In under an hour
1 lb ground beef
1 lb ground turkey
1 cup bread crumbs
1/4 cup parmesan cheese
1 egg
1 small onion, graded
2-3 garlic cloves, graded
2 tbsp dried oregano
1/4 cup itallian seasoning
1 tsp salt
3/4 cup tomato sauce
Heat oven to 375. Remove 3/4 cup of sauce from your crock pot and let cool.
(You don't make your own sauce? You really should, but if not, put two jars of your favorite commercial sauce into a crock pot on low with 1/4 cup itallian seasoning and 2 tsp sugar and let simmer for 4-6 hrs - trust me!)
Mix all ingredients, shape into meatballs and place on a lightly greased cookie sheet. Bake for 25 min's then add to the crock pot with the sauce. Let cook for at least 30 min's. The longer they simmer in the sauce the better! Prefect!
1 lb ground beef
1 lb ground turkey
1 cup bread crumbs
1/4 cup parmesan cheese
1 egg
1 small onion, graded
2-3 garlic cloves, graded
2 tbsp dried oregano
1/4 cup itallian seasoning
1 tsp salt
3/4 cup tomato sauce
Heat oven to 375. Remove 3/4 cup of sauce from your crock pot and let cool.
(You don't make your own sauce? You really should, but if not, put two jars of your favorite commercial sauce into a crock pot on low with 1/4 cup itallian seasoning and 2 tsp sugar and let simmer for 4-6 hrs - trust me!)
Mix all ingredients, shape into meatballs and place on a lightly greased cookie sheet. Bake for 25 min's then add to the crock pot with the sauce. Let cook for at least 30 min's. The longer they simmer in the sauce the better! Prefect!
4 cups rice (cooked in advance)
2 cups chopped steak
1 celery stock
2-3 small carrots
4 green onions
1 can water chestnuts
1 cup frozen peas
2 eggs scrambled
2 tbsp oil
1 tsp ginger
Soy sauce
Teriyaki sauce
Heat the oil over med-high, add the rice and fry for 1 min until some of the moisture is removed. Make a hole in the middle of the rice add the egg, cook until done, add in the veggies and meat. Stir together, lower the heat to medium, add the ginger and soy sauce to taste. Serve with the teriyaki sauce drizzled over top.
2 cups chopped steak
1 celery stock
2-3 small carrots
4 green onions
1 can water chestnuts
1 cup frozen peas
2 eggs scrambled
2 tbsp oil
1 tsp ginger
Soy sauce
Teriyaki sauce
Heat the oil over med-high, add the rice and fry for 1 min until some of the moisture is removed. Make a hole in the middle of the rice add the egg, cook until done, add in the veggies and meat. Stir together, lower the heat to medium, add the ginger and soy sauce to taste. Serve with the teriyaki sauce drizzled over top.
Brown sugar pork
1 pork tenderloin
¼ cup dark brown sugar
1 nub of fresh peeled ginger or 1 tbsp of dried ginger powder
1-2 garlic cloves
½ red onion
1 bunch cilantro
¼ cup pineapple juice or pineapple slices
Juice of 1 lime
Marinate for at least 2 hrs or overnight if you have the time. Grill till internal temperature reaches 170. Discard marinade and serve over rice with Pineapple Mango Salsa
Pineapple Mango Salsa
1 pineapple
2 mangos
1 bunch cilantro
1 onion
4-5 roma tomatoes
1 lime juiced and zest
1-2 jalapeño peppers, deseeded
1 nub of fresh ginger
Cut the pineapple, mango, onion and tomatoes into bite size pieces. Dice the jalapeno and ginger and cilantro very small. Mix all together and let meld in the fridge for at least 30 min’s.
Cilantro lime coconut rice
Jasmine rice
Can of coconut milk
3 tbsp lime juice
1 tsp rice wine vinegar (I never have this so I’ve used red-wine or apple cider)
Zest of one lime
2 tbsp sugar
2 tsp salt
1 tsp pepper
Depending on how many servings you want, prepare the jasmine rice according to the package except substitute the coconut milk for ½ the water required. Add in the remaining ingredients, except the zest and cook according to directions. Once cooked, add in the zest and fluff up the rice.
4 chicken breasts, diced
4 tbsp butter
2 tbsp balsamic vinegar
2 tsp Lawry’s seasoning salt
2 tsp dried oregano
1 cup diced sundried tomatoes
2 stalks celery, diced
½ onion, diced
2 garlic cloves, diced
1 can cream of mushroom soup
1 cup water
1 bag egg noodles
Cook egg noodles according to the package.
