Wednesday, June 30, 2010

Deep Dish Cobbler

This recipe is from my mom. We have been making this as far back as I can remember. Very good and easy to make.

Deep Dish Cobbler

1/2 stick butter, melted
1 c sugar
3/4 c flour
2 t baking powder
pinch salt
3/4 c milk
peaches in syrup or other fruit

Mix all ingredients EXCEPT the butter. Melt butter in the bottom of a 2 qt casserole dish. Pour other ingredients on top of butter, but do NOT stir. Drain fruit. Place the fruit over the batter without stirring. Bake at 250 for 50-55 minutes.

Tuesday, June 29, 2010

Easy Corn Casserole

We made this last week when we had company. It was very good, but needed salt. It was great as leftovers, too.

Easy Corn Casserole

3 cans white shoepeg corn, drained
4 T flour
1 c milk
12 oz cream cheese
1 stick butter
pepper to taste
salt**** my addition

Melt cream cheese and butter. Add milk and flour. Mix well and add corn. Pour into a casserole dish. Bake at 350 for 30 minutes.

Monday, June 28, 2010

BLT Salad

I have been making this for at least 10 years. A favorite with fresh tomatoes.

BLT Salad
Printed from Allrecipes, Submitted by D. L. Mooney

1 pound bacon
3/4 cup mayonnaise
1/4 cup milk
1 teaspoon garlic powder
1/8 teaspoon ground black pepper
salt to taste
1 head romaine lettuce - rinsed, dried and shredded
2 large tomatoes, chopped
2 cups seasoned croutons

Place bacon in a large, deep skillet. Cook over medium high heat, turning frequently, until evenly browned. Drain, crumble and set aside.

In a blender or food processor, combine mayonnaise, milk, garlic powder and black pepper. Blend until smooth. Season the dressing with salt.

Combine lettuce, tomatoes, bacon and croutons in a large salad bowl. Toss with dressing, and serve immediately.

Sunday, June 27, 2010

Chipotle Honey Lime Pork

This was EXCELLENT! We made this for dinner last week when we had company. It was a hit. We only used half the chipoltes in the marinade--didn't want it to be too spicy. Next time we will add a bit more.

Chipotle Honey Lime Pork

2 lbs pork tenderloin (2 small tenderloins)
1 cup lime juice(fresh is best)
zest from 2 limes
1/2 cup honey
1 tbsp kosher salt
1 tsp garlic powder
2 chipotle chiles in adobo sauce, chopped
1 tbsp adobo sauce
peanut oil, or other high temperature oil

Trim tenderloins of fat and silver skin as much as possible. Place in a large ziplock bag or other container to marinate.

In a bowl combine lime juice, zest, honey, salt, and garlic powder. Stir to combine, then pour half over tenderloins, reserving half for sauce.

To tenderloins add chiles and adobo sauce. Seal and marinade in fridge.

About 30 minutes before you are ready to cook, remove pork from fridge and allow to come to room temperature.
Preheat oven to 425°F. In a large, heavy oven-proof skillet (like a cast iron skillet), heat enough oil to coat over medium high temperature. Remove tenderloins from marinade and sear in hot skillet on all sides. Place the skillet in the oven and roast tenderloins for about 15 min. (we needed at least 20 minutes)

Check temperature with an instant read thermometer. Remove pork at approximately 140-145, cover pork in skillet with foil. Let rest 5-10 minutes or until temperature rises to 150.
Remove pork to a cutting board, pour reserved lime juice mixture into skillet with meat juices and heat on high.

Allow sauce to reduce and thicken slightly, then pour over sliced pork tenderloins. If you don’t have enough sauce or it thickens too much you can add a little water and continue simmering it until it is the quantity and thickness you want.

Garnish with freshly chopped cilantro.

If you choose to grill, grill your tenderloins about 15 minutes. Remove from the grill to a platter at 140°F. Pour reserved lime juice mixture over meat and cover with foil. Allow to rest 10 minutes. Then slice, garnish with cilantro and serve.Pork tenderloin is very lean and requires a gentle hand to keep it from drying out. If you choose to use a pork loin it will require longer cooking time and not be as tender.

