One Hour Roll and Bun Recipe

I truly hate purchasing buns, rolls and bread from the store.  I am on a quest to find a good recipe that is delicious and easy.  I found some but did not like the texture.  I found this recipe from Cooking Classy.  It is great as a dinner roll, as a hamburger bun and as a hotdog bun.  I do plan to play around with this recipe to create a good one for sandwiches and that has some whole wheat in it.  I hope you enjoy it as much as my family does.

Big Soft and Fluffy One-Hour Dinner Rolls

Ingredients:

3 3/4 - 4 1/4 cups all-purpose flour

1/4 cup granulated sugar

1 Tbsp rapid rise yeast

1 1/2 tsp salt

3/4 cup cool water

2/3 cup milk

4 Tbsp unsalted butter, diced into 1 Tbsp pieces, plus more for tops

1 1/2 tsp lemon juice

Directions:

Preheat oven to 180 degrees. In the bowl of an electric stand mixer whisk together 4 cups flour, sugar, yeast and salt.

To a medium bowl add water, milk and butter and heat in microwave on HIGH power until it reaches 115 degrees on a thermometer, about 1 minute 15 seconds. Stir to partially melt butter (you just want to make sure it's softened through).

Pour milk mixture into dry mixture in bowl of electric stand mixer along with lemon juice. Set mixer with a hook attachment then set mixer on low speed and gradually increase to medium-low, knead about 3 - 4 minutes until smooth and elastic while adding additional flour as necessary (dough should be lightly sticky but manageable).

Cover bowl tightly with plastic wrap and rest 5 minutes. Meanwhile butter a 13 by 9-inch baking dish.

Drop dough onto a lightly floured surface. Shape into an evenly level square, about 9 by 9-inches. Cut into 16 equal portions (don't have to be exact). Shape dough into 15 balls, while using excess dough from the 16th portion to add to smaller rounds as needed, and place shaped dough portions into prepared baking dish. If you are making it into buns, only cut into 8 pieces and shape into hamburger buns or hotdog buns.  Do not press them down too much so they will rise, and not touching. 

Dampen hands with water and brush tops of dough with the water (just so they don't dry while rising in oven). Transfer to oven, close oven and turn oven off, allow rolls to rise 20 minutes (don't open oven door). Remove from oven and preheat oven to 375 degrees (this should take about 5 minutes, so just allow rolls to rest on counter while oven preheats).

 

Bake in preheated oven 14 - 16 minutes until tops are golden brown. Remove from oven and run the top of a stick of butter along tops of rolls just to coat. Serve warm. Store in an airtight container (I recommend rewarming cool rolls in microwave for best results.

**I did make this into a bread.  I did everything the same until cutting into portions.  I kept it as a whole, rolled it up and placed in a buttered loaf pan.  The baking time should be increased to 38 minutes, and the internal temperature should be 195 degrees.

Jalapeno Cheese Dip

I love the Frito Lay Cheddar Jalapeno Dip but I try to stay away from processed foods as much as I can.  So I created this recipe to help with my cravings.  This is a simple recipe but you can add diced tomatoes, cilantro or anything else you want.

Ingredients:
3 Tbls oil or butter
3 Tbls all purpose flour
2 cups of milk
1 - 2 8oz blocks of sharp cheddar cheese, freshly shredded
1 can of hot diced green chilis

Directions:
1.  Heat a sauce pan over medium high heat.
2.  Add the oil or butter and the flour and whisk until well mixed.  Continue to whisk until bubbly and cook for 1 - 2 minutes, making sure not to burn.
3.  Slowly add the milk while whisking constantly and cook until thickened.
4.  Add the cheese and stir until melted.
5.  Add the green chilis and stir.
6.  Serve and enjoy!

Fresh and Easy Salsa

This can be made out of tomatoes (extras from the garden or on the clearance rack in the produce department) or out of petite diced canned tomatoes.  It is easy, tasty and won't last long because it will all be eaten.  You can make it as hot and spicy as you want or you can leave it mild.  You can use fresh jalapenos or canned diced hot green chilis.  This recipe can easily be doubled if needed.

Ingredients:

2-3 cups of diced tomatoes, fresh or canned
1 - 2 jalapenos membranes and seeds removed for mild, leave some for medium to hot OR 1/2 to 1 can of hot diced green chilis
1 tsp salt
1/2 tsp pepper
1 medium onion, diced
1 - 2 cloves of garlic, minced
1/4 cup of cilantro, diced
Juice of 1/2 lime

Directions:
Mix all together, serve and enjoy.

Black Bean Salad

I found this recipe while looking for ideas for the cooking team competition.  I made it, and WOW it is so fabulous.  This is a keeper and so easy to make.  Hope you enjoy it!

Ingredients:

1/2 cup sugar
1/4 tsp pepper
1/2 tsp salt
1/4 cup oil
1/3 Red Wine Vinegar
1 can of black beans, rinsed and drained or 2 cups of frozen beans, rinsed and drained
1 cup diced green pepper
3/4 c red pepper or green pepper
1/3 cup diced onion
1 cup frozen corn
1 Tbsp sliced and diced jalapeno peppers
1 tsp minced fresh garlic

Directions:
1.  Combine the sugar, pepper, salt, oil and vinegar until blended.
2.  Combine the remaining ingredients.
3.  Add the dressing, mix well
4.  Cover and refrigerate several hours or overnight.

Black Beans and Rice

I just love black beans, and this is a great way to use the nutritious beans as the "meat" of the dish.  This dish can stand alone or it can be added to something else, like a taco bowl.  I do not use canned beans, I usually buy a bag and cook my own and then freeze them and use them when I need to.  You can adjust the seasonings as you want.  You can use brown rice for more nutrition or you can use white rice for convenience.


