Greek Seasoning Blend

This spice blend is the perfect seasoning to sprinkle on fish, chicken, or vegetables.  It is so simple to make and will save you a lot of money over buying pre-made spice blends.

Ingredients

1 Tbs. salt (optional)
1 Tbs. garlic powder or granulated garlic
1 Tbs. onion powder or granulated onion
1 Tbs. basil
1 Tbs. oregano
1 1/2 tsp. black pepper
1 1/2 tsp. parsley
1 1/2 tsp. rosemary, minced
1 1/2 tsp. dill
1 1/2 tsp. marjoram
3/4 tsp. thyme
1/2 tsp. cinnamon
1/2 tsp. nutmeg

Directions

In a jar with a lid, combine salt, garlic, onion, basil, oregano, black pepper, parsley, rosemary, dill, marjoram, thyme, cinnamon, and nutmeg.  Put the lid on the jar and shake the jar to mix thoroughly. 

You can place the spices in a spice grinder or a food processor, if you want a finer texture.  

 Blueberry Quick Bread

 

Ingredients

1/3 c. butter, melted
1 c. sugar
2 eggs
3 Tbs. lemon juice
2 Tbs. grated lemon zest
1 1/2 c. flour
1 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
1 c. fresh or frozen blueberries
1/2 c. nuts, chopped (optional)

Glaze

2 Tbs. lemon juice
1/4 c. sugar

Directions

Heat oven to 350°. Grease an 8 x 4-inch loaf pan. 

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

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

Mix in lemon juice and lemon zest.

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

Mix in 1/4 of the flour mixture into the batter.  Beat well.  Pour in about a fourth of the milk into the batter and beat well. Keep alternating between the flour and milk, beating well after each addition.

Gently fold in the blueberries and nuts.

Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.  Cool the blueberry bread for about 5 to 10 minutes before removing the bread from the pan and placing it on a cooling rack.

Make the glaze, while the bread is still hot.

In a bowl, combine the lemon juice and sugar together. Poke holes with a toothpick in the top of the warm blueberry bread.

Pour the glaze over the top. Cool completely before cutting.

One Skillet Beef Taco Pasta

For a fraction of the cost, you can make your own One Skillet Beef Taco Pasta dish. It's just as easy as opening the box and dumping things in your skillet. If you make your own taco seasoning mix, and salsa, you won't have all the added salt and preservatives either. And it makes for a more flavorful meal.

Ingredients

1 lb. ground beef
1 onion, chopped
1 sweet bell pepper, chopped
1 jalapeño pepper, chopped (optional)
1 pkg taco seasoning or 2 to 3 Tbs. taco seasoning mix
1 1/2 c. water
2 1/2 c. milk
2 c. pasta, bow-tie, elbow, any shape you like
3/4 c. salsa
1 c. corn, frozen or canned, drained
1 c. sharp cheddar cheese
corn chips

Directions

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

Stir in taco seasoning, water, milk, and pasta. Bring to a boil.  Reduce heat, cover, and simmer for 20 minutes or until the pasta is tender. Stir occasionally.

Stir in salsa, and corn.  Cook until warmed through, and the sauce is the desired consistency you want.  

Stir in cheddar cheese.  Cook and stir until the cheese melts. 

Serve with corn chips placed over the top, and enjoy!

Blueberry Cake

This blueberry cake is moist and delicious. Serve it with ice cream, or a dollop of whipped cream. This is so good, you can have some for breakfast, dessert, or as a snack when you want something good and tasty to eat.

Ingredients

2 c. blueberries
1/4 c. flour, for the blueberries
1/2 c. butter
1 c. sugar
zest from 1 lemon
1 egg
1 tsp. vanilla
1/2 c. butermilk
1 3/4 c. flour
1/2 tsp salt
2 tsp. baking powder
1 Tbs. sugar, to sprinkle over the batter

Directions

Preheat oven to 350°. Spray or lightly grease a 9-inch square baking pan.

In a bowl, combine blueberries and flour.

Cream butter and sugar together until light and fluffy.

Add lemon zest. Mix well.

Add egg and vanilla.  Beat well until thoroughly combined. 

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

Mix in half of the flour into the batter.  Stir until well blended. 

Pour in the buttermilk.  Stir until combined. 

Add in the rest of the flour mixture, stirring to combine.

