Sweet and Spicy Chicken and Broccoli

This is a quick and easy stir-fry recipe made with chicken, broccoli, carrots, and a sweet and spicy sauce. Serve this over some rice and you have a delicious meal.

Ingredients

1 Tbs. olive oil
1 lb. thinly sliced chicken meat
1 onion, chopped
2 medium carrots, julienned
2 c. broccoli
3 c. water
3 tsp. chicken bouillon
1/4 c. sweet garlic chili sauce
2 Tbs. honey
2 Tbs. sriracha or wine vinegar
2 Tbs. soy sauce
1 tsp garlic powder (optional)
1 tsp. ginger
1/4 c. cold water
1/4 c. cornstarch
sesame seeds (optional)
green onion (optional)
Hot cooked rice

Directions

In a large cast iron skillet, heat oil over medium-high heat.  Add the ground chicken. Cook and stir until the chicken is fully cooked.

Add onions, carrots and broccoli.  Cook for 4 to 5 minutes, or until the broccoli is heated through.

Pour in 3 cups of water and bring to a bubble. Stir in the chicken bouillon, sweet garlic chili sauce, honey, sriracha or wine vinegar, soy sauce, garlic powder and ginger. Cook and stir for about 5 minutes, or until heated through.

In a small bowl, combine 1/4 cup cold water and cornstarch. Mix until smooth. Pour this in with the chicken, stirring constantly.  Bring to a boil. Cook and stir for 2 minutes, or until thickened.

Lower the heat under the chicken.

Stir in the broccoli.  

 Add 3 cups water to the pan; bring to a boil. Add bouillon; stir until dissolved. Reduce heat. Add soy sauce, ginger, chicken and vegetables; cook for 5 minutes or until heated through. Combine the cornstarch and remaining water until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes, or until thickened.

Garnish with sesame seeds and green onion if desired.

Serve over rice.

Quick and Easy Paper Bag Caramel Corn

If you are hungry for caramel popcorn, but you want to eat some right now, then this recipe is for you. This is a simple recipe that you make right in your microwave.  It is sweet, salty, crunchy and delicious. This recipe is the perfect treat to satisfy your sweet tooth cravings.

Ingredients

3 qts. popped corn
1 1/2 c. peanuts (optional)
1 c. brown sugar
1/2 c. butter or margarine
1/4 c. corn syrup
1/2 tsp. salt
1/2 tsp baking soda

Directions

In a paper bag, add the popped corn and peanuts. Set aside.

In a 2 qt. glass bowl, combine sugar, butter, syrup and salt.

Microwave on high for 3 to 4 minutes, stirring after each minute, until the mixture comes to a boil. Microwave 2 minutes longer.

Stir in baking soda.

Pour the caramel mixture in the bag. Close the bag and shake well. Microwave on high for 1 1/2 minutes. Remove the bag and shake the bag well. Turn the bag over and microwave for another 1 1/2 minutes. Shake the bag well and pour the contents into a large pan lined with waxed paper to cool.

Apple Pull Apart Bread

An easy-to-make Apple Pull Apart Bread recipe using bread dough formed into small balls that are coated with cinnamon and sugar. Apples are sprinkled throughout the layers. A delicious powdered sugar glaze is poured over the top.

Ingredients

1/4 c. warm water
1 Tbs. yeast or 1 package dry yeast
2 Tbs. sugar
3/4 c. warm milk
3 Tbs. melted butter or oil
1 egg
1 tsp. salt
3 1/2 to 4 1/2 c. four 

Filling

2/3 c. brown sugar
1 tsp. cinnamon
3 Tbs. butter or margarine, melted
1 large apple, diced (peeling is optional)

Glaze 

1 1/2 c. powdered sugar
1 Tbs. butter, softened
1 Tbs. milk
1/2 tsp. vanilla

Directions

Preheat oven to 350°. Lightly grease a bundt with vegetable oil; set aside.

In a bowl, combine water, yeast and sugar. Place in a warm location for 10 minutes. This allows the yeast to bloom and show that it is active. 

In a large mixing bowl, combine 1 cup flour, salt. Pour in the yeast mixture, milk, melted butter and egg. Beat well with a wooden spoon to combine. You can also use a mixer with the dough hook.

