I have been married to a wonderful Christian man since 1976. The Lord has blessed us with two daughters and two sons. I consider each day the Lord gives me on the earth yet another chance to serve Him.

Thursday, March 31, 2011

Sweet & Sour Chicken

My husband and oldest daughter really enjoy this recipe. It's a bit time consuming , but not hard to make.


SWEET & SOUR CHICKEN
(serves 8)

Ingredients:
*1 (8 ounce) can pineapple tidbits, drained, reserve juice
*2 tablespoon olive oil
*1 green pepper, cut into thin strips
*1 red pepper, cut into thin strips
*1/2 cup carrots, peeled & sliced thin
*1 small onion, sliced (optional)
*1/4 cup cornstarch
*1 1/2 cup cold water
*1/4 cup white vinegar
*1/4 cup cold water
*1/2 cups white sugar
*1/4 cup brown sugar
*2 drops orange food coloring
*6 skinless, boneless, chicken breast halves, cut into 1-inch cubes.
*2 cups self-rising flour
*1 teaspoon garlic powder
*2 tablespoons vegetable oil
*1/2 teaspoon salt
*1/4 teaspoon black pepper
*1 egg
*2 cups water
*1 quart vegetable oil for flying

Directions:
~In a saucepan, combine 1 1/2 cups water, white sugar, brown sugar, vinegar, reserved pineapple juice, and orange food coloring.
~Heat to a boiling.
~Turn off heat.
~In a small bowl combine 1/4 cup cornstarch & 1/4 cup cold water.
~Stir slowly into sauce in the saucepan, until mixture thickens.
~In a large bowl, combine flour, garlic powder, 2 tablespoon oil, 2 tablespoons cornstarch, salt, black pepper, & egg, seal and mix well.
~Gradually add 1 1/2 cups water to make a thick batter.
~Stir until well blended.
~Add chicken to batter and stir until well coated.
~Heat oil in a large heavy skillet to 360 degrees.
~Fry chicken pieces in hot oil until a golden brown. (not all at once)
~Remove from oil, and drain chicken on paper towels.
~Repeat until all the chicken is cooked.
~While chicken is cooking, sauté green peppers, red peppers, carrots, & onions in 2 tablespoons olive oil.
~Cook until veggies are at desired tenderness.
~Add pineapple chunks and heat until warm.
~When ready to serve, layer pepper-carrot-onion-pineapple mixture over a bed of rice.
~Add cooked chicken.
~Pour hot sweet & sour sauce over top.
~Serve immediately.




Wednesday, March 30, 2011

Scones

This is the first time I've made scones.  I thought I'd make some for my sweet friends Richard & Heather.  


SCONES
(makes 12)

Ingredients:
*1 3/4 cup all-purpose flour
*4 teaspoons baking powder
*1/4 cup white sugar
*1/8 teaspoon salt
*5 tablespoons butter, cold
*1/2 cup raisins
*1/2 cup milk
*1/4 cup sour cream
*1 egg
*1 tablespoon milk

Directions:
~Soak raisins in water.
~Preheat oven to 400 degrees.
~Sift flour, baking powder, sugar & salt into a large bowl.
~Cut in butter, using a pastry blender or fork, until it is in peas size lumps.
~Drain water from raisins.
~Stir in the raisins.
~Mix together 1/2 cup milk and sour cream in a small bowl.
~Pour sour cream mixture into the flour mixture.
~Gently stir until well blended (do not overwork the dough).
~Pat the scone dough into balls 2 or 3 inches wide, with floured hands.
~Place on a greased baking sheet.
~Flatten slightly.
~The scones should be barley touching each other.
~In a small bowl, whisk the egg & 1 tablespoon milk together.
~Brush the tops of the scones with the egg wash.
~Let them sit for 10 minutes.
~Bake for 12-15 minutes, or until the tops are a golden brown.
~Let sit for 5 minutes before serving.

Variation:
`Substitute raisins with dried cranberries.
`Substitute raisins with chocolate chips.
`Substitute raisins with dried fruit.
`Substitute raisins with blueberries.
`Omit raisins.

Tuesday, March 29, 2011

Waldorf Salad

Very quick to make up. Goes with just about anything.




WALDORF SALAD
(serves 6)

Ingredients:
*1/2 cup mayonnaise
*1 tablespoon white sugar
*1 teaspoon lemon juice
*1/8 teaspoon salt
*4 apples, peeled, cored, and chopped
*3/4 cup celery, thinly sliced
*3/4 cup walnuts, chopped
*1/2 cup raisins (optional)

Directions:
~In a medium bowl, whisk together the mayonnaise, sugar, lemon juice & salt.
~Stir in the apples, celery, walnuts, & raisins.
~Chill until ready to serve.

