Round Herb Bread

This bread dough can be make into loaves, or as an artisan style bread, or used for a pizza crust.  It is delicious and fragrant, making it the perfect addition to any meal or to eat on its own.

Ingredients

1/2 c. warm water
2 Tbs. yeast  or 2 packages of yeast
3 Tbs. sugar
3 Tbs. olive oil or vegetable oil
1 small onion, chopped
6 cloves garlic minced
1  2/3 c. Evaporated milk
1/4  c. dried parsley
1 Tbs. basil
1 Tbs. oregano
1 Tbs. salt
1/2 c. grated Romano or Parmesan cheese or a mixture of both
6 c. bread flour or all-purpose flour

Directions

Grease a cookie sheet or two 9 x 5-inch loaf pans. 

Mix water, yeast and sugar in a large bowl. Place the bowl in a warm location for 6 to 10 minutes, so the yeast can bloom or show it is alive and active. It will look frothy.

Stir in 2 c. flour, oil, onion, garlic, evaporated milk, parsley, basil, oregano, salt and grated cheese. Beat until smooth with a wooden spoon or with a mixer that has a dough hook. Beat for about 2 minutes. 

Begin stirring in the rest of the flour. If mixing by hand, continue to add flour until it gets too hard to stir, then turn the dough out onto a floured surface. Continue to knead in the rest of the flour until you have a dough that is smooth and slightly sticky.  Kneading time takes about 5 to 10 minutes.

Place the dough in an oiled or greased bowl, turning once so all sides are coated with oil. I use the same bowl that I mixed the dough in to save on dishes.  Cover with a towel. Let the dough rise in a warm location until doubled in size.  This takes about an hour. 

Punch dough down and divide in half. Shape the dough into two round loaves. Place on greased cookie sheet. Cover and let rise until doubled in size. This takes about 30 to 45 minutes. 

Preheat oven to 350° and bake for 35 to 45 minutes, or until done.  If the tops start to brown too much, cover the bread loosely with foil. 

Remove from the pans or cookie sheets and place on wire racks. Rub a stick of butter over the top of the hot loaves. This will keep the loaves soft with a great buttery taste. Try to let the loaves cool for about 15 minutes before slicing.

Grilled Stuffed Hamburgers

 

Ingredients

1 lb. ground beef
1 onion, finely diced
3/4 tsp. salt
1/4 tsp. pepper
4 tbs. pickle relish
4 oz. cheddar cheese, sliced
4 hamburger buns
sliced tomato
ketchup
mustard
sliced onion
lettuce
hamburger pickles
mayonnaise
cheese

Directions

Preheat the barbecue grill.

In a large bowl, combine ground beef, onion, salt, and pepper. Mix the meat lightly with your hands.

Divide the hamburger mixture into 8 portions. Shape each hamburger into a thin pattie.  Place 1 tablespoon of  pickle relish on four of the patties. Top each with a one ounce slice of  cheese.

Take the other four patties and place on top of the cheese. Press the edges to seal well, otherwise the cheese will leak out.  Season with more salt and pepper if desired.

Grill the hamburgers until one side for several minutes, then carefully turn the hamburger patties over and grill the other side until they are done  It can take about 5 minutes for a well done hamburger pattie. 

Open the hamburger buns and place the open side down on the grill for maybe a minute if you want the buns toasted. 

Serve on toasted buns and top with a slice of tomato, ketchup, mustard, sliced onion,  lettuce, hamburger pickles, mayonnaise or cheese if desired.

 Toffee Almond Sandies

 Combine almonds and toffee bits to make a delicious tasting cookie. These are so good

 Ingredients

1 c. butter, softened
1 c. granulated sugar
1 c. powdered sugar
1 c. oil, vegetable
1 tsp. almond extract or vanilla
2 eggs, room temperature
1 tsp. cream of tartar
1 tsp baking soda
1 tsp. salt
3 1/2 c. all-purpose flour
1 c. whole wheat flour
2 c. almonds, chopped
1 (8 oz.) pkg. English toffee bits
granulated sugar for rolling the cookie dough balls in

Directions

Preheat oven to 350°. 

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

Pour in the oil and almond or vanilla extract and mix until combined. Add eggs, one at a time, beating well after each addition. 

Turn the mixer to low. Add cream of tartar, baking soda and salt. 

Gradually add the all-purpose flour, and wheat flour. Mix well. 

Stir in almonds and toffee bits. 

Take about a teaspoon of dough and roll it between the palms of your hands. The balls should be about 1-inch. Or the size of a walnut.  If the dough is too sticky to work with, place in the refrigerator for an hour or two to firm up.  Roll the balls into a bowl of granulated sugar.

Place on cookie sheets and flatten the tops with a fork like you would with peanut butter cookies.

Bake 12 to 14 minutes, or until lightly browned.  Let the cookies cool on the cookie sheets for 3 minutes, then remove them to a wire rack to cool. Store in an airtight container.

