I must admit I was doubtful about this one at first.. but it is the best iced coffee recipe I've tried and with some whipped cream and syrup it would taste just like the expensive ones.
1/3 C ground coffee (I used flavored coffee, decaf chocolate caramel!)
1 1/2 C water
Stir together and let rest at room temperature overnight or at least 12 hours. Strain.
In a tall glass filled with ice, mix equal parts coffee concentrate and water or to taste.
You won't have to worry about storage long, but the coffee concentrate will keep in the fridge for several days.
Jen's note: I added about a tablespoon of milk and a teaspoon of sugar free Torani chocolate flavored syrup and it was a perfect mocha latte.
Monday, August 9, 2010
Thursday, August 5, 2010
Atomic Buffalo Turds
Sorry for the descriptive title.... another one that's not my recipe but will be served at family gatherings forever.
Cut off stems and split jalapeno peppers in half lenthwise and remove seeds. (Wear gloves!)
Spread in some cream cheese in each half of the jalapenos
Add a "lil smokie" in each one. ( a small pre-cooked sausage)
Wrap in bacon and use a toothpick to secure the bacon
Put under broiler or grill until the bacon cooks and the jalapeno is heated through.
Dave's tip: - I use turkey bacon because it holds it's shape better. I also cook the bacon in the pan about halfway before assembling the turds. So that when I put it on the grill, I only have to turn it once or twice for a total of 2-3 minutes and it's cooked all the way through.
You can thank me later.
Cut off stems and split jalapeno peppers in half lenthwise and remove seeds. (Wear gloves!)
Spread in some cream cheese in each half of the jalapenos
Add a "lil smokie" in each one. ( a small pre-cooked sausage)
Wrap in bacon and use a toothpick to secure the bacon
Put under broiler or grill until the bacon cooks and the jalapeno is heated through.
Dave's tip: - I use turkey bacon because it holds it's shape better. I also cook the bacon in the pan about halfway before assembling the turds. So that when I put it on the grill, I only have to turn it once or twice for a total of 2-3 minutes and it's cooked all the way through.
You can thank me later.
Heavenly Deviled Eggs
6 eggs
1/4t prepared mustard
1/8t cider vinegar
few grains sugar
pinch salt
pinch pepper
Miracle Whip
Paprika for garnish
Prick the large end of the eggs with a pin (helps to keep it from cracking while boiling)
Place the eggs in a saucepan and add enough water ot cover by a couple of inches
Bring to a boil
Cover tightly and remove from heat
Let stand for exactly 20 minutes
Drain and run cold water over egg until it can be handled, tap gently and peel. Rinse under cool water and pat dry on paper towels
Cut eggs in half lengthwise and carefully scoop yolks into a small bowl
Mash yolks with a fork, add mustard, vinegar, sugar, salt, pepper and mix well. Stir in just enough Miracle Whip to make a good stuffing consistency. Taste to see if you need to adjust seasonings.
Spoon filling into egg halves and sprinkle with paprika.
1/4t prepared mustard
1/8t cider vinegar
few grains sugar
pinch salt
pinch pepper
Miracle Whip
Paprika for garnish
Prick the large end of the eggs with a pin (helps to keep it from cracking while boiling)
Place the eggs in a saucepan and add enough water ot cover by a couple of inches
Bring to a boil
Cover tightly and remove from heat
Let stand for exactly 20 minutes
Drain and run cold water over egg until it can be handled, tap gently and peel. Rinse under cool water and pat dry on paper towels
Cut eggs in half lengthwise and carefully scoop yolks into a small bowl
Mash yolks with a fork, add mustard, vinegar, sugar, salt, pepper and mix well. Stir in just enough Miracle Whip to make a good stuffing consistency. Taste to see if you need to adjust seasonings.
Spoon filling into egg halves and sprinkle with paprika.
Never Fail Hard Boiled Egg
Prick the large end of the egg with a pin (helps to keep it from cracking while boiling)
Place the egg in a saucepan and add enough water ot cover by a couple of inches
Bring to a boil
Cover tightly and remove from heat, let stand for exactly 20 minutes
Drain and run cold water over egg until it can be handled, tap gently and peel
Place the egg in a saucepan and add enough water ot cover by a couple of inches
Bring to a boil
Cover tightly and remove from heat, let stand for exactly 20 minutes
Drain and run cold water over egg until it can be handled, tap gently and peel
Harry Potter's Butterbeer
8oz cream soda
2-3T butterscotch syrup
Mix in a tall glass and serve over ice.
I remember a day long ago when Nick thought I was pretty cool for having butterbeer! We've tried other more complicated recipes, but this one is still the best.
2-3T butterscotch syrup
Mix in a tall glass and serve over ice.
I remember a day long ago when Nick thought I was pretty cool for having butterbeer! We've tried other more complicated recipes, but this one is still the best.
Hot Buttered Rum
Steve's favorite cold weather drink! For each drink:
1 twist lemon peel studded with 3 whole cloves
2 oz dark rum
1T brown sugar
2/3 C apple cider (or 2/3 cup water and 1 envelope cider mix)
1T butter
1 cinnamon stick
Combine the studded peel, rum and brown sugar (cider mix) in mug.
Bring the cider (water) to a boil and add to the mug.
Stir in the butter using the cinnamon stick.
Garnish with a dusting of nutmeg (or not!) and serve.
1 twist lemon peel studded with 3 whole cloves
2 oz dark rum
1T brown sugar
2/3 C apple cider (or 2/3 cup water and 1 envelope cider mix)
1T butter
1 cinnamon stick
Combine the studded peel, rum and brown sugar (cider mix) in mug.
Bring the cider (water) to a boil and add to the mug.
Stir in the butter using the cinnamon stick.
Garnish with a dusting of nutmeg (or not!) and serve.
Sin City Slider - pitcher
3 C Cranberry juice
2 C Orange juice
2 C Dark rum
1 C Spiced rum
1/3 C Grenadine syrup
Combine all ingredients in a pitcher than holds at least 75 ounces.
*Jen's note - In my 2 quart pitcher I double the fruit juices and grenadine syrup in order to make a 'half strength' punch. Otherwise, it can be a little strong.
2 C Orange juice
2 C Dark rum
1 C Spiced rum
1/3 C Grenadine syrup
Combine all ingredients in a pitcher than holds at least 75 ounces.
*Jen's note - In my 2 quart pitcher I double the fruit juices and grenadine syrup in order to make a 'half strength' punch. Otherwise, it can be a little strong.
Cherry Coffee Cake
1 pkg yellow or white cake mix
1 can cherry pie filling (apple is also good)
1t lemon juice
1/2C nuts, chopped (optional)
1 stick butter, melted
Preheat oven to 350
Spread pie filling in the bottom of 9" square pan.
Combine remaining ingredients and sprinkle over pie filling.
Bake for 40-50 minutes or until nicely browned
1 can cherry pie filling (apple is also good)
1t lemon juice
1/2C nuts, chopped (optional)
1 stick butter, melted
Preheat oven to 350
Spread pie filling in the bottom of 9" square pan.
Combine remaining ingredients and sprinkle over pie filling.
Bake for 40-50 minutes or until nicely browned
Fried Apple Rings
3 big granny smith apples, cores and sliced into 1/2 inch rings
2t lemon juice
3T sugar
3/4t ground cinnamon
2T butter
Toss the apple rings with lemon juice in a bowl
Combine sugar and cinnamon in a small bowl
Melt 1T butter in a large nonstick skillet over medium heat
Add half the apple rings and sprinkle with 1/2 of the sugar mixture
Cook 2-3 minutes and turn rings sugared side down. Cook another few minutes until cooked through but still firm
Repeat with remaining rings and sugar mixture
Serve warm. Over vanilla ice cream is nice too!
2t lemon juice
3T sugar
3/4t ground cinnamon
2T butter
Toss the apple rings with lemon juice in a bowl
Combine sugar and cinnamon in a small bowl
Melt 1T butter in a large nonstick skillet over medium heat
Add half the apple rings and sprinkle with 1/2 of the sugar mixture
Cook 2-3 minutes and turn rings sugared side down. Cook another few minutes until cooked through but still firm
Repeat with remaining rings and sugar mixture
Serve warm. Over vanilla ice cream is nice too!
Gerry's Apple Dip
1t vanilla
1C brown sugar
1/2C confectioners sugar
8 oz cream cheese, softened
3/4 to 1C SKOR toffee chips
Mix all together. Store in the refrigerator.
We have also made it without the toffee chips and it was still great!
1C brown sugar
1/2C confectioners sugar
8 oz cream cheese, softened
3/4 to 1C SKOR toffee chips
Mix all together. Store in the refrigerator.
We have also made it without the toffee chips and it was still great!
Grilled Pineapple
We have this as a simple dessert sometimes when we grill shrimp or salmon. It's especially easy when camping because there is no real clean up to do.
Twist the stem off a fresh pineapple (canned doesn't work...too soft).
