BBQ Shake and Bake Chicken or Pork Chops

Making your own shake and bake chicken is just as easy as buying the premade version and using that. You can use our recipe for BBQ Shake and Bake found here.  You'll be well on your way to making a great meal without spending a lot of money.  However, you can use store bought shake and bake packages as well.

Ingredients

2 1/2 lb. chicken
1 egg, beaten, or you can use water or milk
1/2 c. Homemade BBQ Shake and Bake seasoning mix or store bought

Directions

Preheat oven to 350°.  Lightly oil a heavy baking sheet. You can also line the baking sheet with foil.

Beat one egg with about a tablespoon of water in a bowl.

In a low sided bowl or dish, place about 1/2 cup of your homemade dry BBQ sauce powder.  You can also add the contents in a plastic bag. 

Dip a piece of chicken in the water and allow the excess water to drip off.

Dredge the chicken in the BBQ sauce, making sure to coat all sides. Place the chicken on a heavy baking sheet. Repeat with the remaining chicken.

Bake the chicken for 45 to 55 minutes, or until the chicken tests done. The internal temperature should be at least 165°.  If you are using boneless chicken, the baking time will not be as long.  Check the chicken after 25 minutes, to see if it is done. For pork chops, bake about 20 minutes, or until the internal temperature is 145°.

Kettle Popcorn

Kettle popcorn is an old-fashioned treat, often bought at a fair or carnival. But you can easily make your own for just a fraction of the cost, and you can have it as often as you like.

Ingredients

1/4 c. vegetable oil, or coconut oil
1/2 c. popcorn kernels
1/4 c. white sugar or brown sugar
salt

Directions

In a large pot that has a lid, or a whirly pop stovetop popper, heat the oil over medium heat.

Add 3 kernels in the hot oil. Wait until those 3 kernel pop before adding in the rest of the popcorn and the sugar. Wait 30 seconds so all the kernels come up to temperature. 

Cover and start shaking the pot constantly.  Or if you have a whirly pop, cover, stir and shake the popper as directed. Continue shaking or stirring the pot until the popping has slowed to 1 pop every 2 seconds.  Remove from heat, but continue to shake or stir until the popping stops. 

Immediately pour the popcorn into a large bowl and allow the popcorn to cool before eating. The sugar on the popcorn is very hot and you could burn your fingers. 

Season with salt to taste if desired and shake or stir to mix in.  

Notes

You can use brown sugar or half confectioners sugar to half white or brown sugar. 

If you want more buttery flavor, melt some butter and drizzle it over the popped corn while it is till hot.  Shake or stir to distribute evenly.

6 Loaves of White Bread

Our family loves homemade bread. This is a big batch of bread that we make every other week. Bread you buy at the store never fills a person up as it is mostly air.  It reminds me of an angel food cake. But the bread you make yourself does fill you up and it is delicious.

Ingredients

3 pkg. yeast or 2 Tbs. yeast
7 1/2 c. warm water, divided
9 Tbs. sugar, or honey, divided
18 to 20 c. flour, divided
2/3 c. dry milk powder
2 Tbs. salt
1/2 c. oil or butter, melted

Directions

Grease six 9 x 5-inch bread pans.  

In a medium bowl or large cup, combine yeast, 1/2 c. warm water, and 1 tablespoon sugar. Place in a warm location for about 8 to 10 minutes, so the yeast can proof, or show that it is alive. 

In a very large bowl, combine 12 cups flour, the remaining sugar, dry milk powder and salt. Mix so the ingredients are distributed evenly. 

Pour in the yeast mixture, water, and oil. Beat with a wooden spoon for a minute or two. 

Mix in the remaining flour until you have a soft dough. Turn the dough out on a lightly floured surface. Knead the dough, adding more flour as necessary. You'll want the dough to be slightly tacky, but not sticky.  Knead the dough for 10 minutes, or until it is smooth. 

Grease or oil the bowl that you mixed the dough in.  Place the dough in the bowl and turn the dough over, so all sides of the dough are oiled. Cover with a tea towel or sheet of plastic. Set in a warm location until doubled in bulk. This can take up to 1 1/2 to 2 hours, depending on how warm the location is. 

Punch dough down and allow it to rise for 30 minutes. 

Turn the dough out onto a clean surface and divide the dough into 6 equal portions. Working with one loaf at a time, roll the dough out, keeping the narrow end as wide as the loaf pan is long. This helps to remove the air bubbles. Starting at the narrow end, begin to tightly roll up the dough. Place the loaf into the prepared bread pan. Lightly oil the top of the bread. Place the loaf pan in a warm location to rise.  Repeat with the other dough pieces.  Let the bread rise until doubled. This takes about 1 1/2 hours.

Bake at 350° for 30 to 35 minutes, or until the tops are golden brown.  The loaves should sound hollow when tapped with your finger. 

Butter the tops by running a stick of butter over the top. Place on wire racks to cool completely. We put our bread in bread bags. Keep the loaves in the refrigerator or freezer until you are ready to eat them.

Notes

Instead of using all white flour, you can use some wheat flour instead. 

For more flavor, add in 2 eggs with the water and oil. 

You can add more milk powder. If you want to use half whole milk for half of the water, you can do that too. Just make sure the milk has been warmed on the stove before you add it in. 

The amount of flour you use will vary each time you make bread. It depends on the day and how much humidity there is. 

If you don't have a large oven to bake the bread all at once, put half of the loaves in a cooler location.

Slow Baked Beef Roast with Vegetables

This beef roast turns out tender and full of flavor. Slow cooking the beef is the way to get a tender cut of meat. The meat and vegetables act together to flavor each other, and you have the flavorful juices to pour over the meat or make into a gravy.  

Ingredients

1 (3 lb.) beef roast
salt
pepper
garlic powder
onion powder
6 potatoes, cut in half or quartered
1 onion, sliced and cut into half rings
2 stalks celery, cut into chunks
1 lb. baby carrots
2 c. beef stock or broth or 2 tsp. beef bouillon dissolved in 2 c. water.
1 c. red wine or water
4 cloves garlic, coarsely chopped
1/2 tsp. rosemary
1/2 tsp. thyme
1 bay leaf

Directions

Preheat oven to 195° to 200°.  You can also use a slow cooker for this recipe, instead.

 

Season both sides of the beef roast with salt, pepper, garlic powder and onion powder.  Rub the seasonings into the meat. I don't have measurements for these seasonings, as it is personal preference. You can add as much or as little as you like of these seasonings.

 

Place the beef roast in a roasting pan or a large cast iron skillet or Dutch Oven. 