In large sauté pan, sauté the chicken in the butter until browned and almost done, then add the celery, onion, garlic, sundried tomatoes and balsamic vinegar. Cook for 2 min.’s over medium high heat then add the can of mushroom soup and the water, reduce the heat to low and simmer for 5-7 min.’s stirring occasionally until combined. Once egg noodles are done, pour the sauce into the noodles, mix and serve or you can dish out the noodles and spoon the sauce over separately. I splashed a little more balsamic on the adult’s plates and served with some fresh diced sundried tomatoes on top as well.
These are super easy to make and were a huge hit with the kids. My favorites were the ones with the sweet peppers.
Start with rolls; I prefer my homemade sweet rolls for this. It compliments the peppers well. Don’t separate the rolls, instead cut them open as a whole.
Place the bottom layer on a baking sheet and top with the ingredients. I did several different types just for fun.
6
Rolls I spread with a thin layer of mayo then diced pickled sweet cherry peppers that I coated in a tbsp of italian dressing. I topped that with swiss cheese turkey and more swiss cheese.*
Rolls I spread with a thin layer of mayo then diced pickled sweet cherry peppers that I coated in a tbsp of italian dressing. I topped that with swiss cheese turkey and more swiss cheese.*
3 Rolls had mayo, thin sliced apples cheddar cheese, turkey and more cheddar cheese.*
4 rolls had just mayo, cheese, turkey and more cheese.*
2 rolls had mayo, deseeded tomatoes, pepper jack cheese turkey and more pepper jack cheese.*
Then I put the top bun back on and basted with a mixture of butter and Dijon
*The cheese on top and bottom adheres the buns together, plus, cheese is GOOD!
5 poblano peppers
Cotija cheese (if you can’t find this you can use any other cheese you prefer)
Cheddar Jack cheese
1 box jiffy corn bread mix
2 can rotell
2 tbsp oregano
Roast the poblano’s in the broiler or the grill until blackened and blistered. Place in a plastic bag to cool down. The steam will help remove the skins. Once cool, cut a small slit into the side and remove the stems and ribs. Mix the cheese together and stuff the peppers.
Puree the rotell and add 1 cup to the bottom of a casserole dish. Add the poblanos; be sure to lay them cut side up so the cheese doesn’t run out. Mix up the corn bread mix and add extra milk until the batter is very thin. Pour a ½ inch layer over the peppers. Bake until golden bubbly and brown.
4-6 zucchini squash (I usually prefer a mix of yellow and green)
1 onion
3 cloves garlic
1 bag frozen corn (canned works but fresh is best!)
1 can creamed corn (add’s that sweetness)
1 large can fire roasted green chilis
2 cups chicken broth
1 bunch cilantro
1-2 jalapeños (Optional)
2 cups cheddar jack cheese
You can either throw all the ingredients (chopped), except the cheese and ½ the cilantro into your crock pot and let it go for 4-6 hours on high, 6-8 on low. I sometimes throw the jalapeños in whole just to add that smoky flavor and a little heat, that way the kids still eat it.
Add the cheese in the crock pot just before serving. Serve with fresh cilantro, sour cream and more cheese. I prefer the mexican cotija cheese on the top but any cheese will do. Pepper jack is nice too.
Tonight since I have them, I’ll be using the mexican grey squash as well.
4-6 large chicken breasts
1 bunch cilantro
1 onion
1 bulb garlic
1 jar green salsa
2 fresh tomatoes
Dump it all, except the tomatoes, into your crock pot and cook on low 4-6 hours, remove the chicken, cut into pieces and toss back in till ready to serve. I add the tomatoes, diced, at the end to keep the color and brightness.
Since I have the banana peppers I’ll probably put those in as well.
Red Hot Applesauce10 apples, peeled and sliced
2 jars red hot candies (found in the cake decorating section of my supermarket)
1/2 cup apple juice
2 jars red hot candies (found in the cake decorating section of my supermarket)
1/2 cup apple juice
Combine all ingredients in a large pot on the stove or in your crock pot and simmer on low until the smell makes you smile, the color is lollie pop red and the apples are tender.
Mash with either a potato masher or blend using an immersion blender/food processor.
Enjoy warm over vanilla ice cream, cold out of the fridge in the middle of the night or in your oatmeal for breakfast. All it requires is a smile and a memory of a woman whose heart was large enough to encapsulate all those who knew her and will forever carry on her legacy.
