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Saturday, October 31, 2015

Goulash



Ingredients

1 pound ground meat (I used beef, but turkey is also great in here)
1 pound elbow noodles
1 15 oz can of tomato sauce
2 14.5 cans of diced tomatoes
1 6 oz can tomato paste
3 tsp Garlic Powder
1 medium onion chopped
3 tsp Chili Powder
3 tsp Italian Seasoning
Pepper to taste

Instructions

Heavily season raw meat - probably 2 teaspoons each of Garlic Powder, Chili Powder and Italian Seasoning. 
Add Pepper to your taste
Brown meat with onions and drain off fat
Cook pasta
Add tomato sauce, paste and diced tomatoes to ground beef. 
Let simmer while pasta finishes cooking
Add in pasta and give a good stir. 
Add more of the seasonings if desired (about a teaspoon more of each).
Let simmer, stirring occasionally, for at least 15-20 minutes.

Apple pumpkin bundt cake



Ingredients

2 eggs
3/4 cup regular white sugar
1/2 cup brown sugar
2/3 cup vegetable oil
1 teaspoon vanilla extract
1 cup pumpkin puree
2 cups all-purpose flour, sifted
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon cinnamon
4 cups apples, cored, peeled and diced

Instructions

Preheat oven to 350 degrees
In a medium bowl, using electric mixer, beat eggs, white sugar and brown sugar until light in color and creamy, about 4-5 minutes.
Add oil and vanilla extract and beat for 1-2 minutes more to blend in the ingredients. 
Add pumpkin puree and continue beating for 1 more minute to combine.
In a separate medium bowl, combine the flour, baking soda, baking powder, salt, and cinnamon.
Add dry ingredients to wet ingredients and mix just until combined. 
Do not over mix. 
Fold in the apples.
Spray the bundt pan with baking spray. 
Carefully pour the batter into the bundt pan.
Bake at 350 degrees for about 50 or 60 minutes or until a tooth pick inserted in the cake comes out clean. 
Let the cake cool on a wire rack for about 40 minutes. 
Invert the bundt pan onto the serving platter and let the cake to cool further.

Friday, October 30, 2015

Green Grape Salad



Ingredients

4 pounds seedless green grapes 
1 (8 ounce) package cream cheese 
1 (8 ounce) container sour cream 
1/2 cup white sugar
Market Pantry Granulated Sugar - 
4lbs 
1 teaspoon vanilla extract 
4 ounces chopped pecans 
2 tablespoons brown sugar 

Directions


Wash and dry grapes. 
In a large bowl, mix together the cream cheese, sour cream, sugar and vanilla. 
Add grapes and mix until evenly incorporated. 
Sprinkle with brown sugar and pecans, mix again and refrigerate until serving.

Thursday, October 29, 2015

Crockpot Sweet Garlic Chicken



Ingredients:

4-6 chicken breasts
1 cup packed brown sugar 
2/3 cup vinegar (I used apple cider vinegar)
1/4 cup lemon-lime soda (diet or regular)
2-3 Tablespoons minced garlic 
2 Tablespoons soy sauce
1 teaspoon fresh ground pepper

2 Tablespoons corn starch
2 Tablespoons water
Red pepper flakes (optional)

Directions:

Spray slow cooker with non-stick cooking spray. 
Place chicken (frozen, thawed or fresh) inside slow cooker. 
Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. 
Pour over chicken. Cook on low for 6-8 hours or high for 4 hours. 
Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. 
Place saucepan over high heat. 
Mix together corn starch and water, pour into saucepan, and mix well. 
Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. 
Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down). 
Sprinkle red pepper flakes on top if desired. 
This can be served over rice or noodles, I also like it with a baked potato on the side (It's good on top of the potato too!)

Clean banana bread



Ingredients

2 cups whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar free applesauce
3/4 cup honey
2 eggs, beaten
3 mashed overripe bananas

Instructions

1.Preheat oven to 350 degrees F (175 degrees C). 
Lightly grease a 9x5 inch loaf pan.
2.In a large bowl, combine flour, baking soda and salt. 
In a separate bowl, mix together applesauce and honey. 
Stir in eggs and mashed bananas until well blended. 
Stir banana mixture into flour mixture; stir just to moisten. 
Pour batter into prepared loaf pan. 
3.Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. 
Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
Beat cream cheese and butter at medium speed with an electric mixer until smooth. 
Gradually add powdered sugar, beating until light and fluffy. 
Stir in vanilla and pecans. 
Frost cake when completely cooled.

