Lemon Blueberry Quick Bread

If you like lemon flavor and blueberries, you will love this quick bread. It will give you a burst of springtime flavor. This quick bread does not take long to make and everything mixes in one bowl.

Ingredients

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

Glaze

2 Tbs. lemon juice
1/4 c. sugar

Directions

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

In a bowl, combine butter, sugar, lemon juice, milk, eggs and vanilla.  Beat well until smooth and creamy.

Add baking powder, salt and flour. Mix only until combined.

Gently fold in the blueberries and lemon zest. 

Pour the mixture into the prepared loaf pan. 

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

While the bread is still warm, prepare the glaze.

In a small bowl, combine lemon juice and sugar together.  Drizzle the glaze over the warm bread. Allow the bread to cool completely before cutting and serving.

Pasta Skillet Philly Cheesesteak

 

This is a one skillet meal that is quick and easy and packed with healthy vegetables, ground beef, cheese and pasta.  It is quick and easy to make and so much better than the boxed hamburger meals that you can buy.

Ingredients

1 lb. ground beef
1 onion, sliced into half circles
1 tsp. salt, divided
1 sweet bell pepper, sliced
1 clove garlic, minced
8 oz. uncooked pasta, (rotini, shells, elbow, etc.)
2 (14.5 oz.) cans beef broth
salt and pepper to taste
1 1/2 c. shredded cheese, cheddar, provolone
1 1/2 c. shredded pepper jack cheese

Directions

In a large cast iron skillet, over medium high heat, add the ground beef. Cook, and stir, breaking up the ground beef into small pieces.  Add the onions, bell pepper and garlic. Stirring frequently, cook until the ground beef is done, and the vegetables are tender.

Stir in the beef stock and add the pasta into the skillet. Season with salt and pepper as desired.  Bring to a boil.  Cook, stirring occasionally, for about 20 minutes or until the pasta is tender. 

Mix in half of the cheddar cheese and pepper jack cheese.  Stir until the cheese melts. 

Sprinkle the rest of the cheese over the top and cover with a lid for 2 to 3 minutes, or until the cheese on top is melted. 

Serve and enjoy.

Notes

Try adding some mushrooms if you like mushrooms.

Use a variety of cheeses for flavor.

If you like spicy foods, cut up a hot pepper or two and add that when you add the onions, and bell pepper.

Apple Oatmeal Cookies

These apple oatmeal cookies are soft, chewy and delicious.  Seasoned with spices and apples, they are a perfect treat or snack to eat during the day. Serve them with coffee, or a glass of milk.

Ingredients

1 c. butter, softened
1 c. brown sugar
1/2 c. granulated sugar
2 eggs
1 tsp. vanilla
2 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ginger
1/4 tsp. cloves
1/4 tsp. nutmeg
1 1/2 cups four
3 c. oatmeal, (we use old fashioned oats)
1/2 c. dried apples, chopped or use 1 cup peeled apple, chopped fine

Directions

Preheat oven to 350°. 

Cream butter, brown sugar and granulated sugar. 

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

Stir in the cinnamon, baking soda, salt, ginger, cloves, nutmeg and flour. Mix well.

Mix in the oatmeal and apples.

Drop by rounded tablespoonful onto an ungreased cookie sheet, spacing them 2 inches apart. 

Bake for 10 to 12 minutes, or until golden brown in color.

Allow the cookies to stay on the cookie sheet for at least a minute before removing them and placing them on a wire rack to cool.

BBQ Pulled Pork

 

Cooking pork low and slow in the oven gives you a tender, juicy, cut of meat.  You can either cook the pork roast in the oven, or in a slow cooker. It takes no time at all to prepare this meal, as the longest time is in the baking.  This recipe is perfect for family get-togethers, or when you work all day, and you just want to come home to a deliciously prepared meal.

Ingredients

1 tsp. vegetable oil
4 lb. pork shoulder roast with most of the fat removed
1 c. barbecue sauce (use your favorite, or you can make your own)
1/2 c. apple cider vinegar
1/2 c. chicken broth
1/4 c. brown sugar
1 Tbs. mustard
1 Tbs. Worcestershire sauce
1 Tbs. liquid smoke
1 Tbs. chili powder
1 onion, chopped
2 to 3 cloves garlic
1 1/2 tsp. thyme
8 hamburger buns (bought, or you can make your own Hamburger Buns)

Directions

Preheat oven to 180° to 200°. 

Place the pork roast in a roasting pan.

In a small bowl, combine barbecue sauce, vinegar, chicken broth, brown sugar, mustard, Worcestershire sauce, liquid smoke, chili powder, onion, garlic and thyme. Mix well until thoroughly combined.

Pour the sauce over the top of the roast.

Bake for 10 to 12 hours, or until the pork shreds easily with a fork.

Remove the roast from the oven. Shred the meat using 2 forks.  Mix the meat with the juices in the pan.  

Place some of the pulled pork into the buns. Serve and enjoy.

Peas, Potatoes, and Carrots

This is a tasty, colorful side dish that is super easy to prepare.  Just peas, carrots, potatoes, and onions sautéd in one skillet and seasoned with salt and pepper.  This is one side dish that your family will love, and it is healthy for them too.

Ingredients

1 Tbs. olive oil
1 Tbs. butter
1 onion, chopped
2 garlic cloves, minced
1 potato, cut into bite sized cubes
1 lb. carrots, peeled and cut into rings
1/4 c. water or chicken, beef or vegetable stock or broth
1 lb. peas
salt and pepper to taste

Directions

In a cast iron skillet, heat olive oil and butter over medium heat. Add the onions. Sauté the onions and garlic until they are translucent.

Add the potatoes and carrots into the skillet. Season with salt and pepper to taste. Pour in the water.  Cover the skillet with a lid and cook for about 15 minutes, stirring frequently, so they do not burn. If the vegetables start to stick to the bottom of the skillet, pour in a little more water.  Cook until the vegetables are browned and tender.

Mix in the peas. Add more salt and pepper if desired.  Stir well, then cover and cook for another 5 minutes, or until the peas are tender. Season with more salt and pepper if needed. 

Serve and enjoy!