Variations:
`add 1/4 cup cranraisins
`add 1/2 cup dried fruit
`add 1/2 cup grapes, halved

Monday, March 28, 2011

Peanut Butter Cookie Pie

You only want to eat a small piece of this dessert. It's rich, chocolaty, and it has peanut butter in it. What more could you want?


PEANUT BUTTER COOKIE PIE
(serves 16)

Ingredients:
*1/2 cup butter, softened
*1/4 cup white sugar
*1/2 cup brown sugar, packed
*1/2 teaspoon vanilla extract
*1 egg
*1 1/4 cup all-pourpose flour
*1/2 teaspoon baking soda
*1/2 teaspoon salt
*1 cup chocolate chips
*1/4 cup pecan chips
*3 cups powdered sugar
*1 cup creamy peanut butter
*2 tablespoons margarine, softened
*1/4 cup water
*1 cup chocolate chips, melted
*1/4 cup pecan chips

Directions:
~Preheat oven to 375 degrees.
~In a large bowl, cream the 1/2 cup butter & sugars until smooth.
~Beat in the vanilla & egg.
~Combine the flour, baking soda & salt.
~Stir the dry ingredients into the sugar/butter mixture.
~Mix in 1 cup of chocolate chips.
~Press the cookie dough into the bottom of ungreased 10 inch springform pan.
~Press dough evenly in bottom of pan (if it's to much dough, leave some out and make cookies with it).
~Sprinkle with 1/4 cup pecan chips.
~Bake for 12-14 minutes.
~Remove from oven & cool for 15 minutes.
~In a medium bowl, mix powdered sugar, peanut butter, butter, & water until well blended.
~Drop spoonfuls of mixture over baked cookie crust.
~Press evenly to cover crust.
~ Melt 1 cup chocolate chips in a double boiler or microwave, being careful not to burn it.
~Spread melted chocolate chips over peanut butter mixture.
~Sprinkle with 1/4 cup pecan chips.
~Refrigerate until chocolate is set, about 1 hour.

Friday, March 25, 2011

Roasted Red Pepper & Onion Dip

Caramelizing the onions is the trick that makes this dip so good. Use it with potato chips, crackers, veggies, or bagel chips.


ROASTED RED PEPPER & ONION DIP

Ingredients:
*2 large yellow onions, sliced
*4 tablespoons butter
*1/4 cup olive oil
*1/4 teaspoon ground cayenne pepper
*1/4 teaspoon dill weed
*1/4 teaspoon garlic powder
*1 teaspoon salt
*1/2 teaspoon ground black pepper
*4 ounces cream cheese, room temperature
*1/2 cup sour cream
*1/2 cup mayonnaise
*1/8 cup roasted red peppers, chopped fine

Directions:
~Slice onions in half & then into 1/8 inch slices.
~Heat butter & olive oil in a large sauté pan over medium heat.
~Add the onions, cayenne pepper, salt & pepper.
~Sauté for 10 minutes.
~Reduce heat to medium-low and cook for 20-25 minutes, stirring occasionally, until onions are browned and caramelized.
~Remove from heat and let onions cool.
~In a mixing bowl, place the cream cheese, sour cream, mayonnaise, garlic powder & dill weed, mix until smooth.
~Add onions & roasted red peppers and mix well.
~Refrigerate for at least 3 hours to let flavors come together.
~Remove dip, and serve at room temperature.


Variations:
`add 1/4 cup bacon, cooked and crumbled

Thursday, March 24, 2011

Seasoned Fries

Make them as spicy as you like. Deep fry or baked fries, it makes for some great seasoning.


SEASONED FRIES

Ingredients:
*1 tablespoon seasoned salt
*1/2 teaspoon onion powder
*1/2 teaspoon garlic powder
*1/8-1/4 teaspoon cayenne pepper
*1/2 teaspoon paprika
*1/2 teaspoon chili powder
*1/8 teaspoon seasoned pepper

Directions:
~Mix together.
~Sprinkle desired amount of seasoning mix on hot potatoes as soon as they come out of the deep fryer or oven.

Wednesday, March 23, 2011

Tuna Casserole

I know a lot of people turn their noses up at tuna casserole and many bad cook jokes have been made about it, but I like it. Make it from scratch and you'll never make it with soup again.


TUNA CASSEROLE
(Makes 6)

Ingredients:
*1 cup butter, divided
*1 (10 ounce) bag uncooked egg noodles
*1 medium onion, finely chopped
*2 stalks celery, finely chopped
*2 garlic clove, minced
*1 (8 ounce) package mushrooms, roughly chopped
*1/2 cup all-purpose flour
*4 cups whole milk
*1 teaspoon salt
*1 teaspoon black pepper
*3 (5 ounce) cans tuna, drained & flaked
*1 cup frozen peas, thawed (optional)
*3 tablespoon bread crumbs
*2 tablespoons butter, melted
*1 1/2 cups cheddar cheese, shredded