Ingredients:

1 Tbls olive oil
1 cup white rice
1 medium onion, diced
1 medium green bell pepper, diced
3 cups of chicken stock or 3 cups of water and 2 teaspoons of chicken stock starter (or bouillon cubes)
2 Tbls tomato paste
1 can black beans (rinsed and drained) or 2 cups of frozen black beans (rinsed and drained)
1/8 tsp red pepper flakes
1/4 tsp cumin
1/4 tsp chili powder
1/4 cup chopped fresh cilantro leaves
Juice of 1/2 lime


Directions:

1.  Heat the oil in a 6 quart saucepot over medium high heat.  Add the rice, onion and pepper and cook and stir for about 2 minutes.

2.  Stir in the broth, tomato pasted, pepper flakes, cumin and chili powder and heat to a boil.  Reduce the heat to low.  Cover and cook for 15 minutes or until rice is tender.  Stir regularly because this can easily stick.  If you use brown rice, increase the cooking time to 35-45 minutes or until rice is tender.  When finished, stir in the beans and ciliantro, mix and cook until the mixture is hot.

Lemonade

I just love to make recipes using real food.  Lemonade is such a treat but if you buy it out and about in the world, I bet you won't be able to pronounce several of the ingredients or even know what they are.  I do not like a strong and tart lemonade that is sometimes bitter.  I created this recipe today because I was tired of drinking water.  :)

Ingredients:
1 1/2 - 2 lemons - squeezed
Simple Syrup
Water
Quart Jar

Directions:
Squeeze the lemons and pour juice into the jar.  Add at least the same amount simple syrup, more if you want, to the jar.  Then fill the jar with water.  Place lid on jar and mix well.  Keep in refrigerator and enjoy!!

London Broil (aka Poor Man's Prime Rib)

Most of the time you can find a London Broil on sale for between $8.00 - $10.00 which is not bad because you can easily feed 4 with this piece of meat.  It can easily be made with items on hand in your well stocked pantry.  I got this recipe from Food Network.  You can broil this but I am a griller so I always use my grill to make this delicious recipe.

Ingredients:
4 large garlic cloves, minced
4 Tbls balasmic vinegar
4 Tbls fresh lemon juice
3 Tbls Dijon mustard
1 1/2 Tbls Worcestershire sauce
1 Tbls soy sauce
1 tsp dried oregano
1 tsp dried basil
1 tsp dried thyme
1/2 tsp dried hot pepper flakes
2/3 cup olive oil
1 (2 to 2 1/2 pound) London broil

Directions:
To make marinade:  In a bowl, whisk together marinade ingredients until combined well.  Put London broil in large plastic bag and pour marinade over it.  Seal bag, pressing out excess air and set in a shallow dish.  Marinate meat, chilled, turning bag once or twice, for 8 hours.

Remove meat from the marinade, discard the marinade and pat the meat dry.

Preheat a grill to high.  Cook meat on high 9 minutes on one side, turn meat over and cook another 9 minutes.  The meat should register 125 - 130 degrees, medium rare.  Allow meat to rest for 10 minutes before slicing diagonally across the grain.

Simple Syrup

This is the best stuff!!  I can use it in hot tea, cold tea, lemonade and countless other recipes.  I always have some on hand because it stores so easy in the refrigerator for a few weeks.  I actually store it in a repurposed spaghetti jar.  I am secretly a container hoarder. :)  I usually double the recipe because my son uses it in his tea.

Ingredients:
1 cup sugar
1 cup water

Directions:
Mix together in pot and bring to a boil.  Take off the heat and allow to cool before placing the refrigerator.

Bacon Potato Salad

This is a wonderful, savory and tangy dish.  There are many versions of this salad out in the world, and I have probably tried most of them.  This one is the best and is so easy.  I use dried chives, so you only need about 2 tsp.  Sometimes I do not have celery, that is okay, it just doesn't have the crunch as it would with the celery.  I use my homemade mayo in the dressing, which makes it even more delish!!

Ingredients

• 2 lbs. red bliss potatoes [or new potatoes], cut into 1/2-inch cubes
• 1 cup Mayonnaise
• 1/3 cup diced celery
• 2 Tbsp. crumbled cooked bacon [or bacon bits]
• 2 Tbsp. chopped fresh chives or 2 tsp of dried chives
• 1 tsp. deli mustard or a 1/2 tsp spicy mustard
• 1/2 tsp. apple cider vinegar
• 1/4 tsp. sugar

Directions

1. Cover potatoes with water in 4-quart saucepot. Bring to a boil over high heat. Reduce heat to low and simmer uncovered until potatoes are tender, about 8 minutes; drain and cool slightly.
2. Combine remaining ingredients in large bowl. Add potatoes and toss to coat. Season, if desired, with salt and ground black pepper. Serve chilled or at room temperature.

Mustard

Yet another condiment recipe.

Ingredients:

1/4 cup water

4 tablespoons dry ground mustard

3 tablespoons white distilled vinegar

1/2 teaspoon flour

1/4 teaspoon plus 1/8 teaspoon kosher salt

1/8 teaspoon turmeric

Pinch garlic powder

Pinch paprika

Directions:

Place water, mustard, vinegar, flour, salt, turmeric, garlic powder, and paprika in a small saucepan over medium heat and whisk until smooth.

Bring mixture to a boil, then reduce heat to a simmer until thickened, about 5 minutes, stirring often.

Allow mustard to cool, transfer to an airtight container and store in the refrigerator for up to a month.

Mayonnaise

I am on a quest to not buy anymore prepared condiments.  So here is my recipe for mayo with lots of variations, thanks to the New York Times.

