Wednesday, June 29, 2011

Monkey Muffins

These were scrumptious! I had a bag of frozen rolls that didn't raise the one time I used them. They worked perfect for this. We did NOT let them rise after putting them in the muffin pans. We loved this!
Monkey Muffins

Leftover Bread Dough (Refrigerated Biscuit Dough, Cut Into Thirds)**We used thawed frozen rolls
Ground Cinnamon
Sweetened, Condensed Milk

Preheat oven to 375 degrees.

Add 1/2 teaspoon butter to muffin tins. Sprinkle in sugar and cinnamon.

Roll dough into walnut sized balls (or cut refrigerated biscuit dough into thirds). Place three into each muffin tin.

Top with 1/2 teaspoon butter. Sprinkle on more sugar and cinnamon.

Allow dough to rise, if applicable, or just go ahead and bake for 15 minutes, or until golden and bubbly.
Remove from oven and immediately drizzle plenty of sweetened condensed milk over the top of each one. Be generous! Allow rolls to sit for a little while to absorb sweet, sticky milk.

Scoop out with a spoon and serve to hungry humans.

Monday, June 27, 2011

Rhubarb Dream Bars

This recipe comes from my newest Amish cookbook. It went together very quickly and tasted JUST like a rhubarb pie. It was wonderful! Will sure make this again as soon as I have a kitchen again!
Rhubarb Dream Bars
Mary Etta Yoder

2 c flour
2 c powdered sugar
1 c butter

4 eggs
2 c sugar
1/2 tsp salt
4 c chopped rhubarb

Cut crust ingredients together and press into a 9 x 13 pan.  Bake at 350 for 15 minutes.  Meanwhile, mis filling.  Beat eggs, sugar and salt.  Fold in rhubarb and spread over crust.  Bake an addtional 20-25 minutes. ***Beth had to bake for a total of 40-45 minutes until it was set.   Cut into bars.

Saturday, June 25, 2011

Mini Chocolate Baked Donuts with Chocolate Glaze

i have been having a good time with my new donut pans! Jenna just fell in love with these! This recipe makes a lot.

Mini Chocolate Baked Donuts with Chocolate Glaze

1 3/4 cups cake flour***2 1/2 T cornstarch and then add all purpose flour to make 1 3/4 c
1/4 cup cocoa powder
3/4 cup granulated sugar
2 teaspoons baking powder
1 teaspoon salt
3/4 cup buttermilk
2 eggs, lightly beaten
2 Tbsp canola oil
1 teaspoon vanilla extract
3/4 cup semi-sweet chocolate chips
1/2 cup whipping cream
1 Tbsp butter
2 tsp. corn syrup

1. In large mixing bowl, whisk together cake flour, cocoa powder, sugar, baking powder and salt. You want to get rid of any lumps of flour.
2. Add buttermilk, eggs, oil and vanilla to the dry ingredients and mix gently until just combined. Place the batter into a ziploc freezer bag and snip a small piece off the corner of the bag to create a pipping bag or just use a pipping bag.(Beth just used a spoon to spoon it in)
3. Spray your donut pan or donut maker with a light coat of non-stick cooking spray. Carefully pipe the batter into the donut maker or donut pan. If using a donut pan pipe enough batter into each well to fill halfway. If using a donut maker pipe into the bottom half of the preheated maker completely filling each well. Be careful to not let the piping bag touch the hot donut maker.
4. Cook the donuts according to donut pan directions(5-7 minutes and then let sit in pan for 4 minutes to cool)
5. Place the glaze ingredients in a microwave safe bowl. Microwave on high for 20 second intervals, stirring after each one until the ingredients are all melted and combined well. This will take about 3 – 20 second intervals.
6. Dip top half of donuts in glaze and place on a baking sheet to allow glaze to set. Sprinkle with sprinkles if desired right after dipping. Make about 58 mini donuts

Thursday, June 23, 2011

Candy Chicken

This was easy to put together and tasted great. I used half the amount of chicken, but kept the sauce ingredients the same since we love extra sauce. It is a thin sauce that could be thickened at the end with cornstarch.