Directions:
~Preheat oven to 375 degrees.
~Grease a medium casserole dish.
~Bring a large pot of water to a boil.
~Lightly salt water.
~Add egg noodles, and cook for 9-10 minutes.
~Drain noodles.
~Melt 1 tablespoon butter in a small skillet, over medium-low heat.
~Stir in onion, celery & garlic, cook for about 5 minutes.
~Turn heat up to medium-high, and stir in mushrooms.
~Cook for another 5 minutes.
~Melt rest of the butter in a medium saucepan.
~Whisk in flour until smooth.
~Cook for 1 minutes, whisking the entire time.
~Gradually whisk in milk.
~Whisk in 1/2 cup cheddar cheese
~Continue cooking & whisking until sauce is smooth & slightly thickened.
~Add salt & pepper.
~Stir in peas, tuna, mushroom mixture, & cooked noodles.
~Transfer to casserole dish.
~In a medium bowl, melt 2 tablespoons butter in the microwave.
~Add bread crumbs, mix well.
~Sprinkle bread crumb mixture over tuna casserole.
~Sprinkle remaining 1 cup cheese over bread crumbs.
~Bake for 25 minutes, or until bubbly & lightly browned.

Tuesday, March 22, 2011

Coffee Cake

I love just about anything that has cinnamon in it. This is no exception. I really enjoy the cinnamon swirl throughout the cake, as well as the cinnamon crunch topping.



COFFEE CAKE
(serves 12)

Ingredients:
*2 cups all-pupose flour
*1/4 teaspoon salt
*1 tablespoon baking powder
*1 cup butter, softened
*1 cup sour cream
*1 1/2 cups white sugar
*2 eggs
*1 tablespoon vanilla extract
*1/4 cup brown sugar
*1 teaspoon ground cinnamon
*1/2 cup brown sugar, packed
*1 teaspoon ground cinnamon
*1 cup pecans, chopped
*2 tablespoons butter, melted

Directions:
~Preheat oven to 375 degrees.
~Line a 9x13 inch pan with parchment paper, spray with cooking spray & dust with flour.
~Sift together flour, baking powder & salt in a medium size bowl.
~In a large mixing bowl, cream butter until light & fluffy.
~Slowly beat in sour cream.
~Add sugar and mix in well.
~Beat in one egg at a time.
~Add vanilla.
~By wooden spoon or spatula (using a mixer will not make the cake as light) fold in the flour mixture, mixing just until incorporated.
~In a small bowl mix, 1/4 cup brown sugar & 1 teaspoon cinnamon.
~Spread 1/2 of the batter into prepared 9x13 inch pan.
~Sprinkle cinnamon mixture over batter.
~Spread remaining batter over cinnamon mixture.
~In a medium bowl, mix together, 1/2 cup brown sugar & 1 teaspoon cinnamon, making sure it mixed very well.
~Mix in pecans.
~Stir in 2 tablespoons of melted butter together, until crumbly.
~Sprinkle over cake batter.
~Bake for 40-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
~Let cool for 10 minutes.
~Turn onto a cooling rack?

Variations:
`Omit putting the cinnamon mixture in between the layers of the cake.
`Substitute pecans for walnuts.
`Omit nuts.
`Add raisins.

Friday, March 18, 2011

Potato Vegetable Soup

I have two potato soups that I use. This is the one that I get the most compliments on. Easy to make, and very filling.


(add a little cheese & bacon)

POTATO VEGETABLE SOUP
(serves 5)

Ingredients:
*4 strips of bacon, diced (optional)
*1 small onion, chopped
*1 garlic cloves, minced
*1 cup celery, chopped small
*1 cup carrots, chopped small
*1/4 cup broccoli, chopped small
*1/4 cup flour
*1 teaspoon salt
*1 teaspoon dried basil
*2 teaspoons dried parsley
*1/2 teaspoon black pepper
*1 teaspoon chicken granules (omit for gluten free)
*3 cups chicken stock
*3 large baked potatoes, peeled and cubed
*1 cup half-and-half
*1/2 teaspoon hot pepper sauce (optional, but makes it really good)
*1 cup cheddar cheese, shredded (optional)

Directions:
~In a large sauce pan or dutch oven, cook bacon until crisp.
~Remove bacon, and set aside.
~Drain all but 2 tablespoons of drippings.
~Sauté carrots until semi-soft.
~Add celery, onions & garlic, sauté until veggies are tender.
~Stir in flour, chicken granules, salt, basil, parsley, & pepper.
~Mix well, and stir continuously for 1 minute.
~Slowly add chicken stock.
~Bring to a boil; boil for 2 minutes.
~Turn heat down to low.
~Add broccoli & potatoes.
~Cook for about 10 minutes, stirring often to make sure potatoes do not scorch.
~Add cream & hot pepper sauce.
~Heat through but do not let it boil.
~Use immersible blender, or regular blender and blend about half of the soup, leaving some chunks of potatoes (if you like it to be real creamy, blend all of it)
~Serve & top with bacon & cheese.

