Chicken and Wild Rice Soup 

Ingredients

4 Tbs. butter
1 onion, chopped
2 cloves garlic, minced
2 carrots, diced
3 celery ribs, chopped
1/4 c. flour
1 (4.5 oz.) pkg wild rice or 1 c. wild rice
Salt and pepper to taste
4 c. chicken, cooked and shredded
4 c. chicken broth or 4 tsp. chicken bouillon with 4 c. water
2 c. water
1 can mushrooms, drained
1 c. heavy cream (or use evaporated milk)

Directions

In a large saucepan, melt the butter. Add the onion, garlic, carrot, and celery. Cook over medium heat until tender, stirring occasionally to keep it from burning. 

Stirring continuously, sprinkle the flour over the vegetables to evenly coat the vegetables. Cook for about 3 minutes as this takes away the flour taste. 

Add the wild rice.  Stirring continuously, gradually pour in the chicken broth and water.  Bring to a boil, then turn the heat to low. Simmer for about 30 minutes. 

Add the chicken. Continue to simmer the soup, stirring occasionally, until the wild rice is tender. This can take about 15 minutes more or less.  Season with salt and pepper to taste.

Pour in the heavy cream and add the mushrooms. Heat until contents are warmed, but do not boil. Taste the soup and add more salt and pepper if needed.

Easy Chocolate Cake with Buttercream Frosting

 Easy Chocolate Cake

Are you looking for a quick and easy chocolate cake recipe?  This one is a breeze to make and it stays moist.  My mother got the recipe from someone who lived next door to them when my dad was doing road construction. It is good with or without frosting. It is an old recipe and I copied it just as it was written on the piece of paper in my mother's recipe box. The frosting recipe is below.

Ingredients

1 c. sugar
1 egg
1/2 tsp. vanilla
1 c. buttermilk, sour milk, or sour half and half
1/2 tsp. salt
2 rounding Tbs. lard or shortening
2 rounding Tbs. cocoa
1 1/2 tsp. baking soda
1 1/2 c. flour

Directions

Thoroughly cream shortening and sugar together until light and fluffy. 

Add the egg and vanilla.  Beat well.

Add butter milk, soda and dry ingredients.

Pour in a 9 x 12 inch cake pan. Bake for 30 minutes.

Cool. Frost if desired.

Ingredients for Buttercream Frosting

1 c. softened butter
1/2 c. cocoa
5 c. powdered sugar
1 tsp. vanilla
3 to 4 Tbs. milk

Directions

In a large bowl, combine butter and cocoa together. Beat until smooth. 

Stir in vanilla. Add the powdered sugar.

Slowly add the milk, beating as you pour in the milk. continue beating until frosting reaches desired consistency.

Soft Oatmeal Raisin Cookies

We have a lot of raisins on hand.  Now that the weather is cooler, it is a great time to bake a batch of cookies. Oatmeal Raisin Cookies will make your house smell so inviting. Whenever I bake up a batch of these cookies, I am reminded of the upcoming holidays are approaching as well. 

Ingredients

1/2 c. butter
1/2 c. shortening
1 c. dark brown sugar
1/2 c. granulated sugar
2 eggs
2 tsp. to 1 Tbs. vanilla
1 Tbs. molasses
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 to 1/2 tsp. cloves
1/2 tsp. salt
1 1/2 c. flour
3 c. oatmeal
1 c. raisins

Directions

Preheat oven to  350°.

Cream the butter, shortening, brown sugar and granulated sugar together until light and fluffy.  

Add the eggs, one at ta time, beating well after each. Pour in the vanilla and molasses and mix well.

Stir in the baking soda, cinnamon, nutmeg, cloves and salt until incorporated into the dough.  Mix in the flour and then the oatmeal.

Using a wooden spoon, stir in the raisins. 

Drop by rounded teaspoonfuls onto an ungreased cookie sheet.

Bake for 8 to 12 minutes or or until the edges of the cookies are lightly golden brown and the top is set. The baking time depends on how big your cookies are and the temperature of your oven. Some ovens run hotter then others.

 

 

Sausage Macaroni Bake

 

This is a meal that is super quick and easy that your family will love.  We like to use the spicy or hot sausage, but you can use any sausage you like best. We use a cast iron skillet to cook and bake the meal in.  It cuts down on the amount of dishes that have to be done. Of course, you can transfer the meal to an ungreased baking dish if you rather for presentation.    

Ingredients 

1 c. uncooked elbow macaroni
1 lb. spicy pork sausage
1 sweet pepper, chopped
1 onion, chopped 
1/2 tsp. dried oregano 
1/4 tsp. pepper 
1 (16 oz.) can tomato sauce
1/2 c. water 
8 Tbs. grated Parmesan cheese, divided

Directions 

Preheat oven to 350°.  

Bring a pot of water to boil and then add the macaroni.  Cook according to package directions. Drain and set aside.  

In a large cast iron skillet, cook the sausage, onion, and sweet pepper until the sausage is no longer pink and the vegetables are softened.  Drain away excess fat. 

Stir in oregano, pepper, tomato sauce and water.  Bring to a boil. Turn the heat down to low and simmer uncovered for approximately 5 minutes. 

Stir in the cooked macaroni and 4 tablespoons Parmesan cheese.  

Sprinkle the top with the remaining Parmesan cheese. Bake for 20 to 25 minutes or until bubbly.  

Cheesy Garlic Pull-Apart Bread

We love garlic and cheese and try to incorporate them whenever we cook supper. It is the same when we bake bread. Combining cheese and garlic are natural, and they go together so well. It is easy to make, plus it will taste like you spent hours in the kitchen baking.  

Ingredients

 2 Tbs. sugar
2 1/2 tsp. or 1 pkg. yeast
1 c. warm water
2 1/2 c. flour
1 tsp. salt
1 Tbs. olive oil or vegetable oil
1/2 stick butter, softened
3 Tsp. parsley
2 tsp. garlic, minced
1 c.or more shredded cheese (I usually use sharp cheddar or pepper jack.)
1/4 c. Parmesan cheese, divided
Black pepper

Directions

Spray or grease 2 round 8-inch cake pans. Or you can use a cast iron skillet to bake your bread in.

