Printable Recipes From My Kitchen

Chicken Scratch

2012-01-01T20:12:00.000-08:00

2 lbs. boneless skinless chicken breasts; sliced
1 pkg. wide egg noodles
1 (10 3/4 oz) can cream of chicken & herb soup
1 lb velveeta cheese; cubed
1/3 c. milk
1 jar rotel
2 cans ranch style beans; undrained
salt & pepper to taste
Cajun seasoning

Cook noodles according to package directions. Drain and set aside.

In a sauce pot combine soup, cheese, rotel and milk. Simmer over medium-low heat until cheese is melted; stirring often to prevent sticking.

Meanwhile, in a large non stick skillet, season chicken with salt, pepper & Cajun seasoning. Cook until no longer pink. Stir in half the cheese mixture and mix well. Add in cooked noodles, ranch beans & remaining cheese sauce. Toss to mix well. Serve warm.

Serves 4-6

Bubble Gum (Big Red) Ice Cream

2011-07-04T03:10:00.000-07:00

1 (2 liter) bottle Big Red soda
2 (14 oz) cans sweetened condensed milk
crushed ice
4 c. ice cream salt

Pour Big Red & both cans of milk into the container of your ice cream machine. Place lid on container & place into ice cream bucket of your machine. Top with motor and turn machine one to begin churning. As machine is churning add in ice to the outer bucket that encases the mixing container. Alternate ice with ice cream salt ending with enough ice to cover top of mixing container. Wrap a towel around the top of the bucket to help hold the cold in. Let mixture churn until ice cream is formed. Time will vary depending on your machine. Once complete, transfer to freezer safe containers and store in freezer. Enjoy!

Makes 6 quarts

Pico De Gallo

2011-06-08T04:41:00.001-07:00

3-4 med. size roma tomatoes, diced
2-3 jalapeno peppers, diced
1/2 a medium white onion, diced
1/3 c. fresh cilantro, finely chopped
3-4 cloves garlic, chopped
1 lemon
salt to taste

In a small mixing bowl combine tomatoes, jalapenos, onion, cilantro & garlic. Stir to combine. Juice lemon and add to mixture. Stir well. Season with salt to your taste and serve chilled.

Creamy Crockpot Apricot Chicken

2011-06-08T04:15:00.000-07:00

1 (8-oz) bottle Russian dressing
1 (12-oz) jar apricot preserves
1-2 lbs. boneless, skinless chicken breasts

Combine dressing & preserves in a small bowl & stir together. Place chicken in 4-6qt. crockpot. Pour dressing mixture over chicken. Cover and cook on High for 1 hour then turn to Low and cook for 3 hours or until chicken is fully cooked.

**Recipe Source: Gooseberry Patch cookbook, "5-Ingredient Family Favorites"

Peanut Butter Stuffed Chocolate Chip Cookies

2011-05-03T21:24:00.000-07:00

Cookie:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts(optional)

Filling:
1 c. peanut butter (creamy or crunchy)
1 c. powdered sugar
Mix together in a small bowl until well blended.

For cookie:
Preheat oven to 375° F. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

Make indention in center of dough and place a small ball of peanut butter mixture in center. Top with another rounded teaspoon of cookie dough and seal edges by pressing together to cover peanut butter filling.

Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Lemon Pound Cake

2011-04-08T21:29:00.000-07:00

1 c. butter flavor shortening
2 c. sugar
3 c. flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. baking powder
4 eggs
1 c. buttermilk
2 Tblsp. lemon extract

Preheat oven to 325*.

Grease & flour bundt pan. In large mixing bowl cream together shortening & sugar.

In a medium size bowl mix remaining dry ingredients together. Gradually add to creamed sugar mixture; mix until well incorporated. Add in eggs & buttermilk. Beat well. Mix in extract.

Pour batter into prepared cake pan & bake for 75-90 minutes, or until toothpick inserted in cake comes out clean. Let cake cool in pan for 5 minutes. Turn onto cake plate & glaze while still hot.

Glaze:
2 c. powdered sugar
2 Tblsp. bottled lemon juice or the juice of one lemon

Combine powdered sugar & lemon juice. Stir well. Pour over hot cake. If need be, return cake to oven for a few minutes until glaze melts.

*Recipe source: "When Friend's Gather" by Susan Cannon

Tomato Soup Bread

2011-04-03T10:52:00.000-07:00

2 Tblsp margarine
1 egg
1 c. sugar
1 can tomato soup
1 1/2 c. flour
1 tsp baking soda
1 tsp cinnamon
1/8 tsp allspice
1 c. raisins (optional)
1/2 c. nuts (optional)

In a small bowl, stir together soup & baking soda. Stir well until the foam settles.

In a large bowl, cream together margarine, egg & sugar.

In another bowl, stir together cinnamon, flour & all spice. Add alternately with soup mixture to the creamed mixture. Add raisins and nuts if using. Pour into greased bread loaf pan.

Bake at 350* for about 50 minutes.

*Original recipe source: Mennonite Girls Can Cook

Double Stuffed Oreo Stuffed Chocloate Chip Cookies

2011-04-01T03:42:00.000-07:00

2 sticks softened butter
3/4 c. packed brown sugar
1 c. sugar
2 eggs
1 Tblsp. vanilla
3-1/2 c. flour
1 tsp. salt
1 tsp. baking soda
1 (12-oz) bag semi-sweet chocolate chip morsels
1 pkg. Double Stuff Oreo cookies

Preheat oven to 350*

In a large mixing bowl cream together butter & sugars. Mix in eggs & vanilla, until well incorporated.

In a smaller bowl combine flour, salt & baking soda. Slowly add dry ingredients into wet mixture. Mix well. Stir in chocolate chip morsels.

Using a cookie scoop, place a scoop of dough onto each side of Oreo. Work dough around Oreo to cover completely and seal edges. Place cookie onto a silpat lined or greased cookie sheet.

Bake for 9-13 minutes or until dough is cooked evenly. Let stand for 3-5 minutes before transferring to a cooling rack.

*Recipe source: Picky Palate

Magic Peanut Butter Cookies

2011-03-10T19:16:00.000-08:00

1 c. sugar
1 c. creamy peanut butter
1 egg, beaten
1 t. vanilla extract

Cream together sugar & peanut butter. Mix in remaining ingredients. Drop by teaspoonfuls onto ungreased baking sheets. Bake at 350 degrees for about 10 minutes, until cookies are puffed and golden. Cool; remove from baking sheet.

*Recipe Source: Dinners on a Dime cookbook

Chicken & Dumplings

2011-01-22T05:14:00.000-08:00

2-1/2 - 3 lb. whole chicken
4 stalks celery; diced
1/2 a large onion; diced
1-1/2 cups peeled, diced carrots (I prefer to use the small snack size carrots)
2 Tblsp. Old Bay Seasoning
1-1/2 Tblsp. McCormick's Italian Herb seasoning
1/2 - 1 tsp. garlic salt
salt & pepper to taste
2 (10-3/4 oz) cans Campbell's Cream of Chicken w/Herb soup
3 (8 count) cans butter tasting biscuits (I prefer to use the jumbo style)
flour
milk
cornstarch

Rinse chicken and pat dry. In a large stock pot add vegetables, chicken and dry seasonings. Add enough water to submerge chicken. Cover and bring to a boil. Reduce heat to medium, tilt lid to allow heat to escape and cook until chicken is tender & juices run clear (about 40 minutes). Remove cooked chicken from broth and set aside to cool.

To the pot add in both cans of soup. Using an immersion blender, blend soups into mixture on medium-low speed. If you prefer a less "chunky" chicken & dumplings version, increase speed on immersion blender and blend vegetables until smooth. Allow mixture to simmer on medium heat for about 10-15 minutes. Stir occasionally.

While soup mixture is simmering, remove cooled chicken from bone. Discard skin. (You can save the carcass and freeze it in a freezer bag & use it for making stock later if desired.) Depending upon your preference, you may want to rough chop the chicken into smaller pieces. Add chicken back to pot and stir. Add in milk, 1/4 cup at a time, until consistency and color are as you desire. Stir well. Let simmer for 10-20 minutes; stirring occasionally. (SEE NOTE)

While chicken is simmering, remove biscuits from can. Place about a cup of flour into a small bowl. Dust each biscuit with the flour to coat on all sides. Using a knife or kitchen shears, cut each biscuit into 4 equal parts. Slowly add biscuits to soup, being careful as to not splash and burn yourself. You don't want to stir the dumplings into the pot but allow the soup broth to cover biscuits by gently submerging biscuits. Cook biscuits until they float & are no longer doughy in texture. Remove pot from heat and serve warm.

Note: If you prefer a thicker broth, before dumplings are added, ladle out a 1/2 cup of hot broth and stir in enough cornstarch to create a slurry. Slowly pour cornstarch slurry into soup. Lightly stir mixture. Let mixture simmer until thickened.

Served Her Well Crockpot Soup

2010-11-22T03:22:00.000-08:00

1-1/2 lb. ground meat
1/2 an onion diced
6 large potatoes, peeled and diced
6 carrots, peeled and diced
1 (15 oz) can peas, drained
1 cup frozen corn
2 (10 3/4 oz) cans tomato soup
water
seasonings to taste

Brown meat and onion in a medium skillet; season with spices to taste. Drain grease. Set aside. In a 4-6 qt. crockpot layer potatoes, carrots, ground meat mixture, peas, corn and tomato soup. Fill crockpot with enough water to cover all ingredients. Season more with spices of your choice, cover and let cook on LOW for 6-8 hours or on HIGH for 5-6 hours.

Recipe Source: my dear friend Mrs. K. F.

Turkey & Black Bean Chili

2010-08-06T14:42:00.000-07:00

2 lbs. ground turkey
2 pint jars homemade chicken stock (or use 2 [14-1/2] oz cans of low sodium, fat free store bought stock)
1 large onion, rough chopped
1/4 c. diced bell pepper
2-3 tsp. chili powder
1/4 tsp.ground cinnamon
1/4 tsp. paprika
2 (15-oz) cans black beans, drained & rinsed (or 1 family size can)
1 (30-oz) can crushed tomatoes
2 tsp. apple cider vinegar

In a large preheated stock pot, add turkey onion and bell pepper. Cook until turkey is no longer pink. Drain fat if any. Stir in chicken stock, chili powder, cinnamon and paprika. Reduce heat to medium-low; simmer 10 minutes. Add in black beans, tomatoes and cider vinegar. Bring mixture to a boil. Reduce heat and simmer for 20 to 25 minutes or until thickened as desired.

Oven Baked Pork Ribs

2010-06-28T15:25:00.000-07:00

4-lb. pork ribs
3 Tblsp. lemon juice
4 Tblsp. honey
2Tblsp. olive oil
1 Tblsp. soy sauce
3 Tblsp. diced onion
1 tsp. paprika
2 Tblsp. chopped garlic
2 Tblsp. Italian seasoning
1 tsp. pepper
1/4 tsp. salt

Place ribs, bone side down, on a rack in a shallow roasting pan. Cover with foil and bake at 350° for 1 hour. Drain juices. Combine remaining ingredients in a small bowl. Brush ribs with mixture. Bake, uncovered, 30-45 minutes or until meat is tender.

Muscadine Syrup

2010-06-25T16:56:00.000-07:00

2 1/2 c. Muscadine juice
3 c. sugar
1/2 c. light corn syrup
2 Tblsp. bottled lemon juice

As always, start by sterilizing your jars, seals and bands. Keep jars hot.

Combine all ingredients in a large stock pot. Bring to a full rolling boil that cannot be stirred down. Allow mixture to boil for 4 full minutes.

Remove pot from heat and skim foam if need be. Ladle hot syrup into hot sterile jars leaving 1/4-inch head space. Wipe rims with a damp towel to remove any residue. Remove as much air bubbles as you can. This is easily done by running a knife along the inside of the jar. Place seals & bands on jars. Tighten to fingertip tight. (Once lids are in place, you can also tap your jars lightly on the counter to help release more air bubbles if need be.)

Process for 10 minutes remembering to start your time once water has come to a full rolling boil. Remove jars from canner and allow to completely cool. Listen for that beautiful "ping" sound that tells you your jars have sealed properly.

