Slow Roasted or Slow Cooker Chicken

This is an easy meal that goes into a low oven or slow cooker.  Add some vegetables to the chicken as it cooks for a wonderful, no fuss meal.

Ingredients

1 Tbs. olive oil
1 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. seasoned salt
1/2 tsp. thyme
1/2 tsp. basil
1/2 tsp. pepper
4 chicken breasts or thighs
1/2 c. chicken broth
1/2 tsp rosemary

Directions

 Preheat oven to 175°.

In a small bowl, combine olive oil, paprika, garlic powder, seasoned salt, thyme, basil, and pepper. Mix until well blended.

Rub the seasoned oil all over the chicken breast pieces. Make sure that you rub the seasoned oil under the skin for the best flavor. Place the chicken in a cast iron Dutch oven or a slow cooker.

Pour in the chicken broth. Sprinkle the rosemary over the top of the chicken.

Cover and place in the oven or turn the slow cooker pot on low.  Bake or cook 4 to 5 hours or until chicken is done, and the meat is falling off the bone tender. 

Notes

Instead of seasoned salt, use onion salt.

Add some vegetables in with the chicken as it cooks.  You can add sliced carrots, sliced onion, chopped sweet bell pepper, quartered potatoes or chopped celery stalks.

Add 1/2 to 1 tsp. browning sauce to the seasoned oil.

Substitute half of the chicken broth with white wine.

Three Bean Salad

This is an easy recipe that goes together fast. It tastes delicious and is colorful addition to any table.  The sweet and sour dressing is just three ingredients.

Ingredients

2 c. fresh green beans,  or 1 (15 oz.) can green beans, drained
1 (15 oz.) can Kidney beans, drained
1 (15 oz.) can yellow wax beans or garbanzo beans, drained
1 sweet bell pepper, chopped
1 onion, thinly sliced into half rings
1/3 c. apple cider vinegar
3 Tbs. sugar
1/4 c. olive oil
1/2 tsp. salt
1/4 tsp. pepper

Directions

In a bowl, combine green beans, kidney beans, and yellow wax or garbanzo beans, sweet bell pepper, and onion. 

In a small bowl, combine apple cider vinegar, sugar, and olive oil. Mix thoroughly until smooth. Season with salt and pepper.

Pour the dressing over the vegetables  Mix gently, so the dressing gets all over the vegetables. 

Cover the bowl and place in the refrigerator. Chill for at least 4 hours for best flavor before serving.

Gently mix before serving. Serve on a lettuce leaf if desired.  You can also add tomato wedges, diced tomatoes, or crumpled bacon.

Winter Squash Bread Bun Rolls

If you have extra winter squash like butternut or acorn squash, use them to make dinner rolls. These rolls are light and airy. They have a wonderful yellow color and no one will believe that you made them with winter squash.

Ingredients

2 pkg. or 2 Tbs. yeast
1 Tbs. sugar
1/2 c. warm water, 110° to 115°
1 c. warmed milk, 110° to 115°
1 1/2 c. winter squash, cooked and peeled
1/2 c. sugar
2 tsp. salt
6 Tbs. butter
6 c. flour

Directions

Set oven temperature to 375°.  Grease a 13 x 9-inch baking pan or cake pan. You can also use 2 greased 12-inch cast iron skillets.

In a large mixing bowl, combine yeast, sugar, and water.  Stir to mix.  Place in a warm location and allow the yeast to activate.  This takes between 6 and 10 minutes. 

Add milk, squash, sugar,  salt, shortening and 2 c. flour.  Beat well with a wooden spoon. Gradually stir in the remaining flour, about 1/2 c. at a time, until the dough becomes too hard to stir. Turn the dough out onto a lightly floured surface.  Knead the dough with your hands, adding in more flour as necessary. Knead until the dough is smooth and elastic, or about 8 to 10 minutes. 

Place the dough in a lightly greased bowl and cover with a sheet of plastic wrap, or a tea towel. Place in a warm location until the dough doubles in size.  This takes about an hour to 90 minutes. 

Punch dough down. Turn out on a lightly floured surface.  Divide the dough into 12 pieces.  Form the dough into balls between the palms of your hands.  Place in a prepared pan. Cover with a tea towel and place in a warm location to rise until doubled in size.

Bake for 20 to 25 minutes or until golden brown. 

Brush tops of the hot rolls with butter.

Taco Beef Soup

 

We love to eat tacos, but sometimes I like to serve them in a completely different way.  When the weather is turning colder, I start making more soups.  Taco Beef Soup has the great taste of tacos, but served in a bowl. 

Ingredients

1 lb. ground beef
1 onion, diced
1 or 2 jalapeno peppers, diced
2 cloves garlic, minced
2 tsp. cumin
2 tsp. chili powder
1 tsp. paprika
1 tsp. crushed red pepper
3 1/2 c. crushed tomatoes or 2 (14 oz.) cans crushed tomatoes with chilies
1 3/4 c. beef broth
salt and pepper to taste
1 (28 oz.) can black beans or chili beans
1 c. whole kernel corn

Directions

In a Dutch Oven, add ground beef, onion, jalapeno peppers, and garlic. Cook until beef is no longer pink. This takes about 5 to 7 minutes. Drain off excess grease.

Add cumin, chili powder, paprika, and crushed red pepper flakes. Mix well.