Saturday, June 26, 2010

Catalina Roast

I made this for Father's Day. It was very good. The french dressing made a tangy gravy. We all like it.

Catalina Roast
Dianne Sprock GCN church cookbook

4 lb rump roast( I used a Chuck Roast)
8 oz Catalina salad dressing(I used homemade French dressing)
1/2 c water
1 onion, sliced
1 T parsley flakes
salt and pepper
1 c celery, diced
1 envelope brown gravy mix

Salt and pepper meat. Put in large container with cover--or a ziploc bag. Mix salad dressing, water and parsley together. Pour over meat. Refrigerate, covered, overnight.

Put celery and onion in the bottom of a crockpot. Place meat on top of the vegetables. Add dry gravy packet to marinade and pour over the roast. Cook on high for 4-5 hours, low 8 hours.

This can be done in a 300 degree oven for 2.5-3.5 hours.

Friday, June 25, 2010

Buttery Bread Machine Rolls Recipe

These were so very good! We all loved these and they were so easy to make. I found them on, but they are from a Quick Cooking magazine. We WILL be making these again and again.

Buttery Bread Machine Rolls Recipe
Quick Cooking

1 cup warm milk (70 to 80 degrees F.)
1/2 cup butter or margarine, softened
1/4 cup sugar
2 eggs
1 1/2 teaspoons salt
4 cups bread flour
2 1/4 teaspoons active dry yeast

In bread machine pan, put all ingredients in order suggested by manufacturer. Select dough setting. When cycle is completed, turn dough onto a lightly floured surface. Divide dough into 24 portions.

Shape dough into balls. Place in a greased 13 inch by 9 inch baking pan. Cover and let rise in a warm place for 15 minutes.

Bake at 375 degrees for 13-16 minutes or until golden brown.

Thursday, June 24, 2010

French Salad Dressing

This recipe comes from Cooking in Amish Country cookbook. I used 1 cup of this in a roast I made for Father's day. This is a tasty salad dressing.

French Salad Dressing

1 1/2 c vegetable oil
1 c ketchup
3/4 c sugar
1/2 c vinegar
1 small onion, chopped
1/2 tsp dry mustard
1 tsp paprika
1 t salt

Put in blender or food processor in order given. Mix until well blended. Makes 3 cups.

Wednesday, June 23, 2010

Crusty Baked Potatoes

This is another 'keeper' from one of my Amish cookbooks. We decided that next time we will drizzle 1/2 stick butter over the potatoes before putting them in the oven. Jenna didn't eat with us the night we made them, but warmed them up later and loved them as leftovers.

Crusty Baked Potatoes
Cooking in Amish Country

6 medium potatoes
4 T melted butter
1/2 c cracker crumbs(we used a butter flavored)
1 tsp salt or favorite seasoning

Peel potatoes, wash and dry. Cut potatoes in half and roll in butter and then in seasoned cracker crumbs. Place in a greased dish and bake 1 hour at 350.

Tuesday, June 22, 2010

Tomato and Basil Grilled Cheese

Kathleen and I made these for lunch last week. We loved them and will make them again and again. We loved the grilled Parmesan on the outside of the sandwich.

Tomato and Basil Grilled Cheese

2 slices fresh Italian bread
2 thin slices mozzarella cheese
1 slice ripe tomato
a few small, fresh basil leaves
a sprinkle of Parmesan cheese

Butter one side of each slice of bread and sprinkle both with Parmesan cheese. (If you don't have the fancy Italian bread, you could also add a little garlic powder here.)

Place the first slice, butter side down, in a warm skillet, being careful not to lose too much of the Parmesan cheese in the process. Top with mozzarella cheese, basil, tomato and finally the second slice of bread, butter and Parmesan side up.

Cook on medium-low heat to allow the cheese time to melt. Flip sandwich when the first side has turned a golden brown. Serve when the second side is golden brown as well, waiting a few minutes to cut the sandwich, in order to allow the cheese to congeal and keep it from oozing out of your bread.

Monday, June 21, 2010

Pecan Chicken

I got this recipe from my friend Jeaneen Acklam in Wisconsin over 20 years ago. We made this this week. I had forgotten how great it was and easy to make!