Add the potatoes, onions, celery and baby carrots around the beef roast.

In a bowl, combine the beef stock, wine, garlic, rosemary and thyme. Pour this in with the beef and vegetables. 

Bake for 8 to 10 hours.  The roast is done when the internal temperature reaches at least 145°. 

To serve, cut the beef roast into thick slices or shred with a fork. . 

 

Serve the roast and vegetables with the juices poured over the top of the meat, or you can make gravy. 

 

To make gravy, combine 2 tablespoons cornstarch with equal amounts of water. Mix until smooth. 

Remove the beef roast and vegetables from the roaster onto a serving platter. 

Bring the juices in the roaster to a boil.  Whisk in cornstarch mixture. Cook and stir until thickened. You can add more beef broth or water if needed.

Season with salt and pepper

Ooey Gooey Pumpkin Butter Cake

 

This is one cake recipe that we have made several times.  It is that good! However, it is not one to be made and eaten if you are watching calories or on a diet.

Ingredients Crust

1 yellow cake mix
1 egg
1/2 c. butter, melted

Cake Ingredients

1 (8 oz.) cream cheese, room temperature
1 (15 oz.) can pumpkin puree
1/2 c. butter, melted
3 eggs
1 tsp. vanilla
2 tsp. pumpkin pie spice
2 c. powdered sugar

Directions

Preheat oven to 350°.  Lightly grease or spray the bottom of a 9 x 13-inch cake pan.

In a bowl, combine cake mix, egg and butter. Mix with a wooden spoon.  The batter will be very stiff, like a soft dough.  

Press this crust mixture into the bottom of your prepared cake pan. 

In the same mixing bowl that you made the crust in above, add the cream cheese and pumpkin purée. Beat with an electric mixer until smooth. 

Pour in the butter, eggs and vanilla.  Mix until well combined. 

Turn the mixer to the lowest setting possible. Mix in the pumpkin pie spice and powdered sugar, until thoroughly combines. 

Pour over the crust mixture. 

Bake for 45 to 50 minutes. The cake is done when the outer edges are set, but the middle will still be soft.  If you bake it until the middle section is completely firm, you will lose the ooey gooey center. 

Let the cake cool before serving. You can serve this with whipped cream, if you like.

Juicy Pork Loin with Potatoes, Carrots and Onions

This is an easy meal to make. A tender juicy pork loin baked in the oven with potatoes, carrots and onions. It is a complete meal to serve in just a fraction of the time.  You can also make some gravy with the liquid in the roasting pan to make the meal perfect.

Ingredients

2 to 3 lb. pork loin
1 to 2 Tbs. olive oil
1 Tbs. salt
1 Tbs. garlic powder
1 Tbs. onion powder
1 Tbs. paprika
1 tsp. black pepper
1 tsp. sage
1 tsp. thyme
1 tsp. rosemary (optional)
2 c. chicken stock
3 or 4 potatoes, halved lengthwise
12 or so baby carrots or 5 large carrots cut in sections
1 onion cut in quarters

Directions

Heat oven to 350°.

Place the pork loin on the prepared pan. 

Rub the olive oil over the pork loin, coating all sides.

In a small bowl, combine salt, garlic powder, onion powder, paprika, pepper, sage, thyme and rosemary.

Sprinkle the seasoning over all sides of the pork loin. Rub the seasonings into the meat.

Place the pork loin in a roasting pan.  

Add the potatoes, carrots, and onion around the pork loin. 

Pour in the chicken stock.

Bake for an hour, or until the internal temperature reads 145°.

Spicy Refried Beans

The refried beans you buy at the store often lack taste. By making your own refried beans at home, you can make them as spicy as you like. This is a simple recipe to make, and it doesn't have to always go with a Mexican style dinner. They are good to eat any time.

Ingredients

1 Tbs. oil 
1 onion, chopped
2 to 3 cloves garlic, minced
1 to 2 jalapeño peppers, chopped
2 can (16 oz.) pinto beans
3/4 tsp. chili powder
3/4 tsp. cumin
1/8 to 1/4 tsp. cayenne pepper
1 1/2 tsp. chicken bouillon
salt and pepper to taste
1/2 c. shredded cheese

Directions

In a large cast iron skillet, heat oil over medium high heat. Add the onion, garlic and jalapeno peppers. Sauté for 2 to 3 minutes, or until they are tender. 

Stir in the pinto beans, chili powder, cumin, cayenne pepper, and chicken bouillon. Season with salt and pepper to taste. 

Using a potato masher or a hand held blending wand, mash the beans to your desired consistency. They should be like mashed potatoes. If the mixture is too thick for you, add a little water to thin it.  

Cook and stir over medium low heat until the contents are heated through. Top with cheese.

Herb Chicken and Gravy

 

This is an easy meal to make that does not take a lot of time.  The chicken is tender, juicy and flavorful. We usually double our gravy because we like to pour extra gravy over mashed potatoes. 

Ingredients

4 chicken breasts
2 tsp. onion powder
2 tsp. garlic powder
2 tsp. Italian seasoning
salt and pepper
1 Tbs. oil
3 Tbs butter
1 onion, cut in half then thinly sliced
4 cloves garlic, minced
2 c. whole milk
1 chicken bouillon cube, dissolved in 1/4 cup hot water
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. basil
1 tsp. oregano
1/2 tsp. mustard powder
1/2 tsp. parsley
1/4 c. flour
3/4 c. chicken broth

Directions

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

Season both sided of the chicken breasts with salt, pepper. Sprinkle both sides of the chicken with the onion, garlic and Italian seasoning. 

Heat oil over medium high heat, in a heavy cast iron skillet. Cook the chicken breasts until browned. Then turn them over to brown the other side.  Turn the heat to medium low, cover the skillet with a lid and continue to cook the chicken until it is fully done, or the internal temperature reaches 165° on an instant read thermometer. 

Place the chicken on a plate, cover and set aside while you make the sauce.

Add the butter into the skillet.  Over medium heat, add the onion and garlic. Sauté until tender.  

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

Whisk in the milk, stirring constantly. Add in the chicken bouillon cube dissolved in the hot water, onion powder, garlic powder, basil, oregano, mustard powder, and parsley

Cook and stir until the mixture has thickened.  Taste the gravy and add more salt and pepper if needed.  

Return the chicken to the skillet.  Reduce heat and simmer for about 5 to 8 minutes, spooning the gravy over the top of the chicken.

Serve with mashed potatoes, or noodles.

