Easy Sweet Bread

This bread is quick and easy to make.  In about 5 minutes time, you can have this bread mixed up and baking in the oven. The bread uses simple ingredients, and you probably have all the ingredients on hand in your pantry. It is an easy bread to make that is perfect for breakfast or as a snack.

Ingredients

2 eggs
2 c. milk
2/3 c. oil
2 c. sugar
4 c. flour
2 Tbs. baking powder
1 tsp. salt
sugar for the top

Directions

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

In a bowl, combine eggs, milk, oil and sugar. Beat by hand or with a mixer until it is smooth and creamy.

Add flour, baking powder and salt.  Mix only until the dry ingredients are just combined.  Do not over mix because this will make the bread or muffins tough.

Divide the mixture evenly between the two prepared loaf pans.  Spread the batter out so it is flat.

Sprinkle some sugar over the top of the loaves if desired.

Bake for 50 minutes, or until a toothpick inserted in the center comes out clean.  Cool for 10 minutes. Remove the bread and place on a cooling rack to finish cooling. 

Cut into slices when still slightly warm, or you can wait until it has cooled completely.

Notes

This recipe can make 6 miniature loaves. You will need to adjust the baking time to about 40 minutes. 

You can also make muffins.  Fill each muffin cup 2/3 full and bake for 12 minutes.

Beef Pepper Soup

 

Now that the weather is getting cooler, it is time to start making some soups to warm a person up. This is a recipe we use often.

Ingredients

1 lb. ground beef
1 onion, chopped
2 sweet peppers, any color, chopped
1 or 2 jalapeño peppers, chopped (optional)
2 (or more) garlic cloves, minced
1 c. brown rice

3 Tbs. brown sugar

1/2 tsp. basil
1/2 tsp. oregano
2 (15 oz.) cans tomato sauce
1 (14.5 oz.) diced tomatoes
4 c. beef broth
salt and pepper to taste

Directions

In a large cast iron Dutch Oven pot, over medium heat, cook ground beef, onion, sweet peppers, jalapeño peppers and garlic until the beef is no longer pink. This takes about 5 to 7 minutes. 

Add the brown sugar, basil, oregano, tomato sauce, diced tomatoes and beef broth.  Mix well. Season with salt and pepper.

Bring to a bubble. Cover with a tight-fitting lid, and turn the heat to low. 

Cook for 45 minutes, or until rice is tender.  Add more beef broth, if it needs more liquid. 

Serve and enjoy.

If you want to use a slow cooker, follow the recipe above by cooking the ground beef, onion, sweet peppers, jalapeño peppers and garlic. Transfer the ground beef, onions and peppers to a 6-quart slow cooker.  Add the rest of the ingredients. Cook on low for 5 to 6 hours until flavors are blended, and the rice is tender.

Easy Barbecue Country Style Pork Ribs

Barbecue ribs are one of our favorite recipes to make and eat. This is a simple recipe that does not take much time to make. The result is flavorful meat that is falling off the bone tender.  Baking the meat low and slow is what makes the difference.

Ingredients

10 country style pork ribs
salt and pepper to taste
1 onion, chopped
2 tsp. minced garlic
1/2 c. water
1/2 c. cider vinegar
1/2 c. ketchup
1/2 c. brown sugar
2 Tbsp. molasses
2 Tbsp. spicy mustard
1 Tbsp. Worcestershire Sauce
2 tsp. liquid smoke
2 tsp. chili pepper flakes
1 tsp. onion powder
1 tsp. garlic powder 

Directions

Add everything to a saucepan over medium-high heat and bring to a boil. Reduce heat and cook uncovered, stirring occasionally, for 25 minutes.  

Preheat oven to 200°

In a roaster or baking pan, place the ribs in a single layer on the bottom.  Season both sides with salt and pepper as desired. Cover the pan with a lid or a sheet of foil.

Bake for 3 to 5 hours, or until the ribs are tender. Remove from the oven and drain off any fat or liquid in the pan. 

While the ribs are baking, it is time to make the sauce.

In a saucepan, heat oil over medium heat. Add the onions and garlic. Sauté until the onions are soft and translucent. This takes about 5 to 8 minutes. Stir in the garlic and cook for an additional 30 seconds.

 Stir in water, vinegar, ketchup, brown sugar, molasses, spicy mustard, Worcestershire sauce, liquid smoke, chili pepper flakes, onion powder and garlic powder.  

Turn the heat to medium high and bring the contents to a boil, stirring frequently. Reduce the heat and cook for 25 minutes.

Pour the barbecue sauce over the ribs. Cover with a lid or a sheet of foil.

Bake for another 60 minutes. The meat will be falling off the bone tender.

Serve and enjoy!

Peas and Mushrooms

An easy side dish that goes good with any meal. Peas, mushrooms, onions and garlic always goes well together and compliments each other.  You can add fewer peas and more mushrooms, or add some carrots for color.  You can use snow peas, baby peas or mature peas for a great tasting side dish.

Ingredients

1 onion, chopped
2 cloves garlic, minced
2 Tbs. butter, or olive oil
1 (10 oz.) pkg frozen peas, thawed or a can of peas, drained
1 (4.5 oz.) can or jar sliced mushrooms, drained
1 tsp. sugar
1/4 tsp. thyme
salt and pepper to taste

Directions

In a cast iron skillet, over medium heat, melt butter.  Sauté the onion and garlic for about 5 minutes, or until tender.  

Add the peas and mushrooms.  Stir to combine.

Season with sugar, and thyme. Add salt and pepper to taste. 

Lower the heat and cook until everything is cooked and heated through.

