Easy Vegetable Rice Dish

This is an easy recipe to put together and serve. If you want to save even more time in the kitchen, just use frozen vegetables of your choice.

Ingredients

1/2 Tbs. olive oil
1/2 Tbs. butter
1 onion, chopped
1 to 2 carrots, chopped
1 to 2 celery stalks, chopped
1 sweet pepper, chopped
1 to 2 cloves garlic, minced
1 (14.5 oz.  chicken broth
1 c 1/2 c. Minute rice
1 c. frozen peas
salt and pepper to taste

Directions

In a medium saucepan that has a tight-fitting lid, heat the oil. Cook the onion, carrots and celery until tender.

Pour in the chicken broth or stock. Bring to a boil.

Stir in the Minute rice. Add the peas. Bring to a boil, then cover and simmer for five minutes.

Remove from heat and let stand for 5 minutes.  Do not lift the cover or lid. Fluff with a fork and serve.

Easy Sweet, Sour, Spicy Chicken

Sweet, Sour, Spicy Chicken is a fast and easy recipe. Perfect if you don't have much time to cook. Serve it over a bed of left over rice for a great meal. You can double the sauce if you want more to serve with the chicken and rice.

Sweet and sour sauce Ingredients

3/4 c. sugar or brown sugar
1/2 c. apple cider vinegar
1/4 c. ketchup
2 Tbs. soy sauce
1 Tbs. vegetable or olive oil
1 onion, minced
1 jalapeño hot pepper with seeds, minced
3 to 5 cloves garlic minced
2 Tbs. water
1 Tbs. cornstarch

Chicken

5 chicken breasts, cut into 1-inch cubes
salt and pepper to taste
3 Tbs. cornstarch
3 Tbs. vegetable oil or more

Directions

In a heavy saucepan, combine sugar, vinegar, ketchup, soy sauce, onion, jalapeño, and garlic.  Bring the mixture to a boil, stirring constantly, being careful of the vinegar fumes because they can be strong.

In a small bowl or cup, mix the water and cornstarch. Stir until the cornstarch is dissolved.  Be sure to use cold water with the cornstarch, otherwise you will get lumps.  

Pour the cornstarch mixture into the bubbling mixture, whisking constantly as you pour.  Reduce the heat to low and allow the sauce to simmer, stirring occasionally.

Prepare the chicken.

Season the chicken pieces with salt and pepper to taste. Place the chicken pieces in a large bowl or a sealable plastic bag. Add cornstarch. Shake or toss the chicken to coat evenly with cornstarch. 

In a heavy cast iron skillet, heat vegetable oil over medium high heat. Add chicken. Stir and turn the chicken to fry all sides evenly until the chicken is done. This can take about 6 to 8 minutes. 

Reduce the heat to low. Pour in the sauce, stirring so all the chicken gets a nice coating of the sauce. Simmer for one to two minutes.  

Serve chicken over some cooked rice.

 Taco Seasoning Mix

Buying the individual packets of taco seasoning is convenient, but it is also costly. For just a fraction of the cost of one packet, you can make your own and have it already on hand, whenever you want. 

We usually add equal amounts of cumin and chili powder because we like the taste of the cumin. But most recipes use less cumin in their mix. The nice thing about making your own spice mix is that you control the spices you like best. You can leave out ingredients you don't like and put on another spice you do like when making tacos.

Ingredients

6 Tbs chili powder
5 Tbs. cumin
4 Tbs paprika or smoked paprika
2 Tbs. garlic powder
2 Tbs. black pepper
1 Tbs.salt
1 Tbs. onion powder
1 Tbs. oregano
1 Tbs. cornstarch (optional)
1 1/2 teaspoon red pepper flakes (or more if you want a spicier taco mix.)
1 tsp. ground coriander
1/2 tsp. cayenne pepper (or more if you want a spicier taco mix.)

Directions

In a jar with a tight-fitting lid, mix the chili powder, cumin, paprika, garlic powder, black pepper, salt, onion powder, oregano, cornstarch, red pepper flakes coriander, and cayenne pepper.  Put the lid on the jar and shake the contents until they are thoroughly mixed together.  

A package of Taco seasoning has 2 tablespoons of the seasoning.  Use 1 to 3 tablespoons of your seasoning mix to one pound of hamburger or ground beef, along with 2/3 cup water.  Bring to a boil and stir for 2 minutes. Then taste. You can always add more taco seasoning mixture if desired, but it is very hard to remove it once you have it blended in.

Round Herb Bread

This bread dough can be make into loaves, or as an artisan style bread, or used for a pizza crust.  It is delicious and fragrant, making it the perfect addition to any meal or to eat on its own.

Ingredients

1/2 c. warm water
2 Tbs. yeast  or 2 packages of yeast
3 Tbs. sugar
3 Tbs. olive oil or vegetable oil
1 small onion, chopped
6 cloves garlic minced
1  2/3 c. Evaporated milk
1/4  c. dried parsley
1 Tbs. basil
1 Tbs. oregano
1 Tbs. salt
1/2 c. grated Romano or Parmesan cheese or a mixture of both
6 c. bread flour or all-purpose flour

Directions

Grease a cookie sheet or two 9 x 5-inch loaf pans. 

Mix water, yeast and sugar in a large bowl. Place the bowl in a warm location for 6 to 10 minutes, so the yeast can bloom or show it is alive and active. It will look frothy.

Stir in 2 c. flour, oil, onion, garlic, evaporated milk, parsley, basil, oregano, salt and grated cheese. Beat until smooth with a wooden spoon or with a mixer that has a dough hook. Beat for about 2 minutes. 

Begin stirring in the rest of the flour. If mixing by hand, continue to add flour until it gets too hard to stir, then turn the dough out onto a floured surface. Continue to knead in the rest of the flour until you have a dough that is smooth and slightly sticky.  Kneading time takes about 5 to 10 minutes.

Place the dough in an oiled or greased bowl, turning once so all sides are coated with oil. I use the same bowl that I mixed the dough in to save on dishes.  Cover with a towel. Let the dough rise in a warm location until doubled in size.  This takes about an hour. 

