Baking Mix Blueberry Muffins

 

These muffins use baking mix or Bisquick. They are moist, and so easy to prepare. By the time the oven is done preheating, your muffins will be ready to put in the oven. 

 Ingredients

2 1/4 c. baking mix
1/2 to 3/4 c. brown sugar
1/2 tsp. cinnamon
1 egg, beaten
3/4 c. milk
3 Tbs. butter melted or  vegetable oil
1 tsp. vanilla
1 c. frozen blueberries

Directions

Preheat oven to 400°. Grease the bottoms of 12 muffin cups or line with paper baking cups. 

In a large bowl, combine the dry baking mix, brown sugar and cinnamon together. Make a well in the center of the dry ingredients to hold the wet ingredients.

Add egg, milk and vegetable oil to dry ingredients. Mix only enough to moisten flour. The batter will be lumpy. Do not over mix or the muffins will be spongy.  

Gently fold in the blueberries.

Fill greased muffin tins two-thirds full.  Sprinkle some granulated sugar or brown sugar and cinnamon over the tops of the batter. 

Bake for 15 to 18 minutes, or until golden brown.

Notes:

This recipe can be doubled. If doubling the recipe, you can use a baking dish instead of the muffin pan if you desire.

 You can also use more blueberries. 

You can add 2 teaspoons lemon zest for more flavor.  

The amount of sugar varies depending on how sweet you like or want your muffins.  You can also use granulated sugar instead of brown sugar.

 Homemade Bisquick Baking Mix

 

Instead of buying a box of Bisquick, try making your own. With just a few ingredients that you would already have on hand, you can easily and quickly mix up your own. You'll save a lot of money in doing so and this recipe is just as good. You can use it in any recipe that calls for baking mix, and it does not need refrigeration.

Ingredients

9 c. flour
1/3 c. baking powder
1 Tbs. salt (optional)
1/4 c. sugar
2 c. dry milk
1 tsp cream of tartar
2 c. shortening

Directions

In a large bowl, combine flour, baking powder, salt, sugar, dry milk, and cream of tartar together.

Cut in shortening with a pastry blender until the mixture is crumbly.

Store in an airtight container. Use the same amount as you would Bisquick in your recipes.

Chocolate Cream Pie

Chocolate Cream Pie piled high with meringue. This classic dessert is a family favorite going back through the generations. It was always a special treat when we got a cream pie, especially a chocolate flavored one.

Ingredients

1 1/2 c. sugar
3 Tbs. cornstarch
1/2 tsp. salt
3 c. milk
3 squares unsweetened chocolate (3 oz.), cut up or 3 Tbs. baking cocoa
3 egg yolks, beaten
1 Tbs. butter
1 1/2 tsp. vanilla
1 9-inch pie crust

Meringue

3 egg whites
1/4 tsp. cream of tartar
6 Tbs. sugar
1/2 tsp. vanilla

Directions

In a heavy saucepan, mix sugar, cornstarch, salt and chocolate or baking cocoa.

Gradually stir in the milk.

Cook and stir over medium heat until the mixture thickens and is bubbling. Cook and stir 2 minutes longer. Remove from heat.

Gradually whisk in about a cup of the hot mixture into the egg yolks to temper them. Stirring constantly gradually pour the egg yolks into the mixture in the saucepan and bring to a gentle boil.  Remove from heat.

Blend in butter and vanilla. Pour immediately into baked pie shell.  Top with meringue.

Preheat oven to 325°.

Meringue

Beat egg whites and cream of tartar until the mixture is frothy.  With the mixer at high speed, gradually add the sugar, about a tablespoon at a time. Continue beating until the mixture is stiff. But don't beat the egg white too long, or they will be stiff and dry, and you don't want that. When you lift the beaters out, it will leave a peak in the meringue. The peak should hold its shape.

Beat in vanilla.

Spread the meringue lightly over the top of the warm chocolate pie, making sure you seal the edge of the pie crust to prevent shrinkage. 

Bake for 15 to 20 minutes or until the meringue is lightly browned.

One Pot Dinner 

When you don't have time to cook, the crock pot comes in handy.  For this recipe, brown the ground beef and bacon and then add the rest of the ingredients into the crock pot.  Turn the crock pot to low and go about your day. 

This meal is so easy to do, and your family will love it.  My recipes call for a cast iron skillet, but you don't need to use that if you don't have one.  Use the skillet you like best when frying meats.

Ingredients

1 lb. ground beef
1 large onion, chopped
3/4 lb. bacon, cut into small pieces2 (15 oz.) cans pork and beans
1 can kidney beans
1 can butter beans
1 c. ketchup
1/4 c. brown sugar
1 tsp. liquid smoke
3 Tbs. white vinegar
salt and pepper to taste

Directions

Brown ground beef and onion in a cast iron skillet. Drain off excess fat. Put the beef in a crock pot.

Brown bacon and drain off fat. Place in the crock pot with the ground beef.

Add the pork and beans, kidney beans, butter beans, ketchup, brown sugar, liquid smoke, and white vinegar. Stir together well. Add salt and pepper to taste.

Cover the crock pot with the lid and cook on low for 4 to 9 hours. If your crock pot is 2 quart size, cut the recipe in half.

Tips

You could also make this to bake in the oven. Instead of using a crock pot, put the ingredients in a Dutch oven. Set the oven to 200° and bake it for 4 to 9 hours.

This recipe did call for the kidney beans and butter beans to be drained, but we do not. It adds flavor to the dish. It is personal preference on whether you want to drain them or not.

Sausage Stroganoff

 Sausage Stroganoff is a quick and easy meal to prepare. Just brown the sausage and onion, then add the rest of the ingredients. Your family is sure to love this dish and best of all, it doesn't take a lot of time to prepare.

