Broccoli with Garlic Butter

Ingredients

2 lbs. broccoli, cut into bite-size pieces
1/3 c. butter
3 garlic cloves, minced
4 Tbs. brown sugar (more or less depending how sweet you like your sauce to be)
5 Tbs. soy sauce
4 tsp. vinegar
1/4 tsp. pepper
dash crushed red pepper

Directions

Fill a large pot with an inch of water. Add the broccoli and bring to a boil.  Cook 4 to 5 minutes, or until the broccoli is crisp tender. Drain well and cover to keep warm. You can also steam the broccoli in a basket over hot water if desired.

Melt butter in a small saucepan. Sauté garlic for a minute or two to release the flavor into the butter. Stir in brown sugar, soy sauce, vinegar, pepper, and a dash of red pepper. Bring to a boil.

Lower heat and simmer until the mixture reduces and thickens, stirring occasionally. 

Pour the sauce over the broccoli and stir to coat.

Serve over rice if desired.

Notes

If you want a thicker sauce, combine 1 tablespoon cornstarch and 1 tablespoon cold water. Stir until smooth. When the sauce comes to a boil, gradually pour in the cornstarch mixture, whisking constantly.  Cook until thickened.

You can use frozen broccoli instead of fresh.

Depending on your taste, if you like a sweeter sauce, add more brown sugar or honey. If you like the taste of soy sauce, add more of that. As always, taste the sauce as you make it. You can always add more soy sauce or brown sugar, but it is really hard to remove those ingredients after they are added.

Crispy Cornflake Baked Chicken 

You don't have to use flour to make crispy baked chicken.  Crush up some cornflakes and use that instead.  This makes your chicken crispy on the outside, but tender and juicy on the inside.  This is a chicken recipe that my entire family enjoys making and eating.

Ingredients

2 eggs
1/2 c. milk
4 c. cornflakes, crushed into coarse crumbs
1 tsp. paprika
1 tsp. sugar
1/2 tsp. garlic powder
1/2 tsp. red pepper flakes (optional)
1/2 tsp. salt
1/4  tsp. pepper
1/4 tsp. onion powder
4 chicken quarters
salt and pepper to taste

Directions

Preheat oven to 350°.  Spray a baking pan and set it aside. You can also line the baking sheet with foil and then spray the foil for easier cleaning.

In a bowl, beat the eggs and milk until thoroughly combined.

In a low-sided plate or a big sealable bag, combine crushed cornflakes, paprika, sugar, garlic powder, salt, pepper, and onion powder.

Season the chicken with salt and pepper to taste. Taking one piece of chicken, dip the chicken in the egg and milk mixture, coating all sides. Allow the excess to drip off. Then dip the chicken into the cornflakes mixture, rolling or turning the chicken over to coat all sides.

Place the chicken, meatier side down, on the prepared baking pan in a single layer.

Repeat the process until all the chicken has been coated and placed on the baking pan.

Bake for 25 minutes. Turn the chicken over.  Bake another 20 minutes, or until the chicken tests done. The internal temperature of the chicken should register 170° to 175° when taken with a meat thermometer. 

Notes

You can use chicken tenders or chicken breast cut into strips.  You will have to adjust the baking time as they will not have to bake as long.  

Pepperoni Tortilla Pinwheels 

We first had these in a restaurant years ago, and we thought they were the best.  Since then, we save a lot of money by making our own instead of getting them at a restaurant.

Ingredients

1 (12 oz.) pkg. sliced pepperoni
1 (8 oz.) pkg cream cheese, softened
1 c. sour cream
1/8 tsp. crushed red pepper flakes (or more if desired)
1/4 tsp. garlic powder
1 c. shredded cheddar cheese
1 (4 1/2 oz.) can green chilies, drained and chopped
1 (4  1/2 oz.) can olives, drained and chopped
1 onion, chopped
salt and pepper to taste

Directions

Cut the pepperoni into small pieces. Set aside.

In a mixing bowl, combine cream cheese, sour cream, red pepper flakes and garlic powder.  Beat until thoroughly mixed.