Stir in the crushed tomatoes and beef broth.  Cover and simmer for 10 minutes, stirring occasionally.  

Stir in black beans and corn.  Cover and simmer for a couple of minutes, or until everything is bubbling and heated through.

Season with salt and pepper to taste.

Serve.  Top with tortilla chips, sour cream, or shredded cheddar cheese.

Coconut Raspberry Drops

 The holiday season is here and it is time to start baking some delicious treats.  These coconut cookies are tender with flavorful raspberry preserves in the center.  They are easy to make and will disappear just as fast.

Ingredients

1/3 c. butter, softened
3 oz. cream cheese
3/4 c. brown sugar
1 egg
2 tsp. orange juice
1 tsp. almond extract
1 tsp. vanilla
1 1/4 c. flour
1 1/2 tsp. baking powder
1/4 tsp. salt
3 3/4 c. sweetened shredded coconut, divided
1 c. raspberry preserves

Directions

Set oven to 350°.  Get 1 or 2 ungreased cookie sheets. 

In a mixing bowl, combine butter, cream cheese, and sugar. Cream until light and fluffy.

Beat in egg, orange juice, almond and vanilla extract. 

Gradually mix in baking powder, salt and flour. 

Stir in 3 cups coconut. Mix well.

Cover the bowl with a sheet of plastic wrap.  Place in the refrigerator until the mixture is easy to handle. This takes about 30 minutes or so. 

Take a tablespoonful of cookie dough and form into a 1-inch ball between the palms of your hands.   Roll the balls in the remaining coconut. 

Place the balls on a cookie sheet. Using your finger, or the handle of a wooden spoon, make a deep indention in the center of each dough ball. 

Bake for 8 to 10 minutes, or until the cookie edges start to turn a light brown color.  Cool 60 seconds. If the indention has closed or become smaller, use the wooden spoon handle to gently make the indention big again. 

Remove cookies to a wire rack.  Fill the indention with raspberry preserves, strawberry jam, or the flavor you like best in preserves or jam.  Cool completely.

Bacon Baked Beans

Happy Thanksgiving Day!  Today is a day to give thanks to God for all that you have.  Be thankful for  family and friends, the food you have to eat and the home in which you live.

We love baked beans and adding bacon to the mixture is just an added treat to some tasty goodness. This is a quick and easy side dish perfect to go with any meal.

Ingredients

6 slices bacon
2 (16 oz.) cans  pork and beans
1 onion, chopped
1 clove garlic, minced
1 c. brown sugar
3/4 c. ketchup
1/4 c. yellow mustard
1 to 2 Tbs. molasses

Directions

Preheat oven to 350°.

Cut up the bacon into small  pieces.  

In a large cast iron skillet, cook bacon until most of the grease renders out, but the bacon is still flexible. 

Remove the excess grease from the skillet.  Add the pork and beans, onion, brown sugar, ketchup, yellow mustard and molasses.  Stir until thoroughly combined.

Bake uncovered for 45 minutes.  

Notes

You can use cans of baked beans instead of pork and beans. However, reduce the amount of brown sugar or do not add any.  Taste for sweetness first.  If it is needed, then add brown sugar. You don't want this dish that sweet.  

You can use half ketchup and half BBQ sauce for a unique blend of tastes.

If presentation is an issue, transfer everything to a baking dish and place in the oven. We usually leave ours in the cast iron skillet to save on washing dishes.

Candied Sweet Potatoes

This recipe is my mother's, and everyone always raved about how delicious her candied sweet potatoes were. This is a dish she made for every holiday dinner. It is a tradition I carry on with my family.

Ingredients

6 sweet potatoes
1/2 c. butter
1 c. brown sugar
1/2 c. water
1 tsp. salt

Directions

Fill the bottom of a saucepan with about 2-inches of water, or until it reaches just below the bottom of the steaming basket. Bring the water to a boil.

Place the sweet potatoes in the steaming basket. Cover and cook until tender. This takes about 30 minutes.  Drain and allow the sweet potatoes to cool.

Peel the sweet potatoes when cool enough to handle.  Cut lengthwise into 1/2 inch slices. 

In a cast iron skillet over medium heat, melt butter.  Stir in brown sugar, water, and salt.  Cook and stir until sauce is bubbling, and the sugar has completely dissolved.  Add the sliced sweet potatoes carefully into the syrup.  

Cook over low heat for 60 minutes or more until the syrup is thick. Baste the sweet potatoes with the brown sugar syrup occasionally and carefully turn the sweet potatoes over. 

You can also bake this in the oven at 350° for one hour.  Occasionally baste the sweet potatoes with the syrup.

Simple Crispy Baked Chicken Recipe

Delicious, moist and juicy chicken with a crispy outside. Quick and easy to make.

Ingredients

10 pieces of chicken
salt and pepper
1 c. melted butter or 2 eggs beaten
2 c. potato flakes
1/4 c. Parmesan cheese
1/2 tsp. garlic powder
2 tsp. salt
1 tsp. pepper

Directions

Preheat oven to 400°. One 13 x 9-inch baking pan.

Pour the melted butter or eggs into a shallow bowl or pan.

Place the potato flakes and Parmesan cheese in another shallow bowl or pan. 

Season the chicken with salt and pepper.

Dip the chicken pieces in the melted butter.  Allow the excess butter to drain off.