Variation:
`top soup with sour cream & green onions if desired.
`add 1/4 cup of chopped squash when you cook the vegetables.

Vegetarian:
-omit bacon, cook veggies in olive oil.
-substitute chicken stock with vegetable stock.

Thursday, March 17, 2011

Reuben Sandwich

This is my once a year sandwich. I make one every St Patricks Day. Love them. The hint to a good reuben is buying a good quality corn beef.


REUBEN
(makes 2 sandwiches)

Ingredients:
*1/3 cup mayonnaise
*2 1/2 tablespoons ketchup
*1/3 cup sweet pickle relish
*dash of salt
*dash of black pepper
*1/2 cup sauerkraut, drained well
*1 tablespoon butter
*4 slices ry bread
*8 slices deli sliced corned beef
*8 slices swiss cheese
*1/4 cup mayonnaise mixture

Directions:
~In a small bowl, mix mayonnaise, ketchup, relish, salt & pepper.
~Cover and refrigerate for at least 1 hour (I make the dressing the night before).
~Heat sauerkraut up in microwave, just until warm.
~Lightly spread butter on one side of each slice of bread.
~Put one slice of cheese on non-buttered side of two slices of bread.
~Spread desired amount of mayonnaise mixture over cheese.
~Next add 2 slices corned beef on each sandwich.
~Add 1/4 cup sauerkraut on each sandwich.
~Add second slice of swiss cheese.
~Top with remaining slice of bread, butter side out.
~Grill sandwich over medium heat, until golden brown, flip and grill until golden brown on other side.

Wednesday, March 16, 2011

Stuffed Pork Chops

I played around with a couple stuffed pork chop recipes. I had a friend of mine give me some spices to try. This "R. L. Schreiber-Sweet & Smokey Rotisserie" seasoning is so good. If you can't find it, use any rotisserie seasoning.


STUFFED PORK CHOPS
(serves 4)

Ingredients:
*4 thick cut pork chops (I use butterfly)
*8 slices of white bread
*1 teaspoon white sugar
*1 teaspoon garlic pepper
*1/4 teaspoon salt
*4 tablespoons butter, melted
*1 small yellow onion, finely chopped
*1 stalk celery, finely chopped
*2 tablespoons dried parsley
*1 1/4 cups chicken stock
*1 tablespoon rotisserie seasoning
*1 tablespoon olive oil

Directions:
~Cut bread into small cubes.
~Place on a baking sheet, single layer.
~Bake under broiler, for 3-5 minutes, or until golden brown.
~Remove from oven and place in a large mixing bowl.
~Comine toasted bread crumbs, sugar, garlic pepper, salt, butter, celery, onions, & parley.
~Mix in 1/4 cup chicken stock.
~Make slits in pork chops to form a pocket.
~Stuff pork chops with stuffing.
~Stick in a couple toothpicks to help keep pork chop closed.
~In a large oven proof skillet, heat olive oil, over medium heat.
~Preheat oven to 350 degrees.
~Brown pork chops on both sides, about 5 minutes per side.
~Remove from heat.
~Add 1 cup chicken stock.
~Cover pan with aluminum foil or lid.
~Bake for 40-60 minutes, or until pork chops are tender.

Helpful Hint:
`I always brine my pork chops in kosher salt water for at least 1 hour before cooking. It makes for very tender pork chops.

Blueberry Muffins

I think blueberry muffins are great for a breakfast or a snack. They are good warm or cold. So easy to make, and freeze well too.


BLUEBERRY MUFFINS
(Makes 12)

Ingredients:
*2 cups all-purpose flour
*3/4 cup white sugar
*1/2 teaspoon salt
*2 teaspoons baking powder
*1/3 cup vegetable oil
*2 eggs
*1/2 cup milk
*1/4 cup sour cream
*1/2 teaspoon pure vanilla extract
*1 cup fresh blueberries

Directions:
~Preheat oven to 400 degrees.
~In a large mixing bowl, sift flour, sugar, salt & baking powder.
~Mix oil, sour cream, eggs, vanilla & milk into dry mixture.
~Fold in blueberries.
~Put cupcake liners into muffin pan, or grease muffin pan.
~Fill to the top with muffin mix.
~Bake for 23-25 minutes.

Variation:
Streusel Topping:
*2 tablespoon all-purpose flour
*5 tablespoon white sugar
*1/2 teaspoon ground cinnamon
*2 tablespoons butter, diced

~Combine flour, sugar, & cinnamon in a small bowl.
~Cut in butter with fork until mixture resembles course crumbs.
~Sprinkle over batter before baking.

Monday, March 14, 2011

Vegetarian Stuffed Cabbage

What a great vegetarian meal. Make a few up, freeze them, and reheat when you need something quick on a busy day.