Tuesday, October 27, 2015

Hamburger Stew Recipe



Ingredients

2 pounds ground beef
2 medium onions, chopped
4 cans (14-1/2 ounces each) stewed tomatoes, undrained
8 medium carrots, thinly sliced
4 celery ribs, thinly sliced
2 medium potatoes, peeled and cubed
2 cups water
1/2 cup uncooked long grain rice
1 to 2 tablespoons salt
1 to 2 teaspoons pepper
ADDITIONAL INGREDIENT (for each batch of stew):
1 cup water
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Nutritional Facts
1 serving (1 cup) equals 165 calories, 6 g fat (2 g 
saturated fat), 30 mg cholesterol, 584 mg sodium, 16 g 
carbohydrate, 2 g fiber, 12 g protein.

Directions

In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. 
Add the tomatoes, carrots, celery, potatoes, water, rice, salt and pepper; bring to a boil. 
Reduce heat; cover and simmer for 30 minutes or until vegetables and rice are tender.
Uncover; simmer 20-30 minutes longer or until thickened. Freeze in 3-cup portions for up to 3 months.
To use frozen stew: Thaw in the refrigerator for 24 hours. 
Transfer to a saucepan; add water. Cook until hot and bubbly. 
Yield: about 5 batches (15 cups total).

chicken yakisoba



Ingredients

½ head green cabbage 
1 medium yellow onion 
2 medium carrots 
1 small crown broccoli 
2 inches fresh ginger 
1 large chicken breast 
2 Tbsp vegetable oil 
2 (3 oz.) packages ramen noodles
seasoning packets discarded 
1 tsp sesame oil (optional) 
¼ cup soy sauce 
¼ cup worcestershire sauce 
2 Tbsp ketchup 
(up to) 1 Tbsp sriracha hot sauce 
1 Tbsp sugar 

Instructions

Before you begin, prepare the meat and vegetables for stir frying. 
Peel the ginger with either a vegetable peeler or the side of a spoon and then grate it with a cheese grater. 
Peel and grate the carrots with a large holed cheese grater. 
Remove the core from the cabbage and cut into thin strips. Slice the onion into thin strips. 
Cut the broccoli into bite-sized pieces. Slice the chicken into thin strips.
Begin boiling a medium pot full of water for the noodles. 
Heat the vegetable oil in a large skillet over medium-high heat. 
When the oil is hot, add the grated ginger, saute for about 30 seconds to one minute (its okay if it sticks to the pan but don’t let it burn). 
Add the chicken strips and cook until they are no longer pink (about five minutes).
Once the chicken is cooked through, add all of the vegetables. 
Stir and cook until wilted (about 5-10 minutes). 
Meanwhile, once the water boils, add the noodles and cook just until tender (2-3 minutes). 
Drain, return to the pot (with the heat turned off) and toss with the sesame oil to keep from sticking.
In a small bowl, combine the soy sauce, worcestershire sauce, ketchup, sriracha, and sugar. 
Use only ½ tsp of sriracha if you don’t want it spicy, use up to 1 Tbsp if you like it hot. Stir until the ketchup and sugar are dissolved. 
Pour the sauce into the skillet with the chicken and vegetables with the heat still on medium high. 
Add the noodles, stir to coat everything in the sauce, and heat through (just a few minutes).

CROCK POT CREAMY RANCH CHICKEN



INGREDIENTS

4 boneless skinless chicken breasts
6 medium Russet potatoes, cut into 2-inch pieces
2 cups baby carrots
1 large (23 oz.) can condensed cream of chicken soup
1 (1 oz.) packet dry ranch dressing mix (or use my homemade recipe below)
1/2 cup milk
fresh chopped parsley (optional)

INSTRUCTIONS

Spray a large crockpot (I use a 7 quart) with non-stick spray. 
Place cut potatoes and baby carrots in the bottom of crockpot. 
Lay chicken breasts over the top.
In a medium bowl, whisk together cream of chicken soup, dry ranch dressing mix and milk. 
Pour this mixture evenly over the chicken. Cover with lid and cook on High heat 5 to 6 hours OR on Low heat 8 to 9 hours.
Top each serving with fresh chopped parsley, if desired.

Monday, October 26, 2015

Pumpkin Caramel Cream Cheese Poke Cake


Ingredients

1 box, spice cake mix
1 c. canned, pumpkin puree
1 c. water
3 eggs
½ c. vegetable oil
¾ caramel ice cream topping, divided
1 (8 oz.) pkg, cream cheese, room temperature
2 Tbsp. milk
1 c. powdered sugar
1½ c. whipped topping (like Cool Whip)

