Onion Dip

 

We love making our own dip and this Onion Dip is no exception.  The ones you buy at the store pale in comparison with this homemade recipe of caramelized onions, cream cheese and sour cream. Years ago, we would take cream cheese and just add a packet of dry onion soup mix. This was good, but this recipe takes it over the top. 

Ingredients

3 Tbsp butter
2 c. onions, chopped
1 to 2 cloves garlic, minced
3/4 tsp. salt
1/2 tsp. black pepper
1/2 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. cayenne pepper
8 oz.  cream cheese
1/4 c.  mayonnaise
1/2 c. sour cream

Instructions

In a skillet, over medium heat, melt the butter. Add the onions.  Season the onions with salt, pepper, onion powder, garlic powder, and cayenne pepper. Cook and stir for about 5 minutes.  Reduce heat to medium low.  Cook, stirring occasionally, until the onions start to brown, then add the minced garlic.  Cook for 20 to 25 minutes until the onions are caramelized. Remove from heat and allow the onions to cool.
 In a medium bow, combine cream cheese, sour cream and mayonnaise.  Mix thoroughly.  The mixture should be smooth. Add the cooled caramelized onions to the cream cheese mixture. Mix until just combined.  Place in the refrigerator and refrigerate for at least 2 hours or longer.  This gives the onion dip a chance for the flavors to mix and mingle. Serve at room temperature with some chips.

Honey Cornbread

Cornbread is one of those foods that you either like or you don't.  However, this cornbread recipe gives you a sweet and delicious cornbread that your whole family will love. It is just as quick as the boxed cornbread mixes, and it tastes so much better. 

Ingredients

1 c. flour
1 c. yellow cornmeal
1/4 c. sugar
3 tsp. baking powder
1/2 tsp. salt
2 large eggs, room temperature
1 c. heavy whipping cream
1 tsp. vanilla
1/4 c.melted butter, olive oil, or vegetable oil
1/4 c. honey

Directions

Preheat oven to 400°.  Greased 9 inch square pan. Or, we use a cast iron skillet with 1 tablespoon of olive oil in the bottom.  Slide the cast iron skillet into the oven while the oven is preheating, and you're mixing the batter together. Then carefully remove the skillet when the batter is ready to pour.

In a large bowl, combine flour, cornmeal, sugar, baking powder and salt. Make a well in the center of the dry ingredients.

In a medium bowl, beat the eggs with a whisk, until they are light, fluffy and a pale yellow color. Add the heavy whipping cream, vanilla, melted butter and honey.  Mix thoroughly with a whisk.  

Pour the egg mixture in the well of the dry ingredients.  Stir only until the flour is moistened. 

Pour into prepared pan or skillet,

Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Serve warm.

Ground Beef Pasta Soup

Ground Beef Pasta Soup with Garlic Parmesan Toast

This is a simple meal that is so easy to prepare. Ground beef, tomatoes, beans, Italian seasoning and pasta cooked in one pot and served with Garlic Parmesan toast.  It's a hearty soup that my mother used to prepare often during the cold and dreary winter months. 

Ingredients

1 lb. Ground Beef
1 onion, chopped
1 bell pepper, chopped
3 large carrots, peeled and chopped fine
1 rib celery, chopped fine
2 to 3 cloves garlic, minced
1 to 2 hot peppers, chopped (Optional)
2 c. water
1 (14 to 14-1/2 oz.) can beef broth
1 (15-1/2 oz.) can Great Northern beans, undrained
1 (14-1/2 z.) can Italian-style diced tomatoes, undrained
2 tsp. Italian seasoning
1 c. uncooked pasta
2 c. small broccoli florets
Salt and pepper

Garlic Parmesan Toast

6 slices whole wheat bread
butter
garlic powder
4 Tbs. Parmesan cheese, grated or shredded

Directions

Heat oven to 350° for the Garlic Parmesan Cheese Toast and 1 baking sheet

In a cast iron Dutch 0ven, over medium heat, add ground beef, onions, bell peppers, carrots, celery, garlic, and hot peppers.  Cook, for 8 to 10 minutes, breaking the ground beef into crumbles, Cook until the beef is fully cooked, stirring occasionally.

Season the beef with salt and pepper to taste. 