Notes

We like extra gravy to put over mashed potatoes, or noodles.  Simply double the milk and flour mixture for more delicious gravy.

Add about a tablespoon to 1/4 c. sour cream to the milk mixture for more flavor.

BBQ Shake and Bake Chicken or Pork Chops Seasoning Mix

If you love the boxed BBQ seasoning mix that you buy in the store, you will love this recipe.  It is amazing how the cost of those two little packets can cost so much money when you can make your own seasoning for a fraction of the price. Best of all, most if not all the ingredients can be found in your kitchen or pantry.

Ingredients

3 c. dried bread crumbs, ground fine* See notes below
3 c. flour
3/4 c. brown sugar
3 Tbs. cornmeal
3 Tbs. corn starch
3 Tbs. smoked paprika
3 Tbs. chili powder
2 Tbs. cumin
2 Tbs. garlic powder
2 Tbs. granulated onion
1 1/2 Tbs. salt
4 1/2 tsp. dry mustard
1 Tbs. ginger
2 tsp. thyme
2 tsp. oregano
1 1/2 tsp. pepper
3/4 to 1 1/2 tsp. cayenne pepper (optional)
1 Tbs. creole seasoning.  (Tony Chachere's is the one we like.)

Directions

In a mason jar or a bowl, add bread crumbs, cornmeal, corn starch, smoked paprika, granulated onion, salt, chili powder, ginger, cumin, thyme, oregano, granulated garlic, and pepper.  Mix thoroughly until very well blended. 

If using a mason jar, seal with a lid.  If using a bowl, transfer the ingredients to a container that has a tight-fitting lid.  Store in a cool place. 

Use about 1/2 cup of the shake and bake seasoning mixture to 2 1/2 pounds of chicken or 6 to 8 pork chops.

Hamburger Buns

Nothing tastes better than a great tasting hamburger on a bun. Going to the store to buy buns may leave you in sticker shock when you see the price for a few buns. Of course, you can go out and eat at a local hamburger place, but what you would spend for one meal, you can make a whole meal for your family and have lots of money left over.  You can easily make your own buns at home, and it's a lot cheaper. 

Ingredients

1 2/3 c. warm water
2 Tbs. honey or sugar
2 1/2 tsp. yeast
1/4 c. dry milk powder
2 Tbs. soft butter or oil
4 1/2 cups flour 
1 1/2 tsp. salt 

In a large bowl, combine warm water, sugar and yeast. Set the yeast mixture aside in a warm location for about 8 to 10 minutes. This will show you that the yeast is alive, and your dough will rise beautifully. 

Add the milk powder, 1 cup flour, butter or oil and beat well. 

Stir in the salt. Stir in the flour, one cup at a time, until you have a soft dough.  When the dough becomes too hard to stir with a wooden spoon, turn the dough out onto a lightly floured surface. Knead for 7 to 10 minutes, adding more dough as necessary.  The dough should be soft and tacky, but not sticky.   You may not need all the flour, or you may need more. It depends on how much humidity is in the air.

On a lightly floured surface, turn dough out an

Lightly oil the bowl that you mixed the dough in. Place the dough in the bowl, turning it over once so all sides of the dough is coated with oil.

Cover the bowl with a tea towel or plastic wrap. Place in a warm location for 60 minutes to 2 hours, or until doubled in bulk.  If you have the time, punch the dough down, and allow it to rise again. This gives you a light and fluffy bread bun

Remove the dough from the bowl and place on a lightly floured surface. Divide the dough into 8 pieces  for large buns or 12 pieces for slider buns.  Shape each piece of dough into a ball.  With the palm of your hand, flatten each dough ball until it is about 3-inches across.

Place the dough on a lightly greased baking sheet. Lightly oil the tops of the dough and cover with a tea towel or a greased sheet of plastic wrap. Set in a warm location until doubled in size.  This takes about an hour. 

Heat the oven to 350°. Bake large buns for 15 to 20 minutes, or the slider buns for 12 to 15 minutes, until golden brown. 

Run a stick of butter over the tops of the hot buns for a soft, buttery crust.  

Allow to cool and then slice them horizontally for hamburgers or your favorite sandwich filling.

Beef Tips and Gravy

Tender, flavorful beef in a seasoned gravy, served over mashed potatoes or rice. This meal doesn't take a lot of time to prepare, but it does take some cooking time to get the meat tender.

Ingredients

2 lbs. beef roast
1 Tbs. garlic powder
1 Tbs onion powder
1 Tbs. seasoned salt
1 Tbs. worcestershire
1 tsp. pepper
2 Tbs. oil
1 bell pepper, chopped
1 onion, chopped
1/3 c. flour
1 Tbs olive oil
2 Tbs. butter
1/3 c. flour
4 c. beef stock or broth

Directions

Trim off excess fat, then cut the beef roast into 1-inch cubes. Place them in a bowl. You can also buy beef stew meat that is already cut up for you. However, if you are wanting to save some money, just buy your own beef roast and cut it up yourself.

Season the beef with garlic powder, onion powder, seasoned salt, Worcestershire, and pepper.  Mix the beef cubes, so the seasonings are coating each cube.

In a cast iron Dutch oven or a large and deep skillet with a lid, heat oil over medium high heat.  Brown the beef cubes in the hot oil. You don't need to fully cook them.  You may need to cook the beef in batches as well. Remove the beef when browned and put it in the bowl you had it in earlier.

Add the olive oil and butter to the skillet. Stir in the bell pepper and onion.  Sauté them until they are tender. 

Stir in the flour.  It will be like you are making a roux.  Cook and stir the flour for a couple of minutes to remove the flour taste.

Whisking constantly, pour in the beef broth. 

Carefully add the seared beef back into the Dutch oven.  Make sure you have enough broth to completely submerge the beef.  Bring the contents to a bubble.

Cover the Dutch oven with a lid and lower the heat.  Cook for 50 to 60 minutes, stirring occasionally. The liquid will reduce, giving you a nice thick gravy and tender meat. Taste the gravy and season with more salt and pepper if desired.

Serve this over mashed potatoes, rice, noodles, or bread. 

Notes

You can add other vegetables. Try adding some carrots, mushrooms or celery.

If you want some extra spice, add in some cayenne pepper.

Sweet Potato Pie

 

Sweet Potato Pie. We think of sweet potatoes around the holidays and use them as a side dish. But did you know that they can be used to make a delicious pie? It is like a pumpkin pie, but it is sweeter, smooth and creamy. 

To save time, we use canned sweet potatoes. They are already cooked, and peeled. Just drain off the liquid and mash them up.

