Wednesday, September 30, 2009

Scalloped Potatoes

This is a recipe I made up and measured tonight when I made it!

Scalloped Potatoes

3 T. butter
1/3 c. flour
1 t. salt
1/2 t. pepper
1 c. cheese
2 1/2 c. milk
chopped onion
5-6 potatoes

Melt butter and add flour. Cook 1 minute. Add salt and pepper and milk. Stir until thickened. Add cheese(opt) and onion, if desired. Slice up potatoes and add to white sauce. Grease a 9 x 13 pan (or a 2 qt serving bowl)and put the potatoes in. Bake at 350 for 45 minutes.



I used cheddar cheese tonight, but have used Velveeta and we like it that way, too.

Tuesday, September 29, 2009

Tasty Marinade

This is a great recipe I got off a recipe list 11 years ago. We love pork chops in this, but can use fish, beef and chicken, too. Don't marinate it in a Tupperware container, with all the carbonation, you will have to clean your refrigerator.....ask me how I know this! Use a Ziploc bag.

Tasty Marinade

1 can Pepsi or Coke
1/2 c Soy sauce
3 cloves garlic, minced

Put meat in the marinade for at least 4 hours or overnight. Take out and grill!

Monday, September 28, 2009

Corn Bacon Muffins

This is a Rachael Ray recipe. They were easy and very good! Next time, I think we would make bigger muffins.

Corn Bacon Muffins

2 cups flour
1 tablespoon plus 1 teaspoon sugar
1-1/4 teaspoons baking soda
1/4 teaspoon salt
1/4 teaspoon pepper
8 slices bacon, coarsely chopped
6 tablespoons unsalted butter
1/3 cup finely chopped onion
1-1/2 cups frozen corn
1-1/4 cups buttermilk
1 large egg, lightly beaten

Preheat the oven to 400°. Line a 12-cup muffin tin with paper baking liners. In a large bowl, whisk together the flour, sugar, baking soda, salt and pepper to combine.

In a large nonstick skillet, cook the bacon over medium heat, stirring occasionally, until crisp but not dry. Using a slotted spoon, transfer the bacon to a small bowl. Discard the bacon fat. Add the butter to the skillet and melt over medium heat. Add the onion and cook, stirring frequently, until softened, about 5 minutes. Stir in the chopped bacon and remove from the heat.

Stir the corn into the dry ingredients. Make a well in the center and add the buttermilk, egg and bacon mixture. Fold the ingredients together until just combined. Divide the batter equally among the baking liners. Bake, rotating the pans halfway through, until the tops are golden and a toothpick inserted in the center comes out clean, about 20 minutes. Let the muffins cool on a rack.

** We just sprayed the muffin tins with Pam, instead of using the muffin liners.

Sunday, September 27, 2009

Taco Soup

This is very good. I found this on the internet about 10 years ago. I have made it on the stove top in a pinch and it tastes just as good. We made this the other night along with corn muffins(see tomorrow's post)

Taco Soup

Margaret Barnes
Four Oaks, North Carolina

1lb ground beef, cooked and rinsed(to get grease off)
1 24 ounce can crushed tomatoes
1 can whole kernel corn
1 can black beans
1 can red kidney beans
1 can pinto beans
1 pkg Hidden Valley Ranch Dressing mix(dry)
1 pkg Taco Seasoning
1 small onion chopped

Add all ingedients, juice from beans and corn, cook on low 4-6 hrs. Serve with tortilla chips, sour cream and shredded cheese. Use the chips instead of crackers.

Saturday, September 26, 2009

White Pizza

Jenna and Kathleen made this pizza the other day for lunch. It turned out very good!

White Pizza

1 loaf frozen bread dough
1/4 cup Alfredo sauce (you can use as much as you want too)
2-3 cloves minced garlic
oregano, basil, s&p
mozzarella cheese
Parmesan cheese
olive oil

Preheat oven to 400 degrees.

Cut the bread dough in half and roll out in a circle. Place on a baking sheet and spray with Pam. Cook the crusts for 7 minutes or until somewhat brown.
Then just spread the Alfredo sauce, garlic, seasonings, mozz cheese and a little olive oil. Cook until bubbly and brown. About 10 minutes. Sprinkle with Parmesan cheese right out of the oven.