Instructions

Preheat oven to 350 degrees. Lightly spray a 9x13 pan with baking spray, set aside.
With a hand or stand mixer, mix together the cake mix, pumpkin, water, eggs and oil stopping to scrape down the sides of the bowl. 
Mix until smooth. 
Pour batter into the prepared pan, and bake at 350 for 30-33 minutes, or until toothpick inserted into the cake comes out clean, and crumb free.
As soon as the cake comes out of the oven, while it is still hot, poke holes into the cake with the end of a wooden spoon. 
In a microwave safe bowl, heat up a ½ cup of the caramel sauce for about 20-30 seconds, just to warm (making it easier to pour over the cake). 
Pour the warm caramel sauce over the top of the hot cake, making sure to get the majority of the sauce into the holes of the cake. 
Let the cake cool completely.
Once the cake is cool, prepare the cream cheese frosting. 
With a hand or stand mixer, cream together the cream cheese, powdered sugar and milk until smooth and creamy. 
Add the whipped topping, and fold into the cream cheese mixture. 
Spread the frosting over the top of the cake, gently pressing the frosting into the holes of the cake. 
Smooth out evenly.
Drizzle the top of the cake with the remaining ¼ cup of caramel sauce. 
For a decorative effect, drag a toothpick through the opposite lines of the caramel sauce in the opposite direction to make a herringbone design. 
Refrigerate any leftovers. 
Enjoy!

BAKED HAM AND CHEESE ROLLUPS


INGREDIENTS

1 tube crescent dough sheet
¾ lb. Boar’s Head SmokeMaster™ Black Forest Ham, thinly sliced
12 slices swiss cheese, thinly sliced
½ cup butter, melted {I use salted}
1 Tbsp. poppyseeds
1 & ½ Tbsp. yellow mustard
1 Tbsp. dried minced onion
½ tsp. Worcestershire sauce

INSTRUCTIONS

Preheat oven to 350ºF and grease a 9x13 inch baking dish with cooking spray.
Roll out your crescent dough and and press into an approximately 13x18 inch rectangle. Top with ham and cheese.
Starting on the long side, roll the dough up tightly. Pinch the ends together and place with the seam facing down. Cut into 12 pieces.
Place your rollups in your baking dish, evenly spaced.
Meanwhile, in a small bowl, combine the butter, poppyseeds, mustard, onion, and Worcestershire sauce. Pour the sauce evenly over the rollups.
Bake, uncovered, for 25 minutes until lightly browned.

Sunday, October 25, 2015

GINGER BUTTER CAKE


Ingredients

185g butter
120g icing sugar
1 tbsp maple syrup
4 large eggs
1/2 tsp vanilla extract
Zest of 1 orange
50ml Grand Marnier
Stem ginger, 11cm, grated
250g cake flour
2tsp baking powder
Big pinch ground nutmeg
125ml whole milk

Instructions

Butter a loaf pan, 9*5 inch and dust with floour
Whisk butter, icing sugar and maple syrup until light and fluffy.
Beat in eggs, one at a time.  
Whisk in the orange zest, grated ginger and vanilla essence.
Mix in Grand Marnier, orange zest and ginger.
Fold in 1/3 of the sifted flour mixture, then half the milk.
 Repeat with another third of flour, then milk. 
Finish off with a final fold in of the remaining flour.
Bake 45 minutes.  Let cool.  Remove from pan.  
Enjoy!  

Friday, October 23, 2015

Blackened Grilled Tilapia


Ingredients

4-6 Tilapia
2 Tbls. Paprika
2 tsp salt
2 tsp lemon pepper
1.5 tsp garlic powder
1.5 tsp ground red pepper
1.5 tsp dried, crushed basil
1 tsp onion powder
1 tsp dried thyme
1 cup unsalted butter, melted
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Directions

Heat grill on high 5 minutes. Mix all seasonings in a bowl. 
Dip fillets in melted butter and coat with seasonings. 
Place fillets on mesh grill sheet and cook 2 minutes on each side.

Kentucky Butter Cake


Ingredients

1 cup butter, softened (2 sticks)
2 cups sugar
4 eggs
1 cup buttermilk
3 cups all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 tsp. vanilla
1 tsp. butter flavoring (optional) I used Watkins
Glaze
1/2 cup butter (1 stick)
1 cup sugar
1/4 cup water
1 Tablespoon vanilla
1 tsp. butter flavoring (optional) 

Instructions

Preheat oven to 325 degrees.
In a large mixing bowl cream butter and sugar together. 
Add eggs one at a time. 
Mix in buttermilk, flour, baking soda, baking powder, salt, vanilla, and butter flavoring if you are using it. 
Mix well, but don't over mix.  
Pour into a Bundt pan or a tube pan that has been liberally sprayed with nonstick spray for baking that contains flour or butter and flour the pan.  
Do this very well cover all or this cake might stick. 
Place in the oven for 60-65 minutes.  
A pick inserted in the middle should come out clean.