Combine water, sugar and yeast in a large bowl. Place the mixture in a warm location for 5 to 10 minutes. This allows the yeast to bloom, showing you that it is alive and active.  

Add 1 cup flour. Stir with a wooden spoon until a dough forms.  Turn out the dough onto a floured surface. Turn out the dough and knead by hand for 10 minutes.  Continue to add flour as you knead until the dough is smooth, and elastic.  It should be slightly sticky. 

Put the dough into a lightly greased bowl. I usually use the same bowl I mixed the dough in and just oil the bottom and sides of the bowl. It saves on washing more dishes.  

Cover and place the bowl in a warm location for about an hour, or until dough is doubled in size.

In a small bowl, combine the butter, parsley, and garlic. 

Punch the dough down and divide in half. Allow the dough to rest 5 minutes. Place one half of the dough on a lightly floured board and roll it out into a 14 x 8 inch rectangle.  Spread 2 tablespoons of the butter mixture over the top of the dough. Place half of the cheese over the top of the butter and then half of the Parmesan cheese.  Sprinkle a little bit of pepper over the top of the cheese. 

Starting at the long end, roll the dough up into a log shape.  Pinch the bottom seam to seal. Place the dough into the pie plate, making a circle shape. Cut through the dough, but not all the way through, with a sharp knife. The slices should be 1-inch apart with the dough still attached at the bottom.

Repeat the process with the other half of the dough. 

Divide the rest of the butter mixture and spread each half over the top of the dough.

Place the pans in a warm location and allow the dough to rise until doubled.

Bake at 350° for 15 to 20 minutes, or until golden brown.

 Giant Homemade Peanut Butter Cup

We love peanut butter cups, but they can be rather pricey and the serving size so small. So instead of buying them, we make our own as one giant peanut butter cup. It is so good, and it satisfies any candy craving we may have. This is super easy to make, and it uses six ingredients that most people already have in their pantry.

Ingredients

2 c. powdered sugar
1/2 c. butter
1 c. peanut butter
1 tsp. vanilla
1 pkg. (12 oz.) almond bark or 4 c. semi-sweet chocolate chips

Directions

Line a pie pan with waxed paper or aluminum foil.

Melt half of the chocolate chips in the microwave in a microwave safe dish, stirring every 20 seconds until the mixture is melted and smooth. Or you can melt the chocolate over the stove top in a double boiler, stirring frequently to keep it from burning.

Pour the melted chocolate into your prepared pan. Refrigerate until firm.

In a large mixing bowl, cream butter and peanut butter together until smooth and creamy.

Add vanilla and powdered sugar.  Mix until well combined.

Put in the peanut butter filling on top of the now hardened chocolate. Smooth the top of the peanut butter filling. 

Melt the other half of the chocolate chips. Pour the rest of the melted chocolate over the peanut butter filling. Make sure all the peanut butter is covered evenly. 

Allow the chocolate to harden. If you want it to harden quickly, place the pie pan back in the freezer.  We will also put ours outside if the temperature is below 32°.

* I usually don't use the microwave or a double boiler. What we do is put the chocolate chips or almond bark into a heavy saucepan. With the heat turned very low, we begin to melt the chocolate, stirring constantly, so it does not burn.

 Easy Skillet Pasta Dish

Stumped for something easy and simple to make for supper? This is a meal you can add any pasta you happen to have on hand. If you use lasagna noodles, break them up into smaller pieces for easier cooking. You can use ground beef, or  substitute half the ground beef with sausage for more flavor. You can also add some vegetables in the dish as well.  Be creative! We usually use hot and spicy sausage and use the bold and spicy pasta sauce.

 Ingredients

1 lb. ground beef or half ground beef and half sausage 

1 onion, chopped

1 sweet pepper, chopped

1 1/2 c. uncooked pasta approximately (3 ounces)

1 1/4 c. beef broth
1/3 c. dry milk powder

1/2 tsp. Italian seasoning
1/2 tsp. garlic powder
1/2 tsp. onion powder

1 jar (25.5 oz) jar pasta sauce 

1 (4.5 oz.) can sliced mushrooms, drained
Salt and pepper to taste

1/3 c. mozzarella cheese, shredded or your favorite cheese

Directions

In a cast iron Dutch Oven, brown the ground beef, onion, and sweet pepper until the beef is no longer pink and the vegetables are tender. Stir occasionally so nothing burns on the bottom. Salt and pepper the mixture according to your taste.

 

Stir in the pasta, beef bouillon, dry milk powder, Italian seasoning, garlic powder, onion powder, pasta sauce, and mushrooms. Season with salt and pepper if needed.  Bring to a boil.

 

Cover the Dutch Oven with a lid and reduce heat to low.  Continue to cook until the pasta is tender, stirring occasionally. This can take from 15 to 30 minutes, depending on the pasta you  use. Also, if you may need to add more liquid to the mixture as well because the noodles will absorb the liquid. You can either add more beef broth, or water. 

Sprinkle with cheese 

You can also add some other vegetables in the recipe as well, like corn or peas. Add them when you add in the pasta and other ingredients.

Easy Bacon Cheeseburger Soup

Who doesn't like bacon and a nice juicy cheeseburger? Well, this is a new way to serve those same flavors for a real, family pleasing meal. 

Directions

8 to 12 slices bacon, cooked and crumbled
1 lb. ground beef
1 large onion, chopped
3 to 4 c. beef stock
4 c. cubed potatoes, or about 1 1/2 lbs.
1 c. celery, chopped
1 c. carrots, diced
1/2 tsp. red pepper
1 tsp. parsley
1 tsp. basil
1 tsp. oregano
Salt and pepper to taste
1 c. milk
1/2 c. sour cream
1 lb cheese, shredded or cut in cubes
1 Tbs. yellow mustard
1 Tbs. ketchup

Directions

In a large cast iron Dutch oven, fry the bacon until it is crisp. Remove from pan and place on paper towels to absorb extra grease. Remove all but a fourth of the bacon grease. Add the ground beef, onions, celery, carrots and potatoes. Cook and stir until the meat is no longer pink. Drain.