3 boxes manicotti shells or jumbo shells
2 large tubs ricotta cheese
3-4 cups mozzarella cheese
1 package Italian sausage
1 head (or bag) of spinach
Italian seasoning
6-8 cups of your favorite marinara sauce
I can't give you the recipe to my marinara sauce because I don't have one. I do it by the memory of my heart from making it for so many years. I use smell and taste to adjust as necessary and despite the fact that I'm blogging on a computer the size of most magazines, technology just hasn't advanced enough to bring you smell-o-vision or wet-n-taste. (Ok, eww, can you imagine the computers at the local library if they actually had either of those! Bleh!)
Moving on - In your crock pot simmer the sausage in the sauce until the sausage is cooked through. You can certainly do this with a few jars of your favorite sauce, I promise I won't tell as long as you don't rat me out for doing the same now and then! Cool slightly then dice. Wash and chop your spinach into small bits. In a large bowl combine the ricotta, 2 cups of the mozzarella cheese, the diced sausage and spinach and about a tablespoon of the Italian seasoning. Mix well to combine, and then transfer to a large zip top bag.
Boil the water for the noodles and cook them until they are just before done. You want them to still have a bit of a chew to them. That way they hold their shape well. They'll finish cooking in the sauce in the oven. Drain and transfer back to the pot.
Cover the bottom of a lasagna pan with 1-2 cups of sauce and set next to your filling station. Snip a chunk of the corner of the zip top bag off and use it like a piping bag to fill the shells. This beats the heck out of trying to spoon the mixture into the shells, trust me. Some of the shells will bust open, or split but that's ok, just lay them in the pan with the seam to the side or up, not seam down or the cheese will all melt out.
Layer side by side till the pan is full then cover with more sauce. Make sure the noodles are all covered with sauce or they get crispy in the oven. Top with the remaining mozzarella cheese. Bake at 375 till golden and bubbly.
This made two large trays and two single serve trays.
3 boxes manicotti shells or jumbo shells
2 large tubs ricotta cheese
3-4 cups mozzarella cheese
1 package Italian sausage
1 head (or bag) of spinach
Italian seasoning
6-8 cups of your favorite marinara sauce
I can't give you the recipe to my marinara sauce because I don't have one. I do it by the memory of my heart from making it for so many years. I use smell and taste to adjust as necessary and despite the fact that I'm blogging on a computer the size of most magazines, technology just hasn't advanced enough to bring you smell-o-vision or wet-n-taste. (Ok, eww, can you imagine the computers at the local library if they actually had either of those! Bleh!)
Moving on - In your crock pot simmer the sausage in the sauce until the sausage is cooked through. You can certainly do this with a few jars of your favorite sauce, I promise I won't tell as long as you don't rat me out for doing the same now and then! Cool slightly then dice. Wash and chop your spinach into small bits. In a large bowl combine the ricotta, 2 cups of the mozzarella cheese, the diced sausage and spinach and about a tablespoon of the Italian seasoning. Mix well to combine, and then transfer to a large zip top bag.
Boil the water for the noodles and cook them until they are just before done. You want them to still have a bit of a chew to them. That way they hold their shape well. They'll finish cooking in the sauce in the oven. Drain and transfer back to the pot.
Cover the bottom of a lasagna pan with 1-2 cups of sauce and set next to your filling station. Snip a chunk of the corner of the zip top bag off and use it like a piping bag to fill the shells. This beats the heck out of trying to spoon the mixture into the shells, trust me. Some of the shells will bust open, or split but that's ok, just lay them in the pan with the seam to the side or up, not seam down or the cheese will all melt out.
Layer side by side till the pan is full then cover with more sauce. Make sure the noodles are all covered with sauce or they get crispy in the oven. Top with the remaining mozzarella cheese. Bake at 375 till golden and bubbly.
This made two large trays and two single serve trays.
Chicken taco soup (quick method):3 chicken breasts
1 large can refried beans
1 bag frozen corn
1 can green chilies
1 small can tomato sauce or 1 cup salsa
1 packet taco seasoning
4-6 cups chicken broth
tortilla chips
salsa
cheese
Cook the chicken breasts in the oven, microwave or in the broth. Shredded or dice, add back to the pot and add the remaining ingredients except the chips and cheese. Simmer till hot. Serve with crunched up chips, a dollop of salsa and the shredded cheese.
Chicken taco soup (slow and fancy):
1 tsp onion powder
1 tsp garlic powder
1 tsp cumin
1 tsp paprika
1 tsp chili powder
1 tbsp Lawry's or other seasoning salt
1/2 white onion
3-4 medium carrots
3 ribs celery
3 cloves garlic
1 yellow or red bell pepper
1 can green chilies
1 large can refried beans
10-15 pieces of chicken, skin on (I used thighs this time and two chicken breasts)
1 bag sun dried tomatoes
1 bag frozen corn
chips
salsa
cheese
Wash and dry your chicken bits. Combine all the seasonings and rub onto the chicken.