Hamburger Potato Casserole


Ingredients

1 lb. lean ground beef
3 cups thinly sliced potatoes (either peeled or with thin skins)
1/2 cup chopped onions
1 can Cream of Mushroom soup
3/4 cup milk
1 1/2 cups shredded cheese
salt and pepper to taste

Instructions

Preheat oven to 350 degrees and lightly grease an 11 x 7 (2 quart) glass baking dish. 
In medium skillet, cook the onions and ground beef until done. 
Drain the grease. In a medium bowl, mix together the milk, soup, salt and pepper. 
Layer half of the potatoes, soup, cheese and then the hamburger meat. 
Repeat with the rest of the potatoes, soup, hamburger meat and then the cheese. 
Cover with aluminum foil and bake for 1 to 1 1/2 hours or until the potatoes are tender.

Cheesy Tot Casserole


INGREDIENTS

1-2 lbs ground beef
1 can cream of mushroom
1 bag tater tots
shredded cheese

DIRECTIONS

 preheat oven to 375
 brown meat in skillet; drain
 add cream of mushroom to meat; mix
 put meat/soup mixture into casserole dish (the amount of meat you choose will determine the size of dish needed)
 top mixture with layer of cheese
 top cheese with layer of tots (if you love cheese like me, put another layer of cheese on top of tots)
 bake for 20 minutes or until hot throughout

Thursday, October 22, 2015

Easy Cheesy Garlic Breadsticks


Ingredients

1 Tbsp. yeast
1 cup very warm water
1 tsp. sugar
1 tsp. salt
2 Tbsp. oil
2 1/2 c. white flour
Half a stick of melted margarine or butter
Garlic salt
Shredded Mozzerella
Italian Seasoning

Instructions

Mix yeast, sugar, and water.  
Allow to sit for a few minutes to get yeast activated.
Add salt, oil and flour.  Mix well.
Knead into a smooth dough on a floured surface for about 2 minutes.  
(You can also do this all in your mixer with a dough hook.)
Allow dough to rest 5-10 minutes.
Lightly grease a pizza pan (or cookie sheet).
Place the ball of dough in the middle and roll out to fit pan, either round or rectangle whatever shape pan you have.
Melt your butter and add garlic salt to your liking, some like more garlic than others, so just do what your family likes.
Spread the garlickly butter all over the dough.
Top with as much mozzerella as you like.
Sprinkle with italian seasoning.
Bake at a pretty high temp 425 or so until bottom is cooked and cheese is melty.
Cool for a few and then slice!

SEX IN A PAN


INGREDIENTS

Crust
1 cup pecans, chopped
3 tbsp white sugar
½ cup butter, melted
1 cup flour
Cream cheese layer
1 8 oz package cream cheese
1 cup powdered sugar (use ½ cup for less sweetness)
1 cup whipped cream or cool whip
Vanilla pudding
1 package of instant vanilla pudding (5.1 oz or 144 g)
3 cups milk (use 2 cups if you want a firmer pudding)
Chocolate Pudding
1 package of instant chocolate pudding (5.1 oz or 144 g)
3 cups milk (use 2 cups if you want a firmer pudding)
Last layer
2 cups whipped cream or cool whip
shaved chocolate

INSTRUCTIONS

Preheat oven to 350 F degrees.
Spray a 9x13 inch baking dish with cooking spray.
In a mixer mix all the crust ingredients together and press the mixture into the prepared baking dish.
Bake it for about 20 minutes.
Prepare the vanilla pudding as per the instructions on the package.
Prepare the chocolate pudding as per the instructions on the package.
In a mixer add the cream cheese, powdered sugar and the cup of whipped cream. Mix until light and fluffy.
Let the crust cool. Spread the cream cheese mixture over the crust evenly. 
Spread the chocolate pudding over the cream cheese, then the vanilla pudding. 
Top with the whipped cream and sprinkle with the chocolate.
Refrigerate for a couple hours so that it sets.

Wednesday, October 21, 2015

Best Burger Recipe Ever with Secret Sauce



Ingredients

Burger
2 lbs ground beef 85/15
sesame seed buns
½ cup of grated Monterrey jack cheese
¼ cup BBQ sauce
season salt to taste
cracked black pepper
onion powder
Secret Sauce
¾ cup of mayo
¼ cup ketchup
¼ cup relish
2 tablespoons worcestershire
seasoned salt

Instructions

Combine the ground beef, grated cheese, bbq sauce, and seasonings. Shape patties that are about 1 inch thick.
Then it is very important to push a ½ inch indent into the center of the patty–this is what prevents the patty from becoming a dome. These burgers stay extra moist because the bbq sauce and cheese are mixed in with the meat.
Wait for the skillet to get super hot and then apply a very thin layer of butter to the pan. Place the patties on the pan, indent side up.
Reduce heat to medium and allow this side of the patty to cook for about 4-6 minutes, but make sure it doesn’t burn. Then flip the burger over and cook until done.
For the sauce: Combine all ingredients and whisk until well mixed. Taste and adjust ingredients to your liking.
Assemble the burgers and serve with avocado, lettuce or your choice of toppings!