Pour in the beef stock. Stir in red pepper, parsley, basil, and oregano. Add salt and pepper to taste. Bring to a bubble.

Reduce heat to low.  Cover the Dutch oven with a lid and continue to simmer until vegetables are tender. If there is not enough liquid, add more beef broth.  

Pour in the milk and stir in the sour cream until blended.

Stir in the cheese, stirring until the cheese is melted.

Add the mustard, ketchup and crumpled bacon.  Serve and enjoy!

 Chuck Wagon Skillet Dinner

When I work late, I really don’t want to spend much time cooking supper. Chuck Wagon Skillet Dinner is one of our go to meals.

My kids will even make this dish so I don’t have to worry about cooking after I come up from my work from home job. It gives us time to sit down and enjoy a meal as a family. We watch cartoons and talk about our day.

Ingredients

2 Tbs butter or margarine
1 onion, diced in small pieces
1 lb. ground beef
1/2 tsp. salt
1/8 tsp pepper
1 oz. cubed cheddar cheese
1 c. chopped celery
1/2 c. sliced ripe olives (optional)
2 c. medium noodles uncooked
1 1-lb can stewed tomatoes
1/4 c. water

Directions

In a large cast iron skillet, melt butter. Add the ground beef, onions and celery until tender. Season with salt and pepper, using more or less as desired.

Add the cheese, olives and noodles. Pour in tomatoes and water. Stir to combine. Cover and bring to a boil.  Turn the heat down to low and simmer 30 to 35 minutes. Stir occasionally to keep it from sticking on the bottom. Add more water as necessary if more liquid is needed to cook the noodles.

 Rolled Stuffed Cabbage Leaves

This is a recipe that my mother made quite often. She would use the cabbages she raised in her garden, along with the tomatoes.  It was so good! Seasoned ground beef, rice and onions rolled in cabbage leaves.

Ingredients

12 cabbage leaves
1 c. brown rice, cooked
1/4 c. onion, chopped fine
1 egg
1/2 c. sauce (below recipe)
1/2 to 1 tsp. salt
1/4 to 1/2 tsp. pepper
1 lb. ground beef

Sauce

2 Tbs. butter
1/2 c. onion chopped fine
1 tsp. garlic, minced
1 (28 oz.) can crushed tomatoes, undrained
1 (15 oz.) can tomato sauce
2 Tbs. brown sugar
Salt and pepper to taste

Directions

Preheat oven to 350°. Spray a 13 x 9-inch baking dish with cooking spray.

Fill a large pot with water and bring to a boil.

In a large saucepan, melt butter. Add the onion and garlic and saute until translucent. Add the crushed tomatoes, tomato sauce, salt and pepper. Bring to a bubble and simmer for about 10 to 15 minutes.

As the water heats and the sauce simmers, combine rice, onion, egg, 1/2 cup sauce mixture, salt and ground beef in a bowl.  Set aside.

Now it is time to assemble the cabbage rolls.  

Remove at least 15 leaves from the cabbage head. Working in batches, plunge the cabbage leaves in the boiling water for 3-5 minutes or until crisp-tender. Drain; cool slightly. Trim the thick vein from the bottom of each cabbage leaf, making a V-shaped cut.

Lay a cabbage leaf on a cutting board. Cut a V-shaped notch with a small knife to remove the thick part from the bottom of each cabbage leaf.

Place about 1/4 to 1/3 cup hamburger/rice mixture in the center of a cabbage leaf.  Shape the mixture into a log. Roll the cabbage leaf around the meat mixture. Place about 1/4 cup beef mixture on each cabbage leaf. Pull together cut edges of leaf to overlap. Fold over filling, then fold in sides and roll up. Repeat with remaining meat and cabbage leaves. 

Pour half of the tomato sauce in the bottom of the baking dish. Place the cabbage rolls, seam side down, in the dish. Top with remaining sauce. Cover with foil or a lid.  Bake 60 to 90 minutes. The cabbage should be tender and the hamburger needs to be thoroughly cooked. 

 Easy Pumpkin Roll Cake

This Pumpkin Roll cake may look complicated to make, but it is really easy. It's a delicious moist cake made with pumpkin and cream cheese frosting.  

Ingredients

3 eggs
1 c. sugar
2/3 c. mashed pumpkin
1 tsp. lemon juice
3/4 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/4 tsp. cloves
1 c. chopped pecans (optional)

Frosting

1 to 2 Tbs. powdered sugar
1 (8 oz) pkg cream cheese, softened
1/3 c. butter, softened
1 c. powdered sugar
1 tsp. vanilla

Directions

Preheat oven to 375°.  Line the bottom of a 10 x 15 x 1-inch jellyroll pan with parchment paper. Lightly grease and flour the bottom of the parchment paper. Make sure the parchment paper is at least an inch above the sides of the pan. This will allow for easy removal of the cake.

In a large bowl, beat eggs with an electric mixer until thick and lemon colored . Gradually add the sugar and beat for 5 minutes until light and fluffy.

Stir in the pumpkin and lemon juice. 

In a small bowl, combine flour, baking powder, salt, cinnamon, pumpkin pie spice, and nutmeg. Gradually add this into the pumpkin mixture. Add the dry ingredients to the wet ingredients. Gently fold together just until combined. Do not over mix.

Spread batter evenly in prepared pan. Sprinkle the pecans over the top and gently press them into the batter. 

Bake for 12 to 15 minutes.

When the cake is done, carefully lift the cake from the pan using the parchment paper.  begin to roll it while it is still hot from the oven.  loosen it from the sides of the pan. Turn the cake out on the sugared towel. Starting at the narrow end, slowly roll cake and leaving the parchment paper on the cake as you roll it. Place the cake on a wire rack to cool.

In a large bowl, beat the cream cheese and butter together on high speed with an electric mixer. Turn the mixer to low and gradually add the powdered sugar and vanilla. Turn the speed up and beat until well blended. 