Ingredients

Crust

1 (9-inch) pie crust 

Or you can make your own

1 1/2 c. flour
2 tsp. sugar (optional)
1/2 tsp. salt
1/2 c. shortening
3 to 6 Tbs. ice cold water

Pie Ingredients

2 c. sweet potatoes
3/4 to 1 c. brown sugar* See Notes
1/2 c.  butter softened
2 eggs
1/2 c. evaporated milk
1 tsp. vanilla
3/4 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
1/4 tsp. cloves
1/4 tsp. salt
whipped cream (optional)

Directions

Preheat oven to 350°.

In a bowl, combine flour, sugar, and salt. 

Cut in the shortening using a pastry blender, a fork or two table knives held together until it resembles small peas. 

Add cold water, one tablespoon at a time, stirring with a fork, until the dough holds together.

Form the dough into a flat disc. Wrap the dough in plastic wrap or in a plastic bag and place in the refrigerator. Chill for 30 minutes or longer. You can chill the dough up to 2 days.

Turn the dough out onto a lightly floured surface. Roll the dough out, starting at the center of the dough and rolling outward to the edge until you have an 11-inch circle. The dough will be about 1/8-inch thick.  Be sure to lift the dough up and lightly flour underneath to keep the dough from sticking as you roll it out. 

Carefully fold the dough into quarters. Transfer the dough into a 9-inch pie pan.  Unfold the dough, pressing it against the bottom and sides of the pie pan. Trim and crimp the edges as desired. Set aside as you prepare the filling.

In a large bowl, combine sweet potatoes, brown sugar, and butter.  Mix with an electric mixer or a potato masher until the mixture is creamy.

Add butter, evaporated milk, vanilla, cinnamon, nutmeg, ginger, cloves and salt. Mix until thoroughly combined.

Pour the sweet potato mixture into the pie shell. Sprinkle some cinnamon over the top if desired.

Bake for 1 hour, or until a knife inserted in the center comes out clean.  

Cool completely before cutting. Serve with whipped cream on top and enjoy.

Notes

Some people prebake their pie shells slightly.  To do this, once you have the crust in the pie pan, poke holes in the dough with a fork. Bake for 5 to 7 minutes. 

You can use all brown sugar, or you can use all white sugar. You can also use half brown sugar and half white sugar. Brown sugar gives the pie extra flavor.

Breaded Pork Chops with Creamy Mushroom Gravy

This is an easy recipe to prepare for dinner or supper. It does take some time to make, but it is worth it in the end.  The pork chops are tender and flavorful. If you are short on time, you can use condensed cream of mushroom soup in a can, but it is so much better if you can make your own cream of mushroom soup.

Ingredients

6 pork chops
1 onion, thinly sliced into half rings
seasoning salt
pepper
garlic powder
2 eggs beaten
1/4 c. flour
2 c Italian-style breadcrumbs
3 Tbs. oil

Gravy

1 (10 1/2 oz.) can condensed cream of mushroom soup
1/2 c milk
1/3 c white wine

Or make your own condensed cream of mushroom soup

1 Tbs. butter
1 (8 oz.) mushrooms, drained
3/4 c. chicken broth
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/2 c. milk
1/4 c. flour

Directions

Heat oven to 350°. 

Season the pork chops with salt, pepper, and garlic powder. Rub the seasonings into the meat on both sides.

In a low side-dish, beat the eggs until smooth. In another low sided dish or pan. Then, in another low-sided dish, add the flour add the bread crumbs

Dip both sided of the pork chop into the beaten eggs and allow the excess to drip off. Then dip the pork chop in the bread crumbs, coating both sides.  Repeat the process with the remaining pork chops. 

In a heavy cast iron skillet, heat the oil over medium-high heat.  Place the pork chops in the skillet and cook on each side until they are browned.  Place the pork chops into a 9 z 13-inch baking dish. Top with onions. Cover with foil or a lid.

Bake for about 1 hour.

Toward the end of the baking time, start the gravy. 

If you are using the cream of mushroom soup.

In a bowl, combine cream of mushroom soup, milk, and white wine. Mix until smooth.  Stir until well blended.

Or if you are making your own cream of mushroom soup gravy.

In a saucepan, melt the butter.  Add the mushrooms and cook until they are warmed through. 

Stir in chicken broth, onion powder, and garlic powder.

In a bowl or cup, mix the milk and flour until smooth. Slowly pour in the milk into the chicken broth mixture, whisking constantly.  Cook and stir until the mixture thickens. Season with salt and pepper to taste.

Remove the pork chops from the oven. Pour the gravy over the top of the pork chops and onions. 

Cover the pan again and bake for another 30 minutes.

Serve and enjoy.

Garlic Parmesan Primavera

Garlic, pasta and vegetables mixed together into a flavorful dish.  This can serve as a great side dish, or you can add some sausage and it can be the main meal. It is a hardy, colorful dish packed with healthy vegetables.  

Ingredients

10 oz. pasta
2 Tbs. olive oil
2 c. broccoli or cauliflower, cut into florets
1 carrot, sliced
1 sweet bell pepper, chopped
1 medium zucchini, chopped
1 medium squash, chopped
1 stalk celery, chopped
1 onion, chopped
6 cloves garlic, minced
10 asparagus spears (trimmed), cut into 1 inch pieces
2 Tbs. butter
1 Tbs. Italian seasoning
1/4 tsp. garlic powder
1/4 tsp. onion powder
salt and pepper to taste

Directions

Fill a large pot with water. Add 1 teaspoon salt to the water and bring to a boil. Add pasta and cook according to box directions. Drain.  Leave the pasta in the pot.

While the pasta is cooking, add oil to a cast iron skillet. Heat until hot.  

Sauté the carrot, bell pepper, zucchini, squash, celery, onion, garlic, and asparagus.  Fry until tender. 

Mix the vegetables in with the cooked pasta.  Add the butter.

Stir in the Italian seasoning, garlic powder, and onion powder.  Add salt and pepper to taste. If

Sprinkle the Parmesan cheese over the top. Cover with a lid and cook over low heat until the cheese is melted and everything is hot.

Serve and enjoy.

Bacon Cream Cheese Stuffed Chicken Breasts

This is an easy recipe to make, and it is one that we serve often.  Tender juicy breast of chicken stuffed with bacon, cream cheese, onion and garlic.  Your family will love this dish.