Yields: 6 (8-oz) jelly jars

Muscadine Jelly

2010-06-25T10:33:00.000-07:00

5 c. Muscadine juice
1 pkg. powdered pectin
5 c. sugar

Wash and sterilize jars, bands & seals. Keep jars hot.

Combine juice & pectin in a large stockpot. Stir to mix well. Bring to a full boil over high heat, stirring constantly. Pour in sugar and stir to dissolve. Bring mixture to a full boil and then boil hard for 1 full minute. Remove pot from heat and skim foam if need be. Ladle hot jelly into hot sterile jars leaving 1/4-inch head space. Wipe rims with a damp towel to remove any residue. Place seals & bands on jars. Tighten to fingertip tight. Place in water bath caner and bring water to boil. Process for 5 minutes then remove from canner and allow jars to cool. Remember to listen for the "ping" sound to let you know your jars have sealed properly.

Yield: 9 (8-oz) jelly jars

How To Make Muscadine Juice

2010-06-24T07:19:00.000-07:00

Musacdine grapes
Water
Large Stock pot
Strainer
Storage container(s)

Sort and thoroughly wash the grapes. Measure/weigh your grapes. Place grapes in stockpot. Using a pastry cutter (as my Grandmother would do) or other object crush the grapes to help release meat from skins. Or you can take the easy route and place them in your food processor and pulse lightly to break the skins up. Add enough water to just cover grapes. You don't want to over fill with water as that will dilute your juice flavor. Bring grapes to a boil.

Reduce heat & cover pot with lid. Allow to simmer until grape hulls are tender; about 15 minutes. Let cool. Drain juice into another container by running it through a Foley food mill. Using the food mill helps to extract more juice as well as separates the seeds, stems and skins that will clog the strainer. Take the resulting juice stock and strain it through a damp jelly cloth or several layers of cheese cloth.

Juice can now be used for your intended recipe(s).

You can also can your juice by following a few simple steps...
Reheat the juice to a simmer. Pour the juice into hot sterile pint or quart sized canning jars. Wipe jar edges clean and top with seals and bands. Place jars into a water bath canner and process for 10 minutes. Remember to start your timer after the water has come to a full rolling boil. Remove jars from canner and allow to cool. Listen for the "ping" sound that tells you the jars have sealed properly.

Slim Pickin' Soup

2010-06-20T11:41:00.000-07:00

3-5 slices of bacon
1-lb. ground turkey
1 (15-oz) can cream of corn
2 (10 3/4-oz) cans cream of chicken soup; undiluted
2 c. milk
1/4 c. chicken stock
1/4 of a 2-lb. block processed cheese w/peppers
salt & pepper to taste
3 Tblsp. sour cream

Cut bacon into small pieces and fry in a medium size skillet until crisp. Remove from grease and drain on paper towel. Add ground turkey to the bacon grease in skillet and cook until no longer pink. Drain fat.

In a large stock pot add cream of corn, cooked turkey, soups, milk, stock, cheese, salt & pepper. Stir to mix well. Allow mixture to simmer over med-low heat until cheese is melted and soup is heated through. Stir in bacon and allow to simmer for 10 minutes. Remove from heat and stir in sour cream. Serve warm.

Amish Blueberry Cake

2010-06-14T18:20:00.000-07:00

Cake:
3/4 c. sugar
1/4 c. vegetable oil
1 egg
1/2 c. milk
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
2 c. blueberries, well drained

Cream together sugar, oil and egg until lemon colored. Stir in milk. Sift together flour, baking powder and salt and stir into creamed mixture. Gently fold in blueberries. Spread batter into greased and floured 9x9 square pan. Sprinkle with topping. Bake for 45-50 minutes at 375*

Topping:
1/4 c. butter
1/2 c. sugar
1/3 c. flour
1/2 tsp. Cinnamon

Combine with fork or pastry cutter. Crumble over cake batter.

Recipe Source: Amish Recipes

Carmelized Onions

2010-06-08T07:09:00.000-07:00

1 Tblsp. olive oil
1 Tblsp unsalted butter
1-lb. yellow onions, peeled and sliced in half-rounds
1 Tblsp. balsamic vinegar
1/4 tsp. kosher salt
1/4 tsp. ground black pepper

Heat the olive oil and butter in a large shallow pot, add the onions and thyme, and toss with the oil. Place the lid on top and cook over medium-low heat for about 10 minutes to sweat the onions. Remove the lid and continue to cook over medium-low heat, stirring occasionally, for 25 to 30 minutes, until the onions are caramelized and golden brown. If the onions are cooking too fast, lower the heat. Add the vinegar, salt, and pepper and cook for 2 more minutes, scraping the brown bits from the pan. Season to taste.

*Original recipe source: Ina Garten "Niman Ranch Burgers"

Barefoot Burgers

2010-06-08T07:06:00.000-07:00

4-lb. ground meat
2 Tblsp. dijon mustard
6 Tblsp. olive oil
1-1/2 tsp. kosher salt
2 tsp. ground black pepper

Place the ground beef in a large bowl and add the mustard, olive oil, salt, and pepper. Mix gently with a fork to combine, taking care not to compress the ingredients. Shape the meat into 12 patties of equal size and thickness. Place patties in the refrigerator if not using right away. Otherwise, grill as you normally would.

*Original recipe source: Ina Garten "Niman Ranch Burgers"

Hawaiian Sausage Casserole

2010-06-05T18:00:00.000-07:00

20-oz can pineapple chunks, drained & juice reserved
18-oz can sweet potatoes, drained & diced
12-oz pkg. smoked pork sausage, sliced
3 Tblsp. packed brown sugar
2 Tblsp. corn starch
Optional: 1/4 tsp. salt
1 Tblsp. butter

Arrange pineapple chunks, sweet potatoes & sausage in a lightly greased 10"x6" baking pan. Combine reserved pineapple juice with enough water to equal 1-1/4 cups; set aside. In a saucepan, combine remaining ingredients (omitting the butter at this time). Gradually blend in reserved pineapple juice mixture. Cook & stir until thickened and bubbly; cook & stir for one minute more. Remove from heat; stir in butter. Pour over sausage mixture in baking pan. Cover & bake at 350* for 35-40 minutes, or until heated through.

Recipe Source: Gooseberry Patch's cookbook Slow Cookers, Casseroles & Skillets

Curly Noodle Supper

2010-06-04T16:42:00.000-07:00

1-lb. ground beef
3-oz. pkg. beef flavored ramen noodles, uncooked & divided
14-1/2 oz. can stewed tomatoes
11-oz. can whole kernel corn, drained

In a medium skillet, combine ground beef and ramen seasoning packet. Cook until meat is no longer pink. Drain. Return meat to skillet. Break up noodle and add to meat. Stir. Add in tomatoes and corn. Mix well. Cover with lid. Reduce heat to low and simmer for 15 minutes, stirring occasionally.

Recipe source: Gooseberry Patch "Dinners on a Dime"

Sloppy Joe Bake

2010-06-02T16:02:00.000-07:00

2 c. biscuit baking mix
1/2 c. milk
2 T. butter, melted
1 egg, beaten
1-lb. ground beef
1 (15-1/2 oz) can sloppy Joe sauce
4 slices American cheese, halved

Combine biscuit baking mix, milk, butter and egg together. Mix well. Spread batter onto the bottom and up the sides of a greased 9"x9" baking dish. Set aside. Brown meat in a skillet & drain grease. Return meat to skillet and add in sloppy Joe sauce. Prepare according package directions. Spoon meat mixture evenly over batter. Bake*, uncovered, for 25 minutes. Arrange cheese on top and return to oven for another 5 minutes or until cheese is melted. Serves 4-6

*The recipe, as printed in the cookbook, accidentally left out the temperature of the oven that you bake it at. So I contacted GBP and they stated the correct temperature is 400*.

Recipe Source: Gooseberry Patch's cookbook Slow Cookers, Casseroles & Skillets

Angie's Taco Pie

2010-06-01T16:53:00.000-07:00

8-1/2 oz. pkg. cornbread muffin mix
1/2-lb. ground beef
1-1/4 oz. pkg. taco seasoning mix
8-oz. jar salsa
3/4 c. shredded Cheddar cheese

Prepare cornbread mix according to package directions. Pour batter into a greased 10" pie plate and set aside. Brown ground beef in a skillet until no longer pink. Drain grease. Stir in taco seasoning mix. Spoon beef mixture over cornbread batter. Spread on a layer of salsa. Top with a layer of shredded cheese. Bake, uncovered, at 400* for 20-25 minutes, until cheese is melted an cornbread sets. Serves 8.

Recipe Source: Gooseberry Patch's cookbook Slow Cookers, Casseroles & Skillets

Pomegranate Jelly

2010-05-21T12:51:00.000-07:00

3-1/2 cups POM Wonderful pomegranate juice
1 package (1-3/4 ounces) powdered fruit pectin
5 cups sugar

In a heavy pot, combine pomegranate juice and pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil for 2 minutes, stirring constantly.

Remove from the heat; skim off foam. Pour hot liquid into hot sterilized half-pint jars or smaller 4-oz jelly jars, leaving 1/4-in. headspace. Wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner. Yield: 6 half-pints or 12 (4-oz.) jelly jars.

Recipe Source: Taste Of Home

Homemade Fabric Refresher

2010-05-18T09:42:00.001-07:00

1/4 c. rubbing alcohol
1/4 c. white vinegar
2-1/2 c. water
reusable spray bottle (I use an empty 27 oz. febreeze spray bottle)

To your spray bottle add in alcohol and vinegar. Fill bottle with 2 1/2 c. water. You want your bottle to be almost full but still have some room from the top. Place top on bottle and secure tightly. Give mixture a good shake before each use, and use as you would store bought refresher.

Homemade Chocolate Chip Cookie Dough Ice Cream

2010-05-12T19:03:00.000-07:00

2 c. whole milk
1 3/4 c. sugar
1/2 tsp. salt
1 Tblsp. vanilla extract
4 c. whipping cream
1 pkg. Nestle Toll House mini break & bake chocolate chip cookie dough

In a large freezer safe resealable bowl, combine sugar and salt. Set aside. In a small sauce pot scald milk until it just begins to bubble. Do not over heat milk. Immediately pour milk into sugar mixture. Stir and mix until dry ingredients are completely dissolved. Stir in vanilla, and whipping cream. Cover and place in freezer for at least 20 minutes or until well chilled but not frozen. Freeze mixture according to your ice cream machine directions. Before ice cream is completely finished with the process and is at a soft serve state, drop in cookie dough pieces.** Allow machine to continue to churn and stir in dough or stir in by hand. (I prefer to use the mini dough pieces as it seems easier to mix in, however if using the larger dough pieces you can cut them in half before adding to ice cream.) Once ice cream process is complete, remove container and place in freezer until ice cream firms up and sets completely. Yields: 1-1/2 quarts

**At this point, if you didn't want to use the cookie dough, you could add in chopped frozen fruit if you prefer.

Spicy Cheesey Sausage Bake

2010-05-12T14:54:00.000-07:00

1 (12-oz) pkg. large shell pasta noodles
1 lb. beef sausage; sliced into rounds
1 (10-oz) can hot style rotel diced tomatoes & green chiles
1 small can evaporated milk
1/4 of a 2-lb loaf jalapeno style velveeta cheese; diced

Cook pasta according to package directions. Drain and place into a casserole dish. Saute sliced sausage in a medium skillet until lightly browned.Drain grease and transfer sausage to pasta. In a small saucepan combine cheese, milk and rotel. Heat until melted; stirring often to prevent sticking. Pour mixture over sausage & pasta. Stir to mix well. Bake in a preheated 350* oven for 20-22 minutes or until sauce bubbles.

Chicken Breasts With Pomegranate Glaze

2010-05-09T11:03:00.000-07:00

1 Tblsp. garlic; chopped
kosher salt & ground black pepper (to taste)
4-6 boneless, skinless chicken breasts
1 c. (8-oz) POM brand pomegranate juice
1/2 c. white wine (I used a Muscato style)
1-1/2 tsp. bottled lemon juice
1 tsp. cinnamon
a large pinch of sugar
cornstarch

Preheat oven to 375* Lightly grease a medium size casserole dish. Season breasts on both sides with garlic, salt & pepper.

