Everything Bagel Seasoning

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

Ingredients

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

Directions

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

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

Amish White Bread

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

Ingredients

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

Directions

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

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

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

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

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

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

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

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

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

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

Ground Beef Cornbread Bake

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

Ingredients

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

Directions

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

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

Season the meat with salt, pepper and granulated garlic.

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

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

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

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

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

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

Pound Cake

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

Ingredients

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

Directions

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

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

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

Spread the mixture in the prepared loaf pan. 

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

Italian Chicken Thighs

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

Ingredients

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

Directions

Preheat oven to 350°.

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

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

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

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

Pour marinara sauce over the top.

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

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

Serve with pasta.

Herb Butter Acorn Squash

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

Ingredients

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

Directions

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

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

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

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

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

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

Serve as a side dish and enjoy!

 

Honey Herb Pork Loin Roast

 

Ingredients

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

Directions

Heat oven to 350°.

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

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

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

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

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