Pound Cake

This is a quick and easy Pound Cake using Homemade Baking Mix, cream cheese, and whole eggs. This recipe can easily be doubled to make 2 pound cakes.

Ingredients

1 1/2 c. Homemade Baking Mix or Bisquick
3/4 c. sugar
1/4 c. flour
1/3 c. butter or margarine
4 oz. cream cheese
3 eggs
1 tsp. vanilla
dash salt
powdered sugar

Directions

Heat oven to 350°. Grease the bottom only of a 9 x 5 x 3-inch loaf pan.

In a large mixing bowl, combine Homemade Baking Mix, (or Bisquick), sugar, flour, butter, cream cheese, eggs, vanilla and salt.  Mix on low speed, scraping the bowl often for about 30 seconds. 

Beat on medium speed for 4 minutes, scraping the bowl occasionally. 

Spread the mixture in the prepared loaf pan. 

Bake 55 minutes, or until a toothpick comes out clean when inserted in the center. Cool for 5 minutes, then invert the pan onto a wire rack.  Cool completely before serving.  Sprinkle with powdered sugar.

Italian Chicken Thighs

This Italian chicken recipe does not take a lot of time to make. The chicken served with three cheeses and marinara sauce is tender, juicy, and flavorful.

Ingredients

1 lb. chicken
1 tsp. garlic powder
salt and pepper
1 Tbs. olive oil
1/2 c. ricotta or cottage cheese
1/4 c. Parmesan cheese
1/2 tsp. oregano
1/2 tsp. basil
1/4 tsp. thyme
1/4 tsp. marjoram
1 1/2 c. marinara sauce
3/4 c. mozzarella cheese, shredded

Directions

Preheat oven to 350°.

Season chicken on both sides with garlic powder, salt and pepper.

In a heavy cast iron skillet, heat olive oil over medium-high heat. Add the chicken thighs.  Cook for 3 to 4 minutes per side until they are browned. They do not have to cook through completely.  Remove from heat.

In a small bowl, combine ricotta cheese, Parmesan cheese, oregano, basil, thyme, and marjoram. 

Spoon equal amounts of the ricotta cheese mixture over each chicken thigh. 

Pour marinara sauce over the top.

Bake the chicken for 35 minutes, or until the chicken registers 165° with a meat thermometer and the juices run clear. 

Top with mozzarella cheese. Bake an additional 3 to 5 minutes, or until the cheese melts.

Serve with pasta.

Herb Butter Acorn Squash

Acorn squash seasoned with flavorful herbs, butter and Parmesan cheese. It is one of our favorite winter squashes to prepare and eat. This recipe makes an excellent side dish that your family is sure to love. Best of all, you don't even need to peel them!

Ingredients

1 large or 2 small acorn squash
1 tsp. parsley
1/2 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. thyme
1/4 tsp. oregano
1/4 tsp. sage
1/4 tsp. rosemary
1 Tbs. butter, melted
1 Tbs olive oil
salt and pepper
1/3 c. Parmesan cheese

Directions

Heat oven to 375°. Lightly spray a large baking pan.

Cut the squash in half.  Scoop out the seeds and stringy bits.  Cut the squash into 1/2-inch crescent moon shaped slices.  Place the slices in a large bowl.

In a small bowl, combine parsley, garlic powder, onion powder, thyme, oregano, sage, rosemary butter and oil.  Sprinkle the mixture over the acorn squash slices and toss the slices, so they are evenly coated.

Arrange the squash slices on a baking sheet in a single layer. Season with salt and pepper if desired.

Bake for 20 minutes.  Turn the squash over.  Sprinkle the Parmesan cheese over the top of the acorn slices. 

Continue baking for another 15 to 20 minutes, or until the squash is tender and the Parmesan cheese is golden and melted.

Serve as a side dish and enjoy!

 

Honey Herb Pork Loin Roast

 

Ingredients

3 lb. pork loin
1 c. beef or chicken stock, or beer
1/2 c. honey
1/2 c. mustard
1 onion, chopped
3 cloves garlic, minced
1/2 c. olive oil
2 tsp. rosemary
1 tsp. seasoned salt
1 tsp. paprika
1/2 tsp. pepper

Directions

Heat oven to 350°.

In a large bowl, or large resealing bag, combine honey, mustard, onion, garlic, olive oil, rosemary, seasoned salt, paprika and pepper.

Add the pork loin.  Turn the loin over, so all sides are covered in the marinade. Place in the refrigerator for 2 to 3 hours or longer. Remember to turn the loin over several times, so all sides can soak in the marinade evenly.

Remove the pork loin from the marinade, but reserve the marinade. Place the pork loin in an ovenproof skillet or a roasting pan. Let the pork loin stand at room temperature for 15 minutes.

Pour the reserved marinade in a saucepan and bring to a boil.  Boil for about 5 minutes, stirring frequently.  Remove from heat. Pour over the pork loin.