Ingredients

1 large egg yolk, at room temperature                   

2 teaspoons lemon juice                   

1 teaspoon Dijon mustard                   

1/4 teaspoon kosher salt

1 teaspoon cold water

3/4 cup neutral oil such as safflower or canola

Directions:

In a medium bowl, whisk together the egg yolk, lemon juice, mustard, salt and 1 teaspoon cold water until frothy. Whisking constantly, slowly dribble in the oil until mayonnaise is thick and oil is incorporated. When the mayonnaise emulsifies and starts to thicken, you can add the oil in a thin stream, instead of drop by drop.

VARIATIONS

FOOD PROCESSOR MAYO: In the bowl of a food processor, whip together the yolk, lemon juice, mustard, salt and 1 teaspoon cold water. With the motor running, slowly drizzle in the oil until mayonnaise is thick and oil is incorporated. This works best if you double the recipe.

ELECTRIC MIXER MAYO: Double the ingredients for the mayonnaise and use an electric mixer instead of a whisk, dribbling the oil down the side of the bowl.

FLUFFY WHOLE-EGG MAYO: Use a whole egg instead of just the yolk, and eliminate the water. This works best in the food processor or mixer.

OLIVE OIL MAYO: Substitute extra virgin olive oil for all, or at least 1/2 cup, of the neutral oil.

GARLIC AIOLI: Finely chop 2 garlic cloves and mash with a pinch of salt until it forms a paste; mix with egg yolk before adding oil. Substitute extra virgin olive oil for at least half ofthe neutral oil.

ROUILLE: Combine a large pinch of crumbled saffron threads with 2 teaspoons boiling water. Let mixture cool completely. Whisk saffron water with 1 egg yolk, 2 teaspoons lemon juice, 2 finely chopped garlic cloves, 1/2 teaspoon tomato paste, 1/4 teaspoon salt and a pinch of cayenne. Whisking constantly, dribble in 1/2 cup extra virgin olive oil and 1/4 cup neutral oil until mayonnaise is thick and oil is incorporated.

LIME PICKLE MAYO: Whisk in 2 tablespoons finely chopped lime pickle at the end. (Lime pickle can be found in Middle Eastern and Asian markets.)

SRIRACHA MAYO: Whisk in 1 1/2 teaspoons sriracha, or more to taste, at the end.

ANCHOVY MAYO: Whisk in 4 minced anchovies at the end.

WALNUT MAYO: Substitute 1/3 cup walnut oil for an equal amount of the neutral oil.

OLIVE OR CAPER MAYO: Whisk in 2 tablespoons chopped olives or capers at the end.

SPICY CHIPOTLE MAYO: Whisk in 2 to 3 teaspoons chopped chipotle chile in adobo sauce at the end.

ROSEMARY BLACK PEPPER MAYO: Whisk in 2 teaspoons chopped rosemary leaves and 1/2 teaspoon freshly cracked black pepper at the end. If you like you can add 1/2 teaspoon grated lemon zest and a minced garlic clove, too.

SMOKY CHILE BACON MAYO: Fry 3 strips of bacon until crisp; chop and set aside. Pour the fat from the pan into a heatproof liquid measuring cup and add enough oil to make 3/4 cup total. Make mayonnaise, omitting mustard and using bacon fat-oil mixture. Stir in chopped bacon and 1/4 teaspoon hot smoked paprika at the end.

Ketchup

I no longer purchase ketchup, I take a little time and make my own.  I can control the taste and ingredients.  This is also a good base for the barbecue sauce recipe on the blog.  It does not take long, and the taste is worth the little bit of effort.


Ingredients:


1 (6 ounce) can tomato paste

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2 tablespoons white vinegar               

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5 tablespoons brown sugar

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1 teaspoon garlic powder

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1 teaspoon onion powder

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1/4 teaspoon allspice

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1 teaspoon salt

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1 teaspoon molasses               

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1 1/4 cups water


Directions:


Mix together the tomato paste, white vinegar, brown sugar, garlic powder, onion powder, allspice, salt, molasses, and water in a saucepan over low heat; simmer gently until you get the consistency of ketchup, 45 minutes to 1 hour. Taste and adjust salt if necessary before serving.

Chili Seasoning and Chili Recipe

This is so easy and so tasty, you will never by the packaged stuff again!!  When I make chili, I usually make it in the crock pot but you can use a pot on the stove, and it turns out just wonderful.  One batch makes 2 - 3 recipes of chili.


Seasoning Mix


Ingredients:


1/2 cup dried parsley flakes
1/2 cup chili powder
1/4 cup dried minced onions
2 tablespoons salt
2 tablespoons cornstarch
1 tablespoon garlic powder
2 tablespoons ground cumin
1 tablespoon ground coriander
1 tablespoon dried basil
1 tablespoon dried oregano
2 teaspoons paprika


Mix together and store in an air tight container or in reused spice containers.




Chili Recipe:


Ingredients:


1 - 2 lbs browned hamburger
4 cans of kidney beans NOT drained
2 cans of tomato sauce
4 - 5 Tbls of seasoning mix


Place all ingredients in crock pot, cook on high for 3 - 4 hours or on low for 6 hours.


Serve with cheese and sour cream.

Portuguese Sweet Bread

I LOVE to make my own bread, and this one is a family favorite that is easily prepared in a bread machine.  The recipe originally called for al bread flour, however I use a wheat and white flour combination that turns out perfect!




Ingredients:

1 cup milk 1 egg, beaten 2 tablespoons melted butter 1/3 cup white sugar 3/4 teaspoon salt 1 cup bread flour 2 cups whole wheat flour 2 1/2 teaspoons active dry yeast DIRECTIONS: In the bread machine, place all ingredients in order starting with the milk and ending with the yeast being the last to be added. Set machine to Sweet Bread and enjoy homemade bread in a few hours.

