Cheesy Herb Garlic Quick Bread

 

If you love cheese, garlic and herbs, this bread is perfect.  Even though it has yeast in it, it is still a quick bread and does not require rising time. It is quick and easy.  This bread is good on its own, or it goes very well with soups, stews and salads.

 Ingredients

3 c. flour
3 Tbs. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 Tbs. yeast
1 1/2 c. sharp cheddar cheese, shredded
1/2 tsp. salt
1 1/2 tsp. dried thyme
1 1/2 tsp. dried basil
1 1/2 tsp. dried oregano
1 Tbs. garlic powder
1 egg
1 c. milk
1/3 c. vegetable oil or melted butter

Directions

Preheat oven to 350°  Grease a 9x5x1-inch loaf pan. 

In a large bowl, combine flour, sugar, baking powder, baking soda, salt, yeast, shredded cheddar and dried herbs.
Whisk the egg, milk and oil in a small bowl. Pour into the dry ingredients, stirring just until moistened. 
Place the dough into the prepared pan and bake for 50 to 60 minutes or until done a toothpick inserted in in the center comes out clean.  Cool for 10 minutes in the pan before removing the bread from the pan. Cool another 10 minutes before slicing.

Chicken Pot Pie

Grandma Esther's Chicken Pot Pie 

Sometimes we have leftover chicken and my kids get tired of eating the same thing. When that happens, I grab my grandmother's recipe box and find her Chicken Pot Pie recipe. With the cooler weather, this hearty meal warms you up on the inside, and it's healthy for you too. It's super quick and easy to make.

Ingredients

6 c. cut-up, cooked chicken
1 1/4 c. finely chopped onions
1 1/4 c. finely chopped celery
1 bag (1 pound) frozen mixed vegetables
2 cans (14 1/2 ounces each) chicken broth
1/3 c. cornstarch
3/4 c. cold water
2 Tbs. chopped fresh parsley

Instructions 

Heat oven to 400°. 

In a large pot or Dutch oven, combine chicken, onions, celery, mixed vegetables, and chicken broth.  Bring to a boil over medium high heat. Stir occasionally. 

Stir cornstarch into cold water until it dissolves. Pour into the bubbling chicken mixture, stirring constantly.  Boil for 1 minute. 

Remove from heat. Stir in parsley. 

Pour into an ungreased, rectangular 13x9x2 inch baking pan.  Or, if you are using a Dutch oven, you can leave it in there to save on washing an extra dish.  

Start making the biscuits.

Biscuits Ingredients

2 c. all-purpose flour, spooned and leveled
1/2 c. cold butter, cut into small pieces
1 Tbs. baking powder
1 tsp. sea salt
1 c. whole milk

Directions

Combine the flour, butter, baking powder, and salt into a bowl. Cut the butter into the flour mixture with a pastry knife, or you can use two knives held together in your hand. The butter should be about the size of small peas.

Form a well in the center of the flour mixture and pour in the milk. Stir only until the flour is moistened. Do not over-mix or the biscuits will be hard and dry.

Drop by teaspoonfuls onto chicken mixture. Bake 25 to 30 minutes or until biscuits are golden brown.

 Seasoned Potato Wedges

When I was growing up, we always had meat and potatoes for every meal.  I have kept on with this tradition with my own family.  

We cut the potatoes into wedges or steak fries.  Season them with a variety of spices and bake them in the oven. Sometimes we will only make Seasoned Potato Wedges for our supper meal. At other times, we serve it with steak, hamburgers or chicken. With this blend of seasoning spices, you can turn turns boring fries into potatoes packed with flavor.  Of course, you can adjust the amount of seasoning to suit your taste.

Ingredients

2 Tbs. olive oil

1 Tbs. garlic powder
1 Tbs. onion powder

1 Tbs. paprika
1/4 tsp. red cayenne pepper (more or less to suit your taste)
2 tsp. black pepper

2 tsp. salt

3 Tbs. grated Parmesan cheese

9 to 10 medium potatoes, washed peeled and cut into wedges about a half-inch wide. (about 4 pounds)

Preheat oven to 400°.

Combine garlic powder, onion powder, paprika, red cayenne pepper, black pepper, salt and Parmesan cheese into a small bowl. Mix the seasonings together and then set aside.

Put the potatoes into a large mixing bowl. Pour the olive oil over the potatoes. Toss the potatoes in the bowl, liberally coating them with the olive oil. This keeps them from sticking to the pan and helps the seasoning adhere to the potatoes.   

