Farmhouse Bread

 It is time to start baking again.  The cooler weather makes this the perfect time to start the oven and bake some homemade bread.  This is a recipe that warms the house and delights the senses.  Nothing can compare to the smell of fresh bread baking in the oven!

Ingredients

1/2 c. very warm water
1 Tbs. yeast
1 Tbs. sugar
2 c. buttermilk
1 tsp. salt
3 eggs
5 Tbs. butter, softened
1/3 c. sugar
6 1/2 to 7 1/2 c. flour

Directions

Preheat oven temperature to 350°.  Grease two 8 x 4-inch loaf pans.

In a large bowl, combine water, yeast and 1 tablespoon sugar. Place in a warm location for 8 to 10 minutes, or until the mixture is frothy.

Add the buttermilk, salt, eggs, butter, sugar and 2 c. flour.  Beat well using a wooden spoon. You can also use your mixer with the dough attachment as well.

Add more flour to the dough until the dough becomes too hard to mix with a wooden spoon.  Turn the dough out on a floured surface. Knead in the remainder of the flour until the dough is just slightly sticky. Knead the dough for 8 to 10 minutes by hand until it is smooth and elastic. 

Place the dough in a greased bowl and cover the bowl with plastic wrap. Place in a warm location and let rise until doubled in size.   

Punch dough down and divide in half.  Allow the dough to rest for 5 minutes, so it is easier to work with.

Roll one half of the dough out into a rectangle. Keep the short section of the dough as long as the long side of the bread pan.  Roll the dough up, starting at the short end. Pinch the seams together and place in the prepared bread pan. Repeat the process with the other half of the dough. Lightly grease or oil the top of the loaves. Cover with a sheet of plastic or a tea towel.

Let dough rise in a warm location until doubled in size.  This can take about an hour to 1 1/2 hours depending on how warm the location is. 

Bake for 45 to 55 minutes, or until the loaves are golden brown on top and sound hollow when tapped.  Remove from the oven.

Rub some butter over the tops of the loaves. We just use a stick of butter and run it across the hot loaf tops.  Remove the bread from baking pans and place on cooling racks.  Allow to cool for one hour, if you can for easier cutting.  We have a hard time doing that, and nothing tastes better than hot bread fresh from the oven with butter slathered over the slices.

Shredded Roast Beef Sandwiches with Gravy

Shredded Hot Roast Beef Sandwiches with Gravy

Growing up, I remember we would sometimes stop at a truck stop for our supper meal before returning home. This truck stop was always busy, and you had to wait for a table to become available before you could sit down and order. The one meal we would order was the hot roast beef sandwiches and gravy. The meat was so tender and flavorful! It was delicious. Comfort food!

Sad to say that due to a change in management, the meals are not as good at this truck stop. It is easy to see that decline in business because they are no longer busy.  It seems that very few people stop there to eat.  My family included.

Ingredients

2 to 3 lb. beef roast
1/2 tsp. garlic powder
salt and pepper to taste
2 c. beef broth
1 onion, sliced
2 Tbs. cornstarch
1/2 c. cold water
Bread slices
Creamy mashed potatoes

Directions

Season all sides of the beef roast with salt, pepper, and garlic powder. Place the beef roast in a Dutch oven or roasting pan. Pour beef broth into the roasting pan and add the onions. 

Cover with a lid and bake at 250° for one hour. Reduce heat to 180°and bake until the meat is done.  This can take 10 hours for a small roast, or 15 or more hours for a roast 3-pounds or more. 

Remove meat when done and place in a covered dish or pan to keep warm.  Be careful because the meat will be falling off the bone tender. Remove most of the fat and then shred the beef with two forks.

Place the Dutch oven over medium heat to keep the liquid hot. You should have at least 2-cups broth.  In a small bowl or cup, combine corn starch and cold water.  Stir until the cornstarch dissolves and no lumps remain.  Slowly pour the cornstarch mixture into the hot broth, whisking constantly.  Bring the mixture to a boil, stirring constantly, until the mixture comes to a boil and thickens. Taste and season with more salt and pepper if desired. 

Place a slice of bread on a plate. Sop with shredded beef. Place another slice of bread over the top. Cut the sandwich in half on a diagonal cut from corner to corner. Separate the two halves. Place a scoop of creamy mashed potatoes in the open spot of the plate. Make a well in the center of the potatoes. Pour hot gravy over the roast beef sandwiches and potatoes.  Serve. 

 Frosted Jumbo Pumpkin Cookies

Pumpkin is not just for making pies. They make delicious cookies as well. These cookies are big and full of flavor!

Ingredients

1 c. butter, softened
1 c. sugar
1 c.  brown sugar
1 (15 oz.) can pumpkin
1 egg
1 tsp. vanilla
2 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
1/8 tsp. cloves
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. baking powder
2 c. flour
1 c. oatmeal
2 c. chocolate chips
1 c. walnuts, chopped (optional)

Frosting

8 oz. cream cheese, softened
1/2 c. butter, softened
3 3/4 c. powdered sugar
1 tsp. vanilla

Directions

Preheat oven to 350°.  Line 2 cookie or baking trays with parchment paper.

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

Add pumpkin and vanilla.  Mix thoroughly.

Add cinnamon, baking soda, salt, baking powder and flour.  Stir in the oatmeal. 

Mix in the chocolate chips and walnuts if desired.

Drop by 1/4 cupfuls onto a baking sheet, keeping the cookies at least 2-inches apart. 

Bake 12 to 15 minutes or until edges are lightly browned, and the cookies are firm. Remove the cookies from cookie sheets and place onto wire racks to cool. 

Mix frosting, if desired.