Friday, September 25, 2009

Seasoned Pretzels

This recipe came from my friend Holly in WI. We have made this 2 times in the last week! If you like Gardetto's, you will like these.

Seasoned Pretzels

2 lbs. pretzels
1 bottle Orville Redenbacher buttery oil (do not use a generic)
1 envelope dry Ranch dressing mix
3 T dill weed
1 T garlic powder (not salt)

Place pretzels in a large bowl or bag (I use my largest Tupperware bowl) and set aside. Combine the remaining ingredients in a microwave safe bowl. Heat in microwave for one minute (no longer) and stir (do not boil). Pour over pretzels and toss to coat. Cool and store in airtight container. Best if made a day or two before serving.

Thursday, September 24, 2009

Vegetable Pizza

This is an easy recipe and feeds many since it is made in a jelly roll pan. It is from my mom. I remember eating this many times when we had company. I made this for a Sunday School potluck this last weekend.

Vegetable Pizza

2 8oz packages cream cheese
2/3 c. mayo
1 T. dill weed
1 t. onion salt
1 t. garlic powder
2 pkgs crescent rolls
vegetables
cheddar cheese

Spread crescent rolls in a jelly roll pan or 16 in pizza pan. Bake at 350 for 10 minutes. Cool completely. Mix the rest of the ingredients(I use a hand mixer) and spread over cooled crust.

Top with your favorite chopped veggies and cheddar cheese. Can do themes.....green and gold veggies for a Packer game, black olives and orange veggies for Halloween.

Wednesday, September 23, 2009

Texas Oven Brisket

This is one of my favorite ways to fix brisket. I usually make this in the crockpot. I found the recipe about 10 years ago on the internet. We made this on Sat night. We like to serve the sauce it was cooked in with it.

Texas Oven Brisket
5- to 6-pound fresh beef brisket, well trimmed
1 cup barbecue sauce (your favorite)
1/4 cup Worcestershire sauce
1/4 cup liquid smoke
1 tablespoon garlic powder
2 teaspoons celery salt
2 teaspoons lemon pepper
1 teaspoon salt
1 cup chopped onion
1/2 cup water


Preheat oven to 275°F. In a very large Pyrex baking dish, thoroughly mix all ingredients for sauce. Put the brisket in the baking dish, and turn it over once to coat it with the sauce. Seal the dish tightly with heavy-duty aluminum foil. Bake at 275°F for 5 to 7 hours (about 1 hour and 15 minutes per pound). Remove from oven and allow to stand for 1 hour before slicing. Slice across the grain, and serve with sauce. Makes 8 to 10 servings.

I do this in a crock pot on low all day. YUM

Tuesday, September 22, 2009

Greek Potatoes (Oven-Roasted and Delicious)

We made these for dinner on Sat. night to go with brisket. I think the recipe originally came from Recipezaar. Very good!

Greek Potatoes (Oven-Roasted and Delicious)

8 large potatoes, peeled, cut into large wedges (about 6-7 wedges per potato)
4 garlic cloves, minced (more garlic is a good thing, less garlic is a no-no for this recipe)
1/2cup olive oil
1 cup water
1 tablespoon oregano
1-1 1/2 lemon juiced
sea salt
fresh coarse ground black pepper
Preheat oven to 440°F. Put all the ingredients into a baking pan large enough to hold them.
Season generously with sea salt and black pepper. Put them in the pan and give everything a toss to distribute. The garlic will drop into the water/oil solution but its flavour will permeate the potatoes, and this way, it won't burn. Bake for 40 minutes.

When a nice golden-brown crust has formed on the potatoes, give them a stir to bring the white underside up, season lightly with a bit more sea salt and pepper and just a light sprinkling of oregano. Add 1/2 cup more water if pan appears to be getting dry, and pop back into oven to brown other side of potatoes.

This will take about another 40 minutes. Do not be afraid of overcooking the potatoes- they will be delicious.

Monday, September 21, 2009

Macaroni Grill Rosemary Bread

My girls found this recipe and we have been making it for a few years. Tastes just like Macaroni Grill!