Stir in pepperoni, cheddar cheese, green chilies, olives, onions, and garlic powder.  Mix well. 

Season with salt and pepper to taste.

Spread the cream cheese mixture thinly and evenly over one tortilla wrap, stopping about 1/4-inch from the edge of the tortilla wrap.   Roll the tortillas up tightly. Repeat with the remaining tortilla wraps. 

Wrap each rolled tortilla in a sheet of plastic wrap. Refrigerate until ready to serve.

When ready to serve, cut the tortilla wraps with a sharp serrated knife into a 1/2-inch or 3/4 inch slices. 

Serve with salsa, sour cream or guacamole.

Notes

You can add or change out and use different ingredients with this recipe. Try adding bacon, ham, diced chicken, smoked salmon, or even dill pickles. If you want a more Mexican flavor, sprinkle in some taco seasoning or a seasoning packet from Ramen noodles. 

Tortilla Pinwheels will keep up to 4 days in the refrigerator or up to 2 months in the freezer.

Cinnamon Muffins

These quick and easy muffins, seasoned with cinnamon and nutmeg. Then dipped in melted butter add a coating of cinnamon sugar, and you have a delicious treat that is sure to please. They disappear fast at our house.

Ingredients

1 1/2 c. flour
1/2 c. sugar
2 tsp. cinnamon
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 c. milk
1/3 c. butter, melted
1 egg
1 tsp. vanilla

Cinnamon Sugar Topping

1/2 c. sugar
1 1/2 tsp. cinnamon
3 Tbs. butter, melted

Directions

Preheat oven to 350°.  Grease or use paper liners in each muffin cup.

In a large mixing bowl, combine flour, sugar, cinnamon, baking powder, salt, and nutmeg.

In another bowl, mix milk, butter, egg, and vanilla together until well combined.

Make a well in the center of the dry ingredients.  Pour in the milk mixture.  Stir only until the flour is moistened. Do not over mix the batter or the muffins will be tough.

Spoon the batter into each muffin cup, filling them about 2/3 to 3/4s full. 

Bake for 15 to 20 minutes, or until a toothpick comes out clean when inserted into the center of a muffin. Allow muffins to cool for about 5 minutes before removing them from the muffin tin.

Pour melted butter into a shallow bowl.

In another shallow bowl, combine cinnamon and sugar. 

Dip the muffins tops in the melted butter.  Then, dip them in the cinnamon sugar mix.  If you did not use paper liners for the muffin cups, you can dip the entire muffin in butter and then dip them in the cinnamon sugar if desired. However, you may need to melt more butter and mix up extra cinnamon and sugar. 

They are best when served warm.

Vegetable Ground Beef Stew

With the rising cost of beef roasts and stew meat, ground beef is a good alternative to making this stew.  It saves you some money, and it is comfort food. This dish fills you up while adding healthy vegetables. It's so easy to make, and it is so delicious.

You can use leftover, cooked and cut up chicken meat, ham, or sausages instead of the beef. For vegetables, you can use any kind that you and your family like best. 

Ingredients

1 lb. ground beef
1 onion, chopped
1 green pepper, chopped
4 cloves garlic, minced
4 carrots, sliced into thin rounds
2 celery ribs, chopped fine
2 potatoes, peeled and cubed
2 (14 1/2 oz.) cans diced tomatoes with chilies
3 1/2 c. beef broth
1/4 c. red wine (optional)
1 Tbs. Worcestershire sauce
1 6 oz. can tomato paste
1 cube beef bouillon
1/2 tsp. oregano
1/2 tsp. basil
1/2 tsp. thyme
1/2 tsp. garlic powder
salt and pepper to taste
2 c. frozen peas or mixed vegetables

Directions

In a deep cast iron skillet or Dutch oven with a lid, add the ground beef, onion, green pepper, garlic, carrots, and celery. Cook until the ground beef is no longer pink. Drain

Stir in the diced tomatoes with chilies, beef broth, tomato paste, beef bouillon, oregano, basil, thyme, and garlic powder.