Notes

Instead of canned mushrooms, use fresh mushrooms.  Just slice them and then cook them with the onion and garlic.

Add a teaspoon white wine toward the end of cooking time.

Add some drained, canned carrots for a bit of color.

Easy Baked Seasoned Chicken Breasts

Tender, juicy, chicken seasoned with spices to bring out the flavor. My family loves how the chicken turns out, so it is one of our go-to meals on a frequent basis. This meal is quick and easy to prepare, leaving you more time to do the things you want to do. 

Ingredients

4 chicken breasts
2 Tbs. oil
2 Tbs. brown sugar
1/2 Tbs. paprika or smoked paprika
1 tsp. Italian seasoning
1/2 tsp. garlic powder
1/2 tsp. onion powder
salt and pepper to taste

Directions

Heat oven to 400°. Lightly grease or spray a baking sheet. Or, you can line the baking sheet with parchment paper or a sheet of foil for easier cleanup.

Place the chicken breasts in a baking sheet and drizzle the cooking oil over all sides of the chicken. 

Season both sides of the chicken with salt and pepper to taste.

In a small bowl, combine brown sugar, paprika, Italian seasoning, garlic powder, and onion powder.  Rub the seasoning over the chicken until evenly coated. 

Bake for16 to 18 minutes, or until the chicken tests done with a meat thermometer. The internal temperature of the chicken should read 165°.

Serve and enjoy!

Dry Italian Dressing Mix

You can make your own Italian dressing mix instead of buying premade packets at the store. Most of the ingredients can be found right in your cupboard at home. This dry mix is enough to make 7 or 8 cups of Italian Dressing. 

Ingredients

2 Tbs. Tbs. dried oregano
2 Tbs. salt
1 Tbs. dried parsley
1 Tbs. garlic powder
1 Tbs. onion powder
1 Tbs.  sugar
1 tsp. pepper
1 tsp. dried basil
1/4 tsp. dried thyme
1/4 tsp. celery seed

Directions

In a bowl, or a jar, combine oregano, salt, parsley, garlic powder, onion powder, sugar, pepper, basil, thyme, celery seed. 

Pour in a jar or other container that can be tightly sealed.

To use Italian Dressing mix. 

Ingredients

2/3 c. oil
1/4 c. sugar
2 Tbs. water 
2 Tbs. dry Italian seasoning mix

In a bowl or a large jar, combine oil, sugar, water, and dry Italian seasoning mix. Whisk the contents together until thoroughly blended.

Pour over salad.

Lemon Blueberry Pound Cake

This lemon blueberry pound cake is moist, delicious and so easy to make. Juicy blueberries and a burst of lemon makes up the cake, and then you have a sweet, vanilla glaze over the top. You can serve this pound cake anytime you want a delicious treat.

Ingredients

3/4 c. butter
1 c. sugar
2 Tbs. lemon zest
4 eggs
1/4 c. sour cream
1 tsp. vanilla
2 c. plus 2 Tbs. flour, divided
1 tsp. baking powder
1/2 tsp. salt
1/3 c. milk
1 c. blueberries

Glaze

1 1/2 c. powdered sugar
5 to 6 Tbs. milk
1/2 tsp. vanilla

Directions

Preheat oven to 350°.  Get a 9 x 5-inch loaf pan. Grease the bottom of the loaf pan, then line the loaf pan with a sheet pan with parchment paper that extends about 2 inches past the sides. This will let you remove the loaf from the pan easily.

In a bowl, cream the butter, sugar and lemon zest together. Beat until light and fluffy. This takes about 2 minutes.

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

Add the sour cream and vanilla.  Mix well.

Stir in baking powder, salt and 1/4 of the flour. Pour in a little of the milk. Alternate between the flour and milk, beginning and ending with the flour.  Be careful to not over mix.  It is all right that you have a couple of streaks of flour left

In a separate bowl, combine the blueberries and 2 Tablespoons flour. Gently fold the blueberries into the mixture. 

Pour the batter into the prepared loaf pan.

Bake for 50 to 55 minutes, or until a toothpick comes out clean when inserted in the center of the loaf. The top should be a golden brown color.

Allow the loaf to cool for 10 to 15 minutes before removing from the pan. Finish cooling the loaf pan on a wire rack. 

When the loaf is cool, begin making the glaze.

In a bowl, combine powdered sugar, milk and vanilla.  Beat until smooth. The glaze should be thin enough to pour, but no so thin that it is like water. If the glaze is too thin, mix in a little more powdered sugar. If the glaze is too thick, pour in just a little bit of milk.

Drizzle the glaze over the top of the loaf.

Serve and enjoy with a cup of coffee, tea or a glass of milk.

Italian Beef Sandwiches Recipe

This is a recipe you can start early in the day, and let it slow cook until you are ready to eat. It is an easy recipe and one that my family loves.  Beef roast, seasoned with Italian salad dressing, herbs and spices, then slow cooked for most of the day, makes the meat so tender.

Ingredients

3 lb. beef roast
1 (1 oz.) pkg.  dry Italian salad dressing
1 Tbs. oregano
3/4 Tbs. basil
1 tsp. garlic powder.
2 1/2 to 3 c. water, or beef broth
1 onion, diced
3 cloves garlic, minced
1 (16 oz.) jar pepperoncini peppers
1 can mushrooms, drained
cheese, sliced
tomato, sliced
8 hamburger buns

Directions

If using an oven, preheat oven to 175 to 200°.

Rub all sides of the roast with the dry Italian salad dressing, oregano, basil, and garlic powder. Salt and pepper as desired.