Oil and Vinegar Dressing

As you can tell, I try to eat homemade as much as possible.  I love a good salad but do not like the yucky ingredients in bottled dressings.  I already have a red French dressing on the blog that I do use a lot but sometimes it can be a little heavy on some greens.  This is an easy dressing that tastes wonderful and lasts for a few weeks in the refrigerator.  Another good thing, it can be made from items you have in your kitchen.

Ingredients:

• 1 cup sugar
• 1 tablespoon ground mustard
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon paprika
• 1/2 cup hot water
• 1/4 cup vinegar
• 2 garlic cloves, halved and crushed                           
• 1/4 cup canola oil

Directions:

In a 1-qt. jar with a tight-fitting lid, combine the first five ingredients. Add the water, vinegar and garlic; shake until sugar is dissolved. Add oil; shake well. Store in the refrigerator. Just before serving, remove garlic from the dressing.

Cucumber and Onion Salad

I have always been a fan of this, it is simple and delicious.  I used another recipe for many years and then came across this one from Taste of Home, and it is so good and easy.  This is a great summer time salad.  Enjoy!




Ingredients: 


7 medium cucumbers, sliced
1 onion sliced
2 Tbls salt
1 Tbls celery seed
2 cups sugar
1 1/2 - 2 cups of apple cider vinegar




Directions:
Slice cucumbers and onions and place in large bowl.  Top veggies with salt and celery seed.  Mix together sugar and vinegar and pour over veggies.  Marinate for a few hours.  Mix before serving.

Vanilla Ice Cream

Since I found this recipe, I no longer buy ice cream at the store.  It is so easy and delicious.  It is vanilla (which is my favorite, but can easily be made into chocolate (by adding 1 cup of chocolate chips to the drained mixture before chilling) or strawberry or any other berry by adding some fruit puree. I have a really nice ice cream maker that sold for $80 but I bought it at the end of the season for $20.  They will be going on sale soon, so keep your eye out.  Enjoy!!


Ingredients:


2 cups whole milk
1 cup sugar
4 egg yolks
pinch of salt
2 cups half and half
2 cups whipping cream
2 tsp vanilla extract




Directions:


In a medium saucepan, whisk together milk, sugar, egg yolks and salt.  Place pan over medium-high heat and whisk until mixture reaches a simmer.  Lower heat to medium and whisk for 5 minutes or until mixture begins to thicken.  Strain mixture into a large bowl, then whisk in half and half and cream and vanilla.  Cover with plastic wrap and refrigerate until chilled, about 2 hours.


Pour mixture into ice-cream maker and process according to manufacturer instructions.

Green Beans and Potatoes

Green beans are the best!!  However, I do not like them when they are just boiled in water.  I like more flavor.  I took this recipe from Paula Deen about 10 years ago, and have used it ever since.  It calls for chicken broth.  You can use that but I had to be tied to canned and processed items so I either use broth I have saved from boiling chicken or I use the broth starter.  It is like a bouillon cube but much healthier and it even comes in organic.  It is somewhat liquid, and you can make your broth as rich as you like.  Most of the time I leave the potatoes out, it is great either way.  You can also use new potatoes, red potatoes or any potato with the texture like a Yukon Gold potato.  If you do not have fresh green beans, you can buy frozen and allow them to thaw.  They are okay but they have a slightly different texture than using fresh green beans.


Ingredients:

• 3 pounds fresh green beans
• 1/4 pound salt pork, sliced or cubed
• 1/4 cup bacon grease
• 3 cups chicken broth, plus more if needed
• 1 tsp salt
• 1/4 tsp pepper
• 1/4 tsp garlic powder
• 12 small red potatoes
• 1 onion, cut into slivers

Directions:

Remove the ends from the beans. Snap the beans in 2 pieces, place into a colander, wash, and set aside to drain
.
Meanwhile, in a large cast iron Dutch oven, or a large pot with a lid, lightly brown the salt pork in the bacon grease over medium heat, turning often, for approximately 10 minutes. Toss the green beans into the pot, stirring them with a wooden spoon to coat well with the pork fat. Add the broth and House Seasoning. Cook over medium-low heat, covered tightly, for approximately 30 minutes, or until the beans are half done.


While the beans are cooking, peel a center strip from each new potato with a potato peeler. At the end of 30 minutes, add the potatoes and onion to the beans; add 1/4 cup more broth, if needed. Cook, covered tightly, until the potatoes are tender, approximately 25 to 30 minutes, periodically checking the pot to make sure a small amount of liquid remains. When the potatoes are tender, tilt the lid slightly, off to the side of the pot, and continue to cook until the green beans are wilted, approximately 15 minutes.

Chicken and Dumplings

Being from Eastern Kentucky, it is almost essential to be able to cook a good pot of chicken and dumplings.  Last year when I took the Jr Chef Cooking Team to the state championship in Louisville, I was lucky enough to experience Bourbon Barrel Foods first hand.  They make a wonderful Soy Sauce, Worcestershire Sauce and Teriyaki Sauce!!  I have tried many recipes over the years, and this is the best one.  Hope you like it too!! When I am making these for my whole family, I make a triple batch, but for just the immediate family, I usually make a double batch, and it does give me plenty for leftovers.


Ingredients:


Chicken (whole or parts - be sure to use at least some parts that are dark meat because it gives it a good flavor.  To me, whole chicken is the best taste and cheapest way to go.)
2 c flour + 2-3 TBS
1/2 tsp baking powder
1 tsp salt
1/2 tsp pepper
1/3 c lard
1 c buttermilk


Directions:


Cover chicken with water and cook chicken until done.  Remove chicken to bowl and allow to cool so the chicken can be removed from the bone.  Save the broth for the dumplings.  I use a large, tall stockpot, and I make sure that that it is more than half full of broth.  If it is not, I add water to bring it up to that level.  Begin to bring the stock up to a boil.