Macaroni Grill Rosemary Bread

1 tablespoon yeast
1 tablespoon sugar
1 cup warm water
2 1/2 cups flour
1 teaspoon salt
2 tablespoons rosemary
2 tablespoons butter

Place yeast, sugar and water in large bowl or food processor and allow mixture to become bubbly. Mix in 1 T butter, salt, and 2 cups of flour. Add one tablespoon of the fresh chopped rosemary.

Knead for about 10 minutes by hand or in food processor about 5 minutes until smooth and elastic. Add more flour if necessary. Oil a bowl, put dough in it and cover with a towel.
Let dough rise in a warm place for one hour until doubled. Punch down dough and divide in half.
Let dough rest about 5 minutes.
Spray baking pan or cookie sheet with cooking spray. Shape the dough into 2 small rounded oval loaves. Sprinkle remaining 1 Tablespoon of rosemary over the loaves and press lightly into the surface. Let loaves rise again until doubled, about 45 minutes.
Preheat oven to 375° F. Bake for 15 to 20 minutes, until lightly browned. Carefully remove from oven, brush with remaining butter (and salt if desired.).

Sunday, September 20, 2009

Taco Beef Nuggets with Tejano Dipping Sauce

This recipe came from the Food Network. It has become a favorite in our house. Very easy quick to make.


Taco Beef Nuggets with Tejano Dipping Sauce

1 pound ground beef round
2 tablespoons taco seasoning mix
1 can (4 ounces) chopped mild green chilies, drained
16 cubes Co-Jack cheese (1/2-inch)
1 egg white1 tablespoon water
2 cups crushed nacho cheese-flavored tortilla chips
Sauce:
6 tablespoons prepared thick taco sauce
3 tablespoons honey

Heat oven to 400°F. Combine ground beef, taco seasoning and green chilies in large bowl, mixing lightly but thoroughly. Divide beef mixture into 16 portions; shape each portion around a cheese cube, completely covering cheese.

Beat egg white with water in shallow dish until blended. Place chips in second shallow dish. Dip each meatball into egg white mixture, then into chips to coat completely. Press each meatball with palm into a flattened nugget shape, generously coating both sides of nugget with chips.

Spray large baking pan with nonstick cooking spray. Place nuggets in baking pan; spray tops of nuggets generously with nonstick cooking spray. Bake in 400°F oven 15 to 20 minutes to medium (160°F) doneness, until not pink and juices show no pink color.

Meanwhile combine sauce ingredients in small microwave-safe dish. Microwave on HIGH 30 seconds or until warm. Serve nuggets with sauce.

Saturday, September 19, 2009

Orange-Cashew Chicken

Jenna and Kathleen made this the other night. It is a Rachael Ray recipe. It was very good! They made fried rice to serve it with.


Orange-Cashew Chicken

5 tablespoons vegetable oil, divided
7 boneless skinless chicken breasts (about 6 ounces each), cut into large bite-size pieces
Salt and pepper
1 large onion, thinly sliced
4 large garlic cloves, chopped
2 red bell peppers, sliced
1 rounded teaspoon crushed red pepper flakes
1/2 tablespoon (half a palmful) ground coriander
2 oranges, zest and juice
1/2 cup tamari (eyeball it)
3 tablespoons honey (eyeball it)
3 cups chicken stock
1 tablespoon cornstarch
1, 2 or 3 cups -- as many cups of roasted, unsalted cashews as you like
1/2 cup cilantro leaves, chopped, 2 generous handfuls

Preheat a large, deep skillet over high heat with 3 turns of the pan of vegetable oil, about 3 tablespoons.

Season the chicken with some salt and pepper and brown the meat; brown it in 2 batches if necessary. Once the meat has browned, remove to a plate and reserve. Return the skillet to the heat, add 2 turns of the pan of vegetable oil, the onion, garlic, red bell pepper, crushed red pepper flakes and coriander.

Cook, stirring frequently, for 3-4 minutes or until the veggies start to get tender. Add the orange zest and juice, soy sauce and honey. Stir, scraping up any brown bits on the bottom of the pot. Add the chicken stock and bring up to a simmer, add the browned chicken back to the pot and cook another 5 minutes or until the chicken is cooked through.

