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SOFT BUTTER 7-5-14 Top of page
1 lb. butter, room temperature
1 cup olive oil
Whip the olive oil and butter until fluffy. Store in refrigerator. Butter will remain spreadable and can be used on or in anything.
OVEN EGGS (9-28-13) 7-5-14
Put 12 eggs into muffin cups. Place in 350° oven for 30 minutes. Remove from oven and put into cold water.
CLASSIC GOULASH (From allrecipes.com) 7-5-14
2 lbs. lean ground beef
2 large yellow onions, chopped
3 cloves garlic, chopped
3 cups water
2 (15 oz.) cans tomato sauce
2 (14.5 oz.) cans diced tomatoes
3 tbsps. soy sauce
2 tbsps. dried Italian herb seasoning
3 bay leaves
1 tbsp. seasoned salt, or to taste
2 cups uncooked elbow macaroni
In a large Dutch oven, cook and
stir the ground beef over medium-high heat, breaking the meat up as it
cooks, until the meat is no longer pink and has started to brown, about
10 minutes. Skim off excess fat, and stir in the onions and garlic. Cook
and stir the meat mixture until the onions are translucent, about 10 more
minutes. Stir in water, tomato sauce, diced tomatoes, soy sauce, Italian
seasoning, bay leaves, and seasoned salt, and bring the mixture to a boil
over medium heat. Reduce the heat to low, cover, and simmer 20 minutes,
stirring occasionally. Stir in the macaroni, cover, and simmer over low
heat until the pasta is tender, about 25 minutes, stirring occasionally.
Remove from heat, discard bay leaves, and serve.
BAKED WHITE CHEDDAR MAC N CHEESE WITH KALE AND BACON (From goodlifeeats.com) 7-5-14
1 lb. macaroni
3 tbsps. butter
1/2 of a purple onion, diced
1/2 tsp. minced garlic
1/4 cup flour
3 cups whole milk
8 oz. sharp white cheddar, grated
1 oz. parmesan, finely grated
dash nutmeg
dash cayenne pepper
1/4 tsp. black pepper
1/4 to 1/2 tsp. salt, or according
to personal preference
6 oz. center cut bacon or pancetta,
cooked and crumbled
3 1/2 oz. fresh kale, chopped (about
a half a bunch)
1/2 cup crushed Homemade Sourdough
Garlic Butter Croutons
Directions:
Cook pasta one to two minutes less than package instructions. Drain and set aside. Meanwhile, cut the bacon pieces in half vertically, then into small bite sized pieces. Cook until crispy. Then drain, and set aside. In a large French or Dutch oven, melt the butter. Saute the onion for 3 - 5 minutes over medium heat, or until tender and golden. Add the garlic and saute and additional minute or two, until fragrant. Whisk in the flour and cook over medium heat till golden. Slowly whisk in the milk while cooking over medium heat. Stir in the sharp white cheddar and parmesan cheese, whisking until melted and creamy. Add the nutmeg, cayenne, black pepper, and salt (if desired). Bring to a slow simmer, and then stir in the pasta, bacon, and kale. Transfer the pasta mixture to a 3 1/2 quart oven safe casserole dish or cast iron pan. Sprinkle the top with the crushed Homemade Sourdough Garlic Butter Croutons. Bake at 375 degrees F on the center rack in the oven for 10-20 minutes, or until the mixture is hot and bubbly. Serve immediately.
LAZY DAY LASAGNA (2-1-14) 7-5-14
12 oz. cottage cheese
2 cups mozarella cheese
2 eggs
1/3 cup chopped parsley
1 tsp. onion
1/2 tsp. dried basil leaves
1/2 tsp. pepper
32 oz. spaghetti sauce
3/4 lbs. ground beef, cooked and
drained
9 uncooked lasagna noodles
1/4 cup water
grated parmesan cheese
In large bowl, mix first 7 ingredients until well blended. In medium bowl, mix spaghetti sauce and cooked beef. In a 12x8x2" spread 3/4 cup of meat sauce. Spread with half the cottage cheese mixture and 1 cup meat sauce. Layer 3 uncooked noodles, spread with remaining cottage cheese mixture and top with remaining noodles and meat sauce. Pour water around edges of casserole. Cover lightly with foil and bake at 375° for 45 minutes. Uncover and bake 15 minutes more or until noodles are tender. Let stand for 10 minutes before serving and top with parmesan cheese.