Ingredients

1 lb. bulk pork sausage
1 large onion, chopped
3 cloves garlic, minced
1 (4 oz.)  can mushrooms, undrained
2 Tbs. flour
1 1/2 c. milk
1 1/2 c. potatoes, cooked, cubed
1 c. sour cream
10 oz. can buttermilk biscuits
1 (15 oz.) can peas, drained or 1 c. frozen peas, cooked

Directions

Heat oven to 375°.

In a heavy cast iron skillet, brown sausage, onion and garlic together. Drain off excess grease

Add mushrooms and flour, stirring for a minute or two to remove the flour taste.

Turn the heat to low. Stirring constantly, gradually pour in the milk. 

Add potatoes and heat until mixture is bubbly. 

Stir in sour cream. 

Remove from heat. Place the biscuits around the outer edge of the skillet. 

Spoon the peas into the center.

Bake for 15-20 minutes, or until biscuits are golden brown.

Serve and enjoy.

Beef With Dumplings

Here is another way to make pot roast and give it a different flavor. You can bake it low and slow or cook on the stove top for 2 to 3 hours.

Ingredients

1 3-4 lb beef roast
1 (16 oz.) can diced tomatoes
1/4 c. red wine vinegar
1 tsp. salt
1 tsp. sugar
1/4 tsp. pepper
3 cloves garlic, minced
1 onion, thinly sliced into half rings
2 large carrots, sliced
2 sweet pepper, sliced
1/4 c. water

Dumplings

1 c. flour
2 Tbs. parsley
2 tsp. baking powder
1/2 tsp. salt
1 egg
1/4  c. milk
2 Tbs. melted butter

Gravy

water or beef broth or stock
1 beef bouillon cube (optional)
3/4 cup cold water
2 Tbs. cornstarch

Directions

Trim some excess fat off the meat.

Place the beef roast in a Dutch oven.  You can brown the beef roast in 2 tablespoons of shortening on all sides if you like, but I don't always take the time to do that. 

Add the tomatoes, red wine vinegar, salt, sugar, pepper, garlic, carrots, sweet peppers  and water. Cover and simmer for 2 1/2 hours. When the meat is almost tender, prepare the dumplings. (You can also put the pot in the oven.  Bake at 200° for 8 to 10 hours, or until the internal temperature reaches 145°.)

In a large bowl, stir together flour, parsley, baking powder and salt. 

In a small bowl, combine egg, milk and melted butter.  Make a well in the center of the flour, stirring until just blended.

Drop dough by tablespoonfuls onto meat in bubbling broth. Return to boiling, then reduce heat. Cover the pot tightly,

Simmer until dumplings are done 12 to 15 minutes. Do not lift the cover. 

Remove the dumplings and roast onto a serving platter. 

Pour enough water in to the Dutch oven to make 2 cups of liquid. Bring the liquid to a bubble.

Dissolve the cornstarch in the 3/4 cup of cold water. Slowly pour this into the bubbling liquid in the Dutch oven.  Cook and stir until thick and bubbly.  Cook an additional 2 to 3 minutes. Serve with roast. 

Powdered Sugar Doughnuts

One of my dads favorite foods was home-made doughnuts.  We used to make them for him on his birthday or anniversary. My dad passed away, but we still make a batch of doughnuts on those special days. It brings back warm and wonderful memories of a man who worked hard to support his family and loved us dearly. 

Ingredients

1 Tbs. yeast or 1 pkg.
1/4 cup warm water
1 1/4 cup milk, scalded
1 stick butter or 1/2 c. margarine or shortening
1/4 cup sugar
2 eggs, well beaten
3/4 tsp. nutmeg (optional)
1/2 tsp. salt
4-5 cups flour
vegetable oil for frying

 Directions

In a large mixing bowl, mix the yeast, warm water and 1 tablespoon sugar together.  Let stand for 5 to 10 minutes in a warm location to bloom or to see if the yeast is active.

In a small saucepan, warm the butter and milk to 90° or 105° over low heat. Butter does not need to melt. 

Pour the warmed milk, butter, sugar, eggs, salt, nutmeg, and 1 cup flour in with the yeast mixture.  Stir the mixture vigorously with a wooden spoon for about 2 minutes. You can also use the mixer with the dough hook attachment.

Stir in as much of the remaining flour as you can until a dough forms.  The dough will be sticky. Turn the dough out onto a well floured surface and knead the dough for 10 minutes adding more flour as necessary. Knead until the dough is no longer sticky. The dough should be smooth and elastic. If you touch the dough with your finger, it should bounce back.

Form the dough into a ball. Lightly oil the bowl that you mixed the dough in and place the dough ball inside. Turn the dough over so that all sides of the dough is lightly oiled. Cover with a piece of plastic wrap or a tea towel. Place the bowl in a warm location and let rise until doubled in size. This takes about an hour.  

Punch the dough down and place the dough onto a well floured surface. Roll the dough out until it is 1/2-inch thick. Cut doughnuts with a doughnut cutter. 

Place the doughnuts and round doughnut holes on a cookie sheet lined with parchment paper. Leave 1-inch of space between doughnuts. Let rise in a warm location for about an hour or until doubled in size. 

**  I usually put the doughnuts on one cookie sheet and the doughnut holes on another cookie sheet so everything gets done at the same time. You can also save the doughnut holes and reroll them out to just make the large circle doughnuts.  

Decide if you want to bake the doughnuts or fry them. 

Baking

Preheat oven to 375°. 

Fill a paper sack or a bowl with powdered sugar. 

Bake the doughnuts for 10 to 12 minutes or until golden brown and puffed up. Let the doughnuts slightly cool on the cookie sheets, then dip the warm doughnuts into the powdered sugar, turning the doughnut to coat all sides. Sometimes, you may want to redip the doughnuts in the powdered sugar for a second time after they have cooled more. 

If the powdered sugar does not want to stick, lightly spray the doughnut with cooking oil or melted butter and then dip in the powdered sugar. 

Deep Fry

You can also use this same recipe to deep-fry the doughnuts too, if you prefer. 