Candy Chicken

Place in crock pot in the following order:

10-12 5oz chicken portions (I used boneless, skinless and frozen)
1 1/2 cups brown sugar
5 cloves garlic
4 TBSP soy sauce
1/2 tsp black pepper
1 cup vinegar
1/2 cup lemon/lime soda

Cook on LOW for 6-8 hours or HIGH for 4-6 (I recommend LOW)

Serve chicken over steamed rice and ladle the sauce over the top.

Tuesday, June 21, 2011

Green Bean Roll Up Casserole

This was absolutely delicious! We all loved it. I am always looking for different ways to fix side dishes and this is a clear winner!

Green Bean Roll Up Casserole

3 cans cut green beans, drained(I used 2 qts of home canned beans)
4 slices bacon, diced large
1 cup brown sugar
onion, 1/2 cup, chopped
1 stick butter
2 tablespoon soy sauce
garlic salt, dash

Melt the butter in a saucepan; add the brown sugar, soy sauce and garlic salt. Mix on low heat until smooth and thickened.

Pour the drained green beans into a baking dish.

Fry the chopped bacon and onion in a skillet until bacon is crisp, do not drain and pour it into the marinade and stir. Then pour the entire mixture over the green beans.

Marinate overnight, stir, then cook as above.(we did NOT do this and it was still delicious!)

Bake on 350 for 30 minutes.

Sunday, June 19, 2011

Pineapple Cake

This is a very moist cake made with ingredients that most people have on hand.

Pineapple Cake
Taste of home bb

2 eggs
2 cups sugar
2 cups flour
2 t. baking soda
2 t. vanilla
1 large can crushed pineapple

Mix all together by hand and pour into a 9x13 pan.
Bake 350 for 30 minutes.

Frost with cream cheese icing.

Friday, June 17, 2011

Mini Baked Lemon Donuts

My dad loves all things lemon, so we made these while he was here. They were a hit. We only got 6 large donuts and 4 mini ones out of this THICK batter. I made a glaze with lemon juice and powdered sugar. Will make these again.

Mini Baked Lemon Donuts
Yield | 24 mini donuts
½ cup granulated sugar
Zest of 1 lemon
1¼ cups cake flour, sifted **  We used regular flour with 1 1/2 T cornstarch to equal 1 1/4 c
1¼ tsp. baking powder
¾ tsp. salt
½ cup buttermilk
1 egg, lightly beaten
1½ tbsp. butter, melted
½ teaspoon of vanilla

Prepare pan with baking spray.
1. Heat oven to 425 degrees F.
2. In a small bowl combine sugar and lemon zest until the sugar is moistened and fragrant.
2. In a large mixing bowl, sift together cake flour, baking powder, and salt. Stir in sugar mixture.
3. Add buttermilk, egg, butter, and vanilla and stir until just combined.
4. Add batter to a piping bag and fill each donut cup approximately one-half full.
5. Bake 4–6 minutes or until the top of the donuts spring back when touched.
6. Let cool in pan for 4–5 minutes before removing. Finish the donuts with glaze, sprinkles, or cinnamon sugar.

Thursday, June 16, 2011

Moving Day

Today is moving day for us.  We move out of our house of 4 years and on to a new adventure!  This house has been perfect for us with all our company and it has served us well.    We will be in 'limbo' for a week or so before we close on our 'new house'.  This house is a project, but has great 'bones' as Dave Ramsey says!  Best of all, it is on 5 acres!  I hope to put in a garden and get back to canning once again.

I DO have recipes scheduled still for every other day for a few weeks.  Oh, how I miss cooking already---the kitchen has been 'closed' here since last Friday.  The 'new' kitchen will have all new appliances and I will have to get used to cooking on electric once again.

I had better get moving....the movers will be here in 2 hours.   Let the new adventure begin!

Wednesday, June 15, 2011

Southern Gal Biscuits

I was looking for a quick biscuit recipe for dinner one night while my parents were here. I found this in one of my Amish cookbooks from WI. These were very light and airy and tasted great.

