Monday, January 30, 2017

White Chocolate and Cranberry Cookies


Ingredients

2 cups warm water (110 degrees F/45 degrees C)
2/3 cup white sugar
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil
6 cups bread flour

Directions

In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
Bake at 350 degrees F (175 degrees C) for 30 minutes.

Amish White Bread


Ingredients

2 cups warm water (110 degrees F/45 degrees C)
2/3 cup white sugar
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil
6 cups bread flour

Directions

In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
Bake at 350 degrees F (175 degrees C) for 30 minutes.

Saturday, January 28, 2017

Homemade Hamburger Buns


Ingredients:

2 1/4 teaspoons active yeast 1 envelope
3 1/2 cups all-purpose flour divided
1 cup warm water 105° F/41° C
1 large egg
3 Tablespoons butter melted
2 Tablespoons white sugar
1 teaspoon salt
vegetable oil for brushing bowl and dough
1 egg
1 Tablespoon milk
1 teaspoon sesame seeds or other bun topping as needed

How to make it:

Stir together yeast, 1/2 cup flour and water in the bowl of a stand mixer or a large bowl. Let sit until mixture becomes foamy, 10-15 minutes.
Stir the melted butter, egg, sugar and salt into the yeast mixture. Add the remaining flour and knead with a dough hook, or by hand until smooth and elastic.
Form dough into a ball and brush lightly with oil. Place in a lightly oiled bowl and let rise for about 2 hours.
Form dough into a thick rope and cut into 8-14 pieces (see note). Work with 1 piece of dough at a time, and keep the remainder covered. Form each piece into a ball, tucking the ends underneath. Slightly flatten the ball with the palm of your hand. Place dough patties on a baking sheet lined with parchment about 1/2" apart. Allow to rise about 1 hour, until doubled.
Heat oven to 375°F. When buns have risen, whisk together egg and milk. Lightly brush the egg mixture on top of each bun, being careful not to collapse the dough. Immediately sprinkle with sesame seeds or other toppings if desired.
Bake buns for 15-17 minutes, or until golden brown. Cool. If you aren't going to use the buns within 2 days, freeze leftovers.
Recipe Notes
For large buns cut dough into 8 pieces. For medium buns, cut into 10 pieces. For small slider buns, cut into 12-14 pieces.

Meatball Sub Casserole


Ingredients:

Loaf of French bread or ours*
Butter or margarine
1/2 teaspoon garlic salt (omitted from photo)
8 oz of cream cheese, softened to room-temperature (omitted from photo)
2 tablespoons mayonnaise
1/2 teaspoon of Italian seasoning
1 pound of frozen, fully cooked, thawed Italian meatballs (NOTE: it is often sold in 2 pound bags so use only 1/2 a bag.)
1 can Hunts Spaghetti Sauce (any flavor, our favorite is Garlic & Herb)
2 cups shredded mozzarella cheese

Directions:

Turn oven on to broil. Slice the French bread into thick one inch slices. Butter one side lightly. Place on a cookie sheet with buttered side up. Repeat with the remainder of slices. Very lightly sprinkle the bread with garlic salt. Broil until toasty on the edges.
Turn oven down to 350 degrees. Spray a 9×13 metal or glass pan with cooking spray. Place bread (toasted side up) into your 9×13 pan. Fill it up leaving very few gaps; cut one slice into pieces if necessary to fill large gaps. In a medium bowl, combine the cream cheese, mayonnaise and Italian seasoning using an electric mixer until smooth (be sure to scrape down the sides of your bowl). Using a spatula, spread the mix over all the bread slices creating a sheet of the cream cheese mix.
Cut the thawed meatballs in half sprinkling them all over the cream cheese mix.
Pour your can of spaghetti sauce evenly over the meatballs.
Evenly sprinkle the shredded mozzarella over the spaghetti sauce.
Bake for 30 minutes until heated all the way through and cheese is golden and bubbly.
Enjoy!

