Spicy Hot No Salt Seasoning Blend

This spice blend is hot and spicy. The combination of chili powder, chili flakes black pepper and cayenne pepper, gives this seasoning some heat. 

Use this seasoning in tacos, enchiladas, chili soup, home-made salsa. .  . Almost any dish, where you want to perk up the flavor, will work well to use this seasoning blend in.

Ingredients

2 Tbs. garlic powder
2 Tbs. chili powder
2 Tbs. chili flakes
2 Tbs. black pepper
2 Tbs. paprika
2 Tbs. ground coriander
2 Tbs. ginger
2 Tbs. onion powder
1 tsp. or more cayenne pepper (optional)

Directions

In a bowl, mason jar or bag, combine garlic powder, chili powder, chili flakes, black pepper, paprika, ground coriander, ginger, onion powder and cayenne pepper. Mix well. 

Transfer to a spice jar, unless you are using a mason jar.  Put the lid on.  Shake well before each use.

Notes

The mixture is hot without the cayenne pepper. But if you want just a bit more spice, add some cayenne pepper.  I would use the least amount first. You can always add more if it is not hot enough.  However, it is not easy to remove the extra cayenne pepper is you have added too much.

Cheesy Garlic Butter Pull Apart Bread

If you like pizza, you will love pizza pull apart bread.  Start with a whole loaf of bread and fill it with butter, garlic pepperoni, and all the tasty things you like on your favorite pizza.

Ingredients

1 loaf white bread, uncut
2/3 c. butter, melted
4 cloves garlic, minced
1/3 c. pizza sauce
1 onion, chopped
1 tomato, finely chopped
3/4 c. mini pepperoni
3/4 c. mozzarella cheese, shredded
1 Tbs. Italian herbs or seasoning

Directions

Heat oven to 350°. Line a baking sheet with foil, making sure it is large enough to cover the entire bread loaf once you get it filled with ingredients.

Place the bread loaf on a cutting board.  With a sharp bread knife, make cuts through the bread diagonally in rows across the top into diamond shapes. Leave at least 1-inch of bread uncut at the bottom of the loaf. You want the bread to hold together. 

Carefully pick the bread up and transfer to the prepared baking sheet.

In a small bowl, combine melted butter, and garlic.  Mix well. Working in between each wedge, drizzle  half of the garlic butter and do the same with the pizza sauce. 

Next add the onion, tomato, pepperoni slices and mozzarella cheese in between the slices. 

Drizzle the rest of the garlic butter over the top of the bread.

Sprinkle with Italian herbs or seasoning.  

Pull the foil up and around the bread loaf to completely cover the bread.

Bake for 15 to 20 minutes, or until cheese starts to melt. 

Uncover and bake for another 10 minutes, or until the cheese is melted, and the bread is crunchy. 

Remove from the oven and allow the bread to cool slightly. 

Serve with marinara sauce or more pizza sauce if desired.  

Notes

You can also add olives, peppers, different cheeses to the ingredient list to put in between the bread slices.

Cheesy Beef and Cabbage

 

The basic recipe to use cabbage in, is coleslaw.  But did you know that you can also use it in your meals, and it will make them go further?  When I have extra cabbage on hand, I chop it up like I do the onions. 

When my kids were young, they  hated cabbage. However, I started adding some to the ground beef dishes.  When I did that, they didn't know they were eating cabbage.  They thought the dish tasted great.    

Ingredients:

1 lb. ground beef
1 onion, chopped
1 sweet bell pepper, chopped
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 Tbs. vinegar
1 Tbs. Italian seasoning
1 1/2 tsp. garlic powder
1 1/2 tsp. onion powder
1 to 2 tsp. sugar
salt and pepper, pepper to taste
3/4 c. rice
2 (10 oz.) can diced tomatoes with green chilies
1 1/2 c. beef broth
3 c. cabbage, chopped (or less if you prefer)
1 c. cheddar cheese, shredded

Directions

In a large cast iron skillet, cook the ground beef, onion, and sweet bell pepper.  Cook, until the ground beef is no longer pink.  Drain off excess grease.

Stir in Worcestershire sauce, vinegar, Italian seasoning, onion, garlic, and sugar. Salt and pepper to taste. Mix well.

Add the rice, diced tomatoes with green chilies and beef broth.  Stir well.

Add the cabbage and stir.  Cover and cook for 20 to 25 minutes, or until the cabbage and the rice is tender. Stir occasionally. The longer you let this cook, the more the flavors blend together, and it gives you a much better taste. *

Stir in the shredded cheddar cheese.  Stir well. Continue to cook until the cheese melts.

Notes

Put the mixture in a crock pot and let it cook on low for 5 to 8 hours. Add more hot water or beef broth as needed. You can also put this in a 180° oven and allow it to bake for 5 to 8 hours as well.  Just remember to check to make sure there is enough liquid or your rice will be hard.

Apple Cheesecake Tacos

This may seem like a hard and very involved recipe to do, but it really isn't.  The shell is crunchy, dusted with cinnamon and sugar.  It takes a short amount of time, and the apple and cheesecake fillings can be made ahead of time. 

Apple Filling

3 apples, peeled and diced
2 Tbs. butter
1/2 tsp cinnamon
1/2 tsp. nutmeg
1/3 c. brown sugar
1/2 to 1 c. water
1 Tbs. cornstarch

Cheesecake Filling

1 c. heavy cream
8 oz. cream cheese
1 tsp. lemon juice (optional)
1 tsp. vanilla
1/4 c. powdered sugar

Cinnamon Sugar Taco Shells

1/2 c. brown sugar
1 1/2 tsp. cinnamon
small soft flour street tacos

Directions

Prepare the apple pie filling. 

In a saucepan, combine water and cornstarch until smooth.

Add butter, brown sugar, cinnamon, and nutmeg. Whisk together until blended. Cook and stir for about 3 minutes over medium heat until the mixture thickens.

