Tuesday, November 30, 2010
Saturday, November 20, 2010
Homemade hot pockets! There’s nothing they can package up and sell at the grocery store that you can’t make better at home. I know this looks difficult, but it is so easy, and so worth the time!
1 1/2 cups warm milk
1 teaspoon yeast
2 tablespoons sugar
1/2 teaspoon salt
1/3 cup vegetable oil
4 cups all-purpose flour
In a large bowl, combine warm milk with yeast and sugar. Let sit for five minutes. Add salt, vegetable oil, and egg. Stir in flour until the dough is stiff enough to knead. (Add flour a little at a time. Four cups flour is approximate; exact amount may vary.) Knead dough until smooth and elastic–a few minutes. Place dough in a greased bowl; cover. Let rise until doubled.
Now it’s time to make hot pockets! Make any kind of hot pockets you want. Use any kind of “wet” (condiment) ingredient you mustard, salad dressing, tomato sauce, etc, with any kind of sliced or shredded meat (this makes a really tasty use for leftover meat), plus any kind of shredded cheese.
Punch down dough and divide in two. Roll each half into an approximately 8 x 12 inch rectangle. Using a pizza cutter, slice each rectangle into six parts.
Place condiment, meat, and cheese on each part and pull dough around to seal. (I used roast beef, and swiss here.) They look messy, but it's ok just flip them over
Bake at 350-degrees for about 25 minutes, or until browned. (Keep an eye on ‘em.) Cool on wire racks.
Thursday, November 18, 2010
A great alternative to banana bread!
3 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 tablespoon ground cinnamon 1 3/4 cups frozen sweetened strawberries, thawed, 3 eggs, beaten 2 cups sugar 1 1/2 cups canola oil 1/4 cup frozen sweetened strawberries, thawed, with syrup
Preheat oven to 350 degrees F . Grease and flour two 5x9 inch loaf pans.
In a bowl, mix the flour, baking soda, salt, and cinnamon. In a separate bowl, beat together the 1 3/4 cups strawberries, 2 tablespoons strawberry extract, eggs, sugar, and oil. Gradually beat the flour mixture into the strawberry mixture. Transfer to the prepared loaf pans.
Bake 45 minutes in the preheated oven, or until a toothpick inserted in the center of a loaf comes out clean. Cool on wire racks
Wednesday, November 17, 2010
I am always looking for new appetizer recipes, so when I found this one I had to try it! It is so good, I'm sure it will be a hit at any party!
1 cup cooked diced chicken
1 teaspoon Cajun seasoning
3 green onions with about 3 to 4 inches of green, coarsely chopped
1/4 teaspoon salt
Dash black pepper
3 tablespoons purchased or homemade barbecue sauce
24 to 30 wonton wrappers
Oil for deep frying
Barbecue sauce for dipping
In a food processor, a food chopper, or by hand, finely mince the chicken and onions with seasonings. Add 3 tablespoons of barbecue sauce and process or mix well to combine. Put 1 teaspoon of the chicken mixture in the center of a wonton wrapper. Lightly brush water all around the edge of the wrapper. Fold over and press the edge all around to seal or follow instructions on the wonton wrapper insert for folding. Keep filled wontons covered with a damp dish towel to keep them from drying out, and keep the unused wrappers covered.
Heat oil in a deep fryer to 370°. Fry the filled wontons, 3 or 4 at a time, until golden brown. Transfer to paper towel-lined plate and keep warm. Serve with barbecue sauce.
Makes about 2 to 2 1/2 dozen appetizers.
Tuesday, November 16, 2010
I love this simple recipe for smothered steak! I always add a can of mushrooms to the gravy, because my husband and daughters love mushrooms so much.
2 eggs 2 tablespoons minced onion 1 tablespoon beef base 1/2 teaspoon black pepper 3 slices white bread 2 pounds lean ground beef 1 (10.75 ounce) can condensed cream of mushroom soup 1 (10.75 ounce) can water 1 dash Worcestershire sauce
Whisk together the eggs, onion, beef base, and pepper in a bowl. Tear the bread into large pieces, and place into the bowl. Let the bread soak for a few seconds and add the ground beef. Mix the meat into the egg-bread mixture, and form into 8 patties.
