Home-made Garlic Pull-Apart Bread

Garlic Pull-Apart Bread is delicious with soups or anytime you want to eat some bread. And who can resist pull-apart garlic bread?  

Ingredients

1 c. warm water
1 pkg. yeast or 2 1/2 tsp dry yeast
2 Tbs. sugar
2 Tbs. butter or olive oil
1 c. milk, warm
2 1/2 tsp. salt
5 1/2 to 6 1/2 c. flour

Topping

8 tablespoons butter melted
4 tsp.  parsley 
1 tsp. oregano
4 or more cloves garlic, minced
2 tsp. salt

Directions

Grease 2- 8 x 4 inch loaf pans.

In a large bowl, combine warm water, yeast and sugar. Allow to rest for 5 to 10 minutes so the  yeast will bloom and show that it is alive.

Mix in butter, milk, salt and 3 cups flour with a wooden spoon or you can use an electric mixer with the dough hook attached.. Gradually add the rest of the flour. When the dough becomes too stiff to stir by hand, turn out onto a floured board or countertop. Gradually add the rest of the flour until the dough is smooth and elastic. Kneading time can take about 10 minutes.  Set aside to rest while you make the topping.

In a small saucepan, melt the butter. Stir in the parsley, oregano, and garlic.  Set aside.

Take some dough and form it into a 1-inch ball between the palms of your hands.  You may need to flour your hands to keep the dough from sticking to them. Dip the balls into the butter mixture and then place them into the prepared loaf pans. Cover loaves with a tea towel and place in a warm location.  Allow to rise until doubled in volume. It can take about an hour. 

Bake at 350°for 25 minutes or until golden brown.  Remove from the oven and while the bread is hot, brush the tops with some melted butter and then sprinkle with salt. 

** If using an electric mixer to make the bread dough, have the dough hook attached. Gradually add the rest of the flour and allow the mixer to knead the dough for 87 to 10 minutes. The dough should no longer stick to the sides of the bowl when it is kneaded enough. 

** You can use fresh parsley and oregano if you have it handy. 1/4 cup parsley, finely chopped, and 2 tablespoons oregano.

Savory Salisbury Steaks With Mushroom Gravy

My dad made this meal and it was so delicious.  Moist, juicy burgers with a mushroom gravy. Add some mashed potatoes and you have a great meal.  

If you don't want to make gravy from scratch, you can use a package of brown gravy mix. Also, you can also add a can of cream of mushroom soup to the gravy mix as well if you want to change it up for something different.

Ingredients

1 lb. ground beef
1/3 c. breadcrumbs
1 small onion chopped fine
2 cloves garlic, minced
1 Tbs. ketchup
1 egg
1 Tbs. Worcestershire sauce
1 tsp. liquid smoke
3/4 tsp. salt
1/4 tsp. pepper

Gravy

3 Tbs. butter or the grease from frying the burgers
1 small can sliced mushrooms, drained
1 medium onion, chopped
2 cloves garlic
3 Tbs. flour
1 1/2 c. beef broth
1 Tbs. Worcestershire sauce
Salt and pepper to taste

Directions

In a bowl, combine ground beef, breadcrumbs, onion, garlic, ketchup, egg, Worcestershire sauce, liquid smoke, Italian seasoning, salt and pepper. Mix well and form into 4 burgers.

In a large cast-iron or other heavy skillet, cook patties over medium heat until a thermometer reads 160°, and juices run clear. It can take approximately 4-5 minutes on each side. Remove the burgers from the pan and cover to keep warm while you make the gravy.

In the same pan you fried the hamburgers in, you can use the hamburger grease, or you can drain that off and use 3 tablespoons of melted butter. Add the mushrooms, onion and garlic to the pan. Saute the vegetables until they are tender and brown.

Stir in the flour. Cook for one minute to remove the flour taste.

Slowly pour in the beef broth, stirring constantly with a whisk to keep it from lumping.  Cook until the liquid thickens, about 2 to 3 minutes.

Add the Worcestershire sauce.  Season with salt and pepper to taste.

Return the burgers to the skillet and spoon the sauce over the top.  Cook 5 to 7 minutes or until heated through.

Classic Chili Soup

Chili soup has always been a favorite of mine when I was growing up.  Instead of store-bought tomatoes in a can, my mom always used tomatoes she grew in the garden and canned in Mason jars.  She would always add some hot peppers to her chili to give it lots of flavor and spice.  I carry on this tradition of my mother's cooking. We grow a garden every year with plenty of peppers and tomatoes. Then, we preserve as much as possible until the frost takes the plants out.

Ingredients

1 lb. ground beef
1 onion, chopped
1 bell pepper, chopped
1 or more jalapenos, chopped (Optional)
3 cloves garlic, minced
2 Tbs. cumin
2 1/2 Tbs. chili powder
1 Tbs. garlic powder
1 1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. cayenne pepper (Optional)
2 Tbs. tomato paste
1 Tbs. Worcestershire sauce
1 (15 oz) can diced tomatoes with or without green chilies
1 (15 oz) can chili beans, undrained *we use spicy chili beans in ours
1 1/2 c. beef broth
1 (8 oz.) can tomato sauce
Optional toppings: sour cream, cheddar cheese

Directions

In a Dutch oven, add the ground beef, onion, bell pepper, jalapenos, and garlic. Cook until the beef is browned and no longer pink.

Stir in the cumin, chili powder, garlic powder, salt, pepper and cayenne pepper until well combined.

Add the tomato paste, Worcestershire sauce, diced tomatoes with green chilies, chili beans, beef broth and tomato sauce. Stir well and bring the mixture to a boil.   Lower heat, or you can put this in a crock pot to cook.  Cook low and slow for the best flavor, stirring occasionally.   Or if you don't have the time, simmer the chili for 30 minutes, stirring from time to time. 

Serve and enjoy. 

