Unbaked Cherry Cheesecake

This is a simple yet beautiful dessert to serve anytime you want. Just 5 ingredients and you can have this prepared and waiting for you to serve after dinner. This recipe was shared with me by a friend of the family who was a great cook and loved cheesecake.

Ingredients

1 (9 inch) premade graham cracker crust * See notes below
1 (16 oz.) pkg cream cheese
1/2 c. powdered sugar
1 tsp. vanilla
1 c. heavy cream, whipped, or 1 (8 oz.) prepared whipped cream topping
1 (21 oz.) can cherry pie filling

Directions

In a mixing bowl, combine cream cheese, vanilla and sugar.  Beat well with an electric mixer until the ingredients are smooth and creamy.

Gently fold in the whipped cream, mixing gently until well blended. 

Spoon this into the graham cracker crust. Smooth the top with a spatula or the back of your spoon.

Set the pie pan in the refrigerator.  Chill for at least 2 to 3 hours.  

Carefully spread the cherry pie filling over the top of the cream cheese whipped cream mixture. Place in the refrigerator once again and chill until everything is set. 

Serve and enjoy.

Notes

You can easily make your own graham cracker crust instead of buying a premade one.  You’ll need;

1 1/4 c. graham cracker crumbs
1/4 c. sugar
1/4 c. butter, or margarine, softened

Directions

In a mixing bowl, combine graham cracker crumbs, and sugar together.  

Add the butter and stir until thoroughly mixed.

 Place the mixture into a 9-inch pie plate. Press the graham crackers down on the bottom and sides of the pie pan, so it holds together.

 

Spicy Pork Loin Noodle Dish

This is a super simple recipe that is perfect to make if you are low on time, yet you still want to eat a good meal.  Pork tenderloin, ramen noodles, in a spicy sauce. It is a dish that we make often. Chances are, you probably have everything already in your pantry, so you don't have to make a special trip to the grocery store.

Ingredients

1 Tbs. butter
1 onion, sliced into half circles
2 (3 ounces) packages of ramen noodles, (do not use the flavor packets.)
1 tbs. olive oil or vegetable
1 lb. pork tenderloin, sliced thin into bite sized pieces
1 (10.8 oz.) pkg. frozen broccoli
1/2 c. soy sauce
1/4 c. brown sugar
1 to 2 tbs. chili garlic sauce

Directions

In a pot, cook ramen noodles according to package directions, but do not add the flavor packets.  Just put the flavor packets aside to use for another recipe. Drain off excess water and set the noodles aside.

In a large cast iron skillet, melt butter over medium heat.  Sauté the onions until tender and translucent. Remove the onions and set aside.

In the same skillet you cooked the onions in, heat olive oil over medium high heat. Add the pork tenderloin. Cook and stir the meat until both sides of the pork is browned and the meat is cooked. This won't take long as the meat is thinly sliced.

Add the onions back into the skillet.

In a small bowl, combine soy sauce, brown sugar, and chili garlic sauce.  Mix well. Pour the soy sauce mixture into the skillet with the pork tenderloin.  Bring to a bubble. Reduce heat and simmer for about 5 minutes.

Add the cooked ramen noodles.  Cook and stir until everything is heated through.

Serve and enjoy. 

Notes

Use the vegetables you like best, either fresh, frozen or canned. You can add carrots, beans, or peas. If using canned vegetables, be sure to drain them first, or use that water to help flavor the ramen noodles while you are cooking them.

If you don't have pork loin, use pork chops or chicken or beef. Even ground up pork, beef or chicken will work, but make sure you cook it completely.

Brussel Sprouts with Lemon Butter

People say that brussel sprouts are like little cabbages, and in a way they are. However, don't let that stop you from making this dish if you don't like cabbage. This vegetable dish will have even the pickiest kids asking for more.

Ingredients

3 Tbs. butter or olive oil
1 (16 oz.) pkg. frozen brussel sprouts
2 cloves garlic, minced
1/4 c. white wine
1/2 c. chicken broth
1 Tbs. lemon juice
1 tsp. Worcestershire
1/2 tsp. thyme
salt and pepper to taste
2 Tbs. butter

Directions

In a pot or skillet, pour in enough water, so there is about a 1/2 inch.  Bring water to a boil. Add the brussels sprouts and garlic. Cover and reduce the heat to medium-low, and cook until the sprouts are almost tender and the water has evaporated. This takes about 5 minutes.

Pour in the wine, scrape off the flavorful bits off the bottom of the pan. 

Stir in chicken broth, lemon juice, Worcestershire and thyme. Season with salt and pepper to taste.  Bring to a boil. Reduce heat to low and cover the skillet or pot with a lid.  Simmer for 8 to 10 minutes, or until the brussel sprouts are tender. 

Stir in butter. Serve and enjoy.

Kung Pao Chicken

Tender, juicy stir-fried chicken with delicious vegetables in a flavorful sauce served over rice.  Instead of going out to eat at a restaurant, you can easily make this recipe at home. You will save a lot of money, and you can add as much or as little of the vegetables that you want.

 Ingredients

1/2 c. soy sauce, divided
1/3.c rice vinegar
1½ tbs. sugar
2 Tbs. cornstarch
2 lbs. chicken breasts, sliced thin
1 1/2 Tbs. toasted sesame oil
2 sweet peppers, diced
2 c. frozen broccoli
1 onion, diced
1/2 c. peanuts or cashews
1 Tbs. grated ginger
6 cloves garlic, minced
1/4 tsp. chili flakes
cooked rice

Directions

In a bowl, combine 1/4 cup soy sauce, rice vinegar and sugar.  Set aside.

In a medium bowl, combine 1/4 cup soy sauce, and cornstarch. Mix until smooth.

Add the chicken into the bowl.  Mix to coat all sides of the chicken. Place in the refrigerator to marinate for about 20 minutes, or longer.

In a large cast iron skillet, heat sesame oil over medium high heat.  Add some of the chicken.  Cook the chicken, turning the chicken over to brown both sides.  You will need to work in batches, so you don't overcrowd the skillet. Place the browned chicken on a plate.

Add the bell peppers, and onion into the skillet, adding more sesame oil if needed.  Cook and stir until the vegetables soften. This takes about 4 minutes.  Add broccoli and cook until no longer frozen.

Add the cashews, ginger, garlic and chili flakes.  Cook and stir for another 2 minutes.

Put the chicken back into the skillet.  Pour in the reserved sauce and stir to combine.  Bring the sauce to a simmer.  Reduce the heat to medium low. Stirring occasionally, simmer for 2 to 3 minutes, or until the sauce thickens.  

Remove from heat.  Serve over the cooked rice and enjoy.

Notes

Double or triple the sauce ingredients if you like extra sauce.