Pecan Chicken

chicken breasts cut thin(or pounded thin)
1 c chopped pecans
1/2 c Parmesan cheese
1/2 t garlic salt
1/2 t basil

Mix all ingredients except chicken. We chopped the pecans fine in a food processor and then added the other ingredients and pulsed.

Dip chicken in lemon juice and then roll in pecan mixture. Cook in olive oil over medium heat in a non stick skillet. High heat will burn the nuts.

Sunday, June 20, 2010

Texas Sheet Cake

This recipe is from my roommate from college, Donna. Today is Donna and Eric's 23rd wedding anniversary! Happy Anniversary--I baked you a cake, come and get it! :-) This is an easy recipe and everyone likes it.

Texas Sheet Cake

2 sticks butter
1 c water
4 T cocoa

Bring this to a boil. Add this mixture to:

2 c sugar
2 c flour
1/2 tsp salt

Add this to:

2 eggs
1/2 tsp baking soda
1/2 c buttermilk(or add 1 T vinegar or lemon juice to milk)

Mix well. This is a thin mixture. Pour into a greased jelly roll pan and bake for 20 minutes at 350.

Frosting: Make 5 minutes before cake is done

1 stick butter
4 T cocoa
6 T milk

Boil together and add 2 c powdered sugar and 1 tsp vanilla. Pour over cake while still hot. Work fast as this sets us quickly.

Saturday, June 19, 2010

Tomato Bake

I found this in an Amish cookbook I have. I love Amish cookbooks, but sometimes they are not so good on directions. Kathleen was putting this together and thought grated cheese meant Parmesan cheese. I thought cheddar. She put the Parmesan cheese in the mixture and we put cheddar on top. I used an 8 x 8 square pan. It was a bit dry, I did dump some of the tomato juice, and shouldn't have. Next time I will use 6 large juicy tomatoes.

Tomato Bake
Cooking in Amish Country

2 strips bacon, fried and crumbled
2 c bread crumbs
1/4 c onion, chopped
6 med. tomatoes, cubed(with juice)
4 T sugar
2 T flour
1/3 c grated cheese

Combine all ingredients. Top with grated cheese. Bake at 350 for 20-30 minutes.

Friday, June 18, 2010

Crockpot Enchilada Casserole

This was an easy meal to make and tasted great. Next time I will only use 1 pound of meat. Seemed to be way too much unless you would make a few more layers, which would work, too.

Tasteofhome bb

2 lbs. lean ground beef
1 med. onion, chopped
1 clove garlic, minced
1 (15 oz.) can tomato sauce
2 to 3 tbsp. chili powder or to taste
Salt & pepper
8 flour tortillas
1 can cream of chicken soup
3/4 c. milk
2 c. Cheddar cheese, shredded

Brown beef, onion and garlic. Add tomato sauce and chili powder; salt and
pepper. Heat thoroughly. Spray crock pot with Pam. Line with 2 tortillas.
Cover with 1/3 of meat mixture and cheese. Layer 2 more times beginning
with tortillas, meat mixture and cheese. Top with 2 more tortillas.
Combine soup and milk. Pour over top tortillas. Sprinkle with remaining
cheese. Cook on low for 4 to 5 hours. (Can also be baked in casserole
dish in oven at 350 degrees for 45 minutes.)

Thursday, June 17, 2010

Easy Fried Rice

My girls made up this recipe a few years ago when we had a lot of left over rice from Chinese take out. I love it and say the crispier the better! The girls really like it with the Panda Express sauce. I eat mine any way I get it! :-)

Easy Fried Rice

3 cups left over white rice
1 T olive oil
1 T butter
onions, chopped
garlic, minced
teriyaki sauce

Put oil and butter in a pan. Add onions and saute until soft. Add 1 garlic clove minced. Add the rice and cook until it just starts to brown, stirring a few times. This will take about 10 minutes or so. Add teriyaki sauce--about 1 T and warm.

Wednesday, June 16, 2010

LaVina's Dill Dip

Sunday we made BLT's after church. I had some cucumbers and red peppers that we needed to eat. This is a quick dill dip recipe that tastes great eaten right away. It is Don's mom's recipe.