Alice Springs Chicken Breast

Tender, juicy chicken breasts served with a honey mustard sauce. If you like bacon, cheese and mushrooms, you will love this recipe. Instead of ordering at the Outback Steakhouse, it is easy to make your own and will save you a lot of money. 

Ingredients 

1/2 c. Dijon mustard
1/2 c. honey
1/4 c. mayonnaise
1 tsp. lemon juice
4 boneless chicken breasts
1 1/2 tsp baking soda
2 Tbs. vinegar
1 tsp. salt
cold water
4 slices bacon
1 onion, cut into thin half slices (Optional)
1 can mushrooms, drained
2 c. cheddar cheese, or Monterey jack, Colby jack, or pepper jack cheese
salt and pepper to taste

Directions

Heat oven to 350°.

In a small bowl, combine mustard, honey, mayonnaise and lemon juice. Place in the refrigerator until you are ready to bake the chicken breasts.

Season the chicken breasts with salt and pepper, using as much or as little as you like.

In a large bowl, combine baking soda, vinegar, salt and about 2 cups cold water.  Mix well. 

Place the chicken breasts in the bowl and add enough cold water so that it covers the chicken.  Turn the chicken in the bowl to further mix the baking soda with the added water. Set aside in the refrigerator for 20 minutes.  This will make the chicken meat tender. 

In a large cast iron skillet, fry the bacon until crisp. Remove the bacon and place them on paper towels. When cool enough to handle, crumble the bacon.

In the same skillet you fried the bacon in, drain off all but 1 tablespoon bacon grease.  Place the chicken into the skillet over medium high heat. Season the top of the chicken with pepper. You can add more salt if desired.  Allow the chicken to cook on one side for about 5 minutes, or until it has a golden-brown crust on the bottom.  Turn the chicken over and cook the other side until it is nicely browned.  This takes another 5 minutes or so.

Remove 1/3 cup of the mustard honey mixture and place it back in the refrigerator.  Spread the remaining mustard honey mixture over the top of each chicken breast.

Layer the onions, mushrooms, bacon and then the cheese evenly over the top of the chicken. Cover the skillet and place in the oven.  

Bake for 25 to 30 minutes, until the chicken reaches 165° when tested with a meat thermometer at the thickest part of the breast.

Remove from heat. Serve with reserved sauce on the side for dipping. Serve and enjoy!

Notes You can also use fresh mushrooms. Just sauté them in a tablespoon butter first.

Baked Potato Chips 

Chips have gotten expensive for what little bit you get in the bag. It is so easy to make your own and put on as much or as little seasoning as you like. This recipe is for baked potato chips, which is healthier than frying them in oil.

Ingredients

2 c. potatoes, sliced thin This is about 2 potatoes
1 Tbs. olive oil
1 tsp. salt, more or less depending on how salty you want the chips to be
Other toppings: black pepper, garlic powder, onion powder, cheese powder, chili powder, paprika, Etc.

Directions

Preheat oven to 425°.  Adjust the baking rack to the top half of the oven.  Line a baking sheet with a sheet of parchment paper, or lightly spray the baking sheet with cooking oil.

Fill a large bowl with cold water. 

Cut the potatoes with a mandolin about 1/8 inch thick or thinner. Place the potato slices into the bowl of water.  There should be at least 2 inches of water over the top of the sliced potatoes. Soak the potatoes for at least 30 minutes.  This step is important because it removes the starch of the potato, which tends to keep your chips soggy and it burns faster. 

In a large bowl, combine potato slices, and olive oil.  Mix thoroughly. You want to ensure that every slice of potato is evenly coated with olive oil.

Place the sliced potatoes on your prepared baking sheet in a single layer. Do not overlap them.

Sprinkle the potatoes with salt and any other toppings that you want to put on your potato chips. You can use less salt on them if you prefer.

Bake for 15 to 20 minutes, or until golden brown. 

Note

The thinner you slice the potatoes, the crispier they will be. However, they will also burn a lot faster, so you will need to check them more often, so they do not burn.

Banana Oatmeal Muffins

These muffins are the perfect for breakfast, as a snack or even as a dessert. They have just the right amount of sweetness, without it being overpowering, and spices to perk up the flavor. This is a great way to use up those over-ripe bananas.

Ingredients

1 1/2 c. flour
1 c. oatmeal
1 1/2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. nutmeg
1/2 tsp. salt
1/4 tsp. cloves
1 egg
2 to 3 mashed over-ripe bananas (about 1 cup.)
1/2 c. brown sugar
3/4 c. milk
1/ c. oil or applesauce
1 tsp. vanilla
1/2 c. pecans, or walnuts, chopped (Optional)

Directions

Heat oven to 375°.  Spray a 12-cup muffin tin with cooking spray, or you can grease each muffin cup or use paper liners. 

In a bowl, combine flour, oatmeal, baking powder cinnamon, baking soda, nutmeg, salt and cloves. Set aside.

In another bowl, beat the egg. Add in the bananas, brown sugar, milk, oil and vanilla.  Mix well until thoroughly combined. 

Pour this into the flour mixture. Stir only until moistened. Do not over mix, or your muffins will be tough.

Stir in the pecans or walnuts, if desired.

Fill the prepared muffin cups 3/4 full of the batter.   

Bake for 18 to 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. 

Cool for 5 minutes before removing them from the pan and place on a wire rack.

Notes

You can add in chocolate chips, raisins, or blueberries.

Substitute half or some of the flour with whole wheat flour. 

Substitute half of the brown sugar with granulated sugar.

Beef Cubes and Potatoes

Tender, juicy pieces of beef served with crispy potatoes. It is almost a complete meal on its own. This is a simple recipe that is sure to please every member of your family.

Ingredients

1 1/2 lb.beef roast, trimmed and cut into 1 inch cubes*
1/4 c. soy sauce
2 Tbs. (or less) hot sauce
1 Tbs. olive oil or vegetable oil
1 lb. potatoes, quartered (We use Yukon gold potatoes)
1 Tbs. butter, divided
1 Tbs. olive oil or vegetable oil
4 cloves garlic
1 Tbs. Italian seasoning
salt and pepper to taste

Directions

In a bowl, combine beef cubes, soy sauce, hot sauce and oil.  Mix well and set aside.

In a large cast iron skillet, melt 1 tablespoon butter and 1 tablespoon oil over medium high heat.

