Grape Salad

If you need a side dish, dessert, or just something to snack,  this grape salad is sure to please.  It is so easy to put together, and it is a perfect dish to bring for potluck, picnics, family gatherings, or anytime. This recipe can be easily cut in half.

Ingredients

1 (8 oz.) pkg cream cheese or mascarpone cheese
1 c. sour cream
1/3 c. sugar
3 Tbs. brown sugar
2 tsp. vanilla
4 lbs. grapes, red or green or a mixture of both
3 Tbs. chopped pecans, (optional)

Directions

Rinse off the grapes.  Allow the grapes to dry thoroughly before using them in the salad.  Otherwise, the cream cheese mixture will slide off the grapes instead of coating them.

In a large bowl, combine cream cheese, sour cream, sugar, brown sugar, and vanilla.  Beat with an electric mixer until light.

Add in the grapes, gently stirring them to coat in the cream cheese mixture. 

Sprinkle the top with pecans and gently mix in.

Refrigerate until ready to serve.

Notes:

You can add a diced apple, strawberries, or blueberries to this as well. 

Before adding the grapes, take a grape and dip it into the sauce. Taste to see if you need any more sugar. If the grapes are tart, you may need more sugar. Always taste it first. 

Instead of adding brown sugar and pecans over the top, you can crush up a Butterfinger candy bar and sprinkle that over the top. Or freeze 3 Milky Way candy bars. When they are frozen, chop them up into pieces. You can also use a food processor to chop them up as well. 

Lemon Poppy Seed Bread

This bread is so easy to make from scratch, and it has a delicious lemon and poppy seed flavor. Whether you are wanting a fast snack for breakfast or if you're having lunch with friends, this recipe is sure to please. It is also a good gift to give to your friend or a new neighbor that just moved in.

Ingredients

3 c. flour
1 1/2 tsp. salt
1 1/2 tsp. baking powder
2 to 3 Tbs. poppy seeds
2 1/4 c. sugar
1 1/4 c. milk
1 c. oil
3 eggs, lightly beaten
1/4 c. lemon juice ** See Notes below
1 1/2 tsp. vanilla extract
1 1/2 tsp. lemon extract

Syrup Glaze

1/4 c. orange juice or lemon juice
3/4 c. sugar
1/2  tsp. lemon extract

Frosting Glaze

1 1/4 c. powdered sugar
1 1/2 Tbs. water
1/2 tsp. lemon extract

Directions

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

In a large bowl, combine flour, salt, baking powder, poppy seeds, and sugar.  Whisk the ingredients together to make the flour lighter.

Form a well in the center. Add the milk, oil, eggs lemon juice,  vanilla extract and lemon extract.  Mix for about a minute, or until the batter is smooth. 

Pour the batter into the prepared loaf pans.  Try to get them divided as evenly as possible.

As the bread bakes, mix the syrup glaze. 

In a bowl, combine orange juice or lemon juice, sugar and lemon extract.  Mix well until the sugar dissolves. Set aside.

Bake the lemon poppy seed loaves for 50 to 55 minutes, or until done. Test the bread by inserting a toothpick in the center of the loaves. If it comes out clean, then your lemon poppy seed bread is done. 

Cool the bread in the pans for 10 minutes, then remove them from the pans. Place the bread on a cooling rack. 

While the loaves are still hot, poke holes in the top with a toothpick.

Pour the orange or lemon syrup over the top. Set aside to cool completely.

When the bread is cool, make the frosting glaze. 

Combine powdered sugar, water, and lemon extract. Pour and smooth the glaze over the top of the loaves.

Notes

You can up the lemon juice to 1/2 cup. Just replace it for a 1/4 cup of the milk if you do that.

Add more or less poppy seeds depending on your preferences.

Beef Sandwiches with Dipping Sauce

If you cook the roast low and slow in the oven, or in the crock pot, you'll get tender, moist meat perfect for making pulled beef sandwiches.  Add some au jus gravy, and you have a delicious dipping sauce. This is a quick and easy recipe to make that your entire family will love.