With a sharp knife, cut the skin off the top, bottom and all sides of the pineapple.
From the top, quarter lengthwise. You should now have 4 strips of pineapple.
The core of the pineapple is tougher, slice off the "core" part of each strip.
Take each strip and slice pieces about 3/8" thick.
Put pineapple pieces in a resealable bag and pour in 2 parts balsamic vinegar and one part soy sauce enough to cover. Marinate for 20-30 minutes.
Grill on each side for 1-3 minutes depending on how hot the grill is. You really only need to heat through and soften just a little bit. Leaving it on the grill too long will make it fall apart.
Twist the stem off a fresh pineapple (canned doesn't work...too soft).
With a sharp knife, cut the skin off the top, bottom and all sides of the pineapple.
From the top, quarter lengthwise. You should now have 4 strips of pineapple.
The core of the pineapple is tougher, slice off the "core" part of each strip.
Take each strip and slice pieces about 3/8" thick.
Put pineapple pieces in a resealable bag and pour in 2 parts balsamic vinegar and one part soy sauce enough to cover. Marinate for 20-30 minutes.
Grill on each side for 1-3 minutes depending on how hot the grill is. You really only need to heat through and soften just a little bit. Leaving it on the grill too long will make it fall apart.
Jen's Pumpkin Pie
This is the one Amanda ate in one sitting the year she turned 5. She thought for a long time that Thanksgiving was really just her giant birthday party.
I make two pies at a time, one to share, and well, one not to!
Pie crust:
2 1/4c flour
3/4t salt
2/3C shortening
8-10T COLD water
In a heavy duty mixer, blend flour and salt, add shortening and mix to the consistency of coarse crumbs
Quickly add 8T cold water while mixer is running, stop when dough forms a ball. Add more water if necessary.
Divide in half, form each half into a ball
Roll each ball into a 12 inch circle and transfer to pie plate (lightly roll around rolling pin and unroll into plate)
trim and crimp edges and set side
Filling:
1 29oz can pumpkin (NOT pie filling, just plain pumpkin)
2C sugar
3t ground cinnamon
1 1/2t ground ginger
1 1/2t ground nutmeg
1t ground cloves
6 eggs, slightly beaten
1 12 oz can evaporated milk (NOT condensed) plus 3/4C milk
Can be mixed my hand or with a mixer, but be sure not to overmix or pie will be tough.
Mix pumpkin, sugar and spices, add eggs and mix until just combined
Gradually add the milks stirring to combine
Place plates with crusts onto oven rack, Carefully pour filling into prepared crusts
Cover crust edges with foil or pie guards to prevent overbrowning
Bake for 40 minutes and remove foil
Bake an additional 25 minutes or until a knife inserted near the center comes out clean.
Cool on a wire rack
I make two pies at a time, one to share, and well, one not to!
Pie crust:
2 1/4c flour
3/4t salt
2/3C shortening
8-10T COLD water
In a heavy duty mixer, blend flour and salt, add shortening and mix to the consistency of coarse crumbs
Quickly add 8T cold water while mixer is running, stop when dough forms a ball. Add more water if necessary.
Divide in half, form each half into a ball
Roll each ball into a 12 inch circle and transfer to pie plate (lightly roll around rolling pin and unroll into plate)
trim and crimp edges and set side
Filling:
1 29oz can pumpkin (NOT pie filling, just plain pumpkin)
2C sugar
3t ground cinnamon
1 1/2t ground ginger
1 1/2t ground nutmeg
1t ground cloves
6 eggs, slightly beaten
1 12 oz can evaporated milk (NOT condensed) plus 3/4C milk
Can be mixed my hand or with a mixer, but be sure not to overmix or pie will be tough.
Mix pumpkin, sugar and spices, add eggs and mix until just combined
Gradually add the milks stirring to combine
Place plates with crusts onto oven rack, Carefully pour filling into prepared crusts
Cover crust edges with foil or pie guards to prevent overbrowning
Bake for 40 minutes and remove foil
Bake an additional 25 minutes or until a knife inserted near the center comes out clean.
Cool on a wire rack
Lemon Jello Cake
1 pkg lemon jello (4 svg)
1 C boiling water
1 pkg yellow cake mix (lemon works nicely too)
1 C oil
4 eggs
Glaze:
1 ½ C powdered sugar
½ C lemon juice
Dissolve jello in water. Mix in cake mix and oil. Add eggs one at a time. Bake in 9x13 pan 35 min at 375. Poke holes in warm cake woth a fork and drizzle glaze to cover.
1 C boiling water
1 pkg yellow cake mix (lemon works nicely too)
1 C oil
4 eggs
Glaze:
1 ½ C powdered sugar
½ C lemon juice
Dissolve jello in water. Mix in cake mix and oil. Add eggs one at a time. Bake in 9x13 pan 35 min at 375. Poke holes in warm cake woth a fork and drizzle glaze to cover.
Microwave Caramel Popcorn
1 bag microwave popcorn, popped
1C mixed nuts (optional)
2/3C sugar
1/3C corn syrup
1/3C butter
1/4t salt
1t vanilla
1/4t baking soda
Lightly grease a 4 quart microproof bowl, add popcorn and nuts, toss to mix
Cover heatproof counter with 18-24 inches of waxed paper
Mix sugar, corn syrup, butter and salt in 4C glass measure and micro on high for 3 minutes or until mixture boils, stir after each minute
Micro on high an additional 3-5 minutes or until mixture turns light brown on top
Stir in vanilla and soda, and quickly pour over popcorn
Toss to coat
Micro popcorn on high for 2 minutes, stirring WELL every 30 seconds
Turn onto waxed paper to cool then break into pieces
1C mixed nuts (optional)
2/3C sugar
1/3C corn syrup
1/3C butter
1/4t salt
1t vanilla
1/4t baking soda
Lightly grease a 4 quart microproof bowl, add popcorn and nuts, toss to mix
Cover heatproof counter with 18-24 inches of waxed paper
Mix sugar, corn syrup, butter and salt in 4C glass measure and micro on high for 3 minutes or until mixture boils, stir after each minute
Micro on high an additional 3-5 minutes or until mixture turns light brown on top
Stir in vanilla and soda, and quickly pour over popcorn
Toss to coat
Micro popcorn on high for 2 minutes, stirring WELL every 30 seconds
Turn onto waxed paper to cool then break into pieces
Microwave Peanut Brittle
1C sugar
1/2C white corn syrup
1 1/2C dry roasted peanuts, unsalted
1t butter
1t vanilla
1t baking soda
Lightly grease metal cookie sheet and set aside
Combine sugar and corn syrup in 4 cup glass measure
Micro on 10 for 4 minutes
Stir in peanuts and micro on 7-8 for 3-5 minutes or until mixture is light brown, watch for boiling over and reduce oven setting if need be.
Add butter and vanilla and stir (metal spoons work best)
Gently stir in soda and pour onto prepared pan
Break into pieces when cool
1/2C white corn syrup
1 1/2C dry roasted peanuts, unsalted
1t butter
1t vanilla
1t baking soda
Lightly grease metal cookie sheet and set aside
Combine sugar and corn syrup in 4 cup glass measure
Micro on 10 for 4 minutes
Stir in peanuts and micro on 7-8 for 3-5 minutes or until mixture is light brown, watch for boiling over and reduce oven setting if need be.
Add butter and vanilla and stir (metal spoons work best)
Gently stir in soda and pour onto prepared pan
Break into pieces when cool
Natchez Cookies
15 whole graham crackers
1C butter
1C brown sugar, firmly packed
1t vanilla
1 1/3C nuts (optional)
6 oz chocolate chips
Preheat oven to 350
Lightly grease 11x17 cookie sheet
Arrange crackers on cookie sheet, edges touching, in a single layer (use more or less crackers as needed)
Stir butter and brown sugar in heavy saucepan until butter melts and sugar dissolves
Mix in vanilla, increase heat and boil for 1 minute
Pour mixture over crackers and sprinkle with nuts
Bake until caramel topping bubbles and turns deep brown, about 10 minutes
Remove from oven and immediately sprinkle chocolate chips over crackers
Cool 4 minutes and cut along cracker edges to separate
Carefully transfer each cookie to a wire rack and cool completely
1C butter
1C brown sugar, firmly packed
1t vanilla
1 1/3C nuts (optional)
6 oz chocolate chips
Preheat oven to 350
Lightly grease 11x17 cookie sheet
Arrange crackers on cookie sheet, edges touching, in a single layer (use more or less crackers as needed)
Stir butter and brown sugar in heavy saucepan until butter melts and sugar dissolves
Mix in vanilla, increase heat and boil for 1 minute
Pour mixture over crackers and sprinkle with nuts
Bake until caramel topping bubbles and turns deep brown, about 10 minutes
Remove from oven and immediately sprinkle chocolate chips over crackers
Cool 4 minutes and cut along cracker edges to separate
Carefully transfer each cookie to a wire rack and cool completely
Peanut Butter Cookies
1 1/2C peanut butter (we like chunky!)