Roll the chicken pieces in the potato flakes.

Place the chicken onto a baking pan, leaving spaces between the chicken pieces so it can brown on all sides.  

Bake for 60 minutes, or until the internal temperature of the chicken registers 165°.  Turn the chicken over halfway through the baking time.

Notes

You can use flavored potato flakes for more flavor. 

Cranberry Fluff

If you want a quick and easy salad to serve with your Thanksgiving Day meal, then this Cranberry Fluff is perfect. It is the perfect balance of sweet and tart served in one bowl.  This salad literally takes no time at all to put together!

Ingredients

1 (14-oz) can whole cranberry sauce
1 (20-oz.) can crushed pineapple, drained
8 oz. whipped topping
3 c. mini marshmallows

Directions

In a large bowl, combine the can of cranberry sauce, and crushed pineapple.

Gently fold in whipped topping.

Stir in mini marshmallows.

Cover the bowl with a sheet of plastic wrap. Chill for at least 2 hours before serving.

Crescent Rolls

 These crescent rolls are easy to make, but look like you spent hours doing. They are sweet, fluffy and light with the delicious taste of butter.

Ingredients

2 pkg. yeast
1 Tbs. sugar
1/2 c. very warm tap water (110°)
1/2 c. sugar
1/2 c. warm milk (110°)
2 eggs
1 tsp. salt
1/2 c. butter, softened, divided
4 c. flour
1/4 c. butter

Directions

Set oven to 375°. Grease a baking sheet.

In a large bowl, combine yeast, sugar and warm tap water.  Place in a warm location for about 10 minutes to bloom.  This shows that the yeast is alive and active.

Add the remaining sugar, eggs, salt, butter and 2 cups flour.  Mix or beat with a wooden spoon until smooth.  

Mix in the remaining flour until the dough becomes too stiff to mix with a spoon. Turn out onto a lightly floured surface. Knead the dough, adding more flour as needed, for 8 to 10 minutes or until it is smooth. The dough should be slightly sticky, but not sticking to you or the surface.  

Place the dough in a lightly greased bowl and cover with a sheet of plastic wrap or a tea towel. Place in a warm location until the dough is doubled in size. About 90 minutes.

Punch the dough down and divide in half. Roll each half into a 12-inch circle.   Spread half of the butter over the top of each circle.  Cut the circle into 10 or 15 wedges, just like you are cutting a pie. Starting with the outside perimeter of the dough wedge, begin to roll up the wedges one at a time. With the point underneath each roll, place the crescents on a greased baking sheet.  Curve the ends to make a crescent shape. Repeat with the other half of the dough. Cover and let rise until doubled in size, or about 30 minutes.

Bake for 12 to 15 minutes or until golden brown.  Run a stick of butter over the hot tops of the crescent rolls.

Cheesy Beef and Macaroni

Cheesy Beef and Macaroni One Dish Meal

Ground beef, pasta, and cheese is a comforting meal to settle down to and enjoy with your family. It is quick and easy to put together. It cooks all in one skillet, saving you of having to wash extra dishes.

Ingredients

1 lb. ground beef
1 onion, chopped
1 sweet bell pepper, diced
2 cloves garlic, minced
1 c. chopped carrots (optional)
1 Tbs. steak spice seasoning (your favorite)
1/2 Tbs. Worcestershire sauce
1 tsp. Chili powder
1 (8 oz.) can mushrooms, drained
1 (28 oz.) can tomatoes with green chilies, diced
1 c. water
1 (10 1/2 oz.) can cream of mushroom soup
1 Tbs. Dijon mustard
salt and pepper to taste
2 c. macaroni
2 c. cheddar cheese, shredded

Directions

In a large cast iron skillet or Dutch oven, brown the ground beef, onion, green peppers and carrots. Cook until the ground beef is no longer pink. Drain off excess grease.

Stir in garlic, steak seasoning, Worcestershire, chili powder, cream of mushroom soup, tomatoes, water, and mustard. Stir well.  Bring the mixture to a simmer.

Add the pasta, and bring to a bubble.  Cover and cook over medium heat, until the pasta is tender and most of the liquid is absorbed.  This takes around 8 to 10 minutes. Taste.  Season with salt and pepper if desired.

Sprinkle cheddar cheese over the top. Cover and cook for 1 minute, or until the cheese is melted. 

Serve and enjoy.

Penuche Fudge

This is an old-fashioned recipe that my aunt would make during the holiday seasons.  It is buttery, melt in your mouth fudge that is sure to please. The taste of the fudge is a cross between caramel and butterscotch.  

Ingredients

3/4 c. evaporated milk
2 c. brown sugar
1 c. sugar
1/4 tsp. salt
1 tsp. vanilla
1/4 c. butter
2 Tbs. corn syrup

Directions

Butter the bottom of an 8-inch square pan. Set aside.  

In a heavy saucepan, combine milk, brown sugar, sugar, corn syrup and salt.  Stirring constantly over medium heat, bring to a boil. When the mixture comes to a rapid boil, stop stirring, but continue to cook until  it reaches soft ball stage, or a candy thermometer reads 237° to 242°.  Remove from heat.

Add vanilla and butter, but do not stir.  It is important to not stir the candy at all, otherwise there will be large sugar crystals forming, and your candy will be gritty instead of smooth.