Place the roast in a slow cooker or in a cast iron Dutch oven. 

Pour in the water around the roast. Add the onions, and garlic.

Bake for 5 to 6 hours, or until the met is tender and can easily be shredded with a fork.

Shred the meat with two forks.  You can remove the meat to a platter, or leave it in the slow cooker or Dutch oven. 

Stir in the pepperoncini.  Pour in as much of the pepperoncini juice as you want, as this gives the meat additional flavor. If you are unfamiliar with pepperoncini peppers, try using just a few at first.  You can always add more if you find that you like the flavor and want more of them.

Serve on buns and top the meat with mushrooms, a slice of cheese, tomato, and/or lettuce if desired.

Notes

We add the onions to the pot while the meat cooks, as it gives the meat some flavor. However, you can add the onions at the end of cooking time, when you add the pepperoncini peppers if you want. 

You can substitute half of the water or broth with beer or with a mixture of beer and wine.

You can toast the cut part of the buns first if desired. Spread some mayo, or butter over the bread as well before you put on the meat.

Chocolate Chip Bars 

This recipe I got in my Home Economics cookbook. It was a collection of recipes that each student that took the class submitted. Since then, it has become one of our favorite bar cookies and the one we make most often.

Ingredients

1 c. butter, room temperature
3/4 c. granulated sugar

3/4 c. brown sugar

2 eggs
1 tsp. vanilla
1 tsp. baking soda

1 tsp. salt

2 1/4 c. flour

1 (12 oz.) pkg. semi-sweet chocolate chips 

1 c. chopped nuts (optional)
 

Directions

Preheat oven to 375°. Grease a 15 x 10 x 1-inch baking sheet or jelly roll pan. 

In a large mixing bowl, cream butter, granulated sugar, and brown sugar until light and fluffy. 

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

Mix in vanilla. Beat well.

Add baking soda, and salt. Gradually add the flour into the butter mixture, mixing well. 

Stir in chocolate chips and nuts. 

Spread into prepared pan. Bake 20 to25 minutes, or until golden brown.

Serve and enjoy!

Sausage and Vegetables Skillet Dinner

This is a quick and easy meal full of delicious vegetables and flavorful sausage.  You can change out the vegetables and the variety of sausage, and it will be different every time. 

Ingredients

1/2 Tbs. butter
1/2 Tbs. olive oil
1 onion, chopped
1 sweet bell pepper
3 cloves minced garlic
1 (16 oz.) pkg hot kielbasa sausage, sliced 3/4 inch thick (Or use your favorite sausage)
3 potatoes, cut into bite-sized pieces
2 carrots, cut into 1/4 inch rings
1 (10 to 12 oz) package frozen broccoli
1/2 c. chicken broth
salt and pepper to taste

 Directions

In a large cast iron skillet, heat butter and olive oil over medium-low heat.

Add onion. Cook for about 5 minutes, or until the onion has softened.  Add garlic and cook another minute.

Mix in the sausage.  Stir and fry the sausage until it is lightly browned, for about 5 minutes. 

Stir in potatoes, carrots, and broccoli. Season with salt and pepper to taste.

Cover and cook for about 15 minutes, without stirring. Stir well. Continue to cook, uncovered, until the vegetables are tender, stirring occasionally to keep things from sticking to the bottom of the skillet.

Serve and enjoy.

Notes

Add different vegetables or the ones you enjoy eating. You can use mushrooms, green beans, zucchini, peas

Asparagus with Balsamic Vinegar Butter Sauce

Asparagus is a delicious vegetable, and this recipe is sure to please even the pickiest of eaters. Bake the asparagus in the oven, then pour over the butter, balsamic vinegar and soy sauce. It may seem like a strange combination, but it turns out great.

Ingredients

1 lb. asparagus
cooking spray or olive oil
salt and pepper to taste
2 Tbs. butter
1 Tbs. balsamic vinegar
1 tsp. soy sauce
1/2 tsp. or more onion powder
1/2 tsp. or more garlic powder

Directions

Preheat oven to 400°.

Wash and trim away the woody parts of the asparagus. Arrange the asparagus spears in a baking pan, so they are spread out over the baking pan.

Spray them with cooking spray, or drizzle a bit of olive oil over them, but don't use too much, or it will be too oily tasting.

Season the asparagus with salt and pepper to taste. 

Bake the asparagus for about 12 minutes, or until tender.  

As the asparagus cooks, it is time to prepare the sauce.

In a saucepan, melt butter over medium heat. Cook and stir until the butter browns, but do not let it burn. Browning the butter gives the sauce more flavor. Remove from heat.

Pour in balsamic vinegar, soy sauce, onion powder and garlic powder.  Whisk well.

When the asparagus is done, remove the spears to a serving platter.  Pour the sauce over the top of the asparagus.  

Serve and enjoy.

Chicken with Jollof Rice

This is an easy one dish meal that our family enjoys. It is easy to put together, so you don't have to spend a lot of time in the kitchen. You can use chicken legs, thighs or a mixture of both.

Ingredients

6 chicken legs or thighs
2 Tbs. olive oil
salt and pepper to taste
1 onion, chopped
2 sweet bell pepper, diced
1 to 2 hot peppers (optional)
5 cloves garlic, minced
1 Tbs. ginger, chopped (optional)
1 c. tomato sauce
3 c. chicken broth
3 tsp thyme
2 tsp. curry powder (Optional. You can use more or less, depending on whether you like curry flavor)
3 bay leaves
2 c. rice

Directions

Preheat oven to 350°.