CUCUMBER TOMATO SALAD



Ingredients

For the salad:
Approximately 3 cups peeled & sliced cucumbers
3 Roma tomatoes, sliced into chunks
? cup chopped red onion
¼ cup chopped fresh basil
For the dressing:
¼ cup extra virgin olive oil
¾ cup apple cider vinegar
½ tablespoon red wine vinegar
½ teaspoon dill weed
1 teaspoon sugar
Salt & pepper, to taste

Instructions

Place salad ingredients in large bowl and toss.
Mix dressing ingredients in small bowl; stir to combine well & drizzle over salad.

Sunday, October 18, 2015

New York Cheesecake


Ingredients:

5 large eggs, room temperature
2 cups (one pint) sour cream, room temperature
4 8-ounce packages cream cheese, room temperature
8 tablespoons (one stick) unsalted butter, room temperature
1 1/2 cups sugar
2 tablespoons cornstarch
1 1/2 teaspoons vanilla extract
1 teaspoon fresh lemon juice
1 teaspoon grated lemon zest

Directions:

Generously butter the inside of a 10-inch springform pan.  
Wrap a double layer of heavy-duty aluminum foil tightly around the outside bottom and sides, crimping and pleating the foil to make it conform to the pan.  
This will help to prevent water seeping into the pan when you put it into the bain-marie.  
Position the baking rack in the center of the oven; preheat the oven to 300* Fahrenheit.
In a large mixing bowl, using an electric mixer, beat the eggs with the sour cream until well blended.
In a medium-sized bowl, beat the cream cheese with the butter until smooth and creamy.  
Add this to the egg-sour cream mixture and beat until smooth.

Pineapple Sheet Cake Recipe


Ingredients

2 cups sugar
2 cups all-purpose flour
½ cup vegetable oil
2 eggs
1 (20-ounce) can crushed pineapple with juice
1 teaspoon baking soda
1 teaspoon vanilla extract
¼ teaspoon salt
Icing
1 cup sugar
½ cup butter, cut into chunks
⅔ cup evaporated milk
pinch of salt
¾ cup sweetened shredded coconut
½ cup toasted pecans, chopped

Instructions

Preheat oven to 350 degrees and grease a 13X9-inch pan or a sheet pan.
Combine all cake ingredients in a medium bowl. 
Stir until evenly combined and then pour into prepared pan. 
Bake for 30-35 minutes if using a 13X9-inch pan or 20 -25 minutes if using a sheet pan.
Make icing while the cake bakes. 
Combine sugar, butter, evaporated milk, and salt in a medium saucepan. 
Bring to a boil and then lower heat. Simmer and stir for 10 minutes.
Add the coconut to the icing. Pour icing over hot cake. 
Sprinkle with pecans. Let cake cool before cutting.

Mexican Trash


Ingredients

1 bag Nacho Doritos, crushed.
2C shredded chicken
2C shredded cheese--or more (I always use more!!)
1 Can Cream of chicken soup
1 Can ro'tel tomatoes
1/2C sour cream
1/2C milk
1/2 package taco seasoning (or more if you'd like)

Instructions

Preheat your oven to 350. 
Spray a 2 quart casserole dish with nonstick spray. 
Mix together all ingredients BUT Doritos.
Layer half the Doritos (about 2 cups) on the bottom, then spread half the chicken mixture, rest of the Doritos, and the rest of the chicken mixture. 
Add more cheese on top.
Cover with foil and bake for 35 minutes.
I usually double the recipe and cook it in a 9x13 pan for 45 minutes, just so we can have leftovers the next day. 

Saturday, October 17, 2015

Beef Barley Soup


Ingredients

2 pounds stew meat (nicely marbled beef chunks)
salt and pepper
2 tablespoons oil
10 cups water
3 mounded tablespoons good quality beef base*
3 stalks celery (about 2 cups), chopped
2 onions, chopped
5 cloves garlic, minced
1 large potato, peeled and shredded, about 2 cups
3-4 large carrots, peeled and shredded, about 2 cups
1 cup barley, rinsed

Instructions

Generously salt and pepper the beef. In a large stockpot, heat the oil over medium-high heat.
When it is very hot, add about 1/3 of the meat. Brown for about 1-2 minutes, then turn to brown the other side. Remove to a plate when it is browned on all sides.
Repeat with remaining meat in 2 more batches. (If you add it all at once it will steam the meat instead of browning it--not what you want.)
When all the meat is browned, add all the meat back to the pot with 10 cups of water. Add 3 healthy tablespoons beef stock concentrate.
Add the chopped celery, onions, and garlic. Bring to a boil, then turn the heat to medium-low. Simmer for about 2 hours with the lid on.
When the meat is tender and you can break it apart easily with a wooden spoon, add the shredded potato and carrots. Bring to a boil, then continue to simmer on low for another 30-45 minutes, or until the carrots are tender.
Add 1 cup of barley. Bring to a boil, then reduce to low. Cook for another half hour, or until barley is tender and the soup tastes...like home.
Slow cooker instructions:
In a large pan, brown the meat according to the instructions. Remove the browned meat to a large crockpot.
Add 2 cups of the water to the pan and bring to a boil. Stir up all the browned bits. Add this and the remaining 8 cups of water to the crock pot.
Add the beef base, celery, onions, and garlic to the slow cooker and stir.
Cook on low for about 6 hours. Add the potatoes and carrots and cook for another hour.
Add the barley and simmer for another hour or so, until it is tender.