Melted milk chocolate or dark chocolate


Ingredients:

3 cups coconut flakes
1 cup condensed milk

Instructions:

Mix the shredded coconut with condensed milk,mold into oblong shape, add them to freezer for 20 minutes and then dip them in melted chocolate. 
Stick Almonds in them and have Almond Joys Be creative!!!!

KFC ORIGINAL SECRET CHICKEN RECIPE


Ingredients

1 whole chicken, cut into pieces
3 beaten eggs
4 tablespoons oil
For the coating
2 cups flour
4 teaspoons paprika
1 teaspoons salt
1 teaspoon pepper
1 teaspoon poultry seasoning (or chicken stock powder)
1 teaspoon oregano
1 teaspoon tarragon
1 teaspoon parsley
1/2 teaspoon thyme
1 teaspoon chives
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon celery salt

Directions:

Sift flour and add together all the coating ingredients and grind finely with a mortar and pestle and place in a clean plastic bag. Coat each chicken piece first with the beaten egg, then with the flour mixture in the bag. Make sure you coat each piece completely with the flour.
Heat the oil in a skillet. Brown the chicken in oil slowly, uncovered. Once browned, cover the skillet and keeping frying on a very gentle heat until the chicken is fully cooked. Place on paper towels to drain out the excess 

Banana Pudding Cake


1 box yellow cake mix
1 (3.5 oz.)package instant banana cream pudding mix.
4 eggs
1/4 cup oil
1 cup water
1 cup mashed bananas
Optional: 2 cup mini chocolate chips
Icing:
2 cups powdered sugar
2 Tablespoons butter, melted
2 Tablespoons milk
1 teaspoon vanilla
dash of salt

How to make it:

Preheat oven to 350 degrees.  Spray a bundt pan with cooking spray.  Add cake mix and pudding mix to a large bowl.  Add eggs, oil, water  and mashed bananas.  Beat on low speed until blended.  Then beat on medium speed for 4 minutes.  (Stir in chocolate chips if desired.) Pour into prepared pan.
Bake for 50-55 minutes or until cake springs back when lightly touched.
Let cool in pan for 10 minutes.  Then turn out on to a wire rack and cool completely.
Make the icing:
In a small bowl combine ingredients and whisk until smooth and of a drizzling consistency.  If it is too thick add a little more milk.  When cake is cooled, drizzle icing over the cake in a zigzag motion.
I think I will enjoy a slice!
Oh YUM!!

Balsamic Chicken Pasta


Ingredients:

1 pound bow tie pasta
4 cups cubed cooked chicken breast ( I grilled mine.)
2 medium tomatoes, chopped
1/2 cup chopped onion
8 bacon strips, cooked and crumbled
4 oz. mozzarella cheese, cut into small  pieces
1/2 cup olive oil
1 teaspoon dried basil or 3 teaspoons fresh (more if you like)
1/4 cup balsamic vinegar
2 Tablespoons brown sugar
1 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup grated parmesan cheese
*Optional: fresh sliced mushrooms and shredded mozzarella cheese

How to make it:

Whisk the oil, basil, vinegar, brown sugar, garlic, salt and pepper in a small bowl and set aside.
Cook pasta according to package directions. Drain.  Transfer to a large bowl. Add the chicken, tomatoes, onion, bacon and mozzarella pieces.
* If desired saute mushrooms and onions in a tad bit of olive oil until they are softened.  Add to pasta mixture. 
Drizzle dressing over pasta mixture and toss to coat.  Add the parmesan cheese and mix in.  It is now ready to serve Option 1.
Option 2:  Pour it into a casserole dish.  Sprinkle with shredded mozzarella cheese and broil just until the cheese is melted.  
Serve!!  Makes for great leftovers!

