Tuesday, January 24, 2012
Pulled Pork Crockpot recipe
- 4 lbs pork roast ( shoulder or butt)
- 2 large onions
- 1 cup ginger ale
- 1 (18 ounce) bottles favorite barbecue sauce ( I like Sweet Baby Ray's)
- barbecue sauce, for serving (optional)
Directions
- Slice one onion and place in crock pot.
- Put in the roast and cover with the other onion, sliced. Pour over the ginger ale. Cover and cook on LOW for about 12 hours.
- Remove the meat, strain and save the onions, discard all liquid. With two forks, shred the meat, discarding any remaining fat, bones or skin. Most of the fat will have melted away.
- Return the shredded meat and the onions to the crock pot, stir in the barbecue sauce. Continue to cook for another 4 to 6 hours on LOW.
- Serve with hamburger buns or rolls and additional barbecue sauce. Any leftovers freeze very well.
- TIP: freeze ready-made sandwiches - a scoop of meat on a bun, well-wrapped. These make a great quick meal or snack. To reheat, remove wrapping, wrap in a paper towel, and zap 1-2 minute in the microwave.
- Note: Shoulder or butt are recommended because the meat shreds very well. Other cuts do not shred as readily. It is a fattier cut, but the fat melts away in the cooking and is poured away when you discard the liquid.
- Note 2: I have an older, smaller crock pot. The above times work perfectly for me. But if you have a newer or bigger crock pot, you may need to revise times downward, esp. after the bbq sauce is added. I think you need at least a couple of hours for it all to meld, but that may be all you need. Update: I recently bought a bigger crockpot, I think 5 or 6 qts. I cooked a 6 lb pork shoulder in it for 8 hours and it was shreddable at that point. Shredded, added the sauce, and cooked for another hour or so to meld everything. So use your best judgment on timing!
- Serve on rolls or over rice. Recipe can be found here I got it from my Aunt Kathy, so I know it's good!
Thursday, January 19, 2012
July's Caramel Bars
My neighbor has made these for me a few times, and they are so good!
2 cups butter
2 1/4 cup brown sugar
3 cups quick quaker oats
1 tsp. salt
... 2 tsp soda
1 bottle Mrs. Richard's Caramel Topping
16 oz pkg milk chocolate chips
chopped walnuts (optional) I never do these...yucky :)
soften butter in microwave. In a large bowl, mix butter, brown sugar, flour, oats, salt and soda together. Take 3/4 of the mixture and press on cookie sheets (press up on sides). Bake for 8 minutes at 350. Remove and pour on caramel. Spread evenly, sprinkle on chocolate chips and walnuts. Then sprinke remaining cookie mixture on the top. Bake again for 10-12 minutes at 350. Do not over cook or the caramel goes hard.
2 cups butter
2 1/4 cup brown sugar
3 cups quick quaker oats
1 tsp. salt
... 2 tsp soda
1 bottle Mrs. Richard's Caramel Topping
16 oz pkg milk chocolate chips
chopped walnuts (optional) I never do these...yucky :)
soften butter in microwave. In a large bowl, mix butter, brown sugar, flour, oats, salt and soda together. Take 3/4 of the mixture and press on cookie sheets (press up on sides). Bake for 8 minutes at 350. Remove and pour on caramel. Spread evenly, sprinkle on chocolate chips and walnuts. Then sprinke remaining cookie mixture on the top. Bake again for 10-12 minutes at 350. Do not over cook or the caramel goes hard.
Broccoli Shrimp Pasta Toss
I used this recipe that I found online, with a few minor changes:
1 package whole wheat linguine pasta
5 minced garlic cloves
2 T. butter
1/4 c. olive oil
One large head of broccoli cut into small florets
salt and pepper
16 oz package cooked, deveined shrimp
1 c. chopped, fresh spinach
1/2 c. shredded Parmesan cheese
Cook pasta according to package directions. Meanwhile, in a shallow pan, arrange broccoli in a single layer and add just enough water to cover the bottom of pan and broccoli halfway, cover. Bring water to a boil and simmer broccoli for 6 minutes and drain. Meanwhile, remove tails from shrimp and rinse. When pasta is done cooking, drain in a colander. In the pasta pot, add olive oil and butter and heat slowly. When butter is melted, add garlic and cook for about one minute. Toss in broccoli and shrimp and fresh spinach, stir to heat up shrimp and wilt spinach, this only takes a minute. Add pasta, salt and pepper and toss. Remove from heat, add cheese, and toss.
A 1-1/4 c. serving is about 200 calories.
My son, who doesn't eat anything, had three plates full!!!
1 package whole wheat linguine pasta
5 minced garlic cloves
2 T. butter
1/4 c. olive oil
One large head of broccoli cut into small florets
salt and pepper
16 oz package cooked, deveined shrimp
1 c. chopped, fresh spinach
1/2 c. shredded Parmesan cheese
Cook pasta according to package directions. Meanwhile, in a shallow pan, arrange broccoli in a single layer and add just enough water to cover the bottom of pan and broccoli halfway, cover. Bring water to a boil and simmer broccoli for 6 minutes and drain. Meanwhile, remove tails from shrimp and rinse. When pasta is done cooking, drain in a colander. In the pasta pot, add olive oil and butter and heat slowly. When butter is melted, add garlic and cook for about one minute. Toss in broccoli and shrimp and fresh spinach, stir to heat up shrimp and wilt spinach, this only takes a minute. Add pasta, salt and pepper and toss. Remove from heat, add cheese, and toss.