Pour in water, beef broth, beans, tomatoes, Italian Seasoning, and pasta.  Bring to a boil. Reduce heat, cover and simmer for about 5 minutes.  

Add the broccoli and turn the heat up to medium high until the mixture comes to a boil.  Then, reduce heat, cover and simmer 3 to 5 minutes, or until the pasta is tender.  Taste and season with more salt and pepper if needed.   

Meanwhile, prepare Parmesan Toast. 

Butter one side of each bread slice.  Place the bread on a baking sheet.  

Sprinkle garlic powder evenly over each slice of bread.  Then, sprinkle the Parmesan cheese evenly over each slice.  

Bake in 350°F oven 6 to 8 minutes or until lightly toasted. Serve with the soup. 

Snickerdoodle Cookies

Snickerdoodle Cookies are soft and chewy with a cinnamon-sugar coating on the outside.  This recipe has been a family favorite for over 60 years.  It is an easy recipe and one of our most requested recipes when we have guests, or give them to family and friends as gifts.

Ingredients

1 c. butter, room temperature
1 1/2 c. sugar
1 tsp. vanilla
2 eggs
2 3/4 c. flour (375g)
1 tsp. baking soda
1/4 tsp. salt
2 tsp. cream of tartar
1 tsp. cinnamon 

Cinnamon Sugar Mixture

1/4 c. sugar
1 1/2 Tbs. cinnamon

Directions 

Preheat oven to 375°. Lightly grease baking sheets or line them with parchment paper.

In a large mixing bowl, combine butter and sugar.  Cream well with an electric mixer. 

Mix in vanilla.  

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

In a separate bowl, combine flour, baking soda, salt, cream of tartar and cinnamon. Stir with a whisk to make sure the ingredients are evenly distributed. 

With the mixer on low, add the dry ingredients to the butter sugar mixture.  Do this in tow to three increments. 

Place the bowl in the refrigerator for at least 1 hour.  

Scoop out the dough with a tablespoon, then roll the dough between the palms of your hands to make a ball.  

Roll the balls in the sugar cinnamon mixture until coated.  Place the cookie on cookie sheets, spacing them about 2 inches apart.

Bake for 7 to 8 minutes.  Leave the cookies on the baking sheet for 5 minutes before removing them to finish cooling on a wire rack.

Notes

If you don't have cream of tartar, you can substitute it with 1 teaspoon lemon juice or vinegar for each 1/2 teaspoon of cream of tarter.

You can also substitute some of the granulated sugar with brown sugar.

Pork in Sweet Soy Sauce

Tender cubed pork cooked in a flavorful, spicy sauce and served over rice. This is an easy dish to prepare, that doesn't take a lot of time or ingredients. Our family enjoys this meal, and we serve it often.

Ingredients

2 lb. pork loin cut into 1 inch cubes
2 Tbs. olive oil
1 onion, chopped
1 (15 oz.) can carrots, undrained
1 (15 oz.) can peas, undrained
1/4 c. soy sauce
1/4 c. Worcestershire
1/4 c. sugar
1/2 tsp. garlic  powder
1/4 tsp. ginger
1 1/2 c. water or chicken stock
1 to 2 1/2 tsp. red pepper flakes
1 heaping tsp. cornstarch (Optional)
1/4 c. water (Optional)
cooked rice or noodles

Directions

In a cast iron skillet, heat olive oi over medium-high heat.  Add the cubed pork.  Cook the pork for about 3 minutes, or until the pork is no longer pink, and it starts to brown.  

Add onion and cook until the onion is translucent. 

In a medium bowl, combine soy sauce, Worcestershire, sugar, garlic, ginger, chicken stock and chili garlic sauce. 

Stir in the carrots, peas, then pour the soy sauce mixture over the pork and bring to a boil.

Reduce the heat to low. Cook uncovered, and simmer for 30 minutes, or until meat is tender, stirring occasionally.  

If you want a thicker sauce, make a slurry of the cornstarch and water.  In a cup, mix cornstarch and water until smooth.  Pour into the simmering liquid, stirring constantly. Cook until the sauce is thickened.  

Serve over the top of cooked rice or noodles.

Notes

If you like your food more spicy, you can use 1 tablespoon chili garlic sauce instead of the red pepper flakes. 