In a small bowl, combine cream cheese and butter.  Beat until light and fluffy. You can tint with orange food coloring if desired.

Add the powdered sugar, and vanilla, beating until smooth.  Spread over cooled cookies.

Pork Chops and Mushroom Gravy

Tender, juicy pork chops in a rich mushroom gravy.  This is a one dish meal that is easy to prepare and one that your family will love.

Ingredients

1Tbs. butter
1 Tbs. olive oil
6 pork chops
salt and pepper to taste
1 onion, chopped fine
1 to 2 cloves garlic, minced
1 (8 oz.) can mushrooms, drained
2 Tbs. flour
1 tsp. hot sauce (optional)
1 1/2 c. beef or chicken broth
1/3 c. heavy cream

Directions

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

In a cast iron skillet, heat butter and olive oil over medium high heat. Sear the pork chops until golden brown for 3 to 4 minutes on each side. Remove the pork chops from the skillet and place in a covered dish to keep warm.

Sauté onions in the skillet where you cooked the pork chops until the onions are tender and translucent.  Add the minced garlic and cook another 30 seconds. Be sure to keep the garlic and onions moving, so the garlic does not burn. 

Stir in the flour.  Cook and stir for a minute or two to remove the flour taste.

Stirring constantly, pour in the broth, hot sauce and heavy cream.  Cook and stir until the mixture starts to thicken. Stir in the mushrooms. Season with salt and pepper to taste.

Place the pork chops back into the skillet, spooning the gravy over the top of the meat. 

Reduce heat to low and cook until the pork chops are tender, about 10 minutes. The internal temperature of the pork chops should read 145° for safe eating.

Serve with mashed potatoes and sweet peas.

Broccoli with Homemade Cheese Sauce

Serving broccoli plain, or with butter, is always a good tasting side dish. However, you can easily turn that dish into something that everyone will enjoy eating.  Cheese sauce makes almost anything taste better, and this cheese sauce is super easy to make.

Ingredients

4 c. broccoli, frozen
1 c. milk
1 Tbs. cornstarch
1 c. sharp cheddar cheese, shredded or cut into small cubes
1 Tbs. Parmesan cheese
salt and pepper to taste

Directions

Prepare the broccoli according to package directions. Drain.

In a medium pot, whisk milk and cornstarch together until smooth.  Cook and stir over medium heat until the mixture thickens. Lower the heat to low.

Stir in sharp cheddar and Parmesan cheese. Stir until the cheese melts and the mixture is smooth. Season with salt and pepper to taste. 

Pour the cheese sauce over the warm cooked broccoli.

Serve and enjoy.

Homemade Shake and Bake Chicken

Ingredients

Homemade Shake and Bake Mix
1 lb. chicken
1 egg
1 to 2 Tbs. water or milk

Directions

Preheat oven to 375°.

Place the prepared Homemade Shake and Bake mix in a low sided bowl, or you can use a plastic bag. 

In a large resealable plastic bag or a wide, low-sided bowl or pan like a pie plate, pour in the shake and bake mix.

Break an egg into another low-sided bowl or pan.  Whisk the egg until light and well beaten. Add the water or milk to the egg and whisk that in until well combined. 

Coat the chicken in the egg mixture. Allow the excess egg to drain off the chicken. 

Dip the chicken pieces in the shake and bake mix. Gently shake off excess.

Dip the chicken in the shake and bake mix, making sure all surfaces of the chicken is coated with shake and bake.

Lay the chicken on a baking sheet and bake for 35 minutes or until the chicken is done. The chicken should have an internal reading of 165°.

Serve with mashed potatoes, gravy and a coleslaw salad.

Shake And Bake Mix

 

Shake and Bake already made  that you buy in the grocery stores is expensive.  You can save a ton of money by making it yourself.  Your chicken or pork chops will still have that crispy oven baked coating, but it will taste so much better.

Ingredients

4 c. dry bread crumbs, bought or homemade
1/2 c. vegetable oil
1 Tbs. salt
1 Tbs. paprika
1 Tbs. celery seed
2 tsp garlic powder
2 tsp. onion powder
1 tsp. black pepper
1/2 tsp. chili powder
1/2 tsp. parsley
1/2 tsp. basil
1/2 tsp oregano

Directions

In a large bowl, combine bread crumbs, oil, salt, paprika, celery seed, garlic powder, onion powder, black pepper, chili powder, parsley, basil, and oregano.  Mix well until there are no big clumps.

Pour into a jar with a tight-fitting lid. 

To use:

Pour some o0f the Shake and Bake seasoning mix into a low sided pan, dish, or a large zippered bag.

Dip the meat in water, milk or a beaten egg. Allow the excess moisture to run off. 

Place the meat in the shake and bake seasoning mix, making sure both sides are coated. Shake off excess.

Bake meat until done.

Chicken can take between 40 and 45 minutes. If the chicken is boneless, bake for 20 to 25 minutes.

Bake pork chops for 15 to 20 minutes.

Skillet Bread

Bacon grease adds great flavor to this skillet bread.  If you don't have bacon grease, you can use butter and oil mixed together. Or even shortening will work, but it won't be as tasty.

Ingredients

2 c. self rising flour
4 Tbs. cold butter
1 to  1 1/4 c. buttermilk
2 Tbs. bacon grease, oil and butter mix or shortening

Directions

In a bowl add the self rising flour, and butter. Using a pastry cutter or 2 dull table knives held in your hand, cut the butter into the flour until it resembles coarse crumbs or small peas.

Pour in butter 3/4 c. buttermilk, stirring as you pour.  Pour in the rest of the buttermilk until you have a dough that holds together. It should be wet and sticky. 

Heat a 10-inch skillet with bacon grease on medium to medium high heat.  