Continue to mix in the remaining flour, until it gets too hard to stir with a spoon. Turn the dough out on a floured surface. Knead in the rest of the flour, using more or less flour as needed, depending on the day. If there is a lot of moisture in the air, you will need more flour. If it is a dry day, you may need less flour.  Knead the dough until it is smooth and elastic. This takes about 8 to 10 minutes. You will want a dough that is slightly sticky.

In the same bowl that you mixed the dough in, lightly grease or oil the bottom and sides. Place the dough in the bowl, turning once to coat all sides with oil. Cover the bowl with a tea towel or a sheet of plastic wrap. Place in a warm location and let rise until doubled in bulk.  This takes between for about 1 1/2 hours to 2 hours. 

While the dough is almost done rising, prepare the filling.

In a small bowl, melt the butter.

In another small bowl, combine brown sugar and cinnamon.

Roll the dough into 1 1/2-inch balls. Roll one ball in melted butter.

Allow the excess butter to drip off, then roll the dough ball in the cinnamon sugar mixture.  Place the dough balls in the prepared bundt pan. Repeat the process with each dough ball. When you get the first layer of dough balls in the bundt pan, sprinkle some of the apples over the top. Repeat layering the dough balls and apples until you are out of dough. 

Cover the loaf pan with a tea towel, and place in a warm location. Allow the dough to rise for about 45 minutes, or until doubled in size. 

Bake the bread for 25 minutes. Check the top of the bread to make sure it is not starting to burn. If it is, cover the top with a sheet of aluminum foil.  Bake for another 10 minutes, or until done.

Cool in the bread pan for 15 minutes, then invert onto a cooling rack. When the bread is cool, it is time to make the glaze.

In a small bowl, combine powdered sugar, butter, milk and vanilla together.  Stir or whisk to remove all the lumps.  You will want the glaze to be thin, but not too thin. It should be the consistency of corn syrup.  

Drizzle the glaze over the cooled pull apart bread. Allow the glaze to set, then serve.

Italian Meatballs with Noodles

This is a recipe that is one of our favorites. Tender, juicy, flavorful meatballs served with a delicious sauce spooned over noodles or rice.  We bake our meatballs because it just makes things easier and faster for us, but you can fry them as well. It is up to you.

Ingredients

1 lb. ground beef
1/2 lb. hot sausage
3/4 c. breadcrumbs
1/4 c. whole milk
1 egg
4 cloves garlic, minced
1 onion, chopped fine
1/4 c. parsley
1/4 c. Parmesan cheese
1 tsp. Italian seasoning
3/4 tsp. salt
1/2 tsp. pepper
Egg noodles or rice, cooked

Sauce

4 Tbs. butter
1 onion, chopped
4 garlic cloves, minced
3 Tbs. flour
2 c. beef broth
1 c. heavy cream
1 Tbs. Worcestershire sauce
1 tsp. mustard
4 Tbs. sour cream
1 Tbs. cream cheese
salt and pepper to taste

Directions

Preheat oven to 400°.  Line a baking sheet with parchment paper or aluminum foil if desired. Lightly spray the baking sheet or lining paper.  

In a large bowl, mix the ground beef, sausage, breadcrumbs, milk, egg, garlic, onion, parsley, Parmesan cheese, Italian seasoning, salt and pepper. Mix lightly to combine.  Do not over mix as that makes the meatballs tough.

Roll into 1 1/2 inch meatballs.  You can scoop the meat up with a melon baller to keep them more uniform. Place the meatballs on a prepared baking sheet in a single layer, leaving space between each meatball.

Bake for 10 minutes, then remove them from the oven and turn them over.  Bake another 7 to 10 minutes, or until done. Set aside.

In a cast iron skillet, melt butter.  Add onions and garlic. Stir and fry until the vegetables are tender. 

Stir in flour and whisk for 1 to 2 minutes to remove the flour taste. 

Slowly pour in the beef broth, and heavy cream, stirring constantly. 

Mix in the Worcestershire sauce, mustard, sour cream and cream cheese.  Bring to a simmer.  Cook and stir until the sauce starts to thicken.  Season with salt and pepper to taste. 

Add the meatballs to the skillet and simmer for 10 to 15 minutes, or until the meatballs are hot. Serve over noodles or rice.