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

Season the chicken legs and/or thighs with salt and pepper. Brown the chicken for 4 to 5 minutes, then turn the chicken over and brown the other side for 4 to 5 minutes. Remove from heat and place the chicken on a plate. Set aside.

In the same skillet, add the onion, sweet bell peppers, and hot peppers.  Sauté the vegetables until soft. Stir in the garlic, and ginger.  Cook for 1 minute.

Pour in the tomato sauce, and chicken broth. Stir well.  Mix in thyme, curry powder and bay leaves. Season with salt and pepper to taste.

Place the chicken back into the skillet. 

Cover the skillet with a lid, or a sheet of foil.  Bake for 6 minutes, or until the chicken tests done at 165° and the rice is tender. 

Notes

Add 1/2 pound of vegetables to the dish for color and flavor.  You can add carrots, green beans or peas for a delicious meal.

Chicken Spice Seasoning

This seasoning blend is not just for chicken. You can use it to spice up beef, pork, or other dishes like chili, or vegetables. It does not take long to prepare and by making your own seasoning, you control what goes in it. If you don't like spicy, then omit the cayenne pepper. The ingredients may seem a bit long, but they are spices that almost everyone has in their cupboard or spice cabinet.

Ingredients

2 tsp. basil
2 tsp. crushed rosemary
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. mustard powder
1 tsp. paprika or smoked paprika
1 tsp. pepper
1 tsp. thyme
1 tsp. sage
1/2 tsp.  celery seed
1/2 tsp. parsley
1/4 tsp. or more cayenne pepper
1/4 tsp. cumin
1/4 tsp. chicken broth powder (optional)

Directions

In a bowl, or large jar, add basil, rosemary, garlic powder, onion powder, paprika, pepper, thyme, sage, celery seed, parsley, cayenne pepper, cumin and chicken broth powder.  

Mix the ingredients well. Pour the spice into a jar with a tight-fitting lid. 

Notes

If you want your spices like rosemary and celery seed more ground up, use a mortar and pestal, or a spice/coffee grinder. 

This recipe leaves out the salt, except for the dry chicken broth powder. I generally salt my chicken first, using as much or as little salt as we like. 

Banana Muffins

This is a great and easy recipe to make, especially if you have overripe bananas. The muffins are moist and delicious. The secret to great muffins is to not over mix the batter or over bake the muffins.

Ingredients

1 egg, beaten
3 overripe bananas, mashed
3/4 c. granulated sugar or half brown sugar and half granulated sugar
1/3 c. butter, melted or vegetable oil
1 tsp. vanilla
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/2 to 1 tsp. cinnamon (depends on how much cinnamon taste you like
1/4 tsp. nutmeg
1 1/2 c. flour

Topping

1/3 c. brown sugar
2 Tbs. flour
1/4 tsp. cinnamon
1 Tbs. cold butter

Directions 

Heat oven to 350°.  Lightly grease, spray or use paper liners for at least 12 muffin cups. The amount of batter you get depends on how large the bananas are.

In a large bowl, beat eggs.  Mix in bananas, sugar, melted butter and vanilla.  Mix well until thoroughly combined.

Add baking soda, baking powder, salt, cinnamon, nutmeg and flour. Stir only until just combined. Do not over mix. 

Pour or spoon the mixture evenly into the muffin cups to about 3/4 full.

Prepare the topping.

In a bowl, combine brown sugar, flour and cinnamon.  

Add the butter. Cut the butter in with 2 table knives held in one hand, or you can use a fork or pastry cutter, until the mixture is crumbly.

Sprinkle the topping over the top of each muffin. 

Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean.

Notes

You can add nuts, or even chocolate chips to your muffins.

Tater Tot Casserole

This is an easy meal to prepare, and it does not take a lot of time.  It is a meal that my family enjoys and often requests, and one that I grew up having for supper. The recipe is a tried and true recipe that tastes so good.  

Instructions

1 lb. ground beef
1 onion, chopped
2 cloves garlic, minced
1 pkg. taco seasoning mix
2 c. cheddar cheese, grated or pepper jack cheese, divided
1 (15 oz.) can black beans
1 1/2 c. corn or 1 (15 oz.) can of corn, drained
1 (14.5) can diced tomatoes
1 c. sour cream
salt and pepper to taste
1 (32 oz.) bag tater tots

Directions

Preheat oven to 375°

In a large, cast iron skillet, over medium heat, add the ground beef, onion, and garlic. Cook, breaking up the meat, until the meat is no longer pink.

Stir in the taco seasoning mix, black beans, corn, diced tomatoes and sour cream.  Cook for a couple of minutes, stirring frequently, until heated through. Remove from heat. Season with salt and pepper to taste.

Sprinkle half of the cheese over the top of the ground beef mixture.

Arrange the tater tots on top of the cheese in a single layer. You may not need the entire bag of tater tots, it depends on how large your skillet is.

Sprinkle the rest of the cheese over the top of the tater tots. 

Bake for 35 minutes, or until the tater tots are golden brown and the casserole is bubbling.

Notes

You can transfer the ground beef mixture to a 13 x 9-inch baking dish if you don't have a large ovenproof skillet.

 You can use different cheese if you prefer. We use a mixture of sharp cheddar and pepper jack.

Easy Yellow Cake

 This made from scratch yellow cake recipe is just as simple as using a boxed cake mix, without the preservatives. Just a few simple ingredients that almost everyone already has in their pantry and on hand.

Ingredients

3/4 c. butter or margarine
1 1/2 c. sugar
3 eggs
1 1/3 c. buttermilk or sour milk
2 1/2 tsp. vanilla
3 tsp. baking powder
1/2 tsp. salt
3 c. flour

 Directions

Heat oven to 350°. Spray a 9 x 13-inch cake pan. You can also spray the pan with cooking spray if desired.