Add potatoes and cook for about 15 minutes, or until they are golden brown and tender.  Turn them frequently to get all sides browned.  Remove the potatoes to a plate when they are tender and set aside.

In the same skillet, over medium heat, add 1 tablespoon butter.  Stir in the garlic and Italian seasoning.  Cook and stir for 20 seconds, or until fragrant.

Add in the beef cubes. Cook and stir to brown all sides of the beef.  It can take around 2 minutes per side.  You may have to do this in batches depending on how big your skillet is.

Put the potatoes back into the skillet and cook until they are heated through.

Season with salt and pepper.

Sprinkle some parsley over the top if desired. Serve and enjoy.

Notes

You can also use steak instead of a roast. We use the roast meat because it is cheaper for us to buy.

You can also use the potatoes that you have on hand or the ones you like best for this recipe as well.

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Banana Cupcakes

These cupcakes are moist and they taste so good. They are good on their own, or you can frost them with the buttercream frosting. If you have very ripe bananas, this is a great recipe to use them up, so they do not go to waste. 

Ingredients

12 cupcake liners (optional)
1 1/2 c. sugar
1/2 c. shortening, butter, or margarine
2 eggs (slightly beaten)
3 very ripe bananas, mashed
1/4 c. sour milk
1 tsp. vanilla
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 c. flour
1/2 to 1 cup nuts (optional)

Buttercream Frosting  

3 c. powdered sugar
1/3 c. butter or margarine, softened
1 tsp. vanilla
1–2 Tbs. milk

Instructions

Preheat oven to 350°. Line muffin tines with cupcake papers, or lightly spray or grease the cupcake pan.

In a bowl, combine sugar and shortening.  Mix until it is light and fluffy.

Beat in the eggs, one at a time.  Beating well after each addition. 

Mix in the mashed bananas until the mixture is smooth.

Pour in the sour cream and vanilla, beating until thoroughly combined.

Add the baking powder, baking soda, salt and flour. Mix until combined.

Stir in nuts, if desired.

Pour the batter into prepared muffin tins.

Bake for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean.

When the cupcakes are cooled, it is time to make the frosting.

In a bowl, combine powdered sugar and butter.  Mix until smooth.

Pour in vanilla and 1 tablespoon milk.  Beat the mixture until smooth.  Keep beating in a little more milk until you get the frosting the right consistency for spreading. You may also add a few drops of food coloring to the frosting to make it a different color.  

Frost the tops of the cupcakes. Serve and enjoy!

Saucy Ham Slices

With a few simple ingredients, you can turn a slice of ham into something amazing. Ham, apples with a sweet and spicy sauce over the top.  It is so quick and easy to make that you'll have supper done in no time.

Ingredients

1 (103/4 oz.) can condensed tomato soup
1 onion chopped
2 Tbs. sweet pickle relish
1 Tbs. brown sugar
1 Tbs. vinegar
1 Tbs. Worcestershire sauce
1 tsp. horseradish
2 lb. fully cooked ham cut 1/2 inch thick into 2 slices
1 20 oz. can pie sliced apples, drained

Directions

Preheat oven to 350°. You will need a 12 x 7.5 x 2-inch baking dish with a lid, or you can use a sheet of foil.

In a bowl, combine condensed tomato soup, onion, sweet pickle relish, brown sugar, vinegar, Worcestershire sauce and horseradish.

Place one ham slice in the baking dish. 

Place half of the pie sliced apples over the top. 

Pour half of the tomato soup mixture over the top.  Put the other ham slice on top of the tomato soup mixture.  Add the rest of the pie sliced apples over the top and pour the remainder of the sauce over the apples. 

Cover and bake for 45 minutes. Remove the lid or cover and bake another 10 to 15 minutes.

Potato and Vegetable Scallop

A delicious mixture of potatoes, onions and mixed vegetables served in a creamy, cheesy sauce. This is an easy side dish to make. If you want, you can use a condensed cream soup in place of the flour and milk.  Mix it up with your favorite vegetables if you like.

Ingredients

2 c. potatoes or 2 large potatoes, peeled and sliced
1 (10 oz.) pkg mixed vegetables, or peas thawed
1 onion, chopped
1/4 c. water
2 Tbs. flour
1 1/2 tsp. seasoned salt
1/4 tsp. dry mustard
pepper
1 c. milk
dash hot pepper sauce (Optional)
1 can mushrooms, drained
1/2 c. cheese, shredded
dash of hot pepper sauce

Directions

In a roasting dish or casserole dish, add potatoes, mixed vegetables and onion.

In a saucepan, combine water and cornstarch.  Mix until smooth.  Add seasoned salt, dry mustard, pepper and milk.  Whisk until smooth. 

Whisking constantly, pour in the milk.  Cook over medium heat until thickened and bubbly.  

Stir in cheese and mushrooms.  Stir until the cheese melts.

Pour the mixture over the potatoes and mixed vegetables.  Mix well. Sprinkle some more cheese over the top if desired.

Bake for 1 hour and 40 minutes, or until the potatoes are tender and everything is heated through.

Optional Cashew Chicken

This is one of our favorite recipes to make. Tender, juicy chicken, colorful vegetables in a delicious sauce.  It is an easy recipe to make. If you don't like nuts or if you are allergic to nuts, leave them out.  We don't care for nuts in our meals, that is why I called this recipe Optional Cashew Chicken.

Ingredients

1 1/2 lbs. chicken, cut into bite sized pieces
1/2 tsp. salt
1/4 tsp. pepper
1 Tbs. cornstarch
1 Tbs. soy sauce
1 Tbs. sesame oil, or olive oil, divided
2 c. broccoli florets
1 sweet bell peppers, diced
1 onion, chopped
1 (8 oz) can sliced water chestnuts, drained, optional
6 cloves garlic, minced
1/8 tsp. ground ginger
1/2 c. or more cashews or peanuts (optional)
cooked rice

Sauce

2 tsp. cornstarch
2 Tbs. cold water
1/3 c. soy sauce
2 tsp. sesame oil or olive oil
1 Tbs. vinegar
1 Tbs. brown sugar
1/4 tsp. chili flakes

Directions

In a large bowl, add the chicken.  Sprinkle soy sauce, salt, pepper and cornstarch over the chicken. Stir or toss to ensure that all sides of the chicken are coated with the mixture.

