ginger and a little bit more of sugar to fit more of your likes.)


Directions:

• In a blender add Mayo, Water, Paste, Garlic Powder, Sugar, Paprika and cayenne if desired.  
• Blend until all incorporated.  
• Chill in the refrigerator for 4 hours or more to allow the flavor to set up.

Baked Crab Rangoon

Baked Crab Rangoon adapted from Food.com (via Iowa Girl Eats)

I love appetizers as much as anyone else but I do not like to eat prepared and processed frozen appetizers.  This is a nice treat and is easy to make.

Ingredients:
2 tablespoons sour cream
8 oz cream cheese, softened
1 scallion, thinly sliced
1 garlic clove, minced
1/4 teaspoon ground ginger
1 teaspoon soy sauce
1/2 teaspoon sugar
1/2 cup crab meat, drained
wonton wrappers

Directions:
Preheat oven to 415 F. Line a rimmed baking sheet with aluminum foil and spray the foil with nonstick cooking spray.

In a medium bowl, mix the sour cream, cream cheese, scallion, garlic, ginger, soy sauce and sugar together until well combined. Fold in the crab meat.

Lay a wonton wrapper on your work surface. Place about 2 teaspoons of the filling mixture in the center of the wrapper, then brush two adjacent sides of the wrapper lightly with water. Fold the wrapper over on the diagonal. Press around the filling to remove air pockets, then press the sides to seal the wrapper tightly. Transfer to the prepared baking sheet. Repeat with remaining wrappers and filling.

Spray the tops of the wonton wrappers lightly with nonstick cooking spray. Bake for about 12 minutes, or until the edges are golden brown and crisp.

Makes 20-24

Sweet Chili Dipping Sauce

Sweet Chili Dipping Sauce from She Simmers (via Iowa Girl Eats)

I am all about making things from scratch and using the fewest number of processed items as possible.  I like a good sauce to use with chicken, pork, crab rangoons or most anything.  This sauce is quick, easy and delicious.

Ingredients:

3 garlic cloves, peeled
2 red serrano or jalapeno peppers, seeds removed
1/2 cup sugar
3/4 cup water
1/4 cup white vinegar
1 1/2 teaspoons salt
1 tablespoon cornstarch
2 tablespoons water

Add the garlic, chili peppers, sugar, water, vinegar and salt in the bowl of a food processor. Process until well combined - the pieces of garlic and chili should be very small. Transfer the mixture to a saucepan and set over medium-high heat. Bring to a boil, then reduce the heat to a simmer, cooking until the pieces of garlic and pepper soften a bit, about 3 minutes.

Whisk the cornstarch and water together in a small bowl. Add to the sauce mixture in the pan and continue simmering, whisking frequently, until the sauce has thickened, about 2 minutes. Leftover sauce can be stored in an airtight container in the refrigerator.

Makes about 1 cup

Slow-Cooker Beef and Vegetable Soup

Slow-Cooker Beef and Vegetable Soup

I love using my crockpot any time of the year.  This is a recipe from Swanson Broth.  I usually do not use a prepared broth, I use a broth starter and add it to water.  That way I can control the amount of preservatives and sodium, at least a little more. 

Ingredients:

1 lb. beef for stew, cut into 1-inch cubes

Ground black pepper   to taste

2 tbsp. all-purpose flour, unbleached

2 tbsp. vegetable oil

3 large onions, chopped (about 3 cups)

12 small red potatoes, cut into quarters or about 5 Idaho or russet potates, cut into 1 inch squares

2 medium carrots, sliced (about 1 cup)

4 cloves garlic, minced

1 tbsp. chopped fresh thyme leaves or 1 teaspoon dried thyme leaves, crushed                                    

2 tbsp. tomato paste                                                                                      

4 cups Swanson® Beef Broth or a broth you make from a starter

Sour cream (optional)                                    

Chopped green onion (optional)

 

Directions:

 

1. Season the beef with black pepper and coat with the flour.

2. Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook until it's well browned.

