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Saturday, April 15, 2017

Broccoli Bacon Salad

    
     Who made this salad?  One taste is all that it takes to make you want to make it over and over again. I love a fresh salad and this one works especially well if you are making it and taking with you to a family gathering or a church carry in. My sister Priscilla is where I got this delicious salad recipe. Try it.. you won't be disappointed!!

Broccoli Bacon Salad

2  Bags of pre-cut Broccoli florets or 1 Large head of fresh cut and clean
1/2 Cup of Mayonnaise
1/4 Cup Sugar
1 T. White Wine Vinegar
8 Strips of Crispy Cooked Bacon
1/2 Cup Raisins (optional)
1 Cup Shredded Mozzarella Cheese

     In a small mixing bowl,combine the mayo, sugar and wine vinegar and mix until the sugar is well incorporated. In a medium serving bowl, place the broccoli, cheese, raisins, and chopped bacon pieces. Combine dressing and broccoli mixture and make sure that all is covered well. Place a lid or wrap on the top and allow to sit overnight. ENJOY!

Thursday, February 9, 2017

Grape Juice - Fresh Off the Vine


    I am so excited. I have never had the opportunity to have fresh grapes picked right out of the backyard until I moved south. I have a father in law that loves to try to grow new things and the past couple of years he has planted a whole vineyard of grapes. This year he was not about to use them and so he called me up and asked if I would be interested it making something from them. I jumped at the chance. I could barely contain my excitement. The first picking I got a 5 gallon bucket full. So, my adventures in grapes started. I am hooked... I love them!!

Grape Juice

1 Cup Clean Grapes
1 Sterile/Clean Quart Jar
1/2 Cup Sugar
Bowling Water

Add Grapes to the bottom of the sterile jar and pour the sugar on top. Make sure that you use the jar funnel to keep the grains of sugar from getting on the rim of the jar and keeping it from sealing. Fill the jar with boiling water reserving adequate space at the top for canning. Clean the rim with water and place the lid and ring on tightly.  Swirl jar a bit to mix sugar and grapes. Process in  a water bath for 40 min. Let cool and wait. This is the hard part.... WAITING. Allow at least 2 months to go by before opening the jars to drink. Juice is ready to drink straight from the jar or if your grapes are a bit more tart you can add a bit more sugar. ENJOY!!!

Chocolate Butter Cream Frosting

Chocolate Butter Cream Frosting

1 Bag Milk Chocolate Chips
2 Cups Butter

In a medium saucepan, combine chips and butter and melt over low heat. Do not heat to boiling. Stir constantly while it is melting. When completely melted remove from heat and transfer to a medium sized bowl and place in the refrigerator for at least 1 hour to cool. Mixture will look a bit separated and the butter congealed. (It will look a bit unappealing in this state, but don't let it fool you - all that butter is going to be tasty when completed.)  Remove from the refrigerator and whip mixture with a hand mixer until desired fluffiness has been achieved. Serve on cake or brownies and ENJOY!

Tuesday, September 13, 2016

Smore's Brownies

New Favorite is in town!!! Brownies are and have always been a huge favorite at my house, but today there is a new kid in town. I was having a desperate moment, needing a quick something to take to work for a snack and I came upon this recipe and shockingly I had all the ingredients in house. (I love that when that happens.) So yes, I took it to work to use all of my coworkers as guiniee pigs. They loved it and when the family got the leftovers, they loved them as well. My son said he had found the Holy Grail and vowed that he could live on them alone for a lifetime.  Bahahaha! Somehow, I almost believe him.


Smore's Brownies

2 9x13 Box Brownie Mix or 1 Batch of Weez's Famous Brownies
1 Bag Mini Marshmallows
1 pkg. Gramcrackers


In Large mixing bowl, combine brownies as directed on pkg. Grease a 9x13 baking dish and pour half of brownie mixture into the bottom and spread evenly. Place Gram Crackers across the the top of the brownie mixture until the entire surface has been covered. Sprinkle the bag of mini marshmallows across the top and spread out. With remaining 2nd half of batter pour batter on top of marshmallows and attempt to cover all the marshmallows with batter. Some will still have some part of the marshmallow showing and that is ok, you just don't want them all to be exposed do to browning to much.  Bake in a 350 degree oven for 40 min. or until brownie mix is set on top and you feel confident that they brownies are fully cooked. Note. The traditional methods of checking for done-ness will not work with these because the Marshmallows will not allow you to tell. Let cool several hours before cutting and serving. ENJOY!

Tuesday, June 28, 2016

Rhubarb Cherry Freezer Jam


   I love all Jellies and Jams! I love the feeling of reaching into my freezer or cupboard and pulling out a jar of delicious jelly to share with my family or friends. I make strawberry jelly for the rest of my family, but sadly I am allergic to those beautiful little berries. So... My sister being the sweet heart that she is found this recipe for rhubarb (which I love) and made it for me a couple of years back. It is AMAZING! In fact, those in my family that can eat the strawberry jam started eating the "Mom Only" jam because it is just that good. My husband has a real disgust for rhubarb and had called it affectionately "mutant celery", but he is in LOVE with this jelly, so try it and don't let the name scare you.


Rhubarb Cherry Freezer Jam

5 Cups Rhubarb - Chopped Finely
1 Cup Water
5 Cups White Sugar
2 3 oz. Pkg. Cherry Jello
1 Can Wilderness Cherry Pie Filling.


In a large stock pot, combine water and the chopped up rhubarb and bring to a boil. Boil continues until the rhubarb in soft. Use a potato masher to make sure that the rhubarb is tender.  Add the Sugar and cook for a few more minutes. Stir Constantly! Add the pie filling, and cook for another 6-8 minutes.  Remove from the heat and add the jello. Stir until completely dissolved. Pour into jars and seal with lids and screw bands. Store in refrigerator or freezer until ready to eat.

You can also use blueberry pie filling and 2 pkgs of raspberry jello for a different variety.

Tuesday, June 21, 2016

Better Than ___ Cake

     It's  a birthday TRADITION. My favorite birthday tradition. Each year this is the cake of my choice. It seem each year a special person in my life makes this one of kind, delicious, sinful and all things wonderful cake. Warning... One piece will be more than enough at one setting, but it will call to you over and over. Take my advise and make sure you serve it with lots of guest and that should cut down on the leftovers. =) BTW.. you fill in the blank!


Better Than ______ Cake

1 German Chocolate Cake Mix
2 Jar Caramel Topping
2 Jar Fudge Topping
1 Cup Toffee Bits
1 Large Tub of Cool Whip

     Prepare cake as recommended on the box. When still warm, take a fork or blunt end of the spoon and make holes all over on the top of the cake. Pour all caramel and fudge topping on the top of the cake and spread evenly. Sprinkle toffee bits on top and set aside to cool. When cool top with cool whip and and sprinkle remaining toffee bits on top. Cool for several hours, cut and ENJOY!!

Oh' Henry Bars

     A peanut butters lovers dream come true. I got this recipe from my sisters that have always supplied me with lots of amazing recipes down through the years. This is one of my personal favorites.