Ground Beef and Potatoes


INGREDIENTS

1 lb lean ground beef
2 cups diced potatoes (about 1 large potato)
2 tablespoons vegetable oil
1⁄2 teaspoon salt (add additional salt to taste)

DIRECTIONS

Heat about 2 tablespoons of oil in a large skillet. 
Add diced potatoes (about 1/4 inch cubes) and cook for about 10 mins or until slightly browned and mostly cooked through stirring occasionally.
Add lean ground beef to potatoes and brown, chopping it up into very small pieces and stirring and flipping often (about 10 minutes). 
(If you use lean ground beef, there is no need to drain - be sure to cook meat with potatoes as it does make a difference in the overall flavor).
Once meat is fully cooked, turn off burner and add about a 1/2 tsp of salt and stir in with spatula. 
Add more salt to taste if desired. Serve with salted white rice and veggies.

yummy Comfort Bake


Ingredients

5 eggs (go for cage free, humane certified- no beak-less chickens here!)
1/4 cup milk
16 oz refrigerated breakfast biscuits (I used the Pillsbury flakey kind)
4 scallions (green onions, spring onions, whatever you prefer to call them)
1 cup shredded extra sharp cheddar cheese
If you’re into the meats – cooked center cut bacon or cooked sausage
11×17 pan, sprayed with cooking spray (Note: I think a 9×13 works better, but might need to bake a little longer)
One grandpa to entertain your kiddo

Instructions

1. Mix your eggs and milk in a large bowl.  
Cut each biscuit (I’m all about scissors in the kitchen) into fours and add it to the bowl.  
I like to do this before I cook the bacon or cut up the scallions – give the biscuits some time to really soak in the eggs.
2.  Cut up your scallions, shred your cheese, cook and break up your bacon (or sausage). 
Add everything to the bowl. 
Re: the cheese – my home economist mother tells me that pre-shredded cheese is coated with something or other to keep it from clumping.  
A. Gross, B. If you shred it yourself it will melt better.
3. Mix it all up and pour into your pan. 
Bake at 350 for 25 minutes (make sure it isn’t runny – mine this morning took 28 mins).

Crockpot Breakfast Casserole


Ingredients

1 dozen eggs
1 cup milk
1 package (32 oz.) frozen hash brown potatoes
1 lb of sausage, browned and drained or 1lb of bacon, cooked and crumbled (or use both)
2 cups cheddar cheese or colby jack - shredded
¼ teaspoon dry mustard (optional)
½ teaspoon salt
½ teaspoon black pepper
½ cup green onions - diced (optional)
1 green pepper - diced (optional)

Instructions

Spray your crockpot with no stick cooking spray or use a slow cooker liner and spray it.
Layer frozen potatoes, bacon or sausage, onions (if using), green pepper (if using) and 1 cup shredded cheese in the crock pot in two or three layers.
Sprinkle the remaining 1 cup shredded cheese over the top evenly.
Beat the eggs, milk, dry mustard, salt and pepper together.
Pour the egg mixture over the cheese evenly in the crockpot.
Cook on low for 7 to 8 hours or until eggs are set and thoroughly cooked, start this at midnight and wake up to a delicious breakfast!
Serve and enjoy!

Toffee Pecan Caramel Pound Cake


Ingredients

1-1/2 cups unsalted butter, softened
2 cups light brown sugar, packed
1 cup granulated sugar
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup whole milk
1 8 oz. bag of toffee bits
1 cup pecans, chopped
nonstick cooking spray
1 recipe Easy Creamy Caramel Sauce

Instructions

Preheat oven to 325 degrees and generously spray all surfaces of a 12 cup nonstick bundt pan with nonstick cooking spray WITH FLOUR*, OR grease and flour the inside. 
Set aside.
Beat the butter until creamy then add sugars, beating until fluffy. 
Add eggs, one at a time, beating until just the yellow disappears after each egg.
In a medium bowl, combine flour, baking powder, and salt. 
Gradually add flour mixture to butter mixture in thirds, alternately with milk in between each third. 
Beat until just combined. 
Stir in toffee bits and pecans then spoon batter into prepared pan.
Bake until a wood pick inserted near the center of cake comes out clean, 85 - 90 minutes. 
You may need to cover the top of the cake with foil near the end of cooking time to prevent excess browning.
Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. 
Spoon caramel over cake and devour.