Allow the candy mixture to cool to 110°. This can take between 20 and 40 minutes.  Beat with a wooden spoon until the penuche begins to thicken.  Add the walnuts if desired at this point. Continue beating until the candy begins to lose its sheen.  Stop stirring. Pour the candy into the prepared pan.

If you do not have a candy thermometer, you can drop a small amount of the mixture into a bowl of cold water.  If it forms a ball that can be picked up easily, and flattened between your fingers, then the candy is at the 234° soft ball stage.

Pork Sausage Spaghetti

This recipe is perfect for leftover spaghetti.  Combine it with spicy ground pork sausage and Italian seasonings for a great meal.

Ingredients

8 oz. spaghetti, cooked
1 lb. ground pork sausage
1 onion, chopped
1 sweet bell pepper, chopped
2 cloves garlic. minced
3 Tbs. flour
2 tsp. Italian Seasoning
1 c. chicken broth
3/4 c. evaporated milk
4 oz cream cheese, softened
1 (14 oz.) can diced tomatoes with chilies
salt and pepper
2 c shredded cheddar cheese or mozzarella cheese

Directions

Preheat oven to 375°.  Grease a 9 x 13-inch dish.

In a cast iron skillet, cook the ground pork sausage over medium heat until browned and crumbly. Drain off excess grease. Add onion and sweet bell pepper.  Saute until tender.  Mix in garlic.

Stir in flour and Italian seasoning. Cook and stir for 1 to 2 minutes to remove the flour taste. 

Slowly pour in broth and evaporated milk whisking constantly until smooth.  Cook and stir until thick and bubbly.

Stir in softened cream cheese, 1 cup cheddar or mozzarella cheese. Season with salt and pepper to taste. 

Add the cooked spaghetti, and tomatoes and chilies.  Mix well. 

Place in prepared dish or you can use the cast iron skillet if it is oven safe. Top with remaining cheddar cheese.

Bake for 25 to 30 minutes or until hot and bubbly.

Creamed Corn 

This is so not like the creamed corn you buy in a can.  This is so much better and full of flavor!

Ingredients

6 oz. cream cheese, cubed
1/4 c. butter
3 cloves garlic, minced
1/3 c. whole milk or cream
3 c. corn fresh, frozen or canned, drained
1 tsp. sugar
1/2 tsp. thyme
salt and pepper to taste
1 c. cheddar cheese, shredded

Directions

Preheat oven to 350. Spray a 9-inch baking dish with cooking oil.

In a saucepan, combine cream cheese, butter, garlic, and milk.  Cook and stir over medium heat until the mixture is smooth. The mixture may look like it curdled, but it will become smooth and creamy as you stir.

Stir in the corn. Cook and stir for about 2 minutes. Mix in sugar and thyme. Add salt and pepper to taste.

Pour the mixture into prepared baking dish.  Sprinkle the shredded cheddar cheese over the top.

Bake for 15 to 17 minutes or until bubbly.

 

Chicken Noodle Soup

Chicken noodle soup is always the go-to dish when one is feeling under the weather. It is old fashioned and sure to delight you and the family even if you aren't feeling sick.

Ingredients

1 (3 lb. ) whole chicken, or you can cut it into pieces
1 onion, chopped
2 garlic clove, minced
4 ribs celery, chopped
4 carrots, chopped
2 bay leaves
1/2 tsp. oregano
1/4 tsp. thyme
2 chicken bouillon cubes
salt and pepper to taste
3 c. egg noodles

Directions

Place chicken in a large soup pot and cover with cold water. Heat until the water comes to a gentle boil.  Turn the heat to low and simmer uncovered until the chicken is tender and falls off the bones.  This takes about 90 minutes.

 Skim foam off the top as the chicken simmers.

Remove the chicken out of the pot. When the chicken is cool enough to handle, separate the meat from the skin, bones and cartilage, placing the meat from the bones in a bowl. Discard the skin, bones, and cartilage.  Strain the broth, if desired. 

Add the chicken meat, onion, garlic, celery, carrots, bay leaves, oregano, thyme, chicken bouillon cubes and egg noodles to the broth.  Season with salt and pepper to taste. Bring to a light boil. Cook until noodles are cooked through, about 20 minutes, stirring occasionally. Add more water or chicken broth if necessary.

Serve and enjoy with fresh buttered bread.

Spicy Chicken Rub

 This spicy chicken rub is a great way to spice up your chicken.  Rub this on a whole chicken, chicken pieces or chicken strips.  If you want less heat, use less cayenne pepper. You can use this seasoning on fish, meats or vegetables as well.

Ingredients

1/4 c. + 1 Tbs. paprika
1/4 c. garlic powder
2 Tbs. salt
2Tbs. onion powder
2 Tbs. thyme
2 Tbs. cayenne pepper (More of less depending on the amount of heat you want)
2 Tbs. black pepper

Directions

In a bowl, mix paprika, garlic powder, salt, onion powder, thyme, cayenne pepper and black pepper together.  

Pour into a container that has a tight-fitting lid.  

Rub this mixture over all sides of the chicken. Fry, bake or grill the chicken as usual.

Easy Pumpkin Muffins

Simple, easy muffin recipe that features pumpkin. Your house will smell amazing as these bake in the oven.  Best part of all is that they do not take a lot of time to make, and you don't need a mixer.