Ingredients

4 to 6 pieces bacon
1 onion, chopped fine
2 cloves garlic, minced
1 pepper, chopped (sweet bells, or a chili pepper)
4 oz. cream cheese, room temperature
1/2 c. pepper jack or cheddar cheese, shredded
salt
pepper
4 boneless chicken breasts
1/4 c. butter, melted
1 c. bread crumbs

Directions

Preheat oven to 350° Line a baking pan with parchment paper, or lightly spray the pan. Or you can use the cast iron skillet that you fry the bacon in.

On a heavy cast iron skillet, cook bacon until crisp.  Remove the bacon onto a paper towel to absorb excess grease, and then crumble the bacon into a bowl when it is cool enough to handle.  Do not drain the skillet of the bacon grease.

In the skillet that you cooked the bacon in, add the diced onion, garlic, and bell pepper.  Sauté the vegetables until they are softened. This takes about 6 minutes. Remove the vegetables with a slotted spoon and add it to the bacon. Allow the mixture to cool

Stir in the cream cheese, shredded cheese and salt and pepper to taste. 

In each chicken breast, cut a slit or pocket in each one. Make a horizontal slit along the thin, long side. Do not cut all the way through on any of the ends but the one you started with.  You are just making a pocket in each one to hold the cream cheese mixture. 

Stuff a fourth of the cream cheese mixture in each of the pockets.  Press edges of the chicken together to seal.  You can also insert a toothpick to help with this. 

Season both sides of the chicken breasts with salt and pepper. You can also sprinkle some garlic powder, onion powder and or creole seasoning over the chicken as well for a more flavorful chicken.

In a shallow bowl, pour in the melted butter. 

In another shallow bowl, add the bread crumbs. 

Dip the chicken into the melted butter, coating both sides. Allow the excess to drip off before dipping the chicken breasts into the bread crumbs, coating both sides. 

Place the chicken in the prepared pan, or in the skillet that you fried the bacon and vegetables in.

Bake for 30 to 35 minutes, or until the internal temperature reads 165° on a meat thermometer.

Cream Cheese Vegetable Spread 

Cream cheese has gotten expensive and if you buy the ones that are already flavored for you, it is even more costly. This is a quick and easy way to save some money. You can make this spread with as many vegetables or as few vegetables as you like.

 Ingredients

1 (8 oz.) cream cheese, room temperature
2 Tbs. carrot, diced fine
2 Tbs. onion, diced fine
2 Tbs. celery, diced fine
2 Tbs. bell pepper, diced fine

Directions

Place the cream cheese in a bowl and allow it to come to room temperature. This makes mixing the vegetables with the cream cheese easier.

Add the carrot, onion, celery, and bell pepper to the cream cheese.

Mix well to distribute the vegetables evenly throughout the cream cheese. 

Spread on bagels, or crackers, or use it as a dip for vegetables. 

This keeps in the refrigerator for 2 to 3 days. 

Notes:

You can add more or less vegetables for your own personal taste. This recipe can also be cut in half if you won't be using it up within a couple of days.

Use red, green or yellow bell peppers for a colorful vegetable spread.

Garlic Bread Sticks

One of our favorite things to make are garlic bread sticks.  We love the taste of garlic. You can use more or less garlic to suit your preference. These go great with Marinara Sauce.

Ingredients 

1 1/4 c. warm water
1 1/2 tsp. yeast
2 Tbs. sugar
3 cloves garlic, minced
3 Tbs. butter or oil
3 Tbs. Parmesan cheese
1 3/4 tsp. salt
3 c. flour or bread flour if you have that

Topping

3 Tbs. butter, melted
salt
garlic powder
Italian seasoning

Parmesan cheese

Directions

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

Add in 1 cup flour. Beat well with a wooden spoon.  Stir in the garlic, butter, Parmesan cheese and salt. Continue to mix in the remaining flour until you have a soft dough.

Turn the dough out onto a floured surface and knead the dough for 10 minutes. Add more flour if the dough is too sticky. It all depends on the humidity in the air for the amount of flour that you need.

 

Lightly oil the bowl that you mixed the bread in.  

 

Place the dough back into the bowl, turning once to ensure that all sides are oiled.  Cover with a tea towel and set the bowl in a warm location until doubled in bulk. This takes about 60 to 90 minutes.

Lightly grease or line 2 baking sheets with parchment paper.

When the dough is doubled in size, divide the dough into 12 portions. Roll each piece of dough out into a 9-inch log or rope. Place the bread onto the prepared baking sheet, keeping them about 2 inches apart.

 

Cover the bread sticks and place in a warm location until they are doubled in size.  This takes about 40 minutes or so, depending on how warm it is.

Bake at 350° for 18 to 22 minutes, or until golden brown.  

 

While the bread is baking, prepare the topping. In a small saucepan, melt the butter. 

 

Remove from the oven and brush the tops of the bread sticks with melted butter. Sprinkle the tops with salt, garlic powder, Italian seasoning and Parmesan cheese. 

Serve with marinara sauce if desired.  These bread sticks are great on their own, or serve them with spaghetti, or pizza.  

Notes

We sometimes add 2 to 3 tablespoons dry milk powder along with the flour. Dry milk has become expensive and sometimes hard to find. So we use it if we have it, but these are just as good without the dry milk.  

Mexican Style Taco Meatloaf

With just a few simple ingredients, you can have a flavorful meatloaf that your family will love. This is an easy recipe that tastes like a taco.  It is super easy to assemble. The longest time in this recipe will be in the baking.

Ingredients

1 1/2 lb. ground beef
1 onion, chopped
2 eggs
3/4 c. cheese, shredded  (like pepper jack, sharp cheddar, colby)
3/4 c. salsa,
1 c tortilla chips crushed or soda cracker crumbs or 1/4 c. soda cracker crumbs and 1/4 c. oatmeal
1 1/2 tsp. chili powder
1 1/2 tsp. cumin
1 1/2 tsp. garlic powder
3/4 tsp. paprika
3/4 tsp. onion powder
3/4 tsp. oregano
1/2 tsp. salt
1/2 tsp. pepper
1/8 to 1/4 tsp. cayenne pepper
1/4 c. taco sauce or salsa

Directions

Heat oven to 350°. Lightly grease a 9 x 5- inch loaf pan, or you can use a large cast iron skillet.

In a large bowl, combine ground beef, onion, egg, salsa, tortilla chips, chili powder, cumin, garlic powder, paprika, onion powder, oregano, salt, pepper and cayenne pepper. 

Mix the contents thoroughly with your hands, but be careful to not over mix. If you mix it too much, the meat loaf will be tough.

Place the meat mixture in your prepared loaf pan or the cast iron skillet.

Pour the taco sauce or salsa over the top of the meatloaf.