We like a spicy chili, but if you do not, omit the jalapenos and cayenne pepper. Sometimes, we add a squirt of catsup to our chili as well.  It just gives something to the flavor.

 Cheesy Herb Garlic Quick Bread

 

If you love cheese, garlic and herbs, this bread is perfect.  Even though it has yeast in it, it is still a quick bread and does not require rising time. It is quick and easy.  This bread is good on its own, or it goes very well with soups, stews and salads.

 Ingredients

3 c. flour
3 Tbs. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 Tbs. yeast
1 1/2 c. sharp cheddar cheese, shredded
1/2 tsp. salt
1 1/2 tsp. dried thyme
1 1/2 tsp. dried basil
1 1/2 tsp. dried oregano
1 Tbs. garlic powder
1 egg
1 c. milk
1/3 c. vegetable oil or melted butter

Directions

Preheat oven to 350°  Grease a 9x5x1-inch loaf pan. 

In a large bowl, combine flour, sugar, baking powder, baking soda, salt, yeast, shredded cheddar and dried herbs.
Whisk the egg, milk and oil in a small bowl. Pour into the dry ingredients, stirring just until moistened. 
Place the dough into the prepared pan and bake for 50 to 60 minutes or until done a toothpick inserted in in the center comes out clean.  Cool for 10 minutes in the pan before removing the bread from the pan. Cool another 10 minutes before slicing.

Chicken Pot Pie

Grandma Esther's Chicken Pot Pie 

Sometimes we have leftover chicken and my kids get tired of eating the same thing. When that happens, I grab my grandmother's recipe box and find her Chicken Pot Pie recipe. With the cooler weather, this hearty meal warms you up on the inside, and it's healthy for you too. It's super quick and easy to make.

Ingredients

6 c. cut-up, cooked chicken
1 1/4 c. finely chopped onions
1 1/4 c. finely chopped celery
1 bag (1 pound) frozen mixed vegetables
2 cans (14 1/2 ounces each) chicken broth
1/3 c. cornstarch
3/4 c. cold water
2 Tbs. chopped fresh parsley

Instructions 

Heat oven to 400°. 

In a large pot or Dutch oven, combine chicken, onions, celery, mixed vegetables, and chicken broth.  Bring to a boil over medium high heat. Stir occasionally. 

Stir cornstarch into cold water until it dissolves. Pour into the bubbling chicken mixture, stirring constantly.  Boil for 1 minute. 

Remove from heat. Stir in parsley. 

Pour into an ungreased, rectangular 13x9x2 inch baking pan.  Or, if you are using a Dutch oven, you can leave it in there to save on washing an extra dish.  

Start making the biscuits.

Biscuits Ingredients

2 c. all-purpose flour, spooned and leveled
1/2 c. cold butter, cut into small pieces
1 Tbs. baking powder
1 tsp. sea salt
1 c. whole milk

Directions

Combine the flour, butter, baking powder, and salt into a bowl. Cut the butter into the flour mixture with a pastry knife, or you can use two knives held together in your hand. The butter should be about the size of small peas.

Form a well in the center of the flour mixture and pour in the milk. Stir only until the flour is moistened. Do not over-mix or the biscuits will be hard and dry.

Drop by teaspoonfuls onto chicken mixture. Bake 25 to 30 minutes or until biscuits are golden brown.

 Seasoned Potato Wedges

When I was growing up, we always had meat and potatoes for every meal.  I have kept on with this tradition with my own family.  

We cut the potatoes into wedges or steak fries.  Season them with a variety of spices and bake them in the oven. Sometimes we will only make Seasoned Potato Wedges for our supper meal. At other times, we serve it with steak, hamburgers or chicken. With this blend of seasoning spices, you can turn turns boring fries into potatoes packed with flavor.  Of course, you can adjust the amount of seasoning to suit your taste.

Ingredients

2 Tbs. olive oil

1 Tbs. garlic powder
1 Tbs. onion powder

1 Tbs. paprika
1/4 tsp. red cayenne pepper (more or less to suit your taste)
2 tsp. black pepper

2 tsp. salt

3 Tbs. grated Parmesan cheese

9 to 10 medium potatoes, washed peeled and cut into wedges about a half-inch wide. (about 4 pounds)

Preheat oven to 400°.

Combine garlic powder, onion powder, paprika, red cayenne pepper, black pepper, salt and Parmesan cheese into a small bowl. Mix the seasonings together and then set aside.

Put the potatoes into a large mixing bowl. Pour the olive oil over the potatoes. Toss the potatoes in the bowl, liberally coating them with the olive oil. This keeps them from sticking to the pan and helps the seasoning adhere to the potatoes.   

Sprinkle some of the seasoning mixture over the potatoes and toss them around in the bowl to distribute. When you see potatoes that are unseasoned, sprinkle more seasoning over them. Keep tossing and seasoning the potatoes until they are evenly coated. 

Arrange potato wedges in a single layer on two jelly-roll pans. 

Bake for 15 minutes. Turn the potatoes over and bake for another 15 to 20 minutes, or until golden brown and tender.

Easy Fry Bread Tacos

My family and I love Indian Tacos. Sometimes we eat out, but often times, we find that the fry bread is not all that good. Some fry breads are hard,and tough to chew. We like our fry bread to be puffy and soft. This recipe used frozen bread dough, but you can also make your own bread dough to use.

Ingredients

1 loaf frozen bread dough (or you can make your own bread dough.)
Vegetable oil for frying the fry bread
1 1/2 pounds ground beef
1 small onion, chopped
1 pkg. taco seasoning
1 can spicy chili beans
1 lb. shredded cheese
1 head lettuce, shredded
Sour cream, black olives, tomatoes, salsa, jalapenos, and hot sauce to taste

Directions

Thaw the frozen bread dough, but do not let it rise. Split dough into 12 pieces. Roll each piece out to a 6-inch circle. Sprinkle some flour over the surface of the countertop or board so the dough does not stick when you roll it out.  As each piece is done, place it between sheets of waxed paper as you prepare the meat mixture.