Add the apples. Cook and stir for 10 minutes, or until the apples are softened.  

Pour in the vanilla.  Remove from heat and set the pan aside to cool.  Allow to cool to room temperature. 

Start preparing the cream cheese filling.

In a bowl, combine heavy cream, cream cheese, powdered sugar and vanilla.  Beat with an electric mixer until blended and the mixture thickens.  This takes about 2 minutes. 

Fill a piping bag with the mixture if you have one. Otherwise, you can just use a spoon to fill the taco shells.

Prepare the shells.  

Line a plate with paper towels.  Turn a muffin tin upside down on the counter to place the shells on after you fry them.

Heat one inch of oil in a deep, heavy cast iron skillet.

In a low sided plate or pie pan, combine brown sugar and cinnamon.  Set aside. 

Fry the tortilla shells, one at a time, in the hot oil for 10 to 15 seconds on each side until golden brown. 

Place the tortillas on a paper towel lined plate to drain off the excess oil.  Then immediately dip the tortillas in the brown sugar and cinnamon mixture, making sure to coat both sides.  Place the tortillas on an upside-down muffin tin, forming them around the outside of the muffin tin. Repeat with the rest of the tortillas.

Fill the shells with the cream cheese filling.  Top with apple filling. 

You can make the shells ahead of time.  Then can be left uncovered and unfilled for at least 2 hours.

Pork Chops with Honey Sauce

With just a few ingredients, you can have a delicious meal to serve in a short amount of time.  Juicy pork chops served with a sweet, yet spicy honey sauce. 

Ingredients

2 Tbs. butter
1 Tbs. oil
4 pork chops
salt and pepper to taste

Honey Sauce

1 Tbs. soy sauce
1/4 c. vinegar
cayenne pepper
1/4 to 1/2 c. honey depending on how sweet you want the sauce to be
1/4 tsp. salt
3 cloves garlic, minced

Directions

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

In a heavy cast iron skillet, over medium high heat, melt the butter and oil together.  

Add the pork chops to the skillet. Brown both sides of the pork chops over medium heat.  Each side takes about 3 to 4 minutes. Reduce heat to medium low.  Remove the pork chops to a plate and cover to keep warm.

In a small bowl, combine soy sauce, vinegar, couple dashes of cayenne pepper, honey and salt.  

Carefully pour the honey mixture into the skillet, whisking constantly.  Be sure to scrap off the tasty bits from the bottom of the skillet, so they go into the sauce.  Continue to cook and stir until the honey sauce begins to thicken.  This takes about 5 minutes.  

Return the pork chops to the skillet with the honey sauce. Spoon some sauce over the top of the pork chops.  Continue to cook the pork chops until they are done or until a meat thermometer registers 145°. 

Place the pork chops on a serving plate and pour the glaze over the top.  Garnish with chopped scallions or parsley.

Serve with rice, and/or sautéed vegetables for a complete meal.

Roasted Vegetables

This is one of the easiest recipe dishes to put together and serve.  You can use so many vegetables in this recipe, depending on the season and what vegetables are available for a good price.  For a complete meal, add beef or pork roast, or chicken in the same pan with the vegetables. Bake until the meat tests done, and the vegetables are tender.

Ingredients

5 potatoes, peeled and quartered
5 carrots, cut into 2-inch long sections
1 butternut squash, peeled, seeded and cut into 1 1/2 inch pieces
2 onions, sliced
2 sweet bell pepper, cut into 1 1/2 inch pieces
2 Tbs. butter, melted
2 Tbs. oil
4 cloves garlic, minced
1 tsp. thyme
salt and pepper to taste

Directions

Set oven to 400°.  Get a 15 x 10 x 1-inch baking pan and set aside.

In a large bowl, combine potatoes, carrots, butternut squash, onions, and sweet bell peppers.

In a small sauce pan, add butter and oil together. Stir over low heat until the butter melts.  Stir in the garlic and thyme.

Pour the butter mixture over the mixed vegetables in the bowl.  Toss to coat. Season with salt and pepper to taste.

Spread the vegetables out in the baking pan. 

Roast for 45 to 50 minutes, or until the vegetables are tender. Stir the vegetables occasionally, so they do not burn on one side. 

Serve and enjoy.

 Baked Chicken Thighs

This chicken is tender, juicy, and flavorful. We bake ours low and slow in the oven, so it is ready to eat later in the day.  But if you don't have time to let the chicken cook all day, you can boost the oven temperature up and cook the chicken meat faster.

Ingredients

6 to 8 chicken thighs
1/4 c. olive oil
1/4 c. soy  sauce
2 Tbs. prepared mustard
2 Tbs. honey
2 Tbs. brown sugar
3 cloves garlic, minced
1 onion, chopped
2 tsp. Italian seasoning
1/2 to 1 tsp. salt
1/2 tsp. pepper

Directions

Set oven temperature to 180°.

In a casserole dish, combine olive oil, soy sauce, prepared mustard, honey, brown sugar, garlic, onion, and Italian seasoning.

Place the chicken in the marinade, making sure to coat all sides of the chicken.  Cover and let the chicken marinate for 30 minutes or more in the refrigerator.

Remove the chicken dish from the refrigerator.  Cover with an ovenproof lid if you haven't already done so.

Bake for 4 to 5 hours, or until a meat thermometer registers 165°.  Baste the chicken thighs occasionally with the marinade as it bakes. 

If you are in a hurry, set the oven temperature to 375° and bake the chicken thighs for about 35 minutes, or until done.  

Note

Some people discard the marinade, and you can do that if you want.   We leave ours in the marinade because it adds more flavor while the chicken is cooking.

Smooth and Creamy Fruit Salad

A delicious mixture of fruit served in a creamy vanilla sauce. It is so easy to prepare! Change out the fruit and use the kind that your family likes best for a constant variety. 