1 large can refried beans
1 bag frozen corn
1 can green chilies
1 small can tomato sauce or 1 cup salsa
1 packet taco seasoning
4-6 cups chicken broth
tortilla chips
salsa
cheese
Cook the chicken breasts in the oven, microwave or in the broth. Shredded or dice, add back to the pot and add the remaining ingredients except the chips and cheese. Simmer till hot. Serve with crunched up chips, a dollop of salsa and the shredded cheese.
Chicken taco soup (slow and fancy):
1 tsp onion powder
1 tsp garlic powder
1 tsp cumin
1 tsp paprika
1 tsp chili powder
1 tbsp Lawry's or other seasoning salt
1/2 white onion
3-4 medium carrots
3 ribs celery
3 cloves garlic
1 yellow or red bell pepper
1 can green chilies
1 large can refried beans
10-15 pieces of chicken, skin on (I used thighs this time and two chicken breasts)
1 bag sun dried tomatoes
1 bag frozen corn
chips
salsa
cheese
Wash and dry your chicken bits. Combine all the seasonings and rub onto the chicken.
Dice the veggies into small bits, set aside.
Sear the chicken 3-4 at a time in a large pot over medium high with olive oil or bacon grease. Once all the pieces are seared on each side, set aside to cool and drain the grease. Put the pot back onto the medium-high heat; add the veggies and 4 cups of water.
See all the yummy bits:
Sear the chicken 3-4 at a time in a large pot over medium high with olive oil or bacon grease. Once all the pieces are seared on each side, set aside to cool and drain the grease. Put the pot back onto the medium-high heat; add the veggies and 4 cups of water.
See all the yummy bits:
Scrape all the yummy bits off the bottom with a spatula. Remove the skin from the chicken and add them on top of the veggies. Add enough water to cover and cook on low for 2 hours until the chicken is cooked through.
Remove the chicken from the pot and cool again. Shred and discard the bones. Add the chicken back in, add the beans and simmer on its lowest setting until hot and ready to eat.
Serve with crunched chips on top, a dollop of salsa and shredded cheese.
YUM!
This is one of those soups that can be changed up a million ways. Add a can of RoTel or a jar of salsa, use ground beef or turkey, add hominy, and omit the veggies and go "pure" you name it!
YUM!
This is one of those soups that can be changed up a million ways. Add a can of RoTel or a jar of salsa, use ground beef or turkey, add hominy, and omit the veggies and go "pure" you name it!
Broccoli Bread1 crown of broccoli
2-3 large carrots
1 tsp salt
1 tbsp white sugar
2 tbsp brown sugar
1 egg
1/2 cup warm water
1/2 cup milk
3/4 cup butter
3 3/4 cup flour (I used 2 1/4 unbleached white and 1 1/2 whole wheat)
3 tsp yeast
Boil a pot of hot water and cook the carrots and broccoli until both are soft. The carrots take a bit longer sometimes. This can also be done in the microwave if you want. Once soft, puree the carrots and broccoli until smooth; add some of the boiling water if you need to for a smooth consistency.
In you mixing bowl, add all ingredients.
2-3 large carrots
1 tsp salt
1 tbsp white sugar
2 tbsp brown sugar
1 egg
1/2 cup warm water
1/2 cup milk
3/4 cup butter
3 3/4 cup flour (I used 2 1/4 unbleached white and 1 1/2 whole wheat)
3 tsp yeast
Boil a pot of hot water and cook the carrots and broccoli until both are soft. The carrots take a bit longer sometimes. This can also be done in the microwave if you want. Once soft, puree the carrots and broccoli until smooth; add some of the boiling water if you need to for a smooth consistency.
In you mixing bowl, add all ingredients.
Using your dough hook, mix until it starts to pull away from the bowl.
Because the broccoli mix is wet, I needed to add about an extra 1/2 cup of flour just to get the consistency right. You're looking for it to start to form a dough ball in your mixer, not sticking to the sides.
Once that's achieved, plop it out onto a floured surface and kneed for 3-5 min's until it is smooth and elastic.
Transfer to an oiled bowl and let rise in a warm place, covered, until double in size.
Punch it down, kneed it back into a ball shape and rise again.
Take the dough of the bowl, pull into two semi-equal halves. Form into a log shape and place into oiled loaf pans.