Make the sauce by combining cornstarch and water.  Mix until thoroughly combined and smooth.  Add the soy sauce, sesame oil, vinegar, brown sugar and chili flakes.  Stir together until fully combined. Set aside for later.

In a cast iron skillet, heat oil over medium high heat.  Working in batches, add some of the chicken.  Cook the chicken for 2 to 3 minutes, until browned on the bottom. Turn the chicken over and brown the other side.  

Add the broccoli florets, bell peppers and onions. Sauté them until they begin to soften. This takes about 4 minutes. 

Add the water chestnuts, garlic, and ginger. Cook and stir for another 2 minutes. 

Pour in the sauce mixture that you set aside and the cashews.  Cook and stir until the sauce comes to a boil. Reduce the heat and continue to simmer until the sauce is thickened, stirring occasionally. This takes about 2 to 3 minutes.  

Serve over rice and enjoy!

Enchilada Sauce

We love enchiladas, and it's the sauce that makes them so good. You can buy enchilada sauce at the store, but sometimes it is hard to find. However, you don't have to worry because it is so easy to make your own enchilada sauce at home. The ingredients are probably already in your pantry.  

Ingredients

3 Tbs. flour
1 Tbs. chili powder
1 to 3 tsp. cumin
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. oregano
pinch of cinnamon
3 Tbs. olive oil
2 c. beef broth
2 c. tomato sauce
2 Tbs. tomato paste
1 tsp. vinegar
salt and pepper to taste

Directions

In a bowl, combine flour, chili powder, cumin, garlic powder, onion powder, oregano, and a pinch of cinnamon.  Set aside.

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

Whisk constantly, pour in the flour mixture.  Cook and stir for 1 minute, or until the mixture has deepened in color. 

Slowly pour in the beef broth, tomato sauce and tomato paste, whisking constantly.  You don't want any lumps in your enchilada sauce. 

Raise the heat to medium high and bring the mixture to a bubble. Reduce heat to a simmer and simmer for about 15 minutes, stirring often. The sauce should be a bit thick. This sauce will thicken as it cools.

Stir in vinegar. Season with salt and pepper to taste.

Pizza Crust

This is a pizza crust that my son loves to make. It is easy and does not take a lot of time to make. This is a no knead crust and the rising time only takes about 15 to 30 minutes.  It is a soft chewy crust and it tastes so good.

Ingredients

1 c. warm water
1 pkg. yeast
1 to 2 tsp. sugar
2 1/2 c. bread flour or regular flour
1 tsp. salt
2 Tbs. oil

Directions

Heat oven to 400°. Lightly oil or grease a 15 x 10-inch baking sheet.

In a bowl, combine warm water, yeast and sugar. Stir to combine.  Place in a warm location for about 8 to 10 minutes to allow the yeast to bloom.

In a large bowl, combine flour and salt. Mix to combine with a whisk.  

Add yeast mixture and oil.  Stir with a wooden spoon until combined and all the flour is incorporated into the dough.  Cover the bowl with a tea towel or plastic wrap and place in a warm location. Let rise for 15 to 30 minutes, or until doubled. 

 Turn the dough out onto your prepared pan.  With buttered or oiled fingers, press or pat the dough out into the pan.  

Spread pizza sauce over the top of the crust. Add your favorite toppings like cheese, pepperoni, jalapeños, peppers, and onions.

Bake for 15 to 20 minutes, or until crust is lightly browned, and the cheese is melted and bubbly.

Notes

You can add spices to your crust during the mixing process.  Add some garlic, Italian seasoning, or cheese for a more flavorful crust.

Beef with Mushroom Gravy

Tender, flavorful beef served in a delicious mushroom gravy. This recipe is so easy, and it is certain to please everyone at your table.  You don't have to use sirloin beef tips for this recipe.  With the cost of beef being so high, you can use the cheaper cut of meat. Low and slow cooking is what tenderizes this meat.

Ingredients

2 lbs. sirloin beef tips or any roast meat, cut into bite sized pieces
salt and pepper to taste
2 tsp. garlic powder
1 tsp. onion powder
2 Tbs. flour
2 Tbs. butter
1 Tbs. oil
1 onion, diced
1 pepper, diced
2 to 3 garlic cloves, minced
1 (8 oz.) can mushrooms, drained
1 1/2 c.-2 c. beef stock
1 tsp.  thyme
1 tsp.  rosemary
1 bay leaf
1 beef bouillon cube
1 Tbs. Worcestershire sauce
2 Tbs.cornstarch
3 Tbs. cold water

Directions

Place the beef in a medium bowl.  Season the beef with salt and pepper.

In a small bowl, combine with garlic powder, onion powder, and flour.  Sprinkle this over the top of the beef, and mixing to ensure all the beef is coated in the mixture.

In a cast iron skillet, Dutch oven, over medium high heat, melt butter and oil. Working in batches, add some of the beef.  Sear until all sides of the beer are browned.  Remove the beef onto a plate and repeat this step with the remaining beef.

In the same skillet, add the onions, peppers and garlic. Sauté them for about 2 minutes.  Add a little more oil to the Dutch oven if needed.  Be sure to scrape the bottom of the skillet to remove all the tasty bits because that is where the flavor is.

Add the beef, mushrooms, beef stock, thyme, rosemary, bay leaf, beef bouillon cube, and Worcestershire sauce back in.  Bring the mixture to a boil.  Reduce heat to low and cover with a tight-fitting lid.  Simmer for several hours, or until the beef is tender. If it runs low on liquid, add some more beef stock.

Dissolve the cornstarch in the cold water, stirring until smooth.  Slowly pour in the cornstarch mixture into the Dutch oven, stirring constantly. Cook and stir for 2 to 3 minutes, or until the gravy is thickened. 

Season with salt and pepper as desired. 

Serve over mashed potatoes, or noodles.

Butterscotch Cream Pie

Butterscotch is one of our favorite flavors, and it really tastes good in a cream pie. This is an easy recipe that my family enjoys.