Crusty Italian Bread


Crusty Italian Bread
makes 2 loaves
1 1/3 cups warm water
2 1/4 teaspoons yeast
1 Tablespoon brown sugar
1 1/2 teaspoons salt
1 1/2 teaspoons olive oil
4 cups flour
Place warm water, yeast and brown sugar in mixing bowl. Stir and let stand for a few minutes until it start to bubble and foam a bit. 
Add olive oil and salt.  Mix and add the flour gradually.  You want to add enough that the dough comes away from the sides of the bowl.  You want to mix it with the dough hook for a few minutes.
Cover and let the dough rise until doubled about 30 minutes.
Punch down dough and divide in two and form into two loaves (I doubled the recipe this time.)
Cover with a damp cloth and let rise until doubled.
Preheat oven to 375 degrees.
Beat together:
1 egg
1 Tablespoon water
Brush the risen loaves with the egg mixture.
Make a single long quick cut down the center of the loaves with a sharp knife.
Now here's the secret. Place atleast 1 cup hot water in a shallow pan and place it on the rack underneath the bread.  The steam will make the crust turn perfectly.  You may need to add a bit more water during cooking. You do not want it to evaporate.
Bake for 25-30 minutes or until the loaves turn golden brown and sound hollow when you tap them.
Remove from pan and let cool on racks.  I always like to rub butter over the hot crust!
YUM!

Friday, January 27, 2017

Banoffee "Danger" Pie


3 bananas
1 tin of sweetened condensed milk
2 cups whipping cream
1 package of digestive biscuits or graham crackers
1 stick of butter
1 tsp vanilla
1 small bar of chocolate
If you don't mind using store bought ingredients you can cut down a lot on the steps but since I was posting it I figured I would make a proper version entirely from scratch just for you.

How to make it:

Your first step can be done way ahead of time (at least hours but can be as much as months before). Remove the label on the condensed milk and submerge the unopened can in pot of water. Cover and boil for 2.5 hours. Warning: Be sure to keep the can covered by water at all times!!
After requisite time has passed, take pot off the stove and allow the can to cool. In case you're wondering - you just made magic, er, toffee! 
So you're ready with your toffee, its time to do the rest.
To make the crust (*You can skip this step entirely by buying a ready made graham cracker crust.)
Grind up digestive cookies in food processor.
Melt stick of butter in microwave and pour into crumb mixture.
Blend until you have a moist sand mixture.
Smooth wet crumbs into pie plate to make a crust.
Bake at 350F for 10 minutes.
Set aside to cool.
To make whipped cream (*You can skip this step entirely by using cool whip. )
Whip cold cream and vanilla on high until whipped
Set aside
Now its time to bring it all together. Cut up bananas into slices and lay into your crust. It doesn't matter how you arrange them really. Just go wild. 
Open toffee can, mix with knife until smooth, pour on bananas. 
Spread whipped cream over the whole mess.
Grate chocolate on top (optional)
Put in fridge to set for at least 2 hours.
So there you have it. Yum in a pan. I dare you not to love it.

Gluten Free Scandinavian Thumbprint Cookies


1/4 cup coconut oil, liquified
3 tablespoons honey
1/4 cup applesauce
1 tablespoon Chia Seed meal (1 tablespoon meal is equal to about 1/2 tablespoons seeds)
1/2 teaspoon vanilla extract
1/3 cup tapioca flour
1/3 cup almond meal/flour*
1/3 cup coconut flour, sifted

How to make it:

Preheat oven to 350 degrees F.
Add the oil, honey, applesauce, chia seed meal, and vanilla to a bowl and mix with an electric mixer. Then add the tapioca flour, almond flour, and coconut flour. Mix again.
Roll into little balls and place on unbleached parchment paper.
Use your fingers to create an indentation and fill it with raspberry or strawberry jam. Bake in preheated oven for about 15 minutes
*To make your own, simply blend whole almonds in a blender just until a meal forms.

