Almond Date Loaf and Muffins

Almonds, dates and pumpkin.  Yummy. This recipe bakes up a batch of muffins and 2 loaves. They are delicious as a snack, or for dessert.

Ingredients

1 c. sliced almonds
3 to 4 over ripe bananas, mashed 
1 c. pumpkin puree
3 eggs
1 1/2 c. sugar
1 c. vegetable oil or melted butter or a mixture of both
1 T. baking soda
2 tsp. cinnamon
1/2 tsp. cloves
5 c. flour
2 c. dates

Topping

1 c. sliced almonds
1/2 c. butter or margarine melted
1/4 c. brown sugar

Directions

Heat oven to 350°.  Grease or line 12 muffin cups and grease two 8 x 4 1/2-inch loaf pans.

Sprinkle pans and muffins with sliced almonds. Set aside.

In a large bowl, combine bananas, pumpkin, eggs, and sugar.  Mix thoroughly until smooth. 

Beat in oil or melted butter. 

In a bowl, combine flour, baking soda, cinnamon, and cloves until blended.  Stir in dates.

Add the flour mixture into the wet batter.  Stir only until blended. Do not over mix.

Spoon 1/4 c. batter into each muffin pan cup. 

Divide the remaining batter between the two loaf pans. 

In the bowl that you made mixed the dry ingredients in, combine the sliced almonds, butter, and brown sugar.

Sprinkle muffins with 1 to 2 teaspoons of the topping mix. Sprinkle the remaining topping between the two loaf pans.  

Bake muffins for 25 minutes, or until a toothpick inserted in the center comes out clean. 

Bake the loaf pans for 1 hour, or until a toothpick inserted in the center comes out clean. 

Cool in pans for 5 minutes. Turn out onto wire rack to finish cooling.

Old Settlers Baked Beans

This is a recipe that my mother used to make. It stretched a pound of ground beef into an entire meal to feed the family. It can be served as a side dish or as the main meal.

Ingredients

1 lb. ground beef
6 slices bacon, cut up
1 onion chopped
1/3 c. brown sugar**
1/4 c. ketchup
1/4 c. barbecue sauce
1 (16 oz.) can pork and beans
1 (16 oz.) can red kidney beans
1 (16 oz.) can butter beans or black beans
2 Tbs. molasses
2 Tbs. mustard
1 tsp. chili powder
salt and pepper to taste

Directions

Heat oven to 250°.

In a cast iron Dutch oven or skillet, brown ground beef, bacon, and onion together. Drain off excess grease.

Stir in, brown sugar, ketchup, barbecue sauce, pork and beans, red kidney beans, molasses, mustard, and chili powder.  Add salt and pepper to taste. 

Cover and bake for 1 hour.

Notes

If you like your baked beans sweeter, add more brown sugar or even granulated sugar will work. 

You can use a 2 1/2 quart casserole dish instead. 

If you have left over ground beef, cooked sausages, hot dogs or chicken, use that in place of the ground beef. Use what you have on hand, so the meat does not go to waste. 

Easy No-churn Chocolate Ice Cream

This is an easy ice cream to make if you don't have an ice cream machine. It is smooth, creamy, and delicious. No cooking eggs or heating the ingredients. Simply whip the whipped cream, fold in the other ingredients and freeze.

Ingredients

1 (14 oz.) can sweetened condensed milk
1/4 c. cocoa powder, unsweetened
2 tsp. vanilla
2 c. heavy cream, very cold

Directions

In a bowl, combine sweetened condensed milk, cocoa powder and vanilla.  Mix until smooth and there are no lumps of cocoa powder left.

Pour heavy cream into your mixing bowl.  Beat at medium high speed until stiff peaks form.  This takes about 2 minutes with a stand mixer or 3 with a hand held mixer.

Mix a heaping tablespoonful of the heavy cream into the sweetened condensed milk mixture.  This will lighten it, so it will not deflate the whipped cream. 

Using a spatula, gently fold the rest of the whipped cream into the sweetened condensed milk mixture until it is smooth.  

Gently spread the mixture into a 9-inch cake pan.  Cover with plastic wrap or foil to prevent freezer burn.  Freeze for 3 to 6 hours, depending on how hard you want your ice cream to be. If it is too hard to scoop out, allow the ice cream to sit out for about 5 to 10 minutes to soften. 

Notes

Right before you put the ice cream in the pan, you can add some chopped chocolate chips, nuts, maraschino cherries or crushed cookies to the mixture if desired.

 Pork Chops and Spanish Rice

This is one of our favorite recipes to make.  We use home canned hot salsa to use in our rice. It gives the rice extra flavor. This is a fast and easy recipe that will get you out of the kitchen in no time. It's one that my family loves and yours will too.

Ingredients

3 or 4 pork chops
1 Tbs. oil
Salt and pepper to taste
1 cup rice
1 1/2 cup water
1 can tomatoes with chilies.  We use a pint of home canned salsa

Directions

Preheat oven to 350°.

In a cast iron skillet, over medium high heat, pour in oil.

Season both sides of the pork chops with salt and pepper.  Cook until browned, then turn the pork chops over to brown the other side. They do not have to be cooked through.

In a baking dish or a high-sided skillet, pour in the water, rice and tomatoes with chilies. Place the pork chops on top of the rice.