Ingredients

2 eggs
3/4 c. sugar
1/2 c. brown sugar
1/2 c. vegetable oil
1 ( 15 oz.) can pumpkin puree
1 tsp. vanilla
1/4 c. milk
2 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. ginger
1/4 tsp. nutmeg
1/4 tsp. cloves
1/2 tsp. salt
1 3/4 c. flour

Directions

Preheat oven to 375°.  Grease a muffin tin or line the cups with paper liners. This recipe yields between 12 and 16 muffins, depending on the size of your muffin tins.

In a large bowl, whisk together eggs, sugar and brown sugar until thoroughly combined. 

Pour in oil and whisk and mix well.

Add pumpkin pure, vanilla, cinnamon, baking soda, ginger, nutmeg, cloves, and salt.  Mix thoroughly.

Pour in the milk, whisking until combined.

Add the flour.  Mix gently, only until the flour is incorporated into the batter.  It is important to not over mix at this point because the muffins will turn out tough and rubbery. 

Pour evenly into prepared muffin tins, filling them 3/4 full.

Bake 45 to 50 minutes or until a toothpick inserted into the center of a muffin comes out clean.

 

Easy Italian Beef Stew

This dish is perfect to serve anytime. It is a hearty meal that can be made in the oven or slow cooker. Tender pieces of beef, with vegetables in a flavorful tomato based soup.

Ingredients

2 Tbs. cooking oil
1 to 2 lb. beef roast, trimmed and cut into bite-sized pieces
salt and pepper to taste
1 large onion, chopped
2 to 3 celery stalks, chopped
1 c. carrots, diced
1 sweet bell pepper, chopped
6 cloves garlic, minced
3 3/4 c. beef broth
3 medium potatoes, peeled and cut into bite sized pieces
1 (29 oz.) can diced tomatoes with chili peppers or Italian blend
1 (15 oz.) can white beans (optional)
2 Tbs. tomato paste
1 Tbs. Worcestershire
2 bay leaves
1 Tbs. basil
1 1/2 tsp. oregano
1 tsp. thyme
1 tsp. marjoram
1/2 tsp. sage

Directions

Preheat oven to 175°  Or you can use a slow cooker with the setting on low.

In a heavy cast iron Dutch oven, heat oil over medium-high heat.  Season the beef roast with salt and pepper. Add the roast beef and cook until browned on all sides. You may have to cook the beef in batches. Remove the beef and place on a plate. 

In the Dutch oven, sauté onions, celery, carrots, and sweet bell pepper.  This takes about 2 to 3 minutes. Stir in garlic.

Pour in beef broth. Make sure to scrape the bottom of the Dutch oven to get all the flavorful bits of food off the bottom.

Add the cooked beef, potatoes, tomatoes, white beans, beef broth, tomato paste, Worcestershire, bay leaves, basil, oregano, thyme, marjoram, and sage. Season with salt and pepper to taste. Bring to a boil.

Cover with a lid and place in the oven or slow cooker.  Cook for 8 to 9 hours, or until meat and vegetables are tender.  

 Serve with Home-made Garlic Quick Bread buttermilk cornbread, and Creamy Crunchy Apple Pie Italian bread.

Notes

If you want a thicker sauce, made a slurry. Mix equal amounts of flour or cornstarch with water.   Slowly pour this into the stew, stirring until you have the consistency you desire. Boil at least 1 minute.

Old-Fashioned Martha Washington Candy

This recipe came about in the 1920s, and it has stood the test of time. It is an old-fashioned candy treat that is easy to make. It is perfect for gift giving, but be sure to make extra for you and your family can enjoy them too!

Ingredients

1/2 c. butter, softened
1 (14 oz.) can sweetened condensed milk
1 tsp. vanilla
4 c. powdered sugar
2 c. flaked coconut
3 c. pecans, chopped
1 (12 oz. pkg semi-sweet chocolate chips **
2 tsp. shortening

Directions

In a large mixing bowl, combine butter, sweetened condensed milk and vanilla together.  

Slowly add the powdered sugar and mix until well combined. 

Stir in the flaked coconut and pecans. Mix thoroughly with a wooden spoon. If you need to thicken the candy, just add more sugar, one tablespoon at a time.  You want it to be like a cookie dough.

Remove about a tablespoon of the candy dough and roll between your hands into small balls between the palms of your hands. Place the balls on a parchment covered cookie sheet.  Chill for at least an hour in the refrigerator.

When the candy hardens, it is time to melt the chocolate.

In a double boiler, melt the chocolate chips and shortening together over simmering water. Stir often to keep the chocolate from burning.  When the chocolate melts completely and is smooth, remove from the simmering water.  

Dip one coconut ball at a time. Place the coconut ball on top of the tines of a fork and then dip the ball into the melted chocolate.  

Place the chocolate coated candy balls on a pan lined with waxed paper.  Repeat until all the balls have been dipped in chocolate.

Chill for at least 15 minutes, or until the chocolate sets and hardens.

Notes:

You can use 1-pound almond bard in place of the chocolate chips and shortening. Just melt in the same way or as directed on the package.

 

Juicy Pork Roast 

Tender juicy pork roast with colorful vegetables.  This is an all-in-one meal, perfect to serve for family and friends. Use the pan drippings to make a delicious gravy, and you have a complete meal.
 