In a large mixing bowl, whisk together the flour, baking powder, and pepper. Use your hands, to work in the lard to the flour mixture until it is all worked in but not smooth and powdery. Gradually stir in buttermilk. Form a dough ball, and cut it into fourths. Roll each fourth out onto a floured surface to about 1/8 of an inch thick. You may need to sprinkle the top of the rolled out dumplings with flour. With a pizza cutter, slice the dough into 2×2 inch squares. Place the cut dumplings onto parchment paper or wax paper. Set the dumplings aside until all of the dumplings are cut. 


Once all dumplings are cut and the broth is boiling, start adding each dumpling one by one.  Take a spoon and carefully push them down so they are submerged.  They will float but that is okay.  Be sure to stir all the way down to the bottom to make sure they are not sticking on the bottom of the pot.  Once all dumplings are added, continue to lightly boil for 10 minutes.  After 10 minutes, place a lid on the pot halfway and continue to cook for another 10 minutes.  Be sure to stir so the dumplings do not stick.  Take a dumpling out and taste it, making sure it is not doughy in the middle.


These dumplings are best when made ahead a few hours or even a day before.  The taste makes them well worth all of the effort.

Egg Noodles

I just love egg noodles but the commercial ones sold just do not do it for me.  I had been purchasing a homemade brand from Ohio but they do tend to be expensive.  I know my Grandma McGough used to make homemade egg noodles for her large family so I didn't think it could be too hard.  Grandma is not with us anymore so my Mom and I went searching for one that would match what my Mom remembered from the recipe.  We found this one from Hillbilly Housewife. 


Ingredients:

2 cups flour

1/4 teaspoon salt

2 medium eggs

1/4 cup water

Directions:


In a large bowl combine the flour and salt. Make a hole in the flour, like the center of a volcano. Crack the eggs into the hole. Now use your hands to mash the eggs and flour together making a coarse and crumbly mixture. Add the water. Mix again until you have a nice, stiff dough. I like to knead the dough a few minutes to get it nice and smooth. You may need to dust it with a little flour to keep it from sticking to your hands. When you are satisfied with your ball of noodle dough cover it with a tea towel and let it rest for about 20 minutes. This is to relax the gluten in the dough, making it easier to roll out.


After the dough has rested, lay it on a pastry cloth or waxed paper. Using a rolling pin, or sturdy bottle or cup, roll the dough out thinner than pie crust. Fancy noodles are made from rolling the dough out until it is almost see-through, but I am not that dedicated. After getting the dough as thin as your patience and arm muscles suggest, let it rest again, to dry slightly, if you have the time. It is easiest to cut after resting the dough for about two hours, but I often cut it right away with a pizza cutter. Use your own best judgment in this regard. However you do it, make squares or rectangles about 1/2 inch wide. Remember they will swell up as they cook, so make them smaller than you think you should.


To cook the noodles, drop them in boiling broth or bouillon from cubes. If some meat is in with the broth, so much the better. Simmer for 20 to 30 minutes, or until the noodles are tender enough for eating. Drain and serve plain with a little margarine, or don’t bother draining and serve as a soup or stew. These are quite delicious and an excellent way to make a little bit of meat go a long, long way.

Barbecue Sauce

My son would eat barbecue sauce on anything, so we go through quite a bit of it.  Upon reading the ingredients, I realized that commercial barbecue is not the best of things to eat.  So I began a quest to find a good thick sauce that could be used pork, chicken or anything else you would want to be sauce on.  I got this easy sauce recipe from Dads Cook Dinner.  As you can see, this recipe can easily be adapted to your tastes and needs.  Hope you enjoy it like we do!!


Ingredients:

• 1 cup ketchup (I use my homemade ketchup you can find on this blog)
• 1/4 cup molasses (or brown sugar, or honey - I think molasses is a better choice but it is your choice)
• 1/4 cup apple cider vinegar
• 1 tbsp worcestershire sauce
• 1 tbsp soy sauce
• 1 tbsp Franks Red Hot or any other hot sauce

Directions:

1. Put all ingredients in a bowl.

2. Whisk to combine

Chicken Pot Pie

I try to save money every chance I get, and I try to cook from scratch as much as I can.  I use leg quarters because they are cheaper, and they produce a very good broth that can be used for making the cream of chicken soup to put in this recipe.  This recipe can be made in a large casserole dish, a couple of smaller casseroles or even individual pies.


Ingredients:


4 - Chicken leg quarters (cooked, pulled from the bone and cubed).  I think it is about 4 cups of cubed chicken.
1 - recipe of Cream of Chicken soup found on this blog
1 1/2 - 2 cups of cubed carrots (you can use frozen but I like to start from raw)
2 cups of cubed potatoes
2 cups of frozen peas
2 cups of corn (can be frozen or cut fresh)
1 - recipe of pie crust found on this blog


Directions:


Prep all veggies.  Measure the ingredients for the crust and place in the refrigerator.  Place the carrots in a pot, cover with water and bring to a boil.  Boil until partially tender, about 5 minutes.  Add the potatoes and boil another 3 - 4 minutes.  Then add the peas and corn and turn off the heat and leave the veggies in the pot.  Begin making the cream of chicken soup.  As the broth and milk are coming to a boil, drain the veggies.  Once the soup is complete, mix the chicken, veggies and soup together in a large bowl.  Prepare the pie dough.  Put your mix into a casserole dish or whatever you are baking it in, top with pie dough.  Bake at 350 for 40 - 45 minutes for the larger casserole, 30 - 35 for the smaller casserole or 20 - 25 minutes for the individual servings.  You can adjust the time to match the color you desire on the crust.