3. Place the onions, potatoes, carrots, garlic and thyme in a 3 1/2-quart slow cooker. Top with the beef. Mix the tomato paste, coffee and 1 cup of the broth. Pour the coffee mixture and the remaining broth into the slow cooker. Cover and cook on LOW 8 to 10 hours or on HIGH for 4 to 5 hours or until it's done.

4. Serve with the sour cream and chopped green onions, if desired.

 

Sweet and Spicy Pickles

I love the taste of hot and sweet, and these pickles satisfied that taste.  Plus they are a little different than the traditional canned pickles.  Thank you to http://creatingnirvanatoday.blogspot.com for allowing me to share your recipe.

Ingredients for Sweet and Spicy Pickles (yield 4 pints)

3 pounds pickling cucumbers, sliced into 1/4-inch thick slices
2 cups sliced onions
1/2 cup pickling salt
6 cups water
3 cups white vinegar
1 1/2 cups apple cider vinegar
3 1/2 cups sugar
2 tablespoons yellow mustard seeds
1/2 teaspoon turmeric
4 whole cloves
10 tablespoons roughly chopped garlic
24 dried cayenne peppers

Directions
Place cucumbers, onions, pickling salt, and water in a large, non-reactive bowl. Cover and allow cucumbers to soak for 2 hours. Drain the water from the onions and cucumbers through a colander and rinse well for 5 minutes. Drain well and set aside.

Combine the vinegars, sugar, mustard seeds, turmeric, cloves, garlic, and peppers in a medium saucepan over high heat. Bring to a boil, reduce heat to medium and add the cucumbers and onions. Bring to a simmer and remove the saucepan from the heat.

Fill each of the hot sterilized pint-size preserving jars with the pickle mixture, dividing them evenly, and enough of the liquid to come within 1/2-inch of the top. Add 1/2 teaspoon of Natural Pickle Crisp to each jar, if desired. With a clean damp towel, wipe the rim and fit with a hot lid. Screw on the metal ring just until the point of resistance is met. Process the jars in a hot-water bath for 15 minutes.

Using tongs, remove the jars, place on a towel, and let cool. Test the seals by allowing the jars to stand at room temperature overnight or until the lids pop. Tighten the rings and store in a cool dry place. Let the pickles age for at least 2 weeks before using.

Bread and Butter Peppers

Bread and Butter Peppers


I searched high and low to find a recipe that would fit the needs of what I was looking for when I had an abundance of banana and jalapeno peppers coming in my garden.  You can make this with either pepper or a combination of both peppers or even just a mix of garden veggies that you have left over from the garden or the Farmer's Market.  Thank you to http://alyssaroyse.wordpress.com for the recipe.  :)

INGREDIENTS

• 3 pounds of fresh, firm jalapeno peppers
• 2 cups Apple Cider Vinegar
• 6 cups sugar
• 1 teaspoon turmeric
• 1 teaspoon celery seed
• 1 teaspoon mustard powder
• 3 teaspoons garlic powder

You’ll need about 9 half-pint jars or 4 pint jars processed with lids.

DIRECTIONS

Process your jars and lids in boiling water and leave them submerged until you’re ready to use them. DO NOT THROW OUT THE WATER, you’ll use it for processing the jars.

1. While wearing gloves, slice all the peppers to create a ring and remove the seeds. Wearing gloves will protect your hands from the capsacin that will burn and blister your hands.
2. Put all the other ingredients in a large stock pot and cook until it’s all blended into a thick liquid.
3. Add all the peppers and cook them, stirring constantly for 4 minutes.
4. Using a slotted spoon, pack them into your sterile jars, about 1/4 inch from the top. Pack them a little fuller than you think you should, and a little tighter than you think you should. 
5. Turn the heat up on the syrup in the pot and bring it to a full rolling boil. Pour the heated syrup over the peppers in the jars until just shy of the rim.
6. Wipe the rims clean and remove the lids and bands from the pan of hot water.  Put the lids and bands on the jars as tightly as you can.
7. Process jars in a hot water bath for 10 minutes.  Remember to start timing when the water begins to boil.
8. Leave undistured overnight.  You will know they are sealed when you hear the "ping" or when you touch the lid and it is sunken in and does not move. 