Thursday, January 26, 2017

SOUTHERN STYLE CABBAGE SOUP


Ingredients:


1 small head of cabbage-chopped
2 lbs of lean ground beef
2 14 1/2 cans of stewed or diced tomatoes
1 can of rotel
2 8 oz cans of tomato sauce
1 large onion chopped
4 stalks of celery finely-chopped
1 small bell pepper finely-chopped
Diced potatoes
2 tbs of salsa; optional
Knorr Beef Broth, makes three cups of broth.
Spices; season to taste.
Cayenne pepper
chili powder
4 garlic cloves
pinch of salt
paprika
black pepper
dash of Tony Chachere’s Creole Seasoning. I add a lot!
dash of Old Bay Seasoning
dash of Salt-Free Mrs Dash

Instructions:


Sauté celery, onion, bell pepper and garlic in olive oil and set aside
Brown ground beef and drain off fat.
lightly toss cabbage in 4 Tbsp butter until cabbage is tender
Add cabbage and other ingredients until cabbage is tender and potatoes are soft
Combine all ingredients in dutch oven or large pot and cook until potatoes are tender.

7-Day Diet Weight Loss Soup (Wonder Soup)


 Ingredients:

½ head of cabbage, chopped
1 cup celery, diced
1 cup white or yellow onion, diced
1 cup carrots, diced
1 green bell pepper, diced
2-3 cloves garlic, minced
4 cups chicken broth
14 oz can diced tomatoes
1 teaspoon oregano
1 teaspoon basil
½ teaspoon red pepper flakes
and cayenne pepper
Salt and Pepper to taste

Directions:

Heat 2-3 tablespoons of olive oil in a large pot over medium heat. Add celery, onions, bell peppers, and carrots.Saute until slightly tender.
Stir in garlic.
Pour in chicken broth.
Stir in tomatoes and cabbage.
Bring to a boil and then reduce heat.
Cook until cabbage is tender.
Stir in oregano, basil, red pepper flakes, black pepper and salt (if using)
Taste broth and adjust seasoning if needed.
To SAVE, Click SHARE and the post will save on your own timeline!!

Wednesday, January 25, 2017

ALMOND JOY COOKIES


Ingredients:

1 cup butter
1 1/2 cups white sugar
1 1/2 cups brown sugar
4 eggs
3 teaspoons vanilla
4 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
5 cups chocolate chips
2 cups sweetened coconut
2 cups chopped almonds

How to make it:

Pre-heat oven to 375°F Lightly grease cookie sheets.
Combine dry ingredients, set aside.
In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes. Cool on baking sheet for 5 mins before removing to a wire rack to cool completely

Traditional French Onion Soup


INGREDIENTS

4 tablespoons unsalted butter
2 pounds yellow onions, sliced 1/4-inch into half circles
1 teaspoon sugar
1 tablespoons all-purpose flour
1/2 cup dry sherry
3 cups Homemade Beef Stock for French Onion Soup
2 teaspoons chopped fresh thyme or 3/4 teaspoon dried thyme
Salt and freshly ground black pepper
1 small French baguette, sliced crosswise into 1/2-inch pieces
8 ounces Gruyere cheese, grated on the large holes of a box grater (about 3 cups)

DIRECTIONS

Melt butter in a large Dutch oven or heavy pot on medium-low heat. Add onions. Spread them out in as thin a layer as possible. Sprinkle with sugar, and cook, stirring just as needed to keep onions from sticking, until they are melting and soft, golden brown, and beginning to caramelize, about 1 hour.
Sprinkle flour over onions, and stir to coat. Add sherry, stock, and thyme, and bring to a simmer. Cook, partially covered, for about 30 minutes, to allow the flavors to combine. Season with salt and pepper to taste.
Meanwhile, lightly toast bread under a broiler; set aside. Ladle hot soup into six ovenproof bowls. Arrange the bowls on a baking pan. Place 1 or 2 slices of toasted bread over each bowl of soup. Sprinkle 1/2 cup grated cheese over bread in each bowl, and place under the broiler until cheese is melted and crusty brown around the edges. Watch carefully that bread doesn't burn. Serve immediately.