Cover the casserole dish or skillet with a lid or a sheet of foil. 

Bake for 40 minutes, or until the rice is cooked and tender.  Check the rice after 30 minutes to see if more liquid needs to be added.  If so, pour in hot boiling water and continue to bake until the rice is tender. 

Remove the pork chops to a serving platter.  Stir the rice. Serve. 

Notes

When seasoning the pork chops, we also sprinkle garlic powder, onion powder and some Cajun seasoning over each side. 

Stir Fry Vegetables with Cheese

Vegetables on their own are good. However, when you add cheese to these vegetables, it changes them so something even kids will love to eat. This is a quick and easy recipe that goes together in no time at all and is the perfect side dish.

Ingredients

2 pkg. mixed frozen vegetables with cauliflower and broccoli
1/4 c. butter
salt and pepper to taste
2 c. shredded cheese, cheddar cheese, pepper jack, or any cheese you prefer

Directions

In a large skillet, melt butter.  Add the frozen vegetables and stir. Lower heat to medium low. Cover and cook for 10 minutes, stirring several times.

Add cheese.  Cover and continue to simmer until the cheese melts.  Season with salt and pepper.

Chicken Parmesan

 

Tender, juicy chicken with marinara sauce and cheese. Flavorful and delicious, especially when cooked low and slow in the oven.

Cooking chicken in a low and slow oven is perfect for those who work or want to sit down and enjoy a meal that is ready and waiting in the oven.  Of course, you can bake this dish at 400° if you prefer for 15 to 20 minutes or until the meat is fully cooked, but oftentimes the meat is tough.

Ingredients

3 chicken breasts cut in half horizontally
1/2 c. flour
2 eggs
1 Tbs. minced garlic or 3 garlic cloves
1 Tbs. parsley
salt and pepper to taste
1 1/2 c. seasoned bread crumbs
1/2 c. Parmesan cheese
1 tsp. garlic powder
1 tsp. onion powder
1/2c. oil
3 c. marinara sauce
1 c. mozzarella cheese
1/3 c. Parmesan cheese

Directions

Heat oven to 425°. Or, if you want to start the chicken early in the day before you go to work, heat the oven to 175°. One 9 x 13-inch baking dish or large casserole dish.

In a shallow dish, whisk eggs, garlic, parsley, salt and pepper.  

Place the chicken in the egg mixture. Turn the chicken to get all sides coated with the egg mixture.  Cover with plastic wrap and allow the chicken to marinate for at least 15 minutes. You can also refrigerate overnight for more flavorful chicken meat.

In a low sided dish, combine bread crumbs, Parmesan cheese, garlic powder and onion powder.  Mix the dry ingredients well.  Dredge the chicken breasts in the flour mixture, coating all sides.

In a large cast iron skillet, heat oil over medium high heat.  Fry the chicken pieces until they are golden brown, turning them to brown on all sides. This takes about 4 or 5 minutes on each side. 

Pour half the marinara sauce into the bottom of a baking dish or casserole dish.  Place the chicken on the marinara sauce in a single layer. Pour the remaining marinara sauce over the top of each piece of chicken. Cover the dish with a lid or a sheet of foil.

Bake 7 to 8 hours, or until the chicken is cooked through and has an internal temperature of 165°.

Remove from oven. Turn the heat up to 350°.  Top the chicken with mozzarella cheese and Parmesan cheese. Return to the oven and bake 10 to 15 minutes, or until the cheese is melted and bubbly.

Serve over noodles if desired.

Everything Bagel Seasoning

This seasoning is so good, and you can use it on so many foods. Sprinkle some on muffins, toast, sliced tomatoes, potatoes, salads, chicken and of course, bagels. 

Ingredients

3 Tbs. poppy seeds
3 Tbs. sesame seeds
3 Tbs. black sesame seeds
3 Tbs. garlic flakes
3 Tbs. onion flakes
2 Tbs. salt

Directions

In a bowl or a jar that has a tight-fitting lid, combine poppy seeds, sesame seeds, black sesame seeds, garlic flakes, onion flakes and salt. Mix thoroughly.

Keep tightly closed and stored in a cool, dry location.

Amish White Bread

Homemade bread is delicious.  The aroma fills the whole house as the bread bakes.  You take it out of the oven, and  . . . Who can actually wait for the bread to cool before you begin slicing it up to eat? Fresh hot bread slathered with butter! There is nothing better than that.

Ingredients

1 pkg. yeast or 1 1/2 Tbs. yeast
1/4 c. warm tap water (110°)
1 Tbs. granulated sugar
2 c.  milk, room temperature or slightly warmed
1 Tbs. brown sugar
1 tsp. salt
3 Tbs. butter, softened
6 c. bread flour

Directions

Heat oven to 350°.  Grease two 9 x 5-inch loaf pans.

In a large bowl, combine yeast, warm water and granulated sugar. Let stand in a warm location for about 10 minutes, so the yeast can bloom or show it is active.

Add milk, brown sugar, salt, butter and 2-cups bread flour.  Beat well with a wooden spoon for about 2 minutes, or you can use a mixer that has the dough hook attachment. 

Continue to stir in the flour to make a soft dough. Turn the dough out onto a floured surface. Knead the dough for about 10 minutes, adding more flour as needed, until you have a dough that is smooth and elastic. The dough should be slightly tacky.