In a saucepan, combine pomegranate juice, lemon juice, wine, cinnamon & sugar. Stir to mix well. Bring mixture to a low boil. Allow to simmer for 5-8 minutes. In a small bowl or cup, combine 1 Tblsp. cornstarch with enough cold water to make a slight slurry. Pour cornstarch slurry into pomegranate sauce. Stir and bring to a boil for about 1 minute or until sauce has thickened. Brush both sides of chicken with a light coating of the sauce. Reserve remaining sauce.

Bake until meat juices run clear and meat is no longer pink. About 20-25 minutes. Serve remaining sauce over cooked chicken.

**Recipe adapted from: Everyday Cooking for the Jewish Home by Ethel G. Hofman

Beef Fajita Con Queso

2010-05-05T07:27:00.000-07:00

1 lb. ground beef
1 envelope fajita seasoning mix
1/4 c. water
1 1/2 Tblsp. chopped garlic
1 lb. Velveeta; cubed
2 cans rotel (green chile's & diced tomatoes)

In a medium skillet combine ground beef, fajita seasoning and water. Stir to mix well. Cook meat until almost done then add in garlic. Stir and continue to cook until meat is no longer pink. Reduce heat to low and allow to simmer until sauce thickens somewhat. Drain grease and set aside.

In a sauce pot combine cubed Velveeta and rotel. Stir and heat over medium-low heat until cheese is melted. Stir in drained meat mixture. Keep warm.

Drunken Cow

2010-05-01T20:00:00.000-07:00

1 1/2- 2 lbs. trimmed beef brisket
2 Tblsp. melted butter
1 Tblsp. minced garlic
2 Tblsp. brisket seasoning
1 tsp. onion powder
salt & pepper to taste
1 1/2 c. white wine

Rinse brisket and place in a large ziplock bag. Add in all ingredients and close bag, removing air. Slightly agitate bag to coat meat on all sides with seasoning mixture. Place in refrigerator and allow to marinate for 1-2 hours. Lightly oil and preheat grill. Remove meat from bag (save marinade juices) and place on hot grill. Grill meat until desired doneness. I personally do not care to have any pink color on my meat so I grilled mine until it was completely done inside. Remove from grill and allow to rest for 10 minutes before slicing.Slice brisket and serve drizzled with sauce.

Sauce:
Reserved marinade from ziplock bag
1 c. beef stock
2 Tblsp. cornstarch
cold water

In a small sauce pan, pour in marinade juice and beef stock. Bring to a low boil. Reduce heat to medium for about 1 minute. In a small bowl or cup, stir cornstarch and enough cold water together to dissolve the cornstarch. While continuously stirring sauce mixture in pot, pour in cornstarch slurry. Continue to stir to prevent lumps. Stir consistently and cook over medium heat for about 1-2 minutes or until sauce has thickened. Remove from heat.

Mrs. M's Easy Lasagna

2010-04-26T15:27:00.000-07:00

1 (16-oz) carton cottage cheese
1/2 c. grated Parmesan cheese
2 eggs
2 (8-oz) pkgs. (4 c. total) grated Italian cheese (mozzarella, pizza blend, etc. choice is yours)
2 lbs. ground meat
2 Tblsp. minced garlic
1/2 an onion; diced
1 tsp. dried basil
salt & pepper to taste
1 (6-oz) can sliced mushrooms; drained
1 (8-oz) can tomato sauce
1 jar spaghetti sauce
1 (16-oz) pkg. lasagna noodles

Preheat oven to 350* Cook lasagna noodles according to package directions. Drain & set aside.

In a small bowl, combine cottage cheese, eggs, Parmesan and 2 cups of grated mozzarella (or other Italian style) cheese. Stir to mix well. Set aside.

In a medium skillet, combine meat, garlic, onion, basil, salt & pepper. Cook until meat is no longer pink. Drain grease. Return meat to pan and stir in 1 small can tomato sauce, 1/2 a jar of spaghetti sauce and drained mushrooms. Stir well.

In a large shallow casserole dish, spoon enough of the remaining pasta sauce to lightly cover bottom of casserole. Place cooked lasagna noodles in a single layer on top of the sauce. Spoon 1/2 of the meat mixture over the noodles and spread evenly. Next layer 1/2 of the cottage cheese mixture over meat sauce. Spread evenly. Sprinkle with 1/3 of the 2nd bag of grated cheese. Repeat layers ending with lasagna noodles. Pour remaining spaghetti sauce over the top of the lasagna noodles. Spread as evenly as possible. Top with remaining grated cheese and spread evenly. Place on a cookie or baking sheet and bake for 30 minutes or until cheese is melted and lasagna is bubbly.

Pimento Cheese Spread

2010-04-26T09:11:00.000-07:00

3/4 c. mayo
1/2 tsp. minced garlic
1/4 c. minced onion
1 tsp. Worcestershire sauce
1/4 tsp. cayenne pepper
1 pinch black pepper
3 pinches kosher salt
2 (7-oz) jars chopped pimentos (reserving the juice)
3 oz. diced cream cheese (softened at room temperature)
2 c. (8-oz) shredded cheddar cheese
2 c. (8-oz) shredded Monterrey jack cheese

In a large mixing bowl combine mayo, garlic, onion, Worcestershire sauce, cayenne pepper, black pepper, salt & pimentos (using about 1/3 to 1/2 of the reserved juices). Mix well. Stir in cream cheese and blend well. Add in shredded cheeses and stir until incorporated well. Cover and refrigerate.

Spicy Crockpot Chicken Pasta & Cheese

2010-04-23T08:07:00.000-07:00

2 (10 3/4 oz) cans cream of chicken soup
3-4 boneless skinless chicken breasts, diced
3-5 Tblsp. chopped marinated jalapeno peppers (can substitute canned green chiles)
1/4 c. cubed Velveeta cheese (adjust cheese amount to your preference)
1 c. milk (can also substitute evaporated milk)
2 Tblsp. minced garlic
1 tsp.onion powder or flakes
Salt & pepper to taste
1 (8 0z) box pasta noodles (spirals, elbows, farfalle or whatever your preference is)

Heat soup, milk and cheese in a small sauce pot until cheese is melted. Stirring often. Place all ingredients except pasta in a 4-6 qt. crockpot. Cover & cook on LOW setting for 6 hours or HIGH setting for about 3 -4 hours. Before last 10 minutes of cooking time, stir in uncooked pasta noodles. Let mixture continue to cook until pasta is tender.

**If you prefer, you can cook the pasta according to package directions and then stir into chicken mixture before serving.

Jalapeno Cheese Bread (Bread Machine Version)

2010-04-20T11:15:00.000-07:00

1-1/8 c. luke warm water
1 tsp salt
2 Tblsp sugar
1/2 c. shredded Monterrey jack cheese
2-3 Tblsp chopped Jalapeno peppers (more or less depending on your heat preference)
3 c. bread flour (I used all purpose as that is what I had on hand)
1/2 Tblsp active dry yeast

Place ingredients in your bread machine according to the manufacturer directions. Set machine to 1-1/2 lb loaf on light-white setting. Press start and in a few hours you'll have a fresh tasty loaf of bread.

Bacon & Cheddar Deviled Eggs

2010-04-01T00:00:00.000-07:00

14 hard boiled eggs
1/2 c. mayo
1/2 c. sour cream
1-1/2 tsp. dijon mustard
1 tsp. fresh lemon juice
1/4 tsp. ground pepper
1/3 c. cooked bacon; crumbled
1/4 c. shredded cheddar cheese
2 Tblsp. chopped green onions

Cut eggs lengthwise in half. Remove yolks to medium bowl. Reserve 24 white halves. Finely chop remaining 4 white halves. Mash yolks with fork. Add mayo, sour cream, mustard, lemon juice and pepper; mix well. Add chopped egg whites, bacon, cheese and chives; mix well. Spoon 1 heaping Tbsp. yolk mixture into each reserved egg white half. Refrigerate, covered, to blend flavors.

*Recipe source: Incredible Edible Egg

Creamy Chicken Tortilla Soup

2010-03-20T09:49:00.000-07:00

3 (10 3/4 oz) cans cream of chicken soup
2 c. whole milk
2 c. chicken stock
1 (15 oz) can whole kernel corn, drained
1/4 c. diced bell pepper (I used frozen pre-chopped)
2 c. diced chicken (I used frozen boneless skinless breasts)
1 tsp. enchilada seasoning
1/4 tsp. onion powder
1/4 tsp. garlic powder
black pepper to taste
1/4 c. chopped jalapeno peppers
3-4 flour tortillas, cut into small strips
2 c. grated cheese

In a medium skillet, combine chicken, bell pepper, onion powder, garlic powder, enchilada seasoning and pepper. Saute until meat is no longer pink. If you already have cooked chicken on hand, omit this step. Just add seasonings directly to the soup and allow it to season as it cooks.

In a stock pot combine soup, milk and chicken stock. Stir to mix well. Heat thoroughly. Stir in drained corn, chicken mixture and chopped jalapenos. Bring mixture to a boil. Reduce heat and stir in grated cheese. Heat until cheese is melted. Stir in tortilla strips and cook for 5-8 minutes. Serve warm.

*if soup is too thick add chicken stock as desired

**Recipe adapted from Taste of Home

Sour Cream Pork Enchiladas (An Adaptation)

2010-03-08T09:18:00.000-08:00

3 c. cooked, shredded pork (I used a left over pork roast)
1-1/2 c. low fat sour cream
1 (10-oz) can enchilada sauce
1/2 c. jar salsa
1 small can chopped green chiles (undrained)
1/2 c. chopped cilantro
1 tsp. garlic powder
1/2 tsp. dried bell pepper (we dehydrate our own but it is optional to add in recipe)
salt & pepper to taste
2 c. grated cheese
1 dozen flour tortillas (can use corn if you prefer)

Preheat oven to 350* In a medium size mixing bowl, stir together sour cream, enchilada sauce, salsa, green chiles & cilantro. Set aside. In separate bowl, mix pork, 1 cup of the sour cream mixture, garlic powder, bell pepper, salt & pepper & 1 cup of shredded cheese. Heat tortillas in microwave oven until soft. Pour enough of the sour cream mixture into a 9x13 inch baking dish to coat bottom. Place 2 Tblsp. of the pork mixture in each tortilla, roll up and place seam side down in the baking dish. Pour remaining sour cream mixture on top and sprinkle with remaining shredded cheese. Cover with foil and bake for 25-30 minutes, or until heated through.

*Recipe adapted from Kelli's Sour Cream Chicken Enchiladas

Cake Mix Brownies

2010-03-05T19:08:00.000-08:00

1 (18-1/2 oz.) pkg. devil's food cake mix
1 egg, beaten
1/3 c. oil
1/3 c. water

Stir all ingredients together to make a thick batter. Spread into a greased 13x9" baking pan*. Bake at 350* for 20-25 minutes. Cool then cut into squares. Makes one dozen brownies.

*Bakers note: since this does not make a large amount of batter I felt using this large of a pan would make the brownies too thin. So instead, I used a smaller round baking dish (6 inch). They cooked up nice and high and were great!!! The cooking time was the same so it worked out well.

**Recipe Source: Gooseberry Patch "Dinners On A Dime" cookbook (pg. 208)

Oatmeal, Wheat & Flax Bread (Bread Machine Version)

2010-03-03T12:51:00.000-08:00

1-1/2 c. luke warm water
2 Tblsp. oil
1 Tblsp. honey
1/2 tsp. salt

3-3/4 c. whole wheat flour
1/2 c. uncooked oatmeal
2 Tblsp. flax seed powder
2 tsp. dry yeast (not rapid rise)

Add ingredients in order as suggested by your bread maker recommendations. Set machine to wheat bread cycle and select 2-lb loaf size. Start machine and let bake. Yields: 2-lb loaf

**Baker's Note: this is a dense, semi heavy bread that can be used for sandwiches quite nicely, however it will not be as "light" as most sandwich breads are.

Homemade Hamburger Helper Mixes

2010-02-21T12:17:00.000-08:00

Basic Hamburger Helper Seasoning Mix
1- 1/4 tsp. black pepper
1 Tblsp. garlic powder
2 Tblsp. dried parsley
1/2 c. dehydrated onion flakes
1 Tblsp. onion powder
1 - 1/2 tsp. salt
1 - 2/3 c. fat-free dry milk powder
3 - 1/2 Tblsp. beef bouillon granules

Combine all ingredients together to mix well. Store in an airtight container. Use as directed in the following recipes.