VEGETARIAN STUFFED CABBAGE
(serves 5)

Ingredients:
*1 head of green cabbage, cored
*1 (16 ounce) can diced tomatoes
*1 (8 ounce) can tomato sauce
*1 teaspoon minced garlic
*1 small onion, chopped
*2 tablespoons red wine vinegar
*1/4 cup light brown sugar
*1/2 teaspoon salt
*1/4 teaspoon ground black pepper
*1/2 teaspoon ground thyme
*1/2 cup cooked rice
*1 tablespoon olive oil
*1 pound mushrooms, chopped very small
*1 tablespoon olive oil
*juice squeezed from 1 lemon
*1/4 cup raisins, (optional)
*1/2 cup breadcrumbs
*1 egg
*3 tablespoons freshly grated parmesan cheese
*1 teaspoon salt
*1/2 teaspoon black pepper
*1 teaspoon salt for boiling water

Directions:
~Heat up onions, garlic in 1 tablespoon olive oil in a saucepan over low heat.
~In a large mixing bowl, squeeze the tomatoes with your clean hands, or a potato masher (tomatoes should be a loose pulp).
~Add the tomatoes to your onions & garlic, after onions are cooked translucent in color.
~Add tomato sauce, vinegar, brown sugar, thyme, salt & pepper.
~Bring to a simmer.
~Cover and cook for 30 minutes.
~Remove from stove and set aside.
~In a medium bowl mix mushrooms, raisins, lemon juice, & rice.
~Add breadcrumbs & mix.
~Mix in egg, parmesan cheese & 1 teaspoon salt & pepper.
~Cover with plastic wrap & set aside.
~Preheat oven to 375 degrees.
~Bring a large stockpot of salted water to a boil.
~Once the water is boiling, carefully add the cabbage (should be completely submerged) and let it boil for 1 minute.
~Carefully remove from boiling water and remove 2 or 3 outer layer of leaves.
~Replace in the boiling water for 1 more minute.
~Remove, and tear off another 2 or 3 layers of leaves, repeat until you have at least 12 leaves big enough to use to wrap the stuffing with.
~Cut out the tough middle stem of each blanched leaf.
~Place a scoop of mushroom-rice inside of each blanched leaf and wrap, tucking in the end pieces like a burrito.
~Slice up the remaining cabbage and place on the inside of a dutch oven or casserole dish.
~Carefully place each rolled cabbage leaf on top of shredded cabbage.
~Top with the tomato sauce, and cover.
~Bake for 1 1/2 hours.
~Remove from oven, and let sit uncovered for 10 minutes before serving.

Variation:
`substitute raisins for dried cranberries or golden raisins.

Friday, March 11, 2011

Chicken & Asparagus

What a wonderful combination. You can even leave out the chicken and it would be a great dish.



CHICKEN & ASPARAGUS
(serves 6)

Ingredients:
*1 (16 ounce) box of penne pasta, or pasta of your choice (gluten free if needed)
*3 tablespoons olive oil
*2 boneless, skinless chicken breast halves, cut into bite-size cubes
*1 teaspoon pepper
*1/2 teaspoon salt
*1 teaspoon garlic powder
*1/2 cup chicken stock
*1 bunch asparagus spears, trimmed, cut on a diagonal into 1-inch pieces
*1 cup mushrooms, sliced (optional)
*3 garlic cloves, thinly sliced
*4 tablespoon olive oil
*1 teaspoon dried oregano
*1/2 teaspoon dried basil
*1/2 cup freshly grated parmesan cheese

Directions:
~Bring a large pot of lightly salted water to a boil.
~Add pasta, and cook until al dente, about 10-12 minutes.
~Drain & set aside.
~In a large skillet, warm up 3 tablespoon olive oil, over medium-high heat.
~Season chicken with salt, pepper, & garlic powder.
~Cook until chicken is cooked through.
~Remove chicken from stove.
~Put chicken stock in a small pot or steamer & steam asparagus, mushrooms & sliced garlic until asparagus tender, about 5-8 minutes.
~Add noodles, steamed asparagus & remaining chicken stock to chicken.
~Mix well.
~In a small bowl, mix 4 tablespoons olive oil, oregano & basil.
~Toss seasoned olive oil to chicken & noodle mixture.
~Let sit for 5 minutes.
~Sprinkle with Parmesan cheese & serve.

Vegetarian Variation:
~Omit chicken, or add bocca chicken strips.


Thursday, March 10, 2011

Eggs Benedict

I love to use homemade english muffins with this recipe. So much better that way. If you have someone in your family like I do that doesn't like poached eggs, make a fried egg for them, or even scrambled eggs. Make it however you and your family would like it.