LAZY DAY LASAGNA (2-1-14) 7-12-14 Top of page
12 oz. cottage cheese
2 cups mozarella cheese
2 eggs
1/3 cup chopped parsley
1 tsp. onion
1/2 tsp. dried basil leaves
1/2 tsp. pepper
32 oz. spaghetti sauce
3/4 lbs. ground beef, cooked and
drained
9 uncooked lasagna noodles
1/4 cup water
grated parmesan cheese
In large bowl, mix first 7 ingredients until well blended. In medium bowl, mix spaghetti sauce and cooked beef. In a 12x8x2" spread 3/4 cup of meat sauce. Spread with half the cottage cheese mixture and 1 cup meat sauce. Layer 3 uncooked noodles, spread with remaining cottage cheese mixture and top with remaining noodles and meat sauce. Pour water around edges of casserole. Cover lightly with foil and bake at 375° for 45 minutes. Uncover and bake 15 minutes more or until noodles are tender. Let stand for 10 minutes before serving and top with parmesan cheese.
BACON BROCCOLI SALAD WITH RAISINS AND SUNFLOWER SEEDS (From allrecipes.com) 7-12-14
1/2 pound bacon
4 heads broccoli, cut into bite-size pieces
1 1/2 cups raisins
1 1/2 cups unsalted sunflower seeds
1/2 cup chopped onion
1 cup mayonnaise
1/4 cup white sugar
1/4 cup granular sucralose sweetener (such as Splenda®)
2 tablespoons white wine vinegar
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble. Toss bacon, broccoli, raisins, sunflower seeds, and onion together in a large bowl. Whisk mayonnaise, sugar, sweetener, and vinegar in another bowl until smooth. Pour over broccoli mixture and toss to coat. Refrigerate until ready to serve.
BROCCOLI SALAD 7-12-14
1 pkg. real bacon bits
1/2 cup chopped red onions
1 head broccoli
1 cup sunflower seeds
1 cup mayonnaise or whipped salad dressing
2 tbsps. sugar
3 tbsps. vinegar
Mix together and refrigerate 2-3 hours or overnight.
4-5 cups broccoli
1/2 cup chopped red onions
1/2 cup shredded cheddar cheese
1/2 pound bacon
Mix together.
1 cup mayonnaise
2 tbsps. vinegar
6 tbsps. sugar
Mix together and pour over salad.
FREEZING FRESH GREEN BEANS (From bhg.com) 7-12-14
The peak season for green beans runs from May to October. Choose crisp, brightly colored green beans that are blemish-free. Avoid green beans that are limp or have shriveled ends. Trim green bean ends. Cut the beans into bite-size pieces. Bring a large pot of water to boiling. Allow 1 gallon of water per pound of green beans. Fill a large bowl with ice water. Working in batches, carefully lower the green beans into the boiling water. Boil small beans for 2 minutes, medium beans for 3 minutes, and large beans for 4 minutes. Cool the beans quickly by plunging them into ice water. After the beans have cooled, drain them from the ice water. Pack the drained beans into freezer containers or bags. Shake each bag or container to compact the beans. Add more beans, leaving a 1/2-inch headspace. Wipe container rims (if using). Seal bags or containers according to manufacturer instructions, pressing out as much air as possible. If necessary, use freezer tape around lid edges for a tight seal.Allow1-1/2- to 2-1/2 pounds of green beans per quart. Label each container or bag with its contents, amount, and date. Lay bags flat; add bags or containers to freezer in batches to make sure they freeze quickly. Leave space between bags or containers so air can circulate around them. When frozen solid, the bags or containers can be placed closer together. Use frozen green beans within 8 to 10 months.
CINNAMON CRUMBLE PIZZA (6-28-14) 7-12-14
9 Rhoades thin rolls or 6 Texas rolls, thawed to room
temperature
1 1/2 tbsps. butter, melted
3 tbsps. sugar
1 tsp. cinnamon
Topping:
1/4 cup flour
3 tbsps. sugar
1/8 tsp. cinnamon
dash salt
2 tbsps. cold butter
Glaze:
1 tbsp. butter, melted
1 tbsp. + 1 tsp. milk
1/2 tsp. vanilla or almond flavoring
1 cup powdered sugar
Spray counter lightly with cooking spray. Combine rolls and roll into 12 inch circle. Place in sprayed 12 inch pizza pan. Brush dough with melted butter. Combine sugar and cinnamon and sprinkle over butter. Combine dry topping ingredients well and cut into butter until crumbly. Sprinkle topping over pizza. Cover with plastic wrap. Let rise 30 minutes. Remove wrap. Bake at 450° for 8-10 minutes. Prepare glaze by mixing ingredients well. Remove from oven and drizzle with glaze. Serve warm.
DREAMSCICLE SALAD 7-12-14
3 oz. pkg. sugar free orange jello
1 cup boiling water
1/2 cup cold water
Pour boiling water into jello and dissolve. Pour in cold water. Refrigerate 20 minutes.