Ingredients

2 (15 oz.) can fruit cocktail, drained well
1 apple, diced
1 (11 oz.) can mandarin oranges, drained well
1 (3.4 oz.) box instant vanilla pudding mix
1/3 c. orange juice concentrate
1/2 c. milk
1 c. vanilla yogurt
1 c. mini marshmallows (optional)
1 to 2 bananas, sliced

Directions

In a large bowl, combine, fruit cocktail, bananas, apple, and mandarin oranges. Make sure they are drained very well.

In another bowl, combine vanilla pudding, orange juice concentrate and milk.   Beat with an electric mixer until smooth, creamy and thickened.

Stir in vanilla yogurt.

Pour this over the fruit and mix gently.  

Stir in the marshmallows.  Refrigerate until ready to use.

Serve with sliced bananas over the top. 

Notes:

Just remember to drain the liquid off the canned fruit.  We put ours in a large strainer and leave it there until it stops dripping. If it is not drained well, your salad will be soupy.

You can use different fruits to make your fruit salad. Try using canned or fresh peaches, raspberries, strawberries, pineapple, kiwi, blackberries, blueberries, or grapes.

You can use whipped topping in place of the vanilla yogurt.

Baked Garlic Bread Toast

There are no measurements to make this garlic bread toast. We just put butter on one side of the bread and then sprinkle with salt, pepper, granulated garlic and top with Parmesan cheese.  If you can make toast, you will have no problem with this recipe.

 Ingredients

1 (1 lb. ) load Italian bread cut into 1-inch slices
butter, softened
salt and pepper if desired
garlic granuals/powder
Parmesan cheese

Directions

Preheat oven to 350°.

Spread butter over one side of the bread. Place the bread on a baking sheet with the buttered side facing upwards. 

Sprinkle the top side with garlic powder, and a little salt and pepper. Sprinkle the Parmesan cheese on top. 

Bake for 5 to 10 minutes, or until the crust is crisp and the bottom of the bread is nicely browned.  Check the bottom of the bread often, so it does not burn.

Notes:

You can use 4 or 5 cloves of garlic.  Mince them up fine and then mix the garlic into the softened butter. Spread this over the bread slices.

Cheesy Beef Helper Recipe

Beef is expensive.  We mostly use ground beef for the majority of our recipes because it is quick and easy.  This meal is packed with flavor, and it is just as easy to make without opening a box and dumping things into the skillet.  This meal is comfort food. There is nothing better than getting a big bowl of this cheesy beef helper and spending time with my family.  

Ingredients

1 lb. ground beef
1 onion, chopped
3 cloves garlic, minced
2 Tbs. flour
3 Tsp. smoked paprika
2 tsp. thyme
2 tsp. oregano
1 tsp. onion powder
1 tsp. garlic powder
4 Tbs. tomato paste
4 c. beef stock
3/4 half-and-half or evaporated milk
1/4 c. sour cream
12 oz. cheddar cheese, shredded
1 c. macaroni, uncooked
salt and pepper to taste

Directions

 In a large cast iron skillet or Dutch oven, cook the ground beef, onion, and garlic until the beef is no longer pink. Drain off excess fat.

Stir in the flour, smoked paprika, thyme, oregano, onion powder and garlic powder.  

Mix in tomato paste. 

Pour in beef stock and add the macaroni.  Bring to a boil and simmer for about 15 minutes, or until it reaches the desired thickness.

Season with salt and pepper to taste.

Stir in half-and-half, sour cream and cheddar cheese.  Cook and stir over low heat until the cheese melts.

Serve and enjoy.

Caramel Apple Pie

This apple pie bakes in a rectangle pan, instead of the traditional round pie plate.  It has a tender flaky crust, apples in the middle and a sweet oatmeal topping. Homemade caramel topping poured over the top when served.  So good that you may not have any leftovers.

Ingredients

Crust

2 1/2 c. flour
3/4 c. salt
2/3 c. butter flavored shortening
1/2 c. cold water

Apples

2/3 c. sugar
1/3 c. flour
1 tsp. cinnamon
12 granny smith apples, peeled, cored and cut in 1/4-inch thick slices

Topping

1 c. oatmeal
1 c. brown sugar
1/2 c. flour
1/2 c. butter

Caramel Sauce

1 c. brown sugar
1/4 c. butter
1/2 c. half-and-half or evaporated milk
1 Tbs. vanilla
salt

Directions

Preheat oven to 375°.  Spray a 15 x 10 x 1-inch baking pan.

In a bowl, combine flour and salt. Use a whisk, as this makes the flour lighter.

Cut in the shortening using a pastry knife, or two table knives held together in your hand. The mixture should resemble coarse crumbs or small peas. 

Add one tablespoon cold water into the flour mixture.  Mix with a fork. Continue adding the water and mixing with a fork until the flour is moistened. You may or may not need to use all the water. It depends on your location and the humidity in the air. Turn the dough out onto a lightly floured surface and form into a ball. 

Roll the dough out into a 19 x 13-inch rectangle.  Fold the dough in half and gently pick the dough up. Place the dough into the pan, making sure it will go up the sides of the pan. Flute the edge of the dough along the edge of the pan as desired. Trim off excess.

In a large bowl, add the apples.  Now it is time to prepare the topping.

In a small bowl, combine flour, cinnamon, and apples.  Sprinkle this over the apples and toss them to coat.   Place the apples on the dough and spread them out, so they are more even in the pan. 

In the bowl that you mixed the dough in, combine oatmeal, brown sugar, and flour. 

Add the butter. Using a pastry knife or two knives held together in your hand, cut in the butter until it resembles coarse crumbs or small peas.  Sprinkle this over the top of the apples. 

Bake for 40 to 45 minutes, or until the apples are tender. Allow to cool a bit before cutting and serving.

While the apples are baking, it is time to make the caramel sauce. 

In a saucepan, combine brown sugar, butter, half-and-half, vanilla, and a pinch of salt. 