Heat a few inches of oil in a large heavy bottomed pan, a heavy large cast iron skillet or an electric fryer.  Heat the oil to 350° to 375°.

Carefully place the doughnuts in the hot oil and fry until golden brown about 1 1/2 minutes per side.  The doughnut holes take less time to fry about 30 per side. Do not crowd the doughnuts or the oil will cool down too much and then, instead of cooking the doughnuts, they will soak up the oil.

Remove the doughnuts with a slotted spoon and place them on paper towels to drain off excess oil. Dip the hot doughnuts into the powdered sugar turning to coat.

Whichever way you choose to make doughnuts, serve and then enjoy.

Top Me Twice Cake

Top Me Twice cake is from my grandmother's recipe box and is a nice variation of the pineapple cake. It is a cake she made for special occasions or when she had company coming over.  It is best served and eaten on the day it is made and most times, that was about as long as it lasted at her house.

Ingredients

1 c. sugar
1 tsp. vanilla
2 eggs
1 tsp. soda
1 tsp. salt
2 c. flour
13 oz. can crushed pineapple

Topping

1/2 c. brown sugar
1/2 c. coconut
1/2 c. pecans, chopped

Sauce

1/2 c. butter
1/2 c. light cream
1/2 c. sugar
1/2 tsp. vanilla

Directions

Preheat oven to 350°. Grease the bottom only of a 12 x 8-inch pan or a 9-inch square pan.

In a large mixing bowl, combine sugar, vanilla, and eggs.  Beat 2 minutes at medium speed.

Turn the mixer speed to low. Mix in soda, salt, flour and pineapple.  Mix for 1 minute.

Pour into prepared pan. 

Sprinkle the brown sugar, coconut and pecans over the top of the batter.

Bake for 45 to 50 minutes, Cake is done when the top springs back when lightly touched in the center.

Just before the cake is done, prepare the sauce. 

In a small saucepan, melt butter.  Stir in cream, sugar and vanilla.

Pour over the cake while it is still warm.

Cool before serving.

Beef Enchiladas

My family loves these enchiladas. They are spicy and full of flavor.  If you want a recipe that is quick and easy, this is the one.  Serve with refried beans and Spanish rice, and you have a great meal.

Because my son did not like beans at all, I had to get crafty. I mashed the beans up and added them in the recipe for added flavor.  He never knew the difference and both my kids thought they were the best.  They ask me to make this recipe often!

Ingredients

1 lb. ground beef
1 onion, chopped
1 to 2 hot peppers
2 garlic cloves, minced
1 Tbs. chili powder
1 Tbs. cumin
1 tsp. paprika
1/4 tsp. garlic powder
1/4 tsp. onion powder
1 can Mrs. Grimes Spicy Hot Chili Beans in Chili Sauce
enchilada or tortillas, warmed
salsa
shredded cheese
sour cream
tomatoes, diced
shredded lettuce

Directions

In a heavy cast iron skillet, brown ground beef, onion, hot peppers and garlic until no longer pink. Drain off excess grease.

Mix in chili powder, cumin, paprika, garlic powder, and onion powder.

In a separate bowl, mash up the Mrs. Grimes Spicy Hot Chili Beans in Chili Sauce with an immersion blender, or you can use a regular blender. Blend until most of the beans are mashed.  Pour this into the ground beef. Bring to a bubble and then turn the heat to low and cook for another 10 minutes. 

Heat  enchilada shells. You can heat them in the microwave, but I heat mine in a skillet and turn the enchilada once when it begins to brown. 

Place the enchilada on a plate and add some of the beef and bean mixture.  Add some shredded cheese and salsa if desired.  Roll up the enchilada and tuck in the ends. Top with more salsa, cheese, sour cream, diced tomatoes and shredded lettuce.

Some people bake their enchiladas, but I do not. I serve mine this way and my kids love them.

 

BBQ Texas Chicken

My kids and I love BBQ chicken. We used to buy the dry mix that you shake with the chicken in a bag and then put it in the oven to bake.  But those got expensive to buy, and they don't taste as good as they used to. It is easy to make barbecue sauce at home, and it tastes so much better, too! It really doesn't take a lot of time to mix some up. 

Serve BBQ chicken with coleslaw, baked beans and mashed potatoes for a delicious easy to fix meal that your family will enjoy.

Ingredients

1 chicken, cut up
1 to 2 Tbs. oil or shortening
1 onion, chopped fine
1/4 c. celery, chopped fine
1 clove garlic, minced
3 Tbs. brown sugar
1 Tbs. paprika
1 tsp. salt
1/2 tsp. pepper
1 tsp. dry mustard
1/4 tsp. cayenne pepper (optional)
1 1/4 c. ketchup
1/3 c. vinegar
1/4 c. water
1/4 c. butter
1 Tbs. Worcestershire sauce

Directions

Preheat oven to 350°.

In a heavy cast iron skillet, brown both sides of the chicken in oil. Remove from the skillet and place in a 13 x 9 inch baking pan in a single layer. 

In a saucepan, combine onion, celery, garlic, brown sugar, paprika, salt, pepper, dry mustard, cayenne, ketchup, vinegar, water, butter and Worcestershire sauce. Bring to a boil, stirring until butter is melted.

 Spoon the BBQ sauce over the chicken. You can keep some back to serve with the chicken when it comes out of the oven.

Bake for 30 to 35 minutes, or until chicken is done.

Notes:

If you have a large skillet that you are browning the chicken in, no need to remove the chicken pieces and use the baking pan.

Slow Cooked Italian Beef

 The roast is tender and juicy and has a delicious Italian flavor. Serve the shredded beef on rolls or buns for an easy meal. To complete the meal, have a salad and mashed potatoes or French fries along with a bowl of peas. For dessert, have some cut up fruit.