Add the batter. Smooth the dough with a spatula, so it goes out to the sides. 

Place a lid on the top and cook on medium low for 15 to 20 minutes, or until the bottom is browned.  When the bread begins to pull away from the sides of the skillet and the top is firm, it is time to turn the bread over.  Carefully turn the bread over and replace the lid. Cook another 10 minutes, or until the other side is golden brown. The bread is done, when you insert a knife in the center, and it comes out clean.

Cut or just pull off pieces of the bread and serve with butter.

Notes:

You can also bake this bread in the oven at 400° for20 to 25 minutes.

Easy Mongolian Beef

Mongolian Beef

 Mongolian Beef is one of our favorite go to recipes. The meat is flavorful and tender and when served over a bed of rice, you have a complete meal. 

With the rising meat prices, we buy a beef roast and trim off the fat. This is so much more economical than buying a steak.

Ingredients

1 lb. beef roast or steak with fat trimmed off
1/4 c. cornstarch
2 Tbs. vegetable oil
3 to 4 cloves garlic, minced
2 tsp. minced ginger
1/3 to 1/2 c. soy sauce
1/3 c. water
1/2 c. brown sugar
1 onion sliced into half rings
salt and pepper to taste
1/8 to 1/4 tsp. red pepper flakes
hot cooked rice

Directions

Slice the roast against the grain into 1/4 inch thick slices. Place the slices in a glass or plastic bowl. Sprinkle the cornstarch over the sliced beef, making sure each piece is fully coated with the cornstarch.  Set aside.

In a large cast iron skillet, heat the oil over medium-high heat. Add the roast slices in a single layer to the skillet and cook for one minute on each side.  You will probably need to cook the meat in batches because you don't want to crowd the pan. This will give your meat that nice sear to lock in the juices.  Remove the beef when done and set aside.

Add the onion to the pan. Sauté until the onion is translucent and tender.  Add the ginger, and garlic. Saute for 15 seconds.  

Stir in soy sauce, water, and brown sugar to the skillet.  Bring the mixture it to a boil. Add salt, and pepper to taste, along with the red pepper flakes.

Add the steak to the skillet. Cook and stir until the sauce thickens and the meat is heated through. Serve over a bed of rice. 

Creamy Crunchy Apple Pie

This is a delicious apple pie recipe that combines flavored yogurt to enhance and add to the delicious apple pie flavor. This is an easy recipe that your family will love.

Ingredients

Crust

3/4 c.flour
1/4 tsp. salt
1/4 c. shortening
2 to 3 Tbs. cold water

Filling

1 C. vanilla yogurt or sour cream (you can use almost any flavor of yogurt you like best.)
2/3 c. sugar
1 egg, well beaten
3/4 tsp. vanilla
2 Tbs. flour
1/8 tsp. salt
1 can apple pie filling

Topping

1/3 c. flour
1/4 c. sugar or brow sugar
1 tsp. cinnamon
1/4 c. butter or margarine

Directions

In a bowl, combine flour and salt.  Cut in shortening using a pastry knife or two dull table knives held together in your hand, until the shortening resembles small peas.

Slowly add cold water, a tablespoon at a time, mixing until the dough is just moist enough to hold together. Do not over mix the dough, or the dough will be tough.  You may not need all the water, or you may need more. It depends on the day and how much humidity there is in the air.

Place dough on a lightly floured surface. Roll the dough out until it is about an inch larger than the pie pan. To measure the dough, invert the pie pan on top of the dough. The dough should exceed the rim of the pie pan by at least an inch. 

Place the pie crust loosely into the pie pan and flute the edge of the dough.

Make the filling.  

In a bowl, combine the vanilla yogurt or sour cream, sugar, egg, vanilla, flour, and salt.  Beat until smooth and creamy.  Add the pie filling.  Mix until thoroughly combined.

Pour the apple mixture into the unbaked pie shell.

Preheat oven to 425°. Bake the pie for about 15 minutes, then reduce heat to 325°. Bake for 30 minutes.  Remove from the oven.

In a bowl, combine, flour, sugar, and cinnamon. Cut in butter until the mixture is crumbly.  Sprinkle this mixture over the top of the apples.

Place the pie back into the oven and bake for 20 minutes, or until the topping is lightly browned. Serve warm or cold with ice cream, or whipped cream.

Baked Pork Chops

 

This is a simple way to serve pork chops for your supper menu. It is quick and easy for those times when you don't want to cook. The pork chops remain moist and tender. 

Serve with  Creamy Mashed Potatoes and Delicious Peas and Mushrooms along with Easy Old Fashioned Apple Crisp for dessert.

Ingredients

1 egg, beaten
2 Tbs. water
6 pork chops
2 Tbs.flour
1 1/2 c. Italian stuffing mix, crushed (or other flavored stuffing mix. )

Directions

Heat oven to 400°.

In a shallow bowl, beat egg and water together.  Beat well until frothy.

In a shallow dish, combine flour and stuffing mix.  

Dip each side of the pork chops into the egg and water mixture. Allow the excess to drip off.  Then dredge each side of the pork chop in the flour and stuffing mix. 

Place the pork chops on a baking sheet.  

Bake for 20 minutes or until done.  Turn the pork chops over after 10 minutes baking time, so both sides  brown. 

Carrot Delight

If members of your family do not like carrots, then this dish may change their minds.  It is easy to make and goes perfect with almost any dish.   

Ingredients

2 c. cooked carrots, mashed
1c. milk
1 c. cracker crumbs
1/2 c.  sharp cheddar cheese, shredded
1 onion, chopped
1/3 c. soft butter
1 tsp. salt
1/4 tsp. pepper
1/8 tsp. red pepper
3 eggs, beaten well

Directions

Heat oven to 350°. Grease or spray a 1 1/2 quart casserole dish.