Cook and stir over medium-low heat until the mixture thickens. It may take about 5 to 7 minutes. Remove from heat. 

When you serve the Caramel Apple Pie, pour some caramel sauce over each piece.

Store leftover Caramel Apple Pie and Caramel sauce in the refrigerator.

Pork Chops and Rice

This is a quick and easy dish that my family enjoys.  Juicy pork chops and rice with tomatoes, onions and peppers.

Ingredients

4 pork chops
salt and pepper
1 Tbs. oil
1/2 to 3/4 c. rice
2 c. tomatoes
1 onion, chopped
1 sweet bell pepper, chopped

Directions

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

In a heavy cast iron skillet, heat oil.  Brown both sides of the pork chops. They do not have to be cooked through, just browned.

Add the rice in the bottom of a casserole dish. Place the browned pork chops over the rice.

Add the onions and green peppers over the pork chops. 

Pour in the tomatoes.

Cover and bake for 90 minutes, or until the rice is tender. It is important to check the rice occasionally to make sure there is enough liquid. If there is not, add some more.  Make sure the tomato juice or water is hot, so it does not break the dish or set the cooking time back.

Remove the pork chops to a casserole dish. 

Sweet Corn Bake

Ingredients

1/2 lb. bacon, cut into small pieces
5 c. frozen sweet corn
2 sweet bell peppers, chopped
1 onion, chopped
1 (8 oz.) pkg. cream cheese
1/2 c. evaporated milk or half and half cream
1 (4 oz.) can green chilies, drained and chopped
2 tsp. sugar

Directions

In a deep cast iron skillet, cook bacon until it is crisp.  Remove the bacon with a slotted spoon and pour out all but 1 tablespoon of the bacon grease. 

Add the sweet corn, sweet peppers and onion to the skillet. Sauté for 5 to 6 minutes over medium high heat until tender.  

Stir in the cream cheese, evaporated milk, green chilies and sugar. Mix until blended.  Season with salt and pepper to taste. 

Bring to a boil. Reduce heat to a simmer and cover the skillet or pot. Cook for 8 to 10 minutes or until thickened.  

Serve and enjoy!

Chicken Southwestern Pie

If you have leftover chicken, this is the perfect meal to use it in.  It is so easy to make and comforting.  

 Filling

2 c. cooked chicken meat, shredded
1 (15 oz. black beans
2 c. frozen corn
1 (14.5 oz.) can diced tomatoes
1 1/2 tsp. chili powder
1/4 tsp. garlic powder
1/8 tsp. cayenne powder

Topping

1 1/2 c. cornmeal
1/2 c. flour
1 Tbs. baking powder
1/4 tsp. salt
1 egg, beaten
3/4 c. milk
1 Tbs. oil
1 (4 oz.) can diced green chilies, drained
1 c. cheddar cheese, shredded

Directions

Preheat oven to 400°. Spray a shallow 3-quart baking dish with cooking oil.

In a bowl, combine chicken, black beans, corn, diced tomatoes, chili powder, garlic powder, and cayenne pepper.  Stir gently.

Press the mixture in the prepared baking dish. 

In the same bowl that you mixed the chicken in, combine cornmeal, flour, baking powder and salt.  Mix to combine. 

Add the egg, milk, and oil. Stir to blend.

Stir in the chilies and cheese. 

Drop by spoonfuls around the edge of the baking dish.

Bake for 30 to 35 minutes, or until golden brown. 

Top with sour cream, lettuce, and salsa if desired.

Strawberry Salad

 Ingredients

1 box frozen strawberries
1 can crushed pineapple
1 pkg.strawberry gelatin
1 container whipped topping
1 carton cottage cheese

Directions

In a saucepan, combine strawberries, pineapple, and strawberry gelatin together.  Stir constantly until the gelatin dissolves, and then bring to a boil.

Set aside in the refrigerator until cool. 

Stir in cottage cheese. Gently fold in the whipped topping. Keep in the refrigerator until ready to serve. 

Pita Bread

Pita Bread may appear hard to make, but it really isn't. It is very easy and so much better tasting than the ones you buy at the store.

Ingredients

2 1/2 tsp. yeast or 1 pkg active dry yeast
1 c. very warm tap water, 110° to 115°
2 3/4 c. flour, divided
1 1/2 Tbs. olive oil
1 3/4 tsp. salt
1 tsp. olive oil

Directions

In a large mixing bowl, combine yeast, water, and 1-cup flour. Whisk until it is a smooth consistency.  Place in a warm location and let rise for 15 to 20 minutes.  This will let you know that your yeast is active. The mixture will have bubbles and foam.  

Add olive oil and salt to the mixture and mix well.  Add 1 1/4-cups flour to the mixture.  With the dough hook attachment on your mixer,  start to mix the pita dough.  After mixing a couple of minutes, check the dough.  If it is still sticking to the sides of the bowl, add some more flour, about 1/4 cup at a time. You want the dough to be soft, yet slightly sticky.  When you get a soft, slightly sticky dough, allow the mixer to knead the dough for 5 to 6 minutes. Add a little more flour if necessary.

Place the dough on a lightly floured surface. Form the dough into a ball. 

Lightly oil the bowl with olive oil or vegetable oil. Place the dough in the bowl, turning the dough over, so all sides are lightly oiled.

Cover the bowl with a tea towel or sheet of plastic wrap and place in a warm location.   Allow the dough to rise until doubled in size. This can take 1 1/2 hours to 2 hours. 

Turn the dough ball out onto a floured surface.  With your fingers, lightly pat the dough into a flat rectangle. The dough should be about an inch thick.  Use a knife or a pizza cutter to cut the dough into 8 equal pieces. 

Form each piece of dough into a smooth ball.  Cover the dough balls with a tea towel and let rest for 30 minutes.