Place the dough in an oiled bowl.  Turn the dough over, so all sides are oiled. We use the same bowl that we kneaded the dough in.  Cover the bowl with a sheet of plastic or a tea towel.  Place the bowl in a warm location for about 90 minutes, or until the dough has doubled in size.

Punch dough down. Turn the dough out onto a lightly floured surface. Knead the dough for about 5 minutes. 

Divide the dough into two equal portions. Shape each half into a loaf and place in prepared loaf pans.

Cover and let rise in a warm location until doubled in size. 

Bake for 30 to 40 minutes, or until the tops are golden brown and the loaves sound hollow when tapped with your finger.  

Remove from pans and rub some butter over the tops of the loaves.  We take a stick of butter and run it over the top of the hot loaves.  Cool and then slice and enjoy.  

Ground Beef Cornbread Bake

This ground beef cornbread meal is one I made quite often when I was growing up.  Ground beef, onions, peppers, garlic, tomatoes, and spices with cornbread baked over the top.  It fills you up and disappears quick. It is one that even the kids enjoy eating and request that I make it often.

Ingredients

1 lb. ground beef
1 onion, chopped
1 sweet bell pepper, chopped
1 jalapeño pepper, chopped
3 cloves garlic
1 (14 1/2 oz.) can diced tomatoes with green chilies or salsa
1 (8 oz.) tomato sauce
1 (4 oz.) can sliced mushrooms, drained
1 tsp. Worcestershire sauce
1 tsp. basil
1 tsp. oregano
1/2 tsp. dill seed (optional)
1/4 c. Parmesan cheese
2 c. flour
1/2 c. cornmeal
2 Tbs. sugar
2 tsp. baking powder
1/4 tsp. salt
1 egg, beaten
1/2 c. milk or heavy cream
1 Tbs. melted butter

Directions

Preheat oven to 425°. Lightly spray one 11 x 7-inch baking pan or baking dish with cooking spray. Or if your cast iron skillet is oven safe, just leave the meat mixture in there for fewer dishes to wash. 

In a cast iron skillet, cook the ground beef, onion, green pepper, jalapeño pepper and garlic until the beef is no longer pink. Drain. 

Season the meat with salt, pepper and granulated garlic.

Add the tomatoes, tomato sauce, mushrooms, Worcestershire sauce, basil, oregano, and dill seeds. Bring to a boil. Reduce heat and simmer for 20 minutes, or until thickened.  Stir in Parmesan cheese.

Transfer the mixture to the prepared baking dish or leave in your cast iron skillet. 

In a bowl, combine flour, cornmeal, sugar, baking powder and salt. 

In another bowl, combine egg, milk or cream and butter. Pour t this into the dry ingredients, stirring just until moistened. 

Spoon over the ground beef filling, spreading gently to cover the top.

Bake for 14 to 18 minutes, or until the filling is hot and bubbly and the cornbread is done.  Test by inserting a toothpick in the cornbread. If it comes out clean, it is done. Let stand for 5 minutes before cutting.  

Pound Cake

This is a quick and easy Pound Cake using Homemade Baking Mix, cream cheese, and whole eggs. This recipe can easily be doubled to make 2 pound cakes.

Ingredients

1 1/2 c. Homemade Baking Mix or Bisquick
3/4 c. sugar
1/4 c. flour
1/3 c. butter or margarine
4 oz. cream cheese
3 eggs
1 tsp. vanilla
dash salt
powdered sugar

Directions

Heat oven to 350°. Grease the bottom only of a 9 x 5 x 3-inch loaf pan.

In a large mixing bowl, combine Homemade Baking Mix, (or Bisquick), sugar, flour, butter, cream cheese, eggs, vanilla and salt.  Mix on low speed, scraping the bowl often for about 30 seconds. 

Beat on medium speed for 4 minutes, scraping the bowl occasionally. 

Spread the mixture in the prepared loaf pan. 

Bake 55 minutes, or until a toothpick comes out clean when inserted in the center. Cool for 5 minutes, then invert the pan onto a wire rack.  Cool completely before serving.  Sprinkle with powdered sugar.

Italian Chicken Thighs

This Italian chicken recipe does not take a lot of time to make. The chicken served with three cheeses and marinara sauce is tender, juicy, and flavorful.

Ingredients

1 lb. chicken
1 tsp. garlic powder
salt and pepper
1 Tbs. olive oil
1/2 c. ricotta or cottage cheese
1/4 c. Parmesan cheese
1/2 tsp. oregano
1/2 tsp. basil
1/4 tsp. thyme
1/4 tsp. marjoram
1 1/2 c. marinara sauce
3/4 c. mozzarella cheese, shredded

Directions

Preheat oven to 350°.

Season chicken on both sides with garlic powder, salt and pepper.

In a heavy cast iron skillet, heat olive oil over medium-high heat. Add the chicken thighs.  Cook for 3 to 4 minutes per side until they are browned. They do not have to cook through completely.  Remove from heat.

In a small bowl, combine ricotta cheese, Parmesan cheese, oregano, basil, thyme, and marjoram. 

Spoon equal amounts of the ricotta cheese mixture over each chicken thigh. 

Pour marinara sauce over the top.

Bake the chicken for 35 minutes, or until the chicken registers 165° with a meat thermometer and the juices run clear. 