1C sugar
2 unbeaten egg whites
Preheat oven to 375
Combine peanut butter and sugar and mix well.
Add egg whites and mix well.
Roll into walnut sized balls, place on ungreased cookie sheet, and flatten with fork
Bake for 10-12 minutes
I know.. you are thinking "How could this be?" but I'm tellin' ya... the best peanut butter cookies you will ever have!
1C sugar
2 unbeaten egg whites
Preheat oven to 375
Combine peanut butter and sugar and mix well.
Add egg whites and mix well.
Roll into walnut sized balls, place on ungreased cookie sheet, and flatten with fork
Bake for 10-12 minutes
I know.. you are thinking "How could this be?" but I'm tellin' ya... the best peanut butter cookies you will ever have!
Peanut Butter Krispies
2/3C light corn syrup
1/4C brown sugar, firmly packed
1C peanut butter
1/2t vanilla
4C rice cereal
Combine first 4 ingredients in a large saucepan and cook on high until bubbly over entire surface, stir twice.
Stir in cereal and press mixture into ungreased 9" square pan
Chill for about an hour
Really delicious right out of the freezer!
1/4C brown sugar, firmly packed
1C peanut butter
1/2t vanilla
4C rice cereal
Combine first 4 ingredients in a large saucepan and cook on high until bubbly over entire surface, stir twice.
Stir in cereal and press mixture into ungreased 9" square pan
Chill for about an hour
Really delicious right out of the freezer!
Puppy Chow
1 stick butter
1C peanut butter (for those with peanut allergies, other nut butters or cookie butter works too!)
12 oz chocolate chips
12 oz Crispix cereal
confectioners sugar to coat
paper bag (seriously!)
Place cereal in a large heat proof mixing bowl
Add about 1/2C confectioners sugar to paper bag, you may need more
Melt butter, peanut butter and chocolate together and mix well
Pour melted ingredients over cereal, stirring to coat well, pour into paper bag
Roll top of bag and shake to coat cereal with confectioners sugar, add more sugar as needed
Store in airtight container
1C peanut butter (for those with peanut allergies, other nut butters or cookie butter works too!)
12 oz chocolate chips
12 oz Crispix cereal
confectioners sugar to coat
paper bag (seriously!)
Place cereal in a large heat proof mixing bowl
Add about 1/2C confectioners sugar to paper bag, you may need more
Melt butter, peanut butter and chocolate together and mix well
Pour melted ingredients over cereal, stirring to coat well, pour into paper bag
Roll top of bag and shake to coat cereal with confectioners sugar, add more sugar as needed
Store in airtight container
See's Fudge
The recipe I have is basically just a list of ingredients... so I've added some of our tried and true tips from experience. I have also listed the ingredients for a double batch because, come on, if you are making fudge you are going to go all the way right?! It also works out nicely with package sizes. But if you really only want half the amount, just halve all the ingredients listed.
Boil for 9 minutes (exactly):
4 1/2C sugar
1 large can evaporated milk (12 oz - not condensed!)
Pour over:
1 large jar marshmallow creme (13oz)
3 pkg chocolate chips (6oz pkgs is original recipe, but I like using 12oz pkgs)
1/2 lb butter
1 lb nuts (optional)
2t vanilla
Generously butter a 13x9 baking dish and set aside
Put last 5 ingredients in a large heat proof mixing bowl, have a heavy duty spoon handy, I use a glass salad bowl and a wooden spoon. It will be some hard mixing so if you need another arm, be sure to have them handy too.
Put sugar and milk in a large heavy pot. The wider the better. be aware that the mixture will bubble up substantially when cooked so you will need a bigger pot than you think. Stir the mixture constantly with a metal spoon, a slotted spoon works best. Don't worry about crystals that form on the side of the pot, they will get dissolved when the mixture comes to a boil and rises.
Bring the mixture to a boil over medum high heat. Once the mixture comes to a full rolling boil, begin timing your 9 minutes and reduce your heat so that the mixture juuust stays at a boil, but not a furious boil.
When 9 minutes have passed, immediately pour the hot mixture over the ingredients in the heat proof mixing bowl. Pour everything out, but do not scrape the pot. Stir all ingredients together until smooth, then pour into prepared baking dish. let cool.
Store in the refrigerator.
Boil for 9 minutes (exactly):
4 1/2C sugar
1 large can evaporated milk (12 oz - not condensed!)
Pour over:
1 large jar marshmallow creme (13oz)
3 pkg chocolate chips (6oz pkgs is original recipe, but I like using 12oz pkgs)
1/2 lb butter
1 lb nuts (optional)
2t vanilla
Generously butter a 13x9 baking dish and set aside
Put last 5 ingredients in a large heat proof mixing bowl, have a heavy duty spoon handy, I use a glass salad bowl and a wooden spoon. It will be some hard mixing so if you need another arm, be sure to have them handy too.
Put sugar and milk in a large heavy pot. The wider the better. be aware that the mixture will bubble up substantially when cooked so you will need a bigger pot than you think. Stir the mixture constantly with a metal spoon, a slotted spoon works best. Don't worry about crystals that form on the side of the pot, they will get dissolved when the mixture comes to a boil and rises.
Bring the mixture to a boil over medum high heat. Once the mixture comes to a full rolling boil, begin timing your 9 minutes and reduce your heat so that the mixture juuust stays at a boil, but not a furious boil.
When 9 minutes have passed, immediately pour the hot mixture over the ingredients in the heat proof mixing bowl. Pour everything out, but do not scrape the pot. Stir all ingredients together until smooth, then pour into prepared baking dish. let cool.
Store in the refrigerator.
Spears Broken Glass Cake
Takes some time, but definitely spectacular, especially on a hot summer day.
3 x 6oz pkg jello (red, orange, green)
3 x 2C boiling water
3 pkgs graham crackers, crushed into crumbs
3/4C sugar
1C butter, melted
1 1/2 pkgs plain gelatin
1/4C boiling water
1C pineapple juice
XL carton whipping cream
1/2C sugar
1t vanilla
Grease at least 3 ice cube trays with cooking spray
Prepare 3 colors of jello cubes by dissolving each in 2C boiling water, and pouring mixture into ice cube trays
Harden in freezer while you prepare the rest of the cake
Mix graham cracker crumbs, sugar and butter, and press into bottom of 13x9 pan. Set aside.
Dissolve gelatin in boiling water. let cool a few minutes but not set.
Add pineapple juice and mix
Whip cream with sugar and vanilla, fold in pineapple mixture, fold in jello cubes and pour into crust.
Cover and refrigerate.
3 x 6oz pkg jello (red, orange, green)
3 x 2C boiling water
3 pkgs graham crackers, crushed into crumbs
3/4C sugar
1C butter, melted
1 1/2 pkgs plain gelatin
1/4C boiling water
1C pineapple juice
XL carton whipping cream
1/2C sugar
1t vanilla
Grease at least 3 ice cube trays with cooking spray
Prepare 3 colors of jello cubes by dissolving each in 2C boiling water, and pouring mixture into ice cube trays
Harden in freezer while you prepare the rest of the cake
Mix graham cracker crumbs, sugar and butter, and press into bottom of 13x9 pan. Set aside.
Dissolve gelatin in boiling water. let cool a few minutes but not set.
Add pineapple juice and mix
Whip cream with sugar and vanilla, fold in pineapple mixture, fold in jello cubes and pour into crust.
Cover and refrigerate.
Strawberry Cake
Cake:
1 pkg white cake mix
1 small box strawberry jello
3 T flour
3/4 C oil
1/2 C cold water
4 eggs
1 pint strawberries, well drained
Icing:
1 box powdered sugar
1/2 C butter
1 pint strawberries. well drained
Mix cake ingredients well and bake at 350 for about 35 minutes, let cool
Blend icing ingredients til smooth and frost cake
1 pkg white cake mix
1 small box strawberry jello
3 T flour
3/4 C oil
1/2 C cold water
4 eggs
1 pint strawberries, well drained
Icing:
1 box powdered sugar
1/2 C butter
1 pint strawberries. well drained
Mix cake ingredients well and bake at 350 for about 35 minutes, let cool
Blend icing ingredients til smooth and frost cake
Triple Chocolate Cake
1 Devil's Food cake mix
1 x 4 serving instant chocolate pudding mix
6 oz chocolate chips
2 eggs
1/4C oil
1 1/4C water
Preheat oven to 350
Pour oil on bottom of 13x9 baking pan, spread evenly
Mix all remaining ingredients in pan
Bake 35-45 minutes or until done
1 x 4 serving instant chocolate pudding mix
6 oz chocolate chips
2 eggs
1/4C oil
1 1/4C water
Preheat oven to 350
Pour oil on bottom of 13x9 baking pan, spread evenly
Mix all remaining ingredients in pan
Bake 35-45 minutes or until done
Cinnamon Craisin Oatmeal
1 1/2C quick cooking oatmeal (not instant)
1C craisins
1/4C nuts (optional)
1/4C brown sugar, firmly packed (or to taste)
1/2t ground cinnamon
1/4t salt
1/4t ground nutmeg
Mix all ingredients together and store in airtight container.