Cover and bake 1 hour and 20 to 30 minutes, or until the meat registers 160° with a meat thermometer.  Baste the pork loin often as it bakes. Let stand 5 minutes before cutting.

Fruit Fluff Salad

This is one of the easiest salads to make and it is so good. It has delicious pieces of fruit, cream cheese, and pudding.

Ingredients

2 c. milk, divided
1 (8 oz.) pkg. cream cheese, softened
1 pkg. instant vanilla pudding
1 can fruit cocktail, drained
1 c. miniature marshmallows
2 bananas, sliced

Directions

In a bowl, combine 1/2 cup milk and cream cheese together. Blend well.

Add vanilla pudding and the remainder of the milk. Mix for 1 minute. The mixture should be thick.

Fold in the fruit cocktail, marshmallows, and bananas.

Chill for several hours before serving.

Flour Tortillas

Buying flour tortillas at the grocery store is simple and easy.  However, did you know it is just as easy to make your own and have fresh tortillas for your meal? This recipe produces soft and tender tortillas.

Ingredients

4 c. flour
1 tsp. salt
2 tsp. baking powder
6 Tbs. lard, shortening, or margarine
1 1/2 c. warm water

Directions

In a bowl, whisk the flour, salt, and baking powder together.

Add the lard and cut it in using a pastry knife, or your fingers, until the flour resembles cornmeal.

Pour in the water. Mix until it forms a dough.  Turn the dough out onto a lightly floured surface. Knead for 4 to 5 minutes, or until the dough becomes smooth and elastic. 

For small tortillas, divide the dough into 24 pieces. For larger sized tortillas, divide the dough into 12 pieces.  Roll each piece into a ball.  

Place a damp cloth over the flour balls and let them rest for 10 to 20 minutes. 

Take one dough ball and place it on a well floured surface. Using a floured rolling pin, begin to roll the dough out.  Start from the center and roll to one end. Turn the dough 90 degrees and roll the dough out again, starting at the center. You may need to dust the surface with flour again to keep the dough from sticking to the counter top and rolling pin. Continue to do this until you get a round circle tortilla the width that you desire. If you want thin tortillas, roll out to the width of a dime. For thicker tortillas, roll out to the width of a quarter.

Heat a cast iron skillet until hot over medium heat.  Place a flour tortilla in the center of the skillet and cook until it bubbles and turns golden brown. Turn the flour tortilla over and cook the other side. 

Stack tortillas wrapped in a damp towel to keep them from getting dry and crunchy. Or if you have a tortilla warmer, you can use that instead.

Continue rolling and cooking the tortillas until they are done. Serve with desired filling as desired.

Notes

You can use whole 1/2 wheat flour and 1/2 all-purpose flour.  

If the dough is too dry, add more water.

If the tortillas do not puff up when cooking, it may be because they are too thick, or they were cooked on too low a temperature. 

You can use a tortilla press instead of a rolling pin if you have one.

You can make up the dough ahead of time and allow it to rest in the refrigerator. 

Tortillas can be stored at room temperature for 2 days or 3 months in the freezer. Wrap them in an airtight container.  Thaw before using.

Pizza Casserole 

My kids and I love pizza.  But there are times when I don't want to drive or walk to the grocery store, even though it is only 4 blocks away, to buy a frozen throw-in-the-oven pizza. Sometimes, I just don't have the money to spare when the pizzas are full price.

For days when our favorite pizza is not on sale, or we just want something a little different, this is one of our go-to recipes. This recipe is a based on a pizza, but done with a new twist.

Ingredients                                            

1 lb. ground beef
1 large onion, diced fine
1 medium green pepper, chopped
1 or 2 hot peppers, chopped fine* (optional)
1 Tbsp. minced garlic
1/4 c. Parmesan cheese
1 4 oz. can mushrooms pieces, drained
3 to 4 c. pizza sauce (I use my home-canned sauce)
16 oz. pasta
16 oz. mozzarella cheese sliced
Fresh basil leaves (optional)

Directions

Fill a big pot with water. When the water comes to a boil, stir in your favorite pasta.  It can be macaroni, rotini, or any of the various cool pasta shapes that the stores carry.  Cook the pasta according to package directions or to al-dente.  Drain.

Coat the bottom of a 9 x 13 baking dish with olive oil. Set the dish aside while you prepare the rest of the ingredients.

In a heavy cast iron skillet, cook the ground beef with onions, green peppers, hot peppers and garlic until the beef is browned. Drain off the excess fat.

Stir in Parmesan cheese, mushrooms, and the pizza sauce until well combined.  Cook and stir over medium to high heat until it starts to bubble. Turn the heat to low and simmer for 10 minutes, stirring occasionally.

Place the cooked pasta in the baking dish. Top with 1/2 of the mozzarella cheese. Spoon the beef/sauce mixture over the top and then add the remaining cheese.

Bake at 350° for 30 to 40 minutes.

Top with torn basil leaves if desired. Allow the pizza casserole to sit for 5 minutes before cutting.