Crab Puffs

 

This Crab Puff recipe is simple and easy to do.  We like to eat these as a snack, or as an appetizer.    Delicious crab meat flavored with cream cheese, sour cream, a hint of lemon, and Worcestershire, set inside a puff pastry.  We often use imitation crab to make ours because the cost of real crab is too expensive for our budget.

Ingredients

1 (8oz. ) pkg cream cheese, room temperature
1 Tbs. sour cream
1 (12 oz.) can crab meat, drained
1 onion, minced
1 garlic clove, minced
1/2 tsp. lemon zest (optional)
2 tsp. lemon juice
1/2 tsp. Worcestershire
salt and pepper to taste
flour for dusting
1 egg
2 tsp. water
1 sheet frozen puff pastry, thawed

Directions

Preheat oven to 400°. Line a baking sheet with parchment paper. 

In a bowl, combine cream cheese, sour cream, crab meat, onion, garlic, lemon zest, lemon juice, and Worcestershire sauce. Season with salt and pepper to taste.  Mix thoroughly.

In a small bowl, combine egg and water.  Beat the egg until it is frothy. Set aside.

Lightly flour your work surface.  Roll out the pastry into a 12-inch square.  Cut the square into 16 equal, smaller squares.

Place 2 tablespoons of the crab filling in the middle of one of the puff pastry squares. Fold the dough over on each side of the square to create a raised, open cup.

Brush the pastry with the egg and water mixture.  Place the puff pastry on the prepared baking sheet. Repeat with the remaining puff pastry squares and crab filling.

Bake for 20 minutes until puffed and golden.

Serve and enjoy.

Notes

You can also put the puff pastry squares in tiny muffin tins. this will form the square into the right shape.

Garlic Bread Sticks with Dipping Sauce

Garlic Bread Sticks with Dipping Sauce 

These breadsticks are so good.  We put in extra garlic because we love garlic. They don't take too long to make up, and they are perfect as a snack or as the main meal.

Ingredients

Dough

1 1/3 c. warm water
1 Tbs. sugar
1 1/4 tsp. yeast
1/4 c. dry milk powder
4 c. flour
1/2 tsp salt
1 tsp. Italian Seasoning
1 tsp. dry minced garlic
2 Tbs. olive oil

Dipping Sauce

1 (30 oz.) can tomato sauce
2 tsp. sugar
2 tsp. oregano
1 tsp. basil
1 tsp. marjoram
1 tsp. dry minced garlic
1/2 tsp. Italian seasoning
1/2 tsp. salt

Breadstick Seasoning

2 Tbs. Parmesan cheese
1 Tbs. onion powder
1 Tbs. oregano
1 3/4 tsp. garlic powder
1 1/2 tsp. basil
1/2 tsp. salt
4 Tbs. butter
olive oil

Directions

In a large bowl, combine water, sugar and yeast.  Place in a warm location for 10 minutes to the yeast can bloom and show it is alive.

Add dry milk, 2 cups flour, salt and olive oil.  Beat well with a wooden spoon for a couple of minutes. Slowly mix in the remaining flour.  Turn the dough out onto a floured surface.  Knead the dough for about 8 to 10 minutes, or until smooth and elastic. 

Cover the dough with a tea towel and let rest for 15 minutes.

Coat the bottom of a baking sheet with 1 tablespoon melted butter.  Press or roll the dough out, so it fits in the bottom of the baking sheet. Cover the dough with a tea towel and place in a warm location to rise for about 90 minutes.  

While the dough is rising, prepare the dipping sauce. 

In a saucepan, combine tomato sauce, sugar, oregano, basil, marjoram, dry minced garlic, Italian seasoning and salt. Bring to a bubble over medium heat, stirring occasionally. Reduce the heat to low and simmer for about 30 minutes.  Stir the sauce occasionally to keep it from burning on the bottom of the pan.

In a small bowl, combine Parmesan, onion powder, oregano, garlic, basil, and salt for the breadstick seasoning mix. Set aside.  

Heat the oven to 375° to 400°.  Bake the breadsticks for 10 to 15 minutes, or until they are golden brown. Remove from the oven.

Brush the top of the breadsticks with butter.  Immediately sprinkle the tops with breadstick seasoning mix.  Let sit for 5 minutes.

Cut the dough into breadsticks with a knife or pizza cutter. 

Serve with dipping sauce.

Mom's Hamburger Vegetable Soup

When you are feeling under the weather, you rally don't want to spend time in the kitchen cooking. This is an easy recipe, full of good, healthy vegetables that will put you on the road to feeling better in no time.

Mom used tomato juice that she canned from vegetables in her garden. If you can do that, it will put this recipe over the top.  We use extra garlic in ours because we like garlic. It also has many health benefits like helping fighting against colds.

Ingredients

1 lb. ground beef
1 onion, chopped
3 cloves garlic, minced
1 (36.) oz can tomato juice, or your home canned tomato juice
2 to 3 potatoes, peeled and diced
2 carrots, chopped fine
2 stalks celery, chopped fine
1/4 head cabbage, shredded or chopped fine
1 (14.5 oz. can green beans, undrained
1 (14) oz. can whole kernel corn, undrained
3 or 4 beef bouillon cubes
1 tsp. Worcestershire
1/2 tsp. garlic powder
1/2 tsp. basil
1/2 to 1 tsp. marjoram
1/4 tsp. cayenne pepper
salt and pepper to taste

Directions

In a large cast iron Dutch oven pot, brown the ground beef, onion, and garlic. Season with salt and pepper as desired/  Cook until the beef is no longer pink.  Drain off grease.

Pour in the tomato juice.  Add potatoes, carrots, celery, cabbage, green beans, whole kernel corn, beef bouillon cubes, Worcestershire, garlic powder, basil, marjoram, and cayenne pepper.  

Bring the contents to a bubble.  Cover and reduce heat to low.  Cook and simmer for at least one hour, or until the vegetables are tender.  Season with salt and pepper as desired. 

Serve.

Notes

Instead of using marjoram and basil, you can use Italian seasoning.

Frozen vegetables can be used in place of canned vegetables.  You may need to add a bit more water if it has too much tomato flavor for you.

If you don't like certain vegetables, leave them out or use a vegetable you do like.

Pineapple Orange Cake

This is a moist, orange cake with a delicious, light pineapple topping.  It is a quick and easy dessert to make and perfect to serve when you want a light dessert. 

 Ingredients

1 (18.25 oz.) pkg. yellow or white cake mix
1 (11 ox.) can mandarin oranges, undrained
4 eggs
1/2 c. unsweetened applesauce or sour cream

Topping

1 (20 oz.) can crushed pineapple, undrained
1 pkg instant vanilla pudding mix
1 (10 oz.) carton whipped topping

Directions

Preheat oven to 350°. Lightly grease or spray a 13 z 9 cake pan.

 In a large bowl, combine cake mix, oranges, eggs and applesauce or sour cream.  Beat on low speed for 2 minutes. 