For a serving, place 1/2 - 3/4C oatmeal mixture in a bowl with enough water to cover. Micro on high for 1 minute. Stir. If oatmeal is too thin, cook a bit longer or use less water.
1C craisins
1/4C nuts (optional)
1/4C brown sugar, firmly packed (or to taste)
1/2t ground cinnamon
1/4t salt
1/4t ground nutmeg
Mix all ingredients together and store in airtight container.
For a serving, place 1/2 - 3/4C oatmeal mixture in a bowl with enough water to cover. Micro on high for 1 minute. Stir. If oatmeal is too thin, cook a bit longer or use less water.
Homemade Biscuit Mix (like Bisquick)
7C flour
4T baking powder
4T sugar
2t salt
1 1/3C shortening
Mix all ingredients together until the consistency of course crumbs. Store in an airtight container for 6 weeks, or 6 months in the freezer.
Use to make:
Biscuits:
Place 1C mix and 1/4C milk in a bowl, stir with a fork just until dough clings together
Gently knead on a lightly floured surface 10-12 strokes, roll to 1/2 inch thickness and cut
Bake at 450 for 8-10 minutes
Pancakes:
Place 1C mix, 1 beaten egg and 3/4C milk in a bowl, mix well.
Pour about 1/4 batter on hot griddle
Muffins:
Place 1C mix and 1-2T sugar in a mixing bowl. Combine 1 beaten egg and 1/4 cup milk and add all at once to dry mixture, stir just untril moistened (will be lumpy)
Fill greased muffin cups 2/3 full and bake at 400 for 15-20 minutes
4T baking powder
4T sugar
2t salt
1 1/3C shortening
Mix all ingredients together until the consistency of course crumbs. Store in an airtight container for 6 weeks, or 6 months in the freezer.
Use to make:
Biscuits:
Place 1C mix and 1/4C milk in a bowl, stir with a fork just until dough clings together
Gently knead on a lightly floured surface 10-12 strokes, roll to 1/2 inch thickness and cut
Bake at 450 for 8-10 minutes
Pancakes:
Place 1C mix, 1 beaten egg and 3/4C milk in a bowl, mix well.
Pour about 1/4 batter on hot griddle
Muffins:
Place 1C mix and 1-2T sugar in a mixing bowl. Combine 1 beaten egg and 1/4 cup milk and add all at once to dry mixture, stir just untril moistened (will be lumpy)
Fill greased muffin cups 2/3 full and bake at 400 for 15-20 minutes
Microwave Mac n Cheese
3C uncooked macaroni
2T butter
2T flour
1/2t salt
1/8t pepper
1/2t Worcestershire sauce
1T prepared mustard
1C milk
2C shredded cheese
Prepare macaroni as directed on the package. If you use the stovetop for the macaroni while you make the sauce in the microwave, they'll be done about the same time.
Melt butter in 1 quart casserole (4 cup measure).
Stir in flour, salt, pepper, Worcestershire, mustard.
Blend in milk (whisk works best)
Microwave 3-4 minutes, or until thickened, stirring every couple of minutes.
Add cheese and stir til cheese melts.
Mix cheese sauce into cooked macaroni and serve.
OR pour into casserole dish, cover with bread crumbs, additional shredded cheese or parmesan cheese and bake at 350 for 15 minutes until lightly browned.
OR add a can of peas and diced SPAM to get veggies into your 4 year old!
2T butter
2T flour
1/2t salt
1/8t pepper
1/2t Worcestershire sauce
1T prepared mustard
1C milk
2C shredded cheese
Prepare macaroni as directed on the package. If you use the stovetop for the macaroni while you make the sauce in the microwave, they'll be done about the same time.
Melt butter in 1 quart casserole (4 cup measure).
Stir in flour, salt, pepper, Worcestershire, mustard.
Blend in milk (whisk works best)
Microwave 3-4 minutes, or until thickened, stirring every couple of minutes.
Add cheese and stir til cheese melts.
Mix cheese sauce into cooked macaroni and serve.
OR pour into casserole dish, cover with bread crumbs, additional shredded cheese or parmesan cheese and bake at 350 for 15 minutes until lightly browned.
OR add a can of peas and diced SPAM to get veggies into your 4 year old!
Barbecued Ribs
3-4 lbs ribs (we've use both beef and pork successfully)
1 medium onion, sliced
1/4C brown sugar
Sauce:
2C ketchup
1C water
2T Wright's Liquid Smoke
1/2C cider vinegar
1/2C honey
1/2C Worcestershire sauce
1t garlic powder
1t salt
Preheat roaster oven to 350.
Spray the roasting pan with liberal amounts of cooking spray or you will forever wish you had!
Cut ribs into serving pieces and place in roaster pan. Lightly salt.
Top with onion slices and sprinkle brown sugar
Mix sauce and pour 3/4 of it over the ribs.
Cover and bake for 2 hours
Uncover, add remaining sauce, increase oven to 400 and bake another 30 minutes
1 medium onion, sliced
1/4C brown sugar
Sauce:
2C ketchup
1C water
2T Wright's Liquid Smoke
1/2C cider vinegar
1/2C honey
1/2C Worcestershire sauce
1t garlic powder
1t salt
Preheat roaster oven to 350.
Spray the roasting pan with liberal amounts of cooking spray or you will forever wish you had!
Cut ribs into serving pieces and place in roaster pan. Lightly salt.
Top with onion slices and sprinkle brown sugar
Mix sauce and pour 3/4 of it over the ribs.
Cover and bake for 2 hours
Uncover, add remaining sauce, increase oven to 400 and bake another 30 minutes
Barb's Famous Dressing (for turkey)
2 loaves white bread, crusts removed and torn into pieces, let dry several days
2-3 eggs
1/2C celery, chopped
1/2C onion, chopped
1/2t ground sage
1/2t ground poultry seasoning
1/2C milk
giblets, cooked and chopped
You'll have to call Steve for the directions because there are none!
2-3 eggs
1/2C celery, chopped
1/2C onion, chopped
1/2t ground sage
1/2t ground poultry seasoning
1/2C milk
giblets, cooked and chopped
You'll have to call Steve for the directions because there are none!
Barb's Hungarian Goulash
1 1/2 lbs beef tips
1 onion, diced
2 cloves garlic, chopped
1 1/2 t caraway seed
1/4 t pepper
1/2 t salt
1 t olive oil
1 C mushrooms, sliced
1/2 C sour cream
1 can mushroom soup
1 bag egg noodles
Saute onion and garlic in oil. Add beef and seasonings, simmer on low (crock pot works well) for a minimum of 5 hours til beef is tender.
Add mushrooms, sour cream and soup, simmer another 15 minutes
Cook egg noodles according to package directions
Add noodles to beef mixture, simmer another 10 minutes and serve
1 onion, diced
2 cloves garlic, chopped
1 1/2 t caraway seed
1/4 t pepper
1/2 t salt
1 t olive oil
1 C mushrooms, sliced
1/2 C sour cream
1 can mushroom soup
1 bag egg noodles
Saute onion and garlic in oil. Add beef and seasonings, simmer on low (crock pot works well) for a minimum of 5 hours til beef is tender.
Add mushrooms, sour cream and soup, simmer another 15 minutes
Cook egg noodles according to package directions
Add noodles to beef mixture, simmer another 10 minutes and serve
Barb's Roast Chicken
2/3C butter
2T sugar
1t salt
pinch cayenne
2T flour
2/3C water
2 sweet pickles, chopped
2t Worcestershire sauce
1 1/2T lemon juice
1/4C vinegar
1/2t Tabasco sauce
Mix all ingredients and use to baste chicken cooked in roaster oven at 450 for about an hour
2T sugar
1t salt
pinch cayenne
2T flour
2/3C water
2 sweet pickles, chopped
2t Worcestershire sauce
1 1/2T lemon juice
1/4C vinegar
1/2t Tabasco sauce
Mix all ingredients and use to baste chicken cooked in roaster oven at 450 for about an hour
Chicken Divan
2 C broccoli, frozen
3 T butter
3 T flour
1/8t pepper
dash nutmeg
3/4 C milk
1/3 C broth
1/2 C swiss cheese, shredded
2 T white wine or sherry
1 1/2 C cooked chicken, cubed
3 T parmesan cheese
Paprika
Arrange broccoli in baking dish. Melt butter in saucepan, stir in flour and seasonings, add liquids all at once. Add cheese and wine and stir til cheese melts. pour 1/2 sauce over broccoli, top with chicken and remaining sauce. Sprinkle with parmesan and paprika. Bake until heated through, about 20 minutes, at 350
3 T butter
3 T flour
1/8t pepper
dash nutmeg
3/4 C milk
1/3 C broth
1/2 C swiss cheese, shredded
2 T white wine or sherry
1 1/2 C cooked chicken, cubed
3 T parmesan cheese
Paprika
Arrange broccoli in baking dish. Melt butter in saucepan, stir in flour and seasonings, add liquids all at once. Add cheese and wine and stir til cheese melts. pour 1/2 sauce over broccoli, top with chicken and remaining sauce. Sprinkle with parmesan and paprika. Bake until heated through, about 20 minutes, at 350
Chicken Jambalaya
2/3C celery, chopped
1/2C onion, chopped
1/2C green pepper, chopped
4T butter
2 14.5 oz can diced tomatoes
3C chicken broth
1 1/3C long grain rice
2t dried thyme, crushed
1t garlic powder
1t Tabasco sauce (more if you are Steve)
2 bay leaves
salt and pepper to taste
4C cooked chicken, cubed
Cook celery, onion, green pepper in butter until tender
Stir in undrained tomatoes, broth, rice and seasonings, and bring to boiling
Reduce heat and simmer for about 20 minutes or until rice is tender
Stir in chicken and cook until heated through
We've also made this with sausage and whatever else we had around in the fridge!