Add the blueberries into the batter.  Stir gently just until mixed in. 

Pour the batter into the prepared pan, spreading it out evenly.

Sprinkle the sugar over the top of the batter.

Bake for 45 minutes or until a toothpick, when inserted in the center of the cake, comes out clean.

Cool completely before serving.   Serve with ice cream, or whipped cream, if desired.

Spicy Pork Chops

A very simple recipe packed with flavor and a touch of spicy sweetness. It cooks slowly, giving you tender and juicy pork.  Bake it low and slow in the oven, or in a crock pot.  Either way will give you amazing results.

Ingredients

1 1/2 lb. pork ribs or 4 or 5 pork chops, thick cut
1/2 c. ketchup
1/2 c. brown sugar
1/4 c. soy sauce
1 tsp. garlic, minced
1 tsp. black pepper
1/4 tsp. salt or more
1/4 to 1/2 tsp. cayenne pepper
1/4 c. cold water
1/4 c. cornstarch

Directions

Heat oven to 175°.

In the bottom of a Dutch oven, or your crock pot, combine ketchup, brown sugar, soy sauce, garlic, black pepper, salt, and cayenne pepper.  Mix thoroughly.

Add the pork chops into the ketchup mixture. Turn the pork chops over in the sauce, so both sides are coated. 

Cover and bake for 4 hours. 

In a small bowl, combine water and cornstarch together, mixing until smooth. 

Pour the cornstarch slurry into the ketchup mixture in the Dutch oven.  Mix to combine.  

Cover and bake for 1 hour, or until the pork chops are done. The internal temperature of the pork chops should register 145°.

Fried Garlic, Potatoes, Peppers, and Onions

Crispy, pan fried potatoes with garlic, onions, and peppers. Simple to make, yet perfect as a side dish or to serve as a main meal. 

Ingredients

2 Tbs. oil** see notes below
1 Tbs. butter
2 lbs. potatoes, peeled if desired and cut into 1/2-inch cubes
1 onion, chopped
1 sweet bell pepper, diced
12 garlic cloves, whole
1/2 tsp. paprika
salt and pepper to taste

Directions

In a cast iron skillet, heat oil over medium heat. 

Add potatoes, onion, sweet bell pepper and garlic. Sprinkle the paprika over the potatoes, and season with salt and pepper to taste.

Cook covered for 20 to 25 minutes, turning the vegetables to keep them from sticking and burning on the bottom of the pan. Cook until the potatoes are almost tender and are golden brown.

Remove the lid and cook another 10 to 15 minutes, or until the potatoes are fork tender. Add more salt and pepper if desired.

Notes

For extra flavor, fry some bacon until crisp. Remove from the skillet to a plate lined with paper towels. Crumble the bacon and set aside.  Use the bacon grease instead of the oil and butter to fry the potatoes, garlic, onions, and bell peppers in.  At the final 10 to 15 minutes cooking time, mix in the crumpled bacon. 

Baked Chicken Casserole

With just a few basic ingredients, you can turn leftover chicken into a delicious, comforting meal.  Tender, juicy chicken, and vegetables, in a homemade mushroom gravy with cheese over the top. It is simple to make, and it tastes so good!

 Ingredients

6 oz. egg noodles, uncooked
2 c. cooked chicken, cubed
2 Tbs. butter
1 onion, chopped
2 celery stalks, chopped
1 sweet bell pepper, chopped
1 (4 oz.) can mushrooms, drained
4 hard boiled eggs (optional)
2 Tbs. flour
3 Tbs. butter
1 chicken bouillon cube
1/2 c. water
2 1/2 c. milk
salt and pepper to taste
cheddar cheese, shredded

Directions

Heat oven to 325°. Set aside one 2-quart casserole dish with a lid.

Fill a large saucepan with water.  Cook the noodles according to package directions. Drain.

In a large cast iron skillet, melt butter. Add the onion, celery, and sweet bell pepper. Sauté until the vegetables are tender. Remove from heat.

Stir in the chicken, mushrooms, hard-boiled eggs and egg noodles. Transfer the chicken mixture to a casserole dish. 

In the same skillet you just fried the chicken mixture in, melt the butter over medium-low heat.  Add the flour and whisk until smooth and bubbly.