Ingredients

2 tsp. salt
2 tsp. garlic powder
2 tsp. oregano
1 tsp. caraway seeds
1 tsp. marjoram
1 tsp. celery seed
1/4 tsp. pepper
1/4 tsp. cayenne pepper
1 beef roast, about 4 lbs.
1 onion, sliced thin
1 (14 1/2 oz) can beef broth
1/2 c. water
1 envelope au jus gravy mix
1 Tbs. Creole seasoning
1 Tbs. chili powder
2 tsp. cumin
6 French rolls, split or 10 sandwich rolls, split

Directions

Preheat oven to 175° to 200°.

In a small bowl combine salt, garlic powder, oregano, caraway seeds, marjoram, celery seed, pepper, and cayenne pepper. Mix well.

Trim off excess fat from the beef roast. Sprinkle the seasoning mixture over the beef roast and rub it into the meat. Make sure to coat all sides of the beef roast. 

In a bowl combine beef broth, water, au jus gravy mix, creole seasoning, chili powder and cumin.  Mix well.

Place the roast in a Dutch oven. Cover the roast with onion slices. Pour the au jus gravy mix over the top of the roast.

Cover and bake for 8 to 10 hours, or until the meat is tender and falling apart. 

Remove the roast from the Dutch oven and place on a serving platter that has sides to catch the liquid.  Skim fat from the cooking juices.  

Shred the beef using with 2 forks. Return the shredded beef back into the Dutch oven. 

Continue to bake the beef until it is heated through and hot. 

Use a slotted spoon to place some meat on the rolls.  Top with a slice of cheese if desired.  Pour some of the juice into a bowl to dip your sandwich in. 

Soft Chewy Ginger Molasses Cookies

Ginger cookies are our favorite cookies to make and eat. We love the ginger and molasses flavor, and the soft, chewy texture. 

Ingredients

3/4 c. shortening
3/4 c. brown sugar
1 egg
1/2 c. molasses
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/4 tsp. cloves
2 tsp. baking soda
1/4 tsp. salt
2 1/2 c. flour
granulated sugar

Directions

Set oven to 350°. Lightly grease the cookie sheets. Or you can line them with parchment paper.

In a large bowl, combine shortening and brown sugar.  Cream until light and fluffy.

Beat in egg. Mix well. 

Pour in molasses. Beat until thoroughly combined.

Stir in cinnamon, ginger, nutmeg, cloves, baking soda and salt.  Mix thoroughly.

Stir in the flour, mixing until combined.

Cover the dough and place in the refrigerator for about an hour, otherwise the dough will be too sticky to roll into balls. 

Add granulated sugar in a bowl or low sided dish. You need this sugar to roll the dough balls in before baking. 

Remove dough from the refrigerator. Remove about a tablespoon and a half of cookie dough. Roll the dough between the palms of your hands.  

Roll the dough balls in the sugar and place the balls on a cookie sheet.  Put 12 dough balls on the prepared cookie sheet.  Do not flatten the cookies. They spread out as they bake.

 Bake for 8 to 12 minutes, or until done. Allow the cookies to cool on the baking sheet for a couple of minutes before you transfer them to a cooling rack.  Store in an airtight container.

Pork Chops and Gravy 

Flavorful, moist and tender pork chops served with gravy. This dish is comforting, just like my mother used to make. Serve the gravy over rice or mashed potatoes, for a delicious meal.

Ingredients

4 pork chops with the bone
salt and pepper to taste
1/2 c. flour
1/2 Tbs. garlic powder
1/2 Tbs. onion powder
1/2 tsp cayenne pepper (or less)
2 Tbs. oil
2 Tbs. butter

Gravy

1 Tbs. butter
1 onion, sliced thinly into half rings
4 garlic cloves, minced
1 Tbs. flour*
1/2 c. chicken broth
3/4 c. heavy cream
salt and pepper to taste

Directions

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

In a low sided dish or pan, combine flour, garlic powder, onion powder, and cayenne pepper.

Dredge both sides of the pork chops in the flour mixture, shaking off the excess flour.

Heat a cast iron skillet, melt the butter and oil over medium heat. Add the pork chops in a single layer. Cook until the underside is golden brown, then turn the pork chops over. Cook until the pork chops registers on a meat thermometer. Each side takes about 4 minutes to cook.

Remove the pork chops to a dish and cover to keep warm while you make the gravy.