LaVina's Dill Dip

1 c sour cream
1 c mayonnaise(the real stuff is best)
1 t Lawry's seasoning salt
1 t dill weed

Mix all together and serve with your favorite vegetables

Tuesday, June 15, 2010

"Cheater" Baked Beans

Growing up, my dad didn't care for beans--unless they were green beans, so my mom never fixed baked beans. Marrying into Don's family, I learned how to 'doctor' up a can of baked beans by watching his mom. All of us now love most any type of bean---even my dad has been known to eat them!

"Cheater" Baked Beans

1 28 oz can baked beans(I like Bush's)
2 slices bacon
1/4 cup onions chopped
2 T molasses
2 T brown sugar

Cut the bacon up and fry it with the onions. Add the can of baked beans and cook until warm. Add the molasses and brown sugar, mixing well. Serve.

Monday, June 14, 2010

Monster Cookies

This recipe is from a a church cookbook--my friend Karen's recipe. This recipe makes A LOT of cookies! We have 4 containers in the freezer and Don is happy to have dessert in his lunches. These are very good!

Monster Cookies
Karen Kopetic

1 c butter or margarine
2 c sugar
2 c brown sugar
6 eggs
1/2 tsp vanilla
1/2 T corn syrup
4 tsp baking soda
3 c peanut butter(crunchy or smooth)
9 c oatmeal
1 c chocolate chips
1 c M & M's

Cream butter and sugars together. Add eggs. Beat well and add all other ingredients. Drop by spoonfuls (we used a small cookie scoop) and bake at 350 for 12-15 minutes. They freeze well.

Sunday, June 13, 2010

Cream Corn

This was a great recipe. Next time we will cut the jalapenos out or just put 1/2 T in. There was no amount given for the sweet corn, so we used 3 cups. Next time we will use 4 cups. We will be making this again!

Cream Corn
adapted from Georgetown Church of the Nazarene cookbook

1 stick butter
1 8 oz cream cheese
1/4 c sugar
1 1/2 T chopped pickled jalapenos(opt)***use less
1 can green chilies, chopped
3 c frozen sweet corn ***use 4 cups next time

Melt butter and cream cheese in microwave. Stir well. Add sugar, chilies and jalapenos. Stir in frozen corn. Put in 2 qt casserole dish and bake at 350 for 35 minutes.

Saturday, June 12, 2010

Slow Cooker Sweet and Tangy Chicken

I first made this recipe in Feb. of 2002. We really like it. Sometimes we cube the chicken up so it is more like a chinese sweet and sour chicken.
Check Spelling
Slow Cooker Sweet and Tangy Chicken
4-8 skinless boneless chicken breasts -- divided
1 18 ounce bottle honey flavored barbecue sauce
1 20 ounce can pineapple chunks with juice
1 green bell pepper -- chopped ( we used 1/2 red and 1/2 green for color)
1 onion -- chopped
2 cloves garlic -- minced

Place 1/2 of the chicken breasts in the bottom of a slow cooker.

In a large bowl, combine the barbecue sauce, pineapple, green bell pepper, onion and garlic.

Mix well and pour half of this mixture over the chicken in the slow cooker.

Place the remaining chicken in the slow cooker and top with the remaining sauce.

Cook on low setting for 8 to 9 hours. Serve over rice.

Friday, June 11, 2010

Mom's Rhubarb Custard Pie

My parents brought me 3 gallons of cut up rhubarb on the plane with them last week. The first thing I did was make a rhubarb pie! I miss my rhubarb patch!

Mom's Rhubarb Custard Pie

3 eggs, beaten slightly
3 T milk
2 c sugar
1/4 c flour
3/4 t nutmeg

Mix all together and add 4 c rhubarb. Mix well. Pour into prepared pie crust. Dot with 1 T butter(break into pieces and place over pie) Bake at 400 for 50-60 minutes. If the pie crust seems to brown too fast, turn the oven down to 350 for the last 10 minutes. Cool and serve with ice cream.

Thursday, June 10, 2010

Apple Snickers Salad

This is another favorite of my husband. It is very easy to make and everyone loves it!

Apple Snickers Salad

4-5 medium to large apples(I like to use both red and green)
4 snickers bars(regular size)
1 8 oz cool whip

Wash apples. Leave skins on and cut up into bite size pieces. Cut snickers into about the same size. Mix with cool whip and serve. To make this more of a caramel apple salad, add one package of butterscotch instant pudding to the cool whip.