Slowly stir in the chicken broth and milk. Whisking constantly over medium heat, bring to a low boil. Cook and stir until the mixture thickens.  Season with salt and pepper to taste.

Pour the mixture over the chicken and vegetables, stirring to combine.

Bake for 25 to 30 minutes. 

Sprinkle cheddar cheese over the top and bake until the cheese melts. Serve and enjoy.

Notes

If you are short on time or have canned condensed cream soup on hand, you can substitute 1 can cream of chicken soup in place of the flour, butter, chicken broth. But you will need to add 2 1/2 c. of milk to the recipe.

Grape Salad

If you need a side dish, dessert, or just something to snack,  this grape salad is sure to please.  It is so easy to put together, and it is a perfect dish to bring for potluck, picnics, family gatherings, or anytime. This recipe can be easily cut in half.

Ingredients

1 (8 oz.) pkg cream cheese or mascarpone cheese
1 c. sour cream
1/3 c. sugar
3 Tbs. brown sugar
2 tsp. vanilla
4 lbs. grapes, red or green or a mixture of both
3 Tbs. chopped pecans, (optional)

Directions

Rinse off the grapes.  Allow the grapes to dry thoroughly before using them in the salad.  Otherwise, the cream cheese mixture will slide off the grapes instead of coating them.

In a large bowl, combine cream cheese, sour cream, sugar, brown sugar, and vanilla.  Beat with an electric mixer until light.

Add in the grapes, gently stirring them to coat in the cream cheese mixture. 

Sprinkle the top with pecans and gently mix in.

Refrigerate until ready to serve.

Notes:

You can add a diced apple, strawberries, or blueberries to this as well. 

Before adding the grapes, take a grape and dip it into the sauce. Taste to see if you need any more sugar. If the grapes are tart, you may need more sugar. Always taste it first. 

Instead of adding brown sugar and pecans over the top, you can crush up a Butterfinger candy bar and sprinkle that over the top. Or freeze 3 Milky Way candy bars. When they are frozen, chop them up into pieces. You can also use a food processor to chop them up as well. 

Lemon Poppy Seed Bread

This bread is so easy to make from scratch, and it has a delicious lemon and poppy seed flavor. Whether you are wanting a fast snack for breakfast or if you're having lunch with friends, this recipe is sure to please. It is also a good gift to give to your friend or a new neighbor that just moved in.

Ingredients

3 c. flour
1 1/2 tsp. salt
1 1/2 tsp. baking powder
2 to 3 Tbs. poppy seeds
2 1/4 c. sugar
1 1/4 c. milk
1 c. oil
3 eggs, lightly beaten
1/4 c. lemon juice ** See Notes below
1 1/2 tsp. vanilla extract
1 1/2 tsp. lemon extract

Syrup Glaze

1/4 c. orange juice or lemon juice
3/4 c. sugar
1/2  tsp. lemon extract

Frosting Glaze

1 1/4 c. powdered sugar
1 1/2 Tbs. water
1/2 tsp. lemon extract

Directions

Heat oven to 350°. Grease two 9 x 5-inch loaf pans.

In a large bowl, combine flour, salt, baking powder, poppy seeds, and sugar.  Whisk the ingredients together to make the flour lighter.

Form a well in the center. Add the milk, oil, eggs lemon juice,  vanilla extract and lemon extract.  Mix for about a minute, or until the batter is smooth. 

Pour the batter into the prepared loaf pans.  Try to get them divided as evenly as possible.

As the bread bakes, mix the syrup glaze. 

In a bowl, combine orange juice or lemon juice, sugar and lemon extract.  Mix well until the sugar dissolves. Set aside.

Bake the lemon poppy seed loaves for 50 to 55 minutes, or until done. Test the bread by inserting a toothpick in the center of the loaves. If it comes out clean, then your lemon poppy seed bread is done. 

Cool the bread in the pans for 10 minutes, then remove them from the pans. Place the bread on a cooling rack. 

While the loaves are still hot, poke holes in the top with a toothpick.

Pour the orange or lemon syrup over the top. Set aside to cool completely.

When the bread is cool, make the frosting glaze. 

Combine powdered sugar, water, and lemon extract. Pour and smooth the glaze over the top of the loaves.

Notes

You can up the lemon juice to 1/2 cup. Just replace it for a 1/4 cup of the milk if you do that.