_____________________________________________

Cheeseburger Helper

1 lb. ground meat (beef or turkey)
1 - 1/2 c. water
1 c. uncooked macaroni
1/2 c. basic hamburger helper seasoning mix
2 c. grated cheddar cheese (or for a smoother texture use velveeta cheese)

Cook meat in a medium skillet until no longer pink. Drain fat. Return meat to skillet. Add water, 1 cup uncooked macaroni, seasoning mix. Stir to mix well. Simmer covered 20 minutes or until macaroni is tender. Stir in grated cheese and allow to melt.

_____________________________________________

Chili Mac Hamburger Helper
1 lb. ground meat (beef or turkey)
1 - 1/2 c. water
1 c. uncooked macaroni
1/2 c. basic hamburger helper seasoning mix
1 (15 oz) can diced tomatoes
1 Tblsp chili powder

Cook meat in a medium skillet until no longer pink. Drain fat. Return meat to skillet. Add water, 1 cup uncooked macaroni, diced tomatoes, seasoning mix and chili powder. Stir to mix well. Simmer covered 20 minutes or until macaroni is tender.

_____________________________________________

Potato Hamburger Helper

1 lb. ground meat (beef or turkey)
1 - 1/2 c. water
5 or 6 medium sized potatoes, thinly sliced
1/2 c. + 1 Tblsp. basic hamburger helper seasoning mix

Cook meat in a medium skillet until no longer pink. Drain fat. Return meat to skillet. Add water, potatoes, and seasoning mix. Stir to mix well. Simmer covered 20 minutes or until potatoes are tender.

Chicken & Wild Rice Mushroom Soup

2010-02-21T09:27:00.000-08:00

1 Tblsp. olive oil
1 can drained, sliced mushrooms
1 c. chopped onion
6 c. chicken or vegetable broth
1 lb. boneless skinless chicken breasts, diced
3/4 cup long grain wild rice or wild rice blend
2 Tblsp. chopped garlic
1 Tblsp. Italian seasoning
Salt & pepper to taste

Heat oil in a large heavy stock pot. Over medium heat cook onions until tender and translucent in color. Add mushrooms, broth, chicken, rice, garlic and Italian seasoning. Season with salt & pepper as desired to your taste. Cover & bring to a boil. Reduce heat & simmer until rice is cooked tender & chicken is no longer pink, about 45 minutes.

**Recipe adapted from Whole Foods

Low Calorie Chicken Fried Rice

2010-02-18T06:08:00.000-08:00

1 tsp. olive oil
1/4 of an onion, diced
2 ribs celery, diced
1/4 c. chopped carrots
1/4 c. chopped fresh spinach
1 Tblsp. minced garlic
6 egg whites
1 c. precooked diced chicken breast
1-2 c. cooked brown rice
1 Tblsp. Bragg's liquid amino (or use low sodium soy sauce)
salt & pepper to taste

In a large skillet, heat oil over med-low heat. Saute onions, carrots and celery until softened. Stir in garlic and spinach and saute for 3-5 minutes or until spinach is very wilted. Remove from pan and set aside. In same skillet, scramble egg whites until done. To the eggs, add chicken, combining well. Stir in brown rice, cooked vegetables & bragg's liquid amino. Allow mixture to heat completely. Season with salt & pepper as desired.

Turkey Chili

2010-02-11T15:40:00.000-08:00

1 Tblsp. olive oil
1 lb. lean ground turkey
1 large shallot
1/2 c. diced green bell pepper
2 Tblsp. minced garlic
5 small jalapeno peppers, diced (adjust according to your heat preference)
1 tsp. dried oregano
1 Tblsp. cayenne pepper
1/2 tsp. crushed red pepper flakes
3 Tblsp. chili powder
1/4 tsp. ground cinnamon
2 tsp. ground cumin
salt and pepper to taste
1 (15 oz) can red kidney beans, rinsed & drained
1 (15 oz) can pinto beans, rinsed & drained
1 (10 oz) can diced tomatoes with green chiles
1 (15 oz) can tomato sauce
1 (15 oz) can whole peeled tomatoes (or use plain diced tomatoes)
1 (6 oz) can tomato paste
3 pints turkey stock

In a pre-heated large, heavy stockpot add olive oil. Add in shallots and bell pepper. Saute until tender and shallots are somewhat translucent. Next add in ground turkey making sure to break meat up to help evenly cook. Stir in garlic. Let meat brown until no longer pink. Once meat us browned, add in diced jalapenos. Saute for about 5 minutes. Pour in rinsed & drained beans. Add dry spices to meat mixture. Pour in diced tomatoes & green chiles, tomato sauce and only the juice of the whole peeled tomatoes. Roughly chop the whole peeled tomatoes and add to pot. Pour in stock and stir. If chili is too thick, add in water a 1/2 cup at a time until desired amount is achieved. Add in tomato paste and mix well. Bring chili to a boil, then reduce heat to low and cover slightly. Stirring often, allow chili to simmer until thickened, about 30 - 45 minutes. Remove from heat. Serve over hot cooked brown rice.

Chili Garlic Balsamic Shrimp

2010-02-02T11:19:00.001-08:00

1 lb. fresh, peeled & deveined shrimp
1/4 tsp. grated fresh ginger
1/4 c. Bragg's liquid amino (or low sodium soy sauce)
1/4 c. balsamic vinegar
4 Tblsp. olive oil
3 Tblsp. chili garlic sauce (less if you are not a fan of spicy heat)
1 tsp. minced garlic
pinch of kosher salt
1/4 tsp. black pepper

In a medium size bowl combine all ingredients except for shrimp. Stir to mix well. Fold in shrimp, making sure to coat completely. Cover and refrigerate for about 30 minutes. Remove from refrigerator and grill over medium heat until pink-orange in color; about 7-12 minutes, depending upon how large the shrimp are. If you are using a gas grill, make sure you turn shrimp at least once for even grilling.

Turnip & Leek Soup

2010-02-01T10:01:00.000-08:00

1 Tblsp. olive oil
2 leeks, white and green parts washed and sliced
2 c. onion, diced
1/2 tsp. curry sea salt (or kosher salt)
3 Tblsp. minced garlic
2 large turnips (about 1 pound); peeled & diced into cubes (or potatoes)
4 c. chicken stock
3 tsp. dried rosemary

Add oil to a preheated heavy stock pot. Add the leeks, onion, and sea salt and saute for about 5 minutes, stirring often, until the onion begins to turn translucent. Add the garlic and stir well. Cook for another minute. Add turnips, stock & rosemary; bring to a boil & cover. Reduce heat to simmer. Cook for about 20 minutes or until parsnips are fork tender. (since I am using blanched turnips from my freezer cooking time will vary.) Using an immersion blender, blend soup until smooth. Let simmer and serve warm.

Coleslaw

2010-01-30T15:55:00.000-08:00

1 c. carrots
1/2 an onion
1/2 a head of cabbage
1/2 c. Muddy Chicken marinade (that has not been used on the raw chicken)

In the food processor, shred carrots, onion and cabbage. Add to a mixing bowl after each item is shredded. Pour marinade over mixture and stir to incorporate well. Chill and serve.

Muddy Chicken Skewers

2010-01-30T13:17:00.000-08:00

1/3 c. balsamic vinegar
1/3 c. dijon mustard
1/4 c. olive oil
1/2 Tblsp. minced garlic
1 Tblsp. honey
kosher salt & pepper to taste
1 lb. boneless, skinless chicken breasts

In a large mixing bowl combine balsamic, mustard, olive oil, garlic, honey, salt & pepper. Whisk to blend well. Set aside. Cut chicken into chunks large enough to be threaded onto cooking skewers. Place cubed chicken into marinade and toss gently, making sure to completely coat each piece. Cover bowl and place in refrigerator. Allow to marinade for 30 minutes to an hour.

Remove chicken from marinade and thread onto skewers. If you have wooden skewers make sure to soak them before threading chicken. This will help keep the skewers from burning. Grill meat for 12-15 minutes, turning often or until chicken cooked completely through and juices run clear. (We love using Hubby's pannini grill for recipes like this.) You may also bake your chicken in a 350* oven or grill on top of your stove. Simply follow the turning instructions above and cook until meat is completely done. Cooking time will vary depending on the method used.

Serve with whole wheat pita bread & Tzatziki sauce or with slaw. The possibilities are endless.

*if making slaw, reserve 1/2 c. of marinade before adding in chicken.

Guiltless Turkey Taco Soup

2010-01-21T15:08:00.000-08:00

1 lb. lean ground turkey
1 med. onion, diced
1 sm. bell pepper, diced (or 1/3 c. frozen diced bell pepper)
1 Tblsp. minced garlic
2 Tblsp taco seasoning
2 (15oz) cans black beans, rinsed & drained
1 (14.5oz) can rotel (or other brand diced tomatoes w/ green chilies), undrained
1 (15oz) can whole kernel corn, drained & rinsed
1 (8oz) can tomato sauce
salt & pepper to taste
2 c. turkey stock (I use homemade but use low sodium if you buy it)
1 to 1-1/2 c. water

In a preheated, dutch oven cook turkey meat, onions and bell pepper over medium heat until meat is no longer pink. Stir frequently to prevent sticking. Add in garlic, taco seasoning, beans, rotel, corn, stock and tomato sauce. Season with salt & pepper to your taste. Stir well. Add water if soup is too thick. Bring to a boil then reduce heat heat to low. Allow to simmer for about 30 minutes. Soup will reduce and thicken as it simmers.

Oven Roasted Sweet Potatoes

2010-01-20T16:39:00.000-08:00

4 large sweet potatoes
1 c. melted "I Can't Believe It's Not Butter" (or butter/margarine)
1/4 c. red pepper flakes
1/4 - 1/2 tsp. garlic powder
2 Tblsp. minced garlic

Preheat oven to 350* Line a large cookie sheet with enough foil to hang over sides. Set aside.
Peel sweet potatoes and slice into thin rounds. (You don't want them paper thin, but not too thick either.) Place peeled & sliced potatoes into a large mixing bowl. Pour melted butter over potatoes and toss to coat. Spread potatoes and melted butter out onto lined cookie sheet. Arrange into one layer. Sprinkle remaining seasonings over top. Toss lightly to coat. Fold foil up around potatoes to form an "envelope." Bake for 60-75 minutes or until potatoes are fork tender.

Blood Orange, Avocado and Red Onion Salsa

2010-01-13T15:23:00.000-08:00

1 blood orange
1/2 c. cubed avocado
1/3 c. chopped red onion
2 tsp. minced
jalapeño
2 tsp. fresh lime juice
2 tsp. olive oil

Using small sharp knife, cut peel and white pith from orange. Working over small bowl, cut between membranes to release segments. Add avocado, onion, jalapeño and lime juice to oranges in bowl; stir gently to blend. Season salsa to taste with salt.

*recipe courtesy of Central Market

Winter Weather Turkey Chili

2010-01-08T15:04:00.000-08:00

1 lb. lean ground turkey
1/2 a large onion; diced
1 Tblsp. minced garlic
2 pints turkey stock
1 (15-oz) can black beans; drained & rinsed
1 (15-oz) can whole kernel corn; drained
1 (15-oz) can tomato sauce
1 (12-oz) can diced tomatoes & green chilies
1 Tblsp. chili powder
1/4 tsp. ground cinnamon
1/2 tsp. ground cumin
1/2 tsp. dried oregano
1/4 tsp. ground black pepper
pinch of kosher salt
1/2 tsp. garlic powder
olive oil

In a medium skillet, cook meat until no longer pink. Set aside. In a heavy stock pot, heat 1-2 Tblsp. olive oil. Add chopped onions and saute until almost translucent. Shortly before onions are clear, add in garlic. Saute. Add cooked ground meat, beans and corn. Combine to mix well. Stir in spices and stock. Add in tomatoes and sauce. Stir well. Cover and let simmer for about 30 minutes.