Take the dough of the bowl, pull into two semi-equal halves. Form into a log shape and place into oiled loaf pans.
Rise again until doubled then carefully transfer into a preheated 350 degree oven for 20-30 min's or maybe a bit longer until golden brown (or more like golden green) and internal temperature is 180.
This bread is phenomenal cut into thick slices, trenched out a bit and filled with either tuna or ham, topped with cheese and broiled in the oven until crunchy and bubbly.
You can barley taste the broccoli but it certainly adds a good flavor to go with the meats. I wouldn't recommend this for a PB&J but then again, wouldn't judge anyone for trying it out, especially if it means your kids are eating broccoli!
Elephant Stew:
1 Medium Elephant
1/2 ton onions
1/2 ton carrots
1/2 ton potatoes
salt and pepper to taste
2 Rabbits (optional)
Cut elephant into bite size pieces. Add enough brown gravy to cover. Cook over open fire four weeks at 465 degrees. Add vegetables and continue cooking. This serves 3,800 people. If more people are expected, add the two rabbits. Do so, however, only in case of emergency because most people do not like "hare" in their stew.
(From Dorris Westbrook to Betty Morris)
1 Medium Elephant
1/2 ton onions
1/2 ton carrots
1/2 ton potatoes
salt and pepper to taste
2 Rabbits (optional)
Cut elephant into bite size pieces. Add enough brown gravy to cover. Cook over open fire four weeks at 465 degrees. Add vegetables and continue cooking. This serves 3,800 people. If more people are expected, add the two rabbits. Do so, however, only in case of emergency because most people do not like "hare" in their stew.
(From Dorris Westbrook to Betty Morris)
1 bag star shaped pasta
3 chicken breasts
1/2 a red pepper
3 stalks celery
1 can cream of mushroom soup
Salt and Pepper to taste
2 tsp poultry seasoning
2 tbsp onion flakes
1 cup cheese
7-8 slices of bread
1/2 cup melted butter
I don't care for raw chicken cooked in anything so I pre-cooked it first. Boil the noodles till just barely done, strain. Chop the chicken into bite size pieces. Dice the veggies very small since you're adding them in raw. Combine all ingredients except the bread into a bowl, mix well to combine. Transfer to your favorite casserole dish. Tear the bread into small chunks and toss in the butter and then top the casserole with them. I used the left over scraps from the heart cut out Roasted Tomato bread. It looks pretty yum! Hopefully they'll save me some for lunch tomorrow. Bake at 350 for 20 min's until warm thru.
3 chicken breasts
1/2 a red pepper
3 stalks celery
1 can cream of mushroom soup
Salt and Pepper to taste
2 tsp poultry seasoning
2 tbsp onion flakes
1 cup cheese
7-8 slices of bread
1/2 cup melted butter
I don't care for raw chicken cooked in anything so I pre-cooked it first. Boil the noodles till just barely done, strain. Chop the chicken into bite size pieces. Dice the veggies very small since you're adding them in raw. Combine all ingredients except the bread into a bowl, mix well to combine. Transfer to your favorite casserole dish. Tear the bread into small chunks and toss in the butter and then top the casserole with them. I used the left over scraps from the heart cut out Roasted Tomato bread. It looks pretty yum! Hopefully they'll save me some for lunch tomorrow. Bake at 350 for 20 min's until warm thru.
1 pkg cream cheese
½ cup apricot preserves (I used sugar free)
1-3 chipotle peppers in adobo sauce finely chopped
Smear the softened cream cheese out on a small serving plate or butterfly the brick of cream cheese and lay flat. In a separate bowl combine the preserves with the diced up peppers and some of the adobo sauce. I started out following the Kraft recipe and only used one pepper but decided that it needed more heat to cut the sweet. (I’m a poet and didn’t know it!) So, I added two more, bringing the total to 3 diced peppers and a few teaspoons of the adobo sauce. Spread over the cream cheese and serve with sturdy crackers, like Wheat Thins.
2-3 roasted tomatoes
5 roasted garlic bulbs
1/2 cup melted butter
1/2 cup warm water
1/4 cup warm milk
1 egg
1 tsp salt
2 tbsp itallian seasoning
3 3/4 cup flour
2 1/2 tsp yeast
Roast 2-3 tomatoes, sliced, coated in olive oil, at 375 for one hour.
I also like to roast a bulb of garlic if I have it on hand. Just cut the top off, drizzle some oil over it and close it up in foil.
Just squeeze the garlic and the bulbs slide right out.