Vanilla Sugar Cream Pie

This is an old recipe from my grandmother on my dad's side of the family. It is an easy recipe to put together and it is so smooth, and delicious. All the ingredients are sure to be found right in your pantry.

Topping Ingredients

4 Tbs. butter, melted
1/2 c. sugar
2 tsp. cinnamon
3/4 tsp. nutmeg

Pie Ingredients

1 (9-inch) deep dish pie crust, baked
3/4 c. sugar
4 Tbs. cornstarch
1/2 tsp. salt
2 1/4 c. heavy cream or evaporated milk
4 Tbs. butter
1 Tbs. vanilla

Directions

Preheat oven to 350°.

In a bowl, combine sugar, cinnamon and nutmeg.

In a saucepan, mix sugar, cornstarch and salt. Gradually stir in heavy cream or evaporated milk and butter. Cook over medium heat, stirring constantly, until the mixture thickens, but do not bring to a boil or the mixture will curdle. This part can take between 15 and 20 minutes. Remove from heat.  

Stir in vanilla.

Pour in prepared pie shell and smooth the top to make it even. Bake for 10 minutes. Remove the pie from the oven.

Turn the oven to broil with the rack set 6 to 8-inches below the broiler.

Pour the melted butter over the top of the pie. Sprinkle the sugar cinnamon mixture over the top. 

Cover the edge of the pie crust with aluminum foil or use a pie crust guard. Put the pie in the oven and broil for 30 to 60 seconds.  You only just want to caramelize the sugar. Watch it carefully, so the sugar does not burn.

Remove from oven and allow the pie to cool at room temperature. Store in the refrigerator.

Savory Ham Sausage Pie

  A complete meal in one skillet. This is an easy meal that is perfect to serve if you have left over ham.  The meal has ham, sausage, onion, bell pepper and peas in a cream base pie, topped with cheesy biscuits. It does not have a crust for the bottom layer, which makes this easier and quicker to make.

Ingredients

1 onion, chopped
1 sweet bell pepper, chopped
4 Tbs. butter
5 Tbs. flour
1/4 tsp. mustard
1 can cream of chicken soup or cream of mushroom soup
1 1/3 c. milk
1 Tbs. lemon juice
2 c. diced cooked ham
1 c. pork links, chopped and drained
1 c. frozen peas or canned peas, drained
salt and pepper to taste

Biscuits

1 1/2 c. biscuit mix
6 Tbs. milk
1/2 c. cheddar cheese, shredded

Directions

Preheat oven to 425°.

In an oven safe cast iron skillet, melt butter.  Sauté onion and sweet bell pepper until golden. 

Stir in the flour. Cook and stir for about 2 minutes to remove the flour taste.

Add cream of chicken soup, milk and lemon juice.  Stir until smooth.

Pour in lemon juice and stir well.

Add ham, pork links and peas.  Season with salt and pepper to taste.

Set aside while you make the biscuits.

In a bowl, mix the biscuit mix, milk and cheddar cheese. Mix only until combined. Remove the dough and place on a lightly floured surface. Gently knead the dough about 8 times. Pat the dough out with your fingers, or you can use a floured rolling pin to a thickness of about 3/4 inches thick.  Cut with a round cutter and place on top of the ham mixture.

Bake for 25 minutes, or until the top is nicely browned.

Serve and enjoy.

Broccoli Cheese Casserole

Who can resist broccoli and rice in a creamy, cheesy sauce? It will get even the pickiest of eaters wanting to eat more of this delicious vegetable. 

Ingredients

4 c.  broccoli fresh or thawed frozen
1 onion sliced in half rings
1 c. minute rice or cooked left over rice
1 can cream of mushroom soup
1/2 c. milk
1 tsp. mustard
salt and pepper to taste
1 1/2 c. cheddar cheese, shredded

Directions

Preheat oven to 350°. 

Make minute rice according to directions on package.

Place broccoli and onion in a 1 1/2 qt. baking dish.

In a saucepan, mix soup, milk, mustard, 1 cup cheese, and cooked minute rice.

Pour over the broccoli and onion. Stir to coat with the cheese sauce.  Season with salt and pepper.

Sprinkle the remaining 1/2 cup of cheese over the top

Bake for 30 minutes until the broccoli is tender.