Sprinkle some of the seasoning mixture over the potatoes and toss them around in the bowl to distribute. When you see potatoes that are unseasoned, sprinkle more seasoning over them. Keep tossing and seasoning the potatoes until they are evenly coated. 

Arrange potato wedges in a single layer on two jelly-roll pans. 

Bake for 15 minutes. Turn the potatoes over and bake for another 15 to 20 minutes, or until golden brown and tender.

Easy Fry Bread Tacos

My family and I love Indian Tacos. Sometimes we eat out, but often times, we find that the fry bread is not all that good. Some fry breads are hard,and tough to chew. We like our fry bread to be puffy and soft. This recipe used frozen bread dough, but you can also make your own bread dough to use.

Ingredients

1 loaf frozen bread dough (or you can make your own bread dough.)
Vegetable oil for frying the fry bread
1 1/2 pounds ground beef
1 small onion, chopped
1 pkg. taco seasoning
1 can spicy chili beans
1 lb. shredded cheese
1 head lettuce, shredded
Sour cream, black olives, tomatoes, salsa, jalapenos, and hot sauce to taste

Directions

Thaw the frozen bread dough, but do not let it rise. Split dough into 12 pieces. Roll each piece out to a 6-inch circle. Sprinkle some flour over the surface of the countertop or board so the dough does not stick when you roll it out.  As each piece is done, place it between sheets of waxed paper as you prepare the meat mixture.

Brown the ground beef, along with the onions in a heavy cast iron skillet. Stir in the taco seasoning, chili beans and 1 can water. Simmer until thick and most of the liquid has evaporated.

Pour enough oil in a cast iron skillet or heavy pot. You'll need at least an inch of oil. Heat the oil to 375°.  Fry both sides of the flattened bread dough in hot grease or oil until golden brown. Remove from the oil and place them on paper towels to absorb the excess oil. Top bread dough with meat mixture. Then add your choice of toppings like shredded cheese, lettuce, sour cream, olives, tomatoes, salsa, jalapenos and hot sauce. 

 

Beef Stroganoff

 

Quick and Easy Beef Stroganoff

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When you are working and coming home from a brick and mortar job, making supper can seem like a task you'd rather skip. What many people do when they get off work, is stop at a fast food restaurant to pick up something on the way home. Others will run into a grocery store to buy something that goes right into the oven or microwave.

While this may seem practical, it is not very cost effective. If you are have bills to pay or if you are living paycheck to paycheck, this is not the way to save money.

Beef Stroganoff is a quick and easy meal.  I used to use the stuff you buy in a box to make this recipe. You know the one I am talking about? The one with a picture of the helpful hand on the front. Although it is convenient when you don’t feel like cooking, it is not always practical. To me, it just does not taste as good as it used to when I was younger.

This recipe uses items that are already in your cupboard or refrigerator. No extra trips to the grocery store. That is very important, especially right now with the virus crisis.

Here is our version of Hamburger Stroganoff.

Ingredients

1 lb. ground beef
2 sweet peppers, chopped
1 onion, diced
2 cloves garlic, minced
1/2 tsp. onion powder
1/2 tsp. garlic powder
Salt and pepper to taste
1 tsp. paprika
1 Tbs. Worcestershire sauce
2 c. milk
1 1/2 c. hot water
1 to 2 cubes beef bullion
1 tsp. spicy mustard
1 can cream of mushroom soup
4 c. dry egg noodles
1 small can mushrooms, drained
1/2 c. sour cream

In a heavy cast iron skillet, brown the ground beef, onions, garlic and peppers. Season with garlic powder, onion powder, paprika, salt and pepper. Cook until the vegetables are tender and the meat is no longer pink.  Drain away excess grease or fat.

Dissolve the beef cubes in the hot water. Add the beef broth, milk, cream of mushroom soup, and spicy mustard to the mixture. Stir to combine.

Add the egg noodles. Bring the mixture to a boil, stirring constantly. Reduce heat to a simmer and cover with a lid. Cook around 20 minutes or until noodles are tender. Stir frequently to keep the mixture from sticking on the bottom. If you run out of liquid, add more water.

Add the mushrooms. Remove the lid and continue to cook until the gravy or sauce reduces to the consistency or amount that you want.

Stir in sour cream. You can also add 1/2 cup cream cheese for a little more added flavor and richness.