A 1-1/4 c. serving is about 200 calories.
My son, who doesn't eat anything, had three plates full!!!Tuesday, January 17, 2012
Grandpa England's Burritos
One of my fondest memories of my late grandpa England was one time he made burritos for us. The old grouch was so proud of his cooking. It was necessary we rave over them, and they were good! I miss him.
1 lb. ground beef
1/2 onion, chopped
Dash oregano
Dash salt and pepper
1/2 can chopped green chiles
1 can tomato sauce
3 large flour tortillas
Shredded cheese
Brown meat with onions and seasonings in pan using olive oil. Add green chiles and tomato sauce and let simmer for 30-45 minutes. Spoon 1/3 of the mixture into each tortilla; roll and place in casserole dish coated with olive oil. Use a toothpick if necessary to hold them together. Cover with shredded cheese. Bake at 350 for 20-30 minutes or until cheese is melted and the tops of the burritos are golden brown. Serve with salsa.
1 lb. ground beef
1/2 onion, chopped
Dash oregano
Dash salt and pepper
1/2 can chopped green chiles
1 can tomato sauce
3 large flour tortillas
Shredded cheese
Brown meat with onions and seasonings in pan using olive oil. Add green chiles and tomato sauce and let simmer for 30-45 minutes. Spoon 1/3 of the mixture into each tortilla; roll and place in casserole dish coated with olive oil. Use a toothpick if necessary to hold them together. Cover with shredded cheese. Bake at 350 for 20-30 minutes or until cheese is melted and the tops of the burritos are golden brown. Serve with salsa.
Dad's French Bread
My dad learned to make this bread on his mission. It's really crusty on the outside and soft on the inside. Perfect!
Makes 4 loaves or 16 big rolls
10 c. flour
2 T. yeast dissolved in 1/2 c. hot water
3 T. sugar
4 t. salt
3 1/2 c. Hot water
1 egg white
Mix all ingredients, except egg white, and stir until moistened. Pour out and knead for 10 minutes or until dough is soft and smooth. Let rise in large buttered bowl for 1 1/2 hours. Punch down. Divide into 4 equal slices. For loaves, flatten each piece into a rectangle and roll into a loaf, pinching the crease shut. Place crease-side down on greased sheet. Let rise for 20 minutes. Mix 1 egg white with 1/2 c. water and brush the loaves. Make diagonal (1/2 inch deep) cuts with a sharp knife in the top of each loaf. Bake at 375 for 15 minutes. Brush with egg white mixture once again. Bake 15 more minutes until golden brown. French bread must be eaten the same day or frozen for future use.
For rolls, follow the same directions as for loaves. Once the loaves are rolled and formed, cut each loaf into 4 equal pieces. Brush with egg mixture and bake as directed preceding.
Makes 4 loaves or 16 big rolls
10 c. flour
2 T. yeast dissolved in 1/2 c. hot water
3 T. sugar
4 t. salt
3 1/2 c. Hot water
1 egg white
Mix all ingredients, except egg white, and stir until moistened. Pour out and knead for 10 minutes or until dough is soft and smooth. Let rise in large buttered bowl for 1 1/2 hours. Punch down. Divide into 4 equal slices. For loaves, flatten each piece into a rectangle and roll into a loaf, pinching the crease shut. Place crease-side down on greased sheet. Let rise for 20 minutes. Mix 1 egg white with 1/2 c. water and brush the loaves. Make diagonal (1/2 inch deep) cuts with a sharp knife in the top of each loaf. Bake at 375 for 15 minutes. Brush with egg white mixture once again. Bake 15 more minutes until golden brown. French bread must be eaten the same day or frozen for future use.
For rolls, follow the same directions as for loaves. Once the loaves are rolled and formed, cut each loaf into 4 equal pieces. Brush with egg mixture and bake as directed preceding.
Grandma Roberts' Hot Rolls and Cinnamon Knots
This is my Aunt Susan's recipe. She brings them to our Christmas party, and my mouth waters every time I think of those cinnamon knots. They always go quickly! Note: Be sure to read the whole recipe before starting!
Mix together and bring to a boil:
2/3 c. water
1 T. butter
2 T. milk
sprinkle salt
Add:
2/3 c. potato buds, remove from heat and stir until fluffy like mashed potatoes, set aside.
In a liquid measuring cup, to 1/2 c. warm water add:
1 T. sugar
2 T. yeast
Let set until yeast dissolves and rises, about 10 minutes.
In a small bowl, beat 3 eggs together and add:
1/2 c. sugar
1/2 c. oil
Stir 3/4 c. very HOT water into the potato mixture, put in mixing bowl with 1 c. sifted flour and begin mixing. Add yeast mixture and egg mixture, and beat well. Add about 5 cups flour and 2 t. salt (sifted together). Mix well. Put dough into greased bowl and let rise for about 1 to 1 1/2 hours until doubled.
Dinner rolls: Roll out, cut, and let rise in a greased pan until doubled again.
Cinnamon knots: Roll out, cut into 3/4" strips. Dip into melted butter, then roll in a sugar, cinnamon mixture. Tie into a knot and let rise in greased muffin pans until doubled.