In a bowl, combine carrots, milk, cracker crumbs, shredded cheddar cheese, onion, butter, salt, pepper and red pepper.  Mix well.  

Gently mix in the beaten eggs.  

Bake for 30 minutes, or until done.

Serve with buttered green peas and meat of your choice.

Chicken And Dumpling Stew

Seasons are changing, and it is time to start thinking about warming meals.  Chicken stew with dumplings is that kind of meal. This meal is perfect for when you want to just relax with a bowl of comfort food or for when you are feeling under the weather.

Ingredients

1 3 lb. chicken, disjointed
salt and pepper to taste
3/4 c. flour, divided
1 Tbs. cooking oil
1 Tbs. butter
1 onion, sliced
2 ribs celery, chopped
4 garlic cloves
1/2 c. chicken stock
2 bay leaves
1 tsp. poultry seasoning
1 tsp. parsley flakes
1 can cream of chicken soup
1 2/3 c. milk, divided
1 (10 oz.) pkg frozen mixed vegetables
2 c.  Biscuit Baking Mix
1/4 tsp. thyme
1/2 tsp. parsley flakes
2/3 c. milk

Directions

Season chicken pieces with salt and pepper.  Place 1/2 c. flour in a low sided bowl. Dredge the chicken in the flour and shake off excess.

In a large cast iron Dutch oven pot or a large stockpot, heat cooking oil and butter. Brown the chicken pieces in the hot oil on both sides. This takes about 8 minutes on each side.

Add the onions, celery, garlic, chicken stock, bay leaves, poultry seasoning and parsley.  Turn heat down low.  Cover and simmer for 30 minutes.

Stir in the cream of chicken soup and 1 1/2 c. milk.  Mix in the frozen vegetables and bring to a boil over medium heat.  Cover and reduce heat back down to low.  Simmer for 10 minutes, stirring occasionally.

In a bowl, combine biscuit mix and 1/3 cup milk. Stir until just combined.  Drop dumplings from a spoon on top of the bubbling stew.  Cook uncovered for 10 minutes.  Then place a lid on the top and cook an additional 10 minutes, or until the dumplings are done.  To test dumplings to see if they are done, stick a toothpick or skewer through one of the dumplings.  If it comes out clean, the dumplings are cooked through.

Enchilada Sauce Mix

It is so easy to make your own seasoning blends.  Forget about buying the prepackaged seasoning mix at the grocery store.  Making your own is so economical, it will save you money, and it tastes better too.

Ingredients

3/4 c. chili powder
3/4 c. dried onion flakes
1/2 c. paprika
1/2 c. cornstarch
6 Tbs. salt
1/4 c. brown sugar or sugar
1/4 c. ground cumin
1/4 c. garlic powder
2 Tbs. cayenne pepper (more or less depending on the amount of heat you want)
2 Tbs. oregano

Directions

In a large jar or bowl combine ingredients, mixing thoroughly. 

Store in a glass jar or an airtight container that has a tight-fitting lid. 

Enchilada sauce

Ingredients

1 c. water, divided
1 c. tomato sauce
4 to 5 Tbs. Enchilada Sauce mix

Directions

In a saucepan, combine tomato sauce and 1/2 cup water.  Cook and stir over medium heat until mixture comes to a boil. 

In a bowl, combine 1/2 cup water and 4 to 5 tablespoons enchilada sauce mix.  Mix well.

Pour the mixture into the tomato sauce mixture and bring to a boil again.  Turn the heat to low and simmer for 2 to 3 minutes.

Or if you want to use the seasoning on its own to flavor ground beef, use 2  tablespoons of enchilada seasoning per pound of beef or chicken.

Baking Powder Biscuits

For light and fluffy biscuits, make sure the butter is still cold in the dough when you put the biscuits into the hot oven. Steam rises from the butter as it melts, and that is what creates the fluffiness of the biscuits.  And never overwork the dough, or the biscuits will be tough.

Ingredients

3 c. flour
3 Tbs. sugar
1 Tbs. and 1 tsp. baking powder
1 tsp. salt
1/2 tsp. cream of tartar
3/4 c.  very cold butter
1 c. whole milk or buttermilk
1 egg

Directions

Preheat oven to 425°.  Line a baking sheet with parchment paper. 

In a large bowl, combine flour, baking powder, sugar, and salt. Use a whisk to thoroughly mix the ingredients, as it also lightens the flour.

Cut the butter into the flour using a pastry cutter or two table knives held together in your hand.  The butter should resemble coarse crumbs or small peas. 

In a small bowl, combine the milk and egg together.  Pour the mixture into the flour and stir the dough just until the ingredients are combined.  It is very important to not over mix the dough, or it will be tough. 

Turn the dough out onto a floured surface and bring the dough together with your hands.  If the dough is too sticky to work with, add a little more flour.  However, you want the dough to still have some stickiness to it for excellent biscuits.

Working quickly, but gently, with your hands, flatten out the dough. Fold the dough in half over itself and gently press the layers together.  Turn the dough a half turn. Fold the dough over itself again and gently press the layers together.  Repeat this process 5 times. 

Flatten the dough out with your hands until the dough is 1-inch thick.  Cut the dough with a biscuit cutter or a glass, lightly dusted in flour to keep the dough from sticking to the cutter. Do not twist the cutter. Instead, press the cutter straight down into the dough. Cut as many biscuits as you can.  Then, gently re-work the dough so you will get another biscuit or two from the dough.

Place the biscuits onto the prepared baking sheet, placing the biscuits close together. 