Punch dough down and divide in half. Shape the dough into two round loaves. Place on greased cookie sheet. Cover and let rise until doubled in size. This takes about 30 to 45 minutes. 

Preheat oven to 350° and bake for 35 to 45 minutes, or until done.  If the tops start to brown too much, cover the bread loosely with foil. 

Remove from the pans or cookie sheets and place on wire racks. Rub a stick of butter over the top of the hot loaves. This will keep the loaves soft with a great buttery taste. Try to let the loaves cool for about 15 minutes before slicing.

Grilled Stuffed Hamburgers

 

Ingredients

1 lb. ground beef
1 onion, finely diced
3/4 tsp. salt
1/4 tsp. pepper
4 tbs. pickle relish
4 oz. cheddar cheese, sliced
4 hamburger buns
sliced tomato
ketchup
mustard
sliced onion
lettuce
hamburger pickles
mayonnaise
cheese

Directions

Preheat the barbecue grill.

In a large bowl, combine ground beef, onion, salt, and pepper. Mix the meat lightly with your hands.

Divide the hamburger mixture into 8 portions. Shape each hamburger into a thin pattie.  Place 1 tablespoon of  pickle relish on four of the patties. Top each with a one ounce slice of  cheese.

Take the other four patties and place on top of the cheese. Press the edges to seal well, otherwise the cheese will leak out.  Season with more salt and pepper if desired.

Grill the hamburgers until one side for several minutes, then carefully turn the hamburger patties over and grill the other side until they are done  It can take about 5 minutes for a well done hamburger pattie. 

Open the hamburger buns and place the open side down on the grill for maybe a minute if you want the buns toasted. 

Serve on toasted buns and top with a slice of tomato, ketchup, mustard, sliced onion,  lettuce, hamburger pickles, mayonnaise or cheese if desired.

 Toffee Almond Sandies

 Combine almonds and toffee bits to make a delicious tasting cookie. These are so good

 Ingredients

1 c. butter, softened
1 c. granulated sugar
1 c. powdered sugar
1 c. oil, vegetable
1 tsp. almond extract or vanilla
2 eggs, room temperature
1 tsp. cream of tartar
1 tsp baking soda
1 tsp. salt
3 1/2 c. all-purpose flour
1 c. whole wheat flour
2 c. almonds, chopped
1 (8 oz.) pkg. English toffee bits
granulated sugar for rolling the cookie dough balls in

Directions

Preheat oven to 350°. 

In a large mixing bowl, cream butter, sugar and powdered sugar together until light and fluffy.

Pour in the oil and almond or vanilla extract and mix until combined. Add eggs, one at a time, beating well after each addition. 

Turn the mixer to low. Add cream of tartar, baking soda and salt. 

Gradually add the all-purpose flour, and wheat flour. Mix well. 

Stir in almonds and toffee bits. 

Take about a teaspoon of dough and roll it between the palms of your hands. The balls should be about 1-inch. Or the size of a walnut.  If the dough is too sticky to work with, place in the refrigerator for an hour or two to firm up.  Roll the balls into a bowl of granulated sugar.

Place on cookie sheets and flatten the tops with a fork like you would with peanut butter cookies.

Bake 12 to 14 minutes, or until lightly browned.  Let the cookies cool on the cookie sheets for 3 minutes, then remove them to a wire rack to cool. Store in an airtight container.

Tender, Juicy Pork Chops

 

Ingredients

4 thick cut pork chops
salt and pepper to taste
1/2 tsp. paprika
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. chili powder
1 tsp. cumin
1 Tbs. flour
1 Tbs. vegetable oil
1 c. chicken stock or chicken bouillon
1Tbs. vinegar
2 to 3 tsp. honey
1 Tbs. butter

Directions

In a small bowl, combine paprika, garlic powder, onion powder, chili powder, cumin, and flour. Take the pork chops out of the refrigerator about 30 minutes before cooking time. Pat the pork chops dry with a paper towel. Season both sides with salt, pepper and the spice rub you just prepared.  Set the pork chops aside for 30 minutes to bring them close to room temperature. This helps the meat to cook evenly.

 In a heavy cast iron skillet, heat the oil. Cook the pork chops on one side for 2 to 3 minutes, or until golden brown. Turn the pork chops over to cook the other side and fry until golden brown. Cover the skillet with a lid and reduce heat to low.  Cook until a thermometer reads 145° when inserted in the thickest part of the pork chops. Cooking time will vary between 6 and maybe 12 minutes, depending on how thick or thin your pork chops are.

Remove pork chops from the skillet when done and place on a plate. Cover with a lid or a sheet of foil to keep them warm.

Raise the heat under the skillet to medium high. Pour in the chicken stock, vinegar and honey. Be sure to scrape the bottom of the skillet because that is where all the flavor is. Bring this to a bubble, then reduce heat to a simmer. Continue cooking to reduce the mixture by half. Taste the sauce to see if it needs more salt or pepper. Remove from heat. Stir in the butter.

Pour over pork chops and serve.

Cheese Broccoli Casserole

What could be better than cheese and broccoli. Cheese makes almost anything taste better.  Even vegetables.  This is a quick recipe and perfect for almost any meal.

Ingredients

1 (10.5 oz.) can condensed cream of mushroom soup
1 egg
1/2 c. mayonnaise
1/2 tsp. seasoned salt
1 tsp. black pepper
1 tsp. onion powder
1 tsp. garlic powder
30 oz. package frozen broccoli, chopped
1 (5 oz.) can water chestnuts, drained and sliced (optional)
3 c. cheddar cheese, shredded
1 1/2 c. cheese crackers, crushed
1/2 c. butter, melted

Directions

Preheat oven to 350°. Spray a 13 x 9 baking dish or pan with cooking oil.

In a large bowl, combine the mushroom soup, egg, mayonnaise, seasoned salt, black pepper, onion powder, and garlic powder. Mix until smooth. 

Add the broccoli, water chestnuts, and cheese. Mix until combined. 

Pour the mixture into the prepared baking dish or pan.

Sprinkle the crushed cheese crackers over the top. 

Pour the melted butter over the top of the crackers.

Bake for 35 to 40 minutes until top is golden brown and cheese is melted.

Serve. warm.