Southern Gal Biscuits
Marilyn Yoder

2 c flour
4 tsp baking powder
1 tsp salt
2 tbsp sugar
1/2 c shortening(I used butter)
1 egg
2/3 c milk

Mix dry ingredients and shortening until crumbly.  Stir in egg and milk.  Drop on cookie sheet or roll and cut into biscuits.  Bake at 400 for 10-12 minutes.

Monday, June 13, 2011

Oven Smoked Brisket "Granny's Recipe"

If y'all from TX like Rudy's BBQ, this is THE closest brisket recipe I have found to Rudy's. You know by now that I LOVE my crockpot, so this went into the crockpot after marinating. I made this when my parents were here---and used a 4 lb brisket, so used half the recipe. LOVED this and it was great reheated!

Oven Smoked Brisket "Granny's Recipe"

7-11 lb. brisket, untrimmed (Beth uses a 5-6# brisket)
1-2 bottles liquid smoke  Beth uses 4 oz
1 tablespoon salt
4-6 tablespoons McCormick Montreal Grill Mate Steak Seasoning

Trim brisket of excessive fat, but leave a nice layer for a wonderful flavor. Place brisket in a large roasting pan or in a ex large Ziploc bag. Pour liquid smoke over brisket and seal tightly. Place in the refrigerator for 6-8 hours or overnight.
Remove brisket from the refrigerator and let set for 1 hour. Preheat oven to 275 degrees F. Season brisket with salt and sprinkle Grill Mate Steak Seasoning on top of the fat side covering all the way to the edges. Place brisket fat side up on a rack inside of a roaster pan and cover with foil. Bake in the oven for 3 1/2 to 8 hours depending on the size. Remove from oven and transfer to a cutting board and let rest for 15-20 minutes before slicing. Serve with barbecue sauce.
Beth put this in the crockpot for 8-10 hours on low.  We did NOT need bbq sauce!

Note: Cook brisket 30-45 minutes times per the pound of the brisket. 7 lb. brisket will cook for 3 1/2 hours to 5 1/2 hours. At the end of the resting time, you can slice the brisket and put it back in a baking dish and pour barbecue sauce over it and bake an additional 30-40 minutes.

Saturday, June 11, 2011

Sweet and spicy asparagus

My parents brought me a 2 gallon bag of asparagus from their garden and their neighbors(Thanks, Shelly) when they came in mid May to see us. We used half of it to make this. I LOVED it--Kathleen said she prefers plain cooked with butter on it. I could eat this all myself!
Sweet and spicy asparagus
source (adapted for size): one perfect bite

1 pounds asparagus, ends discarded and cut into 3rds on the diagonal.
2 tablespoons soy sauce
1 tablespoons rice wine vinegar
2 tablespoons sugar
1/2 teaspoon red chili flakes
1/4 teaspoon fresh ground white pepper
1/2 cup water
1 tablespoons canola oil
1 tablespoons garlic, minced
1/2 tablespoon fresh ginger, minced
1/2 tablespoon sesame seeds, toasted

Whisk together soy sauce, rice vinegar, sugar, chili flakes and pepper. Set aside.

Heat a large saute pan over high heat. Add 1/2 cup water and asparagus. Cover and cook until asparagus is still crisp, about 2 to 3 minutes. Pour off any remaining water.

Add to the pan the oil, garlic and ginger. Saute with the asparagus until lightly browned. Add soy sauce mixture and bring to a boil. Cook until sauce coats asparagus. Sprinkle with sesame seeds.

Thursday, June 9, 2011

Baked Potatoes and Vidalia Sweet Onions

This recipe reminded us of potatoes we would cook over the campfire while we went RVing. Couldn't be easier and tastes great!

Baked Potatoes and Vidalia Sweet Onions
Rosiewny-taste of home bb

4 Russet potatoes, sliced
4 Vidalia Onions, sliced(Beth used 2 onions)
Freshly ground pepper
Sour cream

Place a piece of foil in a baking pan and layer sliced potatoes and sliced Vidalia Onions on top of foil. Top with pats of butter and generously grind pepper over top. Repeat layers until potatoes and Vidalia Onions are used up. Wrap foil around potatoes and Vidalia Onions. Bake in 350 degree oven for one hour. Serve and top with sour cream

Tuesday, June 7, 2011

Marinated Hamburgers

This recipe intrigued me, so I had to try it. We all agreed that we loved the flavor of these burgers. We grilled them on the George Foreman. Our 24 year old Weber grill is on its last legs and will not make the move with us in a few weeks. It has served us well, but I don't see a new grill for us until we get settled in a different house!