Friday, October 16, 2015

VANILLA CINNAMON BUTTERMILK PANCAKES


INGREDIENTS

2 cups flour
3 Tbsp white sugar
1½ tsp baking powder
1 tsp baking soda
¼ tsp salt
2 cups buttermilk
1½ tsp vanilla extract
½ tsp ground cinnamon
1 egg
¼ cup melted butter
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INSTRUCTIONS

Melt the butter and set aside to cool down slightly.
To a mixing bowl, add the flour, sugar, baking powder, baking soda, and salt. 
Use a whisk to combine all dry ingredients well.
In a separate bowl, combine buttermilk, vanilla, ground cinnamon and egg. Whisk to combine. 
Add melted butter and whisk again.
Slowly pour the wet ingredients into the dry ingredients, whisking and stirring to mix it all together. 
Once it's combined, stop mixing. If you over-mix, your pancakes won't be light and fluffy.
Set pancake batter aside and heat up a large skillet or griddle over MED-LOW heat. 
Add a bit of butter to the preheated griddle and spread it out.
Use a ¼ or ⅓ cup measuring cup to scoop the pancake batter onto the griddle or skillet. 
Slowly pour it onto the surface, circling outwards to make a nice circle.
Let the pancake cook about 2-3 minutes. 
You'll notice bubbles popping up on the surface of the pancake, if the edges look set, carefully flip the pancake over. 
Cook another 2 minutes on the other side.
Remove to a plate and cover with a kitchen towel. 
Alternatively, you can place the pancakes on a baking sheet and keep it in a low heat oven (175-200 degrees), until you're ready to serve. 

Twirl and Taste


Ingredients

5 large eggs
1/3 cup butter, melted
1 tablespoon sugar
2 tablespoons dark brown sugar
3 tablespoons Tennessee Honey (Jack Daniel’s Whiskey)
1 tablespoon orange juice
1/2 cup half/half 
4 tablespoons cornstarch
2 (15.25-ounce) cans whole kernel white corn, drained
2 (14.75-ounce) cans cream-style white corn
1 small green cayenne pepper, chopped fine (remove seeds if you want less heat which I do for guests)
1/2 teaspoon ground nutmeg
Dash onion powder
1/4 teaspoon sea salt
1/4 teaspoon fresh ground pepper

Instructions

In a large bowl, lightly beat eggs; add half/half and beat. 
Stir in the remaining ingredients, adding the corn last. Blend well. 
Pour mixture into a buttered 2 quart casserole dish. 
Bake in a preheated 400 degree oven for one hour or until golden brown. 
Remove from oven and allow to sit for 10 minutes. Serve warm.

Thursday, October 15, 2015

Southern Style Carrot Cake


Ingredients
Carrot Cake

    2½ cups all purpose flour
    1½ cups granulated sugar
    4 tsp cinnamon
    1 tsp salt
    1½ tsp baking soda
    4 eggs, lightly beaten
    1 tsp vanilla extract
    1 cup canola oil
    3 cups grated carrots
    ½ cup raisins

Cream Cheese Frosting

    16 oz. cream cheese, room temperature
    2 sticks of butter, room temperature
    3 tsp vanilla extract
    2 cups powdered sugar
    ½ cup chopped pecans or walnuts (optional)

Instructions
Carrot Cake

    Preheat oven to 350°. Grease and flour three 9" cake pans
    In a medium mixing bowl, whisk together the flour, sugar, cinnamon, salt and baking soda and set aside
    In a small mixing bowl, whisk together the eggs, vanilla extract and canola oil.
    Pour the wet ingredients into the dry ingredients and stir them together using a spatula until combined
    Stir in the carrots and raisins
    Pour into the three 9" cake pans and bake for 20-25 minutes
    Remove from oven and let cool completely before frosting

Cream Cheese Frosting

    Beat the cream cheese, butter and vanilla extract together until they are fully incorporated
    Add the powdered sugar and mix until it is smooth and creamy
    When frosting the cake, sprinkle the chopped nuts onto the frosting between the layers

Tuesday, October 13, 2015

The very easy shortcut of stuffed cabbage rolls


Ingredients

2 pounds cabbage
2 tablespoons olive oil
1 pound lean ground beef
1 large onion, chopped
4 cloves garlic
1 teaspoon tomato paste
½ cup tomatoes, diced
¼ cup chopped parsley
½ teaspoon black pepper
1 teaspoon dried mint
Salt to taste
1 and ¾ cup cooked rice
2 tablespoons lemon juice

Instructions

Divide the cabbage into layers and blanch them in boiling water until tender. 
Drain well and chop them roughly.
Heat a pan on medium heat and add ground beef.
Cook until it releases and then absorbs its juice.
Add onions, garlic and olive oil and cook stirring for 5-10 minutes.
Add in tomatoes and tomato paste and stir well.
Season with salt, black pepper and dried mint.
Finally add cooked rice, lemon juice and chopped cabbage.
Cook over medium low heat for 5-10 minutes.
Preheat oven to 350F (175C).
Spray a casserole dish with olive oil. 
Pour the mixture into it and bake for 45 minutes.