Oh' Henry Bars

1 Cup Sugar
1 Cup Light Corn Syrup
1 Cup Creamy Peanut Butter
6-7 Cups Rice Crispies

Topping:
1 12 oz. Bag Chocolate Chips
2 Tbsp. Peanut Butter

Heat Sugar and Corn Syrup in Heavy Sauce pan until sugar is dissolved. DO NOT BOIL! Add Peanut Butter and stir. Add Rice Crispies and stir until coated! Spread in Greased 9x13 Pan.
Melt Chocolate and Peanut Butter and spread over the top of the rice Crispie mixture. Let cool completely! Cute and ENJOY!

Wednesday, January 20, 2016

Banana Cake

For my kids, they know full well that I will inevitable buy a whole bunch of bananas with the intent that we will eat them all before they ripen past our desired eating range and then I will wait just a few more days and a the sight of the first banana gnat finally decide to make something with them. In all honesty I think that they may like them in this form the best. =) This little scenario plays itself out over and over in our house, and well... the same banana bread, muffins, bars, and smoothies can get a bit dull.. So we tried something a little different and every piece was eaten with haste. Mission Complete!


Banana Cake
1 Cup White Sugar
2 Eggs
3/4 Cup Brown Sugar
3 Ripe Bananas
2/3 Cup Buttermilk
1/2 Cup Butter - Softened
1 Tsp. Baking Soda
2 1/2 Cup Flour
1/2 Cup Mini Chopped Walnuts - optional
1 Cup Mini Chocolate Chips - optional

Mix together well and pour into a well greased and floured bunt pan or two 8 inch round cake pans. Bake at 350 degrees for 40 min or until toothpick comes out with crumbles. Place on cooling rack and wait 15 minutes before inverting onto cake plate. Let cool completely and frost with your favorite frosting. I used Cream Cheese, but would also be delicious with a brown sugar frosting. ENJOY!

Thursday, June 18, 2015

Cherry Dump Cake


After many years of hearing about "Dump Cake" some friend brought some over and I was hooked. This is so easy and is very much like cobbler. My whole family loves it. It can be made with any kind of your favorite fruit. Try it and see if you don't get hooked as well.

Cherry Dump Cake

2 Cans Pie Filing
1 1/2 stick of butter
2 Tsp. Baking Powder
2 C. Sugar
2 C. Milk
2 C. Flour

Pre-heat over to 350 degree's.  Melt 1 stick of butter in bottom of 9x13 pan in oven. Combine the Sugar, Milk, Baking Powder, and Flour in another med. sized mixing bowl. Beat until lumps are all removed. When butter is melted in 9x13 remove from oven and add the 2 cans of fruit pie filling.  Pour bowl of mixture on top and cut slices of the 1/2 stick of butter that you have remaining on top. Bake for 45 min. or until top is golden brown and set. ENJOY!!!

Sunday, May 17, 2015

Perfect Strawberry Cake

Springtime, Means STRAWBERRIES, and lots of them. I love that we live near a U-pick and can get them for a great price. Each year I glove up (Allergic) and brave the big field of strawberries to pick way more than my family can eat, just to see them smile. This is a new recipe that I created and has been a big hit. Try it... You will love it. Sorry the picture is less than beautiful. This was the only piece that I could nab before it was gone. I guess they liked it.  Best thing about this recipe... SUPER EASY!!!


Perfect Strawberry Cake

1 Box White Cake Mix (I told you it was easy) -Prepare as Whole egg Recipe leaving out 1/2 cup of water
2 Tb. Strawberry Jello dry mix
3/4 Cup Chopped Fresh Strawberries


Pour into  a greased 9x13 cake pan, and bake 30 min. or as directed on box. Test middle to make sure it is done. Remove from the oven and set aside to cool.

Lemon Cream Cheese Frosting.

8 oz Pkg. Cream Cheese - Room Temp.
1 1/2 lb. Powdered Sugar
2 Tbl. Fresh Lemon Juice

When Cake is cool, spread Lemon Cream Cheese Frosting on top.

Strawberry Glaze

1 Cup Chopped Strawberries
1/2 Cup Sugar

Mix well, making sure that the sugar is completely dissolved. Pour over cake and spread evenly. ENJOY!!!

Fruit Pizza

Oh, Summer Time.. Oh, how I love thee!!! Lazy Days in the pool with fresh fruit and tasty treats. This is one of my all time favorite, easy go to recipes for Summer. Me and my family love everything about this Fruit Pizza.  Serves a crowd!

Fruit Pizza

Sugar Cookie crust.

1 Cup Butter
1 1/2 Cup Sugar
2 Egg
1 1/2 Tsp. Vanilla
3 1/2 Cup Flour
1 Tsp. Baking Powder
1/2 Tsp. Salt

Mix together and spray pan with cooking spray.  Roll out on a 11x17 jelly roll pan using your fingers to get it to the sides of the pan. Bake for 20-25 Minutes at 350 Degrees. When Edges start to brown, check for doneness in the center before removing from the oven. The center will appear a little softer than the sides. It is still done.  Remove from oven and let cool for 2 hours, or place in the fridge to speed up the process.

Cream Cheese Frosting

1 8 oz. Pkg. Cream Cheese. (Room Temp)
1 lb. Powdered Sugar
1 Tsp. Vanilla

Mix together in mixer until creamy desired consistence has been reached. Spread on top of cooled crust and garnish with any and all fruits that your little heart desires. For a little added treat drizzle melted chocolate on top. =) ENJOY!!!!!

Saturday, March 7, 2015

Deviled Eggs

One of the Favorites of our family is Deviled Eggs. Growing up with lots of eggs because of the chickens that we raised we got very used to eating these. I know each person has their own taste about these, but for our family we love them with a little more mustard.

Deviled Eggs

1 Cartoon Eggs - Hard Boiled
1/2 Cup Salad Dressing
1 Tbl. Sugar
1 Tbl. Vinegar
2 Tbl. Mustard
Pinch of Salt
Dash of Pepper
Paprika for top

Peel each egg! In a medium sized bowl, Cut each egg in half and with a grapefruit spoon scoop out the egg yoke. When all the eggs have the yokes removed use a fork and smash each of the  yokes. Make sure that all of the yokes are smashed well before adding any of the other ingredients. Add all ingredients and mix well. You may have to adjust the salad dressing measurement depending on how dry it is. Taste Test and make sure that you do not need to add more. (I always taste it to double check) Place mixture in a Frosting Piping bag and fill each of the eggs and sprinkle with Paprika and garnish with a bit of Fresh Parsley. ENJOY!

Perfect Hard Boiled Eggs


Dying Easter Eggs is a fun tradition that we do each year for Easter. I have many childhood memories of the big pots of eggs boiling on the stove with us kids anxiously waiting for them to boil and chill so we could color on them and then dip them into our favorite color. Since I have never been a huge fan of eating the hard boiled eggs alone it is important that the yoke doesn't come out looking green. That is pretty nasty. So... I went searching for a better way. I wanted an easy, well done egg that wasn't green and was easy to peel. Not asking much... huh! I found it..

Perfect Hard Boiled Eggs

1 Cartoon Large Eggs
1 Oven set at 325 degrees
1 Mini Muffin Tin

Place eggs on each of the mini muffin tin places and preheat oven to 325 degrees. When oven is heated to right temp, place the eggs and pan very carefully in oven. Bake for 25 min. and then remove promptly and place each egg in an ice cube bath, and allow to cool. When cool, dry off and color or peel at will. ENJOY!