Bake 375 for 9 minutes or until lightly browned.
Mix together and bring to a boil:
2/3 c. water
1 T. butter
2 T. milk
sprinkle salt
Add:
2/3 c. potato buds, remove from heat and stir until fluffy like mashed potatoes, set aside.
In a liquid measuring cup, to 1/2 c. warm water add:
1 T. sugar
2 T. yeast
Let set until yeast dissolves and rises, about 10 minutes.
In a small bowl, beat 3 eggs together and add:
1/2 c. sugar
1/2 c. oil
Stir 3/4 c. very HOT water into the potato mixture, put in mixing bowl with 1 c. sifted flour and begin mixing. Add yeast mixture and egg mixture, and beat well. Add about 5 cups flour and 2 t. salt (sifted together). Mix well. Put dough into greased bowl and let rise for about 1 to 1 1/2 hours until doubled.
Dinner rolls: Roll out, cut, and let rise in a greased pan until doubled again.
Cinnamon knots: Roll out, cut into 3/4" strips. Dip into melted butter, then roll in a sugar, cinnamon mixture. Tie into a knot and let rise in greased muffin pans until doubled.
Bake 375 for 9 minutes or until lightly browned.
Angel Hair Pasta with Chicken
This is from "Easy Everyday Cooking".
2 T. olive oil
2 skinless, boneless chicken breast halves, cut into 1-inch cubes.
1 carrot, sliced diagonally into 1/4 inch pieces
Broccoli florets, steamed until just tender
2 cloves garlic, minced
12 oz. angel hair pasta
2/3 c. chicken broth
1 t. dried basil
1/4 c. shredded Parmesan Cheese
Heat 1 T. oil in a medium skillet over medium heat; add chicken. Cook, stirring.,until chicken is cooked through, about 5 minutes. Remove from skillet and drain on paper towels. Heat remaining oil in same skillet. Begin heating water for pasta. Add carrot to skillet; cook stirring, for 4 minutes. Add broccoli and garlic to skillet; cook, stirring, for 2 minutes longer. Cook pasta according to directions. While pasta is cooking, add chicken broth, basil, and Parmesan to skillet. Stir to combine. Return chicken to skillet. Reduce heat and simmer for 4 minutes. Drain pasta. Place in a large serving bowl. Top with chicken and vegetable mixtrue. Serve immediately.
2 T. olive oil
2 skinless, boneless chicken breast halves, cut into 1-inch cubes.
1 carrot, sliced diagonally into 1/4 inch pieces
Broccoli florets, steamed until just tender
2 cloves garlic, minced
12 oz. angel hair pasta
2/3 c. chicken broth
1 t. dried basil
1/4 c. shredded Parmesan Cheese
Heat 1 T. oil in a medium skillet over medium heat; add chicken. Cook, stirring.,until chicken is cooked through, about 5 minutes. Remove from skillet and drain on paper towels. Heat remaining oil in same skillet. Begin heating water for pasta. Add carrot to skillet; cook stirring, for 4 minutes. Add broccoli and garlic to skillet; cook, stirring, for 2 minutes longer. Cook pasta according to directions. While pasta is cooking, add chicken broth, basil, and Parmesan to skillet. Stir to combine. Return chicken to skillet. Reduce heat and simmer for 4 minutes. Drain pasta. Place in a large serving bowl. Top with chicken and vegetable mixtrue. Serve immediately.
Banana Muffins
This recipe I got from my friend Viv. It's awesome!
1 1/2 c. flour
1 t. baking soda
1 t. baking powder
1/2 t. salt
4 mashed bananas
3/4 c. sugar
1 egg
1/2 c. butter
dollop sour cream
1 t. vanilla
1/2 t. cinnamon
Topping:
1/3 c. brown sugar
1 T. flour
1/8 t. cinnamon
1 T. cold butter
Preheat oven to 375. Combine first four ingredients in a big mixing bowl and set aside. In a smaller bowl, combine the rest of the ingredients. Stir into dry ingredients until just moist. Scoop into muffin cups. For topping: mix brown sugar, flour and cinnamon together; cut in butter until crumbly. Sprinkle topping over batter. Bake 18-20 minutes. Cool in pan 10 minutes before removing. Makes 1 dozen.
1 1/2 c. flour
1 t. baking soda
1 t. baking powder
1/2 t. salt
4 mashed bananas
3/4 c. sugar
1 egg
1/2 c. butter
dollop sour cream
1 t. vanilla
1/2 t. cinnamon
Topping:
1/3 c. brown sugar
1 T. flour
1/8 t. cinnamon
1 T. cold butter
Preheat oven to 375. Combine first four ingredients in a big mixing bowl and set aside. In a smaller bowl, combine the rest of the ingredients. Stir into dry ingredients until just moist. Scoop into muffin cups. For topping: mix brown sugar, flour and cinnamon together; cut in butter until crumbly. Sprinkle topping over batter. Bake 18-20 minutes. Cool in pan 10 minutes before removing. Makes 1 dozen.