Wednesday, June 9, 2010

Biscuits and Gravy

This is one of my hubby's favorite breakfasts. I make it when we have company and it is easy to "stretch" by adding a bit more flour and then more milk!

Biscuits and Gravy

1 pound pork sausage--I use Jimmy Dean with sage
1/3 c flour
1 12 oz can evaporated milk
2-3 cups milk

Brown sausage in a large skillet. Sprinkle about 1/2 tsp sage, 1/2 tsp salt and 1/2 tsp pepper over sausage while browning. Add flour to the sausage and drippings and cook until all sausage is coated with the flour. Add milks. Cook until thickened. Serve over hot biscuits.

Tuesday, June 8, 2010

Cheese Stuffed Chicken

This is an easy recipe that tastes great. It comes from a family friend.

Cheese Stuffed Chicken
Dawn Baranek

4 chicken breasts
8 oz cream cheese with chives(I use plain cream cheese and added 2 T fresh chives)
4 T butter
4 pieces bacon

Pound out chicken breasts and spread with cream cheese and add 1 T butter. Roll up the chicken and wrap 1 piece of bacon around the rolled up breast. Bake at 400 for 40 minutes. Can broil for 5 minutes to crisp up bacon.

**** I did 8 breasts and 8 oz of cream cheese was plenty.

Monday, June 7, 2010

Perfect Blueberry Pie Filling Recipe

We had 2 big bags of frozen blueberries in the freezer. We made this to top the cheesecake we made.

Perfect Blueberry Pie Filling Recipe
adapted from Pastryismybiz at recipezaar

2 pints blueberries (4 cups) ***we used frozen
3/4 cup sugar
3 tablespoons cornstarch
3 tablespoons water
1 teaspoon lemon rind, grated
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons unsalted butter

Combine 1 cup berries with 3/4 cup sugar in pan. Simmer on low heat until sugar is melted and mixture is very liquid; about 5 minutes.

Combine cornstarch and water in bowl. Add to pan with blueberries. Cook over medium heat until mixture comes to full boil and is clear and thick. Turn stove off and fold in remaining 3 cups of blueberries, lemon rind, cinnamon,nutmeg and butter. Cool and serve over cheese cake

Sunday, June 6, 2010

Donna's Cheese Cake

This recipe is from Donna Hammond, my college roommate. It is easy to make and tastes great without any topping on it!

Donna's Cheese Cake

1 1/4 c graham cracker crumbs
3 T sugar
1/3 c melted butter

Mix and pat firm into a 9 x13 pan--come up the sides a bit.

1 1/2 pounds softened cream cheese
5 eggs
1 c sugar
1 1/2 t vanilla

Cream cheese. Add eggs one at a time and beat with a mixer. Add in the sugar and vanilla and beat well. Pour over crust, slowly. Bake in 300 degree oven for 1 hour.

3 cups sour cream
1/2 c sugar
1 1/2 t vanilla

Pour over the cheese cake after it bakes 1 hour. Bake for 5 minutes and take out to cool completely. Refrigerate over night. Can add pie filling to chilled cheese cake.

Saturday, June 5, 2010

Roasted Garlic Cauliflower

We have been making this for about 8 years now. We love this and have tried it with carrots and broccoli, too. Cauliflower is our favorite. The picture is before baking and adding the parmesan cheese.

Roasted Garlic Cauliflower

2 T minced garlic(fresh is best)
3 T olive oil
1 large head cauliflower separated.
1/3 c Parmesan cheese, grated
salt and pepper

Preheat oven to 450. Grease a large casserole dish(I use a 9x 13metal pan). Put cauliflower, olive oil and garlic in a Ziploc bag and shake or knead to mix well. Pour into dish and bake 25 minutes. Stir at 14 minutes. Take out and top with parmesan. cheese. Broil for 3-5 minutes until golden brown.

This is easily doubled or tripled---I then use a jelly roll pan to bake it.

Friday, June 4, 2010

Rudy’s BBQ Sauce clone

This is a clone recipe from our favorite BBQ place down here in TX. It tastes like the real thing. We WILL be making it again and again!