Ingredients

2 to 3 lb. rump roast
1 tsp. salt
1 tsp. parsley
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. pepper
1 tsp. oregano
1 tsp. basil
1 bay leaf
2 to 3 c. water
1 pkg. Italian dressing mix

Directions

In a sauce pan, combine salt, parsley, garlic, pepper, oregano, basil, bay leaf, and Italian dressing. Pour in the water, stirring to mix.

Bring to a boil. Pour over rump roast in a crock pot. Cook until fork tender, about 8 to 10 hours on low, or bake the rump roast in a covered Dutch oven at 200° for the same length of time. 

Remove from oven. Shred the beef with a fork and return to the crock pot or oven and cook another 30 minutes. Remove bay leaf.

Serve on hard rolls. You can add sautéed mushrooms, green peppers, onions, or cheese on top.

Outrageous Chocolate Chip Cookies

Here is another handwritten recipe  from my mother's recipe box. The handwriting is not hers and there is no name on it, but the recipe card bears the stains of being used a lot. I remember these cookies while growing up. They were always a special treat for an after school snack or for after coming in from playing outdoors. She always packed some in my dad's lunch box, so he would have a delicious treat while hauling gravel.

Ingredients

1 c. margarine
1 c. sugar
2/3 c. brown sugar
1 c. peanut butter
1 tsp. vanilla
2 eggs
2 tsp. baking soda
1/2 tsp. salt
2 c. flour
1 c. oatmeal
1 pkg chocolate chips

Directions

Preheat oven to 350° Lightly grease cookie sheets.

Beat margarine, sugar, brown sugar, peanut butter, vanilla and eggs until creamy.

Stir in baking soda, salt and flour.  Stir into the batter until moistened

Mix in oatmeal.

Stir in chocolate chips.

Drop by rounded tablespoonfuls onto prepared cookie sheets.

Bake for 12 to 13 minutes. Remove from oven when the cookie edges start to brown. Allow the cookies to cool on the cookie sheets for 5 minutes. Then transfer to a wire rack to finish cooling.

 

Tender Juicy Pot Roast With Gravy

 

You can get a tender, falling apart pot roast by cooking it low and slow.  By baking at a lower temperature, the meat will cook evenly throughout.  

If you bake the roast at 350°, it will get done faster, but the interior is not going to cook at the same temperature as the outside of the pot roast. This results in uneven heating or cooking. The exterior will be well done while the center is still rare.  By cooking at a higher temperature, your results may turn out to be a dried out, tough pot roast that no one will like.

Ingredients

1 3 to 5 lb. beef roast (We use what ever is the cheapest.)
salt, pepper garlic and onion powder
2 Tbs. oil
1 to 2 onions, quartered
15 or more baby carrots or 6 large carrots cut into 2 inch pieces
4 or 6 potatoes, quartered or halved
4 c. beef stock or broth (you can substitute 1 cup  broth for 1 cup red wine)
1 tsp. thyme leaves (optional)
1 tsp. rosemary (optional)

Gravy

2 3/4 c. meat broth
1 Tbs. cornstarch or 2 Tbs. flour
1/4 c. water

Directions

Preheat oven to 200°

Pour the oil into the bottom of a Dutch oven or a roasting pan. 

Season all sides of the beef roast with salt, pepper, garlic powder and onion powder.  I did not give amounts for the seasonings. Everyone has a difference preference of who much they want to use. 

Place the seasoned beef roast, fat side up, into the Dutch oven.

Add the onions, baby carrots, potatoes around the beef roast. 

Pour in the beef stock or broth. Add the thyme leaves and rosemary.

Cover with a tight-fitting lid and place in the oven. 

Bake 8 to 10 hours or until the internal temperature reaches 145°.  If the roast is larger, it may take an up to 15 hours.  

To make gravy

Remove the meat, potatoes, onions and carrots from the Dutch oven or roasting pan. Try to skim off as much of the fat as possible from the liquid.

Use the meat broth left in the Dutch oven or roaster to make gravy.  You  will need at least 2 3/4 cups broth to make the gravy.  If you don't have enough, just add some more broth. 

Put the Dutch oven on the stove top over medium heat and bring it to a simmer.

In a small bowl, mix 2 tablespoons cornstarch or flour in a 1/4 cup of water.  Stirring constantly, slowly pour the cornstarch mixture in bubbling beef stock. Cook and stir until it is thickened to your liking.  If it does not get thick enough for you, mix up some more flour or cornstarch mixture and add that slowly into the bubbling gravy.

You can also use this same recipe in a slow cooker and get the same results.

Homemade Vanilla Ice Cream

 Ingredients

2 c. sugar
1/4 c. cornstarch
1/2 tsp. salt
4 c. whole milk
4 eggs, beaten
2 Tbs, vanilla
4 c. chilled heavy whipping cream or table cream will work as well

Directions

In a large heavy saucepan combine sugar, cornstarch and salt.  Gradually blend in the whole milk.  Stirring constantly over medium low heat, cook until the mixture thickens, about 12 to 15 minutes. ** You can also use a double boiler.  Just combine the ingredients and cook over boiling water, stirring occasionally until thickened. 

Gradually pour a small amount of the milk mixture into the beaten eggs whisking constantly as you pour, so your eggs don't cook.  Slowly pour the tempered eggs into the milk mixture, stirring constantly.  Continuing to stir constantly, cook over low heat until mixture reaches 180°.  The mixture should be thick enough coat a metal spoon when you dip it into the mixture. Do not allow to boil.  **If using a double boiler, cook over boiling water for 4 to 5 minutes stirring constantly.

Remove from heat and transfer contents to a heat-safe bowl. Place the bowl in the refrigerator to chill thoroughly.  This step is important because it will give you a smooth ice cream. 

Stir in vanilla and chilled cream. 

Fill your ice cream maker no more than 2/3 full.  Follow the manufacture's directions. For our electric ice cream maker, we use 1 part ice cream salt with 8 parts crushed ice to go between the ice cream container and the outside container.  Refrigerate any remaining mixture until ready to make ice cream again.  