Bake for 45 minutes to 1 hour, or until done.  The Internal temperature of the meatloaf should read 160° on an instant read meat thermometer. If you are using the cast iron skillet, bake for 30 minutes, then test to see if it is done. Since it is flatter, it won't take as long to bake.

Notes

You can use a package of taco seasoning if you prefer. Or you can use 2 tablespoons of homemade taco seasoning

You can use cheese nachos or spicy nachos as well instead of tortillas.

Pork Chops With Sauce

These flavorful pork chops stay tender and juicy.  This is an easy to prepare recipe that your family will enjoy. 

Ingredients

4 pork chops
1 Tbs. flour
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. chili powder
1/4 to 1/2 tsp. salt
1/2 tsp. paprika
1/2 tsp. pepper
1 Tbs. oil
1 c. chicken stock or broth
1 Tbs. vinegar
2 tsp. honey
1 Tbs. butter

Directions

Let the pork chops stand at room temperature for about 30 minutes.

In a small bowl, combine flour, garlic powder, onion powder, chili powder, salt, paprika, and pepper.

Rub both side of the pork chops with the seasoning mix.  Set aide.

Heat the oil in a cast iron skillet, over medium high heat. Add the seasoned pork chops. Cook for about 3 minutes on one side until it is browned. Turn the pork chops over and brown the other side.

Cover the skillet and turn the heat to low.  Cook the pork chops until they are completely cooked through. This takes between 6 and 12 minutes, depending on how thick the pork chops are. Use an instant meat thermometer and cook until the internal temperature reads 145° on a meat thermometer.

Remove the pork chops to a serving plate and cover them with a lid or a sheet of aluminum foil. While the meat is resting, it is time to make the sauce.

Add the chicken stock or broth, vinegar and honey to the skillet.  Be sure to scrap the bottom to get all the tasty bits off. Turn the heat to medium high and bring the sauce to a simmer. Cook, stirring occasionally, until the liquid is reduced by half.  

Remove from heat. Stir in the butter. 

Add the pork chops back in the pan and spoon some of the sauce over the top.  Heat until the pork chops and sauce are hot.

Serve and enjoy.

Green Beans in Garlic Butter

 

We really don't like green beans, but find they are very good when I add garlic butter to them.  This totally changes them into a Wow side dish.  

Ingredients

1 lb green beans, trimmed * see notes
3 cloves garlic, minced
1 Tbs. butter
1 tsp. soy sauce
salt and pepper to taste

Directions

Fill a saucepan with 5 cups of water. Bring the water to a boil over medium high heat. 

Add the green beans. Cook for about 5 to 6 minutes. Drain away the water and set aside.

In a large cast iron skillet, melt butter over medium low heat.  Add the garlic to the skillet. Turn the heat up to medium heat and sauté the garlic until tender. Stir the garlic and butter, to keep the garlic from burning, otherwise it will taste bitter.

Add the green beans. Cook and stir for about 3 minutes. Make sure that the green beans get a coating of the garlic infused butter. 

Stir in the soy sauce and season the dish with salt and pepper to taste. Cook and stir for 1 to 2 minutes. 

Serve.

Notes

We do use canned green beans. If you use those, drain off the liquid. Then follow the steps where you sauté the minced garlic in the butter.

Creamy Chicken With Mushrooms

A very easy recipe to make chicken.  Seasoned chicken served with mushrooms in a delicious cream sauce. If you can, cook the chicken, low and slow, so the meat will be more tender. 

Ingredients

1 1/2 lb. chicken
1 tsp. paprika
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. thyme
1/2 tsp. salt
1/4 tsp. pepper
2 Tbs. oil
2 Tbs. cornstarch
1/4 c. water
2 Tbs. butter
1 onion, diced
3 cloves garlic
1 can sliced mushrooms
1/2 tsp. poultry seasoning or 1 tsp. chicken bouillon
1 1/2 c. cream or evaporated milk, or half and half

Directions

Place chicken in a large bowl.  

In a small bowl, combine paprika, garlic powder, onion powder, thyme, salt and pepper.  Mix well and sprinkle the seasonings over the chicken meat. Rub the seasonings into the chicken meat with your hands.  Set the chicken aside for about 10 minutes.

In a cast iron skillet, heat the oil over a medium heat.  Add the chicken, one piece at a time, skin side down. When the chicken is browned, turn the chicken over to brown the other side. Turn the heat to medium low and continue to cook the chicken until it is fully done, or the internal temperature is 165°.

Remove the chicken and set aside. 

Dissolve cornstarch in the cold water to make a slurry. Set aside.

In the same skillet that you cooked the chicken, add the butter, onions and garlic.  Sauté the onions and garlic until tender. Be sure to scrap the bottom of the skillet because that is where the flavor is. 

Stir in the evaporated milk or half-and-half. Add the mushrooms, chicken poultry seasoning or chicken bouillon. Stirring constantly, bring to a simmer over low heat.  

 Stirring constantly, pour the cornstarch dissolved in the water into the milk mixture.  Bring to a simmer. Season with salt and pepper to taste. 

Add the chicken back into the skillet.  Simmer for 5 to 8 minutes, stirring occasionally, until the sauce thickens. 

Serve with rice or mashed potatoes.

Tex Mex Seasoning

You can save a lot of money by making your own Tex Mex Seasoning. It is so easy to make. This seasoning blend is perfect to add to chicken, fish, beef, pork or vegetables. In fact, this seasoning is good on so many different foods. 

Make your cooking easier. Instead of bringing out 10 different spices when you want a Tex Mex flavor, you will only need to bring out one.

Ingredients

3 Tbs. chili powder
3 Tbs. cumin
1 Tbs. black pepper
1 Tbs. salt
1 Tbs. garlic powder
1 Tbs. onion powder
2 to 1 Tbs. red pepper flakes *see notes below
1 Tbs. oregano
1 Tbs. paprika (we liked smoked paprika)
1 tsp to 1 Tbs. cayenne pepper *see notes below

Directions

In a jar that has a tight-fitting lid or an airtight container, combine chili powder, cumin, black pepper, salt, garlic powder, onion powder, red pepper flakes, oregano, paprika and cayenne pepper.  Mix well. You can either mix the contents with a spoon, or put the lid on the container or jar and shake until the spices are thoroughly blended together.

Store in a cool, dark place.

Notes

With the red pepper flakes and cayenne pepper, use as much or as little as you want. It just depends on how spicy you like your food to be.  You can start out with the smallest amount and if it still lacks the heat or spiciness you prefer, add more. 