In a large mixing bowl, combine shortening and sugar together.  Beat well until light and fluffy.

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

Add buttermilk and vanilla.  Beat well. Be sure to scrape down the sides and bottom of the bowl occasionally.

Add baking powder, salt, flour to the bowl. Mix well.

Pour the batter into the prepared cake pan.

Bake for 40 to 42 minutes, or until a toothpick inserted in the center comes out clean. 

Allow the cake to cool completely and then frost with your favorite frosting.

Pork Chops and Asparagus

This is an easy one dish meal that takes no time at all to prepare.  Potatoes, asparagus and bell peppers baked along with pork chops. It is a very colorful meal and healthy too.

Ingredients

3 Tbs. olive oil, divided
3 c. potatoes, diced
1 bell pepper, diced
3 c. asparagus, cut into 1 inch pieces
salt and pepper to taste
1 tsp. Southwest seasoning
1/2 c. parmesan cheese
1/2 c. panko breadcrumbs **
1 tsp garlic
4 pork chops, cut 1 inch thick

Directions

Preheat oven to 350°. Lightly spray or oil a 15 x 10 x 1-inch baking pan. 

Place the potatoes, and bell peppers in the baking pan.  Drizzle 1 tablespoon olive oil over the top of the potatoes. Using your hands, mix the potatoes and peppers until they are all coated with the oil.  Season with salt and pepper to taste and mix them again.  Move the potatoes to one side of the baking pan.

In a low sided dish or pan, combine Parmesan cheese, panko breadcrumbs and garlic powder. 

Place the pork chops in the baking pan. Brush the top side of the pork chops with 1 tablespoon olive oil. Using half of the Parmesan cheese mixture, divide that evenly among the pork chops. Lightly, press the mixture on top of the pork chops, so that it covers the pork chops.

Bake for 25 minutes. 

Add the asparagus to the baking sheet on the other end of the baking pan. Drizzle 1 tablespoon olive oil over the asparagus. 

Turn the potatoes over with a spatula. 

Sprinkle the rest of the Parmesan cheese mixture over the top of the potatoes, asparagus and pork chops.

Bake for another 20 minutes, or until the vegetables are tender, and the pork is cooked through.

Notes

Instead of using panko breadcrumbs, you can use stuffing mix or croutons that you crushed up finely.

Easy Sauted Garlic Asparagus

Easy Sautéd Garlic Asparagus

 

The asparagus in our garden is about to come up, and we are looking forward to eating some of this delicious, healthy vegetable. Did you know that asparagus is healthy for you? It has vitamin A, C, K, thiamin, riboflavin, and folate?   According to Live Science, asparagus helps to regulate blood sugar levels, lower type 2 diabetes and slow down the aging process. 

Ingredients

1 Tbs. olive oil
1 Tbs. butter
1 lb. asparagus trimmed
salt and pepper to taste
3 cloves garlic, minced

Directions

In a cast iron skillet, heat olive oil and butter over medium high heat. Add asparagus.  Sauté the asparagus until it is golden brown. This takes about 3 to 5 minutes.

Add garlic.  Sauté for about 1 minute.

Lower the heat to low.  Cover and cook the asparagus until it is tender, about 5 to 10 minutes.  Season with salt and pepper to taste

 Serve and enjoy.

Notes

You can leave the asparagus in long spears, or cut into 1 to 3 inch pieces.

Crispy, Spicy Chicken Thighs

 A simple, yet easy recipe for chicken thighs. Homemade seasoning sprinkled over the top brings out the flavor, and the meat is tender and juicy when it comes out of the oven.

Ingredients

6 to 8 chicken thighs
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. oregano
1 tsp. thyme
1 tsp. paprika
1/4 tsp. cayenne pepper
salt and pepper to taste

Directions

Preheat oven to 350°. Spray a baking sheet with cooking oil.

In a bowl, combine garlic powder, onion powder, oregano, thyme, paprika and cayenne pepper. Mix the seasoning well. 

Salt and pepper both sides of the chicken thighs. 

Sprinkle the seasoning over both sides of the chicken. You can use as much or as little of the seasoning as you like. If you have extra seasoning, you can store it in a sealable bag or a jar with a tight-fitting lid.

Place the chicken thighs on the prepared baking sheet.

Bake for 50 minutes, or until the internal temperature reaches 165° when tested with a meat thermometer.  If the juices run clear, and the meat is not pink at the bone, then the chicken is fully cooked.

Barbecue Sauce

Making your own barbecue sauce is so easy to do. The prices of bottled barbecue sauce have skyrocketed.  This recipe has spices to bring out the flavor that will compliment any type of meat that you serve it on. We use this recipe on pork, ribs, beef, or chicken.

Ingredients

2 c. ketchup
2 c. tomato sauce
1 1/4 c. brown sugar
1 1/4 c. red wine vinegar
1/2 c. molasses
4 tsp. liquid smoke
2 Tbs. butter
1 tsp. paprika
1 tsp. salt
1 tsp. pepper
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. cayenne pepper
1/2 tsp. celery seed
1/4 tsp. cinnamon
1/4 tsp. chili powder

Directions

In a sauce pan, add, ketchup, tomato sauce, red wine vinegar, molasses, liquid smoke, butter, paprika, salt pepper, garlic powder, onion powder, cayenne pepper, celery seed, cinnamon, and chili powder.  Mix until the sauce is smooth and thoroughly combined. 

Turn the stove on medium high heat and bring the sauce to a bubble. Reduce the heat to low and simmer for about 20 minutes, or until thickened.