Bring to a boil.  Reduce heat to low.  Cover the skillet or Dutch oven with a lid. Simmer for 45 minutes, stirring occasionally, so it does not stick to the bottom.

Add the frozen peas or vegetables to the stew. Cook for another 10 to 15 minutes.   Test the vegetables to make sure they are all tender and done.  Season with salt and pepper to taste.

Serve and enjoy!

Brown Sugar Pound Cake

This brown sugar cake bakes up into a very moist cake. The cake is flavored with toffee bits and pecans in the batter. If you like caramel, and cake, you'll love this pound cake.

Ingredients

1 1/2 c. butter
2 c. brown sugar
1 c. sugar
5 eggs
1 tsp. vanilla
1 c. whole milk *see notes
3 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
1 c. pecans chopped, (optional)
1 (8 oz.) bag toffee bits (Optional)

Caramel Frosting

1/4 c. butter
1/2 c.  brown sugar
1/4 c. milk
1/2 tsp. vanilla
2 c. powdered sugar

Directions

Preheat oven to 325°.  Grease and flour a 10-inch  pan.

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

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

Pour in the vanilla and mix well. 

In a small bowl, combine the flour, baking powder and salt. 

Alternately, add some flour into the butter mixture, mixing just until incorporated. Then, mix some milk into the batter. Continue adding and alternating between the flour and milk. Mix after each addition just until incorporated, and end with the flour. 

Stir in the chopped pecans. 

Pour the cake batter into the prepared pan. Spread the batter out evenly in the pan.

Bake for 60 to 70 minutes, or until the cake tests done. Insert a toothpick in the center of the cake. If it comes out clean, the cake is done. 

Remove the cake from the oven. Place the cake on a cooling rack and allow the cake to cool in the pan for about 45 minutes. Then remove the cake from the pan and let it cool completely on a wire rack.

Make caramel frosting.

In a saucepan, melt the butter. Stir in the brown sugar and milk.  Cook and stir over medium heat until the mixture is almost boiling.  Remove from heat and allow to cool 10 minutes.

Stir in vanilla.

Using an electric mixer, beat in powdered sugar. Mix until the frosting is smooth. It should be like a thick syrup.  Drizzle the mixture over the cooled cake.  

Notes

You can replace half of the milk with coffee or espresso.

Pork Tenderloin

 This recipe bakes either low and slow, or fast if you are in a hurry. The pork tenderloin stays moist and tender. This recipe is so simple and easy to make, and it will please the pickiest of eaters.

Ingredients

salt and pepper to taste
1 tsp. Italian seasoning
1 tsp. garlic powder
1 tsp. coriander
2 Tbs. oil
1 1/2 to 2 lb. pork tenderloin

Directions

Preheat oven to 200° if you want to cook it low and slow. Or you can heat the oven to 400°.

In a small bowl, combine Italian seasoning, garlic powder, and coriander.

Pierce the pork loin with a fork all over. This helps the seasonings to go deep into the meat.

Rub 1 tablespoon oil over the outside of the pork loin.

Season the outside with salt and pepper. Then sprinkle the Italian seasoning, garlic powder and coriander all over the pork loin.  Rub the spices into the meat with your hands until it is evenly coated.

In a large cast iron skillet, heat the remaining 1 tablespoon oil.  Brown all sides of the pork loin in the hot oil. 

Place the skillet, with the pork tenderloin's fat layer facing up, in the oven and bake for 5 to 6 hours or until the internal temperature is at least 150° to 160° F. on an instant read meat thermometer.  It may take more or less time, depending on your oven and the weight of the pork loin, so be sure to check it after 4 1/2 hours. 

If you are in a hurry and baking the pork loin in the 400° oven, bake for 7 minutes. Turn the pork loin over and bake for another 7 to 8 minutes, or until the pork loin reads 150° to 160°. 

Remove the pork loin from the oven and allow the pork loin to rest for 5 to 10 minutes before cutting.