Grilled Veggies

This is good cooked on the grill, campfire or in the oven. Don't forget to add or omit veggies to your liking.

GRILLED VEGGIES

(serves 4)

Ingredients:

*1 zucchini, sliced

*1 yellow squash, sliced

*1/2 cup mini carrots

*1/4 cup onion, sliced

*1/2 cup mushrooms, sliced

*1/2 cup yellow pepper, sliced

*1 tablespoon minced garlic

*1/8 teaspoon dried basil

*1/8 teaspoon dried oregano

*dash of cayenne pepper

*salt to taste

*2 tablespoon olive oil

Directions:

~Preheat oven to 350, Gill on medium.

~In a medium bowl mix all veggies.

~Sprinkle seasonings over veggies and mix.

~Drizzle olive oil over veggies.

~Rip off a large piece of heavy duty aluminum foil

~Dump veggies in center of foil.

~Fold foil to make a packet over veggies.

~Bake in oven 30-40 minutes. Bake on grill for 20-30 minutes, turning every 5 minutes. Bake on a tripod over campfire 30 minutes, turning every 5 minutes.

Stuffed Pepper Soup

My family loves soup.   I make many different types.   This is very good.  It's a thicker soup, kind of like a chili.

STUFFED PEPPER SOUP

(serves 6)

Ingredients:

*1 pound ground sirloin

*1/2 green pepper, chopped

*1/2 red pepper, chopped

*1 medium onion, finely chopped

*2 garlic cloves, minced

*1 (29 ounce) can diced tomatoes (I can my own tomatoes and use a quart size)

*1 (15 ounce) can crushed tomatoes

*2 cups chicken stock

*1/4 teaspoon thyme

*1/4 teaspoon sage

*1 teaspoon italian seasoning

*1 teaspoon salt

*1/2 teaspoon pepper

*1 cup white rice

*2 cups water

*2 cups cheddar cheese (optional)

Directions:

~In a large dutch oven or large stock pot brown ground sirloin.

~Drain fat.

~Add red & green peppers, onion & garlic.

~Cook until onion is translucent.

~Add tomatoes, crushed tomatoes, chicken stock, thyme, sage, italian seasoning, salt & pepper.

~Cover & simmer for about 45 minutes, until peppers are tender.

~In another saucepan, add 2 cups water & 1 cup rice. (I do this during the last 25 minutes of the soup simmering)

~Cover and bring water to a boil, over medium-high heat.

~Once water comes to a boil, reduce heat to low, keep covered and simmer for 20 minutes.

~Once rice is done, fluff with a fork.

~Add rice to soup, and serve.

~Top with cheese if desired.

Instant Pot Directions:

~Set instant pot to sauté mode.

~Sauté ground sirloin,  red peppers, green peppers, onions, and garlic, breaking the meat apart as it cooks.

~Drain fat.

~Add tomatoes, crushed tomatoes, chicken stock, thyme, sage, italian seasoning, salt, and pepper.

~Place lid on pot and set valve to seal.

~Pressure cook for 15 minutes. 

~Quick release.

~Stir in cooked rice.

~Top with cheese if desired.

Kicking Sweet Potato Fries

A much healthier alternative to regular fries. Very tasty with just a hint of kick. Add more spice if you want it to be really spicy.

KICKING SWEET POTATOES FRIES

(serves 6)

Ingredients:

*6 sweet potatoes, cut into fries

*1 teaspoon sea salt

*1 teaspoon cajun seasoning 

*1 teaspoon paprika

*1/2 teaspoon cayenne pepper

*1 teaspoon garlic powder

*2 tablespoons canola oil

*1 teaspoon chipotle tabasco pepper sauce

Directions:

~Preheat oven to 400 degrees.

~In a gallon size zip-loc bag, add all the ingredients.

~Shake the bag until the potatoes are well coated.

(if you don't have a bag, use a large bowl and mix until potatoes are well coated).

~Spread the fries in a single layer, on a well greased (I use cooking spray) baking pan.