Now most say to remove the ice cream from the ice cream maker and place into a freezer container. Freeze until firm, approximately 2 to 6 hours. However, we could never wait that long.  We always got a dish of ice cream right after it was freshly churned, and it was the best.

 

Lemon Chicken and Rice Dish

This lemon chicken with rice is so quick and easy. If you are working and needing to make supper when you come home, this is a great recipe that your family will love. 

Ingredients

2 Tbs. butter
4 chicken breasts, boneless with skins removed
salt and pepper to taste
Tony Chachere's Original Creole Seasoning
1 onion, chopped
1 large carrot, chopped
3 cloves garlic, minced
2 c. chicken broth
1 Tbs. cornstarch
2 Tbs. lemon juice
1/4 tsp. salt.
1 can peas, drained or 1 c. frozen peas
1 1/2 c. instant rice

Directions

Slice the chicken into strips.  You can leave in strips or cut the chicken into bite size pieces. Season the strips or pieces with salt, pepper and Tony Chachere's Original Creole Seasoning.

In a heavy cast iron skillet, melt butter over medium high heat. Add the chicken, onions, carrot, and garlic. Sauté the chicken and vegetables for about 5 to 7 minutes, or until the chicken is no longer pink.

In a medium-sized bowl, combine chicken broth and cornstarch.  Mix until smooth. Stir in the lemon juice and salt. Slowly pour this into the skillet with the chicken and vegetables.  Stirring constantly, bring to a boil and then cook for 1 to 2 minutes.

Add the peas and then bring the mixture to a boil again. 

Stir in the instant rice.  Cover with a lid and turn off the heat. Let stand for 5 minutes, or until water is absorbed.

Grandma's Chicken and Dumplings

This is the soup my mother used to fix quite often for our meals. It is comfort food and a very healthy choice to make and eat for supper. Her vegetables all came from her garden, and the chickens came from near-by farms. It was so delicious. This recipe came from her mother, who had a huge family to feed and very little money.

Ingredients

1 chicken whole or cut up (about 3 lbs.) 1 onion, chopped
3 large carrots, chopped
2 celery ribs, chopped
1 or 2 sweet peppers, chopped
3 garlic cloves, minced
8 c. chicken broth
salt and pepper to taste
1 bay leaf

Dumplings

1 3/4 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
1/3 c. shortening or 4 Tbs. butter, melted
3/4 c. milk
1/2 tsp salt

Directions

In a large heavy bottomed pot, combine chicken, onion, carrots, celery, sweet peppers and garlic. 

Pour in the chicken broth. Over medium high heat, bring the mixture to a boil. Reduce heat, cover the pot with a lid and cook 45 to 60 minutes.  Cook until chicken is tender and cooked. This can take about 20 to 25 minutes.

Turn off the heat and allow the soup to cool until the chicken is safe enough to handle, so you don't burn yourself.  Take the chicken out of the broth. Remove the chicken bones and skin. Cut the chicken meat into small pieces. 

Skim the excess grease or fat from the top of the cooled soup broth. Return the chicken to the broth. 

Turn the heat back on under the chicken. As the broth comes to a boil, it is time to make the dumplings. When the soup boils, turn the heat down and let the soup simmer. Taste the soup and add more salt or pepper to taste.

In a bowl, combine the flour, baking powder and salt. Cut in the shortening in the flour mixture if you are using shortening. If you are using the melted butter, make a well in the flour mixture and pour in the milk and butter. Using a wooden spoon, mix the ingredients together to make a dough. If the dough is too dry, add a little more milk. If it is too wet, add a little more flour. 

Drop tablespoonfuls of the dumpling mixture on top of the simmering soup.  Do not pile the dumplings on top of each other.  Just place them all over the top of the soup. 

Place a tight-fitting lid on the pot.  Turn the heat down low to keep the soup at a low simmer. Cook for 15 to 18 minutes, or until dumplings are done.  To test dumplings, stick a toothpick in the center of the dumplings. If it comes out clean, the dumplings are done.

Large Brownie Cookies

 

If you love brownies and coffee, then brownie cookies are the next best thing. They are fudgy in the middle, chewy on the edges and very chocolaty with a touch of coffee flavor mixed in.

Ingredients

2 cups or 12 oz bittersweet chocolate chips
1/2 c. butter
3 eggs
1 c. sugar
1/4 c. brown sugar
1 Tbs. vanilla
2 tsp. espresso powder or dry instant coffee
1/2 tsp. baking powder
1/2 tsp salt
3/4 c. flour
1/4 c. unsweetened cocoa powder
1/2 c. mini semi-sweet chocolate chips
1 c. chopped nuts (optional)

Directions

Preheat oven to 350°

In a heavy pot or saucepan, combine bittersweet chocolate chips and butter.  Over very low heat, stir until the chips and butter are melted and the mixture is smooth.  Remove from heat and allow the mixture to cool to lukewarm.

In a mixing bowl, combine eggs, sugar, brown sugar, vanilla and espresso or instant coffee. Beat for about 5 minutes on high speed. The mixture should be thick and creamy.

Reduce the mixer speed to low. Gradually add the cooled melted chocolate chips and butter mixture.  Mix thoroughly.

Stir in the baking powder, salt, flour and cocoa powder, mixing to combine.

Add the mini semi-sweet chocolate chips and nuts if desired.

Cover and chill the cookie dough for about 30 minutes. 

Drop by 1/4 cupfuls onto parchment-lined cookie sheets, placing cookies about 3-inches apart.

Bake 10 to 14 minutes or until the edges are set. The cookies will have the appearance of being slightly wet looking in the center. That is all right and the perfect time to remove them from the oven. It is important to not over bake the cookies, or they will not be fudgy like brownies. Cool the cookies on the cookie sheets for 1 to 2 minutes, then remove to wire racks to finish cooling. The cookie tops will crinkle as they cool.

