8 Tbs. salt
3 Tbs. pepper
1 Tbs. garlic powder
1 Tbs. onion powder
1 Tbs. paprika
2 tsp. celery seed
1 tsp. red pepper (more or less)
Mix the salt, pepper, garlic powder, onion powder, paprika, celery seed and red pepper in an empty spice jar, or mason jar that have airtight lids. Place the lid on the jars and shake to combine.
Store in a dark, dry location.
This bread recipe is so delicious and easy to make. It is good with or without the glaze.
3 C. flour
2 1/2 c. sugar
1 1/2 tsp. baking powder
1 1/2 tsp. salt
1 1/2 tsp. poppy seeds
3 eggs
1 c. plus 2 Tbs. oil
1 1/2 c. milk
1 1/2 tsp. vanilla
1 1/2 tsp. almond extract
3/4 c. powdered sugar
2 tsp. melted butter
1/4 c. orange juice
1/2 tsp. almond extract
Preheat oven to 350°. Grease 2 loaf pans.
In a bowl, combine flour, sugar, baking powder, salt, and poppy seeds. Stir to mix thoroughly.
Add eggs, oil, milk, vanilla, and almond extract. Beat 2 minutes.
Pour into prepared loaf pans.
Bake 1 hour, or until a toothpick comes out clean when inserted in the center. Let the loaves cool for 5 minutes while you make the glaze.
Prepare the glaze
Combine powdered sugar, melted butter, orange juice, and almond extract. Stir until smooth, and well blended.
Remove loaves from the pan.
Pour the glaze over the loaves, while they are still warm.
Notes:
You can substitute some of the oil with apple sauce. It helps to cut down the calories, and you won't taste the applesauce at all.
1 lb. ground beef
1 onion, chopped
2 carrots, chopped
2 ribs celery, chopped
2 to 3 cloves garlic, minced
1 sweet bell pepper, chopped
1 jalapeño pepper, chopped
2 tsp. basil
1 tsp. parsley
1/2 tsp. garlic powder
2 c. beef broth
4 potatoes, cut into cubes
2 Tbs. butter
1/4 c. beef broth
1/4 c. flour
2 c. cheddar cheese, cubed
1 c. whole milk or evaporated milk
salt and pepper
1/4 c. sour cream
In a large cast iron skillet, or a cast iron Dutch oven, add ground beef, onion, carrots, celery, garlic, sweet bell pepper, and jalapeño pepper. Cook until the beef is no longer pink and the vegetables are tender. Drain off excess grease.
Stir in basil, parsley, and garlic powder.
Pour in the beef broth and add the potatoes. Bring the mixture to a boil. Cover with a lid and simmer until the potatoes are tender. This takes about 10 to 12 minutes.
Add butter. Stir until the butter melts and is mixed in.
In a small cup, combine flour and 1/4 cup beef broth. Stir until smooth. You don't want any clumps of flour remaining in the mixture. Gradually pour the mixture into the pot of simmering meat and vegetables. Stir until combined.
Pour in the milk. Stirring well to combine. Bring to a boil. Reduce heat and simmer, stirring occasionally. Add salt and pepper to taste.
Add the cheese and stir until melted.
Just before serving, add the sour cream and mix thoroughly.
You can use American or Velveeta cheese. However, if you add shredded cheese to the soup, it takes longer for the cheese to melt.
If money is tight, only use 1/2 pound of ground beef and more vegetables.
Substitute cubed potatoes with frozen hash browns.
Add some cooked, crumpled bacon to the soup for more flavor.
This is a wonderful snack. Pecans, or almost any kind of nut, with a cinnamon syrup coating. Be warned. Once you start eating them, it is hard to stop.
Ingredients
1 3/4 c. pecan halves
1 Tbs. butter, softened
1 c. sugar
1/2 c. water
1/2 tsp salt
1/2 tsp. cinnamon
1 tsp vanilla
Directions
Heat oven to 250°.
Place pecan halves in a baking sheet in a single layer.
Bake the pecans for 10 minutes, or until they are nicely warmed.
In a heavy saucepan, combine butter, sugar, water, salt and cinnamon. Over medium heat, cook, stirring constantly, until the mixture comes to a boil and the sugar is completely dissolved. It is important that the sugar dissolves completely, because if it isn't, sugar crystals will form. This will give the texture of eating grainy pecans.
Cover the pot with a lid. Cook for 2 minutes. This will dissolve the sugar that may be on the sides of the pot.
Remove the lid. Cook without stirring until the mixture reaches soft ball stage, 236° on a candy thermometer. Remove from heat.
Stir in vanilla.
Add the pecans. Stir until the pecans are evenly coated in the syrup.
Spread the pecans on a buttered baking sheet. Bake for 30 minutes, stirring every 10 minutes. Spread on a cool baking sheet lined with waxed paper.