Slowly unroll the cake, being careful as some areas may have a tendency to stick to the parchment paper.  Spread the cream cheese mixture over the top of the unrolled cake. Carefully, roll the cake back up, but do not roll the parchment along with it.

Wrap the cake in plastic wrap and refrigerate for at least an hour to firm up.

Place the cake on a platter, seam-side down. Cut into slices and serve. You can garnish with whipped cream or sprinkle with powdered sugar over the top if desired. Or you can mix up extra frosting and put that on the outside of the cake.

Cake roll is best when served chilled, Although it can sit out for a couple hours, it is important to store it in the refrigerator. Best if eaten within 3 days.

Pea and Hash-Brown Potato Casserole

It is hard to get kids to eat vegetables and mine are no exception. However, they don't mind eating them when the vegetables are combined with hash-browns.  This casserole is layered with delicious vegetables and the surprise taste of dill. If you don't like dill, you can omit it from the recipe.  

We also add some chopped onions along with the layer of peas and chopped green peppers work great as well.  This recipe is versatile and you can change the vegetables to ones that you like best!

Ingredients

1 (10 oz.) pkg. frozen peas
1 (10 3/4 oz.) can condensed cream of chicken soup
1/2 c. milk
1/4 c. mayonnaise or salad dressing
1 tsp. dill weed
1 (12 oz) pkg. frozen shredded hash-brown potatoes, thawed
1 (8 1/4 0z.) can sliced carrots, drained
1/2 c. shredded American cheese
Salt and pepper to taste

Directions

Preheat oven to 350°.  Spray 6 x 10 x 2-inch baking dish with nonstick spray.

In a small mixing bowl, stir together cream of chicken soup, milk, mayonnaise and dill weed until combined.

Arrange half the potatoes in the baking dish. I like to sprinkle some salt and pepper over the top of the hash-browns for added flavor. Place half the peas on top of the hash-browns, then all of the sliced carrots. On top of the carrots, spread half the soup mixture on top.  Repeat with remaining potatoes, peas and soup mixture.

Bake for 30 minutes.

Sprinkle cheese on top and bake for an additional 5 minutes. or until cheese is melted and bubbling. 

Good Old-Fashioned Beef Stew 

 Not many meals warms the tummy and comforts the body better then a big bowl of beef stew. This is another one of those recipes I remember from my childhood. My mother would make it quite often when the days grew cold and the wind came out of the north.

She could have easily opened a can of beef stew and set it on the stove to heat, but money was tight.  Of course, money is still tight in my household. We try to make satisfying meals that are healthy, easy to prepare and will save money.

You can make this stew in a number of ways.  You can use the vegetables in the ingredient list, or you can leave some of them out or replace them with the vegetables you like best.

Most of the time, we omit the bacon. And, if you are on a really tight budget, leave the bacon out. It is mostly added in this recipe for the flavor. 

Ingredients

3 slices bacon (Optional)
2 lbs. beef stew meat * see note below
1 onion, chopped
2 cloves garlic, crushed and minced (I generally use the entire garlic head. We love garlic!)
2 cubes beef bouillon or 2 tsp. bouillon granules
6 c. boiling water
2 Tbs. Tomato paste
6 potatoes, cut into cubes
2 carrots, cut into rings or smaller pieces
1/4 tsp. thyme
2 tsp. Worcestershire
1/2 tsp. liquid smoke
1 bay leaf
Salt and pepper to taste
1 small can sliced button mushrooms, drained
1 (10 ounce) package frozen peas, thawed and drained / Or 1 can peas, drained
2 tablespoons cornstarch
2 tablespoons cold water

Directions

Place bacon strips in a cast iron Dutch oven. Fry them over medium heat until they are browned and crisp. Remove the bacon and set it aside for later. Drain away all but 2 tablespoons bacon fat from the pan.

Brown the beef stew meat, onions and garlic in the reserved bacon grease. Fry the meat until it is browned on the outside.

Dissolve the bouillon cubes or granules in boiling water. Carefully pour this into the Dutch Oven. 

Add tomato paste, potatoes, carrots, thyme, Worcestershire sauce, liquid smoke and bay leaf.  Add salt and pepper to taste. Reduce heat to low. Cover, and simmer for approximately one hour, or until meat is tender.

In a small cup or bowl, dissolve cornstarch in cold water. Slowly pour this into the stew, stirring constantly. When the liquid has thickened, add the peas, and mushrooms. Cook until heated through.

Taste the broth to see if it needs more salt or pepper.  Serve.

Tips and Extras

* Instead of buying already cut up beef stew meat, I buy a roast.  I remove most of the fat and then cut the meat into 1 inch cubes. This tip will save you some money because beef stew meat is expensive, and you don't get as much for the price you pay.

* Substitute one cup of water with 1 cup of red wine.  Make sure to choose a wine that you like to drink. Don't use cooking wine, because there is too much salt in it.  

* If you want a little kick to your beef stew, add a hot pepper. I usually chop 1 to 2 hot peppers, depending on the variety, and add it with my onions.  I leave the seeds in, but if you want less heat, remove the seeds and discard them.

*If you want a thinner broth, add more liquid, or use less cornstarch.  For a thicker broth, add more cornstarch.

Five Pounds of Fudge

Easy Five Pounds of Fudge

One of my favorite things to make, especially with the holidays around the corner, is fudge.  We love this sweet, creamy, smooth, rich tasting, melt-in-your-mouth candy. 

When I was young, I always made it the old-fashioned way, by cooking and then beating it until it was just the right time to pour it in the pan. However, I always had a hard time knowing when to stop beating the mixture.  I would go after that fudge with vigor. But after a while, my arm would tire and I just wanted to pour it in the pan.  I would then ask my mother if it was ready, and she would always say that it was still shiny and needs more beating. Luckily, she would take the pot and finish the beating for me.

I was very happy to find this recipe in an old cookbook published by the power company.  What I love about this recipe is; I can make a big batch and it is so easy to prepare!  I love this recipe because there is no need to worry whether I've beaten it enough. It turns out perfectly almost every time. The almost is dependent on the weather and the humidity of the day. If the day has high humidity, then do not make this recipe. It will not turn out.

