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.