Add more or less poppy seeds depending on your preferences.

Beef Sandwiches with Dipping Sauce

If you cook the roast low and slow in the oven, or in the crock pot, you'll get tender, moist meat perfect for making pulled beef sandwiches.  Add some au jus gravy, and you have a delicious dipping sauce. This is a quick and easy recipe to make that your entire family will love.

Ingredients

2 tsp. salt
2 tsp. garlic powder
2 tsp. oregano
1 tsp. caraway seeds
1 tsp. marjoram
1 tsp. celery seed
1/4 tsp. pepper
1/4 tsp. cayenne pepper
1 beef roast, about 4 lbs.
1 onion, sliced thin
1 (14 1/2 oz) can beef broth
1/2 c. water
1 envelope au jus gravy mix
1 Tbs. Creole seasoning
1 Tbs. chili powder
2 tsp. cumin
6 French rolls, split or 10 sandwich rolls, split

Directions

Preheat oven to 175° to 200°.

In a small bowl combine salt, garlic powder, oregano, caraway seeds, marjoram, celery seed, pepper, and cayenne pepper. Mix well.

Trim off excess fat from the beef roast. Sprinkle the seasoning mixture over the beef roast and rub it into the meat. Make sure to coat all sides of the beef roast. 

In a bowl combine beef broth, water, au jus gravy mix, creole seasoning, chili powder and cumin.  Mix well.

Place the roast in a Dutch oven. Cover the roast with onion slices. Pour the au jus gravy mix over the top of the roast.

Cover and bake for 8 to 10 hours, or until the meat is tender and falling apart. 

Remove the roast from the Dutch oven and place on a serving platter that has sides to catch the liquid.  Skim fat from the cooking juices.  

Shred the beef using with 2 forks. Return the shredded beef back into the Dutch oven. 

Continue to bake the beef until it is heated through and hot. 

Use a slotted spoon to place some meat on the rolls.  Top with a slice of cheese if desired.  Pour some of the juice into a bowl to dip your sandwich in. 

Soft Chewy Ginger Molasses Cookies

Ginger cookies are our favorite cookies to make and eat. We love the ginger and molasses flavor, and the soft, chewy texture. 

Ingredients

3/4 c. shortening
3/4 c. brown sugar
1 egg
1/2 c. molasses
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/4 tsp. cloves
2 tsp. baking soda
1/4 tsp. salt
2 1/2 c. flour
granulated sugar

Directions

Set oven to 350°. Lightly grease the cookie sheets. Or you can line them with parchment paper.

In a large bowl, combine shortening and brown sugar.  Cream until light and fluffy.

Beat in egg. Mix well. 

Pour in molasses. Beat until thoroughly combined.

Stir in cinnamon, ginger, nutmeg, cloves, baking soda and salt.  Mix thoroughly.

Stir in the flour, mixing until combined.

Cover the dough and place in the refrigerator for about an hour, otherwise the dough will be too sticky to roll into balls. 

Add granulated sugar in a bowl or low sided dish. You need this sugar to roll the dough balls in before baking. 

Remove dough from the refrigerator. Remove about a tablespoon and a half of cookie dough. Roll the dough between the palms of your hands.  

Roll the dough balls in the sugar and place the balls on a cookie sheet.  Put 12 dough balls on the prepared cookie sheet.  Do not flatten the cookies. They spread out as they bake.

 Bake for 8 to 12 minutes, or until done. Allow the cookies to cool on the baking sheet for a couple of minutes before you transfer them to a cooling rack.  Store in an airtight container.

Pork Chops and Gravy 

Flavorful, moist and tender pork chops served with gravy. This dish is comforting, just like my mother used to make. Serve the gravy over rice or mashed potatoes, for a delicious meal.

Ingredients

4 pork chops with the bone
salt and pepper to taste
1/2 c. flour
1/2 Tbs. garlic powder
1/2 Tbs. onion powder
1/2 tsp cayenne pepper (or less)
2 Tbs. oil
2 Tbs. butter

Gravy

1 Tbs. butter
1 onion, sliced thinly into half rings
4 garlic cloves, minced
1 Tbs. flour*
1/2 c. chicken broth
3/4 c. heavy cream
salt and pepper to taste

Directions

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

In a low sided dish or pan, combine flour, garlic powder, onion powder, and cayenne pepper.