Cherry Pie

There is just something about a cherry pie that makes you think of home. For me it takes me back to my Grandma Swan's favorite pie that she brought to each and every event. I made sure I at least got a few bites of it each time. It was so delicious. Through the years my kids and I have had lots of fun making pies together and although I cheat on the pie filling, it is still filled with love and tastes delicious. I love the foods that make your mind wonder back.... in just a flavor, a smell, a texture.

Cherry Pie

2 Can Wilderness Cherry Pie Filling
2 Homemade Pie Crusts
Milk Wash
Sugar

Pie Crust Recipe

4 Cups Flour
1 3/4 Cups Shortening
1 Tbsp. Sugar
1/2 Cup Water
2 Tsp. Salt
1 Tbsp. Vinegar
1 Egg

Mix together and chill until ready to use.


Roll out dough and place in pie plate. Use a fork to spear the bottom of the crust to ensure no air bubbles in bottom. Roll out the top crust and cut out all the cut outs before placing. Poor both of the cans in the bottom crust and top with the top crust. Crimp the edges, and use a brush to brush on the milk wash and sprinkle with sugar. Bake at 350 degrees until edges are brown and filing is bubbly. Enjoy!!

Chicken Salad

My Friend Candi is the sweetest friend with a heart of GOLD, and each time she comes over to my house she bring her special treat.... Chicken Salad. I Love the new little twists that she puts on the regular Chicken Salad Sandwich. I have made it several times trying to duplicate, but it must be the love that she puts in it that makes it the BEST!!!

Chicken Salad

1 Can All White Meat Chicken
3 Tbl. Salad Dressing
1 Tsp. Dill Weed
2 Tsp. Rotisserie Chicken  Seasoning by McCormick
1 Tsp. Salad Supreme Seasoning by McCormick
1 Celery Stock Chopped Finely
1 Cup Grapes Halved.

Drain Chicken and mix all other ingredients together and let set in the refrigerator for 2-3 hours so that all the flavors combine well. Eat on crackers, celery, or on your favorite bread. ENJOY!

Friday, December 19, 2014

Coconut Bars


My kids love coconut, and so this year I decided that I wanted to add a few new things to my list of Christmas Candies and thought it only right to have it include ample amounts of Coconut. I think I successfully met my goal. The kids love them and beg... "For just one More!'

Coconut Bars

1 16 oz. Can Sweetened Condensed Milk
6 Cups Sweetened Coconut
Dipping Chocolate

In a large bowl, combine milk and coconut. Work throughout and mix well. Cover backing sheet with wax paper and by tablespoon portion start to make the coconut mixture into fun size candy bar shapes. Place on wax paper and and place in fridge for at least 3 hours to firm up and get cold. You can also freeze them for a shorter time. When well chilled, dip into chocolate using 2 forks and place on wax paper lined backing pan. Let air dry, and store in a sealed container for up to 10 days.  Enjoy!

Friday, November 7, 2014

Creamy Tortellini Soup


For all the soup lovers out there just like myself ... give this a try. It was a little different, but very tasty. If you don't love the big chunks of tomatoes, a quick pulse in the NINJA will take care of it. The flavor of this soup is fantastic. I think you will love it, just like I did. 


Creamy Tortellini Soup

1 lb. Italian Sausage
1Pkg. Three-Cheese Tortellini
2 Cans Chicken Broth Or about 32 oz. Homemade Broth
2 Cans Diced Tomatoes – The kind that are seasoned with basil, garlic & oregano. 
8 oz. Cream Cheese
Grated Parmesan (for Garnish)

In a Large Crock pot combine, Broth, Tomatoes, Browned Sausage, and Tortellini. Bring to a boil and add cream cheese about 45 minutes before you  are going to be ready to serve it. Garnish with Grated Parmesan. ENJOY!

Wednesday, September 24, 2014

Hearty Fried Potato Hash

 This fall my dad was very sick and had an extended time in the hospital. Through the many days and night of sitting by his bedside I was with my siblings a lot more than I have been able to be in the past few years because of the miles between us. It was a hard time, it was a great time. As many of you know.. eating while sitting with someone that is sick is hardly a thought, but after several days.. your hunger starts to kick in. So if you are not able to go and eat food.. what is better than sitting together talking about food.. RIGHT?  One night as my brother and I sat in the waiting room of the ER, the recipe swap began. Since that time I have returned home, but this recipe was stuck in my head... I just had to try it!!!  It is simple, One dish, and oh so good. This is the kind of food that just makes you feel good!! Oh, and my kids were fighting over it!!  Love you Big Brother!!!

Hearty Fried Potato Hash

8 Med. Potatoes - Washed and sliced
2 Large Onions - sliced
1/2 cup Olive Oil
1 Pkg. Smoked Sausage Ring - Halved and Sliced
1 Clove Garlic - Minced
Lowery's Seasoning Salt
Salt & Pepper to taste

In a Large Skillet, add olive oil and bring up to temp. Add potatoes, onion and Garlic. When Potatoes are just starting to get tender add the smoked sausage and continue to brown potatoes and sausage together. Add salt, seasoning salt, and pepper to taste. I used about 1 Tb. of Lowery's to suit my taste. Serve while hot, Makes 6 servings or more!! Enjoy!!

Saturday, September 6, 2014

Home Grown Canned Tomatoes

Tomatoes are probably the easiest thing to can. It is the "Start with This" first step into canning. I started this blog so that my kids will have all of my recipes and when I am gone they can look back and see all the recipes that I used to make all the things that they loved. So.. with that in mind I am going to post the recipe for Home Grown Canned Tomatoes. 

Home Grown Canned Tomatoes

Several Lbs. Red Ripe Tomatoes
Boiling Water
Clean Sterile Jars
Hot Lids and Screw Bands
Sink with Ice water
Caner
1 Tsp. Vinegar (Optional)



To prepare Fruit.. 

In a bowl Rinse Fresh Fruit to remove any dirt or spoil spots or bruising. In a large stock pot fill 1/2 way up with water and bring to a rolling boil. With a sharp knife make an "X" on the bottom of each tomato and place in the boiling water. In your clean sink have Ice water prepared to cool off the fruit. Within just a few min. you will see the skin of the tomato start to split. When this happens quickly take out of the boiling water and place in the ice water to stop the cooking process. You will need to make sure that the water in your sink is constantly having cold water added or otherwise you will have warm water very quickly. I usually do all my tomatoes that I am working on all at once and so you don't have this process going while you are trying to do some other step. When you have finished doing this step with the boiling water you will want to have your clean/sterile qt or pt jars ready. Depending on what type of tomatoes you are using you will want to add the Tsp. of vinegar to the bottom of the jar. If you are using a Beefsteak/ Big Boy/ Early Girl you will not need to add the vinegar. Roma's are one variety that you will need to add the Vinegar too.


Adding to Jars..
With a sharp knife cut out top out of tomatoes and peel off all the skin that you can. If you have followed the previous step you will not have a problem with the skin coming right off. With knife in hand... quarter and then quarter again and add to jars. If you do not want stew tomatoes you will want to quarter them and place them in a blender or food processor to remove the chunks. When the jar is full, take a long knife or a bubble release and make sure that all the air pockets are out of the jar. Leave at least a 1/2" from the top rim or a little more. With a small cup of water dip your finger in the water and wipe down the rim of the jar to remove all the tomato that may have gotten on the rim. If you skip this step you will have problems with your jars staying sealed.  Place hot lids with careful attention to not touch the rubber sealing, and screw hot rings on tight and set to the side. 
Hot Water Bath....