Put the cornstarch in a small bowl along with a little splash of water and stir, once combined add to the pot to thicken up the sauce a bit. Add as many cashews want! Serve over ginger noodles or rice and garnish with some of the chopped cilantro.

Friday, September 18, 2009

Honey Teriyaki Chicken

We made this recipe this past week. It was excellent. I found it here: Erikathecookingqueen.blogspot.com It is a new favorite at our house.

Honey Teriyaki Chicken
Erikathecookingqueen.blogspot.com

2 lbs. boneless, skinless, chicken breast
2-3 T. oil
1/2 c. flour
1/2 tsp. salt
1/8 tsp. black pepper
2/3 c. soy sauce
2/3 c. honey
2 T. apple juice
2 cloves garlic, minced
1/2 tsp. ground ginger
sesame seeds

Cut chicken into 2 inch squares. Add oil to skillet over medium high heat. Mix flour, salt, and pepper in a paper sack or large plastic bag. Add chicken and shake to coat. Add chicken to skillet, and cook, turning as needed, for 6-8 minutes or until golden brown. Meanwhile, combine soy sauce, honey, juice, garlic, and ginger in a small pan and bring to a boil. Cook briefly and set aside. Remove chicken from oil and place in a baking dish. Pour soy sauce mixture over chicken and bake in a 375 degree oven for 30-40 minutes. Sprinkle sesame seeds over chicken, and serve with rice.

*We omitted the apple juice and added 3/4 cups (total) of honey.

Thursday, September 17, 2009

Romaine Salad with Mandarins and Asian Dressing

My girls made this the other night, minus the avocados. This is a great salad.

Romaine Salad with Mandarins and Asian Dressing

1/2 cup slivered almonds
1/3 cup rice vinegar
2 tablespoons Asian (toasted) sesame oil
1 1/2 tablespoons sugar
1 tablespoon soy sauce
1/2 teaspoon ground ginger
1/2 teaspoon dry mustard
4 or 5 mandarins or small oranges (1 1/2 lb. total)
2 firm-ripe avocados (3/4 lb. total)
5 quarts romaine lettuce (about 2 heads) in bite-size pieces
Salt and pepper

In a 6- to 8-inch frying pan, shake almonds often over medium-high heat until lightly browned, about 7 minutes. Pour from pan.

In a large bowl, mix vinegar, oil, sugar, soy sauce, ginger, and mustard.
If peel is tight on mandarins, use a knife to cut it and white membrane from fruit, then cut between inner membranes to release fruit segments. Discard peel and membrane; reserve juice for another use. If peel is loose, pull off and discard, then separate segments. Pull off and discard any loose membrane. Add fruit to the bowl.
Peel and pit avocados; thinly slice into the bowl. Mix gently.
Add lettuce and almonds to bowl. Mix gently, adding salt and pepper to taste.

** We did not use a avocado. We also used Vegetable Oil, normal mustard and some orange juice.

Wednesday, September 16, 2009

Zucchini Casserole

This recipe comes from Ada Green from Racine, WI. I can remember my mom making this with the first zucchini of the season. I still make this and I am the only one who eats it!

Zucchini Casserole

3 cups cubed rye bread
1 stick butter, melted and tossed with the bread cubes
3 tomatoes, cubed
1 onion, chopped
1/2-1 green pepper, chopped
salt and pepper
1 qt zucchini, cubed

Mix all together and bake at 350 for 1 hour. The last 5-10 minutes, sprinkle mozzarella cheese on top. This can be done in the microwave for 25-30 minutes. The bread just won't be as crispy.

Tuesday, September 15, 2009

Three Bean Bake

I first made this recipe in Jan 1996. It comes from the So Fat Low Fat No Fat cookbook. It is very good---high fiber, low fat! Made this for Labor Day cookout.

Three Bean Bake

1 (16-oz) can Great Northern Beans, drained
1 (16-oz) can spicy chili beans, drained
1 (16-oz) can light or dark kidney beans, drained
1/2 cup ketchup
1/2 cup packed brown sugar
1/2 tsp ginger

Combine all the ingredients and mix well. Place in an uncovered casserole and bake at 350 degrees for 30 to 40 minutes, until thoroughly heated. Stir a couple of times during the baking period.