Dredge both sides of the pork chops in the flour mixture, shaking off the excess flour.

Heat a cast iron skillet, melt the butter and oil over medium heat. Add the pork chops in a single layer. Cook until the underside is golden brown, then turn the pork chops over. Cook until the pork chops registers on a meat thermometer. Each side takes about 4 minutes to cook.

Remove the pork chops to a dish and cover to keep warm while you make the gravy.

In the same skillet you cooked the pork chops in, melt butter. Add onion slices. Cook the onions until they become carnalized. Stir them occasionally, so they do not burn on the bottom. This takes about 10 minutes.

Add the garlic and cook for another 30 seconds.

Stir in the flour. Cook and stir the flour, along with the onions and garlic, for about 2 minutes. This will remove the flour taste.

Pour in the chicken broth, whisking constantly.  Be sure to scrape off the bottom of the pan to remove the flavorful bits.  Simmer for 2 to 3 minutes, or until the mixture thickens.

Pour in the heavy cream. Stir until well blended.  Bring back to a simmer and allow the mixture to simmer for about 2 minutes, whisking often.  Season with salt and pepper to taste.

Return the pork chops to the skillet. Spoon some sauce over the top of the pork chops.  When the pork chops are warmed through, and the gravy is bubbly, it is time to serve and enjoy.

Serve over rice or mashed potatoes.

Notes

If you have extra flour from dredging the pork chops, use that instead for the gravy. That way, the flour is already seasoned, and it will not go to waste.

Broccoli with Garlic Butter

Ingredients

2 lbs. broccoli, cut into bite-size pieces
1/3 c. butter
3 garlic cloves, minced
4 Tbs. brown sugar (more or less depending how sweet you like your sauce to be)
5 Tbs. soy sauce
4 tsp. vinegar
1/4 tsp. pepper
dash crushed red pepper

Directions

Fill a large pot with an inch of water. Add the broccoli and bring to a boil.  Cook 4 to 5 minutes, or until the broccoli is crisp tender. Drain well and cover to keep warm. You can also steam the broccoli in a basket over hot water if desired.

Melt butter in a small saucepan. Sauté garlic for a minute or two to release the flavor into the butter. Stir in brown sugar, soy sauce, vinegar, pepper, and a dash of red pepper. Bring to a boil.

Lower heat and simmer until the mixture reduces and thickens, stirring occasionally. 

Pour the sauce over the broccoli and stir to coat.

Serve over rice if desired.

Notes

If you want a thicker sauce, combine 1 tablespoon cornstarch and 1 tablespoon cold water. Stir until smooth. When the sauce comes to a boil, gradually pour in the cornstarch mixture, whisking constantly.  Cook until thickened.

You can use frozen broccoli instead of fresh.

Depending on your taste, if you like a sweeter sauce, add more brown sugar or honey. If you like the taste of soy sauce, add more of that. As always, taste the sauce as you make it. You can always add more soy sauce or brown sugar, but it is really hard to remove those ingredients after they are added.

Crispy Cornflake Baked Chicken 

You don't have to use flour to make crispy baked chicken.  Crush up some cornflakes and use that instead.  This makes your chicken crispy on the outside, but tender and juicy on the inside.  This is a chicken recipe that my entire family enjoys making and eating.

Ingredients

2 eggs
1/2 c. milk
4 c. cornflakes, crushed into coarse crumbs
1 tsp. paprika
1 tsp. sugar
1/2 tsp. garlic powder
1/2 tsp. red pepper flakes (optional)
1/2 tsp. salt
1/4  tsp. pepper
1/4 tsp. onion powder
4 chicken quarters
salt and pepper to taste

Directions

Preheat oven to 350°.  Spray a baking pan and set it aside. You can also line the baking sheet with foil and then spray the foil for easier cleaning.

In a bowl, beat the eggs and milk until thoroughly combined.

In a low-sided plate or a big sealable bag, combine crushed cornflakes, paprika, sugar, garlic powder, salt, pepper, and onion powder.

Season the chicken with salt and pepper to taste. Taking one piece of chicken, dip the chicken in the egg and milk mixture, coating all sides. Allow the excess to drip off. Then dip the chicken into the cornflakes mixture, rolling or turning the chicken over to coat all sides.