Many people add nuts to their fudge, but I am one of the few who do not. I never cared for nuts in my food, but I love to eat them on their own.  However, for those who do like nuts in their fudge, I have included them the ingredient list. 


Ingredients

4 1/2 cups sugar
1 can evaporated milk
18 ounces chocolate chips
2 sticks butter (I use real butter, not margarine.)
1 (7 ounces) container marshmallow creme
2 teaspoons vanilla
Nuts (optional)

Directions

Butter the bottom of a 9 x 13 inch cake pan.

Combine sugar and evaporated milk in a large, heavy saucepan. Cook and stir over medium heat until the mixture comes to a rolling boil.  Boil 8 minutes stirring constantly.

Remove from heat. Add the chocolate chips, butter, marshmallow creme, vanilla and nuts. Stir until everything is melted and combined. 

Pour the mixture into the  buttered pan.  When it is set up and cool, it is time to cut, eat and enjoy.

Tips

There are times, when the chocolate chips do not melt for me.  When this happens, I put the pan over a low heat, stirring constantly until they melt. You can also chop the chocolate chips into smaller pieces or use the mini semi-sweet chocolate chips.

Another thing to remember is to stir the sugar mixture while it is cooking. Do not leave it even for a minute.  I have made the mistake of stepping away for a brief moment only to find out that the fudge scorched on the bottom.

Easy Crust Pumpkin Pie Squares

We don't always like to make a crust for our pumpkin pie. This recipe is quick and easy if you don't have a lot of time, or if you just want to do something different   When I was growing up, we had a neighbor who shared her pumpkin pie recipe with my mom  It is baked in a cake pan and made with a quick and easy crust.

Crust

1 c. flour
1/2 c. quick cooking oats
1/2 c. brown sugar
1/2 c. cold butter

Filling

1 30 ounce can solid pack pumpkin
1 1/2 c. sugar
4 eggs
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
1 tsp. salt
2 (12 oz.) cans evaporated milk

Topping

1/2 c. brown sugar
1/2 c. pecans, chopped (optional)
2 Tbs. butter, softened
Whip Cream 

Directions

Preheat oven to 350°.  Grease a 13 x 9 inch cake pan

In a  large bowl, combine flour, oats and brown sugar. Using a pastry knife of 2 table knives held together, cut in the butter until the mixture is crumbly. Press this into the bottom of your cake pan. Bake for 20 minutes or until golden brown. 

In the same bowl that you made the crust in, or you can get a clean bowl, mix together the pumpkin, sugar, eggs, cinnamon, ginger, cloves and salt. Stir in the evaporated milk. until combined. Pour this over the baked crust. Bake for 45 minutes.

As the filling bakes, assemble the topping. 

In a small bowl, combine the brown sugar, pecans, and 2 tablespoons butter.  Sprinkle this over the top of the pumpkin filling. Continue baking the pumpkin dessert until a knife inserted in the center comes out clean.  

Cool. Srve with a dollop of whipped cream over the top. Or you can serve it with a scoop of ice cream as well.  Refrigerate left overs. 

 Daddy's Bean Soup

My daddy would cook for us when he had the time, and it was sure a treat! One of his favorite dishes to make when the weather turned cool and cold was bean soup. He often used Lima beans in the large variety and baby Lima beans in his soup. Sometimes, he would buy a package of the 15 Bean Soup beans. Daddy would start cooking early in the morning and let it cook until it was time for supper. What I wouldn't give to have a bowl of his soup again.

Ingredients

2 c. Lima beans (big Lima beans, baby Lima beans, or a mixture of both)
5 cups water
ham bone with meat on it, or ham hock
1 onion, chopped
Salt and pepper to taste

Instructions

Wash, and sort the beans in a colander.

Put beans, water, meaty ham bone or ham hock, and onion into a large pot.  Bring to a boil and then boil for 2 minutes. 

Put a lid on the pot and turn the heat to low. Continue cooking, stirring occasionally and adding more water as needed. After the first hour or two of cooking, add the salt and pepper.  Cook until the beans are soft and tender.

Serve with homemade bread.

 Spicy Bacon Chicken Casserole

Spicy Bacon Chicken Casserole is a great way to use up left over chicken and change up the boring macaroni and cheese dinners. And, when combined with bacon . . . What's not to love!  The recipe calls for heavy whipping cream, but that is usually too expensive, so we substitute it with evaporated milk. You can also use any shape of pasta you like as well!

Ingredients

1 1/2 c. uncooked macaroni
6 strips fried, crisp bacon, crumpled
3 Tbs. bacon grease
3 Tbs. flour
1 1/2 c. heavy whipping cream or evaporated milk
1/2 c. milk
1 tsp. Cajun seasoning
Salt and pepper to taste
1 jalapeno pepper, chopped
2 c. pepper jack cheese, shredded
2 c. cooked chicken, shredded

Directions

Heat water in a large saucepan.  Cook the macaroni according to package directions. Drain and set aside. 

In a heavy cast iron skillet, fry the bacon until crisp.  Remove from the pan and place on paper towels to absorb excess grease. Remove all but 3 tablespoons of bacon grease from the skillet. If you don't have enough bacon grease, add some butter to make 3 tablespoons.   

Stir in the flour, whisking to keep the flour from burning. Cook and stir for 2 to 3 minutes to remove the flour taste.

Gradually whisk in cream, milk, Cajun seasoning, salt and pepper. Stirring constantly, bring the mixture to a boil. Reduce heat to medium low. Continue to cook and stir until the mixture is thickened.  This can take about 5 minutes.

Add the cheese and stir until melted. 

Stir in the macaroni, chicken, bacon and jalapeño. Cook and stir until heated through.

Home-made Bread 

Nothing tastes better than a warm slice of fresh baked bread with butter!  It is so good, and when compared to the bread you buy at the store . . . There is no comparison. This is the perfect time to start making your own bread. Not only does it taste good, it makes your house smell great, and using the oven helps warm the house as well.