In your bread machine, add the ingredients in the order listed. I combine the milk and water into a glass measuring cup, add the butter stick then microwave for 1 min, then add it all in. Set your machine to the dough setting and watch the mixture combine. Depending on the type and ripeness of the tomato the dough often needs either more water or more flour.
When the dough cycle is done, turn out onto the counter, kneed out the air and shape into a loaf. Coat your pan with olive oil and set your dough in to rise, covered, again until doubled. Cook at 375 until internal temperature is 180.
Yum!
Breadsticks1 1\2 cup warm water
2 tsp yeast
1 tbsp Italian seasoning
1 tbsp garlic salt
3\4 cup butter
3 cups flour
Proof the yeast in the warm water for 1-2 min's. In the mixing bowl add all the ingredients and, using your dough hook on low, mix until dough pulls away from bowl then increase to medium for 2 min's. If you don't have mixer just get your hands in there and kneed until the dough is smooth and elastic. Let the dough rest for 10 min's. then roll out to about 1\8 thickness. Using a pizza cutter or other sharp knife, cut into strips width wise about 1 inch wide. Fold the strip in half and twist. Place on ungreased baking sheet. Bake at 400 for 10 min's. Baste with melted butter and garlic salt and bake for 2 min's. more. Remove and serve warm or, cool and freeze for later.
2 tsp yeast
1 tbsp Italian seasoning
1 tbsp garlic salt
3\4 cup butter
3 cups flour
Proof the yeast in the warm water for 1-2 min's. In the mixing bowl add all the ingredients and, using your dough hook on low, mix until dough pulls away from bowl then increase to medium for 2 min's. If you don't have mixer just get your hands in there and kneed until the dough is smooth and elastic. Let the dough rest for 10 min's. then roll out to about 1\8 thickness. Using a pizza cutter or other sharp knife, cut into strips width wise about 1 inch wide. Fold the strip in half and twist. Place on ungreased baking sheet. Bake at 400 for 10 min's. Baste with melted butter and garlic salt and bake for 2 min's. more. Remove and serve warm or, cool and freeze for later.
15 Bean Soup1 sweet onion
4 stocks celery
1/2 bag baby carrots or 3-4 large
Ham Steak or chub of boneless cured ham
Ham hock
Bag 15 bean soup mix
Cilantro
2 bay leaves
Soak beans over night or follow instructions on the bag for quick soak.
Chop onions, celery, carrots and ham to similar cubes. In a sauté pan with a little olive oil, sauté all until the carrots are a bit soft. Chop 1/2 the cilantro bunch, stems are ok. Add everything including your rinsed beans into a crock pot and cover to the top with water. Add pepper to taste. Be very conservative with salt as the ham hock adds a lot. Cook on low 8 hrs. Before serving add the ham flavor packet.
Garnish with extra cilantro, cheese, sour cream or fresh cracked pepper.
Green Chili Corn Bread
4 stocks celery
1/2 bag baby carrots or 3-4 large
Ham Steak or chub of boneless cured ham
Ham hock
Bag 15 bean soup mix
Cilantro
2 bay leaves
Soak beans over night or follow instructions on the bag for quick soak.
Chop onions, celery, carrots and ham to similar cubes. In a sauté pan with a little olive oil, sauté all until the carrots are a bit soft. Chop 1/2 the cilantro bunch, stems are ok. Add everything including your rinsed beans into a crock pot and cover to the top with water. Add pepper to taste. Be very conservative with salt as the ham hock adds a lot. Cook on low 8 hrs. Before serving add the ham flavor packet.
Garnish with extra cilantro, cheese, sour cream or fresh cracked pepper.
Green Chili Corn Bread
2 boxes Jiffy corn bread mix
1 can creamed corn
1 cup frozen corn
2 small cans green chilies
2 eggs
1 cup milk
Combine all the ingredients and let rest for 10 min's. Bake according to the instructions on the box for either Johnny cake or muffins.
1 can creamed corn
1 cup frozen corn
2 small cans green chilies
2 eggs
1 cup milk
Combine all the ingredients and let rest for 10 min's. Bake according to the instructions on the box for either Johnny cake or muffins.