Place the chicken, meatier side down, on the prepared baking pan in a single layer.

Repeat the process until all the chicken has been coated and placed on the baking pan.

Bake for 25 minutes. Turn the chicken over.  Bake another 20 minutes, or until the chicken tests done. The internal temperature of the chicken should register 170° to 175° when taken with a meat thermometer. 

Notes

You can use chicken tenders or chicken breast cut into strips.  You will have to adjust the baking time as they will not have to bake as long.  

Pepperoni Tortilla Pinwheels 

We first had these in a restaurant years ago, and we thought they were the best.  Since then, we save a lot of money by making our own instead of getting them at a restaurant.

Ingredients

1 (12 oz.) pkg. sliced pepperoni
1 (8 oz.) pkg cream cheese, softened
1 c. sour cream
1/8 tsp. crushed red pepper flakes (or more if desired)
1/4 tsp. garlic powder
1 c. shredded cheddar cheese
1 (4 1/2 oz.) can green chilies, drained and chopped
1 (4  1/2 oz.) can olives, drained and chopped
1 onion, chopped
salt and pepper to taste

Directions

Cut the pepperoni into small pieces. Set aside.

In a mixing bowl, combine cream cheese, sour cream, red pepper flakes and garlic powder.  Beat until thoroughly mixed.

Stir in pepperoni, cheddar cheese, green chilies, olives, onions, and garlic powder.  Mix well. 

Season with salt and pepper to taste.

Spread the cream cheese mixture thinly and evenly over one tortilla wrap, stopping about 1/4-inch from the edge of the tortilla wrap.   Roll the tortillas up tightly. Repeat with the remaining tortilla wraps. 

Wrap each rolled tortilla in a sheet of plastic wrap. Refrigerate until ready to serve.

When ready to serve, cut the tortilla wraps with a sharp serrated knife into a 1/2-inch or 3/4 inch slices. 

Serve with salsa, sour cream or guacamole.

Notes

You can add or change out and use different ingredients with this recipe. Try adding bacon, ham, diced chicken, smoked salmon, or even dill pickles. If you want a more Mexican flavor, sprinkle in some taco seasoning or a seasoning packet from Ramen noodles. 

Tortilla Pinwheels will keep up to 4 days in the refrigerator or up to 2 months in the freezer.

Cinnamon Muffins

These quick and easy muffins, seasoned with cinnamon and nutmeg. Then dipped in melted butter add a coating of cinnamon sugar, and you have a delicious treat that is sure to please. They disappear fast at our house.

Ingredients

1 1/2 c. flour
1/2 c. sugar
2 tsp. cinnamon
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 c. milk
1/3 c. butter, melted
1 egg
1 tsp. vanilla

Cinnamon Sugar Topping

1/2 c. sugar
1 1/2 tsp. cinnamon
3 Tbs. butter, melted

Directions

Preheat oven to 350°.  Grease or use paper liners in each muffin cup.

In a large mixing bowl, combine flour, sugar, cinnamon, baking powder, salt, and nutmeg.

In another bowl, mix milk, butter, egg, and vanilla together until well combined.

Make a well in the center of the dry ingredients.  Pour in the milk mixture.  Stir only until the flour is moistened. Do not over mix the batter or the muffins will be tough.

Spoon the batter into each muffin cup, filling them about 2/3 to 3/4s full. 

Bake for 15 to 20 minutes, or until a toothpick comes out clean when inserted into the center of a muffin. Allow muffins to cool for about 5 minutes before removing them from the muffin tin.

Pour melted butter into a shallow bowl.

In another shallow bowl, combine cinnamon and sugar. 

Dip the muffins tops in the melted butter.  Then, dip them in the cinnamon sugar mix.  If you did not use paper liners for the muffin cups, you can dip the entire muffin in butter and then dip them in the cinnamon sugar if desired. However, you may need to melt more butter and mix up extra cinnamon and sugar. 

They are best when served warm.

Vegetable Ground Beef Stew

With the rising cost of beef roasts and stew meat, ground beef is a good alternative to making this stew.  It saves you some money, and it is comfort food. This dish fills you up while adding healthy vegetables. It's so easy to make, and it is so delicious.

You can use leftover, cooked and cut up chicken meat, ham, or sausages instead of the beef. For vegetables, you can use any kind that you and your family like best. 