 Ingredients

2 c. warm water
1/4 c. sugar or honey
1 Tbs. dry yeast
1/3 c. dry milk powder
2 tsp. salt
2 Tbs. butter or olive oil
4 to 5 1/2 c. flour
Oil or grease to grease the bowl and loaf pans

Directions

In a large bowl, add the warm water, yeast, and 1 teaspoon sugar. Stir to mix and then leave this stand for 5 to 10 minutes. This allows the yeast to bloom and show whether it is active or not.

Add the remaining sugar, dry milk powder, 1 cup flour, salt and butter.  Mix or beat well. You can also use a stand mixer with the dough hook attached. I use a wooden spoon and stir it by hand, then finish the bread by kneading the dough with my hands. 

Continue to add the flour, a half cup at a time. Stirring well after each addition. When the dough becomes too stiff to stir with the spoon, turn out onto a floured board and knead by hand.  Knead the dough until it is smooth and elastic, adding more flour as needed.  The dough should be slightly sticky.

Grease a large bowl, (or use the one you started mixing your bread in, to save on washing more dishes.)  Place the dough in the bowl, turning to coat all sides with the oil or grease.  Cover with a tea towel and place in a warm location to rise until doubled in size. This takes about 60 to 90 minutes.   Grease or spray two 9 x 5 inch loaf pans.  I use grease for this, as it just works better for me.   Punch the dough down and divide the dough into two equal portions.  Shape into a loaf or roll out the dough into a long rectangle, keeping one end 9-inches wide. Then roll the dough back up, starting at the 9-inch side. Seal the bottom edge and place the loaf into the pan. Rolling out the dough helps to remove the air pockets.  Brush the tops of the loaves with some oil to keep the tops from drying out as they rise.   Place in a warm location until doubled in size. This usually takes about 60 to 90 minutes.    Bake at 350° for 25 to 33 minutes, or until the tops are golden brown and the loaf sounds hollow when tapped with your finger.  Remove from the oven. Run a stick of butter over the tops of the loaves for a great buttery taste. Don't use the whole stick of butter. You just want enough butter to make the top glisten with oil. This also helps to keep the top from becoming hard and dried out.  Remove the bread loaf from the pans and place on a wire rack to cool. Try to wait at least 10 minutes before slicing and eating.   Notes: I put my bread in the oven to rise because I have a pilot light that stays lite, and it keeps the interior of the oven at the perfect temperature for rising.   Most recipes say to cover the loaves with a piece of plastic wrap, but I don't do that. I do brush some oil over the tops to keep them from drying out.   When it comes time for baking, I turn the oven on to 350°.  By doing this, it helps the dough to rise a little more as the oven heats.  

 Apple Oatmeal Bars

 Fall is the time to make and bake things using apples.  This is an easy bar recipe that is perfect for dessert, breakfast, or as a snack on the go.  Apples, oatmeal and cinnamon go together so well. 

Ingredients

3 c. flour
1 1/2 c. old fashioned Oats
1 1/2 c. brown sugar
3/4 tsp. baking soda
1/2 tsp. cinnamon
1 1/4 c. cold butter
5 to 6 c. apples, thinly sliced
1 c. sugar
2 1/2 Tbs. cornstarch
1 to 1 1/2 tsp cinnamon
1 c. cold water
1 tsp. vanilla
2 Tbs. butter

Directions

Preheat oven to 350°. Grease a 13 x 9 inch baking dish. 

Combine flour, oats, brown sugar, baking soda and cinnamon in a large bowl.  Using a pastry knife or 2 knives held together, cut in  the butter. The mixture should resemble course crumbs.  Remove 2 cups of the oat mixture and set aside. Press the rest of the oat mixture on the bottom of the baking dish.  

In a large saucepan, combine sugar, cornstarch, cinnamon, water, vanilla and butter. Cook and stir until the mixture comes to a boil.  Continue to cook and stir for 2 minutes or until mixture is thickened.  Add the apples, stirring to coat. Put the apples over the oat mixture and then sprinkle the top with reserved oat mixture.

Bake 35-45 minutes or until top is lightly browned.

 Meatballs in Mushroom Gravy

We like making meatballs and putting it with mushroom gravy and serving over mashed potatoes is an easy comfort food that people love to eat.  Although you can make this right on the stove top, it tastes better when baked in the oven. The flavors have a chance to mingle.  

I have two versions of gravy to choose from.  We usually make the one with the mushroom soup, but sometimes, we like to change it up and do something different. Which one do you prefer?

Meatball Ingredients

1.5 lbs. ground beef
1 c. bread crumbs (dry)
1 egg, beaten
1/4 c. milk
1 medium onion, chopped
1 tsp. dry mustard or 1 Tbs. prepared mustard
1 Tbs. Worcestershire sauce
1 tsp. salt
1 tsp. pepper

Gravy Version 1

2 Tbs butter
8 oz. can mushrooms, drained
1 onion, chopped
1 Tbs. Worcestershire sauce
1 c. beef broth
2 Tbs. cornstarch
Salt and pepper to taste

Gravy Version 2

1 can of cream of mushroom soup
1 soup can full of milk
1 small can mushrooms, drained
1 onion, chopped

Directions

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

Into a large bowl, add the ground beef,  bread crumbs, milk, egg, onions, ketchup, mustard powder, Worcestershire sauce, salt, and pepper. Mix well with clean hands.  Roll the meat mixture into 1 1/2 inch meatballs and place on a baking sheet lined with parchment paper.   Bake for 20 to 25 minutes or until  the meatballs are cooked through.   Prepare the gravy.   Decide if you want to make the homemade gravy or the fast and easy gravy.   Gravy version 1. Homemade  Melt the butter in a large cast iron skillet.  Add the cornstarch to the beef broth. Stir until there are no lumps of cornstarch left. Pour this into the skillet. Add the Worcestershire sauce, stir to combine.   Add the  meatballs into the skillet.  Season the gravy with salt and pepper and bring to a full boil.   Bake at 300° for 1 hour.   Gravy version 2 Fast and easy  In a medium bowl, mix the soup, milk, mushrooms, onion, salt and pepper. Put the meatballs in a baking dish or a cast iron skillet. Pour the gravy over the top.  Bake at 300° for 1 hour.   