1/2C onion, chopped
1/2C green pepper, chopped
4T butter
2 14.5 oz can diced tomatoes
3C chicken broth
1 1/3C long grain rice
2t dried thyme, crushed
1t garlic powder
1t Tabasco sauce (more if you are Steve)
2 bay leaves
salt and pepper to taste
4C cooked chicken, cubed
Cook celery, onion, green pepper in butter until tender
Stir in undrained tomatoes, broth, rice and seasonings, and bring to boiling
Reduce heat and simmer for about 20 minutes or until rice is tender
Stir in chicken and cook until heated through
We've also made this with sausage and whatever else we had around in the fridge!
Ground Beef Taco Filling
1 lb ground beef
taco seasoning
1 can diced green chiles
1 can diced black olives
1 bunch scallions (most folks call them green onions, but they're really scallions ), chopped
Cook ground beef with taco seasoning per package directions
Add remaining ingredients, mix well
Makes great tacos, but its also what I use to fill Sour Cream Enchiladas (Sauces).
taco seasoning
1 can diced green chiles
1 can diced black olives
1 bunch scallions (most folks call them green onions, but they're really scallions ), chopped
Cook ground beef with taco seasoning per package directions
Add remaining ingredients, mix well
Makes great tacos, but its also what I use to fill Sour Cream Enchiladas (Sauces).
Hot Chicken Salad
2C cooked chicked, cubed
2C celery, chopped
1/2C almonds, slivered
1/2t salt
1/2t pepper
2T lemon juice
2T onion, grated
Mix well with mayonnaise to taste, and put in casserole dish
Topping:
1/2C cheese, grated
1/2C potato chips, crushed
Sprinkle topping over mixture in dish and bake at 450 for 10 minutes.
2C celery, chopped
1/2C almonds, slivered
1/2t salt
1/2t pepper
2T lemon juice
2T onion, grated
Mix well with mayonnaise to taste, and put in casserole dish
Topping:
1/2C cheese, grated
1/2C potato chips, crushed
Sprinkle topping over mixture in dish and bake at 450 for 10 minutes.
Janet's Egg Dish
1 lb can green chile strips (or diced)
1 lb cheddar cheese, shredded
1 lb jack cheese, shredded
hot sausage, browned
6 eggs
1 regular sour cream
Layer ingredients in casserole dish:
Chiles
Cheddar cheese
Sausage
Chiles
Jack cheese
Sausage
Preheat oven to 350
Beat eggs well. Add sour cream and mix thoroughly.
Pour eggs/sour cream over chiles/cheese
Pour into 9x12 inch pan
Bake for 50-60 minutes
Can be fixed the night before and baked in the morning!
1 lb cheddar cheese, shredded
1 lb jack cheese, shredded
hot sausage, browned
6 eggs
1 regular sour cream
Layer ingredients in casserole dish:
Chiles
Cheddar cheese
Sausage
Chiles
Jack cheese
Sausage
Preheat oven to 350
Beat eggs well. Add sour cream and mix thoroughly.
Pour eggs/sour cream over chiles/cheese
Pour into 9x12 inch pan
Bake for 50-60 minutes
Can be fixed the night before and baked in the morning!
Meatloaf Even Kids Will Eat
1 1/2 lbs ground beef
2T dried minced onion (or 1 large onion finely chopped, but kid guarantee is null and void!)
1 egg, lightly beaten
1/3C ketchup
1/4t salt
1/4t pepper
1 1/2C corn flakes
2T dried parsley
Preheat oven to 350 - mix as gently as possible
Mix ground beef and onion in a large bowl
Add egg, ketchup, salt and pepper, mix again
Add corn flakes and parsley, mix again
Shape into loaf and place on a rack in a shallow baking pan (I like a flatter, wider loaf, it cooks more evenly)
Bake 1 hour, remove from oven and cover with foil to rest for 10 minutes before slicing
See "basic gravy" in Sauce section
2T dried minced onion (or 1 large onion finely chopped, but kid guarantee is null and void!)
1 egg, lightly beaten
1/3C ketchup
1/4t salt
1/4t pepper
1 1/2C corn flakes
2T dried parsley
Preheat oven to 350 - mix as gently as possible
Mix ground beef and onion in a large bowl
Add egg, ketchup, salt and pepper, mix again
Add corn flakes and parsley, mix again
Shape into loaf and place on a rack in a shallow baking pan (I like a flatter, wider loaf, it cooks more evenly)
Bake 1 hour, remove from oven and cover with foil to rest for 10 minutes before slicing
See "basic gravy" in Sauce section
Quick Carne Asada Tacos
1 lb frozen beef fajita strips, thawed
2T lime juice
1 1/2T olive oil
1/4t chipotle chile powder
1-2 fresh jalapeno or serrano chiles, thinly sliced (or pickled jalapeno slices from a jar)
1-2 cloves garlic, minced
1T dried minced onion
3/4t salt
1/4t pepper
Mix all ingredients in a zip seal bag and let marinate for 20 minutes
Heat a nonstick skillet over medium high heat, pour everything from bag into the pan
Cook for 5-10 minutes until the beef is cooked to your preference.
Serve with corn or flour tortillas
2T lime juice
1 1/2T olive oil
1/4t chipotle chile powder
1-2 fresh jalapeno or serrano chiles, thinly sliced (or pickled jalapeno slices from a jar)
1-2 cloves garlic, minced
1T dried minced onion
3/4t salt
1/4t pepper
Mix all ingredients in a zip seal bag and let marinate for 20 minutes
Heat a nonstick skillet over medium high heat, pour everything from bag into the pan
Cook for 5-10 minutes until the beef is cooked to your preference.
Serve with corn or flour tortillas
Tuna Biscuit Casseroles
1/2 C chooped onion
1/4 C butter
1/2 C flour
2t bouillion granules
1/4 t dried thyme, crushed
1/8 t pepper
2 1/2 C milk
2 cans tuna, drained
1 C cooked vegetables
3 T snipped parsley
1 pkg refrigerated biscuits
Cook onion in butter til tender, stir in flour and seasonings. Add milk, cook and stir until thickened and bubbly. Stir in remaining ingredients and pour into casseroles (oven safe bowls). Quarter biscuits and place on hot filling. Bake 10-12 minutes at 400
1/4 C butter
1/2 C flour
2t bouillion granules
1/4 t dried thyme, crushed
1/8 t pepper
2 1/2 C milk
2 cans tuna, drained
1 C cooked vegetables
3 T snipped parsley
1 pkg refrigerated biscuits
Cook onion in butter til tender, stir in flour and seasonings. Add milk, cook and stir until thickened and bubbly. Stir in remaining ingredients and pour into casseroles (oven safe bowls). Quarter biscuits and place on hot filling. Bake 10-12 minutes at 400
Basic Gravy
1T fat (butter, oil, drippings)
1T flour (cornstarch for clear sauces)
1C liquid (water, broth, milk)
seasonings to taste, including salt and pepper
Bring fat to bubbling over medium high heat.
Add flour to make a paste.
For light gravy, cook for 2 minutes, for darker gravy cook until mixture is the color of a penny.
Add liquid all at once, and whisk to break up any lumps.
Bring to a full rolling boil for full thickening, salt and pepper to taste.
Add herbs, onions, wine, use flavored oil... whatever you think will go with the dish you are serving!
Meatloaf gravy:
Using above measures, make gravy with drippings or butter, let flour brown a little, and use beef broth for the liquid (or 1 cup water with 1T beef bouillion granules). Add dried minced onion and parsley to taste.
Turkey gravy:
Use drippings and turkey or chicken broth (or bouillion). Use sage and dried minced onion. You can add poultry seasoning as well which tastes great, but turns the gravy green!
Cream gravy:
Use sausage drippings and milk. Actual cream can be used, but it is VERY rich.