EGGS BENEDICT:
(makes 8 / 4 servings)

Ingredients:
*4 egg yolks
*1 tablespoon freshly squeezed lemon juice
*1/2 cup butter, melted
*1/8 teaspoon salt (or less)
*dash of cayenne pepper (or to your taste)
*8 eggs
*1 teaspoon distilled white vinegar
*8 slices Canadian bacon
*4 English muffins, split (I make my own)
*2 tablespoons butter, softened
*fresh chives, chopped (optional)

Directions:
~In a steel bowl bowl, quickly whisk egg yolks and lemon juice together, until the mixture is thickened & doubled in volume.
~Place the bowl over simmering water, making sure the water doesn't touch the bottom of the bowl (or use a double boiler).
~Continue whisking quickly (don't let the eggs get to hot or they will scramble).
~Slowly drizzle the melted butter as you continue to whisk, until the sauce is thickened and doubled in volume.
~Remove from heat and whisk in salt & cayenne pepper.
~Cover and keep in a warm area until ready to use (if the sauce gets to thick, whisk in a couple drops of warm water).
~Fill a large saucepan with water.
~Bring water to a soft simmer.
~Add vinegar.
~Gently break eggs into simmering water.
~Cook for 3 minutes each (yolks should be soft in center).
~I like to gently flip my eggs to cook on the top for about 30 seconds, but it's not necessary to do.
~Carefully remove eggs from water with a slotted spoon (to remove any excess water), and place on a warm plate.
~While the eggs are poaching, brown the bacon in a medium skillet over medium-high heat.
~Toast the english muffin under the broiler.
~Remove english muffins from oven and spread with butter.
~Top each one with the canadian bacon
~Place a poached egg over canadian bacon.
~Put two muffins on each plate.
~Drizzle hollandaise sauce over each each muffin.
~Sprinkle with chopped chives and serve.

Variation:
`substitute Canadian bacon for ham.

Wednesday, March 9, 2011

Chili Dog Casserole

Such a simple recipe that turns out quite tasty. You don't have to grill with this one.


CHILI DOG CASSEROLE
(serves 8-10)

Ingredients:
*2 (15 ounce) cans chili sauce with or without beans
(I like to make my own chili sauce)
*10 hot dogs
*1/2 cup onion, chopped (optional)
*10 (8-inch) flour tortillas
*3 cups cheddar cheese, shredded
*mustard (optional)

Directions:
~Preheat oven to 400 degrees.
~Boil hot dogs for about 5 minutes.
~Remove hot dogs from water and drain on paper towels.
~Spread 1 can of chili sauce over bottom of a 9x13 inch baking dish (if making own sauce 2 cups)
~Place one hot dog on each tortilla.
~Sprinkle 1 cup cheese evenly over hot dogs.
~Sprinkle 1/2 cup onions evenly over hot dogs.
~Squirt desired amount of mustard on hot dogs.
~Roll up tortillas.
~Place seam side down over chili.
~Top the remaining can of chili over tortillas (if making own sauce, 2 cups)
~Sprinkle 2 cups cheese over chili.
~Squirt a little mustard over chili.
~Cover with aluminum foil.
~Bake for 30 minutes.

Variation:
~substitute tortilla rolls with hot dog buns.

Chili Sauce:
*1 pound ground beef
*1/4 cup onion, chopped fine
*3/4 cup ketchup
*1 tablespoon white sugar
*2 tablespoons white vinegar
*1 tablespoon prepared yellow mustard
*1/4 teaspoon celery seed
*1/4 teaspoon ground cumin
*1 teaspoon chili powder
*1/4 teaspoon ground black pepper
*1/2 teaspoon salt

Chili Sauce Directions:
~Place the ground beef and 1/4 cup minced onion in a large skillet, over medium heat.
~Cook, breaking up in crumbles, until beef is browned.
~Drain.
~Transfer the beef and onion to a slow cook and mix in ketchup, sugar, vinegar, mustard, celery seed, cumin, celery seed, pepper, salt & worcestershire sauce.
~Cover and let simmer for 3-5 hours.

Tuesday, March 8, 2011

Paczki

This is not what I would call a true Polish Paczki, because it does not have rum in in it or a lot of egg yolks. Having said that, they are pretty good. I make mine smaller because it's that much less calories.



PACZKI
(makes 12)

Ingredients:
*2 1/4 teaspoons active dry yeast
*2 tablespoons white sugar
*1/2 cup warm milk
*2 eggs
*2 tablespoons butter, room temperature 
*1/8 teaspoon salt
*1/4 teaspoon vanilla
*2 cups all-purpose flour

Directions:
~Put warm milk, sugar & yeast into a large mixing bowl.
~Allow yeast to proof for about 5 minutes.
~Whisk in eggs, vanilla, salt & butter.
~Stir in flour 1/2 cup at a time, mixing well.
~Knead on a lightly floured surface for about 5 minutes.
~Place dough in a clean greased bowl, cover with plastic wrap.
~Let rise until double in size about 1 1/2 hours.
~Remove dough from bowl and set on a clean lightly floured surface.
~Pat dough down and gently roll out to about 1/2 inch.
~Cut out 12 circles with a floured biscuit cutter.
~Place on a parchment lined baking sheet.
~Let rise until double in size, about 1/2 hour.
~While the dough is rising heat your oil in dutch oven, deep skillet or deep fryer to 350 degrees.
~Carefully put dough into hot oil two or three at a time.
~Fry 2 minutes on each side or until they are a golden brown in color.
~Remove from oil and let cool completely on a cooling rack, at least 20 minutes.
~Put favorite jam in a pastry bag.
~Poke hole in donut and fill with jam, a good heaping teaspoon full.
~Sprinkle with powdered sugar and enjoy.