Pour the cake mixture into the prepared cake pan.

Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. 

Place on a cooling rack to cool.

Prepare the frosting.

In a bowl, combine crushed pineapple, and instant vanilla pudding mix.  Beat until thoroughly combined. 

Gently fold in the whipped cream. 

Spread over cooled cake.  Place the cake in the refrigerator for at least 1 hour before serving.  

Store the cake in the refrigerator.

Notes

You can add up to 16 ounces of whipped cream, if you like extra frosting on your cake.

 Parmesan Pork Tenderloin

This recipe is a delicious way to serve pork tenderloin. It is important to use the Parmesan cheese you find in the jar. If you use fresh Parmesan cheese, you risk burning the cheese and ruining the dish.  

Ingredients

1 (3 to 4) lb. pork tenderloin
salt and pepper to taste
6 Tbs. Parmesan cheese
1 onion, chopped into half rings
1 1/2 c. fresh mushrooms or canned mushrooms, drained
2 cloves garlic, minced
2 tsp. butter
2 tsp. olive oil
1/3 cl beef froth
1/8 tsp basil
1/8 tsp. thyme
1/8 tsp. rosemary
1/2 tsp. cornstarch
3 Tbs. water

Directions

 Cut the pork loin into 1/2 inch slices. Pound each slice of pork until it is about 1/8-inch thick. 

Sprinkle salt and pepper over each piece as desired. Coat the pork slices with Parmesan cheese. Set aside.

In a large cast iron skillet, melt the butter.  Add the onions, mushrooms and garlic. Saute over medium heat until tender. Remove from the skillet. Place in a large pan or casserole dish, cover with a lid and place in a warm location.

In the same skillet you cooked the onions in, heat up the olive oil over medium heat. Working in batches, cook the pork until the juices run clear. This takes about 2 minutes on each side, adding more olive oil as needed.  As you remove the pork from the pan, place the pork in the same dish you have the onions, mushrooms and garlic in. a covered pan or dish to keep warm. 

Pour the broth into the pan, scraping the bottom to remove the tasty browned bits of flavor.  Stir in the basil, thyme and rosemary.  Bring to a boil. Reduce heat to low and simmer for 5 minutes. 

In a small bowl or cup, combine cornstarch and water.  Mix until smooth.  Stir the roux into the pan juices, whisking constantly.  Bring to a boil.  Cook and stir until thickened, about 2 minutes. 

Cook and stir until thickened, or about 2 minutes.  

Serve over the pork loin and onion mixture. 

Butterscotch Yams

This recipe for Butterscotch Yams is quick, easy, and it tastes so delicious. It is one of our favorite side dishes to make and serve.

Ingredients

6 yams, cooked, peeled, and quartered
1/4 c. dark corn syrup
1/4 c. brown sugar
2 Tbs. heavy cream or half & half or evaporated milk
1 Tbs. butter
1/4 tsp. salt
1/4 tsp. cinnamon

Directions

Preheat oven to 350°.

Place prepared yams in a 13 x 9-inch baking dish. Bake for 15 minutes.

In a saucepan, mix dark corn syrup, brown sugar, heavy cream, butter, salt and cinnamon.  Stirring constantly, bring to a boil and boil 5 minutes. Remove from heat.

Pour the sauce over the yams. Bake for 15 minutes, basting often. 

Serve and enjoy.

Notes

You can also use canned yams. Just be sure to drain them first.

Sweet and Spicy Chicken and Broccoli

This is a quick and easy stir-fry recipe made with chicken, broccoli, carrots, and a sweet and spicy sauce. Serve this over some rice and you have a delicious meal.

Ingredients

1 Tbs. olive oil
1 lb. thinly sliced chicken meat
1 onion, chopped
2 medium carrots, julienned
2 c. broccoli
3 c. water
3 tsp. chicken bouillon
1/4 c. sweet garlic chili sauce
2 Tbs. honey
2 Tbs. sriracha or wine vinegar
2 Tbs. soy sauce
1 tsp garlic powder (optional)
1 tsp. ginger
1/4 c. cold water
1/4 c. cornstarch
sesame seeds (optional)
green onion (optional)
Hot cooked rice

Directions

In a large cast iron skillet, heat oil over medium-high heat.  Add the ground chicken. Cook and stir until the chicken is fully cooked.

Add onions, carrots and broccoli.  Cook for 4 to 5 minutes, or until the broccoli is heated through.

Pour in 3 cups of water and bring to a bubble. Stir in the chicken bouillon, sweet garlic chili sauce, honey, sriracha or wine vinegar, soy sauce, garlic powder and ginger. Cook and stir for about 5 minutes, or until heated through.

In a small bowl, combine 1/4 cup cold water and cornstarch. Mix until smooth. Pour this in with the chicken, stirring constantly.  Bring to a boil. Cook and stir for 2 minutes, or until thickened.

Lower the heat under the chicken.

Stir in the broccoli.  

 Add 3 cups water to the pan; bring to a boil. Add bouillon; stir until dissolved. Reduce heat. Add soy sauce, ginger, chicken and vegetables; cook for 5 minutes or until heated through. Combine the cornstarch and remaining water until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes, or until thickened.

Garnish with sesame seeds and green onion if desired.

Serve over rice.

Quick and Easy Paper Bag Caramel Corn

If you are hungry for caramel popcorn, but you want to eat some right now, then this recipe is for you. This is a simple recipe that you make right in your microwave.  It is sweet, salty, crunchy and delicious. This recipe is the perfect treat to satisfy your sweet tooth cravings.

Ingredients

3 qts. popped corn
1 1/2 c. peanuts (optional)
1 c. brown sugar
1/2 c. butter or margarine
1/4 c. corn syrup
1/2 tsp. salt
1/2 tsp baking soda

Directions

In a paper bag, add the popped corn and peanuts. Set aside.

In a 2 qt. glass bowl, combine sugar, butter, syrup and salt.

Microwave on high for 3 to 4 minutes, stirring after each minute, until the mixture comes to a boil. Microwave 2 minutes longer.

Stir in baking soda.

Pour the caramel mixture in the bag. Close the bag and shake well. Microwave on high for 1 1/2 minutes. Remove the bag and shake the bag well. Turn the bag over and microwave for another 1 1/2 minutes. Shake the bag well and pour the contents into a large pan lined with waxed paper to cool.

Apple Pull Apart Bread

An easy-to-make Apple Pull Apart Bread recipe using bread dough formed into small balls that are coated with cinnamon and sugar. Apples are sprinkled throughout the layers. A delicious powdered sugar glaze is poured over the top.