Dough:
1/2 cup water
1/2 cup milk
3/4 cup butter
1 tsp vanilla
1/3 cup sugar
1 tsp salt
1 egg
3 3/4 cup flour
2 1/2 tsp yeast
Filling:
1/2 cup melted butter
2 cups brown sugar
2 1/2 tsp cinnamon (or more to taste)
1 tbsp flour
2 cups brown sugar
2 1/2 tsp cinnamon (or more to taste)
1 tbsp flour
I use a bread maker on the dough setting. I combine the milk, water and butter in a measuring cup and heat for 1 min. in the microwave. Add to the bread machine then pile everything in the order listed. Once the machine is done working its magic, roll out on a floured surface till the dough is about a 1/8 in thick. Then spread with a 1/2 cup melted butter. In a ziplock bag combine the remaining filling ingredients and shake to combine. Spread over the dough then roll up.
I use a length of thread to cut the dough instead of squishing it with a knife.
Place the rolls in a buttered dish and let rise until doubled.
Bake at 375 for 10-12 min's until golden brown. Top with your favorite icing.
Copycat Zuppa Toscana1 pkg mild itallian sausage (bulk or just cut the casings off link ones)
1 large onion
3-4 medium baking potatoes
1/4 tsp crushed red pepper flakes
5 knorr chicken bullion cubes
14 cups water
1 pint heavy whipping cream (I use fat free 1/2 instead)
3 cups chopped kale
Sauté The onion and sausage in A little olive oil until the sausage is almost done. add the pepper flakes, bullion and water. This is the point you can freeze it if you want. Bring to a boil then back it down to medium. Cut the potatoes, skin on, into 1/2 moons, add to the soup. Cook till the potatoes are just tender, about 15-20 minutes. Finally add the cream and kale. The temperature back to a simmer and serve. Yum!
1 large onion
3-4 medium baking potatoes
1/4 tsp crushed red pepper flakes
5 knorr chicken bullion cubes
14 cups water
1 pint heavy whipping cream (I use fat free 1/2 instead)
3 cups chopped kale
Sauté The onion and sausage in A little olive oil until the sausage is almost done. add the pepper flakes, bullion and water. This is the point you can freeze it if you want. Bring to a boil then back it down to medium. Cut the potatoes, skin on, into 1/2 moons, add to the soup. Cook till the potatoes are just tender, about 15-20 minutes. Finally add the cream and kale. The temperature back to a simmer and serve. Yum!
Preheat oven to 375
2c Sugar
2c Oatmeal
2 1/2c Flour
1c Butter flavored shortening
1 1/2 c Raisins
3 Eggs
1tsp Baking Soda
1 1/2 tsp Cinnamon
1 tsp vanilla
First, measure out your raisins and soak them in very hot water, a dash of cinnamon and a splash of vanilla. Let them soak while you combine the rest of the ingredients. Cream the shortening and sugar together, add the vanilla, eggs, cinnamon then soda. Next, mix in the oatmeal until incorporated then add 2 cups of the flour. Drain your raisins, add them to the cookie mix then add your final 1/2 cup of flour.
Bake on greased cookie sheets for 10 min's or until just barely golden. I flip the top and bottom rack pans at about 4 min's just to ensure that all the cookies bake the same. Cool on the pan for a few min's then switch to a cooling rack.
2c Sugar
2c Oatmeal
2 1/2c Flour
1c Butter flavored shortening
1 1/2 c Raisins
3 Eggs
1tsp Baking Soda
1 1/2 tsp Cinnamon
1 tsp vanilla
First, measure out your raisins and soak them in very hot water, a dash of cinnamon and a splash of vanilla. Let them soak while you combine the rest of the ingredients. Cream the shortening and sugar together, add the vanilla, eggs, cinnamon then soda. Next, mix in the oatmeal until incorporated then add 2 cups of the flour. Drain your raisins, add them to the cookie mix then add your final 1/2 cup of flour.
Bake on greased cookie sheets for 10 min's or until just barely golden. I flip the top and bottom rack pans at about 4 min's just to ensure that all the cookies bake the same. Cool on the pan for a few min's then switch to a cooling rack.
Cranberry Pork Roast
Pork Roast or loin
2 can Whole Berry Cranberry Sauce
2 tbsp Dijon or stone ground mustard
2 tbsp Apple Cider Vinegar
1 tbsp Taragon
Salt and pepper
Combine all the ingredients except the roast into the crock pot and mix together then add the roast and scoop some of the mix onto the top of the roast to keep it moist.
Cook on low for 6-8 hrs or high for 4-6. 30 min's before you're ready to serve, add in a cup of craisins if you have them. Remove the roast, slice and use a slotted spoon to scoop out some cranberry to serve over top.
This can be done from a fresh or frozen roast, just adjust your cooking time as necessary. This also work well with pork chops, chicken and beef roasts. You can also add in apple sauce and or sliced apples.