Ingredients

1 lb. ground beef
1 onion, chopped
1 green pepper, chopped
4 cloves garlic, minced
4 carrots, sliced into thin rounds
2 celery ribs, chopped fine
2 potatoes, peeled and cubed
2 (14 1/2 oz.) cans diced tomatoes with chilies
3 1/2 c. beef broth
1/4 c. red wine (optional)
1 Tbs. Worcestershire sauce
1 6 oz. can tomato paste
1 cube beef bouillon
1/2 tsp. oregano
1/2 tsp. basil
1/2 tsp. thyme
1/2 tsp. garlic powder
salt and pepper to taste
2 c. frozen peas or mixed vegetables

Directions

In a deep cast iron skillet or Dutch oven with a lid, add the ground beef, onion, green pepper, garlic, carrots, and celery. Cook until the ground beef is no longer pink. Drain

Stir in the diced tomatoes with chilies, beef broth, tomato paste, beef bouillon, oregano, basil, thyme, and garlic powder.

Bring to a boil.  Reduce heat to low.  Cover the skillet or Dutch oven with a lid. Simmer for 45 minutes, stirring occasionally, so it does not stick to the bottom.

Add the frozen peas or vegetables to the stew. Cook for another 10 to 15 minutes.   Test the vegetables to make sure they are all tender and done.  Season with salt and pepper to taste.

Serve and enjoy!

Brown Sugar Pound Cake

This brown sugar cake bakes up into a very moist cake. The cake is flavored with toffee bits and pecans in the batter. If you like caramel, and cake, you'll love this pound cake.

Ingredients

1 1/2 c. butter
2 c. brown sugar
1 c. sugar
5 eggs
1 tsp. vanilla
1 c. whole milk *see notes
3 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
1 c. pecans chopped, (optional)
1 (8 oz.) bag toffee bits (Optional)

Caramel Frosting

1/4 c. butter
1/2 c.  brown sugar
1/4 c. milk
1/2 tsp. vanilla
2 c. powdered sugar

Directions

Preheat oven to 325°.  Grease and flour a 10-inch  pan.

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

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

Pour in the vanilla and mix well. 

In a small bowl, combine the flour, baking powder and salt. 

Alternately, add some flour into the butter mixture, mixing just until incorporated. Then, mix some milk into the batter. Continue adding and alternating between the flour and milk. Mix after each addition just until incorporated, and end with the flour. 

Stir in the chopped pecans. 

Pour the cake batter into the prepared pan. Spread the batter out evenly in the pan.

Bake for 60 to 70 minutes, or until the cake tests done. Insert a toothpick in the center of the cake. If it comes out clean, the cake is done. 

Remove the cake from the oven. Place the cake on a cooling rack and allow the cake to cool in the pan for about 45 minutes. Then remove the cake from the pan and let it cool completely on a wire rack.

Make caramel frosting.

In a saucepan, melt the butter. Stir in the brown sugar and milk.  Cook and stir over medium heat until the mixture is almost boiling.  Remove from heat and allow to cool 10 minutes.

Stir in vanilla.

Using an electric mixer, beat in powdered sugar. Mix until the frosting is smooth. It should be like a thick syrup.  Drizzle the mixture over the cooled cake.  

Notes

You can replace half of the milk with coffee or espresso.

Pork Tenderloin

 This recipe bakes either low and slow, or fast if you are in a hurry. The pork tenderloin stays moist and tender. This recipe is so simple and easy to make, and it will please the pickiest of eaters.

Ingredients

salt and pepper to taste
1 tsp. Italian seasoning
1 tsp. garlic powder
1 tsp. coriander
2 Tbs. oil
1 1/2 to 2 lb. pork tenderloin

Directions

Preheat oven to 200° if you want to cook it low and slow. Or you can heat the oven to 400°.

In a small bowl, combine Italian seasoning, garlic powder, and coriander.

Pierce the pork loin with a fork all over. This helps the seasonings to go deep into the meat.

Rub 1 tablespoon oil over the outside of the pork loin.

Season the outside with salt and pepper. Then sprinkle the Italian seasoning, garlic powder and coriander all over the pork loin.  Rub the spices into the meat with your hands until it is evenly coated.