Brown the ground beef, along with the onions in a heavy cast iron skillet. Stir in the taco seasoning, chili beans and 1 can water. Simmer until thick and most of the liquid has evaporated.

Pour enough oil in a cast iron skillet or heavy pot. You'll need at least an inch of oil. Heat the oil to 375°.  Fry both sides of the flattened bread dough in hot grease or oil until golden brown. Remove from the oil and place them on paper towels to absorb the excess oil. Top bread dough with meat mixture. Then add your choice of toppings like shredded cheese, lettuce, sour cream, olives, tomatoes, salsa, jalapenos and hot sauce. 

 

Beef Stroganoff

 

Quick and Easy Beef Stroganoff

 +

When you are working and coming home from a brick and mortar job, making supper can seem like a task you'd rather skip. What many people do when they get off work, is stop at a fast food restaurant to pick up something on the way home. Others will run into a grocery store to buy something that goes right into the oven or microwave.

While this may seem practical, it is not very cost effective. If you are have bills to pay or if you are living paycheck to paycheck, this is not the way to save money.

Beef Stroganoff is a quick and easy meal.  I used to use the stuff you buy in a box to make this recipe. You know the one I am talking about? The one with a picture of the helpful hand on the front. Although it is convenient when you don’t feel like cooking, it is not always practical. To me, it just does not taste as good as it used to when I was younger.

This recipe uses items that are already in your cupboard or refrigerator. No extra trips to the grocery store. That is very important, especially right now with the virus crisis.

Here is our version of Hamburger Stroganoff.

Ingredients

1 lb. ground beef
2 sweet peppers, chopped
1 onion, diced
2 cloves garlic, minced
1/2 tsp. onion powder
1/2 tsp. garlic powder
Salt and pepper to taste
1 tsp. paprika
1 Tbs. Worcestershire sauce
2 c. milk
1 1/2 c. hot water
1 to 2 cubes beef bullion
1 tsp. spicy mustard
1 can cream of mushroom soup
4 c. dry egg noodles
1 small can mushrooms, drained
1/2 c. sour cream

In a heavy cast iron skillet, brown the ground beef, onions, garlic and peppers. Season with garlic powder, onion powder, paprika, salt and pepper. Cook until the vegetables are tender and the meat is no longer pink.  Drain away excess grease or fat.

Dissolve the beef cubes in the hot water. Add the beef broth, milk, cream of mushroom soup, and spicy mustard to the mixture. Stir to combine.

Add the egg noodles. Bring the mixture to a boil, stirring constantly. Reduce heat to a simmer and cover with a lid. Cook around 20 minutes or until noodles are tender. Stir frequently to keep the mixture from sticking on the bottom. If you run out of liquid, add more water.

Add the mushrooms. Remove the lid and continue to cook until the gravy or sauce reduces to the consistency or amount that you want.

Stir in sour cream. You can also add 1/2 cup cream cheese for a little more added flavor and richness.

*We use 2 cups water and 2/ 3 cup milk powder in place of whole milk.

*We like garlic, so most of the time, we will put in an entire head of garlic instead of just a clove or two.

What is your favorite version to make beef stroganoff?

  Pumpkin Cheesecake Bars

Pumpkins aren't just for decorating or for making pies. There are so many great recipes using pumpkins as an ingredient. Pumpkin Cheesecake Bars is one of those recipes.  Make this up the day before and put it in the refrigerator overnight. This brings out the great flavor of the pumpkin and spices.

Did you know that pumpkin is very healthy for you as well. It is rich in vitamin A, high in antioxidants and it has Lutein and Zeaxanthin, too.

Crust Ingredients

3/4 c. finely ground graham cracker crumbs
3/4 c. finely ground gingersnap crumbs
1/3 c. granulated sugar
6 Tbs. butter melted
1/2 to 3/4 tsp. ground cinnamon

Filling Ingredients

2/3 c. canned pumpkin puree
1 Tbs. flour
1 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. nutmeg
3 (8-oz pkgs.) cream cheese, softened
1 c. sugar
2 tsp. vanilla 
3 large eggs 

Directions

Preheat oven to 325°. Lightly grease a 9x13-inch baking pan.

In a  large bowl, mix the graham cracker crumbs, ginger snap crumbs and cinnamon. Add the melted butter and mix with your hands or a spoon until combined. 

Press the crust mixture into the prepared pan. Press tightly making sure the bottom is fully covered.

Bake for 15 minutes. Remove from the oven and set aside until completely cool.

Filling Directions

In a medium-sized bowl, combine the pumpkin, flour, cinnamon, cloves and nutmeg. Set aside. 

In large bowl, beat the cream cheese until it is smooth and lump-free. 

Add the sugar and vanilla. Mix this until it is thoroughly combined.

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

Remove about a third of the cream cheese batter, and put it into the pumpkin batter. Stir until fully blended. 

Pour the remaining cream cheese batter over the cooled gingersnap crust. Smooth it so it is level.

Taking a tablespoon, dot the pumpkin batter over the top of the cream cheese batter. Taking a knife, cut through the two batters until they are marbled.  Do not mix them in, you just want them to have a marbled look. 

Bake for 32 to 36 minutes or until the center is set. Cool on a wire rack.  Cover and refrigerate for 8 hours or overnight.  Cut into bars.

Stuffed Peppers

Stuffed Bell Peppers

I remember my mother making stuffed peppers when I was growing up. I never liked the peppers, even though she grew them in her garden, but I loved the meat mixture that was put inside each pepper. Now that I am older, my taste has changed and I find that eating the peppers aren't so bad now.  Actually, they are really quite tasty!  Even my kids look forward to this meal.