Ingredients

1/4 c. warm water
1 Tbs. yeast or 1 package dry yeast
2 Tbs. sugar
3/4 c. warm milk
3 Tbs. melted butter or oil
1 egg
1 tsp. salt
3 1/2 to 4 1/2 c. four 

Filling

2/3 c. brown sugar
1 tsp. cinnamon
3 Tbs. butter or margarine, melted
1 large apple, diced (peeling is optional)

Glaze 

1 1/2 c. powdered sugar
1 Tbs. butter, softened
1 Tbs. milk
1/2 tsp. vanilla

Directions

Preheat oven to 350°. Lightly grease a bundt with vegetable oil; set aside.

In a bowl, combine water, yeast and sugar. Place in a warm location for 10 minutes. This allows the yeast to bloom and show that it is active. 

In a large mixing bowl, combine 1 cup flour, salt. Pour in the yeast mixture, milk, melted butter and egg. Beat well with a wooden spoon to combine. You can also use a mixer with the dough hook.

Continue to mix in the remaining flour, until it gets too hard to stir with a spoon. Turn the dough out on a floured surface. Knead in the rest of the flour, using more or less flour as needed, depending on the day. If there is a lot of moisture in the air, you will need more flour. If it is a dry day, you may need less flour.  Knead the dough until it is smooth and elastic. This takes about 8 to 10 minutes. You will want a dough that is slightly sticky.

In the same bowl that you mixed the dough in, lightly grease or oil the bottom and sides. Place the dough in the bowl, turning once to coat all sides with oil. Cover the bowl with a tea towel or a sheet of plastic wrap. Place in a warm location and let rise until doubled in bulk.  This takes between for about 1 1/2 hours to 2 hours. 

While the dough is almost done rising, prepare the filling.

In a small bowl, melt the butter.

In another small bowl, combine brown sugar and cinnamon.

Roll the dough into 1 1/2-inch balls. Roll one ball in melted butter.

Allow the excess butter to drip off, then roll the dough ball in the cinnamon sugar mixture.  Place the dough balls in the prepared bundt pan. Repeat the process with each dough ball. When you get the first layer of dough balls in the bundt pan, sprinkle some of the apples over the top. Repeat layering the dough balls and apples until you are out of dough. 

Cover the loaf pan with a tea towel, and place in a warm location. Allow the dough to rise for about 45 minutes, or until doubled in size. 

Bake the bread for 25 minutes. Check the top of the bread to make sure it is not starting to burn. If it is, cover the top with a sheet of aluminum foil.  Bake for another 10 minutes, or until done.

Cool in the bread pan for 15 minutes, then invert onto a cooling rack. When the bread is cool, it is time to make the glaze.

In a small bowl, combine powdered sugar, butter, milk and vanilla together.  Stir or whisk to remove all the lumps.  You will want the glaze to be thin, but not too thin. It should be the consistency of corn syrup.  

Drizzle the glaze over the cooled pull apart bread. Allow the glaze to set, then serve.

Italian Meatballs with Noodles

This is a recipe that is one of our favorites. Tender, juicy, flavorful meatballs served with a delicious sauce spooned over noodles or rice.  We bake our meatballs because it just makes things easier and faster for us, but you can fry them as well. It is up to you.

Ingredients

1 lb. ground beef
1/2 lb. hot sausage
3/4 c. breadcrumbs
1/4 c. whole milk
1 egg
4 cloves garlic, minced
1 onion, chopped fine
1/4 c. parsley
1/4 c. Parmesan cheese
1 tsp. Italian seasoning
3/4 tsp. salt
1/2 tsp. pepper
Egg noodles or rice, cooked

Sauce

4 Tbs. butter
1 onion, chopped
4 garlic cloves, minced
3 Tbs. flour
2 c. beef broth
1 c. heavy cream
1 Tbs. Worcestershire sauce
1 tsp. mustard
4 Tbs. sour cream
1 Tbs. cream cheese
salt and pepper to taste

Directions

Preheat oven to 400°.  Line a baking sheet with parchment paper or aluminum foil if desired. Lightly spray the baking sheet or lining paper.  

In a large bowl, mix the ground beef, sausage, breadcrumbs, milk, egg, garlic, onion, parsley, Parmesan cheese, Italian seasoning, salt and pepper. Mix lightly to combine.  Do not over mix as that makes the meatballs tough.

Roll into 1 1/2 inch meatballs.  You can scoop the meat up with a melon baller to keep them more uniform. Place the meatballs on a prepared baking sheet in a single layer, leaving space between each meatball.

Bake for 10 minutes, then remove them from the oven and turn them over.  Bake another 7 to 10 minutes, or until done. Set aside.

In a cast iron skillet, melt butter.  Add onions and garlic. Stir and fry until the vegetables are tender. 

Stir in flour and whisk for 1 to 2 minutes to remove the flour taste. 

Slowly pour in the beef broth, and heavy cream, stirring constantly. 

Mix in the Worcestershire sauce, mustard, sour cream and cream cheese.  Bring to a simmer.  Cook and stir until the sauce starts to thicken.  Season with salt and pepper to taste. 

Add the meatballs to the skillet and simmer for 10 to 15 minutes, or until the meatballs are hot. Serve over noodles or rice.

Vanilla Sugar Cream Pie

This is an old recipe from my grandmother on my dad's side of the family. It is an easy recipe to put together and it is so smooth, and delicious. All the ingredients are sure to be found right in your pantry.

Topping Ingredients

4 Tbs. butter, melted
1/2 c. sugar
2 tsp. cinnamon
3/4 tsp. nutmeg

Pie Ingredients

1 (9-inch) deep dish pie crust, baked
3/4 c. sugar
4 Tbs. cornstarch
1/2 tsp. salt
2 1/4 c. heavy cream or evaporated milk
4 Tbs. butter
1 Tbs. vanilla

Directions

Preheat oven to 350°.

In a bowl, combine sugar, cinnamon and nutmeg.

In a saucepan, mix sugar, cornstarch and salt. Gradually stir in heavy cream or evaporated milk and butter. Cook over medium heat, stirring constantly, until the mixture thickens, but do not bring to a boil or the mixture will curdle. This part can take between 15 and 20 minutes. Remove from heat.  

Stir in vanilla.

Pour in prepared pie shell and smooth the top to make it even. Bake for 10 minutes. Remove the pie from the oven.

Turn the oven to broil with the rack set 6 to 8-inches below the broiler.

Pour the melted butter over the top of the pie. Sprinkle the sugar cinnamon mixture over the top. 

Cover the edge of the pie crust with aluminum foil or use a pie crust guard. Put the pie in the oven and broil for 30 to 60 seconds.  You only just want to caramelize the sugar. Watch it carefully, so the sugar does not burn.

Remove from oven and allow the pie to cool at room temperature. Store in the refrigerator.

Savory Ham Sausage Pie

  A complete meal in one skillet. This is an easy meal that is perfect to serve if you have left over ham.  The meal has ham, sausage, onion, bell pepper and peas in a cream base pie, topped with cheesy biscuits. It does not have a crust for the bottom layer, which makes this easier and quicker to make.