Heat a large heavy skillet over medium-high heat, and fry the patties until they are browned and the meat is no longer pink in the center, about 8 minutes per side. Set the patties aside.
Remove the excess grease from the skillet, and whisk the mushroom soup, water, and Worcestershire sauce together in the skillet until smooth. Place the patties back into the skillet, spoon sauce over them to cover, and bring to a boil over medium-high heat. Reduce the heat to a simmer, and cook until the sauce is thickened and the flavors have blended, about 20 minutes.
I love these recipes that you just throw everything in a pan and cook it!
1/2 c olive oil
3 lemons, 1 thinly sliced, 1 juiced
4 garlic cloves minced
1 lb. trimmed green beans
8 small red potatoes quartered
4 chicken breasts (bones left in, with skin)
Salt and Pepper
Preheat oven to 450* F. Coat a large baking dish or cast-iron skillet with 1 tbl. of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet. In a large bowl, combine the remaining oil, lemon juice, garlic, salt and pepper, add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet.
Pour any of the remaining olive-oil mixture over the chicken. Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in the oven for 10 minutes more or until potatoes are tender. Place a chicken breast on each of 4 serving plates, divide the green beans and potatoes equally.
Saturday, November 13, 2010
Tuesday, November 9, 2010
I thought I would change up the Tomato Soup and Grilled Cheese night a little!
2 slices sourdough bread 1 tablespoon butter 1 tablespoon grated Parmesan cheese 1 slice White American cheese 1 slice Mozzarella cheese and a few crumbles of feta
Heat a skillet over medium heat. Butter one side of each slice of bread. Sprinkle Parmesan cheese onto the buttered sides. Place one slice buttered side down in the skillet, and place a slice of American cheese and a slice of Mozzarella, and a few sprinkles of Feta cheese on it. Top with the remaining slice of bread, butter side up. Fry until golden on each side.
Tomato Basil Soup
2 (28 ounce) cans crushed tomatoes 1 can chicken broth 2 heaping tablespoons of pesto,2 teaspoons garlic powder, 1 teaspoon sugar 1 cup whipping cream 1/2 cup butter or margarine
In a large saucepan, bring the tomatoes and broth to a boil. Reduce heat; cover and simmer for 10 minutes. Add basil and sugar. Reduce heat to low; stir in cream and butter. Cook until butter is melted
1 pot roast
1 envelope onion soup mix
1 can condensed beef broth, about 10 1/2 ounces
5 cups hot water
2 carrots, peeled and coarsely shredded
1 rib finely chopped celery
2 can diced tomatoes
1 large can green beans or 1 bag frozen
1 large can corn or 1 bag frozen
1 cup biscuit mix
6 tablespoons milk
1 tablespoon finely chopped fresh parsley or 1 teaspoon dried parsley flakes
With crock pot on low, sprinkle roast with dry onion soup mix. Pour hot water over steak. Stir in vegetables, celery and tomato. Cover and cook on low 4 to 6 hours or until meat is tender. Turn pot control to HIGH. In separate small bowl, combine biscuit mix with parsley. Stir in milk with fork until mixture is moistened. Drop dumpling mixture into Crock Pot with a teaspoon. Cover and cook on high for about 30 minutes.
Thursday, November 4, 2010
How about Apple Salad with Snickers????
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar
1 (12 ounce) container Cool Whip, thawed
6 Snickers candy bars
4 -6 granny smith apples
Mix cream cheese and powdered sugar until thoroughly blended. Fold in Cool Whip. Cut Snickers into bite size chunks and add to cream cheese mixture. Chop the apples into chunks and stir. Chill 1 hour before serving.
Wednesday, November 3, 2010
Garlic Monkey Bread
1/2 cup butter, melted
1/4 cup grated parmesan
1/2 teaspoon garlic powder
2 cans buttermilk biscuits
Preheat oven to 375F. In a large bowl, combine butter, cheese and garlic powder. Cut biscuits into quarters, dip in butter mixture and layer in a bundt pan. Bake 20 to 25 minutes or until golden brown. Cover with foil if necessary to prevent overbrowning.