~Cook for 15-30 minutes on one side, or until crispy on one side. (Time depends on how thick you cut your fries)

~Carefully turn over fries, and cook another 15-30 minutes until crispy.

Cheesy Garlic Rolls

Yummy!  These are so good.  I love having the garlic & cheese in every bite.  

CHEESY GARLIC ROLLS
(makes 12 large or 18 medium)

Roll Ingredients:
*1 tablespoon yeast
*1 1/2 cups warm water
*1 1/2 tablespoons sugar
*1 teaspoon salt
*4 to 5 cups flour
*3 tablespoons vegetable oil
*1/2 cup butter, softened
*2 tablespoons garlic spread seasoning
*1 cup shredded mozzarella cheese

Garlic Spread Seasoning Ingredients:

*1/2 cup parmesan cheese (one of the few times I don't use fresh)

*2 teaspoons kosher salt

*2 tablespoons garlic powder

*2 teaspoons oregano

*2 teaspoons basil

*2 teaspoons marjoram

*2 teaspoons dried parsley

*1/4 teaspoon dried rosemary

Roll Directions:
~Combine yeast, water & sugar in a large mixing bowl.
~Allow to sit and proof for about 10 minutes.
~Add salt & vegetable oil.
~Add 4 cups flour and mix until combined.
~Add more flour if needed.  You want a soft dough that barely sticks to your fingers.
~Knead the bread dough for 3-4 minutes.
~Grease a large mixing bowl.
~Place dough into greased bowl, flip over so both sides get some butter on it.
~Cover bowl with plastic wrap or a clean damp towel.
~Let rise in a warm, draft free area for 1 hour.
~In a small bowl mix 1/2 cup softened butter with 2 tablespoons garlic spread seasoning.
~Roll bread dough into a rectangle 18" long & 6" wide.
~Spread garlic butter spread over entire area of bread dough.
~Sprinkle cheese over garlic butter spread.
~Roll up jelly-roll style.
~Cut into 12 equal pieces (18, if you want smaller rolls).
~Spray a muffin pan with cooking spray, or grease with butter.
~Place each slice of bread into muffin pan.
~Cover with a clean damp towel.
~Allow to rise for about 20 minutes.
~Place in oven.
~Preheat oven to 350 degrees (yes the bead goes in as it's preheating).
~Once the oven has reached 350 degrees, bake for 20-22 minutes.
~Cover lightly with foil durning the last 10-12 minutes of cooking.

Garlic Spread Directions:

~Combine all the ingredients and store in a jar, in refrigerator.

Iced Caramel Cappuccino

1/2 the calories & a fraction of the cost of a Starbucks drink.   My daughter Autumn really enjoyed it.

ICED CARAMEL CAPPUCCINO
(serves 2)

Ingredients:
*1 cup strong coffee (double strength), chilled
*1 cup whole milk
*3 tablespoons white sugar
*4 tablespoons caramel topping
*2 1/2 cups ice
*whip cream (optional)


Directions:
~Put chilled coffee, milk, sugar, caramel & ice in a blender.
~Cover & blend on highest speed until all of the ice is crushed.
~Pour into glasses.
~Top with whipped cream if desired & drizzle a little more caramel on top.

Variation:
`substitute caramel topping with chocolate syrup.

Mexican Pizza Pie

A very quick and easy to make dinner.  Easy to change up as you like.  I just use a refried bean mixture for Autumns, but leave the beans off of mine.