Also, some chili powders are hotter than others.  We bought Aara Red Chili Powder that is extra hot.  When we make our own Tex Mex blend using that particular chili powder, we omit the cayenne pepper and red pepper flakes. We also cut down on the amount of Aara Red Chili Powder that we add to this seasoning mix.

Oatmeal Bread Rolls

If you like Hawaiian Bread Buns, you will love these dinner rolls. Oatmeal Bread Buns stay moist, yet they are light, fluffy, and tender. They have a slightly sweet and nutty taste, perfect to serve with any meal. These are definitely one of our favorite dinner bread rolls to make!

Ingredients

2 c. water
1 c. oats
3 Tbs. butter
1/3 c. very warm water
1 pkg. yeast
1 Tbs. granulated sugar
1/3 c. brown sugar
1 1/2 tsp. salt
4 1/2 to 5 c. flour

Directions

Grease two 9-inch round baking pans. Set aside.

In a saucepan, bring water to a boil.  Stir in oatmeal and butter.  Cook and stir for 1 minute, then remove from heat. Let stand until it cools a bit, but is still warm. You don't want it too hot because it will kill the yeast.

In a large bowl, combine warm water, yeast and granulated sugar together. Place in a warm location for 10 minutes to allow the yeast to bloom. That will let you know that your yeast is active.

Stir in the oatmeal, brown sugar, and 1 1/2 c. flour into the yeast mixture. Beat with a wooden spoon until smooth, or you can use your mixer.  

Stir in more flour until you have a soft dough. **see below 

Turn the dough out onto a floured surface.  Knead the dough for 8 to 10 minutes, adding more flour as necessary.  

Lightly grease or oil the bowl you were mixing the dough in. Place the dough into the bowl, turning once to make sure that all sides are oiled or greased.  Cover the bowl and place in a warm location until doubled in size. This takes about 1 hour. 

Punch the dough down. Allow the dough to rest for 10 minutes. Divide the dough into 18 equal pieces. Shape each piece of dough into a ball and place in the prepared pans. If you want smaller buns, divide the dough into 24 equal portions.

Cover and place the pans in a warm location. Let rise until doubled in size. This rising can take about 45 minutes.

Heat oven to 350°. What I do is I have the pans already in the oven to rise, because my stove has a pilot light. Then, after they are doubled in bulk, I turn the oven on.  Bake for 20 to 25 minutes, or until golden brown. 

Brush the tops with some butter.  We just take a stick of butter and run it over the tops of the hot rolls. Remove the buns from the pans and cool on a wire rack. Or put them in a bowl with a tea towel to keep warm if you are serving them with your meal. 

Serve with honey butter if desired.

Notes

Don't just dump all the flour in at once. When you make bread, you never use the same amount of flour.  The weather, humidity and liquid you added will make the amounts of flour different every time.  

You can also use this recipe to make 1 loaf of bread, or 2 mini loaves of bread.

Single Crust Peach Pie with Crumb Topping

This is one of the simplest pie recipes ever.  You can either make your own pie crust or purchase one already made at the store.

Ingredients

1 pie crust, bought or homemade for 9" pie
6 c. peaches, sliced
1/2 c. sugar
1/4 c. brown sugar
3 Tbs. cornstarch
3 Tbs. lemon juice
1/2 tsp. cinnamon
2/3 c. oatmeal
1/2 c. brown sugar
1/4 c. flour
1/4 c. butter

Directions

Preheat oven to 375°.

In a large bowl, mix peaches, sugar, brown sugar, cornstarch, lemon juice, and cinnamon. Mix well. 

Pour the peaches over the prepared pie crust in the pie pan.

In a medium bowl, combine oatmeal, brown sugar, and flour for the crumb topping. Mix well. Cut in the butter until it resembles small peas in size.  

Sprinkle the crumb topping evenly over the top of the peaches.

Bake for 45 to 50 minutes, or until golden brown. 

Allow the pie to cool. Serve with whipped cream or ice cream if desired.

Notes:

Place the pie pan on top of a cookie sheet. You can line the cookie sheet with aluminum foil for easier cleanup.  This will catch any juices that may bubble out and keep your oven cleaner.

You can use frozen peaches. Be sure to thaw them first. Put them in a strainer to allow the juices to drain away. Canned peaches are another option as well. Be sure to drain them first by putting them in a strainer and allowing the juices to drain away.  Don't throw out the juice. Keep it and use if for cooking, or to use it in place of water in your jello.

Unstuffed Bell Peppers

 Sometimes there just isn't time to make stuffed peppers the way my mama did. But that doesn't stop us from enjoying this delicious meal!  By cutting up the peppers and cooking it on the stove top, it makes fixing this dish super easy. 

Ingredients

1 lb. ground beef
1 onion, chopped
2 bell peppers, chopped
2 cloves garlic, minced
1 jalapeño hot pepper, chopped (optional)
1 (14.5 oz.) can diced tomatoes
1 (14 oz.) can beef broth
1 (8 oz.) can tomato sauce
1 Tbs. Worcestershire
2 tsp. cumin
2 tsp. chili powder
1/2 tsp. garlic powder
1/4 tsp. onion powder
1 tsp. Italian seasoning
salt and pepper to taste
1 c. rice
1 c. cheddar cheese, shredded (optional)

Directions

In a cast iron skillet, add ground beef, onion, bell peppers, garlic and jalapeño pepper.  Cook until the vegetables are softened, and the ground beef is no longer pink.

Stir in diced tomatoes, beef broth, tomato sauce, Worcestershire sauce, cumin, chili powder, garlic powder, onion powder and Italian seasoning. Cook and stir until the mixture begins to bubble. Add the rice and mix well. 

Cover the skillet with a lid and turn the heat down to a simmer.  Let the mixture cook for 20 to 30 minutes for white rice, or 35 to 45 minutes for brown rice. Cook until the rice is tender. Stir the mixture occasionally, so it does not stick to the bottom of the skillet. If you need to add more liquid, pour in tomato juice or more beef broth. 

Season with salt and pepper. 

Mix in the shredded cheese. Cover with the lid until the cheese melts. It won't take long, maybe a minute or two.

Serve and enjoy.

Baked Marinated Pork Chops

 

This recipe is so easy. Marinating the pork chops beforehand makes them flavorful and tender.  This sauce is what makes this recipe stand out. We serve the marinated pork chops with mashed potatoes, and baked beans. You can also serve this over a bed of rice.