In a caner with a liner or board in the bottom fill with cool to lukewarm water. Fill about 1/2 way or a little less and add your jars. Depending on the size of your caner you will not want to lift the caner with all the water and jars. I use a pitcher to finish off the water. Fill caner over the top of your jars until you can place your pointing finger down on the top of the lid and the water level hits at your first knuckle. Turn Caner on high and bring to a boil. When a rolling boil has been achieved set timer for 20 minutes. When timer goes off remove from hot water and let cool on a towel on the counter.  Let rest there for 24 hours to insure sealing. If a jar does not seal.. Place in the fridge and use within a week.

Spicy Dill Okra Pickles

Moving to the South, one of the things that kind of come with the territory is leaning to like/love okra.  My son LOVES okra and I think the rest of us come in some where in between Like and Love. This past year I got the chance on several occasions to taste test some pickled okra and it was really tasty. So.. this got my wheels turning wondering if I could can them as well. I have always been a big fan of the pickled vegetables that you can get at your super market, but they usually have a high price tag. So this is my first and very successful attempt at spicy pickled okra.

Spicy Dill Pickled Okra

3 Lbs Small 1"- 2" Raw Okra
10-12 Jalapeno Peppers. Sliced in half
1 Pkg. Mrs. Wages Dill Pickle Mix.. (I totally Cheat)
Vinegar

Wash Okra and leave set in ice water for 10 min. Be sure to remove all dirt and rinse several time before adding the ice. Prepare Jars, lids and rings. To make sure that my sterile jars stay super hot I put about 3/4 of the jar full with water and then put them in the microwave and heat for 6 minutes for 6 jars. Prepare Mrs. Wages Dill Pickle Mix as directed on the package and add some finely chopped Jalapenos to the mixture. When the brine is ready, remove the okra from the ice water and lay out on paper towels - Pat dry! Start to arrange dry okra in your jelly or pint jars by putting the heads down in the bottom of your jar. Add several pieces of the halved jalapenos to the jar at this time. When jar is full at the bottom start adding the okra bottom first until the entire jar is full. Pour over hot brine and top with hot jar lids and rings. Process in a hot water bath for 10 minutes. Remove from hot water bath and leave sit out on counter for 24 hours before storing. Wait up to 4 weeks before opening. (if you can) ENJOY!

MAPLEINE Instant & Thick Syrup

Before there was Syrup...There was Mapleine - Imitation Maple Flavoring. =) As kids, we really didn't know that we were poor. We just thought that this was what every family had to eat on their pancakes. Just the other day, I came across this at the super market and had to get some just for nostalgic sake. For the record... I share this recipe not because it is SOOOO good, but because of the history that it has to share. AND if you should ever find yourself feeling like you want to save a few dollars.. Try this and see how you like it!

MAPLEINE Instant Syrup & Thick Syrup

Instant Syrup

1 Cup Boiling Water
2 Cups Sugar
1/2 Tsp. Maple Flavoring

Makes 2 1/4 Cups.

In a small sauce pan bring 1 Cup of water to a boil and add 2 cups of sugar after boil has been achieved. Stir in Sugar until dissolved and add flavoring. Use as desired. Syrup will be thin!

Thick Syrup

2 Tbsp. Water
1/4 Cup Sugar
1 1/2 Cups Corn Syrup
1/2 Tsp. Maple Flavoring

In a small sauce pan bring all ingredients to a boil for 2 minutes. It will thicken as it cools. Makes about 1 Pint.  ENJOY!

Sunday, May 25, 2014

Tex-Mex Corn on the Cob


My hubby loves to brows through Grilling cookbooks and he happened upon this recipe in one of the Weber Recipe Cookbooks. We tried it and it was awesome. So different,but so good!! I am not sure how to fully credit WEBER but this is their recipe and picture. We ate ours before I even gave it a thought to take a picture. THANKS WEBER!

Tex-Mex Corn on the Cob

Spread
3 Tb. Mayonnaise
1-2 Tb. Sour Cream
1 Tb. Lime Juice

Topping
3 Tb. Grated Parmesean Cheese
3/4 Tsp. chili Powder
1/4 Tsp. Chipotle Chile Powder
4  Fresh Ears of Corn

Prepare spread and seasonings in two separate bowls. Husk corn and Grill over medium heat with the lid closed for 10-15 minutes or until the kernels are browned in spots and tender. Remove from the Grill and brush the corn  all over with the spread, and then season evenly with the topping. ENJOY!

Thursday, April 17, 2014

Easter Bunny Marshmallow Pops

I love Easter! Spring is in the air and I get to dream up all kinds of new things for parties at school. It makes me HAPPY! These little guys are the perfect size for a treat to just hand out to your friends or to just find a cute little pot and make a bouquet of them.  With these you will be a shoe in for mother of the year. HA!

Easter Bunny Marshmallow Pops

1 Bag Vanilla Flavored Marshmallows
1 lb. Chocolate Almond Bark
1 Bag Mini Marshmallows
Lollipop sticks

In a microwave safe bowl, melt chocolate until creamy. Poke lollipop stick through the thickest part of the bunny and dip into chocolate. Let cool on waxed paper and place mini marshmallow for the tail. Let cool completely before trying to take off the paper. Before wrapping take your finger and smash the mini marshmallow to give the appearance of a fluffy tail. Wrap and ENJOY!

Saturday, March 8, 2014

Kale Chips

So, I am not on a total health kick, but I am starting to try to find healthy alternatives for my family especially if they taste awesome.  It has been in the news for the last year or so about how many health benefits there are by eating Kale. I have seen lots of recipes on line for these, but this one seem to be the best for our family. I made them thinking that it would be something that my oldest daughter would eat, but my son who has yet to ever even put a bit of lettuce in his mouth.. I was doubting.  To my absolute SHOCK..(I had to leave for a few minutes after they came out of the oven and I had plated them up and set them in the living room for munching) .. They were GONE!!! Who was their biggest fan.. MY BOY! WOW, just WOW!!! Easy, Healthy, Delicious!

Kale Chips

1 Bunch Kale - Washed and cut off stocks
2 T. Olive Oil
Sea Salt
Garlic Powder
Parmesan Cheese

In a large bowl wash Kale and then either use a salad spinner or lay out on towel and cover with another towel and try to get as dry as possible. Remove all stocks (they are bitter). Split your Kale into 2 batches and in a large mixing bowl combine olive oil, salt and garlic powder to taste. I just sprinkled a bit on and then tossed to coat each piece. Lay prepared Kale out on an oven safe bakers cooling rack and place a cookie sheet underneath to catch any oil that may during the process of drying drip in your oven.  Do not over cover the rack, but allow ample room for air flow. Bake at 260 degrees for 10 - 15 minutes,  or until desired crunch has been achieved. Make sure to keep a good eye on the greens the last 2 minutes to ensure that they do not burn. Plate Sprinkle with Parmesan Cheese and  ENJOY!!!

Thursday, March 6, 2014

Chicken Chimichanga

My absolute favorite Mexican dish ever.(EVER) I order the same thing at our favorite Mexican Restaurant every time we go. I know I should branch out a bit, but why mess with something that is so good. Anyway, as a family we decided that we should eat out less and eat at home more. PROBLEM... I love these, and I crave them. So, I needed to figure out a way to stick with our plan and still get to eat my favorite food. Problem Solved!!!