Peanut Butter Pork Roast
Pork Roast or loin
2 tbsp peanut butter - chunky or creamy
1 jar Thai Kitchen Peanut Satay Sauce (found in the Asian isle)
1/4 cup Soy Sauce
1 tbsp or more Red Pepper Flakes
Lime
Cilantro
Unsalted peanuts
Combine the peanut butter, jar of satay sauce, soy saue and red pepper flakes in the crock pot. Add in the roast and spoon some of the sauce over the top. Cook on low for 6-8 hours or high for 4-6. Remove from the crock pot and slice. If there is a lot of juice (More than 3 cups-ish) remove some and discard. With remaining juice add in another dollop of peanut butter, juice of 1\2 the lime and the peanuts. Spoon over top of the roast then add the chopped cilantro and garnish with a handful more of peanuts and slices of lime.
This works great over rice, angle hair pasta or with peanut butter slaw.
Peanut Butter Slaw
1 small Cabbage
3-4 Carrots
1 each Red and Yellow Bell Pepper
1 bunch Green Onions
Cilantro
Lime
2 Tbsp peanut butter
1 Tbsp Apple Cider vinegar
2 tbsp Soy Sauce
Red pepper flakes
Lime
Thinly slice all the veggies. In a separate bowl combine the Pb, vinegar, soy sauce and juice the lime. Mix in the red pepper flakes to taste and a pinch of salt. Mix in the veggies until it's all coated. Let sit for 30 min's prior to serving. Serve with peanuts and lime wedges.
1 box angle hair noodles
1\2 cup peanut butter
1\4 cup soy sauce
2 tbsp brown sugar
1\2 cup water
1 red bell pepper
1 bunch green onions
1\8 lb sugar snap peas
2-3 garlic cloves
1-2 tsp red chili flakes or 1 chopped and de-seeded jalapeño
1 cup unsalted peanuts
Cook the noodles according to package directions. Meanwhile, in a large skillet, sauté on low the chopped garlic, peppers, onions and chili flakes. Reserve some of the red pepper for garnish. The goal is to soften the veggies and let the oil pick up the flavors. Add the peanut butter, soy sauce, sugar and water into the skillet. Simmer on the lowest setting until combined and melted. The sauce should be the consistency of alfredo sauce so add more water if needed.
Once the noodles are done, toss in the sauce.
Transfer the noodles to the plate, add slices of the peanut butter pork and top with chopped red pepper, sugar snap peas, peanuts and red chili flakes to taste.
Trust me; the final product is SO yum! I can easily gorge myself on this meal!
No Fail Shredded Beef
Beef roast (I'm all for any cut of roast that's on sale - todays is a chuck roast)
4tbsp seasoning salt - I use these rub seasonings my brother gave me called Bolners Fiesta Brand Extra Fancy Rib Rub, but any seasoning will work.
2tbsp. Apple Cider Vinegar (this is the key to a tender, easily shreadablr roast every time!)
1/4 bottle BBQ sauce
1/2 sweet onion cut into slivers
Cook in crock pot on high till the internal temp reaches 160 (I live and bake by my digital thermometer - if you don't have one, grab yourself a Bed Bath & Beyond coupon and $20 and get one)
Once the temp is reached (depending on your crock and if the roast was frozen or thawed it can be 4-6 hours) move to a cutting board to cool. Strain juices in crock pot and add in the rest of the bottle of BBQ sauce and switch to low. Shred beef when cool enough to handle then transfer back to the crock pot. It's ready to eat right away or after about an hour on low will warm it back up. Serve in tortillas, over rice, in a sandwich or on rolls. Yum!
Beef roast (I'm all for any cut of roast that's on sale - todays is a chuck roast)
4tbsp seasoning salt - I use these rub seasonings my brother gave me called Bolners Fiesta Brand Extra Fancy Rib Rub, but any seasoning will work.
2tbsp. Apple Cider Vinegar (this is the key to a tender, easily shreadablr roast every time!)
1/4 bottle BBQ sauce
1/2 sweet onion cut into slivers
Cook in crock pot on high till the internal temp reaches 160 (I live and bake by my digital thermometer - if you don't have one, grab yourself a Bed Bath & Beyond coupon and $20 and get one)
Once the temp is reached (depending on your crock and if the roast was frozen or thawed it can be 4-6 hours) move to a cutting board to cool. Strain juices in crock pot and add in the rest of the bottle of BBQ sauce and switch to low. Shred beef when cool enough to handle then transfer back to the crock pot. It's ready to eat right away or after about an hour on low will warm it back up. Serve in tortillas, over rice, in a sandwich or on rolls. Yum!