Ingredients

1 tsp. salt
1  tsp. pepper
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. oregano
1/2 tsp. thyme
3 to 4 lb. pork roast  with some excess fat removed
2 to 3 potatoes, peeled and quartered
2 onions, chopped
2 carrots, chopped
1 celery rib, chopped
2 to 3 cloves garlic, minced
3 c. beef or chicken broth
1/3 c. brown sugar
2 to 3 Tbs. flour

Directions

Preheat oven to 325°.

Combine thyme, garlic powder and onion powder together in a small bowl.  Rub the seasoning over all sides of the pork roast. 

Arrange vegetables in the bottom of a Dutch oven or roasting pan.  Place pork roast in the bottom of a cast iron Dutch oven or roasting pan.

Pour in beef broth.

Bake uncovered for 90 minutes.  

Remove the roast from the oven. Sprinkle brown sugar over the top of the roast.  Bake another 20 to 30 minutes, or until the internal temperature of the roast reads 140°.

Remove the roast and vegetables and place on a serving platter.  Cover with a lid or a sheet of foil. Let stand 15 minutes before slicing.  As the roast is resting, it is time to make the gravy.

Strain off fat from the liquid contents in the Dutch oven. 

Pour in enough beef or chicken broth to measure 1 1/2 cups liquid in the Dutch oven or roasting pan.  Bring to a simmer. 

In a small bowl or cup, combine flour and 1/3 cup cold water.  Mix until smooth. Slowly pour the contents into the broth, whisking constantly. Turn the heat to medium high. Stirring constantly, bring to a boil.  Cook and stir until mixture thickens.  Season with salt and pepper to taste.  Serve with the roast and vegetables.

Creamed Sweet Peas

 

This is a dish that I grew up with as a child.  It was not made very often, but when it was, my mother used fresh peas out of the garden! It was so yummy and good.  Sometimes she would make extra sauce and add new potatoes that she dug out of her garden.  It was a treat to find that meal on the table.

Ingredients

1 Tbs. butter
1 Tbs. flour
1 tsp. sugar (you can use more if you want a sweeter sauce)
1 onion, chopped (optional)
2/3 c. whole milk, half and half or heavy cream
2 c. frozen sweet peas, thawed or canned peas, drained
salt and pepper to taste

Directions

In a large saucepan, cook peas according to package directions. Drain and put them into a bowl.  Set aside.

In the same saucepan that you cooked the peas in, melt butter over low heat.  Add the onion and cook until the onion is tender. Whisk in flour.  Cook and stir for 1 minute to remove the flour taste.

Gradually pour in the milk, stirring constantly.  Stir in the sugar.  Cook until thickened over medium heat. This can take 1 to 2 minutes.

Add the peas into the creamed mixture.  Cook over low heat until heated through. Season with salt and pepper.

Serve and enjoy.

Sweet And Spicy Chicken Thighs

This recipe is one of our favorites for sweet and spicy chicken.  You can make it as spicy as you like by adding more or less cayenne pepper. It is quick and easy to put together and sure to be a hit with your family.

Ingredients

1 c. BBQ sauce
1/2 c. honey
1/2 c. brown sugar
2 tsp. garlic powder
2 tsp. chili powder
1 tsp. cumin
1 tsp. paprika
1/2 tsp. cayenne pepper
1 1/2 lbs. chicken thighs or legs

Directions 

Preheat oven to 350°.  Spray a baking sheet with cooking oil. Or you can use a large cast iron skillet.

In a bowl, combine barbecue sauce, honey, brown sugar, garlic powder, chili powder, cumin, paprika, and cayenne pepper. Mix until smooth. Remove about half of the sauce to a separate bowl to use for dipping the chicken into after the chicken is fully cooked. Use the other half for basting the chicken as it cooks.

Season both sides of the chicken with salt and pepper.  Place the chicken on the prepared baking sheet or skillet. 

Rub or brush some of the honey mixture over the chicken. 

Bake for 60 minutes, basting the chicken with the sauce every 10 minutes.  Bake until the chicken is fully cooked with an internal temperature of 165°.

Serve with reserved dipping sauce. To complete the meal, serve some cornbread, mashed potatoes and a salad.

Pumpkin Pie Spice

It is so  easy to put together your own pumpkin pie spice and a lot cheaper as well. This spice isn't just for making pumpkin pies. It is great to use all year long. You can add it to cookies, muffins, coffee, cakes . . .Anytime you want that remarkable blended taste of cinnamon, nutmeg, cloves ginger and allspice.

Ingredients

5 tsp ground cinnamon
1 tsp ground nutmeg
2 tsp ground ginger
1 tsp ground cloves
1 tsp allspice
1/2 tsp. cardamon

Directions

In a jar, combine cinnamon, nutmeg, ginger, cloves, allspice, and cardamon.

Put the lid tightly on the jar.  Shake the jar to thoroughly mix the ingredients.  

Store in a cool, dry place. Use as needed when a recipe calls for Pumpkin Pie Spice.

Notes

You can also combine the contents in a bowl. Mix thoroughly, then pour into a container that has a closable lid.

 Pumpkin Cinnamon Rolls

This is a different twist to the traditional cinnamon rolls.  By adding some pumpkin puree and pumpkin pie spice in the dough, you can transform them into a delicious treat.  These rolls are soft and fluffy that your family and friends are sure to love and request often.