Braised Pork Chops with Sweet Potatoes and Apples
1/4 c. flour
1/2 t. salt
1/4 t. pepper
4 bone-in, center-cut pork chops (6-8 oz each)
2 T. olive oil
1 large onion, sliced
1 c. low-sodium chicken broth
2 large sweet potatoes, peeled, cut into wedges
2 golden delicious apples, halved, cored, cut into wedges
2-3 sprigs fresh thyme
Combine flour, salt and pepper in a large bowl. Dredge chops in seasoned flour, shaking off excess. Warm oil in a large skillet over medium-high heat. Add chops and cook until lightly browned, about 2 minutes per side. Transfer to slow cooker. Add onion to skillet and cook, stirring often, until softened, about 3 minutes. Pour in broth, increase heat to hight and bring to a boil, stirring to pick up any browned bits on bottom. Pour over pork chiops in slow cooker. Scatter sweet potatoes and apples around chops and thyme. Cover and cook on low until tender, about 3 hours, or on high for 1 1/2 hours.
Per Serving: 435 cal. 18 g fat (5 sat. fat), 58 mg chol, 6 g fiber, 25 g. protein, 44g carbs, 797 mg sod.
1/2 t. salt
1/4 t. pepper
4 bone-in, center-cut pork chops (6-8 oz each)
2 T. olive oil
1 large onion, sliced
1 c. low-sodium chicken broth
2 large sweet potatoes, peeled, cut into wedges
2 golden delicious apples, halved, cored, cut into wedges
2-3 sprigs fresh thyme
Combine flour, salt and pepper in a large bowl. Dredge chops in seasoned flour, shaking off excess. Warm oil in a large skillet over medium-high heat. Add chops and cook until lightly browned, about 2 minutes per side. Transfer to slow cooker. Add onion to skillet and cook, stirring often, until softened, about 3 minutes. Pour in broth, increase heat to hight and bring to a boil, stirring to pick up any browned bits on bottom. Pour over pork chiops in slow cooker. Scatter sweet potatoes and apples around chops and thyme. Cover and cook on low until tender, about 3 hours, or on high for 1 1/2 hours.
Per Serving: 435 cal. 18 g fat (5 sat. fat), 58 mg chol, 6 g fiber, 25 g. protein, 44g carbs, 797 mg sod.
Pickled Dill Beans
2 lbs green beans
1 c. white vinegar
2 T. pickling salt
2 t. dill weed
1/4 t. cayenne pepper
2 cloves crushed garlic
Wash and drain beans, snipping off yucky ends. Cut to fit jars. Cover beans with boiling water and cook 3 minutes. Pack into hot jars leaving 1/2 " head space. In 4-6 qt. pot combine vinegar, 3 c. water, pickling salt, dillweed, cayenne pepper, and garlic. Bring to boil. Cover beans with pickling liquid leaving 1/2" headspace. Adjust lids. Process in boiling water bath for 10 minutes. Makes 4 pints. Will be ready to eat in 4-6 weeks.
1 c. white vinegar
2 T. pickling salt
2 t. dill weed
1/4 t. cayenne pepper
2 cloves crushed garlic
Wash and drain beans, snipping off yucky ends. Cut to fit jars. Cover beans with boiling water and cook 3 minutes. Pack into hot jars leaving 1/2 " head space. In 4-6 qt. pot combine vinegar, 3 c. water, pickling salt, dillweed, cayenne pepper, and garlic. Bring to boil. Cover beans with pickling liquid leaving 1/2" headspace. Adjust lids. Process in boiling water bath for 10 minutes. Makes 4 pints. Will be ready to eat in 4-6 weeks.
Sweet and Sour Chicken
Thanks to my friend Karen and cousin Adrienne for supplying me with this recipe. I don't have exact measurements for the amount of chicken. I usually double the sauce recipe and add cut up bell peppers and pineapple and add that as well.
Corn starch
Egg, beaten
Chicken, cut into chunks
Dip chicken in egg and then dredge in corn starch. Brown in a frying pan with a little oil. Transfer to a 9X13 pan. Cover with sauce. Bake at 325 for 45 minutes, stirring every 15 minutes.
Sauce
Whisk together:
3/4 c. sugar
1/2 c. vinegar
4 T. ketchup
1 T. soy sauce
1/2 t. garlic powder
Corn starch
Egg, beaten
Chicken, cut into chunks
Dip chicken in egg and then dredge in corn starch. Brown in a frying pan with a little oil. Transfer to a 9X13 pan. Cover with sauce. Bake at 325 for 45 minutes, stirring every 15 minutes.
Sauce
Whisk together:
3/4 c. sugar
1/2 c. vinegar
4 T. ketchup
1 T. soy sauce
1/2 t. garlic powder
Scotcheroos
1 c. corn syrup
1 c. sugar
1 c. creamy peanut butter
6 c. rice krispies
1 c. semi sweet chocolate chips
1 c. butterscotch chips
Cook corn syrup and sugar together in a large pan over medium heat, stirring to dissolve sugar. Bring mixture to a boil. Remove from heat. Stir in peanut butter, mix well. Add cereal, stir until evenly coated. Pour into greased 9 X 13 pan. Pat into place. While still hot, sprinkle chocolate and butterscotch chips over the top and spread until well combined. Cool at least 45 minutes.