3 oz. pkg. sugar free vanilla instant pudding
Mix pudding into jello mixture.
10 oz. drained mandarin oranges
8 oz. cool whip
Fold in oranges and cool whip. Can also use peach jello with peaches or strawberry jello with strawberries.
MOM'S BREAD 7-12-14
3 pkgs. yeast, dissolved in 1 cup water
1 can evaporated milk and boiling water to make 1 quart
6 tsps. salt
1 cup sugar
1/2 cup shortening
2 eggs
5 pounds flour, adding a little at a time
Beat well, let sit an hour until double, punch down, let sit another 30 minutes. Make loaves, buns or bread of choice. Bake at 350° for 30 minutes.
BLUEBERRY COFFEE CAKE SUPREME (5-17-14 Requested, not given) 7-19-14 Top of page
1 pkg. Betty Crocker Wild Blueberry Muffin Mix
1/2 cup sour cream
1 egg
1/4 cup milk
Streusel (below)
Heat oven to 400°. Grease square pan, 8 x 8 x 2". Drain blueberries, rinse. Mix sour cream, milk, and egg. Stir in muffin mix just until moistened. Spread 1/2 batter in pan. Sprinkle with 1/2 the streusel. Spread remaining batter over streusel, then sprinkle with blueberries, then remaining streusel. Bake until golden brown, 30-35 minutes. Makes 9 servings.
BLUEBERRY COFFEE CAKE SUPREME STREUSEL (Prepare with above recipe 5-17-14 Requested, not given) 7-19-14
1/2 cup brown sugar, packed
1/3 cup flour
1/2 tsp. cinnamon
1/4 cup firm butter, cut into chunks
BLUEBERRY COFFEE CAKE SUPREME (5-17-14) 7-19-14 Top of page
1 pkg. Betty Crocker Wild Blueberry Muffin Mix
1/2 cup sour cream
1 egg
1/4 cup milk
Streusel (below)
Heat oven to 400°. Grease square pan, 8 x 8 x 2". Drain blueberries, rinse. Mix sour cream, milk, and egg. Stir in muffin mix just until moistened. Spread 1/2 batter in pan. Sprinkle with 1/2 the streusel. Spread remaining batter over streusel, then sprinkle with blueberries, then remaining streusel. Bake until golden brown, 30-35 minutes. Makes 9 servings.
BLUEBERRY COFFEE CAKE SUPREME STREUSEL (Prepare with above recipe 5-17-14) 7-19-14
1/2 cup brown sugar, packed
1/3 cup flour
1/2 tsp. cinnamon
1/4 cup firm butter, cut into chunks
KRISTIN'S GRANOLA BALLS (From kristinschell.com) 7-26-14 Top of page
1 cup unsalted, dry roasted peanuts
1/2 cup agave nectar
1/2 cup walnuts or cashews
1 tsp. vanilla
1 pinch salt
2 tbsps. ground flaxseed
2 cups old fashioned rolled oats
1/4 cup chocolate chips or raisins
Line a baking sheet with parchment paper and set aside. In a food processor, grind peanuts with the 's' blade until finely chopped, but not buttery. add the agave nectar, nuts, vanilla, salt and ground flaxseed. Process until all the ingredients are well combined. The consistencey will still be a little chunky. Add the oats and pulse until thoroughly mixed. You may have to scrape the sides of the processor a few times as the dough will be very thick. Pour the dough into a bowl and with your hands, mix in the chocolate chips or raisins. Wet your hands with a little wsater to prvent the dough from sticking, pinch off pieces of the dough and roll into bite size balls. Place granola balls on parchment lined baking sheet and refrigerate for 30 minutes. Makes approximately 20 bite size granola balls that will keep in the refrigerator for several days, if they last that long.
DRIED FRUIT SNACK MIX 7-26-14
1 bag banana chips
1 bag yogurt covered raisins
1 bag dried cherries
1 can lightly salted cashews
Combine all in container with a lid. Close lid and shake.
CRACKER SNACK MIX (From tasteofhome.com) 7-26-14
12 cups original flavor bugles
6 cups miniature pretzels
1 pkg. miniature butter-flavored crackers
1 pkg. wheat thins
1 pkg. cheese nips
1 pkg. nacho cheese bugles
1 pkg. miniature parmesan fish-shaped crackers
1 cup mixed nuts or peanuts
1 bottle butter flavored popcorn oil
2 envelopes ranch salad dressing mix
In a very large bowl, combine the first 8 ingredients. In a small bowl, combine oil and salad dressing mix. Pour over cracker mixture; toss to coat evenly. transfer to four ungreased baking pans. Bake at 250° for 45 minutes, stirring every 15 minutes. Cool completely, stirring several times. Yields about 8 quarts.
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