Rudy’s BBQ Sauce clone
makes about 2 cups

1 (8 oz) can tomato sauce
1 cup ketchup
1/2 cup brown sugar
2 1/2 tbsp white vinegar
2 tbsp Worcestershire sauce
1/4 cup lemon juice (2 lemons)
1 tsp garlic powder
1 tsp coarse black pepper
1/4 tsp cumin
1/8 tsp cayenne pepper

Combine all ingredients in a large pot. Simmer until slightly reduced.

Thursday, June 3, 2010

Chicken Enchilada Quiche

I was so excited to try this recipe since we love Mexican food. We used fat free half and half and it turned out runny. It did firm up after sitting a bit longer than the 10 minutes recommended. The flavor was good, but the bottom crust was soggy. I would recommend pre baking the crust for 10 minutes like another quiche recipe on the blog suggests.

Chicken Enchilada Quiche
from Betty Crocker

1 Refrigerated pie crust (15-oz box), softened as directed on box
4 eggs
1 cup half-and-half or milk
1 1/2 cups Chicken breast, cubed (1 1/2 cups)
1 1/2 cups broken tortilla chips
2 cups shredded Monterey Jack cheese (8 oz)
1 cup shredded Cheddar cheese (4 oz)
1 cup Thick 'n Chunky salsa
1 can (4.5 oz) chopped green chiles
1/2 teaspoon salt
Pepper to taste, if desired
Sour cream, if desired
Thick 'n Chunky salsa, if desired

Heat oven to 350°F. Place pie crust in 9 or 9 1/2-inch glass deep-dish pie pan as directed on box for One-Crust Filled pie.

In medium bowl, beat eggs with wire whisk until blended. Beat in half-and-half. Stir in chicken, chips, both cheeses, 1 cup salsa, the green chiles and salt. Pour into crust-lined pan. Sprinkle pepper over top of filling.

Bake 55 to 65 minutes or until crust is light golden brown and knife inserted in center comes out clean. Let stand 10 minutes before serving. Cut into wedges. Serve with sour cream and/or salsa.

Wednesday, June 2, 2010

Chocolate Snickerdoodles

This is my sister, Karen's recipe. They are a great twist on snickerdoodles for the chocolate lover.

Chocolate Snickerdoodles

2 teaspoons ground cinnamon
1 1/2 cup sugar
1/2 cup butter, softened
1 teaspoon vanilla extract
2 eggs
2 cups flour
3/4 cup cocoa
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugars

Preheat oven to 400F. Combine sugar, butter, vanilla and eggs. Mix well. Stir in flour, cocoa, cream of tartar, baking soda and salt. Blend well. Shape dough into 1 inch balls. Combine 2 tablespoons sugar and 2 teaspoons ground cinnamon. Roll dough in sugar/cinnamon mixture and place 2 inches apart on ungreased baking sheets. Bake 8 to 10 minutes, or until set. Immediately remove from cookie sheets.

Tuesday, June 1, 2010

Chocolate Stuffed Sticky Bundt

This is a twist on monkey bread! It is oh so very good. It does take just a bit more time to put together, but it is well worth it.

Chocolate Stuffed Sticky Bundt
24 Rhodes™ Dinner Rolls, thawed but still cold
1 1/2 cups milk chocolate chips
1/2 cup granulated sugar
1 tablespoon cocoa
1 teaspoon ground cinnamon
1/2 cup chopped pecans or toffee bits
1/2 cup butter or margarine, melted
1/2 cup packed brown sugar

Cut rolls in half and flatten each half. Wrap each half around 1 teaspoon chocolate chips and completely enclose. In a bowl, mix granulated sugar, cocoa and cinnamon. Dip each roll half in sugar mixture until well coated. Place in a large sprayed bundt pan. Sprinkle any remaining sugar mixture along with pecans or toffee bits over rolls. Combine butter and brown sugar in a small bowl and microwave 30 seconds. Stir well and pour over rolls. Cover with plastic wrap and let rise until almost to the top of the pan. Remove wrap and bake at 350°F 35 minutes. Cover with foil last 10 minutes of baking. Invert immediately onto serving platter.