1 c. sugar
1 c. creamy peanut butter
6 c. rice krispies
1 c. semi sweet chocolate chips
1 c. butterscotch chips
Cook corn syrup and sugar together in a large pan over medium heat, stirring to dissolve sugar. Bring mixture to a boil. Remove from heat. Stir in peanut butter, mix well. Add cereal, stir until evenly coated. Pour into greased 9 X 13 pan. Pat into place. While still hot, sprinkle chocolate and butterscotch chips over the top and spread until well combined. Cool at least 45 minutes.
Saturday, January 14, 2012
Kachina Scones
These are kind of weird, but really yummy with apricot jam!
2 c. flour
2 T. sugar
2 t. baking powder
1/2 t. salt
1/2c. butter, softened
1 egg
1/2 c. half and half
2 T. half and half
Mix flour, sugar, baking powder, and salt. Add butter and cut with pastry blender til crumbs form. In another bowl, whisk 1/2 c. half and half with egg. make a well in the middle of crumb mixture. Pour egg mix into well. Mix with fork until soft dough. Knead dough 3 times. Form dough into a circle and cut into 8 wedges. brush tops with 2 T. half and half. Place on greased cookie sheet and bake at 425 for 12 minutes until slightly browned.
2 c. flour
2 T. sugar
2 t. baking powder
1/2 t. salt
1/2c. butter, softened
1 egg
1/2 c. half and half
2 T. half and half
Mix flour, sugar, baking powder, and salt. Add butter and cut with pastry blender til crumbs form. In another bowl, whisk 1/2 c. half and half with egg. make a well in the middle of crumb mixture. Pour egg mix into well. Mix with fork until soft dough. Knead dough 3 times. Form dough into a circle and cut into 8 wedges. brush tops with 2 T. half and half. Place on greased cookie sheet and bake at 425 for 12 minutes until slightly browned.
Soft Pretzels
1 pkg yeast
1 1/2 c. warm water
1 t. salt
1 T. sugar
4 c. flour
1 egg, beaten
coarse salt
Dissolve yeast in water. Add salt and sugar. Blend in flour. Knead on a floured surface until smooth. Roll into strips and form into pretzels. Place on greased cookie sheet. Brush with egg and sprinkle with salt. Bake at 425 for 15 minutes or until golden brown. Makes 30-40 small pretzels.
1 1/2 c. warm water
1 t. salt
1 T. sugar
4 c. flour
1 egg, beaten
coarse salt
Dissolve yeast in water. Add salt and sugar. Blend in flour. Knead on a floured surface until smooth. Roll into strips and form into pretzels. Place on greased cookie sheet. Brush with egg and sprinkle with salt. Bake at 425 for 15 minutes or until golden brown. Makes 30-40 small pretzels.
Mandy's Whole Wheat Bread
I personally think that my cousin Mandy has perfected whole wheat bread. This is her recipe, and all credit goes to her experimentation!
5 c. hot water
1/3 c. oil or butter
2/3 c. honey
1/2 c. cooked oats (I like to use leftover steel-cut oats)
12-14 c. freshly ground white wheat (if using red wheat, use half white flour)
2 T salt
2 T rapid rise yeast
(I like to add 1 egg)
Mix together in a heavy-duty mixer like a Bosch for 5 minutes. Rise til doubled, punch down and let rest for 10 minutes. Form 4 loaves and let rise til doubled again. Bake at 350 for 25 minutes.
5 c. hot water
1/3 c. oil or butter
2/3 c. honey
1/2 c. cooked oats (I like to use leftover steel-cut oats)
12-14 c. freshly ground white wheat (if using red wheat, use half white flour)
2 T salt
2 T rapid rise yeast
(I like to add 1 egg)
Mix together in a heavy-duty mixer like a Bosch for 5 minutes. Rise til doubled, punch down and let rest for 10 minutes. Form 4 loaves and let rise til doubled again. Bake at 350 for 25 minutes.
Mom's Cornbread
I'm allergic to corn, but I suffer through it whenever this cornbread is available. It's that good!
1 c. butter, melted
1 1/3 c. sugar
4 eggs
2 c. buttermilk
1 t. baking soda
2 c. cornmeal
2 c. flour
1 t. salt
Mix together and bake in greased 9X13 at 375 degrees for 30-40 minutes. Use toothpick test to make sure it's done. I've even had to cook it as long as 45 minutes. It depends on the oven.
1 c. butter, melted
1 1/3 c. sugar
4 eggs
2 c. buttermilk
1 t. baking soda
2 c. cornmeal
2 c. flour
1 t. salt
Mix together and bake in greased 9X13 at 375 degrees for 30-40 minutes. Use toothpick test to make sure it's done. I've even had to cook it as long as 45 minutes. It depends on the oven.