Ingredients

1 (9-inch) pie crust, homemade or store bought, baked and cooled
1 1/2 c. brown sugar, divided
4 Tbs. cornstarch
3 Tbs. flour
1/4 tsp. salt
2 c. milk
3 egg yolks, beaten
2 Tbs. butter
1 tsp. vanilla

Meringue topping

3 egg whites
1/4 tsp. cream of tartar
1/4 c. sugar

Directions

In a heavy bottomed saucepan or a double boiler, combine brown sugar, cornstarch, flour and salt. 

Stir in some of the milk to make a stiff paste.  

Mix in egg yolks.  

Add in the rest of the milk, stirring or whisking until smooth. You don't want any lumps in your pie.

Cook and stir over medium-low heat until the mixture thickens. This takes a while, but it is important that you do not stop stirring the mixture, or it will burn. Don't remove it off the heat too soon, or your pie will be too soft.

Stir in butter, and vanilla. Mix until the butter is melted and thoroughly combined.

Pour into your baked and cooled pie crust.

While the pie is still hot, it is time to prepare the meringue topping.

In a clean mixing bowl, beat egg whites and cream of tartar until soft peaks form, on medium speed.

Turn the mixer on high speed and gradually beat in the sugar, about a tablespoon at a time. Beat until stiff, glossy peaks form and the sugar is dissolved. 

Spread the meringue over the top of the still hot pie.  Be sure to cover the entire top, sealing the edge to the crust. 

Bake at 350°  for 10 to 15 minutes, or until the meringue is a golden brown.

Barbecue Pork Ribs

These pork ribs will be falling off the bone tender and packed with flavor.  Baking them low and slow in the oven is what will give you tender meat. You can use the barbecue sauce mentioned in the ingredients, or use your own premade or store bought sauce.  If you like extra sauce to serve alongside your meal, double or triple the sauce recipe.

Ingredients

3 lbs. pork spareribs
salt and pepper to taste
2 Tbs. paprika
1 Tbs. onion powder
1 Tbs. garlic powder
1 Tbs. olive oil
1 onion, chopped
1/2 tsp. cumin
1/2 c. ketchup
1 Tbs. hot chili sauce
2 Tbs. brown sugar
1 Tbs. vinegar

Directions

Preheat oven to 250°. You will need a large roasting pan or a baking sheet.

Remove the thin membrane covering the back of the ribs if it is still there. Some places already have that removed when you buy the ribs.

Season both sides of the ribs with salt and pepper to taste. In a small bowl, combine paprika, onion powder and garlic powder.  Sprinkle this seasoning over both sides of the ribs and rub it in with your hands.

Place the ribs in the roasting pan or on the baking sheet.  Cover with a lid or with a sheet of foil.  

Bake for 3 1/2 to 4 1/2 hours, or until the meat is fully cooked and very tender.  

While the pork ribs are baking, it is time to prepare the barbecue sauce.

In a sauce pan, over medium heat, heat the olive oil. Add the onions to the pan. Cook, stirring frequently, so the onions don't burn until the onions are soft and translucent. This takes about 5 to 8 minutes.

Add the ketchup, hot chili sauce, brown sugar, apple cider vinegar and cumin. Stir to combine. Season the mixture with salt and pepper to taste.  Cook for about 2 minutes, then remove from heat.  Set aside.

Remove the pork ribs from the oven when done.  Brush both sides of the ribs with the barbecue sauce. 

Broil the ribs for 3 to 5 minutes until the sauce begins to caramelize.  Keep watch on the ribs, so the sauce does not burn.

Serve and enjoy.

Notes

You can bake the ribs at a higher temperature, but they will not be as tender as slow baking them. We usually bake ours at 200° and check them periodically to see if they are done or not after 5 hours.

Garlic Lemon Green Beans

 

Whether you serve this as a side dish or as a healthy snack, this recipe is sure to be a hit with your family. It is quick, easy and full of flavor.

Ingredients

1 lb. green beans fresh, frozen
2 Tbs. butter
1 Tbs. olive oil or cooking oil
1 onion, chopped
2 cloves garlic, chopped
1 Tbs. lemon juice
2 tsp. parsley
1 tsp. red chili pepper flakes (optional)
1 tsp. hot sauce, (optional)
2 Tbs. vegetable, beef or chicken stock
salt and pepper to taste

Directions

Fill a pot with water and bring to a boil. 

Rinse and trim the green beans if needed. Cut the green beans into small bite sized pieces. 

Place green beans into a large skillet and cover with water; bring to a boil. Reduce heat to medium-low and simmer until beans just start to soften, 3 to 5 minutes. Drain off the water and pat dry the green beans with paper towels.

In a pan or a cast iron skillet, heat the butter and oil over medium high heat.  Add the onion, and sauté until the onion is tender and translucent.

Add the green beans and garlic. Sauté the vegetables until the green beans are crisp tender. This takes about 3 minutes. 

Stir in the hot sauce, lemon juice, parsley, reed chili pepper flakes and pepper.  Cook for about 4 minutes, or until the mixture begins to look caramelized.

Pour in the stock and scrape the bottom of the pot or skillet to deglaze the pan and add some delicious flavor to the dish.  Cook for 2 minutes.

Season with salt and pepper to taste. 

Serve and enjoy.

Crispy Baked Chicken

 

Moist and juicy chicken, with a crispy, flavorful skin. This is a quick and easy dish to make, so you can enjoy your day without having to do much cooking. Serve the chicken with potatoes, corn and some home baked bread, and you have a winning meal.

Ingredients

8 chicken thighs
1/2 tsp. salt
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. oregano
1/2 tsp. thyme
1/2 tsp. paprika
1/4 to 1/2 tsp. pepper 

Directions

Preheat oven to 350°. Lightly spray a baking sheet with cooking spray or line the baking sheet with foil and then spray the foil. 

Place the chicken on the prepared baking sheet. 

In a bowl, combine salt, onion powder, garlic powder, oregano, thyme, paprika and pepper. Mix thoroughly.

Lift the skin off the chicken, but leave attached. Or you can remove the skin off the chicken thighs if you prefer.  Sprinkle the seasoning mix over both sides of the chicken and on top of the skin.

Bake the chicken for about 50 to 60 minutes, or until the chicken is fully cooked.  The internal temperature of the chicken should read 165° and the juices should run clear.