Cream of Chicken Soup

On my continuing quest to get away from processed foods, I have finally found a wonderful, easy and delicious recipe for cream of chicken soup.  This soup is such a staple for so many recipes.  With this recipe you can control the amount of salt and the seasonings.  This is made from a cold roux, which is an easy way to make a thicken solution.  For the broth starter, whenever possible, I use the broth from boiling chicken.  When I have extra broth, I bag it in quart freezer bags in 2 1/2 cup amounts.  I took this recipe from Pinch of Yum.


This recipe makes about 3 cups which is equivalent to two cans of prepared soup.

Ingredients:

• 2½ cups chicken broth (I used 2 cans)
• 1½ cups milk
• ¾ cup flour
• ½ tsp. onion powder
• ½ tsp. garlic powder
• ½ tsp. black pepper
• 1 tsp. salt
• ½ tsp. parsley

Directions:

1. Combine the chicken broth and ½ cup of the milk in a large saucepan. Bring to a low boil.
2. Meanwhile, in a small bowl, whisk the flour and seasonings into the remaining 1 cup milk until a smooth, thick mixture forms.
3. Pour the flour and milk mixture into the saucepan with the broth mixture over low heat and stir continuously, whisking as the mixture simmers. Continue to simmer and stir/whisk until the mixture is smooth and thick, 5-10 minutes. The mixture will thicken a bit as it cools.

Old Fashioned Biscuits

Biscuits and have been my nemesis for quite some time.  Then one day I saw a recipe on the back of a Clabber Girl Baking Powder.  I never buy this kind, but had to one day.  I had tried so many recipes, so I thought, "well, I will try this one too.  What do I have to lose?"  I did, and WOW!!  This is an amazing recipe that my family asks for several times a week.  This recipe makes about 8 - 10 biscuits but I usually double the recipe, which is easily done.  The secret to these biscuits is to knead them several times.  I was always told to be gentle with the dough, but this dough likes to be mah-handled just a bit.  When you do, they rise so high and have beautiful layers.  Before baking, you can place on pan and freeze.  Once frozen, you can place in a freezer bag.  Then whenever you want a biscuit, you can just pull out how many you want or need and bake them as the directions say.  You can also add blueberries or other berries to the batter, cook as directed and then top with a confectioner's sugar icing.

Ingredients:

• 2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/3 cup lard (you can use shortening)
• 3/4 cup buttermilk (you can use milk)
• 1 tablespoon melted butter

Instructions:

In a medium mixing bowl stir together flour, baking powderr, and salt. Use hands to cut in the lard until the mixture resembles coarse crumbs.

Make a well in the center of the flour mixture. Add the milk all at once. Using a fork, stir just till moistened and dough pulls away from the sides of the bowl (dough will be sticky).

On a floured surface, lightly knead dough with floured hands for 30 seconds or till nearly smooth. Lightly pat dough to 3/4-inch thickness. Cut dough with a 2 1/2-inch biscuit cutter, dipping cutter into flour between cuts.

Place biscuits close together on a lightly greased baking sheet. Bake in a 475° oven for 11 to 15 minutes or till golden brown. As soon as you remove them from the oven, brush tops with melted butter. Serve warm.

Cheesecake Bars

This is a wonderful recipe from Ree Drummond, the Pioneer Woman, on Food Network.  She makes a blackberry topping for hers, but you can make any topping or leave them plain.  Either way they are easy and tasty.  She uses a box of vanilla wafers and pecans.  These items are processed and expensive, so I just made a crust out of whole wheat, and it turned out amazing.

Ingredients

Crust:
Grease for foil
2 cups of whole wheat flour

1/2 cup sugar
1 stick (1/2 cup) butter, melted
 

Filling:
Three 8-ounce packages cream cheese
1 1/2 cups sugar
1 1/2 teaspoons vanilla
4 eggs
1/2 cup sour cream
 

Topping: If you desire
4 cups blackberries
1 cup sugar
1 tablespoon cornstarch

Directions

Preheat the oven to 350 degrees F.

For the crust: Line a 9-by-13-inch rectangular baking pan with foil and spray with cooking spray.
In a bowl, mix all ingredients.  Pour the mixture into the prepared pan and press the crumbs into the bottom of the pan. (If they come up the sides, that's okay!)

For the filling: Beat the cream cheese, sugar and vanilla together in a medium bowl with an electric mixer until smooth. Add the eggs one at a time, beating after each addition. Add the sour cream and mix again.

Pour the filling into the crust, smooth the top and bake for 50 minutes. Turn off the oven, open the oven door and allow the pan to sit in the open oven for 15 minutes. Remove and set aside to cool.

For the topping: Add the blackberries, sugar and 1/4 cup water to a saucepan or skillet. Bring to a boil over medium-high heat and cook until the juices thicken slightly, 4 to 5 minutes.

In a small bowl, make a slurry by stirring together the cornstarch and 2 tablespoons water until smooth. Add the slurry to the berries, return to the boil and cook for another 1 to 2 minutes. Turn off the heat and cool the mixture.

Pour the blackberries over the cheesecake and place the pan into the fridge to cool and set for at least 2 hours (several hours is better).

When ready to serve, remove the cheesecake from the pan by lifting the edges of the foil. Slice into 15 pieces with a long serrated knife.

Store leftovers in the refrigerator.

Pimento Cheese

We love pimento cheese, and this recipe is so easy to make.  I like mine just plain and simple but you can add 1/2 - 1 block of softened cream cheese to your pimento cheese.  I also do not use packaged shredded cheese because it contains more than just cheese.  I shred my own cheese which does have allow the  pimento cheese mixture to come together better.  This will keep in the refrigerator for a week or so, if it lasts that long. 

Ingredients:

2 - 8 oz blocks of sharp cheddar cheese, shredded
Small jar of pimentos
About 1 cup of mayonnaise (start with a little less and add more to get the consistency you like)
A few dashes of hot sauce (can add more if you like it a little more of a kick)

Directions:

Shred cheese, place in a large bowl.  Add the jar of pimentos, juice and all, the mayonnaise and the hot sauce.  Mix well.  Add mayonnaise and hot sauce to match your taste.  This is best if you can let the flavors all mesh together for 4 - 6 hours. 