Instead of using store bought peppers and tomatoes, we use the ones we grow in the garden. They are packed with flavor!

Ingredients

6-8 medium large bell peppers, assorted colors
3/4 cup chopped onion
1 lbs of ground beef
3/4 cup uncooked white rice
1 can (14.5 oz) peeled chopped tomatoes
Salt and pepper to taste
1 - 16 oz can tomato sauce * See below
1/2 cup water

Directions

Preheat oven to 350°. 

Cook the rice according to package directions.

In a large cast iron skillet, cook the ground beef and onion until it is no longer pink. Drain it.

Stir in the cooked rice, and diced tomatoes to the cooked onion and hamburger. Salt and pepper to taste. You can also add some onion and garlic powder to the mixture as well

Wash the peppers. Cut around the stem with a paring knife. Remove the stem, seeds and membrane from the inside of the peppers. Place them in a 9 x 13 inch baking dish, so they are standing up. If your baking dish has a lid, that is even better, because the peppers need to be covered during baking time.

Place the hamburger and rice mixture inside each pepper. Stuff them as full as you can, up to the top. If you have hamburger and rice left over, just put it in the baking dish alongside the peppers. 

Mix the tomato sauce with the water in a small bowl. Pour the tomato sauce over the stuffed peppers. If you have any hamburger and rice mixture in the pan, pour some sauce over that too.  Cover with a lid or a piece of foil.

Bake for 60 minutes. Baste the peppers with the juices in the baking dish several times as the peppers bake.

Remove the lid or foil and bake uncovered for another 30 minutes. 

* Sometimes, we don't have tomato sauce in the house. Instead, we use tomato juice. Just omit mixing it with the water.

 

Apple Fritter Bread

Fall is apple picking time. You can do so many things with apples like making apple pies, apple butter, baked apples, and apple crisp. For this recipe, the best apples to use are the ones that are firm and tart. They hold their texture the best. Some of the better apples to use for this recipe are: Braeburn, Fuji, Granny Smith, Gala, Honey crisp and Pink Lady. But there is no hard set of rules of which apples to use.

Ingredients

1/3 c. brown sugar
2 tsp. ground cinnamon, divided
2 Tbs. granulated sugar
2 apples, firm and tart like Granny Smith apples, peeled and diced to 1/2-inch pieces
1/2 c. butter, room temperature
2/3 c. granulated sugar
2 eggs
1 1/3 tsp. vanilla
1 1/2 c. flour
1 3/4 tsp. baking soda
1/2 c. 

Glaze

1 Tbs. milk, divided
1/2 c. powdered sugar

Directions

Preheat the oven to 350°. Spray a 9-inch-by-5-inch loaf pan with pan spray. Set aside.

In a small bowl, mix the brown sugar with 1 teaspoon of cinnamon and mixing well. Set aside.

Prepare the apple mixture by combining the chopped apples with 2 tablespoons granulated sugar and remaining 1 teaspoon of cinnamon. Mix well so all the apple pieces have a coating of sugar and cinnamon.  Set aside.

In a large bowl, beat the butter and 2/3 cup granulated sugar on medium speed for 2 minutes. Add in the eggs one at a time, beating well after each. Mix in the vanilla.

With the mixer turned on low speed, stir in the baking powder and flour until combined.

Add the milk all at once and mix only until combined. It is important not to over-mix or the bread will be tough. 

Pour half of the batter into the prepared pan. Spoon half of the apple mixture over the top of the batter, and then sprinkle half of the cinnamon-sugar mixture over the top of the apples. Swirl the mixture with a dull knife, by gently cutting through the batter. Do not mix, just cut through to give it a marble effect. Repeat the layers again and swirl the mixture with a knife.

Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. 

Cool 10 to 15 minutes in the pan, then remove the bread from the pan and place on a wire rack.  You can get the bread out by running a knife around the edge of the pan to loosen the loaf. 

When the bread is completely cooled, it is time to make the glaze. 

Combine milk and confectioners sugar in a small bowl.  Mix thoroughly, then drizzle over the top of the bread.  If the glaze is too runny, add some confectioners sugar, a teaspoon at a time. If it is too thick, add just a bit of milk. 

Potato Soup

Potato soup is comfort food to me. It is the perfect meal to serve on a cold day when you want to unwind and relax. It is one of my family's favorite soup to eat in the fall and winter months. 

Ingredients

6 bacon strips, diced
3 cups cubed peeled potatoes
1 large onion, chopped
2 stalks celery, chopped
1 carrot, grated or cut into small pieces
4 cloves garlic, minced
1 tablespoon dried parsley flakes
Salt and pepper to taste
Tony Chachere's Original Creole Seasoning
2 chicken bouillon cubes
4 tablespoons all-purpose flour
1 c. water
3 cups milk *see below
8 ounces cheese cubed
2 green onions, thinly sliced, optional

Directions

Add potato cubes into a large pan and fill the pot with water to cover the potatoes. Bring to a boil and continue to boil until the potatoes are tender. Drain.

In a heavy cast-iron Dutch oven, fry the bacon until crisp. Drain all but 3 tablespoons grease. Add the onion, celery and garlic to the drippings and fry until the onion is translucent. Stir in flour and cook for about 1 minute. Pour in the milk, stirring constantly, so the flour does not become lumpy. Season with salt and pepper. We also add Tony Chachere's Original Creole Seasoning to the mixture as well.

Add the potato cubes, grated carrots and chicken bouillon cubes, Cook and stir until the mixture is at a simmer. Do not let it boil. Reduce heat to low. Simmer until potatoes are tender., stirring every couple of minutes, so the soup does not burn on the bottom.

Stir in cheese. Or you can just put the cheese in a dish and let people add their own cheese when you serve the soup.