Fried Chicken Strips

Ingredients

2 lbs. chicken strips or boneless skinless chicken breasts.
1 egg, beaten
1/2 c. buttermilk *see note below
1 c. flour
1 1/2 tsp. garlic powder
1 1/2 tsp. pepper
1 tsp. onion powder
1 tsp. paprika
1/2 tsp. salt
2 Tbs. Parmesan cheese

Directions

In a shallow bowl, combine beaten egg and buttermilk. In another shallow bowl, combine flour, garlic powder, pepper, onion powder, paprika and salt.

If using chicken breasts, cut them into strips. Cut them lengthwise into strips about 1/2 inch thick.

Dip the strips in the flour mixture, shake off excess.  Dip the strips into the egg mixture.  Dip the strips once again in the flour mixture. Lay the chicken on a rack. Repeat with the rest of the chicken strips. It is best to let the pieces of chicken dry for 20 minutes. The flour coating stays on better while frying, and they fry more evenly than they would if using chicken straight out of the refrigerator. 

Heat about a half inch of oil in a deep, heavy cast iron skillet.  Or you can use an electric skillet, heating the oil to 375°. 

Carefully put the chicken in the hot oil. Fry the chicken strips for 2-3 minutes on each side, or until done. Internal temperature should read 160°.  Fry the chicken in batches. Do not crowd the skillet.  Drain on paper towels. Sprinkle with cheese.

If you don't have buttermilk, you can substitute it by pouring a 1/2 tablespoon vinegar in a measuring cup. Finish filling the measuring cup to a half cup with milk.  Let stand for 5 minutes.

BBQ Dry Spice Rub Recipe

This spice rub is so simple, using a few basic ingredients that you already have in your spice cupboard.  We use this seasoning on chicken, beef, pork and many other dishes. 

By making your own spice rubs, you control the ingredients that go in to each one. By experimenting, you can come up with the seasoning blend that you and your family love!

Ingredients

3/4 c. brown sugar
1/3 c. smoked paprika or regular paprika
2 Tbs. salt
3 Tbs. chili powder
2 Tbs. black pepper
2 Tbs. garlic powder
2 Tbs. onion powder
1 1/2 Tbs. cumin
1 Tbs. dry mustard
1 1/2 tsp. cinnamon
1 1/2 tsp. celery salt
1 tsp. cayenne pepper (optional)

Directions

Combine brown sugar, paprika, salt, black pepper, chili powder, garlic powder, onion powder, cumin, dry mustard, cinnamon, celery salt and cayenne pepper.

Pour the mixture into an air-tight container.

 Pull Apart Monkey Bread

 

Ingredients

Yeast Dough

1/4 c. warm water
1 pkg yeast or 1 Tbs. dry yeast
1 1/4 c. warm milk
1/3 c. butter, melted and cooled
2 egg, room temperature
1/4 c. sugar
1 tsp  salt
5 c. flour

Coating

1 1/2 c.  sugar
2/3 c. brown sugar
1 Tbs. cinnamon
1/2 c. butter

Topping

1/4 c.  butter, melted and divided
1 tsp. vanilla

Directions

Grease two 9 x 5-inch bread pans or a 10 to 12 cup bundt pan. 

Combine warm water and yeast together in a large bowl.  Set in a warm location for about 10 minutes to allow the yeast to bloom.

Add warm milk, butter, eggs, salt and 2 cups flour. Mix with a wooden spoon until well combined. You can also use a mixer with the dough hook. Continue to knead in the remaining flour, until it gets too hard to stir with a spoon. Turn the dough out on a floured surface. Knead in the rest of the flour, using more or less flour as needed, depending on the day. If there is a lot of moisture in the air, you will need more flour. Knead the dough until smooth for about 8 to 10 minutes. You will want a dough that is slightly sticky.

Lightly grease the bowl that you prepared the dough.  Place the dough in the bowl, turning once to coat all sides. Cover the bowl with a tea towel or a sheet of plastic wrap. Place in a warm location and let rise for about 2 hours. 

Prepare the coating. 

Place 1/2 cup melted butter in a bowl. In another bowl, combine granulated sugar and cinnamon together.  Set aside.

Divide the dough into 40 to 45 balls. Roll each ball in the melted butter, and then roll the balls in the cinnamon and sugar mixture. Place the balls evenly between the 2 loaf pans.

Cover the loaf pans with a tea towel or a sheet of plastic wrap.  Set aside in a warm location to rise for about 20 minutes. 

In a small bowl, combine the remaining 1/4 cup melted butter, brown sugar and vanilla. Pour over the pull apart balls in the loaf pans, dividing the mixture between the two pans.

Preheat oven to 350°.  See note below. Bake for 35 to 45 minutes or until done, and the top is golden brown.  If the tops brown too fast, cover loosely with a sheet of foil. Leave the bread to cool in the pans for 5 to 8 minutes.  Then invert the pans onto a serving platter.

Serve warm. You can mix up a thin glaze of 1 cup powdered sugar and 1 tablespoon milk and pour over the warm monkey bread.

 I usually don't preheat the oven when making bread. I put the pans in the oven and then turn the oven on. It also helps give the bread a little more rising time.

 Pork Cutlets and Gravy

Growing up, my mother often served pork cutlets with potatoes and gravy. It was so good. Here is her recipe. 

Ingredients

Potatoes

2 1/2 lbs. potatoes, cut into quarters or halved. May be peeled if desired
2 or more garlic cloves, minced
1/2 c. or more milk
2 Tbs. or more butter
salt and pepper to taste

1 1/2 lb. pork cutlets
salt and pepper to taste
1 c. flour
1 tsp. paprika
1/2 tsp. onion powder
1/2 tsp. garlic powder
1 egg, beaten
1 Tbs. milk or water
2 Tbs. oil

Gravy

2 Tbs  flour
2 1/4 c. milk or more as needed
salt and pepper to taste
1 can mushrooms, drained (optional)

Directions

Place the potatoes into a pot or saucepan. Fill the pot with cold water until there is an inch of liquid over the top of the potatoes.  Add a half teaspoon of salt to the water. Bring to a boil and cook until potatoes are soft.  Drain.