Top with mozzarella cheese. Bake an additional 3 to 5 minutes, or until the cheese melts.

Serve with pasta.

Herb Butter Acorn Squash

Acorn squash seasoned with flavorful herbs, butter and Parmesan cheese. It is one of our favorite winter squashes to prepare and eat. This recipe makes an excellent side dish that your family is sure to love. Best of all, you don't even need to peel them!

Ingredients

1 large or 2 small acorn squash
1 tsp. parsley
1/2 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. thyme
1/4 tsp. oregano
1/4 tsp. sage
1/4 tsp. rosemary
1 Tbs. butter, melted
1 Tbs olive oil
salt and pepper
1/3 c. Parmesan cheese

Directions

Heat oven to 375°. Lightly spray a large baking pan.

Cut the squash in half.  Scoop out the seeds and stringy bits.  Cut the squash into 1/2-inch crescent moon shaped slices.  Place the slices in a large bowl.

In a small bowl, combine parsley, garlic powder, onion powder, thyme, oregano, sage, rosemary butter and oil.  Sprinkle the mixture over the acorn squash slices and toss the slices, so they are evenly coated.

Arrange the squash slices on a baking sheet in a single layer. Season with salt and pepper if desired.

Bake for 20 minutes.  Turn the squash over.  Sprinkle the Parmesan cheese over the top of the acorn slices. 

Continue baking for another 15 to 20 minutes, or until the squash is tender and the Parmesan cheese is golden and melted.

Serve as a side dish and enjoy!

 

Honey Herb Pork Loin Roast

 

Ingredients

3 lb. pork loin
1 c. beef or chicken stock, or beer
1/2 c. honey
1/2 c. mustard
1 onion, chopped
3 cloves garlic, minced
1/2 c. olive oil
2 tsp. rosemary
1 tsp. seasoned salt
1 tsp. paprika
1/2 tsp. pepper

Directions

Heat oven to 350°.

In a large bowl, or large resealing bag, combine honey, mustard, onion, garlic, olive oil, rosemary, seasoned salt, paprika and pepper.

Add the pork loin.  Turn the loin over, so all sides are covered in the marinade. Place in the refrigerator for 2 to 3 hours or longer. Remember to turn the loin over several times, so all sides can soak in the marinade evenly.

Remove the pork loin from the marinade, but reserve the marinade. Place the pork loin in an ovenproof skillet or a roasting pan. Let the pork loin stand at room temperature for 15 minutes.

Pour the reserved marinade in a saucepan and bring to a boil.  Boil for about 5 minutes, stirring frequently.  Remove from heat. Pour over the pork loin.

Cover and bake 1 hour and 20 to 30 minutes, or until the meat registers 160° with a meat thermometer.  Baste the pork loin often as it bakes. Let stand 5 minutes before cutting.

Fruit Fluff Salad

This is one of the easiest salads to make and it is so good. It has delicious pieces of fruit, cream cheese, and pudding.

Ingredients

2 c. milk, divided
1 (8 oz.) pkg. cream cheese, softened
1 pkg. instant vanilla pudding
1 can fruit cocktail, drained
1 c. miniature marshmallows
2 bananas, sliced

Directions

In a bowl, combine 1/2 cup milk and cream cheese together. Blend well.

Add vanilla pudding and the remainder of the milk. Mix for 1 minute. The mixture should be thick.

Fold in the fruit cocktail, marshmallows, and bananas.

Chill for several hours before serving.

Flour Tortillas

Buying flour tortillas at the grocery store is simple and easy.  However, did you know it is just as easy to make your own and have fresh tortillas for your meal? This recipe produces soft and tender tortillas.

Ingredients

4 c. flour
1 tsp. salt
2 tsp. baking powder
6 Tbs. lard, shortening, or margarine
1 1/2 c. warm water

Directions

In a bowl, whisk the flour, salt, and baking powder together.

Add the lard and cut it in using a pastry knife, or your fingers, until the flour resembles cornmeal.

Pour in the water. Mix until it forms a dough.  Turn the dough out onto a lightly floured surface. Knead for 4 to 5 minutes, or until the dough becomes smooth and elastic. 

For small tortillas, divide the dough into 24 pieces. For larger sized tortillas, divide the dough into 12 pieces.  Roll each piece into a ball.  

Place a damp cloth over the flour balls and let them rest for 10 to 20 minutes. 

Take one dough ball and place it on a well floured surface. Using a floured rolling pin, begin to roll the dough out.  Start from the center and roll to one end. Turn the dough 90 degrees and roll the dough out again, starting at the center. You may need to dust the surface with flour again to keep the dough from sticking to the counter top and rolling pin. Continue to do this until you get a round circle tortilla the width that you desire. If you want thin tortillas, roll out to the width of a dime. For thicker tortillas, roll out to the width of a quarter.

Heat a cast iron skillet until hot over medium heat.  Place a flour tortilla in the center of the skillet and cook until it bubbles and turns golden brown. Turn the flour tortilla over and cook the other side. 

Stack tortillas wrapped in a damp towel to keep them from getting dry and crunchy. Or if you have a tortilla warmer, you can use that instead.

Continue rolling and cooking the tortillas until they are done. Serve with desired filling as desired.

Notes

You can use whole 1/2 wheat flour and 1/2 all-purpose flour.  

If the dough is too dry, add more water.