Chicken Fajitas 

Chicken Fajitas is a super easy meal to put together, and it is very it doesn't have to be made with only chicken. You can use beef, or shrimp. You can season the chicken with the spices, place it in a bowl or bag and pour in lemon juice. Place the mixture in the refrigerator and allow marinating for 1 to 4 hours. Discard the juice in the bag or bowl and then prepare as directed below. Do not add any more lemon juice at the end of the cooking time.

Ingredients

1 1/2 lbs. or 3 boneless, skinless chicken breasts cut into thin strips
1 onion, sliced thin
3 sweet peppers, sliced thin
2 jalapeños, finely chopped (optional)
2 Tbs. oil
1 tsp. garlic powder
1/2 tsp. paprika
1/2 tsp. salt
1/2 tsp. oregano
1/2 tsp. red pepper flakes (optional)
1/4 tsp pepper
1/2 Tbs. chili powder
1/2 Tbs. cumin
2 Tbs. lemon juice
shredded cheese
6 - 8 inch flour tortillas
cheese
sour cream
salsa

Directions

Cut the chicken breast meat into thin strips.

In a bowl, combine garlic powder, paprika, salt, oregano, red pepper flakes, pepper, chili powder, and cumin.

Add the chicken into the bowl of spices. Turn to coat the chicken evenly.

In a heavy cast iron skillet, heat oil over medium heat. Add the onion, sweet peppers and jalapeños.  Cook until they are crisp-tender.  Remove the vegetables, or push them to one side of the skillet. Add half of the chicken to the skillet and cook until done, about 3 to 5 minutes.  Remove from skillet. Fry the remaining chicken until done. 

Return the rest of the chicken, and the vegetables, to the skillet. Stir in the lemon juice and heat through.  

Spoon the chicken and vegetables on to warmed tortillas. You can add some cheese with the chicken if desired. Fold the fajita in half and serve with desired toppings.

Beef And Cheese Quesadillas

These quesadillas are cheesy, and the ground beef is flavorful. This is one of our go-to meals when we really don't want to cook. They are fast and easy to prepare, and our family loves them.

1/4 c. hot water
1 bouillon cube
1 lb. ground beef
1 onion, chopped
1 to 2 hot peppers, chopped
1 sweet pepper, chopped
2 garlic cloves
1 tsp. chili powder * see below
1 tsp. cumin * see below
1 tsp. paprika
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. oregano
1 tsp. salt
1/4 tsp. black pepper
1/4 tsp. cayenne pepper
1 Tbs. tomato paste
1 can corn, drained (optional)
1 can black beans, drained (optional)
3 c. shredded cheese, divided  (Cheddar cheese, hot pepper Jack cheese or Monterey Jack cheese)
6 to 8 flour tortillas, 8-inch size

Directions

Preheat oven to 200°. This will keep the quesadillas warm as you cook each one, so you can serve all of them at the same time. 

 Dissolve bouillon cube in hot water. Set aside.

In a heavy cast iron skillet, brown the ground beef, onion, hot pepper, sweet pepper and garlic until the beef is no longer pink and the vegetables are tender. Drain off excess grease or fat.

Stir in chili powder, onion powder, oregano, salt, black pepper, cayenne pepper, tomato paste and dissolved bouillon cube with water. 

Lay out the flour tortillas.  Using 2 cups of cheese, place an even amount of cheese on one half side of each of the flour tortillas. 

Place the meat mixture on top of the cheese, dividing equally among the flour tortillas.  

Add some corn over the top of the ground beef.  Add some black beans at this time as well, if you desire.

Sprinkle the remaining 1 cup of cheese over the ground beef and corn. Fold each tortilla shell in half. 

Lightly grease or spray a skillet. Heat the skillet over medium-low heat. Working in batches, cook the quesadillas until the tortilla is golden browned, and the cheese is melted.  This only takes about 2 minutes, so don't leave the quesadillas unattended. When the one side is browned, carefully turn over the tortilla to brown the other side. 

Place on a cookie sheet and keep in a preheated oven to keep warm as you continue cooking the rest of the quesadillas. 

Serve with sour cream, or salsa.  Include some refried beans and Spanish rice, and you will have a complete meal.

 Notes:

We always add about a tablespoon of chili powder and cumin in ours, as we like the taste of these two spices. 

Spanish Delight

A quick and easy meal to prepare that does not take a lot of work. It is very economical and will feed a family on a budget.

Ingredients

6 oz. pkg. narrow noodles
1 1/2 lbs. ground beef
1 to 2 onions, chopped
1 to 2 sweet peppers, chopped
1 can tomato paste
1 can cream style corn
2 Tbs. chili sauce
1 large can mushrooms
1/2 lb. cheddar cheese, shredded or sliced
salt and pepper

Directions

Preheat oven to 300°.

Fill a large pot with water.  Add about a 1/2  to 1 teaspoon of salt to the water. Bring the water to a boil and cook the noodles according to package directions.

In a heavy cast iron skillet, cook the hamburger, onions and pepper until the hamburger is no longer pink and the vegetables are tender.  Drain off excess grease or fat.

Add tomato paste, cream style corn, chili sauce, and mushrooms. Stir in the cooked noodles. Taste the meal and add salt and pepper.  I usually leave the meal right in the skillet, and bake it in the oven. But you can transfer the meal to a casserole dish.

Top with cheese.

Bake for 1 hour. 

This meal can also be made ahead of time and frozen.  If you freeze this dish to serve at a later date, you'll want to bake this for 2 1/2 hours. 

 60 Minute Sweet Rolls  

 Who can resist sweet rolls warm from the oven? These 60 Minute Sweet Rolls are light and fluffy, and can be ready to eat in a short amount of time. Using a quick rise method, you don't have to wait all day to sink your teeth into one of these delicious bites of sweet goodness.