Turn the heat to high and bring the water to a boil. Reduce the heat to low to maintain a simmer, and cover. Cook for 15 to 20 minutes, or until you can easily poke through the potatoes with a fork.

Fill a pot with water and bring to a boil.

In a shallow dish or bowl or pie pan, combine flour, onion powder, and garlic powder. In another shallow bowl, beat the egg and water or milk together. 

Season the cutlets with salt and pepper.  Dip a cutlet in flour mixture, and shake off excess. Then dip the cutlet in the egg mixture. Then dip the cutlet in the flour mixture again.  Repeat with each cutlet. Lay them on a pan as you get the skillet heated. 

Heat oil in a heavy cast iron skillet. Cook the cutlets on one side until nicely browned, about 2 minutes. Turn the cutlets over and brown the other side. 

Remove the cutlets to a plate and set aside as you make the gravy.  

Make sure there is at least 2 tablespoons oil in the pan. If there is not enough oil, add some butter to the skillet. Stir in the flour and cook for about 2 minutes to remove the flour taste. Whisking constantly, slowly pour in the milk. Cook and stir until thickened and bubbly. 

Add the mushrooms and pork cutlets. Turn the heat to low as you finish the potatoes. 

With an electric hand held mixer, beat potatoes until most of the lumps are gone.  Add milk, butter, and garlic.  Add salt and pepper to taste.

Serve cutlets with potatoes and gravy.

 

New Potatoes and Creamed Peas

 Garden Fresh New Potatoes and Creamed Peas

Potatoes are good. Peas are good. But combine them together in a creamy white sauce, and you have a meal fit for a king, as they used to say.  Nothing can compare to the taste of baby potatoes and sweet peas picked fresh from the garden.  When I was growing up, this meal was considered a special treat, and we looked forward to eating every year! It was that good!! 

My mother didn't always have the extra money to buy cream, or evaporated milk, so she used whole milk instead.  This recipe came from my grandmother, who lived her entire life on the farm. She always had cream, fresh cows milk, eggs and garden produce.

Ingredients

2 lb. new potatoes or baby potatoes, washed and cut in half
3 c. sweet peas, fresh or frozen
1 c. water
3 1/2 Tbs. flour
2 Tbs. butter
2 c. milk
1 c. half and half cream or evaporated milk
1 tsp. salt
1/4 to 1/2 tsp. pepper

Directions

Fill a large pot with water and bring to a boil over high heat.  Add potatoes and bring the water back to a boil. Boil for 15 to 20 minutes, or until tender.  Drain.

In a medium saucepan, add water and peas. Bring to a boil. Cover the pot with a lid and lower heat. Simmer peas for 3 to 5 minutes, or until tender.  Drain. Add the peas to the new potatoes.

In the same pot you cooked the peas in, melt the butter over medium heat. Stir in flour. Cook and stir for 1 to 2 minutes to remove the flour taste. Gradually whisk in milk and cream.  Stirring constantly, cook until the sauce is thickened, about 2 minutes. Stir in the salt and pepper.

Pour the sauce over the peas and potatoes. Heat the through, stirring frequently. Taste the sauce and add more seasoning if needed.

Chicken Tenders in Garlic Butter

With a few simple ingredients, you can have an amazing dinner ready to serve your family and or friends in a very short time. Tender, juicy chicken tenders, spices, garlic,and butter.  What could be better than that?!

Ingredients

1 lb. chicken tenders or chicken breast cut into tenders
1 tsp. paprika or smoked paprika
1/8 tsp. cayenne pepper
1 tsp. Italian seasoning
salt and pepper to taste
1 Tbs. olive oil or cooking oi
4 Tbs. butter, divided
3 to 4 garlic cloves, minced
2 Tbs. water or white wine

Directions

Season chicken tenders with smoked paprika, cayenne pepper, Italian seasoning, salt and pepper.

Heat olive oil and 2 tablespoons butter in a cast iron skillet over medium high heat. Place the chicken tenders in the skillet and fry them on one side for about 3 minutes. Turn the chicken over and cook on the other side for another 3 minutes.

Reduce the heat to low. Add remaining 2 tablespoons butter with garlic and parsley. Spoon the butter garlic mixture over the chicken and cook for 1 minute or until the internal temperature of the thickest part of the chicken is 165°.   Remove chicken tenders and place on a serving platter.   Deglaze the pan with water or wine because this is where all the flavor is. Make sure you scrape the bottom of the pan to get all the tasty bits.  Pour over chicken and serve.

Easy Strawberry Cake From Scratch

You can use fresh or frozen strawberries for this cake.  If using frozen strawberries, be sure to thaw them first before using. Then chop them up or mash them to make a purée.

Ingredients

1 c. butter, softened
1 3/4 c. sugar
1 Tbs. vanilla
1 (3 oz.) package strawberry jello
4 eggs, room temperature
2 3/4 c. flour
2 1/2 tsp. baking powder 
1/2 tsp. baking soda
1/2 tsp. salt
1 c. milk, room temperature
2 c. strawberries,  divided. Use half for the cake and the other half for frosting. If not frosting the cake, use only 1 c. strawberries to make purée

Frosting

1 c. butter
1 tsp. vanilla
3 to 4 c. powdered sugar
1/2 c. strawberry pureed

Directions

Make strawberry purée. Blend the strawberries in a blender, food processor or a handheld emulsion blender. Pour the into a saucepan and bring to a boil.  Boil gently for about 20 minutes, or until the contents are reduced by half. You should have about 1 cup strawberry purée total. Cool mixture completely.

Preheat oven to 350°.  Grease and flour the bottom of a 13 x 9-inch cake pan, or two 8-inch round cake pans. 

In a large mixing bowl, combine butter, sugar, vanilla and jello. Beat until light and fluffy and the mixture is smooth. 

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

In a separate bowl, combine salt, baking powder, baking soda and flour.

Alternately, add milk and flour to the jello mixture, beginning with milk and ending with milk. Beating well after each addition. 

Gently fold in 1/2 cup of the cooled strawberry purée.

Pour the batter into the prepared pan or pans. 

Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. 

Prepare Strawberry Frosting

In a small bowl, beat butter and 3 c. powdered sugar together until thoroughly mixed together.