MEXICAN PIZZA PIE
(serves 4)

Ingredients:
*1/2 pound ground beef
*1 medium onion, diced
*1/2 green pepper, chopped
*2 garlic cloves, minced
*1 tablespoon chili powder
*1 teaspoon ground cumin
*1/2 teaspoon paprika
*1/2 teaspoon oregano
*1/2 teaspoon black pepper
*1/2 teaspoon salt
*1 (16 ounce) can refried beans
*8 flour tortillas
*1 1/2 cups cheddar cheese
*1 cup monterey jack cheese
*3 green onions, chopped
*2 roma tomatoes, diced
*1/4 cup pepper rings, finely chopped (optional)
*1/2 cup sour cream (optional)
*1 cup salsa

Directions:
~Preheat oven to 350 degrees.
~Spray a cookie sheet with cooking spray (or oven proof skillets).
~In a large skillet, cook ground beef, onion,  green pepper & garlic over medium heat.
~Once beef in cooked through, add chili powder, cumin, paprika, oregano, salt & pepper.
~In a medium skillet, sprayed with a cooking spray place tortilla in pan and cook over medium heat for a minute on each side.
~Lay tortilla on prepared cookie sheet.
~Cover with a layer of refried beans.
~Spread 1/4 of the seasoned ground beef over each tortilla, then cover with second tortilla.
~Bake  for 10 minutes.
~Remove from oven, and let cool slightly.
~Cover each pizza with cheddar & monterey jack cheeses.
~Place tomatoes, green onions, & jalapenos on top of each one.
~Return to oven and bake for 5-10 minutes, until the cheese is melted.
~Remove from oven, and let cool slightly before slicing each one in half.
~Dap sour cream on top if desired.
~Spoon a little salsa over if desired.

Chocolate Covered Cherries

This is one of my favorite candies. I only make them at Christmas and sometimes for Easter times for obvious reasons. They are a little time consuming, and a little messy, but well worth the effort. You can leave out the invertase, but they the center will not liquify.  It will still taste really good.

CHOCOLATE COVERED CHERRIES

(makes 35)

Ingredients:

*35 maraschino cherries with stems

*1 1/2 tablespoons butter, softened

*1 1/2 tablespoons corn syrup

*1/4 teaspoon invertase (I get mine from amazon)

*1 tablespoon maraschino cherry juice

*1/2 teaspoon cherry flavoring (optional)

*1 - 1 1/4 cups sifted powdered sugar

*1 pound milk chocolate (or merckens chocolate).

Directions:

~Drain cherries and set on paper towels to dry.

~In a mixing bowl, combine butter, cherry juice, invertase, cherry flavoring and corn syrup until smooth.

~Stir in 2 cups powdered sugar and knead to for a dough (if it seems to thin add a little more powdered sugar)

~Refrigerate while chocolate is melting.

~Melt chocolate over low heat (or double boiler).

~Stir often until chocolate is melted and smooth.

~Spoon a small amount of chocolate into the bottom of each bonbon mold.

~Tilt the tray to coat the sides and create a hollow chocolate shell, making sure there are no holes in the bottom or sides of the shell.

~Slide the molds into the freezer until the chocolate shells have set, about 15 minutes.

~Wrap each cherry in about 1 teaspoon of dough.

~Place in set chocolate molds.

~Place back in freezer for 5 minutes.

~Pour chocolate over cherries, making sure the edges are sealed and that there are no gaps in the chocolate.

~Place chocolate covered cherries back in the freezer for about 10 minutes, or until they are set.

~Flip the molds over on a flat surface, tapping them lightly, until all the candies have been released from the molds.

~Store in a cool, air-tight container for two weeks (it takes that long for the center to liquify).

Honey Glazed Ham

My daughter Tonia, loves honey baked ham. I don't make it often, so it's a real treat for the family when I do.

HONEY GLAZED HAM

(serves 15)

Ingredients:

*1 (5-7 pound) ready-to-eat spiral ham

*15-20 whole cloves

*1/8 cup dark corn syrup

*1 cup honey

*1/3 cup butter

*1/4 cup brown sugar

Directions:

~Preheat oven to 325 degrees.

~Sick the whole cloves all over the ham.

~Line roasting pan with aluminum foil.

~Place ham in foil lined pan.

~Melt butter in a double boiler or in a glass bowl over a pot of hot water.

~Mix in the corn syrup & honey.

~Keep the glaze warm while ham is baking.

~Brush the glaze over ham.

~Bake for 1-2 hours.

~Baste every 15 minutes.

~Remove from oven.

~Turn oven to broil.