Bake for 12 minutes, or until the tops begin to turn a light golden brown color and the bottoms are browned. 

Brush the tops with melted butter.

Ground Beef, Peppers, and Rice Skillet Meal

Growing up, my mother made stuffed peppers throughout the late summer and fall months.  I loved eating the meat and rice inside the pepper, but not the pepper itself.  If you have little ones like this, chop up the peppers and put it in with the meat. Same great flavor and a lot less waste. 

It is safe to note that the peppers that I didn't eat when I was younger, never went to waste. My mother loved peppers, so she happily ate mine.

Ingredients

3/4 c. long grain rice
1 lb. ground beef
2 sweet peppers, chopped
1 onion, chopped
3 cloves garlic, minced
3/4 c. long grain rice
2 ( 14oz) can. diced tomatoes with chilies or jalepenos
2 c. beef broth or stock **
2 Tbs. tomato paste
1 Tbs. Worcestershire sauce
1 tsp. Italian seasoning
salt and pepper to taste
1 1/2 c. shredded cheese

Directions

In a large cast iron skillet or Dutch oven, combine beef, peppers, and onion.  Cook until the meat is browned and the vegetables are tender. Drain off excess grease.

Stir in rice, diced tomatoes, beef broth or stock, tomato paste, Worcestershire sauce, and  Italian seasoning.  Add salt and pepper to taste. Bring the mixture to a boil.

Reduce heat and cover the skillet or Dutch oven with a lid.  Cook for about 18 to 20 minutes or until the rice is tender and done, stirring occasionally.

Top with shredded cheese. Cover and let cheese melt over low heat.  Serve and enjoy!

Notes:

Instead of beef broth or stock, add 2 cubes or teaspoons beef bouillon to hot water. 

 

Butterscotch Pudding From Scratch

Butterscotch Pudding

This pudding is smooth and creamy. It is comfort food. We love butterscotch pudding, especially while it is still warm. No need for a dollop of whipped cream, but you can do that if you like.

The other day, we cheated and used a box of pudding mix. I was tired, and it was late, and we thought it would be very good.  It tasted horrible when compared with our homemade version.     

Ingredients

1/2 c. dark brown sugar
1/2 tsp. salt
3 Tbs. cold water
1 c. whole milk
1 c. heavy cream or evaporated milk
3 Tbs. cornstarch
2 eggs
3 Tbs. butter
1 tsp. vanilla

Directions

In a small bowl, whisk the eggs and cornstarch together very well. Mix until smooth. Set aside.

In another bowl, mix the whole milk and heavy cream or evaporated milk together. Set aside.  

In a heavy bottom saucepan, combine brown sugar, salt, and water.  Cook and stir over medium-low heat until the sugar melts and dissolves. Bring to a rapid bubble. Cook for 5 to 6i minutes, but do not stir.  Do not walk away from this, as you need to make sure the sugar does not burn. It should begin to have that carnalized aroma and the temperature should be about 240°.

Whisking constantly, slowly pour the milk and heavy cream into the brown sugar mixture.  Be very careful because it will sizzle and splatter. 

Cook and stir over medium heat until the mixture comes to a boil.  Turn off the heat.  

Whisking the eggs and cornstarch mixture constantly, slowly pour some of the brown sugar mixture into the beaten eggs.  Do not stop stirring the eggs, or they will cook and scramble. Slowly pour the egg mixture into the brown sugar mixture, whisking constantly. 

Place the pan over medium-low heat.  Stirring constantly, cook until the mixture comes to a bubble and begins to thicken. Then switch to a spoon, so you can scrape the bottom and sides of the pot. Cook and stir until the pudding comes to a boil. Cook for 1 minute. Remove from heat.

Stir in butter and vanilla, mixing until the butter is completely smooth and incorporated into the pudding. 

Serve either warm or pour into serving bowls and cover with plastic wrap. Refrigerate 4 to 6 hours. 

Not So Dirty Rice with Sausage 

Sausage with seasoned rice and tomatoes.  This meal goes together fast and is served up in just one pot.

Ingredients

1 lb. ground sausage or use half sausage and half ground beef
2 sweet bell peppers, chopped
1 onion, chopped
3 coves garlic, minced
1/4 c. flour
2 tsp. Cajun seasoning
1 tsp. basil
1/2 tsp. salt
1/4 tsp. black pepper
1/2 tsp oregano
1/4 tsp. thyme
1/4 tsp. red pepper flakes
2 bay leaves
2 c. rice
3 c. beef or chicken broth
1 (15 oz.) can diced tomatoes with chilies

Directions

In a large Dutch oven, cook ground meat until browned and the meat is no longer pink.  Crumble the meat as it cooks with spoon or spatula.

Add sweet bell peppers, onion, and garlic. Cook for 4 minutes.  

Stir in flour, Cajun seasoning, basil, salt, black pepper, oregano, thyme, and red pepper flakes. 

Mix in rice, and bay leaves.

Pour in the broth and add in the diced tomatoes.  Bring the mixture to a boil.  Lower heat and cover the pot with a lid.  Simmer for about 24 minutes, or until liquid is absorbed. Fluff rice with a fork.  Remove bay leaves and serve.

Homemade Cowboy Caviar 

This is an easy-to-make side dish/salad that everyone will love.  It uses black-eyed peas, black beans and Roma tomatoes, combined with a kick of jalapeño peppers.