Helpful Hint:
`If you don't have a pastry bag, take a small knife and make a slit into side of donut. Take a teaspoon with jam and place jam in through slit.

Variations:
-fill with a cream, lemon curd, chocolate filling
-Make small ones for the toddlers. They can help cut them out & fill them too.

Monday, March 7, 2011

Stuffed Cabbage

This is a great Saint Patrick's Day Dinner or any other time of the year. Easy to make and very good.



STUFFED CABBAGE
(serves 8)

Ingredients:
*3 tablespoon olive oil
*2 medium yellow onions, chopped
*2 garlic cloves, minced
*2 (28 ounce) cans crushed tomatoes & their juice.
*1/4 cup red wine vinegar
*1/2 cup light brown sugar
*1/2 cup raisins (optional)
*1 1/2 teaspoons kosher salt
*1 teaspoon ground black pepper
*1 large green cabbage
*2 pounds hamburger
*1/2 pound ground pork
*4 large eggs, lightly beaten
*1 large onion, chopped
*1/2 cup dried breadcrumbs
*1 cup cooked white rice
*1/2 teaspoon dried thyme leaves
*3 tablespoons freshly grated parmesan cheese
*1 1/2 teaspoons kosher salt
*1 teaspoon ground black pepper

Directions:
~In a large saucepan, heat olive oil & onions, cook over medium heat over medium-low heat for 6-8 minutes or until onions are translucent.
~Add tomatoes, vinegar, brown sugar, raisins, salt & pepper.
~Bring to a boil, and lower heat to a simmer.
~Simmer, uncovered for 30-40 minutes, stirring occasionally.
~Bring a large pot of salted water to boil.
~Remove the core from the cabbage.
~Carefully put the cabbage into the boiling water for a couple minutes.
~Remove from water, and carefully remove leaves, . If they don't remove easily and aren't flexible, return to water for a minute.
~In a large mixing bowl, combine the beef, pork, eggs, onion, breadcrumbs, rice, thyme, parmesan cheese, salt, & pepper.
~Add 1 cup sauce to the meat mixture and mix lightly with a fork.
~Preheat oven to 350 degrees.
~Place one 1 cup of tomato sauce in the bottom of a large dutch oven.
~Remove the hard rib from the bottom of each cabbage leaf, with a sharp knife.
~Place about 1/2 cup of filling in an oval shape near the rib edge of each leaf.
~Roll up towards the top of leaf, tucking in the sides like a burrito, as you roll.
~Place the 1/2 of of the cabbage rolls, seam sides down, over the sauce.
~Add another cup of sauce over top of cabbage rolls.
~Add the rest of the cabbage rolls over sauce, seam sides down.
~Add remaining sauce.
~Cover dutch oven, and bake 1 hour or until the meat is cooked.

Variation:
`omit pork

Friday, March 4, 2011

Cake Balls

These are so easy to make and you can make them in so many different flavors. Freeze them and you have a treat when unexpected company comes by.


CAKE BALLS
(makes 36)

Ingredients:
1 (18.25 ounce) box of cake mix, your choice
1 (16 ounce) container prepared frosting, your choice
1 (16 ounce) bag merckens chocolate, milk, mint, dark or white

Directions:
~Prepare cake mix as directed on box.
~Bake as directed on box.
~When cake is done, allow it to cool for 25-30 minutes.
~Crumble cake into a large mixing bowl.
~Add frosting and mix until mixed well.
~Place bowl in refrigerator, covered, for 2 hours (will not hurt to leave overnight).
~Line a cookie sheet with wax or parchment paper.
~Using a cookie scoop or mellon baller, scoop out the cake mixture.
~Place on cookie sheet.
~Freeze for 1 hour.
~Melt chocolate in a double boiler, or a glass bowl over a pot of simmer water (make sure water does not boil or touch the bowl).
~Stir often until chocolate is melted.
~If you are using white chocolate and want to dye it, now is the time to do it.
~Remove cake balls from freezer.
~Dip cake balls one at a time into the chocolate, making sure they are completely coated, and excess chocolate is dripped off (I like to take a fork and poke it into the cake ball to make dipping easier).
~Place dipped cake ball back onto the cookie sheet.
~Let chocolate set.
~If you want to make them fancier, drizzle another color of chocolate over them.