Ingredients

1 onion, chopped
1 sweet bell pepper, chopped
4 Tbs. butter
5 Tbs. flour
1/4 tsp. mustard
1 can cream of chicken soup or cream of mushroom soup
1 1/3 c. milk
1 Tbs. lemon juice
2 c. diced cooked ham
1 c. pork links, chopped and drained
1 c. frozen peas or canned peas, drained
salt and pepper to taste

Biscuits

1 1/2 c. biscuit mix
6 Tbs. milk
1/2 c. cheddar cheese, shredded

Directions

Preheat oven to 425°.

In an oven safe cast iron skillet, melt butter.  Sauté onion and sweet bell pepper until golden. 

Stir in the flour. Cook and stir for about 2 minutes to remove the flour taste.

Add cream of chicken soup, milk and lemon juice.  Stir until smooth.

Pour in lemon juice and stir well.

Add ham, pork links and peas.  Season with salt and pepper to taste.

Set aside while you make the biscuits.

In a bowl, mix the biscuit mix, milk and cheddar cheese. Mix only until combined. Remove the dough and place on a lightly floured surface. Gently knead the dough about 8 times. Pat the dough out with your fingers, or you can use a floured rolling pin to a thickness of about 3/4 inches thick.  Cut with a round cutter and place on top of the ham mixture.

Bake for 25 minutes, or until the top is nicely browned.

Serve and enjoy.

Broccoli Cheese Casserole

Who can resist broccoli and rice in a creamy, cheesy sauce? It will get even the pickiest of eaters wanting to eat more of this delicious vegetable. 

Ingredients

4 c.  broccoli fresh or thawed frozen
1 onion sliced in half rings
1 c. minute rice or cooked left over rice
1 can cream of mushroom soup
1/2 c. milk
1 tsp. mustard
salt and pepper to taste
1 1/2 c. cheddar cheese, shredded

Directions

Preheat oven to 350°. 

Make minute rice according to directions on package.

Place broccoli and onion in a 1 1/2 qt. baking dish.

In a saucepan, mix soup, milk, mustard, 1 cup cheese, and cooked minute rice.

Pour over the broccoli and onion. Stir to coat with the cheese sauce.  Season with salt and pepper.

Sprinkle the remaining 1/2 cup of cheese over the top

Bake for 30 minutes until the broccoli is tender.

Texas BBQ Chicken

This chicken recipe is so good.  Tangy barbecue sauce and tender chicken.  A super easy recipe that you and your family will love.

Ingredients

1 whole chicken, cut up or 2 lbs. chicken legs or thighs
salt and pepper to taste
2 Tbs. oil
1 onion, chopped
1/4 c. celery
1 clove garlic
1 1/4 c. ketchup
1/3 c. vinegar
1/4 c. water
1/4 c. butter
2 Tbs. sugar or brown sugar
1 Tbs. paprika
1` Tbs. Worcestershire sauce
1 teaspoon dry mustard
1 tsp. salt
1/2 tsp. pepper
hot sauce (optional)

Directions

In a large cast iron skillet, heat oil. 

Season both sides of the chicken with salt and pepper.  Brown the chicken, working in batches. The chicken does not have to be fully cooked, just browned.

Place the chicken in a single layer in a 13 x 9 baking pan. Set aside

In a medium sauce pan, combine onion, celery, garlic, ketchup, vinegar, water, butter, sugar, paprika, Worcestershire sauce, salt and pepper. Cook and stir over medium heat and bring to a boil. 

Spoon the Bar-B-Que sauce over the chicken.

Bake at 350° for 30 to 35 minutes, or until chicken is fully cooked.

Homemade Vanilla Pudding Mix

You can easily make smooth, creamy, delicious vanilla pudding any time you want with this handy mix. It's as easy as opening up a box of store bought pudding and dumping it in the saucepan.

Ingredients

2 3/4 c. milk powder
1 1/2 c. sugar
3/4 c. cornstarch
1 tsp. salt

Directions

In a large container that has a tight-fitting lid, combine, dry milk powder, sugar, cornstarch and salt.  Mix well. 

To make Vanilla Pudding.

In a large saucepan, combine 2 1/4 cups milk, and 1 well beaten egg. Using a whisk, mix in 1 1/4 cups of the pudding mixture until smooth. You don't want lumps in the pudding.  

Over medium heat, cook and stir until the pudding comes to a boil.  Cook and stir until the mixture is thickened. This takes about 1 or 2 minutes.  Remove from heat.

Stir in the butter and vanilla extract.

Pour into serving bowls. At this point, you can eat the pudding warm, or put it in the refrigerator to chill. If you put it in the refrigerator, cover the pudding with plastic wrap. That will prevent a skin from forming on top of the pudding.

1. dishes; cover and chill 2-3 hours.

Whipped Cream Pecan Caramel Rolls

 

These rolls are soft, rich, sticky, gooey and delicious. They take a little bit of time, but the effort is so worth it in the end when you sit down to eat one of these rolls.  Pouring cream over the rolls just before baking is what puts these rolls over the top.

Ingredients

1/2 c. warm water
2 pkg. yeast
1 Tbs. sugar
1 1/2 c. milk
1 stick butter
1/2 c. sugar
2 tsp. salt
2 eggs, room temperature
7 - 7 1/2 c. flour
1 stick softened butter
brown sugar
cinnamon

Topping

1 c. brown sugar
1/2 c. butter
4 Tbs. cream or evaporated milk
2 Tbs white sugar
1 pkg pecans (optional)
1 c. cream (to pour over the top of the rolls)

Directions

Oven temperature set at 350°.  Grease or spray two 9 x 13-inch cake pans.

In a bowl, add water, yeast and 1 tablespoon sugar.  Stir to dissolve. Set in a warm location for about 10 minutes. This allows the yeast to bloom.

In a pot, combine milk, sugar, salt and butter.  Heat only until the mixture is lukewarm. Do not boil.  If the temperature goes over 110°, you will need to let the milk set a while to cool.  The butter does not need to melt. Pour into a large bowl. 

Stir in 2 cups flour. Beat with a wooden spoon until smooth. 

Add in the eggs and yeast mixture.  Beating again until the mixture is smooth, for about 2 to 3 minutes.

Stir the remaining flour.  When the dough becomes too stiff to mix, turn the dough out onto a floured surface. Knead the dough, until the dough is for about 10 minutes until it is smooth and elastic. The dough should be slightly tacky, but not overly sticky that it sticks to you and your floured surface. 

Lightly grease or oil the bowl you made the dough in. Place the dough into the oiled bowl, turning once to ensure that all sides of the dough are lightly oiled. 

Cover with a tea towel and place in a warm location until doubled in size. This takes about 90 minutes, depending on how warm the location is. 