LENTIL CHILI


INGREDIENTS

2 Tbsp. olive oil
1 medium onion, chopped
1 large red bell pepper, chopped
5 cloves garlic, minced
4 tsp. chili powder
1 (16 oz.) bag of brown lentils
2 (14.5 oz.) cans no-salt diced tomatoes
1 bay leaf
2 (32 oz.) cartons vegetable stock or chicken stock
⅓ cup fresh chopped cilantro
sea salt and fresh ground black pepper
Optional toppings: sour cream, cheddar cheese, croutons, tortilla chips, avocado

INSTRUCTIONS

In a large heavy duty dutch oven, heat olive oil over medium heat. Add onion and red bell pepper; saute the vegetables for 8 minutes or until soft and lightly browned, stirring occasionally.
Stir in garlic and chili powder; cook for 1 minute.
Add lentils, tomatoes, bay leaf and stock. Season with salt and ground black pepper, to taste. Bring to a boil, lower the heat to medium-low and simmer, partially covered for 30 minutes or until lentils are tender. Remove from the heat and discard the bay leaf.
Transfer 3 cups of cooked chili into a food processor and process until pureed; add the pureed chili back into the remaining chili and stir to combine. Taste for salt and pepper.
Stir in cilantro and serve.
NOTES
If you like your chili spicy, add chopped fresh jalapeno or red pepper flakes for some heat

Tuesday, January 24, 2017

Tornado Potatoes Recipe


Ingredients:

Serves: 2
2 medium white potatoes
4 tablespoons butter, melted
1 cup parmesan cheese, grated
½ teaspoon black pepper
1 tablespoon garlic powder
1 tablespoon paprika
1 teaspoon salt
Parsley, chopped (for garnish)

How to make it:

1. Preheat oven to 325ºF/160ºC.
2. Insert a skewer into the potato and gently push the skewer all the way through it.
3. Hold a sharp, thin knife at an angle and cut in the opposite direction you are turning the skewered potato. 
4. Gently fan out the potato down the length of the skewer, until you have an even gap between the slices forming the spiral. 
5. Melt the butter and brush it all over the potato.
6. In a medium bowl, combine parmesan cheese, black pepper, garlic powder, paprika, and salt.
7. Place the skewered potato over the bowl and shovel the mixture all over the potato until it is entirely coated. 
8. Rest potatoes on a baking sheet so that it is hovering over the bottom of the sheet.
9. Bake for 25-30 minutes, or until nicely browned.
10. Garnish with additional parmesan and parsley.
11. Allow to cool for 5 minutes.
12. Serve warm and enjoy!

Mandy’s Triple Chocolate Kahlua Cake


Ingredients:

Cake
1 box Chocolate Cake Mix
1 box Instant Chocolate Pudding
1/4 cup Chocolate Syrup
1 cup Chocolate Chips
4 Large Eggs
1/2 cup Oil
1/2 cup Water
1/2 cup Kahlua
Topping
3/4 cups Strong Coffee (brewed)
1/3 cup Sugar
1/3 cup Kahlua
2 tablespoons Butter
Ganache
1/2 cup Heavy Cream
1 cup Good Dark Chocolate (chopped)

Directions:

Cake
1.Preheat oven to 325 degrees.
2.Grease sides and bottom of a Bundt pan with shortening or oil spray and flour lightly (you can use cocoa powder).
3.In a large bowl, mix ingredients together until well combined.
4.Pour batter into pan and bake for 40-50 minutes.
5.Cake is done when toothpick inserted in center comes out clean.
6.Cool cake in pan on wire rack.
Topping
7.In a small saucepan, melt butter, sugar and Kahlua. Stir well.
8.Add coffee.
9.While cake is still warm and in the pan, poke holes with a fork.
10.Pour topping over cake.
11.Cool completely then turn out onto a platter or cake plate.
Ganache
12.In a double boiler, melt together the heavy cream and chocolate.
13.Stir until fully melted and glossy.
14.Pour over top of cake.