Monday, September 14, 2009

Cheese Stuffed Chipotle Burgers

This is a recipe I found on A Recipe a Day blog. We tried it about 6 months ago and it is now our burger recipe! We made these and plain hamburgers for Labor Day.

Cheese Stuffed Chipotle Burgers

1 (7 ounce) can chipotles in adobo sauce, undrained
2 lbs ground beef
2 tsps steak seasoning
1/2 (10 ounce) pkg Cheddar cheese
4 burger buns

Empty can of chipotles into a small food chopper or processor or blender and process until smooth. Combine 4 tsps of the chipotle puree, ground beef and steak seasoning in a large bowl until combined. Do not over mix or your burgers will be tough. Shape mixture into 8 patties, roughly the same size. Place 1 slice of cheese on 4 patties. Place a patty on top of each slice of cheese and press edges to seal. Chill for 30 minutes or so.

Make an indent in the top burger with your thumb so you won’t get that burger bump. Grill until cooked to your desired degree of doneness.Serve on buns with your favorite toppings.Makes 4 burgers.

****We cut this recipe in half and still get 4 burgers using 1 lb of ground beef.

Sunday, September 13, 2009

German Potato Salad

I got this recipe from my mom. I only make potato salad this way. Our family loves it!

German Potato Salad

5 lb cooked potatoes-sliced thin (cooked in jackets and then peeled and sliced)
1 large onion, chopped
3/4 lb bacon, fried and crumbled
1 cup sugar
1 cup vinegar
2 cups water
3 Tablespoons flour
salt and pepper

Fry bacon-take out. Add sugar, vinegar, 1 cup water and onion to bacon grease. Simmer for 30 minutes. Mix flour and 1 cup water and add to the bacon mixture. Simmer for 15 minutes and pour over potatoes. Add the bacon. Mix and serve.

Saturday, September 12, 2009

Eva's Salt

Eva Martinson was like an adopted Grandmother to me and my sisters. She would stay with us when my parents went somewhere on business. This is her seasoning salt recipe. I use it in everything when I cook, in place of salt and pepper. It is especially good to sprinkle on steaks while they are thawing.

Eva's Salt

1 3 lb box of Kosher salt
3/4 c garlic powder
3/4 c ground mustard
3/4 c parsley flakes
3/4 c coarse ground pepper

Mix all ingredients together. This makes a large amount, but when stored in a a cool dry place, it lasts forever.

***Depending on the potency of the garlic powder and mustard powder, I have added up to 2 pounds more of the Kosher salt. Adjust the seasonings to your taste.

Friday, September 11, 2009

Potato Soup

This potato soup starts with a white sauce. I made this many times for my friend Naomi, while she was pregnant with Alyssa. It is not spicy at all.

Potato Soup

white sauce:
2 T butter
3 T corn starch
3 c milk
1/2 t. salt
1/2 c finely chopped onions

Melt butter, add cornstarch. Add onions and butter. Cook til thick, stirring constantly.

Dice 2 cups potatoes into small cubes. Boil til just tender. Add to white sauce. Can add cooked ham or bacon. Simmer 1-2 hours.

****I have pureed this to make a cream soup. Add black pepper for a bit more spice.

Thursday, September 10, 2009

Cilantro-Lime Rice and Black Beans

We found this recipe on Favorite Family Recipe blogspot this past year. They are supposed to be the copycat recipes from Chipoltle. They taste wonderful. We made these again to go with fajitas this week.

CILANTRO-LIME RICE

1 c. uncooked rice (long-grain, white rice)
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro

In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice..


BLACK BEANS

2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.
***We add chopped onions to this with the garlic and cumin.

Wednesday, September 9, 2009

Guacamole

This is a recipe I got years ago from the Frugal Gourmet TV show. I made this on Sunday when I got avocados for 50 cents each. YUM. Add more cumin to spice it up a bit.


