Harvest Soup

Harvest Soup

This is a quick, easy and cheap hearty soup.  It is good alone, with grilled cheese or bread.  We very seldom have left overs, but it does reheat very easily.

Ingredients:

1 lb. lean ground beef, sautéed and drained
2 cups cabbage, chopped
1 can (14 oz.) stewed tomatoes, undrained
2 medium potatoes, diced
1/2 cup carrot, peeled and thinly sliced
1/2 cup celery, diced
1/2 cup chopped onion
3 cups water + 3 beef bouillon cubes
1 tsp. crushed Italian seasoning
1/4 tsp. garlic salt
1/4 tsp. pepper

Place all in a large pot.  Bring to a boil, cover and simmer for 30 - 40 minutes or until all vegetables are fork tender.

Sloppy Joes

Sloppy Joes

This is a very easy and delicious recipe.  I have not purchased a pre-made sloppy joe mix for years.  I have never had this fail.  You can work with the exact measurements, but this is what my family likes.  This also freezes well, if you happen to have left overs.

Ingredients:

1 1/2 pounds of lean ground beef

1/4 cup brown sugar

2 teaspoons to 1 tablespoon steak seasoning blend, such as McCormick brand Montreal Seasoning

1 medium onion, chopped

1 small red bell pepper, chopped (green also works and is much cheaper)

1 tablespoon red wine vinegar

1 tablespoon Worcestershire sauce

2 cups tomato sauce

2 tablespoons tomato paste

 

 

Brown the meat and break it up as it cooks.  Once it is browned, drain and return to the pan.

 

Add the sugar, steak seasonings, onion, pepper, red wine vinegar and Worchestershire sauce to the browned meat.  Cook on medium to medium high for 5 or so minutes. 

 

Add tomato sauce and paste to pan. Stir to combine. Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer.

 

Serve on warmed or toasted buns

Cowboy Cookies

Cowboy Cookies

This is a wonderful cookie that is a little more healthy than the traditional chocolate chip cookie.  Do not bake too long, as the cookie will get too hard.

Ingredients

1 cup (2 sticks) butter, softened

1 cup firmly packed brown sugar

1 cup granulated sugar

2 eggs

1 teaspoon vanilla

2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt (optional)

1/4 teaspoon baking powder

2 cups Quaker® Oats (quick or old fashioned, uncooked)

1 1/2 cups semi-sweet chocolate chips or dark chocolate chips

2/3 cup chopped nuts (your preference, I use walnuts)

2/3 cup shredded coconut

2/3 cup raisins, dried cranberries or dried blueberries

Heat oven to 350°F.

In large bowl, beat shortening and sugars with electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, salt and baking powder; mix well. Add oats, chocolate chips, nuts, coconut and raisins; mix well.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets; flatten slightly

 

Bake 10 to 12 minutes or until light golden brown. Cool 2 minutes on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

No Fail Pie Crust

No Fail Pie Crust

The key to a great pie crust is to have EVERYTHING ice cold and do not handle it a lot.  I put all ingredients into the bowl, except the water, and I do not mix it yet; I just place it in the refrigerator for no less than 15 minutes.  I also place my water in a cup of ice so it is as cold as it can be.  I cut the shortening in with my hands, and I do it quickly so the shortening does not get too hot.  I have never had a bad pie crust doing these tricks.

8, 9 or 10 inch Single Crust

1 1/3 cup flour
1/2 t salt
1/2 c shortening
3 - 4 T ice cold water

8 or 9 inch Double Crust

2 c flour
1 t salt
3/4 c shortening
5 - 6 T ice cold water

10 inch Double Crust

2 2/3 c flour
1 1/4 t salt
1 c shortening
7 - 9 T ice cold water


All directions are the same for each crust.

Make sure all ingredients are cold.  Cut in the shortening with your hands or with a pastry blender.  Begin adding water.  Add the amount stated and stir.  If it does not make a dough, add a little more water.  Try not to mix too much, as it will change the texture of your dough.  It will depend on the temperature and humidity as to how much water to add.  If it gets too wet, just add a little more flour. 

Once a nice dough ball has formed, place a well floured surface.  If doing a double crust, cut the dough in half before rolling out to desired thickness.  Once the dough is rolled out, you can wipe flour on the dough and lightly fold it in half and then in half again.  This will make it easier to transfer to the pie plate.

Fill and bake as directed. 

Blueberry Oatmeal Muffins

Blueberry Oatmeal Muffins

Ingredients

 

• 1 2/3 cups quick-cooking oats
• 2/3 cup all-purpose flour 
• 1/2 cup whole-wheat flour 
• 3/4 cup packed light brown sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 1/2 cups low-fat buttermilk
• 1/4 cup canola oil
• 2 teaspoons grated lemon rind
• 2 large eggs
• 2 cups frozen blueberries and 2 tablespoons all-purpose flour OR 2 cups fresh blueberries
• Cooking spray
• 2 tablespoons granulated sugar

Preparation

1. Preheat oven to 400°.
2. Place oats in a food processor; pulse 5 to 6 times or until oats resemble coarse meal. (I used my blender and pulsed it a few times, and it worked great.) Place in a large bowl.
3. Add flours and next 5 ingredients (through salt) to oats; stir well. Make a well in center of mixture.
4. Combine buttermilk and next 3 ingredients (through eggs). Add to flour mixture; stir just until moist.
5. Toss frozen berries with 2 tablespoons flour, and gently fold into batter. (If you are using fresh berries, you can skip tossing with flour.)  Spoon batter into 16 muffin cups coated with cooking spray; sprinkle sugar evenly over muffin. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately; place on a wire rack.

Grilled Salmon

Grilled Salmon

Many times I find salmon on the reduced rack at our local grocery store.  This recipe has become a favorite of my family.  It is quick and easy to make and tastes delicious. 

Ingredients:

1 1/2 pounds salmon fillets
lemon pepper to taste (I just add the juice of one lemon and several dashes of pepper)
garlic powder to taste
salt to taste
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil

Directions:

1. Season salmon fillets with lemon pepper, garlic powder, and salt.
2. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
3. Preheat grill for medium heat.
4. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.  (I actually grill my salmon on a piece of foil.  It still grills nicely, and if it starts to flake sooner that the time allowed, it will not fall through the grates on the grill.  I usually do 3 - 4 minutes per side because the salmon I get is not very thick.)
5. Do not overcook your salmon.

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