Charity's Whole Wheat Pancakes
I love these super healthy pancakes from my neighbor Charity
Stir together:
4 c. whole wheat flour
2 T. baking powder
1t. salt
1 t. baking soda
1 t. cinnamon
1/2 t. nutmeg
Blend and mix gently into four mixture:
3 c. milk
1/3 c. apple sauce
1/3 c. orange juice concentrate
4 eggs
2 T. olive oil
2/3 c. water
1/4 c. honey
1/4 t. vanilla
grated rind of one orange
Stir together:
4 c. whole wheat flour
2 T. baking powder
1t. salt
1 t. baking soda
1 t. cinnamon
1/2 t. nutmeg
Blend and mix gently into four mixture:
3 c. milk
1/3 c. apple sauce
1/3 c. orange juice concentrate
4 eggs
2 T. olive oil
2/3 c. water
1/4 c. honey
1/4 t. vanilla
grated rind of one orange
Aunt Dianne's Rolls
2 c. warm water
2/3 c. dry instant milk
1/2 c. butter
1 T. dry yeast
1/2 c. sugar
1/2 c. dry instant mashed potatoes
1 1/2 t. salt
2 eggs
4-5 c. flour
Mix ingredients by hand in order given. Knead for about 8 minutes. Let raise once until double in volume. Punch down and turn out on a floured borard or pasty cloth. Divide in two and roll into a 10" circle. Brush with melted butter. Cut each circle of dough into about 18 triangles. Start at the widest end and roll each one in a crescent roll fashion. Place on a greased baking sheet with the point on the bottom of each roll. cover well with plastic wrap and freeze until ready to use. Remove from the freezer about three hours before you wish to bake them. They may also be thawed overnight in the fridge. Makes about three dozen. Bake at 375 for 12-15 minutes.
2/3 c. dry instant milk
1/2 c. butter
1 T. dry yeast
1/2 c. sugar
1/2 c. dry instant mashed potatoes
1 1/2 t. salt
2 eggs
4-5 c. flour
Mix ingredients by hand in order given. Knead for about 8 minutes. Let raise once until double in volume. Punch down and turn out on a floured borard or pasty cloth. Divide in two and roll into a 10" circle. Brush with melted butter. Cut each circle of dough into about 18 triangles. Start at the widest end and roll each one in a crescent roll fashion. Place on a greased baking sheet with the point on the bottom of each roll. cover well with plastic wrap and freeze until ready to use. Remove from the freezer about three hours before you wish to bake them. They may also be thawed overnight in the fridge. Makes about three dozen. Bake at 375 for 12-15 minutes.
Tuesday, January 10, 2012
Matt's Poppyseed Chicken
6 halved chicken breasts, boiled until done and shredded
2 cans cream of chicken
1/2 c. butter, melted
12 oz sour cream
1/2 box townhouse crackers, crushed
1/2 c. butter, melted
poppy seeds
Preheat oven to 350. Mix chicken with cream of chicken ,1/2 c butter, and sour cream into casserole dish. Mix crackers with 1/2 c. butter and spread on top. Sprinkle with poppy seeds. Back 30-40 minutes or until edges brown.
2 cans cream of chicken
1/2 c. butter, melted
12 oz sour cream
1/2 box townhouse crackers, crushed
1/2 c. butter, melted
poppy seeds
Preheat oven to 350. Mix chicken with cream of chicken ,1/2 c butter, and sour cream into casserole dish. Mix crackers with 1/2 c. butter and spread on top. Sprinkle with poppy seeds. Back 30-40 minutes or until edges brown.
Mom's Pot Roast and Vegetables with gravy
1 Roast, beef or pork
olive oil
salt and pepper
Rosemary (or any other herb, such as thyme, sage, or garlic)
3 c. beef broth, chicken broth if using a pork roast
potatoes, peeled, cut into big chunks
carrots, peeled, cut into big chunks
onions, peeled, cut into big chunks
1 c. milk
4 T. corn starch
opt Kitchen Bouquet
In an oven-safe pot, heat a drizzle of olive oil. Pat the roast dry and cover in salt and pepper and rosemary. Brown the roast on all sides. Transfer the roast to a crockpot. Pour beef broth over the roast. Heat on low for four hours or until tender. Pre heat oven to 400. In the pot, place potatoes, carrots and onions. Drizzle with olive oil and season with salt and pepper and rosemary. Toss to coat. Cook one hour or until tender.
When roast is finished, remove from crockpot and let rest covered with foil on a plate. Remove vegetables from the pot. Transfer the liquid from the crockpot to the pot. Place pot on the stove. Add one cup of milk and 4 T of corn starch, whisking vigoriously releasing all the bits from the bottom of the pot, bring to a simmer. Simmer until desired thickness. Add a drizzle of Kitchen Bouquet, and season to taste. The gravy will have bits of vegetables and meat in it, but you can sieve the gravy if you prefer. Serve over meat and vegetables.
olive oil
salt and pepper
Rosemary (or any other herb, such as thyme, sage, or garlic)
3 c. beef broth, chicken broth if using a pork roast
potatoes, peeled, cut into big chunks
carrots, peeled, cut into big chunks
onions, peeled, cut into big chunks
1 c. milk
4 T. corn starch
opt Kitchen Bouquet
In an oven-safe pot, heat a drizzle of olive oil. Pat the roast dry and cover in salt and pepper and rosemary. Brown the roast on all sides. Transfer the roast to a crockpot. Pour beef broth over the roast. Heat on low for four hours or until tender. Pre heat oven to 400. In the pot, place potatoes, carrots and onions. Drizzle with olive oil and season with salt and pepper and rosemary. Toss to coat. Cook one hour or until tender.
When roast is finished, remove from crockpot and let rest covered with foil on a plate. Remove vegetables from the pot. Transfer the liquid from the crockpot to the pot. Place pot on the stove. Add one cup of milk and 4 T of corn starch, whisking vigoriously releasing all the bits from the bottom of the pot, bring to a simmer. Simmer until desired thickness. Add a drizzle of Kitchen Bouquet, and season to taste. The gravy will have bits of vegetables and meat in it, but you can sieve the gravy if you prefer. Serve over meat and vegetables.