Ingredients

1 (14 - 15.5 oz.) can black-eyed peas, drained
1 (14 to 15.5 oz.) can black beans, drained
1 1/2 c. sweet corn
1 onion, chopped
2 sweet peppers, different colors
1 1/2 c. chopped Roma tomatoes
1 to 2 jalapenos, chopped
1/2 fresh parsley, chopped (or 1/4 c. dry parsley)

Dressing

1/3 c. olive oil
3 Tbs. white wine vinegar
1 tsp. chili powder
1/4 c. sugar, more or less to taste
1/2 tsp. salt
1 tsp. oregano
1/2 tsp. basil
1/8 tsp. red pepper flakes

 Directions

In a large bowl, combine olive oil, white wine vinegar, chili powder, sugar, salt, oregano, basil and red pepper flakes. 

Stir in black-eyed peas, black beans, sweet corn, onion, sweet peppers, Roma tomatoes, and jalapenos.  

Add fresh parsley.  Cover and chill until it is time to serve.

Chicken And Rice Casserole

Growing up, we didn’t have a lot of money coming in. My mother knew how to make satisfying meals that didn’t cost a lot. She made meals from ingredients she had on hand, and they were quick and easy to do. This is her version of Chicken Rice Casserole.

Ingredients

2 c. uncooked white rice
1 onion, chopped
2 c. milk
1 can cream of mushroom soup
1 can cream of chicken soup or cream of celery soup
1 package dry onion soup mix, divided
1 (3 lb.) chicken, disjointed
1 c. water

Directions

Preheat oven to 325°.  Grease or spray a large casserole dish or a 9 x 13-inch pan.

Put minute rice and chopped onions in the prepared casserole dish or a 9″x13″ pan.

In a small saucepan, heat the milk, cream of mushroom soup, cream of chicken soup and half a package of the dry onion soup mix. When warmed and smooth, pour over the rice.

Place chicken pieces on top of the rice and soup mixture.

Pour water into the casserole dish. Sprinkle the remaining dry onion soup mix over the top. 

Cover with foil or a lid.  Bake at 325° for 2 1/2 hours to 3 hours, or until the chicken is fully cooked, and the rice is tender.

Notes

Sprinkle some grated cheese over the top.

You can add vegetables like broccoli, carrots, or corn. They can be layered over the top of the rice, or mixed in with the rice.

This meal can go in the oven at around 180° and bake for most of the day. I will assemble the chicken rice casserole in the morning before I start my work from home job. Place it in the oven where it bakes for 8 to 10 hours, depending on how many hours I have scheduled to work or if I just need to relax after taking calls.This can also be made in the crock pot.

Creole Seasoning

 This seasoning blend is the perfect way to perk up your meals. It is great for seasoning rice, soup, stews, or meats.

Ingredients

6 Tbs. paprika
2 Tbs. black pepper
2 Tbs. garlic powder
2 Tbs. onion powder
2 Tbs. oregano
2 Tbs. basil
2 Tbs. salt
1 Tbs. thyme
1 Tbs. cayenne pepper

Directions

In a mixing bowl or a jar, combine paprika, black pepper, garlic powder, onion powder, oregano, basil, salt, thyme, and cayenne pepper.  Mix thoroughly until well blended. 

Store in an airtight jar or container.

Old Fashioned Pumpkin Bread

This is a recipe that has been passed down through the generations.  It is as good now as it was then. This pumpkin bread is moist, tender with just the right amount of sweetness. The aroma that fills your house as this bread bakes in the oven is enough to whet appetites and bring your family together.

Ingredients

3 c. sugar
3 1/2 c. flour
2 tsp. soda
1 1/2 tsp. salt
1 tsp cinnamon
1 tsp. nutmeg
1 tsp. pumpkin pie spice
1/2 tsp. cloves
1/4 tsp. ginger
1 c. chopped pecans
1 c. salad oil
4 eggs, beaten
2 c. pumpkin or 16 to 17 oz. can

Directions

Preheat oven to 350°. Lightly grease and flour two 8-inch bread pans or 1 angel food cake pan.

In a large mixing bowl, combine sugar, flour, soda, salt, cinnamon, nutmeg together, pumpkin pie spice, cloves, and ginger.

Make a well in the center of the dry ingredients. 

Add nuts, salad oil, eggs, and pumpkin into the well. Mix thoroughly.  Pour into prepared loaf pans.

Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.  Cool about 5 minutes, then invert the loaf pans onto a wire rack.  Serve warm or cold. Store in an airtight container when the loaves are completely cool.

Strips of Beef Casserole With Sour Cream Puffs

 Ingredients

1 to 1 1/2 lb. steak or roast
2 Tbs. cooking oil
1  onion, chopped
2 Tbs. flour
1 c. water or beef stock or broth
1 c. tomatoes
1 (6 oz. can) tomato paste
1 Tbs. sugar
1 tsp. Worcestershire sauce
salt and pepper to taste
1 c. mushrooms
1 c. sour cream

Sour Cream Puffs Ingredients

1 1/4 c. flour
2 tsp. baking powder
1/2 tsp. salt
1/4 c. shortening
3/4 c. sour cream
sesame seeds (optional)

Directions

Oven temperature set to 400°. 3-quart casserole

Cut steak or roast into strips 1/2-inch strips.  

In a heavy cast iron skillet, heat oil.  Brown the strips of meat in the hot oil until browned.  You may have to work in batches to do this.

Add onions and cook until they are lightly browned and tender. 

Stir in flour, water or beef stock, tomatoes, tomato paste, sugar, and Worcestershire sauce.  Season with salt and pepper to taste.

Cover and simmer for 90 minutes, stirring occasionally.

Add mushrooms and sour cream.  Simmer for 5 more minutes.  Spoon mixture into  a casserole dish or leave it in the cast iron skillet if it is oven safe. Set aside as you make the Sour Cream Puffs.

In a bowl, combine flour, baking powder, and salt. Cut in shortening with two table knives held together in your hand, or a pastry cutter, until the shortening is the size of small peas. 