Ingredients

1/4 c.. very warm water 110° to 115°
1 Tbs. sugar
1 pkg. package yeast
1/2 cup milk
1 tsp. salt
3 Tbs. sugar
1 egg
2 tablespoons soft  butter or oil
2 to 2 3/4 cups sifted flour

Filling

1/4 c. soft butter
2/3 c. brown sugar
1 tsp. cinnamon
nuts, chopped (optional)
raisins (optional)

Powdered Sugar Frosting

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

Directions

In a large mixing bowl, combine water, yeast and 1 tablespoon sugar together. Set in a warm location for about 5 to 10 minutes, so the yeast starts to bloom. 

Heat the milk over low heat until it is warm to the touch, or until it reaches the temperature of 110° to 115°. Remove from heat and stir in salt.

Add the warm milk, 2 tablespoons sugar, egg, butter or oil and 1 cup of the flour to the yeast mixture. Beat with a wooden spoon, or you can use your mixer with the dough hook attachment. Continue adding the rest of the flour, stirring until it is too stiff to mix by hand. 

Turn out the dough onto a floured board, adding more flour as you knead the dough.  Add enough flour until the dough is slightly sticky, but does not stick to your hands. Knead for 4 to 6 minutes, or until smooth and elastic.   Cover with a sheet of plastic or a lint free towel and let rest for 5 minutes

Roll out the dough into a 16 x 9-inch rectangle. Spread 1/4 cup of soft butter over the surface. Sprinkle with brown sugar and cinnamon.  Add the chopped nuts or raisins at this time if desired.

Roll up the dough tightly, beginning with the wide side.  Seal the edges by pinching the edge of the dough into the roll, so they don't come undone. Cut the dough into 12 slices.  

Place the dough, cut side down, into a greased 9 x 13-inch pan. 

Cover the dough with a lint free cloth and let rise in a warm location for 30 to 35 minutes.  

Preheat oven to 375°. Bake the rolls for 15 to 18 minutes, or until golden brown on top. 

Prepare the frosting while the rolls are cooling.  

In a small mixing bowl, combine powdered sugar, butter, vanilla and milk.   Beat by hand or with a mixer until smooth and of spreading consistency. Spread over warm rolls.

 Pronto Pups

 

If you don't like much cornmeal taste in your corndog, then Pronto Pups are the perfect solution. They have less cornmeal in the coating then a corndog has. You can also cut down the amount of cornmeal that you use in the batter and just substitute it with more flour.  Another alternative to making Pronto Pups is to use pancake mix. 

Ingredients

1 c. flour
2/3 c. cornmeal
1/4 tsp. salt
1/2tsp. baking powder
1/2 tsp. dry mustard
2 Tbs. sugar
2 Tbs. shortening
1 egg
3/4 c. milk
1 package beef hot dogs * see notes below
Oil for deep-frying

Directions

In a bowl, combine flour, cornmeal, salt, baking powder, dry mustard and sugar.  Using two knives held together in your hand or a pastry knife, cut in the shortening until it is small particles about the size of crumbs.

Mix the egg and milk together until combined. Pour the milk and egg mixture into the dry mixture. Stir until the batter is smooth.  The batter should be thick, like pancake batter. If it is too thin, the batter will not stay on the hot dogs. If the batter is too thick, it will crack on your hot dogs when deep-fried. 

In a deep, heavy cast iron skillet, pour in oil until it is 1-inch deep. Heat the oil over medium heat until it reaches 365° to 170°.

Dry off the hot dogs. Insert a skewer through the center of the hot dog, going through lengthwise.

Dip each hot dog into the batter, making sure to evenly coat the entire surface of the hot dog. Place the hot dog into the hot oil.  You can fry several Pronto Pups at a time, just be careful to not overcrowd the skillet or allow the temperature to drop below 365°.

Deep-fry the hot dogs for 2 to 3 minutes, remembering to turn the hot dogs to brown all sides of the batter. 

Remove the hot dogs from the oil and place on paper towels or a rack to drain off the oil. 

Serve with ketchup and or mustard if desired.

Notes:

You can use any hot dogs that you like best, or the ones you can afford. 

Brown Sugar Muffins

This recipe for Brown Sugar Muffins is quick and easy to make. The muffins stay moist. They have just the right amount of sweetness to make them delicious. My mother used to make these when I was growing up and I have fond memories of waiting for her to bring them out of the oven. It was so hard to wait for them to cool enough to eat.  Try making some delicious memories with your family 

Ingredients

1/2 c butter
1 c. brown sugar
1 egg
1 tsp vanilla
2 c. flour
1 tsp. soda
1/2 tsp. salt
1 c. milk*

Directions

Preheat oven to 375°.  Lightly spray or line 14 to 16 muffin tins with paper liners.

Cream butter and brown sugar until light and fluffy. Add the egg and vanilla and beat well.

Combine flour, soda and salt in a separate bowl.

Mix in a fourth of the milk.  Add a fourth of the flour mixture, mixing in well. Continue to alternate between the milk and flour mixture, making sure that you are ending with the milk.

Pour into muffin tins, filling them about 2/3 full. Bake 15 to 20 minutes, or until done. If you are using smaller sized muffin tins, bake for less time. Test with a toothpick to make sure the muffins are done.

*You can also use sour milk for this recipe. To make your own sour milk, pour in 1 tablespoon vinegar into the bottom of a measuring cup. Pour in enough milk to equal one cup. Allow the mixture to sit for 5 minutes. The mixture will thicken and become clumpy.

Ham Casserole

This is a great way to use up left over ham. Mix it with noodles and peas then add a white sauce to the mixture.  It makes a quick and easy meal that is delicious.

 Ingredients

1 lb. noodles, cooked
1-1 1/2 cups ham, cooked and cubed
1 tsp. salt
1 can peas, drained
2 c. milk
2 Tbs. flour
salt and pepper to taste
1 Tbs. butter or margarine
1 beef bouillon cube

Fill a large pot with water and add some salt. Bring the salt water to a boil. Cook noodles according to package directions. Drain and put into a casserole dish.