Ground Turkey Wraps

2010-01-06T13:36:00.000-08:00

1 lb. lean ground turkey meat
1/4 c. low sodium soy sauce
1/4 c. chili sauce
1/2 c. diced onion
1 Tblsp. minced garlic
1-2 jalapeno peppers; diced
Bibb style lettuce
olive oil

In a preheated skillet add about 1 Tblsp of olive oil. Add in onion, garlic and jalapeno. Saute over med-low heat until onion is translucent. Crumble turkey meat into mixture. Stirring often, cook until meat is no longer pink. Drain grease. Return to skillet and stir in soy and chili sauce. Cook until heated through. Serve wrapped in lettuce leaves.

Souvlaki Chicken

2010-01-03T19:29:00.000-08:00

2-1/2 lbs. boneless, skinless chicken tenders or breasts (tendons trimmed)
1/2 c. olive oil
1/3 c. lemon juice
1 Tblsp. garlic flavored red wine vinegar (or plain)
1 Tblsp. minced garlic
1 Tblsp. dried oregano
1 tsp. dried thyme

Rinse and pat chicken dry. Cut into 1-2 inch cubes & place into a container.

Combine remaining ingredients in a mixing bowl and stir together with a whisk. Pour marinade over chicken & seal with a tight fitting lid. Gently toss chicken in marinade to coat each piece well. Place in refrigerator to marinade overnight.

To get ready to grill, remove chicken from refrigerator. Allow meat to come to room temperature. Drain marinade from chicken and place meat onto skewers.

Grill meat for 12-15 minutes, turning often or until chicken cooked completely through and juices run clear. You may also bake your chicken in a 350* oven or grill on top of your stove. Simply follow the turning instructions above and cook until meat is completely done. Cooking time will vary depending on the method used.

Serve with whole wheat pita bread and Tzatziki sauce.

Tzatziki Sauce

2010-01-03T19:28:00.000-08:00

3 c. plain yogurt
3 Tblsp. lemon juice
1 tsp. chopped garlic
2 cucumbers, seeded & diced
1 Tblsp. finely chopped fresh dill
salt & pepper to taste

Before you make your sauce you will need to drain your yogurt. Begin by placing two paper coffee filters inside of an automatic drip coffee dispenser. Set drip dispenser on top of a bowl or other type container to catch liquid as it drains.

Spoon the yogurt from original container and place into coffee filter. Allow to drain for several hours or overnight in the refrigerator. (You can do this at room temperature on the counter for about 2-4 hours, but personally I don't like to allow my yogurt to get that warm.)

This is after only 2 hours of being in the refrigerator. So you can see by the amount of liquid in the bowl that you will need a deep enough bowl to catch it all. Once yogurt has drained well, transfer it to a small bowl.

Next, begin peeling your cucumbers. Cut each in half lengthwise. Scrape out and discard seeds. Slice cucumbers and place in a colander. Sprinkle ! tablespoon of salt over cucumbers and toss lightly to coat. Allow to sit for about 30 minutes or until the majority of water has drained out. Rinse lightly with cold water. Drain well pat dry with a paper towel.

Place cucumbers, garlic, lemon juice, dill, and pepper (amount to suit your taste) into a food processor bowl. Process until well blended. Add mixture to yogurt and stir to mix well.Adjust salt & pepper at this point to suit your taste.

Return mixture to refrigerator and allow to chill for about an hour before serving. Store any left overs in the refrigerator. (Mixture may need to be drained and stirred before using again as more liquid will extract itself from the yogurt.)

Goes great with Souvlaki Chicken and whole wheat pitas.

Crock Pot Pizza

2009-12-18T05:59:00.000-08:00

1 pkg. (16-oz) wide egg noodles
1-1/2 lbs. ground beef or turkey
1/4 c. chopped onion
1 jar (26-oz) spaghetti sauce
1 jar (4-1/2 oz) sliced mushrooms, drained
1-1/2 tsp. Italian seasoning
1 pkg. (3-1/2 oz) sliced pepperoni, halved
3 c. shredded mozzarella cheese
3 c. shredded cheddar cheese

Cook noodles according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce, mushrooms and Italian seasoning. Drain noodles.

In a 5-qt. slow cooker coated with cooking spray, spread a third of the meat sauce. Cover with a third of the noodles and pepperoni. Sprinkle with a third of the cheese. Repeat layers twice.
Cover and cook on low for 3-4 hours or until heated through and cheese is melted. Yield: 6-8 servings.
Recipe source: Taste of Home

Corn Sausage Chowder (Original & Revised Edition)

2009-12-15T09:30:00.000-08:00

Original recipe in black. My personal revisions in red.

1 lb. bulk pork sausage
1 c. onions, chopped
4 c. cubed, peeled potatoes
1 tsp. salt
1/2 tsp. dried marjoram, crushed
1/8 tsp. pepper
2 c. water
1 (17 oz.) can cream style corn
1 (17 oz.) can whole kernel corn
1 (12 oz.) can evaporated milk
1/3 of a 2 lb. loaf Velveeta cheese, cubed
2 pints pork stock instead of water
4-5 dashes hot sauce
1 tsp. garlic powder
2 Tblsp. cornstarch & water to make a slurry

In Dutch oven or kettle, cook sausage and onion until sausage is brown and onion tender. Drain on paper towel. Return sausage, onion to Dutch oven with potato, salt, marjoram, pepper, garlic powder, hot sauce and water (pork stock instead of water). Bring to boiling, reduce heat and simmer until potatoes are tender, about 15 minutes. Add cream style corn and whole kernel corn and milk. Add in Velveeta cheese and stir until melted. Add in cornstarch slurry to thicken soup. Heat thoroughly.

Recipe source: Cranky Grandma

Caramel Apple Cookies

2009-12-13T14:29:00.000-08:00

1/2 c. butter flavor crisco
1-1/4 c. packed light brown sugar
1 egg
1/2 c. apple juice
2-1/4 c. all purpose flour
1 tsp. baking soda
1/4 tsp. salt
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1 c. peeled, cored and shredded apples
5 Tblsp. finely chopped walnuts (optional)

Frosting:
2-3 Tblsp. margarine
1/3 c. packed light brown sugar
2 Tblsp. water
1-1/2 c. powdered sugar
2-3 Tblsp. milk

In a large mixing bowl, cream together brown sugar and crisco. Beat in egg and 1/4 c. of the apple juice. Set aside. In a separate bowl, combine flour, soda, salt, cinnamon and cloves. Stir to mix well. Gradually add dry ingredients to the brown sugar mixture. Mix well. Stir in remaining apple juice and shredded apples until well blended. Drop dough by teaspoonfuls onto a silpat lined or greased cookie sheet. Bake at 350* for 10-13 minutes or until golden. Let cool slightly then transfer to wire cooling racks. Glaze with frosting and top with walnuts.

To make frosting:
Combine margarine, brown sugar and water in a small saucepan. Heat over medium heat & stir until melted and sugar has dissolved. Remove pan from heat and stir in powdered sugar and enough milk to make a spreadable frosting consistency. Use immediately to glaze/frost cookies. If frosting hardens too quickly, return pan to low heat and stir to in more milk as needed.

Magic In The Middle Cookies

2009-12-11T13:56:00.000-08:00

1-½ c. all-purpose flour
½ c. cocoa powder
½ tsp. baking soda
¼ tsp. salt
½ c. sugar
½ c. firmly packed brown sugar
½ c. butter flavor crisco
¼ c. creamy peanut butter
1 tsp vanilla extract
1 egg

Filling: ¾ c. creamy peanut butter
¾ c. powdered sugar

Preheat oven to 375*. Lightly grease baking sheets. Set aside.

In a medium bowl, whisk together flour, cocoa, baking soda and salt. In a separate bowl, beat together sugars, butter, and peanut butter until light and fluffy. Add vanilla and egg; beat to combine, then stir in dry ingredients & blend well.

In a small bowl, stir together peanut butter and powdered sugar until smooth. With floured hands, roll the filling into one-inch balls.

Scoop out about 1 Tbsp. of the cookie dough & make an indentation in the center with your finger. Press one of the peanut butter balls into the indentation. Bring the dough up and over the filling, pressing it closed; roll the cookie in the palms of your hand to smooth it out. Repeat with remaining dough and filling. Place on prepared cookie sheets.

Grease the bottom of a drinking glass and use it to flatten each cookie to about ½-inch-thick. Sprinkle the top of each cookie with sugar.

Bake cookies for 7 to 9 minutes, until firm. Remove them from the oven and cool on a rack.

Recipe Source: King Arthur Flour

Corn Flake Candy

2009-12-10T20:10:00.000-08:00

1 c. sugar
1 c. Karo syrup
1-1/2 c. creamy peanut butter
6 c. corn flake cereal

Place corn flakes in a large mixing bowl & set aside. In an medium saucepan combine sugar & corn syrup. Heat until sugar dissolves and mixture boils up well. Remove from heat. Stir in peanut butter until completely melted and smooth. Pour mixture over corn flakes and toss to coat well. Spoon mixture into a ball type form and place onto waxed paper. Let cool completely.

**Do not keep in a tightly sealed container.

Russian Tea Cakes (aka: Sandies)

2009-12-10T18:25:00.000-08:00

1 c. butter
1 tsp. vanilla extract
6 Tblsp. powdered sugar
2 c. all purpose flour
1 c. chopped pecans (or other nut)
1/2 c. powdered sugar

Preheat oven to 350*

In a medium bowl, cream together butter & vanilla until smooth. Slowly add in 6 Tblsp. powdered sugar and flour. Mix on low speed until well blended. Stir in nuts. Roll dough into 1" balls and place on an ungreased cookie sheet at least 2 inches apart. Bake for 12-15 minutes or until lightly golden. Allow to cool slightly then remove to a cooling rack or other surface. Let cool completely. Once cooled, roll in powdered sugar to coat. You can do this twice if you want more of a coating on the cookies. Yields: about 3 dozen

*Store in an airtight container to prevent cookies from drying out.

Mrs. M's Cheesy Beef Soup

2009-12-06T15:20:00.000-08:00

1-1/2 lb. ground beef
1/2 c. peeled, diced carrots
1/2 c. diced celery
1/2 a small onion diced
4 Tblsp. butter or margarine
1/4 c. all purpose flour
1-1/2 Tblsp. cornstarch
1 quart beef stock
4 c. milk
1 lb. Velveeta cheese; cubed
1 tsp. Old Bay seasoning
salt & pepper to taste

In a medium skillet cook ground beef until no longer pink. Drain and set aside.

In a large, heavy stockpot melt butter. Add in carrots, celery & onion. Saute until tender. stir in flour & cornstarch. Pour in stock & milk. Stir to mix well. Allow to simmer over medium high heat for 5-8 minutes; stirring often. Add in cooked ground beef. Simmer for 10 minutes over medium-low heat. Add cheese and stir until melted. Season with Old Bay, salt & pepper. Stir and allow to simmer on low heat for about 5-8 minutes, stirring often. Remove from heat. Serve warm.

Mr. M's Italian Bread Pudding

2009-11-30T18:51:00.000-08:00

Pudding:
3-4 c. Italian Panettone desert bread, cubed
2 c. (2%) milk
5 eggs, beaten
2 c. sugar
1 c. packed brown sugar
2 tsp. vanilla extract

Glaze:
1/4 c. powdered sugar
1/2 tsp. vanilla extract
dash of cinnamon
milk

Preheat oven to 350* Grease a 9"x13" casserole dish.

Place cubed Panettone in a large mixing bowl. Set aside. In a medium bowl mix together milk, eggs, both sugars and vanilla. Pour mixture over the cubed bread and toss to coat well.

Pour bread mixture into prepared casserole. Bake for 35-40 minutes or until it has set. Remove from oven and allow to cool slightly.

While bread pudding is cooling slightly, begin making your glaze by combining powdered sugar, vanilla & cinnamon in a small bowl. Slowly stir in enough milk (by Tblsp fulls) to form a slightly thick consistency. Adjust measurements as needed. You want it to be thin enough to drizzle/pour over pudding but not too thin & watery as glaze will not set properly. Glaze pudding and serve warm or cold.