Add sour cream and mix well. 

Turn out onto a lightly floured surface. Pat the dough out, so it is 1/2 inch thick. Cut into 6 or 8 biscuits using a biscuit cutter, or a glass.

Place the biscuit puffss over the top of the beef mixture.  Sprinkle the tops of the puffs with sesame seeds.

Bake for 20 to 25 minutes until the biscuit puffs are browned and done.

Easy Old-fashioned Apple Crisp

This is the time for apples. The seasons are changing and getting cooler.  Time to start baking again. Apple crisp is an easy dessert to make, and it will delight your entire family.
 

Ingredients

6 apples, peeled and sliced
2 Tbs. sugar
3/4 tsp. cinnamon
1 1/2 tsp. lemon juice (optional. It just keeps the apples from turning brown)
1 c. brown sugar
3/4 c. oatmeal, old-fashioned
3/4 c. flour
1 tsp. cinnamon
1/2 c. cold butter or margarine

Directions

Preheat oven to 350°.  Lightly spray or butter a baking dish or an 8 x 8-inch baking dish. 

Place the sliced apples in a bowl.  Add 3/4 teaspoon cinnamon, and the lemon juice.  Mix to combine. Transfer the apples into the prepared baking dish. 

In another dish, combine, brown sugar, oatmeal, flour, and 1 teaspoon cinnamon.  

Cut the butter in to the flour mixture using a pastry cutter, or two table knives held together in your hand.  The butter should be about the size of small peas. 

Spread this mixture evenly over the top of the apples.  

Bake 45 minutes, or until apples are tender and the topping is golden brown.

Wild Rice and Pork Chops

 

Pork chops and wild rice go so well together. We love the taste of wild rice as it has a slightly nutty flavor, and it tastes so delicious when combined with cream of mushroom soup.

Ingredients

1 c. wild rice
3 c. beef, or chicken stock
1/2 tsp. salt
1 Tbs. butter
8 slices of bacon, diced
1 onion, chopped
salt and pepper to taste
1/2 tsp. oregano
1 (8 oz.) can mushrooms
1 (10.75 oz.) condensed cream of mushroom soup.
6 pork chops

Directions

Heat oven to 325°.

In a saucepan, combine rice, water, and salt.  Cover with a lid. Bring to a boil. Turn the heat down to low and simmer for 40 to 45 minutes until tender.  

In a cast iron skillet, cook and onion together until the bacon is crisp, and the onion is tender. Drain off all but a tablespoon of bacon grease.

Add rice, salt, and pepper to taste oregano and mushrooms. Mix to blend well. Spoon into a large baking dish.

In the same skillet that you fried the bacon in, fry the pork chops in the bacon grease until browned. Turn over and brown the other side. Season with salt and pepper. Place the pork chops on top of the wild rice. 

Spoon the condensed cream of mushroom soup over the top of the pork chops.

Cover the dish with a lid or a sheet of foil. Bake for 90 minutes.

Creamy Corn in Casserole

 

Corn is one of our favorite vegetables. It is sweet and juicy.  This recipe is a great side dish to any meal. It takes no time at all to put together and place in the oven to bake.

Ingredients

1 (10 oz. ) can cream style corn
1 (12 oz.) can whole kernel corn
1 onion, chopped
1 green bell pepper, diced
2 pimentos, chopped (optionalZ)
2/3 c. milk
1 egg, well beaten
1 c. cracker crumbs
1 c. cheese, grated. American or sharp cheddar or pepperjack
1/4 c. melted butter
2 Tbs. sugar
1/8 tsp. red pepper
salt, and pepper to taste

Directions

Set oven to 350°. Grease a 2-uart casserole dish.

In a bowl, combine, cream style corn, whole kernel corn, onion, bell pepper, pimentos, milk, egg, cracker crumbs, cheese, butter, sugar, and red pepper.  Add salt and pepper to taste.

Bake for 60 minutes or until lightly set and it registers 165° in the middle. Serve and enjoy.

Cream of Chicken Soup

 When things get tough, and you've had a hard day, it's time for a comforting meal.  Cream of Chicken Soup is just that kind of meal.   Add a salad and some biscuits, and you have a complete meal that your family will love.

Ingredients

1 Tbs. cooking oil
4 Tbs. butter
1 onion, chopped
1 clove garlic, minced
1 to 2 large carrots, diced
1 sweet bell pepper, chopped
1 to 2 celery stalks, chopped fine
2 c. chicken broth or chicken stock
3 c. milk
1/2 tsp. garlic powder
1/3 tsp. onion powder
1/4 tsp. thyme
3/4 c. frozen peas
1 c. chicken, cooked

Directions

In a large pot or cast iron Dutch oven, heat oil.  Sauté onion, and garlic until translucent. 

Add carrots, sweet bell pepper, and celery. Cook and stir for 1 to 2 minutes until softened.

Add butter, stirring until melted.  Stir in flour. Cook and stir for 1 minute to remove the flour taste.

Stirring constantly, pour in the chicken broth and milk.  Bring the mixture to a simmer, stirring constantly. 

Stir in garlic powder, onion powder, and thyme. 

Add frozen peas and cooked chicken.  Taste and season with salt and pepper to taste.

Continue to cook until it reaches the thickness you desire.  This takes about 5 minutes.  

Ladle into bowls and serve.

Raisin Sauce

Raisin Sauce for Ham or Pork

This is a sauce that my grandmother used to make up whenever she made ham.  It is a great compliment to serve with sliced ham or other pork dishes. 

Ingredients

1 c. boiling water
1/2 c. brown sugar
2 Tbs. cornstarch
1/2 c. raisins
1 Tbs. butter

Directions

Combine brown sugar and cornstarch together in a saucepan. 