Biscuits with sausage gravy is so good, sometimes we even have it for dinner, especially on cold rainy nights.
1 pound ground sausage
3 tablespoons all-purpose flour
1 teaspoon garlic powder
3 cups milk
salt and pepper to taste
Cook the sausage in a large skillet till done. Sausage is my next favorite thing to bacon.
Drain sausage. I like to leave a little in the pan for flavor!
Stir in the flour and garlic powder; add milk gradually, cooking and stirring over medium heat.
When the gravy thickens, turn off the heat and add salt and pepper to taste.I like to use fresh-ground pepper and lots of it!
By now, you’ve got big, fluffy biscuits coming out of the oven. On busy morning I just use pilsbury southern style frozen ones. Shhh don't tell anyone,and I bet they think they are homemade!
You might need to eat one right away, with some butter, to test them before you let anybody else have them with the gravy. We wouldn’t want anyone getting a bad biscuit. And they are really good right out of the oven.
Split biscuits and pour on the gravy.
Friday, October 29, 2010
1 cup Fresh mushrooms
1/2 heavy whipping cream
1/4 cup boiling water
4 cups chicken stock
1 tablespoon butter
1 tablespoon olive oil
1 onion, finely chopped
1 clove garlic, crushed
1 3/4 cups Arborio rice
salt and pepper to taste,
chopped fresh basil or dried if you dont have fresh
Chop mushrooms, and set aside.
Add heavy whipping cream into a bowl, and gradually stir in boiling water until mixture is smooth but not runny.
In a saucepan over medium heat, bring the stock to a gentle simmer.
Heat butter and olive oil in a large pot over medium heat. Stir in onion, garlic, and chopped mushrooms; cook about 3 minutes. Gradually stir in rice; cook 2 minutes, stirring constantly to coat rice with oil. Season with salt and pepper. Stir in th basil to taste.
Pour in the mushroom cream mixture, stirring until absorbed. Gradually add 1/3 stock, stirring until liquid is absorbed. Continue to stir in stock gradually, 1 cup at a time, allowing the liquid to be absorbed before adding another cup. It should take about 20 minutes for all the stock to be absorbed and the rice becomes al dente (tender but firm to the bite)
Thursday, October 28, 2010
English Muffin Breakfast
Salt and pepper
Slice muffin open. Toast if you’d like. Place one half of muffin on microwave safe plate and gently crack egg open onto it. Microwave for forty five seconds to one minute, or until done. Sprinkle salt and pepper over egg to taste. Add ham and cheese slice and replace top. Microwave another ten to twenty seconds, just until cheese melts. My Kids think I woke up early and went to McDonalds!
Hush Puppy with Onion Mix
Thawed pork chops (can be thin or thick cut)
Vegetable oil for frying
Pour oil into a skillet to a depth of about 1/4 of an inch. Place on medium high heat while you prepare the chops.
Pour about a cup of hush puppy mix in a bowl. Press each side of each pork chop down into the mix. Turn heat down to medium and carefully place chops in hot oil. Cook until browned on bottom and then turn, continuing to cook until browned on the top and no longer pink in the center.
Remove to place on a paper towel lined plate before serving
If you don't like to fry your Pork chops, you can also bake them in a pyrex dish on 350 for about 30min.
Wednesday, October 27, 2010
As unusual as this sounds, my kids like this recipe better without the poppy seeds. Personally I think the poppy seeds make it prettier. I serve it over egg noodles and they love it!
4 chicken breasts, skinless and boneless
1 16 oz container sour cream
1 can cream of chicken soup
1 can cream of mushroom soup or cream of celery soup
1 stick snack crackers, crushed (I use Ritz)
2 tsp poppy seed
1/2 cup butter, melted (make sure you use real butter)
Precook chicken breasts in boiling water until thoroughly cooked. Remove breasts from water and let cool (save the broth for other things!)
Tear cooled breasts into bite sized pieces, and put in bottom of casserole dish.
Mix together sour cream, cream of chicken soup and cream of mushroom (or cream of celery) soup and mix in the chicken. Cover with crushed snack crackers. Sprinkle poppy seed on top. Drizzle melted butter on top.
Place in preheated 350°F oven until warmed through, about 20-25 minutes.