Cake Mix Rolls

2009-11-26T06:12:00.000-08:00

1 (1/4-oz) pkg. active dry yeast (if using bulk yeast use 2 1/4 tsp.)
1 1/2 c. luke warm water
9 oz. dry yellow cake mix (most mixes are 18 oz. so only use half)
3 1/4 c. all purpose flour
1/2 tsp. salt
melted butter or margarine

In a large bowl, dissolve yeast in the warm water. Add flour, dry cake mix and salt. Beat to mix well but do not knead. Transfer dough to a greased bowl, turning once to coat both sides. Cover with a towel and allow to rise for about an hour. Punch dough down and transfer to a lightly floured surface. Cut dough in half and roll each portion into a 12-inch circle. Cut each circle into 12 wedges. Starting at the widest end of each wedge, roll dough in the shape of a crescent. Place on a greased or silpat lined baking sheet, brush with melted butter and cover with towel. Allow to rise until double in size (about 25 minutes.) Bake in a preheated 350* oven for 12-15 minutes or until lightly golden.

Heavenly Eggs

2009-11-25T05:15:00.000-08:00

12 raw eggs (or however many you need for your serving tray)
Mayonnaise
Mustard
Salt
Pepper
Minced garlic
Old Bay Seasoning

Place uncooked eggs in a large pot and fill with enough cold water to cover. Cover with lid. Bring to a boil and cook for about 20-25 minutes.

Allow eggs to cool and then peel.

Slice each egg in half.

Gently scoop out yolk and place in a small mixing bowl.

Set egg shells aside.

Add mayo, mustard, salt, pepper, garlic and Old Bay together with egg yolks. Amounts of each ingredient are dependent upon your taste. Using a fork, mash yolks to mix all ingredients well.

Spoon filling back into egg shells and place on egg tray.

Garnish with Old Bay sprinkled on top of each egg.

Cover with plastic wrap and refrigerate until ready to use. (you don't want to make these too far ahead of time as they will begin to get watery - but one day in advance will be fine.)

Simply Great Green Beans

2009-11-25T05:07:00.001-08:00

6 (14 .5 oz.) cans whole green beans
1/2 stick butter
1/2 cup brown sugar, packed
1/2 cup Hormel real crumbled bacon

Preheat oven to 325 degrees. Drain green beans, and pour into a 9 by 13 inch baking dish. Set aside. Melt butter, and stir in brown sugar. Pour butter and sugar mixture over green beans. Sprinkle with crumbled bacon. Cover with foil, and bake for 30 minutes. Yield: 10-12 servings.

Recipe Source: Counting My Blessings

Candied Yams

2009-11-25T04:54:00.000-08:00

1 large can of yams in syrup
1/3 c. brown sugar
3 Tblsp. honey
1 Tblsp. cinnamon
2 Tblsp. molasses
2-3 tsp. vanilla
corn starch

Drain yams; reserving juice. Dice yams and place into a medium casserole.

To the reserved juice, add in honey, brown sugar, cinnamon, molasses and vanilla. Stir and blend well.

Add in about 3 Tablespoonfuls of cornstarch to juice. Stir well. you will want the juice to thicken slightly but not be too thick. Pour juice over yams.

Bake for 30-25 minutes or until juice is bubbly, in a preheated 350* oven. Remove from oven and top with marshmallows. Return to oven and bake until marshmallows are slightly melted and golden. Serve warm.

Thanksgiving Sausage Stuffing

2009-11-25T04:41:00.000-08:00

1 loaf day old bread; cubed (I use homemade bread)
1 lb. roll sage breakfast sausage (Can use Italian sausage if you like)
3-4 stalks stalks celery; diced
1 onion; diced
1-1/2 Tblsp. minced garlic
2 tsp. rubbed dried sage
1/2 tsp. dried basil
1/2 tsp. dried oregano
1-1/2 to 2 cups chicken stock (I use homemade stock)
Salt and Pepper to taste

Preheat oven to 350°F. Spread bread on a baking sheet and bake for 15 to 20 minutes, or until lightly toasted.

In a large skillet, cook sausage until no longer pink. Drain grease but do not discard. Set sausage aside.

Add a little of the drained grease to the skillet; add vegetables and sauté until tender. Transfer to a large mixing bowl. Add sausage, bread crumbs, sage, basil, oregano, salt & pepper; stir well.

Slowly add in broth to breadcrumb & sausage mixture; adding about 1/2 cup at a time. Lightly mix until evenly moistened.

Pour into a greased 9x13" casserole dish and bake at 350* for 30-35 minutes. Serve warm.

Candy Apple Christmas Jelly

2009-11-10T14:43:00.000-08:00

4 c. apple juice
1/2 c. red hot candies
1 (1-3/4-oz.) pkg. powdered pectin
4-1/2 c. sugar

In a heavy saucepan combine apple juice, red hots and pectin. Stir until pectin is dissolved. Heat over high heat until candies are melted and mixture comes to a full boil. Stir consistently. Once mixture comes to a boil, add in sugar. continue to stir and bring to a boil. Let boil for 2 full minutes.

Remove from heat and skim any foam. If there have been any candy pieces that did not melt completely, remove them at this time. Ladle hot jelly into hot sterile half-pint jelly jars, leaving a 1/4" headspace. Wipe rims clean of any spillage. Top each jar with seal and band. Tighten to fingertip tight. Place filled jars into water bath canner and bring to a full rolling boil. Allow to process for 5 minutes after it comes to a boil. Once time has elapsed, remove from canner and allow to cool. Listen for the "ping" sound to ensure that jars have sealed properly. Jelly will be liquid in consistency until it cools completely and sets up.

Recipe source: Taste of Home

Christmas Pepper Jelly

2009-11-06T10:25:00.000-08:00

3 jalapeno peppers
8 small green bell peppers
1-1/2 c. vinegar
6-1/2 c. sugar
1/2 tsp. cayenne pepper
1 box (2 pkgs - 3 oz. each) liquid pectin
3-4 drops green food coloring
6 half pint canning jars with seals & bands

Wash jars and boil in a water bath canner to sterilize.

Using a small knife, remove stems and seeds from jalapenos & bell peppers. Slice into thin strips.

Transfer sliced peppers to a food processor. Pour in 1 c. vinegar. Pulse until mixture is well blended.

Transfer mixture to a medium stock pot. Add in remaining 1/2 c. vinegar, sugar and cayenne pepper. Stir well and bring to a boil.

Pour in pectin and stir. Bring back to a boil and let boil for 1 minute while stirring constantly.

Remove from heat and skim off any foam. Add in food coloring and stir.

Immediately ladle into hot jars leaving a 1/4" headspace. Wipe rims to remove any spillage. Place seal and band over each jar. Tighten to fingertip tight. using jar tongs carefully place filled jars back into canner and fill with enough water to cover to jars. Bring to a full rolling boil and let process for 10 minutes. Remove jars from water bath and allow to cool. Listen for the "ping" sound to make sure jars have properly sealed.

Taco Ring

2009-11-03T04:56:00.000-08:00

3/4 lb ground beef
1 (1-1/4 oz) pkg taco seasoning mix
1 c. shredded cheddar cheese
2 Tblsp. water
2 (8-oz) pkgs refrigerated crescent dinner rolls
1 medium bell pepper
1 c. salsa
3 c. shredded lettuce
1 medium tomato
1/4 c. chopped onion (optional)
1/2 c. pitted ripe black olives (optional)
sour cream (optional)

Preheat oven to 375°F.

Cook ground beef in large skillet over medium heat until no longer pink; drain. Remove pan from heat. Stir in taco seasoning mix, cheese and water.

Unroll crescent dough; separate into triangles. Arrange triangles in a circle on a round pizza stone with wide ends overlapping in center and points toward outside. (Make sure to leave a round hole in the center - kind of like a doughnut hole...therefore your crescent rolls will not be touching in the middle.) If you are not using a pizza stone a large cookie sheet will work, just remember to lightly grease it before placing your crescents on it to keep things from sticking.

Scoop meat mixture evenly onto widest end of each triangle. I use a cookie scoop as it makes it easier for me. When completely filled with meat, take the small end of each triangle and gently roll it up over filling and tuck under wide ends of dough at center of ring. (Filling will not be completely covered). Bake for 20-25 minutes or until golden brown.

Shred lettuce and chop tomato, onion, olives, and bell pepper (if desired). If you want to do something fancy, scoop out a bell pepper and fill with salsa and put into center of ring. Garnish with toppings and finish with more shredded cheese and sour cream.

Recipe Source: Pampered Chef

Barefoot Lasagna

2009-10-31T00:21:00.000-07:00

16 oz. lasagna noodles
2 lb. ground beef
1/4 tsp. dry Italian seasoning
8 oz. grated Italian style cheese
12 oz. small curd cottage cheese
1 egg
1/4 c. grated Parmesan cheese
4 c. milk
12 Tblsp. butter or margarine
1/2 c. flour
1 tsp. ground nutmeg
10 oz. pkg. baby portobella mushrooms
salt & pepper

Preheat oven to 350* Lightly grease bottom of a large rectangular baking dish. Set aside.

Cook lasagna noodles according to package directions. Drain and return to pot they were cooked in. Drizzle with enough olive oil to toss noodles and lightly coat. Set aside.

Do not rinse mushrooms, only wipe with a dry towel to remove any dirt. Then remove stems from the cap. Slice caps and set aside.

In a small mixing bowl combine cottage cheese, grated Parmesan, egg and grated Italian cheese. Stir to mix well. Set aside.

In a large skillet combine ground meat and Italian seasoning. Cook until meat is no longer pink. Drain grease and set aside.

To prepare sauce: place milk in a small saucepan and bring to a simmer. Do not boil milk. Remove from heat and set aside. In a large skillet, melt 8 Tblsp. of butter. Then add in flour. Stir to mix well and cook for 1-2 minutes. Slowly stir in warm milk to flour mixture. Stir until well blended. Add in nutmeg. To your taste add in salt and pepper. Whisk mixture and continue to cook for 5 minutes or until sauce thickens. Remove from heat and set aside.

In a small skillet, melt 2 Tblsp. butter and 2 Tblsp. oil. Once completely melted add in 1/2 of the mushrooms. Sprinkle with salt. Saute until oils are released then immediately transfer to a bowl. Repeat with remaining mushrooms. If at any time the mushrooms look "dry" add in a bit more oil to the pan and continue to cook.

Spoon a little of the sauce onto the bottom of your prepared casserole dish. Then add a layer of noodles. Spread a bit more sauce over noodles to lightly coat. Add in 1/2 the meat mixture and then a layer of 1/2 the cottage cheese mixture. Top with a layer of noodles. Repeat layering process using the remaining meat, mushrooms and cottage cheese mixtures. Top with another layer of noodles then remaining sauce. Bake for 40-45 minutes or until bubbly and golden on top.

Recipe inspiration from Ina Garten

Red Onion & Black Pepper Spread

2009-10-30T05:17:00.000-07:00

1 pkg. (8-oz) softened cream cheese
1/4 c. finely chopped red onions
1 clove garlic, pan toasted, peeled and chopped (since we love garlic I used 2 medium size & 1 small clove)
1/4 tsp. coarse ground black pepper
2 Tblsp. chopped fresh parsley
Ritz crackers

In a dry saute skillet, lightly toast garlic. There's no need to peel your garlic at this time. Once garlic has toasted and is lightly browned (be careful not to burn the garlic) transfer garlic to a cutting board. Peel and chop garlic.

In a medium size mixing bowl, combine cream cheese, onion, black pepper & garlic. Using a hand mixer, mix until all ingredients are well blended.

Transfer mixture to a sheet of waxed paper or plastic wrap. Roll into the shape of a log. Wrap tightly and refrigerate for about 30 minutes or until firm. Roll in parsley and serve with crackers.

Recipe Source: Ritz Crackers

BBQ Spaghetti

2009-10-19T16:16:00.000-07:00

1 (16-oz) pkg. spaghetti noodles
4-6 c. chopped leftover bbq meat
1/2 a bottle of your favorite bbq sauce
water
grated cheddar cheese

Cook pasta according to package directions. Drain and set aside.

In a medium skillet add chopped bbq meat and sauce. Add in a little water to help stretch the sauce. Simmer until heated through.

Spoon bbq meat over pasta and top with grated cheese.