Remove from the oven. Serve and enjoy.

Notes

You can also add quarter some potatoes, onions, and carrots and place them on the baking sheet around the chicken. Then bake until the vegetables are tender, and the chicken is fully cooked.

Onion Brie

This is an easy appetizer to make, but it will look like it took you hours to make.  Caramelized onions and Brie with a hint of sweet and sour. It is the perfect combination to satisfy your hunger.

Ingredients

1 onion, sliced thin
3 Tbs. butter
2 Tbs. brown sugar
1 sheet frozen puff pastry, thawed
1/2 tsp. vinegar
4 oz. Brie cheese, rind removed and softened
1 to 2 tsp. caraway seeds
1 egg
2 tsp. water

Directions

Heat oven to 375°. Line a baking sheet with a sheet of parchment paper.

In a cast iron skillet, melt butter over medium low heat.  Stir in onions, brown sugar and vinegar. Cook and stir until golden brown.  Remove with a slotted spoon and set aside to cool.

Cut Brie into thin slices.  Set aside.

On a lightly floured surface, roll the puff pastry into an 11 x 8-inch rectangle. 

Place the Brie onto the puff pastry, evenly.  

Add the onions evenly over the top of the Brie. Sprinkle the caraway seeds over the top. 

Starting on the long side, roll up the puff pastry like a jellyroll.  Only roll this one side to the middle of the puff pastry. Roll up the other side until it meets in the center with the other side that you just rolled. 

Cut the log into 1/2 inch slices.  Place the puff pastry cut side down onto the prepared baking sheet. With your hand, flatten the puff pastry to 1/4-inch thickness.  

Place the baking sheet in the refrigerator to chill for 15 minutes.

In a bowl, combine egg and water. Mix well.  Brush the egg mixture over the top of each puff pastry slice. 

Bake 12 to 14 minutes, or until golden brown.

Serve warm.

Braided Easter Bread

This is a light and airy bread that is perfect to go along with your Easter dinner.  It is easy to make and one that your family will love.  This bread makes delicious French toast the next day.

Ingredients

1 pkg. yeast
1/4 c. warm water
1Tbs. sugar
1 1/3 c. milk
2/3 to 1 1/4 c. sugar (depending on how sweet you want your bread to be.)
1 tsp. salt
6 Tbs. butter
6 c. flour
1 tsp. vanilla
3 eggs, divided (Keep one egg to brush over the top of the dough if using the sliced almonds.)
1/3 c. sliced almonds (optional)

Directions

Oven temperature set at 350°.  Baking sheet lined with waxed paper. Grease or spray two 9 x 13-inch cake pans.

In a bowl, add water, yeast and 1 tablespoon sugar.  Stir to dissolve. Set in a warm location for about 10 minutes. This allows the yeast to bloom.

In a pot, combine milk, sugar, salt and butter.  Heat only until the mixture is lukewarm. Do not boil.  If the temperature goes over 110° or the milk will curdle.  The butter does not need to melt. Pour into a large bowl. 

Stir in 2 cups flour. Beat with a wooden spoon until smooth. 

Add in 2 eggs, vanilla and the yeast mixture.  Beat the mixture until smooth. This takes about 2 to 3 minutes.

Stir the remaining flour.  When the dough becomes too stiff to mix, turn the dough out onto a floured surface. Knead the dough, until the dough is for about 10 minutes until it is smooth and elastic. The dough should be slightly tacky, but not overly sticky that it sticks to your hand and your floured surface. 

Lightly grease, butter, or oil the bowl you made the dough in. Place the dough into the oiled bowl, turning once to ensure that all sides of the dough are lightly oiled. 

Cover with a tea towel and place in a warm location until doubled in size. This takes about 90 minutes, depending on how warm the location is. 

Punch the dough down, cover and let the dough rise again a second time. This will give you light and fluffy rolls. You can also skip this step if you are short on time.

Turn the dough out onto a lightly floured surface.  Divide the dough into 3 equal pieces. Roll each piece into a 16-inch rope. Place the dough rope onto your baking sheet. Repeat this step with the remaining 2 dough pieces, laying the dough side by side, close together. Press the dough together at one end. Braid the dough ropes together. Press the other end of the ropes together when you reach the end. Tuck both ends under to form a loaf. 

Cover with a tea towel. Place in a warm location until the dough has until doubled in size. This takes about an hour. 

In a bowl, beat one egg.  Brush the beaten egg over all the exposed surfaces of the dough braid.  Scatter the almonds over the top. Keep most of the almonds going down the middle of the dough. When the dough rises, the almonds will spread as the dough rises and then bakes. 

Bake 50 to 60 minutes, or until it is golden brown. The loaf should sound hollow when tapped. Cool 30 minutes before slicing.

 

Easter Sugar Cookies

These sugar cookies are easy to make and they taste so good. They are crisp on the outside, but soft on the inside.  This is a recipe that you and your kids can have so much fun decorating with colorful frostings and sprinkles.

Ingredients

3/4 c. butter
1 c. sugar
2 eggs
1 tsp. vanilla
1/2 c. buttermilk
1 1/2 tsp. baking powder
1/2 tsp. baking soda
 3 c. flour

Icing

4 c. powdered sugar
1 tsp. vanilla
4 to 5 Tbs. milk
assorted food coloring
assorted sprinkles

Directions

Heat oven to 350°. Grease or spray a cookie sheet.

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

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

Pour in the buttermilk and mix in well. 

Stir in the baking powder, baking soda, and flour.  Mix thoroughly until you have a stiff dough.

Cover and refrigerate for 3 hours or until easy to handle.

On a lightly floured surface, roll out dough to 1/8-inch thick. Cut with Easter shaped cookie cutters dipped in flour. Place the cookies 1 inch apart on the prepared baking sheet.  

Bake for 5-10 minutes, or until the sides of the cookies just start to turn brown.

Remove to a cooling rack and allow the cookies to cool completely before frosting them.   

In a small bowl, combine powdered sugar, vanilla and 3 tablespoons milk. Continue to add milk, beating well, until the icing is stiff enough to spread on top of your cookies. Beat until smooth. If the frosting is too thick, add a little more milk. If the frosting is too thin, just add some more powdered sugar.