Add cheese to basic sauce for veggie topping or macaroni.
Use milk and add thyme for chicken casserole.
1T flour (cornstarch for clear sauces)
1C liquid (water, broth, milk)
seasonings to taste, including salt and pepper
Bring fat to bubbling over medium high heat.
Add flour to make a paste.
For light gravy, cook for 2 minutes, for darker gravy cook until mixture is the color of a penny.
Add liquid all at once, and whisk to break up any lumps.
Bring to a full rolling boil for full thickening, salt and pepper to taste.
Add herbs, onions, wine, use flavored oil... whatever you think will go with the dish you are serving!
Meatloaf gravy:
Using above measures, make gravy with drippings or butter, let flour brown a little, and use beef broth for the liquid (or 1 cup water with 1T beef bouillion granules). Add dried minced onion and parsley to taste.
Turkey gravy:
Use drippings and turkey or chicken broth (or bouillion). Use sage and dried minced onion. You can add poultry seasoning as well which tastes great, but turns the gravy green!
Cream gravy:
Use sausage drippings and milk. Actual cream can be used, but it is VERY rich.
Add cheese to basic sauce for veggie topping or macaroni.
Use milk and add thyme for chicken casserole.
Charred Serrano -Basil Vinaigrette
This is an awesome viniagrette. Donna loves it and we use it on almost everything.....even as a salad dressing!
2 Serrano chiles, grilled and chopped
3 tablespoons diced red onion
3 finely chopped garlic cloves
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
1/4 cup rice wine vinegar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup olive oil
2 tablespoons finely chopped fresh basil
Put all but olive oil in a blender and then add oil slowly to blender to emulsify
2 Serrano chiles, grilled and chopped
3 tablespoons diced red onion
3 finely chopped garlic cloves
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
1/4 cup rice wine vinegar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup olive oil
2 tablespoons finely chopped fresh basil
Put all but olive oil in a blender and then add oil slowly to blender to emulsify
Ev's Honey Butter
Mix 3T honey into a stick of softened butter. Keep in an airtight container in the refrigerator.
Flavored Oil
Lemon Garlic oil
1 16 oz bottle of olive oil (EV for dipping and dressings/light for frying and sautéing)
1 lemon, washed and cut into 6-8 wedges
5-6 cloves garlic, peeled but whole (more or less to taste)
Put lemon and garlic in dish. The dish should be sized so that they will be covered with oil and not exposed to the air.
Warm the oil to just below a full boil (a few small bubbles but not rolling) and pour over lemon and garlic -be careful because it will sizzle!
Cover the dish and let sit at room temp for 1-3 weeks based on how strong you want the flavor.
Strain oil back into original bottle and store. Keeps as long as any oil, but if it gets strangely cloudy, don‘t use it.
Chile oil
1 16 oz bottle olive oil
3-5 dried red chiles of your choice, mild or not
5-6 cloves garlic, peeled but whole
Follow the same process outlined above.
You can also make flavored vinegars using the same process!
1 16 oz bottle of olive oil (EV for dipping and dressings/light for frying and sautéing)
1 lemon, washed and cut into 6-8 wedges
5-6 cloves garlic, peeled but whole (more or less to taste)
Put lemon and garlic in dish. The dish should be sized so that they will be covered with oil and not exposed to the air.
Warm the oil to just below a full boil (a few small bubbles but not rolling) and pour over lemon and garlic -be careful because it will sizzle!
Cover the dish and let sit at room temp for 1-3 weeks based on how strong you want the flavor.
Strain oil back into original bottle and store. Keeps as long as any oil, but if it gets strangely cloudy, don‘t use it.
Chile oil
1 16 oz bottle olive oil
3-5 dried red chiles of your choice, mild or not
5-6 cloves garlic, peeled but whole
Follow the same process outlined above.
You can also make flavored vinegars using the same process!
Jen's Salsa Roja and Salsa Fresca
Salsa Roja - Smooth aka "hot sauce"
1 15 oz can tomato sauce
1/4C water
1/4C lime juice
1T olive oil
3T taco seasoning mix
1T dried oregano, crushed
1T garlic powder (or a little less)
1T onion powder
1t ground cumin
1t poblano chile powder (if using 'regular' chile powder, you may need more)
salt and pepper to taste
2t chopped cilantro (optional - I use the frozen cubes)
Mix all ingredients and let stand for 30 minutes before serving. Can be stored in airtight container in refrigerator for up to two weeks.
Salsa Fresca - Chunky aka "salsa"
3C tomato, chopped
1C onion, chopped
1/2C chile, seeded and chopped (I often cheat and use a 4oz can of diced green chiles)
2t garlic, chopped (or more)
3T taco seasoning mix
1T dried oregano, crushed
1t ground cumin
1t poblano chile powder (if using 'regular' chile powder, you may need more)
salt and pepper to taste
2t chopped cilantro (optional - I use the frozen cubes)
1/4C lime juice
Mix all ingredients and let stand for 30 minutes before serving. Can be stored in airtight container in refrigerator but I bet it won't last that long.
Canning:
Both recipes can be canned by bringing it to a boil and processing in jars. I double the recipe and get 3 pints plus a bowl for eating while I'm canning. :oP Watch your salt if you can them though, they taste saltier after cooking.
1 15 oz can tomato sauce
1/4C water
1/4C lime juice
1T olive oil
3T taco seasoning mix
1T dried oregano, crushed
1T garlic powder (or a little less)
1T onion powder
1t ground cumin
1t poblano chile powder (if using 'regular' chile powder, you may need more)
salt and pepper to taste
2t chopped cilantro (optional - I use the frozen cubes)
Mix all ingredients and let stand for 30 minutes before serving. Can be stored in airtight container in refrigerator for up to two weeks.
Salsa Fresca - Chunky aka "salsa"
3C tomato, chopped
1C onion, chopped
1/2C chile, seeded and chopped (I often cheat and use a 4oz can of diced green chiles)
2t garlic, chopped (or more)
3T taco seasoning mix
1T dried oregano, crushed
1t ground cumin
1t poblano chile powder (if using 'regular' chile powder, you may need more)
salt and pepper to taste
2t chopped cilantro (optional - I use the frozen cubes)
1/4C lime juice
Mix all ingredients and let stand for 30 minutes before serving. Can be stored in airtight container in refrigerator but I bet it won't last that long.
Canning:
Both recipes can be canned by bringing it to a boil and processing in jars. I double the recipe and get 3 pints plus a bowl for eating while I'm canning. :oP Watch your salt if you can them though, they taste saltier after cooking.
Red Enchilada Sauce
2 oz whole dried chiles (about 8-10 chiles, you can mix mild or hot to your preference)
1 1/2C hot water
3 cloves garlic, chopped
2t salt
1/4C oil (great time to try a flavored oil like garlic oil!)
1 onion, chopped (or 1/4C dried minced onion)
1t ground cumin
dash chile powder
2T browned flour (flour baked at 400 for 5-7 minutes)
8 oz tomato sauce
1C chicken broth
1T vinegar
Soak chiles in water, covered, for about an hour. Remove seeds.
Put chiles, water, garlic and salt in blender, process until smooth
Saute onion in oil, add cumin and browned flour, then add tomato sauce and bring to simmer
Add chile micture, broth and vinegar, simmer until thickened.
1 1/2C hot water
3 cloves garlic, chopped
2t salt
1/4C oil (great time to try a flavored oil like garlic oil!)
1 onion, chopped (or 1/4C dried minced onion)
1t ground cumin
dash chile powder
2T browned flour (flour baked at 400 for 5-7 minutes)
8 oz tomato sauce
1C chicken broth
1T vinegar
Soak chiles in water, covered, for about an hour. Remove seeds.
Put chiles, water, garlic and salt in blender, process until smooth
Saute onion in oil, add cumin and browned flour, then add tomato sauce and bring to simmer
Add chile micture, broth and vinegar, simmer until thickened.
Red Pepper Sauce
5 Red bell peppers (roasted and skinned)
2 TBSP Olive Oil
2 TBSP Tomato Paste
Juice of 1 lemon
3 cloves garlic
1/4 cup fresh basil
1/4 tsp cayenne pepper
Salt to taste
Puree all in blender
This is one of Dave's favorites: Once you get addicted to the smell of roasted red peppers... you'll be hooked! Error a little on the side of more tomato paste and less oil to keep it thick. I use this on my turkey and chicken wraps that I make on my GT Express 101! It's also good on fish.
2 TBSP Olive Oil
2 TBSP Tomato Paste
Juice of 1 lemon
3 cloves garlic
1/4 cup fresh basil
1/4 tsp cayenne pepper
Salt to taste
Puree all in blender
This is one of Dave's favorites: Once you get addicted to the smell of roasted red peppers... you'll be hooked! Error a little on the side of more tomato paste and less oil to keep it thick. I use this on my turkey and chicken wraps that I make on my GT Express 101! It's also good on fish.