If the tortillas do not puff up when cooking, it may be because they are too thick, or they were cooked on too low a temperature. 

You can use a tortilla press instead of a rolling pin if you have one.

You can make up the dough ahead of time and allow it to rest in the refrigerator. 

Tortillas can be stored at room temperature for 2 days or 3 months in the freezer. Wrap them in an airtight container.  Thaw before using.

Pizza Casserole 

My kids and I love pizza.  But there are times when I don't want to drive or walk to the grocery store, even though it is only 4 blocks away, to buy a frozen throw-in-the-oven pizza. Sometimes, I just don't have the money to spare when the pizzas are full price.

For days when our favorite pizza is not on sale, or we just want something a little different, this is one of our go-to recipes. This recipe is a based on a pizza, but done with a new twist.

Ingredients                                            

1 lb. ground beef
1 large onion, diced fine
1 medium green pepper, chopped
1 or 2 hot peppers, chopped fine* (optional)
1 Tbsp. minced garlic
1/4 c. Parmesan cheese
1 4 oz. can mushrooms pieces, drained
3 to 4 c. pizza sauce (I use my home-canned sauce)
16 oz. pasta
16 oz. mozzarella cheese sliced
Fresh basil leaves (optional)

Directions

Fill a big pot with water. When the water comes to a boil, stir in your favorite pasta.  It can be macaroni, rotini, or any of the various cool pasta shapes that the stores carry.  Cook the pasta according to package directions or to al-dente.  Drain.

Coat the bottom of a 9 x 13 baking dish with olive oil. Set the dish aside while you prepare the rest of the ingredients.

In a heavy cast iron skillet, cook the ground beef with onions, green peppers, hot peppers and garlic until the beef is browned. Drain off the excess fat.

Stir in Parmesan cheese, mushrooms, and the pizza sauce until well combined.  Cook and stir over medium to high heat until it starts to bubble. Turn the heat to low and simmer for 10 minutes, stirring occasionally.

Place the cooked pasta in the baking dish. Top with 1/2 of the mozzarella cheese. Spoon the beef/sauce mixture over the top and then add the remaining cheese.

Bake at 350° for 30 to 40 minutes.

Top with torn basil leaves if desired. Allow the pizza casserole to sit for 5 minutes before cutting.
 

Apple Pudding

 This is a quick and easy dessert recipe that has been in the family for generations.  Serve with Burnt Sugar Sauce, whipped cream or ice cream for a special treat.

Ingredients

1/4 c. butter
3/4 c. sugar
2 eggs
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. cinnamon
1 1/2 c. flour
3/4 c. milk
2 c. thinly sliced apples

Burnt Sugar Sauce

3/4 c. sugar
2 Tbs. cornstarch
1/4 tsp. salt
1 c. hot water
1 tsp. vanilla
2 Tbs. butter

Directions

Preheat oven to 375°. Grease one 8 to 10-inch baking dish. 

Cream butter and sugar together. 

Add eggs and mix well.

Mix in baking powder, salt, and cinnamon. 

Add a fourth of the flour mixture and mix well. Then add 1/4 of the milk and stir that in.  Mixing alternately, continue adding the flour and milk until gone. 

Spread half the batter in the prepared baking dish. Place the sliced apples over the top. Then cover with the remaining batter.

Bake for 30 minutes. While the apple pudding is baking, start the burnt sugar sauce.

In a cast iron skillet, caramelize 1/4 cup sugar until it is light golden brown.  Watch it carefully so it does not burn.

In a saucepan, combine the cornstarch, 1/2 cup sugar and salt together.  

Mix in hot water, stirring until smooth. 

Cook and stir over low heat until clear and thickened.  

Stir in the hot caramelized sugar and continue to cook over low heat until well blended.  Remove from heat.  

Add vanilla and butter, stirring until butter is melted.

Serve burnt sugar sauce over the warm apple pudding. 

Creole Pork Chops

 This is a fast and easy recipe to make, and it is one of our favorites.  My mother used to make this often, using fresh peppers, celery, and onions from her garden. 

Ingredients

4 pork chops
salt and pepper
1 Tbs. oil
1 onion, chopped
1 bell pepper, chopped
1/4 c. chopped celery (optional)
1/3 c. ketchup
1/2 c. water
1/2 tsp. salt
1/2 tsp. celery seed
3 Tbs. vinegar
1/4 tsp. ginger
1/8 to 1/4 tsp. cayenne pepper (optional)
1 tsp. sugar
1 tsp flour

Directions

Heat oven to 325°.

Season pork chops with salt and pepper on both sides. 

In an ovenproof cast iron skillet, heat oil.  Brown the pork chops on both sides.  Remove pork chops from the skillet and place on a plate. Cover to keep warm while you sauté the vegetables. 

In the same skillet, adding a bit more oil or butter if necessary, add the onion, sweet bell pepper, and celery. Cook and stir until tender. This takes about 5 minutes.

Add the pork chops back into the skillet. 

In a small bowl, combine, ketchup, water, salt, celery seed, vinegar, ginger, and flour.  Pour over the chops.

Bake uncovered for 1 1/2 hours.  Turn the chops over after the first hour of baking.

Mixed Vegetable Medley and Cheese

It's hard to get kids and adults to eat vegetables, however, this is one dish that will please both.  Tasty vegetables in a cheese sauce.  Yummy and so easy to make!