Guacamole

1 avocado(I use two if they are small)
juice of one lemon
2-3 T salsa
pinch of ground cumin
pinch of salt and pepper
2 green onions, or 1 T chopped onion

Mash avocado and add all the other ingredients.

Tuesday, September 8, 2009

Jim's Salsa

This recipe is from a long time friend, Jim Robbins. We didn't have habaneros, so used jalapenos. Yum. Jenna was in love with the salsa before we put in the tomatoes. If you like cilantro, you will LOVE this.


Jim's Salsa

1/2 Large red onion
5 cloves garlic
2 Limes (Juiced)
Bunch of fresh cilantro
10 (Approx) blanched, skinless tomatoes
1 habanero pepper
salt and pepper
I put the onion, pepper, garlic and lime juice in the blender and since I love cilantro, put enough to loosely fill the blender. Pulse that on high until well blended, then add the tomatoes, and pulse a few more times. Its good stuff! At least I like it! ;-)
***Beth's notes. We used a smoothie maker to make this, since we didn't have a blender or big enough food processor. I used Roma tomatoes with thin skin, so we didn't blanch them. EXCELLENT!

Monday, September 7, 2009

Chicken Melts

This comes from Sept/Oct Simple and Delicious magazine. I didn't think the combinations would work, but this is wonderful.

Chicken Melts
4 slices cinnamon-raisin bread
2 T jalapeno pepper jelly
6 oz thinly sliced deli smoked chicken breast
3 oz Havarti cheese, slice
1 T butter, softened
Spread two bread slices with Jelly. Layer with chicken and cheese. Top with remaining bread. Butter outsides of sandwiches.
In a large skillet over medium heat, toast sandwiches for 2-3 minutes on each side or until cheese is melted. Makes 2 servings.
***I used turkey pastrami in place of the chicken the first time. The second time I made 4 sandwiches and the 4Th I made with Cajun roast beef. All were very good.

Sunday, September 6, 2009

Cube Steaks in the crockpot

I had some cube steak in the freezer and went out on the internet looking for a recipe. I combined two that I found and put them in the crockpot. These were good and tender. I first made this in Feb of 2002. I made these again this past week....I think they need some other seasoning. They were good, but needed something!

Cube Steaks in the crockpot

Cube steaks
1 onion chopped,
1 can cream of mushroom soup
1/2 can of water
Garlic (I used minced)
Oregano
Salt and pepper
1 can of mushrooms

Chop onion, put in crockpot along with water and mushrooms. Layer cube steaks and season with seasonings. Add soup to the top. Cook on low for 7-10 hours. I made gravy(pureed the onion and mushrooms so the kids would eat it) and served it with mashed potatoes. One recipe said to serve over egg noodles.

Saturday, September 5, 2009

TONY ROMA'S GOT A HIT CONTRACT OUT ON ME RIBS

I got this on a Master Cook recipe list I was on back in 1998 and have been making them ever since. One year I did 14# of ribs for Kathleen's birthday (Thankfully I had a double oven then). I made these this weekend since they are Don's mom's favorite.

TONY ROMA'S GOT A HIT CONTRACT OUT ON ME RIBS
1 c Brown sugar
1/2 c Paprika
2 1/2 T Fresh ground pepper
2 1/2 T Salt
1 1/2 t Chili powder
1 1/2 t Garlic powder
1 1/2 T Onion powder
1 t Cayenne pepper****Use less(Beth)
2 lg Racks baby back ribs
Your favorite BBQ sauce

Combine all dry ingredients in bowl. There will be more of this
wonderful mix than you need. Save it in a zip lock bag in a cool dark
place. You can use it on any pork with wonderful results.

The night before you intend to serve the ribs, coat the ribs in all
the spice mix you can (until it falls off). Place ribs in zip lock
bag and put in refrigerator.

The day you wish to serve the ribs, remove them from the refrigerator
seven hours (that's right 7 hours) before you want to eat and add
more spice mix as above. Preheat your oven to 225 degrees F(THAT'S
RIGHT! TWO HUNDRED AND TWENTY FIVE DEGREES!). Six hours before
serving, place ribs on a shallow pan and place in oven fat side up.
You now have five hours to make side dishes and goodies to go with
your ribs. After five hours, coat both sides of the ribs with your favorite sauce.