Sunday, January 8, 2012
Mexi-Feast
This recipe makes me laugh. My good friend Rob used to make this in college. It was his "impress a girl" recipe. Ha ha ha! It looked like crap, but it was actually really good!
1 can kidney beans with juice
1 cup boiled rice
1/2 lb. or more of pre-cooked and seasoned ground beef
1/2 diced bell pepper
1/2 diced onion
1/2 diced garlic (I assume he means a couple pieces of garlic)
salsa to taste
jalapeno peppers if you like it hot
Tortillas flour or corn depending on if you want it gluten free and other toppings
Mix all the above stuff together in a big pot on med-low heat. After cooking about 5-10 minutes, mash the contents together with a potato masher. Add whatever spices you have in the cupboard that you think would be good. Keep adding until it tastes good. Cook for 5 more minutes. Put the stuff on a tortilla, and add additional condiments such as fresh diced tomatoes, peppers, onions, cucumbers, sour cream, salsa, jalapenos, or hot sauce. Roll up and enjoy!
1 can kidney beans with juice
1 cup boiled rice
1/2 lb. or more of pre-cooked and seasoned ground beef
1/2 diced bell pepper
1/2 diced onion
1/2 diced garlic (I assume he means a couple pieces of garlic)
salsa to taste
jalapeno peppers if you like it hot
Tortillas flour or corn depending on if you want it gluten free and other toppings
Mix all the above stuff together in a big pot on med-low heat. After cooking about 5-10 minutes, mash the contents together with a potato masher. Add whatever spices you have in the cupboard that you think would be good. Keep adding until it tastes good. Cook for 5 more minutes. Put the stuff on a tortilla, and add additional condiments such as fresh diced tomatoes, peppers, onions, cucumbers, sour cream, salsa, jalapenos, or hot sauce. Roll up and enjoy!
Yucatan Chicken
This was a recipe my cute friends, the Nelson sisters used to make in college. I just came across this recipe, and it brought back a whole lot of memories! I'm gonna have to make it soon!
2 Chicken breasts, boneless, skinless, and cut in cubes
2 T. lemon juice
1 t. Mexican seasoning-- make sure it's gluten free
1 can (16 oz) Mexican Stewed tomatoes
1 T. sugar
1 1/2 t. corn starch
1/4 t. garlic powder
Any combination of corn chips, flour tortillas (not if you're making it gluten free), sour cream, olives, lettuce, cheese, tomatoes, or whatever else you like on taco salads
In a microwave safe bowl*, mix chicken, lemon juice, and Mexican seasoning. Cover with lid or vented plastic wrap. Cook for 8-10 minutes or until chicken is cooked, stirring several times. In a blender, place stewed tomatoes, sugar, cornstarch, and garlic. Blend until tomatoes are finely chopped. Pour over chicken mixture. Cook, uncovered, on high for 4-5 minutes or unitl hot. Serve over tortilla chips with lettuce, cheese, and sour cream.
*I remember making this before, and instead of cooking the chicken in the microwave, I sauteed it on the stovetop with lemon juice, seasoning, and olive oil until it was browned. I prefer it this way, but either way is fine.
2 Chicken breasts, boneless, skinless, and cut in cubes
2 T. lemon juice
1 t. Mexican seasoning-- make sure it's gluten free
1 can (16 oz) Mexican Stewed tomatoes
1 T. sugar
1 1/2 t. corn starch
1/4 t. garlic powder
Any combination of corn chips, flour tortillas (not if you're making it gluten free), sour cream, olives, lettuce, cheese, tomatoes, or whatever else you like on taco salads
In a microwave safe bowl*, mix chicken, lemon juice, and Mexican seasoning. Cover with lid or vented plastic wrap. Cook for 8-10 minutes or until chicken is cooked, stirring several times. In a blender, place stewed tomatoes, sugar, cornstarch, and garlic. Blend until tomatoes are finely chopped. Pour over chicken mixture. Cook, uncovered, on high for 4-5 minutes or unitl hot. Serve over tortilla chips with lettuce, cheese, and sour cream.
*I remember making this before, and instead of cooking the chicken in the microwave, I sauteed it on the stovetop with lemon juice, seasoning, and olive oil until it was browned. I prefer it this way, but either way is fine.
Di's Low-Calorie Broccoli Cheese Soup
Using Mom's Gravy Recipe, I make this low-calorie soup. It can also be gluten-free as long as gluten-free broth is used.
Ingredients
Sliced carrot
1/2 diced red bell pepper
diced onion
olive oil
1 head of broccoli cut into small pieces and steamed
1/2 head of cauliflower cut into small pieces and steamed
3 cans chicken broth, or six cups broth (six cups water with 10-12 boullion cubes)
2 cups milk (If I can afford the calories, I like to use evaporated milk)
1/2 c. corn starch
salt and pepper
cayenne
nutmeg
1 1/2 c. shredded cheese, any variation of cheddar, colby jack, swiss, parmesan, whatever you like.
Saute sliced carrot, 1/2 diced red bell pepper, and diced onion together in olive oil until just soft in sauce pan. In a bowl, whisk together broth, milk, and cornstarch. Pour over sauteed carrot, bell pepper and onion, whisking, bring to a simmer. When thickened, add steamed broccoli and cauliflower.