Sour Cream Enchilada Sauce
1 can cream of chicken soup (or other cream soup)
1 pint sour cream
Mix together in a sacuepan over medium heat. Stir until smooth.
1 pint sour cream
Mix together in a sacuepan over medium heat. Stir until smooth.
Stir Fry Sauces
Basic stir fry sauce:
3T dry sherry
2T soy sauce
1t cornstarch
seasoning
Mix all ingredients in a small saucepan
Bring to a full boil for full thickening before adding to stir fry
Alternatively, can be boiled in the wok before mixing in with other stir fry ingredients
Seasonings - pick your fave:
4 cloves garlic, chopped
1/2t ground ginger
1/2t Chinese 5 spice powder
1T hoisin sauce
use your imagination!
Sweet & Sour Sauce
small can pineapple juice plus water to equal 1 1/2C total
1/3C sugar
1/4C vinegar
2T cornstarch
2T soy sauce
1t chicken bouillion granules
Mix all ingredients in a small saucepan
Bring to a full boil for full thickening before adding to stir fry
Alternatively, can be boiled in the wok before mixing in with other stir fry ingredients
Also makes a great dipping sauce for wontons or egg rolls
3T dry sherry
2T soy sauce
1t cornstarch
seasoning
Mix all ingredients in a small saucepan
Bring to a full boil for full thickening before adding to stir fry
Alternatively, can be boiled in the wok before mixing in with other stir fry ingredients
Seasonings - pick your fave:
4 cloves garlic, chopped
1/2t ground ginger
1/2t Chinese 5 spice powder
1T hoisin sauce
use your imagination!
Sweet & Sour Sauce
small can pineapple juice plus water to equal 1 1/2C total
1/3C sugar
1/4C vinegar
2T cornstarch
2T soy sauce
1t chicken bouillion granules
Mix all ingredients in a small saucepan
Bring to a full boil for full thickening before adding to stir fry
Alternatively, can be boiled in the wok before mixing in with other stir fry ingredients
Also makes a great dipping sauce for wontons or egg rolls
Chicken Poblano Chowder
Dave got this one from Allrecipes.com.... here's his note: I've made several times with different cheeses. I've also made it with leftover turkey. I roast the poblanos on the grill rather than the broiler (because I live in southern Arizona so I can grill pretty much year-round) and I skip the tortilla chips at the end, but the rest is the same and the soup is delicious! Here is the Allrecipes.com version:
3 poblano peppers
1/4 cup butter
1/4 cup all-purpose flour
2 (32 ounce) cartons chicken broth
2 cups diced roasted chicken breast
2 (11 ounce) cans whole kernel corn with peppers
2 (15 ounce) cans black beans
2 cups shredded sharp Cheddar cheese
1 cup shredded pepper jack cheese
2 tablespoons ground cumin
2 teaspoons garlic powder
salt and pepper to taste
2 cups tortilla chips, for topping
Directions
1.Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil.
2.Cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut-side-down onto the prepared baking sheet.
3.Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 5 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Dice the roasted peppers.
4.While the peppers are cooling, melt the butter in a pot over medium heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the chicken broth into the flour mixture, and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, about 10 minutes.
5.Stir in the diced peppers, diced chicken, corn, black beans, Cheddar cheese, and pepper jack cheese. Season with cumin, garlic powder, salt, and pepper. Bring to a simmer, and simmer until the cheese has melted and the soup is hot, about 10 minutes. Serve sprinkled with tortilla chips.
3 poblano peppers
1/4 cup butter
1/4 cup all-purpose flour
2 (32 ounce) cartons chicken broth
2 cups diced roasted chicken breast
2 (11 ounce) cans whole kernel corn with peppers
2 (15 ounce) cans black beans
2 cups shredded sharp Cheddar cheese
1 cup shredded pepper jack cheese
2 tablespoons ground cumin
2 teaspoons garlic powder
salt and pepper to taste
2 cups tortilla chips, for topping
Directions
1.Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil.
2.Cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut-side-down onto the prepared baking sheet.
3.Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 5 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Dice the roasted peppers.
4.While the peppers are cooling, melt the butter in a pot over medium heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the chicken broth into the flour mixture, and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, about 10 minutes.
5.Stir in the diced peppers, diced chicken, corn, black beans, Cheddar cheese, and pepper jack cheese. Season with cumin, garlic powder, salt, and pepper. Bring to a simmer, and simmer until the cheese has melted and the soup is hot, about 10 minutes. Serve sprinkled with tortilla chips.
Jen's Lentil Soup
Now that we have "Mom's" official version... here is my 'mostly' vegetarian version. It cooks up very quickly.
6C vegetable broth
2C water (or 8C water with 6t broth granules)
1 pkg dried lentils (2C)
1C celery, sliced or diced into small pieces
1C carrots, sliced or diced into small pieces
1 large onion, diced
1 tomato, diced (or a spoonful of tomato paste)
4 cloves garlic, minced
1t dried thyme, crushed
1/4t ground cayenne pepper
salt and pepper to taste (watch the salt as there is a lot in the broth)
4-5 hot dogs, sliced (optional)
Ketchup
Combine all ingredients except hot dogs and ketchup in a large covered pot. Bring to boiling. Simmer, covered, for 20-25 minutes or until lentils are tender. Mash lentils lightly with hand masher to thicken and let simmer another minute or two. Take a serving out for the vegetarians, and then add the sliced hot dogs and heat through before serving with ketchup.
6C vegetable broth
2C water (or 8C water with 6t broth granules)
1 pkg dried lentils (2C)
1C celery, sliced or diced into small pieces
1C carrots, sliced or diced into small pieces
1 large onion, diced
1 tomato, diced (or a spoonful of tomato paste)
4 cloves garlic, minced
1t dried thyme, crushed
1/4t ground cayenne pepper
salt and pepper to taste (watch the salt as there is a lot in the broth)
4-5 hot dogs, sliced (optional)
Ketchup
Combine all ingredients except hot dogs and ketchup in a large covered pot. Bring to boiling. Simmer, covered, for 20-25 minutes or until lentils are tender. Mash lentils lightly with hand masher to thicken and let simmer another minute or two. Take a serving out for the vegetarians, and then add the sliced hot dogs and heat through before serving with ketchup.
Spears Lentil Soup
Mom's lentil soup (Terri started making in for her when she was in 7th grade!!!)
1 pkg lentils, washed,drained and soaked for 3 - 4 hours.
1 white onion, diced
1 pkg Oscar Meyer bacon, sliced in 1/2 inch increments
1 pkg, all beef hot dogs, sliced in 1/2 inch increments (I've tried turkey, it does change the flavor a little)
1/4 tsp black pepper
Place lentils in a large pot and cover with water so that it is about an inch and a half above the lentils. Add remaining ingredients and cook on low for 4 hours. Just prior to serving, thicken with 1/4 cup flour in 1 cup cold water. Bring to a boil (to thicken) and server.
1 pkg lentils, washed,drained and soaked for 3 - 4 hours.
1 white onion, diced
1 pkg Oscar Meyer bacon, sliced in 1/2 inch increments
1 pkg, all beef hot dogs, sliced in 1/2 inch increments (I've tried turkey, it does change the flavor a little)
1/4 tsp black pepper
Place lentils in a large pot and cover with water so that it is about an inch and a half above the lentils. Add remaining ingredients and cook on low for 4 hours. Just prior to serving, thicken with 1/4 cup flour in 1 cup cold water. Bring to a boil (to thicken) and server.
Gam's Corn Pudding
2 cans (17 oz each) cream style corn
2 eggs, beaten
1T flour
1t salt
1/2 t pepper
4T butter, melted
Preheat oven to 350. Generously butter a 2 quart casserole with lid.
Combine all ingredients and pour into prepared dish.
Cover and bake 1 hour and 15 minutes or until set in the center and crust forms around the edge
2 eggs, beaten
1T flour
1t salt
1/2 t pepper
4T butter, melted
Preheat oven to 350. Generously butter a 2 quart casserole with lid.
Combine all ingredients and pour into prepared dish.
Cover and bake 1 hour and 15 minutes or until set in the center and crust forms around the edge
Dr. Pepper Four Bean Salad
1 can each green beans, wax beans, red kidney beans and garbanzo beans
1 onion, diced (or 2T driend minced onion)
Dressing:
1/2C vinegar
1/4C oil
1/4C Dr. Pepper
1/4C sugar
1t salt
1/4t pepper
Mix dressing ingredients in a small bowl and let stand
Drain beans and mix with onion in a large bowl
Add dressing and mix well
Cover tightly and refrigerate for 24 hours before serving (I like storing in a zip top bag)
1 onion, diced (or 2T driend minced onion)
Dressing:
1/2C vinegar
1/4C oil
1/4C Dr. Pepper
1/4C sugar
1t salt
1/4t pepper
Mix dressing ingredients in a small bowl and let stand
Drain beans and mix with onion in a large bowl
Add dressing and mix well
Cover tightly and refrigerate for 24 hours before serving (I like storing in a zip top bag)
Jen's Potato Salad
2 lbs potatoes, peeled and cut into bite sized pieces
1/4C cider vinegar
1/4C dried minced onion (or 1 medium onion, chopped)
1/2t ground celery seed (optional)
1/4C chopped parsley
1t salt
1/4t pepper
1T prepared mustard
1/2 - 3/4C Miracle Whip or mayonnaise
Cook potatoes in boiling water just until tender
Drain thoroughly and turn into a large bowl with room for mixing
Drizzle vinegar over hot potatoes and toss gently, allow to cool slightly
Add all remaining ingredients except Miracle Whip and combine
Add Miracle Whip to taste. Remember the potatoes will absorb some so you may want to add a little more than you think you'll want in the end.