Chicken Chimichanga

2 Cups Chicken - Shredded
1 Sweet Onion - thinly sliced
2 Cans Green Chili - Drained
1 T. Oil
6 Flour Tortilla
1 lb. White American Cheese - Shredded


In a frying pan add oil and sweet onion. Saute onions until they are clear and soft. Add Green chili's and saute until they have a little browning started. To this mixture add your shredded chicken and heat throughout. In a second Large frying pan add enough oil to cover the entire bottom of pan. Take the Chicken mixture and layer it and the shredded cheese in a tortilla and wrap up tightly. When all are made and ready to fry, place them in the hot oil and take care to fry on all sides. You will need to work quickly so that they do not get over done. I found it easiest to only do 2 at a time and use tongs to turn them. Take your remaining Shredded cheese and add a bit of milk and microwave on high for about 2 minutes stirring every 30 seconds until creamy. Plate and pour cheese over the top. Serve with Mexican rice, guacamole, lettuce, sour cream and Pico de Gallo . ENJOY!

Sunday, February 16, 2014

White Chocolate Puff Corn


One Word - ADDICTING. If you have never tried this before, save yourself and never take the first bite. For Valentines this year I made up 4 batches and used them for treat bags and then saved the leftover thinking that it would be a good snack for several days to come.. Sadly, the bag did not even last a day! This recipe is adaptable to every holiday and you can even add coloring to make the white chocolate colored if you want to really step it up.

White Chocolate Puff Corn

1 Pkg. White Vanilla Flavored Almond Bard
2 Bags White Puff Corn
1 Container of Multi Colored Candy Corns


In a large bowl, empty both bags of puff corn. In smaller microwave safe bowl add the bars of Almond bark that have been broken up. Heat on high in microwave for 1 minutes watching it carefully to catch it when it just becomes soft. Stir until smooth and drizzle over Puff Corn. Toss lightly with a spoon coating each puff. Sprinkle with colored sugar at this time if you desire. Add Candy corn and scoop out onto waxed paper and let dry for 2 hours. Try not to eat some each time you walk by. =) Store in air tight container and keep well hidden. ENJOY!!!

Friday, February 7, 2014

Fried Rice

Oh My, Fried Rice is one of my favorite foods that and my husbands as well and so it was imperative that we find a recipe that is able to be made at home, but taste like you got take out from our favorite Tai Restaurant. With much trial and error.. We love this one. Oh, and if you want to look close..you don't see any onions in that, but SHHHHH.. they are in there!! =)

Fried Rice

3 Cups Brown minute rice
2 1/2 Cup water
 - Prepare in Rice cooker or Microwave

In Hot Wok or Large Skillet

1 Small Onion - Chopped fine
1 Tb. Olive Oil
1 Cup Green Peas - Fresh or Frozen
2 Med. Carrots Chopped
3 Tb. Soy Sauce (Reduced Sodium)
1 1/2 Tb. Asian Fish Sauce
4 Eggs

Prepare Rice as directed. I make the serving size for 6 so that we will have leftovers. Chop and Prepare the onion and carrots. Boil peas and carrots for just a few min and drain. In a very hot wok or large Skillet add onions and cook until translucent. (I do this so we can have the flavor, but the kids will not be able to see them. If you are making this without kids you will not want to cook them as long. Add the 4 eggs to the pan and scramble for just a few minutes. The Eggs will continue to cook with the other things. Add Hot rice, carrots, and peas. Toss and combine well together. Add Soy Sauce and Fish Sauce. Toss together and serve hot with your favorite Asian food. ENJOY!

Baked Shrimp Scampi

Shrimp are a favorite of everyone in the family and so I am constantly trying to find easy, fast, delicious new ways to cook them. This recipe will not disappoint in any of the categories. I just doesn't get faster and is way better than some baked fish sticks. =)

Baked Shrimp Scampi

2 lbs. Raw Shrimp, deveined with or without tails
1 Stick Butter
1 Pkg. McCormick Shrimp Scampi Seasoning
2 Tb. Fresh Lemon Juice

In a jelly roll pan cover bottom and sides with tin foil and set aside. Preheat oven to 350 degree's. In a med bowl wash off raw shrimp and drain well. Combine butter, seasoning and lemon juice and pour over the raw shrimp and toss lightly and until completely covered. Arrange on the foil lined pan and place in oven and bake for 10-15 Minutes or until desired tenderness is reached. Shrimp should be completely white throughout. Serve Hot with Butter Fettuccine noodles or over rice. ENJOY!

Monday, February 3, 2014

Chicken Marsala

Looking for an easy, simple, delicious meal. Chicken Marsala with Butter Linguine is the answer. This recipe is great for a week night when you don't have a lot of time, but you want to put something warm in your families bellies. My kids are not wild about mushrooms, but they ate this without any complaints. That is quite the accomplishment.

Chicken Marsala with Butter Linguine

1.5 of Chicken - Cubed is best, but any will work
2 C. Chicken Broth
4 Tb. Butter
2 Tb. Onion - Diced
1 Clove Garlic
1 McCormick Flavoring pack Chicken and Mushroom
1 Jar Alfredo Sauce
2 lbs. Fresh Mushrooms - sliced
1 Box Linguine Noodles
Fresh Parsley and Parmesan Cheese

In a large stock pot bring water, oil and salt to a boil. In a large skillet add butter, onions and Garlic and sweat for a minute or two. Add Mushrooms and saute until desired tenderness has been achieved. Combine Chicken with this mixture and brown. Add Linguine noodles to you boiling water and set timer for 12 minutes. In skillet, check chicken for desired temp. and add chicken broth and flavoring pkg. Cook together for another 4-5 minutes until completely combine and boiling. Add one Jar of your favorite Alfredo Sauce. Mix well and simmer for 2 min. Drain Noodles and add 2 T. of butter and some fresh parsley to your well buttered noodles. Toss. Serve chicken over your prepared noodles and garnish with parsley and Freshly shredded Parmesan Cheese. ENJOY!

Wednesday, January 1, 2014

Fast & Easy Pizza Dough


I have always wanted a fast and easy recipe for pizza dough that you can whip up in just a few min. and bake. To date they have always fell short. So, today me and my husband teamed up to make a pizza feast for our kids. Oh and well, one pizza pie for just us. Pictured above is our *Buffalo Chicken Blue Cheese pizza made on the Weber. DELICIOUS!! This recipe for pizza crust is just one that I have found on the internet, tried and loved!!

Fast and Easy Pizza Dough

1 Cup HOT tap water
1 Pkg. Yeast or 1 1/2 T. if you are using bulk yeast
1 Tsp. Sugar

Mix all of this together in a 2 cup measuring cup and set aside to let the yeast activate.

In another large bowl combine

2 T. Olive Oil
1 Tsp. Salt
Add activated Yeast
2 1/2 Cups Bread Flour

If you are mixing without the aid of a kitchen aid mix well with a spoon and the turn out on a floured surface and knead together for 10 min. You may have to adjust flour for humidity and or the lack there of. Roll out when your dough is smooth and not to sticky. Roll out to desired circumference. Bake for 10 min. in the oven at 425 degrees or 8 min on the Weber. After baking coat the crust with a garlic butter. ENJOY!!!