Senate Bean Soup

The Famous Senate Restaurant Bean Soup Recipe 

 

Living in Eastern Kentucky, dried  beans are a way of life.  When traditional soup beans get boring, we make this Senate Bean Soup.  It is quite tasty and so easy to make.  This is wonderful with cornbread, fresh sliced tomatoes and cucumbers and a cobbler for dessert.

Ingredients:
2 pounds dried navy beans
four quarts hot water
1 1/2 pounds smoked ham hocks
1 onion, chopped
2 tablespoons butter
salt and pepper to taste

Directions:
Wash the navy beans and run hot water through them until they are slightly whitened. Place beans into pot with hot water. Add ham hocks and simmer approximately three hours in a covered pot, stirring occasionally. Remove ham hocks and set aside to cool. Dice meat and return to soup. Lightly brown the onion in butter. Add to soup. Before serving, bring to a boil and season with salt and pepper. Serves 8.

Corn with Butter Sauce

My husband loves the frozen corn with the butter sauce, but it is expensive and the ingredients used did not make me happy.  So continuing in my quest to cook wholesome, good food for my family, I created this recipe.

Ingredients:
16 oz bag of frozen corn
1/4 c water
1/4 c butter
1 tsp salt
1/2 tsp sugar
1/2 c milk or cream
3/4 tsp cornstarch

Directions:
Place corn and water in pan and heat corn.  Once corn is warm, add butter, salt and sugar.  Mix the cornstarch with the milk and add to pan.  Bring corn mixture to boiling until thickened.  Stir frequently because it does burn easily.  Add more butter or sugar to match your taste.

No-Knead Crusty White Bread

This is such a wonderful and easy bread recipe so now there is no reason to not make your own homemade, artisan style bread.  This recipe is from King Arthur Flour.

Ingredients:

• 3 cups lukewarm water
• 6 1/2 to 7 1/2 cups King Arthur Unbleached All-Purpose Flour*
• 1 tablespoon salt
• 1 1/2 tablespoons instant yeast

Directions:

*The flour/liquid ratio is important in this recipe. If you measure flour by sprinkling it into your measuring cup, then gently sweeping off the excess, use 7 1/2 cups. If you measure flour by dipping your cup into the canister, then sweeping off the excess, use 6 1/2 cups. Most accurate of all, and guaranteed to give you the best results, if you measure flour by weight, use 32 ounces.

1) Combine all of the ingredients in a large mixing bowl, or a large (6-quart), food-safe plastic bucket. For first-timers, "lukewarm" means about 105°F, but don't stress over getting the temperatures exact here. Comfortably warm is fine; "OUCH, that's hot!" is not. Yeast is a living thing; treat it nicely.

2) Mix and stir everything together to make a very sticky, rough dough. If you have a stand mixer, beat at medium speed with the beater blade for 30 to 60 seconds. If you don't have a mixer, just stir-stir-stir with a big spoon or dough whisk till everything is combined.

3) Next, you're going to let the dough rise. If you've made the dough in a plastic bucket, you're all set — just let it stay there, covering the bucket with a lid or plastic wrap; a shower cap actually works well here. If you've made the dough in a bowl that's not at least 6-quart capacity, transfer it to a large bowl; it's going to rise a lot. There's no need to grease the bowl, though you can if you like; it makes it a bit easier to get the dough out when it's time to bake bread.

4) Cover the bowl or bucket, and let the dough rise at room temperature for 2 hours. Then refrigerate it for at least 2 hours, or for up to about 7 days. (If you're pressed for time, skip the room-temperature rise, and stick it right into the fridge). The longer you keep it in the fridge, the tangier it'll get; if you chill it for 7 days, it will taste like sourdough. Over the course of the first day or so, it'll rise, then fall. That's OK; that's what it's supposed to do.

5) When you're ready to make bread, sprinkle the top of the dough with flour; this will make it easier to grab a hunk. Grease your hands, and pull off about 1/4 to 1/3 of the dough — a 14-ounce to 19-ounce piece, if you have a scale. It'll be about the size of a softball, or a large grapefruit.