Punch the dough down, cover and let the dough rise again a second time. This will give you light and fluffy rolls.

While the dough is rising for the second time, it is time to start making the caramel topping.

In a saucepan, add the brown sugar, butter, cream and white sugar. Stir constantly and bring to a boil.  Pour half the caramel mixture in one pan, and the other half in the second pan. Place the pecans on the caramel if desired. Set aside while you finish making the rolls. 

Punch the dough down and turn the dough out onto a lightly floured surface. Roll or pat the dough out onto a lightly floured surface into an 18 x 12-inch rectangle.  

Spread the 2 tablespoons butter over the top of the dough. Sprinkle brown sugar and cinnamon over the top, almost to the edges of the dough. I rarely measure the filling ingredients. I just smear butter over the dough and sprinkle the sugar and cinnamon over the top. For this step, you can add as much or as little brown sugar and cinnamon as you want or like.

 Roll up, jelly roll fashion. Starting at the narrow side. Cut into 12 slices and place, cut side down, on top of the caramel in the pan.  Repeat for the other half of the dough. 

Cover with a tea towel. Place in a warm location until the rolls have until doubled in size. 

Pour the cream over the top of the cinnamon rolls, dividing it evenly between the two pans.  Let set for 10 minutes.

Bake for 20 to 25 minutes, or until they are golden brown.

 Remove the pans from the oven and allow them to sit for 5 minutes.  Carefully place a platter or cookie sheet over the top of the pan. Invert the pan onto the cookie sheet or platter, then remove the pan that you baked the rolls in. Scrape out the caramel topping while it is still warm in the pan and drizzle over the top of the rolls.

Sit down and enjoy. You can allow them to cool, but we find that these rolls, fresh out of the oven, are the best!

Beef Bulgogi

 

This recipe is super easy to make. Favorable meat, marinated in soy sauce, garlic, and sesame seeds. The longer you let the meat marinate, the better it will be.  The meat is so tender!

 Ingredients

5 Tbs. soy sauce
1 onion, chopped fine
2 1/2 Tbs. sugar, either brown sugar or granulated sugar
4 cloves garlic, minced
2 Tbs. sesame seeds
2 Tbs. olive oil
1/2 tsp. pepper
1 lb. steak or roast, sliced thin
1 Tbs. olive oil for frying

Directions

In a large glass bowl, combine soy sauce, onion, sugar, garlic, sesame seeds and olive oil. Whisk to dissolve sugar. 

Add the thinly sliced meat to the marinade.  Cover and place in the refrigerator for at least an hour.  If you can marinate the meat longer, that will be better. It will give the meat more flavor.

In a cast iron skillet, heat the olive oil over medium high heat. Working in batches, cook the thinly sliced beef, turning once.  Cook until the meat is full cooked through. This takes about 2 to 3 minutes per side.  Repeat until all the beef is done. 

Serve over rice if desired.  Or place some slices of beef in a lettuce leaf and enjoy it that way.

 Oatmeal Cake

This moist cake made with old-fashioned oatmeal, and spices is delicious. It is like eating an oatmeal cookie, except in the form of a cake.  This is an old recipe that came from my dad's side of the family. I remember my grandmother baking this cake and serving it when we would drop in for a visit.

Ingredients

 1 1/4 c. boiling water
1 c. oatmeal
1/2 c. butter, softened
2 eggs
1 c. granulated sugar
1 c. brown sugar
1 tsp. vanilla
1 tsp. baking soda
3/4 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. nutmeg
1 1/2 c. flour

Topping

1 (8 oz.) pkg cream cheese
1/2 c. butter, melted
2 c. powdered sugar
1 tsp. vanilla
1 tsp. cinnamon

Directions

Preheat oven to 350°. Lightly grease or spray two 8-inch round cake pans or a 13 x 9-inch cake pan.

Bring water to a boil in a saucepan. Once the water is boiling, stir in the oatmeal. Remove from heat and cover with a lid. Set aside for 90 minutes. You can let them sit for 20 minutes, but the cake won't be as good.

In a large bowl, cream butter, granulated sugar and brown sugar until light, and fluffy.  Add in the eggs, one at a time, beating well after each addition. 

Mix in the vanilla and cooled oatmeal mixture. 

Stir in baking soda, cinnamon, salt, nutmeg and flour. Mix thoroughly to combine

Divide the mixture evenly between the 2 cake pans.  Smooth the tops of the cake with a spatula or the back of a spoon or knife.

Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean. 

It is time to make the frosting after the cake has cooled.
In a large bowl, combine cream cheese and butter.  Beat with an electric mixer until the mixture is smooth.  

Gradually add the powdered sugar, mixing until it is fully combined.

Pour in the vanilla and add the cinnamon.  With the mixer on high speed, whip the frosting for about 2 minutes, or until it is light and fluffy.

Spread the frosting over the completely cooled cake.

Honey Pork Chops

 

This is an easy pork chop recipe that is packed with flavor. Honey, and garlic are the two main players in this marinade sauce, with a hint of soy sauce and vinegar.  The combination served over pork chops is a delicious, sweet and sticky glaze.

Ingredients

3 Tbs. honey
3 Tbs. brown sugar
2 Tbs. soy sauce or chicken broth
2 Tbs. vinegar
6 cloves garlic
4 pork chops
1 tsp. garlic powder
salt and pepper to taste
2 Tbs. olive oil or butter

Directions

In a bowl, combine honey, brown sugar, soy sauce, water or chicken broth, vinegar and garlic cloves. Mix well and set aside. 

Season both sides of the pork chops with garlic powder, salt and pepper.  

Place the pork chops in a pan.  Pour the honey mixture over the top of the pork chops. Cover with a sheet of plastic wrap and refrigerate for 1 to 2 hours.

In a large cast iron skillet, heat oil or butter over medium high heat.  

Scrap off the honey mixture and garlic cloves that are on the pork chops, but do not discard. Just let it go back into the pan.   Carefully place the pork chops in the skillet and cook for about 5 minutes, or until nicely browned. Turn the pork chops over and brown the other side. 

Reduce the heat to medium.  Pour the honey sauce into the skillet over the pork chops. 

Cook the pork chops until done, turning them occasionally, until the internal temperature is 145° on a meat thermometer.

Remove the pork chops to a serving platter, and cover to keep warm. 

Continue to cook the honey sauce until it is reduced by about half.  This takes about 5 minutes. Stir the sauce to keep it from burning. 

To serve, pour the honey sauce over the pork chops. Serve over a bed of rice if desired.

Notes

You can use all honey if you want and omit the brown sugar. 

You can also skip the marinating process if you are low on time. However, try to do some marinating of the pork chops because it will make the meat tender and more flavorful.

Colorful Creamy Corn Salad

This salad is so colorful and so easy to make. It is prepared with a creamy dressing instead of a plain vinegar base.  It is the perfect side dish to accompany any meal.