Ingredients

12 oz. egg noodles, cooked
1 (15 oz.) can mixed vegetables, drained**
1/2 c. butter
1/4 c. flour
2 c. milk
1 clove garlic, minced
1/2 tsp. salt
1/2 Tbs. mustard
2 c. cheddar cheese, shredded
1/3 c. parmesan cheese
1/2 c. flavored croutons, crushed

Directions

Preheat oven to 350°. 

Fill a large pot with water and bring to a boil.  Cook pasta according to package directions.  

Stir in the mixed vegetables.  Place them in a 2-quart casserole dish and set aside.

In the same pot you cooked the pasta in, melt the butter over low heat. Whisk in the flour.  Cook for a minute or two, whisking constantly to remove the flour taste. 

Gradually pour in the milk, whisking constantly.  Bring to a boil, then reduce heat to medium. Cook for 2 minutes. 

Stir in garlic, salt, mustard, and cheese. Stir until the cheese melts.

Add the noodles and mixed vegetables. Stir to combine.  Pour the mixture back into the casserole dish. 

Sprinkle Parmesan cheese and crushed croutons over the top.

Bake 25 to 25 minutes.

 Notes:

You can use 16 oz. frozen mixed vegetables instead of canned.

 If using frozen vegetables, add them to the boiling water during the last 5 minutes of cooking the pasta. Cook until the noodles and vegetables are tender.  Drain. Follow the remaining directions.

Old Recipe Barbecue Fried Chicken

This is an old recipe for barbecued chicken that you fry in a cast iron skillet.  It has the great flavor of barbecue without having to use the grill. The sauce uses canned tomatoes instead of ketchup.

Ingredients

3 lbs. chicken, cut up
1 c. flour
fat for frying
2 Tbs. flour
4 tablespoons water
3/4 c. water
2 Tbs. vinegar
1 Tbs. brown sugar
2 tsp. Worcestershire
1 tsp. prepared mustard
1 small onion, chopped fine
1 to 3 cloves garlic, minced
2 c. canned tomatoes, chopped fine
1 1/2 tsp. salt
1/2 tsp. pepper

Directions

In a heavy cast iron skillet, heat shortening. You will want enough shortening, so it is a half inch deep. 

In a shallow bowl, add the flour.  Dredge the chicken pieces thoroughly in the flour.

Fry the chicken in the hot shortening until golden brown. Turn the chicken to brown on all sides. Drain off all but 2 to 3 tablespoons grease from the skillet.

In a bowl, combine 4 tablespoons water and 2 tablespoons flour.  Mix until smooth. Add the remaining water, vinegar, mustard, Worcestershire sauce, onion, garlic, canned tomatoes, salt, pepper, and garlic. 

Pour over the chicken. Cover and simmer for 1 hour, or until the chicken is fully cooked and tender. 

Serve with Easy Baked Beans, No Knead Bread Rolls and Coleslaw with Creamy Calico Dressing for a complete meal.

Dry Rub For Pork

This is a multi-purpose seasoning rub.  Not only does it enhance the flavor of pork, it makes other cuts of meat like beef or chicken taste better as well.  It is the perfect blend of spices and takes no time at all to mix up a bottle to have ready for when you are about to prepare meat for supper.

Ingredients

1/2 c. brown sugar
2 Tbs. chili powder
2 Tbs. smoked paprika
2 tsp. cumin
2 tsp. thyme
2 tsp. dry mustard
2 tsp. salt
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. oregano
1 tsp. pepper

Directions

In a bowl, or a jar that has a tight-fitting lid, combine brown sugar, chili powder, smoked paprika, cumin, thyme, dry mustard, salt, garlic powder, onion powder, oregano, and pepper.  Mix thoroughly. If using a jar, which is better and keeps down the dust, put the lid on the jar and shake the jar until the contents are thoroughly combined.

To use, sprinkle some seasoning over the pork a bit liberally.  Rub it in well with your hands. Make sure that the seasoning is covering the entire surface. Place the pork in the refrigerator for at least 2 hours before cooking.

Mexican Cornbread

Our family does not like cornbread, but they do love this cornbread!  It is moist and with the peppers baked in the batter, you get some great color as well.

Ingredients

1 c. flour
1 c. cornmeal
4 tsp. baking powder
1/4 tsp salt
1/2 c. butter
3/4 c. sugar 
4 eggs
1 (15 oz.) can cream style corn
1 or 2 jalapeno peppers, chopped fine
1 sweet bell pepper, diced
1/2 c. pepper jack cheese, shredded
1/2 c. cheddar cheese, shredded

Directions

Preheat oven to 350°.  Lightly spray a 9 x 13-inch baking pan.

Mix flour, cornmeal, baking powder and salt together. Set aside.

In a large bowl, combine butter and sugar. Beat until light and fluffy.

Beat in eggs, one at a time.  Beat well after each addition.

Stir in the creamed corn, green chilies, pepper jack cheese and cheddar cheese. 

Add the baking powder, salt, flour, and cornmeal.  Stir until smooth. 

Pour into prepared pan.

Bake for 60 minutes, or until a toothpick inserted in the center comes out clean.

Hamburger Vegetable Soup

This is an easy and economical soup that tastes great. It is a comforting soup that warms you up on the inside. When beef  roast prices are high, use ground beef instead. It is just as good!