Mix in salt, vanilla extract and milk.   Beat until light and fluffy. You can add more powdered sugar if the frosting is too thin, or add a little more milk if the frosting is too thick.

Stir in 1/2 cup strawberry purée that you made earlier.

Spread frosting over cooled strawberry cake.

Sweet and Savory Barbecued Meatballs

 

This is one of the best barbecued meatball recipes I have come across. The meatballs are moist and flavorful and the Barbecue sauce is sweet and tangy. We usually double our sauce, but I don't always double the brown sugar. I go by taste and if it needs more sweetness, I add until it is right for us. That also goes for the rest of the seasonings.

Ingredients

1 1/2 lb. ground beef
1 c. oatmeal  or bread crumbs, plain or Italian style
1 egg, lightly beaten
1 can evaporated milk
1 tsp. Worcestershire sauce
2 tsp. liquid smoke
1 tsp. salt
1/2 tsp. pepper
1 tsp. cumin
1 tsp. chili powder
1/2 tsp. red pepper (optional)
2 garlic cloves, minced
1 onion, finely chopped
1/4 c. Parmesan cheese

BBQ Sauce

1/2 to 3/4 c. brown sugar
1 c. ketchup or BBQ sauce or use half and half of each
1 Tbs. molasses
1 onion, chopped fine
1 Tbs. vinegar
1 Tbs. Worcestershire
1/4 tsp. garlic powder
1 to 2 tsp. liquid smoke

Directions

Preheat oven to 350°. Spray a  shallow baking pan with cooking oil or line the pan with foil and spray that for easier cleanup. 

In a small bowl, combine the oatmeal or bread crumbs and egg together.  Let sit for several minutes so the bread can soak up the liquid.

Lightly combine ground beef, bread crumbs soaked in the egg and evaporated milk, Worcestershire sauce, liquid smoke, salt, pepper, cumin, chili powder, red pepper, garlic, onion, and Parmesan cheese. It is important not to over mix, or your meatballs will be tough. 

Shape the meat into 30, 1-inch meatballs. Space the meatballs about 1 inch apart in the pan. Place the meatballs on a greased rack, if you have one, in a shallow baking pan. Bake, uncovered, at 350° for 18-20 minutes or until meat is no longer pink; drain.

Bake 18 to 22 minutes or until done. The internal temperature should read at least 160° and the middle of the meatball should not be pink. Drain off excess grease.

As the meatballs are baking, prepare the barbecue sauce.  In a saucepan, combine brown sugar, ketchup or barbecue sauce, molasses, onion, vinegar, Worcestershire, garlic powder and liquid smoke. Bring the sauce to a boil. Reduce and simmer for 2 minutes stirring frequently.

To finish up the meatballs, you can put the meatballs in a slow cooker or simmer them on the stove top. To finish in the slow cooker, pour the sauce over the top and cook on low for about 4 hours. Or, place the meatballs in a large saucepan. Pour the sauce over the top and simmer on low heat until done. Stir occasionally. The heat needs to be low, otherwise the sugar will burn and your sauce will not be good.

Spicy Rub Seasoning for Meats And Vegetables

It is so easy to put together your own spice blends.  If you want to save some money, use the ingredients of your choice, then putting together your own spice blend is a great way to achieve just that.

Ingredients

1 Tbs. onion powder
1 Tbs. cayenne pepper
1 Tbs. thyme
1 Tbs. salt
1 Tbs. pepper
2 Tbs. garlic powder
2 1/2 Tbs. paprika

Directions

In a small jar that has a tight-fitting lid, combine onion powder, cayenne pepper, thyme, salt, pepper, garlic powder and paprika.  

Put on the lid and shake the jar to combine the spices. 

To use, run some spice rub onto both sides of the piece of meat. This spice rub is great on chicken, fish, beef or pork.  You can also sprinkle it over vegetables to give them some flavor. 

Preheat the grill or, if cooking on the stove top, heat up the skillet. Add a tablespoon of oil in the skillet or lightly oil the grill grate on the grill. 

Cook the meat, turning, so both sides cook evenly, until the chicken juices run clear, or the other cuts of meat and fish are done.

 Hamburger and Wild Rice

For those days when you don't want to cook, or you don't have time to cook, this recipe is one of the best.  Using only 4 ingredients and some spices, you'll have a great meal prepared in no time. For the best flavor, use 2 different boxes of the long grain and wild rice. We used a cheap generic brand, and Rice-a-Roni.

Ingredients

2 boxes long grain and wild rice
1 can cream of mushroom soup
1 lb. ground beef
1 onion, chopped
salt and pepper to taste
garlic powder
Tony Chachere's Original Creole Seasoning

Directions

In a heavy cast iron skillet, cook the ground beef and onion until the meat is done, and the onion is tender.  Season with salt, pepper and garlic powder. Drain off excess grease.

Combine the 2 boxes of long grain and wild rice together and seasoning packets in a small pot. Pour in the amount of water directed on both of the packages. Cook according to the longest cooking time directions, or until done. We just put ours on the stove and brought it to a boil without covering the pot. Then we turned the heat down to a simmer and continued to cook it until the rice was tender. We stirred it a couple of times when the rice was about done cooking as it was sticking on the bottom of the pot.

Stir in 1 can cream of mushroom soup into the long grain and wild rice. Add some pepper and Tony Chachere's Original Creole Seasoning to taste

You can either combine the long grain wild rice and ground beef together. Or you can grab a bowl and put a spoonful of ground beef and then a spoonful of the rice and mix it in your bowl.

Quick and Easy Pepper Steak

This is a quick and easy recipe to make when you don't want to spend a lot of time cooking in the kitchen. You can switch out the vegetables to suit your family's tastes.  Try adding carrots, broccoli, sugar snap peas, baby corn, or water chestnuts. We usually don't drain our canned vegetables. We add the water to the mixture for extra sauce.  I am one that likes more sauce especially when it is going over rice. You may need to add some extra cornstarch to make it thicker.

Also, you don't have to use round steak. We choose whichever is the cheapest at our store and use that. Round steak used to be the cheapest, but if you watch sales, you can get other steaks at a cheaper price. 