Ingredients

3 (15 oz.) cans whole kernel corn, drained or 2 lbs. frozen corn
1 sweet bell pepper, chopped
1 c. cherry tomatoes, diced or use any tomato that you may have
1 onion, chopped Use a red onion for extra color
1 jalapeño pepper, chopped
2 Tbs. parsley
1 Tbs. basil
1/2 c. mayonnaise
1/2 c. sour cream, or plain Greek yogurt
2 Tbs. vinegar
2 Tbs. olive oil
1/4 tsp. garlic powder
1/4 tsp. chili powder
 salt and pepper to taste
1/2 c. feta cheese, crumbled (optional)

Directions

In a bowl, combine corn, sweet bell pepper, tomatoes, onion, jalapeno pepper, parsley and basil. Mix thoroughly.

In a small bowl or cup, combine mayonnaise, sour cream, vinegar, olive oil, garlic powder, and chili powder.  Stir until you have a smooth, creamy sauce. 

Pour the mayonnaise sauce over the corn vegetable mixture.  Mix well. Season with salt and pepper as desired. 

Top with feta crumbles if desired.

Refrigerate for several hours before serving. This allows the flavors to mix and mingle for a delicious tasting vegetable side dish.

Huntington Chicken Casserole

This is an easy recipe to make, especially if you have some leftover chicken.  Add in some pasta, cheese, onions and peppers and bake it in the oven.  No need to cook the pasta first, as it will cook as it bakes.

Ingredients

2 c. cooked chicken breast, cubed
1 sweet bell pepper, chopped
1 onion, chopped
3 stalks celery, chopped
3 oz. noodles or macaroni
1 (4 oz.) can sliced mushrooms
1 (4 oz.) can pimentos
2 c. cheddar cheese, shredded or cubed
3 c. chicken broth
1 tsp.  chicken bouillon powder (optional)
1/4 c. flour
1 can condensed cream of chicken soup

Directions

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

In a bowl, combine cooked chicken, sweet bell pepper, onion, celery, noodles, mushrooms, pimentos and cheese.

In a bowl, pour in chicken broth, flour and cream of chicken soup. Whisk and mix until smooth. 

Pour the broth mixture over the chicken and stir.

Put the chicken mixture in a prepared pan. Season with salt and pepper to taste.

Bake for 30 to 45 minutes, or until the pasta is done, and the cheese is melted.

Homemade Cinnamon French Toast Sticks

Occasionally, I would buy bags of French Toast sticks already prepared, to serve my kids for breakfast when we wanted something special. But I found they were not as good as the ones we make ourselves.  Making your own French Toast Sticks is easy. With just a few simple ingredients that you already have at home, you can quickly make your own.

Ingredients

6  slices stale white bread, cut thick
2 eggs
3/4 c. milk
dash salt
1/3 c. sugar
1 tsp. cinnamon
1 tsp vanilla
2 Tbs. butter

Directions

Cut the bread slices into 1 inch sticks.

In a medium bowl, combine eggs, milk, dash of salt, and vanilla. Beat well.

In a low sided bowl, combine cinnamon and sugar. Set aside.

In a cast iron skillet, over medium high heat, melt butter.

Working as you go, roll the bread stick in the milk mixture, but do not allow the bread to soak, or they will be very soggy. Allow the excess milk mixture to drip off back into the bowl. 

Place the French Toast stick in the skillet. You will need to work in batches and not overcrowd the skillet, soaking the bread in the milk mixture and frying them as you go. Do not soak all the pieces of bread at once, or they will not hold together and you will have a mess.  

Fry the bread, until it is golden brown. Turn the bread to cook each side until golden brown. 

Remove from the skillet and immediately roll the bread sticks in the cinnamon sugar mixture, coating all sides. Serve.

Repeat the process with the remaining bread, adding more butter as needed to keep them from sticking to the bottom of the skillet.

Serve immediately and enjoy! The French Toast Sticks can be dipped in maple syrup or whatever you like best.

 Homemade Bagels

Anymore, buying a bag of bagels at the store costs a lot of money. You can make your own bagels at a fraction of the cost and make them with as much or as little of the toppings that you like best. It's easy to have fresh, chewy bagels at home, whenever you want. 

Ingredients

1 1/2 c. warm water
1 Tbs. yeast
4 1/2 tsp. sugar
4 c. bread flour
2 tsp. salt

Directions

In a medium bowl, combine warm water, yeast and sugar together.  Set in a warm location for 5 to 10 minutes. This allows the yeast to bloom and show it is alive. 

In a large mixing bowl, combine bread flour and salt together.  Make a well in the center of the flour. 

Pour the yeast mixture into the well. Mix with a wooden spoon. The dough will be stiff and somewhat dry at first. Turn the dough out onto a floured surface. Knead the dough for 10 minutes, adding more flour as necessary. You will want a firm, stiff dough when you are done kneading.  You will know you kneaded the dough enough if when you pike the dough with your finger, it will slowly bounce back.

Place the dough in an oiled bowl. We use the same bowl that we mixed the dough in. Turn the dough to ensure that all sides are oiled. Cover and place in a warm location for about an hour or until doubled in size.

Punch the dough down and place on a lightly floured surface. Divide the dough into 8 equal portions.  If you want smaller bagels, divide the dough into 12 portions. 

Shape each piece of dough into a ball. With floured hands, press your finger into the center of the dough, going all the way through. Stretch the dough to form a ring shape, making the hole bigger, because it will shrink smaller as you cook them.  Place the bagel on a parchment lined baking sheet. Repeat with the remaining pieces of dough. Cover with a damp kitchen towel as you prepare the water bath.

Preheat oven to 425°.

Fill a large pot with water and bring to a boil.  Gently lower several bagels into the boiling water. Don't add too many. They should be in a single layer and have room to move around it. Once they float to the top, let them sit there for about a minute before turning them over. Boil for another minute.  If you prefer a chewier bagel, boil the bagels for 2 minutes on each side.

Remove the bagels from the water and place them back on the parchment lined baking sheet. Brush the tops of the bagels with some milk, cream or an egg wash.  Then dip the wet side of the bagel in the topping or toppings of your choice, or just sprinkle some toppings over the top of the bagels.  

Bake for 20 to 25 minutes until they are golden brown.

Cool on a wire rack, or slice them open while they are still warm and spread some butter or cream cheese on them.  Enjoy.

Notes

Add onions, dried blueberries chocolate chips, garlic or raisins to the dough. Toppings can include poppy seeds, cheese, sesame seeds, salt or Everything Bagel Seasoning.

If you want, you can add 1/4 to 1 cup honey to the water bath water. I do not do this because the price of honey is too high to use in this fashion.