6) Plop the sticky dough onto a floured work surface, and round it into a ball, or a longer log. Don't fuss around trying to make it perfect; just do the best you can.

7) Place the dough on a piece of parchment (if you're going to use a baking stone); or onto a lightly greased or parchment-lined baking sheet. Sift a light coating of flour over the top; this will help keep the dough moist as it rests before baking.

8) Let the dough rise for about 45 to 60 minutes. It won't appear to rise upwards that much; rather, it'll seem to settle and expand. Preheat your oven (and baking stone, if you're using one) to 450°F while the dough rests. Place a shallow metal or cast iron pan (not glass, Pyrex, or ceramic) on the lowest oven rack, and have 1 cup of hot water ready to go.

9) When you're ready to bake, take a sharp knife and slash the bread 2 or 3 times, making a cut about 1/2" deep. The bread may deflate a bit; that's OK, it'll pick right up in the hot oven.

10) Place the bread in the oven, and carefully pour the 1 cup hot water into the shallow pan on the rack beneath. It'll bubble and steam; close the oven door quickly.

11) Bake the bread for 25 to 35 minutes, until it's a deep, golden brown.

12) Remove the bread from the oven, and cool it on a rack. Store leftover bread in a plastic bag at room temperature.

13) Yield: 3 or 4 loaves, depending on size.

Hot Fudge Sauce

This is such an easy sauce to make, and it tastes so wonderful!!  No more bottled stuff for my family.  This sauce stores easily in the refrigerator for several days (if it lasts that long).

Ingredients:
1 c sugar
1/3 c unsweetened cocoa powder
2 Tbsp + 1 tsp unbleached flour
pinch of salt
1 c water
1 Tbsp butter

Directions:
In a saucepan, mix all dry ingredients.  Pour in water, stirring until well mixed.  Add butter and bring to a boil.  Cook slowly for 8 minutes, stirring often.  

Crock Pot Soup Beans

My family and I truly love soup beans plus they are so very good for you.  Most of the time I do not have the time it takes to cook and cook and cook them.  I found this wonderful recipe from Mama Dip.  It works every time, and my family loves it.  I have a large size crock pot, and this recipe can easily be divided in half to fit into a smaller size crock pot.

Ingredients:
2 pound bag of dried pinto beans
4 tsp garlic salt
1 c chopped onions
Ham hock, bacon or butter to season (if desired - we never really add this because they are so good by themselves)

Directions:
Wash the beans in warm water and drain.  Put beans in a large pot, cover with at least 2 - 3 inches of water and boil for 20 minutes.  Pour beans and water into crock pot, add garlic salt, onion and other seasonings if desired and cook on high until beans are tender (usually about 6 - 8 hours).  Add more hot water to crock pot if needed. 

Strawberry Syrup

This is a simple syrup that can be used on ice cream, as pancake syrup, shortcake or for anything you would like.  Thank you Tammy Recipes for this recipe.

Ingredients: 

2 cup Strawberries (loosely packed; fresh or frozen)
1/8 cup white sugar
1 teaspoon cornstarch (dissolved in a little water)

 

Instructions: 

1. Cut strawberries into halves or quarters (depending on preference; if the strawberries are fairly small you may leave them whole).
2. Place strawberries in a saucepan and pour sugar on top and place on burner set between medium and medium-low.
3. The mixture will slowly become watery at which point you can set the burner to medium. Once the mixture begins to boil add dissolved cornstarch while stirring the mixture.
4. After boiling for 1-2 minutes (remember to continue stirring) you can remove from the burner.

The syrup can be used hot or can be refrigerated and used cold, depending on your preference.

 

Additional Notes: 

* Add a small amount of lemon juice to add a slight tang, especially to strawberries that are a little bland (e.g. store bought varieties).

** If you need your syrup to go farther, add some water (~1/2 cup), double the corn starch, double the sugar, and add lemon juice. This will make make more strawberry topping without compromising the flavor much.