Ingredients

Dough

1 Tbs. yeast
1/2 c. very warm tap water
1 Tbs. sugar
4 1/2 to 5 c. flour
2 Tbs. pumpkin pie spice
1/3 c. sugar
1 tsp. salt
1 c. warm whole milk
5 tbs. butter, melted
1 egg
3/4 c. pumpkin puree

Filling

4 Tbs. butter, softened
2/3 c. brown sugar
1 Tbs.cinnamon

Frosting

4 oz.. cream cheese
3 Tbs. butter, softened
1 tsp. vanilla
2 c. powdered sugar
1 to 2 Tbs. milk

Directions

Set oven temperature to 350°. Grease a 9 x 13-inch baking pan, or cake pan.

In a large bowl, combine yeast, water, and sugar. Set the bowl in a warm location for 10 minutes to allow the yeast to bloom and show it is alive.

Add 1 c. flour, sugar, salt, butter, egg, and pumpkin puree.  Beat for 2 minutes with a wooden spoon, or use an electric mixer with a dough hook attachment. 

Stir in the remaining flour, or until it gets too stiff to mix by hand.  Turn the dough out onto a floured surface.  Knead enough flour into the dough until the dough is only slightly sticky.  Knead for 8 to 10 minutes, or until the dough is smooth and elastic.

Place the dough in a greased bowl and cover with a sheet of plastic wrap, or a tea towel. Set the bowl in a warm location.  Allow the dough to rise until doubled in size. This can take around 60 minutes or more, depending on how warm the location is. 

Turn the dough out onto a floured surface. Roll dough out into a 15 x 12-inch rectangle. Spread softened butter over the dough, leaving at least a 1/4 inch section all around the outside edges unbuttered.

In a small bowl, combine brown sugar, and pumpkin pie spice. Sprinkle the mixture evenly over the top of the buttered surface.

Starting at the narrow end, roll the dough up tightly. Seal the edges of the dough with your fingertips.

Cut the dough into 1-inch slices or 12 equal sized rolls.  Use a serrated knife to cut through the dough, or you can use a piece of unflavored dental floss to cut through the dough.

Place dough into prepared baking pan with the cut side down.  Cover and let rise in a warm location until the dough is doubled in size. This takes about an hour.

Bake for 25 to 30 minutes, or until the rolls are golden brown. 

While the rolls are cooling, it is time to make the frosting.

In a bowl, combine cream cheese, butter, and vanilla. Beat until light and fluffy.  Slowly add the powdered sugar, beating well until thoroughly mixed.  

Add milk, 1/2 tablespoon at a time, until the frosting is at a desired consistency you want to spread over the rolls.  Spread the frosting over rolls and serve. You can sprinkle the tops with cinnamon if desired.

One Pot Beef and Pasta Soup

This soup is easy to put together and serve for supper.  It cooks together in one pot, and it tastes great. Perfect for those times when you want to settle down with a bowl of comforting soup.

Ingredients

1 lb. ground beef or use half ground beef and half spicy or Italian sausage
3 cloves garlic
1 onion, chopped
1 sweet bell pepper, chopped
8 c beef broth
2 (14.5 oz.) cans diced tomatoes with green chilies **
1 can chili beans or white beans
1 tsp. dried basil
1/2 tsp. pepper
1/2 tsp. oregano
1/4 tsp. salt or more to taste
3 c. macaroni pasta in your favorite shape
Parmesan cheese

Directions

In a large pot or Dutch oven, cook ground beef, cloves, onion, and green pepper over medium heat until the beef is no longer pink inside.  Drain off excess fat.

Add beef broth, tomatoes, chili beans, basil, pepper, oregano, and salt.  Stir well to combine and bring to a boil.

Stir in macaroni pasta and chili beans.  Return to a boil.  Cook, stirring occasionally, uncovered until the pasta is tender. This can take between 7 and 10 minutes.

Serve.  Sprinkle with grated Parmesan cheese.  

Notes

Use Rotel instead of the canned tomatoes.  They have a lot more flavor.

Easy Pumpkin Dessert

This is an easy pumpkin dessert that mixes up fast and tastes delicious. 

Ingredients

1 (15 oz. ) can pumpkin, solid pack
1 can evaporated milk
3 eggs
1 c. sugar or half brown sugar and half granulated sugar
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. allspice
1/4 tsp. ground cloves
1 pkg yellow cake mix
3/4 c. butter, melted
1 1/2 c. walnuts, chopped (optional)
Whipped Cream

Directions

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

In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, and pumpkin pie spice. 

Pour the mixture into the prepared cake pan.

Sprinkle the dry cake mix over the top of the batter. 

Pour the melted butter over the top of the dry cake mix, but do not mix in. 

Bake for 1 hour and 15 minutes or until done.  You can test the cake to make sure it is done by inserting a knife in the center of the cake. If the blade comes out clean, the cake is done. 

You can use pumpkin pie spice instead of the cinnamon, ginger, nutmeg, allspice, and cloves. 

Serve with whipped cream if desired.

Roasted Pork Loin With Gravy

If you want a tender, juicy pork loin, bake it low and slow. That is the secret.  Although it takes longer to cook the meat this way, the end result will be worth it.