A handy tip to remember is to cut your meat while it is still partially frozen. This makes it so much easier.  And easier yet is to ask the butcher if they will cut it in thin strips for you.  Many places will do that if you ask, usually at no extra charge.

Ingredients

1 Tbs. oil
1 lb. round steak, sliced thinly into strips or whichever is the cheapest
1/4 c.. Worcestershire sauce
1/4 c. soy sauce
2 to 4 cloves garlic, minced
3 Tbs. sugar
Dash of pepper
1 medium onion, cut thinly into half rings
2 sweet peppers, cut into thin slices
1 1/2 c. beef broth or stock
2 Tbsp. cornstarch
1 bag frozen mixed vegetables or stir fry vegetables
2 to 3 c. cooked rice

Directions

In a large skillet with a lid or a dutch oven, heat oil. Sauté the meat strips until meat is browned. 

In a bowl, combine Worcestershire sauce, soy sauce, garlic, ginger, sugar, and a dash of pepper. Taste the sauce to see if it needs more sugar, Worcestershire or soy sauce. We like ours a bit on the sweeter side so we put in 3 tablespoons of sugar. Pour the sauce into the skillet over the meat. 

Add onion, and peppers to the skillet. Stir and then cover. Simmer 60 to 90 minutes or until the meat is tender. 

Stir in the frozen vegetables. 

Mix cornstarch and beef stock together. Pour into meat and vegetable mixture. Cook and stir until sauce thickens.

Serve over rice.

 Banana Cheesecake

We love cheesecake and bananas are one of our favorite fruits. combine the two together and you have a fantastic dessert. It is very easy to make, so don't let the lengthy directions fool you into thinking it is not. The hardest part of this recipe is in waiting for it to cool and set up so you can have a slice. 

Ingredients

Crust

1 stick butter, melted
3/4 c. brown sugar
1 egg yolk
3/4 c. flour
1/3 c. ripe banana, mashed
1 tsp. vanilla

Filling

3 (8 oz.) pkg. cream cheese, room temperature
3 ripe bananas
1 can sweetened condensed milk
4 eggs, room temperature
1/2 tsp salt
2 tsp. vanilla extract
2 c. heavy cream

Directions

Preheat oven to 350°. Spray or butter the bottom of a 13 x 9-inch baking pan. 

In a large bowl, combine butter and sugar until light and fluffy. Add the egg yolk.

Stir in flour, salt, banana and vanilla until thoroughly combined.

Put the batter in the pan, spreading out to cover the bottom. Bake 15 to 20 minutes, or just until it is set. Cool.

In a large mixing bowl, beat cream cheese on medium-high speed for 3 minutes.  Be sure to scrap the sides and bottom of the bowl occasionally. 

Reduce mixer speed to medium low.  Slowly add pieces of banana into the cream cheese, mixing well after each addition, so they are fully incorporated into the cream cheese. Scrape down the sides and bottom of the bowl, occasionally. Slowly turn the mixer to medium high speed and beat for 2 minutes.

Reduce mixer speed to medium low.  Add the sweetened condensed milk and beat for 2 minutes. Scrape down the sides and bottom of the bowl.

 Set the mixer to low. Add eggs, one at a time, beating well after each addition.

 Stir in vanilla.

 Pour the mixture over the baked and cooled crust. 

Bake 30 to 35 minutes, or until 2 inches of the edges are puffed. The center should wobble slightly when the pan is gently shaken. 

Turn the oven off, but do not remove the cheesecake. Prop the door open about 6 inches and leave the cheesecake to cool in the oven for 30 to 60 minutes. 

 Remove the banana cheesecake from the oven and place on a wire rack to finish cooling. Place in the refrigerator and chill at least 4 hours. 

Cut and serve with whipped cream.

 

Caprese Chicken Breasts

This chicken recipe is great any time of the year, but it is especially flavorful when you have garden fresh tomatoes and basil.  

Marinating the chicken is optional, but it will give your chicken a great flavor.

Ingredients

2/3 c. Italian salad dressing
2 tsp. chicken seasoning
2 tsp. Italian seasoning
4 boneless chicken breasts, with the skin removed
Salt and pepper
1 Tbs. olive oil
1 Tbs. butter
1 tomato cut into 1/4-inch slices
8 oz. mozzarella sliced into 1/4 inch slices, or shredded
1/4 c. fresh basil 

Directions

Combine Italian salad dressing, chicken seasoning and Italian seasoning in a large resealable bag or a bowl.  Marinate the chicken in the refrigerator for 4 to 6 hours.  Remove chicken when ready to cook and drain off marinade.  

Season chicken breasts with salt and pepper if desired.

Heat olive oil and butter in a large cast iron skillet over medium heat. Carefully add chicken to the skillet. Cover the skillet with a lid and cook until the bottom of the chicken turns golden brown. This takes about 10 minutes.

Turn the chicken over. Place a slice of tomato on each chicken, then Mozzarella. 

Season the top of the cheese with salt and pepper.

Cover the skillet with a lid. Cook until the chicken is done, and the cheese is melted. Insert a thermometer into the thickest part of the chicken. The internal temperature of the chicken should read 165°  for it to be safe to eat. This will take at least 10 minutes more cooking time.

Top each chicken with fresh basil before serving.

Applesauce Apple Crisp

This is an easy recipe to make and serve.  It does use a bit more cinnamon than most, but if you don't like that much cinnamon in your apple crisp, cut the amount down in half, or leave it out.  It is recommended that you use an apple that stays crisp during baking, like Granny Smith, Ida Red, or Macintosh. However, use the apples that you like best, have on hand or are on sale.

Ingredients

8 apples peeled and chopped or sliced very thin
4 1/2 tsp. lemon juice
1/2 c. raisins
1/4 c. brown sugar
1/2 c. chopped walnuts (optional)
4 tsp. cinnamon, divided
1/4 tsp. nutmeg
1 1/2 c. unsweetened applesauce
3/4 c. old fashioned oats
3/4 c. flour
1 c. brown sugar
1/2 c. cold butter or margarine

Directions

Preheat oven to 350°. Lightly spray a 2-quart casserole dish or a 9-inch pan.