** We often use 1 can evaporate milk, 1 1 /2 c. water and 1 c. whole milk. You can also use powdered milk as well.

Garlic Roasted Chicken and Vegetables

Slow roasting the chicken  helps the meat to become tender and flavorful. If you want to add extra flavor, we often lay strips of bacon over the top of the chicken and then we bake the chicken. 

Ingredients

1 - 4 lb. whole chicken, remove the giblets package
1/4 c. melted butter
3 Tbs. olive oil
Salt and pepper to taste
1 Tbs. dried parsley
3 Tbs. cloves garlic, minced
1/2 c. chicken stock or white wine
1 head of garlic separated into cloves
Carrots, halved
Onions, halved or quartered depending on the size
Potatoes, halved or quartered depending on the size

Directions 

Preheat oven to 200°.

Melt butter and olive oil in a small saucepan over low heat.   Add the garlic, and parsley

Lift the chicken skin up on the top of the chicken. Separate the skin from the breast and thigh meat. Rub the meat with the garlic mixture.

Season the skin and the inside of the chicken with salt and pepper. Rub the garlic mixture over the top of the skin and inside the cavity of the chicken.  

Place the chicken in a roasting pan or a Dutch oven so the breast is facing upwards. Place the garlic cloves, carrots, onions and potatoes around the chicken. Pour in the chicken stock.

Cover and bake for 4 to5 hours or until the until the internal temperature reaches 165°  when inserted in thickest part of breast and 175° in thickest part of thigh.

Remove from oven and allow to rest for 10 to 15 minutes before carving.

Hamburger Tortilla Bake

This is one of our go-to recipes when we don't know what to make for supper, but we want something quick and easy. This home style hamburger tortilla bake uses ingredients I have in the kitchen or pantry. It is very easy on the budget too!

Ingredients

1 lb. ground beef
1 onion, chopped
1 sweet pepper
1 to 2 jalapenos, chopped (optional)
16 oz. can tomato sauce
15 oz. can black beans, rinsed and drained
1 cup frozen corn or 1 can corn, drained
1 to 2 Tbs. chili powder
1 Tbs. ground cumin
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. dried oregano
6 (8-inch) tortillas
1 c. shredded cheddar cheese

Directions

Heat oven to 350°. Spray a 11x7 inch baking dish. 

In a large, cast iron skillet, cook the ground beef, onion, sweet pepper and jalapeno over medium heat until the ground beef is no longer pink and the vegetables are tender. 

Stir in the tomato sauce, black beans, corn, chili powder, cumin, garlic powder, onion powder and oregano. Cook and stir over medium heat until heated through.

Layer 4 tortillas in the bottom of the 11x7 inch baking dish.  Spread half the beef mixture over the top and then add half of the cheese. Layer the other 4 tortillas over the top. Spread the remaining beef mixture and then add the rest of the cheese. 

Bake 25-30 minutes until it is bubbly and the cheese is melted. 

 

Chicken Alfredo

 

Last night, I tried a new recipe, Chicken Alfredo. My son was not too thrilled when he saw what I had made. However, he politely took some and started to eat.  A little later, he went back for more.  That is his way of saying the meal was very good, but he didn’t want to admit it. 

You can buy Alfredo sauce already prepared in a jar. It is convenient to use that if you don't have any extra time to spare. However, making your own Alfredo sauce is just as easy. With a few simple ingredients, you can have a great tasting sauce without breaking the bank or having to go shopping.

Ingredients

1 Tbs. olive oil
4 pieces or 1.5 pounds of boneless, skinless chicken, cut into bite size pieces
Salt and pepper to taste
1/2 to 1 tsp. garlic powder
1/2 to 1 tsp. onion powder
1 package cream cheese
6 Tbs. butter
1/2 c. milk
2 cups noodles
1 pepper, diced

Directions

Fill a large saucepan with water and add 1/2 teaspoon salt. Bring the water to a boil. Add the noodles and cook according to package directions until done. Drain the water off and set the noodles aside.

Meanwhile, season the chicken pieces with salt, pepper, onion powder and garlic powder. In a heavy cast iron skillet, heat the oil over medium-high heat. When the oil is hot, add the chicken, being careful to not get splattered by the hot oil.  Cook for 5 to 7 minutes, then turn the chicken pieces over to fry another 2 minutes or until the chicken is golden brown. 

Add the peppers and continue frying until the peppers are soft and the chicken fully cooked.

Combine the noodles with the chicken. Cook over very low heat to keep them warm while you make the Alfredo sauce.

In a small saucepan, over low heat, melt the cream cheese and butter. Stir frequently to keep the cream cheese and butter from burning.

Stir in the milk. Cook and stir for 3 minutes or until thickened. Pour the sauce over the noodles and chicken, stirring to combine.

Serve and enjoy!

 

Butterscotch Oatmeal Cookies 

 

Cooler weather means home-baked cookies and yummy treats from the oven. If your tired of the usual chocolate chip cookies, try making some Butterscotch Oatmeal Cookies instead. They are super quick to make and they are a delicious treat for young kids and adults alike.

1 c. shortening or 1 stick butter and 1/2 c. shortening
3/4 c. brown sugar
3/4 c. white sugar
2 eggs
1 Tbs. hot water
2 tsp vanilla
1 tsp. baking soda
1 1/2 c. flour
2 c. oatmeal
1 to 1 2/3 c. butterscotch chips
3/4 c. raisins (optional)
1 c. chopped walnuts (optional)

Directions

Preheat oven to 350°.

Cream shortening, brown sugar and white sugar until light and fluffy.

Add eggs, one at a time beating well after each addition. Pour in the hot water and vanilla,.

Combine flour, baking soda and oatmeal in a separate bowl.  Gradually add to creamed mixture and mix well.

Stir in butterscotch chips, raisins and walnuts by hand using a wooden spoon. 

Drop dough by tablespoonfuls or shape dough into golf ball-size balls, spacing 2- inches apart.  Bake for 10 to 12 minutes or until the cookies are lightly browned. 