Tender, Juicy Pork Chops

 

Ingredients

4 thick cut pork chops
salt and pepper to taste
1/2 tsp. paprika
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. chili powder
1 tsp. cumin
1 Tbs. flour
1 Tbs. vegetable oil
1 c. chicken stock or chicken bouillon
1Tbs. vinegar
2 to 3 tsp. honey
1 Tbs. butter

Directions

In a small bowl, combine paprika, garlic powder, onion powder, chili powder, cumin, and flour. Take the pork chops out of the refrigerator about 30 minutes before cooking time. Pat the pork chops dry with a paper towel. Season both sides with salt, pepper and the spice rub you just prepared.  Set the pork chops aside for 30 minutes to bring them close to room temperature. This helps the meat to cook evenly.

 In a heavy cast iron skillet, heat the oil. Cook the pork chops on one side for 2 to 3 minutes, or until golden brown. Turn the pork chops over to cook the other side and fry until golden brown. Cover the skillet with a lid and reduce heat to low.  Cook until a thermometer reads 145° when inserted in the thickest part of the pork chops. Cooking time will vary between 6 and maybe 12 minutes, depending on how thick or thin your pork chops are.

Remove pork chops from the skillet when done and place on a plate. Cover with a lid or a sheet of foil to keep them warm.

Raise the heat under the skillet to medium high. Pour in the chicken stock, vinegar and honey. Be sure to scrape the bottom of the skillet because that is where all the flavor is. Bring this to a bubble, then reduce heat to a simmer. Continue cooking to reduce the mixture by half. Taste the sauce to see if it needs more salt or pepper. Remove from heat. Stir in the butter.

Pour over pork chops and serve.

Cheese Broccoli Casserole

What could be better than cheese and broccoli. Cheese makes almost anything taste better.  Even vegetables.  This is a quick recipe and perfect for almost any meal.

Ingredients

1 (10.5 oz.) can condensed cream of mushroom soup
1 egg
1/2 c. mayonnaise
1/2 tsp. seasoned salt
1 tsp. black pepper
1 tsp. onion powder
1 tsp. garlic powder
30 oz. package frozen broccoli, chopped
1 (5 oz.) can water chestnuts, drained and sliced (optional)
3 c. cheddar cheese, shredded
1 1/2 c. cheese crackers, crushed
1/2 c. butter, melted

Directions

Preheat oven to 350°. Spray a 13 x 9 baking dish or pan with cooking oil.

In a large bowl, combine the mushroom soup, egg, mayonnaise, seasoned salt, black pepper, onion powder, and garlic powder. Mix until smooth. 

Add the broccoli, water chestnuts, and cheese. Mix until combined. 

Pour the mixture into the prepared baking dish or pan.

Sprinkle the crushed cheese crackers over the top. 

Pour the melted butter over the top of the crackers.

Bake for 35 to 40 minutes until top is golden brown and cheese is melted.

Serve. warm.

Fried Chicken Strips

Ingredients

2 lbs. chicken strips or boneless skinless chicken breasts.
1 egg, beaten
1/2 c. buttermilk *see note below
1 c. flour
1 1/2 tsp. garlic powder
1 1/2 tsp. pepper
1 tsp. onion powder
1 tsp. paprika
1/2 tsp. salt
2 Tbs. Parmesan cheese

Directions

In a shallow bowl, combine beaten egg and buttermilk. In another shallow bowl, combine flour, garlic powder, pepper, onion powder, paprika and salt.

If using chicken breasts, cut them into strips. Cut them lengthwise into strips about 1/2 inch thick.

Dip the strips in the flour mixture, shake off excess.  Dip the strips into the egg mixture.  Dip the strips once again in the flour mixture. Lay the chicken on a rack. Repeat with the rest of the chicken strips. It is best to let the pieces of chicken dry for 20 minutes. The flour coating stays on better while frying, and they fry more evenly than they would if using chicken straight out of the refrigerator. 

Heat about a half inch of oil in a deep, heavy cast iron skillet.  Or you can use an electric skillet, heating the oil to 375°. 

Carefully put the chicken in the hot oil. Fry the chicken strips for 2-3 minutes on each side, or until done. Internal temperature should read 160°.  Fry the chicken in batches. Do not crowd the skillet.  Drain on paper towels. Sprinkle with cheese.

If you don't have buttermilk, you can substitute it by pouring a 1/2 tablespoon vinegar in a measuring cup. Finish filling the measuring cup to a half cup with milk.  Let stand for 5 minutes.

BBQ Dry Spice Rub Recipe

This spice rub is so simple, using a few basic ingredients that you already have in your spice cupboard.  We use this seasoning on chicken, beef, pork and many other dishes. 

By making your own spice rubs, you control the ingredients that go in to each one. By experimenting, you can come up with the seasoning blend that you and your family love!

Ingredients

3/4 c. brown sugar
1/3 c. smoked paprika or regular paprika
2 Tbs. salt
3 Tbs. chili powder
2 Tbs. black pepper
2 Tbs. garlic powder
2 Tbs. onion powder
1 1/2 Tbs. cumin
1 Tbs. dry mustard
1 1/2 tsp. cinnamon
1 1/2 tsp. celery salt
1 tsp. cayenne pepper (optional)

Directions

Combine brown sugar, paprika, salt, black pepper, chili powder, garlic powder, onion powder, cumin, dry mustard, cinnamon, celery salt and cayenne pepper.

Pour the mixture into an air-tight container.