Slowly pour in boiling water, whisking constantly to remove lumps.  

Cook and stir over low heat until the mixture starts to boil.  

Add raisins.  Simmer for 5 minutes over a very low flame, stirring occasionally.

Remove from heat.  Stir in butter until melted.

Notes

You can add 1 tsp. ground mustard in the mixture when combining the brown sugar and cornstarch together. 

Spiced Cheese Loaves

This bread recipe makes two loaves. It is a rich bread dough flavored with crushed red pepper flakes and cheddar cheese. It goes perfect with soups, or use it to make a sandwich.

Ingredients

1/4 c. warm water
3 pkg yeast or 1 tbs. yeast
3 Tbs. sugar
1c. milk
1 Tbs. salt
4 Tbs. butter
1/4 tsp. cumin seed
1 1/2 tsp. red pepper flakes
1 tsp. oregano
2 eggs
6 c. flour (more or less)
8 oz sharp cheddar cheese, grated

Directions

Oven temp set to 350°. Grease two 8-inch cake pans.  Or line the pans with parchment paper to remove the bread easily from the pans.

Dissolve yeast and sugar in warm water. Set in a warm location for 10 minutes to ensure the yeast is active and alive.

In a sauce pan, scald the milk over low heat.  Pour into a large mixing bowl and let cool until it is around 110°.  Add sugar, salt, butter, cumin, red pepper flakes, eggs, 2-cups flour and the yeast mixture.

Beat for 2 minutes with a mixer or by hand using a wooden spoon. Stir in  cheese.  Add enough flour to make a soft dough. Turn the dough out onto a lightly floured surface. Knead the dough, adding flour as necessary, for about 10 minutes or until smooth and elastic.

Place dough into a greased bowl.  Cover with plastic wrap and place in a warm location until doubled in size. This takes between 1 1/2 hours to 2 hours. 

Punch dough down. Turn out onto a lightly floured board and divide in half. Cover and let rest for 5 minutes.

Shape each half into a ball. Place balls in prepared cake pans.  

Cover and let raise for 30 minutes, or until doubled in size. Place cake pans on a rimmed baking sheet. This will catch the cheese if any spills out.

Bake  until loafs are is golden brown, about 20 to 25 minutes. Rotate the loaves. Tent with a sheet of aluminum foil and continue to bake for another 25 to 30 minutes until done. The loaves should sound hollow when tapped with your finger.

Remove bread from the pan. Brush some butter over the top.  I just take a stick of butter and run that over the top.

 

Taco Pot Pie With Biscuits

This is an easy pot pie recipe with a great Mexican taste. It doesn’t take much time to assemble. My son often makes this meal for us, so we can enjoy a meal together as a family after I get off work.

Ingredients

1-1/2 lbs lean ground beef
1 medium-large onion, chopped
1 green bell pepper, chopped
1 to 2 hot peppers, chopped
2-3 cloves garlic
1 (1.25-oz) package taco seasoning mix
3/4 cup water
1 (16-oz) can kidney beans, do not drain
1 (11-oz) can whole kernel corn, drained
1 tube Pillsbury Grands Biscuits, or similar
3 cups cheddar cheese, shredded and divided (or taco blend cheese)

Directions

Preheat oven to 350°F.

In a cast iron skillet, or an oven-safe sauté pan, brown the hamburger, onions, peppers, and garlic over medium high heat; drain.

Stir in the taco seasoning packet, 3/4 cup of water, kidney beans along with the juice, and the corn. Bring the mixture to a boil, stirring frequently to keep it from sticking to the bottom of the skillet. Reduce the heat and simmer for 5 minutes, stirring occasionally.

Sprinkle the top with 2-1/2 cups of the shredded cheese. Remove the biscuits from the tube and place on top of the cheese.

Bake for 20 minutes, or until the biscuits are done. Sprinkle with the remaining cheese. Let stand for 5 minutes.

Notes

You can choose canned whole kernel corn with sweet peppers for a different flavor, or use 2 cups frozen corn with one diced roasted red pepper.

You can garnish the dish with cilantro or parsley if desired.

Apple Rice Betty

Instead of making apple pie or apple cobbler, this version is a delicious treat. Apples with rice, and raisins. Delightfully lightened with whipped cream.  

Ingredients

1 c. cooked rice
1 1/3 c. apple juice
1/8 tsp. salt
1/2 tsp. cinnamon
2/3 c. brown sugar
1/2 c. raisins
1 1/3 c. apples, diced
1 Tbs. butter
1 c. heavy cream
1/4 tsp. cream of tartar
2 Tbs. sugar, or honey
1 tsp. vanilla

Directions

Place a mixing bowl and whisk attachment in the freezer for at least 20 minutes for the whipped cream.

In a medium saucepan, combine cooked rice, apple juice, salt, brown sugar, raisins, and diced apples. Cook and stir until the mixture comes to a boil.

Cover and simmer for about 5 to 10 minutes, or until most of the liquid has been absorbed. Remove from heat.

Stir in butter.

Chill the mixture in the refrigerator. Meanwhile, prepare the whipped cream. 

Pour the heavy whipping cream, cream of tartar, sugar, and vanilla into the bowl you just took out of the freezer.  Whisk the mixture on high speed until medium to stiff peaks form, or about one minute.

Gently fold the whipped cream into the apple mixture.  Place in the refrigerator until ready to serve.

Serve chilled.  May also add dollops of whipped cream over the top.

Notes

You can use minute rice instead of already cooked rice.  Just increase the apple juice to 2 cups.

A tub of whipped cream can be substituted in place of the heavy whipping cream, cream of tartar, sugar and vanilla.