Seafood Salad Recipe


Ingredients

14 ounces imitation crab
1/2 cup mayonnaise
1­2 stalks celery (amount per preference), finely chopped
1/2 teaspoon Old Bay seasoning
1/2 teaspoon dill
Salt to taste

Instructions

Separate crab into individual pieces (only if compressed in package – if not, disregard) and chop into 1/2­inch pieces; add to a medium bowl.
Add remaining ingredients and gently stir until well combined. Serve immediately or cover and refrigerate to store.
If you don’t have any Old Bay, use a combination of celery salt and paprika.

Friday, October 9, 2015

Roasted Red Potatoes


INGREDIENTS

1 1/2 pounds baby red potatoes, quartered
2 tablespoons olive oil
2 tablespoons coarsely chopped fresh rosemary
Coarse salt and freshly ground pepper

DIRECTIONS

Preheat oven to 425 degrees. 
Toss potatoes, oil, and rosemary on a rimmed baking sheet. 
Spread out potatoes in a single layer; season with salt and pepper. 
Roast, stirring once halfway through cooking, until potatoes are golden brown and crisp outside and tender inside, about 30 minutes.

Chicken and Dumplings Recipe


Ingredients

about 3 cups cooked chicken
6-8 cups chicken broth
2 cups flour
2 Tbs. butter
½ tsp. baking powder
salt to taste (I just shake some in)
about a cup of milk, maybe a bit less

Instructions

In a bowl, combine the flour, baking powder and salt. 
Cut the butter into the dry ingredients with a fork or pastry blender. 
Stir in the milk, mixing with a fork until the dough forms a ball.
Heavily flour a work surface. 
You’ll need a rolling pin and something to cut the dumplings with. 
I like to use a pizza cutter. 
I also like to use a small spatula to lift the dumplings off the cutting surface.
Roll the dough out thin with a heavily floured rolling pin. 
Dip your cutter in flour and cut the dumplings in squares about 2″x2″. 
It’s okay for them not to be exact. 
Just eye ball it. Some will be bigger, some smaller, some shaped funny.
Use the floured spatula to put them on a heavily floured plate. 
Just keep flouring between the layers of dumplings. 
If they will be cooked soon, this method works well. 
If I’m going to cook them later in the day I layer them on a cookie sheet with wax paper between and lots of flour. 
You can also freeze them like this and then transfer them to a ziplock bag.
To cook them, bring the broth to a boil. 
Drop the dumplings in one at a time, stirring while you add them. 
The extra flour on them will help thicken the brot

BEST BREAKFAST CASSEROLE EVER


Ingredients

1 lb. sausage {I used Jimmy Dean’s- HOT}
1 can crescent rolls
2 cups cheddar cheese, shredded
4 eggs, beaten
3/4 cup milk
1/4 tsp. salt
1/8 tsp. pepper
1 small yellow onion, chopped
1 green or red bell pepper, chopped

Instructions

Preheat oven to 375.  Brown sausage & drain.  
{Daddy suggests adding the onion & bell pepper to the sausage while it’s browning…he doesn’t like crunchy veggies in his food}  Spray a 9x13 with PAM & line with can of crescents.

Thursday, October 8, 2015

Crock Pot Chicken and Stuffing




Ingredients

    1(10.5) ounce can of cream of chicken soup (or use cream of mushroom soup, it’s less salty)
    8 oz. sour cream
    1 (6 oz.) box Stove Top stuffing mix*
    ¾ cup water
    1 (16 oz.) bag frozen green beans
    3-4 large chicken breasts, salted and peppered if desired.

Instructions

    Place the chicken on the bottom of the crock pot.
    Mix together the soup, sour cream, stuffing, half of the water, and place over the chicken.
    Place the string beans either on one side of the crock pot or over the stuffing. You'll want to mix the stuffing periodically if possible- I don't mind mixing the string beans in with the stuffing but if you'd prefer that they remain separate, place the string beans more to the side.
    Add the remaining water during the cooking process as needed. I always use all of the water but crock pots cook slightly differently, so adding as needed is safer. If you're leaving for the day, add the remaining water when you return if you feel you need it.
    Cook on high for 4 hours, or on low for 6-7.
    *No need to cook the stuffing mix prior to adding to crock pot