Ingredients

1 lb. ground beef
1 onion, diced
3 coves garlic, minced
2 potatoes, diced
3 1/2 c. beef broth
1 (28 oz.) can diced tomatoes with peppers
1 (10 1/2 oz. ) can  condensed tomato soup
2 tsp. Worcestershire sauce
1 tsp. Italian seasoning
1 bay leaf
salt and pepper to taste
3 c. mixed vegetables

Directions

In a cast iron skillet, brown the ground beef, onion, and garlic until the beef is no longer pink.  Drain off fat.

Add potatoes, beef broth, tomatoes, tomato soup, Worcestershire sauce, Italian seasoning, and bay leaf. Season with salt and pepper as needed.

Simmer for 15 to 20 minutes, or until the potatoes are tender.

Easy Hawaiian Pineapple Cake

 This is our favorite cake to make. It is so easy to make, and it works well to take on a picnic.

Ingredients

1 c. butter or margarine, softened
2 c. sugar
2 egg, unbeaten
1 can (17 oz.) can crushed pineapple, undrained
1 1/2 teaspoon vanilla extract
2 tsp. baking soda
1 tsp. salt
3 c. sifted all-purpose flour
1 c. flaked coconut (optional)
1 c. packed brown sugar  

Directions

Heat oven to 350°. Grease and flour 13 x 9-inch cake pan.

Sift together flour, baking soda and salt.

In a large bowl, cream together butter and sugar until light and fluffy. 

Add the eggs, one at a time, beating well after each addition. 

Add the pineapple, and vanilla.  The mixture may look curdled, but that is all right.  Mix well. 

Stir in the baking soda, salt, and flour. 

Pour the batter in the prepared pan. 

Combine flaked coconut and brown sugar together.  Sprinkle the mixture over the batter.

Bake for 35 to 40 minutes, or until cake springs back when touched lightly in the center. Serve warm or cold with whipped cream or ice cream. 

Pork Chops and Potato Casserole

 This is a quick and easy meal to prepare. It is filling and comfort food, just like my mother used to make.

Ingredients

6 medium potatoes, peeled and sliced thin
1 onion, sliced
salt and pepper
1/2 c. flour
1 tsp paprika
1 tsp oregano
1/2 tsp. salt
1/2 tsp. pepper
6 pork chops
1 Tbs. oil
1/3 c. milk

Directions

Heat oven to 350°. 

Layer the potatoes and onions in a shallow baking dish. Season  the potato layers with salt and pepper.

In a low-sided dish or  pan, add flour, paprika,  oregano, salt and pepper. Reserve 3 tablespoons flour mixture and set aside.

Dredge the pork chops in flour on both sides.

In a heavy cast iron skillet, heat oil.  Fry the pork chops to brown on each side.  They do not have to be fully cooked, just browned.

Place the pork chops on top of the potatoes. 

Add enough oil to make 3 tablespoon oil in the skillet that you fried the pork chops in. Whisk the 3 tablespoons flour mixture that you reserved into the skillet. Whisk for a minute or two to remove the flour taste.

Gradually pour the milk into the flour mixture. Make sure to scrap the bottom of the skillet to get the flavorful bits stuck on the bottom.  Bring to a simmer.

Pour the milk mixture over the potatoes and pork chops.

Cover and bake for 50 to 60 minutes, or until the potatoes are tender.  

Serve with steamed carrots and buttermilk biscuits.

Notes:

Add some shredded cheese as you layer the potatoes for a cheesy flavor.

Cheesy Broccoli Soup

 This broccoli cheese soup is so good and creamy. It is comfort food, perfect for when the weather is colder. This recipe uses milk instead of canned soups.   It is quick and easy to make and one that my family loves.

Ingredients 

2 to 3 c. frozen broccoli
2 to 3 potatoes, diced
3 carrots, diced
1 onion, chopped
3 celery stalks, diced
2 cloves garlic
2 c. or more chicken broth
3 Tbs. flour
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. smoked paprika
salt and pepper to taste
2 c. milk
1/2 c. ham
4 to 8 oz. cheddar cheese, shredded (We use extra sharp cheddar cheese)

Directions

Place the broccoli, potatoes, carrots, onion, garlic, and celery in a saucepan.  Fill the pot with enough chicken broth to cover the vegetables.  Bring to a boil, then lower the heat. Cover and simmer until the vegetables are tender. This takes about 10 to 15 minutes.

In a cup, combine flour and 1/3 cup chicken broth. Stir until the mixture is smooth. Pour into the vegetable mixture, stirring constantly. 

Stir in garlic powder, onion powder and smoked paprika.

Slowly pour in the milk, stirring constantly.

Add the ham and cheese.  Stirring constantly, cook until the cheese has melted.  Do not boil.  Taste.  Season with salt and pepper. 

Serve and enjoy!

Chicken Nachos

Instead of using ground beef to make nachos, try chicken instead.  This nacho dish is so easy to make and is sure to please every member of your house.

Ingredients

Tortilla chips
2 Tbs. oil
6 green onions, chopped
2 cloves garlic
1 chicken breast, cooked and shredded
2 Tbs. or 1 pkg. taco seasoning
1 can black beans, rinsed
1/2 to 1 c. frozen corn
1 c. salsa
1 c. cheddar cheese, grated
1 1/2 to 2 c. Monterey Jack cheese or Mexican cheese blend
sliced jalapeno peppers
4 chopped green onions

Directions

Preheat oven to 325°

Cover a jelly roll pan with tortilla chips. Bake for 5 minutes. This helps to keep them crispy.