Ingredients

6 pork chops
3 Tbs. oil or olive oil
4 Tbs. ketchup or BBQ sauce
4 Tbs. brown sugar
2 Tbs. Worcestershire sauce
2 Tbs. soy sauce
2 tsp. lemon juice or vinegar
1/4 tsp. pepper
3 garlic cloves, minced
1 onion, sliced

Directions

Preheat oven to 350°.

In a medium bowl, combine oil, ketchup, brown sugar, Worcestershire sauce, soy sauce, lemon juice, pepper and garlic. 

Place the pork chops in a large bowl, or bag, and pour in half of the sauce, turning them to make sure they are covered in the marinade. Place in the refrigerator for 30 minutes or longer.  Set the other half of the sauce aside. You will need it later.

Add the sliced onion over the bottom of the baking pan. Arrange the pork chops in a single layer on top of the onions. 

Pour the sauce or marinade over the top of the pork chops. Cover the baking dish or pan with a sheet of aluminum foil, or a lid.

Bake for 20 minutes.  Turn the pork chops over after. Pour the rest of the sauce over the pork chops, and continue baking for another 20 to 30 minutes, or until the internal temperature reaches 145°.

Notes

You may want to make extra sauce. Just double the recipe ingredients. 

If your pork chops are thick cut, increase the baking time to around 30 minutes per side. 

You can also grill the pork chops and brush the marinade over the meat as it grills.

Crispy Baked Parmesan Garlic Chicken

 

We love crispy chicken, and we usually bake it in the oven instead of frying it. By dipping the chicken in garlic butter and coating it in the Parmesan cheese and herb blend, your chicken is taken to the next level and it tastes delicious. The chicken meat is tender and juicy.

Ingredients

1/2 c. butter
4 lbs. chicken
1 c. grated Parmesan cheese
2 cloves garlic, minced
1 Tbs. parsley
1 Tbs. oregano
2 tsp. paprika
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. cayenne pepper (optional)

Directions

Preheat oven to 350°. Lightly grease a cookie pan or baking dish. You can also line it with aluminum foil.

In a small saucepan, melt the butter over low heat. Add the garlic. Cook and stir for 4 or 5 minutes.  Pour the mixture into a low sided bowl or pan.

In a shallow dish or pan, add the Parmesan cheese, parsley, oregano, paprika, salt, pepper and cayenne pepper. Mix thoroughly.

Dip the chicken pieces in the melted butter and garlic mixture. Allow the excess to drip off and then dip the chicken in the Parmesan cheese mixture. Lay the chicken on the prepared pan. Repeat the process with the remaining pieces of chicken. If you have any butter left over, pour the remainder over the chicken in the pan.

Bake for 1 hour, or until the chicken is browned and the juices run clear.  The internal temperature of the chicken should be 165°.

Serve with hot homemade rolls, mashed potatoes and a salad.

Cheese Breadsticks

Cheese Breadsticks

Going to a pizza place, they always have good breadsticks.  We could just eat those and not order pizza. But it is just as easy to make your own breadsticks at home and they taste just as good or even better then the pizza places.

Ingredients

1 c. warm water
2 tsp. yeast
1 tsp. sugar
2 1/4 to 2 1/2 c. flour
1 1/2 Tbs. cooking oil, or olive oil
1 tsp. salt
2 Tbs. butter, very soft
1/2 to 1 tsp. Italian seasoning *see notes below
1/2 tsp. garlic or more
3/4 c. mozzarella cheese, shredded
3/4 c. cheddar cheese, shredded
1/3 c. Parmesan cheese

Directions

Lightly grease or spray a cookie pan or baking pan or a half sheet pan.

In a large bowl, combine water, yeast and sugar. Stir to combine and place in a warm location to proof for about 10 minutes.

Add 1 cup flour, Stir the mixture to combine. Then mix in add the oil and salt.  Continue adding the rest of the flour until it becomes soft, but it should still be sticky. Knead the dough about 15 to 20 times, adding more flour as necessary. You will want a dough that is slightly sticky.

Lightly grease or oil the bowl that you mixed the dough in. Place the dough inside, turning once so that all sides of the dough is oiled. Cover the bowl and place it in a warm location. Let rise until doubled. This takes about 60 to 90 minutes, depending how warm it is. 

Preheat the oven to 400°. Place a cookie sheet in the oven to heat.

Punch the dough down and place the dough in the center of your prepared pan. Press the dough out to fit in the bottom of the pan. If the dough springs back while you are trying to press it out, let it rest for abut 10 to 15 minutes and it will work better for you and stay in place.

Brush the softened butter over the top of the dough going to the edges. Sprinkle the garlic and Italian seasoning evenly over the top.

Top with mozzarella cheese, cheddar and Parmesan cheese.  Set in a warm location for about 15 minutes.

Bake for 15 to 18minutes, or until the breadsticks are golden brown and the cheese is melted. 

Allow the dough to cool for about 5 minutes before cutting into cheese sticks with a pizza cutter.

Serve with marinara sauce, pizza sauce ow whatever sauce you like best.

Notes:

If you don't have Italian seasoning, you can use 1 tsp. basil, 1 tsp. oregano, 1/2 tsp. garlic powder,  1/4 tsp. thyme.

Use more garlic if you like a more garlic flavor. 
Use the cheese you like best. We like Cheddar and Pepper Jack cheese. You can mix them for different flavors.

Hamburger Rice Soup  

On cool days, this is one of our favorite recipes to make. It is a warm and comforting soup that reminds me of my mama's cooking. 

Ingredients

1 1/2 lbs. ground beef
3 bell peppers, chopped
1 onion, chopped
1 (32 oz.) carton beef broth
2 (10 3/4 oz. ) cans condensed tomato soup
1 (28 oz.) can diced tomatoes
1 or 2 carrots, cut in rounds, or diced (optional)
1 tsp. Worcestershire sauce
2 tsp. Italian seasoning
1/4 tsp. cayenne pepper (optional)
Salt and pepper to taste
3/4 c. raw rice*

Directions

In a cast iron Dutch oven, brown the ground beef, bell peppers, and onion. Drain off excess grease.

Stir in the beef broth, condensed tomato soup, diced tomatoes, carrot, Worcestershire sauce, Italian seasoning, cayenne pepper and rice.  Bring to a boil. Cover the Dutch oven and lower the heat to a simmer.  Cook for 20 to 30 minutes, or until the rice is tender. If you need more liquid, add some water, tomato juice or more beef broth.  Season with salt and pepper to taste.

Serve in bowls. You can add some shredded cheddar cheese into the soup as well.

Use your favorite rice. We like Jasmine Brown rice.  If using brown rice, it will need to about 45 minutes.