Lemon Blueberry Quick Bread

If you like lemon flavor and blueberries, you will love this quick bread. It will give you a burst of springtime flavor. This quick bread does not take long to make and everything mixes in one bowl.

Ingredients

1/3. c. butter
1 c. sugar
3 Tbs. lemon juice
1/2 c. milk
2 eggs
1 tsp. vanilla
1 tsp. baking powder
1/2 tsp. salt
1 1/2 c. flour
1 c. blueberries, fresh or frozen
1/2 c. nuts, (optional)
2 Tbs. lemon zest

Glaze

2 Tbs. lemon juice
1/4 c. sugar

Directions

Preheat oven to 350°. Grease an 8 x 4-inch loaf pan.

In a bowl, combine butter, sugar, lemon juice, milk, eggs and vanilla.  Beat well until smooth and creamy.

Add baking powder, salt and flour. Mix only until combined.

Gently fold in the blueberries and lemon zest. 

Pour the mixture into the prepared loaf pan. 

Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.  Cool for 10 minutes before removing from the pan and placing the bread on a wire rack.

While the bread is still warm, prepare the glaze.

In a small bowl, combine lemon juice and sugar together.  Drizzle the glaze over the warm bread. Allow the bread to cool completely before cutting and serving.

Pasta Skillet Philly Cheesesteak

 

This is a one skillet meal that is quick and easy and packed with healthy vegetables, ground beef, cheese and pasta.  It is quick and easy to make and so much better than the boxed hamburger meals that you can buy.

Ingredients

1 lb. ground beef
1 onion, sliced into half circles
1 tsp. salt, divided
1 sweet bell pepper, sliced
1 clove garlic, minced
8 oz. uncooked pasta, (rotini, shells, elbow, etc.)
2 (14.5 oz.) cans beef broth
salt and pepper to taste
1 1/2 c. shredded cheese, cheddar, provolone
1 1/2 c. shredded pepper jack cheese

Directions

In a large cast iron skillet, over medium high heat, add the ground beef. Cook, and stir, breaking up the ground beef into small pieces.  Add the onions, bell pepper and garlic. Stirring frequently, cook until the ground beef is done, and the vegetables are tender.

Stir in the beef stock and add the pasta into the skillet. Season with salt and pepper as desired.  Bring to a boil.  Cook, stirring occasionally, for about 20 minutes or until the pasta is tender. 

Mix in half of the cheddar cheese and pepper jack cheese.  Stir until the cheese melts. 

Sprinkle the rest of the cheese over the top and cover with a lid for 2 to 3 minutes, or until the cheese on top is melted. 

Serve and enjoy.

Notes

Try adding some mushrooms if you like mushrooms.

Use a variety of cheeses for flavor.

If you like spicy foods, cut up a hot pepper or two and add that when you add the onions, and bell pepper.

Apple Oatmeal Cookies

These apple oatmeal cookies are soft, chewy and delicious.  Seasoned with spices and apples, they are a perfect treat or snack to eat during the day. Serve them with coffee, or a glass of milk.

Ingredients

1 c. butter, softened
1 c. brown sugar
1/2 c. granulated sugar
2 eggs
1 tsp. vanilla
2 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ginger
1/4 tsp. cloves
1/4 tsp. nutmeg
1 1/2 cups four
3 c. oatmeal, (we use old fashioned oats)
1/2 c. dried apples, chopped or use 1 cup peeled apple, chopped fine

Directions

Preheat oven to 350°. 

Cream butter, brown sugar and granulated sugar. 

Add eggs, one at a time, beating well after each addition. Mix in vanilla. 

Stir in the cinnamon, baking soda, salt, ginger, cloves, nutmeg and flour. Mix well.

Mix in the oatmeal and apples.

Drop by rounded tablespoonful onto an ungreased cookie sheet, spacing them 2 inches apart. 

Bake for 10 to 12 minutes, or until golden brown in color.

Allow the cookies to stay on the cookie sheet for at least a minute before removing them and placing them on a wire rack to cool.

BBQ Pulled Pork

 

Cooking pork low and slow in the oven gives you a tender, juicy, cut of meat.  You can either cook the pork roast in the oven, or in a slow cooker. It takes no time at all to prepare this meal, as the longest time is in the baking.  This recipe is perfect for family get-togethers, or when you work all day, and you just want to come home to a deliciously prepared meal.

Ingredients

1 tsp. vegetable oil
4 lb. pork shoulder roast with most of the fat removed
1 c. barbecue sauce (use your favorite, or you can make your own)
1/2 c. apple cider vinegar
1/2 c. chicken broth
1/4 c. brown sugar
1 Tbs. mustard
1 Tbs. Worcestershire sauce
1 Tbs. liquid smoke
1 Tbs. chili powder
1 onion, chopped
2 to 3 cloves garlic
1 1/2 tsp. thyme
8 hamburger buns (bought, or you can make your own Hamburger Buns)

Directions

Preheat oven to 180° to 200°. 

Place the pork roast in a roasting pan.

In a small bowl, combine barbecue sauce, vinegar, chicken broth, brown sugar, mustard, Worcestershire sauce, liquid smoke, chili powder, onion, garlic and thyme. Mix well until thoroughly combined.

Pour the sauce over the top of the roast.

Bake for 10 to 12 hours, or until the pork shreds easily with a fork.

Remove the roast from the oven. Shred the meat using 2 forks.  Mix the meat with the juices in the pan.  

Place some of the pulled pork into the buns. Serve and enjoy.