*We use 2 cups water and 2/ 3 cup milk powder in place of whole milk.

*We like garlic, so most of the time, we will put in an entire head of garlic instead of just a clove or two.

What is your favorite version to make beef stroganoff?

  Pumpkin Cheesecake Bars

Pumpkins aren't just for decorating or for making pies. There are so many great recipes using pumpkins as an ingredient. Pumpkin Cheesecake Bars is one of those recipes.  Make this up the day before and put it in the refrigerator overnight. This brings out the great flavor of the pumpkin and spices.

Did you know that pumpkin is very healthy for you as well. It is rich in vitamin A, high in antioxidants and it has Lutein and Zeaxanthin, too.

Crust Ingredients

3/4 c. finely ground graham cracker crumbs
3/4 c. finely ground gingersnap crumbs
1/3 c. granulated sugar
6 Tbs. butter melted
1/2 to 3/4 tsp. ground cinnamon

Filling Ingredients

2/3 c. canned pumpkin puree
1 Tbs. flour
1 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. nutmeg
3 (8-oz pkgs.) cream cheese, softened
1 c. sugar
2 tsp. vanilla 
3 large eggs 

Directions

Preheat oven to 325°. Lightly grease a 9x13-inch baking pan.

In a  large bowl, mix the graham cracker crumbs, ginger snap crumbs and cinnamon. Add the melted butter and mix with your hands or a spoon until combined. 

Press the crust mixture into the prepared pan. Press tightly making sure the bottom is fully covered.

Bake for 15 minutes. Remove from the oven and set aside until completely cool.

Filling Directions

In a medium-sized bowl, combine the pumpkin, flour, cinnamon, cloves and nutmeg. Set aside. 

In large bowl, beat the cream cheese until it is smooth and lump-free. 

Add the sugar and vanilla. Mix this until it is thoroughly combined.

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

Remove about a third of the cream cheese batter, and put it into the pumpkin batter. Stir until fully blended. 

Pour the remaining cream cheese batter over the cooled gingersnap crust. Smooth it so it is level.

Taking a tablespoon, dot the pumpkin batter over the top of the cream cheese batter. Taking a knife, cut through the two batters until they are marbled.  Do not mix them in, you just want them to have a marbled look. 

Bake for 32 to 36 minutes or until the center is set. Cool on a wire rack.  Cover and refrigerate for 8 hours or overnight.  Cut into bars.

Stuffed Peppers

Stuffed Bell Peppers

I remember my mother making stuffed peppers when I was growing up. I never liked the peppers, even though she grew them in her garden, but I loved the meat mixture that was put inside each pepper. Now that I am older, my taste has changed and I find that eating the peppers aren't so bad now.  Actually, they are really quite tasty!  Even my kids look forward to this meal.

Instead of using store bought peppers and tomatoes, we use the ones we grow in the garden. They are packed with flavor!

Ingredients

6-8 medium large bell peppers, assorted colors
3/4 cup chopped onion
1 lbs of ground beef
3/4 cup uncooked white rice
1 can (14.5 oz) peeled chopped tomatoes
Salt and pepper to taste
1 - 16 oz can tomato sauce * See below
1/2 cup water

Directions

Preheat oven to 350°. 

Cook the rice according to package directions.

In a large cast iron skillet, cook the ground beef and onion until it is no longer pink. Drain it.

Stir in the cooked rice, and diced tomatoes to the cooked onion and hamburger. Salt and pepper to taste. You can also add some onion and garlic powder to the mixture as well

Wash the peppers. Cut around the stem with a paring knife. Remove the stem, seeds and membrane from the inside of the peppers. Place them in a 9 x 13 inch baking dish, so they are standing up. If your baking dish has a lid, that is even better, because the peppers need to be covered during baking time.

Place the hamburger and rice mixture inside each pepper. Stuff them as full as you can, up to the top. If you have hamburger and rice left over, just put it in the baking dish alongside the peppers. 

Mix the tomato sauce with the water in a small bowl. Pour the tomato sauce over the stuffed peppers. If you have any hamburger and rice mixture in the pan, pour some sauce over that too.  Cover with a lid or a piece of foil.

Bake for 60 minutes. Baste the peppers with the juices in the baking dish several times as the peppers bake.

Remove the lid or foil and bake uncovered for another 30 minutes. 

* Sometimes, we don't have tomato sauce in the house. Instead, we use tomato juice. Just omit mixing it with the water.