In a bowl, toss the apples with the lemon juice to keep them from turning brown. Add, raisins, brown sugar, walnuts, 2 teaspoons cinnamon and nutmeg.  Place the mixture in the prepared dish or pan.

Spread the applesauce over the top.

In a medium bowl, combine oats, flour, 2 teaspoons cinnamon and brown sugar.  With a pastry blender or two table knives held together, cut in butter or margarine until the mixture resembles coarse cornmeal. 

Sprinkle the mixture over the applesauce.

Bake 30 to 40 minutes, or until lightly browned and bubbly.

Cool slightly and serve with ice cream, whipped cream or even caramel sauce.

 Homemade Cheesy Garlic Breadsticks

 

Sometimes my family just likes to eat fresh homemade breadsticks for supper. If you like garlic, then you'll love these breadsticks.  You can also use this same recipe to make pizza crust and add your favorite toppings.

Ingredients

2 1/4 tsp dry yeast
1 c. warm water
1 tsp. sugar
3 c. flour
1/2 c. dry milk
2 tsp. garlic salt
2 Tbs. olive oil
4 Tbs. butter, softened
4 cloves garlic, finely minced
1 tsp. Italian seasoning
2 c. shredded Italian cheese blend or  1/4 lb. mozzarella cheese and 1/4 c. Parmesan cheese
pizza sauce or marinara sauce for dipping

Directions

In a large bowl, mix yeast and sugar in the warm water.  Set aside in a warm location for 10 minutes and allow it to bloom. This shows that the yeast is alive and active. 

Add 1 cup flour, dry milk, garlic salt and olive oil.  Mix with a wooden spoon to combine. Continue to stir in the flour until it becomes too stiff to stir with a spoon. Turn the dough out onto a floured surface. Knead the dough for 8 to 10 minutes, adding more flour until you have a slightly sticky dough.  

Place the dough in an oiled or greased bowl and cover with a tea towel. Let rise 1 to 2 hours until doubled.

Roll the dough out on a lightly floured surface to fit a pizza pan or baking sheet.  Or press it to fit the pan with your fingers. 

In a small bowl, combine butter, garlic cloves and Italian seasoning.  Spread the garlic butter over the top of the dough.  Top with shredded cheese.

Let rise in a warm location for 15 to 30 minutes.

Bake in a 350° oven for 20 to 25 minutes, or until golden brown. Cut into breadsticks and serve with pizza sauce or marinara sauce.

 

 

• 1 cup warm water
• 2 1/4 teaspoons active dry yeast
• 1 tablespoon honey (or sugar)
• 2 teaspoons salt
• 2 tablespoons olive or canola oil
• 3 cups bread flour (give or take 1/2 cup)
• CHEESE GARLIC BREAD STICKS:
• 1/2 recipe Fail-Proof Pizza Dough from above
• 2 tablespoons softened salted butter
• 2 cloves garlic, finely minced
• 1/4 cup grated parmesan cheese
• 1/4 pound grated mozzarella cheese
• salt and pepper, to taste

 

Instructions

• In a medium sized bowl, whisk together flour, garlic salt, sugar, yeast and slowly add in water.
• Mix together until dough is created.
• Using your hands knead for one minute and form a ball.
• Spread 1 tablespoon of olive oil in a separate bowl and transfer pizza dough to that bowl. Cover with a paper towel for 1 hour or until dough has doubled.
• Preheat oven to 425 degrees.
• Roll out dough on your pizza stone or baking sheet.
• Add butter, garlic powder and Italian seasoning to a small bowl and microwave until melted. Whisk together then brush on dough.
• Next sprinkle dough with shredded cheese then parmesan cheese. Lastly, sprinkle with parsley.
• Bake for 15-17 minutes or until dough has browned and cheese is melted and golden.
• Cut bread into sticks and serve with warm pizza sauce if desired.

 

Quick and Easy Rhubarb Cake

This is another quick and easy way to make a Rhubarb Cake. It is super delicious and a great way to use up some of your fresh rhubarb you have growing in the garden.

Ingredients

5 c. finely chopped rhubarb
1 c. sugar
3 c. miniature marshmallows
3 ounce package strawberry gelatin
1 box yellow cake mix, plus ingredients to make the cake
1 container of whipped cream

Directions

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

Spread the finely chopped rhubarb over the bottom of the cake pan.  Sprinkle sugar evenly over the top. 

Sprinkle the gelatin evenly over the sugar.

Next add a layer of marshmallows over the top of the gelatin.

Prepare the cake mix according to package directions. Pour over the marshmallows.

Bake 40 to 50 minutes until done or when a toothpick inserted in the center comes out clean.

Allow the cake to cool. Cut and serve with whipped cream.

 Potato Salad

This is the time for potato salad. When you are boiling potatoes, add extra to the pot for potato salad. You can add dill pickles if desired.  Tender potatoes in a delicious sauce. Potato salad goes well with almost any dish, or it is a great meal on its own. 

Ingredients

6 potatoes, peeled cubed
5 or 6 hard-boiled eggs, peeled and chopped
1 onion, chopped
2 stalks celery, chopped (optional)
3 slices of bacon, cooked and crumbled
1 1/2 c. Spin Blend or your favorite mayonnaise
1 Tbs. mustard
3 Tbs. vinegar
1 1/2 tsp. celery seed (optional)
3/4 tsp. salt
3/4 tsp. pepper
1/2 tsp. garlic powder

Directions

Fill a large pot with water and add about a teaspoon of salt. Bring the water to a boil. Carefully add the potatoes. Cook until the potatoes are tender but still firm, about 15 minutes. Drain.

Cool until you can handle them without getting burned. Remove the skins and cut into 1/2 inch cubes.  The potatoes peel easier when the potatoes are still very warm. Put the potato cubes in a large bowl.

Add hard-boiled eggs, onion, celery and bacon. Mix lightly to combine.

In a small bowl, combine mayonnaise, mustard, vinegar, celery seed, salt and pepper. Taste the sauce and adjust seasoning.  I like to take a piece of potato, dip it in the sauce for a taste test. 

While the potatoes are still warm, pour the mayonnaise sauce over the potatoes, eggs and celery. By pouring the sauce over warm potatoes, the potatoes will absorb the flavor better.  