Buttercream Icing

This is an easy and delicious icing that is great plain or you can add any flavorings or colors.  I hope you enjoy this great recipe!

Ingredients:

1 1/2 cups butter, softened
5 1/4 cups confectioners' sugar
1 1/2 teaspoons milk
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt

Directions:

1. In a bowl combine butter, sugar and salt. Beat until well blended.
2. Add the milk and vanilla and beat for an additional 3 to 5 minutes or until smooth and creamy.

Basic Vanilla Cake

This cake is just a plain and wonderful vanilla cake.  You can jazz it up by adding more vanilla, a little more sugar or any other flavoring or extract.  This can be made into two 9" pans, one 9x13 pan or 24 cupcakes.  Thanks Food Network for the recipe.

Ingredients

2 sticks unsalted butter, at room temperature, plus more for the pans
3 cups all-purpose flour, plus more for the pans
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
4 large eggs, at room temperature
1 tablespoon vanilla extract
3/4 cup heavy cream (you can substitute milk or half and half)

Directions

Preheat the oven to 350 degrees F. Grease and flour cake pan(s).

Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.)

Mix 1/2 cup water with the cream in a liquid measuring cup or bowl. Beat the flour mixture into the butter mixture in 3 batches, alternating with the cream mixture, beginning and ending with flour, until just smooth.

Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and the centers spring back when pressed, 25 to 30 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely.

Frost with your favorite icing or use my Buttercream Icing recipe. 

Chocolate Cake

This is a great recipe!!  It is is easy and tastes great, and can be made into any shape cake or cupcakes.  The cake will rise bigger if the batter is chilled a little while in the refrigerator before pouring into the pan(s).  I can credit Food Network for this great recipe.

Ingredients

Prepared pan (greased and floured)
1 cup unsweetened cocoa powder (natural or Dutch process)
2 1/2 cups all-purpose flour
2 cups sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3 large eggs, at room temperature
3/4 cup vegetable oil
1/2 cup sour cream
2 teaspoons vanilla extract

Directions

Preheat the oven to 350 degrees F. Prepare two 9-inch-round cake pans, one 9x13 pan or 24 cupcakes.
Whisk the cocoa powder and 1 1/2 cups boiling water in a medium bowl until smooth; set aside. Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl until combined. Add the eggs, vegetable oil, sour cream and vanilla and beat with a mixer on medium speed until smooth, about 1 minute. Reduce the mixer speed to low; beat in the cocoa mixture in a steady stream until just combined, then finish mixing with a rubber spatula. (The batter will be thin.)

Divide the batter between the prepared pans (if making two cakes) and tap the pans against the counter to help the batter settle. Bake until a toothpick inserted into the middle comes out clean, 30 to 40 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely.

 

Frost with your favorite icing or use my Buttercream Icing recipe.

The Worlds Best Cornbread

I use a freshly ground cornmeal, but you can use any plain (nothing added cornmeal - do not use the cornmeal mix) cornmeal.  This recipe is a sweet cornbread so if you do not like sweet, just omit the sugar.  I like the sweet cornbread but many do not.

Ingredients:
1 c cornmeal
1 c whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 c sugar or 1/4 c honey
1 c buttermilk (can substitute milk but it will not be as rich tasting)
1 egg, beaten
3 tbls melted butter

Directions:
Mix all dry ingredients together and beat together the liquids.  Then stir everything together being thorough but do not overmix or the cornbread will be tough.  Spread the batter in a greased and preheated 8 inch cast iron skillet or 8 inch cake pan.  Be careful and do not burn the oil or lard you used for greasing.  Bake 20 minutes in a 425 degree oven.  Turn out onto a plate when done.

Homemade Graham Crackers

I am continuing on my journey of moving more and more away from processed foods and more into real, wholesome foods.  Graham crackers is next on my journey.  They are so expensive but easy to make.  I just love cooking with whole wheat or graham flour!!  This recipe is from the Brown Eyed Baker blog.

Ingredients:

1½ cups all-purpose flour
1⅓ cups graham flour
1 teaspoon baking soda
½ teaspoon kosher salt
1 cup unsalted butter, at room temperature
2/3 cup dark brown sugar
3 tablespoons honey

Directions:

1. In a medium bowl, whisk together both flours, the baking soda and salt; set aside.

2. In a large bowl, combine the butter, brown sugar and honey, and beat at medium-high speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl. Add the flour mixture and mix on low speed just until blended and the dough comes together, about 30 seconds.

3. Transfer the dough onto a piece of plastic wrap, press into a 7-inch square, and wrap tightly. Refrigerate for at least 2 hours, or up to 5 days.

4. When ready to bake the cookies, preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or a silicone baking mat.

5. On a lightly floured surface, roll out the dough to a 1/8-inch thickness and cut into 3-inch squares. Transfer to the baking sheet, spacing the crackers at least ¾-inch apart, gather any scraps, re-roll, and cut out more cookies.

6. Bake the cookies for 10 minutes and then rotate the baking sheet. Bake for another 6 to 8 minutes, or until the cookies are dark golden brown and just firm to the touch. Let cool for a minute on the baking sheets, then transfer to a cooling rack. Let cool completely (they will crisp up as they cool). Store in an airtight container for up to 5 days.

Note: You could also combine 3 tablespoons granulated sugar + 1 tablespoon ground cinnamon and sprinkle over the cookies before they go into the oven for a cinnamon-sugar graham cracker.