Divide the icing into as many bowls as you want to make different colors for.  Cover the bowls with a sheet of plastic wrap, so it does not dry out. 

Decorate and frost the cookies as desires.  Let them stand for 30 minutes so the icing sets.  To store the cookies, place them in single layers, with waxed paper between each layer.  Store in a tightly sealed container.

Notes

If you don't want to cut the cookies out in a particular shape, simply roll the dough into walnut sized balls between the palms of your hand. Place on a prepared cookie sheet about 3-inches apart.

Chocolate Covered Peanut Butter Eggs

Chocolate Covered Peanut Butter Easter Eggs

Instead of buying Easter candy, or any day candy, why not make it yourself.  These chocolate covered peanut butter eggs are sooth and creamy. It is a recipe that even your kids will enjoy helping you to make. They can create their very own peanut butter eggs.

 Ingredients

1 c. creamy peanut butter
1/2 c. butter, softened
1/2 tsp. vanilla
2 1/3 c. powdered sugar or more
1 Tbs. milk
1 1/2 c. dark chocolate chips
2 Tbs. shortening

Directions

In a large mixing bowl, combine peanut butter, butter, and vanilla.  Mix well until thoroughly combined. 

Gradually mix in the powdered sugar. Mix well. If the mixture is too crumbly, add some whole milk until you get the right consistency.  It should be like play dough.

Shape the mixture into 16 to 32 eggs shapes, depending on how big you want your candy eggs to be. Leave the bottom of the eggs flat. Place them onto a baking sheet lined with waxed paper. Place in the refrigerator for at least 30 minutes, or until firm. If you have a deviled egg holder, you can use that as a mold to shape your eggs. You can also form them into small balls for buckeyes.

In a microwave safe bowl, add the chocolate chips and shortening.  Place in the microwave and heat them for 30 seconds. Remove the bowl with the chocolate chips and stir the chocolate mixture. Repeat this step a second time.  After that, only microwave the chocolate for 10 seconds.  Stir the chocolate. Repeat this step of microwaving the chocolate for 10 second intervals and stirring after each one until the chocolate is smooth.  

Place an egg on the tines of a fork, or you can use one of those long handled 2-tined forks as well. Dip the eggs into the chocolate, making sure the surface is covered with chocolate.  Allow the excess chocolate to drip off.  Place the eggs back on the baking sheet lined with waxed paper.  Repeat this procedure for each egg. 

Refrigerate the eggs for at least 30 minutes, or until the chocolate is set and firm. Store the peanut butter eggs in an airtight container in the refrigerator. 

Pork Chop and Vegetable Dinner

Pork Chop and Vegetable Dinner

 This is an easy put together dinner and gives you a healthy serving of meat and vegetables. It's just a simple recipe, but packed with goodness.  It is another recipe from my mother's recipe box that she made often.

Ingredients

2 Tbs. olive oil or cooking oil
4 pork chops (thick cut)
salt and pepper to taste
1/4 c. chicken or beef broth
4 potatoes, peeled and quartered
1 to 2 onions, quartered or sliced into rings
2 carrots, sliced into 1-inch pieces
2 Tbs. butter

Directions

Heat oven to 350°.  Lightly grease a 9 x 13 inch baking pan.

In a heavy cast iron skillet, heat oil over medium high heat.  Season both sides of the pork chops with salt and pepper.  Sear both sides of the pork chops. They do not have to be cooked through, just browned on both sides. Remove from heat and place the pork chops in the prepared baking pan.

Pour in the chicken or beef broth. 

Layer the potatoes, onions and carrots over the top of the pork chops.  Season the vegetables with salt and pepper.  

Dot the top of the vegetables with butter.

Cover the pan with a lid or a sheet of foil.  Bake for55 to 60 minutes, or until the pork chops are done, and the vegetables are tender. 

Serve and enjoy.

Cheesy Scalloped Potatoes

This is an easy dish to make and one that my mother made often.  Most recipes use canned cream soup, and you can use that, but this recipe has a homemade cheese sauce that is so good. It really takes no time at all to prepare. You can serve this as a main meal, or as a side dish.

Ingredients

4 potatoes, sliced almost paper thin
1 Tbs. olive oil
1 onion, chopped
3 cloves garlic
4 Tbs. butter
4 Tbs. flour
2 1/2 c. milk or heavy cream
2 c. cheddar cheese, shredded
salt and pepper to taste

Directions

Preheat oven to 350°. Grease the bottom of a 3 quart casserole dish that has a lid or a large cast iron skillet or Dutch oven.

Place the thinly sliced potatoes in cold water.  

In a saucepan, heat the olive oil over medium heat.  Add the onions and garlic.  Sauté the onions and garlic for 5 to 7 minutes.  Season them with salt and pepper to taste.

Add the butter and mix until melted. Stir in the flour.  Cook and stir for a minute or two to remove the flour taste.

Gradually pour in the milk while whisking constantly.  This will keep the flour from lumping.  

Add 1 cup of the shredded cheddar cheese and stir until melted. 

Drain the potatoes and pat them dry with paper towels.

Pour in a little bit of the cheese sauce into the bottom of your prepared casserole dish. Add a layer of potatoes over the cheese sauce.  Season the potatoes with salt and pepper.  Spoon more sauce over the potatoes.  Repeat the layering of potatoes, salt, pepper, and cheese sauce until you have no more, ending with the cheese sauce. 

Sprinkle the remaining cheese over the top.  Cover with a lid or a sheet of foil.  

Bake for 1 hour and 15 minutes, or until the potatoes are tender.

Serve and enjoy.

Chicken Gnocchi Soup 

Chicken Gnocchi Soup is a creamy, delicious soup that is so satisfying.  Chunks of chicken, gnocchi, onion, garlic, carrots and celery in a rich soup base.  It is perfect to serve any time, and it is one of our favorite soups to make.