Salt and pepper to taste
Dash of Cayenne
Dash of nutmeg
Remove from heat
Stir in 1 1/2 c. shredded cheese
Eat plain or pour over baked potatoes.
Ingredients
Sliced carrot
1/2 diced red bell pepper
diced onion
olive oil
1 head of broccoli cut into small pieces and steamed
1/2 head of cauliflower cut into small pieces and steamed
3 cans chicken broth, or six cups broth (six cups water with 10-12 boullion cubes)
2 cups milk (If I can afford the calories, I like to use evaporated milk)
1/2 c. corn starch
salt and pepper
cayenne
nutmeg
1 1/2 c. shredded cheese, any variation of cheddar, colby jack, swiss, parmesan, whatever you like.
Saute sliced carrot, 1/2 diced red bell pepper, and diced onion together in olive oil until just soft in sauce pan. In a bowl, whisk together broth, milk, and cornstarch. Pour over sauteed carrot, bell pepper and onion, whisking, bring to a simmer. When thickened, add steamed broccoli and cauliflower.
Salt and pepper to taste
Dash of Cayenne
Dash of nutmeg
Remove from heat
Stir in 1 1/2 c. shredded cheese
Eat plain or pour over baked potatoes.
BBQ Spareribs
This is my mom's recipe. It can also be made gluten-free
Spare ribs (at least 2 per person)
salt and pepper
bottle bbq sauce (For gluten-free use Original Kraft, Sweet Baby Rays, but always check the label)
Place ribs in a greased 9X13 baking dish. Season well with salt and pepper. Bake at 400 for an hour.
Most the fat will be melted off them and they will have formed a nice crust. Place in crockpot and pour a bottle of bbq sauce on top. Heat on LOW for four hours. Serve over rice.
Spare ribs (at least 2 per person)
salt and pepper
bottle bbq sauce (For gluten-free use Original Kraft, Sweet Baby Rays, but always check the label)
Place ribs in a greased 9X13 baking dish. Season well with salt and pepper. Bake at 400 for an hour.
Most the fat will be melted off them and they will have formed a nice crust. Place in crockpot and pour a bottle of bbq sauce on top. Heat on LOW for four hours. Serve over rice.
Di's Butternut Squash Soup or Sauce
This is very low-calorie as I don't add any cream to it, but I do like to add a small dollop of low-fat sour cream to my bowl when I'm eating it. This is also gluten free as long as gluten free broth or boullion is used.
1 roasted butternut squash (cut the squash in half, remove seeds, place cut-side down in a 9 X13 with a couple inches of water. Bake at 350 for about an hour, or until a fork can pierce through it easily)
2 cans chicken broth or four cups water boiled with six boullion cubes*
one small onion, sautee'd in olive oil
Scoop out the flesh from the squash removing skin, add to blender or food processor. Add broth and sauteed onion. Blend until pureed. Add to pot. Simmer about 10 minutes. Salt and pepper to taste. If it's too runny, boil it down for a few minutes being sure to stir frequently.
*Use less broth to make it thicker, and it can be a yummy sauce for whole wheat cheese tortellini or other pasta
1 roasted butternut squash (cut the squash in half, remove seeds, place cut-side down in a 9 X13 with a couple inches of water. Bake at 350 for about an hour, or until a fork can pierce through it easily)
2 cans chicken broth or four cups water boiled with six boullion cubes*
one small onion, sautee'd in olive oil
Scoop out the flesh from the squash removing skin, add to blender or food processor. Add broth and sauteed onion. Blend until pureed. Add to pot. Simmer about 10 minutes. Salt and pepper to taste. If it's too runny, boil it down for a few minutes being sure to stir frequently.
*Use less broth to make it thicker, and it can be a yummy sauce for whole wheat cheese tortellini or other pasta
Mom's Gravy
This is the best recipe for gravy ever; it never fails! I use this recipe as a base for creamy soups and sauces as well. It is extremely low-calorie unless you add cream to it, which is certainly not necessary. It can also be made gluten free as long as you use gluten free boullion cubes or broth.
Mom's Gravy
3 c. cold water and 6 chicken-flavored boullion cubes or just 3 c. chicken broth
1 c. milk
4 T. corn starch
Salt
opt. drizzle Kitchen Bouquet (It's a liquid in a bottle, it's "browning flavoring")
Whisk the first three ingredients together in a saucepan, slowly turning the heat up to a simmer. Keep whisking until thickened. Add salt to taste. Add a drizzle of Kitchen bouquet, not too much. Makes one quart.
You can also used Beef-flavored boullion or beef broth for a brown gravy.
You can add any meat drippings, cream, or any other combination of seasonings.
Mom's Gravy
3 c. cold water and 6 chicken-flavored boullion cubes or just 3 c. chicken broth
1 c. milk
4 T. corn starch
Salt
opt. drizzle Kitchen Bouquet (It's a liquid in a bottle, it's "browning flavoring")
Whisk the first three ingredients together in a saucepan, slowly turning the heat up to a simmer. Keep whisking until thickened. Add salt to taste. Add a drizzle of Kitchen bouquet, not too much. Makes one quart.
You can also used Beef-flavored boullion or beef broth for a brown gravy.
You can add any meat drippings, cream, or any other combination of seasonings.
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