If you are using a Kitchen Aid, which I highly recommend. Mix all ingredients together adding the activated yeast and flour last. Set the bread hook speed to 2 and let it kneed for 10 min. When time is up, remove the dough from hook and kneed a few times on a floured surface. Roll to desired circumference.  Bake for 10 min. in the oven at 425 degrees or 8 min on the Weber. After baking coat the crust with a garlic butter. ENJOY!!!

(*To make the buffalo chicken blue cheese pizza you will need 2 chicken breasts that have been fried in 2T. olive oil. and tossed with Buffalo Wild Wings sauce. When making the pizza use the Buffalo Sauce  as your pizza sauce. Add Chicken and fresh blue cheese crumbles and bake.  Bake in the oven at 450 degree's for 10 min. or until desired browning. )

Monday, December 9, 2013

Titans Sauce

Oops, forgot to get a picture! My hubby is really into making every variety of Hamburger, cheeseburger, or barnyard burger there is and have tired many different sauces to go on them. We have had fat burger, thin burgers, you name it. We have even ate a burger that had 4 different kinds of meat on it. (WOW - it was a bit much) But through all of this testing he has come up with this sauce that is something like the big mac sauce that you get on your BIG Mac at McDonalds. It is really delicious, and I keep some in the fridge for anytime we have hamburgers. Try it.. You will love it!

Titans Sauce

1 Cup Mayo (Salad Dressing)
2 Tbs. Sugar
1 Tsp. White Wine Vinegar
3 Tbs. Sweet Pickle Relish
1 Tbs. Mustard
1 Tsp. Onion Powder
1 Tsp. Garlic Powder
1 Tsp. Paprika

Mix all together in a bowl and serve with hamburgers. Refrigerate any leftovers for next time! ENJOY!

Monday, November 11, 2013

Crock Pot Baked Apples

The taste of fall! My husbands favorite restaurant has these and instead of a cake for his birthday he asked me for Baked Apples. I have to be honest.. They are not one of those things that I couldn't live without. I would much prefer my baked apples in a moist chewy crust with a scoop of vanilla Ice cream on the side, but to each their own. He loved them and so that is all that matters. I will have to say that they were very tasty and very easy to make.

Baked Apples

5 apples, peeled, cored, and sliced
1/4 cup brown sugar
1/4 cup granulated sugar
1/2 cup apple juice
2 Tbsp cornstarch
1/8 tsp ground nutmeg
1 Tbsp cinnamon ( or a Little Less)
1/2 tsp vanilla
1 Tbsp butter, cubed
Peel, core, and slice the apples. Add apples, sugars, apple juice, cornstarch, nutmeg, cinnamon, and vanilla to crockpot, stirring to incorporate. Place butter on top of apples Cook on high for 1 1/2 hours or on low for 4-5 hours. Stir mixture halfway through cooking. You may want to double this recipe for a crowd.  Do not over fill you crockpot, because it will over flow for you once it gets to cooking. Also, I found that you need to go a little easy on the Cinnamon. That is a flavor that will build up and you don't want it to get to much.  ENJOY!

Coconut White Chocolate Chip Cookies

Soft, Chewy and Perfect. This recipe is new to me, but is delicious. The coconut in these cookies give just a hint to the flavor but add the perfect amount of chewiness. These are destine to be a family favorite. For a non - Coconut lover I was shocked to find that I loved them.

Coconut White Chocolate Chip Cookies

3/4 Cup Packed Brown Sugar
1/3 Cup Sugar
1 Egg
3/4 Cup Butter
1/2 Tsp. Salt
1/2 Tsp. Baking Soda
 3/4 Tsp Baking Powder
1 Tsp. Vanilla
1 2/3 Cup Flour
2 Cup White Chocolate Chips
1 Cup Coconut

Combine all ingredients and drop by Spoonfuls on to baking sheet. Bake at 350 degree's for 9 min. or until edges start to turn light brown. Cool for a few minutes before moving to cooling rack. Doubling this recipe will make a about 3 dozen. ENJOY!


Hot Chocolate~Chocolate Chip Cookies


Simple and Delicious is best. This is a new cookie for me, inspired by a cold day and being bored of all the other chocolate cookie recipes that I have. I think you will like them, my husband and kids sure did. They ate every last one before I even had a chance to tub them up. That my friends is better than any review out there!  The tiny bits of marshmallows make this cookie! =)

Hot Chocolate - Chocolate Chip Cookies

1 Box Betty Crocker Hot Chocolate Cupcake Mix
1/4 Cup Oil
1 Egg 
2 Cups White Chocolate Chips
1 Cup Milk Chocolate Chips

Combine cake mix, oil, egg and chips and beat together until mixed well. Scoop out on cookie sheet and bake in a 350 degree oven for 9 min. or until the outsides are set. The centers will look shiny still, but they are done. Do not over bake. Cool and ENJOY!

Sunday, October 27, 2013

The Perfect Crisp



Comfort Food at it's finest.  This is a quick, fix anytime dessert that takes less that 5 minutes to prepare and pop in the oven. This is my sister Reta's recipe and it is simply delicious. It has the perfect crunch and you can customize it to fit your taste. 

The Perfect Crisp

1 Cup Flour
1/2 Cup Quick Oatmeal
1 Cup Brown Sugar
1/2 Cup Butter, Melted
1 Can Canned Pie Filling

In a large bowl combine Flour, Oatmeal, and Sugar. Slowly add melted butter and crumble. In a 9x13 Greased pan add pie filling of choice and sprinkle crumble on top. I love to use my canned-apple-pie-filling.html in this recipe. Bake at 350 degrees for 30-35 minutes.  Serve with whipped cream or heavenly with a side of vanilla Ice cream.

Saturday, October 12, 2013

Soft Batch Molasses Cookies


 Oh My, I have fell in love with these little tasty cookies. Truth, I was emailed this recipe from Taste of home. I have a recipe for Giant Molasses cookies that I love, but these are just so soft and perfectly melt in your mouth. A total HEAVEN moment when you combine this with your favorite Pumpkin Spice latte. Life is good!!!

 Soft Batch Molasses Cookies

1-1/2 cups butter, softened
2 cup sugar
2 eggs
1/2 cup molasses
4 cups all-purpose flour
4 teaspoons baking soda
2 teaspoons ground  Cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
1 teaspoon salt
Additional sugar


In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and molasses. Combine the flour, baking soda, cinnamon, ginger, cloves and salt; add to creamed mixture and mix well. Chill overnight.
Shape into 1/2-in. balls; roll in sugar. Place 2 in. apart on un-greased baking sheets. Bake at 375° for 9
 minutes or until edges begin to brown. Let cool on wire rack and ENJOY!

Friday, September 13, 2013

White Chili

Tis the season to throw on your favorite soup and curl up on the couch with your sweetie and or a good book. I seriously think I could eat soup day after day. I grew up in the midwest where the cool or cold months were more than the warm and so soup was a staple of our diet. I love food that not only warms your body, but also your soul.

White Chili

4 Cans Great Northern Beans.
1 1/2 lbs White Chicken shredded. (Approx. 4 Breasts.)
2 Celery Stocks - Chopped Fine
1 Small Onion - Diced Fine
2 Small Cans Green Chillies
3 Tbl. Chicken Flavored Vegetable Base or Chicken broth
1 tsp. Cummin
1/4 tsp. Oregano
1/4 tsp. Garlic
1 Bay Leaf
Salt and Pepper to taste.