On a lightly floured surface, take one dough ball. Lightly flour the top of the dough and then pat it flat with your fingers. With a rolling pin, roll the dough out into a circle that is about 1/4-inch thick. Repeat the process with the remaining dough balls. Dust the work surface and your rolling pin with flour as needed to keep the dough from sticking.

After you roll out each piece of dough, set aside on a lightly floured surface and cover with a tea towel.  

Allow the bread to rest for at least 5 minutes.

Take a cast iron skillet and brush the surface with some cooking oil.  Place over medium heat. Lay one pita bread onto the heated skillet and cook for about 10 to 15 seconds. Flip the bread over and fry another 10 to 15 seconds. Flip the bread again and this time the bread will begin to puff up. With your spatula, gently press on the bread to release the air. They will again fill up with air, and this is fine.  This gives you a better open pocket as it spreads the air through the sealed pita and opens it up on the inside. The bread will have some brown spots on the outside, and that is the way it should be.

Stack the cooked pita breads on a serving plate or bowl. Cover with a towel to keep them warm as you continue to cook the rest of the pita bread.  When they are cool enough to handle, cut or break the bread in half and open the pocket.  Fill each pocket with anything you like.  

Notes

If your pita bread does not form a pocket, that is all right.  Simply cut the bread in half, then carefully run a paring knife down the middle of the insides. Be careful, so you don't cut through to the outside.

Beef Pot Pie with Biscuits

Beef pot pie with biscuits is so easy to make.  If you don't want to make your own biscuits, use store bought ones instead.   Then just put them on top of your of the beef and vegetable mixture, or cut  the dough into triangles and arrange them over the top.

Ingredients

1 lb. ground beef
2 to 3 cloves garlic, minced
1 onion, chopped
3 Tbs. flour
1 c. beef stock
1 c. milk
1/2 tsp. thyme
salt and pepper to taste
30 oz. canned, drained or 3 c. frozen mixed vegetables

Biscuit Ingredients

 1 c. flour
1 Tbs. sugar
1/2 tsp. baking powder
1/4 tsp. salt
4 Tbs. very cold butter
1/2 c. whole milk or buttermilk

Directions

Preheat oven to 350°.

In a heavy ovenproof cast iron skillet, cook ground beef, garlic, and onion.  Cook until the meat is no longer pink.  Drain off excess grease.

Stir in the mixed vegetables. Cook, stirring frequently, until the vegetables are hot. This takes about 4 minutes. 

Sprinkle the flour over the meat and vegetables. Mix well. 

Pour in the beef stock, milk, thyme, salt, and pepper.  Stir well to combine. Bring to a bubble, then lower the heat.  Simmer until the sauce becomes slightly thickened, stirring frequently. This takes about 10 minutes. 

Meanwhile, this is a good time to start making the biscuits, unless you are using store bought biscuits.

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

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

Pour the milk or buttermilk into the flour and stir the dough until just combined. It is very important to not over mix the dough, or the biscuits will be tough. 

Drop the biscuit dough by heaping tablespoonfuls on top of the ground beef vegetable mixture.  It should make at least 12 biscuits.

Bake for 15 to 20 minutes, or until the biscuits are golden brown and cooked through.

Notes

If you don't have a cast iron skillet, you can use a large casserole dish or a 9 x 13-inch pan.

Home-Made Chocolate Cake with Frosting

I have trouble making a cake using a store bought cake mix. It will rise on one side of the cake pan, but stay thin on the other side. But when we make a cake from scratch, we never have that problem. The entire cake rises beautifully.

The other thing about store bought cakes is that you can eat the entire cake and not feel full. That is not good, especially when you read about how many calories are in a box cake. 

When we make a cake, we make it from scratch. In all honesty, it doesn’t take that much longer to make, and it tastes so much better.

Ingredients

1 3/4 c. flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
3/4 c. unsweetened cocoa powder
2 c. sugar
2 eggs
1 c. milk
1/2 c. vegetable oil
1 tsp. vanilla
1 c. boiling water
1 to 2 tsp. instant coffee

Cooked Vanilla Frosting

3/4 c. flour
3/4 c. milk
3/4 c. sugar
3/4 c. butter or shortening
1 tsp. vanilla

Directions

Preheat oven to 350°. Grease and flour two 9-inch round cake pans or one 13 x 9-inch cake pan. 

In a mixing bowl, combine sugar, flour, cocoa, baking powder, baking soda, and salt.  Whisk until thoroughly combined and there are no lumps of cocoa. 

Add the eggs, milk, oil, and vanilla.  Mix with a mixer on low speed to combine.  Turn the mixer to medium high and beat for 2 minutes. Turn the mixer off and scrape the sides and bottom of the bowl occasionally.

Combine the boiling water and instant coffee together.  Stir until the coffee dissolves.

With the mixer speed on low, pour in the boiling hot coffee.  The mixture will be very thin. Don't worry, as this is the way it is supposed to be. 

Pour in prepared cake pan. Bake for 30 to 35 minutes until done. Test the cake with a wooden toothpick to make sure it is done.  

Allow to cool. If you baked the cake in two round cake pans, allow them to cool in the pans for 10 minutes, then remove them to a rack to finish cooling. 

Frost when cool.

In a small saucepan, mix flour and milk together. Cook and stir over low heat until it becomes thick. It will be about the consistency of paste. Remove from heat and allow it to cool down. 

In a large mixing bowl, mix sugar, butter, and vanilla together until light and fluffy.

Add the cooled milk and flour mixture. Beat well.  The longer you beat it, the better and smoother the frosting will be. 

Frost the cooled cake.    

Ham Scalloped Potatoes

 

Comfort food from my childhood. Tender potatoes, onions and ham in a cream sauce. It doesn't cost a lot, but it is filling and delicious. 

Ingredients

6 Tbs. butter, divided
1/4 c. flour
1 tsp. parsley
1/2 tsp. thyme
3 c. milk
salt and pepper to taste
6 potatoes, sliced very thin
1 onion, sliced thin in half rings
1 1/2 c. ham, fully cooked, cut into small cubes

Directions

Heat oven to 375°. Grease or spray a 2 1/2 quart casserole dish.