Allow the cookies to rest on the baking sheet for about a minute before removing them to a wire rack.

 

Shephard's Pie

 Shepherd's Pie

Shepherd's Pie, also known as Cottage Pie, is the perfect dish to make if you are needing or wanting comfort food.  If you have leftover potatoes or ground beef, this dish is a great way to use those up.  

This dish is very versatile. You can use lamb instead of ground beef, or put in a little sausage in the dish as well. You can switch out the corn and peas and put your own favorite vegetables in the dish. In just a short time, you can have the meal ready and in the oven.

Ingredients

1 lb. ground beef
1 large onion, chopped or enough onion for 1 cup.
1 pepper, chopped
3 garlic cloves, minced
Salt and pepper to taste
1 tsp. parsley leaves
1 tsp. thyme
2 Tbs. tomato paste or ketchup
1 Tbs. Worcestershire sauce
2 Tbs. flour
1 tsp. beef bouillon granules
1 c. water
1 c. frozen corn, thawed or canned corn, drained
1 c. frozen peas, thawed or canned peas, drained
1/2 c. sour cream
3/4 c. shredded cheddar cheese

Potatoes 

1 1/2 to 2 lbs. potatoes, peeled and  cut into 1 inch cubes
4 Tbs. butter
1/3 c. half & half
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. black pepper

Directions

Preheat oven to 350°

In a large cast iron skillet or Dutch oven, cook ground beef, onion and garlic over medium heat until meat is no longer pink. Drain off excess grease. 

Add the flour and tomato paste. Stir until thoroughly combined.

Add the corn, peas, Worcestershire sauce and beef broth, stirring to combine. Bring to a boil, then reduce heat and simmer for 5 minutes, stirring occasionally. Remove from heat and add the sour cream. Set aside while you prepare the potatoes.

Fill a large pot with water. Add the diced potatoes and bring the water to a boil. Boil until the potatoes are tender. This takes about 10 to 15 minutes depending on how small the potato pieces are and then drain. 

Add the butter, half and half or evaporated milk, garlic powder, salt and pepper. Mash the potatoes with a potato masher, or use an electric mixer.

Mound the mashed potatoes over the top of the ground beef mixture and then spread it over the top so it is smooth. Sprinkle with shredded cheddar cheese. 

Bake for 20 to 30 minutes or until cheese is melted and the potatoes and meat mixture are hot.

If it looks like the mixture might bubble over, place the skillet or Dutch oven on a baking sheet lined with aluminum foil to catch any spills for easy clean up. 

* You can transfer the meal to a baking dish, if you don't want to bake this in the skillet or Dutch oven.  I prefer to have less dishes to do, so that is why we leave it in the skillet we used to brown the ground beef in.

 No Bake Chocolate Fudge Cookies

 Today was my first day of class at my new work from home job. So to celebrate, we decided to make some No Bake Chocolate Fudge Cookies!

This No Bake Chocolate Fudge Cookie recipe is the most requested recipe that my kids ask me to make. Most of the time, the cookies turn out perfect.  Not too hard or too crumbly. Not so soft that they don't become firm. 

I have learned that the kind of day you make these cookies on has a lot to do with the end result.  If the humidity is high, the cookies will not set  up properly.  Believe me, I’ve tried.  However, if you decide to make them on a humid day and they don't harden, don't despair or throw them out. They are still good to eat.  Just grab a spoon and dig in!!!

Ingredients 

1 c. butter 
4 c. sugar
1 c. milk
1 c. cocoa
1/4 teaspoon salt 
1 teaspoon vanilla
1 c. peanut butter
6 c. oatmeal 

Directions

Line your counter or cookie sheets with waxed paper. You will need this done before you start to cook, because the mixture hardens rather quick.  
 

In a large sauce pan, combine butter, sugar, milk, cocoa, and salt.
 

Cook and stir over medium heat until the mixture come to a full rolling boil. Stirring constantly, boil for 1 minute. Remove from heat.Add vanilla and peanut butter. Mix until peanut butter is well blended.  

Stir in the oatmeal. Working quickly at this stage, drop spoonfuls of the cookie dough onto waxed paper. The cookies will start hardening pretty quickly at this point. Set them someplace cool so they will set up sooner. Enjoy.

Scalloped Potatoes With Homemade White Sauce

Creamy, Homemade Comfort from Mom’s Kitchen

Growing up, my mother and I made scalloped potatoes often. Potatoes were inexpensive, and boxed mixes just weren’t in the grocery budget. So we learned to make them from scratch.

And honestly? Homemade was always better.

There’s something special about a bubbling casserole dish filled with tender potatoes layered in creamy white sauce. It’s simple food, but it fills you up and warms you through — especially when served alongside crispy oven-baked chicken or roasted meats.

The secret to truly good scalloped potatoes is the homemade white sauce. Once you learn how easy it is to make, you’ll never need a packet again.

You can keep this dish traditional, or turn it into a full meal by adding cooked ham, browned sausage, or seasoned ground beef between the layers.

Simple. Budget-friendly. Made with love.  

Ingredients:   

5 Tbs. butter
5 Tbs. flour
5 c. milk
(Or substitute 3 cups milk + 2 cups chicken broth for deeper flavor)
1 to 1 1/2 tsp. salt
1/2 to 1/2 tsp.  pepper
6 c. potatoes, sliced about 1/2-inch thick
1 onion, thinly sliced into half rings
2 cloves garlic, minced

Directions:  

 Preheat oven to 350°F. One 3-quart baking dish with a lid.

In a large saucepan, melt butter over low heat. Stir in the flour and increase heat to medium. Cook and stir for 1 minute to form a smooth roux.

Gradually add the milk (or milk and broth mixture), stirring constantly to prevent lumps. Continue cooking and stirring for about 2 minutes, or until the sauce thickens.