1/4C cider vinegar
1/4C dried minced onion (or 1 medium onion, chopped)
1/2t ground celery seed (optional)
1/4C chopped parsley
1t salt
1/4t pepper
1T prepared mustard
1/2 - 3/4C Miracle Whip or mayonnaise
Cook potatoes in boiling water just until tender
Drain thoroughly and turn into a large bowl with room for mixing
Drizzle vinegar over hot potatoes and toss gently, allow to cool slightly
Add all remaining ingredients except Miracle Whip and combine
Add Miracle Whip to taste. Remember the potatoes will absorb some so you may want to add a little more than you think you'll want in the end.
Never Fail Corn on the Cob
Works every time - even with frozen ears!
Bring a large pot of water to a furious boil. Drop in the corn.
Put a tight fitting lid on the pot and wait for 1 minute
Turn off the heat and let sit for 10 minutes
Remove the first servings and leave the rest in the pot.
Bring a large pot of water to a furious boil. Drop in the corn.
Put a tight fitting lid on the pot and wait for 1 minute
Turn off the heat and let sit for 10 minutes
Remove the first servings and leave the rest in the pot.
Steve's Mashed Potatoes
Fill the largest pot you have halfway with water, bring to a boil
Peel and dice as many potatoes as you think you can fit in your pot
Cook potatoes until soft but not mushy, remove from heat
Drain off the water, but leave the potatoes in the still warm pot
Add 1 stick butter and 1/2C milk, salt and pepper to taste
Mash with hand masher, tasting as you go, adding butter, milk or seasonings to taste
Leave a few lumps
Then... hide them from ME!
Peel and dice as many potatoes as you think you can fit in your pot
Cook potatoes until soft but not mushy, remove from heat
Drain off the water, but leave the potatoes in the still warm pot
Add 1 stick butter and 1/2C milk, salt and pepper to taste
Mash with hand masher, tasting as you go, adding butter, milk or seasonings to taste
Leave a few lumps
Then... hide them from ME!
Trees n Cheese
6 eggs
6T flour
8 oz Velveeta, cut into cubes
16 oz frozen broccoli spears
2 lbs cottage cheese
2-3T dried minced onion (or fresh onions to taste)
salt and pepper to taste
Preheat oven to 350. Grease pan
Mix all ingredients and pour into greased pan
Bake for 1 hour and let stand 10 minutes before serving
6T flour
8 oz Velveeta, cut into cubes
16 oz frozen broccoli spears
2 lbs cottage cheese
2-3T dried minced onion (or fresh onions to taste)
salt and pepper to taste
Preheat oven to 350. Grease pan
Mix all ingredients and pour into greased pan
Bake for 1 hour and let stand 10 minutes before serving
Potato, Poblano & Spinach Tacos
1 lb red potatoes, diced (or 1 15 oz can diced new potatoes)
1 large onion, diced
2T vegetable oil
4 cloves garlic, peeled and sliced
2 bunches fresh spinach, coarsely chopped
1t dried Mexican oregano
4 fresh poblano chiles, roasted, seeded, peeled and cut into 1/4 inch strips (or 1/2t custom chile mix)
1C Mexican cream (sour cream)
1C grated parmesan cheese
Corn tortillas
Cook potatoes in boiling water until soft but not falling apart (or use canned!)
Heat oil in a medium-hot skillet, add onion and lightly brown
Add garlic and potatoes and cook for 2 minutes
Add spinach a handful at a time, mixing carefully
Add herbs, chiles, cream and cook on a low boil until liquid reduced by a third
Stir in cheese and cook until smooth and thick
Serve with corn tortillas
Recipe from the Santa Fe School of Cooking
1 large onion, diced
2T vegetable oil
4 cloves garlic, peeled and sliced
2 bunches fresh spinach, coarsely chopped
1t dried Mexican oregano
4 fresh poblano chiles, roasted, seeded, peeled and cut into 1/4 inch strips (or 1/2t custom chile mix)
1C Mexican cream (sour cream)
1C grated parmesan cheese
Corn tortillas
Cook potatoes in boiling water until soft but not falling apart (or use canned!)
Heat oil in a medium-hot skillet, add onion and lightly brown
Add garlic and potatoes and cook for 2 minutes
Add spinach a handful at a time, mixing carefully
Add herbs, chiles, cream and cook on a low boil until liquid reduced by a third
Stir in cheese and cook until smooth and thick
Serve with corn tortillas
Recipe from the Santa Fe School of Cooking
Steve's Famous Potato Enchiladas
3 lbs potatoes, peeled, quartered and sliced
butter, salt, pepper
2 cans Las Palmas enchilada sauce OR Red enchilada sauce (recipe under Sauces)
cheddar cheese, shredded
iceberg lettuce, shredded
tomatoes, diced
black olives, whole
corn tortillas
oil
Preheat oven to 350
Cook potatoes in butter until cooked through but still firm, season with salt and pepper to taste
Soften tortillas in warm oil and set to drain on paper towels
Using a 15x9 baking dish to work, pour a layer of enchilada sauce in the bottom of the dish
Coat both sides of tortilla with sauce, place a spoonful of potato, lettuce, tomato and cheese in the center
Roll up the tortilla and press into the corner of the dish. Continue working until the dish is full
Place a whole black olive at each end of each enchilada in the dish
Pour remaining sauce over enchiladas and top with additional shredded cheese
Bake for 30-40 minutes or until cheese is bubbly and enchiladas are heated through
butter, salt, pepper
2 cans Las Palmas enchilada sauce OR Red enchilada sauce (recipe under Sauces)
cheddar cheese, shredded
iceberg lettuce, shredded
tomatoes, diced
black olives, whole
corn tortillas
oil
Preheat oven to 350
Cook potatoes in butter until cooked through but still firm, season with salt and pepper to taste
Soften tortillas in warm oil and set to drain on paper towels
Using a 15x9 baking dish to work, pour a layer of enchilada sauce in the bottom of the dish
Coat both sides of tortilla with sauce, place a spoonful of potato, lettuce, tomato and cheese in the center
Roll up the tortilla and press into the corner of the dish. Continue working until the dish is full
Place a whole black olive at each end of each enchilada in the dish
Pour remaining sauce over enchiladas and top with additional shredded cheese
Bake for 30-40 minutes or until cheese is bubbly and enchiladas are heated through
TVP Tacos (Textured Vegetable Protein)
1 1/3C water
1T bouillion granules (any flavor)
1T dried minced onion
2T dried parsley, crushed
1t white vinegar
1t poultry seasoning
1t dry mustard
1/2t salt
1/4t pepper
1 1/2C TVP granules
Boil water in a saucepan
Add remaining ingredients and remove from heat
Stir, let stand for 5 minutes before serving
Serve with corn or flour tortillas
Also good sprinkled in veggie lasagna and just about any other casserole to add a little protein. Christy and Amanda ate this a lot more often than they thought they did!
1T bouillion granules (any flavor)
1T dried minced onion
2T dried parsley, crushed
1t white vinegar
1t poultry seasoning
1t dry mustard
1/2t salt
1/4t pepper
1 1/2C TVP granules
Boil water in a saucepan
Add remaining ingredients and remove from heat
Stir, let stand for 5 minutes before serving
Serve with corn or flour tortillas
Also good sprinkled in veggie lasagna and just about any other casserole to add a little protein. Christy and Amanda ate this a lot more often than they thought they did!
Standard measurements and abbreviations
C = Cup, 8 fluid ounces
T = Tablespoon, 1/2 fluid ounce
t = teaspoon
oz = ounce
lb = pound, 16 ounces
3t = 1T
4T = 1/4C
16T = 1C
1C = 1/2 pint or 8 ounces
2C = pint
2 pints = quart, 4C, 32 fluid ounces
4 quarts = gallon, 16C, 128 fluid ounces
T = Tablespoon, 1/2 fluid ounce
t = teaspoon
oz = ounce
lb = pound, 16 ounces
3t = 1T
4T = 1/4C
16T = 1C
1C = 1/2 pint or 8 ounces
2C = pint
2 pints = quart, 4C, 32 fluid ounces
4 quarts = gallon, 16C, 128 fluid ounces
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