Cake Ball Ideas:
`chocolate cake, chocolate frosting dipped in milk, dark, mint or white chocolate
`lemon cake, lemon frosting, dipped in white chocolate
`strawberry cake, strawberry frosting, white or dark chocolate
`carrot cake, cream cheese frosting, white chocolate
`chocolate cake, vanilla frosting mixed with 2 tablespoon peanut butter, milk chocolate
`white cake, vanilla frosting, white, milk, mint or dark chocolate
`banana cake mix, vanilla frosting, white chocolate

Thursday, March 3, 2011

Cinnamon Roasted Almonds

Who hasn't been at a craft fair, carnival, or mall and hasn't smelled the wonderful smell of cinnamon roasted almonds. Yummy! These are unbelievably easy to make.


CINNAMON ROASTED ALMONDS
(serves 12)

Ingredients:
*1 egg white
*1 teaspoon cold water
*3 cups whole almonds
*1/4 cup white sugar
*1/4 cup brown sugar
*1/2 teaspoon salt
*1/2 teaspoon ground cinnamon

Directions:
~Preheat oven to 250 degrees.
~Spray a large cooking pan (jelly roll pan) with cooking spray.
~Beat the egg white.
~Add water, and beat until frothy.
~Add the nuts, and stir until well coated.
~Combine the white sugar, brown sugar, salt, & cinnamon.
~Mix cinnamon mixture into the almonds making sure they are well coated.
~Spread evenly on cooking pan.
~Bake for one hour or until almonds are a golden brown, stirring every 20 minutes.

Variation:
-substitute brown sugar for white sugar.
-substitute almonds for pecans. (Very good)

Wednesday, March 2, 2011

Egg Noodles

This is such an easy recipe to make. Let the kids help you roll them out and cut them. I use a pizza cutter to cut them out. If you want to be real creative, use cookie cutters to cut the noodles in different shapes. Kids will really like that.

(noodles drying out)

(noodles cooked in chicken stock)

EGG NOODLES
(6 to 8 servings)

Ingredients:
*2 1/2 cups all-purpose flour
*1/4 teaspoon salt
*2 eggs, beaten
*1/2 cup milk
*1 tablespoon cold butter

Directions:
~Stir together, in a large bowl, flour & salt.
~Add eggs, milk & butter, mix well.
~Knead dough until smooth, about 5 minutes.
~Cover bowl and let rest for 10 minutes.
~Roll out dough on a lightly floured surface.
~Roll dough to 1/8 to 1/4 inch thickness. I prefer 1/8 inch thickness.
~Cut into desired lengths or shapes.
~Allow to dry on a cooling rack or clean towels for 3-5 hours, will not hurt noodles if you want to let them dry out the entire day. (If drying on a towel, you must flip it half way through the drying process)
~Cook pasta, in a large pot of salted boiling water for 8-12 minutes. (cooking time depends on how dry the noodle is).

Variations:
`cook noodles in chicken or beef stock instead of water.
`if making soup, let noodles cook in soup broth.

Tuesday, March 1, 2011

Dessert Crepes

Very good as a dessert or even for lunch. Light and airy.


DESSERT CREPES
(makes 8-9)

Ingredients:
*3 cups sliced fresh strawberries
*1/8 cup white sugar
*1 (8 ounce) package cream cheese, softened
*1/2 cup powdered sugar

*4 eggs
*2 tablespoon white sugar
*1 teaspoon pure vanilla extract
*1 1/3 cup milk
*2 tablespoons butter, melted
*1 cup all-purpose flour
*1/8 teaspoon corn starch
*1/2 teaspoon salt

Directions:
~Mix strawberries & 1/8 cup white sugar in a small mixing bowl.
~Cover and refrigerate for at least 1 hour.
~Remove strawberries from refrigerator and drain liquid off.
~Mix cream cheese & powdered sugar until smooth.
~Stir in strawberries.
~Cover and refrigerate until ready to use.
~Beat eggs in a medium size mixing bowl.
~Mix in vanilla, milk, white sugar, melted butter, flour, corn starch & salt.
~Cover and refrigerate for at least 1 hour.
~Spray a small skillet with cooking spray.
~Heat over med-high heat.
~Once hot, pour 1/8 cup of egg batter to pan, tilting to spread evenly.
~When crepe has turned a very light brown color, turn to brown other side. (about 30 seconds to a minute on each side)
~Remove crepe from pan once brown on both sides.
~Spoon the strawberry filling into the center of each crepe and roll the crepe up around it.
~Drizzle a little sauce over the top.
~Sprinkle with powdered sugar. (optional)
~Add a little whip cream to the top. (optional)

Variations:
`substitute strawberries with raspberries
`fill with nutella & bananas
`fill with apple pie filling
`fill with cherry pie filling