Peas, Potatoes, and Carrots

This is a tasty, colorful side dish that is super easy to prepare.  Just peas, carrots, potatoes, and onions sautéd in one skillet and seasoned with salt and pepper.  This is one side dish that your family will love, and it is healthy for them too.

Ingredients

1 Tbs. olive oil
1 Tbs. butter
1 onion, chopped
2 garlic cloves, minced
1 potato, cut into bite sized cubes
1 lb. carrots, peeled and cut into rings
1/4 c. water or chicken, beef or vegetable stock or broth
1 lb. peas
salt and pepper to taste

Directions

In a cast iron skillet, heat olive oil and butter over medium heat. Add the onions. Sauté the onions and garlic until they are translucent.

Add the potatoes and carrots into the skillet. Season with salt and pepper to taste. Pour in the water.  Cover the skillet with a lid and cook for about 15 minutes, stirring frequently, so they do not burn. If the vegetables start to stick to the bottom of the skillet, pour in a little more water.  Cook until the vegetables are browned and tender.

Mix in the peas. Add more salt and pepper if desired.  Stir well, then cover and cook for another 5 minutes, or until the peas are tender. Season with more salt and pepper if needed. 

Serve and enjoy!

Alice Springs Chicken Breast

Tender, juicy chicken breasts served with a honey mustard sauce. If you like bacon, cheese and mushrooms, you will love this recipe. Instead of ordering at the Outback Steakhouse, it is easy to make your own and will save you a lot of money. 

Ingredients 

1/2 c. Dijon mustard
1/2 c. honey
1/4 c. mayonnaise
1 tsp. lemon juice
4 boneless chicken breasts
1 1/2 tsp baking soda
2 Tbs. vinegar
1 tsp. salt
cold water
4 slices bacon
1 onion, cut into thin half slices (Optional)
1 can mushrooms, drained
2 c. cheddar cheese, or Monterey jack, Colby jack, or pepper jack cheese
salt and pepper to taste

Directions

Heat oven to 350°.

In a small bowl, combine mustard, honey, mayonnaise and lemon juice. Place in the refrigerator until you are ready to bake the chicken breasts.

Season the chicken breasts with salt and pepper, using as much or as little as you like.

In a large bowl, combine baking soda, vinegar, salt and about 2 cups cold water.  Mix well. 

Place the chicken breasts in the bowl and add enough cold water so that it covers the chicken.  Turn the chicken in the bowl to further mix the baking soda with the added water. Set aside in the refrigerator for 20 minutes.  This will make the chicken meat tender. 

In a large cast iron skillet, fry the bacon until crisp. Remove the bacon and place them on paper towels. When cool enough to handle, crumble the bacon.

In the same skillet you fried the bacon in, drain off all but 1 tablespoon bacon grease.  Place the chicken into the skillet over medium high heat. Season the top of the chicken with pepper. You can add more salt if desired.  Allow the chicken to cook on one side for about 5 minutes, or until it has a golden-brown crust on the bottom.  Turn the chicken over and cook the other side until it is nicely browned.  This takes another 5 minutes or so.

Remove 1/3 cup of the mustard honey mixture and place it back in the refrigerator.  Spread the remaining mustard honey mixture over the top of each chicken breast.

Layer the onions, mushrooms, bacon and then the cheese evenly over the top of the chicken. Cover the skillet and place in the oven.  

Bake for 25 to 30 minutes, until the chicken reaches 165° when tested with a meat thermometer at the thickest part of the breast.

Remove from heat. Serve with reserved sauce on the side for dipping. Serve and enjoy!

Notes You can also use fresh mushrooms. Just sauté them in a tablespoon butter first.

Baked Potato Chips 

Chips have gotten expensive for what little bit you get in the bag. It is so easy to make your own and put on as much or as little seasoning as you like. This recipe is for baked potato chips, which is healthier than frying them in oil.

Ingredients

2 c. potatoes, sliced thin This is about 2 potatoes
1 Tbs. olive oil
1 tsp. salt, more or less depending on how salty you want the chips to be
Other toppings: black pepper, garlic powder, onion powder, cheese powder, chili powder, paprika, Etc.

Directions

Preheat oven to 425°.  Adjust the baking rack to the top half of the oven.  Line a baking sheet with a sheet of parchment paper, or lightly spray the baking sheet with cooking oil.

Fill a large bowl with cold water. 

Cut the potatoes with a mandolin about 1/8 inch thick or thinner. Place the potato slices into the bowl of water.  There should be at least 2 inches of water over the top of the sliced potatoes. Soak the potatoes for at least 30 minutes.  This step is important because it removes the starch of the potato, which tends to keep your chips soggy and it burns faster. 

In a large bowl, combine potato slices, and olive oil.  Mix thoroughly. You want to ensure that every slice of potato is evenly coated with olive oil.

Place the sliced potatoes on your prepared baking sheet in a single layer. Do not overlap them.

Sprinkle the potatoes with salt and any other toppings that you want to put on your potato chips. You can use less salt on them if you prefer.

Bake for 15 to 20 minutes, or until golden brown. 

Note

The thinner you slice the potatoes, the crispier they will be. However, they will also burn a lot faster, so you will need to check them more often, so they do not burn.

Banana Oatmeal Muffins

These muffins are the perfect for breakfast, as a snack or even as a dessert. They have just the right amount of sweetness, without it being overpowering, and spices to perk up the flavor. This is a great way to use up those over-ripe bananas.