Cook chicken and shred. Combine beans, chicken and spices in a large stock pot or crock pot and add remaining ingredients. Depending on if you are using chicken broth or base you will need to add some water. I like very thick soup and so I only add what is needed for the consistency that I like. Simmer on low on the back of stove for a couple of hours and salt to taste. Serve with crackers and warm bread! ENJOY!

Momma's Famous Chicken Noodle Soup (Crock Pot Style)

Chicken Soup fixes EVERYTHING!  When I first meet my hubby I first made him tomato soup and realized that of the 2 things that he won't eat that was one of them. I was scared to make him any soup for a long time, but I decided that I would make him Chicken Soup one fall day and much to my delight... HE WENT CRAZY about it. He would call me and ask me to make it for him even when we were dating. I am not sure if it was anything special or just the homemade egg noodles that did it, but he loved it. So now Many years later... He still asks me to make him his favorite! My Son is the one that has coined the name "Momma's Famous Chicken Noodle Soup". This soup will bring a big Smile to my whole families face when the come in the house from a big day at school, work or play.

Momma's Famous Chicken Noodle Soup

1 Whole Chicken - Neck, gizzards, and livers removed. (YUCK)
2 Bay Leaves
2 Long Celery Stocks - Chopped Fine
5 Thin Carrots - Peeled and Sliced
4 Tbl. Dry Chicken Flavored Vegetable Base.(canned Chicken broth will work as well)
1 Tsp Onion Powder
Salt and Pepper.

Combine all ingredients in a crock pot and let simmer for several hours until the chicken is falling off the bones. Remove chicken and continue to cook broth and carrots. (You will need this to be boiling to drop your egg noodles into.) At this time you may need to add more water with base, or broth. De-bone chicken and add back to pot.. be very careful...VERY HOT! Replace lid and let it boil for a few minutes. Prepare and cut egg noodles from recipe below and drop into the boiling pot. Don't worry if they sink they will float in a minute. Stir after dropping every few handfuls in. Cover and let cook for another 20 or so. You will need to do a taste test to make sure the noodles are done, and what cook doesn't at least taste their food once before taking it to the table. At that time you can adjust salt and pepper to taste. I don't specify how much, because it depends totally on what base you use and the salt that will already be present in the base as to how much you will need. Serve with crackers and warm bread! Guaranteed to cure all illness, grumpiness, fatigue, and make your family think you are the bomb. Good Luck and Enjoy!

Homemade Noodles

3 Eggs
2 Tablespoons Vegetable Oil
1/2 Teaspoon Baking Powder
1 1/2 Cups All Purpose Flour (You may use more or less than this depending on the size of your eggs - Your dough should be stiff enough to roll out!)

Roll out on floured board - making sure to flour both sides to prevent sicking. Roll up loosely! Cut in 1/4 inch pieces and add to boiling soup. Cook at least 20 min in a boiling broth to insure proper cooking.






Beef Stroganoff

While in College I had the most wonderful Dorm Mom that would feed me 3 times a day. She could the best food and she is solely responsible for me gaining my freshman... 20! Ms. Brush or Millie or Grandma Brush as we called her is a force to be reckoned with. She passionately loves the Lord and is a might prayer warrior as well as chef. To say she adds a little love to everything she makes is a huge understatement. She taught me so many things, one of which is to cook for your family and make it a passion. This is a recipe adapted from hers. Mine will never taste as good as hers!!!

Beef Stroganoff

1 lb Ground Beef, Browned
1 Sm Onion, Minced
1/2 lb Mushrooms, Sliced
1 Can Cream of Mushroom
1 Can Cream of Chicken
1 Small Tub Sour Cream
1 Clove Garlic - Minced
2 Tbl Parsely
Salt and Pepper to taste

Rice or Noodles

In a non-stick frying pan brown hamburger and when almost done add onion, garlic and mushrooms. Cook until the mushrooms are desired tenderness. Add Parsely and both cans of Cream of Soups and heat throughout. After mixture has started to boil for 2 min. add Sour cream and bring back to a boil. Add Salt and Pepper to taste and eat over Rice or Wide Egg Noodles. Garnish with a sprig of Fresh Parsely and Fresh Parmesan cheese. Enjoy!

Caramel Apples

Autumn, Yes! You have finally arrived. As much as I love spring... Fall is just the best time of the year. I love all the decorating, the smells, the crisp feeling in the air, the fresh apples and of course....CARAMEL!!! Just making Caramel apples makes your heart happy. ♥

Caramel Apples

8-10 Large Apples or 18 Small Apples
1 Cup Butter - Melted
1 Cup Light Karo Syrup
2 Cups Brown Sugar
1 Can Sweetened Condensed Milk
1Tsp. Vanilla
Chocolate for Drizzling


Wash and Dry Apples and insert Popsicle sticks. Set Aside. In a heavy bottom non-stick pan position candy thermometer on the side of your pan. Combine Butter, Syrup, Brown Sugar and S&C Milk. Stirring Constantly! (This mixture will scorch very easily.) Bring mixture up to 245 Degrees on your candy Thermometer. Remove pan from heat and add vanilla. (I don't use all that they call for.) Stir for a few more minutes until the mixture starts to cool off and is a little under 200 degrees. Dip waiting apples into mixture and  and let Caramel drip off. With your spoon clean off bottom so there is less to pool around the bottom. Set of VERY well buttered tin foil. Let Dry! Do not try to dip again before they are cool. The caramel will just run off.  After they are cooled and a little dry to the touch you can dip in chocolate or drizzle. Feel free to dip in nuts or candies to make them more festive. The more the toppings the more gourmet they will look.  These were made for school and so they are a little on the generic side. ENJOY!

Monday, August 5, 2013

Eggtastic Jello Jiggler Eggs


It's an Easter Tradition for my family to make these super cute Jello Jiggler Eggs. I love them, grew up on them and make them each and every year. To make these you will need to have the egg molds or you can use this same recipe for doing the type of jigglers that you cut into squares. =)

JELLO JIGGLER EGGS

2 1/2 Cups Boiling Water
4 Pkg. Any Flavored Gelatin

Bring water to a boil in a medium Saucepan. Remove from heat and stir in the 4 pkg. of the same flavor gelatin.  Do NOT add the cold water as stated on the recipe for jello on the back of pkg. Lightly grease the molds and close tight. Pour gelatin mixture into a easy to pour measuring cup with it is completely dissolved.  Refrigerate for 3 hours until very firm and then let set at room temp for a little while before trying to take them out of the molds. I find it the best to use a knife to pry in between and then very slowly separate the two molds. IF you watch very close... you will be able to see the air moving around and will know when it is safe to pull them completely apart. Make a very festive presentation for around cakes and in a bowl as a salad. You can Store these up to 1 week in the fridge. Enjoy!


Honey Butter

Yesterday I posted my recipe for Sour Dough Rolls, and so I thought it very fitting to post what my family likes to eat on their Sour Dough. Honey Butter! Very Simple, and for some reason... it's just the best. Try it you just might become addicted.

Honey Butter

3/4 Cup Soft Butter
1/4 Cup Honey

In a small mixing bowl combine both and mix until smooth. You can add a bit of cinnamon  or vanilla to add just a bit more flavor to it, but this is the way we like it. Place in an air tight container and store in the fridge....IF you have leftovers! =) YUMMMMMM!