Mix in the ham and peas with the noodles. Set aside while you prepare the white sauce.

Melt the butter in a saucepan. Add the flour.  Whisk over medium heat, stirring constantly until the flour is browned. This takes about one to two minutes.

Pour in the milk, whisking constantly until all the flour lumps are gone and you are left with a smooth sauce. Cook and stir over low heat unti the mixture becomes thick and bubbly.  Add the beef bouillon cube, stiring until dissolved.  

Season the mixture with salt and pepper to taste. Pour the white sauce in with the ham, peas and noodles and stir to combine.

Bake at 300° for 20 to 30 minutes.   

You can also add some sliced or shredded cheese over the top. Just remove the dish about 10 minutes before the mixture is done. Put the cheese over the top and then return the dish to the oven and continue baking until the cheese is melted and everything is hot.

 

Ham Glazes

Easter Ham Glazes

Our favorite ham glaze is very simple, and the ingredients are readily found in the pantry. It is a simple honey mustard glaze. I will include several other ham glaze recipes found in my family's recipe cards that our family and friends liked to make and use over their hams.

Brown Sugar Mustard Glaze

Ingredients

1 fully cooked bone-in ham (5 to 7 pounds)

1 cup packed brown sugar

2 teaspoons prepared mustard

1 to 2 tablespoons cider vinegar
Whole cloves

Directions: 

 Preheat oven to 325°.

Place ham on a rack in a shallow roasting pan. 

Using a sharp knife, score surface of ham with 1/4-in.-deep cuts in a diamond pattern. Press a whole clove into each intersection of the ham. 

Cover and bake 1-1/2 to 2 hours or until a thermometer reads 130°.

In a small bowl, combine the brown sugar, mustard and enough vinegar to make a thick paste.

Remove ham from oven. Spread sugar mixture over ham. Bake ham, uncovered, 15-30 minutes longer or until a thermometer reads 140°.

***

Honey Brown Sugar Glaze 

Ingredients

1 bone-in spiral-cut ham, about 10 pounds

1 cup honey

1/2 cup firmly packed brown sugar

1 teaspoon ginger

1 teaspoon dry ground mustard

1/2 teaspoon cinnamon

Directions
 
Preheat oven to 325°F.

Place the ham on its side in a roasting pan.

In a small bowl, mix honey, brown sugar, ginger, dry ground mustard and cinnamon together until well blended. If the mixture is too thick, place it in the microwave on High for 30 seconds to 1 minute.  Stir every 15 seconds until smooth.

Brush 1/2 of the honey mixture over the ham, gently separating the ham slices, so mixture can reach deep into the slices.  Cover loosely with foil.

Bake 1 hour, basting occasionally with pan drippings.

Remove foil. Brush the remaining honey mixture over the top of the ham and bake another 45 minutes.

***

Brown Sugar Pineapple Glaze

Ingredients

1 spiral cut ham with bone-in approximately 7-9 lbs.

2 tablespoons Dijon mustard We use spicy jalapeno mustard

1/4 cup pineapple juice or orange juice

BROWN SUGAR GLAZE

1/2 cup pineapple juice or orange juice

1/2 cup brown sugar

2 tablespoons Dijon mustard We use the spicy jalapeno mustard

1/4 teaspoon ground ginger

2 teaspoons cornstarch

Directions
 

Preheat oven to 325°F.

Place the ham in a large roasting pan. 

In a small bowl, combine mustard and pineapple juice. Brush this mixture over the ham.

Cover the ham tightly with foil or use a tight-fitting lid, bake according to package directions or approximately 12 to 15 minutes per pound.

In a small saucepan, combine pineapple or orange juice, brown sugar, mustard, ginger and cornstarch. Bring to a boil. Turn heat down and simmer 2-3 minutes. Allow the mixture to cool.

Approximately, 15 minutes before ham is done, remove it from the oven.  Turn the heat up to 425 °F.

Brush the ham with the glaze and return it to the oven.  Bake until the glaze is caramelized, and the ham has reached the internal safe cook temperature of 145°.

Homemade Peanut Butter Coconut Eggs

Here is another recipe for candy chocolate covered Easter eggs.  And these delicious eggs aren't just for Easter. Instead of making them into egg shapes, you can form them into balls and dip those in the melted chocolate.  These make for a wonderful sweet treat any time of the year. 

Ingredients

1/4 c. butter, softened
3/4 c. peanut butter
1 1/2 to 2 c. powdered sugar
1 c. sweetened coconut, shredded
1/2 c. walnuts, chopped fine (optional)
2 c. semi-sweet chocolate chips
2 Tbs. shortening

Directions

Cream the butter and peanut butter until light and fluffy on high speed.

Turn the mixer to low and mix in 1 cup powdered sugar. Stir in the coconut and chopped walnuts if desired. 

Turn out onto a board or countertop dusted with powdered sugar.  Knead in the rest of the powdered sugar until the mixture is no longer sticky and it will hold its shape. 

Form into egg shapes.  Place on a tray or cookie sheet lined with waxed paper. Cover and chill the eggs for about 4 hours or until they are firm. 

Melt chocolate chips and shortening in the microwave, stirring every 15 to 30 seconds until the chocolate is melted and smooth.  Or you can melt the chocolate chips on the stove top on a very low heat, stirring constantly until the chocolate chips are melted.

Place one egg on the tines of a fork or you can use one of those 2-pronged forks if you have one. Dip the egg into the chocolate, making sure all the exposed areas are covered in chocolate. Allow the excess chocolate to drip off, before placing the chocolate egg on the waxed paper. Do this to each egg until they are all coated in chocolate. 

You can decorate the eggs with colorful sprinkles while the chocolate is still soft. Or you can allow the chocolate to harden and then decorate with icing. 

Store the chocolate Easter eggs in a covered container at room temperature. You can also place them in the refrigerator if it is hot where you are to keep the chocolate from melting.