Use 1 Tablespoon garlic and ginger paste instead of the powdered garlic and ginger.  

You can also omit the Worcestershire sauce if you don't like the flavor.  Just increase the soy sauce to a half a cup in total.  

Carrots with Thyme Butter

Sautéed carrots, cooked on the stove in butter, seasoned with thyme and touched with a hint of sweet honey.  The thyme add earthy aromatic notes to the dish that compliments the flavor of carrots.  This is a quick and easy side dish recipe that tastes great with any meal.

Ingredients

1 lbs. carrots, washed, peeled and cut into evenly thick rings or sticks
1 Tbs. butter
1 Tbs. olive oil
1/3 to 1/2 tsp. thyme
salt to taste
a pinch of red pepper flakes (Optional)
2 to 3 tsp. honey or sugar

Directions

In a large cast iron skillet, heat butter and oil over medium heat.   Add the carrots. Cover and cook the carrots for about 4 to 5 minutes, without stirring.  After 4 minutes, remove the lid and stir the carrots.

Sprinkle in the thyme, salt, and red pepper flakes.  Stir to combine.  Continue to cook the carrots, uncovered, for another 2 minutes.  

Drizzle the honey or sugar over the carrots and stir in the honey. 

Continue to cook the carrots until they are browned and fork tender.  It should take just a few more minutes, so keep a close eye on them so they do not burn or get overcooked.

Notes

You can use baby carrots instead.  

For large carrots, you can cut them into sticks.  Just make sure to keep the thickness close to the same on the sticks or rings. 

You can use fresh thyme. Use 2 stalks of fresh thyme with the stem removed.  Use just the leaves.

Chicken Pot Pie with Biscuits

Chicken Pot Pie with Biscuits is the perfect way to use leftover chicken.  This is an easy recipe using, chicken, and vegetables, baked in a tasty gravy, and topped with biscuits.  This is an old recipe, but it stands the test of time.  

Comfort food, made with love, is always the best.

Ingredients

1/4 c. butter
1 onion, chopped
3 celery ribs, chopped
3 carrots, chopped
1 (15 oz.) can peas, reserve liquid, or frozen *See note below
1 (15 oz.) can corn, reserve liquid, or frozen  *See note below
3 potatoes, peeled, and cut into bit sized pieces
1/4 c. flour
1 Tbs. parsley
1/4 tsp. dried thyme
1/2 tsp. garlic powder
1/4 tsp. celery seeds
1/2 tsp. rosemary 
1 tsp. Italian seasoning.
2 c. chicken broth *See Note below
2/3 c. half-and-half cream, or milk or evaporated milk
salt and ground black pepper to taste
3 c. cooked chicken, cut into bite-size pieces
1 (16.3 ounce) can refrigerated flaky-style biscuits, or you can make your own biscuits
Butter

Directions

Preheat the oven to 350°.

In a large, deep cast iron skillet over medium low heat, add onion, celery, and carrots.  Cook, stirring occasionally, until tender. This takes about 15 minutes. 

Mix in peas, corn, potatoes, flour, parsley, thyme, garlic powder, celery seeds, rosemary, and Italian seasoning.  Cook, stirring constantly, until the flour coats the vegetables and begins to fry, about 5 minutes.

Whisk in chicken broth and half-and-half, and cook until the sauce is thick and bubbling. Stir in cooked chicken.  Season with salt and pepper to taste.

You can leave this in your cast iron skillet, or you can transfer the mixture into a 7x11-inch baking dish. 

Arrange biscuits on top of the filling.

Bake in the preheated oven until the biscuits are golden brown and the pie filling is bubbly, 20 to 25 minutes. Remove from the oven and brush some butter over the top of the biscuits. Let the meal rest 10 minutes before serving. 

Notes:

Combine the liquid that you had from the peas and corn.  Pour in enough chicken broth to make 2 cups.  This is what I do when using canned corn and peas, as it adds flavor. 

If you don't want your biscuits to be soggy on the bottom, prebake them at 375° for about 7 to 8 minutes.  Then turn the biscuits upside-down when putting them into the chicken mixture. Meaning, the side that was on the bottom of the baking pan in now facing upwards.