Ingredients

1 lb. pork tenderloin
salt and pepper to taste
2 Tbs. oil
1 onion, diced
2 (4 oz.) cans mushrooms, drained
1/4 tsp. thyme
2 1/2 c. chicken broth, divided
1 Tbs. Worcestershire sauce
3 Tbs. flour

Directions

Heat oven to 200°

Season all sides of the pork loin with salt and pepper.

In a cast iron skillet or Dutch oven, heat 2 tablespoon oil, over medium heat. Brown the pork tenderloin evenly on all sides. This takes about 3 to 5 minutes per side. Remove the pork loin to a dish.

Sauté the onion in the same skillet you cooked the pork tenderloin in, until the onion is tender.

Add mushrooms, thyme,1 1/2 cups chicken broth, and Worcestershire sauce. Stir, making sure to scrap the tasty bits off the bottom of the skillet.  Bring to a boil.

Add the pork loin into the skillet. Cover with a tight-fitting lid. 

Bake for 2 1/2 hours, or until the internal temperature of the pork loin reaches 150°. Remove meat to a serving platter and cover to keep warm.   Allow the meat to rest before cutting while you finish the gravy.

Mix 1-cup chicken broth and flour in a small bowl.  Whisk until there are no lumps of flour in the mixture, and it is completely smooth.  

Bring the liquid in the skillet or Dutch oven to a boil. Slowly pour in the flour and broth mixture, stirring constantly.  Cook and stir until thickened. Season with salt and pepper.   This makes an excellent gravy to serve over meat slices and/or mashed potatoes.

Baked Pumpkin Slices

Pumpkins aren't just for making pies.  You can make this delicious pumpkin roasted side-dish that your family will love. 

Ingredients

4 lbs. sugar pie pumpkins
3 Tbs. olive oil
2 Tbs. maple syrup**
2 Tbs. brown sugar
salt and pepper to taste
1/4 to 1/2 tsp. cinnamon

Directions

Preheat oven to 400°.  Spray or oil the bottom of a 15 x 10-inch baking pan.

Cut the tops off each of the sugar pie pumpkins. Remove seeds and strings.  Cut the pumpkins in half and then cut each half into 3/4-inch thick slices. They will look like a crescent moon. Place the pumpkin in a large bowl.

In a small bowl, combine olive oil, maple syrup, and brown sugar. Add salt and pepper to taste.

Pour the mixture over the pumpkin slices and toss to coat. Try to make sure that each slice has some seasoning mix on them. 

Bake for 20 minutes or until pumpkin is tender, starts to brown and is slightly carnalized.  Turn the pumpkin slices over halfway during the cooking time. 

Notes

Maple syrup is quite expensive, but you can still make this tasty dish using honey, corn syrup or pancake syrup with 1 teaspoon of maple flavoring mixed in.  Add a bit of molasses for a darker color, and it adds a great flavor.

Creamy Chicken

We love to make this one pot meal.  Tender vegetables and juicy, falling off the bone chicken. Full of flavor with a delicious tasting gravy or sauce.

Ingredients

1 onion, sliced thin into half rings
1/2 c. carrots, thinly sliced
1/2 c. celery, thinly sliced
4 garlic cloves minced
1 Tbs. butter
6 chicken breasts
2 tsp. garlic powder
2 tsp. onion powder
1/2 tsp. thyme
salt and pepper to taste
2 1/3 c. chicken stock or broth
1 tsp. dried thyme
1/2 tsp. rosemary
1 bay leaf
3 Tbs. flour
3/4 c. evaporated milk
2 (4 oz.) cans mushrooms, drained

Directions

Preheat oven to 350°.

In a Dutch oven or cast iron skillet, melt the butter. Sauté onions, carrots, and celery until the vegetables are tender. Add garlic and sauté for another minute.  Remove the vegetables from pot or skillet and set aside.

Combine garlic powder, onion powder, and thyme in a small bowl.  Place the chicken in a large bowl or bag.  Season both sides of the chicken breasts with garlic powder, onion powder, and thyme, tossing to coat.  Season both sides of the chicken with salt, and pepper to taste.

Brown the chicken on both sides in the skillet or Dutch oven.  Stir in chicken stock, thyme, rosemary and bay leaf.  

Cover the skillet or Dutch oven with a lid. Bake for 1 hour, until the chicken is fully cooked, or the internal temperature has reached 165°.

In a small bowl, combine flour and evaporated milk.  Stir until the mixture is smooth.  Remove chicken to a serving plate and cover to keep warm.  Slowly pour in the flour and milk mixture, stirring continuously.  Cook and stir until the mixture thickens.  Add the mushrooms. Cook and stir until heated through.  

Add the chicken back into the skillet. Spoon the gravy or sauce over the top.  Serve with mashed potatoes, if desired.

Cajun Seasoning 

This blend of spices makes a great Cajun seasoning.  It adds flavor and spice to your dish.  You can use as little or as much heat as you want or desire. 

Ingredients

6 Tbsp. paprika
3 Tbs. salt
3 Tbs. onion powder
6 Tbs. garlic powder
2 Tbs. cayenne pepper
2 Tbs. white pepper
2 Tbs. black pepper
1 Tbs. thyme leaves, dried
5 Tbs. oregano, dried
1 to 2 Tbs. cayenne

Directions

Combine ingredients in a bowl or a jar with a tight-fitting lid.  Mix the ingredients thoroughly. Store in an airtight container.