Stir in the minced garlic and season with salt and pepper to taste.

In a 3-quart baking dish, layer one-fourth of the sliced potatoes and onions. Pour one-fourth of the sauce over the top. Repeat the layers three more times, finishing with sauce.  Cover with a lid.

Place the baking dish on a baking sheet (to catch any bubbling sauce).

Bake for 60 to 70 minutes, or until the potatoes are tender and the top is lightly golden.

Let rest for 5–10 minutes before serving.

Makes 8 servings.

Tips & Extras:

• For evenly sliced potatoes, use a mandoline or a food processor with a slicing disc.
• Add shredded cheese between the layers for cheesy scalloped potatoes.
• Stir in cooked ham, sausage, or ground beef to make it a heartier main dish.
• If the top begins to brown too quickly, loosely cover with foil.

Tips for the Best Scalloped Potatoes:

• Slice potatoes evenly. Thin, uniform slices (about ⅛-inch thick) ensure they cook evenly. A mandoline makes this much easier.

• Don’t rush the sauce. Cook the butter and flour for a full minute before adding milk. This removes the raw flour taste and creates a smoother sauce.

• Warm the milk slightly before adding. Cold milk can sometimes cause lumps. Room temperature or slightly warmed milk blends more smoothly.

• Season every layer lightly. Potatoes need salt. A tiny pinch over each layer makes a big difference.

• Let it rest before serving. Resting 5–10 minutes allows the sauce to thicken and set properly.

🧂 Variations & Substitutions:

This is such a flexible comfort dish.

Cheesy Scalloped Potatoes
Add 1–2 cups shredded cheddar, Colby Jack, or Gruyère between layers.

With Ham or Sausage
Layer in 1–2 cups cooked diced ham, browned sausage, or ground beef to make it a full meal.

Garlic Lover’s Version
Increase garlic to 3–4 cloves for deeper flavor.

Use Broth for Richness
Replace 2 cups of milk with chicken broth for a more savory taste.

Make It Lighter
Use 2% milk instead of whole milk. The sauce will be slightly less rich but still creamy.

Add Fresh Herbs
Sprinkle chopped parsley or thyme between layers for a garden-fresh twist.

Serving Suggestions

Old-Fashioned Scalloped Potatoes are a classic comfort food side dish that pairs beautifully with a variety of mains. Here are some ideas:

Perfect Pairings:

• Buttermilk Oven-Baked Chicken – the crispy golden chicken and creamy potatoes make a perfect classic combo.

• Garlic Roasted Chicken – the rich, buttery sauce of the potatoes complements the savory roasted flavor.

• Mini Meatloaves –  serve alongside for a hearty family dinner that everyone will love.

• Beef Stew – the creamy potatoes soak up the stew juices for extra comfort.

• Pork Chops – pair with baked or pan-seared pork chops for a nostalgic Sunday supper.

Optional Extras:

• Sprinkle shredded cheese on top during the last 10 minutes of baking for extra gooey goodness.

• Add a dash of paprika or fresh herbs on top for color and flavor.

• Serve with warm yeast rolls or biscuits to soak up any leftover sauce.

Tip: This dish also works well on its own as a vegetarian main, especially when layered with sautéed mushrooms or caramelized onions.

How to Store & Reheat:

To Store:
Allow scalloped potatoes to cool completely. Cover tightly or transfer to an airtight container. Refrigerate for up to 4 days.

To Freeze:
While best fresh, scalloped potatoes can be frozen. Cool completely, wrap tightly in plastic wrap and foil, and freeze up to 2 months.

To Reheat (Oven – Best Method):
Cover with foil and warm at 325°F until heated through (about 20–25 minutes).

To Reheat (Microwave):
Heat individual portions in 30-second intervals until warm.

If the sauce seems thick after storing, add a splash of milk before reheating.

Frequently Asked Questions:

Why are my scalloped potatoes still firm?
They may have been sliced too thick. Thin slices cook more evenly.

Can I make this ahead of time?
Yes. Assemble the dish, cover, and refrigerate up to 24 hours before baking. Add 10–15 extra minutes to the baking time.

What’s the difference between scalloped potatoes and au gratin?
Scalloped potatoes traditionally use a white sauce. Au gratin includes cheese in the sauce and often on top.

Can I use russet potatoes?
Yes! Russets create a softer texture. Yukon Gold potatoes hold their shape slightly better.

Can I double this recipe?
Absolutely. Use a larger baking dish and allow extra baking time as needed.

  

Soft Gingersnap Cookies

One of our favorite cookies to make and eat are ginger cookies. We have been making these cookies for over 40 years. When you boil sugar cane juice or sugar beet juice three times, you get a dark, sticky syrup called molasses.  Blackstrap molasses contains iron, calcium, magnesium, vitamin B6 and selenium. It may have started out as sugar cane, but cooking it down produces a more nutritional product with very little sugar left.

 

Ingredients

1 1/2 c. shortening (or use 3/4 c. shortening and 3/4 c. butter)
2 c. brown sugar
2 eggs
1 c. blackstrap molasses
5 c. flour
3 tsp. soda
1/2 t. salt
2 tsp. cinnamon
2 tsp. ginger
1 tsp. allspice
1 tsp. nutmeg
1/2 tsp. cloves
Granulated white sugar

Directions

Preheat the oven to 350°. 

Cream shortening and/or butter and brown sugar well until light and fluffy.

Add eggs and molasses, beating well to combine.

Turn the mixer to low. Add the soda, salt, cinnamon, ginger, allspice, nutmeg and cloves.

Mix in the flour until thoroughly combined.

You can begin to roll the dough into 1 1/2 inch balls at this time, and then roll them in granulated white sugar. However, the dough is usually too soft and will stick to your hands a lot. I often cover the bowl and refrigerate for several hours until the dough firms, but does not become hard. If it becomes hard, just leave out on the countertop for a little bit and it will soften.