Ingredients

1 1/2 c. flour
1 c. oatmeal
1 1/2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. nutmeg
1/2 tsp. salt
1/4 tsp. cloves
1 egg
2 to 3 mashed over-ripe bananas (about 1 cup.)
1/2 c. brown sugar
3/4 c. milk
1/ c. oil or applesauce
1 tsp. vanilla
1/2 c. pecans, or walnuts, chopped (Optional)

Directions

Heat oven to 375°.  Spray a 12-cup muffin tin with cooking spray, or you can grease each muffin cup or use paper liners. 

In a bowl, combine flour, oatmeal, baking powder cinnamon, baking soda, nutmeg, salt and cloves. Set aside.

In another bowl, beat the egg. Add in the bananas, brown sugar, milk, oil and vanilla.  Mix well until thoroughly combined. 

Pour this into the flour mixture. Stir only until moistened. Do not over mix, or your muffins will be tough.

Stir in the pecans or walnuts, if desired.

Fill the prepared muffin cups 3/4 full of the batter.   

Bake for 18 to 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. 

Cool for 5 minutes before removing them from the pan and place on a wire rack.

Notes

You can add in chocolate chips, raisins, or blueberries.

Substitute half or some of the flour with whole wheat flour. 

Substitute half of the brown sugar with granulated sugar.

Beef Cubes and Potatoes

Tender, juicy pieces of beef served with crispy potatoes. It is almost a complete meal on its own. This is a simple recipe that is sure to please every member of your family.

Ingredients

1 1/2 lb.beef roast, trimmed and cut into 1 inch cubes*
1/4 c. soy sauce
2 Tbs. (or less) hot sauce
1 Tbs. olive oil or vegetable oil
1 lb. potatoes, quartered (We use Yukon gold potatoes)
1 Tbs. butter, divided
1 Tbs. olive oil or vegetable oil
4 cloves garlic
1 Tbs. Italian seasoning
salt and pepper to taste

Directions

In a bowl, combine beef cubes, soy sauce, hot sauce and oil.  Mix well and set aside.

In a large cast iron skillet, melt 1 tablespoon butter and 1 tablespoon oil over medium high heat.

Add potatoes and cook for about 15 minutes, or until they are golden brown and tender.  Turn them frequently to get all sides browned.  Remove the potatoes to a plate when they are tender and set aside.

In the same skillet, over medium heat, add 1 tablespoon butter.  Stir in the garlic and Italian seasoning.  Cook and stir for 20 seconds, or until fragrant.

Add in the beef cubes. Cook and stir to brown all sides of the beef.  It can take around 2 minutes per side.  You may have to do this in batches depending on how big your skillet is.

Put the potatoes back into the skillet and cook until they are heated through.

Season with salt and pepper.

Sprinkle some parsley over the top if desired. Serve and enjoy.

Notes

You can also use steak instead of a roast. We use the roast meat because it is cheaper for us to buy.

You can also use the potatoes that you have on hand or the ones you like best for this recipe as well.

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Banana Cupcakes

These cupcakes are moist and they taste so good. They are good on their own, or you can frost them with the buttercream frosting. If you have very ripe bananas, this is a great recipe to use them up, so they do not go to waste. 

Ingredients

12 cupcake liners (optional)
1 1/2 c. sugar
1/2 c. shortening, butter, or margarine
2 eggs (slightly beaten)
3 very ripe bananas, mashed
1/4 c. sour milk
1 tsp. vanilla
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 c. flour
1/2 to 1 cup nuts (optional)

Buttercream Frosting  

3 c. powdered sugar
1/3 c. butter or margarine, softened
1 tsp. vanilla
1–2 Tbs. milk

Instructions

Preheat oven to 350°. Line muffin tines with cupcake papers, or lightly spray or grease the cupcake pan.

In a bowl, combine sugar and shortening.  Mix until it is light and fluffy.

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

Mix in the mashed bananas until the mixture is smooth.

Pour in the sour cream and vanilla, beating until thoroughly combined.

Add the baking powder, baking soda, salt and flour. Mix until combined.

Stir in nuts, if desired.

Pour the batter into prepared muffin tins.

Bake for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean.

When the cupcakes are cooled, it is time to make the frosting.

In a bowl, combine powdered sugar and butter.  Mix until smooth.

Pour in vanilla and 1 tablespoon milk.  Beat the mixture until smooth.  Keep beating in a little more milk until you get the frosting the right consistency for spreading. You may also add a few drops of food coloring to the frosting to make it a different color.  

Frost the tops of the cupcakes. Serve and enjoy!

Saucy Ham Slices

With a few simple ingredients, you can turn a slice of ham into something amazing. Ham, apples with a sweet and spicy sauce over the top.  It is so quick and easy to make that you'll have supper done in no time.

Ingredients

1 (103/4 oz.) can condensed tomato soup
1 onion chopped
2 Tbs. sweet pickle relish
1 Tbs. brown sugar
1 Tbs. vinegar
1 Tbs. Worcestershire sauce
1 tsp. horseradish
2 lb. fully cooked ham cut 1/2 inch thick into 2 slices
1 20 oz. can pie sliced apples, drained

Directions

Preheat oven to 350°. You will need a 12 x 7.5 x 2-inch baking dish with a lid, or you can use a sheet of foil.

In a bowl, combine condensed tomato soup, onion, sweet pickle relish, brown sugar, vinegar, Worcestershire sauce and horseradish.

Place one ham slice in the baking dish. 

Place half of the pie sliced apples over the top. 

Pour half of the tomato soup mixture over the top.  Put the other ham slice on top of the tomato soup mixture.  Add the rest of the pie sliced apples over the top and pour the remainder of the sauce over the apples. 

Cover and bake for 45 minutes. Remove the lid or cover and bake another 10 to 15 minutes.