Sunday, August 4, 2013

Simple Rice Crispies


Simply stated; these are Jason's favorite. He ask for them and then will demolish an entire pan all by himself. The recipe is stupid simple, and yes they should be good for the amount of butter in them. In mine and his opinion...there is nothing much worse than a DRY Rice Crispy.

Simple Rice Crispies

1 Bag Jet Puffed Marshmallows (yes, I use only this brand)
1 Stick of Butter
6 Cups Rice Crispy

In a large non-stick pot melt butter and marshmallows slowly; stirring constantly!!! When completely melted add the Rice Crispies and stir only long enough to coat all of them. Pour into a greased 9x13 pan and wait until cooled to cut.  ENJOY!

Jason's Jerk Chicken Hot Wings Sauce

It is no secret that Jason loves everything with an extra little (or alot) of kick. These little wings provide the perfect ratio of meat to sauce for my man. If you are a whimp like me... Go easy on the sauce. =)

Jason's Jerk Chicken Hot Wings Sauce

3 Tbl. margarine
2 Tbl. Green Onions - Minced
1 Cup Water
3/4 Cup Ketchup
1/2 Cup (plus) 2 Tbl. Brown Sugar
1/4 Cup Apple Cider Vinegar
2 Tbl. White Vinegar
2 Tbl. Franks Cayenne Pepper Sauce
2 Tsp. Black Pepper
2 Tsp. Worcestershire
2 Tsp. Lemon Juice
1 1/2 Tsp. Cayenne Pepper
1 Tsp. Parsley Flakes
1 Tsp. Cornstarch
1/2 Tsp. Salt
1/2 Tsp. Garlic Powder
1/2 Tsp. Thyme
1/4 Tsp. Onion Powder
1/8 Tsp. Cloves
1/8 Tsp Nutmeg
1/8 Tsp All Spice
1/8 Tsp. Sage

Melt Margarine over med. heat. Add green onions and cook 5 min. or just enough to sweat and soften them. Do not brown. Remove from heat and whisk in the remaining ingredients. Put pan back on the stove and bring mixture to a boil over medium heat. Simmer 45 minutes or till sauce darkens and thickens. Stir occasionally! Cover Sauce, Cool and Chill till it is needed. If you are using this right away, wait until it cools some before pouring it over the wings. 

Sour Dough Bread

In my little boys eyes there is just nothing better than a fresh, hot out of the over Sour Dough Roll. He lives for the day that I bake bread and is waiting with Knife and butter in hand. He once told his daddy that he knew why he married me ... "the Benefits" as he referred to my ability to bake bread and other goodies. We have had quite a bunch of laughs over that as you might imagine. The starter for this Sour Dough Bread was given to me from a friend who got it from her aunt that has kept this batch going for 50 years. That is really hard to believe, but I have managed to keep this one going for 2...so I guess I am on my way. =) To make this bread.. You need to call me and get a cup of the starter!

Sour Dough Bread

FIRST DAY - MORNING - FEED STARTER

3/4 Cup Sugar
3 Tbl.Potato Flakes
1 Cup Bread Flour
1 Cup Hot Water From Tap

Add all these ingredients to the starter and let stand on counter all day covered with a towel.

FIRST DAY - EVENING

REMOVE 1 CUP - of the starter and place in a tight cover tupperware with a few holes or slits poked in the top to allow it to breath and refridgerate. The one cup will be your starter for the next time that you want to bake bread.

READY TO MIX -
With the rest of the starter, make the dough by adding the following to the starter.
1/2 Cup Sugar
1/2 Cup Oil
1 Tbl. Salt
1 1/2 Cup Hot Tap Water
6 Cups Bread Flour (More or Less)

Mix well. Put into a well buttered bowl and turn to coat. Let stand on the counter overnight. Cover with a towel. Rising time is affected by the weather and humidity. The dough should rise to at least double in size; even if it takes an additional 12 hours. *note. This could happen in the winter if the house is not warm enough. On a hot humid day it may only take 6-8 hours to rise.

SECOND DAY - MORNING

Divide dough into 3 Parts. Cut into sections, do not pull apart. Knead each part with buttered hands for a minute or two. Put into buttered loaf pans 5X9 and brush tops with butter. Let pan stand on counter all day. Again, rising time is affected by the weather but the bread should rise above the top of the pans. If making rolls, pinch off each selection and knead and place in pan and let raise for several hours until they are about doubled in size. Make sure that the tops are nice and smooth. This will be how they look when they bake.

SECOND DAY  - EVENING

Preheat oven 350 Degree oven. Bake for 25 -30 minutes for a loaf and adjust for Rolls. Remove promptly from oven when done and brush with butter. Remove from pan and cool. Wrap and Store. Bread can be made one to 2 times a week or up to 20 days later. Do not Freeze Starter.

ENJOY!!!

Sunday, July 28, 2013

Strawberry Freezer Jam



 Gorgeous Berries of Sweetness!!! Springtime at the local Strawberry U-pick farm is a wonderful experience. In just 1 hours our family picked 20+lbs. of these beautiful berries. Sadly, I am very allergic to them, but because I love my family.....I wear these crazy long kitchen gloves and go to town picking and making jelly for the winter months for them to enjoy. I love the Freezer Jam for these little gems. It just seems to keep them in their mouth watering state! (So I have heard...lol)


Strawberry Freezer Jam

4 Cups of Crushed Fresh Strawberries
8 Cups Sugar
1 1/2 Cup Water
2 Pkg. Dry Sure Jell

Recipe Will make about 10 Jelly Jars or 1 cup Containers


First, Wash and air dry your jars or plastic containers. Second, Prepare your fruit. With Cold water wash and discard stems of strawberries. With a potato masher crush fruit until it is still a little chunky. Do not Puree! Jam should have little bits in it. Next, measure exact about of fruit out into a bowl.  Combine exact about of sugar with berries and set aside for about 10 minutes, stirring every once in a while to make sure that they sugar is dissolving and not clumping. In a small Saucepan, combine 2 boxes of Fruit Pectin and 1 1/2 cups of water and bring to a boil on high heat. Stir Constantly!!!! Boil for 1 minute while stirring. Stir in pectin mixture into prepared berries and stir until sugar is completely dissolved. Approx 3 Minutes. Pour into prepared Containers and leave about 1/2 inch space at the top for expansion during freezing. Cover. Let stand at room temp for 24 hours until set. Store in Freezer for up to a year and in the refrigerator for 3 weeks. Thaw in Refrigerator. Enjoy!!!

Donut Glaze


I am so sorry, It has just hit me that I left off the glaze recipe for the donuts that I last shared. How crazy of me. What is a donut without the glaze. =) This recipe is actually from an Amish store not to far from here and this is what they use on their donuts.

Donut Glaze

1/3 Cup Butter
2 Cups Powdered Sugar
1 1/2 Tsp. Vanilla
4 Tb. Hot Water as needed

Make glaze while donuts are cooling. Melt butter in a saucepan over medium heat. Stir in powdered sugar and vanilla. Remove from heat and stir in hot water one tablespoon at a time until icing is the right constancy to dip donuts in and set on wire rack to drain off excess. I doubled the recipe and it was perfect for the recipe below.  Mmmmmmm!
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