~Add brown sugar to glaze.

~Baste ham one last time.

~Broil for 3-5 minutes.

~Remove from oven and let sit for a few minutes before serving.

Raspberry & Cream Pie

This recipe is a little time consuming to make, but not hard.  Very light, creamy and oh so good.

RASPBERRY & CREAM PIE

Ingredients:
*2/3 cup graham cracker crumbs (omit crust for gluten free)
*2 tablespoons butter, melted
*5 teaspoons sugar
*3 eggs, separated
*1/4 cup water
*1 cup white sugar
*1/8 teaspoon salt
*1/8 teaspoon cream of tarter
*1 teaspoon water
*1 1/2 cups cool whip
*1 (8 ounce) package cream cheese
* 1 (10 ounce) package frozen raspberries, thawed

Directions:
~In a small bowl, mix the graham cracker crumbs, butter & 5 teaspoons sugar.
~Press in an tart pan, coated with cooking spray.
~Cover and refrigerate for 15 minutes.
~In a small saucepan, whisk egg yolks, 1/4 water, 1/2 cup sugar and salt.
~Cook over low heat until yolk mixture reaches 160 degrees, or until mixture is thick enough to coat the back of a metal spoon.
~Remove from heat and place pan in a bowl of ice water, whisking quickly for 2 minutes, set aside.
~In a medium bowl, combine egg whites & cream of tarter and 1teaspoon water.
~Beat with a mixer at high speed until soft peaks form.
~In a large mixing bowl, beat cream cheese until smooth.
~Gradually beat in egg yolk mixture.
~Fold in cool whip.
~Fold in egg white mixture.
~Mash raspberries in a small bowl.
~Spread 1/2 of the mixture over graham cracker crust.
~Spoon half of the berries over top.
~Spread the rest of the cream cheese mixture over berries.
~Spoon the rest of the berries over cream cheese mixture.
~Cut through with a knife to swirl raspberries.
~Cover & freeze for 5 hours or until firm.
~Remove from freezer 15 minutes before cutting.

Variation:
`top with a raspberry sauce

Chicken Tortilla Wrap

This is a recipe that I got from my nieces Tina & Deanna.   Super simple to make and very good.

CHICKEN TORTILLA WRAP
(serves 8)

Ingredients:
*4 chicken breasts, cut into bite sized pieces
*1 teaspoon garlic powder
*1/4 teaspoon salt
*1/4 teaspoon pepper
*1 tablespoon olive oil
*1 cup red seedless grapes, cut in half
*1 cucumber, peeled, & diced
*1/4 teaspoon vinegar
*1/2 cup mayonnaise
*1/4 teaspoon minced garlic
*1/4 teaspoon dill weed
*8 flour tortilla wraps

Directions:
~Whisk together vinegar, mayonnaise, minced garlic & dill weed in  large bowl & set aside.
~Heat olive oil in a large skillet over medium-high heat.
~Sprinkle cut up chicken breasts with garlic powder, salt & pepper.
~Peel & cut up cucumber into bite size pieces.
~Drop cucumber into mayo mixture.
~Slice grapes in half and drop into mayo mixture.
~Gently place chicken into hot olive oil.
~Cook until chicken is done, no pink in center.
~Remove from heat and drop into mayo mixture.
~Mix throughly.
~Place over tortilla wraps & serve.

Variations:
`Add dried cranberries to mixture.
`Omit tortilla wrap and serve over a bed of lettuce.
`Add 1/2 cup chopped walnuts.
`substitute flour tortillas with sun dried tortillas.

Cream of Broccoli Soup

A very quick and easy soup to make. A nice way to warm up on a cold Michigan day.

(Add a little cheese to make it even better)

CREAM OF BROCCOLI SOUP

(serves 5)

Ingredients:

*2 tablespoons butter

*1 onion chopped

*1 garlic clove, minced

*1 stalk celery, chopped

*1 medium carrot, shredded

*3 cups chicken stock (or vegetable stock)

*10 cups broccoli florets

*3 tablespoons butter

*3 tablespoons all-purpose flour 

*1 teaspoon salt

*1 teaspoon pepper

*2 cups, half and half, whole milk or heavy cream
*1 teaspoon hot sauce (optional)

Directions:

~Melt 2 tablespoons butter in medium sized stock pot.