Monday, January 23, 2017

Old Fashioned Salmon Patties


6 oz. can skinless/boneless pink salmon, drained
2 T. diced onion
good pinch each of salt and pepper
1 large egg
1 T. buttermilk
2 T. cornmeal
4 T. all purpose flour
Veg. oil for frying

How to make it :

In a bowl, combine the salmon, onion, salt and pepper. Stir in the egg, buttermilk, cornmeal and flour. Combine well. Heat about 1/4" oil in the bottom of a med. size iron skillet over med. high heat. Drop spoonfuls of the salmon mixture into the hot oil and flatten out just a tad. Fry, in batches, about a minute per side or until golden brown. Drain on a paper sack or paper towel lined plate. Makes 10 patties.

Sunday, January 22, 2017

Cucumber Salad


Ingredients

1 large cucumber
1 tsp coarse sea salt
1 Tbsp light sour cream
1 tsp finely chopped onion
1 tsp fresh dill, chopped
1 tsp vinegar
1/2 tsp sugar

Directions

Peel your cucumber - or you can leave the peel on if you want - slice cucumber into fairly thin slices. Place into a colander and sprinkle with coarse sea salt. Set on something to catch the water that drains off, and set aside.
Mix together sour cream, onion, dill, vinegar, and sugar. Cover and place in fridge.
Let cucumbers drain and dressing chill for at least an hour, up to 2 hours.
Before serving, rinse cucumbers under running water briefly. Pat dry with paper towel.
Toss dressing with cucumbers and serve.

BANG BANG CHICKEN


Ingredients:

1/2 cup vegetable oil, or more, as needed
1 cup buttermilk
3/4 cup all-purpose flour
1/2 cup cornstarch
1 large egg
1 tablespoon hot sauce
Kosher salt and freshly ground black pepper, to taste
1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
1 cup Panko
For the sauce
1/4 cup mayonnaise
2 tablespoons sweet chili sauce
1 tablespoon honey
2 teaspoons Frank’s Hot Sauce

Instructions:

To make the sauce, whisk together mayonnaise, sweet chili sauce, honey and Frank’s Hot Sauce in a small bowl; set aside.
Heat vegetable oil in a large skillet over medium high heat.
In a large bowl, whisk together buttermilk, flour, cornstarch, egg, hot sauce, salt and pepper, to taste.
Working one at a time, dip chicken into buttermilk mixture, then dredge in Panko, pressing to coat.
Working in batches, add chicken to the skillet and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
Serve immediately, drizzled with sweet chili sauce.

CHICKEN N DRESSING CASSEROLE



Ingredients

4 chicken breasts cooked and cubed
1 pan prepared cornbread, cooled and crumbled
4 eggs, boiled, chopped
1 small onion, chopped
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon garlic powder
2 cups chicken broth
1 can condensed cream of mushroom soup

Directions

Combine all ingredients and place in a 13x9 baking dish. Bake at 350 for about 30-45 minutes or until set.

Friday, January 20, 2017

Sausage Cream Cheese Crescents



Ingredients:

16 oz bulk sausage cooked and crumbled (any flavor)
8 oz cream cheese, softened
2 can(s) refrigerated crescent rolls
1 c shredded sharp cheddar cheese (or any cheese)

How to Make It:

I have made these and they were a hit!! These look and sound like the perfect meal for breakfast...So to prepare this recipe you need first to combine sausage & cream cheese together and shredded cheese if you'd like. Then you need to separate rolls into triangles.
Second step : At this step all what you need to do is to cut eat triangle in 1/2 lengthwise. Then you need to scoop a heaping tablespoon onto each roll&roll up.
Step 3 : Finally step , bake at 375 degrees F about 15 mins (till golden brown).Serve and enjoye

Monday, January 16, 2017

Beef Stew (No Peekie)


Ingredients

2 pounds Beef cubes; Cubed
2 medium Onions; Sliced
1 pound bag Carrots; Sliced
5 Stocks Celery; Sliced
3 medium Potatoes; Cubed
1 Can Peas (drained keep juice); Drained. Keep juice
1 Can Campbell's Tomato Soup
1 Can Mushroom soup
Original recipe makes 8 Servings

Preparation

1. Add ingredients to roasting pan in the order listed above.
Attn: keep juice from can of peas to mix with cans of soups.
2. In a bowl mix peas juice, tomato soup, and mushroom soup well until smooth. Pour over top of the ingredients in roaster.
3. Cover and bake 325 for 3 hours. DO NOT PEEK.
4. When done remove from oven stir well and serve.
5. Buttered bread go great with it.