Rhubarb Cake

 

This rhubarb cake is one of our favorites.  I admit that I really do not care for the taste of rhubarb. It is bitter and sour. That being said, rhubarb is very healthy for you. I have found that if the rhubarb is cut in really thin, small pieces, we like it a lot better.

Ingredients

1 tsp baking soda
1/4 tsp salt
1 1/4 c. brown sugar
1/2 cup softened butter
1 egg
1 tsp. baking soda
1/4 tsp. salt
1 tsp vanilla
1 cup milk
2 c. all purpose flour
2 1/2 c. finely diced or chopped rhubarb. (3 large stalks or 6 small-med stalks rhubarb)
 

Topping

1/3 c. white sugar
1 tsp. cinnamon

Directions

Preheat oven to 350°. Grease and flour, or spray a 9 x 13-inch cake pan.

Cream together brown sugar and butter until light and fluffy.

Add egg and beat well until thoroughly blended.

Stir in vanilla, baking soda, and salt.

Mix in 1/4 of the milk. Then add in 1/4 of the flour mixture and stir well. Continue to alternate between the milk and the flour, stirring well, after each addition.

Stir in the thinly chopped rhubarb.

Spoon batter in prepared cake pan.

In a small bowl, combine the sugar and cinnamon together to make the topping. Sprinkle this mixture evenly over the cake batter.

Bake 40 minutes at 350º F. (or until knife comes out clean)

Serve warm with a scoop of ice cream or whipped cream.

Herb Butter Braid

Fresh baked herb butter braid bread is so good. It makes your house smell so inviting.  Slice and slather some garlic butter over the warm bread for a wonderful treat.

Ingredients

1 pkg yeast
1 tsp. sugar
4 c. warm water
1 c. butter
1/4 c. sugar
1 Tbs. caraway seed
1 Tbs. parsley flakes
1 1/2 tsp. salt
1 tsp. dry mustard
1/2 tsp. onion powder
1 Tbs. garlic powder
3 eggs
1 c. warm milk
4 1/2 c. flour

Directions

In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water.  Set aside in a warm location for 10 minutes to allow the yeast to bloom.

In a large mixing bowl, combine butter and 1/4 cup sugar, caraway seed, parsley flakes, salt, dry mustard, onion powder and garlic powder until light and fluffy.

Mix in eggs and warm milk. Beat well.

Stir in yeast mixture. 

Using a dough hook or by hand with a wooden spoon, add the flour, mixing until everything is well blended. The dough will be very soft, so don't worry. 

Cover and refrigerate overnight or at least 6 to 8 hours. 

Remove the dough from the bowl and place on a well floured surface. divide the dough in half.  Divide each half into 3 pieces.  With floured hands, roll each piece into a 15 to 18-inch rope or strip. Braid 3 strips into a loaf. Tuck ends under to secure.  Repeat process with the other 3 strips of bread dough.

Place the braided dough on an ungreased baking sheet.  Cover and let rise for 2 to3 hours or until doubled in size. 

With the baking rake near the center of the oven, bake for 25 to 35 minutes or until golden brown.  Brush with melted butter.

 Cherry Squares

This is a recipe from my mother's recipe box. It is to good. You can use any kind of fruit that you like. Mix peaches, apples, strawberries or even blueberry pie filing. The dough does not need to be kneaded, making this a quick and easy dessert to make.

Ingredients

1 pkg. yeast
1/4 c. very warm water
4 c. flour
2 sticks butter or margarine
2/3 c. milk
1 Tbs. sugar
2 cans cherry pie filling
2 eggs

Glaze

1/2 c. powdered sugar
1/4 tsp. vanilla or almond extract
3 to 4 tsp. milk

Directions

Scald milk to a temperature of 120° to 130°. Set aside to cool to lukewarm.

Dissolve yeast and sugar in very warm water.  Do not make the water too hot or it will kill the yeast. Set  the yeast mixture in a warm place for about 10 minutes to bloom. 

Measure the flour into a large bowl. Cut in the butter or margarine until it resembles coarse crumbs using a pastry blender or two dull kitchen knives held together in your hand.

Stir in yeast mixture, milk and eggs. Mix thoroughly.  The dough will be soft and moist. 

Divide the dough in half leaving one piece slightly bigger then the other. On a floured surface, roll the larger dough half into a 10 x 16-inch rectangle. You will want to make it the size so it fits in the bottom of a jelly roll pan and come up the edges of the pan.

Spread out the cherry pie filling onto the dough.

On a floured surface, roll out the remaining dough so it is large enough to cover the top of the pan and seal the edges.

Cut slits in the top of the dough with scissors or a sharp knife to allow the steam to escape. 

Cover and place in a warm location until doubled in size.

Bake at 350° for 35 to 40 minutes or until done.

Mix up the glaze by combining powdered sugar, vanilla extract and milk. Beat until it is smooth. It should be a drizzling consistency.  

Drizzle the glaze over the top of the warm cherry dessert.

Stuffed Pork Chops

This is an easy version of stuffed pork chops. You don't even have to cut a pocket in the meat to hold the stuffing. 

If you want an even easier way to make this recipe, substitute the bread cubes with a box of stuffing  and follow the directions on the box to prepare the stuffing.

Ingredients

6 thick cut pork chops
salt and pepper to taste
3 c.bread cubes, from 2 day old bread
1/4 c. melted butter
1/4 c. chicken broth
1 onion, finely chopped
1 rib celery, chopped fine
1/2 tsp sage
3/4 tsp. salt
2 c. whole kernel corn, drained (optional)
1 (10.7 oz.) can cream of mushroom soup
1/3 c. milk

Directions

Preheat oven to 350°.  

Place the pork chops in a single layer in a baking dish. Season both sides with salt and pepper to taste.

Mix bread cubes, evaporated milk, onion, celery, sage, salt and whole kernel corn. 

Place a mound of stuffing on top of the 6 pork chops.

In a small bowl, combine cream of mushroom soup and milk together until smooth. Pour over the stuffing and pork chops. 

Cover and bake for 30 minutes. Remove the cover and bake another 10 minutes, or until the juices in the pork chops run clear or the internal temperature registers 145° F.