  

 Refried Beans

Beans are inexpensive and a good source of protein. In looking through our cupboard, we have lots of different beans to choose from. So tonight, we are going to have refried beans. If you have never made it before, then this recipe is perfect.  It is quick, easy and packed with flavor that the store bought refried beans lack. 

Ingredients

1 medium onion, grated or chopped fine
3 to 4 cloves garlic, finely chopped
½ green pepper, finely chopped
1 tsp. chili powder
1/4 teaspoon cayenne pepper
½ tsp. cumin
4–5 Tbsp. hot beef broth
salt (to taste)
1 (20 oz.) can pinto or kidney beans
1–2 Tbs. bacon grease or vegetable oil
Salt and pepper to taste

Directions

Drain the liquid from the beans, but do not throw it away. Mash the pinto or kidney beans. I will use a hand blender to mash the beans.

In a cast iron skillet, heat the bacon grease or oil.  Stir in the onion, garlic, and green pepper. Cook and stir over low heat until tender.

Stir in the mashed beans.  Add the chili powder, cumin, and hot beef broth. Stirring constantly, cook over low heat. the beans are cooked when the liquid has been adsorbed. If you want the mixture to be a bit more wet, add some of the reserved liquid from the beans. Salt and pepper to taste.

Hamburger Casserole 

This is an old recipe from my mother's collection. Ground beef with vegetables with baking powder biscuits on the top. I remember making this Hamburger Casserole dish when I started cooking.  My family loved it and there were usually no leftovers.  If there is too much salt for you, feel free to cut back on the amount and just salt to taste.

Ingredients

1 1/2 lbs. ground beef
1 c. celery, sliced
1/2 c. onion, diced
1/2 c. sweet pepper, chopped
2 cloves garlic, minced
3/4 c. tomato paste
3/4 c. water
1 tsp. salt
1/4 tsp. pepper
1 tsp. paprika
1 (1 lb. can) pork and beans with tomato sauce

Biscuits

1 1/2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1/4 c. butter
1/2 c. milk

Directions

In a large cast iron skillet, combine the ground beef, celery, onion, green pepper, and garlic. Cook until vegetables are tender and the hamburger is no longer pink. 

Stir in the tomato paste, water, salt, pepper, and paprika.  

Remove and set aside 1 cup of the hamburger vegetable mixture for the biscuits.  To the hamburger in the skillet, add the pork and beans.  Bring to a bubble, then turn the heat to low and simmer as you prepare the biscuits.  

Biscuits Directions

In a medium size bowl, add the flour, baking powder and salt . Stir to combine. 

Cut in butter with a pastry knife or two knives held together, until particles are fine. 

Make a well in the center and pour in the milk. Stir until dough clings together. Do not over mix or the biscuits will be tough.

Turn out the dough on a lightly floured surface and gently knead 12 times. Roll out to a 12×9-inch rectangle.

Spread the reserved meat mixture over the top of the biscuit dough. Roll up, starting with 12-inch side and seal the edge.  Cut into 1-inch pieces. 

Transfer the meat mixture to a 13 x 9 inch baking dish. Top with the biscuits.  If your skillet is wide enough, you can place the biscuits right on top without having to dirty another dish.

Bake at 400°  for 20 to 30 minutes or until golden brown. Serve and enjoy.

Cinnamon Rolls 

October 4 is national Cinnamon Roll day. But that would only give us one day to make these delicious bites of sweetness!  Cinnamon Rolls can be made anytime, any day of the week, month or year. This recipe is so good, that you'll want to make it often.

Ingredients

1 pkg. or 1 Tbs. yeast
1 Tbsp. sugar
1/3 c. warm water (110°-115°)
1 c. warm milk
6 Tbsp. butter or margarine, melted
1/2 c. sugar
1 tsp. salt
2 eggs, well beaten
1 tsp. vanilla
1 tsp. cinnamon
4 - 4 1/2 cups flour 

Filling 

6 Tbsp. margarine, softened or butter
1 c. brown sugar, packed
2 Tbs. cinnamon
1/2 c. raisins (optional) 

Frosting

1 - 8 oz. pkg, cream cheese
2 c. powdered sugar
1/4 c. butter, softened
1/2 tsp. vanilla
pinch of salt

In a large bowl, dissolve yeast and 1 tablespoon sugar in warm water. Allow it to sit for 8 to 10 minutes to bloom and to make sure the yeast is active and alive.

Add milk, butter, 1/2 cup sugar and 2 cups flour. Beat until smooth. 

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

Stir in remaining flour. Knead for about 8 to 10 minutes, or until the dough is smooth and elastic. The dough should be slightly sticky yet.  Place the dough into a greased bowl. Cover and place in a warm location, so the dough can rise, until doubled in size.  

Lightly flour your countertop or cutting board. Remove dough from the bowl. Roll the dough out into a 24 x 12 inch rectangle, approximately 1/4 inch thick.  Spread the melted butter over the top.  Sprinkle with brown sugar, cinnamon, and raisins. Gently pat the sugar mixture into the dough, so it sticks. 

Roll up the dough jelly-roll fashion and cut into 12 - 2 inch slices. Place cut side down in a greased 9x13 inch pan. 

Place the pan in a warm location and allow it to rise until doubled in size. This takes about an hour or more. 

Place the rolls in the oven and then turn on the oven to 350°.  Bake for 20 to 25 minutes, or until golden brown.  Cool and frost with buttercream frosting while the rolls are still warm. 

Spanish Rice

My family loves Spanish Rice. It can go with so many dishes. Although this recipe calls for canned Mexican-style diced tomatoes,  we often use our home canned tomatoes and salsa juice. When preparing this meal, make sure there is enough liquid in the pan. You need enough liquid to completely cover the rice. 

Sometimes, our rice does not get soft within that time limit, so we will keep adding tomato juice or water to our rice and continue cooking it with the lid off. Depending on the amount of heat you want, you can omit the jalapeno peppers.