Continue cooking, adding more
sauce in another half hour. After six hours of "low and slow"
cooking, you should be able to pull a nice shiny rib bone right out
of the rack of ribs with no meat attached. This is when they are
done. If you can't do this yet, put on more sauce, continue to cook
and tell your family that the wait will be worth it. It will!


Friday, September 4, 2009

Overnight French Toast

This recipe is so easy and delicious(if you like sweets for breakfast.) It tastes like a giant cinnamon roll. I made this for a baby shower on Sat. Watch it carefully, it puffed up in the oven and ran over.

Overnight French Toast

2 cups brown sugar
1 cup (2 sticks)butter
2 tsp. cinnamon
18 slices Italian or French bread
3 cups milk
6 eggs, beaten
1/3 cup white sugar
2 tsp. vanilla

Mix the brown sugar, butter, and cinnamon in pan. Lay some of the bread slices in bottom of a well greased 9 x 13 pan. Drizzle part of the butter mixture over the bread, add more bread, repeating to make 3 layers, ending with the drizzle mixture.

Mix the remaining ingredients, and pour over the bread. Cover with foil, and refrigerate overnight. Bake at 350 for 1 hour covered, then for 15 minutes uncovered. I found that I had to bake a little longer (maybe 15 minutes more) but remember, it's supposed to be moist and not dry looking.

It's so sweet you don't even need to use butter or syrup. It tastes delicious re-heated or cold, too if there's any left for later!!! It smells so good baking you'll want to get up early in the morning just to taste it!

Thursday, September 3, 2009

Easy Cheesy Crockpot Potatoes

I started making these in 2001 in the crockpot. We were building our house and had the use of a concession trailer and a generator, so I used the crockpot for many meals. Our excavator LOVED these, so we now call them "Steve's potatoes".

Easy Cheesy Crockpot Potatoes

1 2 # bag frozen hash browns
16 oz sour cream
10 oz shredded cheddar cheese
4 oz Monterey jack cheese
1 stick butter or margarine
1/2 c chopped onions
1 can cream of chicken soup

Mix all ingredients in big bowl. Save part of cheddar to sprinkle on top. Cook in slow cooker about 4-5 hours on low. Sprinkle remaining cheese on top.

MY NOTES: I just use all the same cheese---either a cheddar blend or all cheddar. I don't bother with putting any on the top and use 16 oz total for the cheese. I do stir this if I am home to do so. Sometimes I use 2 cans of the soup.

Wednesday, September 2, 2009

Baked Scrambled Eggs

This recipe is from my friend Jayne in Racine, WI. I made this for a baby shower on Sat. Everyone loved it. We used homemade croutons that my daughter Kathleen had made.

Baked Scrambled Eggs

1 box Brownberry oven seasoned croutons
8 eggs
1/2 lb. Velveeta cheese, cubed
4 c milk
1 tsp salt
6-8 slices bacon(fried and crumbled) or ham

Make the night before. Spray 9x13 pan. Pour box of croutons on bottom of dish. Add cheese. Beat eggs, milk and salt and pour on top. Cover with foil and refrigerate.
Next morning: Put crumbled bacon or ham on top and bake at 350 for 45 minutes to 1 1/2 hours or until set.

Tuesday, September 1, 2009

Twix Bars

This recipe is from my friend, Dorothy Humphrey from Green Bay, WI. She brought these for the VBS workers one year and they were wonderful. I made them for a baby shower on Sat. I used an 8x11 pan to make them.

Twix Bars

Graham Crackers
1/2 c brown sugar
1/2 c sugar
1/4 c milk
1/2 c butter
1 c graham crackers, crushed fine
1/2 c choc chips
1/2 c butterscotch chips
2/3 c peanut butter

Line a 9x13 pan with graham crackers. Mix brown sugar, white sugar, milk, butter and crushed graham cracker in a pan and boil 5 minutes. Pour sugar mixture over graham crackers. Place another layer of graham crackers on top of mixture. Melt chips together with peanut butter and pour over crackers. Spread evenly. Cool completely and cut into bars.
Smaller pan, 8x10 will make bars thicker.