Lasagna Casserole

Layers of meat sauce, pasta and cheese. This dish is easy to make, but it does require a bit of cooking time to bring out the flavors. However, the effort is so worth it. If you don't have lasagna, use whatever pasta you have on hand, like rotini or shells. 

Ingredients

1 lb. ground beef
1 onion, chopped
3 cloves garlic, minced
1 (16 to 17 oz.) can tomato sauce, or you can use jarred pasta sauce
1 (6 oz.) can tomato paste
2 c.  water
2 tsp. beef bouillon
1/4 tsp cayenne pepper
1 1/2 tsp. Italian seasoning
2 bay leaves
salt and pepper to taste
8 oz. lasagna, cooked or rotini, or shells
1 c. cottage cheese or ricotta
8 oz. mozzarella cheese
Parmesan cheese, shredded

Directions

Preheat oven to 350°. Lightly spray or grease a 9 x 13-inch casserole dish.

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

Stir in tomato sauce, tomato paste, water, beef bouillon, cayenne pepper, Italian seasoning, bay leaves, and basil.  Mix well. Add salt and pepper to taste. Simmer for 90 minutes.

Arrange layers of lasagna or pasta, beef sauce, cottage cheese and mozzarella cheese in a prepared casserole dish. You should have 3 layers.

Sprinkle the top with Parmesan cheese. 

Bake, uncovered, for 45 minutes.

 Pumpkin Spice Streusel Coffee Cake

This Pumpkin Spice Cake is moist and full of flavor. You'll find a streusel layer made with brown sugar, butter and cinnamon in the middle and over the top. A creamy glaze is then poured over the warm cake. It's a delicious cake to serve for breakfast, dessert or anytime.

Ingredients

Streusel

1/4 c. all-purpose flour
1/2 c. finely chopped pecans (optional)
1/2 c. brown sugar
3 Tbs. butter, melted
1 tsp ground cinnamon

Cake

1/2 c. vegetable oil
2 c. flour
1/2 tsp. fine salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
1 c.  pumpkin puree
1/2 c.sour cream, room temperature
2 large eggs, beaten
1/2 c.  brown sugar
1/2 c. granulated sugar
1 tsp. baking powder
1/2 tsp. baking soda

Glaze:

2 Tbs. butter, melted
1 c. powdered sugar
1 to 2 Tbs. milk
1 tsp. vanilla

Directions

Preheat oven to 350°. Grease or spray the bottom of an 8-inch square baking pan.

Prepare the streusel. 

In a bowl, combine flour, pecans, brown sugar, butter and cinnamon together.  Mix well until the mixture is crumbly. Set aside.

In a large bowl combine flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. Mix together and set aside.

In a medium mixing bowl, combine pumpkin puree, granulated sugar, brown sugar, oil, sour cream and eggs.  Mix thoroughly until well blended. The batter will be thick and that is fine.

Make a well in the center of the dry ingredients. Pour the pumpkin mixture into the well. Fold the ingredients together only until combined. Do not over mix. 

Pour half of the batter into the prepared pan.  Sprinkle half of the streusel over the top of the batter. Carefully spread the rest of the pumpkin batter over the top of the streusel then sprinkle the remaining streusel over the top.  Or you can just pour the entire batter into the prepared pan and then sprinkle all the streusel mixture over the top of the batter. 

Bake for about 35 minutes, or until a toothpick inserted in the center comes out clean.  Remove the cake from the oven and allow it to cool for about 30 minutes, while you make the glaze.

Melt the butter in a saucepan.  Remove from heat and allow the butter to cool for a couple of minutes. Add powdered sugar, 1 tablespoon milk and vanilla.  Whisk together until smooth.  Add more milk if the mixture is too thick.

Pour the glaze over the top of the warm, but not hot cake.

Combine melted butter, powdered sugar, 1 Tablespoon milk, and vanilla in a small bowl. Whisk until smooth, only adding additional milk if mixture is too thick. Drizzle over the top of cooled coffee cake. Slice and enjoy!

Rice and Ham Skillet Dish

This is an easy one dish meal that goes together quick. Flavorful ham, rice and delicious vegetables makes this a colorful, yet comforting dish.

Ingredients

1 Tbs. olive oil
1 onion, chopped
1 to 2 cloves garlic, minced
1 c. mushrooms (I use canned mushrooms)
1 c. fully cooked ham, cubed
3/4 c. corn
3/4 c. rice
1 1/2 c. chicken broth
1 c. cheese shredded (we use extra sharp cheddar cheese, or pepper jack)

Directions

In a cast iron skillet, heat olive oil over medium heat.  Add onion and garlic. Sauté until soft. 

Stir in the mushrooms, ham, corn, rice, and chicken broth. Bring the mixture to a boil. Cover the skillet with a lid and lower the heat to low. Simmer for 15 to 20 minutes, or until the rice is tender and the liquid is absorbed. Season with salt and pepper as desired.

Stir in half the cheese.  Mix well.  Sprinkle the rest of the cheese over the top of the rice dish. Cover and heat until the cheese is melted.  

Serve and enjoy.

Notes

We don't always drain our mushrooms. We just add the liquid in.  Or you can use fresh mushrooms, too.

Potato and Cheese Stuffed Peppers

Peppers stuffed with potatoes, onion, garlic and bacon. Instead of the usual stuffed peppers with meat and rice, this is a different version of an old classic. It is easy to prepare and works great as a side dish. 

Ingredients 

4 strips bacon
6 green peppers
1 1/2 tsp. salt
1 small onion
1 garlic clove
1/2 c. celery, diced
3 Tbs. bacon drippings, divided
3 c. cooked potatoes, mashed
1 c. cheese, cut into small cubes or shredded
salt and pepper to taste
1/2 c. soft bread crumbs

Directions

Preheat oven to 350°. 

Fill a large saucepan with water and salt. Bring to a boil. While the water is heating, cut a thin slice from the stem end of each pepper.  Remove the seeds.

Place the peppers in boiling salted water. Boil for 5 minutes. Remove the peppers, and tip to drain the water out of them. Invert the peppers on a tray to drain the water well.

In a cast iron skillet, cook bacon slices until crisp. Remove the bacon from the skillet and place on paper towels. Remove all but 2 tablespoons of grease, but set aside the other tablespoon of bacon grease to use later.  Crumple the bacon when it is cool enough to handle. Set aside.

In the same skillet you fried the bacon in, sauté the onion, garlic and celery until tender. 

Add the potatoes, cheese, bacon, and pepper. Mix well. Season with salt and pepper to taste.

Spoon the potato mixture into the open cavity of each pepper. Place the peppers close together to keep them from falling over in a casserole dish.

In a small bowl, combine 1 tablespoon bacon drippings and the soft bread crumbs.

Bake 30 minutes. Remove the cover and bake another 10 minutes, or until the bread crumbs are brown. 

Serve and enjoy.