Ingredients

1/4 c. butter
1 c. uncooked rice
2 14 1/2 oz. can Mexican-style diced tomatoes
3/4 c. tomato juice
1-2 jalapeno peppers, chopped
1 onion, chopped
1 clove garlic, minced
Salt and pepper to taste

Directions

Melt the butter in a medium size pot.  Add the onions, garlic and jalapeno pepper. Cook and stir until softened.

Stir in the Mexican-style diced tomatoes and tomato juice.When it is heated through and starting to bubble, add the rice.Bring to a boil. turn the heat down to a simmer. Cover and cook for 30 to 40 minutes or until the rice is tender.

Serve with some sour cream, or cheese if desired.

 Macaroni Salad With Bacon

Macaroni Salad with Bacon is a different way to make a traditional macaroni salad. This is a very versatile recipe. You can add different vegetables, like peas, to the dish.  Switch out the bacon and use ham, diced chicken, turkey, or salami. You can also add some cheese to this salad for another different flavor and variation.

Ingredients

2 c. uncooked macaroni
1 tomato, diced *see note below
2 ribs celery, chopped
1 sweet pepper, seeded and chopped
1 carrot, shredded
1 onion, chopped
1 1/4 c. mayonnaise
1/2 Tbs. sugar
1 1/2 Tbs. vinegar
1/2 to 1 Tbs. prepared mustard
1/4 tsp. salt
1/8 tsp. pepper
1 hard-boiled egg, sliced (optional)
1 lb. bacon, fried crisp and crumbled

Direction

Cook macaroni according to package directions. Drain and rinse in cold water.  Transfer to a large bowl.

Add the tomato, celery, sweet pepper, carrot, and onion to the macaroni. Stir to combine.

In a small bowl, combine the mayonnaise, sugar, vinegar, mustard. Add salt and pepper to taste. Pour over the macaroni and vegetable mixture and toss to coat. 

Refrigerate for 24 hours for the flavors to mingle for the best flavor. Just before serving, mix in the crumpled bacon.  Place the sliced boiled egg over the top.  Serve and enjoy.

* If someone does not like tomatoes, you can cut them in slices and arrange them over the top or omit them.

** You can also add some cucumber slices in the salad.

Oven Baked BBQ Chicken Breasts

 

This BBQ chicken recipe is one of our favorites.  If you want a little more spice in your barbecue sauce, add some Cayenne pepper or red pepper flakes. The chicken stays tender and juicy, while the sauce gives it some kick and flavor.

Ingredients

6 chicken breast halves or 3 lbs. chicken thighs, and/or legs
1 medium-large onion, chopped
1 1/2 c. ketchup
1/2 c. water
1/4 c. vinegar
3 Tbs. brown sugar
2 Tbs. molasses
1 Tbs. Worcestershire sauce
1 - 2 tsp. garlic powder
1 - 2 tsp. onion powder
1/2 tsp. ground mustard

Directions

Preheat oven to 350°. Spray a 13 x 9 inch baking pan with cooking spray. 

In a cast iron skillet, pour in a little bit of oil to coat the bottom. This keeps the chicken from sticking. Fry the chicken over medium heat until nicely browned, turning as needed.   Remove the chicken from the skillet and transfer to the baking pan.

Add the onion to the skillet that you cooked the chicken in pan. Add more oil if needed. Fry the onions until tender over medium heat. 

Add the water, vinegar, brown sugar, molasses, Worcestershire sauce, garlic powder, onion powder and ground mustard to the skillet. Cook for about 15 minutes over medium heat, stirring occasionally.  Pour over the chicken. 

Turn the chicken in the sauce so that all sides are coated with the barbecue sauce.

Bake for 30 to 35 minutes, or until the chicken is thoroughly cooked and internal temperature reaches 170°.  Spoon the barbecue sauce over the top occasionally, so the chicken has a great BBQ flavor.

Remove from the oven. Serve and enjoy.

* You can also substitute some of the ketchup with your favorite BBQ sauce. 

** If you aren't in a hurry for making supper, you can bake the chicken in the oven at 180° for 4 or 5 hours or until the internal temperature of 165°. Cooking the meat, low and slow, helps tenderize the meat, and it keeps it juicy.

 Easy Pumpkin Pie Bars

Delicious pumpkin pie flavor and pecans on the top. This recipe is so easy to make. It is the perfect dessert for fall.

Ingredients

1 -15 oz. can pumpkin (not pumpkin pie filling)
1 - 12 oz. can evaporated milk
1 1/2 c. sugar or use 3/4 c. brown sugar and 3/4 granulated sugar
2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 to 1 tsp. ginger
1/4 tsp. cloves
3 eggs
1 tsp. vanilla
1 box yellow or butter cake mix
1 c. butter, melted
1-1/2 c. pecans or walnuts, chopped

Frosting

 1 - 8 oz. pkg. cream cheese, softened
1-1/2 c. powdered sugar
1 tsp. vanilla
1 - 12 oz. pkg. frozen whipped topping, thawed

Directions

Preheat oven to 350°.  Spray a 13 x 9 baking dish with cooking spray. 

In a large bowl, beat the pumpkin, sugar, cinnamon, nutmeg, ginger, cloves, eggs, and vanilla until thoroughly combined.  Add the milk and blend well. Pour into the prepared pan. 

Sprinkle the cake mix over the top of the pumpkin layer. Drizzle the melted butter over the top of the pumpkin/cake mix layer, but do not mix it in. 

Sprinkle the top with the chopped pecans.

Bake at 350° for 1 hour or until a toothpick inserted in the center comes out clean. Place the pan on a wire rack to cool. 

Prepare the frosting.

In a large bowl, beat the cream cheese, powdered sugar and vanilla until smooth. Fold in the whipped topping. 

Frost the pumpkin Frost dessert. Store in the refrigerator.

You can omit the frosting and just serve this with a dollop of whipped cream, or with a scoop of ice cream and maybe even a little caramel sauce drizzled over the top!