In a saucepan, melt butter over medium low heat.  Whisk in flour.  Cook and stir for a couple of minutes to remove the flour taste.

Whisking constantly, gradually pour in the milk.  Bring to a boil.  Cook and stir for about 2 minutes until thickened.  Season with salt and pepper to taste.

Layer a third of the potatoes, onion and ham in the prepared baking dish.  Pour a third of the sauce over the top.  Repeat layering potatoes, onion, and ham, ending with the sauce.

Cover and bake for 60 to 75 minutes, or until the potatoes are almost tender. Remove from the oven and remove the lid.

Dot the remaining butter. Return to the oven, uncovered, and continue baking for 15 to 20 minutes longer, or until potatoes are tender.  

Notes

You can top this with shredded cheese, or even add a layer of cheese on top of the ham or on top of each sauce layer.

Easy Garlic Corn 

Garlic is so good, and it is healthy for you.  This is a colorful dish with the sweet bell pepper, corn, and parsley. It takes only a few minutes to put together for an easy side dish. 

Ingredients

2 Tbs. butter
3  garlic cloves, minced (more or less depending on how much you like garlic)
1 sweet bell pepper, chopped
1 small onion, chopped
1 (15 oz.) can corn or 1 lb. frozen corn
1 tsp. parsley
salt and pepper to taste

Directions

In a large skillet, melt the butter over medium low heat.  Add the garlic cloves, sweet bell pepper and onion. Sauté until the onions and peppers are tender.  Make sure to keep the vegetables moving, so the garlic does not burn. 

Drain off all but half a can of the liquid in the canned corn. Add the corn, half a can of the liquid and parsley to the garlic mixture. If using frozen corn, add 1/3 c. water. 

Season with salt and pepper to taste. 

Cook over medium heat, stirring occasionally.  Simmer until almost all the liquid has cooked away. 

Serve and enjoy!

Slow Baked Chicken Thighs With Cheddar Cheese Biscuits

Slow baked chicken thighs with vegetables. This is comfort food at its best.  This recipe is reminiscent of chicken pot pie, but instead of a crust, there are cheesy biscuits to serve instead.

Ingredients

3 potatoes, cut into cubes
2 carrots, cut into rounds
1 onion, chopped
1 stalk celery, chopped
1 (4 oz) can mushrooms, drained
2 cloves garlic, minced
1/2 tsp. thyme
1/2 tsp. sage
salt and pepper to taste
1 lb. chicken thighs
1 1/2 c. chicken broth
1 Tbs. cornstarch
1 2/3 c. baking mix
1/2 c. cheddar cheese, shredded
1/2 c. milk
1 c. frozen peas
3 oz. cream cheese

Directions

Set oven temperature to 175° to 200°.

In a large cast iron Dutch oven with a lid, combine, potatoes, carrots, onion, celery, mushrooms, and garlic.  

Sprinkle the thyme, and sage over the vegetables and season with salt and pepper to taste.

Season both sides of the chicken thighs with salt and pepper. Place the chicken on top of the vegetables.  

Mix the cornstarch and about 1/4 c. chicken broth together until smooth.  Add the remaining chicken broth, mixing well. Pour the chicken broth over the chicken thighs and vegetables. 

Cover the pot and bake for 7 to 8 hours, or until the vegetables are tender, and the chicken is cooked through. Remove from the oven.

Take the chicken out and allow the chicken pieces to cool slightly, so they are easier to handle.  See notes below. Remove the meat off the bones and then coarsely chop the chicken meat. Return the chicken meat to the vegetables.  

Stir in frozen peas and cream cheese until the cream cheese melts. The sauce should be creamy. Return to the oven and bake another 10 minutes.

As the chicken and vegetables are cooking, it is time to start the biscuits.

In a bowl, combine, biscuit mix, and shredded cheddar cheese. Mix in the milk, stirring only until combined. Do not over mix or the biscuits will be tough.

On a floured surface, turn the dough out and knead about 10 times. Roll or pat the dough out into a circle that is about 1/2-inch thick. 

Cut the biscuits with a biscuit cutter.  Place the biscuits on a baking sheet. 

Remove the Dutch oven from the oven. Turn the oven temperature to 425°.  When the oven comes to the right temperature, bake the biscuits until golden brown. This takes about 10 to 12 minutes. 

Notes

You don't have to remove the bones and chop up the chicken meat. You can leave the chicken thighs whole and serve the dish that way.

If you want more sauce with your chicken and vegetables, add more chicken broth. Be sure to mix in about a tablespoon cornstarch with another 1 to 1/2 c. chicken broth for a thicker sauce.  

You can use a slow cooker set to the low setting, instead of using the oven.

Marinara Sauce

Marinara sauce is perfect to serve with your favorite pasta,  meatballs or as a dip for garlic bread.  This is an easy recipe to make your own marinara sauce, and it doesn't take you all day to make either.  Cooking the sauce over low heat, brings out the flavors and gives you the consistency you want.

Ingredients

2 Tbs. olive oil
1 onion, chopped
1 sweet bell pepper, chopped
5 to 6 cloves garlic, minced
1 (29 oz.) can tomato puree or crushed tomatoes
2 (6 oz.) can tomato paste
1 c. chicken stock or wine
2 Tbs. oregano 
1 Tbs. basil
2 Tbs. parsley
1 to 2 Tbs. brown sugar
1/4 to 1 tsp. red pepper flakes (depending on how hot you want the marinara sauce to be)
1/2 tsp. dried marjoram
1/2 tsp. rosemary
1/2 tsp. thyme
1 bay leaf
salt and pepper to taste
1 c. mozzarella cheese shredded (optional)
1/2 c. Parmesan cheese (optional)

Directions

In a heavy saucepan, heat the oil. Add the onion, bell pepper and garlic. Sauté until the vegetables are tender.