Ingredients

1 lbs. chicken meat cut into 1/2 inch pieces
2 Tbs. olive oil
3 Tbs. butter
1 onion, chopped
2 large carrots, shredded
2 to 3 celery ribs, chopped
2 cloves garlic
1/4 c. flour
3 1/2 c. milk
1 1/2 c. heavy whipping cream, or evaporated milk
2 c. chicken broth
1 Tbs. chicken bouillon granules
1/2 tsp. thyme
1/2 tsp. parsley
salt and pepper to taste
1 (16 oz.) pkg. potato gnocchi
1/2 c. fresh spinach, chopped

Directions

In a cast iron Dutch oven, heat oil.  Add the chicken. Cook, turning the chicken, until it is browned on all sides. Remove from Dutch oven.  

In the same pot, melt the butter.  Add the onion, carrot, celery and garlic. Sauté the vegetables until tender.

Whisk in flour. Cook and stir for about 2 minutes to remove the flour taste.  

Gradually pour in the milk, heavy whipping cream, and chicken broth, whisking continuously.  Stir in bouillon. Add salt and pepper to taste.  Bring to a boil, then reduce heat.  Cook and stir about 2 minutes, or until it is nicely thickened.

Add the potato gnocchi and spinach.  Cook until the spinach is wilted. This takes about 3 to 4 minutes.

Add the chicken. Bring to a simmer. Cover and simmer until heated through for about 10 minutes. Do not allow the soup to boil. 

Cheddar Cheese Puffs

This is such an easy recipe to make, and you can use almost any cheese that you like for flavor.  We use extra sharp cheddar cheese in ours or a mixture of sharp cheddar and pepper jack. These tasty snacks disappear quick at our house.

 Ingredients

1 c. water
2 Tbs. butter
1/2 tsp. salt
1/8  tsp. or more cayenne pepper
1 c. flour
4 eggs
1 1/4 c. sharp shredded cheese, or pepper jack, blue cheese
1 Tbs. mustard
1/4 c. Parmesan cheese

Directions

Preheat oven to 425°.  Lightly spray or grease a baking sheet.

In a large saucepan, add water, butter, salt and cayenne pepper. Turn the heat to medium high and bring the contents to a boil.

Turn the heat to medium and add the flour in all at once.  Stir until a smooth ball forms. Remove from heat and let stand for 5 minutes.

Add in eggs, one at a time, beating well after each addition.  Beat until the mixture is smooth and shiny.

Stir in the cheese and the mustard.

Drop by 1 inch balls onto a prepared baking sheet.  Space the balls about 2 inches apart.

Sprinkle with Parmesan cheese.

Bake for 15 to 20 minutes, or until golden brown.  Serve and enjoy! 

Potato Rolls

These rolls bake up so light and fluffy, even though they are made with mashed potatoes.  If you use real potatoes instead of instant mashed potatoes, you can use the potato water in the recipe. 

Ingredients

1/4 c. warm water
1 pkg. yeast
1 Tbs. sugar
1 c. milk
1/2 c. prepared mashed potatoes
4 Tbs. butter
1/4 c. sugar
1 1/2 tsp. salt
1 egg
4 to 5 c. flour
2 Tbs. butter

Directions

In a bowl, combine water, yeast and 1 tablespoon sugar. Set in a warm location for about 10 minutes.  This allows the yeast to bloom and show it is alive.

In a large bowl, combine warm milk, mashed potatoes, and 4 tablespoons butter.  

Stir in 2 cups flour and the yeast mixture.  Beat with a wooden spoon for a minute or two. Continue to add more flour to make a soft dough. 

Place the dough on a floured surface. Knead the dough, adding more flour as needed.  Knead the dough for about 8 to 10 minutes until it is smooth and elastic.

Grease or oil the bowl that you mixed the dough in. Place the dough in the bowl, turning once to oil all sides.  Cover with a tea towel and place the bowl in a warm location.  Let the dough rise until doubled. This take about 1 hour or longer depending on how warm the location is. 

Punch the dough down and turn the dough out onto a lightly floured surface. Divide the dough into 18 pieces.  Shape each piece of dough into a ball.  Place the dough ball in a greased 9 x 13 baking pan. Place the pan in a warm location to rise for about 45 to 60 minutes, or until doubled in size.

Preheat oven to 350°. Bake the potato rolls for 12 to 15 minutes, or until the tops are golden brown.

Brush the tops of the rolls or buns with butter.  We just peel the wrapper down on the butter and run the stick of butter over the top of the hot buns.

Enchiritos

 

I remember these from years ago when my mom and I would go to town shopping.  It was our favorite thing to order on the Taco John's menu. We would order inside, then go outside and sit in the car to eat.  You can't get these anymore at the restaurants, but you can easily make your own at home. You need only a few simple ingredients to make this delicious meal. . . Beef, taco seasoning, refried beans, cheese and red enchilada sauce.

Ingredients

2 lbs. ground beef
1 onion, chopped
2 pkg. taco seasoning, or 6 Tbs. homemade taco seasoning
1/4 c. water
1 (14 oz.) can refried beans
1/2 Tbs. homemade taco seasoning or packaged taco seasoning
2 Tbs. sour cream
2 (10 oz.) cans red enchilada sauce
8 to 10 large burrito size flour tortillas
2 c. cheddar cheese, shredded
sour cream, and/or sliced olives

Directions

In a cast iron skillet, brown the ground beef and onion, over medium high heat.  Drain off excess grease.

Stir in the taco seasoning packets, or your homemade taco seasoning and water. Simmer for about 3 to 5 minutes, or until most of the water has evaporated away. Turn off the heat and set aside. 

In a saucepan, add refried beans, 2 tablespoon sour cream and the 1/2 tablespoon taco seasoning.  Heat the mixture over low heat until hot, stirring frequently.

For each enchirito, warm the flour tortilla in the microwave or in a skillet. Do not overheat them. You want them to be very pliable.  Place 2 tablespoons refried beans down the middle of the warmed tortilla and spread it out slightly. Spoon about 1/4 cup of the ground beef over the top of the refried beans. Sprinkle some cheese over the top of the meat and some raw onions if desired. Pour about 3 teaspoons of the red enchilada sauce over the top of the cheese. Roll the tortilla from front to back and place the seam side down on a microwave safe dish.  Pour enchilada sauce over the burrito. You can use as much or as little of the enchilada sauce as you like.  Top with shredded cheddar cheese. 

Microwave for 1 1/2 to 2 minutes, or until the cheese has melted and the enchirito is heated through.

Top with sour cream and sliced olives if desired.

Serve and enjoy!