Marinated Hamburgers
love2read ----taste of home bb

3 T. Lemon Juice
1 1/2 tsp. seasoned salt
1 T. Worcestershire sauce
1 T. soy sauce
1 T. A-1 sauce
1 T. oil
1/2 C. beef broth
1 tsp. Heinz 57 sauce
1/4 tsp. garlic salt
1 tsp. vinegar

Mix the above ingredients.

Take 1 1/2 lbs hamburger and shape into patties.

Place in a covered container and pour marinade mixture over the hamburgers. Cover and refrigerate 12 hours or overnight.(Beth's notes:  We marinated about 8 hours)

Remove from marinade and sear over high heat to seal in the juices.

Sunday, June 5, 2011

Bread Maker Hamburger Buns

And yet another hamburger bun recipe! I LOVE, LOVE, LOVE my bread maker and am always looking for new recipes for it. This recipe makes 18 buns--if you have shredded beef or pork, these would be perfect. For 1/3 pound burgers, I would make 12 buns out of this recipe. I made half of them with sesame seeds. We all loved them.
Bread Maker Hamburger Buns
By DotM on

1 cup water
2 eggs
1/3 cup oil
2 tablespoons oil
1/4 cup sugar
1 teaspoon salt
4 cups flour
1 1/2 teaspoons bread machine yeast
1 egg
1 tablespoon water
 sesame seeds

Add ingredients in order listed, except for the egg and 1 T. water that is for the egg wash later.

Select dough/pasta setting when cycle is complete, remove dough from machine to a lightly floured surface.

Divide dough into 3 equal portions, divide each portion into 6 balls. Turn balls in hands folding edge under to make a circle.  Press ball flat between hands.

Place on greased cookie sheet pressing to a 3 1/2 inch circle.  Let rise 30 minutes or until double in volume.

Combine 1 slightly beaten egg with 1 tbsp. water and brush on buns.  Sprinkle with sesame seeds.

Bake at 350 for about 10 minutes or until lightly brown.

Friday, June 3, 2011

Snickerdoodle Blondies

These tasted just like snickerdoodles, but were very easy to make. I will make these again since they went together quickly and everyone liked them.
Snickerdoodle Blondies

2 2/3 c flour
2 t. baking powder
1/2 t cinnamon
1 t kosher salt
2 sticks softened butter
1 c sugar
1 c brown sugar
2 eggs
1 1/2 t vanilla
Topping: 2 T. white sugar mixed with 2 t cinnamon

Preheat oven to 350. Grease a 9x13 baking pan. Sift together flour, baking powder, cinnamon and salt. Set aside. Beat together butter and sugars until creamy. Add eggs and vanilla and mix until smooth. Add the flour mixture and mix until the flour is just incorporated. The batter will be thick. Scrape batter in prepared pan and spread evenly. Sprinkle with topping. Bake for about 25 minutes.

Wednesday, June 1, 2011

Guacamole Salad

This salad was so very yummy---it almost didn't last until dinner time! We all liked it. The recipe says to eat it as a salad and we did that and also ate it with chips. I think it would make a great topping for tacos, too!
Guacamole Salad
Adapted: Barefoot Contessa

1 pint grape tomatoes, halved
1 yellow bell pepper, seeded and 1/2-inch diced
1 (15-ounce) can black beans, rinsed and drained
1/2 of red onion, diced
1 jalapeno peppers, seeded and diced
1/2 teaspoon freshly grated lime zest
1/4 cup freshly squeezed lime juice (2-4 limes)
1/4 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 garlic cloves, minced
1/4 teaspoon ground cayenne pepper
2 ripe Hass avocados, seeded, peeled, and 1/2-inch diced

Place the tomatoes, yellow pepper, black beans, red onion, jalapeno pepper, and lime zest in a large bowl.

Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well.  Eat as is or with chips.