Pour in the tomato purée, tomato paste, chicken stock, oregano, basil, parsley, brown sugar, red pepper flakes, marjoram, rosemary, thyme, and bay leaf.  Season with salt and pepper to taste. 

Bring the contents to a bubble. Turn the heat to low and simmer for 30 minutes, stirring occasionally.   You can simmer the sauce longer. Simmering for a longer period of time brings out the flavors and allows them to mix and mingle.

Taste the sauce.  Add more salt and pepper if needed.

Stir in the mozzarella and Parmesan cheese.  Cook and stir until the cheese melts. 

Remove bay leaf before serving. 

Serve with meatballs, spaghetti, or use as a sauce to dip your garlic bread into.  

Tips

When using dried herbs, crush them in your hand before adding them to the sauce. This releases the oils and freshens up the herbs, so they add more flavor.

If you have left over marinara sauce, pour some into a sealable bag and place in the freezer.

Fluffy Pancakes

The other day I was able to buy pancake syrup for 79 cents each. We have not had pancake syrup in a long while because it is so expensive. So today, we are making pancakes.

Ingredients 

2 cups flour, all-purpose or wheat
2 to 4 Tbsp. sugar
4 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
3 Tbs. melted butter cooled to lukewarm
2 eggs
1 1/2 to 2 c. milk or buttermilk
1 1/2 tsp. vanilla
extra butter or oil for the griddle

Directions

In a large bowl, whisk the flour, sugar, baking powder, baking soda and salt.  Make a well in the center.

In another bowl, whisk together melted lukewarm butter, eggs, milk and vanilla.  Pour the mixture into the well that you formed in the center of the dry ingredients.

Gently fold the wet and dry ingredients together. Only mix until the flour is moistened. There will be a few lumps of flour, but that is all right. That is exactly the way it is supposed to be. You don't want to over mix the ingredients or your pancakes will be dense, and they will not rise.

The batter should be thick. If it is too thick to pour out of a ladle, then gently fold in a tablespoon or two of milk.  

Set the batter aside to rest for about 15 minutes.

Heat a cast iron skillet or griddle over medium heat.  Lightly butter the bottom of your skillet or griddle. When the griddle is hot, it is time to make the pancakes. 

Pour about 1/4 cup batter, or more if you want bigger pancakes, onto the griddle. When you see bubbles rising on the top of the pancake, check the bottom of the pancake. The bottom should be lightly browned.  This can take between 2 and 4 minutes.  Flip the pancake over and cook until the other side is lightly browned. Do not press down on the pancake with your spatula. If you do, your pancakes will not rise and be fluffy.

Remove the pancake to a plate. Serve with syrup, honey, fruit or what ever you prefer. Continue to make the rest of the pancakes. 

If you want to keep the pancakes warm while you make them before serving, heat the oven to 200°.   Place the pancakes on an ovenproof plate to keep warm for up to 15 minutes. 

If you have left over pancake batter left over, put it in a covered container and place it in the refrigerator.

Ground Beef Noodle Casserole

This recipe is so quick and easy to make. With just a few simple ingredients, you can have dinner ready to eat in a short time.  It's comfort food! It gets you out of the kitchen fast, leaving you time to enjoy some relazation before eating.

Ingredients

1 (8 oz.) pkg. egg noodles or any noodles that you like
1 lb. ground beef
1 onion, chopped
1 sweet bell pepper, chopped
salt and pepper to taste
1 tsp. garlic powder
1/2 tsp. onion powder
2 (15 oz.) cans tomato sauce
1 c. sour cream
3 oz. or 6 Tbs. cream cheese
1/2 c. cheddar cheese, shredded

Directions

Heat oven to 350°. Grease or spray a 13 x 9-inch baking dish or casserole dish.

Fill a large saucepan with water and bring to a boil.  Cook egg noodles according to package directions. Drain

In a large cast iron skillet, over medium high heat, cook the ground beef, onion and green peppers and the beef is no longer pink and the vegetables are tender. Drain off excess grease.

Season the ground beef with salt, pepper, garlic powder and onion powder. Mix well.

Stir in the tomato sauce. Bring to a bubble. Turn the heat down and simmer for 20 minutes.

In a small bowl, combine sour cream and cream cheese. Mix until smooth.

Layer half of the cooked noodles in the bottom of the prepared casserole dish.   Spread half of the sour cream mixture over the noodles.   Then add half of the ground beef mixture over the top. Repeat the layers of cooked noodles, cream cheese mixture and ground beef. 

Sprinkle the shredded cheddar cheese over the top. 

Bake for 25 minutes, or until the cheese melts completely.

Serve and enjoy.

Quick and Easy Cream Cheese Peach Pie

If you are wanting a quick and easy dessert idea, then Cream Cheese Peach Pie is sure to please.  With just a few simple ingredients that you probably already have, you can bake up a delicious treat. 

Ingredients

1 box yellow or white cake mix
1/3 c. butter, softened
2 eggs, divided
1 (29 oz.) can peach slices, drained, but reserve 3 Tbs. syrup
8 oz. cream cheese, softened
1/3 c. sugar
1 tsp. vanilla

Directions

Preheat oven to 350°. Stray a 13 x 9-inch cake pan with cooking oil.

In a large mixing bowl, combine cake mix, butter and 1 egg. Mix until the mixture is crumbly. Reserve 1 1/2 cups of the cake mixture and set aside. Press the rest of the cake mixture in the bottom of the prepared cake pan. 

Bake for 10 minutes.

As the crust bakes, cut the peaches into 1-inch pieces. 

In the same bowl that you mixed the cake mixture in, combine cream cheese, sugar 1 egg, 3 Tablespoons reserved peach syrup and vanilla.  Beat thoroughly with an electric mixer until the mixture is creamy.