Chile Berry Pork Tenderloin

2009-10-09T13:13:00.000-07:00

1 (5-6 lb.) pork tenderloin
1/4 c. Chile Berry jelly

Rinse tenderloin and pat dry. Place in a roasting pan and baste well with Chile Berry jelly, making sure to coat both sides. Add a small amount of water to the roaster and cover. Place in a 325* oven and cook for about 35-40 minutes. Remove lid and check for doneness. If it needs to cook a bit longer, place back in oven uncovered to finish cooking process. Serve with buttered noodles, mashed potatoes, corn on the cob or any other side items of your choice.

Joan's Tortilla Soup With A Tweek

2009-10-02T12:39:00.000-07:00

1 1/2 lb. ground meat

1/2 an onion; diced

1 can mexican style chopped tomatoes, undrained
4 cups water

2 pint jars turkey stock
1 small can diced green chile's

1 cup frozen whole kernel corn

1/2 large loaf of Velveeta; cubed

2 (10 3/4 oz) cans cream of mushroom soup

1 tablespoon chili powder

1 teaspoon cumin

1/2 teaspoon pepper

dash of salt

1/2 teaspoon garlic powder
1/4 cup sour cream

Brown ground meat with onions, drain. Add turkey stock, chopped can tomato, chile's, 4 cups water, frozen corn and spices. Simmer about 20 minutes. Add cream of mushroom soups, Velveeta. Simmer just until cheese is melted. Stir in sour cream and serve warm.

Original recipe: Easiest, Creamiest Tortilla Soup

Ham & Green Chile Quiche

2009-09-30T16:34:00.000-07:00

1 9 inch, unbaked deep dish pie crust
1-1/2 c.diced cooked ham (lunch meat is good to use in this)
1 small can diced green chiles, undrained (or 4-5 small to med. size fresh jalapenos diced)
2 c. grated mexican cheese blend
1 small can evaporated milk
1/2 c. milk
3 eggs, beaten
1/4 tsp. garlic powder
salt & pepper to taste

Preheat oven to 375* Pour ham & chilies (or jalapenos) into bottom of unbaked pie crust. Spread grated cheese evenly over top. Combine milks & eggs. Which together well. Stir in salt, pepper and garlic powder. Pour over cheese & ham. Bake for 50 minutes. Cover crust edges with foil if they brown too quickly before the quiche has cooked completely. Remove from oven and allow to sit for 10-12 minutes before slicing.

Single Layer Deep Dish Pie Crust

2009-09-30T14:13:00.000-07:00

1-1/2 c. flour
1/4 tsp. salt
1/4 c. cold butter
1/4 c. butter flavor shortening
4-5 Tblsp. iced cold water
9-1/2" deep dish pie plate

In a food processor, pulse flour, salt, butter & shortening until mixture resembles large, coarse crumbs. Add in water a tablespoon at a time and pulse just until a ball starts to form. Do not over mix! Shape dough into a round circle and wrap in plastic wrap. Place in the freezer for 10-15 minutes or until dough is cold and easy to handle. On a lightly floured surface, roll dough out into about an 11" circle. Roll dough up onto your rolling pin and transfer to pie dish. Unroll dough and form into dish. Trim edges and flute or use your fork to make a design along edging. Pour in filling and bake for 30-40 minutes at 350*.

Amish Mexican Toss Together

2009-09-29T15:42:00.000-07:00

1 lb. ground beef
1 c. chopped onion
1/2 c. chopped bell pepper
1/2 Tblsp. chili powder
1/2 clove garlic; minced
2 c. beef gravy
2 c. kidney beans; drained
2 c. cooked elbow macaroni
salt & pepper to taste
1/2 c. shredded cheddar cheese

In a large skillet, cook beef until no longer pink. Drain. Add in onion, bell pepper, chili powder & garlic. Cook until vegetables are tender. Add in gravy, beans, macaroni, salt & pepper. Stir to mix well. Transfer mixture to a greased 2-qt. baking dish/casserole. Bake at 450* for 15 minutes. Stir then top with grated cheese. Bake for 5 to 10 minutes longer or until cheese melts.

Recipe source: Amish Cooking, Deluxe Edition

Easy Rolls

2009-09-29T07:04:00.000-07:00

1-1/2 c. self rising flour
3/4 c. milk
1-1/2 tsp. sugar
3 Tblsp. mayonnaise

Preheat oven to 350*. In a small mixing bowl stir together milk and flour until smooth. Add in sugar and mayonnaise. Mix well. Spoon batter into a greased muffin pan and bake for 12-15 minutes.

Recipe adapted from "The Lady & Sons Savannah Country Cookbook" by Paula Deen

Sausage & Potatoes In A White Sauce

2009-09-28T15:47:00.000-07:00

4 potatoes, peeled & cubed
1 lb. link beef sausage
1 c. shredded cheddar cheese
1/2 c. grated parmesan cheese

Sauce:
2 Tblsp. butter or margarine
1 Tblsp. cornstarch
salt & pepper to taste
1 c. milk

To make sauce:
In a small saucepan melt butter over medium heat. Whisk in cornstarch, salt & pepper. Continue whisking and slowly add in milk. Let mixture come to a boil for about 2 minutes while stirring continually. Add to sausage mixture.

Cook potatoes in boiling water until fork tender. Drain. In a large dutch oven combine potatoes, sausage, shredded cheddar & sauce. Heat mixture over low heat until cheese is melted and sausage is heated through. If mixture is too dry add in a little more milk. Remove from heat and stir in grated parmesan.

Potato Bread

2009-09-28T09:13:00.000-07:00

1 medium sized potato, peeled & diced
1 quart (4 c.) water
2 Tblsp. butter
3 tsp. salt
2 pkgs. active dry yeast*
1 tsp. sugar
1 c. luke warm water
11 to 12 c. sifted all-purpose flour, divided
*yeast: one 1/4 oz. package = 2-1/4 tsp. of bulk yeast; therefore to make this recipe, you will need 4-1/2 tsp. bulk yeast if not using packets.

Cook peeled & diced potato in the quart of water until tender. Drain potato reserving the water. Mash potato until lump free. Add mashed potato to the reserved water. Stir in butter and salt. Let mixture cool to luke warm.

Dissolve yeast & sugar in the 1 c. of luke warm water. Allow to stand for 5 to 10 minutes.

Add 6 cups of flour gradually to the potato mixture, beating after each addition until smooth. Mix in dissolved yeast and beat thoroughly. Cover and allow dough to rise in a warm place. Turn dough out onto a floured work surface. Then work in enough remaining flour to make a soft dough. Knead in flour until dough becomes smooth and satiny.

Transfer dough to a greased bowl and turn once to coat all sides. Cover and let rise until doubled in bulk.

Punch dough down and divide into 3 portions. Shape each portion into a loaf and place into greased bread pans. Cover and allow to rise until doubled in size.

Bake at 375* for 40 minutes. Remove from pans to cool.

Cinnamon, Peanut Butter & Chocolate Swirl Cookies

2009-09-25T19:42:00.000-07:00

2 c. flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 c. butter flavor shortening
1/2 c. peanut butter
1/2 c. sugar
1/2 c. packed brown sugar
1 egg
1/2 c. milk
1/4 tsp. ground cinnamon
1 c. chocolate swirl baking chips

Preheat oven to 375*

Sift together flour, baking powder, baking soda & salt into a large mixing bowl. Add in peanut butter and shortening. Mix until blended, mixture will be grainy in texture. Blend in sugars. Add egg and milk to batter and mix until well blended and smooth. Add in cinnamon & stir to incorporate. Fold in chips.

Drop by rounded tablespoonfuls onto a greased, parchment paper or silpat lined cookie sheet. Bake at 375* for 12 minutes or until golden.

Makes about 3 dozen cookies.

Crockpot Pork Roast

2009-09-22T13:08:00.000-07:00

3-4 lb. pork roast (or beef roast)
1 Tblsp. garlic powder
salt & red pepper to taste
1/2 a medium onion, rough chopped
1 can cream of mushroom soup
1 envelope pork bouillon seasoning
1 envelope vegetable bouillon seasoning
water or pork broth (or beef broth)
cornstarch (optional)

In a 4 to 6 quart crockpot place roast. Sprinkle with dry seasonings. Add in onions and soup. Pour in enough water and/or broth to cover meat and fill until almost full. Cover and cook on High for about 8 hours or until meat is completely cooked. For a thicker gravy, you can transfer gravy to a sauce pot and cook over the stove using cornstarch. Serve with mashed potatoes, rice or over noodles.

Vanilla Glazed Pumpkin Bread

2009-09-19T18:38:00.000-07:00

Bread:

3 c. sugar

4 beaten eggs

16-oz. can pumpkin (or use your own fresh pumpkin)

3 -1/2 c. flour

2 tsp. salt

1/2 tsp. ground cinnamon

1 tsp. baking powder

2 tsp. baking soda

1 tsp. ground nutmeg

1 c. oil

2/3 c. water

3 tsp. vanilla extract

1 c. chopped nuts (optional)

In a large mixing bowl, beat sugar and eggs until fluffy. Add pumpkin and mix well. In a separate bowl combine flour, salt, cinnamon, baking powder, baking soda and nutmeg. Sift dry ingredients into sugar and egg mixture, alternating with the water and oil. Add vanilla and beat for about 3 minutes. Stir in nuts if using. Pour batter into 3 greased and lightly floured bread loaf pans. Bake at 350* for an hour or until knife inserted in center comes out clean. Brush with hot glaze while loaves are still warm.

Glaze:

1/2 c. sugar

1/4 c. water

1 tsp. vanilla extract

Mix ingredients in a small saucepan and boil for 3 minutes while stirring.

Recipe Source: "Made From Scratch" from Gooseberry Patch

Fresh Basil Pesto

2009-09-16T12:48:00.000-07:00

2 c. fresh basil leaves
3-4 cloves garlic
1/2 c. - 1 c. olive oil
3/4 c. frozen grated parmesan cheese
salt & pepper to taste

In the food processor pulse garlic and basil leaves until broken. You do not want them completely processed just broken slightly. Add in frozen cheese. *You do not want thawed cheese as it will get warm during processing and clump on you, so make sure it is frozen. You can also use can grated cheese if desired as a substitution. While processor is on, drizzle in some of the oil. You will want to scrape down the sides of the bowl as needed. Taste periodically and season with salt and pepper to your desired seasoning. Continue to process and drizzle oil in until you have smooth, creamy texture. Be careful not to add in too much oil as you do not want it soupy.

Serve over pasta, with pita chips, on bruschetta. Store leftover sauce in the icebox.

Diced Pears In Light Syrup

2009-09-11T06:50:00.000-07:00

2 to 3 lbs. pears per quart jar
3 c. sugar
4 c. water
lemon juice

Peel, core and dice pears. Keep pears in a solution of lemon juice and water as you work up your fruit. This will help prevent browning of the fruit. In a large, heavy pot combine sugar and water. Heat until sugar is completely dissolved, stirring often. However you do not want to boil the syrup. Rinse and drain pears, then add to syrup. Cook for 5 to 6 minutes. Ladle into hot, sterile jars leaving a 1/4" head space. Using a butter knife, run it along the inside of the jar to help release any trapped air. Wipe rims and cap with seal and band. Tighten to fingertip tight. Process jars in a water canner, 20 minutes for pints, 25 minutes for quarts. Remove from canner and allow to cool completely. Seals will "ping" as they cool letting you know they have sealed properly.

Spiced Pear Jam

2009-09-11T06:20:00.000-07:00

8 cups (5-1/2 lbs.) peeled, cored and chopped (or coarsely ground) pears
4 cups sugar
1 tsp. ground cinnamon
1/4 tsp. ground cloves

Combine all ingredients in a large, heavy pot. Simmer uncovered for 1-1/2 to 2 hours, or until pears have softened and mixture has thickened. Stir occasionally. As mixture begins to thicken, you will want to stir mixture more frequently to avoid sticking or burning. You can also use your immersion blender to help break down the pears even more at this point if you desire. Remove from heat and skim foam if needed. Ladle hot jam into hot sterile jars, leaving a 1/4" head space. Wipe rims of jars to remove any spillage and then cap with seal and band. Tighten to fingertip tight. Process in a water bath canner, 10 minutes for 1/2 pints, 20 minutes for pints. Remove from caner and allow to cool completely. Lids will "ping" as they cool letting you know that they have sealed properly.