Cool and enjoy.
2 carrots, chopped
1 onion, chopped
1 celery rib, chopped
2 potatoes, quartered
3 lb. pork roast
1 Tbs. oil
1 tsp. garlic powder
1 tsp. paprika
1/2 tsp. onion powder
1/2 tsp. thyme
salt and pepper to taste
2 c. beef or chicken broth
4 cloves garlic, minced
1/4 c. honey
3 Tbs. soy sauce
1 Tbs. mustard
1 Tbs. oil
Preheat oven to 325°.
In a small bowl, combine garlic powder, paprika, onion powder and thyme.
Season all sides of the pork roast with salt and pepper to taste. Rub the spice blend all over the pork.
In a large heavy cast iron skillet, heat the cooking oil. Sear the pork roast on all sides. This takes about 4 to 5 minutes per side.
Place carrots, onion, celery, and potatoes around the roast.
Pour in the beef broth.
In a small bowl, combine garlic, honey, soy sauce, mustard, and oil. Stir until thoroughly combined and smooth. Set aside.
Bake for 90 minutes.
Brush all but 2 tablespoons of the sauce over the top pork roast. Drizzle the remaining sauce over the vegetables. Continue to bake for another 15 to 20 minutes, or until the internal temperature of the pork reaches 145°.
Remove from the oven. Let rest for 10 minutes before cutting and serving.
My family loves butternut squash, and we also prefer wild rice. Combine these two ingredients together, and you get a great side-dish. Perfect to go with almost any meal.
1 c. raw wild rice **
1 3/4 c. chicken, beef, or vegetable broth
1 lb. butternut squash, cut into bite-sized 3/4 inch pieces
1 onion, chopped
1 sweet pepper, chopped
3 cloves garlic
1 can mushrooms, drained or 1 1/2 c. fresh mushrooms, sliced
2 Tbs. balsamic vinegar **
2 Tbs. olive oil
3/4 tsp. salt
1 1/2 c. heavy whipping cream
1/4 c. Parmesan cheese
1 Tbs. butter
Preheat oven to 400°. Line a baking pan with parchment paper or lightly oil the pan.
In a saucepan, that has a tight-fitting lid, cook the wild rice according to package directions, using the chicken broth in place of the water.
As the wild rice is cooking, combine the squash, onions, sweet pepper, garlic, and mushrooms in a large bowl.
Drizzle the balsamic vinegar, and 2 tablespoons oil over the vegetables. Toss to coat the vegetables. Season with salt. Spread the vegetables in a single layer on the prepared baking sheet.
Place in the oven and bake for 25 to 35 minutes, or until the squash is tender. Reduce oven heat to 375°.
Combine wild rice, squash, onions, sweet pepper, garlic, and mushrooms together in a 2-quart casserole baking dish.
Pour in the heavy whipping cream, and Parmesan cheese. Stir to combine. Sprinkle more Parmesan cheese over the top if desired. Dot with butter over the top.
Bake for 30 to 35 minutes, or until the cream is bubbly, and the top is lightly browned.
Serve and enjoy.
You can use a box of wild rice instead. Just make according to the directions, adding the seasoning content package. Use the broth in place of water.
Here is a handy substitution if you don't have balsamic vinegar. Use 2 tablespoons cider vinegar and 1 teaspoon sugar instead.
Tender juicy chicken breasts served on top of hot buttered noodles with a creamy mustard sauce over the top. If you like the taste of mustard, you'll love this chicken dish.
4 chicken breasts
salt and pepper to taste
2 Tbs. butter
2 Tbs. cooking oil
3 cloves garlic minced
1 onion, chopped
2 c. chicken broth or stock
3 Tbs. grainy mustard
2 Tbs. Dijon mustard
3 Tbs. honey (more or less depending on how sweet you like your sauce to be)
1/2 c. heavy cream
1 Tbs. butter
hot buttered noodles
In a heavy cast iron skillet, heat butter and oil over medium high heat. Season the chicken breasts with salt and pepper. Cook chicken breasts on both sides until golden brown and cooked through. This takes about 8 minutes per side. You'll want to check to make sure the internal temperature is 165°. Remove chicken from the skillet. Place the chicken in a covered dish or pan to keep the chicken warm.
In the same skillet that you cooked the chicken in, add the onions. Saute the onions until they are softened and translucent. Add the garlic cloves and cook another 30 seconds.
Pour in the chicken broth or stock.
Stir in the grainy mustard, Dijon mustard and honey. Cook over medium high heat until the sauce has reduced by half. This takes about 5 minutes. Reduce the heat to low.
Stirring constantly with a spoon or whisk, slowly pour in the heavy cream. Add 1 tablespoon butter. Stir until well blended.
Carefully place the chicken back in the skillet. Cook until everything is warmed through over low heat.
Serve the chicken over hot buttered noodles.