In the same skillet you cooked the pork chops in, melt butter. Add onion slices. Cook the onions until they become carnalized. Stir them occasionally, so they do not burn on the bottom. This takes about 10 minutes.

Add the garlic and cook for another 30 seconds.

Stir in the flour. Cook and stir the flour, along with the onions and garlic, for about 2 minutes. This will remove the flour taste.

Pour in the chicken broth, whisking constantly.  Be sure to scrape off the bottom of the pan to remove the flavorful bits.  Simmer for 2 to 3 minutes, or until the mixture thickens.

Pour in the heavy cream. Stir until well blended.  Bring back to a simmer and allow the mixture to simmer for about 2 minutes, whisking often.  Season with salt and pepper to taste.

Return the pork chops to the skillet. Spoon some sauce over the top of the pork chops.  When the pork chops are warmed through, and the gravy is bubbly, it is time to serve and enjoy.

Serve over rice or mashed potatoes.

Notes

If you have extra flour from dredging the pork chops, use that instead for the gravy. That way, the flour is already seasoned, and it will not go to waste.

Broccoli with Garlic Butter

Ingredients

2 lbs. broccoli, cut into bite-size pieces
1/3 c. butter
3 garlic cloves, minced
4 Tbs. brown sugar (more or less depending how sweet you like your sauce to be)
5 Tbs. soy sauce
4 tsp. vinegar
1/4 tsp. pepper
dash crushed red pepper

Directions

Fill a large pot with an inch of water. Add the broccoli and bring to a boil.  Cook 4 to 5 minutes, or until the broccoli is crisp tender. Drain well and cover to keep warm. You can also steam the broccoli in a basket over hot water if desired.

Melt butter in a small saucepan. Sauté garlic for a minute or two to release the flavor into the butter. Stir in brown sugar, soy sauce, vinegar, pepper, and a dash of red pepper. Bring to a boil.

Lower heat and simmer until the mixture reduces and thickens, stirring occasionally. 

Pour the sauce over the broccoli and stir to coat.

Serve over rice if desired.

Notes

If you want a thicker sauce, combine 1 tablespoon cornstarch and 1 tablespoon cold water. Stir until smooth. When the sauce comes to a boil, gradually pour in the cornstarch mixture, whisking constantly.  Cook until thickened.

You can use frozen broccoli instead of fresh.

Depending on your taste, if you like a sweeter sauce, add more brown sugar or honey. If you like the taste of soy sauce, add more of that. As always, taste the sauce as you make it. You can always add more soy sauce or brown sugar, but it is really hard to remove those ingredients after they are added.

Crispy Cornflake Baked Chicken 

You don't have to use flour to make crispy baked chicken.  Crush up some cornflakes and use that instead.  This makes your chicken crispy on the outside, but tender and juicy on the inside.  This is a chicken recipe that my entire family enjoys making and eating.

Ingredients

2 eggs
1/2 c. milk
4 c. cornflakes, crushed into coarse crumbs
1 tsp. paprika
1 tsp. sugar
1/2 tsp. garlic powder
1/2 tsp. red pepper flakes (optional)
1/2 tsp. salt
1/4  tsp. pepper
1/4 tsp. onion powder
4 chicken quarters
salt and pepper to taste

Directions

Preheat oven to 350°.  Spray a baking pan and set it aside. You can also line the baking sheet with foil and then spray the foil for easier cleaning.

In a bowl, beat the eggs and milk until thoroughly combined.

In a low-sided plate or a big sealable bag, combine crushed cornflakes, paprika, sugar, garlic powder, salt, pepper, and onion powder.

Season the chicken with salt and pepper to taste. Taking one piece of chicken, dip the chicken in the egg and milk mixture, coating all sides. Allow the excess to drip off. Then dip the chicken into the cornflakes mixture, rolling or turning the chicken over to coat all sides.

Place the chicken, meatier side down, on the prepared baking pan in a single layer.

Repeat the process until all the chicken has been coated and placed on the baking pan.

Bake for 25 minutes. Turn the chicken over.  Bake another 20 minutes, or until the chicken tests done. The internal temperature of the chicken should register 170° to 175° when taken with a meat thermometer. 

Notes

You can use chicken tenders or chicken breast cut into strips.  You will have to adjust the baking time as they will not have to bake as long.