Yields: 6 half pints or 3 pints

Homemade Oreos

2009-09-09T18:56:00.000-07:00

For the cookie wafer:

1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 to 1 1/2 cups sugar
1 - 1/4 sticks (room-temperature), unsalted butter
1 large egg

For the filling:

1/2 stick (room-temperature), unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract

Set two racks in the middle of the oven. Preheat to 375°F.

In the bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While on low speed, add the butter, and then the egg. Continue mixing until dough comes together.

Take rounded teaspoons of batter and place on a silpat lined baking sheet, about 2 inches apart. Using a slightly dampened pastry tamper (or your hands), slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.

To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.

To assemble the cookies, spread cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue until all the cookies have been sandwiched with cream. Dunk generously in a large glass of milk.

Recipe Source: Smitten Kitchen

Homemade Liquid Dish Washing Soap

2009-08-29T12:54:00.000-07:00

1 (7-oz) bar ZOTE or Octagon soap (or 1-2-3 brand soap) {Or cut a 14-oz bar in half}
5 qts. water
1 c. baking soda
1/4 c. washing soda
1/4 c. lemon juice

Grate bar soap and place into a heavy stockpot. Pour in water & stir. Heat over medium heat, stirring often until soap is melted. Remove pot from heat and add in baking soda, washing soda & lemon juice. Stir to mix well. Allow mixture to cool then pour into a seal-able container or reuse your store bought soap bottle.

(As the mixture cools in the pot it may begin to gel up and separate itself from the water. This is ok. Simply mix with whisk before filling containers and it will be fine.) This batch makes enough to fill a gallon milk container and (2) 16-oz soap bottles. So you certainly get your money's worth from it.

To use: Use as you would any store bought detergent. It cleans well, but you will notice that you don't get a lot of suds from it as you do with commercial brands. So don't let the lack of suds and bubbles fool you.

*Note about the 1-2-3 brand soap. I saw this soap next to the ZOTE at the store and thought why not give it a try. It was a few cents cheaper than ZOTE but is only 12+ ounces unlike ZOTE that is 14 ounces. But either way, I thought it would be worth a try.

Amish Green Tomato Bread

2009-08-27T18:50:00.000-07:00

3 eggs
1-1/2 c. sugar
1 c. oil
1 tsp. salt
1 Tblsp. vanilla extract
2 c. grated or diced green tomatoes; juices drained
3 c. flour
1-1/4 tsp. baking soda
1/2 tsp. baking powder
3/4 c. raisins
1 c. chopped nuts

In a large mixing bowl, beat eggs. Stir in sugar, oil, salt, vanilla & tomatoes. In a smaller mixing bowl sift together flour, baking soda & baking powder. Gradually add to the wet mixture, stirring to mix well. Stir in raisins and nuts. Divide batter evenly between 2 well greased bread loaf pans. Bake at 350* for 45 minutes to an hour, or until knife inserted in center comes out clean.

Recipe source: "From The Amish & Mennonite Kitchens" cookbook by Phyllis Pellman & Rachel Thomas Pellman

Chicken & Sausage Gumbo

2009-08-25T06:30:00.000-07:00

1 lb. jalapeno smoked sausage (or andouille sausage), cut into 1/4-inch-thick slices
1 lb. boneless, skinless chicken breasts (thighs and drumsticks will work too)
Olive Oil
3/4 cup King Arthur's whole wheat flour
1/2 cup chopped onion
1/2 green bell pepper, chopped
2 celery ribs, sliced
1 Hatch chile, diced
2 cups hot water
1 cup chicken stock
1 cup vegetable stock
3 cloves garlic, minced
1 tablespoon Worcestershire sauce
2 tablespoons Old Bay seasoning
1/2 teaspoon dried thyme
1 teaspoon hot sauce
1/2 tablespoon cayenne pepper
1/4 teaspoon oregano
1/4 teaspoon garlic powder
salt & pepper to taste
4 green onions, sliced
Hot cooked rice

Cook sausage in a Dutch oven over medium heat, stirring constantly (about 5 minutes or until browned.) Remove from pot and set aside. Reserve drippings in pot.

Cook chicken in reserved sausage drippings over medium heat 5 minutes or until browned. Remove chicken and set aside, reserving drippings in pot.

Add enough oil to drippings in Dutch oven to measure 1/2 cup. Add flour, and cook over medium heat, stirring constantly, 20 minutes, or until roux is chocolate colored. Stir in onion, bell pepper, and celery; cook, stirring often, 8 minutes or until tender.

Gradually add hot water and stocks. Bring mixture to a boil; add chicken, garlic, spices and green onions. Reduce heat to low, and simmer, stirring occasionally, 1 hour.

Remove chicken; let cool. Add sausage to gumbo; cook 30 minutes. Cut chicken into cubes then return to gumbo, and simmer for 20-25 minutes. Remove gumbo from heat. Serve over hot cooked rice.

Amish Aylmer Bread

2009-08-21T18:32:00.000-07:00

For each loaf of bread you make use:
1 c. luke warm water
1 tsp. melted lard or cooking oil (milk can be used as part of liquid if desired)
1 tsp. salt (scant)
1 Tblsp. sugar
1 tsp. yeast
3 c. all purpose flour

In a large mixing bowl combine first 5 ingredients in order listed. Let stand until yeast is dissolved. Stir in 1/2 of the flour mixture until smooth, then add in remaining flour. Work dough on a greased board or in a bowl, kneading it vigorously for 5-10 minutes or until dough "squeaks." Cover dough and let sit in a warm, draft free place until it doubles in size. Knead dough lightly and let rise again until doubled in size. Knead once again and let rise once more. After the third rise, punch dough down; divide and shape into loaves. Place dough into a greased bread pan. Brush lightly with oil and prick the loaf deeply with a fork to release any air bubbles that may be trapped in the dough. Cover and allow to rise. Bake for 15 minutes at 400* and then 15 minutes at 350* for a total cooking time of 30 minutes.

Grease top of bread once removed from oven. Remove from pan and allow to cool on a wire rack.

**For 8 loaves, use 2 rounded Tblsp. of yeast.

Recipe Source: Amish Cooking, Deluxe Edition

Amish Brown Bread

2009-08-21T09:46:00.000-07:00

3 c. lukewarm water
2 Tblsp. sugar
6 Tblsp. yeast
1-1/3 c. milk
1-1/4 c. honey or brown sugar
2 Tbslp. salt
2/3 c. melted butter or corn oil
5 to 6 c. whole wheat flour
All purpose flour

Pour water into very large bowl. Add yeast and sugar. Allow to dissolve and stand for 10 minutes. Do not stir!

In a saucepan, scald milk. Add honey, salt and melted butter. Stir to mix well. Allow mixture to cool. It will not need to be cold, just warm to the touch. Once cooled enough, pour milk mixture into yeast and mix well.

Stir in 5-6 cups wheat flour. Then add enough all purpose flour to the batter until a soft dough forms. Knead for 15 minutes or until dough becomes smooth and elastic.

Divide dough into 6 equal pieces, then shape into loaves. Place into greased bread pans.

Bake at 350* for 45 minutes or until golden.

Recipe Source: Amish Cooking, Deluxe Edition

Banana Bread

2009-08-19T06:13:00.000-07:00

2 c. flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. butter
1 c. sugar
2 eggs, beaten
3 bananas, mashed
1/2 tsp. vanilla extract

Preheat oven to 350* Grease a 9"x5" bread loaf pan. Set aside. Remove skins from bananas. In a large mixing bowl place, combine all ingredients until well blended. Pour mixture into prepared loaf pan. Tap bottom of pan lightly on counter to release any air bubbles trapped inside batter. Place in preheated oven and bake for 45 minutes to an hour, or until knife inserted in center comes out clean and top is golden. Let cool in pans for about 5 minutes then remove to a wire cooling rack to completely cool.

**You can also add chocolate chipsand/or chopped nuts to the batter before pouring into bread pan if desired.

Kombucha Scoby

2009-08-15T21:18:00.000-07:00

1 bottle of Kombucha (found at most health food stores or the specialty department of your local grocer)
1 glass container (it MUST be glass...do not use plastic or metal - this ensures that there will be no leaching of matter from the plastic or metal into the product)
cheesecloth or flour sack towel
rubberband

Pour Kombucha into the clean glass jar.

This is a live raw food, so you will notice immediately after pouring the liquid in that there are some brownish bit type pieces floating in the liquid. This is normal as what you are seeing are yeast strands.

Place your cheese cloth or sack cloth atop the container and fasten with a rubber band. What you are trying to accomplish by doing this is to prohibit any foreign matter from entering the liquid, such as pollen or other material that can cause it to mold.

Place the jar in a warm, dark place. (I am using an upper cabinet shelf in our laundry room - this should be plenty warm and dark once the cabinet door is shut.) Leave liquid to sit for about 2 weeks. At that time your Scoby should be formed in the jar. You do not want to move your container around as it will cause your Scoby strands to separate and it will take that much longer to re-attach themselves and form the Scoby pancake.

Chili Dog Sauce

2009-08-12T14:38:00.000-07:00

1-lb. ground beef
1 small onion, diced
2 cloves garlic, diced
1/2 Tblsp. sugar
1 tsp. chili powder
1/4 tsp. celery seed
1/4 tsp. ground cumin
1 tsp. Worcestershire sauce
1/4 tsp. salt
1 Tblsp. prepared yellow mustard
1 (15-oz) can tomato sauce
1/4 of the tomato sauce can of water

In a medium skillet cook beef and onions until meat is no longer pink. Drain fat. Return meat & onions to pan and add in remaining ingredients. Bring to a boil and reduce heat to simmer. Allow mixture to cook for about 15 minutes.(Sauce will thicken as it cooks.) Serve over hot dogs.

Pear Bread

2009-08-07T11:27:00.000-07:00

3 c. all-purpose flour
1/4 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 T. cinnamon
1/8 tsp. nutmeg
1/4 c. brown sugar
3/4 c. vegetable oil
3 eggs
2 c. white sugar
2 c. peeled chopped or shredded pears
1 c. chopped pecans (optional)
2 tsp. vanilla extract

Preheat oven to 325*

Grease and flour two regular size (8x5-inch) bread loaf pans. Set aside.

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

In a medium size bowl combine oil, eggs, sugar, pears, pecans, and vanilla. Blend
well. Add to dry ingredients. Stir until just moistened.

Pour batter evenly into prepared loaf pans. Bake for about an hour or until toothpick inserted in center comes out clean. Cool on wire rack before removing from pans.

Crab Cake Surprise

2009-08-03T19:44:00.000-07:00

2 Tblsp. grated onion
1 celery rib, diced
1 small bell pepper, diced
1 Tblsp. mayonnaise
1 Tblsp. Worcestershire sauce
1 Tblsp. Old Bay seasoning
4 c. shredded zucchini
2 eggs
2 c. soft bread crumbs
3 Tblsp. butter or margarine

In a mixing bowl, combine onion, celery, bell pepper, mayo, Worcestershire, Old Bay and eggs. Stir to mix well. Drain zucchini and press as dry as you can with paper towels. Add dry zucchini to the mixing bowl. Blend well. Lightly toss bread crumbs into the seasoned zucchini mixture. Be careful to not over mix the bread crumbs.

In a non-stick skillet, melt butter. Shape zucchini mixture into patties, at least an inch thick. Fry patties in the butter until golden on both sides. Serve hot.

Mexican Cornbread Salad

2009-08-03T14:00:00.000-07:00

1 pan of cooked jalapeno cornbread; cooled and crumbled
1 small tomato; diced
1 medium-large green bell pepper; diced
1 bunch green onions; diced (or 1/4 of a yellow onion; diced)
1 small can shoe peg corn; drained (or 2/3 can of whole sweet kernel corn; drained)
3/4 c. mayonnaise
3/4 c. sour cream
1 c. shredded cheese (cheddar, Monterrey jack, Colby or the like)
1/2 tsp. chili powder (more or less to your taste)
salt & pepper to taste

In a large mixing bowl, combine all ingredients. Stir to mix well. Cover and place in refrigerator for at least 30 minutes to chill or longer. Serve cool.