Remove the crust from the oven. Arrange the cut peaches evenly over the top of the crust. 

Spoon the cream cheese mixture evenly over the top of the peaches.

Sprinkle the reserved cake mixture over the top. 

Bake for another 30 minutes.  

Allow the mixture to cool and then chill for at least 30 minutes before serving.  Don't put the mixture immediately into the refrigerator. Allow it to cool down first. The mixture is hot, it will heat up the interior of the refrigerator. This is very hard on your appliance.

Ham, Vegetable and Potato Scallop

Instead of making just ordinary scalloped potatoes, why not try something new and different.  By adding other vegetables, or vegetables that your family likes, the dish becomes more colorful and appealing.

Ingredients

6 Tbs. butter, divided
1/4 c. flour
3 c. whole milk
1 tsp. parsley
1 tsp. salt
1/2 tsp. thyme
1/4 tsp. pepper
6 medium potatoes, sliced thin
1 onion, chopped
2 carrots, sliced
1 (10 oz.) pkg. frozen Lima beans
1 1/2 c. ham
1/2 c. buttered soft bread crumbs (optional)

Directions

Heat oven to 350°.  Grease a 2 1/2 quart baking dish.

In a large saucepan, melt 4 tablespoons butter. Stir in flour and cook for about 1 to 2 minutes to remove the flour taste.

Gradually pour in the milk, whisking constantly to remove all the lumps.  Mix in parsley, salt, thyme, and pepper. Cook and stir until the mixture comes to a bubble.  Cook, stirring constantly, for about 2 minutes.

In a prepared casserole dish, alternately layer potatoes, onion, carrots, Lima beans and ham.   Sprinkle salt and pepper on each layer, especially the potatoes, if desired. 

Sprinkle bread crumbs over the top.  

Cover and bake for 1 hour, or until potatoes are almost tender.  Remove from the oven and remove the cover or lid.

Dot with the remaining 2 tablespoons butter over the top of the ham and potatoes.  Leave uncovered and bake another 15 to 20 minutes, or until potatoes are tender.

Chicken and Broccoli Alfredo

This is a quick and easy version of making Chicken Alfredo. In a short time, you can have supper made and on the table. 

Ingredients

6 oz. fettuccine
1 c.frozen broccoli
1 Tbs. oil
1 Tbs. butter
1 lb. chicken breasts, cubed
1 onion, chopped
1 can cream of mushroom soup
1/2 c. milk
1/2 c. parmesan cheese
1/4 tsp. pepper

Directions

Prepare fettuccine according to package directions. During the last 4 minutes of cooking time, add the broccoli. Drain.

In a cast iron skillet, over medium high heat, add oil and melt butter and oil. Add the chicken and onion. Cook until the chicken is browned and the onions are tender. Stir often. 

Add the condensed cream of mushroom soup, milk, Parmesan cheese, pepper and cooked fettuccine and broccoli.

Cover and continue to cook until the chicken is done and everything is fully cooked. Stir often. 

Serve. 

Southwest Seasoning Blend

This homemade Southwestern Seasoning blend is the perfect way to spice up your food dishes like chicken or beef. You can make this blend as spicy as you like.

Ingredients

2 Tbs. dried parsley
2 Tbs. chili powder
2 Tbs. cumin
1 1/2 Tbs. paprika
1 Tbs. garlic powder
1 Tbs. onion powder
1 Tbs. oregano
1 tsp. to 1 Tbs. salt
2 tsp. cilantro (optional)
2 tsp. coriander
2 tsp. turmeric
1 tsp. black pepper
1 tsp. crushed red pepper
1 tsp. cayenne pepper

Directions

In a bowl or a jar that has an airtight lid, combine parsley, chili powder, paprika, garlic powder, onion powder, oregano, cumin, salt, cilantro, turmeric, black pepper, crushed red pepper, and cayenne pepper.  Mix well.  

Store in an airtight container. Place in a dry and dark location.

Oatmeal Bread Rolls

Adding oatmeal to bread dough is a great way to add nutrition to your bread. The bread rises beautifully and tastes delicious. 

Ingredients

2 c. water
1 c. oatmeal
3 Tbs. butter
1 pkg. yeast
1/3 c. very warm tap water (110 to 115°)
1 Tbs. sugar
1/3. c. brown sugar
1 1/2 tsp. salt
4 1/2 to 5 1/2 c. flour

Directions

Set oven temperature to 350°. Grease two round 9-inch baking pans.

In a saucepan, cook the water and oatmeal according to directions. Stir in butter.  Remove from heat and allow the mixture to cool until lukewarm. 

In a large mixing bowl, combine yeast, very warm tap water and sugar together. Set in a warm location and allow the yeast to bloom. This takes about 10 minutes. 

Add the brown sugar, salt and 2-cups flour to the yeast mixture. Beat well with a wooden spoon for about 2 minutes. 

Add the oatmeal mixture and mix well.  Continue to mix in enough flour until the mixture forms a soft dough. 

Turn the dough out onto a floured surface. Knead the dough for 8 to 10 minutes, adding flour as needed. The dough should be slightly tacky to the touch. Knead until the dough is smooth and elastic. 

Grease or oil the bowl that you mixed the batter in. Place the dough in the bowl, turning to grease all sides.  Cover with a sheet of plastic wrap or a tea towel. Place in a warm location and let rise until doubled in bulk.  This takes about 60 to 90 minutes.

Punch the dough down and turn out onto a lightly floured surface.  Allow the dough to rest for 10 minutes.  

Divide the dough into 18 equal portions. Roll each piece of dough into a smooth ball. Place in prepared pans. 

Place in a warm location and allow the dough to rise until doubled in size. This can take about 45 minutes. 

Bake for 20 to 25 minutes, or until golden brown.  Brush the tops with butter or run a stick of butter over the tops to give them a coating of butter.

Remove from pans and place on a wire rack.  Serve and enjoy.