Sunday, January 15, 2017

Oven Smoked Brisket Yum!


Ingredients:

7-11 lb. brisket, untrimmed
1-2 drops liquid smoke
1 tablespoon salt
4-6 tablespoons McCormick Montreal Grill Mate Steak Seasoning

Directions:

Trim brisket of excessive fat, but leave a nice layer for a wonderful flavor. Place brisket in a large roasting pan or in a ex large Ziploc bag. Pour liquid smoke over brisket and seal tightly. Place in the refrigerator for 6-8 hours or overnight.
Remove brisket from the refrigerator and let set for 1 hour. Preheat oven to 275 degrees F. Season brisket with salt and sprinkle Grill Mate Steak Seasoning on top of the fat side covering all the way to the edges. Place brisket fat side up on a rack inside of a roaster pan and cover with foil. Bake in the oven for 3 1/2 to 8 hours depending on the size. Remove from oven and transfer to a cutting board and let rest for 15-20 minutes before slicing. Serve with barbecue sauce.
I put this in the crockpot for 8-10 hours. We did NOT need bbq sauce!
Note: Cook brisket 30-45 minutes times per the pound of the brisket. 7 lb. brisket will cook for 3 1/2 hours to 5 1/2 hours. At the end of the resting time, you can slice the brisket and put it back in a baking dish and pour barbecue sauce over it and bake an additional 30-40 minutes.

Saturday, January 14, 2017

Tater Tot Casserole


Ingredients:

1 1/2 - 2 lbs. ground beef or ground turkey
1/2 - onion, diced
1 - 32 oz package crispy crowns or tater tots
1 - 10 oz can cream of mushroom soup
1/2 - cup sour cream or light sour cream
1 - low fat cup milk or water
2 - cups grated cheddar cheese
pepper, to taste
season salt, to taste
garlic salt, to taste

Directions:

Brown ground beef and diced onions, adding, pepper, seasoning salt and garlic salt to taste. Drain.
Pour ground beef & onion mixture into the bottom of a 9 x 13 casserole dish. In a separate bowl mix together the soup, sour cream and milk.
Pour the soup mixture over on top of the ground beef layer spread evenly to cover the meat mixture. Top with tater tots, sprinkle with grated cheese over the entire casserole.
Bake at 350 degrees uncovered for 30 minutes or until the casserole is bubbly and cheese is completely melted.

Thursday, January 12, 2017

Strawberry Lemonade Pound Cake


Ingredients

1 stick salted Challenge butter, slightly softened
1 1/4 cup granulated sugar, divided
2 large eggs
3 TBS lemon zest
1 1/2 cup all purpose flour
1/4 tsp baking soda
1/4 tsp baking powder
1/4 cup lemon juice
1/4 cup heavy cream
Glaze:
1/2 cup frozen strawberries, thawed
2 2/3 cups powdered sugar

Instructions

Heat oven to 350. Butter and flour one 8.5 x 4.5 inch loaf pan and set aside.
Cream Challenge butter and 1 cup of granulated sugar in the bowl of your mixer on medium speed for about 5 minutes, until light and fluffy. Beat in the eggs, one at a time, then mix in the lemon zest.
In a large bowl, mix together the flour, baking powder, and baking soda. In another bowl, combine the 2 TBS of the lemon juice and the heavy cream. With the mixer on medium, add the flour and cream mixtures alternately to the batter, starting and ending with flour mixture. Pour into the loaf pan, smooth, and bake for about 45 minutes or until browned and a toothpick inserted in the center comes out clean or with moist crumbs but no batter.
Let cake cook in the pan for about 15 minutes before removing to wire rack to cool completely.
Prepare glaze: In a blender or food processor, blend strawberries until smooth. Pour into a bowl and whisk in powdered sugar until smooth. Drizzle over cake and serve.