In a cast iron skillet, heat the oil. Sauté the onion and garlic  until tender. 

Add the shredded chicken. Season with taco seasoning and salt and pepper if needed.  Stir in the salsa.

Sprinkle half of the cheddar cheese and Mexican blend cheeses over the chips. 

Evenly place the shredded chicken and onion mixture over the top of the cheese.

Sprinkle the remaining cheese over the top of the chicken.

Dot with jalapeño peppers.  

Bake for 10 minutes, or until the cheese is melted.

Notes

If you want to save time, use a rotisserie chicken from the grocery store. Do not use canned chicken or the precooked chicken chunks sold at grocery stores. The flavor will not be as good.

You can add some sweet bell peppers when sautéing the onions.  

Another flavor twist would be to add refried beans instead of the black beans. 

Top the nachos with sour cream, or fresh diced tomatoes before serving. Maybe some black olives as well if you like black olives.

Homemade Seasoned Salt Blend

Seasoned salt is a mixture of spices, and this is our favorite seasoned salt. It brings out the flavor and can be added to so many dishes. Instead of buying seasoned salt at the store, it is easy to make your own.  Chances are, you already have these seasonings already on hand and in your spice cupboard.

Ingredients

8 Tbs. salt
3 Tbs. pepper
1 Tbs. garlic powder
1 Tbs. onion powder
1 Tbs. paprika
2 tsp. celery seed
1 tsp. red pepper (more or less)

Directions

Mix the salt, pepper, garlic powder, onion powder, paprika, celery seed and red pepper in an empty spice jar, or mason jar that have airtight lids.  Place the lid on the jars and shake to combine.

 Store in a dark, dry location.

Poppy Seed Bread

This bread recipe is so delicious and easy to make.  It is good with or without the glaze.

Ingredients

3 C. flour
2 1/2 c. sugar
1 1/2 tsp. baking powder
1 1/2 tsp. salt
1 1/2 tsp. poppy seeds
3 eggs
1 c. plus 2 Tbs. oil
1 1/2 c. milk
1 1/2 tsp. vanilla
1 1/2 tsp. almond extract

Glaze

3/4 c. powdered sugar
2 tsp. melted butter
1/4 c. orange juice
1/2 tsp. almond extract

Directions

Preheat oven to 350°.  Grease 2 loaf pans.

In a bowl, combine flour, sugar, baking powder, salt, and poppy seeds. Stir to mix thoroughly.

Add eggs, oil, milk, vanilla, and almond extract. Beat 2 minutes.

Pour into prepared loaf pans.   

Bake 1 hour, or until a toothpick comes out clean when inserted in the center. Let the loaves cool for 5 minutes while you make the glaze. 

Prepare the glaze

Combine powdered sugar, melted butter, orange juice, and almond extract.  Stir until smooth, and well blended.

Remove loaves from the pan. 

Pour the glaze over the loaves, while they are still warm. 

Notes:

You can substitute some of the oil with apple sauce.  It helps to cut down the calories, and you won't taste the applesauce at all.

Cheeseburger Soup

Colder weather means it is time to start making some delicious soups.  It warms you on the inside, and fills you up with healthy vegetables. This soup reheats well.

Ingredients

1 lb. ground beef
1 onion, chopped
2 carrots, chopped
2 ribs celery, chopped
2 to 3 cloves garlic, minced
1 sweet bell pepper, chopped
1 jalapeño pepper, chopped
2 tsp. basil
1 tsp. parsley
1/2 tsp. garlic powder
2 c. beef broth
4 potatoes, cut into cubes
2 Tbs. butter
1/4 c. beef broth
1/4 c. flour
2 c. cheddar cheese, cubed
1 c. whole milk or evaporated milk
salt and pepper
1/4 c. sour cream

Directions

In a large cast iron skillet, or a cast iron Dutch oven, add ground beef, onion, carrots, celery, garlic, sweet bell pepper, and jalapeño pepper. Cook until the beef is no longer pink and the vegetables are tender.  Drain off excess grease.

Stir in basil, parsley, and garlic powder.

Pour in the beef broth and add the potatoes.  Bring the mixture to a boil.  Cover with a lid and simmer until the potatoes are tender. This takes about 10 to 12 minutes.

Add butter.  Stir until the butter melts and is mixed in.

In a small cup, combine flour and 1/4 cup beef broth.  Stir until smooth.  You don't want any clumps of flour remaining in the mixture. Gradually pour the mixture into the pot of simmering meat and vegetables.  Stir until combined. 

Pour in the milk. Stirring well to combine. Bring to a boil.  Reduce heat and simmer, stirring occasionally. Add salt and pepper to taste.

Add the cheese and stir until melted. 

Just before serving, add the sour cream and mix thoroughly.

Notes:

You can use American or Velveeta cheese. However, if you add shredded cheese to the soup, it takes longer for the cheese to melt.

If money is tight, only use 1/2 pound of ground beef and more vegetables.

Substitute cubed potatoes with frozen hash browns. 

Add some cooked, crumpled bacon to the soup for more flavor.