Place the cookie dough balls 2 inches apart on ungreased baking sheets. Bake 8 to 12 minutes depending on how hot your oven is. When the balls flatten and are lightly browned with cracks on the top, they should be done. Allow the cookies to rest on the cookie sheet for about one minute then remove the cookies to cool on wire racks.

Caramel Popcorn

The Best Caramel Popcorn

Caramel popcorn is one of our favorite treats. This wonderful, sweet snack is so easy to make.  Best of all, it is fresh and all natural without the preservatives and caramel coloring that the store bought caramel popcorn contains.

Ingredients

1 c. butter * see note below
2 c. brown sugar
1/2 c. corn syrup
1 tsp. salt
2 tsp. baking soda
1 tsp. vanilla
24 c. popped popcorn (makes a big roaster full)
1 lb. peanuts (optional)

Directions

Preheat oven to 250°.

Pop the popcorn kernels until you have 24 cups of popped corn. For me, that almost fills my large roasting pan. Pour the popcorn in a large roasting pan, or a big bowl. Add the peanuts to the popcorn.

Melt the butter in a large saucepan, over low heat. Stir in brown sugar, syrup, and salt. Turn the heat up to medium. Stirring constantly, bring the mixture to a rolling boil. Boil, without stirring for 5 minutes.

Remove from heat. Carefully stir in the vanilla and soda.  The baking soda causes the caramel sauce to bubble and rapidly grow in size. This is normal. So, don’t be alarmed when you see it rising toward the top of the pot.

Quickly pour the sauce over the popcorn in roaster. Stir the popcorn with a wooden spoon, making sure that all the popcorn has an even coating of yummy caramel sauce.

Bake in the oven for 1 hour, stirring every 15 minutes.

Remove the roaster from oven and allow it to cool. However, if your family is like mine, we usually can’t wait to grab a bowl and fill it up with the caramel popcorn.  Store the leftover caramel popcorn in an airtight container, if you have any left. 

* You can use margarine instead of butter,  or use half butter and half margarine.
You can add nuts in with the popcorn just before you pour the caramel coating over the top.     

Half Hour or 30 Minute Dinner Rolls

Soft, Buttery Yeast Rolls Ready in About 30 Minutes

There’s something special about setting a basket of warm, homemade dinner rolls on the table. The smell alone makes a meal feel complete. These quick homemade dinner rolls are soft, fluffy, and brushed with butter while still warm from the oven.

Unlike traditional yeast rolls that take hours to rise, this recipe comes together quickly — making it perfect for busy weeknights when you still want that homemade touch. In about 30 minutes, you can have fresh rolls that taste just as comforting as the conventional, slow-rise method.

They’re perfect served alongside mini meatloaves, soups, or any hearty family supper.

Ingredients:

2 Pkg. active dry yeast
3 Tbs. sugar
1/2 c. warm water
1 1/2 c. lukewarm milk
1/2 c. butter or shortening
1 egg, beaten
1 1/2 tsp. salt
5 1/2 to 6 c. flour

Directions: 

In a large mixing bowl, dissolve the yeast and sugar in the warm water. Let sit for about 5 minutes until foamy. This ensures the yeast is active.

In a separate bowl, combine the lukewarm milk and salt, stirring to dissolve. Add this mixture to the yeast.

Add the butter (or shortening), beaten egg, and 2 cups of flour. Beat with a mixer or wooden spoon until smooth.

Gradually add the remaining flour, 1/2 cup at a time, until the dough becomes too stiff to stir.

Turn the dough out onto a lightly floured surface and knead for 8–10 minutes, until smooth and elastic and no longer sticky.
(You may also knead using a dough hook according to your mixer’s instructions.)

Cover the dough with a clean kitchen towel and let rest for 5–10 minutes.

Divide the dough into 24 equal portions and shape into smooth balls.

Lightly grease a large rectangular cake pan (larger than 9x13, if needed). Arrange the rolls in the pan so they are close together but not overcrowded.

Cover loosely and let rise in a warm place for about 15 minutes, or until slightly puffy.

Bake at 375°F for 15–20 minutes, or until golden brown.

Remove from the oven and brush the tops with butter for a soft, flavorful finish.  Remove from the pan and place on wire racks to cool. Or serve them covered with a towel in a bowl or basket while they are still to go with your evening meal.

Tips for Perfect Dinner Rolls:

• Make sure the water is warm, not hot — about 110°F is ideal.
• Do not add too much flour; slightly soft dough makes softer rolls.
• For extra softness, brush with butter immediately after baking.
• If your kitchen is cool, let rolls rise in a slightly warmed (but turned off) oven.

Variations and Substitutions:

• Substitute half the flour with bread flour for slightly chewier rolls.
• Add 1 tablespoon honey for a slightly sweeter roll.
• Brush with garlic butter instead of plain butter.
• Sprinkle tops with flaky sea salt before baking.
• Shape into cloverleaf rolls and bake in muffin tins.
Serving Suggestions: 

These quick homemade dinner rolls pair perfectly with:

• Mini meatloaves
• Beef goulash
• Tomato pork chops and rice
• Hearty soups and stews
• Holiday dinners

They’re also delicious split and used for mini sandwiches the next day.

How to Store and Reheat:

Room Temperature:
Store in an airtight container for up to 3 days.

Freezer:
Freeze baked rolls in a sealed bag for up to 2 months.

To Reheat:
Warm in a 300°F oven for 5–7 minutes or microwave briefly wrapped in a damp paper towel.

Frequently Asked Questions:

Can I make the dough ahead of time?
Yes. Refrigerate after shaping and bake the next day, allowing extra rise time.

Why didn’t my rolls rise?
Your yeast may have been inactive, or the water may have been too hot or too cool.

Can I double this recipe?
Yes, this recipe doubles very well for gatherings or holidays.