Spiced Russian Tea

I have been looking for a good recipe for Russian Tea for while but all I have been finding are recipes that contain lots of premade mixes.  I was looking through our church cookbook from about 20 years ago and came across the Spiced Russian Tea recipe from Virginia Ratliff.  It contained all real stuff which made me happy, and it was from the best and greatest Sunday School Teacher ever, which made it even better!!  I know Virginia touched my life and so many others.  I am blessed to have known such a wonderful and godly woman like Virginia.  And I am privileged to be sharing her recipe.

Her recipe made a very large amount that could easily be used for a church gathering but I scaled it down to make a smaller amount that I can make at home and store in jars in the refrigerator.  That way I always have some on hand.

Ingredients  (Smaller amounts in italics)
1 quart (32 ounces) of orange juice  (8 ounces)
1 can (64 ounces) can of pineapple juice (13 ounces)
1/2 c whole cloves (1/16 of a cup.  This is 1/2 of an 1/8 of a cup or 1/4 of a 1/4 cup)
8 cinnamon sticks (2)
Juice of 6 lemons (1 1/2 lemons)
3 cups of sugar (3/4 cup)
1 gallon of tea (32 ounces)

Directions
Prepare the tea and add all other ingredients.  Bring to a boil, then simmer for a few minutes.  Serve hot.

Crispy Oven Baked Fries

I love a good french fry!!!  But I do not love all of the calories from frying them if I make them homemade nor do I like all of the junk additives from frozen fries.  I was thrilled when I found this excellent recipe on The Instructable website.  The fries are crispy just moist and tender in the middle.  This is a KEEPER!!  I doubled this recipe, which is easy, but use two pans instead of one to bake them. 

Ingredients
4 russet potatoes
6 tablespoons vegetable oil
1 tablespoon cornstarch
1 teaspoon salt

Directions

• Cut your potatoes into 1/2" thick fries.
• Preheat your oven to 450F and move the oven rack to its lowest position.
• Place fries in a bowl and wrap tightly in plastic.
• Microwave for 3-5 minutes. The plastic wrap is going to expand into a crazy UFO like balloon in this time. It's awesome.
• CAREFULLY lift the plastic from the side opposite you (the steam is scalding!), and drain fries on cooling rack or paper towels.
• When cool enough to handle, blot fries to dry.
• Coat a rimmed baking sheet with 5 tablespoons of oil and place in the oven to preheat until just smoking - 5-7 minutes.
• While oil is heating up, whisk together remaining tablespoon of oil with cornstarch and salt.
• Add potatoes to bowl and toss gently to coat.
• Carefully arrange the potatoes on the preheated baking sheet and bake until golden brown, 25-35 minutes. Halfway through baking time, flip fries to brown evenly on both sides. 
• Transfer to paper towels to blot dry and enjoy with your favorite condiments! 

Philadelphia Classic Cheesecake

Even though we try to eat clean and good a lot of the time, sometimes we just have to be bad.  This is one of our bads.  We used to make the New York Style but the classic is my favorite.  Thanks Kraftfoods for the recipe.

Ingredients

1-1/2 cups HONEY MAID Graham Cracker Crumbs

3 Tbsp. sugar

1/3 cup butter or margarine, melted

4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1 cup sugar

1 tsp. vanilla

4 eggs

 

Directions

 

1. Heat oven to 325°F.
2. Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.
3. Beat cream cheese, 1 cup sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
4. Bake 55 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours.

Ranch Dressing and Dipping Sauce

Here is another good recipe that you can make at home that does not have all of the additives and preservatives in it. Homemade can be easy and simple, yet delicious.

Ingredients

Original recipe makes 1 1/2 cups

Makes servings USMetricAdjust Recipe (Help)

• 1 cupmayonnaise
• 1/2 cupsour cream
• 1/2 teaspoondried chives
• 1/2 teaspoondried parsley
• 1/2 teaspoondried dill weed

 

Directions

In a large bowl, whisk together the mayonnaise, sour cream, chives, parsley, dill, garlic powder, onion powder, salt and pepper. Cover and refrigerate for 30 minutes before serving.

Amish Pasta Salad

A Facebook friend of mine shared this recipe with me, and it has turned into a keeper.  Thanks The Southern Lady Cooks for the recipe.

Ingredients

1 (16 ounce) box medium shell pasta, uncooked

5 eggs, hard-boiled and chopped

1/2 cup sweet onion, chopped

1 (2 ounce) jar pimentos, drained

1 cup celery, chopped

1 cup green pepper, chopped

3 tablespoons sweet pickle relish, drained

1/4 teaspoon garlic powder

1/2 teaspoon paprika

1/4 teaspoon black pepper

1/2 teaspoon celery seed

1 1/2 cups mayonnaise

1/2 cup sour cream

1/4 cup sugar

2 tablespoons yellow mustard

3 teaspoons apple cider vinegar

Directions

Cook pasta according to package directions and drain. In a large bowl mix pasta, eggs, onion, pimentos, celery, green pepper and relish. In another bowl mix garlic powder, paprika, black pepper, celery seed, mayonnaise, sour cream, sugar, mustard and vinegar. Pour the mayonnaise mixture over the pasta and mix well. Can sprinkle with more paprika. Chill in refrigerator several hours or overnight. This makes about 12 cups and keeps well in the refrigerator for several days. Enjoy!

Note: If salad gets dry after a day or so add more mayo. You could also add tuna, chicken or ham to this recipe.

Honey Mustard Dipping Sauce

This is quick and easy to make, tastes good, and you know what is in it.  I no longer purchase any bottled or premade sauces.  Too much junk in those types of things.  :)

Ingredients

• 3/4 cup Dijon mustard
• 1/2 cup mayonnaise
• 1/4 cup honey
• 1/4 teaspoon ground red pepper
• 1/8 teaspoon garlic salt

Preparation

Stir together first 5 ingredients. Serve with fried chicken strips.