In a large cast iron skillet, heat the remaining 1 tablespoon oil.  Brown all sides of the pork loin in the hot oil. 

Place the skillet, with the pork tenderloin's fat layer facing up, in the oven and bake for 5 to 6 hours or until the internal temperature is at least 150° to 160° F. on an instant read meat thermometer.  It may take more or less time, depending on your oven and the weight of the pork loin, so be sure to check it after 4 1/2 hours. 

If you are in a hurry and baking the pork loin in the 400° oven, bake for 7 minutes. Turn the pork loin over and bake for another 7 to 8 minutes, or until the pork loin reads 150° to 160°. 

Remove the pork loin from the oven and allow the pork loin to rest for 5 to 10 minutes before cutting.

Bacon Deviled Eggs

We love deviled eggs. However, add some bacon over the top and these deviled eggs disappear quickly.   

Ingredients

12 large eggs
1/3 c. mayonnaise,  or more
2 tsp. prepared mustard
1 Tbs. scallions, finely chopped
salt and pepper to taste
4 slices bacon, fried and crumpled for topping
Paprika

Directions

In a large saucepan, carefully place the eggs on the bottom. Fill a large saucepan with water. The water should be at least an inch above the eggs.

Bring the water to a boil.  Cover and remove from heat.  Let sit for 15 to 20 minutes. Drain.

Run cold tap water over the eggs to cool them down, or place the eggs in a bowl of ice water. 

Peel the shell off of the eggs.  Cut the eggs in half lengthwise and place them on a dish or serving platter.   Carefully remove the yolks and place them in a small bowl.  

Mash the egg yolks with a fork, until there are no large pieces of egg yolk. The egg yolks should be like fine crumbs. You can use a food processor to do this for you as well.

Add the mayonnaise, mustard, and scallions.  Mix well. Season with salt and pepper, if desired, to taste.

Spoon the egg yolk mixture back into the empty cavity of the egg white. 

Sprinkle paprika over the top. 

Add some crumpled bacon over the top of the egg yolks.  

Notes

Sometimes our eggs do not peel very good.  When that happens, we make potato salad.  Do you have a way to cook eggs that doesn't take pieces of shell off along with the peeling? Post your favorite ways to make hard-boiled eggs that leave you with beautiful eggs when peeled.

Tangy Sauced Chicken

 This chicken will be falling off the bone tender. The sauce is tangy with a bit of sweetness. Serve this dish over rice and add some carrots on the side.

Ingredients

8 chicken thighs or 4 chicken quarters, with the big chunks of fat removed
salt and pepper to taste
1 Tbs. butter
1 Tbs. oil
1 onion, chopped
3 cloves garlic
1/2 c. ketchup
1/2 c. BBQ sauce
1/2 c. water
1/3 c. vinegar
1/4 c. butter
1 Tbs. paprika
1/4 to 1/2 tsp. cayenne pepper (optional)
1 Tbs. brown sugar
1 Tbs. honey
1 Tbs. Worcestershire sauce
1 tsp. hot spicy mustard, or your favorite
salt and pepper to taste

Directions

Heat the oven to 300°. * See notes below. Set out a baking dish.

Season both sides of the chicken with salt and pepper. 

In a large cast iron skillet, heat butter and oil together until the butter melts. Brown both sides of the chicken.  You don't have to cook the chicken done, you just want some color on the outside of the chicken. 

Place the chicken in a baking dish. Or, if your cast iron skillet is large enough, just leave the chicken in there.

In a sauce pan, melt butter.  Add the onion, garlic, ketchup, BBQ sauce, water, vinegar, butter, paprika, cayenne pepper, brown sugar, honey, Worcestershire sauce and mustard. Over medium heat, bring to a bubble. Reduce heat and simmer for 5 minutes, stirring occasionally. 

Pour the sauce over the chicken.

Cover with a lid.  Bake the chicken for about 2 hours, or until the chicken completely cooks thorough. Remove the lid for the last 15 minutes of cooking time.  Test the internal temperature of the chicken by using a meat thermometer inserted into the thickest part of the thigh. The chicken should be at least 165°.

Serve the chicken and sauce over rice. 

Notes

We like to cook the chicken low and slow. Set the oven temperature to 175° to 200°.  Bake for 4 to 6 hours, or until the chicken tests done. You can also use a crock pot instead of the oven.