~Sauté onion, celery, garlic, and carrots until veggies are tender.

~Add broccoli and broth, bring to a boil

~Reduce heat, cover and simmer for 25 minutes.

~Pour a small amount of soup into a blender, maybe 1/4 full.

~Carefully start the blender, using a few quick pulses, then puree.

~Pour pureed soup into a bowl.

~Repeat this step until soup is all pureed.

~In a small saucepan, melt 3 tablespoons butter, over medium heat.

~Stir in flour, salt and pepper, stir in continuously for 1 minutes. Be careful not to burn.

~Slowly add milk and hot sauce.

~Stir until the sauce thickness and is bubbly.

~Add to soup.

~Serve hot, add cheese if desired.

Instant Pot Directions:
~Put onion, carrots, celery, garlic, broccoli and chicken stock in pot.
~Put on Pressure Cook mode and cook on high pressure for 15 minutes.
~Do a quick release.
~If you like a creamer soup, blend soup to desired consistency. 
~Stir in 2 cups half and half, whole milk or heavy cream.
~Place on sauté mode for about 4-5 minutes (do not bring to a boil).
~Stir in cheese and hot sauce.

Asian Orange Chicken

I very seldom go out for Chinese food because most of their food gives me a headache (I'm thinking it's the MSG).   So I've resorted to making my own.   I thought this turned out very good.  This recipe is a little time consuming and has a few extra steps, but well worth the effort.

ASIAN ORANGE CHICKEN
(serves 4)

Ingredients:
*1 1/2 cups water
*freshly squeezed orange juice, 2-3 tablespoons
*freshly squeezed lemon juice, 4 tablespoons
*1/3 cup rice vinegar
*2 1/2 tablespoons soy sauce
*zest of 1 orange, 1 tablespoon
*zest of 1 lemon, 1 tablespoon
*1/3 cup brown sugar, packed
*grated ginger root, 1/2 teaspoon
*1/2 teaspoon minced garlic
*2 green onions, chopped
*1/4 teaspoon red pepper flakes
*2 tablespoons cornstarch
*1 tablespoon water
*2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
*1/2 cup flour
*1/2 teaspoon salt
*1/4 teaspoon pepper
*1/2 tablespoon corn starch
*1/8 teaspoon baking powder
*5 tablespoons olive oil

Directions:
~Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce in a medium saucepan, over medium-high heat.
~Stir in orange zest, lemon zest, brown sugar, ginger, garlic, green onion, & red pepper flakes.
~Bring to a boil.
~Remove from heat, and cool completely.
~Place chicken & cooled sauce into a zip-loc plastic bag, seal, and refrigerate at least 2 hours.
~Shake flour, 1 teaspoon corn starch, baking powder, salt & pepper in gallon size zip-loc bag.
~Add cut up chicken seal bag & shake to coat chicken.
~Put in refrigerator for 1 hour (this step is optional)
~Preheat oven to 250 degrees.
~Place a cooling rack in a cookie sheet.
~Heat the olive oil in large skillet (I like using my cast iron pan), over medium heat.
~Place chicken into skillet, and brown on both sides, and cooked through.
~Place on cooling rack & place in oven.
~Carefully wipe out skillet of any drippings.
~Add sauce that chicken was marinating in.
~Bring to a boil over medium heat.
~Mix 2 tablespoons cornstarch & 1 tablespoon water together a small bowl.
~Stir into sauce.
~Reduce heat to medium-low and let simmer, for 5-10 minutes.
~Remove chicken from oven.
~Place chicken over cooked rice.
~Pour sauce over chicken.

Variation:
`Add steamed broccoli.
`Add sauteed green peppers, red peppers, and carrots, all sliced thin.
`Serve of fried rice.